BAB 2 : ASAS POTONGAN DAN BENTUK

BRUNOISE

Berbentuk kiub kecil 3mmx3mmx3mm Lobak,celery,leek

SMALL DICE

Berbentuk kuib kecil 3mmx3mmx3mm

MEDIUM DICE

inch inch inch.

LARGE DICE

inch inch inch

JULIENNE

3mmx3mmx6cm Lobak,celery,leek

BATONNET

6mmx6mmx6cm lobak

PAYSANNE

Berbentuk segi empat sama yang nipis

DICING

Semua jenis sayursayuran

SLICING

Lobak dan kentang

CHOPPIN

dicincang halus atau kasar

TOURNE

Potongan ini berbentuk oblong. Sesuai untuk kentang dan lobak merah. Anggaran panjang 50mm. Potong dan bentukkan kepada 7 bahagian di sekelilingnya. Tiada saiz yang tetap.

FLORET

Potongan miring dengan ketebalan 0,5 cm.

VICHY

PENYEDIAAN STOK SAYURAN

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Stok sayuran 1 Untuk sos 1cup

No 1 2 3 4 5 6 7 8

Ingredient Air biasa Garlic Leek Mushroom Fennel Olive oil Onion Celery

Qty 1 15 125 250 60 15 250 125

Unit Liter g g g g ml g g

METHOD AND PROCEDURE : 1 Tumis bawang , bawang putih,celery dan leek dengan menggunakan olive oil selama 5minit. 2 Kemudian masukkan bahan lain ke dalam bahan tumisan tadi. 3 Masak dan renehkan stok tadi selama 30 hingga 45 minit. 4 Tapiskan stok tersebut dengan menggunakan china cap bersama beberapa helai cheesecloth. 5 Sejukkan, kemudian simpan stok tersebut ke dalam chiller.

TEKNIK BLANCHING SAYURAN

Blanching adalah teknik memasak sayur dengan cara :

1. Masak air hingga mendidih 2. Masukkan sayur-sayuran yang sudah dibersihkan , rebus hingga titik hijau (atau warna lain) yang dikehendaki, dan segera angkat serentak, dan dicelupkan kedalam air sejuk . Mengapa perlu Blanching ? Blanching ialah untuk mendapatkan kematangan sayuran seperti dikehendaki oleh juru masak. Teknik memasukkan sayur rebus kedalam air sejuk adalah untuk menghentikan proses pematangan. Seperti diketahui, sayur sayur bila direbus lalu diangkat dalam keadaan masih panas, proses pematangan tetap berlaku. Sehingga didapat sayuran yang berwarna coklat dan terlalu matang. Teknik blanching berlaku untuk semua jenis masakan sayuran, seperti Cah, Gado-gado dan lain-lain. Sayur yang paling susah disajikan dalam Buffet adalah Bayam dan Kangkung. Bayam kerana hanya boleh dimasak satu kali, Kangkung kerana susah untuk mengekalkan warna hujau sayur tersebut.

POTATO/STARCH Kentang tepung kanji, juga dikenali sebagai "kanji kentang," adalah bahan utama dalam baking Scandinavia. Sejak tepung gandum adalah untuk masa yang lama barang mewah di Scandinavia, sukar untuk berkembang dan biasanya itu yang diimport dari kawasan yang lebih panas, Scandinavia bergantung lebih banyak kepada kanji ubi hardier dan tepung boleh dihasilkan dalam negara. Tidak seperti tepung kentang (yang kerana rasa kentang yang kukuh dan berat badan yang lebih berat tidak boleh digantikan dengan kanji kentang dalam barangan dibakar ) , kanji kentang tepung / kanji kentang mempunyai rasa yang neutral , dan merupakan pilihan yang sangat baik untuk sos penebalan , gulai, stews , dan sup. Ia juga menghasilkan unggul tepung bebas kek span, untuk ia menyerap dan mengekalkan kelembapan pada tahap yang jauh lebih besar daripada tepung gandum dan menghasilkan kek dengan tekstur yang lebih ringan. Kanji tepung kanji kentang / ubi kentang adalah gluten bebas (tidak seperti sesetengah jenama tepung kentang, yang mungkin mengandungi gandum). Bahan halal jagung bebas , ia juga biasanya digunakan oleh tukang masak Yahudi di tempat tepung dan tepung jagung semasa Paskah. Kebanyakan kedai-kedai runcit Amerika dan pasaran Scandinavia khusus membawa jenama Swan kanji kentang, dipasarkan sebagai " Kentang Kanji Tepung . " Ener- G memasarkan sebagai " Kentang Kanji Tepung " juga. Anda juga boleh mencari ia dilabelkan sebagai " Kanji Kentang " dari pengedar termasuk Red Mill Bob, Manischewitz , Barry Farm, dan Makanan Authentic .

