Portfolio · Portafolio

PortfolioMenu design projectMaria del Mar Moreno Lorenzo23rd May 2011

Introduction

Westminster Kingsway College · Maria del Mar Moreno Lorenzo

This project is designed to enhance my understanding and competence within the field of menu design, compilation, costing and supplementary information such as nutritional intake and guidelines.

The targets and conditions of this project are the following:

To plan a menu consisting of 1 soup, 1 vegetarian starter and 1 poultry main course, considering the following:

• The starter cannot be risotto. • The poultry main course must go with a vegetable and potato accompaniment.• The poultry main course needs to use a chicken leg, and it must be boned and

stuffed.

To explain the reason why my choices, regarding the dishes, have been made.To produce dish specifications for each dish.To cost the menu, working to a budget of 8 pounds per person.To work out the nutritional content of the menu.To produce a Power Point presentation about the menu.To cook two portions of all the dishes for a group of judges.To consider:

• The healthy theme• The balance of colour, texture and flavour on the dishes• The seasonal availability of the ingredients• The carbon footprint

Shopping list


1x Sainsbury’s Aubergine £11x Sainsbury’s Spinach 260g £1.401x Sainsbury’s Ricotta Cheese 250g £0.991x Sainsbury’s Freedom Food Endorsed Corn Fed Chicken Legs x2 £1.701x Sainsbury’s Cucumber, Whole £0.801x Ponti Balsamic Vinegar Of Modena 250ml £2.491x Sainsbury’s Olive Oil, Medium Flavour 1L £3.152x Sainsbury’s Red Pepper £1.441x Sainsbury’s Onions Loose £0.121x Sainsbury’s Shallots 400g £1.451x Sainsbury’s Fresh Chives 25g £0.781x Sainsbury’s Fine Beans 200g £1.501x Sainsbury’s Walnuts, Halves 100g £11x Sarson’s Distilled White Vinegar 568ml £1.051x Sainsbury’s Baking Potatoes (loose) £1.641x Sainsbury’s Courgettes (loose) £0.192x Sainsbury’s Chopped Tomatoes, Basics 400g £0.661x Sainsbury’s Garlic £0.301x Sainsbury’s Green Pepper £0.721x Sainsbury’s Barn Eggs, Basics x6 £0.892x Sainsbury’s Mango, Basics £1.60

Menu


JuneMenu

SOUP

Cold Mango Soup

STARTER

TumbetPotato, aubergine, courgette and pepper fried in virgin olive oil,

layered and covered with tomato sauce

MAIN COURSE

Spinach & Ricotta Cheese Stuffed Chicken Leg with Green Beans, Tomato, Straw Potatoes and Poached Egg Timbale

Rationale


The purpose of this portfolio is the design and creation of a three courses menu, composed of a soup, a vegetarian starter and a poultry main course with a potato and vegetable accompaniment, taking into account all aspects of every single plate, as such as its taste, colour, cost and seasonality.I’m going to include in this section the health benefits of each dish, because I took

them into account when I chose the recipes of my menu, and also the colour, flavour and texture balances of each dish.

SOUP: Cold Mango Soup

This dish is important as long as is the first one and, therefore, it could be considered as some kind of presentation. I’ve chosen the “Cold mango soup” because of it’s freshness and flavour, as I love mango taste. It’s a seasonal fruit that can be found specially during summer, and it gives to the soup an exotic and refreshing flavour. This soup can be considered a kind of “Gazpacho”, although it doesn’t have tomato on it, because the ingredients and the preparation method are almost the same.But, besides that mango has a lot of benefits. It contains a phenolic compound that

have powerful antioxidant and anticancer properties. It’s high in iron, effective in relieving clogged pores of the skin, valuable to combat acidity and poor digestion and also high in antioxidant and low in carbohydrate. It’s a source of Vitamin A (beta-carotene), E and selenium, which help to protect against heart disease and other ailments. Regarding to the physical features, the yellow orangey colour of this soup is really

bright and appetizing, and the texture is smooth, delicate and pleasant. The taste is good, different, and, as I said, refreshing, ideal for summer.In conclusion, I can point out that this soup is made with simple ingredients, and it

tastes and looks really well, so I think it’s a good option and a good way to start a lunch.

