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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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
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
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
b. Leaf and parriens
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
http://www.greatbritishchefs.com/ingredients/salt-recipeshttp://www.greatbritishchefs.com/ingredients/peppercorn-recipeshttp://www.greatbritishchefs.com/ingredients/peppercorn-recipeshttp://www.greatbritishchefs.com/ingredients/salt-recipes -
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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
http://www.greatbritishchefs.com/ingredients/salt-recipeshttp://www.greatbritishchefs.com/ingredients/peppercorn-recipeshttp://www.greatbritishchefs.com/ingredients/salt-recipeshttp://www.greatbritishchefs.com/ingredients/salt-recipeshttp://www.greatbritishchefs.com/ingredients/peppercorn-recipeshttp://www.greatbritishchefs.com/ingredients/salt-recipes -
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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#