HTC166 - COMMERCIAL COOKERY
ACKNOWLEDGEMENT
First of all, I would like to thank Allah the Almighty, Alhamdulillah I was able to complete this assigned tasks or COD report. Thank you for the change given to me my/our tasks as COD(s) . The first individuals that is most important in giving us guidance is our lecturer for the course HTC 206, Chef Nakia Nordin. Thank you for the knowledge and information that you have shared with us and thank you for teaching and given the good and meaningful advices and guidance you have gave to us each and every time in class. Thanks a lot. Beside that, thousands of thanks to all my friends, for sharing ideas and knowledge, cooperation and being supportive of me to complete my assignment. Last but not least, I also want to apologize if I had make mistakes during the operation with all staff. Thanks to all.
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TABLE OF CONTENTS
INTRODUCTION ................................ ................................ ................................ ............................. 3 RESPONSIBILITIES OF CHEF OF THE DAY (COD) ................................ ............................. 4 MENU THEME ................................ ................................ ................................ ............................ 5 MENU................................ ................................ ................................ ................................ ............... 6 MENU OF THE DAY ................................ ................................ ................................ ................... 6 MENU EXPLANATION ................................ ................................ ................................ ............... 7 STANDARDIZED RECIPE ................................ ................................ ................................ ........ 9 THE OPERATION................................ ................................ ................................ ......................... 18 Time Management. ................................ ................................ ................................ ................... 18 KITCHEN BRIGATE ................................ ................................ ................................ ................. 19 JOB ALLOCATION ................................ ................................ ................................ ................... 20 DUTY ROASTER ................................ ................................ ................................ ...................... 21 STAFF EVALUATION ................................ ................................ ................................ ............... 22 COMMENTS AND RECOMMENDATION ................................ ................................ .................. 28 CONCLUSION ................................ ................................ ................................ .............................. 29 REFERENCES ................................ ................................ ................................ .............................. 30 COMMENTS AND RECOMMENDATION FROM CUSTOMERS ................................ ......... 31 APPENDICES ................................ ................................ ................................ ............................... 33 PLATE PRESENTATION ................................ ................................ ................................ ......... 33
y
Cheese Sauce ................................ ................................ ................................ ................... 37
Mise En Place................................ ................................ ................................ ............................ 38 Main Cooking ................................ ................................ ................................ ............................. 39
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INTRODUCTION
This practical class HTC 206 enables students to appraise the role of chef in hotel and restaurant industry. The course will also expose students to basic kitchen management skill. By studying this course, students also can understand how a professional kitchen functions and what is the procedure involves in running a professional kitchen.In this course, each student will be given a chance of authority to handle the kitchen in his or her way by choosing the menu for the day and give instructions or orders to his or her colleague. This person is called as Chef of the Day (COD). The students will learn how to cook, lead, and follow an order from the leader. The will also learn how to h andle pressure and manage time properly. Lastly, students can also obtained the experienc es as chef of the day in this practical class.
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RESPONSIBILITIES OF CHEF OF THE DAY (COD)
On 16th of May 2011, I became the chef of the day for my practical class HTC 206. Become the Chef of the Day (COD) there were several responsibilities to carry. Chef of the day have duties before the kitchen class start until the kitchen class finishes. Chef of the day have responsibility to:
y y y y y y
Find the recipes. Assign job to be done. Set up the time management. Make sure all staff doing their job properly. Reminder all the staff about the hygiene aspects. Make sure all the staff prepare and serve the dishes according the time management.
Make sure all the staff gives cooperation in the kitchen.
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MENU THEME
For the menu theme of the day, French service is our theme for menu of the day. Beside that, the menu of French service is overall used.
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MENU
MENU OF THE DAY
APPETIZER
Marinated Prawn With Tomato Vinaigrette, Avocado And Jicama Salad.
SOUP
Piquant Vegetable Soup With Chickpeas .
MAIN COURSE
y
Slow-Roasted Spring Chicken Marinated With Lemon And Garlic Serve with Mushrooms Sauce And Sauted Vegetables.
y
Oven-baked Black Pomfret Marinated with Thyme and Parsley Serve with Blue cheese Dressing And Berny Potato.
DESSERT
y
Chocolate Moist Cake. y Cheese Cake Crust. y Carrot Cake.
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MENU EXPLANATION
APPETIZER
y y y
Blanch the prawn. Thoroughly mix all ingredients. Cut the avocado into cube.
