WEEK 2(Potato salad and fish finger)

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 boil them in a saucepot.
2) Small dice the capsicum. While for the chicken ham, we cut it into a chiffonade.
3) In a bowl, add 2 tablespoon of the mayonnaise then, mixed well with the potato and red capsicum.
4) Add salt and pepper based on your taste.
5) In a plate, place the potato salad and garnish them with the mixed coral and sprinkle some of the sliced green onion leaves and the chicken ham.



 FISH FINGERS

Fish Fingers or the alternative name, Fish Stick are a processed food made using a whitefish, such as cod, haddock or Pollock which has battered or breaded. They can be baked in the oven, grilled, shallow fried or deep-fried. The term “fish fingers” is the first referenced in a recipe given in a British popular magazine in 1900 and the dish is often considered emblematic of the United Kingdom. 



INGREDIENTS:
• A Dory fish
• Breadcrumbs
• Flour
• Egg
• Salt and pepper
• Oil 


METHODS:
1. Start by wash off the fish and sliced it into finger portions.
2. Prepare the Standard Breading Process (SBP) in which the flour, egg and breadcrumbs separately each in a tray or plate.
3. Seasoned the sliced finger fish with salt and pepper.
4. Take one by one the finger fish and run them smoothly into the SBP process; flour, egg and finally the breadcrumbs. Do all the same steps for all the other finger fish.


5. Deep-fry the finger fish until it is golden brown in colour.


6. In a plate, serve the finger fish hot with the mixed coral, small dice red capsicum or any garnishing would do.


For the end of this class we are happy because we can learn about potato salad san fish finger. I can not wait to do it at home! bye...

Comments

Post a Comment

Popular posts from this blog

ASSIGNMENT 1: DINING EXPERIENCE IN WESTERN CUISINE RESTAURANT

Image
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...
Read more

WEEK 3(Tuna canape)

Image
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...
Read more

WEEK 1(Introduction to western cookery)

Image
  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!
Read more