LAPORAN AMALI
NAMA PROGRAM SENI KULINARI
KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SAUCES AND DRESSING SALAD AND APPETIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MUHAMAD SYAFIQ SYARAFUDDIN BIN RIZAL
PERKARA PENERANGAN
MENU / MASAKAN SAUCES AND DRESSING SALAD AND APPETIZER
RESEPI BAHAN SAUCES AND DRESSING SALAD AND APPETIZER
BASIC MAYONAISE
pasteurized egg yolks – 2 noss
white vinegar – 15ml
dry mustard – 2.5gram
vegetables oil – 360ml
salt – as needed
ground white pepper – as needed
THOUSAND ISLAND DRESSING
chili sauce – 2tbsp
minced onion – ¼ noss
finely chooped green bell pepper – 30gram
hard-cooked eggs – 1 chopped
BASIC VINAIGRETTE
white vinegar – 50ml
salt – 1tsp
white pepper – 1tsp
olive oil or vegetable oil – 150ml
MIXED GREEN SALAD
Red cabbage (shredded) – 20 gram
Ice berg lettuce – 30 gram
Pepper rings – 20 gram
Cherry tomatoes – 20 gram
Red onion rings – ½ noss
Cucumber slices – ½ noss
Croutons – 20 gram
FISH CAKE WITH TARTAR SAUCE
Butter – 20 gram
Celery , peeled – finely diced celery stalk – ½ noss
Scallion – 20 gram
Bread Crumb – 10 gram / as needed
Tabasco – 2 dashes
Egg , well beaten – 1noss
Mayonnaise – 2tbsp
Chives (finely snip) – 10 gram
White fish – 200gram
Salt, ground black pepper – to taste
Oil for pan fries – as needed
CARA MEMBUAT / LANGKAH PENYEDIAAN SAUCES AND DRESSING SALAD AND
MEMASAK APPETIZER
PROSUDER MEMASAK BASIC MAYONIS
Whisk the yolks, vinegar, and mustard until slightly foamy.
Add the oil gradually in a thin stream, whisking constantly, until
all the oil is incorporated and the mayonnaise is thick
PROSEDUR MEMASAK THOUSAND ISLAND DRESSING
Add the listed ingredients to mayonnaise.
PROSEDUR MEMASAK BASIC VINAIGRETTE
Mix the vinegar, salt, and white pepper until the salt is
dissolved.
Using a wire whip, a mixing machine, or a blender, begin adding
the oil a few drops at a time.
Mix again before using. (The best way to re-emulsify a
separated vinaigrette is to put it in a blender and spin at high
speed until it is recombined.)
PROSEDUR MEMASAK MIXED GREEN SALAD
Wash and drain the greens thoroughly. Chill in refrigerator.
Cut or tear the greens into bite-size pieces.
Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
Immediately before service, add the dressing and toss to coat all
the leaves with the dressing.
Place on cold salad plates and serve immediately.
PROSEDUR MEMASAK FISH CAKE WITH TARTAR SAUCE
Melt the butter in a sauté pan over medium heat. Sweat the
celery in the butter until slightly translucent. Add the green
onions and continue cooking over medium heat until soft. This
will happen quickly.
Transfer the mixture into a bowl and allow to cool to room
temperature.
Add the bread crumbs, Tabasco, eggs, mayonnaise, chives, and
shrimp; season with salt and pepper.
Add approximately 1½ oz/43 g bread crumbs to the shrimp
mixture. If the mixture is too wet, add more bread crumbs until
the mixture is only slightly moist.
Dividing the mixture into 2-oz/57-g servings, shape into small
cakes 2 in/ 5 cm in diameter. Dip both sides of each shrimp cake
in the remaining bread crumbs.
Heat the clarifi ed butter in a sauté pan over medium-high heat
and cook the cakes until the shrimp is fully cooked and the
cakes are golden brown, 4 to 5 minutes on each side.
