03.

03 : STORE ROOM ACCORDINGLY

- Select storage equipment for raw material
- Select type of container and packing
- Pack raw material
- label raw material
- Store accordingly to requirement
03.04 : MAINTAIN PROPER FOOD STORAGE
- Select equipment
- Sort out item
- Determine the method of storage
- Cover and wrap
- Identify life span
- Clean storage area
04.02 : DETERMINE MEASUREMEN AND PORTION OF THE
INGREDIANT
- Identify ingredient
- Identify utensil and equipment
- Conduct mis – en – place

04.03 : PREPARE MEAT CUT

- Identify butchery equipment and utensils
- Identify types of meat ( red or white )
- Determine the dish
- Determine the right cuts for the dish
- Determine portion size
- Cut the meat
- Store the meat
- Maintain cleanes of equipment and work area

• Cologen = Penyambung yang keras warna putih

• Ellastin = Penyambung yang lembut warna kuning
• Guna meat thermometer untuk lihat ketahanan daging

• Kandungan dalam daging : Air 75% + Protin 20% + Lemak

5%
1 ) Dones : Rare or beau ( blue ) : Mentah
Medium rare : Masih darah
Medium well : Suku masak
Medium done : Setengah masak
Well done : Masak
• BARDING: Inject fat in meat due to tenderize the meat
• AGING : To maintain freshes
2 ) Two type of tenderize : Tenderize & Hammer
3 ) Liquid :Getah betik atau pati nenas
4 ) Roasted : Slow fire
5 ) Injection : Lemak babi,8 jam suhu 80’c,barding proses

• 3 proces AGING : DRY AGING : Pengeringan

FAST AGING : Pakai selepas potong
VACUM PACK : Menyedut udara dalam
plastic
• Meat product : Gril dan wap cologne akan memasakkan
daging

04.04 : PREPARE FISH CUT

1 ) lean fish : Jenis tak berminyak contoh tinggal dilaut

2 ) Fat fish : Jenis yang berminyak contoh salmon,patin,baung

Seafood :
FISH SHELLFISH CRUSTACEAN
• Evey quick Mussel lobster
• Smell Lala Crab
• Insang Oyster Prawn
 • Press Siput sedut
Cum
• Style cook : grill,steam,roasted,deep fry,smoke and boiling

WORK
SCHEDULE

1 ) Name of seafood
2 ) Cutting size
3 ) Style of cook
4 ) Type of sauce
Name of Type of Style of Type of
cutting sauce
seafood cook
Squid Cut 1 inch Boiling Tom yam
Shellfish Grill Tamarin sauce
crab Cut 2 Boiling Masal lemak
remove cili api
shell
Lobster Buang kulit Blanch Shellfish
sauce
Salmon fish Fillet Fresh Lemon or
tobasco
Prawn Remove Fried Sambal
head & berlada
tail
Musscle Running Bake Kari samboyan
water

lala Running water Boiling Chinese cook

Seabass Running water Grill Sweet &
& Sour
Cut 2
04.05 : PREPARE GARNISH.
- Thingto decorate & establish food
- The use of garnish : salad,appertizer,main course,dessert &
soup
- Utensil : carving tools,paring knife,carving knife

FRUITS & VEGETABLE CARVING

SWAN
– Carrot : flower,leaf or swan etc.
– Egg plant
– Pineapple : flower
– Red chillie : flower
– Papaya
– Cucumber
04.06 : PREPARE POULTR & FETHERED GAME

UNDERSTANDING

POULTRY

• All domestic birds that u bread and marketed for human

comsumption
TYPE OF POULTRY :
– Chicken,birds,turkey,duck & goose

POULTRY Water : 75%

Protien : 20%
Fat : 5%

– Poultry consisting of 2 parts :

A ) Light meats : breast or wing
– Less fat
– Less connective tissue
– Cook faster
B ) Dark meats ( legs,drumstick & thights )
– More fat
– More connective tissue
– Take longer to cook
 COOKING
PATTERN

– Example : birds ( whole )

: breast bass left fat
: easy to dried

OBJECTIVE

– To cook the legs till dones with thought over cooked the
breast this is several techniques

A ) Roast greast down : for keep the moisture and fat

: fat protect from drying

B ) Seprate the breast from the legs and roast them at

different time

PARTS OF POULTRY

– Breast,wings,thight,neck,hand and feet

 REASON FOR TRUSSING

– Keep maintain the shape

– Good appearance
– Maintain the moisture

TYPE OF SIZE CUT

CHICKEN
– Whole chicken
– Cut 2,4,6,8,10,16,18,32,48......
– Cube
– Debone
– Slice
– Fillet
– Minced
• Animal hunt,example : rabbit,deer,pelanduk,kijang.....

