E twinning project gusto project 4th activity

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  • 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 Desir 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

  • eTwinning Project: European schools project - Gusto Project 4th

    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.

    MISE EN PLACE SERVICE Tips

    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

    Food & Wine Services of waiting Tourist Reception

    Sonia Argentino Debora Scrofano Francesca Fanseca Desir 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

  • eTwinning Project: European schools project - Gusto Project 4th

    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.

    Ingredients for 10 pax:

    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.

    MISE EN PLACE SERVICE Tips

    Russian Service Style

    The service to the Russian, or guridon, 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 guridon

    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

    Food & Wine Services of waiting Tourist Reception

    Sonia Argentino Debora Scrofano Francesca Fanseca Desir 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

  • eTwinning Project: European schools project - Gus