report for catering work

7/28/2019 Report for Catering work

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Contents

1.1 Introduction ................................................................................................................... 1

1.2 Report............................................................................................................................. 2

1.2.1 First Week 15th September 2012 .......................................................................... 2

1.2.2 Second Week 22th

September 2012 ...................................................................... 2

1.2.3 Third Week 13h October 2012 .............................................................................. 9

1.2.4 Fourth Week 20h

October 2012 .......................................................................... 14

1.2.5 Fifth Week 17h

November 2012.......................................................................... 14

1.3 Conclusion ................................................................................................................... 17

1.4 Reference ..................................................................................................................... 18


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VKWC1021 CATERING II

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1.1IntroductionDefinition of catering

Catering is the activity of providing food and beverage for events, Catering is providedat a full range of events, including business meetings, conferences, exhibitions, special

events, weddings, and other social occasions. In addition to responsibilities for food and

beverage, many caterers also handle event decor, A/V and other aspects of the program. The

catering manager will typically manage the staffing of servers, chefs and others.

In UUM, this course is offered for 4 semester, in semester 1 we have learn a theoretical

basic about catering, the rule before at the kitchen and so on. Now at semester 2 we will learn

how to make chicken chop, chicken boxing, coslow, steak, fish and chips, black paper sauce,

mushroom sauce and so on.

In semester 2, we will provide knife for chicken and beef, apron, cap and catering

uniform. Other than our instructor for this semester is En. Afif Naim Bin Abd Rani. For this

semester we all will be divided into a group.


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1.2Report1.2.1 First Week 15th September 2012

For this week, we have class at SI 405 FPK at 8.30 a.m. and En. Afif give as a coursework for thus semester. For this semester we have two coursework. Firstly we have to submit

group project assignment that is my dining experience at 6 th October 2012. For this project

we have choose one restaurant and give a comment about the facility, food, serve, and staff

for this restaurant. My group for this assignment is Noorsazuana Bte Dahari, Syazwani

Hasanah Bte Hasanin, Nor Hasyimah Bte Hassan, and Prabitha A/P Raman. Next for the

second coursework we have to make report for what we have learnt for this semester and

must submit before 17th November 2012. Lastly for this week also En Afif gives a list what

we have to buy for next class that is at

1.2.2 Second Week 22th September 2012The next class that is 22th September 2012, we have class at dapur proton at 2.00 p.m.

for this week we all will start to cook. Our first menu is chicken chop and chicken boxing

with mushroom sauce.

Chicken Chop with Mushroom Sauce

Ingredients:

1. Marinate:a. 4 chicken thighs, deboned

b. Leaf and parriens

c. Paprika

d. Bay leaf

e. A bit of salt

2. For Frying:a. 4 cup flour

b. 3 eggs

c. 3 cup breadcrumbs

d. Oil

e.


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3. Assembly Components:a. Salad

b. Broccoli

c. Tomato

d. Cauliflower

e. Carrot

f. Cucumber

g. A bit of salt

h. Water

i. Butter

j. French fries

4. Coslow:a. Carrot

b. Onion

c. Cabbage

d. Mayonnaise

e. A bit of sugar and salt

f. Red cabbage

g. Sunkist orange

h. Black paper pounded

5. Mushroom sauce:a. Garlic and onion

b. Butter

c. Button mushroom

d. Brown sauce


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Method:

1. Marinate:

Buy 4 chicken thighs, debonedsmall and place them in a small

pan or baking dish.

Put all of the ingredients that is

leaf and parriens, paprika, bay

leaf, and a bit of salt into the

baking dish.

Refrigerate for up 30 minutes

(the longer the better).

2. For frying: Prepare in separate dipping containers or baking dish that is 4

cup of flour, 3 eggs and 3 cup of breadcrumb

Heat up oil in a deep pan enough to cover the chicken. Place

chicken in flour container; turn it over to coat the other side.

Shake the excess flour off the chicken Dip the chicken piece

into the egg, lift to remove excess egg

mixture, and then place flat into the

breadcrumb container. Press firmly to

ensure the whole surface is coated before

doing the same for the other size.

Gently

place the coated chicken into the hot oil

and fry for 5 minute each side or until it is cooked.

3. Assembly Components:a. Preparing the vegetables

i. Wash the vegetables. Whether you're using organic or mass-produced veggies, you

need to do this. Gently scrubbing the vegetables under lukewarm water is the best

way to go.

ii. Cut up the vegetables into chunks.


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o The smaller the chunks, the faster they'll cook. That means less

nutrient loss, but it also means that it's a little bit harder to get

them to stay just a bit crisp.

o The chunks should be evenly-sized, so that they cook evenly.

