1

UNIVERSITI TEKNOLOGI MARA

CAWANGAN PULAU PINANG

CHEF OF THE DAY REPORT

(COD REPORT)
FORMAT & GUIDELINES

HTC462
BASIC COMMERCIAL COOKERY

HM240
BACHELOR DEGREE IN HOTEL MANAGEMNT

Faculty of Hotel & Tourism Management

 ACKNOWLEDGEMENTS

This report embodies the tireless efforts of a multi-person, ongoing learning

process. We truly thank everyone who gave their time and thoughts, especially
our professor, Nor Hafizah Binti Mazlan. Without his suggestions and critiques,
this report would likely be useless.

My gratitude also goes to our fellow classmates; Ain, Isobel, Aimi, Shafida,
Atikah, who have given us inspiration and motivation to come out with this report.
Not forgetting our thanks to Dania and Ainnul for their time and efforts in giving
us strength to finish up this report on time.

I would also would like thank our beloved family; our parents and siblings for their
love and support throughout our study. Thank you so much.

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CHEF OF THE DAY PROFILE

NAME : MUHAMMAD AMIRUL HAZIQ BIN MOHD ROZALI

METRIC NO : 2021817392
PROGRAM : Bachelors Degree In Hotel Management/ HM240
GROUP : PHM245B2
MOBILE : 010 - 3722764
MOTTO : NEVER BACK DOWN

NAME : LUQMAN HAKIM BIN AZIZ

METRIC NO : 2021887146
PROGRAM : Bachelors Degree In Hotel Management/ HM240
GROUP : PHM245B2
MOBILE : 019 - 3941554
MOTTO : START WITH BISMILLAH

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TABLE OF CONTENTS

Cover Page……………………………………………………………………………....1
Acknowledgement………………………………………………………………………2
Chef of the Day Profile……………………………………………………….…………3
Table of Content………………………………………………………………………...4
List of Figures…………………………………………………………………………...5
List of Appendices………………………………………………………………………6
1.0 Introduction - Objective of Basic Commercial Cookery……………………………7
2.0 Kitchen Brigade……………………………………………………………………..8
3.0 Menu……………………………………………………………………………….9-11
4.0 Working Schedule……………………………………………………………….. 12-
13
5.0 Staff Evaluation……………………………………………………………………..14
6.0 Problems Encountered & Solution………………………………………………….15
7.0 Future Career path…………………………………………………………………..16
8.0 Conclusion…………………………………………………………………………..17
9.0 References…………………………………………………………………………..18
10.0 Appendices
Appendix A: The Menu…………………………………………………………...19
Appendix B: Recipe……………………………………………………………..20-39

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LIST OF FIGURES

Figure 1 : Kitchen Brigade

Figure 2 : Working Schedule

5
LIST OF APPENDICES

Appendix A: The Menu

Appendix B: Market Requisition Form

Appendix C: Recipe
Appendix D: Photo

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1.0 INTRODUCTION

Basic Commercial Cookery is primarily serves as a beginner’s guide and outlines

the importance of having a strong foundation in culinary. The ability to perform
the job of a chef is why it's crucial to learn Basic Commercial Cookery. Plus,
there is a growing demand for experienced chefs who can efficiently run the
kitchen, mentor new hires, and create new meals while upholding a high
standard of food hygiene, which emphasizes the significance of core commercial
cooking. Then, we may open our own food-related company, such as a café or
restaurant.

It is also to give students an overall view of the commercial kitchen business

which is one of main part of hotel operation. Through learning lessons in
classroom and practical class, students will be able to organize and manage a
kitchen in a proper manner. It is also a medium of understanding for the students
on the aspect of planning, organizing, human and service soft skills. 

After going through this experience, students can have the hand-on opportunity
to prepare meals for hotel guests by themselves. Throughout the whole
semester, Students can learn about the standard cooking procedure in the field.
Other than that, as a result of their recent experiences, students may be more
creative and innovative in their food preparation and plating. Finally, if any
inconvenience occurs during class, for example, if the ingredients ordered are
insufficient, students may substitute other items with similar uses for those
ingredients.

