Others plating of tenderloin

Others Plating

Pros

·         Good taste of mushroom sauce

·         Effort on potatoes

·         Uses of Veggies

Cons

·         Control Portion

·         Need fine touch

·         Tenderloin is dry

·         Mash potato is tasteless and dry too

Pros

·         Good taste of potato

·         Uses of veggies

·         Sauce is good

Cons

·         Control texture of tenderloin

·         Control the portion

·         Enhance presentation

Pros

·         Good presentation

·         Effort on decoration

·         Sauce is good

·         Potato is tasty

Cons

·         Tenderloin texture is not there

·         Reduce green oil

Pros

·         Good texture of tenderloin

·         Effort on potato

·         Tasty sauce

Cons

·         Color balance

·         Enhance presentation

·         Decoration

·         Sauce is too liquid

As above

Pros

·         Good taste of stewing

·         Very nice layered of potato

·         Good presentation

Cons

·         Need fine touch

·         Sauce on the side look weird =(

Pros

·         Good presentation

·         Sauce is taste good

·         Effort on green oil

Cons

·         Big piece of Zucchini is not necessary

·         Tenderloin texture need to concern

Pros

·         Effort on variety of tenderloin, veggies and sauce

·         Good presentation

·         Good taste of potato

Cons

·         Control Portion

·         Need fine touch

·         Smoked Tenderloin slightly under cook

Pros

·         Good presentation

·         Carrots puree is very nice and smooth

·         Effort on fried potato

Cons

·         Stew tenderloin slightly dry

·         Mushroom can be improve(stuffed, etc)

Pros

·         Good presentation

·         Very nice tenderloin texture

·         Effort on variety of tenderloin

·         Taste of tenderloin is good

Cons

·         Impose more veggies

·         Control portion especially potato

Pros

·         Good taste of potato wages

·         Sauce is nice

·         Tenderloin is good

Cons

·         Control portion

·         Improve presentation

·         Lack of sauce

·         Impose technique for veggies

Pros

·         Very nice presentation

·         Effort on zucchini warping

·         Good taste of sauce

·         Very nice texture of tenderloin

Cons

·         Layered potato need to be balance

Pros

·         Good presentation

·         Taste of béarnaise sauce

Cons

·         Dry tenderloin

·         Plaint potato

·         Drizzle more suace

~fin~

Date:8.01pm Saturday 03 April 2010

Menu5 Tenderloin

alright, without any waste of time

I post all my menu that I study for this term

BDH33 OB2 Term4

ByeBye term4

We'll head to the cruelty of Industrial Training

though I got nothing to confirm

cuz i was rejected by France Training.

They only pick Congrats student...

Somehow I felt disappointed to them.

nvm, let see what happen on tenderloin~

*****

Touch of Tenderloin

*****

Smoked Arge-Tenderloin serve with pan-fried capsicums and baked potatoes topped with parmesan cheese

and drizzle with beef-volute sauce and greed oil.

Ingredient

Meat Product

•  Tenderloin beef (Argentina)

Vegetables/soil products

• •Carrots
• • Onions
• • Celeries
• • Garlic
• • Shallot
• • Potatoes
• • Capsicum green/red
• • Parsley
• • Thymes
• • Chives
• • Tarragon
• • Zucchini green
• Dairy Products
• • Butter
• • Creams
• • Milk
• • Parmesan Cheese
• • Eggs

Miscellaneous/spices

• • Rice/nuts
• • Sugars
• • Random spice

Procedures

1. 1. Cut tenderloin, seasoned and keep chill
2. 2. Mise en place veggies and potatoes
3. 3. Prepare green oil and volute sauce
4. 4. Make cream mixture for potatoes
5. 5. Prepare spice for smoke, smoke tenderloin
6. 6. Make bake layered potatoes and zucchini with cream mixture
7. 7. Topped with parmesan cheese when potatoes is almost cook
8. 8. Slice smoked tenderloin
9. 9. Pan-fried capsicum
10. 10. Assembling everything on plate and decorate with sauce and herbs
11. 11. serve

Comments

• Tenderloin
  The smoke tenderloin actually had been done by Nicholas Thang, since he was doing with smoke so I just tag with him to reduce some task... But the tenderloin eventually undercooked slightly. So I pan-fried in the end b4 serve
• Capsicum
  Inspired by CHOPPED cooks show, just a simple pan-fried and serve
• Layered Potato
  I make a cream mixture that include oil, egg-yolk, cream, Parmesan cheese, herbs and seasoning. Then brush with every single layer of potato, after that bake in the oven. b4 cook, i topped parmesan cheese.
• GreenOil and Volute Sauce
  simply blend oil with parsley and you will get green oil. However, Volute is not done by me... I suppose to serve red-wine sauce but it split eventually. So I took the sauce from the stew from Beste. =.="

