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DECONSTRUCTION DECONSTRUCTION DECONSTRUCTION OF DISHES

SUBMIT A MENU FOR BRIGADE deconstruct.


ENTRY THREE TIMES, main course and dessert.
ITALIANA.22 KITCHEN AND 23 OCTOBER 07. Deconstructing

MEXICAN CUISINE MENU
OCTOBER 29 AND 30 07

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Deconstruction of dishes



QUESADILLA __________________________________ LIQUID.
____________________________

50 GRS. CORNMEAL MASECA
10 MLT. OIL
C / S SALT WATER
MLT 250

cheesecloth
1 1 METER GRS. SOYA LECITHIN

put oil in a frying pan and pour flour May Let it cool a bit, add salt and water until liquid.

Going through a damp cloth to strain.
Add lecithin and air to form brown. CHEESE

GEL. _______________________________



150 GRS. OAXACA CHEESE
100 MLT. WATER
C / S ¼ SAL
GRS. Xanthan gum

cheese Boil with water for 5 minutes covered reserve the liquid and add salt if necessary, add xanthan gum and juice. POWDER
greaves



__________________________________ 50 GRS. Pork rinds rinds

Spray thermo processor or mix.


PLATE ASSEMBLY. ___________________________________

Riding a horse
tequila 2 oz. Pour the gel patterns of air and finally corn dust crackling.





ROASTED CHICKEN. ___________________________________



Fried Chicken

____________________________


150 GRS. RAW CHICKEN
300 MLT. WATER
20 GRS. ONION
1 CLOVES PZ


3 GRS. CMC carboxymethyl cellulose
1 PZ CARDBOARD FOLDER
1 SILICONE PAD OR PAPER STARS.

Put chicken breast cooked in water and perfumed with onion and cloves, into the processor and add the cmc.

mark in a cardboard circles of radius 3 cm set on a cardboard or paper Silpa silicon and form the chopped chicken pieces smearing Barnea to 170 ° c until it is crispy

MOUSSE WITH BEANS. __________________________________


200 GRS. MLT 150
REFRIED BEANS. GRS CREMA LYNCOTT
8. AGAR-AGAR

Heat beans in a water bath and cream, add agar-agar and emptying process on an insert and cool, cut with circular mold smaller than the base of chicken cracklings.










CHEESE AIR
_______________________________


150 GRS. FRESH CHEESE
100 MLT. WATER
C / S SAL
2 GRS. SOYA LECITHIN

cheese Boil with water for 5 minutes covered reserve the liquid and add salt if necessary, add the lecithin and work with the brown.





PLATE ASSEMBLY 100 GRS. LETTUCE CUT IN VERY FINE
CHIFONADE
Place the base of pork, followed by the bean mousse and lettuce, are finished with the air of cheese.







CRISPY TACO 250 GRS. MLT 250
BACON. WATER
100 GRS. Make
PORE cook for 15 minutes.

5 GRS. CMC carboxymethyl cellulose

1 PZ CARDBOARD FOLDER
1 SILICONE PAD OR PAPER STARS.

mark in a cardboard circles of 5 cm radius put on a cardboard or paper Silpa silicon and form the chopped bacon pieces Barnea smearing at 170 ° C until dry but flexible.






FOAM GUACAMOLE.

1 PZ. AVOCADO
20 GRS.
onion 1 clove garlic 1 PZ
. LEMON JUICE
2 PZ. CHILE SERRANO CREAM
LYNCOTT
MLT 200 c / s salt and white pepper 1 CHARGE FOR TRAP


Shred all ingredients except cream lyncott which integrate at the end to empty the trap


TEXTURE OF CORN


__________________________________

100 GRS. POLENTA
300 MLT. WATER
20 GRS. LARD
10 GRS. ONION CHOPPED FINE
C / S SAL

1 STAR ROLE STATEMENT

Fry the onions in lard, hot water and add salt, add the butter with onions and polenta move the fire until it thickens, extends on silicone mat or silicone paper.
PLATE ASSEMBLY


______________________________

1 PZ SEEDLESS TOMATO CILANTRO LEAVES
10


Fill the role of fat and foam texture guacamole and corn, add cubes of tomato, cilantro leaves and drops
lemon



RICE PUDDING



____________________________________ 100 GRS. RICE
400 MLT.
1 MILK CINNAMON TWIG

1 bay leaf 1 can evaporated milk 50 g
. SUGAR
10 MLT. VANILLA MILK
100 MLT
1 LOAD FOR TRAP

Soak the rice, put to cook with milk, cinnamon and bay leaf, when you are ready to extend on an insert and add the evaporated milk and sugar and let cool, remove bay leaf and cinnamon, grind the rice together with the vanilla and is very thick add the remaining milk. RICE



INFLATION


50 GRS. MLT 200
parboiled rice. OIL

Heat oil and fry the rice little by little and care that it is inflated in cooking and can come out of the fryer, place on absorbent paper.



dried pineapple. _____________________________________


5 very thin slices
PINEAPPLE 100 GRS. ICING SUGAR


Sprinkle powdered sugar over the pineapple and enter the oven for periods of 5 seconds until completely dried and crisp




PLATE ASSEMBLY _______________________________________


1 PZ 2 SHEETS STRAWBERRY MINT OR MINT

place in a foam cup of rice and garnish with crisped rice , dried pineapple, strawberry and green leaves

Ringworm Under The Breast

LIST OF SUPPLIES FOR CONSIDERATION.

This list will be stocked by each of the brigades
The brigade not have all the ingredients, you will automatically be out of the test, and complete equipment and uniform disinfection techniques will cause erroneous points lower, as having no insert knives or have it and not use it, have uncovered cooling product or disinfect the raw material, this is a test for what is not allowed to leave for forgotten items.

At the beginning of the review will draw a delivery time and every 5 minutes after that time will have a warning of 1 point.

in delivery of the dishes present a handmade recipe with the ingredients of each dish and the description of the preparation.






5 PZ PRESCRIPTION SHEETS WHITE
150 GRS. HEAD PIECE PORK LOIN
150 GRS. CHICKEN BREAST PIECE 150 RAW
GRS. WHITEFISH FILLET
NILE 150 GRS. BEEF TENDERLOIN
500 GRS. FLOUR
200 GRS.
cornstarch 2 5 PZ PZ
EGG STRAWBERRY KIWI

1 PZ 1 PZ 2 PZ
ORANGE LEMON LETTUCE
¼ PZ 2 PZ ITALIAN TOMATO
Saladeta
100 GRS Manchego cheese 4 cloves garlic

2 PZ ONION
100 GRS
MUSHROOMS CHICKEN FUND 200 MLT 200 MLT
RES FUND

200 MLT 200 MLT RED WINE WHITE VINA
250 GRS. SUGAR BUTTER

600 GRS CREMA ½ LTR LYNCOTT