BAB 3 : STOCK DAN SOS

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Chicken stock 1 Untuk sos 1 cup

No 1 2 3 4 5 6 7 8 9 10

Ingredients
Chicken bones

Cold water Onion Carrot Celery Bay leaf Thyme stems Peppercorns Parsley stems Whole cloves

Qty 6 12 500 250 250 1 1 5 8 2

Unit Kg Liter g g g nos nos nos nos nos

METHOD AND PROSEDURE 1 Bilas tulang menggunakan air biasa 2 Untuk mencelur tulang, masukkan tulang tadi ke dalam pot bersama dengan air biasa, kemudian didihkan bahan tadi. Buang air tadi dan bilas. 3 Masukkan tulang tadi ke dalam pot bersama air biasa , kemudian didihkan. Kemudian renehkan bahan tadi dan skim the scum. 4 Masukkan mirepoix dan bahan bahan sachet 5 Renehkan bahan tadi dengan masa yang telah ditetapkan .skim the scum sekerap yang mungkin. Ayam:3-4jam. Tambahkan air jika perlu. 6 Tapis stok tadi dengan menggunakan china cap dan beberapa helai cheesecloth. 7 Sejukkan stok tadi kemudian simpan di tempat sejuk.

BROWN STOCK

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size Prepared by

Brown stock 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9

Ingredients Tulang lembu Bawang Carrot Daun bawang Saderi Lada Bouquet garni Tomato paste Air

Qty 1 1 2 2 1 6 1 2 2000

Unit Kg Biji Buah Buah Batang Butir Ikat sudu ml

METHOD AND PROCEDURE : 1 Masukkan tulang lembu dalam pinggan tahan panas . Panggang dalam oven suhu 200 darjah Celsius selama 20 minit . Taburkan bawang , lobak merah , saderi , dan daun bawang . renjiskan dengan sedikit air hingga basah , lalu panggang lagi selama 20 minit . 2 Pindahkan tulang beserta sayur-sayuran ke dalam periuk , tambah 2,000 ml air , 6 butir lada , 1 ikat bouquet garni dan tomato paste . Masak di atas api kecil selama 3-4 jam . 3 Buang buih / kotoran yang mengapung di atas permukaan air rebusan 4 Tapiskan , tekan ampasnya menggunakan sudu agar sari pati larut . Buang ampasnya. Stok siap untuk digunakan .

FISH STOCK

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Fish stock 1 Lunch/dinner 1 cup

No 1 2 3 4 5

Ingredients Tulang ikan Air sejuk White mirepoix Sachet depices Lemon

Qty 4 5 450 1 1/2

Unit kg liter gm bunjut biji

METHOD AND PROCEDURE : 1 Celur tulang ikan di dalam air panas untuk membuang kotoran. 2 Masukkan kesemua bahan ke dalam periuk stok 3 Rendidihkan campuran tersebut selama 30 hingga 40 minit. Perahkan lemon ke dalam stok tersebut. 4 Tapis stok dengan menggunakan kain maslin.

ROUX

Salah satu kaedah memekatkan sos adalah dengan penggunaan agen pemekat dan salah satunya adalah roux. Roux merupakan kombinasi tepung gandum dan lemak pada kuantii yang sama dan dijadikan pes . roux dibahagikan kepada 3 jenis : 1. White roux ( roux putih ) 2. Pale roux ( roux putih kuning ) 3. Brown roux ( roux perang )

BAB 3 : STOCK DAN SOS BERNAISE

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Bernaise sauce 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9

Ingredients Butter Shallots Cider vinegar Tarragon Blackpeppercorns Egg yolks Salt Lemon juice Parsley

