Standard purchase specification are concise description of quality, size, weight , or count factor desired for a particular item, Specification buying will give uniformity and consistency to purchasing and receiving, that will aid to maintain a desire food cost and creat a standard product. Objective: a) To establish a suitable buying standard for particular commodity for the hotel. b) To furnish the supplier in writing in specific term the requirement of the hotel. c) To help in setting the price of a commodity. d) To obtain a standard product material for f & b dept. e) To obtain a standard product so that measurement of performance of departments can be accurate. For proper and effective control, purchase specification should be used in all purchasing. It help in bringing uniformity and consistency in buying, which maintains required cost of product. Each specification is determined by purchase manger, Executive chef, and F & B manager as per the catering policies, menu requirement and price range. The specification format is maintained with F & B service and production, receiving, stores department.
The purchase specifications contain: a) Definition of each items. b) Grade or brand name of each item c) Weight, size, or count. d) Unit against which price should be coated. e) Special note for commodity
1.Heat
olive oil in a large heavy saucepan over medium heat. Saute shallots until
softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir
in garlic when bacon is about half done. Remove from heat.
2.Bring
a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente. Drain pasta, then return it to the pot.
3.In
a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the
bacon mixture over the pasta, then stir in the cream mixture. Season with salt
and pepper.
Ravilo
arabeata/penne arabiataNo of
portion-4
Penne
Arrabiata
2 tablespoons olive oil 1 clove garlic, chopped 1 teaspoon crushed red pepper flakes -- or more if brave 1 stem fresh rosemary, chopped, or 1 tablespoon dried 5 fresh basil leaves or 1 tablespoon dried 1 large can crushed tomatoes 1/3 cup red wine Salt and pepper 1 pound box penne pasta or rigatoni, cooked according to package
directions
In skillet, sauté garlic, rosemary
and red pepper flakes in oil. Add tomatoes, wine, salt and pepper. Cook on
medium heat. When sauce begins to bubble, stir and add basil. Reduce heat; cook
for 15 minutes or until thickened. Toss with cooked penne or rigatoni. Makes 4
servings
Chicken
Hunter style
No of
portion-4
·Pollo
alla Cacciotose
Ingredients
·Chicken, cut into serving pieces
--.5 kg
·Flour -- 1 cup
·Salt -- 1 teaspoon
·Pepper -- 1/2 teaspoon
·Olive oil -- 3 tablespoons
·Onion, chopped -- 1
·Garlic, minced -- 2 or 3 cloves
·Porcini or other mushrooms, chopped
(optional) -- 2 cups
·White or red wine -- 1 cup
·Tomatoes, chopped -- 1 cup
·Water or chicken stock -- 2 cups
·Parsley, chopped -- 1/4 cup
·Fresh rosemary, chopped -- 2
teaspoons
·Thyme -- 1 teaspoon
·Salt and pepper -- to taste
Method
1.Rinse the chicken pieces and pat them
dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken
pieces in the seasoned flour, shaking off any excess, and set aside.
2.Heat the olive oil in a large sauté pan
over medium-high flame. Add a few chicken pieces at a time and brown them on
both sides. Remove the chicken to a plate. Add the onions and sauté for 2 to 3
minutes. Add the garlic and mushrooms and sauté for another 3 or 4 minutes, or
until the mushrooms are wilted and cooked through.
3.Stir in the wine and tomatoes and
simmer for a few minutes until cooked down somewhat. Then stir in the water or
stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer
for 20 to 30 minutes, or until the chicken is cooked through and tender.
4.Adjust seasoning to taste and serve
with polenta or roasted potatoes.
a handful grated Parmesan
(or vegetarian
alternative)
Heat the oven to 180C/fan
160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for
2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until
thickened. Stir in the basil and season.
Slice the aubergines
lengthways about 1/2cm thick. Brush both sides with oil, season and
griddle (chargrill), turning a few times until completely tender (you
could also do this in a non-stick frying pan). It's important to get the
aubergine as tender as possible, so give it time.
Remove the cinnamon stick
and put a few spoonfuls of the sauce in the bottom of an ovenproof dish.
Cover with the aubergine and mozzarella then repeat, ending with a thin
layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan
and bake for 30-40 minutes until bubbling and golden.
100g slightly stale crusty white bread, soaked in cold water for 20
mins 1kg very ripe tomatoes, diced 1 ripe red pepper and 1 green pepper, deseeded and diced 1 medium cucumber, peeled and diced 2 cloves of garlic, peeled and crushed 150ml extra virgin olive oil 2tbsp sherry vinegar Salt, to taste Garnishes – see below
1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and
olive oil in the bowl of a food processor or blender. Squeeze out the bread,
tear it roughly into chunks, and add to the mixture.
2. Blend until smooth, then add the salt and vinegar to taste and stir well.
3. Pass the mixture through a fine sieve, then cover and refrigerate until
well chilled.
4. Serve with garnishes of your choice: I liked diced black olives,
hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also
works well, and many people add spring onion, cubes of Spanish ham and so on.
