Research on the history on

Greek Cuisines, its regions

and What influences the
Cuisine With minimum of
5 dishes of each type
(Appetizers, Main course
and Dessert) not
mentioning the ones done
in the Practical.
 Greek Menu
Spanakopita
Fasolada
Greek Salad
Beef Moussaka
Kapama Chicken
Herbed Pomogranate Cous Cous

Spanakopita
Method:
1. Preheat oven at 180° C.
2. Cook garlic, spinach in olive oil until wilted.
3. In lightly olive oiled dish layer spinach and crumbled feta followed by
lemon juice and black pepper and keep it aside .
4. On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3” wide strips
lengthwise using a pizza cutter. Cover the pastry with a barely damp towel
to prevent it from drying out.
5. Layout 1 layer of phyllo pastry and brush it down with a small amount of
butter using a pastry brush and very gentle motions.
6. Place a second layer of pastry directly on top of the first and brush that
with a small amount of butter.
7. In one corner of the pastry layers, place 1 heaping tablespoon of filling
mixture. Squish it into an approximate triangle that nearly reaches the
edges.
8. Place the triangle on the baking tray and cover with a damp towel. Repeat the
assembly with all the pastry sheets and filling. The triangles can
be placed fairly close together on the baking sheet, about ½”.
9. Bake for 10-15 minutes until golden brown and crisp.
10. Remove from the oven and allow to cool for 10 minutes before serving.
 Fasolada
Method:
1.Wash and cut all the vegetables, pressure cook the lentils.
2. In a saucepan add oil and after it has heated add garlic, carrot, celery and
onion cook till onions are translucent.
3. Add peppercorns and bay leaf.
4. Next add tomato pure and add stock as required. Let the entire liquid come
to a boil. Season with salt and pepper.
5. Lastly add cooked lentils and garnish with chopped parsley. Your Fasolada
soup is ready serve hot.

Greek Salad
Method:
1.Clean iceberg and soak in ice cold water .
2. Cut other vegetables in Greek style cutting.
3. Combine iceberg, cucumber, tomatoes, olives, bell peppers, and red onion
in a large bowl; sprinkle with feta cheese.
4. Toss it with the dressing made by whisking olive oil, lemon juice, dijon
mustard, dried oregano, salt, pepper and a pinch of sugar to balance
5. Serve it in a cold salad bow

Beef Moussaka
Method:
Vegetables:-
1.Place eggplant, Potatoes slightly overlapping in a large colander. Sprinkle with some
salt. Repeat with remaining eggplant.
2. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Mornay Sauce.
3. Preheat oven to 240C/450F.
4. Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment
paper lined trays (you might need 3 trays, work in batches), brush with oil.
 5. Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to
cool slightly.
Meat Filling:-
1.Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2
minutes.
2. Add the buff and cook until it changes from pink to brown, breaking it up as you go.
3. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to
medium low and cook for 15 minutes, or until reduced to a thick sauce.
Mornay Sauce:-
1.Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring
constantly.
2. Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it
thickens so that it thickly coats the back of a wooden spoon.
3. Remove from the stove and whisk in cheese, nutmeg, salt and pepper.
Assemble :-
1. Lower oven to 180C/350F (all oven types).
2. Place half the eggplant and Potatoes in the bottom of a baking dish then top with all
the Filling.
3. Top with remaining eggplant and Potatoes again layer it with Filling, then pour over the
Mornay Sauce, Tap and set the tray by leveling it.
4. Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before se

