03.03 : STORE ROOM ACCORDINGLY - Select storage equipment for raw material - Select type of container and packing - Pack raw material - label raw material - Store accordingly to requirement 03.04 : MAINTAIN PROPER FOOD STORAGE - Select equipment - Sort out item - Determine the method of storage - Cover and wrap - Identify life span - Clean storage area 04.02 : DETERMINE MEASUREMEN AND PORTION OF THE INGREDIANT - Identify ingredient - Identify utensil and equipment - Conduct mis – en – place
Transcript
03.03 : STORE ROOM ACCORDINGLY
- Select storage equipment for raw material
- Select type of container and packing
- Pack raw material
- label raw material
- Store accordingly to requirement
03.04 : MAINTAIN PROPER FOOD STORAGE
- Select equipment
- Sort out item
- Determine the method of storage
- Cover and wrap
- Identify life span
- Clean storage area
04.02 : DETERMINE MEASUREMEN AND PORTION OF THE INGREDIANT
- Identify ingredient
- Identify utensil and equipment
- Conduct mis – en – place
04.03 : PREPARE MEAT CUT
- Identify butchery equipment and utensils
- Identify types of meat ( red or white )
- Determine the dish
- Determine the right cuts for the dish
- Determine portion size
- Cut the meat
- Store the meat
- Maintain cleanes of equipment and work area
Cologen = Penyambung yang keras warna putih Ellastin = Penyambung yang lembut warna kuning Guna meat thermometer untuk lihat ketahanan daging
Kandungan dalam daging : Air 75% + Protin 20% + Lemak 5%
1 ) Dones : Rare or beau ( blue ) : Mentah
Medium rare : Masih darah
Medium well : Suku masak
Medium done : Setengah masak
Well done : Masak
BARDING: Inject fat in meat due to tenderize the meat AGING : To maintain freshes
2 ) Two type of tenderize : Tenderize & Hammer
3 ) Liquid :Getah betik atau pati nenas
4 ) Roasted : Slow fire
5 ) Injection : Lemak babi,8 jam suhu 80’c,barding proses
3 proces AGING : DRY AGING : Pengeringan
FAST AGING : Pakai selepas potong
VACUM PACK : Menyedut udara dalam plastic
Meat product : Gril dan wap cologne akan memasakkan daging
04.04 : PREPARE FISH CUT
1 ) lean fish : Jenis tak berminyak contoh tinggal dilaut
2 ) Fat fish : Jenis yang berminyak contoh salmon,patin,baung
Water : 75% - need to carefull in cookin with tjih water shrinked tend to occurs
Fat : 5% Protien : 20% - an important nutriend and the most solid material in
meat
3 Reason for fat
1 ) Juiceness : in any meat is due to the fat and not moisture the surface2 ) Tenderness : making easy to chew3 ) Carbohydrate : meat contain a very smelly amount of carbohydrates when you brown the meat,you are in the part of caramelizing the carbohydrate
Meats cuts are based upon to factors :1 ) The musle and bone structure of the meat A ) Identify meat cuts B ) Boning and cut meats C ) Carving cook meats
2 ) Used appropriate cooking methods A ) Know which part should be grilled B ) Knowing which part should be braised
UNDERSTANDING THE MEAT/BASIC CUT
COOKING AND HANDLING MEATS
The good of cooking meats are :- To develop tenderness- To develop slavov- To prevent excessive shrinkage and nutrient lost
#P/S : Capon : ayam yang dikasi
Roaster : ayam jantan
Egg are refer as herbaccous acant.That can be eaten vege content more starch and less sugar that vege – tend to be savory and not sweet
Vege consise more than 80% water and consist of carbohydrates as well as small amount of protin and fat
FIBRE :
The fibre structure of vege ( cellulose and pectins ) gives them shape and firmless cooking soften the abre
Fibre soften by :-
- Heat- Alkalis
Fiber is made firmless by :-
- Acid- Sugar
1 ) Dry starchy food like dried legume ( beans,peas etc ) rice and macaroni product must be cooked in sufficient.Water so that the starch granules can absorbs moisture and soften
2 ) Vege like potato and yam must be cool until the starches gramules soften
NUTRITION
CONTROLLING TEXTURE CHANGE
GUIDLINE FOR ACHIEVING PROPER DONESS IN VEGE
- Do not over cook- Cook slightly in advance and put in cold water,drain refrigerated then
reheat when in need- Do not mix batches of cooked vege- Cut into uniform size before cooking
- Cook for a short times as possible- Use boiling salt over- Use enough water to cover- Steam vegetable whenever adpropriate- Add small amount of oil to the cooking water
Pigment are compound tht give vegechier colour different pigment react different ways to heat and acid
1 ) White vege
- White pigment called flavorets e.g : potato,onion,coulinflower,white cabbage etc.
