ADVANCED

CULINARY
SKILL
HTC227

Prepared by:

Samsul Bahri Bin Usman

Razman Bin Rahman
Harnizam Bin Zahari
Zul Hazam Bin Mohd Piah
Mohd Izwan Bin Mohd Zaki
Malisa Sahila Binti Abdul Manap
Nur Farrah Yasmin Binti Abdul Latib
Nor Saadah Binti Che Deraman
 CONTENTS
WEEK 1
INTRODUCTION TO THE BASIC ADVANCED CULINARY SKILL
WEEK 2
VEGETARIAN PRODUCTS
WEEK 3
APPETIZER
WEEK 4
FINGER FOOD AND SANDWICHES
WEEK 5
FORCEMEAT
WEEK 6
TEST I
WEEK 7
MODERN COOKING TECHNIQUES
WEEK 8
THE FOURTH INDUSTRIAL REVOLUTION - IR 4.0 (THEORY)
WEEK 9
SAUCE AND DERIVATIES
WEEK 10
POULTRY COOKING
WEEK 11
FISH AND SHELLFISH COOKING
WEEK 12
BEEF AND LAMB COOKING
WEEK 13
FOOD PRODUCTION
WEEK 14
TEST II
 WEEK 1
INTRODUCTION TO THE
ADVANCED CULINARY SKILL

Introduction to the Advance Culinary Skill

1.1 Menu understanding
i. Types of menus
● Table D’hote menu
● A la Carte menu
● Buffet
ii. Types of Cuisine
● French Cuisine
● American Cuisine
● Continental
1.2 Food wastage
1.3 Planning and organizing production
1.4 Kitchen organization
1.5 Safety, hygiene, and sanitation
1.6 Selection of dry and raw ingredients
1.7 Cooking methods
1.8 Weekly assessment
 1.9 Plating and presentation products

WEEK 2
VEGETARIAN PRODUCTS

VEGETARIAN MENU
APPETIZER
(Vegan)

Vegan Salad Spring Rolls served with Peanut Sauce

************************

SOUP
(Ovo-Lacto Vegetarian)

Trio of Mushroom Soup served with Garlic Bread

*************************

MAIN COURSE
(Gluten-free Diets)

Spinach Cheese Ravioli served with

Creamy Spicy Tomato Sauce and Basil Pesto
 VEGAN SALAD SPRING ROLLS SERVED WITH PEANUT SAUCE (VEGAN)

TOOLS Vegan 8 pcs Rice paper

Bowl, scale, chopping board, Salad 8 pcs Romaine Lettuce leaves
measuring spoon, measuring Spring 1 cup Carrot, julienne
cup, knife Rolls 1 cup Cucumber, julienne
1 cup Red cabbage, chiffonade
2 tbsp Fresh cilantro
10 gm Rice vermicelli noodles

1. Fill a plate with warm water and soften the rice paper by dipping it
into the warm water, one at a time, for about 5 to 10 seconds each.
2. Remove rice paper from water and lay on a flat surface.
3. Beginning at one end of the rice paper, layer all vegetables with
the lettuce first and then adding the red cabbage, carrot,
cucumber, rice vermicelli noodles, cilantro, and basil on top.
4. Gently fold rice paper end over the veggies and tuck in the edges.
5. Served with peanut sauce.

TOOLS Peanut 100 gm Peanut

Cutting board, tray, spoon, Dressing 2 clove Garlic
bowl, scale, measuring spoon, 1 s Ginger
blender, scale 2 inch Fresh Cilantro (roughly chopped)
1 tbsp Lime juice
4 no Honey
1 tbsp Salt
¼ tsp Red pepper flakes
3 tsp Olive oil
2 tbsp Vinegar
1 tbsp Soy sauce
tbsp
1. Roast peanut 10 minutes for 180˚c.
2. Remove skin and blend in food processor until creamy texture or
thick paste.
3. Combine peanut paste and all the ingredients except for the
cilantro in a blender.
4. Process until completely smooth.
5. Add the cilantro and blend for a few seconds until the cilantro is
6. finely chopped.
6. Refrigerate until ready to serve.

TOOLS ON THE Vegan Salad Spring Rolls

Plates, chefs serving gear, PLATE Peanut Dressing
tissue paper
 TRIO OF MUSHROOM SOUP SERVED WITH GARLIC BREAD (OVO-LACTO VEGETARIAN)

TOOLS Trio of 2 tbsp Butter

Bowl, scale, chopping board, Mushroom 1 tbsp Olive oil
measuring spoon, knife Soup ½ no Onion, chopped
2 clove Garlic, chopped
2 s Fresh thyme, chopped
100 sprig Button Mushroom, sliced
100 s Oyster Mushroom, sliced
30 gm Dried Shitake Mushroom, soaked & sliced
1.5 gm Vegetable stock (Onion, Carrot, Celery, Leek)
30 gm Blond roux
2 L Heavy cream
gm Salt and pepper to taste
tbsp
1. Heat butter and oil in a large pot over medium-high heat until melted
Sauté onion and garlic for 2 to 3 minutes until softened.
2. Add mushrooms and thyme, cook for 5 minutes.
3. Add in stock bring to a boil and reduce heat to low-medium heat for 10
minutes
4. Tempering roux and add in soup, while occasionally stirring, unti
thickened.
5. Blend with hand blender or food processor until smooth texture.
6. Stir in cream and allow to gently simmer (do not boil). Adjust salt and
pepper to your taste.
7. Ready to serve.

TOOLS Garlic 2 clove Garlic, chopped

Cutting board, spoon, tray, Bread 1 s Butter, room temperature
bowl, grater box, measuring 2 tbsp Parmesan cheese, grated
spoon 1 tbsp Parsley, chopped
6 tsp Baguette
slices
1. Combine all the ingredients.
2. Brush butter mixture on the bread.
3. Toast under broiler or in oven for 8 minutes 160˚c until golden
brown and crispy.

TOOLS ON THE Soup – medium temperature, at 60-80˚C

Soup plate, underliner, chefs PLATE Garlic bread
serving gear, tissue paper
 SPINACH CHEESE RAVIOLI SERVED WITH CREAMY SPICY TOMATO SAUCE & BASIL PESTO (GLUTEN-FREE DIETS)

TOOLS Spinach 100 gm Ricotta cheese, strain

Chopping board, knife, grater Ricotta 100 gm Spinach, blanch (30 seconds)
box, skimmer, small pot, scale, Cheese 1 no Egg
bowl (Stuffed) 2 tbsp Parmesan cheese, grated
Salt and pepper to taste
1. Blanch spinach 30 second, toss and chopped.
2. Mix all the ingredients and season to taste.

TOOLS Fresh 160 gm Strong flour (Gluten-free flour)

Baking sheet, scale, measuring Ravioli 2 no Egg yolk
spoon, 1 pot for boiling, slotted Pasta 4 tbsp Water
spoon/skimmer, bowl 1 tbsp Olive oil
1 tsp Salt
1. Combine all the ingredients and make a pasta dough.
2. Wrap and rest dough in the refrigerator for 30 minutes
3. Roll pasta and layer out into ½ rectangle and pass-through pasta
maker. Run pasta through widest setting and continue until pasta
maker setting at number 7.
4. Assemble Ravioli. Take a pasta small square and spoon 1 teaspoon
of spinach ricotta cheese in the center. Gentle press edges down
and shape into square flat.
5. Blanch the pasta in salted water over medium heat. Remove once
floating. Toss.

TOOLS Creamy 3 tbsp Butter

Chopping board, knife, 1 small Spicy 4 clove Garlic, chopped
pot, 1 stock pot, wooden spoon, Tomato 1 s Onion, chopped
scale, measuring jug, measuring Sauce 3 no Fresh thyme
spoon, measuring cup, bowl 500 sprigs Tomato coulis
50 gm Tomato paste
½ gm Chili flakes
4 tbsp Fresh basil (chopped)
2 leave Vegetable stock (Onion, Carrot, Celery, Leek)
¼ s Heavy cream
cup Salt and pepper to taste
cup 1. In a saucepan, sauté garlic and onion with butter.
2. Add tomatoes with chili flakes, fresh basi l and. thyme,
3. Add stock and simmer until to desired consistency for 20 minutes.
4. Add cream (tempering) and season to taste.

