TITLE: COMMERCIAL COOKERY
REPORT: CHEF REPORT
CLASS: MAIN KITCHEN
ID NUMBER:
PROGRAM: DIPLOMA IN CULINARY ARTS
DATE: 03/05/2010
ACKNOWLEDGEMENT:
Assalamualaikum w.b.t. and a big grateful to Allah S.W.T. for giving me this
opportunity to finished my chef report. A very thank you to my fellow friends that has
been giving their good relationship and co-operation on that day. Thanks to Miss
Norehan for all her lesson..
Being a Chef of the day is not easy task, it full with challenge and experience on how
to be a leader. I need to look for the recipe that had given. Then, I need to choose
and divided my staffs who will do the appertizer, soup, main course, dessert and soft
roll. Besides I need to brief them before their entering the kitchen.
The most important thing is teamwork. Without a good teamwork from the Chef and
staffs I really sure it going to be chaos. The organizations will failed and cannot
achive the objective. Luckily my staffs listen and follow all the instruction that I told.
Lastly, I hope the next Chef of the day will do better and manage his staff well.
Thank you again to all.
TABLE OF CONTENT:
1. Introduction to Commercial cookery
2. Organization Chart
3. Planning stage for commercial cookery
-Theme of Menu
-Menu of the day
- Menu research
-Requisition form
-Type of service
-Standard Recipe
-Standard recipe costing
4. Commercial cookery
-Overall Schedule of the day
-Staff assessment
-Mise en place
-Problem that occur during operation
-Comments on food product
5. Recommendation
6. Conclusion
7. Appendix
INTRODUCTION TO COMMERCIAL COOKERY:
On 3rd May 2010 I become the Chef of the day. Commercial cookery is a training
class for the students semester three. This class actually let them learn the real
kitchen operation before they can go for practical. Commercial cookery also trained
the student to be a leader and lead other people to follow his instructions and
managed the organization by himself.
ORGANIZATION CHART:
Mohammad shafiq
(Chef of the day)
Audrey & Zacheus Rohayu & Shafinaz Esther & Jason Eric Lim & Lai lee shiang
(Appertizer) (Soup) ( Main Course 1) (Main Course 2)
Abd Fattah & Vincent Sim Ee Chin Shikin
(Dessert) (Soft Roll) (side dish)
PLANNING STAGE FOR COMMERCIAL COOKERY:
THEME OF MENU:
Theme on that day is a set menu. This kind of menu need it to served regarding to
customers choosed. This refer to Russian service that want the dish to be serve
individually and garnish beautifully on the plate. Its not easy because this kind of
menu not common for us. So, I surfed the internet to look what it required and how to
garnish the dish.
Menu of the day:
Menu on that day is a western cuisine. Chicken roll with honey lemon sauce is a dish
that the chicken stuffed with carrot,celery and mushroom and serve with sauce.
Puree of cauliflower is a soup that serve with garlic bread. Main course is a Grilled
lamb with black pepper sauce and lasagna bolognaise serve together with duchess
potato,broccoli and carrot. Dessert is Creme caramel.
Menu Research:
1. Basic western Cookery
2. www.recipe.com
Requisition form
No Item Unit Description Quantity Remark
1 Bread flour kg 1
2 Celery bndl 1
3 Shallot g 300
4 Garlic g 300
5 Plain four kg 1
6 Eggs nos 15
7 Butter blck 2
8 Tomato puree can 1
9 Tomato paste can 1
10 Cooking oil kg 5
11 Fresh milk box 2
12 Cheddar cheese pkt 1
13 Button mushroom can 1
14 Mozarella cheese pkt 1
15 Double cream box 1
16 Silicon paper Roll 1
17 Lemon kg 1
18 Fresh mint leaves bndl 1
19 French loaf loaf 1
20 Tomato g 300
21 Carrot kg 1
22 Potato kg 1.5
23 Cauliflower kg 1
24 Broccoli g 500
25 Minced meat pkt 2
26 Lamb rack kg 2
27 Chicken breast kg 2
28 Bread crumb pkt stock
29 Honey btl stock
30 Castor sugar kg stock
31 Onion kg Stock
32 Yeast pkt stock
TYPE OF SERVICE:
Russian Service.
