Cod Report

HTC166 - COMMERCIAL COOKERY

ACKNOWLEDGEMENT

First of all, I would like to thank Allah the Almighty, Alhamdulillah I was able

to complete this assigned tasks or COD report. Thank you for the change given to

me my/our tasks as COD(s) . The first individuals that is most important in giving us

guidance is our lecturer for the course HTC 206, Chef Nakia Nordin. Thank you for

the knowledge and information that you have shared with us and thank you for

teaching and given the good and meaningful advices and guidance you have gave to

us each and every time in class. Thanks a lot. Beside that, thousands of thanks to

all my friends, for sharing ideas and knowledge, cooperation and being supportive of

me to complete my assignment. Last but not least, I also want to apologize if I had

make mistakes during the operation with all staff. Thanks to all.

TABLE OF CONTENTS

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INTRODUCTION................................................................................................................................3

RESPONSIBILITIES OF CHEF OF THE DAY (COD)...............................................................4

MENU THEME................................................................................................................................5

MENU...................................................................................................................................................6

MENU OF THE DAY......................................................................................................................6

MENU EXPLANATION..................................................................................................................7

STANDARDIZED RECIPE...........................................................................................................9

THE OPERATION............................................................................................................................18

Time Management........................................................................................................................18

KITCHEN BRIGATE.....................................................................................................................19

JOB ALLOCATION.......................................................................................................................20

DUTY ROASTER..........................................................................................................................21

STAFF EVALUATION..................................................................................................................22

COMMENTS AND RECOMMENDATION.....................................................................................28

CONCLUSION..................................................................................................................................29

REFERENCES..................................................................................................................................30

COMMENTS AND RECOMMENDATION FROM CUSTOMERS..........................................31

APPENDICES...................................................................................................................................33

PLATE PRESENTATION.............................................................................................................33

Cheese Sauce.......................................................................................................................37

Mise En Place...............................................................................................................................38

Main Cooking.................................................................................................................................39

INTRODUCTION

This practical class HTC 206 enables students to appraise the role of chef in

hotel and restaurant industry. The course will also expose students to basic kitchen

management skill. By studying this course, students also can understand how a

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professional kitchen functions and what is the procedure involves in running a

professional kitchen.In this course, each student will be given a chance of authority

to handle the kitchen in his or her way by choosing the menu for the day and give

instructions or orders to his or her colleague. This person is called as Chef of the

Day (COD). The students will learn how to cook, lead, and follow an order from the

leader. The will also learn how to handle pressure and manage time properly. Lastly,

students can also obtained the experiences as chef of the day in this practical class.

RESPONSIBILITIES OF CHEF OF THE DAY (COD)

On 16th of May 2011, I became the chef of the day for my practical class HTC 206. Become the Chef of the Day (COD) there were several responsibilities to carry. Chef of the day have duties before the kitchen class start until the kitchen class finishes. Chef of the day have responsibility to:

Find the recipes.

Assign job to be done.

Set up the time management.

Make sure all staff doing their job properly.

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Reminder all the staff about the hygiene aspects.

Make sure all the staff prepare and serve the dishes according the time

management.

Make sure all the staff gives cooperation in the kitchen.

MENU THEME

For the menu theme of the day, French service is our theme for menu of the

day. Beside that, the menu of French service is overall used.

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MENU

MENU OF THE DAY

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APPETIZER

Marinated Prawn With Tomato Vinaigrette, Avocado And

Jicama Salad.

SOUP

Piquant Vegetable Soup With Chickpeas.

MAIN COURSE

Slow-Roasted Spring Chicken Marinated With Lemon And Garlic Serve with Mushrooms Sauce And Sautéed Vegetables.


MENU EXPLANATION

APPETIZER

Blanch the prawn.

Thoroughly mix all ingredients.

Cut the avocado into cube.

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APPETIZER

Marinated Prawn With Tomato Vinaigrette, Avocado And

Jicama Salad.

SOUP

Piquant Vegetable Soup With Chickpeas.

MAIN COURSE

Slow-Roasted Spring Chicken Marinated With Lemon And Garlic Serve with Mushrooms Sauce And Sautéed Vegetables.


MAIN COURSE

Chicken

Wash the chicken and marinated with juices of lemon, dried tarragon and add

salt pepper and paprika to taste.

Fish

Scale and clean the fish and marinated with salt and pepper, and put a small

pinch of thyme and parsley in the cavity of each.

SOUP

Soups cooked with green bell pepper, tomatoes, jalapeno, chicken stock,

chickpeas and add salt and pepper to taste.

