Week 9 Crispy tuna and zucchini salad and potatoes croquette

NAME: SAUL STEWART ALVAN 
STUDENT ID: 00000008646
UNIT 9: Crispy tuna and zucchini saald and potatoes croquette 
WEEK 9 

August 10, 2017
Image may contain: food



INTRODUCTION
On monday 31 july 2017 in a class of western cookery, we going to make a crispy tuna and zucchini salad and potato croquette. 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.
BODY
INGREDIENT FOR RECIPES
crispy tuna
  • tuna        1kg
  • egg         2nos
  • bread crumb 100gram
zucchini salad
  • zucchini        1 no/peel
  • purple cabbage       1/2 nos
  • onion ring     1nos
  • carrot         1nos/peel
  • tomato       1nos/slice
salad dressing 
  • oil     1 cup
  • lemon      1 nos
  • salt and pepper
tangy sauce-hollandaise
  •  egg yolk  - 3nos
  •  lemon
  • lime
  • orange juice
potato croquette
  • potato    ,peeled
  • egg yolk
  • flour
  • breads crumbs
  • salt and papper
potatoes, peeled and quartered -   6nos
butter melted - 10 tbsp
salt
white papper
nutmeg
egg yolk  - 3 nos
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.

appendice 

 Image may contain: food  Image may contain: food  Image may contain: food

Comments

Post a Comment

Popular posts from this blog

WEEK 11

COMMERCIAL WEEK 11 APPETIZER (Fried wantan with thailand sauce) 100   grams   Wonton Skin   About 70 Cents 1   rice bowl   Oil   For Frying MEAT STUFFING 350   grams   Lean Pork 2-3   pieces   Black Wooden Ear Fungus   Depending on the size 15   Prawns   Medium Sized 6-7   Water Chestnuts 1   Egg 2   Sprigs   Spring Onions MARINADE 1   tsp   Salt 2-3   tsp   Oil 2   tsp   Corn Flour 2 1/2   tsp   Light Soy Sauce 1  d ash   White Pepper GARNISHING -  OPTIONAL 1   sprig   Parsley soup (sweet corn soup)   ingredient 1 tablespoon olive oil 1 small red-skinned potato, peeled and chopped (2/3 cup) 1 small carrot, chopped (1/3 cup) 1 small onion, chopped (1/3 cup) 1 clove garlic, minced 4 cups chicken stock 6 cups corn, fresh or frozen (I use frozen organic white corn) salt and pepper 2-3 tabl...
Read more

RUSSIAN

Image
COMMERCIAL WEEK 6 INTRODUCTION This is a very easy authentic Russian eggplant recipe that can be served as either appetizer or a side dish.  It originated in Odessa, Ukraine (when Ukraine was part of the Soviet Union), and that’s why it’s known as “Odessa salad”.  This salad is often served in Russian restaurants in the US, and also sold in Russian delis and supermarkets.  Another name that’s commonly used for this salad is “Eggplant Caviar”. APPETIZER EGGPLANT SALAD RECIPE 1 large eggplant 1 small onion 1 tbsp extra-virgin olive oil Salt and pepper METHOD Preheat oven to 375F. Put the eggplant in an oven-safe dish and bake for 40 minutes, or until tender.  Remove from the oven and let the eggplant cool.  Note: this step of baking the eggplant can be done in advance. Cut the baked eggplant in half.  Scoop out the eggplant flesh with a spoon and discard the skin. Peel the onion and cut into quarters.  Put the eggplant and the onio...
Read more