REPORT WEEK 6

INTRODUCTION

 A meat-based roulade typically consist of a slice of steak rolled around a filling such s cheese, vegetables, or other meat. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Roulade is commonly secured with toothpicks, metal skewer or a piece of string. The roulade is then sliced into rounds and served. In Italian Cuisine, roulades are known as Involtini. Involtini can be thin slices of beef, pork or chicken rolled with fillings. Each involtino is held together by a wooden toothpick, and the dish is usually served in various sauces.

PREPARATION BEFORE CLASS

 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 BEEF TENDERLOIN ROLLS

 - Beef
 - Seasoning
 - Onion
 - Flour
 - Mustard
 - Dill pickle
 - Tomato paste
 - Beef stock
 - Ham

COOKING METHOD

 1. Season beef slices with salt and pepper. Spread thinly with mustard.
 2. Using about 2/3 of the onion, sprinkle beef slices evenly.
 3. With onion, bacon, and pickle, roll up slices and secure with skewers.
 4. Heat shortening in a medium skillet. Add beef rolls, sauté until well brown. Turn occasionally.
 5. Add remaining onion, sautee until light golden brown.

 CONCLUSION 

In the end of our practical lesson, we learned how to properly secure the beef rolls and the ‘perfect’ cooking method of tenderloin beef rolls

REPORT WEEK 5

INTRODUCTION

 A Cordon Bleu is a dish of meat wrapped around cheese then breaded and pan fried or deep-fried. For chicken cordon bleu, chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese. The origins of cordon bleu as a schinitzel filled with cheese are in Brig, Switzerland, probably about the 1940s. The earliest reference to ‘chicken cordon bleu’ in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. There are many variations of the recipe, all of which involve a cutlet, cheese and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swis.

The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken or using bacon in place of ham. In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular such as that chicken is rolled around beef or mutton instead of pork product

PREPARATION BEFORE CLASS

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 CHICKEN CORDON BLEU
 - Chicken breast
 - Ham
 - Salt
 - Cheese
 - Ground black pepper
 - Breadcrumbs
 - Butter
 - Paprika

 COOKING METHOD

 1. Flatten chicken to ¼ inch thickness, top each with ham and cheese.
 2. Roll up and tuck in ends, secure with toothpicks.
3. Place butter in a shallow bowl. In another shallow bowl, combine the breadcrumbs, salt and paprika.
4. Dip chicken in butter then roll in crumb mixture.
5. Transfer to greased 8 inch square baking tray. Bake at 350oC for 40-45 minutes or until chicken is no longer pink.
6. Discard toothpicks and ready to be served.

CONCLUSION

 While preparing to roll the chicken cordon bleu, we learned that chicken cordon bleu are slightly different from chicken roulade. Despite it can have the same filling, but the cooking method and skills used are different. In my opinion, this dish is easy to prepare and can be eaten during lunch and dinner.

REPORT WEEK 4

INTRODUCTION

On the fourth week of our lesson, we are taught on how to make Chicken Stew with Potato. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (carrots, onions, and tomatoes). Also may include meat especially tougher meat, suitable for slow-cooking such as beef. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at relatively low temperature allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking.

Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews while lean meat may easily become dry. Stew may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing or by using roux, a dough consisting of equal parts of fat and flour. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, much thicker and require longer low heat. While soups are almost always served in a bowl, stew may be thick enough to be served on a plate with the gravy as sauce over the solid ingredients

 PREPARATION BEFORE CLASS

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 CHICKEN STEW

 - Ayam Bulat
 - All Purpose Flour
 - Cendawan Portabello
 - Parsley
 - Carrot
 - Pes Tomato
 - Celery
 - Ubi Kentang
 - Anchor Cream
 - Onion

 COOKING METHODS

1. Heat oil and butter and put in garlic and onion.
2. Put in tomato paste when the onion is cooked.
 3. Put in the chicken and stir well. Then, put in the potato.
 4. Add some water. Let it boil on low heat.
5. Then, put in portabello mushroom, carrots and celery.
6. Add a little bit of all purpose flour to make it thicker.
7. Lastly, add anchor cream to enchance the colour and flavour.
 8. Garnish it with parsle and ready to serve.

 CONCLUSION

While preparing to cook chicken stew, we have learn about suitable cutting skills for the ingredients and how to practice it. The benefits are, our product look delicious and can be eaten easily with nice garnishing. Besides that, I also learned that stew are slightly different with soups. Which stew is thicker than the soups. I also learn when is the best time to put the cooking cream inside our stew so that it will not create any lumps in the stew