• Water : 75% - need to carefull in cookin with tjih water

shrinked tend to occurs
• Fat : 5%
• Protien : 20% - an important nutriend and the most solid
material in meat

3 Reason for
fat

1 ) Juiceness : in any meat is due to the fat and not

moisture the surface
2 ) Tenderness : making easy to chew
3 ) Carbohydrate : meat contain a very smelly amount of
carbohydrates when you brown the meat,you are in the
part of caramelizing the carbohydrate

UNDERSTANDING THE
MEAT/BASIC CUT

• Meats cuts are based upon to factors :

 1 ) The musle and bone structure of the meat
A ) Identify meat cuts
B ) Boning and cut meats
C ) Carving cook meats

2 ) Used appropriate cooking methods

A ) Know which part should be grilled
B ) Knowing which part should be braised

COOKING AND HANDLING MEATS

• The good of cooking meats are :

– To develop tenderness
– To develop slavov
– To prevent excessive shrinkage and nutrient lost

#P/S : Capon : ayam yang dikasi

Roaster : ayam jantan
 • Egg are refer as herbaccous acant.That can be eaten vege
content more starch and less sugar that vege – tend to be
savory and not sweet

NUTRITION

• Vege consise more than 80% water and consist of

carbohydrates as well as small amount of protin and fat

CONTROLLING TEXTURE CHANGE

FIBRE :
• The fibre structure of vege ( cellulose and pectins ) gives
them shape and firmless cooking soften the abre
Fibre soften by :-
– Heat
– Alkalis
Fiber is made firmless by :-
– Acid
– Sugar
1 ) Dry starchy food like dried legume ( beans,peas etc ) rice
and macaroni product must be cooked in sufficient.Water so
that the starch granules can absorbs moisture and soften
2 ) Vege like potato and yam must be cool until the starches
gramules soften
GUIDLINE FOR ACHIEVING PROPER DONESS IN VEGE

– Do not over cook

– Cook slightly in advance and put in cold water,drain
refrigerated then reheat when in need
– Do not mix batches of cooked vege
– Cut into uniform size before cooking
CONTROL FLAVOUR CHANGE

– Cook for a short times as possible

– Use boiling salt over
– Use enough water to cover
– Steam vegetable whenever adpropriate
– Add small amount of oil to the cooking water

CONTROL COLOUR CHANGE

• Pigment are compound tht give vegechier colour different

pigment react different ways to heat and acid
1 ) White vege
– White pigment called flavorets e.g :
potato,onion,coulinflower,white cabbage etc.
2 ) Red vege
– Red pigment called anthocyannis e.g : red cabbage,beef
root etc.
3 ) Green vege
– Green colour called dicrofil e.g : green leaf vege etc.
Protect the colour green by : -
– Cooked uncovered to allow plant acid to escape
– Cooking for the shortest possible time
– Cooking in a small batches
p/s : do not : Use baking soda to maintain green colour.Soda
destroyed vitamins and make texture unpledsantly mushy and
slippery
• Best way to maintain colour is by steaming
4 ) Yellow and orange
– Pigment called caroteinoids

MIX MUSHROOM COMPOTE

200gm : Black mushroom

100gm : Abolone mushroom
100gm : Button mushroom
50gm : Onion
1pcs : Bayleave
1pinch : tyme
1pinch : Oregano
1nos : cinnamon stick
To season salt & pepper

