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Culinary art is the art of cooking. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasinglythey are required to have knowledge of the science of food and anunderstanding of diet and nutrition. They work primarily in restaurants, fast

food franchises, delicatessens, hospitals and other institutions andcorporations. Kitchen conditions vary depending on the type of business,restaurant, nursing home etc.This course is prepared to provide participants with knowledge and skillnecessary to meet the requirement of the entry level occupational skillstandard for food preparation. All theory lectures will be followed by practicaltraining in the training kitchen of DTH Hazara university..

Department of Tourism & HospitalityHazara university

0997-414175Email: alampices@yahoo.com

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WHAT IS BEVERAGE

The term beverage on menu traditionally refers to coffee but it has become more common now

for it to encompass tea, coffee, tansies, milk drinks etc.A drink, or beverage, is a liquid which is specifically prepared for human consumption. Inaddition to filling a basic human need, beverages form part of the culture of human society. The word drink is primarily a verb, meaning to ingest liquids, see Drinking. As a noun, itrefers to the liquid thus ingested. It is often used in a narrower sense to refer to alcoholic beverages.

Types of BeveragesThere are three main categories of drink stock.

1. Soft drinks or Non- alcoholic drinks eg. Fruit juices, mineral water, carbonated drinks,fruit squishes.

2. Alcoholic drinks : Beer, cider, spirits, wines, liqueur3. Hot drinks and with or without alcohol . Tea, coffee, hot chocolate, mulled, liquor coffee.

Drinks almost always it largely consists of water. These include:

Water, from the tap or from a bottle Juice, for example fruit juices, vegetable juices Soft drinks ,Lemonade , Carbonated drinks (generally called sodas in the Eastern U.S.,

pop Dairy drinks, for example milk, yoghurt drink, chocolate milk, milkshake Alcoholic beverages Cocktails - mixed drinks Hot beverages, for example coffee, tea, hot chocolate, hot cider Some substances may either be called food or drink, and accordingly be eaten with a

spoon or drunk, depending on solid ingredients in it and on how thick it is, and onpreference:

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Soup Yoghurt

Beverage Cost Percentage = Beverage Cost / Beverage Sales

A Garnish is an item or substance used as a decoration or embellishment on a prepared

food dish or drink. In some cases, it may give added or contrasting flavor, but a typicalgarnish is selected first to augment the visual impact of the plate, not necessarily toaffect the flavor.

Food Presentation is the art of modifying, processing, arranging, or decorating food toenhance its aesthetic appeal.

CocktailA cocktail is a mixed drink containing two or more ingredients. Originally a mixture of

distilled spirits, sugar, water, and bitters. the word has gradually come to mean almost anymixed drink containing alcohol. A cocktail today usually contains one or more types of liquorand one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, orherbs

MeasurementUnit UK US

fl. oz ml fl. oz mlDash 1/48 0.592 1/48 0.616Teaspoon 1/8 3.55 1/6 4.93Tablespoon 1/2 14.2 1/2 14.8fluid ounce or pony 1 28.413 1 29.574shot, bar glass or jigger 3/2 42.6 3/2 44.4can of Coke 11.6 330 12 330pint 20 568 16 473

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MASALA TEA

Ingredients Black tea - 1 tablespoon Water - 2 cup Milk - 1/2 cup Sugar - 1 tablespoon Cloves - 2 no's Cardamom - 1 no. Cinnamon - 1 inch. stick Black pepper seed - 4 no's Ginger - 1/2 teaspoon Grated

Method1. Crush the cloves, cardamom pods , cinnamon and black pepper seeds.2. Take water in a pan, add ginger and crushed spices and bring to a boil.3. Remove the pan from the heat, cover and let steep for 5 minutes.4. Add the milk and sugar to the pan and bring to a boil.5. Remove from the heat and add the tea , stir it well.6. Pour into a teapot or teacups.7. Enjoy hot masala tea .

PESHAWARI QEHWA (GREEN TEA)

Ingredients:

2 tsp Green 4 cup water 2 tsp sugar 3-4 pods of green cardamom fine Sugar to taste(optional)

Method :1. In a large saucepan, bring 4 cups of cold water to a boil.2. Add crushed green cardamom, and sugar.3. Cover and let it ring to boil for 2-3 minutes.4. Shutdown the flame and add the green leave5. Cover it for another 2 -3 minutes to bree the tea.6. serve in to the cups or tea pot by staining7. Serve with lemon on side plate

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Ice Tea

Ingredients: 8 tea bags 1 cup ice cubes few lemon slices 4 glass Water

fine Sugar to taste(optional)

Method :1. In a large saucepan, bring 4 cups of cold water to a boil.2. Remove water from heat and add tea bags.3. Cover and let it stand 5 minutes.4. Remove tea bags and pour the water into a pitcher.5. Add 4 cups of cold water to the pitcher and stir.6. Add sugar and lemon according to taste.7. Add ice cubes and stir well.

