COD HTF 216

Presented by : EZZAH NUR AFIQAH BINTI EDINOR
2019226334
HM1123 EB

 An A la Carte menu is one in which each individual item is listed separatedly, with
its own price.

 The customer makes selections from the various courses and side dishes to make
up a meal.

 The terms A la Carte is also used to refer to cooking order.
 Customer can order what they want to eat,Which is main course only,appetizer and

also just soup.So,Chef need to cook on the spot once they got the various ordered
then ready to serve .

 APPETIZER
~Tuna Spinach Quiche & Sweet Potato Chips
~Breaded Chicken Boxing with thousand island sauce

 SOUP
~Puree of Pumpkin Soup
~Lobster Bisque

 MAIN COURSE
~Spaghetti Bolognaise with meatballs
~Fisherman Catch Platter served with Tartar sauce
Accompany with potato Wedges and Coleslaw

Tuna Spinach Quiche Breaded Chicken Boxing
& with

Sweet Potato Chips Thousand Island Sauce

#from FRANCE #used DEEP FRY METHOD
#served HOT&COLD #serve HOT
#used BAKING METHOD #SAVOURY SNACK
#types of SAVOURY PASTRY #serve 3-4 chicken boxing per pax

Tuna Spinach Quiche (20PAX) METHOD
*Preheat oven to 200ºC. Ligthly
INGREDIENTS for 6pax/serve grease a 23cm pie dish.PUT in the
*Puff pastry (1sheets) puff pastry into prepared dish to
*Drained and flaked tuna (340g) cover and trim excess puff
*Lightly beaten eggs (6oz) pastry.Chill in required.
*Grated tasty cheese (1/2cup) *In large bowl,combine
*Whole egg mayonnaise and cream (1/4cup) tuna,eggs,tasty cheese,whole egg
*Baby spinach leaves (1cup) mayonnaise and season to taste.
*Chopped dill (1tbs) *Arrange spinach leaves over tuna
*Variety Salad to serve/plated mixture and sprinkle with dill.Spoon
over tuna mixture.
*Bake for 25-30 mins.Allow to cool
slightly.Sprinkle with extra
dill.Serve in wedges shape with
salad.

Sweet Potato Chips (20pax) METHOD
*Preheat oven to 180˚c
INGREDIENTS for 8pax/serve *Peel the sweet potato and cut into very
**OSwlieveetoPiol t(aatson(e5e0d0ged) ) thin slices or use mandolin and use
fluted blade
*Put all the slices sweet potato in a bowl
and mix with 2 tbs of olive oil.
*Put in aluminium foil on baking tray
then lay on all the slices sweet potato.
*Roast in oven for 10-15 minutes and
Ready to serve when it crisp.

 BREADED CHICKEN METHOD
BOXING(20pax) *Pour enough oil to fill a deep fryers
INGREDIENTS for 20 pax/serve about a third of the way,Heat the oil to
*Chicken drummet (3pcs) 170°c
*Flour *Using sharp knife,sever the flesh from
*Salt small joint and turn the flesh inside out at
*pepper the big joint.
*Egg *Dip/coated the chicken drummet in
flour and tap off the excess flour.Then dip
the fish into egg wash then to
breadcrumbs,Ensure overall coated
except the upper bone
* Cook the chicken in batches until
golden brown on both sides 6-7
mins.Remove from fryer place on paper
towel drain excess oil.
*Ready to serve with chili sauce/Thai
sauce

Thousand island METHOD
sauce(20pax) *chopped,onion,sweet pickle
relish into diced.
INGREDIENTS for 12pax/serve *Then,in large bowl,combine
*Mayonaise (2up) all the ingredients that we cut
*Yellow onion (100g) into dice and put
*Ketchup (3tbs) paprika,ketchup,mayonnaise
*Sweet pickle relish (2tbs)) into it.
*Lemon juice (1tsp) *Add 2tbs lime juice and mix it
*Paprika (1tsp) gently or toss to coat.
*Salt (to taste) *Season to taste with salt
r,Then ready to serve.
*tips,hold the sauce for
24hours to meld.

Puree of Pumpkin Soup Lobster Bisque

#THICK soup #THICK soup
#served HOT #served HOT
#THANKSGIVING dish in UNITED #SEAFOOD soup
STATE #Luxury standard food
#prisoner STAPLE FOOD in Vietnam
war

Puree Of Pumpkin Soup (20pax) METHOD

INGREDIENTS for 20pax/serve *Heat 2tbs olive oil in a large
*Pumpkin (5kg) saucepan,then gently cook
*Onions slices(700g) finely chopped onions for 5
*Garlic (g) mins,until soft but not coloured.
*Vegetable or chicken stock (15cups/3.75L) *Add cumin and continue
*Water (1.25L) sautéing for 1mins.
*Salt *Add the chopped pumpkin to
*Pepper the pan ,then carry on cookin
for 8-10mins ,stir occasionally
until it starts to soften and turn
golden.
*Pour the stock into pan then
season with salt and pepper
.Bring to the boil,then simmer
for 10mins until the pumpkin is
very soft
*Puree it with hand blender.
*When,ready to serve reheat
the soup and serve with hot
cream.also garnish with parsley