STARTER: Tumbet

The starter that I’m going to cook is called “Tumbet”, and it’s a traditional dish of the island I come from: Mallorca. This dish is very simple, since it includes basically just 5 ingredients: potato, aubergine,

courgette, pepper and tomato, and all of those ingredients are easy to obtain in any season of the year and are also really cheap. However, despite its simplicity, the advantage of this dish is that the presentation can be really nice, differentiating between all the layers that are part of it.The layers are, precisely, what makes it physically attractive, because every one of them

is different in colour and texture, but combines perfectly with all the rest in all senses. The predominant colour is red, and all the colours are warm, so they go together. The flavour is spectacular, and it’s sweet somehow because of the tomato and pepper. The tomato sauce on top gives uniformity when you eat it, because it’s the only “liquid” ingredient, but still preserves the flavour of the other ingredients, and that’s why all of them are cooked separately.It’s a healthy dish, as vegetables have antioxidant properties, fiber, proteins, vitamins

and they are low in calories. To get a healthy variety, think colour. Eating fruits and vegetables of different colours gives your body a wide range of valuable nutrients, and in this recipe each vegetable has a different colour. Furthermore, this recipe has low levels of calories and carbohydrates, and that’s why it’s a good food for summer.My mother was who taught me how to prepare it and, for me, this is undoubtedly one

of the best dishes of my country. It can also be used as an accompaniment for meat or fish, not just as a dish itself.

MAIN COURSE: Spinach & Ricotta Cheese Stuffed Chicken Leg

As long as this dish must fulfil some conditions (use a leg, bone and tuff it, and have a potato and a vegetable accompaniment), I’ve chosen spinach and ricotta stuffed chicken with an accompaniment of green beans, tomato, straw potatoes and poached egg timbale.


The reason why I chose spinach and ricotta stuffing is they go very well together and also in combination with chicken. Furthermore, they are cheap ingredients and can be found easily in June.Spinach has a lot of benefits: it’s low in calories and high in vitamins (K, A, C, E, B2,

B6 and B12), minerals and other phytonutrients. It has also anti-inflammatory and antioxidant properties, and it’s an excellent source of magnesium, folate, manganese, iron, calcium, potassium. It’s a very good source of protein, phosphorus, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids. Ricotta, on the other hand, provides a source of calcium, phosphorus, zinc, riboflavin,

vitamin A and vitamin B12.The other reason why I chose spinach is the colour on the presentation. The green

colour on the cut chicken makes the dish attractive and tempting, because it’s bright compared with the colour of the chicken or of the white plate.Besides, chicken is one of the healthiest meats. It’s a rich source of a variety of

essential nutrients (proteins, phosphorus and selenium, among others) and vitamins, which assist in strengthening the immune system of the body, and is also reputed to be one of the safest meats available, as it is least associated with any side-effects of consumption.A usual way of cooking stuffed chicken legs is boiling them, but instead of that, I’m

going to cook them in the oven, because I think that’s going to increase and improve the flavour and the texture will be also more pleasant.On the other hand, and regarding to the accompaniment, as I said before when I was

talking about my starter, I particularly like presentation in layers, because I think it makes food look nice and permits distinguish all the ingredients, taste them together and also see the combination of colours. Moreover, colours are different than the stuffed chicken ones and combine with them perfectly. On top, to combine with spinach, I’ll garnish the timbale with a poached egg and some chopped chives, and I’ll add also some fresh spinach leaves on the plate as decoration. The combination of flavours is weird, but is really nice, and you can feel all the different textures: egg, potatoes, beans and tomato.Beans are low in fat and offer an excellent source of protein, fiber, and complex

carbohydrates. They are also a very good source of folic acid and molybdenum. They provide significant amounts of iron, phosphorus, magnesium, manganese, and potassium. But the major health benefit of common beans is their ability to lower cholesterol due to their rich source of fiber.On the other hand, egg is a good source of protein, and has anti-inflammatory

properties, improves the cholesterol profile and they benefit the brain, the memory and also the heart health. They also help maintain healthy eyes and muscles, and are good for the weight loss.Red, yellow and orange colour predominate in this dish, combining perfectly with the

colour of the other dishes, all of them warm, and also with the green from the spinach.

