Dishes_Method_SITHCCC006_Jaspal_Draft

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Duke College *

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Chemistry

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Nov 24, 2024

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1. Pizza Dough Ingredients Quantity Unit Dried yeast 30 gm Sugar 30 gm Warm water 600 ml Plain flour 1 Kg Salt 10 gm Total Time: - 45 Minutes Serves: - 4 People Method of preparation:-  Combine the water, yeast and sugar in a stainless-steel bowl, set aside for 5 minutes or until foamy.  Combine sifted flour and salt into a large bowl and make well in center, add the yeast mixture and oil, use around bladed knife in a cutting motion to mix the dough. Using hands to bring the dough together in the bowl.  Turn the dough onto a lightly flowered surface and knead for 10 minutes or until smooth and elastic. Brush a stainless-steel bowl lightly with oil; turn the dough into the bowl cover with plastic wrap and set-aside in warm place for 30 minutes to double in size.  Dusk work surface with flour, knead the dough and form into long cylinder. Divide into thirds and use a rolling pin to roll each third into a 20 cm disc, and then add favorite toppings and bake 180°C until cooked.

2. Flat Bread Ingredients Quantity Unit Dried yeast 30 gm Sugar 30 gm Warm water 600 ml Plain flour 1 Kg Salt 10 gm Onion 1 Unit Chopped Garlic 50 gm Rosemary 20 gm Olive Oil 100 ml Olives 100 gm Total Time: - 30 Minutes Serves: - 2 People Method of preparation:-  Preheat the oven to 170°C and lightly oil 2 baking trays.  Sift the flour into a bowl and add yeast, sugar, oil, 5g salt and 250ml of warm water. Stir to combine, then bring the mixture together with hands and knead for 5 minutes until smooth and elastic.  Divide dough into 4 balls. Roll the dough out on a lightly floured board into 36cm- long ovals. Place dough on baking trays and prick the surface with a fork. Bake for 5 minutes, then turn over and bake for a further 5 minutes or until golden and cooked through.  To serve, brush warm flatbreads with olive oil and sprinkle with chopped onion and garlic, rosemary and olives. 3. Egg Mayonnaise

Ingredients Quantity Unit Boiled Eggs 4 Unit Parsley 10 gm Mayonnaise 100 gm Salt 5 gm Pepper 5 gm Total Time: - 20 Serves: - 2 People Method of preparation:-  Boil eggs in the cold water, when water is boiling, boils for 8 minutes, then refresh in cold water.  Diced eggs finally, add mayonnaise salt, and pepper to taste. 4. Barbeque Chicken wings

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Ingredients Quantity Unit Chicken 400 gm BBQ Sauce 100 ml Chopped garlic 50 gm Oil 50 ml Salt 5 gm Pepper 5 gm Total Time: - 60 Minutes Serves: - 2 People Method of preparation:-  Simmer remaining BBQ mixture in saucepan over medium heat at 170 C for 20 minutes or until syrupy. Set aside.  Meanwhile, add chicken to roasting pan, turn to coat well in mixture, then season with salt and pepper. Cook, turning frequently, for 40 minutes or until chicken is dark golden and cooked through. Rest for 5 minutes.  Divide chicken among plates, drizzle with BBQ sauce, then scatter with chopped garlic and add salt and pepper as per the taste.

5. Caesar Salad Ingredients Quantity Unit Anchovy Fillets 25 gm Worcestershire Sauce 10 ml Lemon Juice 20 ml Dijon Mustard 10 gm Mayonnaise 150 gm Onion 25 gm Parmesan Cheese 250 gm Lettuce 300 gm Salt 10 gm Cucumber 100 gm Tomatoes 100 gm Bread Cottons 2 Slices Boiled Eggs 2 Unit Total Time: - 15 Minutes Serves: - 2 People Method of preparation:-  Collect all the vegetables and Cut them accordingly.  The Dressing Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, and then scrape into a medium bowl.  Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan  Season with salt, pepper and more lemon juice, if desired. 6. Cucumber and Salmon Rolls Ingredients Quantity Unit

Cucumber 1 Unit Sliced Salmon 100 gm Parsley 10 gm Cream Cheese 100 gm Olives 10 gm Total Time: - 50 Minutes Serves: - 2 People Method of preparation:-  Trim ends of cucumber, and then cut cucumber in 5-inch lengths using a mandolin slice lengthways as thin as possible.  Thinly spread each cucumber slice top with salmon strips and place a few pickled parsley on end of each cucumber slice.  Roll up cucumber slices, starting with olives and parsley and secure rolls by dabbing, a bit of horseradish at end.  Place rolls on platter and garnish with olives 7. Pizza Sauce Ingredients Quantity Unit Chopped tomato 400 gm Garlic 50 gm

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Onion 50 gm Olive oil 50 ml Oregano 25 gm Salt 10 gm Pepper 10 gm Total Time: - 20 Minutes Serves: - 2 People Method of preparation:-  Gather all the required ingredients. Dice the garlic, and place it into small pot with oil sweat and had crashed tined tomatoes and oregano.  Cook for 25 minutes and let to stand until cool, then puree. 8. Assorted Sandwiches Ingredients Quantity Unit Tomatoes 15 gm Mayonnaise 50 gm Lettuce 100 gm Cucumber 1 Unit Slice of cheese 4 Unit

Chicken roasted 100 gm Ham 2 Slices Bread 8 Slice Egg 2 Unit Total Time: - 20 Minutes Serves: - 2 People Method of preparation:-  Combine ingredients for each filling and cream cheese spread in individual bowls; set aside.  Stack whole wheat bread slices together; trim crusts from bread creating equal-sized slices. Repeat with bread slices. Butter 1 side of each trimmed bread slice.  Place 4 whole wheat bread slices buttered-side up onto serving tray. Spread each with about 2 tablespoons ham filling. Spread white bread with about 2 tablespoons egg filling. Spread top of each sandwich with about 1 tablespoon cream cheese spread.  Wrap each sandwich with plastic food wrap; refrigerate at least 1 hour.  Slice each sandwich into thirds. Garnish each slice with cucumber slices