 Lobster Bisque METHOD
INGREDIENTS *Heat the butter in saucepan over medium heat.
*Butter (10g) *Add small cuts lobster shells.Cooked it until
*Lobster shells,rinsed and turned red,then remove put aside.
drained (360g) *Take a pot add onions and carrot and saute until
*Onions,cut brunoise (60g) lightly browned
*Carrot,cut brunoise (60g) *Add bay leaf,thyme,parsley stem and tomato
*Bay leaf paste,cook for 2mins till tomato develops
*Thyme aroma.Stir well
*Parsley *Return the shells to the pan,put fish valoute and
*Fish veloute(1L) stock and simmer for 45mins.
*Fish stock (500ml) *Blend the mixture then strain use cheesecloth
,put the liquid into saucepan and simmer
*Take lobster flesh,heat the pan and saute and
cooked for 1/2 mins.Add the soup and simmer
*ready to serve

Fisherman catch platter served Spaghetti Bolognaise
with Tartar sauce accompanied with Meatballs
with potato wedges and coleslaw

#used DEEP FRY method #Italian food
#healthy food #Pasta Ascuita
#served HOT #serve with sauce
#Origin ENGLAND #Origin ITALY

 BOLOGNAISE SAUCE METHOD
INGREDIENTS *Heat the oil in the pan.Add in garlic and
*Ground beef (400g) mirepoix.Do not let the brown.
*Olive oil (125ml) *Add in the minced metat,dust with flour and
***OCCaenrlieorornyt,,,ccchhhoooppppppeeedddfffiiinnneee(((555000ggg))) add in the spices.(if fresh ones are used,they
*Tomatoes paste (60g) can added at a later stage).Cook until lightly
*Garlic clove ,minced (1 each) brown.
*Brown stock (500ml) *Add in the tomato paste and continue cooking
****PTFSuelhogpyumaprree((r11,t(Otstsoprpe)t)(agosaptnetoi)o,nro) semary (10g) until the mixture turns slightly darker.Pour the
*Spaghetti stock ,stir and brimg to gentle boil.
*Instant meatballs (500g) *Add instant meatballs.
*Add seasoning and simmer for about 20 mins.
*Adjust seasoning before removing from the
stove.

 FISHERMAN METHOD
CATCH PLATTER
*Pour enough oil to fill a deep fryers about a
INGREDIENTS third of the way,Heat the oil to 170°c
*Snapper fillet (150g)x20 *Pat the fish dry with paper towels .Sprinkles
*salt (to taste) the fish with salt and pepper
*White pepper (to taste) *Dip the fish in flour and tap off the excess
*Flour (as needed) flour.Then dip the fish into egg wash then to
*egg(3nos) breadcrumbs,Ensure overall coated.
*Lemon juice (1/2tsp) * Cook the fish in batches until golden brown
*Bread crumb (as needed) on both sides 6-7 mins.Remove from fryer
*Lemon wedges(slice) place on paper towel drain excess oil.
*Ready to serve with fried wedges ,tartar
sauce and coleslaw

Tartar sauce METHOD

INGREDIENTS *Chop the pickles and onions very
*Gherkins (30g) fine.Chop the capers if they are large or
*Onion (15g) leave whole if small
*Capers (15g) *Press the pickles and capers in a fine sieve
*Mayonnaise (250ml) or squeeze out in a piece of cheesecloth so
*Chopped Parsley (1/2Tbs) they don't make sauce too liquid
*Salt (to taste) *Combine all ingredients in stainless steel
*Pepper (to taste) bowl and mix well.

Coleslaw METHOD

INGREDIENTS *Combined the
*Mayonnaise (150ml) mayonnaise,vinegar,sugar,salt and
*Vinegar (10ml) pepper in a stainless steel bowl.
*Sugar (5g) *Add the cabbage and mix it well
*Salt (to taste) *Taste and if necessary add more
*White pepper (to taste) salt/vinegar
*Cabbage,shredded (300g) *Hold for service in refrigerator
*Carrot ,shredded (150g)

POTATO WEDGES (20pax) METHOD

INGREDIENTS *Pour enough oil to fill a deep
*Idaho Potato ,wedges cuts(500g) fryers about a third of the
*cooking oil (as needed) way,Heat the oil to 170°c
*Toss the potato with
salt,pepper to taste
* Cook the wedges in batches
until golden brown on both
sides 6-7 mins.Remove from
fryer place on paper towel
drain excess oil.
*Ready to serve

THANK YOU