~fin~
Date:7.52pm Saturday 03 April 2010
Location: Karen House

Others Plating of Chicken

Others Plating

















Pros
• Good presentation
• Uses of olive
• Taste of moose
Cons
• Sauce tasteless =(











Pros
• Excellent smoke chicken
• Good effort in chicken moose
• Good taste of smoke chicken
Cons
• Rice is too thick
• Carrots slightly over cook
• Control season in sauce
• No decoration =(












Pros
• Excellent of smoke chicken
• Taste of smoke chicken
• Effort on moose
• Good presentation
Cons
• Layered of zucchini is tasteless and dry
• Carrots overcook
• Rice is too thick












Pros
• Good taste of Moose
• Effort on pumpkin suace
• Nice presentation
Cons
• Lack of colors
• Starch is too sticky













Pros
• Nice presentation but the sauce merely spoil it
• Effort on the chicken
• Taste of sauce
Cons
• Starch is over season
• Lack of veggies















Pros
• Effort on chicken
Cons
• No sauce =(
• Starch is tasteless
• Zucchini stack is tasteless
• Portion of chicken is slight big
• Improve of presentation












Pros
• Very nice taste of ricotta cheese sauce
• Chicken crust is nice
• Good presentation
Cons
• Tomato over cook
• Starch is too watery
• Lack of veggies

Pros
• Very nice presentation
• Good effort on zucchini warping serve with ricotta cheese
• Very smooth and tasty pumpkin sauce
• Good color of bit root sauce
• Effort on Pasta
Cons
• Control portion
• Need fine touch
• Seasoning on Moose


As above

Pros
• Good combination of ricotta and bit root sauce
• Starch is tasty
• Good crust of chicken
• Good presentation
Cons
• Control portion
• Impose more veggies

Pros
• Good crust and taste on chicken
• Good effort on pumpkin sauce
• Good presentation
Cons
• Control portion especially starch
• Impose more veggies
• Lack of decoration

Pros
• Nice presentation
• Good effort use of veggies
• Taste of starch is good
Cons
• Food is separated into 2 parts?
• Chicken moose season
• Drizzle more suace


~fin~
Date:6.44pm Saturday 03 April 2010

Menu4 Chicken

It was a late post for Chicken
due to my group-mate internet problem

It was my exam week

and I hope I do well! =)

It was a class without Chef Souji

due to the problem with KTM, Chef Souji is actually late

Let see some GuuGuuuu cooks~

*****

Taste of Moose

*****

Chicken Moose serve with pasta lasagna and ratatouille
through the touch of ricotta-pumpkin sauce and drizzle with
red-blood bit root reduction sauce

Ingredient

Meat Product

·         Chicken

Vegetables/soil products

·         Carrots

·         Zucchini green/yellow

·         Pumpkin

·         Chive

·         Chervil

·         Leek

·         Garlic

·         Onion

·         Shallot

Dairy Products

·         Ricotta cheese

·         Cream

·         Butter

·         Eggs

Miscellaneous

·         Sugars

·         Strong flour (preferred semolina or 00 flour)

Procedures

1.       Clean chicken, cut the meat out and blend it with preferred flavor

2.       Warp into cling firm and boil in water 60’C over an hour, leave remaining moose for pasta.

3.       Meanwhile, make pasta dough and let it rest in danger zone

4.       Mise en place ratatouille and ingredient for sauce

5.       Make ricotta-pumpkin sauce

6.       Make bloody bit root sauce and make cream mixture for pasta

7.       Spread pasta dough and roll it up flat/rectangular and cut into piece about 4-5 inches rectangular

8.       Boil pasta and refresh, layered every piece of pasta with chicken moose and cream mixture and roast it in the oven. Spread some cheese on top before roasting.

