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3 Mills Bakery Recipes Chocolate brownie gluten free & dairy free Smoked banana bread gluten free & dairy free Beef & rye pie fill Chia pudding Peanut butter bliss balls Sandwich bechamel	Asian Appetisers, Snacks, Sauces, Dips and Accompaniments Lesson 1 Crispy Gyoza with Chilli Sauce Steamed Char Sui pork Bao Steamed Bao bun dough Char Sui pork Shanghai wonton with chicken broth Chinese chicken stock Lesson 2 Braised pork short rib Satay Chicken skewers served with pineapple relish Phad Thai Vietnamese Rice paper rolls Lesson 3 Lentils and tomato with coconut cream Roti Canai Gol Gappay with Chana Chaat Chicken curry puffs	CIT Restaurant Mains Red Wine Jus Dijon cream Smoked fondant potato Sous vide beef Confit Garlic Burst cherry tomatoes Braised Eggplant Chermoula Marinate
Other Hong Kong Style Egg Tarts Tart filling Tarts pastry dough Lunch box Kai Wei’s Lunch box Traditional Chinese Meal CHAIRMAN MAO’S RED BRAISED PORK BELLY Starch Thickeners	Participate in safe food handling practices Lesson 1 Lemon herb chicken salad	Prepare and present sandwiches Lesson 1 Bruschetta Grilled Pita and Grilled Foccacia Tomato and Goats Cheese Bruschetta Mediterranean wrap Club Sandwich Pinwheel Sandwich Ribbon Sandwiches Sundried Tomato Tapenade Hummus
Prepare Appetisers and Salads Lesson 1 Rosemary Grissini Sticks Marinated Black olives Giardinara Vegetables (mixed vegetables pickle – use whatever vegetables are in season) Antipasto Platter Citrus Fruit Salad Thai Beef, Lime and Peanut Salad Waldorf Salad Lesson 2 Ham and Egg Croquette Yoghurt with mint and coriander dipping sauce Spicy Vegetable Samosas Seafood Tapas Satay Chicken Skewers Lesson 3 Roast Beef Crostini Rice cake with Smoked trout Parmesan Cheese Cracker with Goats Cheese Mousse and Red Pepper Relish	Prepare meat dishes Lesson 1 - Pork Braised Pork Belly roulade with braising reduction Pork tenderloin medallion with Baba ganoush and fried pickled Pork Cutlet with Colcannon and Cider sauce Lesson 2 - Beef Beef Shish-kebabs with harissa yoghurt Dry Rub Beef Rump with Chimmi Churri and Rocket Beef and Mustard pie Lesson 3 - Lamb Aged Beef Striploin (Put aside for last lesson) Lamb kidneys with red wine and red current jus Smoked Lamb Shoulder with Stout and Onion Dumpling Sautéed lamb liver Mustard Lentils Larded Roast lamb with Mustard Lentils and Sautéed Liver Lesson 4 - Veal Blanquette de veau Veal Escalope Saltimbocca with Hassel back potato Veal medallion with Sauté sweet breads, broad beans, Madeira foam Lesson 5 - Game Venison Sous vide with Brussel sprouts, Pepperberry Jus Aged Striploin with Hand cut chips and café d Paris butter Lemon myrtle and crocodile croquette with aioli Sous vide Kangaroo fillet with pickled beetroot	Prepare poultry dishes Lesson 1 Vietnamese stuffed chicken wings with Dashi Korean Fried chicken – Confit of Chicken Maryland, Chilli Salt, Mayonnaise Potato, Peas and Sage Chicken Ballotine Mushroom and Chicken Liver Farce, Potato, Peas and Sage Pan seared Chicken Breast with Fines Herbs, Roasted Sweet Potato Puree Lesson 2 Ayam Kurmah Aromatic Chicken Chermoula Crusted Grilled Turkey with Cous Cous Quail with Pistachio and Thyme Stuffing, Port Dressing Coq au Vin Lesson 3 Roast Spatchcock with Herb Stuffing and Pan Juices Braised Duck Maryland, Vietnamese Style Duck a l’Orange Pan Seared Duck Breast with Sour Cherry Compound Butter Braised Cabbage
