Download pdf - E twinning project gusto project 4th activity

eTwinning Project: “European schools project - Gusto Project” 4th

Activity: A thematic menu! I prepare for you my thematic menu. Red shrimp from Mazara del Vallo, on tomato petals marinda confit and basil air

Ingredients for 10 pax:

Red shrimp (number)

tomato marinda

salt of Mozia (to taste)

basil (to taste)

E.V.O oil flavored with orange

candied lemon peel.

soy lecithin

fresh herbs (bunches)

20

1kg

200ml

150g

200g

2

Procedure 1) Peel the shrimp, depriving the intestine obtained pulp. Place the pulp of

shrimp on a tray and refrigerate.

2) Make an incision on the tomatoes and dip them in hot water

for 30 seconds after which immediately cool in ice water.

Peel the tomatoes, cut into wedges and remove seeds. Arrange the

petals obtained on a baking sheet and season with salt, pepper, zest

lemon, orange zest and fresh herbs, drizzle with oil

E.V.O, place in oven at 80C ° for about 1 hour.

3) for the air of basil put in a glass soy lecithin

with cold water and the basil leaves, emulsify with a mini pimer.

Tips

Arrange on the plate the petals

of tomato and put above the

shrimp lightly seared in a pan

with oil and garlic, sprinkle

with salt of Mozia, drizzled

with orange scented oil, after

arrange on top the candied

lemon rind and finally the air

basil.

MISE EN PLACE SERVICE Tips

Italian Service style The Italian- service, or plate, is the most

common-style restaurants; is an easy style to

perform essential, quick, informal. The food is prepared in the kitchen directly on the plate in

which the customer will eat. The service

requires that the waiter take the plates in hand,

take them in the dining room, and serve them to the customer from his right. The waiter must

bring together no more than three courses: two

in the left hand and one in the right.

The waiter can add a third plate on the left hand, if you have to

complete a table or there is the

need to perform a service in a very short time.

During the service, his left hand

holding up the dishes must

remain behind the customer that you are serving, thus avoiding to

approach with the dishes to the

diner's face; for this purpose it is important to serve the guests by

turning around the table

clockwise (valid also for the rule-scrap).

STUDENTS

Food & Wine Services of waiting Tourist Reception

Sonia Argentino Debora Scrofano Francesca Fanseca Desirè Rizza Federica Litrico Andrea Lauretta

Nicoletta Orzata Klelia Baglieri Andrea Rustico Emanuel Distefano Roberta Cimino Miriam Burgaretta

Sofia Campisi Marta Agosta Giovanna Cultraro Salvatore Campisi Nicole Morittu Francesca Visicale

Carmela Difede Tatiana Teuli


Activity: A thematic menu! I prepare for you my thematic menu. Risotto with marinated grouper, small pieces of vegetables and smooth round tomato gel

Ingredients for 10 pax: Grouper

Rice

celery, carrots, onions, garlic zucchini, potatoes, pumpkin (made

brunoise)

Smooth round tomatoes

fresh herbs (bunches)

lemon

Brown sugar salt and pepper (to taste)

concentrated tomato

xantana (to taste)

1,5kg

400g

200g

500g

1kg

3

1kg

100g

50g

Procedure 1) Fillet grouper. Put their head and fishbone in a large pot with celery, carrots,

onion, herbs, tomato paste, salt, pepper and plenty of water. Let cook getting a

great broth.

2) Cut the fish fillets into cubes, place in a bowl to marinate with sugar garlic,

juice and lemon peel, E.V.O oil, herbs. Marinate in the refrigerator.

3) Depriving of tomato skins and seeds, move the pulp obtained from the

masher, season with oil, salt, pepper, basil. Add the xanthan gum to the mixture

to obtain the gel.

4) In a pot type sotie pour the rice with chopped onion and olive oil, toast and

pour the broth prepared earlier. Cook, stirring the rice. 5 min before the end of

cooking the rice pour the marinade grouper and vegetable brunoise previously

sauteed.

Thicken everything with oil E.V.O.

Tips Put the hot risotto on a plate,

creating above a spiral with the tomato gel, and finally to place at

the center a piece of fried

grouper.


English Service style

The service to English, or tray, is a popular style; It

requires that the waiter has a good ability in the use of

clips.

The dishes are placed on the tray from the kitchen; the

waiter takes the tray, approaches the plate on the left

side of the customer and serving the food with clips

During the service, the waiter cannot place on the table

the back of the hand which supports the tray; It is an

incorrect procedure, but it is justified only in cases of

emergency, e.g. when the waiter is serving and, because

of the weight and extended service time, he is unable to

maintain full control of the tray.

It is better to avoid to start the service in

a table with a tray previously used to

serve another table. An exception can

be made for banquets, when customers

are all together but distributed in

several tables; however, even in such

circumstances it is always better to

avoid it. In the execution of this

technique should be avoided the use of

trays and baking ware large: too weary

arm and the back of the waiter, make

you do your job more tedious and time

consuming and can annoy customers.

