Introduction to Professional Cookery - Theory

Running head: INTRODUCTION TO PROFESSIONAL COOKERY –THEORY 1
Introduction to professional cookery -Theory
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INTRODUCTION TO PROFESSIONAL COOKERY –THEORY 1
Part A
Entrees
In modern French cuisine, an entree is an important small course on a restaurant menu and it
is the menu that precedes the main and is commonly known as an appetizer or starter (Foskett
and Paskins, 2011). The first entree therefore on the menu is grilled chicken. Secondly is
Vietnam pork salad. Thirdly we have the grilled salmon with roasted corn relish. And lastly there
is watermelon and Arugula chicken salad.
Grilled chicken is prepared by placing the chicken legs in a larger zip top bag. Secondly, the
marinade is made and mixed together with olive oil, cumin. This is done by incorporating all the
ingredients into a small bowl. After mixing the marinade, it is poured on the chicken legs and
sealed for proper and fresh coating. The grill is prepared at a temperature of 3500F and the
chicken is cooked until its brown on the sides. The temperature should be monitored until it
reaches 1650F. At the end of this process, the grilled chicken is ready to be served (Mixon and
Alexander, 2011).
Vietnam pork salad is prepared first by making the dressing of the pork a day before. Put lime
juice and sugar in a frying pan with one tbsp. water and the sugar mixture is dissolved by boiling.
Add coriander, chill and shake well and then pulse the mixture into the blender until it is smooth
and then insert back the cover. Before serving, preheating is done in the oven to 220C/ gas 5 fans
180C (Tom, 2004). The pork is brushed with oil and transferred to the oven for 10 minutes.

INTRODUCTION TO PROFESSIONAL COOKERY –THEORY 2
Cook rice noodles for about 2 minutes and then drain and make sure to rinse properly with cold
water so that they don’t overcook.
Grilled salmon with roasted corn relish seasonal specialty is got from tomato, corn and chill
peppers to wild specific salmon which is best. The chilies, salmon, and corn are then charred on
the grill infusing everything with a smoky light flavor that makes the dish very tasty.
Watermelon and Arugula chicken salad is a better appetizer mostly during summer (Caribbean
Hotel Association, 2003). Watermelon can also be used as a wonderful salad since its sweetness
matches beautifully with the rotisserie smoky chicken and fresh min.
Mains
The mains found on the menu restaurants include Corned beef brisket, barbecued picnic
chicken, Beef and Cheddar Casserole and stove top mac-n-cheese.
Corned beef is made from beef brisket which in most cases it can be very tough if proper
methods of cooking are not applied (McGee, 2004). The method used for preparing corned beef
brisket is called the braised corned beef. This is the traditional method and is favorable for
corned beef which has a flat cut. The beef brisket is put in brown sauce and then put on a rack
with little water in the pan. Gallic and anions are topped to the beef and tightly covered with foil.
The beef is then roasted at 3000C for 5 hours.
Barbecued picnic chicken is cooked and prepared using the magic dust method which was
invented by Mike Mills (Campbell et al. (2010). In this method, the mustard powder is blended
and other ingredients like Gallic, paprika and mixed up. This is to keep the rubbing mostly. The