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    Food Practicum I Report Ii

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    thugilan nadarajan
    Group A arrived at their venue for their food practicum at 8:25am. They began preparations at 9am which included introducing the menu of roasted chicken with shrimp and calamari vinaigrette and deep fried breaded seabass. The chef demonstrated how to cut and clean the chicken and teach the group how to roast it. They also learned how to shell the shrimp, clean the calamari, and make the vinaigrette to mix the seafood into. The chef showed them how to scale and clean the fish before some members breaded and fried it. They also plated 13 meals for the staff. The students learned how to cut meat and identify cooking methods in addition to classifying kitchen equipment.

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    Food Practicum I Report Ii

    Uploaded by

    thugilan nadarajan
    4 views3 pages
    Group A arrived at their venue for their food practicum at 8:25am. They began preparations at 9am which included introducing the menu of roasted chicken with shrimp and calamari vinaigrette and deep fried breaded seabass. The chef demonstrated how to cut and clean the chicken and teach the group how to roast it. They also learned how to shell the shrimp, clean the calamari, and make the vinaigrette to mix the seafood into. The chef showed them how to scale and clean the fish before some members breaded and fried it. They also plated 13 meals for the staff. The students learned how to cut meat and identify cooking methods in addition to classifying kitchen equipment.

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    Group A arrived at their venue for their food practicum at 8:25am. They began preparations at 9am which included introducing the menu of roasted chicken with shrimp and calamari vinaigrette and deep fried breaded seabass. The chef demonstrated how to cut and clean the chicken and teach the group how to roast it. They also learned how to shell the shrimp, clean the calamari, and make the vinaigrette to mix the seafood into. The chef showed them how to scale and clean the fish before some members breaded and fried it. They also plated 13 meals for the staff. The students learned how to cut meat and identify cooking methods in addition to classifying kitchen equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    4 views3 pages

    Food Practicum I Report Ii

    Uploaded by

    thugilan nadarajan
    Group A arrived at their venue for their food practicum at 8:25am. They began preparations at 9am which included introducing the menu of roasted chicken with shrimp and calamari vinaigrette and deep fried breaded seabass. The chef demonstrated how to cut and clean the chicken and teach the group how to roast it. They also learned how to shell the shrimp, clean the calamari, and make the vinaigrette to mix the seafood into. The chef showed them how to scale and clean the fish before some members breaded and fried it. They also plated 13 meals for the staff. The students learned how to cut meat and identify cooking methods in addition to classifying kitchen equipment.

    Copyright:

    © All Rights Reserved
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    of 3

    FOOD PRACTICUM I REPORT II

    Date submitted (to be completed by the lecturer-in-charge): _____________________

    Operation’s date: 26th June 2018

    Venue: K008 (The Loft)

    Group: DHT/A

    Supervisor’s/Staff name: Chong Chee Sin

    Supervisor individual signature:

    Student’s ID: 17AHD12204

    Student’s signature _________________________ Date _________

    Menu’s name

    Soup: Meripoux soup.

    Main course: Roasted Whole Chicken with Shrimp & Calamari Vinaigrette and

    Deep-Fried Breaded Seabass

    1. Summarized report: Group A arrived at block K at 8.25a.m. Entered the restaurant at


    9.00a.m. and started switch on all the light, opened the gas supply. At 9.30 we started the
    particle. First chef Ahmad will introduce for the menu, the menu is roast chicken, calamai
    vinaigrette and deep friend breaded seabass. For the roast chicken, Chef Ahmad show us how
    to cut clean and cut chicken meat. After that chef Ahmad teach us how to roast chicken. The
    shrimp and calamari vinaigrette, we going to de-shell the shrimp and clean the calamari by
    the time, chef made the vinaigrette. After preparing those ingredients, the calamari and prawn
    will be boiled and mixed into vinaigrette. For the fish, chef teach us how to remove the fish
    scales and innards of the fish. After that some for the member task to prepare rice and some
    member clear the fish. After the fish be prepared Chef also breaded and fried the fish. And
    we also prepare 13 plated for staff lunch.
    2. Production Hours
    3. Job Allocation
    4. Serving and Clearing
    5. Learning outcomes:
    a) Learn how to remove the fish scales and cut chicken meat.

    b) Identify the cooking methods.

    c) Classify the kitchen equipment.

    6. Student’s feedback:

    This lesson was very funny, cause we can learn how to cut the chicken and how to clear the
    fish. We also able to classify some of the kitchen tool. Example, spider, steel, ladles, and
    straight tong. Others that, we also can learn some new cooking methods, example deep friend
    and roast. We also can enjoy our staff meal with group B student. This is a funny situation to
    me. I also learn that chicken organ cannot be leave in the sink, because will easily jam the
    sink. Conclusion, kitchen practical can let us learn more knowledge.

    7. Instructor/ tutor-in-charge feedback:

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