HASIL KERJA / PLATING
CATATAN Tekstur yang baik
Rasa yang memuaskan
DISAHKAN OLEH : TANDATANGAN PENTAKSIR :
NAMA PENTAKSIR : ZAIDATUL SYAHIRAH BT ZAINAL ABIDIN
TARIKH : 11/7/2023
LAPORAN AMALI
NAMA PROGRAM SENI KULINARI
KOD DAN TAJUK KURSUS DHA 3223 GARDE MANGER
TAJUK SUB MODUL SALAD AND APPETIZER
TARIKH AMALI 11/7/2023
NAMA PELAJAR MUHAMAD SYAFIQ SYARAFUDDIN BIN RIZAL
PERKARA PENERANGAN
MENU / MASAKAN SALAD AND APPETIZER
RESEPI BAHAN SALAD AND APPETIZER
MIXED GREEN SALAD
Red cabbage (shredded) – 20 gram
Ice berg lettuce – 30 gram
Pepper rings – 20 gram
Cherry tomatoes – 20 gram
Red onion rings – ½ noss
Cucumber slices – ½ noss
Croutons – 20 gram
FISH CAKE WITH TARTAR SAUCE
Butter – 20 gram
Celery , peeled – finely diced celery stalk – ½ noss
Scallion – 20 gram
Bread Crumb – 10 gram / as needed
Tabasco – 2 dashes
Egg , well beaten – 1noss
Mayonnaise – 2tbsp
Chives (finely snip) – 10 gram
White fish – 200gram
Salt, ground black pepper – to taste
Oil for pan fries – as needed
SPINACH SALAD
Spinach leaves – 100 gm
beef bacon – 2 slices
fresh white button mushroom – 50 gm
salt and pepper – to taste
CARA MEMBUAT / LANGKAH PENYEDIAAN SAUCES AND DRESSING SALAD AND
MEMASAK APPETIZER
PROSEDUR MEMASAK MIXED GREEN SALAD
Wash and drain the greens thoroughly. Chill in refrigerator.
Cut or tear the greens into bite-size pieces.
Place the salad greens in a large mixing bowl and toss gently
until uniformly mixed.
Immediately before service, add the dressing and toss to coat all
the leaves with the dressing.
Place on cold salad plates and serve immediately.
PROSEDUR MEMASAK FISH CAKE WITH TARTAR SAUCE
Melt the butter in a sauté pan over medium heat. Sweat the
celery in the butter until slightly translucent. Add the green
onions and continue cooking over medium heat until soft. This
will happen quickly.
Transfer the mixture into a bowl and allow to cool to room
temperature.
Add the bread crumbs, Tabasco, eggs, mayonnaise, chives, and
shrimp; season with salt and pepper.
Add approximately 1½ oz/43 g bread crumbs to the shrimp
mixture. If the mixture is too wet, add more bread crumbs until
the mixture is only slightly moist.
Dividing the mixture into 2-oz/57-g servings, shape into small
cakes 2 in/ 5 cm in diameter. Dip both sides of each shrimp cake
in the remaining bread crumbs.
Heat the clarifi ed butter in a sauté pan over medium-high heat
and cook the cakes until the shrimp is fully cooked and the
cakes are golden brown, 4 to 5 minutes on each side.
PROSEDUR MEMASAK SPINACH SALAD
Cook the bacon until crisp
Crumble the bacon
Saute the sliced mushroom
Place the spinach in a large bowl. Tear large leaves into smaller
pieces. Smaller leaves may be left whole.
Portion the salad onto cold salad plates
Hold for service in refrigerator
At serving time, sprinkle with crumble bacon ‘Serve with fresh
dressing
HASIL KERJA / PLATING
CATATAN Tekstur yang menarik
Rasa yang baik
DISAHKAN OLEH : TANDATANGAN PENTAKSIR :
NAMA PENTAKSIR : ZAIDATUL SYAHIRAH BT ZAINAL ABIDIN
TARIKH : 11/7/2023