DESSERT

Chocolate moist cake

Chocolate cake garnish with strawberry and chocolate.

Cheese Cake Crust

Mix with butter, sugar, egg yolk, flour, baking powder and

bake for about 15-20 minutes at a low temperature (325 degree preheated

oven), until the dough is golden and baked through.

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Carrot Cake

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted

into the centre of the cake comes out clean. Let cool in pan for 10 minutes,

then turn out onto a wire rack and cool completely.

STANDARDIZED RECIPESTANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMANT

UITM PULAU PINANG

Recipe Name:

Marinated Prawn With Tomato Vinaigreete, Avocado And Jicama Salad.

No.of Serving:

24 pax

NO INGREDIENTSFORMULATION

NO

INGREDIENTSFORMULATION

QUANTITY

UNIT

QUANTITY

UNIT

1. prawn 2 kg 13.2. Tomato juice 1 l 14.3. cilantro 3 tbsp 15.4. Jicama 2 smal

l16.

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5. Limed juiced 1 17.6. salt 18.7. pepper 19.8. Avocado 2 ripe 20.9. 21.

No.

Methods and Techniques

1 Thoroughly mix together all ingredients.2 Refrigerate 30 minutes.3 Just before serving, cut avocado into small dice and take out the seed.4 Tossed all ingredients before serve.56.7.

STANDARDIZED RECIPE FORMFACULTY OF HOTEL AND TOURISM MANAGEMANT

UITM PULAU PINANG

Recipe Name: Piquant Vegetables Soup With Chickpeas.

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Vegetable oil 60 ml 13. Green beans 250 g2. Red onion 625 g 14. salt3. Garlic 15 ml 15. White pepper 4. Green bell pepper 500 g 16.5. Jalapeno 60-125 g 17.6. Chicken stock 5 l 18.7. tomatoes 625 g 19.8. chickpeas 625 g 20.9. Corn kernels 250 g 21.

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No. Methods and Techniques1 Heat the oil in a soup pot over moderate heat.2 Add onion, garlic, bell pepper, and green Chile. Sweat the vegetables in the oil over low heat until they

are about half cooked. Do not let brown.3 Add the stock. Bring to a boil and skim carefully. Simmer until the vegetables are just barely tender.4 Add tomatoes, chickpeas, and corn. Simmer another 5 minutes.5 Before serving, add the cooked green beans.6 Add salt and white pepper to taste.


UITM PULAU PINANG

Recipe Name:Slow-Roasted Spring Chicken Marinated With Lemon And Garlic Serve With Mushroom Sauce And Sautéed Vegetables.

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Chicken 6 13. Broccoli vegetable2. Garlic 5 clove

s14. Berny potato starch

3. Lemon juice 5-7 tbsp 15.4. Dried tarragon 1 tsp 16.5. salt To taste 17.6. pepper To taste 18.7. Paprika To taste 19.8. carrot vegetable 20.

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9. cauliflower vegetable 21.

No. Methods and Techniques.1 Wash chicken and pat dry.2 Arrange in the prepared baking dish.3 Combine garlic, lemon juice, and tarragon, pour over the chicken.4 Sprinkle with salt, pepper and paprika.5 Bake for 30 minutes until chicken is cooked.6


UITM PULAU PINANG

Recipe Name:Oven-Baked Black Pomfret Marinated With Thyme And Parsley Serve With Blue Cheese Dressing And Berny Potato.

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Fish 7 13.2. Salt To taste 14.3. pepper To taste 15.4. Dried thyme pinch 16.5. parsley 10 17.6. Carrot vegetable 18.7. Cauliflower vegetable 19.8. Broccoli vegetable 20.9. Berny potato Starch 21.

No. Methods and Techniques1 Scale and clean the fish, but leave the heads on.

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2 Season the fish inside and out with salt and pepper, and put a small pinch of thyme and a parsley was chopped in the cavity of each.

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UITM PULAU PINANG

Recipe Name: Chocolate Moist Cake

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Brown sugar 1 cup 13.2. fresh

milk chocolate flavor1 cup 14.

3. Oil 1 cup 15.4. cocoa powder 3/4 cup 16.5. sweetened condensed

milk1/2 cup 17.

