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Weekly Menu
June 15 - 21, 2015
I-House
House Dining Services will be serving all meals at Cal Memorial Stadiums Field Club during the 2015 spring
semester for the Dining Commons Transformatio
Transformation Project. Details at ihouse.berkeley.edu/dctp.
ihouse.berkeley.edu/dctp
* Vegan
** Vegetarian
MONDAY
JUN 15
TUESDAY
JUN 16
WEDNESDAY
JUN 17
THURSDAY
JUN 18
FRIDAY
JUN 19
SATURDAY
JUN 20
SUNDAY
JUN 21
BREAKFAST
LUNCH
DINNER
7:15-9:30 am
11:30 am-1:30 pm
6:00-8:00
6:00
pm
*Tortilla Soup,
Soup Chicken Tikka Masala, Chefs
Special, **Risotto, **Penne
**
w/ Fresh
Tomatoes & Basil, *Lentil & Mushroom
Stew, *Rolls,, Vegetable of the Day
Dessert Night
**Eggflower
*Eggflower Soup, BBQ Chicken,
Hamburger, **Black Bean Burger,
Burge *French
Fries,, *Vegan Pancit, Vegetable of the Day
Ice Cream Novelties
DINNER
6:00-8:00
6:00
pm
International House Dining Services serves a variety of freshly prepared entres on a daily basis
including a variety of salads, a daily soup, pasta bar and chefs specials
specials. The public is welcome to join
I-House residents for any meal,, including special theme meals by paying cash at the dining entra
entrance.
Meal plans available. Contact 510.643.3380 or ihdining@berkeley.edu to purchase.
Tandoori Chicken
100 Portions
Ingredients:
40 lbs Chicken thigh
cup Mustard Seed
1 cup Coriander
1 cup Garlic
1 cup Cumin
2 cups Turmeric
1 gallon Plain Yogurt
3 cups Lemon Juice
Salt and pepper to taste
Procedures:
1. Toast mustard seed, coriander, and cumin
2. Ground toasted spices into blend and mix with garlic, turmeric, yogurt, lemon juice, salt, and pepper.
3. Marinate chicken in mixture over night.
4. Grill chicken, and finish in oven
Vegetarian Burrito
Ingredients:
2 cups Corn, roasted
1 cup Zucchini, diced
1 cup Green Onions, thinly sliced
2 cup Pinto Beans
2 cups Mexican Rice
1 Poblano Chili, sliced
Teaspoon Salt
Teaspoon Black Pepper
4-12 Whole Wheat Flour Tortillas
2 cups Cheese, shredded
4 Tablespoons Salsa (fresh tomato onion cilantro chili combined)
Lettuce and tomato for garnish
Salsa, guacamole, and sour cream on the side
Procedures:
1. Heat oil over medium-high heat. Add zucchini and onions; saut 3 minutes or until tender.
2. Stir in beans, rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring
constantly. Remove from heat.
3. Warm tortillas. Divide rice and bean mixture down center of each tortilla. Top each with quarter of
lettuce and tomato; roll up. Serve with salsa, guacamole and sour cream on the side.
Procedures:
1. Combine ingredients for sauce in a large bowl.
2. Heat half of the oil.(add more oil sparingly to keep the onions from sticking)
3. Saute garlic and shallots. Add tofu.
4. Add softened noodles and fry turning constantly with a spatula to prevent sticking.
5. Gradually add the sauce to noodles stir fry quickly.
6. Add half the bean sprouts and chopped green onions, turn to mix.
7. Remove from heat and transfer to hotel pans.
8. Garnish with ground peanuts, bean sprouts and green onion.
Chicken Satay
100 Portions
Ingredients:
100-4 oz B/S Chicken Thigh Meat or 8-Way Cut
2 cups Coriander Seed, toasted and ground
cup Cumin Seed, toasted and ground
2 cups Fresh Garlic
2 cups Galangal, chopped
2 cups Lemon Grass, finely chopped
2 cups Turmeric
cup Black Pepper
cup Salt (more to taste if desired)
2 cups Sugar
2 #10 can Coconut Milk
Procedures:
1. Toast and grind the coriander and cumin seeds, mix with the remaining ingredients. Pour the marinade
over the chicken breasts
2. Marinate at least 3 hours or overnight.
3. Brown on the griddle.
4. Serve with peanut sauce and cucumber salad.
5. Serve with mae ploy sauce on the side.
Sauce:
Procedures:
1. Heat half of the coconut cream and add the ground peanuts and curry paste. Add remaining coconut milk
and reduce heat.