8. Ice Tea is ready to serve.9. Enjoy

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Nimbu Pani

Ingredients Lime Juice - 1/4 cup Water - 3 cups Sugar - 4 teaspoon Salt - 1/4 teaspoon

Ice - 1/4 cup crushed

Method: 1. Mix water and sugar till sugar dissolves well.2. Add salt and lime juice and mix well.3. Chill it with crushed ice.4. Enjoy chilled nimbu pani .

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Gulab Sharbat

Ingredients Rose Petals (Red) - 2 cup Cardamom - 2 Sugar - 2 tablespoon Lemon Juice - 1 tablespoon Pomegranate Juice - 2 tablespoon Cold Water - 3 cup Boiling water - 6 cup Ice - 1/4 cup crushed

Method 1. Crush the rose petals and place them in a large bowl.2. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds.3. Set aside overnight.4. Pour the rose-cardamom water through a muslin lined strainer set over a bowl.5. Add the sugar, and float the rose-cardamom bowl over a hot water filled sink until the sugar

dissolves completely.6. Remove from the hot water and cool it to room temperature.7. All all the rest of the ingredients and stir well.8. Serve chilled Gulab Sharbat .

Milk Shakes These can be made with the pulp of any ripe fruit like mango , banana , pineapple, apple etc..

( except citrus fruits ) .

You need 1 litre boiled and cooled milk 2 cups pulp of any fruit ½ cup sugar A few drops of essence ( optional )

MethodMix the ingredients in a mixer and keep in the fridge. Makes 4 – 6 glasses.

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Kharbhooja Sharbat#1

Ingredients Kharbooja - 1 no's Orange Juice - 1/4 cup Lemon Juice - 1/4 cup Khus essence - Few drops Sugar/Honey - 1 teaspoon Ice - 1/4 cup

Method 1. Cut the white melon to remove deseeds.2. Peel the melon, take out the flesh or pulp and process in a blender.3. Add remaining ingredients and blend again until smooth.4. Add crushed Ice to make it chill and server chilled Kharbhooja Sharbat .

__________________________________________________________________ Watermelon shakes #2

Ingredients milk - 1 glass watermelon - 1 cup cream - 1 tbsp Sugar/Honey - 1 tbsp

Ice - 1 cupMethod 1. Peel and deseed the watermelon, cut in to small pieces.2. Put watermelon, cream, milk, sugar and ice in a blender.3. Blend well and serves after garnish.

_____________________________________________________________Cold Coffee Ingredients:

Instant coffee - 1 tablespoon Chilled milk - 4 cup

Sugar - 1 tablespoon Warm water - 1 tablespoon

Method: 1. Mix together until coffee, sugar and warm water .2. Add milk and shake well in a blender to make it foamy .3. Serve Cold Coffee in a mug.

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Chocolate Shake

Ingredients:

Milk - 1 cup Vanilla Ice Cream -1 cup Chocolate Syrup - 1 tablespoon Vanilla Extract - 1 teaspoon Ice - 1/4 cup Honey - 1/2 teaspoon

MethodMix together milk and vanilla ice cream in a blender and blend until smooth and creamy.Now add vanilla extract , chocolate syrup ,honey ,some ice and blend well.

Serve chilled Chocolate Shake . _______________________________________________________________________

Banana Shake

Ingredients: 1 cup cold milk 2 cup orange juice

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2 tsp sugar syrup 2 mashed banana

Method: 1. Blend very well, preferably in a mixer. Serve in a wine glass, garnish with whipped cream and a

piece of banana.2. Banana Milkshake is ready to serve.

__________________________________________________________________________Banana Orange Shake

Ingredients : 1 Can frozen orange juice 2 bananas, well ripened and mashed 1-1/2 quarts Vanilla ice cream, softened 2 quarts Milk, well chilled Extra ice cream to float on punch

Method: 1. Place softened ice cream in a large mixing bowl. Beat in orange juice and bananas with electric

mixer until well blended.2. Continue beating and gradually add milk.3. Beat until smooth and frothy.4. Float additional ice cream on top.5. Serve immediately.

