Resepi Kitchen Report

KULLIYYAH HOSPITALITI & SENI KREATIF
University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

PORTION
NAME: Béchamel Sauce
PORTION SIZE
INGREDIENTS QUANTITY UNITS REMARKS
Clarified butter 30 Gm for Roux
Bread flour 30 Gm for Roux
Milk 500 Ml
Onion ½ Nos
Whole cloves 3 Pcs
Bay leaf 1 Pcs small
Salt To taste
Nutmeg To taste
White pepper To taste
METHOD VARIATION
Mornay sauce
Add 60 gm grated Gruyére cheese
1. Heat the butter in a heavy saucepot over low heat. Add the flour and make and 30 gm parmesan, stirred in
a white roux. Cool the roux slightly. untill just melted. Finish, off heat,
2. In another saucepan, scald the milk. Gradually add it to the roux, beating with 30 gm raw butter. Thin out
constantly. with a little hot milk, if necessary,
3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer. or use a stock or broth appropriate
for the dish being prepared.
4. Stick the bay leaf to the onion with the clove and add to the sauce. Simmer
at least 15 minutes or, if possible, for 30 minutes or more. Stir occasionally Chedder Cheese Sauce
while cooking. Add 125 g chedder cheese, 1/4 tsp
5. Adjust the consistency with more hot milk, if necessary. dry mustard, 1 tsp Worcestershire
6. Season very lightly with salt, nutmeg, and white pepper. Spice flavors sauce.
should not dominate.
Mustard Sauce
Add 62 gm prepared mustard.
Soubise Sauce
Add 250 g onions, finely diced,
cooked slowly in 30 gm butter
without browning. Simmer with
sauce 15 minutes and force
through a fine sieve.
Nantua Sauce
Add 90 gm Shrimp Butter, 62 ml
heavy cream.
Note: Classic Nantua sauce is made
with crayfish, not readily available
in many regions.

PORTION 1
NAME: Basic White Stock
PORTION SIZE 2 Lt
Bones: chicken, veal or beef 1.25 Kg
Water, cold 2 1/2 Lt
Red mirepoix 250 Gm for sachet

Dried bay leaf 1 Pcs for sachet
Dried thyme 1/8 tsp for sachet 1/8 Tsp for sachet
Peppercorns (10 nos) 1/8 Tsp for sachet
Parsley stems 2 Each for sachet
Whole cloves 1 Each for sachet
METHOD VARIATION
1. If beef or veal bones are whole, cut them into pieces, 3-4 in, (8-10 cm) long, with a
meat saw. Rinse the bones in cold water.
2. Blanch the bones: Place them in a stockpot, cover with cold water, and bring to a
boil. Drain and rinse.
3. Place the bones in the stockpot and cover with cold water. Bring to a boil, reduce
heat to simmer, and skim the scum carefully.
4. Add the mirepoix and sachet ingredients (tied in cheesecloth).
5. Simmer for required length of time, skimming the surface as often as necessary.
Beef and veal: 6-8 hours
Chicken: 3-4 hours
Add water if necessary to keep bones covered.
6. Strain through a china cap lined with several layers of cheesecloth. Cool the stock,
vented, in a cold water bath, and refrigerate.

PORTION
NAME: Bolognaise Sauce
PORTION SIZE 750 ml
Ground beef 350 Gm
Sparkling red wine 100 Ml
Olive oil 125 Ml
Onion, chopped fine 50 Gm
Carrot, chopped fine 50 Gm
Celery, chopped fine 50 Gm
Tomatoes paste 60 Gm
Garlic clove, minced ½ each
Brown stock 500 Ml
Thyme, oregano, rosemary 10 Gm
Bay leaf 1 Pcs
Sugar 1 Tsp
Flour optional
Salt To taste
Pepper To taste
METHOD VARIATION
1. Heat the oil in the pan. Add in the garlic and mirepoix. Do not let them
brown.
2. Added the onions, carrots, and celery and sauté lightly for a few
minutes.
Do not let them brown.
3. Add in the minced meat, dust with flour and add in the spices. (if fresh
ones are used, they can added at a later stage). Cook until lightly brown.
4. Add in the tomato paste and continue cooking until the mixture turns
slightly darker.
5. Add in sparkling red wine.
6. Pour the stock, stir and bring to a gentle boil.
7. Add seasoning and simmer for about 45 minutes.
8. Adjust seasoning before removing from the stove.

PORTION
NAME: Black pepper sauce
PORTION SIZE 500ml
Garlic 5 Gm Chopped
Onion 10 Gm Chopped
Black peppercorn 30 Gm
Demi glace 500 Ml
Heavy cream 2 Tsp
Oil 2 Tbsp
Salt To taste
Pepper To taste
METHOD VARIATION
1. Heat oil in the pan.

2. Sauté the onion and garlic until fragrant.
3. Add in crushed peppercorn and continue to sauté for a while.
4. Add in demi glace and simmer for a few minutes.
5. Season the sauce with salt and pepper.
6. Add cream before serving.