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2.0 KITCHEN BRIGADE

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3.0 MENU – BUFFET

Starter
Green Salad
Baby Potato & French Bean Salad
Devil Egg

Dressing
Cocktail Dressing
Italian Dressing

Soup
Corn & Crab Chowder + Garlic Bread

Main Course
Spicy Mexican Style Roasted Chicken
Or
Beef Stew with Potato, Carrot & Bell Pepper
or
Spaghetti Bolognese
or
Mediterranean Rice
or
Sautéed Vegetables
or
Black pepper Sauce

Dessert

Banana Chocolate Pie

Choc Eclairs

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 Rainbow Butter Cake

Buffets are a popular way to serve food at a party or business. The buffet is
another important aspect of F&B. A buffet is a type of meal service in which
several ready-to-eat dishes are arranged in a specific order on the table, either
hot or cold, and guests serve themselves. Generally, a buffet is a self-service
restaurant where customers pay a fixed amount for meals and can choose as
many items as they like.

Green Salad is a type of salad that consists of lettuce and other uncooked green
vegetables.

Baby Potato And French Bean Salad is a salad that features potato and
French bean as the main ingredients. Both ingredients are blanched before they
are mixed. Some seasonings are added at the end.

Devilled Eggs are hard-boiled eggs in which the yolk is mixed with mayonnaise,
mustard, vinegar, salt and pepper. When serving, the yolk mixture is added back
into the egg white.

Cocktail Dressing is one of the many varieties of cold or room-warm sauces

usually served as part of a seafood cocktail or as a condiment with other dishes.

Italian Dressing a strongly flavoured vinaigrette that is made of oil, vinegar, and
numerous herbs including oregano, dill and basil.

Crab And Corn Chowder is a chowder soup prepared using corn and crab as a
primary ingredient. This soup combines crabmeat, fresh corn kernels, crispy
bacon, and tender potato and carrot chunks in a velvety cream sauce to create a
rich, comforting soup.

Spicy Mexican Style Roasted Chicken is a type of roasted chicken with

Mexican twist. The bone-in chicken is marinated with citrus and common
Mexican spices such as Mexican oregano and cumin.

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Beef Stew with Potato, Carrot & Bell Pepper is a a one-pot dish that combines
beef with various other ingredients such as potatoes, carrots, bell peppers,
herbs, spices and broth to create a savoury dish that is rich in flavour and often
served as a main course. There are many different versions of beef stew
prepared in different countries from the ingredients available.

Spaghetti Bolognese consists of spaghetti (long strands of pasta) with an Italian

ragù (meat sauce) made from ground beef and tomatoes. They are usually
topped with some grated Parmesan cheese. Spaghetti Bolognese is one of the
most popular pasta dishes eaten outside Italy.

Mediterranean Rice is a lightly seasoned rice that is a typical dish in the

Mediterranean region. This rice dish is enriched with aromatic spices and all the
delicacies of the Mediterranean Sea.

Sauteed Vegetables are a colourful dish in which several interchangeable

vegetables are sauteed in a single pan. Sauteing is simply frying and stir-frying
the ingredients in a small amount of oil in the pan.

Black Pepper Sauce is a demi-glace based sauce that is peppery due to the
high amount of black pepper added to the sauce.

Banana Chocolate Pie is a delightful dessert consists of crispy pie crust filled
with delicious chocolate and whipped cream, then topped with a layer of bananas
and more whipped cream. The pie is chilled, creamy and easy to make.

Chocolate Eclairs is a delicious combination of airy pastry, creamy filling and

dark chocolate. Eclairs start with a hollow, stick-shaped choux pastry shell that
can be filled with vanilla, chocolate or coffee cream. Finally, the pastry is covered
with a chocolate glaze.

Rainbow Butter Cake is basically a butter cake where one of the main
ingredients is butter. Unlike regular butter cake, some colours are added to the
cake batter to make it a feast for the eyes.

