ACKNOWLEDGEMENT

I have taking efforts in this report. However, it would not have been possible
without the kind support and help from many individuals directly and indirectly. I
would like to extend our sincere thanks to all of them. To my beloved lecture’s,
Chef Nuruddin Azmi, I am so grateful to him for teaching and give details about
this report.

I would like to express my gratitude towards especially to my parents,

classmates and members for their kind cooperation and encouragement which
helped me in complete my report effectively and moreover on time. They gave us
many helpful comments which helped me a lot in preparing this report.

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 TABLE OF CONTENT

Page
ACKNOWLEDGEMENT 1

1. INTRODUCTION 3
Introduction to HTC110 3
Chef of the Day Responsibilities 3
Menu and Theme 4

2. MENU 5
According weekly theme 5
Standardized Recipe /Menu Writing 6 - 21

3. THE OPERATION
Time Table 22
Job Allocation 23
Duty Roster 24
Staff Performances/Evaluation 25-26

4. COMMENTS AND RECOMENDATIONS 27

5. CONCLUSION 28

6. REFERENCES 29
7. APPENDICES 30-32

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1. INTRODUCTION
1.1 Introduction to HTC 110
The subject extends the fundamental concept, skills and the techniques of
basic cooking. It attempts to develop students knowledge in relation to the
food presentation, preparation, terminology and other areas in culinary arts.
The course will be based on both classical cooking approaches. Semi culinary
will analyze and apply basic knowledge and skills in all areas of food
production and other related disciplines in orders to provide quality products
and services to related industries and relevant government agencies. Some of
this programme outcomes is they will be able to acquire and apply principles
and theories in culinary arts. They also will be able to safety perform basic
cooking skills as well operate and use of kitchen equipment in accordance to
industrial standards, culinary and gastronomic trends.

1.2 Chef of the Day Responsibilities

Chefs of heads cooks usually check the freshness of food and ingredients.
They supervise and coordinate activities of cooks and other food preparation
workers. Besides, they monitor sanitation practices and ensure that kitchen
safety standards are followed. Inspecting supplies, equipment and work areas
for cleanliness and functionality also one of their responsibilities. Chefs and
head cooks also use a variety of kitchen and cooking equipment, including
step-in cookers, high-quality knives, meat slicers and grinders. They also have
to access how to manage the food. Furthermore, chefs have to supervise and
coordinate activities of cooks and other food preparation workers. The most
important thing is, order and maintain inventory of food and supplies.

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 1.3 Menu and Themes

POTATOES

The eating habits of most countries put very important on the food
category we call starch. In fact, for the great ingredient of the world's people,
starch is the main food and supplies most daily calories. In North America and
Europe, the most important starches are potatoes, pasta and bread. True, we do
not depend on high-carbon foods like most people in the world, eating less meat
than we eat. However, even though fashion and fashion diet come and go, the
starch appears in almost all our meals.

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2. MENU

2.1 Potatoes :
Potato Croquettes
Baked Potatoes and Potatoes Jacket
Potato Duchesse
Potatoes au Gratin
French Fries
Chicken Tenders
Chicken Chop
Pilaf Rice

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 HISTORY OF POTATO CROQUETTES

The term Croquette is a derivative of the French term croquer which stands for "to
crunch" and was invented by the French that got popular world over being
relished as a delicacy and also as fast food. Basic croquette recipe makes use of
bread crumbs in either rolled form or ground fine powder. A dilution of lightly
whipped egg with double the amount of water must be made and placed on a pie
plate. The bread crumbs are rolled, dipped in egg and then deep fried in oil until it
turns brown. A combination of one-third clarified suet to two-thirds of good
shortening is recommended for frying. The fried croquettes are then taken out of
oil and drained paper. It usually served with brown sauce

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 2.2Standardize Recipe / Menu Writing

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: POTATO CROQUETTES

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Milk 2 Tbsp 13.
2. Salt 2 Tbsp 14.
3. Green Onion (Chopped) ½ Tsp 15.
4. Pepper ½ Tsp 16.
5. Mashed Potato (Instant) 4 Tbsp 17.
6. Flour 3 Tbsp 18.
7. Egg yolk 3 - 19.
8. Palm oil As needed - 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1 Add salt and pepper, water and butter into instant mashed potato. Then, mix all 2 tbsp milk and salt, ½ tsp pepper
and chopped green onion, 2 egg yolk(beaten) and 3 tbsp flour into 1 bowl.
2 Put all the ingredients into pastry bag to shape the croquettes and place it on a sheet pan.
3 After that, pour palm oil into a large sauce pan. Cook half of croquettes until golden brown.
4 Removed with a spoon and drain on paper towels. Repeat the same steps with remaining croquettes.

