COD REPORT (WEEK 2)

INTRODUCTION

On the second week of our lesson, we are taught on how to make Potato Salad. I was in charge as Chef of the Day (COD) during the entire lesson.

Potato salad is a dish made from boiled potqatoes and a variety of other ingredients. It is generally considered a side dish as it usually accompany the main course. Potato salad is originated from Germany. American-style potato salad is served cold or at room temperature.

Ingredients are often include mayonnaise, herbs and vegetables. Meanwhile, German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon.

PREPARATION BEFORE CLASS

As I am the COD, I arrived college earlier than my other colleagues to prepare all the ingredients that is needed to cook. After that, I asked Chef Putra for the key of the gas house to turn on the gas.

As my colleagues arrived soon after that,  I checked their attire and cleanliness before allowing them to enter the kitchen. I assured that they wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR POTATO SALAD

-       Sour Cream                            - Eggs

-       Mayonnaise                            - Herbs

-       Mustard                                   - Leek

-       Vinegar                                    - Chicken Ham

-       Pickles                                    - Lime (Add on as flavour)

-       Lettuce                                    - Potato (Boil)

-       Carrot                                      - Capsicum (Any Colour)

COOKING METHOD

   1.    Firstly, cut the potato into wedges and boil it.

   2.    Then, wash the eggs and boil it until cooked in the separated sauce pan.  

   3.    Cut the carrot and leek into julliene.

   4.    Dice the capsicum.

   5.    Shred the lettuce into small pieces. 

   6.    After that, checked if the eggs are fully cook and set it aside. 

   7.    Make sure the potatoes are cooked and set it aside.

   8.    Mash the eggs into large pieces and set it aside.

   9.    Next, cook the chicken ham in frying pan on low heat and dice cut it.

  10.  Mix mayonnaise, sour cream, mustard, vinegar, herbs and lime in a bowl to make the  dressing for the salad.

   11.  Slice the pickles and mix it with the dressing.

   12.  Put in the eggs and potato into the salad dressing.

   13.  Potato salad is ready to serve.

COD BRIEFING AND CLOSING

After everything is finished  and we have done our own platting, I instruct my teammates to clean all the utensils used and the gas stove. Then I separate them into groups and brief them  to clean the kitchen and throw away the rubbish.

As the COD, I make sure that they are doing their tasks.

COD ROLES AND RESPONSIBILITIES

As for me, i’m making sure that all utensils are kept at the rack provided. And then, the ingredients that have been used is wrapped with plastic wrap and keep for further use.

That is all done after I gave my teammates instruction to clean the kitchen.

CONCLUSION

Being COD, I have learned how to be a good leader and to control my teammates. It was not easy but I managed to successfully did it.  Beside that, I also learned about responsibilities and commitments throughout the tasks given. For example, coming early to college before my other classmates does and to make sure all the ingredients are ready before the lesson started.