Qty 50 3 25 2 3 3 1 1 3

Unit g g ml ml no nos

METHOD AND PROCEDURE 1 Campurkan shallots ,vinegar,tarragon dan peppercorns ke dalam saucepan, kemudian didihkan sehingga ia berkurangan . Sejukkan. 2 Masukkan egg yolks ke dalam bowl, pukul rata. 3 Kacau campuran dengan menggunakan hot-water bath , kemudian sambung pukul campuran tadi sehingga pekat dan berkrim. 4 Keluarkan bowl dari hot-water bath . dengan menggunakan laddles, perlahan-lahan masukkan clarify butter suam tadi. Masukkan sedikit demi sedikit. Jika sos menjadi telalu pekat sebelum kesemua clarify butter dimasukkan , tambahkan sedikit jus lemon. 5 Tapis sos dengan menggunakan cheesecloth. 6 Seasoning dengan salt , beberapa titisan lemon juice. Masukkan chopped parsley dan tarragon. 7 Hidangkan sos dalam keadaan suam. Sos ini hanya bole bertahan selama 1 setengah jam sahaja.

BLACK PEPPER SAUCE

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Black pepper sauce 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10

Ingredients Garlic Onion Butter Flour Fresh milk Water Chicken stock Black pepper corn Dark soy sauce Olive oil

Qty 2 /12 2 2 125 125 1/2 2 1 2

Unit Biji Biji Sudu Sudu ml ml Cup Sudu Sudu Sudu

METHOD AND PROCEDURE 1 Heat up olive oil & saut garlic until fragrant. Add in big onion & continue saut for another minute until changing color slightly. Puree it in blender. 2 Melt butter, add in flour & stir quickly to dissolve into smooth paste. Gradually add in milk and stir quickly until smooth. Once boiled, add in chicken stock, onion+garlic paste, black pepper, soy sauce & salt.Cook to your preferred consistency, adding water if necessary. 3 Serve with roasted chicken or beef steak.

MUSHROOM SAUCE

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Mushroom sauce 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Ingredients Butter Onion MUSHROOM Shitake(fresh) Button(fresh) Portabello(fresh) Shitake(dry) Button(can) Flour Fresh milk Salt Pepper Cooking cream Dry herb Chicken stock (liquid)

Qty 100 50 50 50 50 30 30 50 250 5 5 100 3 500

Unit g g g g g g g g ml g g ml g

METHOD AND PROCEDURE 1 Melt the butter in the sauce pan , sautee the onion and herb.put in all the mushroom,stir untill if firm. Left some mushroom for garnishing . 2 Pour in chicken stock and fresh milk. Make a roux from the left butter and flour 3 Thicken the soup by using the roux and adjust the seasoning . pous in cream . 4 Using food blender , blend the soup into thick cream liquid consistency. Chopped the left over mushroom and use as a garnish .

BARBEQUE SAUCE

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Barbecue sauce 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9

Ingredients Ketchup Dark brown sugar Garlic Cider vinegar Worcestershire sauce Paprika Black pepper Celery salt Water

Qty 1 1/2 1/2 3 3 3 1/2 3/4 1/4 1/2

Unit cup cup pieces tbs tbs ts ts ts cup

METHOD AND PROCEDURE : 1 Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated 2 Reduce heat to low and gently simmer until flavors have melded and sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes. 3 Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks

BECHAMAL

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Bechamal 1 Lunch/dinner 1 cup

No 1 2 3 4 5

Ingredients Susu Garlic Roux Butter Onion pique

Qty 125 4 2 2 1

Unit ml Biji Sudu Sudu Biji

METHOD AND PROCEDURE : 1 Panaskan susu ,bawang putih dan bawang pique . 2 Kacau sehingga mendidih . 3 Masukkan roux yang telah dicampurkan dengan sedikit air susu. 4 Kacau sehingga pekat dan matikan api.

BAB 4:SUP (CLEAR SOUP)

RECIPE DETAIL AND COST CARD

Menu item Yield pMeal period Portion size

Chicken soup 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9

Ingredients Butter Onion Carrot Flour Chicken stock Ayam Parsley Black pepper Salt (chopped)

Qty 55 2 2 25 1.2 450 1 1 1

Unit g sticks sticks g liter g sudu sudu

METHOD AND PROCEDURE: 1 Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. 2 Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season, to taste, with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender. 3 Add the cooked chicken and cook until heated through. Season, to taste, with salt and freshly ground black pepper. Stir in the parsley and serve.