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 HISTORY of BAKED POTATOES and POTATOES JACKET

A baked potato or potato jacket is a baked potato to eat. When cooked

well, roasted potatoes have a soft interior and fresh skin. Russet potatoes are
most often used for roasted potatoes and potatoes. This menu will usually be
served with patches like sour cream. This menu is ideal for people who are diets
because they can be used as part of a healthy diet. Some people burn their
potatoes and then control the interior, leaving the skin as a shell. White inland
meat can then be mixed with a variety of other foods such as cheese, butter, or
bacon bits. This mixture is then blocked back to the skin and they are replaced in
the oven to heat. In America, this is known as the loaded potato skins, the
potatoes are filled and the potatoes are twice baked. In Great Britain, topping or
fillings tend to be more varied than in American: roasted beans, chicken, tuna,
and popular shrimps, and in Scotland, although haggis is used as a filling for
jacket potatoes.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: BAKED POTATOES and POTATOES JACKET

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Russet Potatoes 2 G 13.
2. Olive oil ¼ Cup 14.
3. Salt 1 Tbsp 15.
4. Spring onion 5 G 16.
5. Beef Pepperoni 4 sliced 17.
6. Olive oil (optional) As needed - 18.
7. Sour cream 1/2 tbsp 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1 For baked potatoes, marinate the potatoes with olive oil and salt.
2 Place on sheet pan in 200˚C oven and bake until done, about 45 minutes. After that, test the doneness by making X
symbol and press it gently.
3 For potatoes jacket, the methods are same with baked potatoes. Then add sour cream, spring onion and beef
pepperoni.

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 HISTORY of PILAF RICE

Pilaf is a dish, originating from an Indian subcontinent, where rice is cooked in

experienced soup. In some cases, rice can reach brown or gold color by first
being lightly fried in oil before adding gravy. Cooked onion, garlic cloves, carrots,
other vegetables, and spices can be added. Depending on local cuisine, it can
also contain meat, fish, vegetables, or dried fruits. It is also sometimes called rice
pilaf.

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 HISTORY of CHICKEN CHOP

Chicken chop is a dish that is prepared with boneless chicken meat. It is usually
prepared with minced meat and served with variety accompaniments.
Seasonings and binding agents plays an important roll in the preparation of the
chicken chop recipe.Chicken chop is essentially prepared with chicken meat.
Whether the minced meat is used or the chopped chicken thigh sheets are
included to make this delicious dish.
Chicken chop also usually served as snack. Various accompaniments
such as black pepper sauce and chilli sauce will be served together.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: CHICKEN CHOP

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Pieces boneless chicken 4 piece 13.
thigh. s

2. Corn flour 1 Kg 14.

3. Egg (beaten) 4 - 15.
4. Salt 1 Tsp 16.
5. Paprika ½ Tsp 17.
6. Cajun 1 Tbsp 18.
7. Breadcrumbs Too cover - 19.
8. Palm Oil As needed - 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1 Put the pieces boneless chicken thigh and marinade with salt,paprika and cajun in a big bowl for 30 minutes.
2 In a different big bowl, mix four egg with salt. Dip chicken into flour, dip in egg wash and then into breadcrumbs.
3 Then, heat up the palm oil over medium heat in a large fry pan. Fry the chicken chop until brown on each side.

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 HISTORY of FRENCH FRIES

French fries, or deep-fried potatoes, are one of the most popular items in North
American food service. Most French fries are served are made from blanched,
frozen product, but it is important to know how to make them from fresh potatoes.
French fries are served hot, either soft or crispy, and are generally eaten
as part of lunch or dinner or as a snack. They are usually salted. French fries also
can be served with mayonnaise, chili sauce and others.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT UITM PULAU PINANG

Recipe Name: FRENCH FRIES

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS UNI
QUANTITY UNIT QUANTITY T
1. Potato Russets 4 pound 13.

