MODEL OF C.O.D REPORT

C.O.D BIOGRAPHY

NAME                     : MOHAMED HANEES BIN RAFIUDEEN

MATRIC NO   : 080052

TIME ON DUTY        : 08.30AM TO 01.00PM

BATCH                    : DHM 22

ADDRESS                : 79A, HOSPITAL ROAD,

                            SAINTHAMARUTHU-10,

                                       KALMUNAI,

                                       SRI LANKA.

PHONE NO              : 014-2692192

EMAIL ADD             : themamimma12@gmail.com

                               themamimma12@blogspot.com

OBJECTIVES

      How to divided job and give the assignments to staff.

      Responsible the kitchen works and kitchen staff at the kitchen operations of the day.

      After worked, how to make the repots and submit. 

      Learn about teamwork.

      Teach how to finish all food recipes within given time or schedule hours.

      To built the chef personality.

      To learn how to coordinated inventory.

      To be part of an organization that will utilize and challenge my creativity and innovative culinary skills.

      Learn how to operate the equipment in the kitchen.

      To learn about designed and prepared garnished foods and food arrangements for buffets, brunch, and social events banquets.

      Give the managing and service experience.

      To teach, a chef when was faced the problem how to solve and handle that problem.

      How to manage and communicate with the internal staff and external staff

      To learn, how to developed the recipes and innovative menus and oversaw implementation of new recipes

      Calculated food costs to meet sales goals

      To learn, how to received standards cooking materials and examined food and supplies to ensure quality and quantitymet established standards and specifications.

      Trained manage and controlling the staff.

      After finishing the work, what we do there.

      After finished the work how to appraisal.

ATTENDANCE

         NAME OF THE LECTURE :     CHEF MR.MUHAMOD NASIRIN BIN HJ.ABU BAKAR

         

NAME OF THE C.O.D:         MOHAMED HANEES BIN RAFIUDEEN

                   12/02/2009 THERSDAY 

NO	NAME	ATTENDANCES
01	MOHAMED ISSATH	/
02	MOHAMED HANEES	/
03	NUR AIN	/
04	YURNALIS	/
05	ISMAZILLA	/
06	NURZURAINI	/
07	NORASHIKIN	/
08	MUHAMMED SYAHMI HAZID	/
09	MOHAMED ARSHARD	/
10	RON RAKIN	/
11	MOHAMED MAFAS	/
12	SITI HUMAIRAH	/
13	VANI	/
14	NUR AIN NASZRIN	/

                                                                                  

                                                                                                   

                                                                                          …mohd.…hanees………

                                                                                                   C.O.D.Signature

                                                                                                                                                                                                                                           

 

(Buffet System)

APPERTIZER

Sup bebola  -  sambal belacan  -  budu  -  kacang botol  -  sambal timun  -  masal vadai  -prawn vadai  - local fruits

**********************************************

MAIN COURSE

Beef curry  -  kerang rebus  -  ikan bakar  -  kuah lemak ayam cili padi

Sambal kentang ikan bilis tempe

***********************************************

DESSERT

Agar agar  -  agar agar jagung  -  agar agar campuran  -  agar agar santan 

Agar agar pandan  -  kuih onde-onde  -  buah-buahan  - wattilappem

*****************************************************************

RECIPES AND METHOD OF COOKING

APPERTIZER

Sup Bebola Ikan

Materials:

750 water ml

1 packets soup kincam and mushroom

10 stones fish ball

5 stones dried mushrooms (sliced)

3 corn oil tablespoon         

1 pieces dried tofu

2 stalks spring onion

1 chives leaf stalk sliced

1 stones red chilli

Way:

• Heat corn oil in pot. Include water, soup kincam and mushroom.
• When boiling, include fish ball, mushroom and dried tofu. Let long three minutes.
• Scatter chives spring onion and leaf. Tutupkan fire. Hiaskan with red chilli when dihidangkan.

Sambal belacan

Ingredients ( 1 bowl )

• 1 cup red chile
• 1/4 cup sugar
• 1/4 cup salt
• 1 tablespoon belacan (A Malay food item consisting of a paste of prawns and small fish)
• 1 tomato
• 1/2 onion
• 1/2 lemon (take the juice)
• boiled water

Directions

1. Bake belacan for 2 minutes
2. Bake onion
3. Add all ingredients (together with baked belacan and baked onion) into blender then blend it
4. Ready to serve

Sambal Timun

INGREDIENTS 2 cucumbers, seeded and cut into 5 cm strips 3 tablespoons dried prawns, soaked, pounded and fried till crisp 5 red chillies, pounded coarsely and 2 garlics, pounded 10 shallots, sliced thinly 1 green mango, peeled and diced 6 tablespoons lemon juice and enough salt 1 teaspoon sugar METHOD 1 Mix all the above together and serve immediately.