ABOUT THE MENU

My menu contains a lot of fruit and vegetables (some on each dish), and that’s the best part of it. Fruit and vegetables are light and ideal for summertime, and they provide a lot of nutrients, as I explained above. That’s what makes my menu not too heavy, taking into account that it consists of three courses, and easily digestible, just as healthy.In all of my dishes I’m using olive oil, the greatest exponent of monounsaturated fat,

which has antioxidant properties, offers protection against heart disease and it’s very well tolerated by the stomach. My menu also includes animal protein (chicken, eggs), carbohydrates (potato), and it’s not excessively caloric.Finally, regarding carbon footprint, I can declare that all my ingredients come from the

UK, reducing the carbon emissions to a minimum and, also, the cost of the transport.I consider, then, that my menu is healthy, nutritious, assorted, low in calories (perfect

for summer), uses seasonal vegetables and is suitable for a lot of addressees, because the soup and the starter can be suitable for vegetarians, and the main course is a chicken based dish, and a lot of people eat and like this meat.

Dish specifications


COLD MANGO SOUP(for 2 servings)

INGREDIENTS:

600 g

180 g

150 g

100 g

100 g

6 g

10 g

350 g

5 g

5 g

10 g

Modena vinegar

Water

Salt

Pepper

Sugar

Mango

Cucumber

White onion

Red pepper

Olive oil

Garlic clove

Commodity Weight Commodity Weight

METHOD

1. Peel the cucumber and the mangoes, and remove their stone.2. Chop half onion, half pepper, half cucumber and one mango and a half roughly.3. Put everything in a deep container, add the oil, garlic, Modena vinegar, salt, pepper, sugar and some water, and blend.4. When it’s smooth, add more water if necessary.5. Pass everything.6. Dice finely the vegetables left (half onion, half cucumber, half pepper and half mango).


TUMBET(for 2 servings)

INGREDIENTS:

400 g

100 g

160 g

100 g

100 g

150 g

400 g

10 g

10 g

2 g

10 g

Olive oil

Garlic

Salt

Sugar

Black pepper

Potato

Courgette

Black aubergine

Red pepper

Green pepper

Tomato


METHOD:

1. Heat the oil in a frying pan.2. Slice the potatoes and cook them until tender and a little crisp.3. Remove and put them in a tray with kitchen paper. 4. Increase the heat, fry the courgette slices and put them in the same tray, also with kitchen paper. 5. Do the same with the aubergine and peppers, and season all with salt.6. Remove most of the oil left in the pan and fry the garlic cloves. When they start changing colour, add the tomatoes, salt, sugar and pepper and cook at a moderate heat.7. Place the ingredients in layers, in the following order: potato (bottom), aubergine, courgette, pepper and fried tomato sauce (on top, covering everything).


SPINACH AND RICOTTA CHEESE STUFFED CHICKEN(for 2 servings)

INGREDIENTS:

METHOD

Beans, tomato, straw potatoes and poached egg timbale method:1. Cut up the beans into two or three pieces.2. Put some oil in a pan (to cover the bottom) and add beans, tomato and a pinch of salt.3. After a few minutes, add the garlic clove.4. Leave it cooking until the beans are cooked.5. While that’s in the stove, cut the straw potatoes and fry them in olive oil.6. Take the potatoes out and put them in a bowl with kitchen paper to dry them and remove the excess of oil.7. Bring some water with a jet of vinegar to the boil and then open the eggs and put them inside for 3 minutes.8. Using a ring, create the timbale in the plate putting beans on the bottom, after that the straw potatoes and finally the poached egg on the top.9. Garnish with some chopped chives.

500 g

200 g

125 g

3 g

10 g

400 g

6 g

30 g

300 g

75 g

130 g

100 g

75 g

20 g

20 g

Potato

Shallot

Spinach

Vinegar

Olive oil

Salt

Pepper

Chicken leg

Green beans

Ricotta cheese

Chives

Eggs

Chopped tomatoes

Garlic

Walnuts



Spinach & ricotta cheese stuffed chicken legs:1. Preheat the oven at 180º.2. Remove the skin and the bone of the leg.3. Put the ricotta cheese in a bowl and soften it with a wooden spoon.4. In a pan, put some oil and add the shallot cut up into small pieces.5. Add the spinach and cook them for a while.6. Take the spinach out, dry them, chop them and mix with the ricotta cheese.7. Season with salt and pepper and add some walnuts in small pieces.8. Lay out the boned leg and season it on both sides.9. Add some mix on top of the chicken, roll it and close with some string.10. Put it in the oven at 180º for about 20 minutes, in a tray with a little bit of olive oil.11. When it’s cooked, take it out of the oven, slice and serve.