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 5.0 WORKING SCHEDULE

Starts at 8.00 am

Time Task

Staff Briefing
8.00 – a. Staff Allocation, duties and responsibilities
8.20 am b. Explain menu
c. Check grooming and staff’s appearance
d. Recipes handover

Start Mise en place

8.20 – a. Received semi, processed and raw material
11.00 b. Sorting material and preparing according to priority of
am the menu
c. Starting to defrost the raw material
d. Each staff are doing their assigned tasks and duties
Start cooking and baking

a. Marinating chickens
b. Cooking the soup and appetizer
c. Cooking the beef stew
d. Preparing meat sauce and boil the pasta
e. Preparing black pepper sauce
f. Preparing the dough for soft roll and then bake them
g. Bake pie crust

Finishing the dishes

11.00 -1.00
a. Roast the marinated chickens and cut them
am
b. Bake eclairs and let cool

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 c. Bake the cake
d. Assemble the pie and store in chiller
e. Sautee the vegetables
Placing the dishes

a. Place each dish in desired container. For example, the

roasted chickens are placed in the insert tray

1.00 – 3.00 Clearing and cleaning

pm
a. Washing kitchen equipment.
b. Clearing raw and dry materials
c. Assigned staff with their duty rosters to clean the
kitchen
d. Cleaning stoves, throwing away rubbish, swipe and
mop the floor, cleaning grease trap and drainage,
wiping sink and working table, and cleaning ingredients
e. Closing words from COD and lecturer, end of the day

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 14

5.0 STAFF EVALUATION

LAPORAN ID : PENILAIAN BERTERUSAN

KAMPUS : P4 - UITM KAMPUS PERMATANG
PAUH
FAKULTI : HM - PENGURUSAN HOTEL DAN
PELANCONGAN
PROGRAM : IJAZAH MUDA PENGURUSAN UNIVERSITI TEKNOLOGI MARA
HOTEL
PENGAJIAN : S - SEPENUH MASA KURSUS : HTC 462 – BASIC COMMERCIAL
COOKERY
KUMPULAN : PHM2401A2
SEMESTER :MAC – JULY 2022
ATTITUDE TOWARDS WORK (SCALE 1 - 5)
  WORK SAF WORK WOR RESP PUNC INITIAT EFFO RAW TOTA
  HABITS ETY AREA K ONSIB TUALI IVE RT SCORE L
HABI NEAT AREA ILITY TY
  TS NESS ATTE
        NDAN
CE
Bi
l
No Pelajar Nama Pelajar SEM 5% 5% 5% 5% 5% 5% 5% 5% 40% 40%
1 2021839314 NORDANIA HIDAYAH BINTI IBRAHIM 2 3 4 3 4 3 3 3 4 27 27
2 2021620118 NUR SHAFIDA BINTI SHARULLAIN 2  4 4  3 4   4 3   3  3 28 28
3 2021888508 NUR ATIQAH BINTI MOHD MARZUKI 2  4 4  4 3  3 4  4  4 30 30
4 2021619544 NIK AINNUL FATHINI BINTI NOR FIKR 2 3 4 3 3 4 4 3 4 28 28
5 2021839898 NUR AIN BINTI MOHD KAMAL 2 4 4 3 3 4 3 4 3 28 28
6 2021467788 ILLYSIA ISOBEL MIRIAM BINTI 2 3 4 3 3 3 4 3 4 27 27
MOHAMED NOOR
7 2021875616 NOR FATIN AIMI BINTI SOHAIMI 2 4 4 4 4 3 4 3 4 30 30
NAMA T/T PEMERIKSA: TARI
PEMERIKSA: KH:
 15

6.0 PROBLEMS ENCOUNTERED & SOLUTION / COMMENT

1) PUNCTUALITY
Even though the class actually starts at 8.00 am, there is some of the staff
who came a bit late which made the progress to be slower.

Solution/Comment:
I have already asked them to be at the restaurant at least 5 minutes
before 9.00 am and they should be fully prepared for next time. This is
because if the staffs are not prepared and ready to work, it will bring out
negative attitudes. The effect is that it will represent bad image on the
restaurant as a whole.

2) INGREDIENTS ARRIVED LATE

Many ingredients did not arrive on time such as snow peas, baby potato,
milk and butter. Even worse, some items are permanently unavailable.
Some of them are important ingredients for certain dishes, and this
problem meant that everything did not go as planned.

Solution/Comment:
I have told our lecturer about the problems. Following her advices, we
prepare dishes that have all the ingredients first while waiting for
remaining items. When the items arrived, we managed to prepare the
dishes straight away.

3) FAILED DISH
The banana chocolate pie did not turn out the way we wanted it to. The
filling was added to the crust while the crust was not even baked. Simply
put, the crust is raw dough.