2 ) Red vege
CONTROL FLAVOUR CHANGE
CONTROL COLOUR CHANGE
- Red pigment called anthocyannis e.g : red cabbage,beef root etc.
3 ) Green vege
- Green colour called dicrofil e.g : green leaf vege etc.
Protect the colour green by : -
- Cooked uncovered to allow plant acid to escape- Cooking for the shortest possible time- Cooking in a small batches
p/s : do not : Use baking soda to maintain green colour.Soda destroyed vitamins and make texture unpledsantly mushy and slippery
Best way to maintain colour is by steaming
4 ) Yellow and orange
- Pigment called caroteinoids
MIX MUSHROOM COMPOTE
200gm : Black mushroom
100gm : Abolone mushroom
100gm : Button mushroom
50gm : Onion
1pcs : Bayleave
1pinch : tyme
1pinch : Oregano
1nos : cinnamon stick
To season salt & pepper
ROLLED STUFF CABBAGE
300gm : Long cabbage
1 stick carrot
100gm : butter
To season salt & pepper
14.06 : PREPARE FROZEN DESSERT
CLASSIFICATION
1 ) Ice – cream
2 ) Sherbets
3 ) Still frozen dessert
Following quality factors of frozen dessert
1 ) Smoothness
2 ) Overrun
3 ) Mouth feel
- Store i/c and sherbets at 18’c or lower- Temper frozen dessert at 13’c to 9’c- When serving besr method is to draw scoop across the surface- Use standard scoop for portioning- Measure syrup,topping and garnish
Defination of appertizer salads is that ai’s the first course food serve before main course
Appertizer salads should the appertizer,meaning they must have :1 ) Freshness2 ) Crisp ingrediants3 ) A tangy flavourfull dressing4 ) attractive & apertizing apperence
- Should not be large as to be filling but should be sustainable enough to serve as a complete course themselves
- The combination ingrediants should be interesting,not dull or trite- Attractive arrangement and garnish are important,because visual
appeal stimulates appertites
TYPES :-
- Potato are classified according to their starch content the amount of starch determines the use for which they are most suitable
1 ) Waxy or new potato :-
- High moisture content,high sugar,low starch content- Flesh is white,yellow or even purple- Skin is white,red,yellow or blue
2 ) Mature or starchy potatoes :-
- High starch content,low moisture and sugar
A ) Russet ot Idaho potatoes
- Long regulary shaped potato with slightly rough skinB ) All purpose potato
- Irregulary shape and less expensive
-
- Firm smooth and not soft or shrivelled- Dry skin- Shallow eyes- No sprouts ( sprouting potatoes are high in sugar )- No green colour- Absence of crack,blemishes and rotten
1 ) Ideal place for keeping or starching potatoes at the temp of 13’c to 16’c
QUALITY OF POTATO
STORING
2 ) DO NOT : refrigerated tempreture below 7’c convert potatoes starch into sugar
3 ) Refrigerated potatoes must be stored at 10’c for two weeks to change the sugar back to starch
1 ) Fresh unprocessed
2 ) Peel,trated to prevent browing
- Keep refrigerated below 4’c for up to 5 or 7 days- Canned – cooked- French fries- Others frozen potato – hashbrown,conquvette- Dehydrated – granula or flakes
1kg : Potato 200gm : Butter 500ml : Light cream ( hot ) 500ml : Milk ( hot ) 1tsp : Salt 1tsp : Pepper
Pasta is the Italian for ‘paste’for it is mixture of egg,wheat,flour & butter
PASTA CHARACTERISTIC :-
1 ) Commecial pasta
- Egg - Macaroni
2 ) Fresh egg pasta
3 ) Type of pasta : Spagetti
: Vervicelli
: Fusili
: Macaroni
: Elbow macaroni
: Penne
: Fettucini
: Bow the pasta
: Acini de’pepet
Cooking method : Pasta should be coo ‘’al – dante’’ to the tooth.This mean that cooking should be stopped when the pasta still feel firm to the bite
Procedure for cooking pasta :-- Use at least 4 lit of boiling water for 500gm of pasta- Have the water boiling rapidly and drop pasta,stir gentle to prevent
sticking together to the bottom- Continue to boil and stir- As soon as pasta reach ‘’al – dante’’ immediately drain in colander and
rinse with cold water ( ice )- If the pasta is to be held,toss gently with a small amaunt of oil- Measure portion into mound on tray.Cover with plastic
wrap.Refrigerated until service time
- To service,place desired number of portion in ‘’china cap’’ and immerse in to reheat,put on plate and add sauce
ASSIGMENT :-
ITEM METHOD Timing RemarkFettucini Boiling to ‘’al –
dante’’7mint Don’t boil to long or
overcookHam Slice julien 10secSalmon Fillet fish and slice
for saute5mint
Black mushroom Open the cane put item and slice half to garnish and half cook
3mint
Whiping cream Cut the box & put into the bowl
10sec
Garlic Chop garlic first step for saute
5sec Clean the garlic
Tomato Cut cube item and take out the seed for garnish
1mint Clean the tomato
Fresh tomato To pluck and clean 5secAromatSalt To taste put
into sauce bowl10sec
PepperTOTAL 20mint
FETTUCINI WITH HAM & SALMON
Ingrediant :-
Fettucini : boil Ham or salmon : slice julien
Black mushroom : slice Whiping cream Salt,aromat & pepper Garlic : chop Tomato : cut cube Thyme Garlic bread
Method of cooking :-
Saute garlic,fettucini Put in whipping cream & season with salt & pepper Add in aromat and cook 3mint Ready to serve garnish with tomato cube,thye leave & black mushroom
21.03 : DISPLAY FOR BUFFET
- Buffet is define as a set up of food arrangement to stimulate appetite & appeal in food preparation
1 ) 3 reason for this service
- Visual appeal : an actractive presentation of food has effect of lavishness and ample quantity and careful arrangement and garnish
- Efficiency : the buffet allow the restaurant to serve a large number of people in ashort time
- Adopbility : buffet sevice is adaptable to nearly every kind of food and to all price thanges,occasions,restaurant and local food customs
A buffet is not just food service it is food display as well
A buffet should look lavish and plentiful there are many way to create this looks : -
- Colour- Height- Full plates and bowl- Proper spacing
1 ) Do not overdesign & over decorate food
2 ) Excessive garnish is quickly destroy as customers take portion
Buffet Arrangement And Apperance
LAVISHNESS AND ABUNDANCE
SIMPLICITY
ORDERLINESS
- Buffet should look like is was planned- Simple arrangement are much easier to keep neat and oderly- Colour and shape should look lively and varied- Keep the style consistent
- Hot food are best served last- The move expensive food are usually placed after the less expensive
items- Sauce and dressing should be placed next to the item with which they
are served- A seprate dessert table is often a good idea- Plate must be first items on the table
MENU & SERVING SEQUENCE
BASIC PRINCIPLE OF PLATTER PRESENTATION
- The element of butter platter : - Centre piece Food should be easy to handle and serve Simply design Attractive platter presentation Once the food is arrange,don’t touch it Must look attractive and appropriate
Hot item are always served in a chafing dish.The food cannot be elobrated,decorated and garnish as the cold food.Hot food in chafing sish should be easily portion or already portion it the pan.Items less suitable for buffet are those that must be cooked to order and serve immediately.Whole roast are popular item at buffet,carved to order,conclusion,hot food are best placed at the end of the buffet.