STANDARD RECIPE:
Name of recipe Chicken roll with honey lemon sauce
Preparation time 1 hour
Cooking time 30 minutes
Cooking Deep fry
Instruction
Recipe yield 20 pax
Garnish Lemon slice
Quantity Ingredient Mise-en-place Remarks
2 kg Chicken breast Debone
1 can Button mushroom Chop
100 g Celery Julienne
100 g Carrot Julienne
2 nos eggs
200 g Flour
200 g Bread crumb
1 kg Oil
4 tsp Salt
4 tsp Pepper
5 tbsp Lemon juice
15 ml Honey
1 tbsp Oil
Method:
1. Slice chicken breast to form a pocket for stuffing or flatten by pounding
between two sheets of plastic wrap until thin enough to roll up.
2. Place a celery & carrot on top of chicken and put chop mushroom. Then
roll. Add salt and pepper to taste. Fasten with a toothpick. Do a breading
process.
3. Deep fry in hot oil.
4. For the sauce mix all ingredients until well blended.
Name of recipe Puree of cauliflower with garlic bread
Preparation time 1 hour
Cooking time 40 minutes
Cooking Baked and boil.
Instruction
Recipe yield 20 pax
Garnish Cream
Quantity Ingredient Mise-en-place Remarks
1 nos Cauliflower
2 cloves Garlic chop
1 litter Chicken stock
3 tbsp Heavy cream
30 g Butter
1 tsp Salt
1 French loaf Slice
100 g butter
2 cloves Garlic
¼ tsp Dried oregano
½ tsp Salt
¼ tsp Pepper
Method:
1. Melt butter and add garlic. Add cauliflower and sauté.
2. Add chicken stock and simmer.
3. Puree mixture in food processor.
4. Simmer again and put heavy cream also salt & pepper.
1. Mix all the ingredient.
2. Spread each slice liberally with the garlic butter. Baked in oven.
Name of recipe Grill lamb with black pepper sauce
Preparation time 1 hour
Cooking time 10 minutes
Cooking Grilled
Instruction
Recipe yield 8 pax
Garnish Parsley
Quantity Ingredient Mise-en-place Remarks
2 kg Lamb rack
½ tsp Paprika
¼ tsp Thyme
¼ tsp Oregano
½ tsp Salt
½ tsp Pepper
3 cloves Garlic
700 ml Demiglace
2 tsp Heavy cream
25 g Butter
2 cloves Garlic
10 g Pepper corn
1 nos Onion
Method:
1. Marinate lamb for at least 1 hours. Cook over grill.
2. Basting frequently. Cook about 6 minutes a side for medium.
Sauce:
1. Saute garlic and onion. Add peppercorn.
2. Pour demiglace and simmer. Add heavy cream and stir well. Salt to taste
Name of recipe Lasagna Bolognaise
Preparation time 1 hour
Cooking time 1 hour
Cooking Boil & baked
Instruction
Recipe yield 20 pax
Garnish Parsley
Quantity Ingredient Mise-en-place Remarks
450 g Flour
6 nos eggs
50 ml Oil
½ tsp Salt
50 g Butter
2 cloves Garlic
½ nos Onion
150 g Mirepoix
350 g Minced meat
60 g Tomato paste
½ litter Brown stock
5g Thyme
5g Oregano
5g Rosemary
½ tsp Salt
¼ tsp Pepper
1 litter Milk
1 nos Onion pique
100 g Roux
¼ tsp Salt
¼ tsp Pepper
Method:
Lasagna sheet:
1. Mix flour and salt. Make a hole and add in egg.
2. Pour olive oil and knead. Roll it and cut into shape.
3. Boil in hot water.
Bolognaise sauce:
1. Melt butter and sauté garlic and onion. Put in minced meat.
2. Add mirepoix and tomato paste.
3. Pour brown stock and spices. Add salt and pepper.
Bechamel sauce
1. Heat milk and onion pique in a pot.
2. Take out onion pique & add roux. Whisk.
3. Put salt and pepper. Strain.
Name of recipe Duchess potato and sauté carrot & broccoli
Preparation time 1 hour
Cooking time 30 minutes
Cooking Baked, blanch & sauté.
Instruction
Recipe yield 20 pax
Garnish -
Quantity Ingredient Mise-en-place Remarks
1.5 kg Potato
2 nos Eggs
50g Butter
½ tsp Salt
¼ tsp Pepper
500 g Broccoli
1 kg Carrot
¼ tsp Salt
¼ tsp Pepper
20 g Butter
Method:
Duchess potato:
1. Cut the potato into cube. Boil in hot water.
2. Use fork to smashed. Add salt & pepper
3. Transfer into piping bag. Squeeze it on baking tray.
4. Baked it.
Saute broccoli & carrot:
1. Blanch broccoli & carrot.
2. Strain & transfer to cold water.
3. Melt butter sauté broccoli & carrot.
4. Add salt & pepper.
Name of recipe Creme Caramel
Preparation time 1 hour
Cooking time 30 minutes
Cooking Baked
Instruction
Recipe yield 20 pax
Garnish Parsley
Quantity Ingredient Mise-en-place Remarks
280 g Granulated sugar
12 tbsp Water
500 ml Milk
4 nos Egg
100 g Granulated sugar
1 tsp Vanilla essence
Method:
Caramel:
1. Cook granulated sugar in heavy saucepan over low heat until melted and golden
brown. Pour immediately into custard cup. Cool.
2. Beat sugar and eggs. At the same time heat the milk and vanilla essence.
3. Pour the milk in eggs. Stir again.
4. Pour inside custard cups.
5. Put the cups into a water bath. Cover with paper.
6. Baked.
Name of recipe Soft roll
Preparation time 1 hour
Cooking time 1 hour 30 minutes
Cooking Baked
Instruction
Recipe yield 20 pax
Garnish -
Quantity Ingredient Mise-en-place Remarks
500 g Bread flour
35 g Castor sugar
35 g Butter
1 nos Egg
10 g Instant yeast
250g Water
10 g Salt
Method:
1. Mix all the dry ingredients in mixing bowl.
2.Pour in water and egg. Mix.
3. Lastly put butter inside. Knead well.
4. Let it rest and double it size.
5. Make a scale about 30g perpiece and shape it. Rest again.
6. Brush on top with egg. Bake in oven.
Standard recipe costing:
Name of recipe Chicken roll with honey lemon sauce
Unit cost
Suggested selling
price per unit
Food cost
percentage
Recipe yield 20 pax
Ingredient Weight Quantity Unit price Total price
Chicken breast 2 kg - Rm8.00 / Kg RM 16.00
Button - 1 can Rm1.60/can Rm 1.60
mushroom
Carrot 100 g - Rm2.60/300g Rm 0.87
Celery 100 g - Rm1.6/250g Rm 0.64
Eggs 2 nos Rm0.30/nos Rm0.60
Flour 200 g - Rm2.80/kg Rm0.56
Bread crumb 200 g - Rm
Lemon - 4 nos Rm1.50/nos Rm6.00
Honey - 15 ml Rm13.20/ Rm0.50
400ml
Oil 1 kg - Rm3.30/kg Rm3.30
Total cost
Unit cost
Suggested
selling price
per unit
Food cost %
Name of recipe Puree of cauliflower and garlic bread
Unit cost
Suggested selling
price per unit
Food cost
percentage
Recipe yield 20 pax
Ingredient Weight Quantity Unit price Total price
Cauliflower 1 nos Rm3.00/nos Rm3.00
Chicken stock 1 litter
Heavy cream 3 tbsp
French loaf 1 loaf Rm1.80/loaf Rm1.80
Butter 130 g Rm 3.00/250g Rm1.56
Garlic 10 g Rm2.80/kg Rm0.03
Total cost
Unit cost
Suggested
selling price
per unit
Food cost %
Name of recipe Grilled lamb with black pepper sauce
Unit cost
Suggested selling
price per unit
Food cost
percentage
Recipe yield 8 pax
Ingredient Weight Quantity Unit price Total price
Lamb rack 2 kg Rm18.00/kg Rm36.00
demiglace 700 ml
Heavy cream 2 tsp
butter 25 g Rm3.00/250g Rm0.30
Garlic 30 g Rm 2.80/kg Rm0.08
Onion 60g Rm2.30/kg Rm0.14
Total cost
Unit cost
Suggested
selling price
per unit
Food cost %
Name of recipe Lasagna Bolognaise
Unit cost
Suggested selling
price per unit
Food cost
percentage
Recipe yield 20 pax
Ingredient Weight Quantity Unit price Total price
Flour 450 g Rm2.80/kg Rm1.26
Eggs 6 nos Rm0.30/nos Rm1.80
Oil 100g Rm3.30/kg Rm0.33
Minced meat 350 g Rm6.90/400g Rm6.04
Tomato paste 60 g Rm2.70/150g Rm1.08
Brown stock 500 ml
Garlic 15g Rm2.80/kg Rm0.04
Onion 100g Rm2.30/kg Rm0.23
Milk 1 litter Rm5.80/litter Rm5.80
Butter 50 g Rm3.00/250g Rm0.60
Total cost
Unit cost
Suggested
selling price
per unit
Food cost %
Name of recipe Creme caramel
Unit cost Rm4.80
Suggested selling Rm1.50
price per unit
Food cost 16%
percentage
Recipe yield 20pax
Ingredient Weight Quantity Unit price Total price
Granulated 380 g Rm1.75/kg Rm0.67
sugar
Milk 500 ml Rm5.80/litter Rm2.90
Eggs 4 nos Rmo.30/nos Rm1.20
Total cost Rm4.80
Unit cost Rm0.24