6. Flour 1/1/4 cup 18.7. Baking soda 1 tsp 19.8. Baking powder 1 tsp 20.9. Eggs 3 21.

No. Methods and Techniques1 Sift the flour, baking soda and baking powder.2 Enter the cocoa powder, sugar, fresh milk, condensed milk and oil in a saucepan and

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heat over low heat until dissolved. Turn off heat.3 Beat eggs until fluffy and add to the cocoa mix.4 Stir in the flour a little bit and mix well.5 Pour into the baking pan that has been prime minister with the oil / lining with parchment

paper.6 Close the pan with aluminum foil and steam for 1 hour in a steamer that has been heated.7 Remove and cool.


UITM PULAU PINANG

Recipe Name: Cheese Cake Crust

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Butter 3 tbsp 13.2. Sugar 3 tbsp 14.3. Egg yolk 1 15.4. Flour 1 cup 16.5. Baking powder 1/4 tsp 17.6. Salt 1/4 tsp 18.7. One 9-inch spring

form/round pan, bottom buttered, lined with a round of parchment

19.

8. 20.9. 21.

No. Methods and Techniques1 In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. 2 In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a

rubber spatula. The mixture will be crumbly.

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3 Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.

4 Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.

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UITM PULAU PINANG

Recipe Name: Carrot Cake

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Eggs 4 13. Grated carrots 3 cup2. Vegetable oil 11/4 cup 14. Pecans 1 cup3. White sugar 2 cup 15. Butter 1/2 cup4. Vanilla extract 2 tsp 16. Cream cheese 8 oune

s5. Flour 2 cup 17. confectioners' sugar 4 cups6. Baking soda 2 cup 18.7. Baking powder 2 cup 19.8. salt 1/2 tsp 20.9. ground cinnamon 2 tsp 21.

No. Methods and Techniques1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.2 In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda,

baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake

comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.4

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56


UITM PULAU PINANG

Recipe Name: Mushroom sauce

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Garlic 5 13.2. Onion 10 14.3. Mushroom 100 15.4. Demi glace 0.5 16.5. Heavy cream 2 17.6. Oil/butter 3 18.7. Salt and pepper To taste 19.8. 20.9. 21.

No. Methods and Techniques1 Heat the oil/butter in a pan.2 sauté garlic and onion until fragrant.3 Add in slice mushroom and continue to sauté for a while.4 Add in demi glace and let it simmer for a few minute.5 Season the sauce with salt and pepper.6 Add the cream before serving.

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UITM PULAU PINANG

Recipe Name: Cheese sauce

No.of Serving:

24 pax



QUANTITY

UNITQUANTIT

YUNIT

1. Butter 40 g 13.2. Flour 40 g 14.3. Salt To taste 15.4. Pepper To taste 16.5. Milk 600 ml 17.6. Cheddar cheese 115 g 18.7. Nutmeg 0.5 tsp 19.8. 20.9. 21.

No. Methods and Techniques1 Heat the milk in a saucepan.2 Add butter.3 Add flour.4 Whisk until became smooth sauce.5 Add cheddar cheese.6 Add nutmeg.7 Salt and pepper to taste.8 Let around 5 minutes to smooth sauce.

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THE OPERATION

Time Management.

