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ASSIGNMENT 1: DINING EXPERIENCE IN WESTERN CUISINE RESTAURANT

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INTRODUCTION Hello all, On this one assignment we were told to eat at the restaurant fine dining college cosmopoint.  I was thankful for our lecturer for assigning us to dine-in at one of the restaurant of Western Cuisine because it encourages us to know more about the Western Cuisine.   we were told to feel the food served. namely appetizer, main course, soup, dessert and beverage.  I have chosen this restaurant because they were offering the Western Cuisine with affordable price.   The restaurant have been served with: •Appetizer : Manchester mini hamburger •Soup:  Creamy Trio of Mushroom Soup •Main course:  Pan Roasted Quail with Garlic Mashed Potato, Beetroot Puree and Sunny Side Quail Egg and Sundried Tomato served with Mushroom Sauce. •Dessert:  Martha Strawberry Ice Cream Cake •Beverage:  Ginger Drink, Driver's Punch, Coffee or Tea. •APPETIZER• ( Manchester mini hamburger ) INGREDIENTS: P atty, onion powde...
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WEEK 5(Chicken Cordon Bleu with Mushroom Sauce and Mashed potato)

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Hello everyone:") here's my week 5. in week 5 we have done do the chicken cordon bleu with mushroom sauce and mashed potato. in my opinion this food is very delicious because i had already eat it at the restaurant. lets continue to recipe.     c hicken Cordon Bleu with Mushroom Sauce and Mashed potato.  A Cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. For chicken cordon bleu, chicken breast is used instead of veal. This dish is a French cuisine. To simplify, this dish usually used the chicken breast in which stuffed with ham and cheese then coated with breadcrumbs. INGREDIENTS: • 1 pcs – Chicken breast (Butterfly) • 1 pcs – Chicken Ham • 50 gm – Flour • 10 gm – Parmesan cheese • 2 nos – Eggs • 100 gm – Breadcrumb • 550 ml – Oil (for deep fry) • Salt and pepper (seasoning) METHODS: 1)  Start by cutting the chicken breast into ...
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WEEK 4(Chicken Stew with Potato served with Bread)

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Hello everyone! here's my report week 4. in week 4 we have learn about chicken stew with potato served with bread.  Chicken stew with potato served with bread. Stew has been described as an assortment of foods cooked in liquid. Stews are usually made from several ingredients. The word “stew” is said to come from the old French word estuir, meaning to enclose. In the Western world, meat stews are categorized as “brown” or “white”. This means that the meat is browned in fat before liquid is added for the brown stew; meat for the white stew is not cooked in fat before liquid is added. The stew may contain meat, fish or poultry, many of them however are meatless.  INGREDIENTS: • Boneless Chicken (Diced) • Potato (Tourne) • Celery (Brunoised) • Onion (Brunoised) • Carrot (Tourne) • Tomato (Brunoised) • Tomato puree • Portobello mushroom (Brunoised) • Garlic (Minced) • 1 pcs  - Bay leaf • ½ cup - Heavy Cream • Parsley (Minced) ...
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WEEK 3(Tuna canape)

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Hello everyone! For this week we have learn about the tuna canape.  though we have learned to do this product but I have never been boring for this tuna canape product. because this simple to be made. INGREDIENTS: • Cheese crackers • Tuna • Mayonnaise • Japanese cucumber • Onion • Tomato METHODS: 1. Open the canned tuna and take it out from its can. 2. Drain the tuna so that we can exclude excessive water on it. 3. In a bowl, mix the tuna with mayonnaise and diced onion. Add little amount of vinegar, salt and pepper as well as to enhance the taste. 4. Mix well until it is even. 5. On a plate, place the cracker as the based and put the tuna spread on top of it. Garnish them with salad, carrot or cucumber as you wished. If you are using the cucumber as the base, then don’t bother add cracker at the bottom. The appearance of each canape can be made based on your own creativity.  6. The garnishing should be done well as it is easier to cons...
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WEEK 2(Potato salad and fish finger)

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Hello everyone:")  im here again for week 2. today we have learn about  two product. which is potato salad and fish finger.    POTATO SALAD Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. It is widely believed to originated Germany from where is spread widely throughout the Europe and later to the European colonies. American-style salad potato salad is served cold or at room temperature. Ingredients often include mayonnaise or mayonnaise-like, herbs and vegetables while for the German style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon.    INGREDIENTS: • Potato  • Red capsicum • Mayonnaise • Onion • Mixed coral • Chicken ham • Salt and pepper  METHODS: 1) Starting by peeling off the skin of the potato, medium diced and ...
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WEEK 1(Introduction to western cookery)

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  Hi everyone, today is our new semester in sem 5. For this subject we have take in Western Cookery subject along with my classmates. this is our first day today for this subject. For the first class, we are directed to cleaning the kitchen and our lecturer brief all of us with compulsory rules, attire, class assessment and the schedule of students in duty.  This is the table of our duty schedule:    Just afterwards wash the kitchen and listen briefly from the chef. we were told to go home. for classes next week we will start cooking. i was impatient for cooking. see you all in nextweek guys!
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