FSM3303 - Food Preparation and Laboratory

UNIVERSITY PUTRA MALAYSIA

FACULTY OF EDUCATIONAL STUDIES

FSM3303

FUNDAMENTAL LABORATORY FOR FOOD PREPARATION

WEEK 5

Prepared by:

Muhammad Ikhmal Hakim bin Bukhari 206045

Group 1: Unit 1

Prepared for:

Dr. Nurul Hanisah binti Juhari

Due date: 27th April 2022

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FSM3303 - Food Preparation and Laboratory

TABLE OF CONTENT

NO. CONTENT PAGE NUMBER

1 INTRODUCTION

2 RECIPES

3 WORK SCHEDULE

4 DISTRIBUTION OF TASK

5 PLATE DIAGRAM

6 RESULT AND CONCLUSION

7 REFERENCES

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FSM3303 - Food Preparation and Laboratory

INTRODUCTION

In the week 5, we have learned and demonstrated about grain, starches and
pastas. According to Wen-Chieh Sung and Martha Stone (2005), the potato is a tuber,
which is a larger subterranean stem containing buds (or eyes) that develop into new
shoots, according to botany. Western main meals often include a protein, one or more
vegetables, and a carbohydrate. The potato is a type of vegetable with a high starch
content that serves the same purpose on the menu as grains and other starchy meals.
Potatoes are classed based on the amount of starch they contain. The amount of starch
defines the use for which they are often deemed most acceptable. For example, the
moisture content of various types of waxy potatoes varies depending not only on the
variety of potato but also on the growing and storage circumstances. There a few types
of potatoes like waxy potatoes and mature or starchy potatoes.

Some potato recipes are straightforward, while many are complex and include a
variety of cooking techniques. To create potato croquettes, for example, you must first
boil or steam the potatoes, then purée them and mix the purée with other ingredients,
shape them, bread them, then deep-fry them.

Macaroni or pasta products are attractive alternatives to other carbohydrate

meals. Pasta is an Italian term for "paste," so named because pasta is prepared from a
combination of wheat flour, water, and sometimes eggs. Pasta is created from
unleavened wheat flour dough combined with a liquid. Typically, the liquid is egg and/or
water. Wheat, buckwheat, rice, or a mix of grains can all be used to make flour. The
dough can be coloured and flavoured with puréed vegetables, herbs, or other
substances before being cut or extruded into a variety of shapes and sizes. Pasta can
be cooked fresh when the dough is still wet and flexible, or it can be dried entirely
before cooking. Pasta can be filled or sauced in an infinite number of ways. It can be
served on its own or in salads, desserts, soups, or casseroles. Pasta is frequently
utilised in Asian, North American, and European cuisines. Pasta dishes are often served
as a distinct course in Italy, known as the minestre; however, pasta dishes may be
served as an appetiser, entrée, or side dish in other European nations, Asia, and the
United States.

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FSM3303 - Food Preparation and Laboratory

When al-dente, firm yet tender, Italian-style noodles are cooked properly.

Cooking durations vary according to the form and quantity of pasta used, the
amount of water used, the hardness of the water, and even the altitude. Fresh pasta
cooks quickly, often in a matter of seconds. Noodles and dry spaghetti may take a few
minutes to cook.

Although packaging or recipe instructions can help, the only method to precisely
verify doneness is to bite into a piece. Remove the pasta from the heat and drain when
it is little stiffer than desired. It will continue to cook as a result of residual heat. Asian
noodles, unlike Italian spaghetti, are not served al dente. Instead, they are either
cooked until soft or stir-fried till crisp.

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FSM3303 - Food Preparation and Laboratory

RECIPES

A. MASHED POTATOES
N INGREDIENT AMOUT METHOD
O
1 Potato 4 scoop 1. Boiled and mash the potatoes
2 Milk 160 gram 2. Heat the milk and add mashed potatoes
3 Butter ½ tbsp 3. Add butter
4 Salt To taste 4. Add salt and stir until thick

N INGREDIENT AMOUT METHOD

O
1 Gravy instant powder A packet 1. Mix the gravy instant powder with water
2 Water 240 ml and stir.
Recipe yield: 1-2 serving

B. DUCHESS POTATOES
N INGREDIENT AMOUT METHOD
O
1 Instant potatoes powder A packet 1. Put instant potatoes powder in bowl
2 Water 240 ml 2. Add water little by little and wisk
3 Butter 1 tbsp 3. Add butter, egg yolk, salt and papper
4 Salt & pepper To taste 4. Piping on the trail
5 Egg yolk 1 nos 5. Bake 180 c for 20-25 minutes
Recipe yield: 1-2 serving

