6. kertas penerangan

KOD DAN NAMA PROGRAM L-041-2 DEMI CHEF

TAHAP LEVEL 2

NO DAN TAJUK MODUL MODULE 12 INTERNATIONAL SET MENU

NO DAN PERNYATAAN TUGASAN

04.04 PREPARE INTERNATIONAL SOUPS06.01 PREPARE INTERNATIONAL HOT SAUCES10.03 PREPARE INTERNATIONAL DESSERTS11.02 SET-UP SET MEALS

NO. DAN PENGALAMAN PEMBELAJARAN / LANGKAH

LE 01 OBTAIN INTERNATIONAL SET MEALS RECIPES.LE 02 SELECT UTENSILS AND EQUIPMENTLE 03 SELECT INTERNATIONAL SET MEALS INGREDIENTS.LE 04 EXECUTE INTERNATIONAL SET MEALS PRODUCTION.

OBJEKTIF MODUL

PRODUCE INTERNATIONAL SET MEALS USING UTENSILS, EQUIPMENT AND RECIPES SO THAT INTERNATIONAL SET MEALS RECIPES OBTAINED, UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED, YEAST BASED PRODUCTS PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD OPERATING PROCEDURE

NO KOD L-041-2 / M12 / P(1/1) Muka : 1 Drp : 18

TAJUK : INTERNATIONAL SET MENU

TUJUAN : The purpose of this module is to give explanation about

international set menus in term of utensils, equipment and

recipes.

BAHAGIAN PEMBANGUNAN KURIKULUMKEMENTERIAN PENDIDIKAN MALAYSIAARAS 4-8, BLOK E9KOMPLEKS KERAJAAN PARCEL E,PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN,62604 PUTRAJAYA

KERTAS PENERANGAN

NO KOD / CODE NO L-041-2 / M12 / P(1/1) Muka / Page : 2 Drp / Of: 19

INTRODUCTION International set menu is actually a list of dishes to be served which contain several dishes from

various origins. It can be any kind of food and complete the meal starting from appetizer till dessert

or just some of it. An International set menu is an example of our world getting smaller where any

type of food from various country origin are easy to accessible locally. The same with International

set menu, are no longer are reserve for the world traveller cuisine representing any country

because they are obtainable at the ethnic restaurant near your home. Nowadays, more people

are familiar with food from foreign land and dishes at corner of the world. International Set Menu

are divided with starters at the top (International soup), main meals in the centre (Beef tenderloin

steak with brown sauce) and dessert (Poached pear) at the bottom.

APPETIZER / SOUP

MAIN COURSE

DESSERT

INTERNATIONAL SET MENU FLOW CHART

Example:

International soup

Beef tenderloin steak with brown sauce)

Poached pear


1.1 International set meals recipes

Soup

Example 1 : Recipe of Cream of broccoli soup

Cream Of Broccoli Soup

Serving for 7

Quantity Ingredients225 gm Onion chopped115 gm Leeks, chopped115 gm Celery, chopped1.3 kg Broccoli stems, chopped3 lt Chicken stock85 gm Butter340 gm Veloute10 gm Salt5 gm Pepper500 gm Heavy cream450 gm BroccoliMethod of preparation:

1. Sweat the onions, celery, leeks, and broccoli stems in butter panaskan

bawang besar, saderi, leek dan batang brokoli di dalam mentega.

2. Add the veloute and cook until all ingredients are tender . Tambahkan

veloute dan masak sehingga semua bahan layu / lembut.

3. Puree until they are completely smooth. Strain through either a

cheesecloth or chinois. kacau dengan senduk kayu / wire whisk

sehingga halus dan licin. Tapis dengan menggunakan kain maslin atau

chinois.

4. Return the puree to pot and simmer slowly for 10 minutes. Masukkan

puri tadi ke dalam periuk dan panaskan dengan api perlahan selama 10


minit.

5. Adjust seasoning with salt and pepper. Sesuaikan rasa dengan garam

dan lada sulah

6. Add hot cream immediately before service. Masukkan cooking cream

sebelum dihidangkan.

7. Garnish with broccoli florets before serving.Hiaskan dengan brokoli

berbentuk bunga sebelum hiding.

Roux –panaskan mentega + tepung gandum

Veloute – Roux + stok + garam + lada sulah

Hot sauces

Pairing sauce with a food item such as beef tenderloin steak as a main course with brown sauce

demonstrates technical expertise, an understanding of colours, texture and taste.

Example 2 : Recipe of Brown sauce

Brown sauceServing for 10

Quantity Ingredients1.5 lt Brown stock

62.5 gm Mirepoix

62.5 gm Butter

62.5 gm Tomato puree

5 gm Sachet d spices

62.5 gm Flour

Method of preparation:

1. Sauté the mirepoix in the butter until well browned.

2. Add the flour and stir to make the roux. Continue to cook until the roux is

browned.