Chicken Kapama
Method:
1. Season chicken well on both sides with salt and pepper and ground
cinnamon.
2. In a large skillet, heat butter and olive oil over medium. Working in batches
to avoid overcrowding, cook the chicken until it begins to lightly brown in
spots, 2 to 4 minutes per side. Set aside.
3. Add the onion and the garlic to the skillet and cook until the onion begins to
soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
4. Stir in the tomato paste, ¼ cup Stock and the cinnamon stick(s). Add the
chicken and any residual juices, stir to coat with the sauce and bring to a
simmer.
5. Turn heat to medium-low, cover and simmer until the chicken is cooked
through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a
few tablespoons water if needed to thin out the sauce. Taste and adjust
seasonings to your liking.
 Herbed Pomegranate Cous Cous
Method:
1. Soak Couscous in Mild Warm Vegetable stock.
2. Chop onion, olives and parsley. Peel the pomegranate and extract juice from
a lemon.
3. Once couscous gets bloomed add all the ingredients together season and
mix gently.
4. Serve Cold or at Room Temperature along with Meat or Chicken
 Spanakopita
Sr.No. Ingredient Quantit Per Rate Per Amount
y
1 Filo Sheet 50 Gm 425 500gm 42.5
2 Spinach 1 Bdl 10 Bdl 10
3 Garlic 15 Gm 120 Kg 1.8
4 Feta Cheese 30 Gm 100 100g 30
5 Black Pepper 5 Gm 1400 Kg 7
6 Oil 10 Ml 158 Ltr 1.6
7 Parsley 10 Gm 500 Kg 5
Indent Cost 97.88
Overheads
10% 10
Total Cost 107.7
PAX 6
Cost Per 18
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 Fasolada
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Lentils 100 Gm 126 Kg 12.6
2 Oil 30 Ml 158 Ltr 4.7
3 Onion 20 Gm 34 Kg 1
4 Garlic 10 Gm 120 Kg 1.2
5 Carrot 20 Gm 50 Kg 1
6 Celery 20 Gm 226 Kg 4.52
7 Tomato Puree 60 Ml 400 Kg 24
8 Parsley 10 Gm 500 Kg 5
9 Thyme 10 Gm 800 Kg 8
10 Salt 5 Gm 25 Kg 0.20
11 Pepper 5 Gm 1400 Kg 7
12 Stock Powder 5 Gm 400 Kg 2
Indent Cost 70.9
Overheads
10% 7.1
Total Cost 77.9
PAX 10
Cost Per 7.8
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 Greek Salad
Sr.No. Ingredient Quantit Per Rate Per Amount
y
1 Oil 60 Ml 158 Ltr 9.5
2 Lemon 1 Nos 5 Nos 5
3 Garlic 5 Gm 120 Kg 0.6
4 Oregano 5 Gm 600 Kg 3
5 Dijon Mustard 5 Gm 250 200g 1.25
6 Black Pepper Pwd 2 Gm 1400 Kg 2.8
7 Salt 5 Gm 25 Kg 0.12
8 Sugar 5 Gm 40 Kg 0.2
9 Cucumber 100 Gm 60 Kg 6
10 Cherry Tomato 30 Gm 250 Kg 7.5
11 Feta Cheese 10 Gm 105 100g 1.05
12 Onion 40 Gm 18 Kg 0.72
13 Black Olives 10 Gm 220 400g 2.2
14 Iceberg Lettuce 100 Gm 180 Kg 18
15 Mint 5 gm 20 250g 0.1
16
Overheads
10% 5.8
Total Cost 63.8
PAX 4
Cost Per 13.4
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 Beef Moussaka
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Potatoes 500 Gm 22 Kg 11
2 Eggplant 500 Gm 90 Kg 45
3 Beef Mince 750 Gm 420 Kg 315
4 Tomato Puree 170 Ml 400 Kg 68
5 Onion 200 Gm 18 Kg 3.6
6 Celery 20 Gm 160 Kg 3.2
7 Garlic 20 Gm 120 Kg 2.4
8 Bay leaf 2 Nos 200 Kg 0.4
9 Oil 30 ml 158 Ml 4.7
10 Black Pepper 8 Gm 1400 Kg 11
11 Paprika Pwd 8 Gm 450 Kg 3.4
12 Salt 15 Gm 25 Kg 0.40
13 Butter 50 Gm 460 Kg 23
14 Flour 50 Gm 34 Kg 1.7
15 Milk 500 Ml 50 Ltr 25
16 Cheese 50 Gm 490 Kg 24.5
Overheads
10% 54.2
Total Cost 596.5
PAX 12
Cost Per 49.7
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 Chicken Kapama
Sr.No. Ingredient Quantit Per Rate Per Amount
y
1 Chicken Thigh 120 Gm 320 Kg 38.4
2 Cinnamon 20 Gm 220 Kg 4.4
3 Salt 15 Gm 25 Kg 0.38
4 Black Pepper Pwd 15 Gm 1400 Kg 21
5 Tomato Puree 25 Ml 120 400ml 7.5
6 Oil 5 Ml 158 Litre 0.79
Overheads
10% 7.2
Total Cost 79.7
PAX 1
Cost Per 79.7
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 Herbed Pomegranate Cous Cous
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Cous Cous 340 Gm 180 Kg 122.4
2 Lemon Juice 20 Ml 80 200ml 8
3 Pomegranate 60 Gm 240 Kg 14.4
4 Fresh Herbs 20 Gm 300 Kg 6
5 Salt 5 Gm 25 kg 0.2
Overheads
10% 15.1
Total Cost 166
PAX 12
Cost Per 14
Portion
Colour
Flavour/Taste
Texture
Appearance
Description-
 PLAN OF WORK
TIME THINGS TO BE DONE
 PLAN OF WORK
TIME THINGS TO BE DONE

Name of Dish _______________________________

 Method
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________
___________________________________________