TOOLS Basil 10 gm Pine nuts, toasted

spoon, grated box, measuring Pesto 2 clove garlic
jug, blender, bowl 10 gm Basil leaves, blanch
20 gm Parmesan cheese, grated
100 ml Olive oil
Salt and Black pepper to taste
1. Combined all ingredients in a food processor and pulse until
ingredients are evenly chopped.
2. With the processor running, add the olive oil and puree until
smooth.
3. Season to taste with salt and pepper.

TOOLS ON THE Spinach and Cheese Ravioli

chefs serving gear, depth plate, PLATE Creamy Tomato Sauce
ladle, tissue paper Basil pesto (drizzle)
Grated parmesan cheese and fresh basil (Garnish)
WEEK 3
APPETIZER

COLD APPETIZER

Pan-Grilled Chicken Roulade served with

Mesclun Mix Navel Orange Salad and Lemon Dressing

HOT APPETIZER

Crusted Sea bass served with Hollandaise and

Primavera Pasta
 PAN-GRILLED CHICKEN ROULADE SERVED WITH MESCLUN MIX NAVEL ORANGE SALAD (COLD APPETIZER)

TOOLS Grilled Marinated

Cutting board, knife, Chicken 2 nos Chicken thigh
measuring spoon, bowl, plastic 1 tbsp Olive oil
wrap, pan-griller, food tong, 1 tbsp Light soy sauce
medium pot, pan-griller 2 clove Garlic, minced
s Salt & black pepper to taste
1/2 Paprika
1 tsp Dried oregano
1 tsp Brown sugar
tbsp
Stuffed
2 Carrot (Batonnet)
2 sticks Cheddar cheese (Batonnet)
6 sticks Fresh Basil
leave
s 1. Place chicken thigh in a bowl and mix all the ingredients pour over the
chicken and make sure coated with the marinade.
2. Cover and marinate the chicken for 1 hour in the fridge.
3. Stuffed the chicken with carrot, cheese, and basil. Rolled with wrap.
4. Poached chicken roulade for 20 min. Tossed.
5. Using a pan-griller, place chicken over direct heat and cook each side for
5 minutes until internal temperature reaches 75°C.
6. Chilled in refrigerator before serve.

TOOLS Mesclun 20 gm Mesclun mix salad

Cutting board, knife, bowl, mix Navel 50 gm Celery (peeled and sliced)
scale, wooden spoon, peeler, Orange 50 gm Onion (chopped)
strainer Salad 1 no Orange (zest and segmented-4pcs)
3 no Cherry tomato (halved)
50 gm Red cabbage (chiffonade)
20 gm Feta cheese

1. Prepare mesclun mix leaves, celery, onion, orange, red cabbage and pour
dressing over salad.
2. Mix gently to distribute dressing, sprinkle cheese and add seasoning.
3. Chilled in refrigerator before served.

TOOLS Lemon 1 no Lemon whole (zest and juice)

Grater box, bowl, wire whisk, dressing 2 tbsp Orange juice
measuring spoon, measuring 1/4 cup Olive oil
cup Salt and pepper to taste

Mix all dressing ingredients in a bowl and whisk until emulsified. Chilled.

TOOLS ON THE Grilled chicken

chefs serving gear, spoon, PLATE Mesclun mix Navel Orange Salad
plates, tissue Lemon dressing
Garlic Chips
 CRUSTED SEA BASS SERVED WITH HOLLANDAISE AND PRIMEVERA PASTA (HOT APPETIZER)

TOOLS Crusted 2 fillet Sea bass (fillet)

Chopping board, knife, scale Sea bass 1 tbsp Lemon juice
remover, sauté pan, bowl, Salt and pepper to taste
measuring cup, measuring
spoon, spatula, small sheet ½ tbsp Coating for Fish:
pan ½ tbsp Fresh basil leaves (chopped)
3 tbsp Fresh Thyme (chopped)
½ tbsp Breadcrumbs
2 tbsp Olive oil
Butter (room temperature)
Salt & pepper to taste

1. Lightly season the fillet with salt and pepper.

2. Place all the ingredients for coating fish in bowl, mix well and
season
3. Evenly spread the crumbles on the skin side of fish fillet.
4. Lay down fish on the tray and drizzle with olive oil.
5. Baked in the oven with temperature 170°C bake for 10-15 minutes.

TOOLS Hollandaise Reduction

Chopping board, knife, 30 ml white vinegar
strainer, measuring jug, 35 ml white sparkling juice
measuring spoon, wire whisk, 25 ml water
bowl
Sauce:
2 no Egg yolk
150 gm Clarified butter (warm)
1 tsp lemon juice
pinch Cayenne
1/2 tsp Salt

1. In a saucepan, bring the vinegar and sparkling and water to a boil.

2. Reduce until only (1 tablespoons) of liquid remains.
3. In a bowl over a saucepan of simmering water, with a whisk, beat the
vinegar reduction and egg yolks until thick and foamy.
4. Remove from the double boiler. Off the heat, pour with warm clarified
butter, whisking constantly.
5. Add cayenne and adjust the seasoning. If the sauce too thick, whisk in a
little hot water. Keep at room temperature and just before serving, place
back on the double boiler, whisking for just a few seconds, to warm it up.

TOOLS Grilled 4 no Asparagus

Chopping board, knife, bowl, Asparagus 2 clove Garlic (chopped)
pan griller, food tong s Olive oil
Salt & pepper to taste

1. Mix all the ingredients, marinate, and grill the asparagus.

TOOLS Primavera 100 gm Spiral or Fusilli pasta (Boiled, tossed)

Chopping board, knife, bowl, Pasta 2 tbsp Olive oil
skillet, wooden spoon, food 2 clove Garlic
tong, medium pot, colander, 1 no Shallot
scale, measuring spoon 10 gm Broccoli (small floret),
½ no Capsicum (small diced)
4 no Tomato cherry (halved)
1 tbsp Parsley (chopped)

1. Heat olive oil in skillet over medium-high heat.

2. Sauté garlic and shallot.
3. Add vegetables stir for 3 minutes.
4. Off heat and sprinkle with chopped parsley.

TOOLS ON THE Macadamia Crusted Sea bass

chefs serving gear, plates, PLATE Hollandaise
tissue, spoon, grater box Grilled Asparagus
 Primavera Pasta
Parmesan cheese

WEEK 4
FINGER FOOD AND SANDWICHES

Mushroom-Shallot Quiche

Egg Sandwich (Finger Sandwich)

Club Sandwich

Chicken Tortilla Wrap served with Fries and Chimichurri

 MUSHROOM-SHALLOT QUICHES

TOOLS Crust 1 cup All-purpose flour

Bowl, wooden spoon, 1 tsp Salt
measuring spoon, measuring 1 tbsp Sugar
cup, plastic wrap, rolling pin, 2 tbsp Butter (chilled)
tart mold, baking sheet 1 no Egg
1 tsp Cold water

1. Combine flour, salt & sugar into a bowl mix until well combined.
2. Add butter and process until coarse meal forms.
3. Whisk egg and cold water.
4. Pour into flour mixture and make a dough. Transfer to work surface,
knead gently until dough come together. Wrap and Rest for 30 minutes.
5. Remove from refrigerator & let sit for a few minutes.
6. Roll out the dough and line in tart mold.
7. Blind bake with temperature 180˚c for 12 minutes. Set aside.

