3rd week for AFC classes (17 july 2017)

Hello everybody, my name is Muhammad Hafizuddin Bin Ahmad shahrul azwan.

Today I was given a task from my lecture to became a chef the day (COD). It was my very first
experience so it is a little bit difficult for me to carry out the task but with the help of my lecture
and my team member everything is going smooth. So for today menu my class had to make a
table dhote menu. My table dhote menu have 5 courses of menu started with appetizer, soup,
main course, and dessert also include with beverage.

the menu card

Appetizer
Bacon cheese wrap with pringles
sour vinegar crips and deep fried
rice ice flour squid served with
chili provincial dressing
Soup
Creamy cauliflower with soft roll
Main course 1
Lamb noisette served with almond
sauted spinach and oranges
salad accompanied with rosemary
salad glazed sauce
Dessert
New York cronuts served with
Appetizer salted eggs crusted sauces.

As you guys can see in the menu card the idea of this menu is originally came from our lecture
he only giving us the idea but the concept of plating is my job as chef of the day to figure it out.
So I will share with you guys the recipe on how to make this dish.
Ingredients:

- Bacon
- Cheese block
- Salt & pepper
- Thai sauce
- Potato chips
- Parsley (fine chopped)
- Squid
- Rice flour
Method
1) Take a slice of bacon then wrap it together with cheese block dont forget to season
it with salt and pepper the set aside.
2) Then take out the squid and breading with rice flour and season it with salt and
pepper then put it in chiller.
3) After that take the bacon and bake it in oven at 170 degree Celsius at 15 min. when
finish quickly put it in warmer so that your food is not contaminated.
4) Then take out the squid. Take a pan and heat the oil and fried the squid.
5) After everything is finish your dish is ready to eat.

Soup: Cauliflower soup

Ingredient:

- 2 whole cauliflower, cut small

- Olive oil
- 1 large onion chopped
- 4 garlic chopped
- 6 cup water
- Salt & pepper
- 7 up water
- Chicken stock
 Method:

1) Place the cauliflower into the large pot fill with water to soak the cauliflower simmer it
until it became tender. after that drain the water and set aside
2) Then heat olive oil in a large saucepan over medium heat. Add onion and garlic. Stirring
for 3 minutes or until the onion has softened then add on 7 up water and stir it for a
while. Then add in cauliflower simmer it about 10 min
3) After that blend, in batches until smooth after you blend sieved your soup so it became
more smooth
4) Then return to saucepan and add chicken stock and season with salt and pepper and
simmer it and your soup is ready to be served.

Main course
In my menu card there is 2 type of main course first main course is lamb and the other
one in fish. The customer has a choice if they want to eat lamb or fish. I assign this task
to my teammate Arwin, Hanafi, and Mantan.

Ingredient for fish

- Seabass fillet
- Sparkling water
- Soda water
- Rice flour
- Plain flour
- Salt & pepper

For carry mayo

- Mayonnaise
- Curry powder
- Salt

For vegetable

- Spinach
- Almond flake
- Salt & pepper
 Method

1) Mix together sparkling water, soda water and rice flour then stir it until all the
ingredient is well mix. Then rest it in chiller
2) After that season fish with salt and pepper to taste and take out the plain flour and set
aside
3) Take out the mixture in the chiller then mix it with flour then quickly breading the fish
and deep fried the fish until it became golden brown.

For vegetable
1) First, we roasted almond then set aside
2) Heat pan with oil then we sauted spinach season it with salt and pepper
3) Then combine together roasted almond with spinach.

For mayo dressing

1) Take one bowl then combine together mayonnaise and curry powder the stirit until it
well mix.

Ingredient for lamb

- Lamb rack
- Black pepper
- Salt
- Rosemary
- Brown stock
- Rosemary
- Orange
Method
1) Cut the lamb then roll it to became lamb noisette then season it with salt and pepper
then we wrap it with aluminum foils the set aside
2) The take a saucepan heat the oil the add on onion garlic the a little bit of water then add
brown stock. Reduce until the sauce became thick. Then season it with black pepper and
also rosemary.
3) Then take the lamb and bake it in oven in 180 degree Celsius at 20 minutes
 For vegetable

1) First, we roasted almond then set aside

2) Heat pan with oil then we sauted spinach season it with salt and pepper
3) Then combine together roasted almond with spinach.

For dessert

Ingredient:

- Salted egg yolk

- Cream
- Butter
- Icing sugar
- Salt pepper
- Cronuts dough

Methods for salted egg crusted

1) First in a bowls crush salted egg yok then add on butter and icing sugar then whisk it
until fluffy
2) Then pour cream and a pinch of salted the mix it again when finish rest it in chiller

For cronut
1) On the table dust flour the take out cronuts dough then roll it using roller and take the
doughnut cutter and cut it then heat a pan with oil and fried the cronuts.
 Early in the morning

As usual I and my teammate have to come early around 7.00 am to prepare the food. But
before that I have to brief and assign them their task so that they know each other duty. I have
7 team members include me. Starting with Me Hafiz as a chef of the day my task is only guiding
them to do their job. And for Arwin I assign him to handle on main course (fish) he is reliable
and knowledgeable person so I has less worried about him to handle the food. And for
appetizer I give it to Yana to handle, as far as I can see thats has no problem for her to handle it
although she was a little clumsy at first. Then for soup the person in charge is Shifa. She was a
brave girl when it came to kitchen I say that because she was brave enough to try something
different when making the soup. And for the other main course the person in charge is Hanafi
and Mantan. Hanafi is a humble and able to carry out of what task I assign him but my concern
is for Mantan. I know that he is from Hotel Faculty so he has less knowledge about kitchen
thats why I assign him with Hanafi so that Hanafi can monitor him while preparing the food.
But for Mantan his attitude is poor he does not want participate when other come to kitchen
for mise en place item always give an excuse. The other team members already fade up with his
attitude. And the last one is dessert the person in charge is Qila. She has a skill when itcome to
dessert her passion for dessert is very spectacular. I amazed with her skill when prepared the
dessert and I have nothing to worry about her because I believed she can handle it with care.

Restaurant Open

We were start operating our restaurant around 12 pm and although our restaurant is not open
yet but the customer already line up to wait for our restaurant to open. It was a little bit hectic
because everything was unexpected.
Even though our restaurant was busy but we still a able to handle it all thanks my team member
and service member.
 Restaurant Closed

After we all have being struggled to run the restaurant now is time for us to close our
restaurant. We cleaned up the restaurant and then we have some briefing with our lecture.
 Conclusion

In conclusion, this is my first experience as a chef of the day (COD). So I learn many things when
I was a Cod and it is a wonderful experience I hope everything that I learn that day I will use it
somedays when I became an Executive chef. Well everything going smooth that day. Finally I
want to thank my lecture madam Fazi and Chef Bob because give me an opportunity to became
chef of the day. Also thanks to my team member for cooperate with me.

Marks for my team members

1) Arwin (9 marks)
2) Hanafi (9 marks)
3) Yana (9 marks)
4) Syifa (9 marks)
5) Mantan (5 marks)