Nur Erra Noramin

SANDWICH 1.       Hot Sandwich – Hot filling mounded with bread and topped with hot sauce. 2.       Cold Sandwich – Slice cold meat and mayonnaise dreaded salad. 3.       Finger and Tea Sandwich – Made from fine- grained bread, trimmed of their crust, precisely cut into a shape and sizes to be catch into two bites. Element of sandwich A.     Bread B.      Spreads C.      Filling D.     Garnishes Club Sandwich Recipes -           Meat -           Chicken Ham -           Japanese Cucumber -           Tomato -           Mayonnaise -           Chilli -           Mix Coral Salad -           Potato -           Cheddar Slice Method 1.       First of all, bake the meat at 200 o degree Celsius and about 30 miunute. 2.       Secondly bake the bread into the golden brown 3.       Cut the potato into wedges cut, tomato into slice and chilli cut into small dice. 4.       Bake the chicken ham into the oven. 5.       While waiting, mix th

For the new semester, we take the class of GARDE MANGER ..... WHAT THE MEANING OF GARDE MANGER?  Let me tell you guys what the meaning is, Garde Manger (French  for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salad, hors d’oeuvres, canapé, appetizers) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the  chef garde manger  or  pantry chef . HISTORY OF THE GARDE MANGER The term " garde manger " originated in pre-revolunationary France. At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term " garde manger " as  keeping to eat . The term " garde manger " is also related to the cold rooms inside castles and minor houses where the food was stored. These food st

For week 2 and 3, we study about Hors d’oeuvre and Canape. Means of Hors d’oeuvre is the outside of work and the means of Canape is open sandwich. I want to share 3 recipes that is Tuna Canape, Brus Chetta and Quiche Lorrraine   Tuna canapé Recipe of Tuna Canape Ø   Japanese cucumber  Ø   Carrot   Ø   Mixed Coral Ø   Cheese Checker  Filling Ø   Tuna  Ø   Mayonnaise  Ø   Onion  Ø   Green Capsicum  Ø   Salt & Pepper – for taste Method 1.       First mix together mayonnaise, onion and tuna into bowl. 2.       Cut the Japanese cucumber by your own creativity. 3.       Put the cheese checker into the plate, spread using the mayonnaise add the filling its mayonnaise mix with tuna and onion. 4.       Garnish with your own creativity.     BRUS CHETTA Recipe of Brus Chetta Ø   Onion Ø   Mint leaves Ø   Tomato Ø   Olive oil Ø   French loaf Ø   Salt & pepper Method 1.       First of all, bake the French loaf,

 Hello guys, we meet again in this semester. For this semester I want to share to you about my subject for this semester its is Garde Manger.  For the first week our chef just introduce about that subject, assessment and He ask us to do the task its present about the equipment and utensils that use in Garde Manger and the rules in the kitchen and the last task that chef ask us to do is cleaning the kitchen. About Garde Manger  Garde Manger is a cook who specializes in the preparation of cold foods (such as meats, fish, and salads). Assessment for this subject Assignment 1 – Individual (10%) Assignment 2 – COD Evaluation (10%) Assignment 3 – Mid Term (10%) Assignment 4 – ATP (10%) Assignment 5 – Weekly & COD Report (20%) Final Exam     - Individual (40%) Tool and equipment for garde manger ·          Chiller ·          Oven ·          Stove ·          Rolling pin ·          Carving Knife ·          Cutting Board