Costs


Ingredients Cost/unit Weight/u (g) Ingr. x2 (g) Ingr. x1 (g) Cost x1 Cost x2

Onion 0,12 150 150 =D2/2 =(E2/C2)*B2 =F2*2

Cucumber 0,8 180 180 =D3/2 =(E3/C3)*B3 =F3*2

Mango 1,6 600 600 =D4/2 =(E4/C4)*B4 =F4*2

Red pepper 0,72 100 100 =D5/2 =(E5/C5)*B5 =F5*2

Modena vinegar 2,49 250 10 =D6/2 =(E6/C6)*B6 =F6*2

Garlic 0,3 50 6 =D7/2 =(E7/C7)*B7 =F7*2

Olive oil 3,15 1000 110 =D8/2 =(E8/C8)*B8 =F8*2 TOTAL =SUM(F2:F8) =F9*2


Onion 0,12 150 150 75 £0,06 £0,12

Cucumber 0,8 180 180 90 £0,40 £0,80

Mango 1,6 600 600 300 £0,80 £1,60

Red pepper 0,72 100 100 50 £0,36 £0,72

Modena vinegar 2,49 250 10 5 £0,05 £0,10

Garlic 0,3 50 6 3 £0,02 £0,04

Olive oil 3,15 1000 110 55 £0,17 £0,35 TOTAL £1,86 £3,72

COLD MANGO SOUP


COLD MANGO SOUP

Ingredients percentage for the total cost

Quantity of each ingredient [per serving]

22%

20%

3%1%

9% 3%

43%

OnionCucumberMangoRed pepperModena vinegarGarlicOlive oil

Ingredients

300

250

200

150

100

50

0

Onion

Gra

ms

Olive

oil

Garlic

Moden

a vin

egar

Red pe

pper

Mango

Cucu

mber



Potato 0,54 400 300 =E2/2 =(F2/D2)*C2 =G2*2

Courgette 0,19 100 100 =E3/2 =(F3/D3)*C3 =G3*2

Black aubergine 1 160 100 =E4/2 =(F4/D4)*C4 =G4*2

Red pepper 0,72 100 50 =E5/2 =(F5/D5)*C5 =G5*2

Green pepper 0,72 100 50 =E6/2 =(F6/D6)*C6 =G6*2

Chopped tom. 0,66 400 200 =E7/2 =(F7/D7)*C7 =G7*2

Olive oil 3,15 1000 400 =E8/2 =(F8/D8)*C8 =G8*2

Garlic 0,3 50 6 =E9/2 =(F9/D9)*C9 =G9*2 TOTAL =SUM(G1:G9) =G10*2


Potato 0,54 400 300 150 £0,20 £0,41

Courgette 0,19 100 100 50 £0,10 £0,19

Black aubergine 1 160 100 50 £0,31 £0,63

Red pepper 0,72 100 50 25 £0,18 £0,36

Green pepper 0,72 100 50 25 £0,18 £0,36

Chopped tom. 0,66 400 200 100 £0,17 £0,33

Olive oil 3,15 1000 400 200 £0,63 £1,26

Garlic 0,3 50 6 3 £0,02 £0,04 TOTAL £1,78 £3,57

TUMBET


TUMBET

18%

35%

9%

1%

10%

12%

5%

10%



PotatoCourgetteBlack aubergineRed pepperGreen pepperChopped tomatoesOlive oilGarlic

