week 7 comercial food production

week 7 i came to college and get ready for kitchen work but we cant just cook yet cause its to early and the door is still not open before 12am. Once it the kitchen our chef tell us if the ingredient is enough, if it is okay we mise in place the ingredient and we get a 5minutes rest before cooking start. i was incharge on soup duty with my team members, its a simple task on making the soup also we make the stock early before starting cooking, but there is one thing i learn from the chef to make the soup even stronger taste. we can use the onion skin or something onion root cause this both will make the soup pack a punch and stimulate the whole body. it was a new thing that i learn that day so if someone is making soup dont trow the onion skin and the root cause its will make the taste even extraordinady, but we cant just serve the soup with onion skin and root like that we have to strain it first then we can serve the soup.


Here our Recipe on week 7

Chicken canape(Appertizer)

cheakpeasered onioncumin powdercorriander powderturmeric powderbiscuit

Chicken consomme(Soup)

onionchicken breastpepper

American burger with coselaw and black pepper sauce(Main course)

mince chickensalt&pepperberbmustard

potato wedges

potato salt&pepper

black pepper sauce

demi galzeblack pepper

coselaw

mayonaisecarbagepepper

mango pudding(Dessert)

Pudding powderapple

Ulasan

Catat Ulasan

Catatan popular daripada blog ini

Tokayaki Recipe

Imej
Western food  Ingredients 2 cups (480ml)  Dashi 2 eggs 1 tsp soy sauce 1/4 tsp salt 1 cup plus 2 Tbsp all purpose flour 2-3 green onions, finely chopped 2 Tbsp  Benishoga  (pickled red ginger), chopped 5-6 oz octopus, cut into 1/2" cubes oil Takoyaki sauce or Okonomiyaki sauce mayonaise  Aonori  (green dried seaweed) Katsuobushi  (dried bonito flakes) Step by Step In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk. Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan. Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan. Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook anoth
Baca lagi

Recipe Spaghetti Aglio Olio Seafood

Imej
Spaghetti Aglio Olio INGREDIENTS Pasta                          1 pack Shrimp                       200 gram Mussels                      1 no Small onion                1 no Garlic                          3 Tomatoes                    4 no Olive oil                      1 tbs Chili flakes                  1 tsp STEP BY STEP 1. In a large saucepan, bring a liter of salted water with oil to boil then add the spaghetti. 2. Prepare your onion, garlic and tomatoes. 3. Once the pasta is al dante, drain the water and set aside. 4. In a separate pan combine, the olive oil and garlic 5. Cook for a bit and allow the oil to absorb the flavors. Cook until the garlic is golden brown. 6.  Put the shrimps (skin removed except the tail) and mussels (no shells) in the pan... I actually use those packed seafood on the frozen section of the grocery. Forgot the chili flakes and now put in the tomatoes. 7. And add to pasta and toss. There you have it  ENJOY YOUR
Baca lagi

Recipe Grilled Seafood

Imej
Grilled Seafood Ingredients: 150g Wild-Caught Salmon Fillet 3 Large Prawns 4 Swiss Brown Mushrooms, quartered 3 Wedges of Pumpkin, about 1cm thick Sea Salt and Pepper 10g Unsalted Butter, optional Some Cherry Tomato, halved Method: 1. Baked pumpkin wedges (lightly marinate it with drizzle of olive oil, salt and freshly ground pepper) in toaster oven for 7 - 10 minutes depending on the thickness. 2. Trim and clean prawns then thread them using bamboo sticks (this will retain is shape and enable fast cooking too) and set aside. 3. In a large frying pan. Melt 5g of butter on one side of the pan together with the prawns and add some dry chilli flakes for extra flavour. 4. On the other side of the pan, place salmon skin-side down then season with sea salt and freshly ground black pepper and cook for 3 - 5 minutes. Turn salmon over and fry for a further 1 - 2 minutes or until cooked through. 5. While cooking
Baca lagi