Western Cuisine

Good Essays
HRM 108: Western Cuisine
MONDAY (10:30am-1:30pm)

SPANISH CUISINE 1:
TAPAS

SPANISH CUISINE 2:
POLLO AL CHILINDRON
(CHICKEN WITH BELL PEPPER)

Maya Jamaica Morallos

IV- HRM

Chef Janice Cruz

Introduction

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs.[1] The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, "to crunch") was a French invention[citation needed] that gained worldwide popularity, both as a delicacy and as a fast food.

Pollo al Chilindron is a common Spanish chicken dish from the northeast region of Aragon. There, they are famous for their tasty fresh red bell peppers and they are one of the main ingredients of this dish.The name of this famous dish comes from the name of the large heavy pot, called a chilindron, which they used to make this recipe.There are many versions of this famous Spanish chicken recipe. I have kept my version mostly traditional. This dish is easy to make and packs a lot of taste.

Data/ Result:

| | | | | |
|COLD HORS D’ OEUVRE |APPEARANCE |AROMA |TEXTURE |FLAVOUR/ GENERAL ACCPTABILITY |
| | | | | |
| | | | | |
|Tapas |Brown, coated with |Scent of toasted |Crispy but creamy |Croquettes tasted good |

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