TOOLS Filling 2 tbsp Butter

Cutting board, knife, wooden 1 no Onion (chopped)
spoon,1 sauté pan, scale, bowl, 1 piec Beef bacon (chopped)
measuring spoon, measuring 150 e White Button Mushroom (chopped)
cup, grater box, wire whisk 1 gm Fresh Thyme (chopped)
1½ tbsp Whipping cream
2 cup Eggs
no Salt & Pepper to taste
2 Cheddar cheese (grated)
tbsp
1. Melt butter in large skillet over medium heat.
2. sauté onion, thyme, and beef bacon.
3. Add mushrooms and cook until mushroom is tender for about 8
minutes.
4. Off the heat transfer into bowl and add cream, eggs, and season to taste.
5. Pour egg mixture into crust on baking sheet or tray.
6. Sprinkle with cheddar cheese.
7. Bake quiche until custard is set, for about 15 minutes, temperature
180˚c.

TOOLS ON THE Quiches –serve warm

Chefs serving gear, plate, PLATE Halved tomato cherry, garnish
tissue paper Fresh Chive (Garnish)
EGG SANDWICH

TOOLS Filling:
Cutting board, serrated knife, Egg 2 no Hard-boiled egg (chopped)
knife, spoon, 1 small pot for Sandwich 2 tbsp Mayonnaise
simmering, measuring spoon, 2 drops Yellow mustard
bowl, spatula, gloves 1 tbsp Onion (chopped)
pinch Paprika
Salt, sugar, and pepper to taste

Sandwich Assembly:
6 piece White bread
1 s Butter
3 tbsp Cheddar cheese sliced
slices
1. Place the chopped eggs in a bowl, and stir in the mayonnaise,
mustard, and onion. Season with salt, pepper and paprika.
2. Spreads the butter on both sides of bread and add cheddar cheese.
3. evenly distribute the egg spread on side of the bread. Put the other
slice of bread on top and cut all sides of crusts.
4. Cut the sandwich in 3 parts and ready to serve.

TOOLS ON THE Sandwich

Chefs serving gear, plate, PLATE Tomato cherry (Garnish)
tissue
 CLUB SANDWICH

TOOLS Club 6 Slices White Bread

Sauté pan, gloves, spatula, Sandwich 2 Tbsp Butter
serrated bread knife, knife,
plate, cutting board, measuring 4 leave Romaine Lettuce (shredded)
spoon, spoon, bowl, spatula, 4 s Tomato (sliced)
skillet, toothpick 4 Slices Turkey Ham
4 Slices Beef Bacon
4 Slices Cheddar Cheese sliced
2 Slices Mayonnaise
tbsp
*Spread bread with butter and toast.

Sandwich assembly:
1. Spread toasted bread with mayonnaise.
2. Add the filling on the top of one piece of toast with cheese, lettuce, and
bacon.
3. Cover with a second piece of toast.
4. On the top second toast cover with cheese, shredded romaine lettuce,
slices of turkey ham, and tomatoes.
5. Top with remaining toast, secure with 4 club frill picks, and cut half or
four triangles.

TOOLS ON THE Club Sandwich

chefs serving gear, plate, tissue PLATE Chili Sauce
paper French Fries
 CHICKEN TORTILLA WRAP SERVED WITH FRIES AND CHIMICHURRI

TOOLS Tortilla 2 piece Tortillas

Chopping board, knife, baking 2 s Cheddar cheese (grated)
sheet, aluminum foil, 1small piece
pan, measuring spoon, 2 s Marinated Chicken:
measuring spoon, squeeze 1 Chicken thigh
bottle for dressing, scale, bowl, 1 no Garlic, finely chopped
grater box 1 clove Honey
tbsp Worcestershire sauce
tbsp Salt and pepper to taste

Assembly for Wrap:

2 Baked chicken thigh (cut into diced)
4 Mayonnaise
1 no Mesclun salad
1 tbsp Tomato Salsa
cup
cup 1. Marinate chicken for 1 hour and bake in oven with temperature
180°c for 20 minutes.
2. In oven, arrange tortillas on baking sheets or tray:
-Sprinkle evenly with cheese. Bake for 5 minutes, until cheese has
melted.
3. Placed the chicken mixture on top of melted cheese.
4. Add lettuce and tomato salsa.
5. Drizzle with mayonnaise.
6. Roll up, cut in half, and serve with dip.

TOOLS Tomato 1 no Tomato (small diced)

Chopping board, knife, bowl, Salsa 1 no Shallot (chopped)
plastic wrap, measuring spoon, (Stuffed) 1 tbsp coriander leaves (shredded)
spoon 1 tbsp Lime juice
Salt and pepper to taste

In a bowl, stir well all the ingredients, wrap, and refrigerate.

TOOLS Chimichurri 1 no Shallot (chopped)

Chopping board, knife, bowl, Dipping 1 clove Garlic (chopped)
measuring spoon, measuring Sauce ½ no Jalapeno (chopped)
cup, spoon, wire whisk 3 tbsp Vinegar
2 tbsp Parsley (chopped)
2 tbsp Coriander (chopped)
1 tbsp Fresh oregano (chopped)
½ cup Olive oil
Salt and pepper to taste

1. Combine all the ingredients in a medium bowl.

2. Whisk in oil and season. Chilled.

TOOLS ON THE Tortillas

chefs serving gear, tissue PLATE French Fries
paper, plate Chimichurri Dipping Sauce
WEEK 5
FORCEMEAT

FORCEMEAT

Chicken Terrine

CONDIMENTS:

Mango and Lime Salsa

Red Pepper Coulis

Mesclun Mix Salad

Potato Gaufrette
 CHICKEN TERRINE | MANGO & LIME SALSA | RED PEPPER COULIS | MESCLUN SALAD | CHIPS

TOOLS Chicken Farce:

Roasting pan, knife, cutting Terrine 600 gm Chicken breast (diced)
board, frying pan, wooden 50 gm Beef bacon (chopped)
spoon, plastic wrap, aluminum 15 gm Butter
foil, measuring spoon, 2 tbsp Shallot (chopped)
measuring cup, scale, bowl, 2 clove Garlic (chopped)
terrine mold, meat 2 s Eggs
thermometer no Salt and pepper to taste

Panada:
2 Bread (diced)
1 sliced Heavy cream
cup
Garnishing:
20 Pistachio nuts (toasted and roughly chopped)
1/4 gm Fresh chives (chopped)
1 cup Fresh thyme (chopped)
1 tbsp Seaweed (Rolled remaining farce for the middle of terrine)
piece
1. Line terrine mold with plastic wrap.
2. Sauté shallot and garlic with butter and add into the food processor.
3. Place all ingredients for the farce in the food processor, season, and
grind until smooth texture. Transfer into bowl.
4. In a bowl, mix the farce with the garnishing ingredients. Mix well.
5. Spread the farce in the mold include rolled farce with seaweed.
6. Pour enough boiling water into the baking pan or tray.
7. Steam baked in oven 180˚c for 45 minutes until meat thermometer
inserted in center reads 82°c. Refrigerate for at least 2 hours. Ready
to serve.

TOOLS Mango & 1 no Mango (small dice)

Chopping board, knife, peeler, Lime Salsa 40 g Red Onion (small dice)
bowl, glove, measuring jug, 5 g Jalapeno (minced)
scale, grated box, spoon 1 no Lime juice
30 ml Olive oil
5 g Coriander leaves (chopped)
3 g Lime zest
Salt and Pepper to taste

Combined all the ingredients and season. Chilled.

TOOLS Red Pepper 2 no Shallot (minced)

Chopping board, knife, Coulis 1 no Red Pepper (Roast: skinless, seedless, roughly chopped)
measuring jug, scale, wooden 30 ml Olive oil
spoon, bowl,1 small sauce pot, 50 ml White Sparkling
grated box 200 ml Chicken stock
Salt and Pepper to taste

1. Sweat the onion and peppers in the olive oil until they are
tender.
2. Deglaze with white sparkling and add chicken stock.
3. Simmer and reduce the liquid into half and season.
4. Place the mixture in a food blender and pureed until smooth.