Solution/Comment:
Since the pie is not edible, let alone manageable, we have decided not to
serve it, since it is better to do so than to serve a bad meal to our guests
who have paid for these meals.
Thus, we only managed to serve eclairs and cake.
7.0 FUTURE CAREER PATH

The future career path of a chef is quite unconventional. To be a competent

chef, you have to start at the bottom and be able to do everything. For example,
a sous chef, a line cook, a fish cook, a vegetable cook or a meat cook can start a
career. This is because everyone in the hierarchy is important and contributes to
the success of the company. Only after that, one can become a head cook or a
chef, who is responsible for managing the kitchen and creating the menu.

Following this, there are several job opportunities. First, you can work as a
private chef, preparing three to four dishes a day for individuals, businesses and
embassies. Private chefs can work when there is a need. Private chefs can
become self-employed if needed by hosting dinner parties or preparing private
home kitchens. Catering is also the provision of food at a location such as a
home, event hall, bar, airport, park, movie set, or studio. Catering is provided for
a variety of occasions, such as weddings, birthday parties and other festivities.
Chefs can provide a variety of food at their catering events.

Other than that, pursuing your career as a military chef would also be a wise
decision. A trained military chef is usually emotionally involved in the kitchen and
fitness. During the enlistment process, the specialty must be specified. After
completing basic training, the prospective military chef can focus on his or her
culinary skills. With your professional cooking skills and the additional experience
you gained in the military, you can work in a variety of areas within the service.
Initially, you can further specialize and become a baker or food manager

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8.0 CONCLUSION

All in all, we can say that we were satisfied with the result, although there were
some inconveniences during the process. Since this was the first time, we set up
a buffet, we believe that the performance of the staff met our expectations, as
they managed to increase their pace and work faster than in previous weeks.
Moreover, we are grateful for having reliable and dutiful staff .

The food, in general, are pleasant. we received positive feedback from the
majority of guests. As for the appetizer, everyone agrees that the potato salad
tastes good, while some of them highlighted that the vinaigrette is too sour. As
for the soup, only a few of them found it to be under-seasoned and not thick
enough. The main dishes are the focus of the guests' interest, all of which are
tasty and perfectly prepared, especially the beef stew, according to them.

Being the chef of the day gave us an opportunity to run the kitchen ourselves, as
the head chef usually does. We used to believe that being a chef was easy and
did not require much. But then, after being appointed as chef of the day, we
realized how much responsibility we have, because if the guests complain about
the food, we are to blame. Not only that, but this opportunity also taught us to
acquire good problem-solving skills. In this industry, having good skills in
handling problems is very much needed because we are bound to face
numerous problems.

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9.0 REFERENCES

1. Green Bean Potato Salad - Girl Gone Gourmet

https://www.girlgonegourmet.com/green-bean-potato-salad/

2. Beef Stew with Carrots & Potatoes

https://www.onceuponachef.com/recipes/beef-stew-with-carrots-
potatoes.html

3. Spaghetti Bolognese | RecipeTin Eats

https://www.recipetineats.com/spaghetti-bolognese/

4. Perfect Classic Chocolate Eclairs (Foolproof Recipe) - The Flavor Bender

https://www.theflavorbender.com/perfect-classic-chocolate-eclairs/

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10.0 APPENDICES

APPENDIX A: The menu – buffet

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 APPENDIX B: Recipe

*APPETIZER Preparation time 20 mins

1 hour and
Cooking time 30 mins
*Serving size 20 pax
COMPLETE DISH *Portion size
PHOTO
*Recipe title

GREEN SALAD + COCKTAIL

DRESSING

*Metric *Ingredients *Metric *Ingredients

GREEN SALAD COCKTAIL DRESSING
500 g Salad mix 1/2 cup Tomato ketchup
5 nos Capsicum (batonette) 4 tbsp Lemon juice
2 nos Onion (ring) 2 tsp Dijon mustard
1 cup Cherry tomato (halved) 1/2 cup Olive oil
1/4 tsp Sugar
Salt & pepper

*METHOD

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 GREEN SALAD

1. Rinse all the ingredients using tap water.

2. Put the salad mix into the salad spinner to remove water.
3. Transfer all the ingredients into a bowl.
4. Wrap the bowl and put it into a chiller before serve.

