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6. kertas penerangan

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6. kertas penerangan

  1. 1. KOD DAN NAMA PROGRAM L-041-2 DEMI CHEF TAHAP LEVEL 2 NO DAN TAJUK MODUL MODULE 12 INTERNATIONAL SET MENU NO DAN PERNYATAAN TUGASAN 4.4 PREPARE INTERNATIONAL SOUPS 6.1 PREPARE INTERNATIONAL HOT SAUCES 10.3 PREPARE INTERNATIONAL DESSERTS 11.02 SET-UP SET MEALS NO. DAN PENGALAMAN PEMBELAJARAN / LANGKAH LE 01 OBTAIN INTERNATIONAL SET MEALS RECIPES. LE 02 SELECT UTENSILS AND EQUIPMENT LE 03 SELECT INTERNATIONAL SET MEALS INGREDIENTS. LE 04 EXECUTE INTERNATIONAL SET MEALS PRODUCTION. OBJEKTIF MODUL PRODUCE INTERNATIONAL SET MEALS USING UTENSILS, EQUIPMENT AND RECIPES SO THAT INTERNATIONAL SET MEALS RECIPES OBTAINED, UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED, YEAST BASED PRODUCTS PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD OPERATING PROCEDURE NO KOD L-041-2 / M12 / P(1/1) Muka : 1 Drp : 18 TAJUK : INTERNATIONAL SET MENU TUJUAN : The purpose of this module is to give explanation about international set menus in term of utensils, equipment and recipes. BAHAGIAN PEMBANGUNAN KURIKULUM KEMENTERIAN PENDIDIKAN MALAYSIA ARAS 4-8, BLOK E9 KOMPLEKS KERAJAAN PARCEL E, PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN, 62604 PUTRAJAYA KERTAS PENERANGAN
  2. 2. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 2 Drp / Of: 19 INTRODUCTION International set menu is actually a list of dishes to be served which contain several dishes from various origins. It can be any kind of food and complete the meal starting from appetizer till dessert or just some of it. An International set menu is an example of our world getting smaller where any type of food from various country origin are easy to accessible locally. The same with International set menu, are no longer are reserve for the world traveller cuisine representing any country because they are obtainable at the ethnic restaurant near your home. Nowadays, more people are familiar with food from foreign land and dishes at corner of the world. International Set Menu are divided with starters at the top (International soup), main meals in the centre (Beef tenderloin steak with brown sauce) and dessert (Poached pear) at the bottom. APPETIZER / SOUP MAIN COURSE DESSERT INTERNATIONAL SET MENU FLOW CHART Example: International soup Beef tenderloin steak with brown sauce) Poached pear
  3. 3. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 3 Drp / Of: 19 1.1 International set meals recipes • Soup Example 1 : Recipe of Cream of broccoli soup Cream Of Broccoli Soup Serving for 7 Quantity Ingredients 225 gm Onion chopped 115 gm Leeks, chopped 115 gm Celery, chopped 1.3 kg Broccoli stems, chopped 3 lt Chicken stock 85 gm Butter 340 gm Veloute 10 gm Salt 5 gm Pepper 500 gm Heavy cream 450 gm Broccoli Method of preparation: 1. Sweat the onions, celery, leeks, and broccoli stems in butter panaskan bawang besar, saderi, leek dan batang brokoli di dalam mentega. 2. Add the veloute and cook until all ingredients are tender . Tambahkan veloute dan masak sehingga semua bahan layu / lembut. 3. Puree until they are completely smooth. Strain through either a cheesecloth or chinois. kacau dengan senduk kayu / wire whisk sehingga halus dan licin. Tapis dengan menggunakan kain maslin atau chinois. 4. Return the puree to pot and simmer slowly for 10 minutes. Masukkan puri tadi ke dalam periuk dan panaskan dengan api perlahan selama 10 minit.