STUDENTS







Activity: A thematic menu! I prepare for you my thematic menu. Slice of the Mediterranean amberjack stew of lightly smoked cherry tomatoes, and its seafood.


Amberjack

Cherry tomato

Sprigs of orange, lemon (to taste)

Cinnamon, cloves (to taste)

Fresh herbs (to taste)

Clams (previously purged)

Razor clams Sea

Sea urchins

Salt and pepper (to taste)

Celery, carrot, onion, garlic.

3kg

1,5kg

1kg

1kg

300g

200g

Procedure 1) Fillet the amberjack. Place in a saucepan and head bones together with celery

carrot fresh herbs. Add the water, put the pot on the fire and let it bask getting a

great comic. 2) Obtain the amberjack fillet steaks of approximately 150 gr.

Season the steaks with garlic and rosemary oil, place in refrigerator.

3) In a large pot put the branches, the herbs, cinnamon, flaming with a torch in

order to obtain the smoke. Place above the steaming pot perforated pan with

inside the clusters of cherry, cover hermetically, let smoke the cherry for about

30 min. 4) Blowing in separate pots clams and razor clams, add in a pot garlic

and basil. Depriving the valve shellfish, filter the cooking liquid obtained.

5) Remove from grapes smoked cherry, coarsely cut it and add it to the broth

amberjack adding the cooking of seafood, salt and pepper all, leave it in the pot.

6) In a fairly large pan pour oil, clove of garlic in shirt, sprig of rosemary,

fennel sprigs, as soon as the oil is flavored remove the herbs and garlic and

arrange in pan skin side the slices of yellowtail create a nice crust par finish

cooking the fish by covering with a lid.

Tips

put in a bowl the sauce is hot,

place the seafood in any order

and finally the slice of

amberjack. Over put a

teaspoon of curly grapes,

sprinkle with fennel scented

oil.


Russian Service Style

The service to the Russian, or guéridon, is an elegant and

fine style; to perform it correctly in every rank must be

present the classic couple working: chef and commis de

rang. The various dishes are portioned on a guéridon

located in front of the customer's table; thus during the

course of the service, the customer has the opportunity to

see the chef work and to make requests regarding the

preparation of own dish, and the chef de rang has the

ability to communicate easily with the various aspects of

customer service .

With this style are very useful

warmers, electric or a candle,

over which you have ramekins

and trays; they let you keep

warm preparations during all

phases of the service.

STUDENTS







Activity: A thematic menu! I prepare for you my thematic menu. Ricotta cheese parfait with pistachio biscuit, crispy to Avola almonds and cream of Modica chocolate chili.


Ricotta

Pistachio

Almond Of Avola

Modica Chocolate with Chilli

Fresh Cream

Sugar

Eggs (number)

Candied Orange

1kg

300g

400g

500g

500g

500g

10

300g

Procedure 1) whisk the eggs with the sugar, add the pistachio flour slowly from the bottom

to the top with the help of a whip. Pour the mixture into a baking sheet lined

with parchment paper. Bake at 200c ° for about 5-10 min (preheated oven)

2) beat the egg whites with the sugar to 121c ° obtaining a compound soft and

fluffy, at the same time whip the cream. Mix the ricotta with the sugar getting a

cream. Combine the three compounds.

3) Cut the pistachio biscuit and place in a mold. Pour into the ricotta mixture

prepared previously. Put in blast chiller or freezer to get the parfait.

4) In a copper pot, pour the sugar and just candy, pour the almonds already

peeled. Pour the mixture on a plane, shape it with a rolling pin to a thickness of

about 1 cm. Just go to the cold cutter getting a crispy grain.

5) Put the chocolate in a double boiler with the cream getting the fondue.

Tips

Cut the semifreddo into

rectangles of about 10 cm.

Place a rectangle in the center

of the dish, sprinkle beside the

semifreddo. Create each 2 cm

wide line with the almond

kernels finally glaze with

fondue and arrange in the

shape of little nest the candied

orange.


Italian Service style

The Italian- service, or plate, is the most

common-style restaurants; is an easy style

to perform essential, quick, informal. The

food is prepared in the kitchen directly on

the plate in which the customer will eat.

The service requires that the waiter take

the plates in hand, take them in the dining

room, and serve them to the customer from

his right. The waiter must bring together

no more than three courses: two in the left

hand and one in the right.

The waiter can add a third plate on the

left hand, if you have to complete a

table or there is the need to perform a

service in a very short time.

During the service, his left hand

holding up the dishes must remain

behind the customer that you are

serving, thus avoiding to approach

with the dishes to the diner's face; for

this purpose it is important to serve

the guests by turning around the table

clockwise (valid also for the rule-

scrap).

STUDENTS