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Almond Honey Milk

Ingredients: Almonds - 1/2 cup Milk - 2 cup Cardamom powder - 1/4 teaspoon Vanilla - 1/2 teaspoon Honey - 3 teaspoon

Method1. Blend almonds with water in a blender to make fine puree.2. Add 2 cups of milk and further blend and then heat the milk blend to a boil.3. Pour the mixture through a strainer over a pan, add the cardamom seeds, stirring constantly, bring

to a near boil over moderately high heat.4. Reduce the heat to low and simmer for 5 minutes.5. Add the Honey. Pour the milk back and forth from one glass to another to make the milk frothy.6. Enjoy Almond Honey Milk with Ice.

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Thandaai (Thandai)

Ingredients Milk - 4 cups Sweetened condensed milk - 1 can Almonds - 1/2 cup Pumpkin seeds - 2 tablespoon Cardamom powder - 1 teaspoon

Rose water - 2 teaspoon Ice - 1 cup crushed

Method1. Grind the almonds, pumpkin seeds, cardamom powder and rose water into a fine2. paste in a food processor.3. Add the milk, condensed milk and crushed ice to the paste and blend well.4. Strain through a muslin cloth .5. Add some more crushed ice on the top of the thandai.6. Garnish with chopped Almonds.

7. Enjoy chilled Thandaai (Thandai) .

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Virgin Pina Colada

Ingredients: 7 oz Pineapple Juice 2 oz Coconut Cream 1 cup Crushed Ice

Method: 1. Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed.2. Pour into a Collins glass.3. Garnish with a maraschino cherry, a pineapple wedge.4. Virgin Pina Colada is ready to serve.

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Lemon Violet DrinkINGREDIENTS

Orange juice 1 cup Lemon juice 1 cup Soft drink 1 cup Sugar 1 tbsp Salt 1 tbsp Ice cubes as required

METHOD:1. In a blender, add lemon and orange juice.2. Add salt, sugar and ice cubes in the blender.3. Blend on high until smooth.4. Now add salt and white soft drink in the mixture.5. Take out in a glass and serve.

___________________________________________________________________________________Tropicana

Ingredients : Pineapple juice 1part Orange juice 1part

Method: 1. Mix well child ingredients on crushed ice2. In a slim Jim glass and serve with straw.

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Fruit Cup

Ingredients : Grapefruit juice 1part Orange juice 1part Apple juice 1part Lemonade/soda water

Method: 1. Mix well in a glass jug over a ice except lemonade.2. Stir well to blend and chill3. Top up with lemonade and serve on highball glass.

Cold Coffee

Ingredients: Full cream milk(chilled): 1cup

Instant coffee granules: 1tspwhipped cream(chilled): 6tbsp

sugar: 2tbsp or to taste Milk powder: 3tbsp Chocolate ice-cream: 3scoops Ice cubes: 8-10

note: chocolate ice cream is optional ingredient, it just enhance the taste of coffee, but u cansubstitute it with 4more tbsp of whipped cream... :), but still chocolate ice cream is chocolate ice-cream... :

Preparation:1. put milk and instant coffee in a blender, blend at high speed add sugar and blend at high.2. Now add milk powder turn the speed to medium, now add whipped cream and ice cubes, blend

well, now add choclate ice cream and blend a little.3. take out in glass servings, will make 3-4 servings in small, or it can vary as per serving sizes...

note: after pouring in the glasses keep aside for 5 minutes in freezer to have a thick texture if uwant it that way...

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S tock, soups & Sauces

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S tock A stock is a flavoring liquid; it is a base for many classic and modern dishes. There are several types of stocks.Although all they are made from combination of bones, vegetables, seasons and liquids, each type use specialprocedure.

A white stock: is made by simmering (To keep a temperature just below boiling point around ) chicken, veal withvegetable and seasons.

A brown stock : caramelized bones and vegetable A court bouillon : is made by simmering vegetables and seasoning in water and acidic liquid (vinegar or wine).

IngredientThe basic ingredient of any stock are bones, a vegetable mixture known as mirepoxis (mixture of onion50%,carrot 25% and celery 25% by weight), seasoning (peppercorn, bay leaves, thyme, parsley) and water.

Principal of makingStart in cold water, bring to boil and then simmer gently, skim frequently, strain the stock carefully, cool quickly,store it properly, and degrease it.