RECIPE DETAIL AND COST CARD

Menu item Yield pMeal period Portion size

Consomme 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13

Ingredients Beef stock water Minced beef Onion Celery Carrot Eggs shell Onion brule Bay leaf Pepper corn Thyme Parsley steam Clove Eggs white

Qty 4 500 100 85 85 2 100 1 7 1 1 4 100

Unit 1 g g g g nos g g nos stlk nos nos g

METHOD AND PROCEDURE: 1 Cut the vegetables into brunoise.brown the onion ( onion brule ) 2 Mix all the ingredient with minced beef include eggs shell and onion brule . make it like a patties mixture. 3 In a stock pot put the mixture in and slowly pour the water.try not to break the beef mixture course it gonna make the soup cloudy . simmer the soup for about 1-2 hours. 4 Skim the scum and slowly remove all the meat mixture from the soup . use the muslin cloth to strain the soup. Try to get a really clear soup . Adjust the seasoning.

CREAM SOUP

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Cream of mushroom 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Ingredients Large prawn Shrimp Onion Celery Carrot Garlic Bay leaf Tomato paste Rice Cream Salt Pepper Fish stock/water Olive oil

Qty 2 50 30 30 30 10 1 1 15 30 5 3 250 30

Unit Nos g g g g g Nos Tsp g ml g g ml ml

METHOD AND PROCEDURE : 1 Peel the prawn and shrimp . head and shell reserved.heat the oil in the sauce pan ,then sautee the prawn and shrimp until its cook . keep 1 nos of prawn for garnishing . 2 Heat the pan , sautee the mirepoix , garlic and bay leaf . in the mean time roasted the head and shell into the oven untill golden colour around 10 min 180c 3 Put tomato paste ,stock/water ,rice and bring to boiled in medium heat . put the prawn and the shell and bring the simmer. Remove from heat and let it cool a little bit . blend untill smooth then strain on a coarse sieve . 4 Bring back to simmer. Adjust the seasoning and add cream . use the left over prawn as a garnishing when served the soup .

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Prawn bisquedemoglace 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Ingredients Large prawn Shrimp Onion Celery Carrot Garlic Bay leaf Tomato paste Rice Cream Salt Pepper Fish stock/water Olive oil

Qty 2 50 30 30 30 10 1 1 15 30 5 3 250 30

Unit Nos g g g g g Nos Tsp g ml g g ml ml

METHOD AND PROCEDURE : 1 Peel the prawn and shrimp . head and shell reserved.heat the oil in the sauce pan ,then sautee the prawn and shrimp until its cook . keep 1 nos of prawn for garnishing . 2 Heat the pan , sautee the mirepoix , garlic and bay leaf . in the mean time roasted the head and shell into the oven untill golden colour around 10 min 180c 3 Put tomato paste ,stock/water ,rice and bring to boiled in medium heat . put the prawn and the shell and bring the simmer. Remove from heat and let it cool a little bit . blend untill smooth then strain on a coarse sieve . 4 Bring back to simmer. Adjust the seasoning and add cream . use the left over prawn as a garnishing when served the soup .

CREAM SOUP

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Ingredients Oil Onion Garlic Flour Butter Fish stock Potato(cut dice) Bay leaf Pepper Corn kernels Fresh basils Salt SEAFOOD Squid Shrimp Dory fish Milk/cream

Seafood chowder 1 Lunch/dinner 1 cup Qty 30 75 10 30 30 500 50 1 3 50 1 5 30 40 30 75 Unit g g g g g ml g nos g g stik g g g g g

METHOD AND PROCEDURE : 1 Cut and clean the seafood. Chopped the garlic and dice the onion. Heat the oil in the saucepan in medium high. 2 Sautee the mirepoix with bay leaf untill the onion is soft. Mix butter with flour to form a roux. 3 Add in seafood and cook for a while the pour in the stock . put in the dice potato and cook untill its tender. 4 Add in corn kernel and thicken the soup by adding the roux. Season the soup and pour in the milk/cream to give rich flavour. Garnish with chopped basil .

