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