Ingredients

200

180

160

140

120

100

80

60

40

20

0

Potato

Gra

ms

Olive

oil

Garlic

Gree

n pe

pper

Chop

ped tomat

oes

Red pe

pper

Black au

bergine

Courge

tte



Chicken leg 1,7 500 500 250 £0,85 £1,70

Green beans 1,5 200 200 100 £0,75 £1,50

Ricotta cheese 0,99 250 125 62,5 £0,25 £0,50

Chives 0,68 25 3 1,5 £0,04 £0,08

Eggs 0,89 100 100 50 £0,45 £0,89

Garlic 0,3 50 3 1,5 £0,01 £0,02

Walnuts 1 100 30 15 £0,15 £0,30

Potato 0,54 400 300 150 £0,20 £0,41

Shallot 1,45 400 75 37,5 £0,14 £0,27

Spinach 1,4 260 130 65 £0,35 £0,70

Olive oil 3,15 1000 75 37,5 £0,12 £0,24

Chopped tom. 0,66 400 400 200 £0,33 £0,66

Vinegar 1,05 568 100 50 £0,09 £0,18 TOTAL £3,72 £7,44


Chicken leg 1,7 500 500 =D2/2 =(E2/C2)*B2 =F2*2

Green beans 1,5 200 200 =D3/2 =(E3/C3)*B3 =F3*2

Ricotta cheese 0,99 250 125 =D4/2 =(E4/C4)*B4 =F4*2

Chives 0,68 25 3 =D5/2 =(E5/C5)*B5 =F5*2

Eggs 0,89 100 100 =D6/2 =(E6/C6)*B6 =F6*2

Garlic 0,3 50 3 =D7/2 =(E7/C7)*B7 =F7*2

Walnuts 1 100 30 =D8/2 =(E8/C8)*B8 =F8*2

Potato 0,54 400 300 =D9/2 =(E9/C9)*B9 =F9*2

Shallot 1,45 400 75 =D10/2 =(E10/C10)*B10 =F10*2

Spinach 1,4 260 130 =D11/2 =(E11/C11)*B11 =F11*2

Olive oil 3,15 1000 75 =D12/2 =(E12/C12)*B12 =F12*2

Chopped tom. 0,66 400 400 =D13/2 =(E13/C13)*B13 =F13*2

Vinegar 1,05 568 100 =D14/2 =(E14/C14)*B14 =F14*2 TOTAL =SUM(F2:F14) =F15*2

SPINACH & RICOTTA CHEESE STUFFED CHICKEN LEGSwith green beans, tomato, straw potatoes and poached egg timbale


SPINACH & RICOTTA CHEESE STUFFED CHICKEN LEGSwith green beans, tomato, straw potatoes and poached egg timbale


20%

9%

12%

3%9%

3%

7%

23%

4%

5%

4%

1%

0%

Chicken legGreen beansRicotta cheeseChivesEggsGarlic WalnutsPotatoShallotSpinachOlive oilChopped tomatoesVinegar

Potato

Eggs

Chive

s

Olive

oil

Spina

ch

Vine

gar

Garlic

Shall

ot

Chop

ped tomat

oes

Walnuts

Gree

n be

ens

Rico

tta ch

eese

Chick

en le

g

Ingredients

250

200

150

100

50

0

Gra

ms



Percentage of each dish on the total cost

Main course 51%Soup 25%

Starter 24%

Gross profit margin


Food Cost 1,86 1,78 3,72

Selling price (V.A.T. excl.) 5 5,5 12

Selling price (V.A.T. incl.) 6,00 6,60 14,40

Gross Profit Mark-Up 3,14 3,72 8,28

Gross Profit Margin 62,80% 67,64% 69,00%

V.A.T. G.P.M. (average)

20,00% 67,64%

Soup Starter Main course

Food Cost 1,86 1,78 3,72

Selling price (V.A.T. excl.) 5 5,5 12

Selling price (V.A.T. incl.) =SUM(B6+(B6*$B$14)) =SUM(C6+(C6*$B$14)) =SUM(D6+(D6*$B$14))

Gross Profit Mark-Up =SUM(B6-B5) =SUM(C6-C5) =SUM(D6-D5)

Gross Profit Margin =PRODUCT(B8/B6) =PRODUCT(C8/C6) =PRODUCT(D8/D6)

V.A.T. G.P.M. (average)

0,2 =AVERAGE(B9:D9)

Soup Starter Main course


CHECKING CALCULATIONS

Soup:

SP = 5 FC = 1,86 GP = 3,14

SP = FC + GPSP = 1,86 + 3,14 = 5FC = SP – GPFC = 5 – 3,14 = 1,86GP = SP – FCGP = 5 – 1,86 = 3,14

Starter:

SP = 5,50 FC = 1,78 GP = 3,72

SP = FC + GPSP = 1,78 + 3,72 = 5,50FC = SP – GPFC = 5,50 – 3,72 = 1,78GP = SP – FCGP = 5,50 – 1,78 = 3,72

Main course:

SP = 12 FC = 3,72 GP = 8,28

SP = FC + GPSP = 3,72 + 8,28 = 12FC = SP – GPFC = 12 – 8,28 = 3,72GP = SP – FCGP = 12 – 3,72 = 8,28

Nutritional breakdown


COLD MANGO SOUP

The positive aspects of this recipe are mainly related to the great provision of Vitamins and Minerals. This food is a very good source of Vitamin A (65% of the Daily Values percentage) and Vitamin C (215%). It also provides a large quantity of Vitamin K (33%), due to the olive oil present on it, and Vitamin B6 (27%), present in a lot of vegetables.