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Cream of potato and leek 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7

Ingredients Leek Potato Water Salt Heavy cream Sour cream Parsley

Qty 3 3 6 1 1/2 1/2 1/2 1/3

Unit cups cups cups Sudu cups cups cups

METHOD AND PROCEDURE : 1 In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. 2 Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. 3 Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

NATIONALITY SOUP
RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

Minestrone 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Ingredients Olive oil Onion Celery Carrot Garlic Cabbage Tomato paste Vegetable stock Basil Macaroni Red bean Chooped parsley Salt Pepper

Qty 60 60 30 30 10 50 1 500 1 30 50 1 5 3

Unit ml g g g g g Tin g g g g g g g

METHOD AND PROCEDURE 1 Dice the onion,celery,and carrot . chopped garlic and chiffonade the cabbage. Heat the oil in a saucepan then sautee the mirepoix. 2 Add in chopped garlic and basil. Sautee together tomato paste untill its cook. Pour in the stock. 3 Add the cabbage ,pasta and red bean. Adjust the seasoning. 4 Cook the soup around 5-7min or untill pasta is firm and soup is thick. Garnish with chopped parsley.

RECIPE DETAIL AND COST CARD

Menu item Yield Meal period Portion size

French onion 1 Lunch/dinner 1 cup

No 1 2 3 4 5 6 7 8 9 10 11 12 13

Ingredients Olive oil Butter Onion Brown sugar Plain flour Brown stock Fresh thyme Salt Pepper GARNISH Garlic Butter Parsley French loaf

Qty 15 30 300 30 30 500 1 5 3 10 30 1 2

Unit ml g g g g ml stik g g g g stik pcs

METHOD AND PROCEDURE 1 Sliced onion . heat the oil with butter in a saucepan. Sautee the onion untill it become dark brown , add brown sugar to give more colour. Add a thyme to give more flavour. 2 Add the brown stock,thichen with the flour. Add the seasoning to taste. 3 For garnishing take a sliced of french loaf,mix butter with chopped garlic and chopped parsley. Spread the butter mixture to bread.then baked in the oven for 180c 7-8min. served on the top of the soup.

BAB 5 : TELUR
SCRAMBLE EGG

No 1 2

Ingredients Clarified butter/oil Eggs

Qty 5 2

Unit g nos

METHOD AND PROCEDURE : 1 Panaskan mentega dan pecahkan 2biji telur . 2 Kacau telur sehingga masak . sedia hidangkan.

FRENCH TOAST

No 1 2 3 4

Ingredients Eggs Fresh milk Bread Salt and pepper

Qty 4 150 3 1/2

Unit nos ml pcs tspn

METHOD AND PROCEDURE : 1 Pecahkan telur ke dalam bekas dan kacau. Letakkan fresh milk dan salt and pepper dan kacau . 2 Letakkan bread ke dalam bekas tersebut dan goreng .

PLAIN OMMELET

No 1 2 3

Ingredients Eggs Clarified butter Salt and pepper

Qty 3 5 1/2

Unit nos G tspn

METHOD AND PROCEDURE : 1 Pecahkan telur ke dalam bekas dan kacau. Letakkan garam dan pepper. 2 Panaskan clarified butter dan goreng telur tersebut..

STUFFED OMMELET

No 1 2 3 4 5 6

Ingredients Eggs Clarified butter Mushroom Capsicum Onion Sausage

Qty 2 5 30 1 1 1

Unit nos G G no no no

METHOD AND PROCEDURE : 1 Pecahkan telur ke dalam bekas dan letakkan cendawan, capsicum, bawang dan sosej dan kacau . 2 Panaskan clarified butter dan goreng telur tersebut.

BOILED EGG

OVER EASY (2-4minit)

OVER MEDIUM (5-7minit)

OVER HARD (12-15minit)

SUNNY SIDE UP

No 1 2

Ingredients Eggs Clarified butter

Qty 2 5

Unit nos g

METHOD AND PROCEDURE : 1 Panaskan clarified butter dan pecahkan telur ke dalam bekas. 2 Goreng telur tersebut. Goreng hanay sebelah bahagian telur. Tanpa menerbalikkan telur.

OVER EASY

No 1 2

Ingredients Telur Butter

Qty 2 5

Unit nos g

METHOD AND PROCEDURE : 1 Panaskan clarified butter dan pecahkan telur ke dalam bekas 2 Goreng kedua-dua bahagian telur tersebut.

POACHED EGGS

No 1 2 3 4

Ingredients Telur Air Garam cuka

Qty 1 1 1 1

Unit no L tspn tbsp

METHOD AND PROCEDURE : 1 Masukkan garam dan cuka ke dalam air. 2 Pecahkan telur kedalam air dan celur.