C. CROQUETTE
N INGREDIENT AMOUT METHOD
O
1 Potato 2 nos 1. Mash potatoes
2 Salt & pepper To taste 2. Add butter
3 Butter 2 tbsp tbsp 3. Add salt & papper and mix
4. Shape the dough cylinder shape
4 Flour To coat
5. Coat with flour, egg wash and bread
5 Egg To coat
crumbs
6 Bread crumbs To coat
6. Deep fry until golden
Recipe yield: 1-2 serving

D. WILLIAM
N INGREDIENT AMOUT METHOD

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FSM3303 - Food Preparation and Laboratory

O
1 Potato 2 nos 1. Mash potatoes
2 Salt & pepper To taste 2. Add butter
3 Butter 2 tbsp tbsp 3. Add salt & papper and mix
4 Flour To coat 4. Shape the dough like a pear
5. Coat with flour, egg wash and bread
5 Egg To coat
crumbs
6 Bread crumbs To coat
6. Deep fry until golden
Recipe yield: 1-2 serving

E. BERNY
N INGREDIENT AMOUT METHOD
O
1 Potato 2 nos 1. Mash potatoes
2 Salt & pepper To taste 2. Add butter
3 Butter 2 tbsp tbsp 3. Add salt & papper and mix
4 Flour To coat 4. Shape a dough round shape
5 Egg To coat 4. Coat with flour, egg wash and nuts
6 Nuts To coat 5. Deep fry until golden
Recipe yield: 1-2 serving

F. JACKET POTATOES/BAKED POTATOES

N INGREDIENT AMOUT METHOD
O
1 Potato 1 nos 1. Prick the potatoes with fork
2 Salt & pepper To taste 2. coat the potatoes with butter, sant and
3 Butter 2 tbsp tbsp papper
4 Aluminium foil To wrap 3. Wrap the potatoes with aluminium foil
4. Bake 180 c for 40-45 minutes
5 Sour cream Dressing
Recipe yield: 1 serving

G. SPAGHETTI BOLOGNAISE (CHICKEN)

N INGREDIENT AMOUT METHOD
O
1 Spaghetti 200 gm 1. Heat the olive oil
2 Olive oil 20 ml 2. Add garlic and stir until smell rises
3 Garlic 30 gm 3. Add chicken bolognaise sauce
4 Chicken Bolognaise Sauce 150 gm 4. Add some seasoning
5 Parmesan Cheese 20 gm 5. Plating with spaghetti and sprinkle the
6 Seasoning To taste parmesan cheese on top
Recipe yield: 1 serving

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FSM3303 - Food Preparation and Laboratory

H. PESTO
N INGREDIENT AMOUT METHOD
O
1 Fresh basil leaf 30 gm 1. Blend all in food processor
2 Olive oil 80 ml 2. Heat the paste and add seasoning.
3 Garlic 25 gm 4. Plating with spaghetti and sprinkle the
4 Pinenut 20 gm parmesan cheese on top
5 Parmesan Cheese 30 gm
6 Seasoning To taste
Recipe yield: 1 serving

I. SPAGHETTI AGLIO OLIO

N INGREDIENT AMOUT METHOD
O
1 Spaghetti 200 gm 1. Heat the olive oil
2 Prawn 4 nos 2. Add garlic and stir until smell rises
3 Garlic 1 nos 3. Add the prawn and fry until golden
4 Olive oil 100 ml 4. Add chilli flakes, parsley, salt & papper
5 Dry red chilli crush/chilli A pinch 5. Add spaghetti and mix well
flake 6. Sprinkle the parmesan cheese on top
6 Salt To taste
7 Pepper To taste
8 Parmesan cheese 30 gm
9 Parsley 10 gm
Recipe yield: 1 serving

J. FETTUCINE CARBONARA
N INGREDIENT AMOUT METHOD
O
1 Fettucine 200 gm 1. Heat the olive oil
2 Olive oil 20 ml 2. Add garlic and stir until smell rises
3 Garlic 30 ml 3. Add grilled beef bacon, cream and
4 Beef bacon 2 nos seasoning.
5 Egg yolk 1 nos 4. Add the fettucine and mix well.
6 Cream 50 ml 5. Put out the fire and add the egg yolk. Mix
7 Parmesan cheese 20 gm well and sprinkle the parmesan cheese on
8 Seasoning To taste top
Recipe yield: 1 serving

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FSM3303 - Food Preparation and Laboratory

K. LASAGNE
N INGREDIENT AMOUT METHOD
O
1 Lasagne skin 3 nos 1. Add bachemel sauce into the container as
2 Olive oil 20 ml a base.
3 Chicken bolognese sauce 200 gm 2. Put the lasagne skin on the bachamel
4 Bechamel sauce 200 ml sauce.
5 Mozarella cheese 50 gm 3. Add the chicken bolognaise sauce on the
6 Parmesan cheese 20 gm lasagne skin and put the mozarella cheese.
7 Seasoning To taste 4. repeat the steps for 2 time then sprinkle
the parmesan cheese on top
5. Bake 180 c for 35-40 minutes
Recipe yield: 1 serving

