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    Dca Term 4 End of Culinary Exam

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    ken osodo
    This document provides details of a cooking practical assignment for Elyne Wanjiru Osodo, including the student's name, exam information, recipes prepared including fried rice, sweet and sour chicken, roasted butternut and orange soup, greek salad, and bread rolls, as well as the student's work plan for the practical.

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    © All Rights Reserved
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    Dca Term 4 End of Culinary Exam

    Uploaded by

    ken osodo
    22 views14 pages
    This document provides details of a cooking practical assignment for Elyne Wanjiru Osodo, including the student's name, exam information, recipes prepared including fried rice, sweet and sour chicken, roasted butternut and orange soup, greek salad, and bread rolls, as well as the student's work plan for the practical.

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    DCA TERM 4 END OF CULINARY EXAM DOC

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    This document provides details of a cooking practical assignment for Elyne Wanjiru Osodo, including the student's name, exam information, recipes prepared including fried rice, sweet and sour chicken, roasted butternut and orange soup, greek salad, and bread rolls, as well as the student's work plan for the practical.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    22 views14 pages

    Dca Term 4 End of Culinary Exam

    Uploaded by

    ken osodo
    This document provides details of a cooking practical assignment for Elyne Wanjiru Osodo, including the student's name, exam information, recipes prepared including fried rice, sweet and sour chicken, roasted butternut and orange soup, greek salad, and bread rolls, as well as the student's work plan for the practical.

    Copyright:

    © All Rights Reserved
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    You are on page 1of 14

    NAME: ELYNE WANJIRU OSODO

    ADMN: 211236

    TERM: TERM 4, GROUP 3

    EXAM: FINAL EXAM

    UNIT: INTERNATIONAL CUISINES

    TUTOR: CHEF ROBERT KABIA

    DATE: 26TH JULY 2022


    METHODS OF COOKING:

     Simmering
     Deep frying
     Tossing
     Boiling
     Stir frying
     Baking
     Blanching
    Market list

    Groceries
    Item Unit of measure Quantity

    Micro herbs Bunch 1

    Chives G 15

    Parsley Bunch 1

    Cherry tomatoes G 10

    Onions Pieces 2

    Garlic Clove 6

    Butternut G 50

    Orange G 5

    Bell peppers (red, green G 50


    and yellow.)

    Lemons Pcs 1

    Edible flowers G 10

    French beans/garden Bunch 1


    peas

    Red raddish Pcs 1

    Carrots G 20

    Spring onions G 15
    Dairy Products

    Item Unit of measure Quantity

    Butter Nob 4

    Fresh cream Ml 40

    Dry goods
    Item Unit of measure Quantity

    Black pepper corn Tbps 1

    Red wine Ml 20

    Salt G 40

    White pepper G 25

    Cooking oil Ml 55

    Worcestershire sauce Ml 10

    Dark Soy sauce Ml 30

    Rice G 180

    Poultry
    Item Unit of measure Quantity

    Capon g 250

    Eggs Pcs

    Recipe Card
    Prepared by:
    Elyne

    Type of Kitchen:
    ISK

    Nationality:
    International
    Amount:
    1 portions
    Fried rice

    Weight: Unit Ingredients: Remarks


    1 pc Onion, and finely chopped garlic
    20 ml Cooking oil
    12 g French beans
    100 g Rice
    1 pc Egg
    19 ml Dark soy sauce
    10 g Spring onions
    10 g Salt
    5 g Ground white pepper
    30 g Carrot and garden peas/ French beans

    Preparation:

    1.Bring water to boil. Place the rice in the boiling water once its ready and allow to cook for 10
    minutes while stirring frequently.
    2.Rinse the rice under running cold water until it drains well.
    3.Let it cool on the rice
    4.Usind another pan, add in cooking oil, cook in the eggs and remove the eggs and set it aside.
    5.Add finely chopped onions and garlic and sweat them. Add vegetables, toss then add in the
    pan. Pour in the rice and add in the eggs and mix well.
    6.Add soy sauce and season.
    7.Garnish with spring onions and serve.
    Recipe For: Sweet and sour chicken
    Prepared by:
    Elyne
    Type of Kitchen:
    ISK

    Nationality:
    International
    Amount:
    1 Portions
    Sweet and sour
    chicken

    Weight: Unit Ingredients: Remarks


    180 g Strips of chicken
    15 g Cooking oil
    5 g Salt
    5 g Green pepper
    5 g Red pepper
    4 Tbsp Ketchup
    5 G Yellow pepper
    2 tbsp Dark soy sauce
    10 g Finely Chopped garlic
    5 g White pepper

    Preparation:

    1.Season the chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.

