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The University of Faisalabad, Amin Campus *

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101

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Biology

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Nov 24, 2024

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docx

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D: Select 1 example of the soups you have listed in Question 12(Research and provide 6 classical soups, their country of origin and explain them briefly )(Bouillabaisse) and write and adjust the ingredients for the recipe, using the attached recipe template to yield 10 serves. Include the production method on the recipe card. Please provide the source of your research as well Standard Recipe Card Name of dish: Portion nos.:10 Reference source: Portion size: Commodities Item | Specification| Weight kg/l/unit Method:
ChatGPT Classic Based on the classical soup Bouillabaisse, which is from France, here's the adjusted recipe for 10 servings. The original recipe I provided was a general description, so for this specific adaptation, I'll create a more detailed recipe suitable for 10 portions. Standard Recipe Card Name of dish: Bouillabaisse Portion nos.: 10 Reference source: Adapted from Traditional French Recipes Portion size: Approximately 250-300ml Commodities Item Specification Weight kg/l/unit Fish Bones For stock 1 kg Olive Oil Extra Virgin 100 ml Onions Chopped 200 g Leeks White part only, chopped 150 g Fennel Chopped 150 g Garlic Minced 4 cloves Tomatoes Peeled and seeded 500 g Orange Peel Dried, no pith 1 piece Saffron Threads 1 tsp Fish Fillets Firm, assorted types 1.5 kg Shellfish E.g., mussels, clams 500 g Potatoes Peeled, sliced 500 g Fish Stock - 3 l Bouquet Garni Thyme, bay leaf, parsley 1
Item Specification Weight kg/l/unit Salt To taste - Pepper Ground, to taste - Rouille For serving As needed Method: Prepare the Fish Stock : Simmer fish bones in water with some vegetables (onions, carrots, leek) for 20-30 minutes. Strain and reserve the liquid. Sauté Aromatics : In a large pot, heat olive oil and sauté onions, leeks, fennel, and garlic until soft but not browned. Add Tomatoes and Spices : Stir in the chopped tomatoes, orange peel, and saffron. Cook for a few minutes until tomatoes are broken down. Add Stock and Potatoes : Pour in the fish stock and add sliced potatoes. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender. Cook the Seafood : Add the fish fillets and shellfish to the pot. Cover and simmer until the fish is cooked through and shellfish open (discard any that do not open). Season and Serve : Seaso
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