Sambal Winged Bean (Kacang Botol)

• 300gm Winged beans
• 100gm Dried prawns
• 2pcs Chili padi (cut strip)
• 2tblsp Sambal belacan (from ready made)
• 2 Cloves garlic
• 50ml Water
• Salt for taste
• Soy sauce for taste

Method:

1. Wash and sliced the winged beans to around 0.5mm thick in a slanting position.
2. Dried prawns can be used as whole or could be chopped into tiny pieces depending on individual preference. I used them whole this time.
3. Heat up about 2 tblsp of oil in wok and fry dried prawns until fragrant then put in the chopped garlic and ontinue to fry for another minute.
4. Put in sambal belacan and fry till fragrant (you will feel your nose starts to itch and feels like sneezing) then thrown in the chili padi and continue stiring.
5. Next, put in the winged beans and stir before pouring about 50ml of water in. Stir and over for 3 minutes and stir and over for another 2 minutes. This will helps soften the beans.
6. Sprinkle some salt or a few dash of soy sauce before serving.

Masala Vada Recipe and prawn vadai

ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Not all ingredients and cooking methods same but only different we want to put on the top prawns.

MAIN COURSE

kuah lemak ayam cili padi 

Ingredients.
a) 500g chicken parts, washed and drained
b) Items to blend: 15-20 cili padi (bird's-eye chilli), 5 red chillies, 3 red onions, 2.5cm tumeric
c) 2 stalks lemongrass, bruised
d) 100ml natural concentrated coconut cream
e) 1-2 teaspoons salt
f) 2 tablespoons vegetable oil
g) 1/2 cup water - divided into two parts (1/4 cup each)

Heat up oil in wok. Add in item b, lemongrass and fry till fragrant (about 4-5 mins). Add in chicken and 1/4 cup water and let chicken cook. Once chicken is cooked, add coconut cream, another 1/4 cup water, salt and bring everything to a boil. Serve hot with steamed white rice.

Posted by Miss TNT at 8:34 PM

SRI LANKAN BEEF CURRY (Harak Mas)
INGREDIENTS

3 lb Stewing beef (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
2-4 tbs. Roasted Curry powder (see recipe below for home made roasted curry powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
1 tsp Tumeric
2 tsp black mustard seeds
4 pieces Rampe (optional, dried pandanus leaf, may be in the curry powder)
1 inch piece Cinnamon
1-2 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1/2 -1 cup thick Coconut milk or fresh milk (I use 1/2 cup)

METHOD:
- Wash the beef pieces and drain water thoroughly.
- Add vinegar, crushed garlic, ginger, salt, black pepper, 1 tbs curry powder and red chili.
- Coat the beef pieces well with the spices and set aside for about 1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves, black mustard seeds and rampe.
- Add onions and fry until soft.
- Add tumeric, remaining curry powder, stir 2 mins
- Add the beef and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
- Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan,  add 1 cup water/beef stock & stir).
- Close with a lid and allow the beef to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
- Taste and adjust salt.

Grilled Fish

(Ikan Bakar)

INGREDIENTS:

2 tails stingray child banana leaf (enough)

10 leaves lime sliced fine    

200gr life chilli red

100gr dry chilli

2 onion pumpkin

3 garlics

2 inches young ginger

1 lemons sweet soy sauce musk enough salt sense oil seasoning powder to saute enough

Way:

• Clean fish or seafood and rule out. Red life chilli grind and dry chilli that had in immerse hot water. Onion grind, garlic, separate young ginger.
• Heat oil and chilli sauter milled only first, campurkan little only leaf likmau rough-skinned that had in slice. After crisp chilli include onion and ginger material have been blended also. Tumislah until publish oil. After emerging its oil and smell wake add salt, seasoning powder, leaf sweet soy sauce and surplus lime sliced fine.Perahkan musk lime juice before tutupkan fire.
• Fish or seafood just now cremated underdone first. Pan dunnage with banana leaf and bubuhkan half from sambal just now and position fish or seafood just now and sprinkle sambal surplus again. Cook above fire and let fish or seafood just now ripe.