Suggested Rm1.50
selling price
per unit
Food cost % 16%
Name of recipe Duchess potato with broccoli and carrot
Unit cost Rm0.79
Suggested selling Rm1.00
price per unit
Food cost 79%
percentage
Recipe yield 20 pax
Ingredient Weight Quantity Unit price Total price
Potato 1.5 kg Rm 3.00/kg Rm4.50
Eggs 2 nos Rm0.30/nos Rm0.60
Butter 70 g Rm3.00/250g Rm0.84
Broccoli 500 g Rm4.00/kg Rm2.00
Carrot 1 kg Rm7.80/kg Rm7.80
Total cost Rm15.74
Unit cost Rm0.79
Suggested Rm1.00
selling price
per unit
Food cost % 79%
Name of recipe Soft roll
Unit cost
Suggested selling
price per unit
Food cost
percentage
Recipe yield 20 pax
Ingredient Weight Quantity Unit price Total price
Bread flour 500 g
Castor sugar 35 g Rm1.75/kg Rm0.06
Butter 35 g Rm3.00/250g Rm0.42
Egg 1 nos Rm0.30/nos Rm0.30
Instant yeast 10 g Rm1.40/40g Rm0.35
Total cost
Unit cost
Suggested
selling price
per unit
Food cost %
Commercial Cookery:
Overall schedule of the day
8:15 am : Staff arrived
8:30am-8:50am : Briefing
8:50am-9:30am : Mise-en-place
9:30-12:00pm : Start cooking
12:00pm : Prepare food at station
12:30pm-2:30pm ; Customers come
3:00pm : Cleaning.
Staff assessment:
Name Abdul Fattah
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Eric Lim
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Esther
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Lai Lee Shiang
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Jason
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Rohayu
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Sim Ee Chin
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Zaccheus
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Vincent
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Shafinaz
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Audrey
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Name Shikin
Grooming
Staff Hygiene
Mise-en-place
Product produce
Total
Mise-en-place
All my staff started their mise-en-place after briefing. But, most of our main
ingredients is not available that morning. So, I told them just take anything that
available in kitchen first. I’m so worried because of time management.
Finally, all the ingredients arrived at 10am and I ask my staffs take the ingredients
and do the mise-en-place.
Problems that occur during operation:
Two problems we had on that day. First is late of delivery from supplier that only
delivered the ingredients at 10 am. So, I always monitor my staffs so they didn’t play
around and wasting time.
Other problem are not all the ingredient been ordered are available. So, I told the
captain to changed the name of menu to others.
Comments on food product:
Most of the customers comment and rate on our food almost the same. Chicken roll
with honey lemon sauce has 3 star because little bit dry. Puree of cauliflower with
garlic bread got 4 star. For the main course, grilled lamb with black pepper sauce
and lasagna bolognaise also got 4 star and the customer like it. Creme caramel got 4
star. Soft roll is the highest rate that is 5 star.
Recommendation:
Here I would like to give a few recommend for the kitchen. I think the kitchen utensils
should be more. This because we need to go other kitchen to borrow and waste our
time to look for that thing. Most of the kitchen utensils need to replace a new one
because it should no longer be use. Some of them are broken and rust. This could
lead to food contamination and very danger for customer.
Conclusion:
Being a Chef of the day is a challenging task. You need to planned the work one
week before the real operation. Then, make the clear organizing for staff. Choose
who going to make appertizer,soup,main course,dessert and soft roll.
Controlling the ingredients so no over food will be produce and wasted. It cannot
depends on yourself to make the work done. Your need help from the staffs by brief
them and monitor what they do. Besides, as a chef you also always need to
communicate with the restaurant crew to discuss about menu and number of
customer will come.
Appendix:
