1.

0 INTRODUCTION

The importance of food sanitary and food hygiene should be emphasized among us who are
called human being in order to stay ourselves away from foodborne illness. These may help
us to prevent any disease that caused from food which is not safe in terms of hygiene and
sanitary. In this report, we will include the guidelines for every steps in the food flow process
to ensure safety of food produced. For example, what should we do before preparing the raw
ingredients, how to prepare all the ingredients and what steps should we take in order to keep
the food that we serve is all in a good condition. In this assessment, our group also will go
through on how to prepare the proper procedures of food flow in foodservice operation.

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2.0 RECIPE AND PREPARATION INSTRUCTION

UNIVERSITY OF TECHNOLOGY MARA

FACULTY OF HOTEL AND TOURISM
MANAGEMENT

RECIPE: Chocolate Mousse

NO. OF SERVING: 20

No. Item Amounts

Quantity Unit
1. Egg White 3 nos

2. Egg Yolk 3 nos

3. Castor Sugar 45 gm

4. Cooking Chocolate 120 gm

5. Topping Cream 330 gm

Procedure
1. Melt the cooking chocolate using double
boil method. Beat egg white until fluffy.
2. In another bowl, also beat the topping
cream until soft peak.
3. Mix the egg yolks quickly into the
melted chocolate and then whisk in the
egg white mixture.
4. Fold the rest of ingredient (topping
cream) very gently into the mixture until
it is just combined (be careful not to
overmix)
5. Then spoon/pipe into cup or mould and
refrigerate for at least four hours until
set.

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 UNIVERSITY OF TECHNOLOGY
MARA
FACULTY OF HOTEL AND TOURISM
MANAGEMENT

RECIPE: Pan-Fried Striped Seabass

NO. OF SERVING: 4
No. Item Amounts
Quantity Unit
1. Oil 2 tbsp
2. Striped bass fillet 4 nos
3. Kosher salt To taste To taste
4. Unsalted butter 4 tbsp
5. Fresh thyme 2 sprigs
6. Ground black pepper To taste To taste
Procedure
1. Heat the oil in a large skillet over medium heat
until it slides easily across the pan. Dry the
fillets thoroughly with paper towels, season
them with kosher salt and pepper on both sides,
then add them, skin-side down, to the skillet.

2. Reduce the heat (the oil should sizzle, not

sputter) and cook the fillets until the skins crisp,
about 3 minutes. Turn the fillets and gently
brown the other side, about 3 minutes more.
3. Add the butter and thyme. Continue cooking the
fillets, turning them over once or twice (so that
they brown evenly) and basting with the lightly
browning butter.
4. Cook until the fish is opaque, about 4 minutes
more. Serve at once, drizzled with the browned
butter and sprinkled with coarse sea salt.

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2.1 PROCESS FLOW
i. Eggs
Receiving
Eggs must be refrigerated. An egg can age more in one day at room
temperature than in one week in the refrigerator. The best place for
the egg is in its carton on an inside refrigerator shelf.

Storing
Store away the eggs from foods that might pass on undesirable
flavors or odors to keep the inside of the eggs fresh when used.

Preparing Ingredient
Wash the shell before using. Keep it in a bowl away from other foods
to prevent cracking on the shell. Separate the egg yolks and egg
whites in a different bowl.

Cooking
For this method, chocolate mousse is using the egg whites to form a
foams. Remove the eggs from the cooler 1 hour before beating. Beat
using mixer, avoid overbeating to make the foams look moist and
shiny.

Serving
For serving, the foams are mixed well with the melted chocolate and
the yolks that have been separated. Then, fold the topping cream very
gently until just combined.

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ii. Topping Cream

Receiving
When receive, do not whip the whipping cream before storing as it
can lead to flat cream. Put it in the chiller, it should be well chilled.

Storing
Wrap the leftover of whipping cream before store in the chiller to
prevent microbes. The extra of the whipping cream that has already
been used should be replace back in the chiller to maintain the
freshness, color, flavor, and texture.

Preparing
Weight the whipping cream using scale until get 330g and put it in a
measuring jug. Then, prepare the mixture and make sure all the
equipment is clean and dry.

Cooking
In making chocolate mousse, the topping cream should be beaten by
using mixture. Beat until fluffy and do not overbeat to maintain the
texture.

Serving
After beating, mix using wooden spoon and fold the whipped cream
with the chocolate that have been melted with egg yolk and egg whites
that have form a foams.