TEKNIK TRUSSING CHICKEN

Pelbagai cara untuk mengikat poultry samaada menggunakan tali Tujuan adalah untuk memberi bentuk yang padat dan smooth dan akan masak lebih sekata dan mengekalkan kelembapan Untuk tujuan membakar Selalaunya trussing selepas telah disumbatkan isi dalam badan ayam

TEKNIK DEBONING

Deboning adalah salah satu prosedur potongan ayam, dimana ayam akan diasingkan tulangnya. Kebiasaannya, seekor ayam akan mendapat 4 bahagian sahaja iaitu 2 bahagian dada dan 2 bahagian paha. Asingkan bahagian paha dan badannya. Tanggalkan supaya menjadi 2 bahagian. Belah isinya supaya dapat mengeluarkan tulang. Tulang yang terdedah itu kemudian dikeluarkan. Bahagian isi yang diperolehi.

CHICKEN CHOP AND CHICKEN BOXING SBP(standard breading procedure)

No 1 2 3

Ingredients Kentang(rebus) krim Garam

Qty 1 50 1

Unit Kg ml tbsp

5langkah 1. 2. 3. 4. 5. Produk yang akan dibreaded Tepung/flour Egg Bread crumb Produk yang telah dibreaded

MASHED POTATO

METHOD AND PROCEDURE : 1 Lenyek kentang 2 Letakkan krim dan seasoning dengan garam.

BBQ SAUCE

No 1 2 3 4 5 6 7 8 9

Ingredients Ketchup Dark brown sugar Garlic Cider vinegar Worcestershire sauce Paprika Black pepper Celery salt Water

Qty 1 1/2 1/2 3 3 3 1/2 3/4 1/4 1/2

Unit cup cup pieces tbs tbs ts ts ts cup

METHOD AND PROCEDURE : 1 Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated 2 Reduce heat to low and gently simmer until flavors have melded and sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes. 3 Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks

SAUTEE VEGETABLES

No 1 2

Ingredients Broccoli Carrot

Qty 1 4

Unit nos nos

METHOD AND PROCEDURE : 1 Potong brokoli secara floret manakala carrot secara tourne. 2 Panaskan butter dan goreng sayuran tadi secara pan fry.

COURT BOUILLON

No 1 2 3 4 5 6 7 8 9 10

Ingredients Cold water Salt Sparkling juice Onion Celery Carrot SACHET DE EPICS Bay leaf Thyme Balck pepper corn Lemon juice

Qty 1 2 1 1 1 1 1 2 2

Unit L tbsp cup nos nos nos pcs tspn tspn nos

METHOD AND PROCEDURE : 1 Masukkan cold water , salt, onion,celery,carrot dan sparkling juice dan kacau 2 Kemudian masukkan sachet de epics 3 Sedia hidangkan.

JEJARI IKAN SBP (standard breading procedure)

5langkah: 1. 2. 3. 4. 5. Produk yang akan dibreaded Tepung/flour Egg Bread crumbs Produk yang telah dibreaded

FISH & CHIP WITH COLESLAW

No 1 2 3 4 5

Ingredients Jejari ikan Bread crumbs Telur garam Pepper

Qty 3 50 2 1 1

Unit pcs g no tbsp tbsp

METHOD AND PROCEDURE : 1 Perapkan jejari ikan dengan garam dan pepper. 2 Celup jejari ikan yang telah diperap ke dalam telur. 3 Gaul dengan bread crumbs dan goreng.

COLESLAW

No 1 2 3

Ingredients Cabbage Carrot Onion

Qty 1 1 1

Unit pcs pcs pcs

METHOD AND PROCEDURE : 1 Cincang cabbage, carrot secara julienne dan bawang secara small dice. 2 Gaul bersama mayonis dan seasoning. hidangkan

SOS BOLOGNAISE

No 1 2 3 4 5 6 7

Ingredients Garlic Daging hancur Bay leaf Tomato puri Air Salt and pepper Oregano

Qty 3 500 2 250 250 2 2

Unit pcs g pcs g ml g g

METHOD AND PROCEDURE : 1 Saute garlic dan masukkan daging hancur . masak hingga secukupnya. 2 Masukkan bay leaf dan tomato puri . kacau dan masukkan pula air. 3 Seasoning dengan salt dan white pepper dan oregano secukup rasa.

SPAGHETTI AL-FREDO

No 1 2 3 4 5 6 7

Ingredients Brokoli Carrot Garlic Krim Cheese Capsicum Salt,pepper

Qty 20 20 3 25 1/2 20 2

Unit g g g ml cup g g

METHOD AND PROCEDURE : 1 Campurkan krim , butter dan garlic 2 Saute sayur secukupnya 3 Masukkan pasta , gaul sekata. Masukkan cheese dan seasoning.