4.00pm – 4.10am First briefing

4.10pm – 5.30pm Mise en place

5.30pm– 7.30pm Cooking

7.30pm– 8.00pm Prepared food

8.00pm – 8.30pm Food serve

8.30pm – 9.30pm Clearing

9.30pm-10.00pm Last briefing

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KITCHEN BRIGATE

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Lecturer

Chef Nakia Bin Nordin

Chef of the Day

Umira Binti Nayan

APPETIZER

Siti Aishah Binti Hashim

MAIN COURSE

Ainie Zubaidah Binti

Zuber

Anis Afeqah Binti Amir Hamzah

SOUP Mohd Khairul Fadhil

Bin Ondoy

DESSERT

Anis Syahirah Binti Abdul Rahman

Nurlisa Binti Rusle

Epah Anak Gon

Mohd Asyraf Bin Ahmad

Badri

STARCH

Nur Atikah Binti Abd

Rahim


JOB ALLOCATION

NAME TASK

Anis Afeqah Binti Amir Hamzah Main course

Anis Syahirah Binti Abdul Rahman Dessert

Mohd Khairul Fadhil Bin Ondoy Soup

Siti Noor Masita Binti Othman Sauce

Nursyaheera Binti Mohd Fadhil Butcher

Ainie Zubaidah Binti Zuber Main course

Mohd Sharul Nizam Bin Zailan Butcher

Nurlisa Binti Rusle Dessert

Mohd Asyraf Bin Ahmad Badri Dessert

Siti Aishah Binti Hashim Appetizer

Nur atikah Binti Abd Rahim Starch

Epah Anak Gon Dessert

Siti Nor izzati Binti Norasyikin Sauce

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DUTY ROASTER N

ame

Mo

p t

he

flo

or

Wip

e th

e fl

oo

r

Wip

e w

ork

ing

tab

les

and

sto

ves

Was

h d

ish

es

Th

row

ru

bb

ish

Mohd Khairul Fadhil Bin Ondoy

Nursyeera Binti Mohd Fadhil

Siti Noor Masita Binti Othman

Ainie Zubaidah Binti Zuber

Sharul Nizam Bin Zailan

Anis Afeqah Binti Amir Hamzah

Siti Aishah Binti Hashim

Nur atikah Binti Abd Rahim

Siti Nor izzati Binti Norasyikin

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STAFF EVALUATION

Name

Pu

nct

ua

lity

an

d

atti

tud

e (

1 –

10

Tea

mw

ork

(1 –

10

ma

rks)

Mis

e e

n p

lace

(1 –

10

ma

rks)

Pro

du

ct

an

d

pre

sen

tati

on

(1

– 1

0

Ove

rall

pe

rfo

rma

nc

e

(1 –

10

ma

rks)

To

tal (

50)

To

tal (

10%

)

Anis Syahirah Binti Abdul

Rahman

8 8 8 8 8 40 8

Anis Afeqah Binti Amir

Hamzah

8 8 8 7 7 3 7.6

Mohd Khairul Fadhil Bin

Ondoy

8 7 8 8 8 39 7.8

Nursyaheera Binti Mohd

Fadhil

7 8 8 8 8 39 7.8

Mohd Shahrul Nizam Bin

Zailan

8 8 8 8 8 40 8

Ainie Zubaidah Binti Zuber 8 8 8 8 8 40 8

Siti Nor Izzati Binti

Norasykin

8 8 8 8 8 40 8

Nurlisa Binti Rusle 8 8 8 7 7 38 7.6

Siti Noor Masita Binti

Othman

8 8 8 7 8 39 7.8

Mohd Asyraf Bin Ahmad

Badri

7 8 8 7 7 37 7.4

Nur atikah Binti Abdul

Rahim

8 8 8 8 8 40 8

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Epah Anak Gon 8 8 7 7 7 37 7.4

Siti Aishah Binti Hashim 8 8 8 8 8 40 8

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Name Punctuality Cooperation Hygiene

Ainie

Zubaidah

Binti Zuber

Arrive early on time. She gave a good

cooperation.

Good

Mohd

Shahrul

Nizam Bin

Zailan

Arrive early on time . He gave a good

cooperation.

Good

Epah Anak

Gon

Arrive early on time. She gave a good

cooperation.

Good

Mohd Khairul

Fadhil Bin

Ondoy

Arrive early on time . He Can do nice job

but he can also

became a murky

person.

Good.

Nurlisa Binti

Rusle

Arrive early on time . She gave a good

cooperation.

Good

Siti Aisyah

Binti Hashim

Arrive early on time . She gave good

cooperation.

Good

Mohd Asyraf

Bin Ahmad

Badri

Arrive early on time . Need to improve the

speed of job and

make a good handler.

Good

Siti Nor

Izzaty Binti

Norasyikin


cooperation.

Good

Nursyaheera

Binti Mohd

Fadhil


cooperation during

the operation.

Good

Anis Afeqah

Binti Amir

Hamzah

Arrive early on time . She did not perform

most job to be done

during kitchen.

Good

Nur Atiqah

Binti Abdul

Rahim


cooperation.

Good

Siti Noor

Masita Binti

Othman


cooperation.

Good


Name Knowledge Grooming Attitude

Ainie

Zubaidah

Binti Zuber

She have efficient

perform of job and need

to improve it again.

Good Eloquent talk.

Mohd

Shahrul

Nizam Bin

Zailan

He have good job mise

en place time and

perform speedy of the

job.

Good Good

Siti Nor

izzati Binti

Norasyikin

He have a cooking skill

and can handling all the

staff in kitchen.

Good Eloquent talk.

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Mohd

Khairul

Fadhil Bin

Ondoy

He have theory skill in

cooking but sometimes

he not to use his skill.

Good Sometimes he can

become murky to his

job.

Nurlisa Binti

Rusle

She need to improve all

the skills and actively in

the kitchen.

Good Uncommunicative

person.

Siti Aisyah

Binti Hashim

She can improved by

reading book and

sometimes make a good

job speedy.

Good Good

Mohd Asyraf

Bin Ahmad

Badri

He need to improved

again the skills and

performance in practical

class.