TOOLS Mesclun 20 gm Mesclun mix salad

Bowl, spoon, scale, wire whisk Mix Salad Basic vinaigrette (Vinegar, Olive oil, season)

TOOLS Potato 1 no Russet

1 Pot – frying, bowl and tissue Gaufrette Cooking oil
paper, skimmer
Use mandolin and deep fried

TOOLS ON THE Chicken Terrine

chefs serving gear, plate, tissue PLATE Mango and Lime Salsa - Chilled
paper, spoon Red Pepper Coulis - chilled
 Mesclun Salad – chilled and fresh
Potato Gaufrette

WEEK 6
TEST I
 WEEK 7
MODERN COOKING TECHNIQUES

SOUS VIDE

Sous vide Sirloin Steak served with Black Pepper Sauce,

Sautéed Vegetables and Mashed Potatoes
Time for sous vide: 1 hour
Temperature: 56°C
Finishing: Basting

Sous Vide Sea bass Fillet served with Hollandaise,

Butter Poached Brussels sprouts, Turned Carrot and Mashed Potatoes
Time for sous vide: 1 hour
Temperature: 56°C
Finishing: Pan-frying
 SOUS VIDE SIRLOIN STEAK| BLACK PEPPER SAUCE | SAUTEED VEGETABLES| MASHED POTATOES

TOOLS Sous vide 2 pcs Sirloin steaks

Chopping board, knife, bowl, sirloin 1 tbsp Butter
sous vide machine, sous vide 2 sprig Fresh Thyme
packaging, measuring spoon, 2 pinch Black pepper (ground)
thermometer, spoon Salt and Pepper to taste
2 clove Garlic (crushed)
1 s Olive oil
tbsp Time for sous vide: 1 hour
Temperature: 56°C
Finishing: Basting

1. Preheat a sous vide water bath to 56°C.

2. Place each steak in its own vacuum bag, Add rosemary, butter, black
pepper, salt, and crushed garlic to each bag with the steaks.
3. Set timer for 1 hour.
4. Remove the steaks from the sous vide.
5. Finishing cooking method with pan seared.

TOOLS Black 80 gm Butter

1 small sauce pot, wooden Pepper 1 no Shallot (chopped)
spoon, chopping board, knife, Sauce 1 clove Garlic (chopped)
measuring spoon, measuring jug, 1 sprig Fresh thyme
scale, bowl, wire whisk 5 gm Black peppercorn (ground)
1 L Demi-glace (100gm Demi-glace + 1L water)
1 tbsp Heavy cream
Salt and pepper to taste
1 tbsp Chilled and diced butter (MOB)

1. Sauté shallot, garlic, and thyme in butter

2. Add ground black peppercorn
3. Add demi-glace and season to taste.
4. Finishing with heavy cream (tempering)
5. Monte au beurre (MOB)

TOOLS Mashed 4 no Potato (boiled & mashed)

Chopping board, knife, 1 bowl for Potatoes 3 tbsp Butter
mashing potato, 2 pot for boil the 3 tbsp Heavy cream (warm)
potato and scald milk, masher, 3 tbsp Milk (warm)
wooden spoon, measuring spoon Salt and pepper to taste

Mashed warm potato, add in butter, cream, milk, and season.

TOOLS Sautéed 2 tbsp Butter

cutting board, knife, peeler, Vegetable 1 clove Garlic cloves (finely minced)
wooden spoon, slotted spoon, 1 2 no Shallot (finely minced)
pot for frying, 1 pot for 4 no Broccoli (floret, blanch)
blanching, bowl, frying pan, 4 no Carrot (batonnet, blanch)
spoon 4 no Cherry tomato
Salt and pepper to taste

1. Sweat the garlic and shallot with butter in hot skillet until softened.
2. Add vegetables continue to cook until tender.
3. Season with salt and pepper.

TOOLS ON THE 120 gm Sous Vide Sirloin– 60-80˚C

chefs serving gear, plate, tissue PLATE Black Pepper Sauce
paper Sautéed vegetables
Mashed potatoes – 75C
 SOUS VIDE SEABASS FILLET | HOLLANDAISE | BUTTER POACHED BRUSSEL SPROUTS & CARROT | MASHED
POTATOES

TOOLS Sea bass 2 pcs Sea bass (fillet)

Chopping board, knife, scale Fillet 1 tbsp Butter
remover, bowl, sous vide Sous vide 1 tsp Lemon juice
machine, sous vide packaging, 2 sprigs Fresh thyme
measuring spoon, thermometer, Salt and pepper to taste
skillet, spoon, spatula 1 clove Garlic (crushed)
1 s Olive oil
tbsp Time for sous vide: 1 hour
Temperature: 56°C
Finishing: Pan-frying

1. Preheat a sous vide water bath to 56°C.

2. Place each fish in vacuum bag.
3. Add butter, lemon juice, thyme, salt, pepper, and crushed garlic to each
bag with the fillet of Sea bass.
4. Set timer for 1 hour.
5. Remove the Sea bass from the vacuum bag
6. Finishing cooking method with pan-fry.

TOOLS Hollandaise Reduction

Bowl, chopping board, knife, 30 ml white vinegar
measuring jus, measuring spoon, 35 ml white sparkling juice
spoon, small pan, wire whisk 25 ml water

Sauce:
2 no Large egg yolk
150 gm Clarified butter (warm)
1 1/2 tsp lemon juice
pinch Cayenne
Salt and pepper to taste

1. In a saucepan, bring the vinegar and sparkling and water to a boil.

2. Reduce until only about 1 tablespoons of liquid remain.
3. In a bowl over a saucepan of simmering water, with a whisk, beat the
vinegar reduction and egg yolks until thick and foamy.
4. Remove from the double boiler.
5. Off the heat, drizzle slowly in yolk with the butter, whisking constantly.
6. Add cayenne and adjust the seasoning.
7. If the sauce seems too thick, whisk in a little hot water.
8. Before serve, place back on the double boiler, whisking for just a few
seconds, to warm it up.

TOOLS Mashed 4 no Potato (boiled & mashed)

Medium pot, chopping board, Potatoes 3 tbsp Butter
knife, measuring spoon, bowl, 3 tbsp Heavy cream (warm)
spoon, potato masher 3 tbsp Milk (warm)
Salt and pepper to taste

Mashed warm potato, add in butter, cream, milk, and season.

TOOLS Butter 500 ml Chicken stock

cutting board, knife, peeler, Poached 100 gm Butter
wooden spoon, skimmer, Brussels 2 clove Garlic cloves (crushed)
saucepan, spoon, measuring jug, Sprouts 2 s Fresh thyme
scale And Carrot sprigs Salt and pepper to taste
6 Brussels sprouts (halved)
4 no Carrot (turned)
no
1. Simmer the chicken stock in small saucepan
2. Add butter, garlic, and thyme.
3. Butter poached the Brussels sprouts and turned carrot continue to
cook and stir until tender, about 5 minutes more. Season with salt and
pepper.
 TOOLS ON THE 120 gm Sous vide Sea bass Fillet
chefs serving gear, plate, tissue PLATE Hollandaise
paper, spoon Mashed potatoes
Butter poached brussels sprouts and Carrot

WEEK 7
THE FOURTH INDUSTRIAL REVOLUTION
(THEORY)

THE FOURTH INDUSTRIAL REVOLUTION (IR 4.0)

Introduction Industry 4.0

Impact on the Food and Beverage Industry
Industry 4.0 changing the Food Industry
 WEEK 9
SAUCE AND DERIVATIVES

1. Demiglace Black pepper Sauce served with Beef Medallion

2. Velouté Orange Velouté served with Baked Baby Carrot

3. Tomato Sauce Arrabbiata Sauce (Spicy) served with Penne Pasta

4. Hollandaise Béarnaise served with Baked Sea bass

5. Bechamel Mornay Sauce served with Grilled Asparagus

6. Monte Au Beurre Finishing sauce

DEMI-GLACE (BLACK PEPPER SAUCE) ǀ BEEF MEDALLION

TOOLS Demi-glace 100 gm Demi-glace powder

1 small pot, wire whisk, 1 L Water
measuring jug, scale, strainer
In a stock pot, combine the demi-glace powder and water over
medium-high heat.