ROLLED STUFF CABBAGE

300gm : Long cabbage
1 stick carrot
100gm : butter
To season salt & pepper

14.06 : PREPARE FROZEN DESSERT

CLASSIFICATION
1 ) Ice – cream
2 ) Sherbets
3 ) Still frozen dessert

• Following quality factors of frozen dessert

1 ) Smoothness
2 ) Overrun
3 ) Mouth feel

STORAGE & SERVICE

– Store i/c and sherbets at 18’c or lower

– Temper frozen dessert at 13’c to 9’c
– When serving besr method is to draw scoop across the
surface
– Use standard scoop for portioning
– Measure syrup,topping and garnish

POPULAR ICE – CREAM DESSERT

– Parfaits
– Sundaes : death melba,peur bulte & Helena
– Bombe
– Merinque glacee
– Frozen éclairs

• Defination of appertizer salads is that ai’s the first course

food serve before main course
• Appertizer salads should the appertizer,meaning they
must have :
1 ) Freshness
2 ) Crisp ingrediants
3 ) A tangy flavourfull dressing
 4 ) attractive & apertizing apperence

– Should not be large as to be filling but should be

sustainable enough to serve as a complete course
themselves
– The combination ingrediants should be interesting,not dull
or trite
– Attractive arrangement and garnish are
important,because visual appeal stimulates appertites

TYPES :-
– Potato are classified according to their starch content the
amount of starch determines the use for which they are
most suitable
1 ) Waxy or new potato :-
– High moisture content,high sugar,low starch content
– Flesh is white,yellow or even purple
– Skin is white,red,yellow or blue
2 ) Mature or starchy potatoes :-
– High starch content,low moisture and sugar
A ) Russet ot Idaho potatoes
– Long regulary shaped potato with slightly rough skin
 B ) All purpose potato
– Irregulary shape and less expensive

QUALITY
– OF POTATO

– Firm smooth and not soft or shrivelled

– Dry skin
– Shallow eyes
– No sprouts ( sprouting potatoes are high in sugar )
– No green colour
– Absence of crack,blemishes and rotten

STORING
1 ) Ideal place for keeping or starching potatoes at the temp of
13’c to 16’c
2 )DO NOT : refrigerated tempreture below 7’c convert
potatoes starch into sugar
3 ) Refrigerated potatoes must be stored at 10’c for two weeks
to change the sugar back to starch

MARKET FORM

1 ) Fresh unprocessed
2 ) Peel,trated to prevent browing
 – Keep refrigerated below 4’c for up to 5 or 7 days
– Canned – cooked
– French fries
– Others frozen potato – hashbrown,conquvette
– Dehydrated – granula or flakes

Gratin Dauphinois

Ingrediants :-
• 3nos : Potato ( slice )
• 200gm : Flour
• 200gm : Butter
• 300ml : milk
• 250ml : Cheese
• 1pinch : Nutmeg
• 1pcs : Bayleave
• Salt & pepper

MASHED POTATO

• 1kg : Potato
• 200gm : Butter
• 500ml : Light cream ( hot )
• 500ml : Milk ( hot )
• 1tsp : Salt
• 1tsp : Pepper
 • Pasta is the Italian for ‘paste’for it is mixture of
egg,wheat,flour & butter
PASTA CHARACTERISTIC :-
1 ) Commecial pasta
– Egg
– Macaroni
2 ) Fresh egg pasta
3 ) Type of pasta : Spagetti
: Vervicelli
: Fusili
: Macaroni
: Elbow macaroni
: Penne
: Fettucini
: Bow the pasta
: Acini de’pepet
• Cooking method : Pasta should be coo ‘’al – dante’’ to the
tooth.This mean that cooking should be stopped when the
pasta still feel firm to the bite
 Procedure for cooking pasta :-
– Use at least 4 lit of boiling water for 500gm of pasta
– Have the water boiling rapidly and drop pasta,stir gentle
to prevent sticking together to the bottom
– Continue to boil and stir
– As soon as pasta reach ‘’al – dante’’ immediately drain in
colander and rinse with cold water ( ice )
– If the pasta is to be held,toss gently with a small amaunt
of oil
– Measure portion into mound on tray.Cover with plastic
wrap.Refrigerated until service time
– To service,place desired number of portion in ‘’china cap’’
and immerse in to reheat,put on plate and add sauce
ASSIGMENT :-
ITEM METHOD Timin Remark
g
Fettucini Boiling to ‘’al – 7min Don’t boil to long
dante’’ t or overcook
Ham Slice julien 10se
c
Salmon Fillet fish and 5min
slice for saute t
Black mushroom Open the cane 3min
put item and t
slice half to
garnish and
half cook
Whiping cream Cut the box & 10se
put into the c
bowl
Garlic Chop garlic first 5sec Clean the garlic
step for saute
Tomato Cut cube item 1min Clean the tomato
and take out t
the seed for
garnish
 Fresh tomato To pluck and 5sec
clean
Aromat
Salt To taste 10se
put into sauce c
bowl
Pepper
TOTAL 20mi
nt