Good Good

Epah Anak

Gon

She good handling in

practical class and

sometimes slowly to do

job.

Good Good

Nursyaheera

Binti Mohd

Fadhil

Good for garnishing skills

and should be improve

the cooking skills also.

Good Good

Anis Afeqah

Binti Amir

Hamzah

More focus in cooking

skill.


person.

Nur Atiqah

Binti Abdul

Rahim

She good handling in

practical class and

sometimes became a

slowly person.


person.

Siti Noor She good handling about Good Good

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Masita Binti

Othman

the taste especially for

sauce.

Anis

syahirah

Binti Abdul

Rahman

Good handling job in

pastry but in kitchen is

slowly person.

Good Good

COMMENTS AND RECOMMENDATION

There are a few problems that occurred and needs to be solved in order to improve

on future kitchen operations. Regarding the customers, I hope that the customers

showed up on time and it is better if they arrived early to the dining room so that it is

easier for us to manage our food departures and avoiding confusion. It is also easier

for the dining room staffs to manage any or all of the related issues. In addition, most

of the my group members (subordinates) are not confident enough about most steps

or method although they actually know about it and kept asking me to reconfirm.

They should be more confident next time they go into kitchen because that would

save more time and avoid the COD from getting confused . Lastly, I would like to say

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gazillion of thanks to all my friends who became my staff subordinates on that day I

became Chef of The Day (COD) .

CONCLUSION

I am really thankful because at last my job as a chef of the day is done. Now, I

have realized that actually, being the chef was not that easy. Being the COD also,

makes me felt more responsible, not to myself but all my friends as staffs on that day

.Actually, a lot of advantages can be achieved from being the COD. Firstly, I get the

knowledge about the real feeling when I really work in the real industry. About the

staff , there are a few whom did not fully give cooperation during the cleaning and for

that I am so upset. As the non-professional chef, I think I am not good enough or

qualified to be the good chef because I myself sometimes is still in fear and not

knowledgeable enough to handle the overall tasks as a COD . That was my fault

because . I am so sorry because of I did not study enough and had caused the chef

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to be uncomfortable. So, with this experienced, I hope I can be a better person and

be mature enough to work in the real industry in the future . Related to the problems,

there is a few more problems that occurred as I became chef of the day. Lastly, I am

satisfied and enjoyed to be the chef of the day and get different perspective view

about this industry.

REFERENCES

1. Professional Cooking Books.

2. http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm

3. http://southernfood.about.com/od/bakedchicken/r/r71029h.htm

4. http://www.oprah.com/food/Ginger-and-Lime-Marinated-Shrimp-with-

Avocado-Salsa

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http://www.oprah.com/food/Ginger-and-Lime-Marinated-Shrimp-with-Avocado-Salsa

http://www.oprah.com/food/Ginger-and-Lime-Marinated-Shrimp-with-Avocado-Salsa

http://southernfood.about.com/od/bakedchicken/r/r71029h.htm

http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm


COMMENTS AND RECOMMENDATION FROM CUSTOMERS

After the operation is done, I went to meet the guest on that day and asked them about the menu and below the comments and recommendation about the food:

Appetizer

Comment:

Bitter, tasteless but ok.

Recommendation :

Make sure taste the food before serve and surely overall is good.

Main Course

Comment :

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Fish – overcooked. Chicken – Delicious and good.

Recommendation :

make sure the fish not overcooked and baked the fish with the proper temperature and time baked.

Always Improves the taste of chicken.

Soup

Comment:

Overall is good and delicious soup.

Recommendation :

Make sure always remind heat the soup before cold.

Dessert

Comment:

nice and delicious dessert.

Recommendation:

Always improves the taste of dessert.

Sauce

Comment :

Mushroom sauce – delicious. Cheese sauce – delicious.

Recommendation :

Always remind heat the sauce and improves the taste of sauce.

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APPENDICES

PLATE PRESENTATION

APPETIZER

Marinated Prawn With Tomato Vinaigrette, Avocado And Jicama Salad

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SOUP

Piquant Vegetables Soup With Chickpeas

MAINCOURSE

Slow-Roasted Spring Chicken Marinated With Lemon And Garlic Serve With Mushrooms Sauce And Sautéed Vegetables.

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Oven-Baked Black Pomfret Marinated With Thyme And Parsley Serve With Blue Cheese Dressing And Berny Potato.

DESSERT

Chocolate Moist Cake

Cheese Cake crust

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Carrot Cake

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Mushroom Sauce

Cheese Sauce

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Mise En Place

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Main Cooking

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Cod Report

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