2. Salt Too taste - 14.

3. Palm oil As needed - 15.
4. 16.
5. 17.
6. 18.
7. 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1 Slices the potatoes into French fries size. Then, place it into cold water to prevent the potatoes turn brown. Soak
for at least 30 minutes.
2 Drain and dry the potatoes well. Deep-fry until they are just beginning to turn to a pale golden colour.
3 Drain well. Salt them lightly away from the sauce pan. Serve immediately

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 HISTORY of CHICKEN FINGERS

Chicken fingers, also known as chicken tenders, chicken goujons, chicken

strips or chicken fillets, are chicken meat prepared from the pectoralis minor
muscles of the animal. These strips of white meat are located on either side of
the breastbone, under the breast meat, sometimes just pulverized chicken flesh.
They may also be made with similarly shaped pieces cut from chicken meat,
usually the breast. Chicken fingers are prepared by coating chicken meat in a
breading mixture and then deep frying them. Chicken fingers are a common
snack in the United State.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: CHICKEN FINGERS

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Chicken breasts boneless 4 Pieces 13.
skinless
2. Corn flour 1 Kg 14.
3. Egg (beaten) 4 - 15.
4. Salt 1 Tsp 16.
5. Paprika ½ Tsp 17.
6. Cajun 1 Tbsp 18.
7. Breadcrumbs Too cover - 19.
8. Palm Oil As needed - 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1 Put the pieces boneless chicken thigh and marinade with salt,paprika and cajun in a big bowl for 30 minutes.
2 In a different big bowl, mix four egg with salt. Dip chicken into flour, dip in egg wash and then into breadcrumbs.
3 Then, heat up the palm oil over medium heat in a large fry pan. Fry the chicken fingers until brown on each side.

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 HISTORY of POTATO au GRATIN

Au Gratin potato is a popular side dish served with chicken, beef, or other main
course. This dish consists of thin sheets covered with potatoes with cheese, milk,
and spices, then baked into golden brown. The word gratin is passed in France
which is very scarred, which means to scrape. It refers to the residual residual
residue at the bottom of the pan after the baked dish has been eaten. The Gratin
dish tries to recreate the delicious residue at the top of the baked goods using
breadcrumbs, cheese, butter or cream. This cooking technique can be used for a
wide variety of dishes, including potatoes.
Gratin dishes usually call the use of gratin pans, which is a shallow pan
which can be used safely in the oven. This pot is often placed right on the table
so that guests can serve themselves. Many of the gratin pans are quite
decorative, and are made of ceramic and other fine materials to give them an
attractive look.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: POTATOES au GRATIN

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Russet potatoes, slice ¼ 4 Pound 13.
inch
2. Onion, ring slice 1 G 14.
3. Butter 3 Tbsp 15.
4. Flour 3 Tbsp 16.
5. Salt ½ Tsp 17.
6. Milk 2 Cups 18.
7. Chopped Cheddar Cheese, 1½ Tbsp 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Slice the potatoes ¼ inch and place into the water to keep from browning.
2. Add butter, flour, salt, and milk. Bring to boil and let it simmer for 5 minutes. Then, remove from heat.
3. Layer a third of potatoes. Second layer of ring onion. First layer of potato. Pour the combination of butter, flour, salt
and milk over top.
4. Cover the potatoes with aluminium foil and bake about 45 minutes. Then, uncover sprinkle with cop cheddar
cheese and continue baking until the potatoes become tender and the top are golden in 10 until 15 minutes.

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 HISTORY of DUCHESSE POTATOES

Duchesse potatoes are a mixture of small potatoes made from a mixture of

ingredients that are shaped into various shapes such as star, basket, crown, rose,
leaf, or unique shaped patties to decorate to accompany meat and chicken.
Consisting of potatoes, eggs, butter, heavy cream, Swiss cheese, and
condiments, such as salt, pepper and nutmeg, mixed ingredients, are formed into
the desired form manually or using a cake bag, and baked in golden brown oven.
To improve drilling, washing eggs is often used on the surface of the shape. The
shape of the burn is then placed on a plate, decorating the edges of grilled meat,
quail, duck, turkey, or chicken. It is a creation that is believed to have been made
for a British noble woman, hence the origin of the name.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: PILAF RICE

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Butter 2 Tbsp 13.
2. Olive Oil 2 Tbsp 14.
3. Chopped Onion ½ Tsp 15.
4. Long White Rice 2 Cups 16.
5. Chicken Stock 3 Cups 17.
6. Salt 1½ Tsp 18.
7. Paprika A pinch - 19.
8. Cayenne Pepper ¼ Tsp 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Melt butter and olive oil in a large sauce pan.Then, saute the onion.
2. Combine long white rice and onion mixture in casserole dish. Stir it well to coat the rice.
3. After that, combine chicken stock, salt, a pinch paprika . Bring to boil and let it simmer about 5 minutes.
4. Poor combine item in dish then bake about 35 minutes in the oven.

