Friday, July 31, 2009

Spanish Menu



Desicado Bunuelos Helado















El Calamar Patatas Bravas








Paella


Wednesday, July 29, 2009

Cooking Tips

Smart chef knows how to hold the laddle/spatula well.
Monday, July 27, 2009

IMMEDIATE HIRING

Executive Chef Assistant
Must hsve HRM background, female, must know computer and databasing, basic excel work, and must work under pressure. Neg.

Marketing & Purchasing
Must have past experience in purchasing and marketing, and is willing to go all the way to make the company very proud with costs and knows how to deal with customers. Preferrably female
10 to 12t depends on experience

Contact Exec. Chef Joe on 09273339933
ASAP

Tips In Cooking

Don't overpower your ingredients.
Business people dont like spending too much - wasting money. Overingredients will overpower the main dish
Wednesday, July 22, 2009

BS - HRM 3: Food & Beverage Management

BS - HRM 3: Food & Beverage Management

The following are your study references for the exams:

1. Chef brigade and rank of order

2. Responsibilities per each chef on the brigade

3. Kitchen responsibilities during lab

4. Types of menus we have been creating for the last 4 weeks

5. Chefs uniform

6. Hygiene use in the kitchen


60% Theory Exam
30% Practical Exam
10% Submissions of assignments

BSHRM 8: Bar Management Class

BSHRM 8: Bar Management Class

Study Guides for the following references:

1. Barware and types of glasses and its uses

2. The do not do's of garnishing from class

3. Glass handling

4. Types of Alcohol beverage stocked in a bar

5. Types of Tequilas and Vodkas

6. What are Primary, Secondary and Tertiary Drinks

60% Will follow as marked for theory exam
30% Practical exams
10% Submissions of assignments
Sunday, July 19, 2009

Bshrm 3 Food&Beverage Lab Profile


Leera & Daisy Forbes



It was a nice attempt for this young lady, apart from her marketing problems, from a budget of a 1000 pesos. I gave her the challenge of reaching the amount for it not to go over the 1000 mark to prepare a 3 course meal with a team and at ease she accomplished the goal.
Not a a bad lesson. Aside from the minor fluffs of late student commers, she produced without a sweat. Mise En Plas a good well done job. Dessert failed but stiffened the race with the slushy.
Good job!

Align Center

Bshrm 3 Food&Beverage Lab

July 16, 2009

Group 3 BSHRM3
Daisy Forbes




Egg Roulette on Bearnaise

Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.

Ingredients

  • 30 mL (2 tablespoons) tarragon vinegar
  • 30 mL (2 tablespoons) sherry wine vinegar (or dry white vine)
  • 1 shallot
  • 2 egg yolks
  • 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot)
  • salt and cayenne pepper to taste
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped parsley

Preparation

1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.

2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.

3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

4. Season and serve.





Broiled Pork Steak Apple Roulade




Mango and Banana Slushy
Saturday, July 18, 2009

Wild Peppered Cashew Pesto



Wild Peppered Cashew Pesto



Ingredients

Smoked German Sausage
Smoked Swiss Cheese
Shollot Shoots
Cracked Black Pepper

1.
Fettuccini Pasta
Olive Oil (for lubrication)

2.
Cashews
Sweet Thai Basil Leaves
Olive oil
Salt
Pepper
Lemon Juice
Coriander
Roasted Garlic
Green chilli
Cream


Method:

1. Boil Pasta with drops of oil
2. place garlic in oven and roast slowly in 15 to 18 minutes



3. Roast Cashews over pan and until its coated golden or crisp to crunch
4. place all of group 2 in blender and mix aswell the cashews
you should have a pine woody smell with the cashews which will closely smell to the pine nuts
5. Pour in a frying pan blended mix and slowly stir cooking until basil slightly darkens.
6. Add the cream gently and remove from heat





In another frying pan golden sizzle the sausage until golden brown. not too over . youll need to keep its juices inside so it wont become to tough to bite.




Mix together pesto blend into pasta in frying pan but do not cook, itll become dry.
serve with sausage and palette of Swiss cheese

YUMMY!!!! Voila!



Huge Bananas!




Plantain Banana


What kind of banana is this? Huge and larger than a standard banana. I was strolling by the market and I suddenly saw this big baseball glove size looking thing and wow was I so amazed of the humongous abnormal thing that captured my attention.

I stole this clipping on the meaning of the plantain banana:
The plantain (pronounced /ˈplæntən/, /ˈplænteɪn/, or /plænˈtion/ ) is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and in the United States and Europe "banana" generally refers to that variety. The word "banana" is often used (some would say incorrectly, although there is no formal botanical distinction between bananas and plantains) to describe other plantain varieties, and names may reflect local uses or characteristics of varieties: cooking plantain, banana plantain, beer banana, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia.[1]

Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet).



Sweet 'n'Sour Lapu Lapu




Sweet 'n' Sour Lapu Lapu


Ingredients

1kg Lapu Lapu
125g Butter

Marinade
Taste Salt
Taste Pepper
100g Garlic
50g Calamansi Juice
50g Water


Sweet' 'n' Sour Sauce
100g Sugar
3g Five Spice Powder
100g Tomato Sauce
Taste Salt
Taste Pepper
200g Pineapple
100g Carrots
20g Capsicum
100g Water

100g Potatoes (optional)

Method:

1. Marinade Lapu Lapu Overnight
2. Fry with butter until skin has a slight golden look
3. Remove from pan and place on a plate
4. Make Sauce

Sauce:
- Add Water, garlic, spices, sugar and all and let to reduce into a thick consistency sauce
- Once ready, place fish on plate and pour sauce over fish then its ready.

Enjoy it well......


Wednesday, July 8, 2009

BSHRM3 Food & Beverage Gang



Here they are the team with this week Chef Ferl in the center..

Ferly Rose Paule & Chef Joe



Ferly Rose Paule & Exec. Chef Joe

It has been a staggering and pressuring week for Chef Ferl as she struggles to take on the challenging week as the head chef of this weeks course menu.
I congratulate her on her perseverance on accomplishing the assignment as taken on as a head chef for the week. Keep it up Ferl... You'll be a good chef one day...

JULY 7, 2009

Ferly Rose Paule
assisted by HRM 3 class & Chef Joe





Basil Peppered Tuna w/ Roasted Peppers Salad on
Roasted Mustard Honey Vinaigrette





Spanish Paprika and Lemon Grass Potato Rue Roast Chicken





Crunchy Chocnut & Banana Liqueur Parfait
Layered with jux of strawberry and banana

Wine & Cheese