Otherwise, smaller pieces will be ready before bigger ones.

iii. It's best to cut them not too long before you're ready to boil them, so that they stay

fresher. You can also cut them ahead of time and keep them fresh in water, but that

tends to make the vegetables a bit mushy and waterlogged.

b. Getting The Water Readyi. No matter which vegetable you use, it's best to bring the

water to boil before adding the vegetables. And if you cover

the pot, the water will boil faster.

o If you add the vegetables when the water is already

hot, you don't need to boil them as long, and you

won't lose as many nutrients.

ii. For green vegetables, you should use as much water as possible. The more water youuse, the less it'll cool down when you add the vegetables.

o This is important for green vegetables, because it's best not to cover them

when you boil them. Yes, it'll help the water get hotter faster, but it'll also

cause the acids and chlorophyll in the boiling vegetables to react, and the

veggies will lose their bright green colour.

iii. For any other vegetables, you should use as little water as possiblejust enough tocompletely cover the veggies when you add them to the water.

o The less water you use, the less nutrient loss. And if you're not using green

veggies, you can cover the pot to get the water boiling again really quickly.

iv. A little bit of salt goes a long way when you're boiling vegetables. It serves twopurposes.

o Salt raises the boiling point of water. That means the water boils hotter, and

cooks your vegetables faster. And that means less time in the water for your

veggies.

o The right amount of salt will enhance the vegetables' flavour. You don't want

to use so much salt that they taste salty, but a bit will make the vegetables taste


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better. Half a teaspoon to a teaspoon of salt per quart (litter) of water will do

the trick.

v. Bring the water to a boil before adding the salt. The water will boil a bit morevigorously for a second when you do, but it'll ensure that the salt is dissolved right

away. If you add it before boiling, it could deposit on the bottom. Depending on what

your pot is made of, the salt could react with it and discolour it.

c. Boiling The Vegetablesi. Add the vegetables to the boiling water. You can just drop them in, in which case you

should watch out for splashes, or you can lower them in using a spoon.

ii. Bring the water temperature back up. For green vegetables, leave the pot uncovered

and keep the heat high. It'll help preserve the green colour. For other vegetables, cover

the pot. You can reduce the heat, so long as the water stays at a boil.

iii. Cook the vegetables until they're done, Depending on what vegetables you used and

how big the pieces are, it'll take more or less time. The best way to tell if they're done

is to taste a piece every so often. When it tastes done, it's done! A lot of people like

their cooked veggies to still be a little crispy. But however you like them best it the

best way to do it. But remember, the more you boil a vegetable, the more nutrients it

loses!

iv. Remove the vegetables from the water. You can take them out with a slotted spoon, or

drain the water out of the pot.

v. If you're not serving the vegetables right away, you can immerse them in ice water for

a few seconds. That'll stop the cooking process, so that they don't become overcooked

after you take them out of the water. To reheat them, immerse them in boiling water for

a few seconds.

d. Cooked this vegetablei. Heat a pan with butter, then place all the vegetables to the pan and add a little pepper

has white tipped

ii. Than we can serve it.

e. Cooked French friesi. Peel and wash potatoes.

ii. Slice potatoes into 1/2 x 1/2 inch strips.

iii. Rinse or soak potato strips in water.


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iv. Let dry (about 5 minutes)

v. Drop potato strips into hot (375 degrees) Oil

vi. Fry until golden brown. (about 5 or 10 minutes)

vii. Remove from pot and drain on paper towels.

4. Coslow:i. Chopped onion, cabbage and grapes carrot

ii. Mix this chopped onion, cabbage and grapes carrot in baking dish

iii. After that put the mayonnaise and little bit of salt

iv. Next, put a little bit of white and black paper

v. Then, the mixture complaint with Sunkist orange extractionvi. Lastly, put this complaint in refrigerator.

5. Mushroom sauce:i. First heat up butter in a pan. On low heat, saut the garlic mince. Add mushrooms and

fry till softened slightly.

ii. Add brown sauce and lower heat and stir in flour.

iii. Ready to serve.


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Chicken Boxing with Mushroom Sauce

Ingredients:

1. Marinate:a. 4 chicken wing


c. Paprika

d. Bay leaf

e. A bit of salt

2. For Frying:a. 4 cup flour

b. 3 eggs

c. 3 cup breadcrumbs

d. Oil

Method:

1. Marinate:i. To prepare the chicken - first remove the excess fat, with a sharp knife cut

around the thin end of the drumstick till the skin and sinewy bits are separated

from the bone.

ii. Pull the meat down with the help of a knife and you will get a little chicken

lollipop. Repeat with the rest of the drumstick.

iii. Put all of the ingredients that is leaf and parriens, paprika, bay leaf, and a bit

of salt into the baking dish.

iv. Refrigerate for up 30 minutes (the longer the better).

