UNIVERSITI TEKNOLOGI MARA

FACULTY OF HOTEL AND TOURISM MANAGEMENT

TERENGGANU DARUL IMAN

HTC201 – HAUTE CUISINE

COD REPORT
 BUFFET RAMADHAN
( INTERNATIONAL BUFFET )

NUR AFIQAH BINTI AHMAD FADILAH

2013510681
T – HM115 4C

PROGRAM:
DIPLOMA IN CULINARY ARTS
06 JULY 2015

ACKNOWLEDGEMENTS

First of all, thanks to ALLAH for the opportunity that I can enter UiTM Dungun in
Diploma Culinary Arts. I am very grateful because i had finally completed my
assignment as Chef of the Day (COD) for Haute Cuisine (HTC201) during this semester.
I would like to thanks to my family that give all their support, all my friends with their
great teamwork and my lecturer Sir Faizal for his guidance.
Finally, I hope that all my efforts will get the best mark. I am satisfied with my work and
I really enjoy it. For the whole day that i’m being Chef Of The Day (COD), its was very
interesting and I can improve my acknowledgments towards the cuisine . I also learned
how to handle and control my co-workers in kitchen as a leader. Lastly, thanks a lot again
to all people who are willing to help me to complete this report.
Thank you.
 TABLE OF CONTENTS

CONTENT PAGES

1 Acknowledgements 1

2 Table of Content 2

3 Body of The Report

i. Introduction 3
 ii. Recipes 4-12

4 Conclusion and Recommendation 13

5 References 14

6 Appendices 15-16

BODY OF THE REPORT

INRTODUCTION

A buffet is generally a self-service form of dining in which the customer pays a fixed
price and is entitled to select as much food as he or she wishes. The wait staff in a buffet
restaurant may still refill beverages and remove plates, but there is no menu as such.
Cooks prepare food in bulk, and runners replenish the selection of food as necessary.

A buffet arrangement could consist of one long serving line with both cold and hot items,
or a collection of smaller stations dedicated to a particular part of the meal, such as cold
salads, meats, vegetables or desserts. A buffet may be completely self-serve, with
appropriate serving tools such as slotted spoons or tongs, or there may be workers
assigned to carve meats or prepare made-to-order dishes, such as egg omelets.
The concept of an all-you-can-eat buffet arrangement is often credited to the Swedish
tradition of a smorgasbord, but the modern buffet philosophy is a bit different than the
Swedish tradition. A smorgasbord, which literally translates to "sandwich table," was
designed to allow guests an opportunity to sample small portions of food. A true
smorgasbord starts with cold fish-based appetizers and works its way through
sandwiches, meat dishes and finally a dessert. A modern buffet may offer cold salads, hot
meats and desserts, but the diner can decide the order and amount of food to consume.

The first modern buffet-style restaurant most likely started in the earliest casinos operated
in Las Vegas, Nevada. Casino owners wanted to find a way to provide their customers
with the maximum amount of food with the least amount of staffing. A buffet appeared to
be the ideal solution, since it kept gamblers inside the building and provided another
attraction for those who passed by the casinos. Even today, Las Vegas casinos are nearly
as well-known for their elaborate buffet arrangements as they are for gambling or musical
entertainment. Many cruise ships have also embraced the idea as a way to serve a large
number of guests at one time.

A buffet restaurant does indeed lose some money on overindulgent diners and expensive
cuts of meat and seafood. This is considered to be an acceptable loss, since other diners
may not eat nearly as much food or select the most expensive items. A buffet restaurant
obtains much of its food from a wholesaler or middleman who can buy food in bulk at a
substantial discount. The price of the meal generally helps the restaurant recoup most of
its raw food expenses, but volume helps pay for the staffing and other costs.

Buffet-style dining has become very popular, especially when combined with a menu
service in ethnic restaurants or steakhouses. Diners can control their own portion sizes
and side dishes, even if they decide not to overindulge. This ability to self-select entrees
and side dishes also makes a buffet dining arrangement ideal for occasions such as
wedding receptions and holiday parties.

