FINAL EXAM:

PRACTICAL
L-041-2
(DEMI CHEF)

Name:
Muhammad Amirhisyam Bin Ahmad Nizar
NRIC:
881002-56-5893
Trainer:
Mr. Faez
 Menu:
1. Appetizer:

i. Potato Salad

• Freshly diced potatoes served chilled with mayonnaise.

2. Main Course:

i. Chicken Chop

• Poured with Hot Black Pepper Sauce.

• Served with freshly made Coleslaw and golden brown French Fries.

3. Side Dish:

i. French Onion Soup

• Thinly sliced Holland Onion to be saute till golden brown and simmer with white
stock.

4. Dessert:

i. Pancake
• Honey / Sugar Syrup / Maple Syrup

• Also served with fresh Kiwi and Grapes to ease your tummy to end your dishes
 Recipe:
Appetizer:
-Potato Salad
Ingredient:
• Water
• Potatoes
• Mayonnaise
• Salt
• Pepper
• Lettuce
Methods:
1. Boil water.
2. Add in skinned potatoes
3. Boil it till 60-75% cooked for few minutes
4. Diced the potatoes
5. Add in mayonnaise
6. Put in a bit of salt and pepper
Main Course:
-Chicken Chop:
Ingredient:
Part A (Chicken)
Whole Leg Chicken (debone except for ankle)
Worcestershire Sauce
Paprika Powder
Eggs
Flour
Bread Crumbs
Oil for frying
Part B (Coleslaw)
Cabbage
Carrot
Onion
Mayonnaise
Pepper
Part C (French Fries)
French Fries
Salt
Oil for frying
Part D (Black Pepper Sauce)
Onion
Garlic
Butter
Demi Glace
Ground or Fined Black Pepper
White Stock or Commercial White Stock
Whipping Cream
Water
Part E (Garnishing)
Lettuce
Methods:
1. Marinating:
1. Debone whole leg chicken
2. Add in Worcestershire Sauce and Paprika Powder
3. Marinate it for 15-30 minutes
2. Frying:
1. Beat egg
2. Put in the chicken
3. Lay it on flour; then bread crumbs
4. Heat oil
5. Deep fry it
3. Coleslaw:
1. Slice cabbage into thin slices
2. Dice carrot to small size dice
3. Mix it with a pinch of pepper
4. Add in mayonnaise
5. Mix well all ingredient and let it chill in fridge for few
minutes
4. French Fries:
1. Heat oil in the sauce pot
2. Deep fry for 3-4 minutes
3. Add salt for seasoning
5. Black Pepper Sauce:
1. Finely chopped onion and garlic
2. Melt butter into saute pan and saute onion and garlic
3. Saute till the aroma rise
4. Put in demi glace
5. Stir well to avoid it from too thick
6. Add in whipping cream to make the colour of the sauce a bit
light
7. Add in water if the sauce is too thick
8. Serve when its hot
Side Dishes:
-French Onion Soup:
Ingredient:
• Onion
• Garlic
• Butter
• White Stock or Commercial White Stock
• Salt
Methods:
1. Slice onion
2. Chopped garlic
3. Melt butter and saute onion till golden brown
4. Add in garlic and stir a bit
5. Put in white stock and mix well
6. Add in salt if the soup is bitter
7. Serve in a bowl
Dessert:
-Pancake:
Ingredient:
• Flour
• Butter
• Fresh Milk
• Sodium Bicarbonate
• Baking Powder
• Eggs
• Salt
• Castor Sugar
• Honey
• Kiwi
• Grapes
Methods:
1. Beat eggs
2. Add in sugar, baking powder, sodium bicarbonate and melted
butter
3. Put in salt
4. Add in flour bit by bit
5. Mix well
6. Let the batter for 30 minutes
7. Heat up butter in saute pan
8. With measuring cup or medium sized ladle, put in the batter
9. Wait till the side is golden brown
10. Served 3 slice of pancakes and pour every slice with honey
11. Add kiwi and grapes as garnishing