Bahan-Bahan:
1 kati udang
1. 1 bungkus mee
2. 2 bungkus kari daging
3. 2 ulas bawang merah
4. 2 ulas bawang putih
5. 3 cawan santan
6. 2 pokok sawi
7. 0.25 kubis
8. 0.25 bunga kubis
9. 2 batang keret
10. 2 biji tomato
11. 1 bungkus fish ball
12. 2 bungkus jagung muda
13. 2 sudu teh garam
14. 2 sudu makan minyak
sedikit serbuk perasa

cara:
Panaskan minyak tumis bawang putih dan merah sehingga kuning kemudian masukkan rempah kacau sehingga sebati.Kemudian masukkan santan biar sehingga mendidih.
kemudian masukkan bahan-bahan 6 sehingga
14 .biarkan bahan tadi sehingga masak.

Alfredo Sauce

Ingredients:
3-5 cloves garlic, minced
1-2 tsp. olive oil
1/4 to 1/2 tsp white pepper
1 or 2 Tbls fresh chopped oregano
1/2 tsp onion powder
1/4 tsp. salt
1/2 pint whipping cream
1/2 cup fresh grated parmasan
enough fettucini noodles for two med. servings
(All amounts are approximate, adjust to personal taste but all ingredients
should be fresh for best flavor)
Instructions:
In a very hot saute pan, quickly saute the garlic in a small
amount of olive oil. The garlic should be very well browned and have
a strong, nutty aroma. Transfer sauted garlic to another skillet large
enough to hold all of the fettucini. Over med. heat add pepper, salt,
onion powder and fresh oregano to the garlic. Toss together. Add
noodles and toss quickly. Now begin to add the heavy cream and cheese,
stirring constantly. Be sure pan is not too hot. Add cream and cheese
until the desired consistency is reached.
This recipe results in a quite pungent Alfredo type sauce that has a unique flavor.

Turkey macaroni salad

8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery

Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)

Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).

Fresh Basil Dressing

Fresh Basil Dressing

1 3/4 c. olive oil
1 handful fresh basil leaves, chopped
Juice of 1 lemon
Salt and pepper
Blend all ingredients in a blender until smooth.

Athenian Stuffed Peppers

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon
pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;
place open side down in circle in roasting pan.
Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.

Chicken Cheese Dip

2 cups chopped, cooked chicken
3/4 cup mayonnaise
2 green onions, minced
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350º.
Mix together chicken, mayonnaise, green onions, spices, Swiss cheese and 2 tablespoons parmesan cheese. Put mixture
in a buttered casserole dish. Sprinkle the rest of the parmesan cheese on top. Bake about 10 minutes, until top is
browned.

Food Safety Definitions

Food Safety – The processes, procedures and precautions that the hotel is to take to ensure a safe food is served.

HACCP – Hazard Analysis and Critical Control Point.

Hazard – Refers to any part of the food production chain that is not acceptable because it has the potential to cause a food safety problem. It can be a microbial, chemical or physical property that will cause a product to be unsafe for consumption.

MICROBIAL – is a living organism, e.g. bacteria, parasites, mould & viruses.

CHEMICAL – cleaning chemicals, insecticides, pesticides etc.

PHYSICAL – foreign objects, e.g. glass, metal, plastic etc.

ALLERGENS – food allergies from nuts, soy, sesame seeds, shellfish, eggs etc.