REPORT WEEK 3

INTRODUCTION

On the third week of our lesson, we are taught on how to make Fish Finger and Club Sandwich.

Fish finger or fisg sticks are processed food made using a whitefish such as cod fish or Pollock which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried or deep-fried.

The term ‘fish fingers’ is first referenced in a recipe given in a British popular magazine, 1900. The commercialized of fish finger may be traced to 1953. There was an abundance of herring in the United Kingdom after World War II. Clarence Birdseye test-marketed herring fish fingers, a product he had discovered in the United States, under the name ‘herring savouries’. These were tested in Southampton and South Wales against ‘cod sticks’, a comparatively bland product used as a control.

As for club sandwich, it is also called a ‘clubhouse sandwich’, is a sandwich of bread occasionally toasted, sliced cooked poultry or fried bacon, lettuce, tomato and mayonnaise. It is often cut into quaters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

The club sandwich may have originated at the Union Club of New York City. Two roasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm. Several other early references also credit the chef of the Union Club for creating the sandwich.

STANDARD RECIPES AND COOKING METHOD

As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas.

As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR FISH FINGER

     -  Dory fish                                 - Egg

     -      Plain flour                                - Breadcrumbs

     -      Paprika                                    - Seasoning (salt and pepper)

     -      Lemon juice

COOKING METHOD

1.    First, clean the fish and cut it into slices.

2.    Season the fish with paprika, lemon juice, salt and pepper.

3.    Prepare an egg, plain flour and breadcrumbs in the separated bowls.

4.    Do the Standard Breading Procedure (SBP) to the fish started with plain flour, egg and finally the breadcrumbs.

5.    Lastly, pan fry or deep-fried the fish until cooked.

STANDARD RECIPE FOR CLUB SANDWICH

      -    Bread                          - Bacon

      -       Lettuce

      -       Turkey / chicken ham

      -       Hard boiled Eggs

      -       Mayonnaise

      -       Tomato

COOKING METHOD

   1.    Firstly, heat grill to high and cook the bacon, turning halfway through until crisp.

   2.    Then, toast the bread and spread one slice with the mayonnaise. 

   3.    Thirdly, layer on the egg, tomato and bacon, then top with another slice of bread. 

   4.    Add the chicken or turkey, bacon, and lettuce. Finish with the final slice of bread and cut  into quaters.

   5.    Lastly, secure with cocktail sticks and serve with crisps.

CONCLUSION

While preparing to cook fish finger, we have learn about what is standard breading procedure (sbp) and how to practice it. The benefits are we don’t spill the flour all over the place and we get nice and neat breaded fish finger.

While making the sandwich, we learn on how to cut the bread without pressing it and cut clean the edges. Besides that, we also learn how to make better dressing for the sandwich filling.