2. Season to taste with sugar and tamarind juice.
3. Add salt or fish sauce to taste.
Vegan Curry
100 Portions
Ingredients:
20 lbs Sweet Potato, diced
20 lbs Red Potato, diced
10 lbs Carrots, diced
20 lbs Onions, diced
1 cup Dried Curry
cup Ground Cumin
cup Mustard Seed
1 cup Fresh Ginger
1 cup Fresh Garlic
2 cans Coconut Milk
1 lb Fresh Basil
Preparation:
1. Heat oil and add curry, cumin, and mustard seed. After 5 mins, add onions. Cook until translucent.
2. Add potatoes, carrots, onions, ginger, garlic, salt, and pepper. Add water to cover vegetables
3. When the vegetables are cooked, add coconut milk and cook for 5 mins.
4. Remove from heat and add chopped basil.
Steak Ranchero
100 Portions
Ingredients:
25 lbs Steak, liced s2x2
10 lbs Onions, sliced
5 lbs Poblano Chilies, sliced
1 cup Chopped Garlic
15 lbs Potatoes, sliced 1/4 thick
case Fresh Tomatoes, sliced
3 Tsp Cumin
2 tbs Dried Oregano
Salt and pepper to taste
3 bunches Fresh Cilantro
2 cups Canned Jalapenos, sliced
1 cup Vinegar
Preparation:
1. Cook meat with oil and garlic cumin, oregano, salt, pepper for 1 hour over medium heat.
2. Add peppers, onions, and tomato. Boil for about 20 minutes.
3. Add lightly cooked potatoes and cilantro.
Cole Slaw:
10 lbs Cabbage, shredded
5 Avocados, diced
2 lbs Red Onions, sliced thin
4 cans Nopalitos
gallon Salsa Fresco
Procedures:
1. Mix ingredients together in large bowl.
Procedures:
1. Cut squash in half. Remove seeds and season with salt and pepper. Bake at 350F for 30 min or until soft.
Cut in half again.
2. Sautee garlic, onions, celery, tomatoes, carrots, yellow squash. Add spices.
3. Fold in tofu.
4. Fold in quinoa.
5. Stuff squash with filling.
6. Bake at 350F for 10-15 min until internal temperatures reaches 145-150.
7. Keep in warmer until ready to serve.
Procedures:
1. Spread basil pesto and sundried tomato pesto on top and bottom of breads
2. Build sandwiches with chicken, provolone, peppers and artichokes.
3. Bake until warm and cheese is melted.
4. Cut in half, serve.
Ramen Bar
Miso Broth
8 Gallons
Fried Tofu
2 cases, 1 dice, dredged in cornstarch, salt and pepper, fried
HardBoiled Eggs
3 hotel pans
Ramen Noodles
Green Onion
Sliced thin
Steamed Shitakes(or button mushrooms d
4 shitake(2 button)
StirFried Bok Choy
Cut in quarters, wash
Stir fry w/ chopped ginger, deglaze with a little soy sauce
Method:
1. Combine all ingredients together.
2. Bake at 425 for 20 minutes.
3. Drain juices and bake another 15 minutes
Tikka Chicken
100 Portions
Ingredients:
40 lbs. Chicken Thigh, cut in 1x1 diced
10 lbs. Onions, diced
1 #10 can Diced Tomatoes
cup Mustard Seed
1 cup Garlic
1 cup Cumin
2 cups Chili Powder
1 cup Paprika
2 cups Lemon Juice
Salt and pepper to taste
1 cup Chicken Base
Procedures:
5. Toast spices.
6. Ground toasted spices into blend and mix with garlic, cumin, chili powder, paprika, lemon juice, salt,
and pepper.
