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REVIEW MENU # 3

CHEF Gerardo A. Avena Sánchez.
RECIPE: Cream Dubarry PERFORMANCE
CLASS DATE: TIME GROUP
PROCESSING PLATE TYPE: DIFFICULTY COST QUANTITY UNIT

COMMENTS
INGREDIENTS Cauliflower Bechamel
Grs 500 Mlt 750 Mlt
chicken Fund 850 Mlt 450

Milk Butter Cream
80 Grs 50
Mlt thick Sal c / s
Baking Grs sodium. 6

PROCEDURE: Clean, disinfect and cook cauliflower with salt and baking
Sauté cauliflower with half the butter, add
The bechamel and milk and a little salt, blend and pass through a fine strainer set in a pan with butter, cream and chicken thoroughly check the salt and remove to a boil.

EYE THIS IS A CUT "" NO IS CHORIZO "

CHORIZO BEEF STUFFED MUSHROOMS IN WINE SAUCE
. _________________________________________________




250 GRS. BEEF CHORIZO (A PIECE OF 250 GRS.)
100 GRS.
sliced \u200b\u200bmushrooms ¼ PZ. ONION CRESCENT
1 PZ. Cloves garlic (finely chopped)
1 OZ. OIL
C / S SALT AND PEPPER.
10 GRS. DEMIGLASS. (20 MLT. WATER FUND OR RES)
3 OZ. RED WINE

in a pan Fry the onion and garlic followed by the mushrooms, salt and pepper.
Make a cut by one of the sides of the meat as directed Chef's
Fill with mushrooms and a hot pan with oil seal the meat on both sides remove and place on a tray, deglaze the pan with red wine and add the book demiglass hydrated and warm bath.
Finish cooking the meat in the oven and serve with hot sauce.

LINING IN VEGETABLE TEMPURA and paprika. _________________________________________________________


20 GRS. PORE
10 GRS. Cabbage
10 GRS. CARROT
10 GRS. RABO spring onions ..
100 GRS WHEAT FLOUR
Cut all ingredients into very thin julienne strips and drop into flour. PASTA

TEMPURA
__________________________________________________________

200 GRS. FLOUR EGG
1 PZ.
C / S SAL
C / S Paprika
5 PZ. ICE
C / S MINERAL WATER

300 MLT. OIL (FOR FRYING)

Place all ingredients in a bowl and begin mixing until it starts to add the mineral water, the dough should have a consistency similar to pancakes.
Dip vegetables in batter and fry. BANANA



au gratin. ___________________________________________



125 GRS. PHILADELPHIA CHEESE
75 GRS. SUGAR
75 GRS. BUTTER
2 PZ. EGG YOLKS
1 OZ. VANILLA
2 EGG WHITES
PZ 1 PZ.
BANANA 1 OZ. BRANDY
½ PZ.

GENOISE VANILLA Creme the butter with 50 grams. add sugar and cheese followed by bananas, when fully cremated, forming a meringue with egg whites and remaining sugar and set aside.
Crumble and add vanilla genoise wing banana mixture and fold in meringue enter a time of empty envelope into greased and floured pans and bake at 180 ° C for 25 minutes.


VANILLA GENOISE
_____________________________________

2 PZ. EGG WHITES
50 GRS. SUGAR
2 PZ. BUDS EGG
70 GRS. FLOUR
1 OZ. VANILLA
12 GRS. Melted butter OR 2 OZ. OIL NORMAL COOKING METHOD

180 ° C.
TIME 18 MINUTES.



MOUNT WITH CHOCOLATE SAUCE AND Coulier

2 STRAWBERRY FRUIT FRESH MINT

1 KIWI

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RECIPES FOR MONDAY AND TUESDAY, SEPTEMBER 24 AND 25 ITALIAN KITCHEN

GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX HARIRA


PRODUCT QUANTITY UNIT OF MEASURE MEDIA COMMENTS
OZ OLIVE OIL 300 GRS
lean meat LAMB DIES
FINE CHOPPED ONION 1 PZ
soaked chickpeas
125 GRS 1.5 LTR WATER RED LENTILS

120 GRS SLICED TOMATOES Poach 400 GRS 5 GRS SEEDLESS

cinnamon 1 red bell pepper Poach PZ SEEDLESS
50 GRS NOODLES
8 sprigs cilantro
SALT PEPPER

3 PZ LEMONS TO SERVE






PROCEDURE: In a pot
oil sauté the lamb until lightly golden, add the onion and let Fry,
add the chickpeas and water and simmer until beans are slightly soft, add lentils
tomatoes, cinnamon, red pepper and simmer 15 minutes, add noodles and cook for another 15 minutes
until the chickpeas and lentils are ready, soft and add seasoning chopped cilantro, serve with pieces with lemon
party.

GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX SALAT
Mechui

PRODUCT QUANTITY UNIT OF MEASURE COMMENTS
4 red bell pepper PZ PZ
A LEMON JUICE MEDIA

OZ OLIVE OIL 5 drops white vinegar 1 PZ
GARLIC CLOVES PRESSED PZ
6 black olives Salt to taste

BLACK PEPPER EGG
3 PZ 1 PZ HARD SLICED ONION

6 sprigs chopped parsley 3 PZ TOMATO




2 GRS SOY LECITHIN




PROCEDURE: Cut the peppers
half lengthwise and place on a rack and leave until blisters form
clean, remove the skin, mix lemon juice, olive oil, white vinegar, salt, pepper and chopped garlic
and emulsify, mix remaining ingredients the exception of boiled egg and coat with seasoning
marinate for 15 minutes and serve sprinkled fried egg, always reserve some dressing to add just before serving.

GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX HARIS


PRODUCT QUANTITY UNIT OF MEASURE 50 GRS OBSERVATIONS
DRIED CHILLI

2 cloves garlic 2 tablespoons CILANTRO SEED SEED
2 tablespoons 2 tablespoons
CUMIN SEED CARAWAY
6 tablespoons OLIVE OIL SALT



PROCEDURE:
Soak chiles in warm water for 15 minutes to put all the dry ingredients along with the chiles in a mortar and grind
to form a thick paste add olive oil and add

GIVEN BY: CHEF GERALD A. Avenida Sanchez. POTATO RECIPE NAME
SHARP

PRODUCT QUANTITY UNIT OF MEASURE COMMENTS

4 medium potatoes 1 PZ PZ YOLK
10 GRS cornstarch
C / S SALT AND PEPPER FLOUR
50 GRS
<<<<<<< <<<<<<<< RELLENO > >>>>>> >>>>>>>>>>>>>>>>>> PZ
1 onion 45 g butter FINE

1 pinch Paprika
6 sprigs cilantro GRS 225 FINE
lean beef
C / S allspice VEGETABLE OIL
500 MLT 100 GRS


cornstarch




PROCEDURE: Prepare a puree
the first part of the recipe book, to make the filling Fry the onions in butter
and fry the meat with spices, prepare the mashed balls and stuff them with meat, taking care that
not leave the pieces cover starch and fry in hot oil in frying media.







GIVEN BY: CHEF GERALD A. Avenida Sanchez. RECIPE NAME
BLINZES CHEESE AND STRAWBERRY CREPE
JEWISH JIDDISH =

PRODUCT QUANTITY UNIT OF MEASURE 3 PZ EGG OBSERVATIONS

3 GRS SAL

8 GRS 30 GRS SUGAR BUTTER MILK WARM
MLT 375 75 GRS

1 OZ MEAL VEGETABLE OIL FOR BUTTER
20 GRS ORDER COOK PAN TEFLON


<<<<<<<< <<<<<<<< RELLENO > >>>>>>>>>>>>>>>>>>>>>>>>>>
GRS 500 175 GRS
PANELA CHEESE CHEESE SUGAR

60 GRS 500 GRS 100 GRS SUGAR MILLS

1 PZ LEMON JUICE AND ZEST
3 GRS DASH SALT VINEGAR WHITE
1 500 MLT
CREAM SAUCE LINCOTT
tahini

SWEET 125 GRS 4 PZ
SUGAR EGG YOLKS
30 GRS tahini NOT BUY NATURAL CLASS
was prepared in 1 / 2 0Z VANILLA

PROCEDURE:
With the first ingredients to make a paste and prepare crepes in a mixing all the ingredients by passing them
a fine sieve and cooked in a pan with some butter or pork fat
For the filling panela cheese cut into cubes cottage cheese and mix with sugar followed by strawberries and Disinfect
reserve some to garnish the dish with the remaining sugar and water Add food and put the fire
when releasing the first boil add salt and let the water is consumed half when wing the syrup is slightly thick, add more vinegar
lemon juice and zest and a cool reserve.
To prepare the cream sauce cooked with sugar lincott when releasing the first boil remove part of
cream and mix together with the thaini, egg yolks and grains of the vanilla pod, return this mixture to the first
and let heat until boiling spring back by withdrawing from refrigerate immediately and



GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. PAX

tahini recipe name
PRODUCT QUANTITY UNIT OF MEASURE
200 GRS OBSERVATIONS
sesame 1 / 2 GRS
SAL C / S WARM WATER
<<<<<<<< <<<<<<<< PARA TAHINI PICANTE > >>>>>>>>>>>>>>>>>> PZ >>>>>>>>>
2 GARLIC CLOVES SALT

2 PZ lemon juice 6 tablespoons tahini


half spoon Cumin 2 tablespoons chopped parsley 6 tablespoons
OIL 50 CM
SESAME cheesecloth








