KOLEJ VOKASIONAL DATUK SERI ABU ZAHAR ISNIN

77000 JASIN, MELAKA

KERTAS KERJA / WORK SHEET

KOD NAMA DAN
PROGRAM / PROGRAM L-041-2 DEMI CHEF
CODE AND NAME

TAHAP / LEVEL LEVEL 2

NO DAN TAJUK
MODUL/ MODULE NO MODULE 08 COMPRESSED RICE DISHES
AND TITLE

NO DAN PERNYATAAN
06.02 PREPARE LOCAL GRAVY
TUGASAN TASK(S) NO
07.03 PREPARE COMPRESSED RICE
AND STATEMENT

PREPARE COMPRESSED RICED DISHES USING

KITCHEN UTENSILS, EQUIPMENT AND RECIPES
SO THAT COMPRESSED RICE DISHES RECIPES
OBJEKTIF MODUL/
OBTAINED, UTENSILS, EQUIPMENT AND
MODULE OBJECTIVE
INGREDIENTS SELECTED, COMPRESSED RICE
DISHES PREPARED ARE EXECUTED IN
ACCORDANCE WITH STANDARD RECIPE.

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TAJUK / TOPIC : PREPARE NASI HIMPIT

TUJUAN / AIM : At the end of this module trainees will be able to :

 Obtain Nasi Himpit recipes
 Select utensils and equipment
 Select Nasi Himpit ingredient
 Preparing Nasi Himpit preparation

Trainees are required to prepare Nasi Himpit using the ingredient,

ARAHAN / :
equipment and tools.
INSTRUCTION
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DRAWING, DATA AND SCHEDULE:

Nil

TOOLS / EQUIPMENTS / MATERIALS:

1. Bowl
2. Tray
3. Measuring cup
4. Cutting board
5. French knife
6. Muslin cloth
7. Rice Cooker
8. Ingredients
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STEPS DETAILS

1. Practical Personal 1.1 Wash hand before start the cooking

Hygiene

2. Obtain Nasi Himpit 2.1 Identify types of Nasi Himpit recipes

Recipes 2.2 Locate Nasi Himpit recipes
2.3 Interpret Nasi Himpit recipes

3. Select Utensils And 3.1 Determine types of utensils and equipment

Equipment 3.2 Determine usage of utensils and equipment

4. Select Nasi Himpit 4.1 Determine types of Nasi Himpit ingredients

Ingredients
Ingredients
No Quantity Ingredients
i. 250 gm White rice
ii. 1000 ml Water
iii. 10 gm Pandan leaf

5. Prepare Nasi Himpit 5.1. Measuring all ingredients

5.2. Rinse the rice
5.3. Boil the rice with all the ingredients until soft.
5.4. Once cooked, mash the rice and then wrap in muslin
cloth in a tray or receptacle about ¾ inch thick.
5.5. Leave the rice to cool. Put into the fridge if urgently
needed.
5.6. Cut into small squares or cubes, the size of a spoonful
feed, when the rice is completely cold.
5.7. Serve with kuah lodeh or kuah kacang

6.1 Clean working table and sink

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STEPS DETAILS
6.2 Switch off the gas
6.3 Practicing daily routine task based on schedule
6. Ensure Work Place
Sanitation, Hygiene And
Safety.
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SENARAI SEMAK KERJA / CHECKLIST

Bil. Tidak
/ Tahap Pencapaian / Terima / Terima /Not Catatan /
No. Level Of Achievement Accepted Accepted Remarks

A. PROCES KERJA / WORK PROCESS

1 Equipment and utensil determined

2 Ingredients selected

3 Cooking method determined

4 Mise en place conducted

B. HASIL KERJA / END RESULT

1 Various of cooking methods differentiate

2 Utensil and equipment are suitable selected

3 Fresh ingredient selected

4 Nasi Himpit according to the recipe

produced

C. SIKAP / ATTITUDE

1 Creative, cleanliness and alert during works

2 Good attitude are performed

3 Food hygiene are applied

4 Proper uniform in the kitchen is wore

5 Working area cleaned

D. KESELAMATAN KERJA / WORK SAFETY

1 Safety regulations adherence

2 Safety skills are performed

3 Right equipment in the kitchen are used

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4 All the equipment are switch off after used

(Name & signature of trainee) (Name & signature of PP)

Date Date