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