PROCEDURE:
Toast the sesame seeds and place in a bowl, cover it with warm water and let stand 15 minutes
put it in a blender using just enough water to cover sesame seeds and blend until well crushed
add salt and pass the entire mixture through a damp cheesecloth and squeeze until the pulp is dried, book
To prepare a spicy tahini blend the remaining ingredients and whisk until sauce is homogeneous and emulsified

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CHEF Gerardo A. Avena Sánchez.
RECIPE: Minestrone with proscuitto

INGREDIENTS QUANTITY UNIT COMMENTS
Poro Pz Pz 1 ¼

Carrot 1 Celery Branches
Tomato Green Beans
Pz Pz 3 3
basil leaves for garnish 4 In chifonade Lata
White Beans Linguine or spaghetti ½
Grs 50
Parmesan
not craft. Grs 25 FOR CHEESE
Fried chicken broth 1.5 Ltr
Pz ½ Onion Garlic

Teeth 2 serrano ham Spinach
Grs Grs 25 25





METHOD: Cut the leek into julienne and other vegetables in brunoise, saute in butter, blend the tomatoes with garlic and onion and add to vegetables, add the chicken broth and blend half of the beans and add along with the rest and basil, cook the pasta separately and add.
Garnish with toasted ham and spinach in chifonade

CHEF Gerardo A. Avena Sánchez.
RECIPE: SHRIMP RAVIOLI SAUCE INGREDIENTS

CORAL UNIT QUANTITY REMARKS
50
Celery Shrimp Grs Grs Grs 10 10

Onion Salt c / s
Pepper c / s
Yolk 1 egg yolk
lincott Mlt 10
Cream Garlic Basil
HJs tooth 2 2 Grs 20
Poro
Thyme c / s
Marjoram c / s
Fresh pasta 500 grams shrimp
Bisquet Mlt 100



Fresh pasta flour 350 grs.
2 pcs egg yolk.
Salt 4 oz. Water
c / s



PROCEDURE: Place all filling ingredients in a robot coupe and mash, spread the dough and shape the pieces, cook in boiling water and jump on the biscuit shrimp serve.

ROLE OF SPINACH


200 GRS. SPINACH
100 MLT. WATER
2 GRS. CARBO CIMETIL
1 STATEMENT PAPER PULP OR SILP
SILICONE GRINDING AND EXTENDING IN SILP oven to 170 ° C



CHEF Gerardo A. Avena Sánchez.
RECIPE: GRILIATI AL GORGONZOLA


INGREDIENTS QUANTITY UNIT COMMENTS
Italian Pumpkin Carrot
Pz Pz 1 1 ½ pz ball

Tomato Onion
red pepper ¼ Pz Pz Pz 1 green pepper 1

gorgonzola dressing
Gorgonzola Cream
natural Grs 120 Grs 50 MLR 10

Milk Sal c / s White pepper
c / s

PROCEDURE: Clean the vegetables and cut into croutons to go through the grill and mount on a plate.
Blend all ingredients for dressing and add in the form of ribbon. CHEF

Gerardo A. Avena Sánchez.
Recipe: Tiramisu

INGREDIENTS QUANTITY UNIT COMMENTS
gelatin Grs 8
mascarpone cheese 200 grams egg whites
Pz 2 Grs 75

Sugar Egg yolks 4
Pz 50
Sugar Whipped Cream Grs 100 Grs
Soleta Pz 10

Café soluble Grs 10
Mlt 300
Cold 1 Oz Amaretto Mousse
Grs Cocoa powder 200
Grs 20





PROCEDURE: Whisk egg yolks in a double boiler with 75 g of sugar until fluffy, add the hydrated gelatin and remove from heat, add the whipped cream and put whites Beat egg together with 25 grams of sugar until soft peaks form, enter the meringue mixture into a surround mix instant coffee with amaretto and cold, wet and enter the wing Soleta solution, pour the cheese mixture to the pan and arrange in layers Soleta put mousse in the freezing cold and once covered with whipped cream and cocoa

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CLASS N # 5 MENU 4 TIMES.

CEBICHE SMOKED SALMON MOUNTED CONE OF CORN.


150 GRS. Sliced \u200b\u200braw salmon with skin
2 GRS. SAL
1 GRS. WHITE PEPPER
100 GRS. DUST FREE OF OIL OR SOLVENTS
50 MLT. ALCOHOL
30 MLT. WATER.

Place the salmon in a greased bowl or a grid, apply salt and pepper.
Put the pie pan to fire and when sawdust and hot, add some alcohol and let this burn, add water and when it starts to smoke, enter the grid with the salmon and place the lid, allow to heat for 2 to 3 minutes and remove the product if want to end it longer cooking in the oven.

