REPORT FINAL EXAM

hi all, today is a final exam day for our subject garde manger. we were told to make an early centerpiece from home according to the theme provided by our chef, the theme of flora and fauna. we were given three fruits and vegetables for carving the final exam time of watermelon, cucumber and carrot. After finishing our exam we were also asked to answer the questions from chef azni and chef naim. Just finished our class exam we were also told to picture the product we have made. After finish we were clean our kitchen and go back. Finish!

WEEK 12(COVER 2 CHAPTER WEEK4&12)

Today we will study two chapters. One chapter we cover for that week 4 because of the week 4 time of the holidays. So today we cover week 4 and week 12. which is for week 4 we learn club sandwich. For week 12 we learned buffet platter.

WEEK 4

Club sandwich
A club sandwich, also called a clubhouse sandwich, is a sandwich of occasionally toasted bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by hors d'œuvre sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

RECIPE

INGREDIENTS:

√ Beef ferderloin

√ Chicken ham

√ Tomato

√ Japannese cucumber

√ Potato

√ Mayonaise

√ Chili sauce

√ Bread

√ Cheddar slice

METHODS:

√  Lay toasted bread slices side by side on a clean work surface and divide mayonnaise between them. 

√ Divide chicken between two slices of bread, followed by tomato slices. Season with salt and pepper. 

√ Spear each pickle with a 6- to 8-inch wooden or metal skewer and secure two corners of the sandwich from top to bottom with skewers. Cut sandwich in half and serve immediately.

WEEK 12

Buffet platter

A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels, restaurants and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price. Buffets usually have some hot dishes, so the term cold buffet has been developed to describe formats lacking hot food. 

RECIPE

INGREDIENTS:

√ Chicken breast

√ Prawn

√ Cherry tomato

√ Japannese cucumber

√ Galatine powder

METHODS:

√ Boil the chicken breast and prawn

√ Add 60 ml of boiled water and add 60 gm of galatine powder
√ Let the galatine grow in 10 minutes and after that put the bowl of galatine on hot water until the galatine hot.
√ Then layer the galatine on the circle plate and put the japannese cucumber and tomato cherry. And do it until 10 layer galatine.

WEEK 11

Sorry chef for not attending class on week 11 because I'm sick. (Fever)

WEEK10(FRUIT CARVING)

Today we learned to make fruit carving. In this chapter we are taught by the chef. Various forms of carving taught by chef. We are also working to learn this because in this chapter will enter in our final exam.

CARVING WATERMELON

Here is a beautiful, albeit rather traditional, watermelon carving to provide a context for what Mukimono designs tend to look like. 

WEEK9(PREPARATION OF VARIETY COLD COMPOSED SALAD)

In Week 9 we have learned how to make salads. We already learn 3 salad. Which is caesar salad, beef salad and garden salad. salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food.
The Romans and ancient Greeks ate mixed greens with dressing. In his 1699 book, A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Salads may be served at any point during a meal:

• Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal.
• Side salads, to accompany the main course as a side dish.
• Main course salads, usually containing a portion of a protein food, such as chicken breast, salmon, legumes, cheese or slices of beef.
• Dessert salads, sweet versions containing fruit (alone as in a fruit salad or mixed with other ingredients), gelatin, sweeteners or whipped cream.

TYPE OF SALADS
√ CAESAR SALADS
A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

√ BEEF SALADS
This scrumptious collection of beef salad recipes is all the inspiration you need for those too-hot-to-cook nights. They are so easy and tasty you’ll want them to do double duty as a tasty, nutritious option for lunch too.

√ GARDEN SALADS
Garden salads is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket. The salad leaves may be cut or torn into bite-sized fragments and tossed together or may be placed in a predetermined arrangement. They are often adorned with garnishes such as nuts or croutons.

RECIPE 

CAESAR SALADS

INGREDIENTS

• Romaine lettuce

• Onion 

• Crouton

• Vinaggrete

• Parmesan cheesse

METHOD:

Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

BEEF SALADS

INGREDIENTS

• Mixed coral salad

• Onion roasted

• beef

• Vinaggrete

• Red and green chili

METHODS:

• Preheat the barbecue or char-grill plate to hot or preheat a pan to moderately hot.