Mirepoix A Mirepoix is a mixture of onion, carrots and celery added to astock to enhance its flavor.(50% onion, 25% carrot and 25% celery by weight),

Sachet Bay leaf , Dried thyme, Peppercorn, crushed parsley stems.

Bouquet grani France Herbs tied in a bundle, or wrapped in muslin or a blanched leek leaf, usually consisting of thyme, parsley stalks, celery leaves, bay leaf and possibly peppercorns. Abbreviation BG

Onion piquet/cloute Peel onion and trim off the root end attach one or two driedbay leaves on the onion using cloves as pins.

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SaucesA sauce is a thicken liquid used to flavor and enhance other food. The word sauce is derived from the Latin wordsalus , meaning “salted”. During early 19 th century Antonin Crème developed the modern classification of hundreds of sauces. Later on this list were reduced and simplified by chefs later in 19 th century.Sauces can be produced with a). Make good stock b). Use thickening agent for desired texture.

c). Use seasoning properly to achieve the desired results.

Classic hot sauces are divided into two groups,I. Mother or leading sauces : they are five classic mother sauces are1) Béchamel: savory white sauce made with milk.2) Veloute; white sauce using fish, meat or vegetable stock.3) Espagnole (brown): made of brown stock, brown roux, mirepoxis and tomato puree are added.4) Tomato sauce : made with fresh, tinned or pureed tomatoes.5) Hollandaise: hot sauce made from melted butter, egg yolks, shallots and vinegar.

Except hollandaise other basic sauces are used to create new sauces.

II. Compound sauces: The combinations of the above are creating a number of sauces.

Sauce FamiliesLiquid Thickener Mother sauce1. Milk Roux Béchamel2. White stock Roux Veloute

2.1 Veal stock Veal veloute2.2 Chicken stock Chicken veloute2.3 Fish stock Fish veloute

3. Brown stock Roux Espagnole4. Tomato Roux (optional) Tomato sauces5. Butter Egg yolks Hollandaise

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White stock (for brown stock the bones and mirepoix are caramelized and tomato product isadded)

Bones, veal, chicken or beef 7kg Cold water 11lit Mirepoix 01kg

(tomato paste for brown stock) Sachet

Bay leaf 2Dried thyme 2 mlPeppercorn, crushed 2mlParsley stems 2ml

Method of Preparation.1) Cut the bones in to pieces, place in stockpot, cover it with cold water, bring to boil. Skim off, add water

and simmer.2) Add the mirepoix and sachet to simmering stock. Continue for 6-8 hours.3) Strain, cool and store.

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COURT BOUILLON

water 4lit vinegar 180 ml lemon juice 60ml salt 15gm Mirepoix 650gm Sachet

Bay leaf 4Dried thyme pinch

Peppercorn, crushed 5mlParsley stems 1 bunch

Method of Preparation.4) bring to boil all ingredients.5) simmering it for 45 minutes6) Strain and use immediately or cool and store.

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S oup

Soup is a food that is made by combining

ingredients such as meat and vegetables withstock, juice, water or another liquid.

Soup, often served as the first course, maydetermine the success or failure of an entréemeal. The soups are usually very nutritious,easily digested and were prescribed for invalidssince ancient times. Soup is immensely popular,it is warm and nourishing. Advancements inscience enabled soups to take many forms;portable, canned, dehydrated, microwave-ready. "Pocket soup" was carried by colonial travelers, as it could easily be reconstituted with alittle hot water.One of the first types of soups can be dated to about 6,000 B.C. The word soup can be aFrench soupe ("soup", "broth"), which comes through Vulgar Latin suppa or suppare ("breadsoaked in broth") from a Germanic source, from which also comes the word " sop" , a pieceof bread used to soak up soup or a thick stew. Soups are similar to stews, and in some casesthere may not be a clear distinction between the two. Generally though, soups have more liquidthan stews. The word restaurant (meaning "[something] restoring") was first used in France in

the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors,that was advertised as an antidote to physical exhaustion. In 1765,a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of themodern word restaurant to describe the shops.The rules for serving soups are sample serve hot soup hot (99 o C) and cold soup cold (4 o

C).Garnish with croutons, sippets or with vegetable garnish. The established classification ofsoups is as;

A). Clear soups clear soups are comprised of a clear brothy liquid with things floating in it, likepieces of vegetables, meat, fish, rice, pasta, etc. while thick soups have items ground into astock. are

i). bouillon: It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in boiling water.ii). consommé: This is a clear soup made from a well-flavored and meat protein which riseto the surface during cooking, bringing insoluble particles with them. stock that is cleared by the action of egg white protein.