Furthermore, the low supply of Sodium of this food is an important feature of the recipe that enforces its healthy benefits, as well as the good provision of dietary fibre (26%) thanks to the various vegetables incorporated.


Nutrient

60

50

40

30

20

10

0

Gra

ms

Total F

at

Dietary F

iber

Protein

Suga

rs

Sodium

Total C

arbo

hydrate

Chole

sterol

Trans

Fat

Saturated Fat

QUANTITY OF EACH NUTRIENT [PER SERVING]

PERCENTAGE OF EACH NUTRIENT

Cholesterol 0%Sodium 0%

Dietary Fiber 5%

Sugars 26%

Protein 2%

Total fat 28%

Saturated fat 5%

Total Carbohydrate 34%

Trans Fat 0%


TUMBET

The Tumbet is a simple and tasty recipe based on vegetables that makes it a very good source of Vitamin C (147% of the Daily Value) and, manganese (63%). Although it supplies a low quantity of nutrients due to its simplicity, it is usually combined with sources of protein, as an accompaniment or a starter, what gives to the sum a proper balance.

As it does not include lactic ingredients, fat or meat, the percentage of cholesterol is inexistent. The calories provision is very low (23%) and also the carbohydrate amount (10%). Moreover, this food is extremely low in sodium (1%).


Nutrient

60

50

40

30

20

10

0

Gra

ms

Total F

at

Dietary F

iber

Protein

Suga

rs

Sodium

Total C

arbo

hydrate

Chole

sterol

Trans

Fat

Saturated Fat




Dietary Fiber 9%

Sugars 6%

Protein 6%

Total fat 39%

Saturated fat 8%Total Carbohydrate 32%

Trans Fat 0%


SPINACH & RICOTTA CHEESE STUFFED CHICKEN

This food has a good average of nutrition and combination of protein, vitamin and minerals. The supply of protein (91% of the Daily Value) almost accomplish with the recommended daily ingest and the quality of this protein is high, because the amino acids proportion is adequate thanks to a good combination of the complementary proteins provided by diverse range of aliments such as chicken, cheese, egg, nuts, etc.

Secondly, the recipe represents a great source of Vitamin K (823%), Vitamin A (300%) and Vitamin C (147%). It also provides a large quantity of folate (102%), and riboflavin (63%). About the minerals, the highest supply is of manganese (158%), although potassium (70%), iron (74%), copper (69%) and phosphorus (68%) have a high percentage too. It has to be said, thought that, being the lowest supply of Vitamin D with a 4% and sodium with a 15% of the daily value, the rest of vitamins and minerals do not descent of a 22%, so, the food provides a splendid variety and quantity of both.

Finally, the negative aspect of this food is that it has a high proportion of saturated fat (72%) and cholesterol (116%), due to the use of the ricotta cheese, basically.


Nutrient

60

50

40

30

20

10

0

Gra

ms

Total F

at

Dietary F

iber

Protein

Suga

rs

Sodium

Total C

arbo

hydrate

Chole

sterol

Trans

Fat

Saturated Fat




Dietary Fiber 6%

Sugars 3%

Protein 28%Total fat 30%

Saturated fat 8%

Total Carbohydrate 25%

Trans Fat 0%


GENERAL INFORMATION

Taking into account the whole menu, we can talk about the Estimated Glycemic Load (E.G.L.). The Glycemic load is a way of expressing a food or meal’s effect on blood-sugar levels. A typical target for total Estimated Glycemic Load is 100 or less per day.

The Glycemic loads of this menu are: • Soup: 14 • Starter: 12 • Main course: 20 • TOTAL: 46

We can say, then, that it’s a good result, because 46 for a three courses menu, it’s a quantity more than acceptable.

Comparative chart of nutrients [per serving]

Nutrient

60

50

40

30

20

10

0

Gra

ms

Total F

at

Dietary F

iber

Protein

Suga

rs

Sodium

Total C

arbo

hydrate

Chole

sterol

Trans

Fat

Saturated Fat

soup

main course

starter

Time plan


Prepare necessary equipment:Red, yellow, green & white chopping boards3 bowls2 trays1 skimmer and 1 wooden spoonHand blenderDeep containerKnifes2 pans2 plates and 2 small bowls1 metal ring1 spoon and 1 forkFoodSwitch on the stove and the oven (180º)

Prepare the soup:Peal the cucumber.Peal the mangoes and remove the stone.Chop half onion, half pepper, half cucumber and one mango and ahalf roughly.Put everything in a deep containerAdd oil, garlic, Modena vinegar, salt, pepper, sugar and some water.Blend everything until smooth.Pass it and keep it in the fridge.