L. MUSHROOM RISOTTO
N INGREDIENT AMOUT METHOD
O
1 Olive oil 20 ml 1. Heat the olive oil
2 Garlic 15 gm 2. Add garlic and stir until smell rises
3 Mushroom 60 gm 3. Add grilled beef bacon and mushroom
4 Beef bacon 2 nos 4. Add risotto rice and stir
5 Risotto rice 160 gm 5. Add chicken stock, cream and sprinkle the
6 Chicken stock 400 ml parmesan cheese.
7 Cream 60 ml
8 Parmesan cheese 25 gm
Recipe yield: 1-2 serving

M. PILAF RICE
N INGREDIENT AMOUT METHOD
O
1 Butter 30 gm 1. Put butter and chopped onion. Fry it until
2 Olive oil 15 ml browning.
3 Onion ½ nos 2. Put add long-grained white rice
4 Long-grain white rice 200 gm 3. Add chicken stock and water.
5 Chicken stock 800 ml 4. Add saffron and cayenne pepper powder
6 Saffron A pinch then stir it.
7 Salt ½ tsp 5. Add salt.
8 Cayenne pepper powder ¼ tsp 6. Close the rice with the lid. After cooking,
put it on the serving plate
Recipe yield: 1-2 serving

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 FSM3303 - Food Preparation and Laboratory

WORK SCHEDULE FOR VEGETABLE CUTTING, STOCK, SAUCE AND SOUP

Time Member 1 (Hakim) Member 2 (Fatin)

0830 Demonstration of potatoes products

- Mashed Potatoes
- Duchess Potatoes ( mashed – mould piped – baked )
- Crouquette (Standard Breading Procedure)
- William (Standard Breading Procedure)
- Berny (Standard Breading Procedure)
- Jacket potatoes / baked potatoes

0900 Wash hand Wash hand

Mise en place Mise en place
Prepare of ingredients Prepare of equipment
- Instant potatoes powder - Sheet pan
- Boiling water - Chef Knife
- Milk - Paring Knife
- Butter - Pot
- Cooking oil - Aluminium foil
- Salt - Frying pan
- Pepper

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 FSM3303 - Food Preparation and Laboratory

0910 Both individuals prepare the potatoes products

- Mashed Potatoes
- Duchess Potatoes ( mashed – mould piped – baked )
- Crouquette (Standard Breading Procedure)
- William (Standard Breading Procedure)
- Berny (Standard Breading Procedure)
- Jacket potatoes / baked potatoes

0930 Demonstration of pastas and rice/grains menu

- Spaghetti Bolognaise (Chicken)
- Pesto
- Spaghetti Aglio Olio
- Fettucine Carbonara
- Lasagne
- Mushroom Risotto
- Pilaf rice

1040 Wash hand Wash hand

Mise en place Mise en place
Prepare of ingredients Prepare of equipment
- Lasagne skin - Saucepan
- Olive oil - Measuring jug
- Chicken bolognaise sauce - Pan-fried
- Bechamel sauce - Pot
- Mozzarella cheese Prepare of ingredient
- Parmesan cheese - 2L cold water
- Seasoning
- Garlic
- Mushroom
- Beef bacon
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 FSM3303 - Food Preparation and Laboratory

- Risotto rice
- Chicken stock
- Cream

1045 Make mushroom risotto Make lasagne

1150 Wash hand Wash hand

Prepare of ingredient Make spaghetti aglio olio
- Spaghetti
- Prawn
- Garlic
- Olive oil
- Chilli flakes
- Salt
- Pepper
- Parmesan cheese
- parsley

1215 Clean up work station

1220 Washing dishes Decorating dishes

1245 Serve

1300 Clean up bowl, equipment and utensils Put bowls and utensils into the
cabinet

1330 Weekly duty: sweeping in the lab.

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FSM3303 - Food Preparation and Laboratory

DISTRIBUTION OF TASK

Task  Member 1 (Hakim) Member 2 (Fatin) 

Table of content and page number ✔

Introduction ✔

Recipes ✔

Work schedule ✔

Plate diagram ✔

Results and discussion ✔

References ✔

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FSM3303 - Food Preparation and Laboratory

PLATE DIAGRAM

RESULT AND CONCLUSION

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FSM3303 - Food Preparation and Laboratory

REFERENCES

1. Lab manual 6

2. Notes

3. Recipes (week 5)

4. Gisslen, W. Professional Cooking 7th Edition. New York: Wiley, 1989

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