• Good eaten with heated rice.

SAMBAL KENTANG DAN IKAN BILIS TEMPE

INGREDIENTS

1 packets tempe...]

cut small and fried in oil and toskan

 1 potatoes....]

1 fish cup anchovy.. fried crisp
Sambal [mesinkan]

20 stalks dry chilli

2 onion pumpkin

2 little clove garlic shrimp paste..if like

1 s/b cuka
minyak
garam and gula

1 s / b oil vinegar

sugar salt

ay of cooking

1. Tumiskan sambal until crisp and include vinegar. Include little salt and sugar.

2. When already angry and concentrated have just put in anchovy, potato and tempe fish just     now.

3.Mix evenly and adopted from pan.

4. Serve with hot rice...fried fish and cabbage vegetable fat...

Cokle boled   kerang rebus

2 cockle kilos –

cleaned 2 stalks lemon grass –

dropped 1 pieces plate tamarind –

wash salt some water

Tumbuk's material

5 shallot comment

4 clove garlic

15 stones small chilli 

Utk Sos Pencicah's material

1 onion pumpkin - in small dice

2 small chilli

small spoon black sauce grind some water sweet soy sauce

Way:

• Cockle
• Include all material inside pot and boiled to ripe cockle.

           Sauce

• Campurkan all material and stir integrated.
• Prepared to be served

DESSERT

 Agar Agar Jelly

Ingredients

• 1 1/2 tablespoons agar-agar (powder or flakes)
• 1/2 cup hot water
• 2 cups fruit juice
• 1-3 cup of diced fruit (drained, with the juice contributing to the 2 cups being used)

Directions

• Put the cubed fruit into some small moulds. Little plastic wine tasting cups are a good size for little children.
• Alternatively, one large jelly can be made.
• Put the agar agar into a pan with the hot water, bring to the boil & simmer rapidly for 3 minutes, stirring constantly.
• Pour the agar agar into the fruit juice & mix. Pour over the cubed fruit in the moulds & refrigeratee until set.

Agar-agar Pandan

Ingredients

 1 paket agar agar

 11/2 white sugar cup

1 cans coconut milk

2 eggs white

7 leaves a little pandan green

Water follow measure so that so that. if so that so that a his water bowl a bowl also, contrasts with so that so that usual 1mangkuk so that so that has been expanded use water 11/2 or two cups.Follow taste masing masing

Way of making its

·         Rendam so that so that reach soft

·         Mesen pandan leaf and take his leaf can also use paste pandan

·         Rebus so that so that with leaf water panda.n

·         Sukat so that so that in a its bowl and water also one bowl

·         Rebus reaches hancurkemudian include sugar

·         Putar egg white reach expand

·         Masukkan coconut milk 1 cans just now rotate with white egg just now

·         Masukkan in boiled so that so that just now and biarkam ripe a little later cast in mould

Agar-Agar Jagung
Corn jelly

Ingredients

1 pack rope jelly

1 cream can corn

1 cans evaporated milk

2 Pewarna refined sugar's cup

egg yolk

1 teaspoon esen vanilla

3 Cara's cups of water:

Didihkan water and include jelly to broken. Include cream corn have been blended, sugar and evaporated milk. Stir well and didihkan moment before include dye and esen vanilla.

Pour jelly into mould follow liking and sejukan.

Coconut Milk and Palm Sugar Jelly (Agar Agar Santan)

Ingredients

• 185 g palm sugar (Gula Melaka)
• 1 screwpine leaves
• 1/2 liter water
• 200 ml coconut cream
• 1 1/2 tablespoons agar, powder
• 1 pinch salt

Directions

• Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
• Put it in the freezer for 15 minutes or till it's set.
• Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
• After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
• Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.

Fruit Agar-agar

Ingredients

• 7 g agar, powder
• 600 ml water
• 100 g sugar
• dried mixed fruit
• food coloring (optional)

Directions

• Boil agar powder, sugar and water together, stirring constantly.
• When mixture boils, remove from the fire.
• Spoon fruit into moulds.
• Add food colouring if desired.
• Pour agar into the moulds and leave it to set.
• Chill.

