Basic Food Preparation
Basic Food Preparation
DTA 20224
BASIC FOOD PREPARATION
JABATAN PELANCONGAN DAN HOSPITALITI
POLITEKNIK METrO KUALA LUMPUR
MATRIX NO : 28DHM22F2024
CLASS : DHM2
DATE : 10/12/2023
CHECKLIST
JADUAL PEMBERSIHAN
2. SOUP B
3. FARINACEOUS PRODUCT C
4. POULTRY D
5. MEAT E
7. YEAST PRODUCT G
8. PASTRY PRODUCT H
9. CAKE DECORATION I
10. BREAKFAST J
JADUAL KERJA BENGKEL
JADUAL KERJA KEBERSIHAN
SALAD AND SALAD DRESSING
- WALNUT
- APPLE
- SALARY
- LETTUCE
- MAYONNAISE (For Dressing)
Way:
- Apples cut into cubes, and soaked in salt water.
- Salary, cut subtly and not too much.
- Next, put the walnuts.
- Then put all the ingredients in a bowl. After that, add the mayonnaise and mix until combined.
- Once done, put the salad in an empty plate and finally put all the salad on top of the salad. And ready to serve.
FRUIT SALAD:
- ANY FRUITS
- APPLE
- GRAPES
- STRAWBERRY
- YOGURT
Ways:
- Cut all the fruit into small pieces.
- Wash all the fruits.
- Put all the fruit into the empty container.
- Then add the yogurt and mix until combined.
- After going through the process, take an empty bowl and put all the fruit salad on a plate and decorate. Finally, the
fruit salad is ready to serve.
Coleslaw:
- CABBAGE
- RED CAROT
Ways:
- Cut the Cabbage lengthwise and thinly.
- Grate carrots.
- Add all the Cabbage and Carrots to the mixing bowl.
- Add a little sugar to have a sweet texture.
- Put some lemon juice.
- Put a little milk so that the texture is not too thick.
- Put some mayonnaise (for dressing).
- After that, stir until combined.
- Place the salad in an empty plate as a garnish and then place the coleslaw on top of the lettuce and the coleslaw is
ready to serve.
BASIC STOCK AND SAUCES
STOCK (Fonds de Cuisine) is a liquid containing some of the soluble nutrients and flavours of food which are
extracted by prolonged and gentle simmering (with the exception of fish stock, which requires only 20 minutes). Such
liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen
preparations therefore greatest possible care should be taken in their production. A stock is a flavourful liquid
prepared by simmering meaty bones from meat and poultry, seafood or vegetables in water with aromatics until their
flavour, aroma, colour, body, and nutritive value are extracted. The liquid is then used for the preparation of soup,
sauce, and stew and also as a braising and simmering cooking medium for vegetables and grains. The word “fond”
comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking.
Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same
meaning.
SAUCES are liquids or semi-liquid mixtures. A keen sense of smell, a delicate sense of taste, and a light, strong hand
for blending, all contribute to the perfect sauce. A perfect sauce has a colorful appearance, glowing in its rich
smoothness, its texture is that of velvet, and it has a natural flavor and complements the food it accompanies, rather
than masking its taste. It provides moisture, color, and shine to food.
STOCK:
- CARROT (Malpua)
- ONIONS
- SALAD
Ways:
- Finely slice the onion, carrot and lettuce.
- Put the chicken, onion, radish (malpua), salad into the pot.
- Add water until it boils.
- After that, Replace the new water. Put the stock in new water and wait until the water dries (half)
- Remove all dirt, separate and filter all stocks.
- After that, put the stock (Soup) in another bowl and cool the stock.
SOUPS:
Soup is a liquid food consisting of any meat, seafood, poultry, game, cereals,
vegetables, etc. they play an important role on the menu and are regarded as
appetizers as they stimulate the appetite for heavier foods to follow. On the menu
they are served as the first course, if Hors d’oeuvre are not being served.
