French Cuisine

Week 5

Date – Mac 8, 2018[Thursday]

Today is the second production class with Classical French cuisine.

During the production class, the Chef On Duty was Al-fazri & Anelica, help by the Supervisor On Duty Nadzrizal & Norivy. The Cuisine that will be produce today is Classical French cuisine.

French cuisine is a style of cooking derived from the nation of France. It evolved through centuries of social and political change. The Middle Ages heralded in lavish banquets among the upper classes with ornate, heavily seasoned food while the era of the French Revolution saw a move toward fewer spices and a more liberal use of herbs. More refined techniques for preparing French food developed with Marie-Antoine Carême, famed chef to Napoleon Bonaparte.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. But different for today production class. We are offering an Ala-carte menu and a Delivery to the customer’s location. The price we offer it RM8.00/set. The menu’ recipe will be listed below.  

THE MENU:

MAIN COURSE – CREAMY FRENCH ONION CHICKEN & RICE CASSEROLE

BEVERAGE – LIME SYRUP

THE RECIPE:

STANDARD RECIPE

MAIN COURSE – CREAMY FRENCH ONION CHICKEN AND RICE CASSEROLE

No.	Ingredient	Amount
1	Uncooked long grain white rice	2 cups
2	Milk	2 cups
3	Cans cream of chicken soup	2 10 ounce
4	French Onion Soup mix	1 packet
5	Chicken tenderloins	1 pound
6	Gruyere cheese	1/2 cup, grated
7	Parsley	1 teaspoon

PREPARATION METHOD

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. 2. Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine. 3. Pour rice mixture into the baking dish and place chicken tenderloins over the top. 4. Cover with foil and bake for 60 minutes, stirring one halfway through cooking. 5. Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender. 6. Sprinkle with parsley just before serving.