COCKTAIL DRESSING
1. In a medium bowl, whisk together tomato ketchup, lemon juice, 2 teaspoons water,
mustard, and sugar.
2. Add oil and whisk until dressing is thickened and smooth. Season with salt and pepper

*APPETIZER Preparation time 20 mins

1 hour and
Cooking time 30 mins
*Serving size 20 pax
COMPLETE DISH *Portion size
PHOTO
*Recipe title

BABY POTATO & GREEN BEAN

SALAD + ITALIAN DRESSING

*Metric *Ingredients *Metric *Ingredients

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 BABY POTATO & GREEN
ITALIAN DRESSING
BEAN SALAD
2 kg Baby potato 2 tsp Dried oregano
1 kg Green bean 2 tsp Dried basil
Salt & Pepper 2 tbs Salt
1½ cup Olive oil
½ cup Vinegar
1 tsp Black pepper
1 tsp Onion powder
2 tsp Garlic powder
2 tsp Lemon juice

*METHOD

BABY POTATO & GREEN BEAN SALAD

1. Bring a large pot of well-salted water to a boil.

2. Add the potatoes and cook until the potatoes are firm but easily pierced with a skewer,
about 30 minutes.
3. Remove and let cool slightly.
4. When the potatoes are cool enough to handle, peel off the skins.
5. Carefully cut the potatoes in half and put them into a bowl.
6. Lightly season the potatoes with salt and pepper
7. Remove the top and the bottom of green beans.
8. Blanch the beans for about 3-4 minutes.

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 9. Cool the beans under running water before season them.
10. Combine the potatoes and the beans and toss them.

ITALIAN DRESSING
1. Add all the ingredients into a single bowl and mix them.

*APPETIZER Preparation time 20 mins

1 hour and
Cooking time 30 mins
COMPLETE DISH *Serving size 20 pax
PHOTO *Portion size

*Recipe title

DEVILED EGGS

*Metric *Ingredients *Metric *Ingredients

12 nos Large eggs
6 tbs Mayonnaise
2 tsp Dijon mustard
2 tsp Apple cider vinegar
Salt & Pepper
Paprika (garnish)

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*METHOD

DEVILED EGGS

1. Bring a pot of water to a boil.

2. Reduce the heat to low (or off) to ensure the water is no longer boiling.

3. Place the eggs in the water. Then increase the heat back to high and set a timer for 14
minutes.
4. While the eggs are boiling prepare an ice water and set aside.

5. After 14 minutes, remove the eggs from the water and place in the ice water.

6. Once the eggs have cooled completely, peel them and slice in half lengthwise.

7. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

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 8. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper.
Stir everything together until it's smooth.
9. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg
white.
10. Sprinkle on paprika for garnish.

SOUP preparation time min

cooking time min
*serving size 20 pax
COMPLETE DISH Recipe title* *portion size
PHOTO CORN & CRAB CHOWDER + GARLIC
BREAD

*metric *ingredients *metric *ingredients

CORN & CRAB CHOWDER GARLIC BREAD

3 clove Garlic (chopped)
4 Onion (chopped)
s
8 Garlic clover (minced) 2 tbs Butter
6 Medium carrot (cube) 1 loaf Baguette
10 Corn kernel ¼ tsp Salt

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 4 tbs All-purpose flour ¼ tsp Black & Pepper
1 kg Potato (cube)
12 cup Chicken stock
2 tsp Old bay spice
4 tsp salt
1 kg Imitation crab
2 cup Cream
4 tsp Salt
2 tbs Olive oil

*METHOD

CORN AND CRAB CHOWDER

1. Place the olive oil into a pot, and bring the heat up to medium-high.

2. Place the onions and minced garlic into the pot, and cook for 2 to 3 minutes, until the
onion becomes translucent
3. Place the carrots and potato into the pot, and cook for 5 minutes.

4. Season the veggies with old bay spices, salt and pepper and stir well.

5. Add the all-purpose flour, and stir until the vegetables are covered with it

6. Add the salt, then the chicken stock. Stir gently.

7. Cook for 20 minutes.

8. Add corn and crab meat and simmer soup for 5 minutes.

9. Stir in milk and combine. Bring soup up to boil.

GARLIC BREAD

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 1. Slice the bread into manageable size.