Prepare the vegetables for the starter:Slice the potatoes, aubergine and courgette.Cut the peppers into strips.Keep them in the fridge.

Serve the soup

Keep on preparing the starter:Heat the oil in a frying pan.Cook the potatoes until tender and crisp.Remove from the pan and put them in a tray with kitchen paper.Increase the heat, fry the courgette slices and put them in the same tray. Same with the aubergine and peppers, and season all with salt.Remove most of the oil left in the pan and fry the garlic cloves. When they start changing colour, add the tomatoes, salt, sugar and pepper and cook at a moderate heat.Place the ingredients in layers, in the following order: potato (bottom), aubergine, courgette, pepper and fried tomato sauce (on top, covering everything).

Serve the starter

Make sure that everything is clean

Wash my hands

Use a green board

Wash my hands

Wash my hands

Make sure that the plate is clean and cold

Make sure that the plate is clean and hot

TIME

0:00

0:10

0:30

0:45

1:00

1:30

ACTIVITY HYGIENE


Prepare the main course:Bone the chicken leg. Chop the shallot.Put the ricotta cheese in a bowl and soften it with a wooden spoon.In a pan, put some oil and add the shallot cut up into small pieces.Add the spinach and cook them for a while.Take the spinach out, dry them, chop them and mix with the ricotta cheese.Season with salt and pepper and add some walnuts in small pieces.Lay out the boned leg and season it on both sides.Add some mix on top of the chicken, roll it and close with some string.Put it in the oven at 180º for about 20 minutes, in a tray with a little bit of olive oil.Cut up the beans into two or three pieces.Put some oil in a pan (to cover the bottom) and add beans, tomato and a pinch of salt.After a few minutes, add the garlic clove.Leave it cooking until the beans are cooked.While that’s in the stove, cut the straw potatoes and fry them in olive oil. Take the potatoes out and put them in a bowl with kitchen paper to dry them and remove the excess of oil.Bring some water with a jet of vinegar to the boil and then open the eggs and put them inside for 3 minutes.Using a ring, create the timbale in the plate putting beans on the bottom, after that the straw potatoes and finally the poached egg on the top.Chop some chives for garnish. Take the chicken out of the oven. Slice the chicken.

Serve the main course

Use a red board and a boning knifeUse a green board

Use a green board

Use a green board

Use a green board

Use a yellow boardWash my hands

Make sure that the plate is clean and hot

TIME

1:45

2:30

ACTIVITY HYGIENE

Report


In this section I’ll explain my experience doing this portfolio, the problems I’ve had and my personal opinion about it.

First of all I have to admit that, at the beginning, I was a little bit lost, because everything was completely new for me, even the language. When I started the portfolio, my first choices were a “Butternut squash soup”, “Tumbet” and a “Chicken leg with roasted gnocchi and vegetables”.

The reason why I chose that soup was, basically, because I love squash soup, and I found this Jamie Oliver’s recipe, one of my favourite cooks, so I just went for it. The problem was that I didn’t check the seasonal availability of the ingredients, and the butternut squash season is winter, so I had to dismiss it.

Finally, I thought about all the aspects, and I went for the “Cold mango soup”. My main reason was that it can be considered a kind of “Gazpacho”, one of my favourite soups ever, because I’m not really fan of hot soups, and what can be better than a cold fresh soup during summer? Besides, it’s composed of healthy and cheap ingredients, and it’s not heavy at all, so I thought it really was a good option, and I kept it. I didn’t choose the regular “Gazpacho” basically because I’m already using tomato in my starter and also in the accompaniment of my main course, so I don’t want to use it in excess.

Regarding the “Tumbet” I have to say I didn’t have any problem. I chose it at the beginning and I didn’t change my choice, because I love it and I feel comfortable preparing it. In fact, the picture I’m using was token by me, and it’s one of the “Tumbets” I’ve prepared. On the other hand, I had to change my main course two times too. First, as I said, I thought about a “Chicken leg with roasted gnocchi and vegetables”. It was a good option, the gnocchi above all, because it was an elaborated and unusual potato accompaniment, but I just wasn’t convinced of it and I changed my choice. After that, I thought about “Chicken sacks with cheese and onion stuffing”. I liked this option, until I realized that, apart from boning the leg, I had to stuff it. I think I just didn’t understand the word “stuffing” before, during the explanation of the portfolio, otherwise I don’t know what could happen.