TOOLS Black 80 gm Butter

1 small sauce pot, wooden pepper 1 no Shallot (chopped)
spoon, chopping board, knife, Sauce 1 clove Garlic (chopped)
measuring spoon, measuring 1 sprig Fresh thyme
spoon, measuring jug, scale, 5 gm Black peppercorn (ground)
spoon, wire whisk 1 L Demi-glace (100gm Demi-glace + 1L water)
1 tbsp Heavy cream
Salt and pepper to taste
1 tbsp Chilled and diced butter (MOB)

1. Sauté shallot, garlic, and thyme in butter

2. Add ground black peppercorn
3. Add demi-glace and season to taste.
4. Finishing with heavy cream (tempering)
5. Monte au beurre

TOOLS Beef 2 no Tenderloin (medallion)

Red cutting board, knife, food Medallion 2 tbsp Butter
tong, meat thermometer, 2 sprigs Fresh thyme
pan-griller, tray, measuring Salt and pepper to taste
spoon
1. Using hand griller, heat butter over medium heat.
2. Cook beef medallion until meat reaches desired doneness and
finishing in the oven 180˚c for 8-10 minutes.

TOOLS ON THE Black pepper sauce – 80-90°C

chefs serving gear, ladle, plate, PLATE Beef Medallion – 60-80˚C
tissue paper
VELOUTE (ORANGE VELOUTE) ǀ BAKED BABY CARROT

TOOLS Chicken 10 gm Chicken stock powder

1 small pot, measuring jug, Stock 1 L Water
scale, bowl, wire whisk,
wooden spoon In a stock pot, combine the chicken stock powder and water over
medium-high heat.

TOOLS Chicken 1 L Chicken stock

1 small sauce pot, measuring Velouté 30 gm Butter
jug, scale, bowl, wire whisk, 30 gm Strong Flour
wooden spoon, spoon, China
cap, muslin cloth 1. Heat the butter in a saucepot over low heat.
2. Add the flour and make a blond roux for 7 minutes. Cool the roux
slightly.
3. Simmer the chicken stock with medium-low heat.
4. Gradually add 1 ladle hot stock to the roux, beating constantly
(tempering).
5. Simmer the sauce with low heat for 20 minutes.
6. Strain through a China cap lined with cheesecloth.

TOOLS Orange *Chicken Velouté

Chopping board, knife, bowl, Velouté 1 no Orange (zest and juice)
grater box, 1 small sauce pot, Sauce 25 ml White sparkling
wooden spoon, measuring jug, 1/2 no Lemon juice
measuring spoon, scale, spoon, 50 gm Heavy cream
wire whisk Salt & pepper to taste
1 tbsp Chilled and diced Butter (MOB)

1. Simmer chicken velouté.

2. Add orange juice, zest, sparkling, lemon juice and cream.
3. Season to taste.
4. Monte au beurre (MOB)

TOOLS Baked 200 gm Baby Carrot

Small baking sheet, chopping Baby 1 tbsp Olive oil
board, knife, bowl, scale, Carrot 30 gm garlic (chopped)
measuring spoon, spoon 1 tbsp Thyme (chopped)
salt and pepper to taste

1. Mix all the other ingredients in a separate bowl.

2. Baked in the oven for 15 minutes at 170°C.

TOOLS ON THE Orange Velouté Sauce

chefs serving gear, plate, tissue PLATE Baked Baby Carrot
paper, spoon
TOMATO SAUCE (ARRABBIATA SAUCE) ǀ PENNE PASTA

TOOLS Arrabbiata 1 Tbsp Olive oil

Chopping board, knife, Sauce 1 tbsp Butter
measuring spoon, measuring ½ cup Onion (chopped)
cup, scale, 1 small sauce pot, 2 clove Garlic (minced)
wooden spoon, small ladle, 2 s Red sparkling
spoon, bowl 2 cup Fresh basil (chopped)
1 tbsp Red pepper flakes
1 tbsp Tomato paste
2 cup Tomato concasse (blanch, skinless, seedless, and chopped)
500 no Tomato coulis
1 gm Fresh parsley
tbsp Salt and pepper to taste

1. Sauté onion and garlic.

2. Stir in red sparkling, basil, red pepper flakes, tomatoes, and
season.
3. Bring to a simmer and sprinkle with parsley.
4. Ready to serve.

TOOLS Pasta 100 gm Penne pasta

Scale, 1 small pot for boiling, 1 tsp Salt
colander/skimmer 1 L Water

1. Boil the pasta for 8-10 minutes until al-dente.

2. Drain the pasta and toss.

TOOLS ON THE Arrabbiata Sauce – at 80-90C

chefs serving gear, grater box, PLATE Penne pasta
plate, ladle, spoon Parmesan cheese, grated
Basil, garnish
HOLLANDAISE (BEARNAISE) ǀ BAKED SEA BASS

TOOLS Hollandaise Reduction

Chopping board, knife, 30 ml white vinegar
measuring jug, scale, 35 ml white sparkling juice
measuring spoon, 1 small 25 ml water
saucepan, wire whisk, 1 small
pot for boiling, bowl, spoon Sauce:
2 no Large egg yolk
150 gm Clarified butter (warm)
1 1/2 tsp lemon juice
pinc Cayenne
h Salt and pepper to taste

1. In a saucepan, bring the vinegar and sparkling and water to a boil.

2. Reduce until only about 1 tablespoons of liquid remain.
3. In a bowl over a saucepan of simmering water, with a whisk, beat the
vinegar reduction and egg yolks until thick and foamy.
4. Remove from the double boiler.
5. Off the heat, drizzle slowly in yolk with the butter, whisking constantly.
6. Add cayenne and adjust the seasoning.
7. If the sauce seems too thick, whisk in a little hot water.
8. Before serve, place back on the double boiler, whisking for just a few
seconds, to warm it up.
Béarnaise
1
85 no
Reduction
½ ml
Shallot (chopped)
5 tsp
White vinegar
no
Fresh tarragon (chopped)
Black peppercorns (ground)

1. In a saucepan, simmer all the ingredients and reduce until only about 1
tablespoons of liquid remain.
2. Finishing the sauce with the reduction.

TOOLS Baked 2 Fillet Seabass, fillet (skin on)

Large skillet, knife, Seabass 20 ml Lemon juice
blue cutting board, food tong, 1 tbsp Fresh dill (chopped)
meat thermometer, scale, 30 gm Butter
spoon 1 clove Garlic (chopped)
Salt and pepper to taste

1. Season Sea bass fillet with salt and pepper

2. Mix all the other ingredients in a separate bowl until it becomes soft,
thick mixture
3. Pour on to and rub all over the fillet
4. Baked in the oven for 15 minutes at 170°C

TOOLS ON THE Bearnaise Sauce

chefs serving gear, small ladle, PLATE Baked Seabass
plate, spoon, tissue paper
BECHAMEL (MORNAY SAUCE) ǀ GRILLED ASPARAGUS

TOOLS Bechamel 10 gm Clarified butter (Roux)

Bowl, 1 small pot for boiling, 10 gm Strong Flour (Roux)
measuring jug, scale, knife, 500 ml Milk
chopping board, 1 small sauce ½ no Onion
pot, wooden spoon, China cap, 3 each Whole cloves
muslin cloth, bowl, spoon 1 pcs Dried Bay leave
pinch Nutmeg powder
Salt and pepper to taste

1. Heat the butter in a heavy saucepot over low heat.

2. Add the flour & make a white roux. Cool the roux slightly.
3. In another saucepan, scald the milk.
4. Gradually add it to the roux, beating constantly.
5. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
6. Onion Pique: Stick the bay leaf to the onion with the clove and add to
the sauce. Simmer at least 15 minutes or, if possible, for 30 minutes or
more. Stir occasionally while cooking.
7. Season very lightly with salt, nutmeg, & white pepper.
8. Strain the sauce through a China cap lined with cheesecloth.
9. Cover or spread melted butter on surface to prevent skin formation.

