University Putra Malaysia

Faculty of Educational Studies

FSM 3302
FUNDAMENTAL LABORATORY FOR FOOD PREPARATION
Group 1: Unit 1
Week 4
Breakfast Menu and Egg Products

Muhammad Ikhmal Hakim bin Bukhari (206045)

Nurul Fatin Adliana binti

Prepared for : Dr. Nurul Hanisah binti Juhari

Submission Date: 20 April 2022
Table of Content
No Content Page Number

1 Introduction 1

2 Recipes 2

3 Distribution of Task

4 Plate Diagram

5 Result and Conclusion

6 References
INTRODUCTION

In week 3, we learned how to make

RECIPE

1. Sunny Side Up

No Ingredient Amount Method

1 Egg – Grade B 1 nos 1. Heat the oil in the pan.

2. Cook slowly without flipping until
2 Cooking oil 1 tbsp white is completely set and yolk is still
soft and
yellow.
3 Butter 1tsp

Recipe yield:1 serving

2. Over Easy

No Ingredient Amount Method

1 Egg – Grade B 1 nos 1. Heat the oil in the pan.

2. Cook slowly until white is completely
2 Cooking oil 1 tbsp set, with a quick flip of the wirst turn the
eggs over.
3 Butter 1tsp 3. Do not flip the egg to hard may break
the egg.
4. Ready to serve.
Recipe yield:1 serving

3. Scrambled Eggs

No Ingredient Amount Method

1 Egg – Grade B 2 nos 1. Break the eggs into a bowl. Add in

milk and seasoning. Mix them
2 Milk 20 ml thoroughly.
2. Heat the clarified butter in the pan.
3 Butter 10 gm 3. Add in the egg mixture. Stir them with
the wooden spoon until they are soft and
creamy.
4 Pepper 2 gm 4. Serve the scramble egg on toast with
the appropriate accompaniment and
5 Salt 2 gm garnishes.

6 Cooking oil 1 tbsp

 7 Butter 1 tsp

Recipe yield:1 serving

4. Filling Omelette

No Ingredient Amount Method

1 Egg – Grade B 2 nos 1. Break the eggs into a container

without damaging the yolks.
2 Milk 20 ml 2. Heat the pan and the cooking fat over
moderate heat.
3 Butter 10 gm 3. Slide the eggs into the pan.
4. Cook the egg to the appropriate
doneness. Turn eggs to be done “over”
4 Pepper 2 gm with an
offset spatula or palette knife. They may
5 Salt 2 gm also be flipped. Some chefs prefer to
baste the egg with hot fat to set the top
6 Mushroom 1 nos instead of turning it. Another alternatives
is to sprinkle a few drops of water on the
eggs, cover the pan and left the water
7 Onion ¼ nos
steam the eggs.
5. Serve the egg with the appropriate
8 Capsicum (red or green pepper) 2 rings accompaniments and garnishes.

9 Cooking oil 1 tbsp

10 Butter 1 tsp

Recipe yield: 1 serving

5. Hard Boiled Eggs

No Ingredient Amount Method

1 Egg – Grade B 1 nos 1. Place eggs in cold water, bring to the

simmering point.
2 Water in pot ¾ full 2. Cook them to desired doneness.
3. Start timing the cooking once the
water gets into simmering point.
3 Salt To taste
a. Soft boiled eggs - 1 minutes
b. Medium boiled - 3 to 5 minutes
c. Hard boiled - 8 to 10 minutes

Recipe yield: 1 serving

6. Poached Eggs

No Ingredient Amount Method

1 Egg – Grade B 1 nos 1. Combine water, salt and vinegar in pot

and bring to a boil at keep at simmering
2 White Vinegar 100 ml point.
2. Break the eggs into a clean cup or
3 Water in pot ¾ full
nappy (vegetable dish) and slide gently
into
water. Cook the egg until the whites are
4 Salt To taste set.
3. Remove with perforated skimmer and
5 Toast or Burger bun 2 nos drain well before placing on the buttered
toast.
4. Served with an appropriate garnish.
Recipe yield: 1 serving

7. Egg Benedict

No Ingredient Amount Method

1 Poached Eggs 1 nos 1. Make the hollandaise sauce for the

filling or dipping.
2 Hollandaise / Béarnaise Sauce 1 tbsp 2. Decorate with bun with the egg
that has been poached with crispy
3 Crispy beef bacon 1 tsp
beef and onion.

