No Items Marks

1 Introduction /5m
2 Demonstration session /10m
3 Food preparation session /10m
4 Discussion /15m
5 Conclusion /5m
6 Appendix and reference /3m
7 Format /2m
8 Total marks /50m
9 Carry marks (15%) /15%

FACULTY OF HEALTH SCIENCE

SEMESTER 2

NDD 20803

PRINCIPLE OF FOOD PREPARATION

Lecturer’s name : Madam Laila Ruwaida Binti Mohd Zainuddin

Student’s name : Alia Nadhirah Binti Abd Rahim

Matric number : 047260

Course name : Bachelor of Dietetic with Honour

Topic : Beef main courses, vegetable & starches

Date : 13 February 2018

Group :2
INTRODUCTION

There are different types of meats which are beef, veal, lamb and pork. Meats are
composed of a combination of water, muscle, connective tissue, adipose tissue and often bone.
The proportions of these elements vary according to the animal and the part of its anatomy
represented by the cut of meat. It’s important to observe changes in the meat during heating, to
look for signs of doneness, and to realize the differences between dry-heat and moist-heat
preparations. Tender cuts lend themselves to dry-heat methods such as roasting, broiling, grilling,
and frying, whereas tougher cuts are better for long, slow, moist processes such as braising,
stewing, or steaming. All meats should be refrigerated or frozen according to recommended
temperature due to meat contains high percentage of water and protein which ideal for the growth
of microorganisms.

Vegetables in raw or cooked form add colour, flavour, and texture to meal as well as
enhance a meal’s overall nutritional value. It can be prepared by dry-heat methods or moist-heat
methods. Serving styles also vary and include plain, buttered, creamed, au gratin, glazed,
scalloped, stuffed, or in souffles, omelets, and cream soups. After vegetables are harvested, they
are still viable and continue to respire by taking up oxygen and releasing carbon dioxide. This
natural respiration contributes to the deterioration of their appearance, texture, flavour, and
vitamin content. The faster a vegetable’s respiration, the more quickly it deteriorates. The key to
properly storing the vegetables is to slow their respiration and moisture loss, allowing them to stay
fresh longer.

As a complex carbohydrate, starch, in the form of potatoes, rice, noodles, and sorghum,
is a mainstay of diets throughout the world. In food preparation, starch contributes to the texture,
taste, appearance of many foods such as gravies, cream soups, salad dressings, and desserts.
Starches are derived from the seeds and roots of various plants. The size and shape of starch
granules differ according to their source. Starches provide 4 kcalories per gram and are good
source of energy. Starches are used in many food products as thickening agents, edible films,
and sweeteners. Dry starches are stored like any other grain product—in an airtight container in
a cool, dry place away from moisture, oxygen, light, and pests.
FOOD PREPARATION SESSION

First of all, we start with prepare the all ingredients needed. As usual, by using the three-
bowls system and prepared other tools and all the ingredients needed to make pepper steak
accompanied with black pepper sauce, fettuccini with parsley, broiled tomatoes and battered
onion rings.

Ingredients for Pepper Steak with Black Pepper Sauce:

1 no Sirlion steaks (or strip steaks)

1 tbs Whole black peppercorn (moderately

crushed only during mise-en-place)

25 ml Clarified butter (A)

60 ml Dairy whip cream

125 ml Demi-glace

10 g Butter (B)

Salt to taste

35 ml Sparkling red grape juice

Tools and equipment:

Meat tenderizer / mallet, cutting board, food tong, tray (substitute the hotel pan), saute pan and
ladle.
 Procedures:
1.To futher tenderize the
steak, it was pound lightly on
both sides with a meat
mallet,then the steak was put
aside.
The pan was removed from
the heat. The sparkling red
grape juice was poured to the
pan (while the steak are still
in it).
1.Demi-glace was added
immediately to the pan.
The crushed peppercorns
The steak was saute in the
was spread in a hotel pan
clarified butter (A) over
and the steak was pressed
medium heat for 7 to 8
onto them, lightly coating
minutes on each side.
each side.
1.The pan returned to the The steak was removed from
heat. The steaks was cooked the pan and was kept warm
further for another 3 to 4 on two plates. It was
minutes. sprinkled with the salt.
1.It was simmed for 2 to 3
minutes and the fire was
turned off and the whip cream
was added. It was stirred well
and seasoned with salt.
Before pouring the sauce
over the steak, ‘monte au
beurre’ (B) the sauce.
 Ingredients for Fettuccini with Parsley:

90 g Fettuccini (dried type)

800 ml Water

1 tbs Oil

2 tbs Clarified butter

2g Parsley (chooped until fine, the juice squeezed out and dried
under running fans)

Salt and white pepper powder as needed

Tools and equipment:

Stainless steel pot / sauce pan, wooden spoon, stainless steel bowl and strainer (substitute
colander).