TOMYAM:
INGREDIENTS:
BODY 2 LITERS OF CHICKEN STOCK 200 GM COCONUT
1/2 CUP TOM YAM PASTE
1 TBSP THAI CHILI PASTE
SMELL:
4 - 5 LEMONGRASS (TAPPED)
4 - 5 LIME LEAF STEMS
2 INCHES ACROSS CONDIMENTS SHRIMP FILLETS
CARROT
ONION
CAULIFLOWER
FEEL:
FISH SAUCE
4 - 5 PADI CHILI SEEDS (TAPPE)
CREAM OF MUSHROOM SOUP
INGREDIENTS:
4 BAY LEAVES
1 HOLLAND ONION
1/2 CUP BUTTER
200 GM ROUX
2 LITERS OF CHICKEN STOCK
1/2 CUP OF WHIPING CREAM
250 GM MUSHROOMS
Farinaceous Product
Carbonara sauce
Ingredients
Milk
Water
Bay leaf
Black pepper
Oregano
Mushrooms
Capsicum
Holland
Chicken Powder
Cream Cheese
Lasagna
Ingredients
Olive Oil
Chopped Hollands
Tomato Paste
Pepper
POULTRY
ROASTED CHICKEN
Roasted sesame half cup
Oyster sauce
Chili sauce
ROASTED BEEF
Olive oil
Honey
Chili flakes
Black pepper
Rosemary
Mustard
Roasted garlic
Demi-glace powder
PJJ ULTIMATE MUFFIN
NOTA PENTING
SUKATAN DALAM
METHOD INGREDIENTS QTY UNIT
GRAM
BAHAN A
BAHAN B
1. Ayak tepung, baking powder dan baking soda TEPUNG GANDUM 2 1/2 CWN 350
ke dalam mangkuk adunan. BAKING POWDER 1 TBSP
2. Satukan dengan bahan-bahan yang lain.
Sebatikan. BAKING SODA 1 TSP
3. Satukan bahan-bahan A dan campurkan ke GARAM 1/2 TSP
dalam mangkuk adunan Bahan B. Kaup balik
dengan MENGGUNAKAN GARFU. Adunan tidak GULA CASTER 1 CWN 250
perlu terlalu halus.. Biarkan kasar CHOCOLATE CHIP 1 1/2 CWN
NAME OF ITEMS: FISH & CHIPS (Batter) TYPE OF FOOD & BEVERAGE: MAIN COURSE / ENTRÉE
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
PARSLEY
NAME OF ITEMS: FISH & CHIPS (Curry Sauce) TYPE OF FOOD & BEVERAGE: MAIN COURSE / ENTRÉE
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
PARSLEY
Butter gm 60
1. For the curry sauce, heat a pan over All-purpose flour cup 1/4
high heat. Add the butter to the pan.
When the butter is melted and Curry powder tbsp 1
foaming, add the flour. Cook, stirring, Assam Sauce cup 1/2
over medium heat for 1 minute or
Chicken stock cup 2
until the mixture bubbles.
Tomato sauce tbsp 3
2. Whisk in the curry powder (at this
stage it will look dry and lumpy). While Salt tsp 1
whisking, add in the apple juice and Coconut Milk (santan) tbsp 2
chicken stock. Then add the ketchup.
Keep whisking until smooth. Add the
salt, then taste and season with extra
salt if desired.
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
PARSLEY
\
NAME OF ITEMS: CREAM PUFF TYPE OF FOOD & BEVERAGE: DESSERT
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS
PUFF
1. Preheat oven to 425 degrees F
(220 degrees C).
PLAIN WATER ML 300
2. In a large pot, bring water and butter to
a rolling boil. MARGARINE GM 150
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS
FILLING
1. COMBINE ALL INGREDIENTS ( ACCEPT MILK
AND BUTTER. ) MIX WELL
MILK ML 280 2 CUPS
2. HEAT – UP MILK AND LET IT BOIL
YOLK NO 4
3. POUL HOT MILK INTO THE MIXTURE ANS SUGAR GM 80
STIR UNTIL COMBINE
FLOUR GM 30
4. TRANSFER TO A CLEAN POT AND STIR OVER CORN FLOUR 30 GM
A MEDIUM HEAT AND LET IT THICKEN. ADD
IN BUTTER . LET THE BUTTER MELT AND BUTTER 75 GM
MIX WELL UNTIL THE BUTTER BLEND WELL VANILLA
INTO THE CREAM
SALT
STANDARD RECIPE FORM
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS
BASE
1. PANASKAN OVEN 170 C
BUTTER* GM 250
2. PUKUL BAHAN BERTANDA (*) HINGGA GULA CASTER* GM 170
GEBU
EGG NO 5
3. MASUKKAN TELUR DAN PUTAR SEBATI VANILLA ESSENSE TSP 1
SUSU CAIR GM 50
4. AYAK TEPUNG DAN BAKING POWDER
TEPUNG GANDUM# GM 200
5. MASUKKAN BAHAN YG DIAYAK KEDALAM
BAKING POWDER# TSP 1
ADUNAN BERSELANG SELI DENGAN BAHAN
CECAIR DAN GAUL SEBATI.
