FACULTY OF HOTEL AND TOURISM MANAGEMENT

UNIVERSITI TEKNOLOGI MARA

PULAU PINANG

COMMERCIAL FOOD SERVICE OPERATION

HTF216

CHEF OF THE DAY’S REPORT

PREPARED BY :

NAME STUDENT ID GROUP

NUR IZLYANA IZLIN BINTI MOHD SIS 2021841304 PHM112 3 D1
NUR NAJWA NADHIRAH BINTI NASARUDIN 2021208764 PHM112 3 D1

PREPARED FOR :
DR. NORRINA BINTI DIN

COD DATE :
16 JANUARY 2023

1
 TABLE OF CONTENT

CONTENT PAGE
TABLE OF CONTENT 2

ACKNOWLEDGEMENT 3

1.0 INTRODUCTION 4-5

1.1 Introduction about the course
1.2 Type of service
1.3 Kitchen brigade

2.0 CONTENT 6-27

2.1 Chef responsibility
2.2 Menu
2.3 Menu descriptions
2.4 Standard recipe form with picture

3.0 PROBLEM AND RECOMMENDATION 28

4.0 CONCLUSION 28

REFERENCES 28

APPENDIX 29-30

2
 ACKNOWLEDGEMENT

First of all, we would like to express our deepest appreciation to those who have helpedus
complete this report. We had like to thank to our commercial food service operation lecturer,
Dr. Norrina binti Din for giving us the guidance that we needed in order tofinish this report by
the date of submission. Without the support that were given to us, we will not have succeed on
finishing this report on time.
We would like to thank to our fellow classmates for giving us their best effort during the
time that we were being the COD. They gave us fully support throughout the whole class
without failure. We had likes to thank the staft that was working during our class, who gave
permission to use therequired equipment necessary to complete the required dishes. A special
thanks to our parents, for giving endless moral support and motivation to us.
Last but not least, we had experience as a COD was the kind of experience we would take
once we finished college and when we start working. It is also an experience that we would
cherish forever in remini scence as it took us a full week to prepare our self to be the best COD
we could be and another full week of concentration to accomplish this report.

3
1.0 INTRODUCTION

1.1 INTRODUCTION ABOUT THE COURSE

HTF216 is a course for Commercial Food service Operation. In this course, students able
to develop hands-on training on operating a commercial kitchen. Besides, they also can
enhance their skills and works fast. Next, they are also able to understand the fundamental
concepts on meal production planning as they can understand the flow of the food through each
step on food production. Furthermore, exposed to the commercial kitchen helps the students to
increase their knowledge on how the commercial kitchen is operated with a different service
style such as American service, Russian service, and French service.
Next, the objectives of the course are to construct a menu associated with various types of
services which based on international cuisines and the rapeutic diet. Next, they are also able to
classify and applying the correct procedure in professionally handling kitchen equipment and
display basic culinary techniques with food safety practices on produce different
types of meals courses. The preparation of food in a hygienic manner is crucial to keep the food
from contamination. The student needs to understanding and applies Clean asYou Go methods
during food preparation to keep the food safe to eat. Lastly, commercial food service operation
helps the student to demonstrate effective leadership in kitchen.

1.2 TYPE OF SERVICE

Among the others, French Service is the most elegant, with a higher level of elegance and
attention, and is thus the least employed in our most regular daily events. This kind of serving
is typically reserved for exceptional events such as weddings and formal meals. Large joints,
roast poultry, entire fish, and other items with intricate garnish are neatly put on a plate, given
to the host, taken back to the sideboard, carved, portioned, and delivered to the guests with a
service spoon and fork in this food presentation method.
All of the food will be cooked on the side table in this sort of service. Hot meals, for
example, will be prepared on a rechaud, which is a hot plate set on a gueridon known as the
tiny table. Aside from that, cold items such as Caesar Salad are assembled solely on the
gueridon. The finished items will be served on the server's plate before being transferred to
individual plates and served to guests from the right side. Dessert is usually already prepared
and ready to serve to the guests. Furthermore, for small VIP groups, the dishes will be exhibited
on a cart, rolled to a side table, and the guests will be served after making their selections.

