Final Filled CV Format For OCLD.

Dear all,
please check this format and edit/ make your cvs accordingly. sorry for the inconvenience.

http://www.2shared.com/document/2vW41bFD/copy.html
Thanx!

Menu 9 Recipes for the week 30th August - 3rd September

Menu 9:
Consomme Celestine
Ragout of Three Mushrooms
Roesti
Bread Sticks
Peach Gateau
The link is given below:
http://www.2shared.com/document/cSden6rJ/Menu_9_recipes.html

Thanks!

CV format for OCLD and others

The link given below is the general CV format for every other property except for Taj. This needs to be filled up, photo is to be pasted on it and submitted by everybody interested to appear for Oberoi's to their respective campus co-ordinators. The last date for submission is on 30th of August'10, i.e., Monday before 9 am.
http://www.2shared.com/document/ihLrLsvP/CV_Format_TY_2010-11.html
Thanx!

Some Information Regarding Menu-8

Short crust pastry:
Refined flour-115g
Margarine-60g
Salt-5g
Baking pwd-1/4tsp
Cold water-to mix

No. of portions for chocolate mousse-04

Cost of soya flour- Rs.60/kg
Cost of dahlia- Rs.27/kg
Cost of oats- Rs.125/800g

Olives can be either black or green- subject to confirmation so please do not do its costing.

Thanx!

Schedule week 3 for FnB presentation

Dear all,
Please check the attached schedule for F&B Presentations Week 03(Aug 23- 27).
This week we have planned 01 presentation per class.

Regards
Rishabh Tandon

Please check the link:

http://www.2shared.com/document/z6wYOGnk/Presentation_Schedule.html

Menu 8 for 23rd-27th Aug

Menu-8

Duchesse Nantua
Quiche Lorraine
Salade Nicoise
Multigrain bread
Chocolate Mousse

The recipe link is below..
http://www.2shared.com/document/0f_jwBJ1/Menu_8_recipes.html

Thanx!

Wine training session schedule

Dear all,
Please check the attached list of students for Wine training session on Sat, Aug 21.
There are 2 batches of 30 students each in 2 different time slot mention in the attached list.
Respective CRs please convey it to your groups ASAP.

Regards
Rishabh Tandon


Link Provided Below:


TY Wine training schedule.doc

Taj CV Format

Dear all,
Please check the link given below for the Taj CV Format
http://www.2shared.com/document/7eRkPQtQ/Resume_Template-_TAJ.html
Thanx!

Chef Coelho's notes part 2

Hey there,

Hope everyone had a blast at the freshers. Getting back to some FP

Chef Coelho has sent some new notes for you guys to digest.

Link provided below.

Food Production notes part 2.zip

Cheers!

Puff Pastry Recipe for Beef Wellington

Puff Pastry:

Ingredients:
1. Ref. flour-250g
2. Margarine (Lilly brand)-250g
3. Lime juice-1/2 no.
4. Salt-a pinch

few changes made in the recipe of beef wellington.

Beef Wellington with sauce Madere:

Preparation:
2. Peel and chop shallots. Chop mushrooms and parsley. Saute shallots, mushrooms and parsley in butter.

Assembly:
Rollout a portion of puff pastry. Stuff duxelle in the seared meat, place in the pastry and spread pate maison on top. Fold pastry neatly to seal and decorate with the remaining pastry. Egg wash and bake at 375oF for minutes or until pastry is cooked and golden brown.

F n B Presentations Schedule for the week: 16th-20th August

Dear all,
Please check the attached schedule for F&B Presentations Week 02(Aug
16- Aug 20).
This week we have planned 01 presentation per class.

 Regards
 Rishabh Tandon

Link provided below

Presentation Schedule, week 2.zip

Cheers!

Menu-7 recipes

Below is the link. Thanx!
http://www.2shared.com/document/WV70IsUO/Menu_7_Recipes.html

Bakery recipes for the week 9th-13th Aug

Heres the link for it. Please follow the instructions. Thanx!
http://www.2shared.com/document/wF4YVX9B/Genoese_sponge_and_Sachertorte.html

Note

The recipe for the puff pastry in Beef wellington will be put up shortly so please do not copy the same recipe that was given for ratatouille.
Thanx!

Menu 7 for the week 16th aug-20th aug

Creme de Volaille Princesse
Beef Wellington with sauce Madere
Cauliflower and Broccoli in sauce Mornay
Hard Rolls
Tender Coconut Mousse

F n B Presentations Schedule for the week: 9th-13th August

Dear all,
Please check the attached schedule for FnB Presentations starting next
week as a assesment part of practical classes.

Regards
Rishabh Tandon

Link provided below!

Presentations Schedule

few changes

Dear all,
Please assume the quantities of red wine and balsamic vinegar as 40ml and 20ml respectively and calculate its individual costings, hence altering the final cost of the preparation as well.
Thanx!

Chef Coelho's notes Compilation

List of files in the .zip file
1. CHAPTER 1 A CULINARY HISTORY.doc
2. CHAPTER 2 SEASONING AND FLAVORING.doc
3. CHAPTER 3 FOOD PRESENTATION.doc 
4. CHAPTER 4 FOOD SAFETY.doc
5. CHAPTER 31 HISTORICAL & CLASSICAL GARNISHES.doc
6. CHAPTER 32 GLOSSARY.doc
7. THIRD YEAR SYLLABUS.doc

Link provided below:

TY Food Production Notes, Chef Coelho.zip 

Colour Schemes....

Here is a nice pic to demonstrate colour...

Also, I found this site about various colour schemes, and an application you can play around with to make colour combination.....
http://colorschemedesigner.com/
ENJOY!
CHEERS!