DATE: KITCHEN REQUISITION FORM (R1) CLASS:

SERVICE: Lecturer:
Total Pax:
MENU
CALAMARI FRITTERS WITH MIXED LETTUCE
BRAISED LAMB SHOULDER WITH
MACEDOINE OF ROOT VEGETABLES

QTY QTY QTY UNIT TOTAL

NO DESCRIPTION UNIT REQUIRED REQUIRED RECEIVED RETURN PRICE PRICE
(8 Pax) (56 Pax)
1 Squid kg 0.400 2.800
2 Egg nos 2.000 14.000
3 Cornstarch kg 0.030 0.210
4 Chicken Powder kg 0.010 0.070
5 Black Peppercorn kg 0.006 0.042
6 Flour kg 0.300 2.100
7 Vinegar lit 0.020 0.140
8 Olive Oil lit 0.060 0.420
9 Corn Oil lit 0.250 1.750
10 Gherkin kg 0.100 0.700
11 Pickled Onions kg 0.080 0.560
12 Lemon nos 1.000 7.000
13 Lettuce kg 0.300 2.100
14 Lamb Shoulder nos 1.000 7.000
15 Carrots kg 0.650 4.550
16 Celery kg 0.150 1.050
17 Onion kg 0.300 2.100
18 White Radish kg 0.500 3.500
19 Sweet Potato kg 0.600 4.200
20 Watercress kg 0.250 1.750
21 Tomato kg 0.100 0.700
22 Butter kg 0.400 2.800
23 Tomato Paste kg 0.050 0.350
24 Ground Coriander kg 0.001 0.007
25 Garlic Cloves 0.003 0.021
26 Rosemary kg 0.001 0.007
27 Butcher's String nos 1.000 1.000
TOTAL PRICE
SEASONING 2%
NO OF PAX
COST PER PAX
56

REMARK
Service Practical

Starter Main Course

Calamari Lamb Shoulder 1 no

Whole Squid 400 g Black Peppercorn 5g
Eggs 1 no Ground Coriander 1g
Cornstarch 30 g Garlic (hacher) 3 cloves
Chicken Powder 10 g Salt & Pepper AN
Black Peppercorn 1g Dried Rosemary 1g
Oil AN
Vinaigrette
Vinegar 20 g Aromatic Vegetables
Olive Oil 60 g Carrots 150 g
Celery 150 g
Mayonnaise Onion 1 no
Egg Yolk 1 no Tomato 1 no
Mustard 1/4 tsp Tomato Paste 50 g
Vinegar 5g
Corn Oil 250 g Root Vegetables
Salt & Pepper to taste Carrots 500 g
White Radish 500 g
Tartare Sauce Garnish: Sweet Potatoes 600 g
Pickled Gherkins 100 g Butter 200 g
Pickled Onions 80 g Salt & Pepper as needed
Lemon Juice to taste
Lamb Gravy
Garnishing Reduced Lamb Stock AN
Lettuce 300 g Butter for monte au beurre 50 g
 TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM

FICHE TECHNIQUES
SERVICE PRACTICAL
MENU: NO OF PAX: 8
BEIGNETS DE CALAMARS AVEC LAITUE
EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS

DESCRIPTION:
Calamari Fritters with Mixed Lettuce
Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables

Objective: Control:
Cleaning and deep-frying of squid
Deboning of lamb shoulder and braising technique, glace a blanc
Culinary Terminology: Presentation Presentation

STARTER MAIN COURSE

INGREDIENT UNIT 1.1 1.2 1.3 1.4 Total INGREDIENT UNIT 2.1 2.2 2.3 2.4 Total
BUTCHERY BUTCHERY
Whole Squid kg 0.400 0.400 Lamb Shoulder nos 1.000 1.000

VEGETABLES
DAIRY PRODUCTS Carrots kg 0.150 0.500 0.650
Eggs Nos 1.000 1.000 2.000 Celery kg 0.150 0.150
Onion kg 0.300 0.300
White Radish kg 0.500 0.500
DRY STORE Sweet Potato kg 0.600 0.600
Cornstarch kg 0.030 0.030 Watercress kg 0.250 0.250
Chicken Powder kg 0.010 0.010 Tomato kg 0.100 0.100
B. Peppercorn kg 0.001 0.001 Tomato Paste kg 0.050
Soft Flour kg 0.200 0.200 DAIRY PRODUCTS
Vinegar lit 0.020 0.005 0.025 Butter kg 0.200 0.050 0.250
Olive Oil lit 0.060 0.060
Corn Oil lit 0.250 0.250
Gherkin kg 0.100 0.100 DRY STORE
Pickled Onions kg 0.080 0.080 B. Peppercorn kg 0.005 0.005
Salt & pepper kg AN AN Grnd.Coriander kg 0.001 0.001
Mustard kg 0.003 Garlic cloves 0.003 0.003
VEGETABLES Salt & Pepper kg AN AN AN
Lemon nos 0.500 0.500 Rosemary kg 0.001 0.001
Lettuce kg 0.300 0.300
OTHERS
Brown Stock lit 0.500 0.500
TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM
 TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM

FICHE TECHNIQUES
SERVICE PRACTICAL
MENU: NO OF PAX: 8
BEIGNETS DE CALAMARS AVEC LAITUE
EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS

DESCRIPTION:
Calamari Fritters with Mixed Lettuce
Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables
Preparation Cooking
STEPS: STARTER STEPS: MAIN COURSE 9:00
1.1 Prepare the Calamari 2.1 Prepare Aromatic Garnish for Braising
Remove the "purple" skin from the body of the squid. Cut the carrot, onion and celery into mirepoix 9:15
Pull apart the head and body of squid, trim and wash. Cut the tomatoes into concassee
Pack the head and tentacles. Crush the black peppercorns
Slice body into rings. Keep aside and chill. 9:30
In a mixing bowl, beat 1 egg, seasonings and 2.2 Prepare the Vegetables
cornstarch together till smooth. Peel , wash and cut the root vegetables into macedoine
Toss the calamari rings in the mixture and keep chilled. Wash and pluck the watercress into small portion 9:45

1.2 Make the Vinaigrette 2.3 Deboning the Lamb Shoulder

Make a simple vinaigrette with 1 part vinegar and 3 parts
olive oil.
1.3 Prepare Tartare Sauce
Prepare the mayonnaise and add in the chopped
Gherkin and Pickled Onions
Season with Lemon Juice, salt & pepper
Keep the Sauce Tartare in a covered container in the
chiller till needed.
1.4 Deep-fry the Calamari and Serve with
Condiments and Dressing
Prepare the hot cooking oil
Coat calamari with flour and deep-fry till golden colour
and crispy.
Clean the lettuce and keep covered and chilled.
1.5 Dress and Serve the Calamari Fritters
Dress the mix lettuce with the vinaigrette
Serve the calamari fritters with tartare sauce
Debone the lamb shoulder, trim off excess fat 10:00
Tie into a neat and even cylinder.
Season the lamb shoulder with salt, crushed black
peppercorns and coriander seed powder 10:15
2.4 Set the Lamb Shoulder to Cook
Brown bones in oven and make lamb stock. 10:30
Sear in a hot pan with a little oil till well colored.
Remove excess oil and deglaze the pan.
Sweat the mirepoix in a braising pan with a little oil 10:45
Place the lamb on top of the mirepoix and moisten with
a little brown stock.
Add in the cloves of garlic, rosemary, tomato 11:00
concassee and paste.
Bring to boil on stove covered and immediately place
covered pan into pre-heated oven (180oC) for about 11:15
1 hour and 20 mins or until lamb is tender.
2.5 Prepare the Brown Roux 11:30
Prepare the brown roux and keep aside
2.6 Set the Root Vegetables to Cook 11:45
Blanch the vegetables till soft
Heat some butter in a saute pan and cook the vegetables
with some salt and pepper. 12:00

2.7 Finish the Sauce for Braised Lamb

Remove lamb onto a tray and keep warm. 12:15
Strain the cooking liquid into a clean sauce pan, add in
a little brown roux and bring to a simmer to thicken.
Adjust seasoning with salt. 12:30
Monte au beurre.
 TAYLOR'S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM

FICHE TECHNIQUES
SERVICE PRACTICAL
MENU: NO OF PAX: 8
BEIGNETS DE CALAMARS AVEC LAITUE
EPAULE D'AGNEAU BRAISÉE AVEC MACEDOINE DE PETITS LEGUMES GLACÉS

DESCRIPTION:
Calamari Fritters with Mixed Lettuce
Braised Lamb Shoulder with Macedoine of Glazed Root Vegetables
Preparation Cooking
STEPS: MAIN COURSE 9:00
2.8 Dress and Serve the Braised Lamb
Remove the strings from the lamb and slice to 4 portions 9:15
per cylinder.
Heat a little oil with a pinch of salt in a saute pan.
Quickly toss the watercress till lightly wilted and 9:30
immediately garnish the lamb, served along side with
the macedoine root vegetables and sauce
9:45

10:00

10:15

10:30

10:45

11:00

11:15

11:30

11:45

12:00

12:15

12:30