KOD DAN NAMA
L-041-2 DEMI CHEF
TAHAP LEVEL 2
NO DAN TAJUK MODUL MODULE 12 INTERNATIONAL SET MENU
NO DAN PERNYATAAN
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
LE 01 OBTAIN INTERNATIONAL SET MEALS RECIPES.
LE 02 SELECT UTENSILS AND EQUIPMENT
LE 03 SELECT INTERNATIONAL SET MEALS
LE 04 EXECUTE INTERNATIONAL SET MEALS
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
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TAJUK : INTERNATIONAL SET MENU
TUJUAN : The purpose of this module is to give explanation about
international set menus in term of utensils, equipment and
BAHAGIAN PEMBANGUNAN KURIKULUM
KEMENTERIAN PENDIDIKAN MALAYSIA
ARAS 4-8, BLOK E9
KOMPLEKS KERAJAAN PARCEL E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN,
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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
INTERNATIONAL SET MENU FLOW CHART
steak with brown
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1.1 International set meals recipes
Example 1 : Recipe of Cream of broccoli soup
Cream Of Broccoli Soup
Serving for 7
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
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
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5. Adjust seasoning with salt and pepper. Sesuaikan rasa dengan garam
dan lada sulah
6. Add hot cream immediately before service. Masukkan cooking cream
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
Serving for 10
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
3. Gradually stir in the brown stock and tomato puree, stirring constantly until
the mixture comes to a boil.
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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
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
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.
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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
Serving for 4
4 Nos Firm pear ( choose those that have a stalk for better
1 litre Water
500 gm Sugar
10 gm Cinamon steak
1 stik Vanilla pod
1 nos Lemon (peeled and juiced)
Method of preparation:
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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
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
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International set menu
• Main Course
• 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
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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
A large, deep, straight-sided pot for preparing stocks
and simmering large quantities of liquids.
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To beat ingredients well such as egg yolk, voil and
They can be used for both liquid and dry measures
For portioning and decorating cake
For grilling meat, vegetable and poultry
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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.
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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
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
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• Cream of Broccoli Soup
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
As vegetable which belongs,
along with the onion and garlic
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
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Blend fat and sugar together
• Beef tenderloin steak
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• Brown sauce
Mirepoix, a culinary combination
of onions, carrots and celery.
A common ratio of ingredients is 2
parts onion, 1 part carrot and 1
As main ingredients
Give a major taste to the dishes
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Used to prepare soup, stock, and
various stews. The bouquet is
boiled with the other ingredients,
but is removed prior to
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1. What is the use of butter in making cream of broccoli soup?
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2. Describe how to simmer puree and veloute while making broccoli soup
3. Gives THREE (3) main ingredient in making Brown sauce
4. Explain the process of sautéing
5. What is the function of whisk in preparing dessert?
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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-