7. Marinate chicken in spice mixture. Roast for 20 min at 350F.
8. Sautee onions and mustard seed. Add tomatoes and chicken base. Add 2 gallons water.
9. Simmer slowly until bubbling.
10. Add chicken and heat through.
11. Serve.
Method:
1. Steam black lentils
2. Saute veg with garlic and paprika
3. Add remaining ingredients and bring to boil
4. Cook 30 minutes, adjust seasoning
BBQ Chicken
100 Portions
Ingredients
100 Chicken Pieces
6 cups Sugar
1 cups Kosher Salt
cups Allspice Berries
cup Black Peppercorns
36 Dried Red Chiles
12 Bay Leaves
12 Cinnamon Sticks
18 qts. Water
Vegetable Oil for brushing
BBQ Sauce
Preparation
1. Place in a Large Cambro Container with lid.
2. In a large pot, Combine the sugar, salt, allspice, peppercorns, chiles, bay leaves, cinnamon sticks and Water.
3. Bring to a boil over high heat, stirring occasionally to dissolve sugar and salt.
4. Reduce the heat to low and simmer, covered for about 20 minutes.
5. Remove from the heat and let it cool completely.
6. Pour the brine over the chicken, covering it completely.
7. Refrigerate for atleast 12 hours.
8. Remove chicken from brine, rinse under cold running water and pat dry with paper towels.
9. Cook one side for about 12-15 minutes, checking occasionally that chicken is not burning.
10. Flip the chicken pieces and continue grilling until tender and juices run clear when thigh is pierced with a knife.
11. Brush generously with BBQ Sauce just before removing from the grill.
BBQ Sauce
3.5 Gallons
Ingredients
10 lbs Brown Sugar
3 gallons Water
1 gallon Dijon Mustard
0.5 gallon Red Wine Vinegar
2 #10 cans Ketchup
0.5cup Garlic
1 cup Liquid Smoke
1 tsp Cayenne Pepper
1 pound Cornstarch
1 package BBQ Spice
Preparation
1. Combine all ingredients.
2. Add a pinch of cayenne pepper and simmer.
3. Thicken with cornstarch slurry as needed.
Vegetarian Pancit
200 Portions
Ingredients:
25- 60z. packages of Bean Thread Noodles
3 cups Canola Oil
2 cups Garlic, minced
2 cups Soy Sauce
10# Carrots, thinly sliced
20# Celery, thinly sliced
15# Cabbage, chopped
10 cups Green Onions, chopped
10 Portobello mushrooms, cleaned and slice
1 #10 can Bamboo Shoots
Procedures:
1. Soak the noodles until softened, Drain thoroughly to prevent sogginess.
2. Stir fry garlic and onions and celery. Add soy sauce and other ingredients.
3. Cook for three minutes.
4. Add drained noodles and cabbage. Stir fry for another three minutes.
5. Last add green onion.
6. Serve immediately. Do not overcook this dish.
Method:
4. Combine all ingredients together.
5. Bake at 425 for 20 minutes.
6. Drain juices and bake another 15 minutes
Miso Soup
4 gallons/80 portions
Ingredients:
1# Dried Seaweed
20# Tofu
5# Shitake Mushroom
2# Miso
3 gallons water
Green onions
Procedures:
1. Bring 3 gallons of water to a boil.
2. Add dried seaweed, miso paste, and shitake mushrooms.
3. Let simmer for 20 minutes.
4. Add cubed tofu.
5. Turn off heat and garnish with green onions. Serve.
Shrimp Quesadilla
100 Portions
Ingredients:
8# Shrimp Meat
3# Onion
5# Sliced Mushroom
10# Jack Cheese
5# Cheddar Cheese
100-10 Flour Tortillas
Sides:
Salsa Fresca
Avocado Salsa
Sour Cream
Procedures:
1. Lightly oil grill.
2. Place tortillas on grill. Top with cheese, shrimp, mushrooms, onions, and more cheese. Add second
tortilla on top.