TOOLS Mornay *Béchamel sauce

Grater box, measuring jug, Sauce 50 gm Cheddar cheese (grated)
scale, bowl, spoon, small sauce 10 gm Parmesan (grated)
pan, wire whisk 20 ml Milk (scald)
Salt and pepper to taste

1. Bring the bechamel to simmer in the pot.

2. Add cheddar and parmesan into the béchamel sauce slowly.
3. Simmer sauce until cheese melted.
4. Thin out with a little hot milk, if necessary.
5. Season with salt & pepper.

TOOLS Grilled 200 gm Asparagus

Chopping box, knife, Asparagus 1 tbsp Olive oil
measuring spoon, scale, bowl, Salt and pepper to taste
pan-griller
1. Season asparagus with oil and sprinkle salt.
2. Grilled the asparagus for about 3 minutes

TOOLS ON THE Mornay Sauce – at 80-90C

chefs serving gear, plate, PLATE Grilled Asparagus
tissue paper, spoon
WEEK 10
POULTRY COOKING

Roasted Duck Breast with Orange Velouté Sauce,

Sautéed Vegetables, Grilled Asparagus and Mashed Potato

Pan-Grilled Chicken Thighs with Sweet Shallot Sauce,

Sautéed Vegetables and Gratin Dauphinois
 ROASTED DUCK BREAST | ORANGE VELOUTE SAUCE | SAUTÉED VEGETABLES AND GRILLED ASPARAGUS|
MASHED POTATO

TOOLS Duck 2x140 gm Duck breast

Chopping board, knife, bowl, large Breast 1 no Fresh Thyme
skillet pan, scale, food tong, 2 tbsp Butter & Oil
measuring spoon, spoon 2 clove Garlic, crushed
1 s Honey
tsp Salt and pepper to taste

1. Score the skin of the duck breast and rub with thyme, garlic,
honey. Season with salt and pepper.
2. Chilled & rest for 1 hour.
3. Pan-seared the meat before roast in the oven 180˚c for 15
minutes.

TOOLS Orange 1 L Chicken Velouté

Chopping board, knife, bowl, grater Velouté 2 no Orange (zest and juice)
box, 1 small sauce pot, wooden Sauce 25 ml White sparkling
spoon, measuring jug, measuring 1/2 no Lemon juice
spoon, spoon, wire whisk, scale 50 gm Heavy cream
Salt & pepper to taste
1 tbsp Chilled and diced Butter (MOB)

1. Simmer chicken velouté.

2. Add orange juice, zest, sparkling, lemon juice and cream.
3. Season to taste.
4. Monte au beurre (MOB)

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, wooden Vegetable 2 clove Garlic cloves (finely minced)
spoon, strainer/ skimmer, 1 pot for 2 s Shallot (finely minced)
blanching, 1 frying pan, pan-griller, 6 no Baby carrot (blanch)
bowl, scale, measuring spoon, spoon 100 no Baby spinach (blanch)
4 gm Cherry tomato
4 no Asparagus (Grilled)
no Salt and pepper to taste

1. Boil carrot in salted boiling water.

2. Sauté spinach, carrot, & tomato.
3. Season with salt and pepper.
4. Pan-grilled asparagus.

TOOLS Mashed 4 no Potato (boiled & mashed)

Chopping board, knife, 1 bowl for Potatoes 1 tbsp Butter
mashing potato, 2 pot for boil the 2 tbsp Cream
potato and scald milk, masher, 2 tbsp Milk
wooden spoon, measuring spoon, Salt and pepper to taste
masher
1. Mashed warm potato, add in butter, cream, milk, and season.

TOOLS ON THE Roasted Duck breast –60-80˚C

chefs serving gear, plate, tissue paper, PLATE Orange Velouté Sauce – 80-90˚C
spoon Mashed potato – 75˚C
Sauteed Vegetables and Grilled Asparagus
 PAN-GRILLED CHICKEN THIGHS | SWEET SHALLOT SAUCE | SAUTÉED VEGETABLES |GRATIN DAUPHINOIS

TOOLS Pan 2 No Chicken thighs

Pan-griller, measuring spoon, Grilled 1 tsp Paprika
red cutting board, knife, bowl, Chicken Salt and pepper to taste
meat thermometer Thighs Olive Oil

1. Season the chicken thighs with salt, paprika, ground black pepper.
2. Rub it lightly with the oil.
3. Chilled and rest for 1 hour before grilled.

TOOLS Sweet 80 gm Butter

1 small sauce pot, wooden Shallot 8 no Shallot (halved)
spoon, chopping board, knife, Sauce 1 clove Garlic (chopped)
measuring spoon, spoon, 2 sprigs Fresh thyme
measuring jug, scale, wire 60 ml Red sparkling
whisk 1 L Demi-glace
1 tbsp Heavy cream
Salt and pepper to taste
1 tbsp Chilled and diced butter (MOB)

1. Sauté shallot, garlic, and thyme in butter

2. Stir in red sparkling and simmer for 5 minutes.
3. Add demi-glace and season to taste.
4. Finishing with heavy cream (tempering)
5. Monte au beurre

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, Vegetable 2 cloves Garlic cloves (finely minced)
wooden spoon, slotted spoon / 2 no Shallot (finely minced)
strainer, 1 pot for blanching, 1 4 no Carrot (Turned and blanch)
frying pan, spoon, bowl, scale, 4 no Broccoli (floret and blanch)
measuring spoon 4 no Cherry tomato
Salt and pepper to taste

1. Blanch carrot and broccoli in salted boiling water.

2. Sauté broccoli, carrot, & tomato.
3. Season with salt and pepper.

TOOLS Gratin 2 No Russet potatoes (thinly slices)

Mold, Mandolin, measuring Dauphinois ½ tsp Salt and pepper
spoon, measuring jug, bowl, 2 Clove Garlic (chopped)
spoon, baking sheet 230 s Cream
100 ml Milk
1 ml Egg yolk
1 no Parmesan cheese (grated)
2 tbsp Mozzarella cheese (grated)
tbsp
1. Toss sliced potatoes in the salt, pepper and chopped garlic.
2. Arrange in an even layer in mold.
3. In a bowl, mix the cream, milk, and yolk. Lightly season with salt and
pepper.
4. Pour over the potatoes and sprinkle with cheese on top.
5. Baked in the oven 180˚c for 30 minutes until brown and bubbling.
6. Allow to cool slightly before serving.

TOOLS ON THE Grilled Chicken Thighs –60-80˚c

chefs serving gear, plate, PLATE Sweet Shallot Sauce – 80-90C
spoon, tissue paper Sauteed Vegetables
Gratin Dauphinois – 75˚C
 WEEK 11
FISH AND SHELLFISH COOKING

Crispy Fish Tempura served with Tartar Sauce,

Sautéed Vegetables and Chateau Potato

Seafood Aglio Olio Served with Basil Pesto

(Seafood: Prawn, Squid & Mussels)
CRISPY FISH TEMPURA | TARTAR SAUCE | SAUTÉED VEGETABLES | CHATEAU POTAOES

TOOLS Crispy Fish 2x140 gm Sea bass, fillet (skin off)

Large skillet, knife, Tempura 1 tbsp Lemon juice
Bowl, wire whisk, measuring Salt and pepper to taste
spoon, blue cutting board, *Tempura batter
wire rack, food tong, scale,
meat thermometer 1. Season the sea bass fillet.
2. Mix well instant tempura batter.
3. In a large hot frying pan put in coated seabass and cook until golden
brown.