RECIPES

APPETIZER

KERABU PERUT

BAHAN A

2 kg Perut lembu
10 gm Ketumbar
5 gm Jintan manis
5 gm Jintan putih

BAHAN B

400 gm Bawang merah, mayang

10 gm Daun pudina, cincang
10 stalks Serai, hiris
1 cup Cili padi,hiris nipis
10 nos Daun limau, hiris
6 nos Limau purut

CARA PENYEDIAAN :-

- Perut digaul bersama-sama bahan A dan diperap selama 10 minit.

- Seterusnya rebus perut sehingga masak.
- Setelah masak dan disejukkan. Gaulkan dengan kesemua bahan-bahan B
sehingga sebati dan hidangkan.

THAI PAPAYA AND MANGO SALAD

BAHAN-BAHAN:
 1kg betik muda
 300gm mangga muda
 100gm bawang merah
 100gm cili merah
 100gm cili padi
 80ml jus limau nipis
 100gm ikan bilis | digoreng
 100gm kerisik
 20ml sos ikan
 50gm daun limau purut | dihiris halus
 80gm serai | dihiris halus
 Garam secukup rasa
 Gula secukup rasa
 Lada sulah secukupnya
 Kacang tanah secukupnya | digoreng dan ditumbuk kasar

CARA MEMASAK:
1. Betik dan mangga dimayang halus.
2. Bawang merah, serai, cili merah dan cili padi juga dihiris halus.
3. Masukkan bahan-bahan ini ke dalam sebuah bekas.
4. Selepas itu masukkan ikan bilis, kerisik, sos ikan, daun limau purut, serai, jus limau
nipis, lada sulah secukupnya, garam dan gula secukup rasa. Gaul sehingga rata dan sebati.
5. Akhir sekali hiaskan taburkan kacang tanah di atasnya.

PLATTER AND NOODLES

Spaghetti aglio olio

Ingredients:
 453g Dry Pasta or 1 packet
 1 1/2 Tbs. Salt for water + 1/2 teaspoon for pasta
 1 cup. Olive Oil
 1 bulb garlic cloves, minced
 1/2 cup. Crushed red pepper flakes
 1 cup fresh parsley, minced
 1/2 cup. Ground Black Pepper
 1/2 cup. Dry parsley
 1 cup chopped beef bacon
Directions:
1. Bring a large pot of water to a boil and add salt, then drop the pasta in the
pot. Cook according to the directions on the package, cooked but still to have a
bite to it. Set aside 1 cup of the pasta water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a larger pot. Add the
garlic and fry for a minute or two and do not burn. Stir frequently, until it just
begins to turn golden. Add the red pepper flakes and cook for 10-20 seconds
 more. Add chooped beef bacon. Carefully add the reserved pasta water to the
garlic and oil and bring to a boil. Lower the heat, add 1/2 teaspoon of salt, and
simmer for about 5 minutes, until the liquid is reduced.
3. Add the drained pasta to the garlic sauce and toss.
4. Take it off the heat, add the parsley, black pepper and dry parsley and toss
very well. Allow the pasta to rest covered off the heat for 3-5 minutes, so the pasta
could absorb the sauce.
5. Taste if you need more salt, toss if you do add extra seasoning and serve
warm, not hot!
SOUP

CREAM OF BROCCOLI SOUP

Ingredients:-
6 tbsp Butter
3 tbsp Onion, chopped
3 stalk Celery, chopped
3300ml Chicken stock
24 cups Broccoli, florets
3 tbsp Butter
3 tbsp All purpose flour
300 ml Milk
150 ml Heavy Cream
To taste Pepper
To taste Salt

Method of cooking :-
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until
tender.
- Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down
the lid of the blender with a folded kitchen towel, and carefully start the blender, using a
few quick pulses to get the soup moving before leaving it on to puree. Puree in batches
until smooth and pour into a clean pot.
- Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Heat the cream and milk. Add into the mixture.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add
milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

