JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KERTAS KERJA
( WORK SHEET )
KOD DAN NAMA
PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAM’S CODE &
NAME
NO. DAN TAJUK UNIT
KOMPETENSI /
HT-014-2 : 2011-C02 – BATTER AND DOUGH PREPARATION
COMPETENCY UNIT
NO. AND TITLE

1. Identify batter and dough preparation requirements

2. Prepare batter and dough mise en place
NO. DAN PENYATAAN 3. Carry out batter and dough preparation
4. Carry out batter and dough product finishing and
AKTIVITI KERJA /
decoration
WORK ACTIVITIES NO. 5. Check batter and dough quality and quantity
AND STATEMENT 6. Produce batter and dough preparation activities
report

Prepare batter and dough product USING Stationery,

Kitchen utensils(whisk, wooden spoon, mould, pan, mixing
bowl, spatula, measuring cups), Working table, stove, chillers,
freezer, oven, batter and dough ingredients and standard
recipe and personal protective equipment (safety boot, chef
OBJEKTIF UNIT hat, apron, disposable glove) SO THAT batter and dough
KOMPETENSI /
preparation requirements identified, batter and dough mise en
COMPETENCY UNIT
place prepared, batter and dough preparation and product
OBJECTIVE
storage carried out, batter and dough quality and quantity
checked, batter and dough preparation activities reported and
end product storage IN ACCORDANCE WITH CUSTOMER’S
REQUIREMENT

ID UNIT KOMPETENSI / Muka / Page : 1

HT-014-2:2011/C02/K(2/9)
COMPETENCY UNIT ID Drpd/of :
ID UNIT KOMPETENSI / JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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TITTLE: PREPARATION OF APPLE FRITTERS

PURPOSE : Trainees must be able to :

1. Identify Apple Fritters preparation requirements

2. Prepare Apple Fritters mise-en-place
3. Carry out Apple Fritters preparation
4. Carry out Apple Fritters end product storage

INSTRUCTION :

1. Ensure trainees are prepared to do Apple Fritters batter.

2. Prepare equipment for making Apple Fritters batter.
3. Ensure the safety and cleanliness of kitchen.

PLAN, DATA AND SCHEDULE:

Apple Fritters
ID UNIT KOMPETENSI / JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
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1. Safety

a) Ensure equipment are clean and safe

b) Ensure the kitchen are clean and safe
c) Ensure that job are done correctly

2. Tool, Equipment and Ingredients

a) Non-stick pan
b) Mixing Bowl
c) Measuring spoon
d) Weighing scale
e) Whisk
f) Wooden spoon
g) Stove

3. Ingredient for Crepe

a) UHT Milk
b) Flour
c) Castor Sugar
d) Butter (melted)
e) Eggs
ID UNIT KOMPETENSI / JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
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LANGKAH KERJA BUTIRAN KERJA

1. Identify Apple 1.1 Check standing order

Fritters a. Check list
preparation b. Name of item
requirements c. Date of usage

1.2 Determine production quantity

a. Amount required

1.3 Determine delivery time

a. Time of usage

1.4 Determine types of Apple Fritters

ID UNIT KOMPETENSI / JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
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LANGKAH KERJA BUTIRAN KERJA

2. Prepare Apple
Fritters
mise-en-place

 Ingredients for Apple fritters:

a. 500 gm UHT Milk

b. 150 gm Flour
c. 50 gm Castor Sugar
d. 50 gm Melted Butter
e. 5 number Eggs
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LANGKAH KERJA BUTIRAN KERJA

3. Carry out Apple 3.1 Apply techniques of Apple Fritters preparation

Fritters
preparation a. Collect and weight all the ingredients and set aside.

b. Combine rice flour, all purpose flour, margarine, vanilla

essence, salt, water and air kapur in a bowl. Stir until well
combined.

c. Strain.
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LANGKAH KERJA BUTIRAN KERJA

d. Core the centre of the apple using apple corer.

e. Use sharp peeler or paring knife to remove the apple’s

skin.

f. Slice round shape.

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LANGKAH KERJA BUTIRAN KERJA

g. As the crepe cooks, it changes in appearance. By using

wooden spoon, remove the crepe from the pan.

h. The crepe may be served plain and dusted with sugar, or

filled with jam, cream, honey or melted chocolate. They
may be served warm or flamed, or even layered to form
a cake.
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LANGKAH KERJA BUTIRAN KERJA

4. Carry out Apple 4.1 Use appropriate storage packaging

Fritters end
product storage. a. Square or round shape
b. Durable
c. Clear in color
- to enable easy identification of content
d. Chiller - 0°C to 4°C
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SENARAI SEMAK KERJA / CHECKLIST

Tidak
Bil Tahap Pencapaian / Terima / Catatan/
Terima /
No. Level of Achievement Accepted Not Remark
Accepte
d
A. PROSES KERJA / WORK PROCESS
1. Mise en place
- Practice good working procedures at work place
- Using appropriate tool correctly

2. Standard Recipe
- Usage of correct measurement

3. Preparation technique
-Usage of right cooking method

4. Storage method
- Using appropriate container
- Keeping at right temperature

5. Time management

- Completion of work within time frame

HASIL KERJA / END RESULT

1. Color
- Color determine type of flavour
- Must have appetizing colour

2. Taste

- It must have distinctive flavours and taste

- It must be sweet

3. Texture

- Texture must be soft

- Must not be dense
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4. Aroma

- Must have good aroma

- Must have slight smell of vanilla

C. SIKAP / ATTITUDE

1. Trainees must be in full uniform

2. Tool and equipment used must be cleaned after use
3. Store equipment in proper storage area
4. Complete task within time frame

D. KESELAMATAN KERJA / WORK SAFETY

1. Follow all safety procedure

2. Use the correct tool and equipment
3. To maintain hygiene and safety of work area

................................................... ...................................................

( Name and signature of trainee) (Name and signature of evaluator)

Date: ____________________ Date: ____________________