Menu No-1

Cream of mushroom soup

Vegetable Augratin with Toast
Bakes jacket potatoes
Rice pudding

Cream of mushroom soup no. Of portion-4

s.no Ingredients Qty Rate/unit Amount

1 Mushrooms 400 gms
2 Onions 1no.
3 garlic 2-3 cloves
4 Refined flour 50gms
5 Vegetable oil 1 tbsp
6 milk 400ml
7 Stock 300ml
8 Salt/pepper To taste
Indent cost
Overhead
expenses
Cost per portion

Method of preparation

Heat the oil in a saucepan

Add the mushrooms, onion and garlic and fry, stirring continually for 5 minutes
Add the flour and stir well. Cook for another 2 minutes
Gradually stir in the stock and milk and bring to the boil
Keep stirring
Simmer for 20 minutes, until thickened
Add salt and pepper, to taste

Serving Suggestions

Serve with crusty wholemeal bread

VEGETABLE AU GRATIN NO. OF PORTIONS-4

s.no Ingredients Qty Rate/unit Amount

1 potatoes 150gms
2 french beans 100gm
3 carrots 200gm
4 green peas 50gm
5 cauliflower 100gm
6 salt 5gm
7 white pepper 2gm
8 butter 13gm
9 parsley 5gm
10 Butter 30gm
11 Flour 30gm
12 Milk 400ml
13 Studd Onion 1no.
14 Bay Leaf 1no.
15 cheese 50 gm

METHOD OF PREPARATION:

1.wash all vegtables

2.peel &cut the potatoes, carrot ,beans in cube size, Cauliflower florates, boil green peas
3.Make Bachemal sauce with butter flour,milk and studd onion ( 1:1:10)
4.Boil all cut vegetables.in to salted water separately in salted water and drain.
5.Mix boiled vegetable with whitw sauce ,correct the seasoning
6.Put in pyrex tray cover with white bread crumb and grated chees, brown under the grill,

PRESENTATION AND GARNISH

garnish with parsley & serve hot.

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REFERENCES: modern cookery

BAKED JACKET POTATOES no. Of portion-4

s.no Ingredients Qty Rate/unit Amount

1 Potatoes (large) 4-6 no.
2 Olive oil 2 tsp
3 Sour cream 200ml
4 Cheddar cheese 50gms
5 Chives 20 gms

Indent cost
Overhead
expenses
Cost per portion

Method of preparation

1. Heat oven to 220C/200C . Rub a little oil over each potato and put on the top shelf of
the oven. Bake for 20 mins, then turn down the oven to 190C/170C and bake for 45
mins-1 hr until the skin is crisp and the flesh soft.
2. Cut a cross on top of the potato, squeeze the sides, add a dollop of soured cream and
your favourite topping.

Garnish chopped chives

Rice pudding no. Of portion-4

s.no Ingredients Qty Rate/unit Amount

Milk 600 ml
1
Sugar 60 gms
2
Vanilla Essence 10 ml
3
Rice 45 gms
4
Butter 15 gms
5
6. Eggs 1no.
Indent cost
Overhead
expenses
Cost per portion

Method :
1. Boil mailk and add soaked rice cook untill rice is cooked
2. Add sugar,flavouring agent,butter and egg yolk.
3. Pour in to pie dish
4. Put under under grill and brown slightly
5. Serve Hot