Contents

1.1 1.2 Introduction ................................................................................................................... 1 Report............................................................................................................................. 2 First Week 15th September 2012 .......................................................................... 2 Second Week 22th September 2012 ...................................................................... 2 Third Week 13h October 2012 .............................................................................. 9 Fourth Week 20h October 2012 .......................................................................... 14 Fifth Week 17h November 2012 .......................................................................... 14

1.2.1 1.2.2 1.2.3 1.2.4 1.2.5 1.3 1.4

Conclusion ................................................................................................................... 17 Reference ..................................................................................................................... 18

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1.1 Introduction Definition of catering

Catering is the activity of providing food and beverage for events, Catering is provided at 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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1.2 Report 1.2.1 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 course work for thus semester. For this semester we have two coursework. Firstly we have to submit group project assignment that is my dining experience at 6th 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 2012

The 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. b. c. d. e. 4 cup flour 3 eggs 3 cup breadcrumbs Oil

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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. b. c. d. e. f. g. h. Carrot Onion Cabbage Mayonnaise A bit of sugar and salt Red cabbage Sunkist orange Black paper pounded

5.

Mushroom sauce: a. b. c. d. Garlic and onion Butter Button mushroom Brown sauce

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Method:
1. Marinate: Buy 4 chicken thighs, deboned small 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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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.

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 Ready
i.

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 you use, 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 possible just enough to completely 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 two purposes.
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.

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 more vigorously 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 Vegetables

i. 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 vegetable i. 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 fries i. 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 extraction vi. 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 2012

Next, 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. b. c. d.

Broccoli Cauliflower Carrot A bit of salt

e. f. g. h.

Black n white paper Water Butter Garlic and onion

3.

Coslow: a. b. c. d. Carrot Onion Cabbage 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 beef ii. 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 that4. Cook Beef Steak i. 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 steak if 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. Coslow Same recipe with chicken chop

Beef Steak with Mint Sauce

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1.2.4 Fourth Week 20h October 2012

We 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 2012 For 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 of salt 5g of pepper 150ml of beer 5g of mild curry powder Crushed peas 2 banana shallots, diced 1 garlic clove, crushed 50g of butter 400g of peas Mayonnaise 3 egg yolks 200ml of pomace oil 100ml of nut oil 1 tsp of English mustard
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1/2 garlic clove, crushed 1/2 garlic clove, roasted and juiced Salt Black pepper Chips 6 Desiree potatoes 1.5l of groundnut oil 1 pinch of rock 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 is on, once the emulsion has formed you can add the rest of the oil as a slow steady
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stream - if it gets too thick half way through, let down with the lemon juice and a tablespoon of water v. Once all the oil is emulsified, finish with salt and pepper and the remaining lemon juice vi. For the tartar sauce, chop the herbs, cornichons, and capers. Next grate a hardboiled egg and combine with the diced shallots and the mayonnaise. Season to taste vii. For the crushed peas, sweat downs the garlic and shallots in the butter. Add the peas and toss in the hot butter viii. When most of the peas are soft, pulse for 10 seconds in the blender and return to the pan and keep warm ix. Set the deep fat fryer to 180C, toss the fish in seasoned plain flour and pat off. Dip in the 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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1.3 Conclusion As 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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1.4 Reference
Eggleton, J. (n.d.). Greatbritishchefs. Retrieved November 7, 2012, from traditional-fish-andchips: http://www.greatbritishchefs.com/recipes/traditional-fish-and-chips Keith Taylor, D. C. (2012, november 2). wikihow. Retrieved november 5, 2012, from How to Cook Steak in a Frying Pan: http://www.wikihow.com/Cook-Steak-in-a-Frying-Pan#

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