PORTION
1
NAME: Brown Stock
PORTION SIZE 2Lt
Bones: veal or beef 1.5 Kg
Water 3 Lit Cold
Red mirepoix 300 Gm
Tomato paste 83 Gm
Bay leaf 1 Pcs

Dried thyme 1/8 Tsp for sachet
METHOD VARIATION
1. If bones are whole, cut into pieces, 3-4 inches (8-10 cm) long, with a meat saw.
2. Place the bones in a roasting pan in a hot oven (400°F/200°C) and brown them
well.
3. Remove bones from pan and place in a stockpot. Cover with water and bring to
a simmer. Skim and let stock continue to simmer.
4. Drain and reserve the fat in the roasting pan. Deglaze the pan with water and
add to stockpot.
5. Toss the mirepoix with some of the reserved fat and brown well in the oven.
6. Add the browned mirepoix, the tomato product, and the sachet to the stockpot.
7. Continue to simmer for a total cooking time of 6-8 hours, skimming the surface
As necessary. Add water as needed to keep bones covered.
8. Strain through a china cap lined with several layers of cheesecloth.
9. Cool the stock, vented, in a cold-water bath, and refrigerate.

PORTION 1
NAME: Fish Stock
PORTION SIZE 2Lt
Fish bones 1.25 Kg
Water 2 1/2 Lit Cold
White mirepoix 250 Gm

Dried Bay leaf 1 Pcs for sachet
Peppercorns (10) 1/8 Tsp for sachet
Fish Fumet
Butter Gm
Onion Gm chopped fine for mirepoix
Celery Gm chopped fine for mirepoix
Carrots Gm chopped fine for mirepoix
Mushrooms Gm Optional for mirepoix
Bones from Lean fish Kg
White wine, dry Ml
Water Lt cold
Bay leaf for sachet 1 each Lt for sachet
Peppercorns (10 nos) Tsp for sachet
Parsley stems Each for sachet
METHOD VARIATION
1. Place the bones in the stockpot and cover with cold water. Bring to a boil,
reduce heat to simmer, and skim the scum carefully.
2. Add the mirepoix and sachet ingredients (tied in cheesecloth).
3. Simmer for required length of time, skimming the surface as often as necessary.
30-45 minutes.
4. Add water if necessary to keep bones covered. Strain through a china cap lined
with several layers of cheesecloth. Cool the stock, vented, in a cold water bath
and refrigerate.
Fumet
Fish fumet is a slightly more flavorful stock due to preliminary sweating of mirepoix
and bones in the butter and to the addition of wine.
1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in the
bottom of the pot and the bones over the pot of it. Cover the bones loosely
with a round of brown paper or parchment.
2. Set the pot over low heat and cook slowly for about 5 minutes, until the bones
are opaque and begin to exude juices.
3. Add the wine, bring to a simmer, and then add the sachet and water to cover.
4. Bring to a simmer again, skim, and let simmer for 30-45 minutes.
5. Strain through a china cap lined with several layers of cheesecloth.
6. Cool, vented, in a cold water bath, and refrigerate.

PORTION
NAME: Layonnaise sauce
PORTION SIZE

Onion 1 Nos Chooped
Garlic 1 Clove Chooped
Butter 50 Gm
Brown stock 200 Ml
Cream 2 Tsp
Salt To taste
Pepper To taste
METHOD VARIATION
1. Sauté onions in 20 gm butter until slightly browned. Some of the recipe may ass
2. Add brown stock and simmer 10 minutes. vinegar, mustard and some may
3. Add cream and season with salt and pepper add both.

PORTION
NAME: Demi-Glace
PORTION SIZE 2 Lt
Bones 1.5 Kg Veal or beef
Butter 120 Gm
Flour 120 Gm
Red mirepoix 400 Gm
Brown stock 3 Lt
Tomato paste 120 Gm
Bay leaf 1 Pcs

Dried thyme 1/8 Tsp for sachet
Whole cloves 1 Pcs for sachet
METHOD VARIATION
For each of the following sauce,
1. If bones are whole, cut into pieces, 3-4 inches (8-10 cm) long, with a meat saw. add the listed ingredients to 500
2. Place the bones in a roasting pan in a hot oven (400°F/200°C) and brown ml demi-glace,as indicated.
them well.
3. Sauté the mirepoix in the butter until well browned. Blackpepper Sauce
Sauté 7 gm finely chooped shallot,
4. Add the flour and stir to make the roux. Continue to cook until the roux
3 gm finely chopped garlic in 20 gm
is browned.
butter. Add demi-glace and 1 tbsp
5. Remove bones from pan and place in the stockpot. Cover with brown stock heavy cream. Adjust seasoning.
and tomato puree, bring to a boil.
6. Drain and reserve the fat in the roasting pan. Deglaze the pan with water Chasseur Sauce
and add to stockpot. Sauté 60 gm sliced mushrooms and
7. Reduce heat to simmer and skim the surface. Add the sachet and let 20 gm minced shallots in 20 gm
simmer for about 2-3 hours, until the sauce is reduced to 2 liters. Skim as butter. Add 80 ml white sparkling
often as necessary. wine and reduce by three-fourths.
8. Strain through a china cap lined with several layers of cheesecloth. Press on Add demi-glace and 80 gm diced
the mirepoix gently to extract their juices. tomato. Simmer 5 minutes and add
9. Cover or spread melted butter on surface to prevent skin formation keep hot ½ tsp chopped parsley.
in a bain-marie, or cool in a cold-water bath for later use.
Lyonnaise Sauce
Sauté 40 gm onions in 20 gm butter
until slightly browned. Add 40 ml
white wine vinegar and reduce by
half. Add demi-glace and simmer 10
minutes.