2. For frying:i. Prepare in separate dipping containers or baking dish that is 4 cup of flour, 3

eggs and 3 cup of breadcrumb


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ii. Heat up oil in a deep pan enough to cover the chicken. Place chicken in flour

container; turn it over to coat the other side. Shake the excess flour off the

chicken Dip the chicken piece into the egg, lift to remove excess egg mixture,

and then place flat into the breadcrumb container. Press firmly to ensure the

whole surface is coated before doing the same for the other size.

iii. Gently place the coated chicken into the hot oil and fry for 5 minute each side

or until it is cooked.

1.2.3 Third Week 13h October 2012Next, for the third week, we all will ripe beef steak with black paper sauce the

ingredients is.

Beef Steak with Black Pepper Sauce

Ingredients:

1. Marinate:a. Beef


c. Paprika

d. Bay leaf

e. A bit of salt

f. Hexa


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2. Assembly Components:a. Broccoli

b. Cauliflower

c. Carrot

d. A bit of salt

e. Black n white paper

f. Water

g. Butter

h. Garlic and onion

3. Coslow:a. Carrot

b. Onion

c. Cabbage

d. Mayonnaise

e. A bit of sugar and salt

f. Red cabbage

g. Sunkist orange

h. Black paper pounded

3. Black paper sauce:a. Garlic and onion

b. Butter

c. Bay leaves

d. Black paper pounded

e. Brown sauce


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Method:

1. Marinate:i.

wash the beefii. Put all of the ingredients that is leaf and parriens, paprika, bay leaf, and a bit of salt into

the baking dish.

iii. Refrigerate for up 30 minutes (the longer the better).

2. Coslow:i. Chopped onion, cabbage and grapes carrot

ii. Mix this chopped onion, cabbage and grapes carrot in baking dish

iii. After that put the mayonnaise and little bit of salt

iv. Next, put a little bit of white and black paper

v. Then, the mixture complaint with Sunkist orange extraction

vi. Lastly, put this complaint in refrigerator.

3. Assembly Components:-Same with chicken chop and refer to that-

4. Cook Beef Steaki. Rinse steaks with cold water, and then pat dry. Let the meat come to room

temperature before cooking, taking it out of the fridge 30 to 60 minutes before it hits the

pan).

a. Season the steak once it's at room temperature. Liberally sprinkle salt (preferably

sea salt) and pepper over one side and rub in well, using either your fingertips or

the back of a spoon. Turnover and repeat on the other side.

ii. Pour oil into frying pan, preferably stainless steel or

cast iron. Use a larger amount than you think is necessary,

because it can always be drained off later. Heat up to

medium/medium high heat. When the oil is just about

smoking, put the meat into pan, you should hear an audible

sizzle.

a. Oil facilitates heat transfer necessary to develop a flavourful crust.

b. Be careful not to crowd the steakif you do, the steaks will steam, not sear.

iii. Check the sear. After a few minutes, check the underside of the steak to see how the

sear is developing. You are looking for a deep, brown/mahogany crust.


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a. Adjust the heat as necessary to avoid charring or overcooking the meat you

do not want to heat it too long or it will become dry.

iv. Cook through. When the cut is well seared, flip it and wait a few more minutes,

depending on the thickness of your cut and how long the sear took to develop.

a. Add more flavour. Remove the pan from the heat, drain off the oil and add a

good chunk of unsalted butter and (optionally) some sprigs of thyme and

rosemary.

b. Another great way to add flavour is to

make a brush out of the twiggy herbs and

use it to slowly 'paint' the meat a few times

with the butter and the pan juices.c. Often we see professional chefs 'basting'

the flipped meat by spooning the hot oils onto it over and over. This can help

develop a deeper top crust, but be careful not to splash the hot oils.

v. Remove the steak just before it's done. Let the meat "rest" for 5 to 10 minutes. The

residual heat of the steak will cook it to medium-rare perfection.

a. There are many ways to check

doneness without cutting into the

steak. Poke the steak lightly and try

and get a feel for what rare feels like,

what medium rare feels like, and so

on. Or, get a meat thermometer.

b. You can put aluminium foil over the

meat to prevent heat loss, but always let the meat rest so the juices have a chance

to settle in the steak.

vi. Deglaze the pan (optional). Notice the brown bits left in the pan? You can make a

sauce out of them by deglazing the pan with wine or stock and adding flavourings such

as butter, herbs, shallot, mushrooms, and garlic, whatever you wish. This is known as a

pan sauce.

a. Pour any residual fats off of the pan, leaving a relatively dry surface full of tasty

brown bits. While the pan is still hot, pour a healthy amount of

stock/wine/cognac and scrape up the brown bits with a wooden spoon. Keep on

the heat to reduce to desired consistency - feel free to add butter.