FETTUCINI WITH HAM & SALMON

Ingrediant :-

• Fettucini : boil
• Ham or salmon : slice julien
• Black mushroom : slice
• Whiping cream
• Salt,aromat & pepper
• Garlic : chop
• Tomato : cut cube
• Thyme
• Garlic bread
•
Method of cooking :-

• Saute garlic,fettucini
• Put in whipping cream & season with salt & pepper
• Add in aromat and cook 3mint
• Ready to serve garnish with tomato cube,thye leave &
black mushroom
21.03 : DISPLAY FOR BUFFET
- Buffet is define as a set up of food arrangement to stimulate
appetite & appeal in food preparation
1 ) 3 reason for this service
– Visual appeal : an actractive presentation of food has
effect of lavishness and ample quantity and careful
arrangement and garnish
– Efficiency : the buffet allow the restaurant to serve a large
number of people in ashort time
– Adopbility : buffet sevice is adaptable to nearly every kind
of food and to all price thanges,occasions,restaurant and
local food customs

Buffet Arrangement And

Apperance

• A buffet is not just food service it is food display as well

LAVISHNESS AND ABUNDANCE

• A buffet should look lavish and plentiful there are many

way to create this looks : -
 – Colour
– Height
– Full plates and bowl
– Proper spacing

SIMPLICITY

1 ) Do not overdesign & over decorate food

2 ) Excessive garnish is quickly destroy as customers take
portion
ORDERLINESS

– Buffet should look like is was planned

– Simple arrangement are much easier to keep neat and
oderly
– Colour and shape should look lively and varied
– Keep the style consistent

MENU & SERVING

SEQUENCE

– Hot food are best served last

– The move expensive food are usually placed after the less
expensive items
– Sauce and dressing should be placed next to the item with
which they are served
– A seprate dessert table is often a good idea
– Plate must be first items on the table

BASIC PRINCIPLE OF PLATTER PRESENTATION

– The element of butter platter : -

• Centre piece
• Food should be easy to handle and serve
• Simply design
• Attractive platter presentation
• Once the food is arrange,don’t touch it
• Must look attractive and appropriate
HOT FOOD FOR BUFFET

• Hot item are always served in a chafing dish.The food

cannot be elobrated,decorated and garnish as the cold
food.Hot food in chafing sish should be easily portion or
already portion it the pan.Items less suitable for buffet are
those that must be cooked to order and serve
immediately.Whole roast are popular item at buffet,carved
to order,conclusion,hot food are best placed at the end of
the buffet.
Assigment :
Arragment of cold platter
• Design your own about setting cold platter into mirror
• Sketch buffet setting & design it

Example : Chef Salads platter

Buffet Setting :

DESSERT COUNTER

COMMON TYPE OF BASIC

BAKING INGREDIANTS
A ) Flour
– Bread flour
– All purpose flour
– Cake flour
– Pastry flour
B ) Egg
– Whole
– Egg yolk
– Egg white
C ) Salt
– Fine
– Course
D ) Milk
– Whole milk
– Skim milk
– Eraporated and condensed milk
– -Water
– Fruits juice
E ) Sugar
– Granulated
– Brown
– Honey
– Corn syrup
– Maple syrup
F ) Leavening agent
– Yeast
– Dried
– Compressed
• Baking powder
• Baking soda
G ) Fat & Shortening oil
– Vege oil
– Butter
– Margerine
– Shortenig
H ) Flavour material
– Extract
– Spices
– Chocolate and cocoa