4
1.4 KITCHEN BRIGADE

INSTRUCTOR

DR. NORRINA BINTI DIN

CHEF OF THE DAY

NUR IZLYANA IZLIN BINTI MOHD SIS

NUR NAJWA NADHIRAH BINTI NASARUDIN

CHEF’S

IN CHARGE OF APPETIZER :
NUR FATIHAH

IN CHARGE OF SOUP :
NUR FITRAH AYU

IN CHARGE OF MAIN COURSE :

NUR IRDINA BATRISYIA
FARHANEE AQMA
MUHAMMAD NASIR
MUHAMMAD RADHI
MUHAMMAD IKHWAN

IN CHARGE OF DESSERT :
NADHIRAH AINA
EMI ADILLAH

5
2.0 CONTENT

2.1 CHEF RESPONSIBILITY

Chef is a huge role to play as he or she will take charge in many duties during that day, as
they also carry huge responsibilities on their shoulder. A chef is mainly accountable for the
preparation of meals in a restaurant or hotel. They need to make sure all the works needs to
finish before or according to the fixed time. Chef also can be considered as a leader to his or
her teams.
The chef is usually in charge of preparing, season, and final touches decorating the dish
according to the customer's requirements and specifications. Besides, the chef needs to monitor
his teams during the preparation and administration of meals from the kitchen by other staff
members. He or she also needs to train other kitchen staff on preparing specific meals like
salads, desserts, and pastries until they are experts in their work to fulfil their leader's demands.
As the boss in the kitchen, the chef also leads other kitchen workers and determines the
quality is equal to the quantity of food instead of only cooking in the kitchen. Chef also is
responsible for ordering the ingredients and supplies for his or her restaurant or hotels. If the
chef does not place ordering from suppliers, it will cause problems in the works process.
Therefore, the chef also needs to prepare the menu and plan according to the availability of the
eateries. Next, the chef needs to make sure his eateries are clean as also his or her staff are work
in clean as follow Clean as You Go during the operation.
Based on my experiences, hygienic manner is very crucial in every outlet
and eateries on running their business. The chef needs to supervise the proper cleaning and
sanitizing of work equipment like fryers and kitchen utensils on his staff as the fryers need to
make sure the oils are not black and still safe to fry products. The chef needs to regularly check-
up the kitchen to always keep it well-organized. Moreover, the standard of the
prepared foods needs to follow the food safety standards to prevent customers from having a
foodborne illness. Lastly, the chef needs to make sure the food and services given to their
customers are beyond their expectations.

These are the jobs for the COD on that week before, during and after the class :

BEFORE
• Dividen groups and give menu task to each group
• Refer to lecture about the recipes
• Ensure everyone brings their equipment
• Contact with Supervisor of The Day (SOD) about the guest numbers on that day
• Design an organizing chart, task description, work plan schedule and cleaning task

6
DURING
• Check the ordering list to make sure all ingredients have arrived and its on good condition
or not
• Take kitchen equipment such as bowl in kitchen store
• Give some briefing and details of menu items that need prepared for the week
• Start cooking dishes
• Plating the dishes

AFTER (CLOSING)
• Ensure all the cooking stations are clean without dirt, particulary on the stove and
preparation table
• Assign and start the cleaning tasks
• Return all the equipment that borrowed at the kitchen store
• Short briefing with lecturer at the end of class

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2.2 MENU

APPETIZER
CAESAR SALAD

SOUP
CLAM CHOWDER

MAIN COURSE
PAN FRIED SEABASS SERVED WITH LEMONGRASS BUTTER SAUCE
ACCOMPANIED WITH VEGETABLES AND SPICY MASHED POTATO
ROASTED CHICKEN SERVED WITH BLACK PEPPER SAUCE ACCOMPANIED
WITH LYONNAISE POTATO AND SAUTEED VEGETABLES

DESSERT
CHOCOLATE MOIST CAKE

8
2.3 MENU DESCRIPTIONS

➢ APPETIZER
CAESAR SALAD :
Caesar salad is a green salad of romaine with a highly seasoned dressing of pounded
anchovies, olive oil, lemon juice, egg, and Parmesan cheese, served with croutons and
created in Tijuana, Mexico, in the 1920s. Caesar Salad is produced by tossing chopped
romaine lettuce and garlicky croutons in a creamy dressing made with eggs, olive oil, lemon,
Parmesan, Worcestershire sauce, and anchovies. This blend of salty, creamy, tangy, and
crunchy components is delicious even when mass-produced.

➢ SOUP
CLAM CHOWDER :
A richly flavored soup made with little pieces of clam and bits of vegetables and simmered
in a cream-based or water-based stock. Onions, potatoes, celery, tomatoes, herbs, and
spices are among the other components that may be added and boiled with the soup stock.
Clam chowder is a New England specialty, but it is popular worldwide. Many different
types of clams can be used for this style of chowder, with smaller, more tender clams being
preferred.