• Cook the steaks on one side until moisture appears. Use tongs to turn the steaks once only.

• Remove the beef from heat, loosely cover with foil and rest for a few minutes to allow the meat fibres to relax and reabsorb their juices before serving

• Slice the steaks thinly so the beef is easily coated with the dressing.

• Add the dressing to the salad just before serving; the flavours of the beef, the salad and the dressing remain fresh and flavoursome this way.

GARDEN SALADS

INGREDIENTS

• Mixed coral salads 

• Onion

• Carrot

• Tomato

• Vinaggrete

WEEK 8 (PRODUCE MAYONNAISE,MUSTARD,RELISH,COLD SAUCE AND DRESSING)

For week 8 we have learn about produce mayonnaise,mustard,relish,cold sauce and dressing.The chef has divided us into five groups. For mayonnaise each one must make mayonnaise. And for the mustard, relish, cold sauce and dressing each group must do one. After all we do platting.

MAYONNAISE

History

The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. 

INGREDIENTS

 √ 1 large egg yolk

√ 1 1/2 teaspoons fresh lemon juice

√ 1 teaspoon white wine vinegar

√ 1/4 teaspoon Dijon mustard

√ 1/2 teaspoon salt plus more to taste

√ 3/4 cup canola oil, divided

METHODS

• Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. 

• Whisk until blended and bright yellow, about 30 seconds.

1. • Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
2. • Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). 
3. • Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
4. 

RELISH

A relish is a cooked and pickled product, made of chopped vegetable or fruit as a food item typically used as a condiment, in particular to enhance a staple.
INGREDIENTS
- hot dog
- burger

- onion

- vinegar

- salt

- sugar

METHODS

cooked, pickled condiments for plain foods

MUSTARD

Mustard is a condiment made from the seeds of a mustard plant white mustard yellow mustard or black mustard.The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

PICTURE

ASSIGNMENT 1 (INDIVIDUAL ASSIGNMENT)

SUBJECT CODE: TDC 121 GARDE MANGER

ASSIGNMENT 1: INDIVIDUAL ASSIGNMENT

LECTURER'S NAME: KHAIRUL AZMI BIN KHAIRUDDIN

SEMESTER: MAY 2017

TITLE: SALADS 

INTRODUCTION

The chef told us to do the individual assignment 1. we are require to follow the guidelines that has been given to us. the title for assignment 1 is salads. A salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette.

1) DEFINITION OF SALADS

1. The definition of salad is a single food or a mixture of foods accompanied or bound by a dressing. A salad can contain meat,grains,nuts or cheese and contain no lettuce. It can be an appetizer entree side dish or dessert. The color texture and flavor should compliment each other.
2. 
   
3. 2)TYPES OF SALADS

• APPETIZER SALAD - appetizer salads should stimulate the appetite with tangy, flavorful dressings and look good and appetizer salad should not be too filling. The attractive  arrangements and garnish are important.
• ACCOMPANIMENT SALAD - salad serve with the main course and serve the same function of other side dishes(vegetable and starches) also must be harmonious with the rest of the meal. The light and flavorful, not too rich. The heavy salad macaroni or potatoes are less appropriate.
• MAIN COURSE SALAD - The cold plates are popular with lucheon and diet conscious customers. They should be large enough to be a full meal and contain sufficient protein and they should offer variety and a balanced meal in terms of flavors, textures and color.
• DESSERT SALAD - The dessert salad usually sweet and may contain with fruits, sweetend gelatin,nuts and cream.

3)PRESENTATION STYLE OF SALADS

1) TALL - when making a salad, think tall. Tall could mean piling leafy greens in a high, airy pile. It can also mean a ramekin or bowl that is taller than it is wide. It can also include putting a wonderful Apple Waldorf Salad in a tall glass. 

2) WIDE - With salads, using a big plate helps them spread out wide so you get a lot of "goodies" on the top. This can be good for a platter that you are serving at a party and also for a fun presentation, too. In this particular arrangement for our Spring Salad, we chose a large square platter and topped our salad with fruits and toasted nuts.

3) PATTERNS - in this Fruit Yogurt Salad, we have used a spiral pattern. But you can also line things up diagonally, horizontally or even in a scattered fashion.