NAME OF ITEMS: SAVORY PIE CRUST TYPE OF FOOD & BEVERAGE: DESSERT
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
DINNER PLATE
DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS
BUTTER GM 230
INGREDIENTS (BAHAN-BAHAN):
1. Sukat (scaling ingredients) dan sediakan semua bahan-bahan yang diperlukan mengikut pada resepi.
2. Masukkan kesemua bahan-bahan kering dahulu seperti bread flour, fine salt, instant dry yeast, castor sugar,
susu serbuk dan bread improver ke dalam mixer bowl. Putar (mixing) perlahan selama 1 minit sehingga bahan-
bahan tersebut diadun sekata.
3. Kemudian masukkan eggs dan susu. Putar adunan perlahan sehingga sebati. Kemudian putar sederhana laju
sehingga adunan sebati dan menjadi doh.
4. Masukkan butter dan putar perlahan sehingga adunan sebati. Kemudian tukar tahap kelajuan kepada
sederhana laju dan putar sehingga doh sebati dan elastik.
5. Lakukan ujian elastik bagi memastikan sama ada doh telah elastik atau belum elastik.
6. Apabila doh telah elastik, keluarkan dari mixer bowl.
7. Uli doh menjadi bentuk bulat dan rehatkan doh di dalam proofer box atau biarkan doh di luar pada suhu bilik
sehingga doh kembang 2 kali ganda. Doh akan melalui proses penapaian buat pertama kali (first fermentation).
8. Apabila doh telah cukup kembang keluarkan dari proofer box, tumbuk (punching) doh secara pelahan-lahan bagi
mengeluarkan gas (udara) yang terhasil semasa proses penapaian pertama (first fermentataion).
9. Potong dan timbang (scaling) doh menjadi 50gm setiap satu.
10. Uli dan bulatkan doh (rounding). Susunkan doh tersebut di atas baking tray. Pastikan ada jarak diantara satu
sama lain.
11. Rehatkan doh sekali lagi di dalam proofer box atau biarkan doh di luar pada suhu bilik sehingga doh kembang
2 kali ganda (final fermentation/proofing).
12. Apabila doh telah kembang keluarkan dari proofer box. Kemudian sapukan doh dengan telor (egg wash).
13. Bakar (baking) di dalam oven pada suhu atas 190c dan suhu bawah 180c selama 10 minit.
14. Selepas 10 minit, pusingkan baking tray (rotate) agar pembakaran roti lebih sekata. Sambung bakar 2 minit lagi atau
sehingga roti masak dengan sempurna. Roti yang telah masak akan berwarna golden brown.
15. Apabila roti telah masak keluarkan dari oven dan hentak baking tray di atas meja serta merta. Tujuannya ialah
untuk memastikan struktur & bentuk roti kekal stabil dan firm serta roti tidak mudah mengecut. Sapukan marjerin.
16. Alihkan soft roll di atas wire/cooling rack agar roti cepat sejuk (cooling).
NOTA:
1. Proses “mixing dough” dari mula doh diputar (diuli) sehingga selesai diputar (diuli) mengambil masa lebih kurang
20 minit bergantung kepada tahap kelajuan yang digunakan dan kuantiti dough yang dihasilkan.
2. Penetapan (setting) masa pembakaran dan dan suhu oven bergantung pada jenis oven yang anda gunakan dan
berbeza-beza bagi setiap jenis oven. Sekirannya anda menggunakan oven domestic boleh tetapkan suhu diantara
170c – 175c.
3. Pastikan butter berada pada keadaan suhu bilik sebelum digunakan (lembut).
4. Doh yang telah elastik tidak boleh diputar lama kerana boleh mengakibatkan doh menjadi panas dan “split”
dimana butter yang terkandung di dalam doh akan terkeluar dari doh. Apabila keadaan ini berlaku doh tidak
dapat kembang dengan sempurna semasa proses penapaian (fermentation) dan apabila bun dibakar akan
menghasilkan struktur roti yang padat dan bantat.
STANDARD RECIPE
NAME OF ITEMS: FUDGY BROWNIES TYPE OF FOOD & BEVERAGE: DESSERT / CAKE
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
BAKING
TEMPERATURE : 1600 C
TIME : 30 – 35 Minutes
NAME OF ITEMS: MOIST SPONGE CAKE TYPE OF FOOD & BEVERAGE: DESSERT / CAKE
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
CAKE PLATE
DECORATION (GARNISH)
NAME OF ITEMS: MOIST BUTTER CAKE TYPE OF FOOD & BEVERAGE: DESSERT / CAKE
DESCRIPTION / UP-SELLING
TYPE OF CROCKERY/GLASSWARE
BAKING
TEMPERATURE : 1600 C
TIME : 30 – 35 Minutes
BUTTER 330 GM