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iii. Seabass

Receiving
When receiving the fish, it should be frozen from supplier and
delivered frozen too. Freezing for a specific time period kills parasites
on the fish.

Storing
The temperature should be maintain around -2 to 0 degree celcius.
Storing fish is to prevent odors and flavors from transferring to other
foods and protect the delicate flesh from being bruised or crushed.

Preparing
Take out the fish from freezer and defroze first. After that, throw out
the scales and fillet both side. Dry the fillet using paper towel and
season with salt and pepper.

Cooking
Heat the oil then fried the fillets with skin side down and cook the fillet
until the skin crisp about 3 minutes. Then turn the fillet to the other side
until brown another 3 minutes. Add the butter and thyme. Continue
cooking and turn them over and over then basting the fillets with lightly
browning butter.

Serving
Serve it at once, drizzled with the browned butter and sprinkle with
coarse sea salt.

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2.2 GUIDELINES AND PROCEDURES

i. Guidelines for Chocolate Mousse

(Topping Cream)

Receiving
Whipping cream should be in a good condition which

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ii. Guidelines for Pan-Fried Stripped Seabass

RECEIVING
When receiving fish, checking quality is the most important things to do. By checking
the quality of the fish, we must make sure that frozen product should be frozen, not
thawed. Other, look for fresh, sweet odor or none at all. The fish also should be wrapped
whit no freezer burn.

STORING
Storing is important to keep the fish stay safe to be used. Fish must be stored at -18
degree celcius or colder. Also keep well wrapped to prevent freezer burn. Storing fish
also preferred to store on crushed ice within 1 or 2 days. Check stored fish for freshness
just before we use it.

PREPARING INGREDIENT
Remove stored fish and defrost first under running water. After defrost, scale the fish.
Lay the fish on a flat surface. Rub a scaling tool on the back of the knife against the
scales from tail to head. Then, start to fillet, with skin on.

COOKING
Lean fish has almost no fat, it can easily become dry, especially if overcooked. It is
also served with sauce to enhance moistness and gives richness. Lean fish may be fried
or sautéed. This fish gains palatability from the added fat such as butter.

SERVING
Pan fried stripped seabass is already done. This reciepe are served right after cooking.
Also can garnish with vegetables, starches and sauce to add colors. Lemon also can be
used to enhance flavor.

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3.0 SUMMARY

Food flow plan is a step before the food is being served. There are five types of food flow plan
which is receiving, storing, preparing ingredient, cooking and serving. This plan should be
followed to make sure the preparation of the food run smoothly. It is also to make sure that the
ingredient stay fresh and to avoid waste of food during the cooking process. For receiving, we
have to make sure the condition of the ingredient whether it is still in a good condition or not.
If it is still good, we can go through the next step which is storing. The ingredient have to be
stored at a suitable temperature and place so it will not damaged the ingredient. Next is
preparing ingredient which is the step of preparing all of the raw ingredient and utensils before
start cooking. Lastly, we can serve the food by following all of the steps to get a better texture,
color, and flavor. For chocolate mousse, we can serve after main dish which we can call as an
appetizer, with fruit on top for garnishing. For pan-fried stripped seabass, we can serve with
other accompaniment such as starches (couscous, potato) or vegetables for purpose of to blend
with colors and presentation.

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4.0 CONCLUSION

In conclusion, as a worker in a kitchen or as a chef in any industry, we must practice the best
way on how to prepare food start from receiving until servicing in order to keep the outcome
product healthy and safe to eat. In this cases, we also can avoid health issue that can cause
many waste in our industry. Worker also must be careful in taking care of the ingredient that
they have received starting from day 1 until it is being used. As in the food flow plan, we must
control the ingredient carefully in order to keep the ingredient stay safe to use. Also, follow
the guidelines and procedures to get the best result of product which can lead to satisfied from
customers. Sanitation during food process is important in order to keep the industry’s image
clean.

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5.0 REFERENCE

1. John Wiley (2007). Proffesional Cooking. Canada.

2. Corrine Trang (1999, Sept). From https://www.foodandwine.com/recipes/pan-fried-
striped-bass-with-stir-fried-tomatoes-and-dill
3. https://www.cookstr.com/Fish-Recipes/Pan-Roasted-Striped-Bass
4. Hank Shaw (2019, March). From https://www.thespruceeats.com/storing-fresh-fish-at-
home-1300627
5. Elizabeth Passarella (2018, August). From https://www.realsimple.com/food-
recipes/shopping-storing/more-shopping-storing/dairy-products

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