1. Principles of Food Production Recipe
……………………………………………………………………………………………………
Week 5
Mayonnaise
Thousand Island Dressing
Cocktail Sauce
Mixed Salad
Chef Salad
Boiled Egg
Soft Boiled
Medium Boiled
Hard Boiled

2. Food Production Recipe Sheet
Qty.
2 Pcs.
5 g
15 ml
300 ml
3 ml
Ingredients
Egg yolk
Remarks
Section : Cold kitchen
Recipe :
Mustard, french
Wine vinegar, white
Oil, canola
Worchestershire sauce
Mayonnaise Sauce
Category
:
Dressing
Salt and pepper
¼ pc
Lime
Cooking method :
No. Portion : 400 ml
Preparation time :
20-30 mins
Remarks :
Serve with salads, deep fried
seafoods, and sandwich spread.
Method of Work
1.
In a mixing bowl, Combine egg yolk, mustard, and vinegar, stir well until the mixture become
creamy.
2.
3.
Add oil Slowly into the mixture while beating. Beat well until emulsified.
Season with Worcestershire, lime juice, salt and pepper.
4.
Cover, label, and keep it in the chiller.
Presentation:
Personal Notes:

3. Food Production Recipe Sheet
Qty.
Ingredients
Remarks
20 ml
0
Mayonnaise
See recipe
75 g
50 g
Tomato ketchup
Chilli sauce
25 g
Pimiento, canned
chopped finely
15 g
Bell pepper, green
chopped finely
20 g
20 g
Onion, white
Gherkins
Section : Cold kitchen
Recipe :
Chopped finely
Chopped finely
Thousand Islands Sauce
Category:
Dressing
TT
TT
Tabasco
Salt
Cooking method :
TT
Pepper, white ground.
No. Portion : 200 ml
Preparation time :
20-30 mins
Remarks :
Served with salads, deep fried
seafoods, and sandwich spread.
Method of Work
1. Combine all ingredients in a mixing bowl and mix well.
2. Adjust seasoning. Cover and keep in the refrigerator. Stir before serve.
Presentation:
Personal Notes:

4. Principles of Food Production Recipe Sheet
Qty.
200 ml
75 g
10 ml
10 ml
10 ml
Ingredients
Mayonnaise
Remarks
See recipe
Tomato ketchup
Brandy
Tabasco
Horseradish sauce
Section : Cold kitchen
Recipe :
Cocktail sauce
Category
:
Cold sauce
Salt and pepper
Cooking method :
No. Portion : 200 ml
Preparation time :
25-40 mins
Remarks :
Serve with salads, deep fried
seafoods, and sandwich spread.
Method of Work
1. Mix all ingredients to the ready-made mayonnaise.
2. Adjust seasoning.
Presentation:

5. Personal Notes:
Food Production Recipe Sheet
Qty.
Ingredients
Remarks
50 g
50 g
Kidney beans, red
Corn, kernel
canned
canned
30 g
Green beans
Bias cut, blanched
20 g.
Carrot
paysanne cut, blanched
50 g
Fusilli
Boil in salted boiling
water
Section : Cold kitchen
Cocktail sauce
Recipe :
Mixed Salad
Category
:
Appetizer salad
Cooking method :
Boiling in
boiling water
No. Portion : 2 portions
Preparation time :
30-40 mins
Remarks :
Method of Work
1. Combine all ingredients in a large mixing bowl.
2. Gently toss the salad and taste for seasoning.
3. Cover and chill in the fridge at least 1 hour.
Presentation:
Personal Notes:

6. Food Production Recipe Sheet
Qty.
80 g
80 g
6 Pcs.
Ingredients
Remarks
Lettuce, iceberg
Cut into strips into
Oak leaf, red
1 cm. thickness
Tear into small
Shrimp (60pcs/kg)
pieces
Devein and
Section : Cold kitchen
Recipe :
Chef Salad
Category :
Main Course Salad
Cut in half, boil
30 g
1 Pc
20 g
Ham, cooked
Cut into strip (1 cm)
Egg, hard boiled egg
Quarter cuts or
Slice cuts
Cheese, cheddar
Cut into strip (1 cm)
Cut in half
Cooking method :
Boiling in boiling water
Blanching in boiling water
Olives, black
No. Portion : 2 portions
Preparation time :
50-60 mins
15 g
Bell pepper, green
Remarks :
50 g
Tomato, red
5 g
1 wedge
50 g
Chef’s style
Lemon
Carrot
Thousand islands sauce
Method of Work
1. Arrange all ingredients in your own style.
2. Dressing can either mix with salad or serve separately.
Presentation:
Personal Notes:

7. Food Production Recipe Sheet
Qty.
3 Pcs.
Ingredients
Eggs
Remarks
Placed at room
Section : Hot kitchen
Recipe :
temperature
2 litres
Boiled eggs
Water
Category
:
Breakfast
Cooking method :
Boiling, Simmering
No. Portion : 10 pcs.
Preparation time :
Remarks :
Method of Work
1. Boil the water.
2 Put the egg in a ladle. Dip it into the boiling water to cook.
3. Reduce the heat to simmer as follows:
 To simmer for 2-3 minutes is called “A SOFT BOILED EGG”.
 To simmer for 6-8 minutes is called “A MEDIUM BOILED EGG”.
 To simmer for 12-15 minutes is called “A HARD BOILED EGG”.
4. For the medium boiled egg, and hard boiled egg, cool in running water or
in iced water and peel the shell immediately.
Remarks: Record the time of each doneness. Peel and check the correct doneness.
If not, try it again.
Presentation:
Personal Notes: