GUIDELINE FOR LAB REPORT

FUNDAMENTAL LABORATORY FOR FOOD PREPARATION

FSM 3303

Lab Report Content:

1. Cover page (see cover page format)

2. Table of contents and page number

3. Introduction
Students are required to describe each recipe that they produced during lab in
terms of flavor profile (i.e. primary and secondary flavors). Explain why or why not
seasoning and flavoring is added to the recipe. Please refer to Gisslen textbook
(p.82-89) for example of flavor profile description and related information.

4. Recipe
Students need to record the recipe used during lab. The recipe include all of the
following elements:

Recipe title: Name that adequately describe the recipe

Ingredients: Product used in the recipe
Weight/volume of each ingredient: The quantity of each ingredient listed in
weight/volume
Procedure: Direction for preparing the recipe and written in a sequence order.
Cooking temperature and time: The cooking temperature and time if appropriate
Equipment and utensils used: The cooking equipment and utensil used in
preparing the recipe
Portion size: The amount of a single portion in volume/weight
Recipe yield: The amount (weight/volume and number of servings) of product at
the completion of production
(see recipe format)

5. Work schedule
Students need to report every member work schedule for the preparation of
recipe(s) (see work schedule format)

6. Plate diagram
Students need to show a plate diagram of each food item with garnish.
(see plate diagram format)

7. Result and Conclusion

Summary of what work or what did not work in terms of recipe, work schedule,
plating and product quality (appearance – e.g., color, shape, shine; taste; aroma,
mouthfeel – texture, moistness, crispness, etc.). Provide recommendation for
improvement of the above if necessary.

8. References list
Lab Report Format:
 Font : Arial, size 9 (recipe) and size 12 (other part)
 Spacing : 1.5 spacing
 Page number : Bottom, center
 Topic and subtopic : Bold
 Header : FSM 3303 - Food Preparation and Laboratory
(Font size 8)
 Footer : Faculty of Food Science and Technology (font size 8)
 References : American Psychological Association (APA) style

Submission:
 One week after the lab (by 12 P.M.)
 Please submit your report (in Microsoft Word or PDF) to PutraBlast
 Only one report per group
Cover page format:

University Putra Malaysia

Faculty of Food Science and Technology

FSM 3303
FOOD PREPARATION AND LABORATORY
Group #
Week #

Group Members:
1) Name (Matric No.)
2) Name (Matric No.)

Lecturer: Dr. Farah Adibah Che Ishak

Submission Date:
Compile by:
Recipe format (example):

Chicken Crepes Recipe

Recipe yield......................... 100
Portion size .................. 2 crepes

Ingredients Amount Procedure

Filling:
Chicken Meat, diced, white.................... 7 lb 14 oz 1. Combine thawed chicken and canned chicken in
Chicken Boned, chopped, drained.......... 7 lb 4 oz large bowl.

Pepper, black .......................................... 1 tsp 2. Combine pepper, parsley, paprika, and chicken
Parsley, flakes ........................................ 1 ½ tsp base and blend well.
Paprika ................................................... 1 tsp
Chicken base .......................................... 1 Tbsp 2 tsp

Onions, chopped ¼” .............................. 9 oz 3. Combine onions, garlic, soup, and cheese and mix
Garlic, chopped ...................................... 2 Tbsp well. Add seasonings to mixture and blend.
Cream of mushroom soup ...................... 4 lb 6 oz 4. Add seasoned soup mixture to chicken and mix
Cheese, Cheddar, shredded ................... 2 lb 14 oz well (a mixer may be used).

Approx Weight 22 lb 8 oz

Crepe shells, 6” ...................................... 200 5. Portion chicken filling into center of each crepe and
roll up. Place crepes in greased 12x20x2 ½” pans;
Amt per crepe: #24 scoop (approx 1.8 oz)
Amt of crepes per pan: 24 crepes

Sauce:
Pepper, black .......................................... 1 ½ tsp 6. Combine pepper, parsley, and paprika and blend
Parsley, flakes ........................................ 3 Tbsp 1 ½ tsp well.
Paprika ................................................... 1 ½ tsp

Onions, chopped ¼” ............................... 9 oz 7. Combine onions, cheese, and soup and blend
Cheese, Cheddar, shredded .................. 5 lb 12 oz well.
Cream of mushroom soup ...................... 9 lb 2 oz 8. Add seasonings to mixture and blend well.
9. Portion sauce over crepes;
Approx Weight 15 lb 7 oz Amt per portion: Approx 2.4 oz
10. Cover pans with foil and bake at 350ºF in
Convection oven for 30 minutes.
Work schedule format (example):

Work Schedule for Recipe XYZ

Time Member 1 Member 2 Member 3
• Wash hands • Wash hands • Wash hands
• Sanitize area • Sanitize area • Sanitize area
• Preheat Deck oven: • Check the temp. of
10:00
375 °F proof box: 98°F

• Mise en Place • Mise en Place • Mise en Place

o Small bowl of flour o Rolling Pin o Prepared
o Melted butter: o Pastry Brush Dough
4oz o Acrylic Template o Portion Scale
10:05
o Sheet pans with o Dough Knife
parchment • Weigh total
paper amount of dough
o Pan rack • Cover top of scale
• on Pans
Place on wheels4×6, • Dust work area with flour • with plastic
Punch downwrap
dough
10:10 then in proof box. • Start rolling, marking, & • Divide into 12 oz balls
cutting the dough balls.
• Make sure 2 pans (FM)
Brush with butter and
are in proof box.
10:45 then shape the
• Take out when twice crescent rolls
the size
• Make sure to place • Clean up the work station • Turn around the
all pans in proof box pans if necessary
• Place 2 pans (FM)
11:10 in oven
• Prepare the 12x10x6”
FM pan w/ 2 napkins,
and prepare baskets
• Take out FM rolls • Take out FM rolls
11:25 • Brush with butter • Brush with butter
• Place rest of the pans • Place rest of the pans in  Place rest of the
11:40
in oven oven pans in oven
11:55 • Brush with butter • Take out PM rolls • Brush with butter
12:00 • Serve • Serve • Serve
12:20 • Clean & help • Clean & help • Clean & help