SS3 Catering Craft Practices Lesson Note on Mexico Dishes

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TOPIC: INTERNATIONAL DISHES

SUB-TOPIC 1:  MEXICO DISHES.

PICADILLO.

INGREDIENTS

• 400g minced lean beef
• 50ml oil
• 100g Deseeded diced fresh tomatoes
• 50g tomato puree
• 100g crushed and chopped garlic
• 50g Raisins
• 1/4tsp cumin seed
• 250ml brown stock or water
• 1 chili pepper.

METHOD OF PREPARATION

• Fry minced beef in oil to brown color
• Add onions, garlic and chili pepper
• Drain off the oil: tomatoes, tomato puree, raisin and cumin seeds
• Pour the brown stock and simmer
• Thicken with corn flour and correct the seasoning and consistency.

SUB-TOPIC 2: CHINA DISHES.

CHINESE VEGETABLES AND NOODLES.

INGREDIENTS

• 400g Chinese noodles
• 100g Bean sprouts
• 100g Carrot
• 75g finely sliced mushroom
• 75g shredded Chinese cabbage
• 30g soy sauce
• 50g oil

METHOD OF PREPARATION

• Cook noodles in boiling water and drain
• Stir fry all vegetables, bean sprouts
• Add noodles, stirring well and heating again
• Correct the seasoning
• Garnish and serve with a suitable dish.

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