February, 2008

Special Edition HKYCC Newsflash

 

Norwegian Seafood Young Chefs Challange

 

 

In order to sign up and compete, please click here

to download the registration form

 

 

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Market Basket for Food Items for Norwegian Seafood Young Chef

Meats

 

Starch

200

Grms

Sweetbread

 

200

Grms

Basmati rice

200

Grms

Goose liver

 

200

Grms

Risotto rice

 

 

 

 

200

Grms

Polenta

 

 

 

 

250

Grms

Cous cous

 

 

 

 

300

Grms

Fettuccini

 

 

 

 

300

Grms

Tempura flour

 

 

 

 

 

 

 

Fish & Seafood

 

Dairy Product

1

Kg

Norwegian Salmon

 

1

Liter

Milk

1

Kg

Norwegian White Halibut

 

1

Liters

Cream

 

 

 

 

½

Kg

Ricotta

 

 

 

 

500

Grms

Butter

 

 

 

 

100

Grms

Parmesan

 

 

 

 

100

Grms

Blue cheese

Basic Stock

 

8

Pcs

Eggs

 

 

 

 

200

Grms

Plain yoghurt

3

Dl

Chicken stock

 

 

 

 

5

Dl

Fish stock

 

 

 

 

 

 

 

 

Herbs

 

 

 

 

1

Bunch

Basil

 

 

 

 

1

Bunch

Thyme

Vegetables

 

1

Bunch

Coriander

1

Pcs

Red bell pepper

 

1

Bunch

Italian parsley

1

Pcs

Green bell pepper

 

50

Grms

Red chilli

100

Grms

Shallots

 

2

Sticks

Lemon grass

50

Grms

Garlic

 

 

 

 

50

Grms

Ginger

 

 

 

 

5

Pcs

Tomatoes

 

Fruits

200

Grms

Leek

 

3

Pcs

Pear

200

Grms

Zucchini

 

1

Pc

Pineapple

250

Grms

Baby spinach

 

3

Pcs

Mango

300

Grms

Potatoes

 

200

Grms

Strawberries

100

Grms

Mixed mushroom

 

3

Pcs

Lemon

300

Grms

Pumpkins

 

4

Pcs

Lime

300

Grms

Baby kai lan

 

3

Pcs

Oranges

 

 

 

 

3

Pcs

Apples

Pastry

 

 

 

 

300

Grms

Dark chocolate

 

 

 

 

300

Grms

Milk chocolate

 

 

 

 

300

Grms

Fruit puree

 

 

 

 

500

Kg

Flour

 

 

 

 

50

Grms

Baking powder

 

 

 

 

100

Grms

Whole hazelnut

 

 

 

 

100

Grms

Ground almond

 

 

 

 

100

Grms

Whole walnut