Kolej Universiti Insaniah

Kulliyyah of Hospitality and Halal

Service

HFP 113: Basic Food Preparation Kitchen Report

Prepared By,

Syaffa Afiqah Bt Shamsul

M131028739

Nur Azninie Bt Ahmad Zaini

M131018239

Diploma In Culinary Art and Halal FoodService

DPH 3B

Prepared For ,

Chef Afif Naim B Hj Abd Rani

Date of Submission :

Sept 10th 2013

Table of Content

Page

Table Of Content i

1 Introduction 1

2 Content based on topic 2

3 Recipe 3

4 Conclusion 4

5 References 5

6 Appendix 6

1 .Introduction

Potatoes was be introduced outside of the Andes region four centuries ago, and have to become a basic part. It is theworld's fourth-largest food crop. Wild potato species happen to during the from the United State .

The potato was originally said to have been trained of the individually . The normal global native in thefirst decade of the 21st century included about 33 kg of potato. The local meaning of potato is very variable and fast changing. A potatoes can make baked potato , French fries , mashed potatoes , waffles and others .

2. Content based on topic

Types Of Potatoes

Russet Potato

o Russets are to ideal for the graceful and mashed potatoes. They can be also to fry up crisp and golden brown and the potato of select for the baking. The slightflavor and of baked russets . From traditional sour creamand chives to spicy and brave Latin flavors.

Red Potato

o Red Potato of their waxy texture, the flesh of redpotatoes stays strong throughout the cooking process, whether they are being roasted or cooked in a stew. Red skin adds appealing color and texture to side Reds are frequently used to make warm yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed.

White Potatoo White potatoes hold their shape well after

cooking. Their slight, thin skins add just the right amount of feel to a mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Create signature potato salads a just cooked white

potatoes with dressings and ingredients from othersalads

3. Recipe

Potatoes Chips

1 tablespoon vegetable oil 1/2 teaspoon salt, or to taste 1 potato, sliced paper thin (peel optional)

Directions

1.Pour the vegetable oil into a plastic bag. Add the potato slices, and shake to coat.

2.Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a singlelayer on the dish.

Cook in the microwave for 3 to 5 minutes, or until lightly browned. Times will vary depending on the power of your microwave. Remove chips from plate, andtoss with salt and seasoning

French Fries

1/3 cup white sugar 2 cups warm water 2 large russet potatoes Sliced into ¼ inch strips 6 cups vegetable oil for frying Salt the taste

Mashed Potatoes

1 ½ lbs Yukon gold potatoes , peeled and quateredlength – wise

½ teaspoon salt 4 tbsp heavy cream 2 tbsp butter 1 tbsp milk Salt and pepper

Matchstick

2 sheets frozen puff pastry

100 g vanilla instant pudding mix 600 ml thickened cream ½ cup milk .

Baked Potatoes

Preheat oven to 180 C / Gas mark 4 Scrub the potato and prick it with a fork to

prevent steam of building up and cousing the potato to explode in your oven .

Bake for 1 hour and 30 minutes . Serve hot .

Waffles 2 cup all – purpose flour 1 teaspoon salt 4 teaspoon baking powder 2 tablespoons white sugar 2 eggs 1 ½ cups warm milk

1/3 cup butter , melted 1 teaspoon vanilla extract

4.Conclusion

From the topic , I have learn about the types of potatoes such us baked potatoes , French fries , potatoes chips , mashed potatoes and others more . Potatoes can be served anytime time . For examples , French fries can be served in afternoon , evening andnight . To be served French fries can be serving a hot .

5.References

1. http://www.recipematcher.com/2. .yahoo.com/search?ei=utf-8&fr=ytff1-

yff23&p=recepi matchstick&type=3. .com/search?ei=utf-8&fr=ytff1-yff23&p=resepi mashed potatoes&type=

6. Appendix

Types Of Cooking

Baked Potatoes French Fries

Mashed Potatoes Matchstick

Potatoes Chips Straw Pailles

Waffles

Types Of Potatoes

Petete Potatoes Purpple Potatoes

Yellow Potatoes White Potatoes

RessetPotatoes

Purpple / Blue Potatoes

o Blue potatoes have a moist, safe flesh that keeps its shape while adding rich, alive to colour and taste to salad. The purple color is conserved best by microwaving,but baking are great to cook purple potato. Of their mildyet clearly nutty flavor,purple potatoes naturally complement green salad flavors. Red, White . Combine bluepotatoes with whites and reds in salads .\

Petete Potatoes

o Petites potatoes make a great temporary for pasta, addingnutritional . Roast a combination of colors. Their determined flavors and cooking time makes petites a good choice for potato salads. Simply heave petites in olive oil, rosemary and salt and pepper to make colorful, delicious and fun roasted potatoes.