  4. 4. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 4 Drp / Of: 19 5. Adjust seasoning with salt and pepper. Sesuaikan rasa dengan garam dan lada sulah 6. Add hot cream immediately before service. Masukkan cooking cream sebelum dihidangkan. 7. Garnish with broccoli florets before serving.Hiaskan dengan brokoli berbentuk bunga sebelum hiding. Roux –panaskan mentega + tepung gandum Veloute – Roux + stok + garam + lada sulah • Hot sauces Pairing sauce with a food item such as beef tenderloin steak as a main course with brown sauce demonstrates technical expertise, an understanding of colours, texture and taste. Example 2 : Recipe of Brown sauce Brown sauce Serving for 10 Quantity Ingredients 1.5 lt Brown stock 62.5 gm Mirepoix 62.5 gm Butter 62.5 gm Tomato puree 5 gm Sachet d spices 62.5 gm Flour Method of preparation: 1. Sauté the mirepoix in the butter until well browned. 2. Add the flour and stir to make the roux. Continue to cook until the roux is browned. 3. Gradually stir in the brown stock and tomato puree, stirring constantly until the mixture comes to a boil.
  5. 5. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 5 Drp / Of: 19 4. Reduce heat to a simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced. Skim as often as necessary. 5. Strain through china cap lined with several layer of cheese cloth. Press on the mirepoix gently to extract their juices. 6. Cover or spread melted butter on surface to prevent skin formation. Keep hot in bain-marie, or cool in a cold water bath for later use. Example 3: Recipe of Beef tenderloin steak Beef Tenderloin Steak Serving for 1 Quantity Ingredients 400 gm Steak of beef tenderloin 15 ml Olive oil 20 gm Crushed garlic 5 ml Meat tenderizer Method of preparation 1. Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes. 2. Preheat grill for medium high heat. 3. Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
  6. 6. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 6 Drp / Of: 19 • Dessert Desert is a course that typically comes at the end of a course by course meal. It usually consists of sweet food but sometimes of a strongly-flavoured one. Example 4: Recipe of Poached pear Poached Pear Serving for 4 Quantity Ingredients 4 Nos Firm pear ( choose those that have a stalk for better presentation) 1 litre Water 500 gm Sugar 10 gm Cinamon steak 1 stik Vanilla pod 1 nos Lemon (peeled and juiced) Method of preparation:
  7. 7. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 7 Drp / Of: 19 1. Place the water and sugar in a deep saucepan (it needs to be big enough to hold the pears) and under a gentle heat, stirring occasionally, and cook until the sugar has dissolved. 2. Meanwhile, peel the pears, you can core them if you like, it's up to you but do leave the stem in place. 3. Place the peeled pears in water (with the lemon peel) so it doesn't brown as you peel the remaining fruit. 4. When the sugar syrup is just below boiling point add the lemon peel and lemon juice, cinnamon stick and vanilla pod. Stir, and then add the peeled pears. Make sure they fit under the syrup. Turn the heat down and very gently simmer, without boiling, until the pears have softened. 5. This should take somewhere between 20-30 minutes depending on the size of the pears. Remove the pears and leave them to cool outside of the syrup. Let the syrup cool in the pan. 6. Only when both the pears and the syrup are cold should you store them together. Serve the pears warm or cold, it would work well with rice pudding, custard, ice cream and cream. 1.2 Setting international set meals • Menu preparation technique i. Getting an idea of a menu planning from browsing various recipe books, magazine related to food and internet for menu planning ii. Discuss with friend, family member and clique on idea of menu concept iii. Set menu by considering balance in nutrients value and diets iv. Menu according to theme and event consider how long will it take to complete the courses within the time frame of the event. For example birthday party menu should be simple and the food course are easy to set-up and consommé • Ideal selection of menu items (according to theme/event) Table 12.1: Understanding menu
  8. 8. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 8 Drp / Of: 19 Menu sample International set menu includes: • Soup • Main Course • Desert • Plating and garnishing Plating is presenting food on a plate in right way. It is importance during dining experience because we look at the food before we eat. • Food presentation technique i. Plate selection for food presentation ii. Types: Choosing the types of plate with type of food is important. For example soup bowl can contain liquid better iii. Size: Food size must suitable with plate size to avoid overcrowding and allow separation between food items for pleasure viewing iv. Plain: Use classic white or earth tones will boast any colour of food. • Garnishing food display
  9. 9. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 9 Drp / Of: 19 Garnishing makes food or drink items more appealing. They may, for example, enhance their colour, such as when paprika is sprinkled on a salmon salad. They may give a colour contrast, for example when parsley or chives are sprinkled on potatoes. 2. Utensils and equipment Table 12.2: Types and usage of utensils and equipment TYPES USAGE Stockpot A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.