PORTION
NAME: Hollandaise Sauce
PORTION SIZE 300 Ml
Butter 275 Ml
Peppercorns 5 Nos Crushed

White vinegar or wine vinegar 45 Ml
Water 30 Ml Cold
Egg yolks 3 Each

Lemon juice ½ Tbsp
Cayenne To taste
Salt To taste
METHOD VARIATION
1. Clarify the butter. Keep the butter warm but not hot.
Maltaise sauce
2. Combine the peppercorns, salt, and vinegar in a saucepan and reduce until
Sauce add 20-40 ml orange juice and
nearly dry (au sec). Remove from heat and add the cold water. ½ tsp grated orange rid.
3. Pass the diluted reduction through a fine strainer into a stainless-steel bowl.
Use a clean rubber spatula to make sure you transfer all the Mousseline Sauce
flavoring material to the bowl. Whips 85 ml heavy cream until stiff
4. Add the egg yolks to the bowl and beat well. and fold into hollandasie.
5. Hold the bowl over a hot-water bath and continue to beat the yolks until
they are thickened and creamy. Béarnaise
6. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in Béarnaise use basic hollandaise
the warm clarified butter. Add the butter drop by drop at first. If the sauce recipe, for the reduction use 20 gm
becomes too thick to beat before all the butter is added, beat in a little of chopped shallot, 85 ml white wine
vinegar, ½ tsp dried tarragon, 5 nos
the lemon juice.
crushed peppercorns. To finish the
7. When all the butter has been added , beat in lemon juice to taste and adjust sauce, mix in ½ tbsp chopped parsley
seasoning with salt and cayenne. If necessary, then the sauce with a few and ½ tsp dried tarragon.
drops of warm water.
8. Strain through cheesecloth and keep warm (not hot) for service. Hold no
longer than 1.5 hours.

PORTION
NAME: Velouté Sauce
PORTION SIZE 500 Ml
Clarified butter 30 Gm for roux
Bread flour 30 Gm for roux
White stock 500 Ml hot (veal, chicken, or fish)
METHOD VARIATION
1. Heat the butter in a heavy saucepot over low heat. Add the flour and make a Supreme Sauce
blond roux. Cool the roux slightly. (Chicken Velouté)
2. Gradually add the hot stock to the roux, beating constantly. Bring to a boil, Add 125 ml heavy cream, 15 gm
stirring constantly. Reduce heat to a simmer. butter, and season with a salt,
3. Simmer the sauce very slowly for 1 hour. Stir occasionally, and skim the pepper, and lemon juice.
surface when necessary. Add more stock if needed to adjust consistency.
4. Do not reason velouté, as it is not used as is but as an ingredient in White Wine Sauce
preparations. ( Fish Velouté)
5. Strain through a china cap lined with cheesecloth. Cover or spread melted Add 62 ml sparkling white wine, 62 ml
heavy cream, 15 gm butter, season
butteruse. On surface to prevent skin formation. Keep hot in a bain-marie,
with salt, pepper and lemon juice.
or cool in a cold-water bath for later used.
Mushroom Sauce
Sauté 30 gm sliced mushrooms in
butter, adding ½ tsp lemon juice to
keep them white.
Aurora Sauce
Add 45 gm tomato puree.
Bercy Sauce
Reduce two-thirds 15 gm chopped
shallots and 30 ml sparkling white
wine. Finish with 15 gm butter, ½
tbsp chopped parsley, and lemon
juice to taste.

PORTION
NAME: Tomato Sauce
PORTION SIZE 1 Lt
Beef bacon 30 Gm
Onion 60 Gm medium dice
Carrots 60 Gm medium dice
Tomato concase 1 Lt coarsely chopped
Tomato purée 500 Ml canned
Browned beef bones 1 Kg
Garlic 1 cloves crushed for sachet
Bay leaf 1 Pcs for sachet
Dry thyme 1/8 Tsp for sachet
Dry rosemary 1/8 Tsp for sachet
Peppercorns 1/8 Tsp crushed
Salt To taste
Sugar To taste
METHOD VARIATION
Portugoise (Portuguese)
Sauté 125 g onions, cut brunoise, in
30 mL oil. Add 500 g tomato
1. Render the beef bacon in a heavy saucepot, but do not brown it. concassé (see) and 1 tsp (5 mL)
2. Add the onion and carrots and sauté until slightly softened, but do not brown. crushed garlic. Simmer until reduced
3. Add the tomatoes and their juice, the tomato purée, bones, and sachet. Bring by about one-third. Adjust
to a boil, reduce heat, and simmer over very low heat for 1.5-2 hours, until seasonings, and add 2-4 tbsp (30-60
Reduced to desired consistency. mL) chopped parsley.
4. Remove sachet and bones. Strain sauce or pass it through a food mill.
5. Adjust the seasoning with salt and a little sugar. Spanish
Lightly sauté in oil without browning
175 g onion, small dice; and 1 clove
garlic, chopped fine. Add 125 g sliced
mushrooms and sauté. Season to
taste with salt, pepper, and hot red
pepper sauce.
Creole
Sauté in oil 4 oz (125 g) onion, small
dice; 125 g celery, sliced; 60 g green
bell pepper, small dice; 1 tsp
chopped garlic. Add 1 bay leaf, pinch
dried thyme, and 1/2 tsp grated
lemon rind. Simmer 15 minutes.
Remove bay leaf and season to taste
with salt, pepper, and cayenne.

PORTION
NAME: Bake Potatoes
PORTION SIZE
as needed
Idaho or baking potatoes
Vegetable oil as needed
Chopped parsley as needed
Chopped beef bacon as needed
Sour cream as needed
METHOD VARIATION
1. Scrub the potatoes well and pierce the end with the skewer or fork to
allow steam to escape.
2. Leave the potato dry or oil them lightly if a crisp skin desire.
3. Place on sheet pan in 400˚F (200˚C) oven. Bake until done, aboit 1 hour.
taste for the doneness by squeezing a potato gently.

PORTION
NAME: Gratin Dauphinois
PORTION SIZE
Firm - fleshed potato 600 Gm
Salt 1/2 Tsp
Garlic 2 Clove
Cream 250 Ml
Milk 125 Ml
METHOD VARIATION
1. Peel the potatoes and cut into thin slices (as for potato chips).
2. Toss the potatoes in the salt and chopped garlic and arrange in an even
layer in an even layer in a buttered full-size hotel pan or a roasting pan of
equivalent size.
3. Mix together the cream and milk and lightly seasson with pepper. Bring to a
boil.
4. Pour over the potatoes, then place the pan in the oven at 400˚F (200˚C) for
about 30 minutes or until the potatoes are tender and the sauce is thick.

PORTION
NAME: Mashed or Whipped Potatoes
PORTION SIZE
Potatoes 500 Gm
Butter 25 Gm
Light Cream 30 Ml
Milk As needed
Salt To taste
METHOD VARIATION
1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in salted
water to cover until tender. Garlic Mashed Potatoes
2. Drain well and let the potatoes steam dry for a few minutes. Method 1 : Simmer 2 peeled cloves
of garlic with the potatoes. Purée the
3. Pass the potatoes through a food mill or ricer into the bowl of a mixer.
garlic and the potatoes together.
Alternative method: Place potatoes in mixer with paddle attachment. Mix
until well broken up. Replace paddle with whip and beat until well puréed. Method 2 : Purée 2 roasted garlic
Do not overwhips or potatoes will become pasty. and mix into the potatoes before
4. Beat in butter, then cream. adding cream.
5. Add enough hot milk to bring potatoes to proper consistency. They should
be soft and moist, but firm enough to hold their shape, not runny.
6. Add salt and white pepper to taste.
7. If desired, whip briefly at high speed until potatoes are light and fluffy. Do not
over whip.

PORTION
NAME: Potato Croquettes, Berny, and William Potatoes
PORTION SIZE
Potatoes, peeled and quartered 500 Gm
Butter 20 Gm
Salt To taste
Nutmeg To taste
Egg yolks 1.5 each
Egg wash As needed
Standard Breading Procedure

Flour As needed
Egg wash As needed
Bread crumbs As needed
METHOD VARIATION
Potato Croquettes
1. Steam the potatoes or simmer them in salted water until tender. Drain in a
To shape croquettes, two methods
colander and let dry in an oven for several minutes. are available;
2. Pass the potatoes through a food mill or ricer. 1. Dust sheet pans with flour. Place
3. Add butter and mix to a smooth paste. Season to taste salt, pepper, and just the warm potato mixture in a pastry
a little nutmeg (the potatoes should not taste strongly of nutmeg). bag fitted with a large, plain tip. Bag
4. If the potatoes are very moist, stir over a low flame to stiffen. They must be out the potatoes into long strips on
much stiffer than mashed potatoes. the pans. With a knife, cut the strips
5. Add the egg yolks (off the fire) and beat until smooth. into 2-in. (5 cm) lengths.
6. Put the mixture in a pastry bag with a star tube and bag out into desired 2. Set up the breading station and
pass the potatoes through Standard
shapes on sheet pans or as platter borders (see images). Cone-shaped spiral
Breading Procedure.
mounds are most popular for individual portion service. 3. At service time, fry croquettes in
7. If desired, brush lightly with egg wash for greater browning. deep fat at 350˚F (175˚C) until
8. At service time, place potatoes in hot oven (400˚-425˚F/200˚-230˚C) until golden brown. Drain well.
lightly browned. Platter borders may be browned under the salamander. 4. Serve immediately, 3 pieces per
Portion.
Berny potatoes
Shape into small balls. Bread with
almond nibs instead of bread crumbs.
(In classical cuisine, minced truffles
are added to the potato mixture).
William potatoes
1. Shape into pear(80 gm per portion)
Pass the pear shaped potatoes into
Standard Breading Procedure. Poke
the peak of the pear with clove.
2. At sevice time, fry williams in deep
fat at 350˚F (175˚C) until golden
brown. Drain well.
3. Serve immediately.

PORTION
NAME: Layonnaise Potatoes
PORTION SIZE
Boil potatoes 480 Gm Cooled and peel
Onion 120 Gm
Clarified butter, vegetable oil or mixture of oil and butter 40 Gm
Salt To taste
1. Cut the potatoes into slice about 25 inch (0.5 cm) thick.
2. Peel the onions, cut into half lengthwiase and slice into julienne.
3. Heat half the fat in saute pan and saute the onions until they are golden.
Remove from the pan with a slotted spoon and set a side.
4. Put the rest of the fat into the pan. Set the pan on high heat and add the
potatoes
5. Saute the potatoes, tossing them in the pan until well browned on all side.
6. Add the onions and continue to saute for another minute, until onion and
potatoes well mix and the flavors are blended.
7. Season to taste.

PORTION
NAME: Baked Lasagne
PORTION SIZE
Ricotta cheese 60 Gm
Parmesan cheese 15 Gm grated
Eggs 1/2 Each
Salt To taste
Pepper To taste
Lasagne skin 75 Gm
Meat sauce 250 Ml
Mozzarella cheese 60 Gm shredded
1. Mix together the ricotta, 2 oz (60 g) parmesan, and eggs. Season to taste with
salt and pepper.
2. Cut the fresh pasta into lasagne noddles. Cook them in boiling salted water,
drain, and rinse in cold water. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into a standard hotel pan, 12 × 20 inches (20 × 50 cm).
Spread it across the bottom.
4. Then add a layer of the ricotta mixture, a layer of noodles, a layer of sauce, and a
layer of mozarrella.
5. Continue making layers of noodles, ricotta, sauce, and mozzarella until all
ingredients are used. Top with remaining parmesan cheese.
6. Bake at 375˚F (190˚C) for about 45 minutes. Cover lightly with foil at first to keep
it from drying out, but remove the foil for the last 15 minutes of baking time.

PORTION
NAME: Fettucini Alfredo
PORTION SIZE
Heavy cream 1/2 Cup
Butter 15 Gm
Fresh fettucini 175 Gm
Freshly grated parmesan cheese 45 Gm
Pepper to taste To taste
Salt To taste
METHOD VARIATION
1. Combine 1 cup (250 mL) heavy cream and the butter in a sauté pan. Bring to a Fettuccine with Seafood
Simmer, reduce by one-fourth, and remove from heat. Use half the quantity of cream
2. Drop the noodles into boiling salted water, return to a full boil, and drain. The and cheese in the basic recipe.
noodles must be slightly undercooked because they will cook further in the Prepare like Fettucini with
cream. Vegetables, adding only 1-3 types
3. Put the drained noodles in the pan with hot cream and butter. Over low heat, of vegetables. At the same time,
toss the noodles with two forks until they are well coated with the cream. add desired quantity of cooked
4. Add the remainder of the cream and the cheese and toss to mix well. (If the seafood, such as shrimp, scallops,
noodles seem dry at this point, add a little more cream). crab, or lobster. For a fuller
5. Add salt pepper to taste. flavor, reduce a small amount of
6. Plate and serve immediately. Offer additional grated cheese at the table. fish stock and white wine with
the cream in the cream in the
first step.

PORTION
NAME: Pilaf Rice
PORTION SIZE
Butter 15 Gm
Onion, fine dice 25 Gm
Long-grain rice 125 Gm
Chicken stock or water 250 Ml boiling
Salt To taste
METHOD VARIATION
Tomato Pilaf
1. Heat the butter in a heavy saucepan. Add the onion and sauté until it begins to Prepare as in basic recipe, using
soften. Do not brown. 12-16 oz (375-500 mL) chicken
2. Add the rice, without washing. Stir over heat until the rice is completely coated stock and 1.5 lb (700 g) chopped
with butter. tomatoes with juice.
3. Pour in the boiling liquid. Return the liquid to a boil with the rice. Taste and
adjust seasonings; cover tightly. Spanish Rice
4. Place in a 350˚F (175˚C) oven and bake for 18-20 minutes, until liquid is Prepare like Tomato Pilaf, but use
absorbed and rice is dry and fluffy. Taste the rice and, if it is not done, replace bacon fat and sauté 6 oz (175 g)
in oven 3-5 minutes. diced green bell pepper, 1 crushed
5. Turn out into a hotel pan and fluff the rice with a fork. This releases steam and clove garlic, and 1 tbsp (15 mL)
prevents furthers cooking. Keep hot for service. paprika with the onion.
6. If desired, additional raw butter may be stirred into finished rice.
Turkish Pilaf
Sauté 25 tsp (1 mL) turmeric with
the rice. To finished rice, add 4 oz
(125 g) tomato concassé or
drained, chopped canned
tomatoes, 4 oz (125 g) cooked
peas, and 4 oz (125 g) raisins
(soaked and drained). let stand
10-15 minutes before serving.

PORTION
NAME: Risotto a la Pirmigiana
PORTION SIZE 375 Gm
Butter 15 Gm
Vegetable oil 7.5 Ml
Onion 7.5 Gm Chopped fine
Italian Arborio Rice 100 Gm
Chicken stock 375 Gm hot
Parmesan cheese 25 Gm grated
Salt To taste
METHOD VARIATION
1. Heat 1 oz (30 g) butter and the oil a large, straight-sided sauté pan. Add the onion Restaurant Method: Prepare basic
and sauté until soft. Do not brown. pilaf (see recipe) using 1 lb Italian
2. Add the rice and sauté until well coated with the fat. Arborio rice to 1 qt chicken stock
3. Using a 6-oz (150 mL) ladle, add one ladle of stock of the rice. Stir the rice over (500 g rice to 1 L stock). To finish
medium heat until the stock is absorbed and the rice is almost dry. for service, place desired number
4. Add another ladle of stock and repeat procedure. Do not add more than one of portions in a sauté pan moisten
ladleful of stock at a time. with additional stock. Simmer until
5. Stop adding stock when the rice is tender but still firm. It should be very moist slightly moist and creamy, as in
and creamy, but not runny. The cooking should take about 30 minutes. basic recipe. Finish with raw butter
6. Remove from the heat and stir in 3 oz (90 g) raw butter and the parmesan and parmesan cheese.
cheese. Salt to taste. Risotto Milanese
Prepare as in basic recipe, but add
25-5 tsp (1-2 mL) saffron soaked in
1 cup (200 mL) stock near the end
of cooking.
Risotto with Mushrooms
Add 4-8 oz (100-200 g)
mushrooms, chopped and sauteéd
in butter, near the end of cooking
time.
Risi Bisi
Add 1 lb (450 g) cooked peas and
25 cup (60 mL) chopped parsley to
basic risotto. (This is not authentic
Risi Bisi, which is considered a thick
soup in Italy. However, it is similar.

