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    Work Plan Blue 191309

    Uploaded by

    nanda triwh
    This work plan outlines the preparation of 5 cold appetizers: spicy calamari canape, tomato caprese, deviled egg, parmesan chips with black olive tapenade, and shrimp canape. It includes recipes for each item, lists of needed equipment and ingredients, instructions for preparation, and a checklist. The goal is to gather all materials, prepare components, assemble canapes, and plate them for serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Work Plan Blue 191309

    Uploaded by

    nanda triwh
    42 views9 pages
    This work plan outlines the preparation of 5 cold appetizers: spicy calamari canape, tomato caprese, deviled egg, parmesan chips with black olive tapenade, and shrimp canape. It includes recipes for each item, lists of needed equipment and ingredients, instructions for preparation, and a checklist. The goal is to gather all materials, prepare components, assemble canapes, and plate them for serving.

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    work plane cooking

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    This work plan outlines the preparation of 5 cold appetizers: spicy calamari canape, tomato caprese, deviled egg, parmesan chips with black olive tapenade, and shrimp canape. It includes recipes for each item, lists of needed equipment and ingredients, instructions for preparation, and a checklist. The goal is to gather all materials, prepare components, assemble canapes, and plate them for serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    42 views9 pages

    Work Plan Blue 191309

    Uploaded by

    nanda triwh
    This work plan outlines the preparation of 5 cold appetizers: spicy calamari canape, tomato caprese, deviled egg, parmesan chips with black olive tapenade, and shrimp canape. It includes recipes for each item, lists of needed equipment and ingredients, instructions for preparation, and a checklist. The goal is to gather all materials, prepare components, assemble canapes, and plate them for serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 9

    Work Plan Blue 191719

    Cold appetizers

    Nanda tri

    Dill 2019 CA Blue

    063-CULGE

    Menu:
    1. Spicy calamari canape

    2. Tomato caprese

    3. Devilled egg

    4. Parmesen chips with black olive tapenade

    5. Shrimp canape

    Equipment list
     Chef knife 1

     Cutting board 1

     Oven 1

     Sautee pan 1

     Sauce pan 1

     Ss bowl 6

     Wooden spon 1

     Serving plate 5

     Deep fry
    Ingredient list
    Name Qty

    squid 150g

    Garlic 2 cloves

    Light good quality Olive oil 3 tbsp

    Green paprika 1/4 pcs

    Red paprika 1/4 pcs

    Button mushroom 3 pcs

    Thai chilli 1 tbsp


    Cherry Tomatto 3 pcs

    Butter 1/2 tbsp

    Oyster sauce 1 tbsp

    Chilli flakes 1 tsp

    Flour 50g

    Baking powder 1 tbsp

    cornstarch 1 tbsp

    Egg white 2 tbsp

    Water 3 tbsp

    Mozzarela 3 slice

    White balsamic vegetable 1 tbsp

    Egg 2 pcs

    Mayyonise 1 tbsp

    Dijon mustard 1 tsp

    Paprika powder TT

    Spring onion

    Bacon

    Parmesen cheese 50g

    Sweet paprika 1 pinch

    Red chilli 1 pc

    Black olive 50gr

    Anchovies 5gr

    Capers 5gr

    Olive oil 60ml

    French mustard 1/2tsp

    Lemon juice

    Fresh basil

    Freshly ground black papper

    Cocktail sauce 1tbsp

    Mayonaise 1tbsp

    Shrimp 3 pcs

    Ginger 1 thumb
    Iceberg lettuce 1 sheet

    L&P sauce

    Tomato ketchup 1 tbsp

    Biscuit or zucchini

    Parsley chop

    Recipe
    Spicy calamari canape

    Euipment
    Chef knife

    Cutting board

    Oven

    Sautee pan

    Baking tray

    Deep fry

    Ss bowl

    Serving plate

    Ingredient
    Squid cut into rings

    Red bel pepper slice thin

    Green bel peppe slice thin

    Button mushroom slive thin

    Butter

    Garlic choped
    Thai chilli sauce

    Oyster sauce

    Chilli flakes

    Flous

    Baking powder

    Cornstarch

    Egg white

    Water

    Springs or parsley for garnish

    Method
    1. marinade the squid with lemon juice peper and garlic powder

    2. Sautee the bell papper and mushroom in butter add the garlic,oyster sauce,chilli sauce and chilli
    flakes set aside

    3. Drain the squid,combine with the flour and baking powder egg white cornstrach water and make
    thick batter

    4. Dip the squid until coated

    5. Deep fry the squid at hot oil until crispy and golden brown,drain with bell papper and mushroom

    6. Bake the baguette until brown

    7. Arrange spicy calamri on top the toast

    8. Garnish with parsley or spring

    Recipe
    Tomato capres
    Equipment
    Chef knife

    Cutting board
    Ss bowl

    Ss bowl

    Serving plate

    Ingredient
    Cherry tomatoes,halved

    Mozzarela,sliced

    Salt

    White balsamic vinaigratte

    Olive oil

    Basil leaves

    Method
    1. Combine the tomatoes with mozzarela in a bowl with salt vinegar and oil.stir well and set into
    refrigrete for an hour

    2. Canape using a tomato bottom mozzarela ball bazil leaf and tomato top

    3. Arrange on plater wrap until ready to serve

    Recipe
    Devilled egg

    Ingeridents
    Eggs

    Mayonnaise

    Dijon mustard

    Paprika powder salt and pepper

    Spring onio

    Bacon

    Method
    1. Put egg into pot with cold water bring to boil and set a timer for 8 minuets after boiling

    2. Peel the eggs and slice half

    3. Take out the egg yolk mashed with mayo mustard and season it.

    4. Shape it on top

    5. Put garnish
    Recipe
    Parmesen chip wit black olive tapenade

    Ingredients
    Parmesen cheese,grated

    Sweet paprika

    Red chilli finely diced

    Black olive

    Anchovies

    Capers

    Garlis crushed

    Olive oil

    French mustard

    Lemon juice

    Fresh basil

    Fresh ground black pepper

    Method
    1. Parmesen chip:preheat oven 225c mix paprika with parmesen,line oven with baking papper,baked
    until melted and golden brown

    2. Black olive tapenede:draun olive and remove pips.drain anchovies palce the olive capers anchovies
    and garlic in blander,drop olive oil mix until smooth,seosen with mustard lemon basil and black
    pepper keep in refrigrette in a glass of jar for couple of day
    serve onto permsen chips garnish diced chilli

    Recipe
    Shrimp canape

    Ingredients
    Cocktail suace

    Mayo

    Shrimp

    Ginger

    Iceberg lettuce
    L&p sauce

    Slat and pepper

    Tomato ketchup

    Biscuit or zuchchini

    Chopped parsley

    Method
    1. Boil shrinps in water witsh smashed ginger until done,strain peeled the skin

    2. Marinade the shrimp with cocktail sauce,spread mayo on top of mini toast bread,chop lettuce into
    shreds

    3. Place lettuce on top biscuit and followed with shrimp

    4. Garnish with tomato ketchup and spring of parsley served cold

    Rundown:

    1. wash hand,dry and sanitize

    2. Gather all euqipment,rinse and dry

    3. Gather all ingredient wash and dry

    4. Boil water for shrimp

    5. Cut all

    6. Make black olive tapenade

    7. Baked the toast

    8. Make all canape

    9. Plating

    Checklist

    Spicy calamari canape

    Tomato caprese

    Devilled egg

    Parmesen chips with black olive tapenade

    Shrimp canape

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