  10. 10. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 10 Drp / Of: 19 TYPES USAGE Whisk To beat ingredients well such as egg yolk, voil and vinegar. Measuring cup They can be used for both liquid and dry measures Pastry bag For portioning and decorating cake Griller For grilling meat, vegetable and poultry
  11. 11. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 11 Drp / Of: 19 TYPES USAGE 3. Setting international set meals Setting table for a set meal must have complete cutlery from soup, main course to dessert. Here an example of set-up for table d hotel menu.
  12. 12. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 12 Drp / Of: 19 Figure 12.1: Complete course setting 3.1 Method of cooking international set meals • International soup, hot sauces and dessert Table 12.3: Understanding the method of cooking soup, hot sauce and dessert. Method Of Cooking International Soup, Hot Sauces And Dessert Method Description Sautéing / Pan frying Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Sauté means "to jump" in French. The method includes flipping the food in the air. Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its colour, moisture and flavour. This is very common with more tender cuts of meat, e.g. tenderloin. Simmering Simmering is cooking in a liquid at very low heat. Also simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100°C. To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C 4. International set meals ingredients Table 6: Understanding importance of international set meals ingredients
  13. 13. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 13 Drp / Of: 19 INGREDIENTS IMPORTANCE • Cream of Broccoli Soup Onion  All types of onions are a good source of vitamin B1, B6 and C as well as being rich in biotin, chromium and folic acid.  Enhance the flavour Celery  Aromatic ingredient  Flavouring  Nutritional value Leeks  As vegetable which belongs, along with the onion and garlic  Aromatic ingredient  Flavouring  Nutritional value Chicken Stock  Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces.  Stock is prepared by simmering various ingredients in water, including some or all
  14. 14. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 14 Drp / Of: 19 INGREDIENTS IMPORTANCE Heavy Cream  Blend fat and sugar together Broccoli florets  Main Ingredient  For garnishing INGREDIENTS IMPORTANCE • Beef tenderloin steak  Main ingredient  Nutritional value
  15. 15. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 15 Drp / Of: 19 INGREDIENTS IMPORTANCE Tenderloin Steak Olive Oil  Tender meat  Flavouring  Nutritional value • Brown sauce Mirepoix  Mirepoix, a culinary combination of onions, carrots and celery.  A common ratio of ingredients is 2 parts onion, 1 part carrot and 1 part celery.  As main ingredients  Give a major taste to the dishes  Nutritional value  Liquid source  Richness  Nutritional value
  16. 16. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 16 Drp / Of: 19 INGREDIENTS IMPORTANCE Tomato Paste Roux  Thickening agent Bouquet garni  Used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption. • Dessert
  17. 17. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 17 Drp / Of: 19 INGREDIENTS IMPORTANCE Pear  Main ingredient Cinnamon Stick  Aromatic ingredient  Flavouring  Nutritional value Questions: 1. What is the use of butter in making cream of broccoli soup?
  18. 18. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 18 Drp / Of: 19 2. Describe how to simmer puree and veloute while making broccoli soup 3. Gives THREE (3) main ingredient in making Brown sauce i. _________________________ ii. _________________________ iii. _________________________ 4. Explain the process of sautéing 5. What is the function of whisk in preparing dessert? REFERENCES
  19. 19. NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 19 Drp / Of: 19 1. Christopher Styler (2006). Working the Plate: The Art of Food Presentation, John Wiley & Sons Inc. ISBN 13-9780471479390 2. Eugen Pauli. (1989). Classical Cooking: The Modern Way, 2nd eds. Eds Van Nostrand Reinhold Book. ISBN 0-442-27206-5 3. M Wayne Gisslen (2006) Professional Cooking, 6th eds. John Wiley & Sons Inc. ISBN 13- 9780471202028

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