Improving our skills Year 11 Hospitality Term 2 2013

French toast with strawberry and orange salad

French toast with strawberry and orange salad

Last term we looked at precision vegetable cuts, basic culinary concepts, organisation, hygiene and WHS. Second term is always exciting as we start to bring all of these skills together to produce restaurant quality dishes. Remember to produce beautiful dishes every element must be perfect.

Here are two of those basic recipes that were used this term.

Mushroom Duxelles

Duxelles can used as a stuffing for all meats and works particularly well with poultry.


  • 1/4 Onion
  • 20g Butter
  • 4 Mushrooms
  • 1 stalk Parsley
  • Salt and pepper


  1. Finely chop onion and sauté in butter
  2. Add finely chopped mushrooms, season and sweat until cooked through and fairly dry
  3. Pick leaves and slice in to chiffonnade
  4. Mix through mushrooms

Mornay Sauce

Mornay sauce is a white sauce base (bechamel) with cheese added. Mornay sauce can be used for many dishes some famous examples are lasagne, moussaka, cauliflower cheese and lobster mornay. This is the full classic recipe that we use in commercial kitchen.


  • 1/2 L Milk
  • 30g Butter
  • 30g Flour
  • 1 small Onion
  • 2 Bay leaf
  • 6 Whole cloves
  • 1/2 cup Tasty cheese(grated)
  • Salt and pepper


  1. Heat milk with onion studded with bay leaf and cloves
  2. Turn heat off allow to infuse
  3. In a separate pot heat butter to clarification point and add flour
  4. Stir until it reaches a sandy texture (white roux)
  5. Remove studded onion from milk and add to the roux in stages, whisking until smooth
  6. Cook at a slow simmer for 10 minutes Tip: Make sure you stir every minute to stop it burning on the bottom
  7. Whisk cheese in to white sauce and season to taste

Enjoy the presentations for Term 2 2013. Enjoy.

Term 2 Week 2 2013 Roasted turned vegetables and mushroom duxelle.

Term 2 Week 3 2013 Grilled herb chicken with cauliflower mornay and French toast with a strawberry and orange salad

Term 2 Week 4 tandoori chicken wings and veal schnitzel

Term 2 Week 6 Catalan Seafood Stew and marbled sponge pudding

Term 2 Week 8 Practical Exam Pad thai and Apple and Rhubarb crumble

For all of the term 1 2013 dishes click on this link.


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