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3. THE OPERATION
3.1 Timetable

Time (Hour) Activities

1430 -1500 Briefing with chef

1500 -1535 Mise en place

153 - 1835 Started cooking

183 - 1900 Evaluating

1700 -2000 Cleaning

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 3.2 Job Allocation

Pilaf Rice & Duchesse Potatoes

Asma binti Zaihan

Anis Amira binti Mustaffa
Muhammad Adib bin Ismail
Nuraiman Alif bin Rosmizam

Potatoes au Gratin & French Fries

Aliff Yassin bin Ahmad Said

Alieffarouk bin Akmalfarouk
Aliyah Syafiya binti Abdul Rahman
Izyan Hanani binti Jasmi

Bake Potatoes,Potaotes Jacket,Chicken Chop & Chicken Finger

Muhammad Nazim bin Mohd

Nawi Muhammad Hafiz bin Ramli
Nurul Aina binti Ishak
Nur Salwani binti Nordin

Potato Croquettes

Muhammad Firdaus bin Sulaiman

Muhammad Zakwan bin Masri
Nurul Najwa binti Shahbudin
Nik Nur Aqilah binti Nik Mohd Salleh

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Duty Roster

Wipingworkingtables&Equipments
Swipingfloor

Rubbish
Moppingfloor
WashingDish

Other(ifany)
No

Name and Student No.

1 Alieffarouk bin Akmalfarouk

(2018272194) X
2 Nuraiman Alif bin Rosmizam
(2018624402) X
3 Muhammad Firdaus bin Sulaiman
X
(2018671186)
4 Mohammad Adib bin Ismail
X
(2018271876)
5 Muhammad Zakwan bin Masri
(2018696386) X
6 Muhammad Hafiz bin Ramli
X
(2018486048)
7 Aliff Yassin bin Ahmad Said
X
(2018651316)
8 Anis Amira binti Mustaffa
(2018662058) X
9 Nur Salwani binti Nordin
X
(2018297322)
10 Nik Nur Aqilah binti Nik Mohd Salleh
(2018448028) X
11 Aliyah Syafiya binti Abdul Rahman
X
(2018277254)
12 Nurul Najwa binti Shahbudin
(2018413416) X
13 Nurul Aina binti Ishak
(2018213314) X
14 Asma binti Zaihan
(2018429288) X
15 Izyan Hanani binti Jasmi
(2018428988) X
16 Muhammad Nazim bin Mohd Nawi
(2018685282) X

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 3.3 Staff Performances / Evaluation

Punctualityandattitude

Teamwork(1-10Marks)

Miseenplace,Cleanliness(1-10Marks)Product&Presentatio n(1-10Marks)Overallperformance(1-10Marks)Total(50)
(1-10Marks)

Total10%
No

Name and Student No.

1 Alieffarouk bin Akmalfarouk

7 9 9 8 8 45 8
(2018272194)
2 Nuraiman Alif bin Rosmizam
7 9 8 8 8 45 8
(2018624402)
3 Muhammad Firdaus bin
Sulaiman 8 9 7 7 8 45 8
(2018671186)
4 Mohammad Adib bin Ismail
8 9 8 8 8 45 8
(2018271876)
5 Muhammad Zakwan bin
Masri 7 9 7 7 8 45 8
(2018696386)
6 Muhammad Hafiz bin Ramli
8 9 8 9 7 44 7
(2018486048)
7 Aliff Yassin bin Ahmad Said
8 9 9 8 9 46 9
(2018651316)
8 Anis Amira binti Mustaffa
8 9 8 8 8 44 7
(2018662058)
9 Nur Salwani binti Nordin
8 9 8 9 8 45 8
(2018297322)
10 Nik Nur Aqilah binti Nik Mohd
Salleh 8 9 7 7 7 45 7
(2018448028)
11 Aliyah Syafiya binti Abdul
Rahman 7 9 9 8 7 44 7
(2018277254)
12 Nurul Najwa binti Shahbudin
8 9 8 7 8 46 9
(2018413416)
13 Nurul Aina binti Ishak
9 9 8 9 9 46 9
(2018213314)
14 Asma binti Zaihan
9 9 8 8 8 46 8
(2018429288)
15 Izyan Hanani binti Jasmi
8 9 9 8 8 46 8
(2018428988)
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 16 Muhammad Nazim bin Mohd
Nawi 7 9 8 9 7 45 7
(2018685282)

