SS3 Catering Craft Practices Lesson Note on American Dishes

The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS3 Catering Craft Practices Lesson Note on American Dishes. You can use the website search button to filter out the subject of interest to you.

CLICK HERE to download the complete Document: DOWNLOAD HERE

TOPIC: INTERNATIONAL DISHES

SUB-TOPIC 1: AMERICAN AND INDIAN DISHES.

AMERICAN DISHES

CAESAR SALAD.

Ingredients

• 2 medium size lettuces
• 16 croutons
• 2 hard boiled eggs
• 1tspn finely chopped garlic
• 4 mashed anchovy fillets
• 1 lemon juice
• 1tbsp white wine vinegar
• 6tbsp virgin olive oil,
• Salt, blackpepper.

METHOD OF PREPARATION.

• Remove the lettuce leaves from its stalk, wash and dry.
• Lightly fry the croutons on both sides.
• Shred the lettuce and place on a salad bowl.
• Mix the dressing.
• Mix in the cheese, scatter the croutons on top and serve with parmesan cheese.

 CHILI CON CARNE (beef with beans in chili)

INGREDIENTS

• 200g kidney beans
• 400g lean beef
• 500ml beef stock
• 200g diced skinned tomatoes
• 100g finely chopped onions
• 2tsp chili powder
• 50g tomatoes puree
• Garlic (crushed and
• 50ml chopped)
• Vegetable oil.

METHOD OF PREPARATION

• Soak beans in cold water for 24hours
• Drain and boil with another water simmer
• Prepare beef by …..

Click on the Downloadable Button to get the FULL NOTE