To all students the following below are the lab schedules for BSHRM 3 Food and Beverage class
Dates: Time: Subject Applications:
June 30, 2009 1200 – 1430 Acknowledgement on Menu Planning
Nutrition Menu with a 3 course meal outline
and basic uses and methods of cooking.
Application use of hygiene control.
July 07, 2009 1200 – 1430 Application of herbal cooking and Economical
European influenced dishes under menu
planning catering application
July 14, 2009 1200 – 1430 Aesthetic and Managerial Fine dining table set up and menu
planning of fine dining exercise
July 21, 2009 1200 – 1430 Overall Practical Restaurant project
assignment.
July 28, 2009 1200 – 1430 Practical Preliminary Restaurant as of
A whole group to engage in recreation of a daily restaurant operation.
2 comments:
maindish:
Chicken with Dried Chillies
Here's a recipe which I find is very popular.
Ingredients
* 1 chicken (or use chicken thighs) - debone and slice
* 20 - 30 dried chillies (the big dark colored ones - I think they are called oil chillies)
* 4 garlic - slice fine
* 4 slices ginger
* 1/2 tsp cornflour
* dash of pepper
* 1/2 tsp sugar
* 1 Tbs soy sauce
* Chinese wine
Sauce
* 1 tsp cornflour
* 8 Tbs water
* 2 Tbs dark soy sauce
* 1 - 2 Tbs sugar
Directions
- Season chicken with salt and all the ingredients listed above (not the sauce) for half an hour
- Put 5 Tbs oil in the pan and fry the dried chillies till almost black and aromatic.
- Add garlic and ginger slices halfway. Remove.
Heat oil to fry the chicken for a few minutes until almost cooked before pouring in the sauce. Turn off heat as soon as the sauce starts boiling.
- Spring onions, carrot slices or whatever you like can be added at the end of cooking time (to add colour and to stretch the dish if you are having more mouths to feed).
- Leftovers can be used to make fried beehoon (remove the dried chillies and rinse them out in hot water which can be used as stock for the beehoon).
sidedish:
Terong Balado
Ingredients
* 1 lg Eggplant
* 3 Garlic cloves, -sliced or chopped
* 4 tb Onion, chopped
* 1 1/2 c Tomatoes (fresh), ripe
* 1 t Sugar
* 1 t Salt
* 2 ts Red hot chili peppers, -fresh
* 1/2 c Water
* 2 tb Vegetable oil
Directions
Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.
Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately
dessert:
Kueh Dadar
(Pandan Pancake With Coconut Filling)
Makes 22 pieces
Ingredients
* Pandan Pancake half teaspoon salt
* 2 tablespoon oil
* 4 large eggs, lightly beaten
* 225g flour
* 1 tablespoon sago flour
* 565g grated fresh coconut, white, for No.1 milk
* 2 teaspoon Pandan flavouring
Directions
1. Squeeze grated coconut to get No.1 milk, should get 225ml. Set aside. Add 455ml water to grated coconut and squeeze again to obtain 225ml No.2 milk. Set aside.
2. Blend the two types of coconut milk together with other ingredients and mix till smooth. Strain into another bowl. Add pandan flavouring. Stir well. Let stand for half hour.
3. Heat a non-stick pan. When hot, remove pan from heat and grease base. Pour enough batter to cover the base of the pan thinly. Fry pancake till edges curl slightly upwards.
4. Pile pancakes on a plate to cool before filling.
5. Fill each pancake with 2 tablespoonfuls of coconut filling. fold to enclose filling, then roll.
drinks:
tropical fruit shake
banana
pineapple
apple
orange
sugar
evaporated milk
crushed ice
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