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4 COMMENTS AND RECOMMENDATIONS

Some ingredients not available for ordering, so student have to used

other ingredients because the main ingredients is not available. Teamwork
between all student is impressive although there is someone who slack-off
from doing their duty. Cooperation from every student in their group played an
important thing among all the students in kitchen class. Student mostly can
perform their tasks well without any problem. However, the fully operation of
the day went smooth although some problems may occur.

My recommendation for a better operation on further days are to

make sure all the ingredients are available for students. Besides, I also hoped
for the next class will work smoothly without any problems. Chef-of-day that
has been assigned need to examined the ingredient that has been ordered in
order the food preparation runs smoothly. Chef-of-day needs to make sure
that all their subordinates are fully understand their tasks and recipes and
need to ensure their working stations are fully sanitized and all the unused
item need to be kept before the end of the operation.

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5 CONCLUSION

As a conclusion in week 9 operation, I have been learning something new

about how to cook variety types of potatoes such as French fries and others. My
classmates and I can enhance our basic and cooking skills based on what we
have been learned by doing things by our self. At the same time, we can also
study different method of cooking based on menu that has been created. For my
beloved lecturer, Chef Nuruddin thank you for your honest critics and opinions so
that we can do better in the future. Finally, thanks again to all who are involved
directly or indirectly in the earnings of this report. I hope this work will benefit all of
us

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REFERENCES

Website :

https://en.wikipedia.org/wiki/Pilaf

https://en.wikipedia.org/wiki/Chicken_fried_steak

https://wonderopolis.org/wonder/belgian-fries

https://en.wikipedia.org/wiki/Gratin

https://www.potatogoodness.com/potato-fun-facts-history/

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 APPENDICES

 Photo session after class finish

 Mise en plase

 Clean and cut the chicken before marinade

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  The process of foaming duchesse potatoes

 Covered the chicken chop and chicken tenders after marinade

 Frying the chicken tenders and chicken chop

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: DUCHESSE POTATOES

No.of Serving: Pax 1

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Pound Russet Potaoes 3½ Pound 13.
2. Salt To taste - 14.
3. Pepper To taste - 15.
4. Warm Heavy Cream ½ Cup 16.
5. Unsalted Butter 5 Tbsp 17.
6. Egg Yolk 2 - 18.
7. 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Steam the potatoes in the hot boil water until tender.
2. Add butter and mix to a smooth paste. Season to taste with salt and pepper. Add the egg yolk and beat until
smooth.
3. Put the mixture into a pastry bag with a nozzle. Then, shape it on a tray.
4. After that, place the potatoes in hot oven about 15 minutes until the colour turn to lightly browned.

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  Slice the russet potato according to size

 Add sour cream,spring onion and beef pepperoni before continue bake

 Product of the day

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 HISTORY of PILAF RICE

Pilaf is a dish, originating from an Indian subcontinent, where rice is cooked in

experienced soup. In some cases, rice can reach brown or gold color by first
being lightly fried in oil before adding gravy. Cooked onion, garlic cloves, carrots,
other vegetables, and spices can be added. Depending on local cuisine, it can
also contain meat, fish, vegetables, or dried fruits. It is also sometimes called rice
pilaf.
 UNIVERSITI TEKNOLOGI MARA

PULAU PINANG

KAMPUS PERMATANG PAUH

DIPLOMA IN CULINARY ARTS

BASIC CULINARY SKILLS I

(HTC110)

PREPARED BY :

ALIFF YASSIN BIN AHMAD SAID

(2018651316)

PREPARED FOR :

MUHAMMAD NURUDDIN BIN CHE AZMI

SEMESTER :

JULY SESSION 1 2018/2019

SUBMISSION DATE :

3 DECEMBER 2018