LAPORAN AMALI

NAMA PROGRAM SENI KULINARI

KOD DAN TAJUK KURSUS DHA 3233 GARDE MANGER
TAJUK SUB MODUL APPETIZER & SALAD
TARIKH AMALI 11/7/2023
NAMA PELAJAR MOHAMED FARDEEN BIN ZULFIKRI
PERKARA PENERANGAN

MENU / MASAKAN PACIFIC RIM SALAD WITH ORIENTAL

RESEPI KUANTITI BAHAN
60 gm Bean sprouts
50 gm Snow peas
½ nos Carrot
20 gm Scallions
20 gm Slivered almonds
200 gm Roast beef
200 ml Oriental vinaigrette
60 gm Cabbage
1 nos Orange

CARA MEMBUAT / KAEDAH 1. Mix the bean sprouts, snow peas, carrots, water chestnuts,
MEMASAK scallions,
and almonds. Hold in the refrigerator.
 2. Slice the beef about 1⁄4 in. (6 mm) thick, then cut into thin strips.
3. Add the mixed vegetables to the beef and vinaigrette mixture.
Toss to
mix well.
4. Place a bed of shredded Chinese cabbage on salad plates.
5. Portion the salad mixture onto the plates.
6. Garnish each salad with 2 orange wedges.

HASIL KERJA / PLATING:

CATATAN / REFLEKSI: - tekstur yang okay

-rasa yang enak
TANDATANGAN PENTAKSIR:
DISAHKAN OLEH: NAMA PENTAKSIR: ZAIDATUL SYAHIRAH BINTI ZAINAL ABIDIN
TARIKH: 11/7/2023
 LAPORAN AMALI
NAMA PROGRAM SENI KULINARI
KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SALAD AND APPETIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MOHAMED FARDEEN BIN ZULFIKRI
PERKARA PENERANGAN

MENU / MASAKAN SALAD AND APPETIZER

RESEPI BAHAN SALAD AND APPETIZER

MIXED GREEN SALAD

 Red cabbage (shredded) – 20 gram
 Ice berg lettuce – 30 gram
 Pepper rings – 20 gram
 Cherry tomatoes – 20 gram
 Red onion rings – ½ noss
 Cucumber slices – ½ noss
 Croutons – 20 gram

FISH CAKE WITH TARTAR SAUCE

 Butter – 20 gram
 Celery , peeled – finely diced celery stalk – ½ noss
 Scallion – 20 gram
 Bread Crumb – 10 gram / as needed
 Tabasco – 2 dashes
 Egg , well beaten – 1noss
 Mayonnaise – 2tbsp
 Chives (finely snip) – 10 gram
 White fish – 200gram
 Salt, ground black pepper – to taste
 Oil for pan fries – as needed

SPINACH SALAD
 Spinach leaves – 100 gm
  beef bacon – 2 slices
 fresh white button mushroom – 50 gm
 salt and pepper – to taste
CARA MEMBUAT / LANGKAH PENYEDIAAN SAUCES AND DRESSING SALAD AND
MEMASAK APPETIZER

PROSEDUR MEMASAK MIXED GREEN SALAD

 Wash and drain the greens thoroughly. Chill in refrigerator.
 Cut or tear the greens into bite-size pieces.
 Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
 Immediately before service, add the dressing and toss to coat all
the leaves with the dressing.
 Place on cold salad plates and serve immediately.

PROSEDUR MEMASAK FISH CAKE WITH TARTAR SAUCE

 Melt the butter in a sauté pan over medium heat. Sweat the
celery in the butter until slightly translucent. Add the green
onions and continue cooking over medium heat until soft. This
will happen quickly.
 Transfer the mixture into a bowl and allow to cool to room
temperature.
 Add the bread crumbs, Tabasco, eggs, mayonnaise, chives, and
shrimp; season with salt and pepper.
 Add approximately 1½ oz/43 g bread crumbs to the shrimp
mixture. If the mixture is too wet, add more bread crumbs until
the mixture is only slightly moist.
 Dividing the mixture into 2-oz/57-g servings, shape into small
cakes 2 in/ 5 cm in diameter. Dip both sides of each shrimp cake
in the remaining bread crumbs.
 Heat the clarifi ed butter in a sauté pan over medium-high heat
and cook the cakes until the shrimp is fully cooked and the
cakes are golden brown, 4 to 5 minutes on each side.

PROSEDUR MEMASAK SPINACH SALAD

 Cook the bacon until crisp
 Crumble the bacon
 Saute the sliced mushroom
 Place the spinach in a large bowl. Tear large leaves into smaller
pieces. Smaller leaves may be left whole.
 Portion the salad onto cold salad plates
 Hold for service in refrigerator
 At serving time, sprinkle with crumble bacon ‘Serve with fresh
dressing
HASIL KERJA / PLATING

CATATAN - Rasa yang enak

- Warna yang menarik

DISAHKAN OLEH : TANDATANGAN PENTAKSIR :

NAMA PENTAKSIR : ZAIDATUL SYAHIRAH BT ZAINAL ABIDIN

TARIKH : 11/7/2023
 LAPORAN AMALI
NAMA PROGRAM SENI KULINARI
KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SALAD AND APPERTIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MOHAMED FARDEEN BIN ZULFIKRI
PERKARA PENERANGAN

MENU / MASAKAN SPINACH SALAD WITH ITALIAN VINAGRETTE

RESEPI KUANTITI BAHAN
100 gm Spinach Leaves
2 slices Beef bacon
50 gm Fresh white button
mushroom – slice,sauted
To taste Salt and pepper
ITALIAN VINAGRETTE
50 ml Olive oil
1 tbsp Dijon mustard
2 teaspoons Dried oregano
1 teaspoons Honey
2 cloves Garlic
1 teaspoons Black pepper,salt
CARA MEMBUAT / KAEDAH 1. Saute dan masak bacon sehingga rangup.
MEMASAK 2. Hancurkan bacon tadi.
3. Kemudian,saute pula sliced mushroom tadi.
4. Masukkan spinach di dalam mangkuk,carikkan daun spinach
yang besar menjadi sedikit kecil.Jika daun sudah bersaiz
kecil,biarkan sahaja.
Letakkan salad ke dalam salad plate
5. Sejukkan salad di dalam peti sejuk.
6. Semasa ingin menghidang,taburkan bacon dan sliced
mushroom tadi.
7. Hidang bersama italian vinagrette
Italian Vinagrette
1. Cincang bawangg putih sehingga halus.
2. Campurkan bawang putih dan olive oil,kemudian masukkan
dijon mustard dan honey.
3. Gaul olive oil bersama campuran tadi sehingga sebati.
4. Perasakan menggunakan black pepper dan garam

HASIL KERJA / PLATING:

CATATAN / REFLEKSI:  Daun sedikit layu

 Kurang perasa

TANDATANGAN PENTAKSIR:
DISAHKAN OLEH: NAMA PENTAKSIR: CIK ZAIDATUL SYAHIRAH BINTI ZAINAL ABIDIN
TARIKH:11/7 /2023