➢ MAIN COURSE
Pan Fried Fish Served with Lemongrass Butter Sauce Accompanied by Vegetables and
Spicy Mashed Potato
Pan Fried Fish is a work of art, with its crispy golden top and luscious meat on the interior.
Because cooking fish fillets on the stove takes less than 5 minutes, it's a really quick dinner.
The lemongrass butter sauce is stated to have a mellow citrus flavor with a hint of ginger.
This plant, named after its lemony scent, contains the same oils as the lemon fruit and is
frequently used as a substitute for lemon flavoring. The spicy mashed potato is made in the
same way as the normal mashed potato, but with the addition of a teaspoon of paprika.

Roasted Chicken Served with Black Pepper Sauce Accompanied with Lyonnaise Potato
and Sautéed Vegetables

Roast chicken is chicken that has been roasted as food, whether in a home kitchen, over an
open fire, or using a rotisserie (rotary spit). In general, the chicken is roasted with its fat
and juices by circulating the flesh during roasting and is thus frequently cooked and
exposed to fire or heat with some form of the rotational grill to ensure the most efficient
circulation of these fats and juices. Furthermore, black pepper is a sauce that has a distinct
fragrance from crushed black pepper and a hint of sweetness. Excellent for dipping,
marinating, frying, and making gravy. Lyonnaise potatoes are sliced pan-fried potatoes and
thinly sliced onions sautéed in butter with parsley in France.

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➢ DESSERT
CHOCOLATE MOIST CAKE
A chocolate cake, also known as a chocolate gâteau, is a cake that is flavored with melted
chocolate, cocoa powder, or both. Meanwhile, a moist cake is either fresh or has additives
that make the crumb supple and soft. A dry cake might occur from overmixing the cake
mixture, overbaking it, or using too few moist ingredients. Properly storing the dessert
prevents it from drying out and losing moisture. To make a moist chocolate cake, use the
same steps as for a superb moist cake, but add 2 cups cocoa powder.

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2.4 STANDARD RECIPES

➢ APPETIZER

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Caesar Salad

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Romaine lettuce 10 cup
2. Eggs 5 -
3. Mayonnaise 3 cup
4. Garlic 8 cloves
5. Anchovy fillets 30 gm
6. Lemon 4 -
7. Dijon mustard 5 tbsp
8. Parmesan cheese 5 tbsp
9. Salt and pepper 2 tbsp
10. Egg yolk 8 nos
11. Vinegar 5 tbsp
12. White bread 6 slice
13 Olive oil 3 tbsp

11
No Procedures
1. Preheat oven to 180°C/350°F.
2. Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface
is dried but not browned.
3. Rub both sides of each piece of bread with the cut side of the garlic
4. Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle
with 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once.
Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 -
15 min.

12
➢ SOUP

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Clam Chowder

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Bacon 8 slice
2. Unsalted butter 4 tbsp
3. Onion 2 -
4. Garlic 4 cloves
5. Dried thyme 1 tsp
6. All-purpose flour 6 tbsp
7. Milk 2 cup
8. Vegetable stock 2 cup
9. Clam 6.5 ounce
10. Bay leave 2 -
11. Russet potato 4 -
12. Salt and pepper 3 tbsp
13 Parsley leaves 4 tbsp

13
No Procedures
1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook
until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate,
reserving 1 tablespoon excess fat in the stockpot.
2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until
onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant,
about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk,
vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly
thickened, about 1-2 minutes. Stir in potatoes.
4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15
minutes.
5. Stir in half and half and clams until heated through, about 1-2 minutes; season with
salt and pepper, to taste. If the soup is too thick, add more half and half as needed
until desired consistency is reached.
6. Serve immediately, garnished with bacon and parsley, if desired.

14
➢ MAIN COURSE

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Pan Fried Seabass

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Sea Bass 3 -
2. Olive oil 5 tbsp
3. Unsalted butter 4 tbsp
4. Garlic 5 cloves
5. Dried thyme 1 tsp
10. Bay leave 2 -
11. Lemon 3 -
12. Salt and pepper 3 tbsp
13 Parsley leaves 4 tbsp

15
No Procedures
1. Pay sea bass fillets dry with paper towels. Sprinkle both sides with salt and pepper.

2. Heat a large frying pan over medium heat. Add olive oil and a knob of butter.

3. Add fish, skin side down, and cook for 3 minutes per side. Let the fish cook without
touching to achieve a crispy skin. Thicker fillets may need more time to cook, and
thinner fillets may need less. I recommend using an instant thermometer to ensure
that your fish is cooked perfectly. You're looking to achieve an internal temperature
of 145 F.

4. Remove fish from the pan. Add garlic cloves, white wine, and lemon juice to the pan.
Bring to a simmer and reduce for 5 minutes.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Lemongrass butter sauce

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Olive oil 2 tsp
2. Leeks 4 tbsp
3. Shallot 2 -
4. Garlic 2 cloves
5. Lemongrass 2 stalk
10. Lime leaf 2 -
11. Chicken stock 2 tbsp
12. Unsalted butter 1 cup
13 Heavy cream 2 cup

No Procedures
1. Heat oil in non-stick pan. Over low heat, sauteed leek, shallots, garlic, lemon grass
and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on
colour. Add fish stock and reduce by two-thirds.

2. Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one.
Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time
to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne,
and serve over won tons.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Spicy Mashed Potato

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Russet potatoes 6 -
2. Milk 1 cup
3. Salt 2 tbsp
4. Paprika 1 tsp
5. Cumin ½ tsp
10. Cayenne pepper ½ tsp
11. Black pepper 1 tsp
12. Unsalted butter 4 tbsp

No Procedures
1. Boil the potatoes in a large pot of water, along with about 1 tablespoon of salt. When
the potatoes are fork tender, drain them and then return them to the hot pot on the
stove. Over very low heat or a still warm electric burner, mash them, allowing any
remaining water to evaporate. Add in the milk, very slowly, as you mash them, using
the minimum amount necessary.

2. Stir in the butter and all the spices, tasting and adjusting the flavours as you add
them. Top with a few tiny pats of butter and a sprinkling of paprika and serve
immediately. Enjoy!

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➢ MAIN COURSE

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Roasted Chicken

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Whole chicken 3 -
2. Unsalted butter 2 cup
3. Salt 1 tbsp
4. Garlic 4 -
5. Lemon 3 -
10. Olive oil 6 tbsp
11. Black pepper 1 tsp
12. Fresh parsley (chopped) 5 tbsp
13. Garlic 10 cloves
14. Dried rosemary 4 tbsp

19
No Procedures
1. Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with
foil, or lightly grease a roasting pan.

2. Discard neck from inside the cavity and remove any excess fat and leftover feathers.
Pat dry with paper towels.

3. Pour the olive oil, melted butter and the juice of half a lemon over the chicken, under
the skin and inside the cavity. Season chicken liberally on the outside and inside the
cavity with salt and pepper. Sprinkle over the parsley.

4. Rub the minced garlic over the chicken, mixing all ingredients together over the
chicken and under the skin.

5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the
squeezed lemon halve. Tie legs together with kitchen string.

6. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20
minutes, basting half way through cooking time, until juices run clear when chicken
thigh is pierced with a skewer.

7. Baste again, then broil for a further 2-3 minutes, until golden.

8. Remove from the oven, cover with foil and allow to stand for 10 minutes before
serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or
slices.

20
 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Blackpepper Sauce

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Holland onion 2 -
2. Unsalted butter 4 tbsp
3. Salt 1 tbsp
4. Garlic 4 -
5. Water 5 cup
10. Wheat flour 4 tbsp
11. Black pepper 2 tbsp
12. Soy sauce 5 tbsp
13. Oyster sauce 2 tbsp
14. Full cream milk 800 ml
15. Chicken stock 1 tbsp

21
No Procedures
1. Melt the butter. Then add the hollandaise onion and saute until fragrant and the color
turns brown.

2. Then add the flour and fry for a while.

3. Add water, stir until combined and add chicken essence cubes, black pepper, oyster
sauce and sweet soy sauce. Stir again until combined and turn off the heat.

4. Add the sauce to the blender. Then grind until all the ingredients are crushed to get a
smooth texture when eaten later.

5. When it's ready to grind, strain it and put it back in the pan. Leave until the sauce
boils and thickens a little.

6. Then add full cream milk and mix well.

7. Season with enough salt and sugar. If the sauce is perfect, you can turn off the heat
and it's ready

22
 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Lyonnaise Potato

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Russet potatoes 6 -
2. Yellow onion (sliced thin) 1 -
3. Salt 2 tbsp
4. Parsley 1 tsp
5. Minced garlic 3 tsp
10. Vegetable oil 6 tbsp
11. Black pepper 1 tsp
12. Unsalted butter 6 tbsp

No Procedures
1. Start by peeling potatoes. Slice them into ⅛ to ¼ thick slices. Place potatoes in a pot
and cover with water. Bring to a boil and boil for 2 minutes

2. Drain potatoes well. You do not want to drop wet potatoes into hot oil. Let them sit
in a colander over a plate, while you heat up oil and butter.

3. Heat up half of the oil and butter in a large skillet.

23
4. Add potato slices and onions in batches. Do not overcrowd the pan or the slices won't
cook crispy.

5. Fry until golden brown, turning them over as needed. Remove done slices as you go.
Repeat until all potatoes are fried. Add garlic with the last part of the potatoes.

6 Garnish with parsley. Serve.

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Sauteed Vegetables

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Broccoli florets 2 cup
2. Carrot 2 -
3. Olive oil 2 tbsp
4. Chicken stock 1 tsp
5. Red pepper flakes 1 tsp

No Procedures
1. Blanch all the vegetables.

2. In the pan, sauteed carrot and broccoli with oil. Then, seasoning it.

24
➢ DESSERT

STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Chocolate Moist Cake

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Wheat flour 4 cup
2. Fine sugar 2 cup
3. Salt ½ tsp
4. Cocoa powder 2 cup
5. Baking powder 2 tsp
10. Fresh milk 1 cup
11. Condensed milk 1 cup
12. Oil 2 cup
13. Vanilla essence 2 tsp
14. Egg 4 -
15. Hot water 2 cup

25
No Procedures
1. Combine ingredients A. Stir well using a spoon.

2. Then add ingredient B. Beat with a mixer until combined.

3. Add eggs to the mixture. Beat again until combined and the mixture looks a little
thick.

4. Lastly, add bubbling hot water. Stir with a spatula or wooden spoon until combined.

5. Pour the mixture into a mold that has been lined with baking paper or greased with a
little butter.

6 Bake in the oven at a temperature of 150C, using top and bottom heat for 45 minutes
or until cooked.

26
 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PULAU PINANG

Recipe Name : Chocolate Ganache

No of Serving :8
No Ingredients Formulation
Quantity Unit
1. Fresh milk 1 cup
2. Oil 1 cup
3. Cocoa powder 2 tbsp

No Procedures
1. Combine all ingredients until well mix.

2. Then, cook over low heat until thickened.

27
3.0 PROBLEM AND RECOMMENDATION
Overall, we were grateful and glad to all of our colleagues and Madam Norrina for assisting
us in completing the task that was assigned to us. We were thankful to all of our colleagues for
cooperating to finish our work. Even though some materials did not arrive on time, we were
able to complete the work in the time given. Furthermore, as the chef of the day, we can
conclude that there were no big problems that occurred on that day, and all of our colleagues
handled their tasks professionally.
However, one of our colleagues was injured because she used a knife instead of specific
scissors for cutting fish scales, which is quite risky when dealing with fish scales. We, as a
COD, should have given all the necessary equipment so that any mishaps might be avoided.
Fortunately, we were able to obtain a plaster, and her injuries were not severe. Last but not
least, we hope that whoever is handling the fish scales is to be more careful and that the chef
of the day should provide enough equipment so that they can do their job more efficiently.

4.0 CONCLUSION
Generally, most of our expected learning outcomes were fulfilled while being a COD. We
have been significantly improved our leadership for ourself and also in our team. Moreover,
we also gained a lot of unexpected learning especially in term of problem solving as they were
decisions that needed to made on the spot. This opportunity of being a COD has really helped
us to realize how it is not easy to be a chef as high skills and patience are needed at most time.
To be a chef, you need to have knowledge and skills also learned from the past experience and
create new ones. However, we regret that we could not be the best for our COD. We would
recommend that to always prepare our self to the fullest so that unnecessary mistakes can be
avoid soon

REFERENCES

1. Resources.workable.com. (2013, May). Chef job description,

https://resources.workable.com/chef-job-description

2. What is French service? (2022, January 13). Costa Verde.

https://costaverde.com/en/whatisfrenchservice/#:~:text=Under%20the%20French%20Wa
y%20of%20Serving%2C%20th%20ladies%20are%20served

28
 APPENDIX

Fried bacon for soup and appetizer Marinated chicken

Clam chowder mise en place Making sauce

Briefing after cooking Cleaning

29
 Chocolate ganache Checking the chicken

Making sauteed veggies Clean a fish before marinate

30