2. Mix chopped garlic and butter.

3. Season the garlic mixture with salt and pepper.

4. Spread the mixture onto each slices and bake for 8-10 minutes.

*MAIN COURSE Preparation time 20 mins

1 Hour and
Cooking time 30 mins
COMPLETE DISH *Serving size 20 pax
PHOTO *Portion size

*Recipe tittle
SPICY MEXICAN STYLE ROASTED
CHICKEN + BLACK PEPPER SAUCE

*Metric *Ingredients *Metric *Ingredients

SPICY MEXICAN STYLE BLACK PEPPER SAUCE

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 ROASTED CHICKEN

5 nos Chicken (breast) 1½ cup Water

1 cup Lemon juice 10 tsp Soy sauce
1 cup Sweet paprika 5 tsp Brown sugar
4 tbs Dried oregano 2½ tsp Black pepper
4 tbs Brown sugar 1¼ tsp Salt
16 nos Garlic cloves (chopped) 4 tsp Corn starch
3 tsp Chilli flakes 2 tsp Olive oil
3 tsp Cumin 8 nos Garlic cloves (minced)
¼ cup Olive oil 2 nos Onion (chopped)
2 tbs Butter

*METHOD

SPICY MEXICAN STYLE ROASTED CHICKEN

1. Remove any visible hair from the chicken.

2. Prepare butcher string. For an averaged size chicken, cut yourself about 1
meter of the string.
3. With the chicken legs facing you, crisscross the string around the legs.
4. Pull the string tightly so that the legs come together.
5. Place the string over the wings on both ends, and then crisscross it around the
front of the chicken.
6. Tie a knot so and trim any excess string before place the chicken into the
baking tray.
7. Combine remaining ingredients in a bowl and pour it all over the chicken.
8. Wrap the whole tray and marinate the chicken for about 2 hours.
9. After 2 hours, preheat the oven and then bake the chicken until perfectly
cooked.

BLACK PEPPER SAUCE

1. In a small bowl, mix all the ingredients except olive oil, garlic, onion and butter.
Stir well until combined.
2. Melt butter in a pan over medium-low heat, then add olive oil.
3. Add onion and garlic. Sauté until the onions are soft and translucent.
4. Add the black pepper sauce mixture, then turn up the heat. Let the sauce

28
 simmer for just a minute. This will allow it to thicken up.

*MAIN COURSE Preparation time 20 mins

1 Hour and
Cooking time 30 mins
*Serving size 20 pax
COMPLETE DISH
*Portion size
PHOTO

*Recipe title
BEEF STEW WITH POTATO, CARROT
& BELL PEPPER + MEDITERRANEAN
RICE

*Metric *Ingredients *Metric *Ingredients

BEEF STEW WITH POTATO,

MEDITERRANEAN RICE
CARROT & BELL PEPPER
5 kg Boneless beef 8 tbs Olive oil
5 nos Onion (chopped) 5 nos Onion (chopped)
10 nos Medium potatoes (cubed) 5 nos Garlic cloves (crushed)
5 nos Carrot (cubed) 10 cup Rice
5 nos Bell pepper (cubed) 8 tsp Chicken stock powder
16 nos Garlic cloves (minced) 8 tbs Lemon zest
6 cup Tomato coulis 2 cup Parsley (chopped)
10 cup Water Salt & Pepper

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 Salt & Pepper

*METHOD

BEEF STEW WITH CARROT, POTATO & BELL PEPPER

1. In a skillet over medium heat, heat oil. Add potatoes and carrots and cook until
lightly browned.
2. Remove veggies from the pan and drain excess oil.
3. Heat some oil in a pot. Add beef to the pot and cook for about 1 to 2 minutes,
turn and cook for another 1 to 2 minutes or until lightly browned.
4. Remove the meat from heat and keep warm. Then, add garlic and onions to the
pot and stir regularly until softened.
5. Add tomato coulis and water. Stir until well-distributed and bring to a boil.
6. Lower the heat and cook for about 1½ hours or until beef is tender and
chewable.
7. Add more water if the stew is drying out before the meat is tender.
8. Add potatoes, carrots and bell peppers and continue to cook for about 4 to 5
minutes or until vegetables are tender and sauce is thickened and reduced as
desired.
9. Season with salt and pepper.