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b. Or, leave the residual fats left in pan untouched, add garlic and shallot and sweat

them, then add your wine, butter and extras. Either pan sauce can be strained or

served as-is.

5. Black pepper sauce:i. First heat up butter in a pan. On

low heat,

ii. Saut the chopped garlic.

iii. After that add 2 pieces bay leaves

and then fill the pounded black

pepper

iv. Add brown sauce (add water) and

lower heat and stir in flour.

v. Ready to serve.

6. CoslowSame recipe with chicken chop

Beef Steak with Mint Sauce


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1.2.4 Fourth Week 20h October 2012We all have integration for entrepreneurial unit at DMS from 9.00 a.m. to 5.00.p.m.

1.2.5 Fifth Week 17h November 2012For the last week, we all have to prepare our last dish that is fish and chip

Ingredient:

Haddock

4 170g haddock fillets

100g of plain flour, seasoned

Fish batter recipe

200g of plain flour

150ml of lager beer

5g ofsalt

5g ofpepper

150ml of beer

5g of mild curry powder

Crushed peas

2 banana shallots, diced

1 garlic clove, crushed

50g of butter

400g of peas

Mayonnaise

3 egg yolks

200ml of pomace oil

100ml of nut oil

1 tsp of English mustard
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1/2 garlic clove, crushed

1/2 garlic clove, roasted and juiced

Salt

Black pepper

Chips

6 Desiree potatoes

1.5l of groundnut oil

1 pinch ofrock salt

Lemon tartar sauce

2 shallots, diced

1 egg, hard boiled

50g of cornichons

50g of capers

25g of chives

10g of tarragon

1 lemon, zester

Method:

i. To make the perfect fish and chips recipe you need to start by buying the right fish -

ensure that the fish has no scales when buying it. Smaller fillets work well for fish and

chips as you get more texture with the batter

ii. To make the fish batter recipe combine all the ingredients, flour, lager beer, salt,

pepper, beer and curry powder in a bowl and whisk until smooth. The batter needs to

be as thin as possible so its nice and light

iii. For the mayonnaise, ensure all the ingredients, black pepper, mustard, salt, egg yolks,

crushed garlic, roasted garlic, pomace oil, nut oil are the same temperature. Put the

egg yolks in a blender with the mustard and garlic and blend for 30 seconds

iv. This stage is critical to the process. Add both the oils very slowly while the blender ison, once the emulsion has formed you can add the rest of the oil as a slow steady
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stream - if it gets too thick half way through, let down with the lemon juice and a

tablespoon of water

v. Once all the oil is emulsified, finish with salt and pepper and the remaining lemon

juice

vi. For the tartar sauce, chop the herbs, cornichons, and capers. Next grate a hardboiled

egg and combine with the diced shallots and the mayonnaise. Season to taste

vii. For the crushed peas, sweat downs the garlic and shallots in the butter. Add the peas

and toss in the hot butter

viii. When most of the peas are soft, pulse for 10 seconds in the blender and return to the

pan and keep warm

ix. Set the deep fat fryer to 180C, toss the fish in seasoned plain flour and pat off. Dip inthe batter and allow most of the batter to run off the fish - it only has to be lightly

coated

x. Hold each fillet halfway into the oil for 30 seconds before lowering it in gently - if

you let go straight away it will sink to the bottom and stick

xi. The fish should take approx 4 minutes and 30 seconds to cook - ensure the batter is

golden and crisp. Remove and drain thoroughly on kitchen paper, then keep warm in a

low oven while you cook the remaining fish in the same way.

xii. Whilst the fish are being kept warm, make the chips. Peel the potatoes and cut them

into even-sized, not too thin batons. Wash under cold water to remove any starch.

Drain well

xiii. Heat the oil (preferably groundnut) in a deep fat fryer to 130C. Fry the chips for 7-8

minutes until soft. Lift out of the oil and drain

xiv. Reheat the oil to 180C and return the chips to the pan, cooking until they are crispy

and brown. Drain well and cover with rock salt

xv. Serve the fish and chips with the warm crushed peas, tartar sauce and a wedge of

lemon


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1.3ConclusionAs a conclusion, from this course we all have learnt many interesting thing

from the first week until the last week. From this course also I have practice it at

home and I believe this course will benefit me and my friend in the future. I

hope next semester we all can learnt many new knowledge.


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1.4ReferenceEggleton, J. (n.d.). Greatbritishchefs. Retrieved November 7, 2012, from traditional-fish-and-

chips: http://www.greatbritishchefs.com/recipes/traditional-fish-and-chips

Keith Taylor, D. C. (2012, november 2). wikihow. Retrieved november 5, 2012, from How to

Cook Steak in a Frying Pan: http://www.wikihow.com/Cook-Steak-in-a-Frying-Pan#

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