Week 11 Crab cakes with roasted bellpepper semoulade

NAME: SAUL STEWART ALVAN
STUDENT ID: 00000008646
UNIT 11: Crab cakes with roasted bellpepper semoulade
Week 11

August 23, 2017

INTRODUCTION

For this week(monday 19 AUG) we going to make a crab cakes with roasted bellpaper semoulade. Before 7.30 a.m. all of us must get ready and COD must check the attire and hygiene before we be able to enter the kitchen. After that, when we're already in the kitchen chef asking us to mise en place and that chef asking us to take rest and breakfast until 9.00 am o'clock. after that, we're ready to cook and when we all done we're ready to plate. After we all done, as usual we will clean the kitchen and on 11.40am we do the briefing and dismiss the class.

history 

for the crab cake ,,Crab cakes are particularly popular along the coast of the Mid-Atlantic States. They can also be commonly found in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and Northern California, the endemic Dungeness Crab is a popular ingredient for crab cakes, and the cakes are prepared at many well-established restaurants throughout the region.

for the bellpepper,

Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged.[4] Bell peppers are sensitive to an abundance of moisture and extreme temperatures.

body- ingredient

• prawn - 500gram
• crab -    500gram
• parsley 
• lemon
• spring onion - mince
• bellpepper - roasted
• onion - mince
• garlic - mince
• white grape juice
• egg - sbp
• button mushroom - slice
• bread crumb - sbp
• flour - sbp
• oil

tuile 

• flour - 10g
• water - 80g
• oil - 30g
• squid ink *optional - 5g 

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.

APPETIZER