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iii). Broths - These consist of a good flavored stock containing diced meat or vegetables.They are thickened by the starch from either pearl barley or rice that is cooked with theother ingredients in the stock.

B). Thick soups are classified depending upon the type of thickening agent used:i). Purées are vegetable soups thickened with starch;ii). Bisques are made from puréed shellfish or vegetables thickened with cream;

iii). Cream soups may be thickened with béchamel sauce; andiv). Veloutés are thickened with eggs, butter and cream. Other ingredients commonly usedto thicken soups.

C). Special & International Soup Varieties 1) Cold Soups – Cold soups and creams are top stars in the summer. Light and cool, flavorful,packed with vitamins. The right appetizer for a summer meal.2) International Soups –There are soups that originated in a certain locality and are associatedwith that particular place. Chowder is any of a variety of soups, enriched with salt pork fatbackand thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers,and milk.

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THAI SOUP-1

Ingredient Chicken stock 4 cups Chicken Breast 100 gm Salt 1tsp China salt 1tsp Sugar 1tsp Rice 100 gm Oil 50gm Green chili 4cloves Lemon juice/vinegar 2tsp

Method of Preparation1. Boil the stock by adding salt, china salt, lemon juice and green chili.2. Fry the Rice in pan.

3. Combine both and present.

THAI SOUP-2

Ingredient Chicken stock 4 cups Chicken Breast 100 gm Salt 1tsp China salt 1tsp lemon 1no Red bell pepper 4 no

Oil 50gm Green chili 4cloves Curry leaves 2no Ginger 2-3 inch Corn flour 2 tsp

Method of Preparation1. Heat the oil in pan and add curry leaves and bell pepper and chicken for sautéing when change

colour add shredded ginger.2. Add the stock and season with china salt, lemon juice and green chili., boil it for 2 minutes.3. Add little corn flour, heat for another minuts.

4. Serve either taking out curry leaves and bell pepper.

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Chicken corn soupIngredients

Chicken stock 4cups Chicken breast 100gm Salt TT China salt 1tsp Sweet corn 100gm Egg 1no Corn flour 1cup

Method of Preparation1. Heat the stock and add the sweet corn2. Add the china salt, salt and cook for 3 minutes3. Mix the corn flour in water( ) and add in stock slowly while stirring with spoon.4. Add a beaten egg,

5. The soup is ready serve in soup bowel with soya sauce, vinegar, chili sauce as accompaniments.

Chicken cream soup

Ingredients butter 50 gm corn flour 50gm onion 40gm celery 40gm leek 40gm

white Chicken stock 4cups cooked chicken meat 50gm Salt 11/2tsp cream 200gm

Method of Preparation1. Wash and chopped the vegetable and sweet them in meted butter.2. Add flour, stirring and cook over a moderate heat to make a roux, allow it to cool.3. Add stock, stir and bring to boil.4. Season with salt and bouquet grani, simmer for 45 min and skim the surface.5. Remove the bouquet grani and liquidize. Pass through the strainer and bring to boil.6. Add the cream and correct the seasoning and consistency.7. Add the chicken meal and serve.

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Cream of spinach soup

Ingredients Spinach 300gm Butter 40gm Onion 40gm Potatoes 80gm Leek 40gm

Salt 5g White pepper TT Stock 1 litter Grated nutmeg TT Single cream 200ml Bouquet grani 1small

Method of Preparation1. Wash, peel and dice the onion, leek and potatoes in to brunoise, wash the spinach several time.2. Melt the butter in large heavy sauce pan and the vegetable and sweat gently for 10 minutes

3. Heat the water and plunge the spinach in to the water to blanch for few seconds, drainimmediately in a colander and refresh.4. Add the stock and bouquet grani in to the vegetable and simmer for 15 minutes. Add the spinach

and nutmeg.5. Simmer for next 15 minutes, remove from the heat.6. Take out bouquet grani and liquidize the soup and make it smooth.7. Pass through the chinois and reboil by adding cream and the seasoning.8. Serve Julian of spinach and croutons.

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Vegetable soupIngredients

Carrot 80gm Onion 80gm Cabbage 50gm Black paper ½ tsp Bouquet grani TT Butter 40gm Corn flour 40gm Stock 4cups Salt 11/2tsp China salt 1tsp

Method of Preparation1. Carrot, cabbage in Julian cut. Sweet them in butter.

