Midterm Practical Recipe

Question 1

Hollandaise

Answer 1

INGREDIENT: 
10PC BLACK PEPPERCORN
30ML WHITE WINE VINEGAR
5ML LEMON JUICE
45ML WATER
3 YOLK
100-125G CLARIFIED BUTTER
LEMON JUICE
SALT & PEPPER
CAYENNE

DIRECTION

1. CLARIFY THE BUTTER
2. MAKE THE REDUCTION - PEPPERCORN, VINEGAR, LEMON JUICE - REDUCE (1/2) - STRAIN & SET ASIDE
3. BAIN MARIE - YOLK + COLD REDUCTION - MIX
4. INCORPORATED CLARIFIED BUTTER
5. SEASON & SET ASIDE

Question 2

RICE PILAF

Answer 2

INGREDIENT: 
80G JASMINE RICE
200G WATER
ONION & PARSLEY (FINELY CHOP)
SALT & PEPPER

DIRECTION:

1. SWEAT ONION, RICE, BAYLEAF + WATER - COVER (PARCHMENT PAPER)
2. BAKE 400F FOR 16 MINS
3. SEASONING + BUTTER - SETASIDE IN BAIN MARIE

Question 3

COURT BOUILLON

Answer 3

INGREDIENT:
ONION
CARROT
CELERY
THYME
BAYLEAF
1/2 LEMON
PEPPERCORN
SPLASH RED WINE VINEGAR
COLD WATER

DIRECTION;

1. MIX EVERYTHING - BOIL (10 MINS)
2. OFF - REHEAT WHEN NEEDED
3. POACH THE FISH

Question 4

CHOUX PASTRY

Answer 4

iNGREDIENT: 
125ML WATER
40G BUTTER
PINCH OF SALT & SUGAR
60G FLOUR
1-2PC EGG

DIRECTION:

1. BOIL WATER, BUTTER, SALT, SUGAR + FLOUR
2. COOK IT - EGGS - DESIRE CONSISTENCY
3. PIPE & BAKE 400F (15MINS) 375F (35-40MINS)
4. COOL DOWN & SET ASIDE