STEP IN YEAST DOUGH

PRODUCTION

1 ) Sealing ingrediants 9 ) Proofing

2 )Mixing 10 ) Baking
3 ) Permentation 11 ) Cooling
4 ) Punching
5 ) Scalling
6 ) Rounding
7 ) Benching
8 ) Make up

11.04 : PREPARE AND BAKE BREAD

Ingrediants and their purpose :

A ) Flour
– Act as binding and absorbing agent
– Effect the keeping quality of product
 – Add nutritive value to product
B ) Egg
– Add colour
– Improve grain and texture
– Give structure
– Add flavour
C ) Salt
– Control yeas action
– Streng thening effect on the gluten in flour
– Improve texture and grain
D ) Milk & other liquid
– Effect texture
– Add nutritional value
– Effect keeping qualitied
– Improve flavour
– Dissove dry ingrediants

• Soup is define as a liquid derived from meat,poultry,fish

and vege
1 ) Soup can be devided into 3 basic categories :
– Clear or unthickened agent
– Thick soup
– Special soup

Clear or unthicked :
 – Broth and bouillon
– Vegetable soup
– Cowsomme
Thick soup :
– Cream soup
– Puree
– Bisque
– Chowder
Special soup :
– Distingushed by usual ingrediants
– Cold soup

• Soup garnish may be devided into 3 :

1 ) Garnish in soup itself
2 ) Toppings : Fresh herb,sliced almond & cruton
3 ) Accomponiment :-
– Melba
– Corn chips
– Break stick
– Cheese straw
– Grain wafer

CURDLING

• The following guidelines help prevent curdling

– Thicken the stock before adding milk
– Thicken the milk before adding into soup
1 ) DO NOT : add cold milk or cream to simmering soup
DO : Heat milk seprate souce pan
– Temper the milk by gradually adding souce hot soup
2 ) DO NOT : boil soup after the milk or cream is added

STANDARD OF QUALITY FOR

CREAM SOUP

• Texture : smooth
• Taste

PUREE SOUP

• Puree soup are compossed of a basic ingrediants which

can be a single vegetables a combined of vegetable or
form a single item of poultry,game or shellfish

– Rice puree of poultry and shellfish

– Potato for purees and certain root vege such as pumkin
– Lenthil
– Coulis and bisque

– A bisque is a sream soup made with shellfish at one time

bisque were thickened with rice,but there a now frequanly
thickened with roux
– Chowder are crinky,hearty soup that there a so full of good
things that they sometimes are more liked stew than
mushroom soup,chowder are simply the soup or puree
soup that are not dlireed or stained but left chunky

• Clear soup
– Cowsomme is defined as literally ‘Completed’ or
cowsentrated and is astrong concertrated stock or broth

CLARIFICATION

• Some protein,especially ‘Al-Bummins’ will dissolve in cold

water when the water is head,they gradually solidty or
coagulated and rise to the surface,if we can controlled this
process carefully these protoius will called all the thing
particess that could a stock and will cariry them to
surface.This stock is then left perfectly clear.

DESSERT - SAUCES

• Basic custard & cream step in making custard or vanilla

sauce
1 ) Use clean and sanitize equipment or utensil
2 ) Heat the milk to scalding
3 ) Slowly beat the hot milk into beaten egg and sugar
4 ) Heat the mixture slowly in a double boiler proces
 5 ) To the test doness,check the tempreture with
thermometer
6 ) Imediatly cool the sauce by setting the pan or bowl in
iced water

SWEET SAUCE can be serve with :-

– Cake and strudles
– Crepes and pancake
– Fried fritter item

CAKE AND
STRUDLES

– Cake such as butter cake,chocolate and other coated cake

use sweet sauce such as vanilla,chocolate and fruits coulis
as sweet sauce accompaniment.Strudles are best serve
wity any sweet sauce as it will give good taste and appeal
to strudles.

CREPES AND PANCAKE

• Crepes such as mix fruits crepes which are served with

sauce .Such as vanilla,strwabery custard sauce give ideal
taste of sweetness and creamy in texture and
taste.Pancake are normally served with maple syrup but
 will also goes well with vanilla sauce.Vanilla sauce served
hot and sometimesserved cold.