Procedures:

1.The pasta was boiled for

1.Then the salt and the oil,
The water was boiled first in
followed by dried fettuccini
a stock pot or sauce pan.
were added.
12 – 15 minutes and stirred
constantly with a wooden
spoon to prevent the pasta
from sticking to one another
or to the bottom of the
sauce pan.

1.It was seasoned with salt 1.The water was removed

and pepper and was served 1.The clarified butter was once the pasta has reached
hot. poured in, and sprinkled its al dente stage. It was
with the chopped parsley. drained well by using a
colander.
Ingredients for Broiled Tomatoes:

1 nos Tomatoes (medium size) – cut into two lengthwise

½ tsp Granulated sugar

40 g Butter

3g Fresh parsley

Tools and equipment:

Salamander (small broiler) and pastry brush.

Procedures:

1.Sugar was sprinkled on

top of each half. It was
placed on a broiler platter 1.It was lightly brushed
1.The tomatoes were
and was broiled until the with butter and garnished
cored and halved.
top surface bubbles and with the parsley.
the whole tomatoes
become semi-tender.
Ingredients for Battered Onion Rings:

12 g Flour (A)

5g Corn flour

1/10 tsp Baking powder

Salt to taste

2 pinches White pepper

¼ no Egg

25 ml Water (well chilled)

25 g Onions (sliced into ½ cm – thick onion rings)

30 g Flour (B)

450 ml Oil (for deep – frying)

Tools and equipment:

Sieve, whisk/hand mixer, stainless steel dessert spoon, wooden spoon, fork / chopsticks and
stainless steel bowl.
Procedures:

1.The dry ingredients were sifted (except for flour B) together.

1.The egg was beated in a separate bowl until it forms a soft peak by using a whisk. The
water was added to the beaten egg. The mixture was folded by using a stainless steel
dessert spoon.

1.The egg-and-water mixture was added to the dry ingredients, folded with a wooden spoon.

The oil was heated up over moderate heat

1.The onion slices were broke into individual rings and was dredge in flour (B)

1.The rings were dipped in the batter just a few at a time. The onion rings were deep-fey and
were drained on absorbent paper. It was seasoned with salt and white pepper. It was served
hot.

.
Discussions

A) Pepper Steak with Black Pepper Sauce

The marks given for the dish of Pepper Steak with Black Pepper Sauce are as
below. The marks given are according to the criteria to be considered.

Criteria to be considered for the pepper steak

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 2 1

2 Flavour 2 1

3 Moistness 1 0

4 Doneness (soft/firm depending on doneness 2 1

desired-consult lecturer)

5 Minimum shrinkage 2 1

6 Acceptable amount of fat deposits 1 0

Total marks 10 4

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. Firstly, to further
tenderize the steak, it was pound lightly on both sides with a meat mallet. These actions
physically break down the muscle cells and connective tissue, making the meat easier to
chew. The steak was lightly coating each side with crushed peppercorns. The steak was
saute in the clarified butter (A) over medium heat for 7 to 8 minutes on each side. Clarified
butter has higher smoke point than regular butter so it can be heated to a higher
temperature due to its milk solids and water has been removed. The pan was removed
from the heat and the sparkling red grape juice was poured to the pan. The use of sparkling
red grape juice is to tender the steak due to its acidic ingredients which will breakdown
the outside surface of the meat.The steaks was cooked further for another 3 to 4 minutes.
The steak was removed from the pan and was kept warm on two plates. It was sprinkled
with the salt.

Based on the criteria consideration, the pepper steak has some lacks from some
side. The steak was overcooked due to exposing it to high temperature for too long which
make the steak to be more toughen, shrink, and harden because such exposure shortens
muscle fibers, denatured proteins and cause the meat to dehydrate. It was also because
we don’t trimmed the fats which make the meat more harden. The fats should be trimmed
to increase tenderness. For doneness, the steak was toughed and rubbery. As the steak
overcooked, the moisture and flavour were lost. So, the total marks we have get is 4 out
of 10 marks.

Criteria to be considered for the black pepper sauce

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 2 2

2 Nappe consistency 2 2

3 Smoothness (no curdling) 2 2

4 Richness of flavour (creamy)- 2 2

no burn taste

5 Distinct peppery taste 2 1

Total marks 10 9

All the cooking procedures are discussed in this session in details. Demi-glace was
added immediately to the pan. It was simmered for 2 to 3 minutes and the fire was turned
off and the whip cream was added. It was stirred well and seasoned with salt. Before
pouring the sauce over the steak, ‘monte au beurre’ (B) the sauce. The function of ‘monte
au beurre’ is a thickener made by blending the sauce and butter together into a soft paste
without cooked it.
 Based on the criteria consideration, the black pepper sauce has some lacks from some
side. The sauce was a bit too much peppery because we put a lot of crushed peppercorns
and it was roughly crushed. The sauce taste creamy due to whip cream. There is no
curdling in the sauce. The sauce is also nappe consistency. So, the total marks we have
get is 9 out of 10 marks.