 

Watalappan

Ingredients

2 cups   Thick Coconut Milk

1/2 lb    Brown Sugar

4           Eggs

Pinch     Cardamoms (Optional) 

3           Cloves (Optional)

            Raisins,  Cashew, 

Beat the eggs in a mixer.  Add the coconut milk,  brown sugar 

cardamoms and cloves to the beaten eggs mix well.  Add the mixture into a pot

and steam  for 20 minutes. Add raisins.

Altrenatively the mixture can be added into multiple small aluminum

bakimg foils and then steamed. The time required for steaming is about 5-10

minutes for this method

kuih Onde Onde

Ingredients:

270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar

Method

Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.

Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.

Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.

Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.

                                                                                                  

JOB DESCRIPTION FOLLOW BY SECTION

Job description is a list of the general tasks, or functions, and responsibilities of a position. Typically, it also includes to whom the position reports, specifications. A job description is usually developed by conducting a job analysis, which includes examining the tasks and sequences of tasks necessary to perform the job.

The purpose of job description can have the following purposes: - improvement cooperation by giving all members of the organization insight in existing responsibilities/roles - enabling career moves within the organization - determination of amount of pay per function - increase of results by specification of responsibilities and key performance indicators - development of job owner by specification of competences

But our kitchen job description is divided followed by section. Normally in a restaurant there must be two kitchens. Hot kitchen and cold kitchen in this kitchen there are many departments. In our restaurant there have two kitchens those tow kitchens have many departments like main course department, appetizer department and dessert department. Each of this department worked together and as a team of group staffs to produce best quality food items for customers. Every department have different job that different jobs are below department by department. On that day if we want to do many works so, one staff worked in more than one department.

APPETIZER DEPARTMENT

In this department, I allocated four skill full staffs, those all jobs done by following members Issath, Mafas, Nelly and Nurzuraini

MAIN COURSE DEPARTMENT

In this department, i allocated five skill full staffs because we want to do many main course recipes for our project. This department all jobs done by following members Syahmi, Shikin, Isma, Mafas, Vani

PASTRY DEPARTMENT (Dissert)

On that day we are nothing do pastry items we are made only dessert items. In this department, I allocated five staffs Arshard, Humairah, Ain, Nur Ain there responsibility was to prepare the dessert and soft roll provide best quality for guest. 

PRODUCTION REPORT

BEFORE: - MISE EN PLACE DAY (09/04/2009)

MISE EN PLACE (MEEZ ON PLASHSS)

Mise En Place (MEEZ ahn plahs) is a French term referring to having all the ingredients necessary for a dish prepared and ready to combine, up to the point of cooking.

Mise En Place (meez ahn plahs) means literally, "to put in place" or "everything in its place." The concept is: A cook should have at hand everything he or she needs to prepare and serve food in an organized and efficient manner. A proper mise en place requires the cook to consider work patterns, tools and equipment, and ingredient lists.

Coordination of multiple tasks is important. An organized cook will think about the most efficient way to complete tasks before beginning the work.

On that day in our project so we want to do a lot of things and faster…..so we all are following blow the ways.

·         Selecting Tools and Equipment

·         Preparing Ingredients

·         Flavoring Foods

·         Preparing To Cook

APPETIZER DEPARMENT

The in charge persons of appetizer department. Firstly they arranged all ingredients after that chopped parsley fine, onion and cut chili padi and other things and wash thoroughly and butchering staff was helped for prawns, clear and cut smooth for make vadai and Wash and soak dal after that blended the dal and mixed to together chili, onion and other ingredients after that all items are kept in chiller.

MAIN COURSE DEPARTMENT

The in charge persons of main course department. On the Mise en place day they had to chopped and blended onion, garlic and ramba and chicken and beef cut the cockle cleaned after that they washed it through after that the beef mixed with paprika and olive oil and also ikan bilis and potato fried and mixed together. After that, all of the items were prepare to put in to the chiller.

DESSERT DEPARTMENT

The dessert department in charge persons  on the mise en place day they started. Agar agar desserts all are same cooking methods that is mixed all ingredients and boiled and also they are doing Beat the eggs in a mixer.  Add the coconut milk,  brown sugar 

cardamoms and cloves to the beaten eggs mix well.  Add the mixture into a pot

and steam After finishing we took all items and rapped and put it in to the fridge.