MAIN COURSE Chicken
y
Wash the chicken and marinated with juices of lemon, dried tarragon and add salt pepper and paprika to taste.
Fish
y
Scale and clean the fish and marinated with salt and pepper, and put a small pinch of thyme and parsley in the cavity of each.
SOUP
y
Soups cooked with green bell pepper, tomatoes, jalapeno, chicken stock, chickpeas and add salt and pepper to taste.
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DESSERT Chocolate moist cake
y
Chocolate cake garnish with strawberry and chocolate.
Cheese Cake Crust
y
Mix with butter, sugar, egg yolk, flour, baking powder and bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.
Carrot Cake
y
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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S I E
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17
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THE OPERATION
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Clearing
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Last briefing
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KITCHEN BRIGATE
Lecturer Chef Nakia Bin Nordin
Chef of the Day Umira Binti Nayan
APPETIZER Siti Aishah Binti Hashim
MAIN COURSE Ainie Zubaidah Binti Zuber
STARCH Nur Atikah Binti Abd Rahim
SOUP Mohd Khairul Fadhil Bin Ondoy
DESSERT Anis Syahirah Binti Abdul Rahman Nurlisa Binti Rusle Epah Anak Gon Mohd Asyraf Bin Ahmad Badri
Anis Afeqah Binti Amir Hamzah
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JOB ALLOCATION NAME
A i A Bi i Ami H mz
TASK
Main course
A i
Bi i A
lR
Dessert
M Si i N
i M
lF i
il Bi O Bi i O m
Soup Sauce
N Ai i M N M Si i Ai N i li Z S i
Bi i M Bi i Z
il
Butcher Main course Butcher Dessert
l Niz m Bi Z il Bi i R l B i
Bi A m Bi i H Bi i A im R
Dessert Appetizer
im
Starch
E Si i N
G izz i Bi i N i i
Dessert Sauce
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DUTY ROASTER
N m
Wi
Wi
M N Si i N
lF Bi i M
il Bi O F il
M i
Bi i O m Bi i Z
Ai i Z S
l Niz m Bi Z il Bi i Ami H mz Bi i H i Bi i A R im im i i
A i A Si i Ai N Si i N
izz i Bi i N
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STAFF EVALUATION
N m li (1 10
(1 10
(1 10 m
(1 10 m
(1 10 m
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Mi
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A i S R m
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Bi i Z
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8 8
8 8
8 8
8 8
8 8
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8 8
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Bi i A
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l (10%)
l (50)
ll
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R E im A G Bi i H im 8 8 8 8 7 8 7 8 7 8 37 0 7. 8
Si i Ai
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N m Ai i Z i P li C i H i
Arrive early on time.
She gave a good cooperation.
Good
Bi i Z M S l
Arrive early on time .
He gave a good cooperation.
Good
Niz m Bi Z il E G M F O K il Bi i l Arrive early on time . A
Arrive early on time.
She gave a good cooperation. He Can do nice job but he can also became a murky person.
Good
Good.
N R
li l
Bi i
Arrive early on time .
She gave a good cooperation.
Good
Si i Ai Bi i H M A im
Arrive early on time .
She gave good cooperation.
Good
Arrive early on time .
Need to improve the speed of job and make a good handler.
Good
Bi A m B i
Si i N Izz N N Bi i M F il Bi i i i
Arrive early on time .
She gave good cooperation.
Good
Arrive early on time .
She gave good cooperation during the operation.
Good
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A i A Bi i Ami H mz N Ai l
Arrive early on time .
She did not perform most job to be done during kitchen.
Good
Arrive early on time .
She gave good cooperation.
Good
Bi i A R im
Si i N M i Bi i
Arrive early on time .
She gave good cooperation.
Good
O m A i S i l
Arrive early on time .
She gave good cooperation.
Good
Bi i A R m
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N m Ai i Z i K l G mi A i
She have efficient perform of job and need to improve it again. He have good job mise
l
Good
Eloquent talk.
Bi i Z M S
Good
Good
en place time and perform speedy of the job. He have a cooking skill and can handling all the staff in kitchen. He have theory skill in Good Sometimes he can become murky to his job. Good Eloquent talk.
Niz m Bi Z il Si i N izz i Bi i N M K F O N R li l Bi i i l il Bi i i
cooking but sometimes he not to use his skill.
She need to improve all the skills and actively in the kitchen.