B) Fettuccini with Parsley

The marks given for the dish of Fettuccini with Parsley are as below. The marks given
are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 2 2

2 Doneness (al dante) 3 3

3 Balanced of flavour 3 3

4 Uniform distribution of parsley 2 2

Total marks 10 10

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. The water was
boiled first in a stock pot or sauce pan. Then the salt and the oil, followed by dried fettuccini
were added.The pasta was boiled for 12 – 15 minutes and stirred constantly with a wooden
spoon to prevent the pasta from sticking to one another or to the bottom of the sauce
pan.The water was removed once the pasta has reached its al dente stage. It was drained
well by using a colander.The clarified butter was poured in, and sprinkled with the chopped
parsley.It was seasoned with salt and pepper and was served hot.

Based on the criteria consideration, the Fettuccini with Parsley has some lacks from
some side. The fettuccini is slightly almost overcooked but still has it al dante. The
 fettuccini taste buttery and a bit salty due to adding too much salt. So, the total marks we
have get is 10 out of 10 marks.

C) Broiled Tomatoes
The marks given for the dish of Broiled Tomatoes are as below. The marks given
are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 4 4

2 Semi-tender 2 2

3 Evenly browned top surface (no 2 2

trace of sugar granules)

4 Balance of flavour between 2 2

sweet and sour

Total Marks 10 10

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. The tomatoes
were cored and halved. Sugar was sprinkled on top of each half. It was placed on a broiler
platter and was broiled until the top surface bubbles and the whole tomatoes become
semi-tender. Broiler is grilling comes from above oven which cause browning effect to the
food. It was lightly brushed with butter and garnished with the parsley.

Based on the criteria consideration, the Broiled Tomatoes has some lacks from
some side. The tomatoes was not browned enough due to the distance between the
tomatoes and the heat from above oven is too far. The overall product, the tomatoes is
semi-tender and has balance of flavor between sweet and sour. So, the total marks we
have get is 10 out of 10 marks.
D) Battered Onion Rings
The marks given for the dish of Battered Onion Rings are as below. The marks
given are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 4 3

2 Uniform golden colour 2 1

3 Crispy 2 1

4 Balance of flavour 2 2

Total marks 10 7

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. The dry
ingredients were sifted (except for flour B) together.The egg was beated in a separate
bowl until it forms a soft peak by using a whisk. The water was added to the beaten egg.
The mixture was folded by using a stainless steel dessert spoon.The egg-and-water
mixture was added to the dry ingredients, folded with a wooden spoon.The oil was heated
up over moderate heat.The onion slices were broke into individual rings and was dredge
in flour (B).The rings were dipped in the batter just a few at a time. The onion rings were
deep-fey and were drained on absorbent paper. It was seasoned with salt and white
pepper. It was served hot.

Based on the criteria consideration, the Battered Onion Rings has some lacks from
some side. The battered onion rings were not crispy because the battered was heavy due
to adding too much flour. The battered onion rings also a bit stale due to exposed to room
temperature. The battered onion rings were not golden brown due to cook too long. Lastly,
The flavour is balance. So, the total marks we have get is 7 out of 10 marks.
Conclusion

During this practical session my group was assigned to cook four types of dishes which
are pepper steak accompanied with black pepper sauce, fettuccini with parsley, broiled tomatoes
and battered onion rings.

In this practical session, I have learnt new things which is we can made meat to be more
tender by applying marinades. Marinades is a liquid containing acids which meat are soaked to
enrich their flavour or tenderize them. For black pepper sauce, the crush peppercorn should be
finely crushed so that it will get distinct peppery taste.

Salamander is more suitable to be used in broiled tomatoes so that the surface of

tomatoes will turned browned. Battered should be put an adequate amount of flour to produce a
crispy battered onion rings.

To wrap it up, during prepared the dishes, all the procedures given should be follow
correctly. Besides all the measurement given also required a precise measurement.
APPENDIX

Ingredients for pepper steak with black pepper sauce

The appearance of pepper steak with The appearance of cutting steak

black pepper sauce

Ingredients for fettuccini with parsley The appearance of fettuccini with parsley
Ingredients for battered onion rings The appearance of battered onion rings

Ingredients for broiled tomatoes The appearance of broiled tomatoes

REFERENCES

BROWN, A. C. (2018). UNDERSTANDING FOOD: principles and preparation (Fifth ed.). S.l.:
CENGAGE LEARNING.