Week 5 and 6 (cordon bleu and mushroom sauce and meat)

July 15, 2017

NAME: SAUL STEWART ALVAN 

STUDENT ID: 00000008646

UNIT: 5 – cordon bleu and mushroom sauce and meat

WEEK: 5 and 6

INTRODUCTION

On 10 july 2017 we (culinary student) learn how to make a cordon bleu mushroom sauce and meat. Before the class start chef will giving a breifing and will asking the COD to check our cleaness and attire. after that we going to start our lesson and as usual chef will introduce about the recipe and will show how to cook it. after we're done our class we will clean the kitchen before lift it and will have a briefing before the class dismiss.

more detail about Cordon bleu.A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese for the meat, tenderloin roll served with mashed potatoes and tomatoes sauce

HISTORY OF DISHES

Cordon bleu and mushroom

. The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. 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

Meat

Tenderloin roll served with mashed potatoes and tomatoes sauce

BODY

Cordon bleu recipes

·         Chicken breast        1nos

·         Ham                          2 slice

·         Cheese                     1 slices

·         Mushroom              2 pcs

·         Brown stock            1 litre

·         Bread crumbs         100g

·         Garlic                        10g

·         Onion                       10g

Meat recipoes

·         Beef tenderloin   180g

·         Potato                    100g

·         Tomato                  2 pcs

·         Brown stock          1 litre

·         Garlic and onion    10g

MUSHROOM SAUCE RECIPES

·         Saute garlic until golden brown

·         Put mushroom, cook until tender

·         Pour in the brown sauce

·         Season and serve

BROWN SAUCe

·         Cook flour and butter untilbrown roux

·         Add brown stock and simmer until thick.

CHEF ON DUTY (COD)

 For this week me and Rafae will be a COD and as usual the Cod must prepare all the ingredient that will be needed on this time. All the ingredient is already complete but there's a bit problem which is the light didnlt work and we have to wait until the light work's again. At 8.15 a.m. we enter the class and the light is on already. After that , we going to start our lesson and as usual chef will introduce about the recipe and will show how to cook it. after we're done our class we will clean the kitchen before left it and will have a briefing before the class dismiss.

In a class before end we must choose some people to clean the room of culinary suite and need 6 people to clean.
This is a list of name that give a help to clean the room:

• Lina 
• Junethen 
• Maslianah 
• Alfazri 
• Tenten
• Chong 

PROBLEMS AND ERRORS

1.       Limited ingredients

2.       Limited space of working

3.       Limited of utensil

SUGGESTIONS ON OVERCOMING OR IMPROVING THE ERRORS.

1.       Manage working time by group

2.       Manage the space effectively

3.       Provide extra utensil and equipment

CONCLUSION

The conlusion for this week is we very satisfied and will appreciate about the lesson that chef azmi teach us and we will improve our cooking skills and everything that related with this class with Chef Azmi. Even though our cleanliness and punctual is still very low. We will improve our self and will be better then before.

APPENDICES