Soups and Vegetable Dishes
Teaching Units at the Hotel Management College Pokhara/Nepal
PRACTICAL INSTRUCTION OF CLASSICAL BASIC & SIDE DISHE RECIPES
BASIC PREPARATION
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
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
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
Teoretical Methods in Pictures
Noodle dough
Home-style noodles napolitaine
Home-style green noodles
Green lasagna
Vegetable-Tomato sauce
Bechamelle sauce
GNOCCHI
Spätzle
Gnocchi "Paris-style"
Gnocchi "Piemontaise"
Gnocchi "Romaine"
Gnocchi of corn
Pan-fried "galettes" of potatoes
Tomato sauce
VEGETABLES
Baked tomatoes "Provencale"
Sauted green beans with shallots
Sweet-glazed carrots
Braised white cabbage
Timbale of vegetables ratatouille
Glazed cucumbers
SALADS
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