TOOLS Tartar 20 gm Gherkin (chopped)

Cutting board, knife, wooden Sauce 15 gm Onion (chopped)
spoon, bowl, measuring spoon, 10 gm Capers (chopped)
scale, wire whisk, spoon 350 gm Mayonnaise
½ tbsp Fresh dill (chopped)
2 tbsp Lemon juice
Salt, pepper, and sugar to taste

1. Combine all the ingredients in a bowl and season to taste.

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, Vegetable 1 clove Garlic cloves (finely minced)
wooden spoon, slotted spoon / 2 no Shallot (finely minced)
strainer, 1 pot for frying, 1 pot 4 no Broccoli (floret, blanch)
for blanching, ice cube, bowl 4 no Carrot (Batonnet, blanch)
4 no Cherry tomato
Salt and pepper to taste

1. Heat butter in a large skillet, stir garlic and shallot in hot skillet until
softened.
2. Add vegetables continue to cook and stir until tender.
3. Season with salt and pepper.

TOOLS Chateau 4 no Potatoes (turned)

Chopping board, knife, small potatoes 2 tbsp Butter
pot, slotted spoon/strainer, 2 tbsp Garlic (crushed)
measuring spoon, spoon, bowl, 2 sprigs Fresh Thyme
small baking sheet ½ tsp Parsley (chopped)
Salt and pepper to taste

1. Turned the potatoes into 7 sided to form the chateau shape.

2. Braised in melted garlic butter until potato starting to crisp up & turn
golden.
3. Season & roast in the oven for about 8 minutes, 180c.
4. Drizzle the parsley over the potatoes before serve.

TOOLS ON THE Crispy Fish Tempura –60-80˚c

chefs serving gear, spoon, PLATE Tartar Sauce
plate, tissue paper Sauteed Vegetables
Chateau potato – 75˚c
SEAFOOD AGLIO OLIO | BASIL PESTO

TOOLS Spaghetti 250 gm Spaghetti

Scale, 1 pot for boiling, 1 tsp Salt
measuring spoon, food tong, 1 L Water
colander, bowl
Boil spaghetti in salted water until al dente. (A la minute)

TOOLS Sauce 4 tbsp Olive oil

Chopping board, knife, scale, Pasta 3 tbsp Garlic (chopped)
measuring spoon, scale, large 1 tsp Chili flakes
skillet, grater box, bowl, 1 no Squid (ring cut)
wooden spoon 6 no Prawn (deveined and shells removed)
6 no Mussel (blanch)
8 no Tomato cherry, halved
1 tbsp Parsley (chopped)
10 gm Parmesan cheese (grated)
Salt and pepper to taste

1. Heat olive oil in a pan and sauté the garlic on a low heat till fragrant.
2. Add chili flakes, squid, mussel, and tomato cherry.
3. Cook the for 3-4 minutes.
4. Add in the drained pasta and toss in the sauce.
5. Add the parsley and parmesan cheese. Mix well. Season to taste

TOOLS Basil 10 gm Pine nuts (toasted)

Blender, spoon, grated box, Pesto 2 clove garlic
measuring jug, scale, bowl 10 gm Basil leaves (blanch)
20 gm Parmesan cheese (grated)
100 ml Olive oil
Salt and Black pepper to taste

1. Combined all ingredients in a food processor and process until

ingredients are evenly chopped and pureed.
2. Season to taste with salt and pepper.

TOOLS ON THE Spaghetti on appropriate temperature – 60-80˚c

chefs serving gear, depth plate, PLATE Basil Pesto - Drizzle
tissue paper, grater box, spoon Parmesan cheese, grated
Basil leaves - Garnish
WEEK 12
BEEF AND LAMB COOKING

Pan-Grilled Beef Medallion with Black Pepper Sauce,

Sautéed Vegetables and Mashed Potatoes

Crusted Lamb Rack served with Rosemary Sauce,

Sautéed Vegetables and Mashed Potatoes
 PAN-GRILLED BEEF MEDALLION | BLACK PEPPER SAUCE | SAUTEED VEGETABLES | MASHED POTATOES

TOOLS Pan-grilled 2x150 gm Beef Medallion

Baking sheet tray, knife, Beef 2 sprigs Fresh Thyme
red cutting board, butcher string, Medallion 2 tbsp Butter
wire rack, meat thermometer, 1 clove Garlic (chopped)
measuring spoon, scale, spoon, Salt and pepper to taste
food tong
1. Season the beef medallion and rub it lightly with the butter, garlic, and
thyme.
2. Grilled on both side to the desired doneness and finishing in the oven
180˚c for 8-10 minutes.

TOOLS Black 80 gm Butter

1 small sauce pot, wooden Pepper 1 no Shallot (chopped)
spoon, chopping board, knife, Sauce 2 clove Garlic (chopped)
spoon, measuring spoon, 1 sprig Fresh thyme
measuring jug, spoon, wire 10 gm Black peppercorn (ground)
whisk, scale 1 L Demi-glace (100gm demi-glace + 1L water)
1 tbsp Heavy cream
Salt and pepper to taste
1 tbsp Chilled and diced butter (MOB)

1. Sauté shallot, garlic, and thyme in butter

2. Add ground black peppercorn
3. Add demi-glace and season to taste.
4. Finishing with heavy cream (tempering)
5. Monte au beurre

TOOLS Mashed 4 no Potato (boiled & mashed)

Chopping board, knife, 1 bowl for Potatoes 1 tbsp Butter
mashing potato, 2 pot for boil the 2 tbsp Heavy cream (warm)
potato and scald milk, potato 3 tbsp Milk (warm)
masher, wooden spoon, Salt and pepper to taste
measuring spoon, scale
, 1. Mashed warm potato, add in butter, cream, & milk.
2. Season mashed potato. Ready to serve.

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, Vegetable 1 clove Garlic cloves (finely minced)
wooden spoon, slotted spoon / 2 no Shallot (finely minced)
strainer, 1 pot for frying, 1 pot 4 no Broccoli (floret, blanch)
for blanching, bowl, measuring 4 no Carrot (turned, blanch)
spoon 4 no Cauliflower (floret, blanch)
Salt and pepper to taste

1. Heat butter in a large skillet, stir garlic and shallot in hot skillet until
softened.
2. Add vegetables continue to cook and stir until tender.
3. Season with salt and pepper.

TOOLS ON THE 140 gm Beef Medallion –60-80˚C

chefs serving gear, plate, spoon, PLATE 70 gm Black Pepper Sauce – at 80-90˚C
tissue paper 70 gm Mashed potato – at 75˚C
50 gm Sauteed Vegetables– at appropriate temperature
 CRUSTED LAMB RACK| ROSEMARY SAUCE | SAUTEED VEGETABLES| MASHED POTATOES

TOOLS Crusted 1 no Lamb rack

Tray, measuring spoon, bowl, Lamb 1 tbsp Salt & pepper
scale, cutting board, knife, Rack 1 tbsp Mustard
butcher string, wire rack, food
tong, spoon, meat thermometer, Herbs crust:
baking sheet, large skillet 50 gm Breadcrumbs (fine)
½ tsp Fresh Basil (chopped)
½ tsp Fresh Thyme (chopped)
½ tsp Fresh rosemary (chopped)
Salt and pepper to taste

1. Preheat the oven to 200˚c. Mix all herbs crust in a bowl.

2. Marinated the lamb rack for 1 hour and pan seared.
3. Brush lamb rack with mustard
4. Coat the rack with the egg white on the top and sides.
5. Sprinkle with the herbs crusted until fully covered.
6. Roast in the oven 180˚c for 15-20 minutes, or until the exterior is crisp to
the touch.
7. Allow to rest for 10 minutes before slicing.

