Olive Green Pasta Food Recipe Creative Presentation

Process of Preparing Assignment - G14. STM 3405.

dill. Our group members :. Iffah. Jia Wen. Anis. Fatin.

dill. Our group members :. Tivaagar. Faqqihah. Syafiqah.

INTRODUCTION PREPARING EASTERN AND WESTERN MENU Each menu contain protein, starch, gravy and vegetables. All recipe have been convert into 10 portions..

Western Menu CHICKEN CORDON BLEU WITH MUSHROOM SAUCE, RISOTTO WITH MUSHROOMS AND ROASTED BRUSSEL SPROUTS.

o 000 b BO 00. CHICKEN CORDON BLEU Criteria: Evenly cooked with golden brown color, crispy exterior with the interior of the cheese inside, and cooked to well done without over-browning. Cooking Method: Deep- Fry Prepared by : Anis Nasirah Binti Harun (S60688).

makes the preparation process much easier. enhances understanding of the recipe. MISE EN PLACE.

o 000 b BO 00. MUSHROOM SAUCE Criteria: It should be nappe in consistency, balance and creamy in flavour. Cooking Method: Moist-heat Prepared by : Nurul Fatin Nabila Binti Nor Azman (S60533).

ingredients must be weighed in accordance with the requirements. WEIGH THE INGREDIENTS.

o 000 b BO 00. MUSHROOM RISOTTO WITH PARMESAN CHEESE Criteria: Tender but still firm, Arborio rice grains are not fluffy and separated. Have Umami mouthwatering flavor. Perfectly al dente. Cooking Method: Risotto method Prepared by : Lim Jia Wen (S60010).

Measurement of ingredients are standardized and converted to grams using suitable conversion factor to modify the yield of recipe from 4 portions to 10 portions. MEASUREMENT.

o 000 b BO 00. ROASTED BRUSSELS SPROUTS Criteria: Crispy on the outside, tender on the inside, and never mushy. Cooking Method: Roasting Prepared by : Tivaagar A/L Gunarethinam (S59639).

Roasted which is slow-cooking process, using indirect, diffused heat to cook ingredients. Where hot air surrounds the food and cooks it evenly on all sides at a temperature of at least 300 °F (or 150 °C). COOKING METHOD.

Eastern Menu GARLIC BUTTER RICE WITH CHICKEN CURRY AND STIR- FRY VEGETABLES.

o 000 b BO 00. GARLIC BUTTER RICE Criteria: The rice should be tender and not mushy. Cooking Method: Boiling Prepared by : Nur Syafiqah Binti Mohd Shukri (S60587).

must be completed prior to the start of the cooking process to avoid errors and interruptions. prepare the raw ingredients by washing, chopping, or cutting them, then putting them together. MISE EN PLACE.

o 000 b BO 00. CHICKEN CURRY Criteria: The chicken must be soft and should fall off the bone easily. The curry must have combination of sweet and savoury spices. Cooking Method: Simmering Prepared by : Nurul Iffah Farzana Binti Ahmad Hisham (S60649).

the taste of food is determined by the measured ingredients. makes cooking faster and easier. gives satisfaction to consumer since the ingredients are measured accurately. MISE EN PLACE.

o 000 b BO 00. STIR-FRY VEGETABLES Criteria: Vegetables emerge crisp and bright. Cooking Method: Stir-fry Prepared by : Nur Faqqihah Binti Md Sani (S60537).

convert the unit to grams using the standard measurement. MEASUREMENT.

Standard recipes help to know more about the equipment and types of utensils for the cooking process. Mise en place makes all kitchen tasks go more smoothly and quickly. By understanding all of the cooking methods, we will be able to reach the desired level of doneness..