Assigment :
Arragment of cold platter
Design your own about setting cold platter into mirror Sketch buffet setting & design it
HOT FOOD FOR BUFFET
cc
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Example : Chef Salads platter
Buffet Setting :
MAIN COURSE 2 MAIN COURSE 3 MAIN COURSE 4 MAIN COURSE 5
MAIN COURSE 1
RICE OR NOODLE
MAIN COURSE 6
MAIN COURSE 7
FRUITS
CARVINGPLATE,SPOON,FOX & TABLE NAPKIN
DESSERT PLATE & DESSERT SPOON
Fruits carving centre piece
A ) Flour
- Bread flour- All purpose flour- Cake flour
FRUITS
CARVINGPLATE,SPOON,FOX & TABLE NAPKIN
DESSERT PLATE & DESSERT SPOON
COMMON TYPE OF BASIC BAKING INGREDIANTS
- Pastry flour
B ) Egg
- Whole- Egg yolk- Egg white
C ) Salt
- Fine- Course
D ) Milk
- Whole milk- Skim milk- Eraporated and condensed milk- -Water- Fruits juice
E ) Sugar
- Granulated- Brown- Honey- Corn syrup- Maple syrup
F ) Leavening agent
- Yeast- Dried- Compressed Baking powder Baking soda
G ) Fat & Shortening oil
- Vege oil- Butter
- Margerine- Shortenig
H ) Flavour material
- Extract- Spices- Chocolate and cocoa
1 ) Sealing ingrediants 9 ) Proofing
2 ) Mixing 10 ) Baking
3 ) Permentation 11 ) Cooling
4 ) Punching
5 ) Scalling
6 ) Rounding
7 ) Benching
8 ) Make up
11.04 : PREPARE AND BAKE BREAD
Ingrediants and their purpose :
A ) Flour
- Act as binding and absorbing agent- Effect the keeping quality of product
STEP IN YEAST DOUGH PRODUCTION
- Add nutritive value to product
B ) Egg
- Add colour- Improve grain and texture- Give structure- Add flavour
C ) Salt
- Control yeas action- Streng thening effect on the gluten in flour- Improve texture and grain
The following guidelines help prevent curdling- Thicken the stock before adding milk- Thicken the milk before adding into soup
1 ) DO NOT : add cold milk or cream to simmering soup
DO : Heat milk seprate souce pan
- Temper the milk by gradually adding souce hot soup2 ) DO NOT : boil soup after the milk or cream is added
Texture : smooth Taste
CURDLING
STANDARD OF QUALITY FOR CREAM SOUP
PUREE SOUP
Puree soup are compossed of a basic ingrediants which can be a single vegetables a combined of vegetable or form a single item of poultry,game or shellfish
- Rice puree of poultry and shellfish- Potato for purees and certain root vege such
as pumkin- Lenthil
- Coulis and bisque
- A bisque is a sream soup made with shellfish at one time bisque were thickened with rice,but there a now frequanly thickened with roux
- Chowder are crinky,hearty soup that there a so full of good things that they sometimes are more liked stew than mushroom soup,chowder are simply the soup or puree soup that are not dlireed or stained but left chunky
Clear soup- Cowsomme is defined as literally ‘Completed’ or cowsentrated and is
astrong concertrated stock or broth
Some protein,especially ‘Al-Bummins’ will dissolve in cold water when the water is head,they gradually solidty or coagulated and rise to the surface,if we can controlled this process carefully these protoius will called all the thing particess that could a stock and will cariry them to surface.This stock is then left perfectly clear.
Basic custard & cream step in making custard or vanilla sauce1 ) Use clean and sanitize equipment or utensil2 ) Heat the milk to scalding3 ) Slowly beat the hot milk into beaten egg and sugar4 ) Heat the mixture slowly in a double boiler proces5 ) To the test doness,check the tempreture with thermometer
CLARIFICATION
DESSERT - SAUCES
6 ) Imediatly cool the sauce by setting the pan or bowl in iced water
SWEET SAUCE can be serve with :-- Cake and strudles- Crepes and pancake- Fried fritter item
- Cake such as butter cake,chocolate and other coated cake use sweet sauce such as vanilla,chocolate and fruits coulis as sweet sauce accompaniment.Strudles are best serve wity any sweet sauce as it will give good taste and appeal to strudles.
Crepes such as mix fruits crepes which are served with sauce .Such as vanilla,strwabery custard sauce give ideal taste of sweetness and creamy in texture and taste.Pancake are normally served with maple syrup but will also goes well with vanilla sauce.Vanilla sauce served hot and sometimesserved cold.