3. Gradually stir in the brown stock and tomato puree, stirring constantly until

the mixture comes to a boil.

4. Reduce heat to a simmer and skim the surface. Add the sachet and let

simmer for about 2 hours, until the sauce is reduced. Skim as often as

necessary.

5. Strain through china cap lined with several layer of cheese cloth. Press on

the mirepoix gently to extract their juices.

6. Cover or spread melted butter on surface to prevent skin formation. Keep

hot in bain-marie, or cool in a cold water bath for later use.

Example 3: Recipe of Beef tenderloin steak

Beef Tenderloin SteakServing for 1

Quantity Ingredients400 gm Steak of beef tenderloin

15 ml Olive oil

20 gm Crushed garlic

5 ml Meat tenderizer

Method of preparation

1. Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover,

and refrigerate for 30 minutes.

2. Preheat grill for medium high heat.

3. Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes

per side, or until done.


Dessert

Desert is a course that typically comes at the end of a course by course meal. It usually consists

of sweet food but sometimes of a strongly-flavoured one.

Example 4: Recipe of Poached pear

Poached PearServing for 4

Quantity Ingredients4 Nos Firm pear ( choose those that have a stalk for better

presentation)1 litre Water500 gm Sugar10 gm Cinamon steak1 stik Vanilla pod1 nos Lemon (peeled and juiced)Method of preparation:

1. Place the water and sugar in a deep saucepan (it needs to be big enough to hold

the pears) and under a gentle heat, stirring occasionally, and cook until the sugar

has dissolved.

2. Meanwhile, peel the pears, you can core them if you like, it's up to you but do

http://en.wikipedia.org/wiki/Food


leave the stem in place.

3. Place the peeled pears in water (with the lemon peel) so it doesn't brown as you

peel the remaining fruit.

4. When the sugar syrup is just below boiling point add the lemon peel and lemon

juice, cinnamon stick and vanilla pod. Stir, and then add the peeled pears. Make

sure they fit under the syrup. Turn the heat down and very gently simmer, without

boiling, until the pears have softened.

5. This should take somewhere between 20-30 minutes depending on the size of the

pears. Remove the pears and leave them to cool outside of the syrup. Let the

syrup cool in the pan.

6. Only when both the pears and the syrup are cold should you store them together.

Serve the pears warm or cold, it would work well with rice pudding, custard, ice

cream and cream.

1.2 Setting international set meals

Menu preparation technique

i. Getting an idea of a menu planning from browsing various recipe books,

magazine related to food and internet for menu planning

ii. Discuss with friend, family member and clique on idea of menu concept

iii. Set menu by considering balance in nutrients value and diets

iv. Menu according to theme and event consider how long will it take to complete the

courses within the time frame of the event. For example birthday party menu

should be simple and the food course are easy to set-up and consommé

Ideal selection of menu items (according to theme/event)

Table 12.1: Understanding menu

http://cookalmostanything.blogspot.com/2006/06/from-my-rasoi-6.html


Menu sample

International set menu

includes:

Soup

Main Course

Desert

Plating and garnishing

Plating is presenting food on a plate in right way. It is importance during dining

experience because we look at the food before we eat.

Food presentation technique

i. Plate selection for food presentation

ii. Types: Choosing the types of plate with type of food is important. For example soup

bowl can contain liquid better

iii. Size: Food size must suitable with plate size to avoid overcrowding and allow separation

between food items for pleasure viewing

iv. Plain: Use classic white or earth tones will boast any colour of food.

Garnishing food display


Garnishing makes food or drink items more appealing. They may, for example,

enhance their colour, such as when paprika is sprinkled on a salmon salad. They may

give a colour contrast, for example when parsley or chives are sprinkled on potatoes.

2. Utensils and equipment

Table 12.2: Types and usage of utensils and equipment

TYPES USAGE

Stockpot

A large, deep, straight-sided pot for preparing stocks

and simmering large quantities of liquids.

http://en.wikipedia.org/wiki/Potato

http://en.wikipedia.org/wiki/Chive

http://en.wikipedia.org/wiki/Parsley

http://en.wikipedia.org/wiki/Salmon

http://en.wikipedia.org/wiki/Paprika


TYPES USAGE

Whisk

To beat ingredients well such as egg yolk, voil and

vinegar.

Measuring cup

They can be used for both liquid and dry measures

Pastry bag

For portioning and decorating cake

Griller

For grilling meat, vegetable and poultry


TYPES USAGE

3. Setting international set meals

Setting table for a set meal must have complete cutlery from soup, main course to dessert. Here an

example of set-up for table d hotel menu.