Good
Uncommunicative person.
Si i Ai Bi i H im
She can improved by reading book and sometimes make a good job speedy.
Good
Good
He need to improved again the skills and performance in practical class.
Good
Good
Bi A m B i
E G
She good handling in practical class and sometimes slowly to do
Good
Good
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job.
N Bi i M F il
Good for garnishing skills and should be improve the cooking skills also. More focus in cooking skill.
Good
Good
A i A Bi i Ami H mz N Ai l
Good
Uncommunicative person.
She good handling in practical class and sometimes became a slowly person.
Good
Uncommunicative person.
Bi i A R im
Si i N M i Bi i
She good handling abo ut the taste especially for sauce. Good handling job in
Good
Good
O m A i i Bi i A R m l
Good
Good
pastry but in kitchen is slowly person.
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COMMENTS AND RECOMMENDATION
There are a few problems that occurred and needs to be solved in order to improve on future kitchen operations. Regarding the customers, I hope that the customers showed up on time and it is better if they arrived early to the dining room s o that it is easier for us to manage our food departures and avoiding confusion. It is also easier for the dining room staffs to manage any or all of the related issues. In addition, most of the my group members (subordinates) are not confident enough abou t most steps or method although they actually know about it and kept asking me to reconfirm. They should be more confident next time they go into kitchen because that would save more time and avoid the COD from getting confused . Lastly, I would like to say gazillion of thanks to all my friends who became my staff subordinates on that day I became Chef of The Day (COD) .
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CONCLUSION
I am really thankful because at last my job as a chef of the day is done. Now, I have realized that actually, being the chef was not that easy. Being the COD also, makes me felt more responsible, not to myself but all my friends as staffs on that day .Actually, a lot of advantages can be achieved from being the COD. Firstly, I get the knowledge about the real feeling when I really work in the real industry. About the staff , there are a few whom did not fully give cooperation during the cleaning and for that I am so upset. As the non-professional chef, I think I am not good enough or qualified to be the good chef because I myself sometimes is still in fear and not knowledgeable enough to handle the overall tasks as a COD . That was my fault because . I am so sorry because of I did not study enough and had caused the chef to be uncomfortable. So, with this experienced, I hope I can be a better person and be mature enough to work in the real industry in the future . Related to the problems, there is a few more problems that occurred as I became chef of the day. Lastly, I am satisfied and enjoyed to be the chef of the day and get different perspective view about this industry.
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REFERENCES
1. P i lC i B .
. http://southernfood.about.com/od/cheeserecipes/r/bl30103x.htm 3. http://southernfood.about.com/od/bakedchicken/r/r 102 h.htm . http://www.oprah.com/food/Ginger-and-Lime-Marinated-Shrimp-with-
Avocado-Salsa
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COMMENTS AND RECOMMENDATION FROM CUSTOMERS
After the operation is done, I went to meet the guest on that day and asked them about the menu and below the comments and recommendation about the food: Appetizer Comment:
y
Bitter, tasteless but ok.
Recommendation :
y
Make sure taste the food before serve and surely overall is good.
Main Course Comment :
y y
Fish overcooked. Chicken Delicious and good.
Recommendation :
y y
make sure the fish not overcooked and baked the fish with the proper temperature and time baked. Always Improves the taste of chicken.
Soup Comment:
y
Overall is good and delicious soup.
Recommendation :
y
Make sure always remind heat the soup before cold.
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Dessert Comment:
y
nice and delicious dessert.
Recommendation:
y
Always improves the taste of dessert.
Sauce Comment :
y y
Mushroom sauce delicious. Cheese sauce delicious.
Recommendation :
y
Always remind heat the sauce and improves the taste of sauce.
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APPE
APPETI E
I ES
P ATE P ESE TATI
y Marinated Prawn Jicama Salad
ith Tomato Vinaigrette, Avocado And
y Piquant Vegetables Soup
ith
hickpeas
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MAI SE
y Slow- oasted Spring hicken Marinated ith emon And arlic Serve ith Mushrooms Sauce And Sauted Vegetables.
y Oven- aked lack Pomfret Marinated ith Thyme And Parsley Serve ith lue heese ressing And erny Potato.
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DESSE T
y Chocolate Moist Cake
y Cheese Cake crust
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y Carrot Cake
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y Mushroom Sauce
y Cheese Sauce
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Mise En Place
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Main Cooking
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