Prepare seafood dishes Lesson 1 Deep fried sole fillets Students to serve one portion – halve this recipe and write calculations on recipe Paupiettes of Sole bonne-femme Baked Squid with Onion and Bread Crumb Stuffing, Tomato, Gremolata Sambal Crusted Snapper Fillet with Bean Shoot Salad, Lime, Snow Pea Sprouts Salt and sugar cured dill snapper with labneh Lesson 2 Sous Vide Salmon Fillet with Ginger, Tom Yum Pearls, Bok Choy Mussels with Chilli Pan Seared Scallops with Roast Cauliflower Purée, Crispy Prosciutto Nori and Katafi Pastry wrapped Prawn Skewers (3 prawns) with Prawn Smoked Trout Egg Custard Lesson 3 Steamed Prawn Dumplings (Gow Gee) Grilled Market Fish with Olive and Tomato Salsa Salt crust Baked Baby Trout Chilli Tempura Baby Octopus with garlic aioli	Prepare Vegetable, Fruit, Eggs and Farinaceous dishes Lesson 1 Tomato Consommé Apple Fritter in Yeast Batter Orange Soufflé Sauce Anglaise Feuillette of Sautéed mixed Mushrooms Lesson 2 Moroccan Braised Lentils Stir Fried Noodles Plain Omelette Roasted tomatoes Mayonnaise Potato, bacon & egg salad Gnocchi with Burnt Sage Butter Gnocchi Piemontaise Lesson 3 Pepperonata Grilled Polenta Zabaglione Poached Pear Blackberry and Apple Compote Rice custard Brulee Braised Peas and Bacon Risotto 1 portions Plain Risotto Lesson 4 Cavateli Pasta Mushroom filled Ravioli Egg Pasta with Fresh Napolitana Sauce Fresh Pasta Dough	Produce Cakes, Pastries and Breads Lesson 1 Fruit Flan Sweet Pastry Zucchini and Pumpkin Quiche Short Pastry Lesson 2 Choux Pastry Chocolate Genoise Sponge Apple Madeira Cake Lesson 3 Tiramisu Torte Swiss Roll Lesson 4 Hot cross buns Baguette Basic Bread Dough Lesson 5 Caramel Mousse Chocolate Glaze Danish Pastry Roti (unleavened bread) Lesson 6 Chocolate Glaze
Produce Desserts Lesson 1 Hot desserts Honey Sauce Pear and ginger pudding Yoghurt Ice Cream Raspberry coulis – cooked (Sauce Melba) Chocolate Sauce Blueberry Soufflé Chocolate soufflé Lesson 2 Hot desserts Pineapple upside down cake Spiced rum caramel Tuilles Marsala Zabaglione Slow roasted Peaches Lesson 3 Hot desserts Apple & Blackberry Pie Filling Apple & Blackberry Pie Citrus Almond Biscotti Crème Brulee with Peppermint Sugar Vanilla crepes with Cointreau Butter Strawberry and Orange Compote Lesson 4 Cold desserts Honey Biscuits Pear Balls and Pear puree Praline Bavarois Praline Nougatine wafer Rhubarb Bavarois Strawberry jelly Basil Panna Cotta Lesson 5 Cold desserts Coffee Anglaise Caramelised pecans White Chocolate Tart Honeycomb Orange Sauce Chocolate ganache Chocolate Mousse Lesson 6 Cold desserts Italian Meringue Balsamic black pepper strawberries Vacherins (Swiss Meringue) Meringue shards (French Meringue) Passionfruit Jelly Lemon Curd Lesson 7 Frozen desserts Ginger Snap biscuits Fig and Honey Semi Freddo Peanut Butter Parfait Gingerbread Warm caramel sauce Caramel Ice cream Lesson 8 Frozen desserts Almond meringue disc Coconut Sorbet Bombe Alaska / Genoise Sponge Lesson 9 Dietary Desserts Lychees in Ginger Syrup with Creamed Sago Gluten Free Chocolate Cake Mango Passionfruit Fool	Produce Stocks, Sauces and Soups Lesson 1 Fish Veloute Pie Sauce Anglaise Vegetable Stock Fish Stock White Chicken Stock Brown Veal Stock Lesson 2 Brown Veal Stock Cream of Mushroom Soup Open Vegetable Lasagne Tomato Basil Puree Sauce Mornay Sauce Béchamel Roux Production Espagnole (stage 1) Brown Chicken Stock Lesson 3 Raspberry Coulis Cauliflower and Bacon Soup Chicken Consommé Minestrone Orange Caramel Sauce Demi Glaze Espagnole (Part2) Lesson 4 Poached Eggs Florentine Spanish Gazpacho Sauce Tartare Sauce Mayonnaise Maltaise Sauce Sauce Hollandaise Red Wine Jus	Use basic methods of cookery Lesson 1 Steamed Golden Syrup macadamia puddings Coriander Pesto Pasta Rocket Salad New Potatoes Salmon Poached in Court Bouillon Asparagus with Poached Egg and Lemon Vinaigrette Lesson 2 Rice Pilaf Beef and Pumpkin Curry Onion and Apple Chutney Creamy Mash Potato Braised Pork Neck Lesson 3 Crispy Battered Squid Grilled Vegetable Stack Grilled Sirloin Steak Sauté Potatoes Veal Schnitzel Lesson 4 Raspberry Coulis Microwave chocolate sponge cake Honey Roast Pumpkin Pizza Pizza Dough Roast Vegetables Roast Chicken

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