PORTION 1
NAME: French Omelette
PORTION SIZE

Eggs 2 Nos
Clarified butter 1 Tbsp
Water 1 Tbsp optional
Salt To taste
Pepper To taste
METHOD VARIATION
1. Collect equipment and food items. Suggested Omelette Fillings
2. Beat eggs in a small bowl until well mixed. Do not whip until frothy. Season with Cheese
salt and pepper. If desired, 1 tablespoon water may be added to make the Sautéed or creamed mushrooms
omelette lighter. Creamed or curried chicken
3. Place an omelette pan over high heat. Creamed or buttered spinach
4. When the pan is hot, add about 1 tablespoon clarified butter and swirl it around Sautéed onions,with or without
to coat the inside of the pan. Give it a second to get hot. bacon
5. Add eggs to the pan. They should begin coagulate around the edges and on the Sautéed onions and diced potatoes
bottom in a few seconds. ratatouille
6. With one hand vigorously shake the pan back and fourth. At the same time, stir
the eggs with a circular motion with the bottom side of a fork, but do not let the To serve
fork scrape the pan. Omelette may be
7. Stop shaking and stirring when the eggs are almost set buy still very moist. served/accompanied with:
8. Tilt the handle up and shake the pan so the omelette slides to the opposite side
Of the pan and begins to climb up to the opposite slope. Bread/pastry e.g.;
9. For filled omelette, spoon filling across the center of the egg, perpendicular to the toast,muffin,croissant,hash brown
10. With the fork, fold the sides of the omelette over the center. The omelette etc.
should now be resting in the corner of the pan and have an approximately
oval shape. Breakfast meat e.g.;
11. Grasp the handle of the pan with your palm underneath and tilt the omelette Sausage,bacon,ham,etc
out onto a plate so it inverts and keeps an oval shape.
Vegetables e.g.; baked
beans,salad,sautéed vegetables,etc

PORTION 2
NAME: French Toast
PORTION SIZE 2 slices

Eggs 2 Nos
Milk 125 Ml
Heavy cream 42 Ml
Sugar 42 Gm
Vanilla extract 1/2 Tsp
Cinnamon powder 1/4 Tsp
Nutmeg powder A pinch
Salt A pinch
White bread (Pullman) 4 Slices
METHOD VARIATION
1. Beat together the eggs,milk,cream,sugar,vanilla,cinnamon,nutmeg,and salt until
the sugar is dissolved. Cinnamon Raisin French Toast
2. Soak the bread in the egg mixture until the bread is soaked through,but do not Replace white Pullman bread with
leave so long that it falls apart. Cinnamon raisin bread.
3. For each portion, heat 1½ tsp butter in a sauté pan large enough to hold two slices
of slices of bread.
4. Put 2 slices of bread in the pan and brown the bottoms.
5. Turn the bread over and cook for 30 seconds.
6. Transfer the sauté pan to an oven preheated to 190˚C. Bake 10 minutes .The
bread should be cooked through and slightly puffed up.
7. Plate, dust with confectioners’ sugar, and serve immediately.

PORTION
NAME: Over Easy
PORTION SIZE

Eggs (grade AA) 2 Nos
METHOD VARIATION
1. Collect equipment and food items. Over Medium

2. Add fat to saute pan and set over moderate heat. Too much fat will make Fry and flip over. Cook until the
the eggs greasy. Not enough will cause them to stick. white is just set but the yolk is
3. Break the eggs into a dish. This lessens the chance of breaking the yolks. partially set.
4. When the fat is hot enough slide the eggs into the pan.
5. Reduce the heat to low and flip over. Cook until the white is just set but the
yolk is still liquid. Over Hard
Fry and flip over. Cook until the
yolk is completely set.
To serve
Over easy eggs may be
served/accompanied with:
Bread/pastry e.g; toast, muffin,

croissant, hash brown etc.
Breakfast meat e.g ; sausage,

bacon, harm, etc.
Vegetables e.g ; baked beans,

salad, sautéed vegetables, etc.

PORTION
NAME: Pancakes
PORTION SIZE

Flour 225 Gm
Sugar 30 Gm
Salt 2.5 Gm
Baking powder 15 Gm
Whole eggs 2 Nos beaten
Milk 450 gm 450 Gm
Butter, melted, or oil 55 Gm
METHOD VARIATION
1. Sift together the dry ingredients. Buttermilk Pancakes and Waffles

2. Combine the eggs, milk, and fat. Use buttermilk instead of milk.
3. Add the liquid ingredients to dry ingredients. Mix until just combined. Do Reduce baking powder to 1 tsp and
not over mix. add 1 tsp baking soda. If the batter
4. Using a 60 ml ladie, measure portions batter onto greased, preheated is too thick, thin it with milk or
griddle allowing space for spreading. water as necessary.
5. Fry the pancakes until the tops are full of bubbles and begin to look dry, and
the bottoms are golden brown.
6. Turn and brown the other side.
7. Save hot, accompanied by butter, maple syrup, fruit syrup, jams or
preserves, applesauce, or fresh berries.

PORTION
NAME:
PORTION SIZE
METHOD VARIATION

PORTION
NAME: Scrambled Eggs
PORTION SIZE

Eggs 2 Nos
Butter 15 Gm
Milk or cream 1 to 1 ½ Tbsp
Salt To taste
Pepper To taste
METHOD VARIATION
To serve
Over easy eggs may be
1. Collect equipment and food items. served/accompanied with:
2. Break eggs into a stainless-steel bowl and beat until well blended. Season
with salt and white pepper.
3. If desired, add a small amount of milk or cream, about 1 to 1 ½ tablespoons Bread/pastry e.g.; toast, muffin,
(15 to 20 ml) for 2 eggs. croissant, hash brown etc.
4. Heat butter in a small saute pan.
5. When fat is just hot enough to make a drop of water sizzle, pour in eggs. Breakfast meat e.g.; sausage,
6. Cook over low heat, stirring gently from time to time as the eggs coagulate. bacon, ham, etc.
Lift portions of coagulated egg so uncooked egg can run underneath. Too
much stirring breaks up eggs into very small particles. Keep heat low. Vegetables e.g.; baked beans,
7. When eggs are set but still soft and moist, remove from heat. Turn out onto salad, sautéed, vegetables, etc.
plate.

PORTION 1
NAME: Simmering Eggs in the Shell
PORTION SIZE

Egg (grade AA) 1 Nos
Salt 1 Tsp
Vinegar 2 Tsp
Water 1 Lit
METHOD VARIATION
Method 1
1. Collect equipment and food items.
2. Bring eggs to room temperature by (a) removing them from cooler 1 hour before
cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are
more likely to crack when placed in boiling water.
Eggs Benedict
3. Place eggs in boiling water and return water to a simmer.
4. Simmer, do not boil, for the required time: Place the egg on a toasted half a
muffin with bacon or ham. Top
Soft-cooked 3 to 4 minutes with a ladle of hollandaise sauce.
Medium-cooked 5 to 7 minutes
Hard-cooked 12 to 15 minutes Eggs Florentine
Place the egg on a bed of hot,
5. Drain immediately and cool under running water to stop the cooking. Cool just a few buttered cooked spinach (60 gm).
seconds if eggs are to be served hot.
Cover with Mornay sauce.
6. To peel, crack the shell and pull it away, starting the large end (where the air sac is
Optional: Sprinkle with parmesan
located). For easier peeling, peel while still warm, and hold under running water to
help loosen the shell. cheese and brown under
salamander or broiler.
Method 2
1. Collect equipment and food items.
2. Place eggs in saucepan and cover with cold water. Eggs Bombay
3. Bring water to a boil Place the egg on a bed of hot rice
4. Reduce heat and simmer for the required time: pilaf (60 gm). Cover with curry
Soft-cooked 1 minute
sauce.
Medium-cooked 3 to 5 minutes
Hard-cooked 9 to 10 minutes
Method 3 – Hard-Cooked Eggs Only

1. Proceed as in Method 2, but remove pan from heat and cover as soon as it comes to
a boil. Let stand off heat for 20 minutes.

PORTION
NAME: Sunny Side Up
PORTION SIZE

Eggs (grad AA) 2 Nos
METHOD VARIATION
1. Collect equipment and food items. To serve
2. Add to fat to the saute pan and set over moderate heat. Too much fat will Over easy eggs may be
make the eggs greasy. Not enough will cause them to stick, served/accompanied with:
3. Break the eggs into a dish. This lessens the chance of breaking the yolks.
4. When the fat is hot enough slide the eggs into the pan
5. Reduce the heat to low and cook the eggs slowly without flipping until white Bread/pastry e.g.; toast, muffin,
Is completely set but yolk is still soft and yellow. Heat must be low, or croissant, hash brown etc.
bottom will toughen or burn before top is completely set.
Breakfast meat e.g.; sausage,
bacon, ham, etc.
Vegetables e.g.; baked beans,

salad, sautéed vegetables, etc.

PORTION
NAME: Liason
PORTION SIZE

Egg yolks 1 part 1 Part
Cream 2 to 3 Gm
METHOD VARIATION
1. Beat together the egg yolks and cream in a stainless-steel bowl. Normal BUERRE NOIRE
proportions are 2 to 3 parts of cream to 1 part of egg yolks. Cook until dark color

PORTION
NAME: Roux
PORTION SIZE

Strong flour 50 Gm
Butter 50 Gm
METHOD VARIATION
1. Melt fat.
2. Add correct amount of flour and stir until fat and flour are thoroughly Blond Roux
mixed. Blond roux is cooked a little longer,
3. Cook to required degree for white, blond, or brown roux. just until the roux begins to chance
4. Cooking is done in a saucepan on top of the stove, and the roux is stirred for to a slightly darker color,
even cooking.
5. White roux is cooked for just a few minutes, just enough to cook out the
raw taste. Brown roux
6. Cooking is stopped as soon as the roux has a frothy, chalky, slightly gritty Brown roux is cooked until it takes
appearance, before it has begun to color. on a light-brown color and a nutty
aroma. Cooking must take place
over low heat so the roux browns
evenly without scorching.

PORTION
NAME: 1000 Island Dressing
PORTION SIZE 750 ml

Hard boiled egg 1 Nos Chopped
Parsley 1 Gm Chopped
Onion ½ Nos Chopped
Gherkin 30 Gm Chopped
Pimentos 20 Gm Chopped
Pineapple ring 30 Gm Chopped (optional)
Chilli sauce 50 Ml
Tomato ketchup 30 Ml
Orange juice 50 ml 50 Ml
Mayonnaise 500 Ml
Salt To taste
Pepper To taste
METHOD VARIATION
1. Mix all the ingredients in the mixing bowl.
2. Adjust the consistency and season to taste.

PORTION 1
NAME: Coleslow
PORTION SIZE

White cabbage 50 Gm Shredded
Carrot 30 Gm Julienne
Onion 10 Gm Thin slice
Vinegar 30 Ml
Sugar To taste
Salt To taste
Mayonnaise 60 Gm
METHOD VARIATION
1. Place shredded cabbage, onion and grated carrot into a mixing bowl.
2. Moisten the mixture with vinegar, caster sugar, salt and mix together well.
Let it rest for a few minute.
3. Drain the mixture through a colander.
4. Add sufficient thick mayonnaise to bind and flavor.
5. Dress the coleslaw in presentation dish and serve fresh.