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 MEDITERRANEAN RICE

1. Heat the oil and sauté onion & garlic in a pot until softened.
2. Put rice in the pot, follow with 12 cups of water.
3. Season with salt and chicken stock powder. Bring to boil.
4. Lower the heat, cover the pot and allow the rice to cook and absorb the liquid.
5. After 10-15 minutes, add lemon zest, chopped parsley and pepper.
6. Toss well to combine

*MAIN COURSE Preparation time 20 mins

1 Hour and
Cooking time 30 mins
COMPLETE DISH *Serving size 20 pax
PHOTO *Portion size

*Recipe title
SPAGHETTI BOLOGNESE + SAUTEED
VEGETABLES

*Metric *Ingredients *Metric *Ingredients

SPAGHETTI BOLOGNESE SAUTEED VEGETABLES

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6 tbs Olive oil 6 tbs Olive oil
8 nos Garlic cloves (minced) 2 tbs Garlic (chopped)
4 nos Onion (chopped) 3 nos Carrot (batonette)
2 kg Ground beef 1 nos Cauliflower (florets)
4 nos Carrot (diced) 1 nos Broccoli (florets)
4 nos Celery (diced) 1 pkt Snow peas
2 cup Beef broth 3 nos Capsicum (batonette)
2 cup Tomato coulis
8 tbs Sugar
6 nos Dried bay leaves
6 tsp Dried thyme
1 cup Water
Salt & pepper

METHOD*

SPAGHETTI BOLOGNESE

1. Heat oil in a large pot over medium high heat.

2. Add onion, carrot, celery and garlic. Cook for 3 minutes or until the veggies
appear light golden brown.
3. Add dried bay leaves and dried thymes.
4. Turn heat up to high and add ground beef. Cook until browned.
5. Add water. Bring to simmer for about 8-10 minutes.
6. Add tomato coulis and beef broth and then lower the heat to medium so it
bubbles gently.
7. Cook for 20-30 minutes and stir occasionally.
8. Add more water if the sauce gets too thick.
9. Adjust salt and pepper to taste right at the end.

SAUTEED VEGETABLES

1. Blanch all vegetables (boiling vegetables in boiled water)

2. Transfer the vegetables into a sieve to drain the water.
3. Sauté the vegetables altogether with chopped garlic.

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 *DESSERT Preparation time 15 mins
Cooking time 45 mins
COMPLETE DISH *Serving size 10 pax
PHOTO *Portion size

*Recipe tittle
CHOCOLATE ECLAIRS

*Metric *Ingredients *Metric *Ingredients

CHOUX PASTRY

1 cup Water
5 nos Large eggs
1 tsp Vanilla extract
170 g Flour
135 g Unsalted butter
½ tsp Salt
4 tsp Sugar

PASTRY CREAM CHOCOLATE GLAZE

2 cup Whole milk 120 g Semi-sweet chocolate chips
1/2 cup Diplomat cream (whipping cream
2 tsp Vanilla extract
+ pastry cream)
3/4 cup Granulated sugar Strawberry
1/4 cup Cornstarch Blueberry
4 nos Egg yolks
4 tbsp Unsalted butter

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*METHOD

CHOCOLATE ECLAIRS

CHOUX PASTRY
1. In a saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium
heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
2. Once flour is evenly mixed, place back over medium heat about 1 1/2 to 2 minutes
stirring constantly (to release extra moisture and partially cook flour), or until dough
comes together into a ball
3. Transfer to a large mixing bowl and let it cool slightly. Add 4 eggs, 1 at a time, allowing
each egg to fully incorporate between additions. Beat until dough is smooth and forms a
thick ribbon when pulled up.
4. Grease the tray. Pipe eclairs onto the baking tray about 4 inches long.

5. Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30
minutes longer or until golden brown.

PASTRY CREAM
1. In a medium saucepan bring 2 cups milk to a boil, stirring to prevent film from forming.

2. In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of
salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color
3. While whisking constantly, add hot milk in a steady stream until all of it is incorporated.
Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk
another 30 seconds until mixture is thick.
4. Transfer pastry cream to a medium bowl, pour in vanilla extract and whisk them. Cut
butter into pieces and quickly whisk into the custard until fully combined
5. Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate
30 minutes or until cool.
6. With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe
cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

CHOCOLATE GLAZE

1. Place chocolate chips into a small bowl.

2. Heat 1/2 cup heavy diplomat cream (in a saucepan or microwave) until it is just at a
simmer then remove from heat and pour over chocolate chips.
3. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms.