TOOLS Rosemary 80 gm Butter

1 small sauce pot, wooden Sauce 1 no Shallot (chopped)
spoon, chopping board, knife, 2 clove Garlic (chopped)
measuring spoon, spoon, 4 s Fresh Rosemary (Chopped)
measuring jug, scale, wire whisk ½ sprig Black peppercorn (ground)
1 tsp Demi-glace (100gm Demi-glace + 1L water)
1 L Heavy cream
Tbsp Salt and pepper to taste
1 Chilled and diced butter (MOB)
tbsp
1. Sauté shallot, garlic, and ground black peppercorn.
2. Add demi-glace, sprinkle rosemary and season to taste.
3. Finishing with heavy cream (tempering)
4. Monte au beurre

TOOLS Mashed 4 no Potato (boiled & mashed)

Chopping board, knife, 1 bowl Potatoes 1 tbsp Butter
for mashing potato, 2 pot for boil 2 tbsp Cream
the potato and scald milk, potato 2 tbsp Milk
masher, wooden spoon, Salt and pepper to taste
measuring spoon, scale
1. Mashed warm potato, add in butter, cream, milk, and season

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, Vegetable 1 clove Garlic cloves (finely minced)
wooden spoon, slotted spoon / 2 no Shallot (finely minced)
strainer, 1 pot for frying, 1 pot 4 no Carrot (turned, blanch)
for blanching, bowl, medium 4 no Cherry tomato
skillet, spoon Salt and pepper to taste

1. Heat butter in a large skillet, stir garlic and shallot in hot skillet until
softened.
2. Add vegetables continue to cook and stir until tender.
3. Season with salt and pepper.

TOOLS On The 140 gm Crusted lamb rack - 60-80˚C

chefs serving gear, plate, spoon, Plate 70 gm Rosemary Sauce – 80-90˚C
tissue paper 70 gm Mashed potatoes – 75˚C
50 gm Sauteed Vegetables
WEEK 13
FOOD PRODUCTION

FOOD PRODUCTION

Arts of Food Platting and Presentation

Menu Planning
-Table D’hote menu-
-A la Carte Menu-

APPETIZER:

Pan-Fried Sea Bass served with Fresh Cold Salad and

Spicy Mustard Sauce

MAIN COURSE:

Pan-Grilled Sirloin Steak served with Black Pepper Sauce,

Sautéed Vegetables and Mashed Potatoes
PAN-FRIED SEA BASS | FRESH COLD SALAD WITH LEMON AND ORANGE DRESSING| SPICY MUSTARD SAUCE

TOOLS Fresh 100 gm Mesclun mix salad (washed and tossed)

Chopping board, knife, bowl, Cold salad ½ no Onion (sliced)
scale 6 no Cherry tomato (halved)
½ no Japanese cucumber (seedless and thinly sliced)

TOOLS Lemon ½ no Lemon whole (zest and juice)

Grater box, bowl, wire whisk, and orange 2 tbsp Orange juice
bottle squeezer, measuring dressing ¼ cup Olive oil
spoon, measuring cup Salt and pepper to taste

Mix all dressing ingredients in a bowl and whisk until emulsified. Chilled.

TOOLS Pan-fried 2 fillet Sea bass (fillet)

Chopping board, knife, scale Sea bass 1 tbsp Lemon juice
remover, sauté pan, bowl, Salt and pepper to taste
spoon, measuring spoon, Flour (Dust)
spatula, large skillet, spatula Olive oil

1. Lightly season the fillet of sea bass.

2. In sauté pan, pour just enough olive oil over medium heat.
3. Add the fish with skin side down cook for 3 minutes until skin golden
crispy brown. Turn the fish and cook for another 3 minutes.

TOOLS Spicy 3 tbsp Dijon mustard

Bowl, measuring spoon, Mustard 200 gm Mayonnaise
measuring cup, scale, spoon, Sauce 1 tbsp Apple cider
wire whisk, plastic wrap 1 no Garlic cloves
1 tsp Lemon juice
1 tbsp Honey
½ tbsp Cayenne pepper
Salt and pepper to taste

Mix all together and chill before serve.

TOOLS ON THE Fresh Cold salad

chefs serving gear, plate, spoon, PLATE Pan-Fried Sea bass
tissue paper Spicy mustard sauce
 PAN-GRILLED SIRLOIN STEAK | BLACK PEPPER SAUCE | SAUTEED VEGETABLES | MASHED POTATOES

TOOLS Pan-grilled 2x180 gm Beef sirloin steak

Red cutting board, knife, butcher Sirloin 2 sprigs Fresh Thyme
string, scale, measuring spoon, Steak 2 tbsp Butter
pan-griller, wire rack, meat 1 clove Garlic (chopped)
thermometer, food tong Salt and pepper to taste

1. Season the steak and rub it lightly with the butter, garlic, and thyme.
2. Grilled on both side to the desired doneness.

TOOLS Black 80 gm Butter

1 small sauce pot, wooden Pepper 1 no Shallot (chopped)
spoon, chopping board, knife, Sauce 1 clove Garlic (chopped)
spoon, measuring spoon, 1 sprig Fresh thyme
measuring jug, scale, bowl, wire 10 gm Black peppercorn (ground)
whisk 1 L Demi-glace (100gm Demi-glace + 1L water)
1 Tbsp Heavy cream
Salt and pepper to taste
1 tbsp Chilled and diced butter (MOB)

1. Sauté shallot, garlic, and thyme in butter

2. Add ground black peppercorn
3. Add demi-glace and season to taste.
4. Finishing with heavy cream (tempering)
5. Monte au beurre

TOOLS Mashed 4 no Potato (boiled & mashed)

Chopping board, knife, 1 bowl for Potatoes 1 tbsp Butter
mashing potato, 2 pot for boil the 2 tbsp Heavy cream, warm
potato and scald milk, potato 3 tbsp Milk, warm
masher, wooden spoon, Salt and pepper to taste
measuring spoon
, 1. Mashed warm potato, add in butter, cream, and milk.
2. Season mashed potato. Ready to serve.

TOOLS Sautéed 2 tbsp Butter

Cutting board, knife, peeler, Vegetable 1 clove Garlic cloves (finely minced)
wooden spoon, slotted spoon / 2 no Shallot (finely minced)
strainer, 1 pot for frying, 1 pot 4 no Broccoli (floret, blanch)
for blanching, bowl, skillet 4 no Carrot (turned, blanch)
2 no Cauliflower (floret, blanch)
Salt and pepper to taste

1. Heat butter in a large skillet, stir garlic and shallot in hot skillet until
softened.
2. Add vegetables continue to cook and stir until tender.
3. Season with salt and pepper.

TOOLS ON THE 140 gm Pan-Grilled Sirloin Steak – 60-80C

chefs serving gear, plate, spoon, PLATE 70 gm Black Pepper Sauce – 80-90˚C
tissue paper 70 gm Mashed potato – 75˚C
50 gm Sauteed Vegetables
WEEK 14
TEST II
 BIBLIOGRAPHY

1. Wayne Gisslen, Professional Cooking, 8, Wiley, 2015, ISBN: 9781118636725

2. CIA (2015). Garde Manger: Art and craft of Cold Kitchen (4th edition). John Wiley &
Sons, Inc. New Jersey.

3. Dornenburg, A., & Page, K. (2013). Becoming a chef. Wiley.

4. Hamlyn (2016) Larousse Gastronomique(5th edition). Octopus Publishing Group

Ltd.,UK

5. McGee. H (2015) Food and cooking (5th edition). Mackays of Chatham Ltd.,
Chatham Kent

6. Page, K., & Dornenburg, A. (2014). The Flavor Bible: The Essential Guide to
Culinary Creativity, Based on the Wisdom of America's Most Imaginative
Chefs. Little, Brown.

7. CIA (2012). Garde Manger: The Art and Craft of the Cold Kitchen (4th Edition).
John Wiley & Sons, Inc., New Jersey.