    2.Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.

    3.In a large pan, heat oil and fry garlic until fragrant. Add the bell pepper, cider vinegar, soy
    sauce, ketchup and sugar. Bring to a boil.

    4. When the sauce has thickened, add the fried chicken and toss to coat.

    5. Garnish with chopped spring onions and sesame seeds


    Recipe Card
    Recipe For:
    Roasted butternut and orange soup
    Prepared by:
    Elyne

    Type of Kitchen:
    ISK

    Nationality:
    International
    Amount:
    1 portions
    Butternut and orange
    soup

    Weight: Unit Ingredients: Remarks


    20 g Butternut
    15 g Butter
    10 ml White stock
    3 g Salt
    g Pepper
    50 grams Onions,leeks, celer
    2 clov Garlic
    e
    1 pcs Orange
    Preparation:
    1. Wash, peel and re-wash the butternut. Cut to roughly cuts.
    2. Place on a tray and roast t 180c
    3. Heat the oil and sweat the mirepoix without coloring
    4. Add the roasted butternut and mix in the hot stock, stir and bring to boil
    5. Season and simmer for 30 minutes. Skim when necessary.
    6. Blend to a fine consistency and pass through a medium strainer
    7. Return to a clean pan and re-boil. Add 2tbsp of orange juice and correct seasoning plus
    consistency.
    8. Serve with bread rolls.
    Recipe Card
    Recipe For: Greek salad
    Prepared by:
    Elyne
    Type of Kitchen:
    ISK

    Nationality:
    International
    Amount:
    1 portion
    Weight: Unit Ingredients: Remarks
    25 G Cucumber
    15 G Red bell pepper,yellow and green bell peppers
    10 G Black olives
    20 ml Olive oil
    pinch Salt
    1 tbs Red wine vinegar
    3 G oregano
    pinch White pepper
    5 G Onions
    1 cloves Garlic
    Preparation:
    1.Cut the vegetable s into desired shape preferably cubes
    2.Prepare the vinaigrette.
    3.Serve as desired.

    Recipe Card
    Recipe for: Bread rolls
    Type of kitchen:
    ISK
    Nationality
    Amount :
    1 portions

    Weight Unit Ingredients Remarks


    3.8 g Dry yeast
    37.5 ml water
    300 g White flour
    7.5 g butter
    5 g sugar
    3.8 g salt

    Preparation:
    1. First dissolve the dry yeast in lukewarm water and add sugar.
    2. In the meantime , sift the flour onto the table and make a bay in the middle
    3. Combine the remaining sugar, salt, the butter and the water and pour into the middle of the
    flour ring. Then add the dissolved yeast and knead everything to smooth and elastic dough.
    Nicely made dough should have a silky shine.
    4. Place the dough into a large bowl, cover it with a dry cloth and put it in a warm place for
    proving.
    5. Let the dough rise twice before dividing into pieces and shaping into bread rolls
    6. After forming the bread, brush with water or egg wash. let them rise again and bake in a hot
    oven with some steam for the first few minutes.

    WORK PLAN
    TIME TASK

    7:00-7:05 Briefing.

    7:10-7:15 Perform the opening duties by


    Cleaning the station.

    7:20-7:30 Collect the needed Mis en


    Place.

    Peel the Butternut and cut it


    Into rough cut.

    Grease the baking tray, season


    The butternut, drizzle oil and
    mix evenly.

    7:35-7:40 Pre-heat the oven and set


    aside the Tray.

    Clean the counter and sanitize.

    7:45:7:55 Place the tray in the oven and


    Allow the butternut to roast.

    Debone the chicken and attain


    The chicken breast hence cut it
    Into cubes.

    Heat the deep frying oil.

    Season the chicken , coat in


    Cornstarch and dip in beaten
    Egg.
    8:00-8:10 Prepare the Bread rolls dough
    and allow it to rise in a warm
    area.

    Check on the roasted


    butternut and toss them over.

    Wash the utensils used.

    8:15-8:30 Deep fry the Chicken till its


    Golden brown.

    Prepare the Greek salad and


    Cut into nice cuts. Cover it
    And refrigerate. Serve cold.

    Mop the floor in case of any


    Spillages to avoid accidents.

    8:35-8:45 Start preparing the Butternut


    And orange soup and allow it
    To simmer.

    Set aside the deep fried


    Chicken till ready to serve

    Clean the counter and surfaces

    8:50-9:00 Check on the bread rolls if


    they have proven enough.
    Begin rolling and shaping the
    Bread rolls in different shapes
    Of your choice.
    Set aside and allow the bread
    Rolls to proof for a while
    Before baking.

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