4. With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe
cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

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 *DESSERT Preparation time 15 mins
Cooking time 45 mins
COMPLETE DISH *Serving size 20 pax
PHOTO *Portion size

*Recipe tittle
BANANA CHOCOLATE PIE

*Metric *Ingredients *Metric *Ingredients

PIE CRUST PIE FILLING
½ cup Hazelnut 2 cup Heavy cream
2 stick Butter 6 nos Egg yolks
2/3 cup Sugar 700 g Milk chocolate (chopped)
2 nos Egg yolk 4 tbs Unsalted butter
1 tsp Vanilla extract 2 tsp Vanilla extract
2¼ cup flour 4 nos Large banana (sliced)
2 tbs Sugar

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*METHOD

BANANA CHOCOLATE PIE

PIE CRUST
1. Preheat the oven. Spread the hazelnuts in a pie plate and toast for 12 minutes, or until
fragrant.
2. Rub the nuts to remove the skins. Finely grind the nuts in a food processor.
3. Empty the processor. Add the butter and sugar and process until fluffy.
4. Add the egg yolk and vanilla and process until just blended.
5. Add the flour, salt and the ground hazelnuts and pulse until a crumbly dough forms.
6. Scrape the dough into a large disk, then press the dough into a tart pan with a
removable bottom.
7. Line the dough with plastic wrap and press evenly into the pan. Freeze until firm, about
10 minutes.
8. Discard the plastic and press a piece of well-buttered foil directly onto the dough. Fill the
foil with pie weights or dried beans and bake until the shell is golden around the edge.
9. Remove the foil and weights and bake for 15 minutes longer, or until golden all over.

PIE FILLING
1. In a medium saucepan, bring the cream to a boil.
2. Remove from the heat. In a medium bowl, whisk half of the warm cream with the egg
yolks.
3. Return the cream to the saucepan and whisk constantly over moderately low heat
4. Remove from the heat and immediately stir in the chocolate, butter and vanilla and
whisk until smooth. Let the filling cool to room temperature.
5. In a medium bowl, toss the bananas with the sugar.
6. Arrange the bananas in a single overlapping layer in the tart shell and spoon the
chocolate cream on top.
7. Smooth the surface with a warmed spatula.
8. Chill the tart until firm before serving.

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 *DESSERT Preparation time 15 mins
Cooking time 45 mins
*Serving size 20 pax
COMPLETE DISH
*Portion size
PHOTO

*Recipe tittle
RAINBOW BUTTER CAKE +
WATERMELON & ORANGES

*Metric *Ingredients *Metric *Ingredients

RAINBOW BUTTER CAKE WATERMELON & ORANGES
300 g All-purpose flour Watermelon
100 g Cornflakes (powdered) Oranges
400 g Castor sugar
250 g Margarine
400 ml Milk
1 tsp Vanilla extract
3 tsp Baking powder
4 nos Eggs
1/4 cup Oil

37
*METHOD

RAINBOW BUTTER CAKE

1. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
2. Add the butter, oil and sugar to a large mixer bowl and beat together until light in color
and fluffy, about 3-4 minute.
3. Add the eggs two at a time, mixing until well combined after each. Add the vanilla
extract with the second round of eggs.
4. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are
well incorporated.
5. Add half of the dry ingredients to the batter and mix until combined.
6. Add the milk and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth.
8. Divide the batter evenly between 3 bowls.
9. Add different food coloring for each bowl and gently fold the batter until the color is
mixed.
10. Add the colored cake batter to the cake pans. Divide each color evenly between the
three pans. Give the pan a little side-to-side shake to distribute the batter around a bit
between each color.
11. For example, After the purple, add the blue, then green, then yellow, then orange and
finally red.
12. Bake until a toothpick inserted comes out clean.

WATERMELON & ORANGES

1. Remove the top and the bottom off watermelon.
2. Slice the skin off
3. Cut the watermelon in half vertically. Then, cut in half again to give you four quarters
4. Proceed to cut into desired shapes and sizes
5. For oranges, cut them vertically into 4 wedges.

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