1 PZ. Poaching Saladeta TOMATO AND SEEDLESS (Brunois)
1 / 4 PZ.
chopped onion 1 / 4 PZ. SKIN WITH CUCUMBER Brunois
2 PZ. LEMON JUICE IN
1 GRS. SAL
1 GRS. WHITE PEPPER
10 PZ. Coriander leaves

Cut the salmon into cubes marinate with onion and tomatoes in lemon juice, salt and white pepper leaves coriander were added just before serving.

1 PZ. CORN TORTILLA
150 MLT. OIL

Curved Slit the radius of the tortilla and roll up end forming a cone with wooden sticks or holding with pliers while you deep fry. PLATE ASSEMBLY



1 PZ. CORN TORTILLA
1 / 4 PZ. CUCUMBER SKIN WITH CUT IN TIMBAL
1 / 4 PZ. AVOCADO
50 MLT. OLIVE OIL
2 GRS. Paprika
1 PZ. Sprig of cilantro ceviche

Enter the cone and mounted on the drum, garnish with avocado and other ingredients.






GINGER AND ORANGE SORBET


.200 LTR. NATURAL ORANGE JUICE
.030 KG. Peeled fresh ginger and diced
.150 KG. SUGAR
.050 LTR. WATER
Grind all the ingredients and put the fire boil 3 minutes, remove and drain, reserve.

.300 KG. ICE

Place all ingredients in the mix and mash heat until the ice completely disintegrate, freeze for a few minutes before serving
.012 RON WHITE OR VODKA LTR

Add this product and when you served.



IMPREGNATED BEEF TENDERLOIN OF COFFEE AND VANILLA SAUCE SERVED IN WALNUT.

.120
KG. VANILLA COFFEE IMPREGNATED
1 PZ. BEEF TENDERLOIN MEDALLION
1 PZ. PLASTIC BAG FOR HIGH VACUUM

Shred coffee to get the most fine and smooth texture can
Extend coffee on a tray and roll the tenderloin medallions on the sides, being careful not to hit the coffee side. Enter
carefully in the bag and soak 4 or 5 times in the vacuum machine.
Let stand for 20 minutes in the refrigerator.



walnut sauce.


.050 KG. FINELY CHOPPED WALNUTS
.020 KG. BUTTER
.010 KG. FLOUR LITER
FUND RES .200 .001
KG. SAL .001
KG. BLACK PEPPER
.015 KG.

heavy cream Prepare a roux with flour, nuts and butter, add the beef thoroughly, salt and pepper and cook until it becomes a point to Napar, add cream to enrich the sauce

1 PZ. PAPA ALFA SKINLESS
1 OZ.
OIL .5 GR. CARROT ESTRAGON

1 PZ 1 PZ. ITALIAN SQUASH
1 PZ. RED PEPPER
10 GRS. BUTTER

Cut 8 thin slices from the center of potatoes and boiled in oil, place on paper towels and add tarragon, salt and pepper.

Court remains very thin julienne of potatoes and other ingredients. Whiten
one by one according to their hardness and cold water
book
PARCHMENT OF TURMERIC

.100 KG. .020
FLOUR KG. .001
CORN STARCH KG. SAL .001
KG. TURMERIC
C / S WATER


Mix ingredients until dough is light, turmeric can be added from scratch or use it to color some parts of the parchment. Put
Heat a nonstick skillet and when hot put the base quenched with ice water, using a paint brush the surface of the pan and put back into the fire, as they fence baking parchment was lifted completely off allowing allow to dry and set aside. PLATE ASSEMBLY



1 PZ CHERRY TOMATO

Hot potatoes in a saucepan and place over the flower-shaped plate with the aid of a ring fitting place julienne of vegetables to the center of the flower cook the steak as the term you want and drop on the gasket set him on the side is the part where this coffee, parchment and garnish with cherry tomatoes, sauteed in oil.







CREME BRULEE
__________________________________

200 MLT.
LYNCOTT CREAM 50 MLT. MILK
50 GRS. GRANULATED SUGAR
10 GRS.
BUTTER 1 OZ. VANILLA
2 PZ. EGG YOLKS


In a saucepan put the fire cone cream and milk with sugar and butter, separately mix the yolks with the vanilla and the cream tempore when it already is hot, remove from heat pour into souffle molds and bake in a water bath for 12 minutes at 180 ° C. Cool.
Put sugar on the cream and burn with a blowtorch.


FRUIT SALSA RED RED WINE
_________________________________________________

5 PZ. STRAWBERRY
5 PZ. RASPBERRY
50 GRS.
SUGAR 2 OZ. RED WINE RED DYE
2 drops green food coloring 1 drop

1 GRS. BLACK PEPPER
1 GRS. CLOVES


Caramelize the sugar cut strawberries into quarters and add to the candy, along with pepper and cloves, add the red wine and bring to boil and cool colors.