PORTION
NAME: Fruit Salad Dressing
PORTION SIZE 2 Lt

Fruit juice 1.5 Lt Pineapple and orange
Lemon juice 114 Ml
Corn starch 40 Gm
Sugar 85 Gm
Salt 1 Tbsp
Whip Cream 800 Gm
METHOD VARIATION
1. Heat the juice to boiling. Blend the dry ingredients and add to the hot juices.
2. Stirring constantly. Cook until the mixture thickens and the starch has lost it
raw taste. Cool thoroughly.
3. Whip the cream and fold into the mixture.

PORTION
NAME: Italian Dressing
PORTION SIZE

Garlic 6 Gm Fine chopped
Oregano 4 Gm
Parsley 30 Gm Finely chopped
METHOD VARIATION
1. **add to basic vinaigrette

2. **use olive oil to make vinegrette.

PORTION
NAME: Basic Mayonnaise
PORTION SIZE 500 Ml

Egg yolks 2 Nos Preferably pasteurized
Vinegar ½ Tbsp
Salt ½ Tsp
Dry mustard ½ Tsp
Cayenne A pinch
Salad oil 425 Ml
Vinegar 1 Tbsp
Lemon juice 1 Tbsp
METHOD VARIATION
1. Place the egg yolks in the bowl of a mixer and beat with the whip For each of the following dressings,
attachment until well beaten. add the listed ingredients to 500
2. Add 2 tbsp (30 ml) vinegar and beat well. ml mayonnaise.
3. Mix together the dry ingredients and add to the bowl. Beat until well mixed.
4. Turn the mixer to high speed. Very slowly, almost drop, by begin adding the
oil. When the emulsion forms, you can add the oil slightly faster. Thousand Island Dressing
5. When the mayonnaise become thick, thin with a little of the vinegar. 60 ml chill sauce, 60 ml tomato
6. Gradually beat in the remaining oil alternately with the vinegar. sauce, 50 gm chopped onion, 10
7. Adjust the tartness and the consistency by beating in a little lemon juice. gm chopped gherkins, 10 gm
chopped capers, 5 gm chopped
parsley, and (optional ingredient) 1
chopped hard-cooked eggs.

PORTION
NAME: Tartar Sauce
PORTION SIZE 1 Pax

Mayonnaise 200 Gm
Onion 20 Gm chopped
Cappers 2 Gm chopped
Boiled egg ½ Nos chopped
Gherkins 10 Gm chopped
Green apple 20 Gm chopped
Garlic 3 Gm chopped
Black olives 2 Nos chopped
Green olives 2 Nos chopped
Spring onion 5 Gm chopped
Parsley 2 Gm chopped
Salt To taste
Pepper To taste
METHOD VARIATION
1. Mix all the ingredients in mixing bowl.

2. Season to taste

PORTION 1
NAME: Basic Vinaigrette
PORTION SIZE

Vinegar ½ Cup
Salt ½ Tbsp
White pepper ½ Tbsp
Salad oil, olive oil, or part salad oil and part olive oil 1.5 Cup
METHOD VARIATION
1. Mix together the vinegar, salt, and white pepper until the salt is dissolved. For each of the following dressings, add the
listed ingredients to 500 ml vinaigrette.
2. Using a wire whip, a mixing machine, or a blender, mix in the oil.
3. Mix or stir again before using. Mustard Vinaigrette
Add 30 gm prepared mustard (French or Dijon
type) to the basic recipe. Mix with the vinegar in
step 1.
Herbed Vinaigrette
Add to the basic recipe or to the Mustard
Vinaigrette variation 15 gm chopped parsley, ½
tsp chopped fresh basil, ½ tsp chopped fresh
marjoram or oregano, and 1 tsp chopped chives.
If fresh herbs are not available, use half their
volume of dried herbs.
Balsamic Vinaigrette
Use balsamic vinegar in place of the half to
three-quarters of the wine vinegar in the basic
recipe.
Italian Dressing
Use all or part olive oil. Add to the basic recipe 1
tsp minced garlic. ½ tbsp dried oregano, 30 ml
chopped parsley.
Piquante Dressing
Add to basic recipe 1 tsp mustard, 1 tbsp finely
chopped onion, 1 tsp paprika.
\

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KULLIYYAH HOSPITALITI & SENI KREATIF

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

Bones: chicken, veal or beef 1.25 Kg

Water, cold 2 1/2 Lt

Red mirepoix 250 Gm for sachet

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

Demi glace 500 Ml

Heavy cream 2 Tsp

1. Heat oil in the pan.

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

Bones: veal or beef 1.5 Kg

Water 3 Lit Cold

Red mirepoix 300 Gm

Bay leaf 1 Pcs

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

White mirepoix 250 Gm

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

Bay leaf 1 Pcs

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

Peppercorns 5 Nos Crushed

Egg yolks 3 Each

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

Vegetable oil as needed

Chopped parsley as needed

Chopped beef bacon as needed

Sour cream as needed

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

Standard Breading Procedure

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

1. Collect equipment and food items. Over Medium

Bread/pastry e.g; toast, muffin,

Breakfast meat e.g ; sausage,

Vegetables e.g ; baked beans,

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

1. Sift together the dry ingredients. Buttermilk Pancakes and Waffles

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)

INGREDIENTS QUANTITY UNITS REMARKS

University Islam Antarabangsa Sultan Abdul Halim Mu'adzam Shah (UniSHAMS)