Once I understood the conditions of the portfolio, I chose my final main course: “Spinach and ricotta cheese stuffed chicken leg”, although at the beginning I was going to add a sauce to it but, after preparing it at home, I decided to dismiss it.

In reference to the difficulties met, I have to say there’s nothing in the elaboration of my dishes that I haven’t done before but one thing: boning a chicken leg. I didn’t know how to do it, and, in fact, I was pretty nervous about this part. I spoke to my executive chef, and he sent me someone to show me how to do it. Once I saw it, I realized it wasn’t that difficult, although of course I didn’t find it easy the first time I tried, but I practiced at home with some legs and every time it is becoming easier for me.

The theoretical part of the portfolio has been pretty easy and enjoyable for me, as long as I love computer science and maths. I have quite a lot of experience in Microsoft Office (I have even been teaching it), so I had fun doing the Power Point presentation and, above all, the Excel calculations for costings, gross profit margins or the drawing plan. It doesn’t mean I didn’t learn doing it; quite the opposite, because I had no idea about how to do a costing or about what the gross profit margin was. I just could put into practice my previous knowledge once I learnt all this things.

The practice, or in other words, things related to kitchen, have been pretty new for me, but not less enjoyable for that reason. I’ve really loved looking for the recipes or preparing them at home to check if they are good or if I find any problem, and I’m sure I’ll enjoy it the day of the cooking exam too, despite how nervous I am probably going to be.In conclusion, I think this portfolio has been a very good opportunity to know and meet all the steps we have to go through and consider to plan a menu properly, like costings, dish specifications or nutritional content. It hasn’t been easy, and in fact has been a laborious process, but I think it’s worth it and I’ve learnt a lot doing it.

Kitchen drawing


AREA OF EXISTING KITCHEN

Area rectangle = base x height

Rectangle X:Base = 4.52 mHeight = 5.01 mArea = 4.52 x 5.01 = 22.6452 m2

Rectangle Y:Base = 3.35 mHeight = 1.95 mArea = 3.35 x 1.95 = 6.5325 m2

Rectangle Z:Base = 10.02 mHeight = 10.01-5.01 = 5 mArea = 10.02 x 5 = 50.1 m2

TOTAL AREA = Area rectangle X + Area rectangle Y + Area rectangle Z = 22.6452 + 6.5325 + 50.1 TOTAL AREA = 79.2777 m2

Extension:Base = 4 mHeight = 6.95 mArea = 4 x 6.95 = 27.8 m2

TOTAL AREA (including extension) = 79.2777 + 27.8TOTAL AREA (including extension) = 107.0777 m2

Percentage gained:Total area = 79.2777 m2Area extension = 27.8 m2Percentage = (27.8 x 100) / 79.2777 = 35.066608 %


Side Lenght (m) Lenght rounded Converted measurement

Side A 4,52 4.5 6,78

Side B 10,01 10.0 15,02

Side C 10,02 10.0 15,03

Sice D 6,95 7.0 10,43

Side E 3,35 3.4 5,03

Side F 2,15 2.2 3,23

Side G 5,01 5.0 7,52

Side H 1,95 2.0 2,93

Side I 4,00 4.0 6,00

Side J 6,95 7.0 10,43

Area of existing kitchen 79,28

Area with the extension 107,08

% gained 35,07

Side Lenght (m) Lenght rounded Converted measurement

Side A 4,52 =DECIMAL(C4;1) =C4*1,5

Side B 10,01 =DECIMAL(C5;1) =C5*1,5

Side C 10,02 =DECIMAL(C6;1) =C6*1,5

Sice D 6,95 =DECIMAL(C7;1) =C7*1,5

Side E 3,35 =DECIMAL(C8;1) =C8*1,5

Side F 2,15 =DECIMAL(C9;1) =C9*1,5

Side G 5,01 =DECIMAL(C10;1) =C10*1,5

Side H 1,95 =DECIMAL(C11;1) =C11*1,5

Side I 4,00 =DECIMAL(C12;1) =C12*1,5

Side J 6,95 =DECIMAL(C13;1) =C13*1,5

Area of existing kitchen =(C4*C10)+(C8*C11)+(C6*(C5-C10))

Area with the extension =C14+(C12*C13)

% gained =((C15-C14)*100)/C14

Documents

Portfolio · Portafolio