Pollo
En PepitoriaNo of portion-4
Ingredients
·For
the picada
·100g
blanched almonds, roasted
·yolks
from 6 hard-boiled eggs
·pinch
of saffron threads
·1
tbsp water
·pinch
of salt
·For
the chicken
·1.6kg
chicken, cut into 12 pieces
·seasoned
plain flour, to coat
·3/4
cup olive oil
·4
brown onions, finely diced
·4
bay leaves
·5
garlic cloves, sliced
·2
pinches of saffron threads
·3
cups Spanish fino sherry
·1
cup dry white wine
·6
juniper berries
·about
700ml chicken stock
·1
large handful flat-leaf (Italian) parsley, roughly chopped
Method
For the picada
Pound the roasted almonds using a mortar and pestle until broken like
fine breadcrumbs. Add the egg yolks and pound until well mashed together.
Gently toast the saffron in a non-stick frying pan until you can just detect
the aroma. This should only take a minute or so. Put the saffron in a small
dish and add the water. Let the saffron steep in the water for 1 minute then
add to the almond mix. Blend through and season with the salt.
For the chicken
Lightly coat the chicken with the flour. Heat 1/2 cup of the olive oil
in a large heavy-based saucepan over high heat and add six pieces of chicken.
After 30 seconds, reduce the heat to medium and season with a pinch of salt.
After 4 minutes, turn the chicken over, season the other side and cook for a
further 4 minutes until lightly browned. Remove from the pan and repeat with
the remaining chicken.
Discard the oil, scrape the pan clean, and heat the remaining oil in the
pan over medium heat. Add the onion, bay leaves and garlic and saute for about
10 minutes until the onion is soft and beginning to brown. Add the saffron and
cook, stirring, for 1 minute.
Add the sherry and wine and scrape the bottom of the pan with a wooden
spoon. Allow to boil for a few minutes then reduce to a simmer and cook for 10
minutes.
Add the chicken and berries and cover with enough of the stock to just
cover the chicken pieces. Increase the heat to high, bring to the boil then
reduce to a slow simmer. Cover and cook for 1 hour. After 30 minutes, check for
seasoning and add salt if necessary.
When ready, the meat should be beginning to separate and come away from
the bone. Just before serving, stir through the picada and simmer for 1 minute
to thicken the sauce. Sprinkle with the parsley and serve.
PaellaNo of
portion-4
·2 tablespoonsolive oil
1 tablespoonpaprika
·
2 teaspoonsdried
oregano
·
salt and black pepper
to taste
·
2 poundsskinless,
boneless chicken breasts, cut into 2 inch pieces
·
·
2 tablespoonsolive
oil, divided
·
3 clovesgarlic,
crushed
·
1 teaspooncrushed red
pepper flakes
·
2 cupsuncooked
short-grain white rice
·
1 pinchsaffron
threads
·1bay leaf
·
1/2 bunchItalian
flat leaf parsley, chopped
·
1 quartchicken
stock
·
2lemons, zested
·
·
2 tablespoonsolive
oil
·
1Spanish onion,
chopped
·
1red bell pepper,
coarsely chopped
·
1 poundchorizo
sausage, casings removed and crumbled
·
1 poundshrimp,
peeled and deveined
1.In a medium bowl, mix together 2 tablespoons olive oil, paprika,
oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and
refrigerate.
2.Heat 2 tablespoons olive oil in a large skillet or paella pan over
medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to
coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf,
parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat
to medium low. Simmer 20 minutes.
3.Meanwhile, heat 2 tablespoons olive oil in a separate skillet over
medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell
pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp,
until both sides are pink.
4.Spread rice mixture onto a serving tray. Top with meat and seafood and
mixture.
FRITTATA
DE PATATA No of portion-4
Ingredients:
4 large potatoes
2 onions thinly sliced
1/2 cup olive oil
8 large eggs
1 tsp. salt
1/2 tsp. white pepper
Instructions:
Wash and peel potatoes and slice very thin with a
mandolin slicer.
Heat oil in a large skillet. Add onions and cook
for five minutes at medium heat.
Add prepared potatoes and cook until fork tender.
Season with salt and pepper.
Drain extra oil from the pan. Break the eggs in a
bowl season with salt and pepper and stir until smooth.
Add eggs to potato mixture and blend well. Place
skillet pan back on the stove and cook until set.
Place a big plate on top of the skillet and flip
the tortilla allowing it to fall onto the plate.
Slide tortilla back onto the skillet and finish
cooking until firm and lightly brown.
Cool and serve sliced into pie-Iike slices
Pastel De MazaanaNo of
portion-4
Ingredients:
• ½ oz. butter, softened
• ½ lb. sugar
• 4 oz. plain flour
• ½ tsp. baking powder
• 1 egg
• 2 ½ tsp. dried mint leaves
• 2 ½ tsp. ground cinnamon
• 4 medium-sized tart cooking apples, peeled quartered, cored and cut
lengthwise into ¼ inch slices
• 3/8 pint double cream, whipped (optional)
Method:
1. Preheat the oven to 350ºF. Grease
the bottom and sides of an 8 by 8 by 2 inch baking dish with softened butter,
using a pastry brush. Set aside.
2. Mix the sugar, flour, and baking
powder and sift them into a mixing bowl. Make a well in the centre and drop in
the egg. Mix together with two table knives until the flour has thoroughly
absorbed the egg.
3. Stir the mint leaves and cinnamon
together in a large mixing bowl. Add the apples and toss them about with a
wooden spoon until the slices are evenly coated on both sides.
4. Arrange the slices in the baking
dish and scatter the flour mixture over them, spreading and pressing it gently
into a smooth layer to cover the apples completely.
5. Bake in the centre of the oven for
about 45 minutes, until the topping is crusty.
6. Remove the dish from the oven,
cover it tightly with a lid or foil, set aside to cool.