CAKE AND STRUDLES
CREPES AND PANCAKE
Fruits coulis is defined as chunky sweet sauce.The texture of the sauce is not same as the hot sauce for it is in chunky and not creamy.Fruits such as watermelon,apple,pineapple,honeydew,orange & strawberry are usually used for making fruits coulis.Method of cooking is by reducing.Chunky cut fruits are bolid with sugar and cinnamon to concentrated it’s flavour and also giving colour to the finishing product.It is not making a jam but merely as making a thick chunky sauce.
Example recepies :-
Ingrediants :-
½ nos : Pineapple 3 nos : Apple 5 nos : Strawberry Cut chunk 1 nos : Mango 1 stick : Cinnamon 250 gm : Sugar 2 pinch : Salt
Method of cooking :-
FRUITS COULIS
1 ) Boiled sugar until almost caramelized
2 ) Add in cinnamon stick
3 ) Add it chunky fruits and simmer until thick
4 ) Add pinch of salt and serve it hot
1 ) Oil and vinegar based
2 ) Mayonese based dressing
3 CATOGORIZED OF BASIC SALAD DRESSING
3 ) Cooked salad dressing
- Typically vinergrate or frech dressing are essentially temporary emulsion a physical state created by agitation
- Mayo is the nost stable of the basic salad dressing.It should be thick but not enough to hold it’s own shape when it is firmly droped from the spoon.
1 ) Should be fresh
2 ) Roots and coarse ribs should be remove
3 ) Wash ingrediants should not be soaked in water
OIL AND VINEGAR BASED
MAYONESE BASED DRESSING
GENERAL RULES OF SALADS MAKING
4 ) Lettuce leave should be turn with fingers and not cut/shredded with knife
5 ) Best serve or prepare just prior to service time
6 ) Dressing are best applied to tossed / mixed salads at the last noment
7 ) To wash drain / dry certain salads material particulary green leave and such
8 ) When salas material are to be cut using a knife,stainless steel knife are ideal as their steel counterpart will cause bruising and discolouration to many salads
Hearty salads are used to furnish the nourishment for muncheon and dinner
1 ) Based of underliner
- Leafy green usually from based of a salads
COMPONENT OF SALADS
2 ) Body
- The main part of salads it depend on type of salads
3 ) Garnish
- To give an eye appeal to salads
4 ) Dressing
- Salads dressing are liquids or semi liquids use the flavour saladsFunction of the dressing : add flavour Moisten the salads Enrich it
- Salads dressing a sauce that are blended to complement and season food with which they are served
1 ) Lean ground meat
- Example : beef,chicken,fish,egg white ,egg shell and mustard onion
2 ) Mirepoix
3 ) Acid ingrediants lacidity helf coagucates of the protein
- Tomato- Lemon juice
SALADS DRESSING
BASIC INGREDIANTS OF COWSOMME
- White wine
1 ) Start well flavour,cold,strong,stock or broth
2) Select item stock pot
3 ) Combine the clear meat ingrediants in stock pot and mix vigorously
4 ) Gradually add the cold,deliressed stock and mix well
5 ) Set the fire over moderate haet & left it simmer
6 ) Stir the content occasionally
7 ) When the simmering points approaching stop stirring
8 ) Move the lower rest so that the liquids maintain slow simmering,DO NOT over because would break up the raft and cloud the cowsomme
9 ) Simmer ½ hour,with out stirring
PRODUCE OF PREPARING COWSOMME
Salads simply means food seasoned with a salads dressing.Salads are served with simple accompaniment to the main course,other are seprate course and still others are meals in themselves.
1 ) Plain or simple & single
- Green salads- Vegetable salads
2 ) Mixed compound or complex salads
- Salads that prepared from combination of many ingrediants.Which are cohered and flavoured using selected dressing and sauce
1 ) Appertizer salads
CLASSIFICATION
TYPES OF SALADS
- Salads then are often served as 1st course or appertizer for muncheon and dinner
2 ) Accomponiment salads
- Serve with main course and provide relish with main course
3 ) Main course salads
4 ) Seprate course salads
- Light salads after main course
5 ) Dessert salads
- Usually sweet and many contain item such as fruits,sweet gelatine,nut and cream
