Week 7 Tenderloin recipes

July 20, 2017

NAME: SAUL STEWART ALVAN 
STUDENT ID: 00000008646
UNIT: 7 – tenderloin recipes
WEEK: 7


INTRODUCTION
On 12 JUNE  2017 we will learn how to make grilled beef skewer with roasted bell pepper sauce. As usual our lesson start with a briefing by Chef Azmi.This class is the class after raya holidays and seems they all enjoy their holiday. After 7.50, we start the lesson and mise en place our ingredient and take a break or rest time. After that we continue the lesson until 11.00 am and after end of the class we start a briefing and clean the hot kitchen before the class dismiss.

DEFINITION OF grilled beef skewer with roasted bell pepper sauce
A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications. Skewers are often used for kebab dishes.
Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo; however, any suitable wood may be used. Prior to grilling, wooden skewers must be soaked in water to avoid burning.

 RECIPE
·         Beef tenderloin
·         Onion
·         Red bell pepper
·         Carrot
·         Mushroom
·         Tomatoes pure
·         Tomatoes
·         Salt and pepper


For the tenderloin have a 3 part of portion such as, head, body and tail


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
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