Figure 12.1: Complete course setting

3.1 Method of cooking international set meals

International soup, hot sauces and dessert

Table 12.3: Understanding the method of cooking soup, hot sauce and dessert.

Method Of Cooking International Soup, Hot Sauces And DessertMethod Description

Sautéing / Pan frying Sautéing is a method of cooking food that uses a small amount of fat in a

shallow pan over relatively high heat. Sauté means "to jump" in French. The

method includes flipping the food in the air. Food that is sautéed is usually

cooked for a relatively short period of time over high heat, with the goal of

browning the food while preserving its colour, moisture and flavour. This is

very common with more tender cuts of meat, e.g. tenderloin.

Simmering Simmering is cooking in a liquid at very low heat. Also simmering is a

cooking technique in which foods are cooked in hot liquids kept at or just

barely below the boiling point of water (at average sea level air pressure),

100°C. To keep a pot simmering, one brings it to a boil and then adjusts the

heat downward until just before the formation of steam bubbles stops

completely. Water normally begins to simmer at about 94°C

4. International set meals ingredients

Table 6: Understanding importance of international set meals ingredients

http://en.wikipedia.org/wiki/Celsius

http://en.wikipedia.org/wiki/Standard_pressure

http://en.wikipedia.org/wiki/Water


http://en.wikipedia.org/wiki/Cooking

http://en.wikipedia.org/wiki/Beef_tenderloin

http://en.wikipedia.org/wiki/Meat

http://en.wikipedia.org/wiki/Flavor

http://en.wikipedia.org/wiki/Browning_(chemical_process)

http://en.wikipedia.org/wiki/French_language

http://en.wikipedia.org/wiki/Cookware_and_bakeware

http://en.wikipedia.org/wiki/Fat


http://en.wikipedia.org/wiki/Cooking


INGREDIENTS IMPORTANCE

Cream of Broccoli Soup

Onion

All types of onions are a good

source of vitamin B1, B6 and C

as well as being rich in biotin,

chromium and folic acid.

Enhance the flavour

Celery

Aromatic ingredient

Flavouring

Nutritional value

Leeks

As vegetable which belongs,

along with the onion and garlic

Aromatic ingredient

Flavouring

Nutritional value

Chicken Stock

Stock is a flavoured liquid. It

forms the basis of many dishes,

particularly soups and sauces.

Stock is prepared by simmering

various ingredients in water,

including some or all

http://en.wikipedia.org/wiki/Sauce

http://en.wikipedia.org/wiki/Soup

http://en.wikipedia.org/wiki/Garlic

http://en.wikipedia.org/wiki/Onion



Heavy Cream

Blend fat and sugar together

Broccoli florets

Main Ingredient

For garnishing


Beef tenderloin steak

Main ingredient

Nutritional value



Tenderloin Steak

Olive Oil

Tender meat

Flavouring

Nutritional value

Brown sauce

Mirepoix

Mirepoix, a culinary combination

of onions, carrots and celery.

A common ratio of ingredients is 2

parts onion, 1 part carrot and 1

part celery.

As main ingredients

Give a major taste to the dishes

Nutritional value

Liquid source

Richness

Nutritional value

http://en.wikipedia.org/wiki/Celery

http://en.wikipedia.org/wiki/Carrot


http://en.wikipedia.org/wiki/Celery

http://en.wikipedia.org/wiki/Carrot


http://en.wikipedia.org/wiki/Mirepoix_(cuisine)



Tomato Paste

Roux

Thickening agent

Bouquet garni

Used to prepare soup, stock, and

various stews. The bouquet is

boiled with the other ingredients,

but is removed prior to

consumption.

Dessert

http://en.wikipedia.org/wiki/Stew

http://en.wikipedia.org/wiki/Stock_(food)

http://en.wikipedia.org/wiki/Soup



Pear

Main ingredient

Cinnamon Stick

Aromatic ingredient

Flavouring

Nutritional value

Questions:

1. What is the use of butter in making cream of broccoli soup?


2. Describe how to simmer puree and veloute while making broccoli soup

3. Gives THREE (3) main ingredient in making Brown saucei. _________________________ii. _________________________iii. _________________________

4. Explain the process of sautéing

5. What is the function of whisk in preparing dessert?

REFERENCES


1. Christopher Styler (2006). Working the Plate: The Art of Food Presentation, John Wiley &

Sons Inc. ISBN 13-9780471479390

2. Eugen Pauli. (1989). Classical Cooking: The Modern Way, 2nd eds. Eds Van Nostrand

Reinhold Book. ISBN 0-442-27206-5

3. M Wayne Gisslen (2006) Professional Cooking, 6th eds. John Wiley & Sons Inc. ISBN 13-

9780471202028

Education

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