SPAGHETTI AGLO EOLIO

No 1 2 3 4 5

Ingredients Spaghetti Garlic Parsley Chili flakes Olive oil

Qty 50 3 3 10 5

Unit g pcs g g g

METHOD AND PROCEDURE : 1 Panaskan kuali ,masukkan olive oil ,masukkan pasta 2 Masukkan semua bahan , salt and pepper 3 Gaul sebati dan hidangkan.

TAGLIATELLE MARINARA

No 1 2 3 4 5

Ingredients Sotong /udang Tomato coulis Garlic Salt and pepper Spaghetti

Qty 50 40 3 3 50

Unit g g pcs g g

METHOD AND PROCEDURE : 1 Saute garlic dan seafood sekejap. 2 Masukkan tomato coulis 3 Masukkan spaghetti dan kacau sebati . masukkan seasoning.

SPAGHETTI NAPOLITANA

No 1 2 3 4 5 6 7 8 9 10

Ingredients Onion Celery Carrot garlic Cheese mozarella Tomato puri Black pepper Cheese parmesan Pasta Oregano

Qty 1 1 1 4 1 35 5 1 50 4

Unit pcs pcs pcs pcs cup g g cup g g

METHOD AND PROCEDURE : 1 Saute onion, garlic,carrot,celery, 2 Masukkan tomato puri dan oregano 3 Masukkan black pepper dan kedua-dua cheese 4 Gaul dengan pasta. Hidangkan.

LASAGNA

No 1 2 3 4 5 6

Ingredients susu Butter Garlic Roux Onion pique Kulit lasagna

Qty 125 5 5 10 1 5

Unit ml g g g pcs pcs

METHOD AND PROCEDURE : 1 Panaskan susu, onion pique, butter,garlic 2 Rebus kulit lasagna 3 Susun kulit lasagna dan tuangkan sos bolognaise 4 Susun kulit lasagna atas sos bolognaise 5 Tuang kembali sos bolognaise.kemudian diikuti dengan sos bechamal. 6 Ulang sehingga habis . dan bakar selama 45minit.

WEEK 1
ASAS POTONGAN DAN BENTUK BRUNOISE SMALL DICE MEDIUM DICE LARGE DICE JULIENNE BATONNET PAYSANNE SLICING CHOPPING TOURNE FLORET VICHY

WEEK 2
STOK DAN SOS : CHICKEN STOCK BROWN STOCK FISH STOCK ROUX BERNAISE BLACK PEPPER SAUCE MUSHROOM SAUCE BARBEQUE SAUCE BECHAMAL

WEEK 3
SOUP: CONSOMME CHICKEN SOUP CREAM OF MUSHROOM PRAWN BISQUE SEAFOOD CHOWDER CREAM POTATO AND LEEK SOUP MINESTRONE FRESH ONION

WEEK 4
TELUR : SCRAMBLED EGG FRENCH TOAST PLAIN OMMELET STUFFED OMMELET SUNNY SIDE UP OVER EASY POACHED EGGS SIMMERING IN THE SHELL

WEEK 5
AYAM : TEKNIK TRUSSING TEKNIK DEBONING CHICKEN CHOP WITH MASHED POTATO , BBQ SAUCE AND SAUTED VEGETABLES CHICKEN BOXING

WEEK 6
DAGING : TEKNIK MEMOTONG STRIPLOIN,TENDERLOIN,RIB EYE DAN LAMB RACK. TEKNIK TRUSSING SIRLOIN STEAK WITH BLACK PEPPER SAUCE, WILIAM POTATO,BERNAISE, CROQUETTE POTATO AND SAUTED VEGETABLES.

WEEK 7
IKAN : TEKNIK POTONGAN IKAN TEKNIK FILLET COURT BOUILLON FISH FINGER FISH & CHIP WITH COLESLAW FISH MEUNIERE WITH BOILED POTATO AND SAUTED VEGETABLES POACH FISH WITH ROSTI POTATO AND FRESH GARDEN VEGETABLES

WEEK 8
PASTA : SOS BOLOGNAISE SPAGHETTI AL FREDO SPAGHETTI AGLIO EOLIO TAGLIATELLE MARINARA FUSILI NAPOLITANA LASAGNA