9.       Pan fried carrots and zucchini separately with butter and season it.

10.   Check chicken moose, cut into pieces if the chicken is cooked.

11.   Remove lasagna from the oven, trim it if necessary.

12.   Assembling everything on plate and decorate with red blood sauce and herbs

13.   Serve.

 Comments:

1. Chicken Moose
   it was smooth enough than I thought, flavour and season need to be improve too!
2. Lasagna
   I do not have the proper container to bake the lasagna, so it turn out some weird shape that I have to use knife to trim it. But the taste is seriously good! =)
3. Ratatouille
   Chef was asking me what is ratatouille, and I told him I don't know but a layered of small dice of 3 different veggies that pan-fried with butter and seasoned. Am I right? =/
4. Ricotta-Pumpkin sauce
   Actually I made bachamel sauce with added of ricotta cheese and blended pumpkin with some herbs. Carelessly, the sauce turn too thick than I think, probably due to the roux that I add too much. But the taste is good! =)
5. Bloody Bit Root Sauce
   technique is simple, I use caramelized sugar and add water with slice of butter... and reduce with small cubed of bit roots! =)

~fin~
Date: 6.37pm Saturday 03 April 2010
Location: Karen House

Other Plating for Lamb Rack

Advantages

• Good presentation

• Choice of colors

• Choice of sauces

Disadvantage

• Increase portion of Lamb

• Reduce portion of couscous

• Reduce numbers of tomato

• Lamb taste flat

Advantages

• Good presentation

• Choice of sauces

• Good texture of Lamb

Disadvantages

• Couscous is overcook

• Lack of colors

• Lack of veggies

Advantages

• Very good presentation

• Good texture of lamb

• Choice of sauce

• Good taste of couscous

Disadvantages

• Too much of Lamb portion

• Add veggies more

• Tomato overcooked

Advantages

• Very good presentation

• Choice of sauce

• Very nice texture of couscous

Disadvantages

• Lack of veggies

• Lamb rack overcooked slightly

Advantages

• Idea of sauce

• Good texture of couscous

• Good texture of Lamb

Disadvantages

• Too big portion

• Adjust presentation

Advantages

• Good texture of couscous

• Good presentation

Disadvantages

• Lack of colours

• No choice of sauce

• No decoration

Advantages

• Good texture of couscous and lambs

• Idea to tomato

• Good taste of lamb

• Good presentation

Disadvantages

• Portion slightly big

• No Choice of sauce

Advantages

• Good presentation

• Good texture of couscous

• Good taste of carrot glazing

• Idea of zucchini

Disadvantages

• Lamb was not cook

• Choice of sauce

Advantages

• Very good texture of couscous

• Good presentation

• Effort of doing the crust for decorating

• Good texture of lamb

Disadvantages

• Lack of veggies

• Choice of sauce

Advantages

• Very nice presentation

• Good drawing with sauce

• Good texture of lamb and couscous

• Idea of zucchini

Disadvantages

• No disadvantages

Advantages

• Nice presentation

• Good texture of couscous

Disadvantages

• Lamb is not cook

• No choice of sauce

• Zucchini is oily

Advantages

• Good presentation

• Idea of sauce

• Taste good of sauce

Disadvantages

• Sticky couscous

• Lack of veggies

• No choice of sauce

• Lamb over cooked

Advantages

• Good texture of lamb

• Good texture of couscous

Disadvantages

• Too big portion

• Lack of sauces

• No choice of sauce

• Rice taste flat

Date: 13 march 2010, 6.16pm

Menu3 Lamb Rack

It's really screw on this menu... I'm really dunno what happen on that day.

Just concentrated on the Yogurt sauce, I completely ignore my lamb rack.

eventually the lamb is not cook at all in the oven.

in fact, I getting start to piss off Taylor's kitchen especially the oven.

well, one should blame is myself also... my carelessness lead me to present this complete trash dish.

grrr...

hell I wasn't know what I suppose to point out...

next class will be chicken,

wish I could plate a proper creative dish

I supposed.

Here are the "Trash Dish"

*****

Roast of Wild Rack

*****

France Roast Lamb Rack Serve with couscous cheese-herb infused refresh through raw salads topped with butterscotch yogurt drizzle with lamb jus

Ingredient

Meat Products

·         Lamb Rack

Vegetables/soil products

·         Garlic

·         Onion (yellow jumbo)

·         Zucchini yellow and green

·         Carrot

·         Celery

·         Leek

·         Rosemary

·         Thyme

Dairy Products

·         Butter

·         Cream/milk

·         Yogurt

·         Parmesan Cheese

Miscellaneous

·         Sugar

·         couscous

Procedure

1.       Franching Lamb Rack

2.       Mise en place all vegetables

3.       Make lamb jus

4.       Make yogurt infuse with butter scotch

5.       Make couscous

6.       Cook lamb and salad

7.       Plate and serve

Comment

·         Yogurt Scotch Salad
is not allow in the main course as lectured by Chef Souji

·         Lamb Rack
the lamb is not cook due to my carelessness…

·         Couscous
I’m using the wrong method to cook couscous, the couscous is very sticky and tasteless.

The dish is not mark-able.