2. Add the flour and make a loose roux without coloring.3. Add the stock slowly and bring to boil. Add bouquet grani. Cook for 45 min, skim when

necessary.4. Remove the bouqut grani and liquidize through a stick blender.5. Pass through a chinois and return to bring to the boil.6. Add salt, china salt, sugar and black pepper.7. Vegetable soup is ready serve with croutons.

Potato soupIngredients:

potatoes 400gm

Onion 80gm Stock 1litter Butter 40gm White paper TT Bouquet grani 1 small Butter 40gm Parsley 15g Salt 5g Croutons 25gm

Method of Preparation1. Peel, wash and slice the onion, melt the butter and seat the onion.2. Wash and peel the potatoes, rewash and 1 cm disc.3. Add potatoes, hot stock, bouquet grani in to the onion lightly season and bring to boil.4. When potatoes completely amalgamated in to the liquid remove bouquet grani.5. Liquidize the soup and pass through the chinois, bring back to boil and correct the seasoning.6. Serve with croutons and garnish chopped leaves parsley.

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M o h a m m a d A l a m ( L e c D T H ) f o r F & B P r o d u c t i o n P a g e : 24 /60

19B soupIngredients

Undercut beef(finely chopped) 50g Stock 1lit Chicken breast 50g Prawn 2 no Mashroom (chopped0 50g

Spring onion 50g Oil 50g Corn flour 1/2cup Salt& pepper TT Egg 1no Soya sauce 2tsp

Method of Preparation1. Fry beef, chicken, prawn and mushroom, add soya sauce and stock and bring to boil.2. Simmer, add corn flour and stir.

3. Add whipped egg, serve hot.

Hot and Sour SoupIngredients

Chicken stock 4cups Chicken cubes 200g Carrot 200g Cabbage 200g Salt & B. pepper TT China salt 1tsp

Corn flour 1/2tsp Egg 1no Soya sauce ½ tsp Chili sauce ½ tsp

Method of Preparation1. Chopped all the vegetable, add in stock and cooked for 10 minutes.2. Add chicken cook for another 10 minutes and the seasonings.3. Make a past of corn flour and add in soup.4. Beat the egg and add in the mixture.

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Lentil soupIngredients

Red lentil 200g Stock 5cups Carrot 50g Onion 50g Butter/oil 50g Chicken (optional) 50g Bouquet grani 1small Ripped tomatoes 50g Salt TT White pepper TT Croutons 25g

Method of preparation:1. Wash the lentil several time, place in sauce pan and add with stock and bring to boil and

skim.(add chicken).2. Wash, peel and chopped the vegetable and seat them in butter or oil and then add lentil.3. Add the reminder including bouquet grani.4. Simmer and skim for 45 minutes. Remove the bouquet grani, liquidize and pass through chinois.5. Reboil and check seasoning.6. Serve with croutons.

Chicken Mushroom soupIngredients:

Chicken 100g

Mushroom 100g Stock 5cups White flour ½ cup Butter 40 g Cream ½ cup Milk 1 cup Salt &White pepper TT

Method of Procedures1. Dice cut the mushroom and chicken and Sauté in butter.2. Heat the butter in pan and add the flour, mix cook for a while.3. Add the milk and simmer for 5 minutes.4. Boil the chicken in stock, add the white sauce.5. Salt, and cook for 5 minutes.6. When to present add cream and mushroom and sprinkle with black pepper.7. Present with croutons, Garnish with dice cut mushroom and chicken.

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Alami’s special Soup

Ingredients Chicken (boiled) 100 g Button mushrooms chopped 100g Oil ¼ Cup

Garlic 1 Tbl. Onion diced 50g carrot 50g Green coriander 50 g Carrot diced 1 g. Capsicum 1 no Green chili flour ½ Cup Chicken stock 4 cups Bay Leaf 1 Cream 2 Cups white pepper TT Salt TT

Method of preparation1. Add oil and garlic to high heat in large soup pot. Wait for smoke and then add all

vegetables and mushrooms. Reduce the heat and sprinkle with flour.2. Stir and heat a few minutes. Chicken stock and Bay leaf.3. Add cream and bring to boil. Once soup comes to a boil, check the consistency.

4. If it needs to be thicker, add cornstarch/water mixture (and then let the soup boil againto check true thickness).

5. Add fresh cracked pepper. Remove bay leaf. Add salt if needed6. Serve with croutons and garnish with mushroom and chicken.