FRUITS COULIS

• Fruits coulis is defined as chunky sweet sauce.The texture

of the sauce is not same as the hot sauce for it is in
chunky and not creamy.Fruits such as
watermelon,apple,pineapple,honeydew,orange &
strawberry are usually used for making fruits
coulis.Method of cooking is by reducing.Chunky cut fruits
are bolid with sugar and cinnamon to concentrated it’s
flavour and also giving colour to the finishing product.Itis
not making a jam but merely as making a thick chunky
sauce.

Example recepies :-
Ingrediants :-
• ½ nos : Pineapple
• 3 nos : Apple
• 5 nos : Strawberry Cut chunk
• 1 nos : Mango
• 1 stick : Cinnamon
• 250 gm : Sugar
• 2 pinch : Salt
Method of cooking :-
1 ) Boiled sugar until almost caramelized
2 ) Add in cinnamon stick
3 ) Add it chunky fruits and simmer until thick
4 ) Add pinch of salt and serve it hot

3 CATOGORIZED OF BASIC SALAD DRESSING

1 ) Oil and vinegar based

2 ) Mayonese based dressing
3 ) Cooked salad dressing
 OIL AND VINEGAR
BASED

– Typically vinergrate or frech dressing are essentially

temporary emulsion a physical state created by agitation

MAYONESE BASED
DRESSING

– Mayo is the nost stable of the basic salad dressing.It

should be thick but not enough to hold it’s own shape
when it is firmly droped from the spoon.

GENERAL RULES OF SALADS

MAKING

1 ) Should be fresh
2 ) Roots and coarse ribs should be remove
3 ) Wash ingrediants should not be soaked in water
4 ) Lettuce leave should be turn with fingers and not
cut/shredded with knife
5 ) Best serve or prepare just prior to service time
6 ) Dressing are best applied to tossed / mixed salads at the
last noment
7 ) To wash drain / dry certain salads material particulary green
leave and such
8 ) When salas material are to be cut using a
knife,stainlesssteel knife are ideal as their steel counterpart
will cause bruising and discolouration to many salads
• Hearty salads are used to furnish the nourishment for
muncheon and dinner

COMPONENT OF SALADS

1 ) Based of underliner
– Leafy green usually from based of a salads
2 ) Body
– The main part of salads it depend on type of salads
3 ) Garnish
– To give an eye appeal to salads
4 ) Dressing
 – Salads dressing are liquids or semi liquids use the flavour
salads
Function of the dressing : add flavour
Moisten the salads
Enrich it

SALADS
DRESSING

– Salads dressing a sauce that are blended to complement

and season food with which they are served

BASIC INGREDIANTS OF
COWSOMME

1 ) Lean ground meat

– Example : beef,chicken,fish,egg white ,egg shell and
mustard onion
2 ) Mirepoix
3 ) Acid ingrediants lacidity helf coagucates of the protein
– Tomato
– Lemon juice
– White wine
PRODUCE OF PREPARING
COWSOMME

1 ) Start well flavour,cold,strong,stock or broth

2) Select item stock pot
3 ) Combine the clear meat ingrediants in stock pot and mix
vigorously
4 ) Gradually add the cold,deliressed stock and mix well
5 ) Set the fire over moderate haet & left it simmer
6 ) Stir the content occasionally
7 ) When the simmering points approaching stop stirring
8 ) Move the lower rest so that the liquids maintain slow
simmering,DO NOT over because would break up the raft and
cloud the cowsomme
9 ) Simmer ½ hour,with out stirring

• Salads simply means food seasoned with a salads

dressing.Salads are served with simple accompaniment to
the main course,other are seprate course and still others
are meals in themselves.

CLASSIFICATION

1 ) Plain or simple & single

– Green salads
– Vegetable salads
2 ) Mixed compound or complex salads
 – Salads that prepared from combination of many
ingrediants.Which are cohered and flavoured using
selected dressing and sauce

TYPES OF SALADS

1 ) Appertizer salads
– Salads then are often served as 1st course or appertizer for
muncheon and dinner
2 ) Accomponiment salads
– Serve with main course and provide relish with main
course
3 ) Main course salads
4 ) Seprate course salads
– Light salads after main course
5 ) Dessert salads
– Usually sweet and many contain item such as fruits,sweet
gelatine,nut and cream