DURING: - ON THE DUTY DAY (09/04/2009)

APPETIZER DEPAARTMENT

On the cooking day, they made sup bebola, and mixed all ingredients for make the sambal items and budu. The masal vadai and prawn vadai  deep fried. Now all appetizer items will be ready to serve.

MAIN COURSE DEPARTMENT

On the cooking day main course staff make the -  kuah lemak ayam cili padi and made the kerang rebus , ikan bakar. During the time, fried ikan bilis and friend potato cooked with chili paste. The beef roasted after that made the beef curry. Now all main course items will be ready to serve.

DESSERT DEPARTMENT

On the mise en place day, many item made by dessert department staff. So they are doing garnish only. All items will be ready to serve. 

AFTER :-( CLEARING TIME)

After cooking, the kitchen must be clean, this is very important matter and for hygiene purpose. We are also followed that. On the day our project thatswhy have to do many cleaning in the our kitchen. So I divided our staff for cleaned.

One group for switch off burner, oven and gas and cleaned the kitchen throws rubies and cleaned the pastry department

The second group for wash the all equipments and put the store

Third group for cleaned kitchen perfectly and mop.

Finally all cabinets, door and window closed by me. After that I checked the department by department and I was satisfied with all the department after that class ended with briefing by me my lecture tauskt me how to do briefing  after that I brought all my staff and finally finished everything smooth

OPERATION PROCEDURES

APPATIZER DEPARTMENT

1.    The appetizer department wanted to produce the appetizer recipes, Sup bebola,    sambal belacan, budu, kacang botol, sambal timun and masal vadai and prawn vadai

2.    On the mise en place day, all ingredients cut by staffs.

3.    Duty of the day, all recipes done within correct time.

4.    After that all recipes put suitable equipments.

5.    When the restaurant manager is ready to serve the appetizer on the time c.o.d will check and clear the plate to make sure it Is clean.

6.    All items put on the buffet table

MAIN COURSE DEPARTMENT

1.    The main course department wanted to produce the  recipes, Beef curry, kerang rebus, ikan bakar, kuah lemak ayam cili padi  and Sambal kentang ikan bilis tempe

2.     Cut the beef than marinated, chicken and  fish and clean and wash cockle.

3.    Boiled the beef and cooked with coconut fresh milk

4.    Boiled the cockle with all ingredients.

5.    After cleaned the fish, all ingredients mixed with fish than put on oven.

6.    After cut the chicken, cooked with coconut milk.

7.    During that time already done ikan bilis fried and potato fried so that things are cooked with chili paste.

8.    Than put on the suitable buffet trays

9.    Lastly checked and cleaning the edge of trays to make sure it is clean.

DESSERT DEPARTMENT

1.    The main course department wanted to produce the  recipes,  Agar agar, agar agar jagung, agar agar campuran, agar agar santan, Agar agar pandan, kuih onde-onde, buah-buahan, wattilappem.

2.    At the mise en place day all ingredients ready to cook the recipes

3.    To makes the all agar agar recipes and put freezer

4.    Bits the eggs put brown suger and coconut milk than boiled put freezer

5.    After that the desserts put the suitable plate.

6.    Lastly checked the dessert plate and make sure it is cleaned.

7.    And put on buffet table.

C.O.D COMMENT /CONCLUTION

Firstly , I  want to tell thanks to my lecture chef bob because he given this chance on the our project day. In the beginning I very scared because we want to do many recipes I was thinking if I can do this work and if I done on the correct time but I hoped myself and  my staffs because our chef bob with us. He always guides to us.

On the mise en place day I faced little bit problems from my staff but thereafter every things is rights. Sometimes my staffs miss understood about me because anytime I called anything to do work and faster, because we want to do many recipes that’s why me anytime pushed to my staffs.

Certainly, if we cannot hope the all recipes done the correct time but we achieved our target together.

In our three department work done perfectly and on the correct time. Specially I would like to thanks to my staffs and also I asked them excuse for my false.

However, some recipes got some mistakes also for examples sambal kentang ikan bilis tempe, that texture some different and kuah lemak ayam cili padi the chicken over boiled but orginalitty this recipes some duff because village chicken like that.

The important mater, we are introduced some srilanka recipes. That was very success full us. Many guest liked that recipes and good teste.

Finally, I want to tell thanks to our service staffs, they are fully cooperate with me.

I don’t know every things are corrects but if I makes any mistakes during the my duty and in this reports, I will correct my mistakes in future with chef bob helps.