MAIN COURSE

DAGING DENDENG
Ingredients:-

2 nos Daging tenderloin, (direbus empuk beserta Bahan A)

BAHAN A(ditumbuk)
1 Tbsp Ketumbar
1 Tbsp Jintan manis
1 Tbsp Jintan putih
To taste Garam

BAHAN B (Dikisar)
16 Nos Bawang merah
8 Ulas Bawang putih
8 nos Tomato, dikisar asing

80 gm Cili boh
60 ml Asam jawa
To taste Garam
To taste Gula
150 ml minyak
Method of cooking :-
- Daging dipotong nipis dan ditumbuk untuk menjarangkannya. Kemudian goreng daging
tersebut sehingga garing.
- Di dalam kuali yang berasingan. Panaskan minyak dan tumiskan Bahan B sehingga naik
bau.
- Kemudian, masukkan tomato yang telah dikisar.
- Apabila tomato agak kering atau pekat. Masukkan cili boh. Tumis sehingga bahan
garing.
- Masukkan jus asam jawa. Garam dan gula secukup rasa dan kacau rata.
- Akhir sekali masukkan daging ke dalam sambal dan kacau sebati.
BREADED FISH WITH TARTAR SAUCE

Ingredients :-

BREADED FISH
15 nos Dory fish, fillet

Standard Breading Procedure

450 gm Flour
4 tsp Salt
6 tsp White pepper
430 gm Dry breadcrumbs
6 nos Eggs
3 cup Milk

TARTAR SAUCE
100 gm Gherkin, chopped
2 nos Onions, chopped
30 gm Capers, chopped
500 gm Mayonnaise
1 tbsp Parsley, chopped
3 tbsp Lemon juice
To taste Salt
To taste White pepper
Method of cooking :-

- Slice the fish fillet to two pieces.

- Set up breading station: seasoned flour, egg wash, and crumbs.
- Pass the dory fish through the Standard Breading Procedure.
- Heat the fat in a deep fryer to 325˚-350˚F (165˚-175˚c)
- Fry the fish until golden brown and cooked through.
- Remove from the fat, drain well, and serve immediately.

TARTAR SAUCE
- Combine all the ingredients in a bowl and mix well.
- Keep in the refrigerator.
SAUTEED MIXED VEGETABLES

Ingredients :-
20 ml Olive oil
3 nos Garlic, chopped
2 nos Shallot, chopped

5 nos Carrot, batonnet

2 nos Brocolli, floret
1 pkt Snow peas
2 nos Cauliflower, floret
1 tsp Salt
1 tsp White Pepper

Method of cooking :-

- Peel carrot and cut into batonnet.

- Boil the salted water. Blanch the vegetables.
- Sautéed chopped garlic and chopped shallot.
- Add the vegetables and season.
CONCLUSION AND RECOMMENDATION

As the conclusion , Buffet Service is the most practical way of serving the guests among the other
services. It can hold a large number of diners with a little help of the serving staff. It services. It can hold a
large number of diners with a little help of the serving staff. It has fewer disadvantages and is cheaper in
terms of labor and time. Knowing that it has fewer disadvantages and is cheaper in terms of labor and
time. Knowing that it is an informal service, this is the most convenient type of service where guests help
is an informal service, this is the most convenient type of service where guests help themselves in serving
and choosing the food they will eat themselves in serving and choosing the food they will eat.
 REFERENCES

 https://www.scribd.com/doc/77883646/Buffet

 http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/history_of_buffets_and_infu
sions_restaurant.html

 Professional Cooking, John Wiley & Sons, Inc, 2011

 APPENDICES

APPERTIZER

KERABU PERUT

THAI PAPAYA AND

MANGO SALAD

PLATTER AND NOODLES

BEEF BACON AGLIO OLIO

SOUP

CREAM OF BROCCOLI
SOUP
MAIN COURSE

DAGING DENDENG

BREADED FISH WITH

TARTAR SAUCE

SAUTEED MIXED
VEGETABLES