Soups                           and               Vegetable Dishes

 

Teaching Units at the Hotel Management College Pokhara/Nepal

 

PRACTICAL INSTRUCTION OF CLASSICAL BASIC & SIDE DISHE RECIPES

 


 

BASIC PREPARATION

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Bases and Ingredients for Cooking

Preparation and Basic Cooking Methods

Chicken stock, White bouquet garni

Flavoring Vegetables for Fish Stock

Mirepoix for Withe Stock

Chicken stewed with vegetables and chervil,

Main course

 

SOUPS

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Teoretical Methods in Pictures

Cream of Chicken Soup

Cream of Semolina Soup

Cream of Cucumber Soup

Cream of Pumpkin Soup

Cream of Tomato Soup with Basil

Minestrone Soup

Vegetable Soup "Paysanne"

 

POTATOES

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Methods for Potato Dishes

Preparation for Potatoes

Baked potatoes "château"

Roasted cubes of potatoes "Rissolees"

Gratinated potatoes in creamy sauce "Dauphinois"

Carved potatoes simmered with vegetables

Roasted potatoes "boulangère"

Roesti potatoes of "Bern"

Lyonnaise potatoes

 

PASTA

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Teoretical Methods in Pictures

Noodle dough

Home-style noodles napolitaine

Home-style green noodles

Green lasagna

Vegetable-Tomato sauce

Bechamelle sauce

 

GNOCCHI

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Spätzle

Gnocchi "Paris-style"

Gnocchi "Piemontaise"

Gnocchi "Romaine"

Gnocchi of corn

Pan-fried "galettes" of potatoes

Tomato sauce

 

VEGETABLES

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Method for Vegetables

Preparation for Vegetables

Baked tomatoes "Provencale"

Sauted green beans with shallots

Sweet-glazed carrots

Braised white cabbage

Timbale of vegetables ratatouille

Glazed cucumbers

 

SALADS

(Recipes load as PDF) 

Teoretical Methods in Pictures

Cabbage salad

French dressing

Russian salad

Salad "Emma"

Salad with peppers "Andalouse"

Salad of lamb's lettuce with smoked bacon and eggs

Potato salad

 

 

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