3. Spray lightly with oil, and turn when golden.
Vegetarian Quesadilla
100 Portions
Ingredients:
4# Corn, roasted
5# Black Beans, cooked
2# Green Onions, sliced
5# Sliced Mushrooms
Olive oil
Salt and pepper to taste
10# Cotija Cheese
5# Cheddar Cheese
100-10 Flour Tortillas
Sides:
Salsa Fresca
Avocado Salsa
Sour Cream
Procedures:
4. Bake sliced mushrooms with oil, salt, and pepper.
5. Lightly oil grill.
6. Place tortillas on grill. Top with cheese, corn, black beans, mushrooms, onions, and more cheese. Add
second tortilla on top.
7. Spray lightly with oil, and turn when golden.
Channa Masala
100 Portions
Ingredients:
20 Lbs Cooked Garbanzos
20 Lbs Chopped Onions
4-#10 cans Diced Tomato
5# peas and Carrots
1 cup Fresh Garlic
1 cup fresh ginger
1 cup Coriander
1 cup Cumin
Cup Fennel Seeds
1 cup Gharam Masala
3 cups Olive Oil
10# red potatoe, diced 1
Salt and Pepper to taste
Cilantro to garnish
Procedures:
1. Toast all of the spices in a skillet.
2. Ground toasted spices using a blender. Set aside.
3. Heat oil in a skillet. Caramelize onions, then add ground spices. Cook for 5-10 mins.
4. Add tomatoes and cook for 20-30 minutes.
5. Add garbanzos, then water to make stew-like consistency.
6. Simmer for about 30 minutes.
7. Remove from skillet and transfer to 2 hotel pan.
8. Garnish with cilantro and serve with white rice on the side.
Potatoes OBrian
100 Portions/4 hotel pans
Ingredients:
30 # Red Potato, diced 1
2# Green Bell peppers
2# Red Bell Peppers
1# Red Onion
Salt And Pepper
Procedures:
1. Roast potato with salt, pepper, and olive oil.
2. Saute onions and bell peppers.
3. Fold all ingredients together and season with salt and pepper.
Eggs Benedict
100 Portions
Ingredients:
1 case English Muffins
100 pieces Canadian bacon
1 can Dried Hollandaise Sauce
100 eggs
Preparation:
5. Follow instructions to hydrate Hollandaise sauce.
6. Slice muffins and toast them with bacon
7. Poach eggs and lay on top.
8. Keep sauce in warmer, line server will garnish to order
Method:
1. Blend herbs, garlic, shallot, sugar, oil, lemon juice, salt and pepper.
2. Mix with chicken, bake at 375 for 35-40 minutes until reaches 165 degrees.
Chicken Marsala
100 Portions
Ingredients:
30# Chicken Breast, cut into 4oz portions
8 cups Flour
12 Eggs
1 gallons Water
Salt and Pepper
Sauce:
2 lbs. Butter
1 lbs Flour
2 lbs Shallots or Red Onion, minced
cup Chicken Base
1 bottle Marsala Wine or White Wine
Salt and Pepper to taste
cup Dried Thyme
10 lbs. Crimini Mushroom or White Mushroom, sliced
Procedures:
1. Mix together flour, eggs, water, salt, and pepper to make batter. Coat chicken in batter. Pan fry on grill (NOT TILT
SKILLET) until 75% cooked.
2. Transfer to hotel pan and top with sauce.
3. Bake until cooked through.
Preparation
6. To make sauce: Roast tomatoes oil, salt, and pepper for 25 mins at 375f
7. Cook garlic and oil in skillet
8. Add roasted tomatoes and diced tomatoes plus spices
9. Use hand blender to make sauce and stir in with cooked pasta. Simmer for 10 mins
10. Garnish with fresh basil
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To make pasta: Saute garlic, onions, and mushrooms. Add seafood and saut until halfway cooked.
Remove from skillet and reserve.
Cook pasta until al dente.
Mix pasta, seafood, and sauce, and transfer to hotel pans.
Garnish with fresh basil and parmesan cheese.
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