4 Spring onion 1 tsp

Recipe yield: 1 serving

8. Fruit Compotes

No Ingredient Amount Method

1 Watermelon 100 gm 1. Cut all the ingredients to the

certain shape.
2 Pear 1 nos 2. Boil all the ingreadient for few
minutes.
3 Blueberries 5 nos
3. Tossed the water and decorate
using the ingredients.
4 Strawberries 5 nos

5 Apple 1 nos

6 Water in pot ½ full

7 Cinnamon stick 1 nos

8 Sugar 100 – 200 gm

Recipe yield: 1-2 serving

9. French Toast

No Ingredient Amount Method

1 Egg – Grade B 1 nos 1. Mix all the ingredients in the

bowl.
2 Milk 20 ml 2. Coat the bread slice with mixture.
3. Then fry then bread on the pan
3 Butter 10 gm
until done.

4 Pepper 2 gm

5 Salt 2 gm

6 Cooking oil 1 tbsp

7 Butter 1 tsp

8 Bread slice 2 slice

Recipe yield: 100 gram

10. Waffle with syrup or jam, marmalade

No Ingredient Amount Method

1 Flour 125 gm
1. Mix all the ingredients in bowl
except milk.
2 Milk 190 ml
2. Stir the ingredient and pour in the
 3 Egg 1 nos
milk slowly.

4 Sugar 25 gm 3. Wrap the bowl with plastic wrap.

5 Vanilla Essence 1 tsp

6 Soda Bicarbonate 1 tsp

7 Butter 25 gm

Recipe portion: 1-2 portion

11. Pan cakes with syrup

DISTRIBUTION OF TASK

Task Member 1 (Hakim) Member 2 (Fatin)

Table of content and page number ✔

Introduction ✔
Recipes ✔

Plate diagram ✔

Results and discussion ✔

References ✔

PLATE DIAGRAM

DEMONSTRATION BREAKFAST MENU & EGG PRODUCTS

UNIT’S 1 BREAKFAST MENU & EGG PRODUCTS
RESULT AND CONCLUSION

For this week FSM3303, i have to prepared breakfast menu and eggs product. From the taste
aspect, we could not get the full view of Dr Hanisah comment and judgement since it’s
Ramadhan. Dr Hanisah has been commented only on the looks of the dishes. For the looks, Dr
has said that I have to elaborate more for decoration by used more idea to make it look attractive.
Dr also said that my dishes are cooked well by the looks.

The flow of cooking last week also good but really tiring. I managed to cooked and prepared the
dishes with no distraction. For me, the difficult menu to prepare for is the pancakes and waffle. It
is because the mixture of the ingredients must be in perfect condition for get the real taste. Other
than that, the problem I faced are time because I working alone so I have to manage my time
carefully for not left behind others.

We made a lot of mistakes this week but we acknowledged every single one of them. We will
learn from our mistakes and will do better next time. Lastly, thanks a lot to Dr Hanisah for
giving constructive criticism and feedback for us in order to grow.
REFERENCES

1. Lab manual 5

2. Recipes (week 4)

3. https://assets.ctfassets.net/8n6yne00qg20/3HopR6hkz1aZWP0BfBXTVY/
8dd8ce8b4d5c54e1415bdaaff67815b6/FandB_Breakfast_Menu_0721.pdf

4. https://www.yourcharlotteschools.net/site/handlers/filedownload.ashx?
moduleinstanceid=988&dataid=5400&FileName=CH-9-BREAKFAST-FOODS.pdf