4) FRAMED- it is good to frame your salad with chips, lettuce, tomatoes, etc. In this Taco Crunch Salad, just 5 chips (less than half of  a serving) make the taco salad more appetizing and provide a contrasting crunch and toasted corn flavor.
5) FANS - if you fan veggies over the top you get an interesting look as we did with this Asian Slaw. We used snow peas but you could fan thinly sliced veggies like carrots or bell peppers, too.
6) CASCADE - this Pasta Shrimp Salad, made with whole heat penne, cascades off the greens - the greens are shredded finely.
7) CITRUS - I believe that a small wedge of lemon, lime or an orange that is squeezed over a salad adds a lot of flavor without adding sodium and fat. See the salad above - the tiny squeezable bits of lemon are meant to go with the Shrimp Pasta Salad.
8) DRIZZLE - this technique is used over and over in cooking and desserts - you drizzle the sauce over the top in a fine stream as we have done with the balsamic vinegar glaze over this Spinach Walnut Salad. Balsamic vinegar glazes are growing in popularity and available in almost any grocery store. You can also drizzle any dressing.
9) COLOR - fruits and vegetables add the most wonderful colors so use lots of them to balance color and flavor. Consider using a Japanese mandolin to finely shave the vegetables so they are more palatable, like we did with the carrots and candy cane beets in this fresh salad. 
10) MOLDS - this is always fun with couscous in our Lemon Couscous Salad - you mold it in a scoop or bowl and invert it onto the plate. Molding adds a precise shape and it looks more enticing to eat a carefully molded grain versus spilling it all over the plate. This method would also work with tabouleh, quinoa, or rice.



4)TYPES OF SALADS AND RECIPE

APPETIZER SALADS

GREEK APPETIZER SALAD

INGREDIENTS

√ 8 oz. green beans

√ 3 sm. zucchini, cut into 1/2 inch slices

√ 1 sm. cauliflower, separated

√ 1/2 c. olive or veg. oil

√ 1/4 c. lemon juice

√ Cherry tomatoes, cut in half

Lettuce leaves

√ 1 tsp. salt

√ 1/2 tsp. sugar

√ 1/2 tsp. dried oregano leaves

√ 1 clove garlic, finely chopped

√ 1 sm. onion, sliced and separated into rings

Ripe olives

DIRECTIONS

1. Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes. 

2. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.

3. Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours. 

4. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.

ACCOMPANIMENT SALAD 

CAPRESE PASTA SALADS

INGREDIENTS

√ 16 ounces rotini 

√ 8 ounces grape tomatoes 

√ 8 ounces mozzarella cheese

√ 1/2 cups basil 

√ 1/4 cups pesto

√ 3 tablespoons olive oil

√ 2 tablespoons balsamic vinaigrette

√ salt

√ Pepper

DIRECTIONS

In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve.




MAIN COURSE SALAS
Butter-Lettuce Salad with Egg and Potatoes

INGREDIENTS

• √ 1 pound baby (golf-ball-size) potatoes
• √ Coarse salt and freshly ground pepper
• √ 8 ounces sugar snap peas, trimmed and halved on the bias
• √ 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
• √ 1 stick unsalted butter
• √ 2 tablespoons fresh lemon juice (from 1 lemon)
• √ 1/4 teaspoon sugar
• √ 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
• √ 4 large eggs, fried
• √ 1/4 cup snipped fresh chives (from 1 bunch), for serving

DIRECTIONS 

1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. 
2. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
3. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. 
4. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.

DESSERT SALADS

Cherry Walnut Fluff Salad 

√ 1 (21 ounce) can cherry filling

√ 1 (14 ounce) can sweetened condensed milk

√ 1 (20 ounce) can crushed pineapple, drained

√ 1 (8 ounce) cool whip, thawed

√ 1 1/2 cups miniature marshmallows

√ 1 cup chopped walnuts

DIRECTIONS

1. In a large mixing bowl, mix together the cherry filing, condensed milk, crushed pineapple, marshmallows and walnuts.

2. Add in the cool whip and mix well to combine all the ingredients.

3. Cover and refrigerate for a minimum 2 hours before serving.

CONCLUSION

The conclusions on the assignment I have made I understand what a salad is. And lots of salads that i have learn from this assignment. Especially the type of salad and the recipe of each salad. I hope I can make home samples.