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The session began with a demonstration by Madam Umme, we get the explaination carefully showed the proper techniques for various vegetable cuts. Each cut was explained in detail, including the name and dimensions. Students were given the opportunity to observe closely and take notes. Madam emphasized the importance of precision and consistency in professional kitchen work.

Standard Cut:

Batonnet 6mm x 6mm x 5/6cm

Julienne 3mm x 3mm x 5cm

Fine Julienne 1.5mm x 1.5mm x 3/5cm

Large Dice 2cm x 2cm x 2cm

Medium Dice 1cm x 1cm x 1cm

Small Dice 6mm x 6mm x 6mm

Brunoise 3mm x 3mm x 3mm

Fine Brunoise 1.5mm x 1.5mm

Other Cuts:

Chopped

Minced

Slicing

Chiffonade

Paysanne 10mm x 10mm x 3mm

Fermiere Desired Shape Thickness 3-10mm

Tourne 50mm with 7 faces/sides

Rondelle Round Cut Thickness 3-10mm

Floret

Wedges

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Name :

Muhammad Ammar Razeen Bin Azhar

Matric No.

308114

Hello!! Hye guys most people calling to me as Ammar or Mar. I was born at Perlis and lived in Kedah. I don't have much ideas about culinary but i know some basic cooking and food handling methods. I would like to learn more things about professionals culinary skills and make my own recipes or improvise others country cuisines. My favor dish to cook mostly western and ofc maggi nooooodles. My dream career is to be a chef or lecturer hoho. One fun facts about me is i love to hiking to explore more nature, watching movies such as culinary wars while eating, play mobile games, and save cooking video "KhairulAming" hehe>

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The session began with a demonstration by Madam Umme. Each method of egg preparation was explained clearly, including its name, characteristics and ideal cooking technique. Students closely observed the texture, cooking time, and heat control required for each type.

Egg Cookery Methods:

1. Sunny Side Up

Egg is fried on one side only

Whites are fully set, yolk remains runny and visible

Cooked gently over low heat without flipping

2. Over Easy

Egg is lightly fried on both sides

Yolk remains soft and slightly runny

Required careful flipping to prevent breaking the yolk

3. Poached Egg

Egg is cooked without shell in simmering water (with vinegar optional)

Whites are set around a soft, runny yolk

Water should be just below boiling

4. Scrambled Eggs

Eggs are beaten and stirred continuously while cooking

Soft, creamy texture and cooked slowly over medium low heat

5. Omelette

Beaten eggs are cooked in a pan without constant stirring

Filled with a mixture of capsicum, onion and mushroom

Folded gently once set to form a sealed, slightly browned outer layer

Filling must be balanced to avoid tearing or difficulty folding.

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After the demonstration, it was time we to apply the techniques of cut. Each students was given ingredients to practice the cuts that had been shown earlier, such as batonnet, julienne, brunoise and others. It was a bit of a struggle at first, especially since this was a new experience for most actually. Using a ruler to measure the dimensions of each cut was time-consuming and required focus and more patience. Despite the challenges, it was a valuable learning experience and enhance our skills in cutting

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Once the cutting was completed, the cooking process began. Water was brought to a boil in preparation for blanching the vegetables. Blanching helps to preserve the color, texture, and nutrients of vegetables. After a short period in the boiling water, the vegetables were immediately transferred to a bowl of ice water. This step, known as shocking, stops the cooking process and ensures the vegetables do not become overcooked and stay crunch. After this, the ingredients were sautéed quickily. The process started with heating fat in a pan and adding garlic to infuse the oil with flavor. Once aromatic, the pre-cut vegetables and other ingredients were added and cooked briefly until they reached the desired texture together.

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The final dish was then arranged and presented on a plate. Attention was given to the visual appeal of the dish, including the arrangement of vegetables, use of colors to enhance the platting session, and overall neatness. Garnishes were added to enhance the presentation, making the dish look professional and appetizing. Plating is an essential part of culinary arts, as it affects how the food is perceived before it is even tasted.

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After the demonstration, it was time to apply the techniques. Each student was given eggs to practice the different cooking methods that had been shown earlier, such as:sunny side upover easypoachedscrambledomeletteIt was a bit of a challenge at first, especially since this was a new experience for most. Controlling the heat, ensuring the yolk remained intact, and mastering the timing of each technique required focus and patience. For the omelette, ingredients like capsicum, onion, mushroom, and milk were added, but it was difficult to fold the omelette properly due to the filling being too much. When attempting the over easy, the yolk burst while flipping the egg, which added to the difficulty. Despite these struggles, it was a valuable learning experience that highlighted the importance of precision and technique in the kitchen.

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Once all eggs were cooked, the next task was plating. The most presentable egg was selected, and the poached egg was chosen for its neat appearance. The egg was arranged into a complete breakfast set, with a round-shaped toast placed at the base. The sausage was placed neatly beside the toast, adding balance to the plate. Vegetables were arranged creatively around the dish to enhance its visual appeal. Each plate reflected different styles and creativity in food presentation, showcasing individual techniques and artistic expression.

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Madam umme evaluate our final product and give some advice to improve and enhance our final product

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this week, i have to:

Understand the method of blanching dry pasta

how to make bolognese sauce from scratch

Learn how to prepare dumpling filling and wrap.

Practice the pilaf rice method with proper seasoning and stock cooking

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By this week, I explored various types of potato preparations, learning different cooking techniques such as boiling, frying, baking, and coating the potatoes. I also learned how texture and starch content how can affect the final product that i made.

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This week, i learned how to understand the types of basic stocks:

white and brown

Learn the ingredients and process of stock making

Learn how to make different types of roux (white, blonde, brown) for thickening sauces and soups.

Prepare and identify the 5 basic mother sauces in classical French cuisine🥘

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🐔 Understanding Poultry🐔

This week madam Umme teach us how, we can earned about different poultry preparations and cuts.

Some of the key techniques included:

Poultry cuttings

Trussing a whole chicken🐓

Deboning a whole chicken and chicken leg🍖

Making chicken supreme and chicken lollipop (boxing style)🍗

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This week madam Umme helped us to understand how to handle delicate proteins like fish and prawns. Filleting fish required precision, and I learned the importance of clean cuts and minimizing waste. Even though I didn’t prepare the sauces myself, I saw how side dishes elevate a main dish.

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Thickening Agents

 Roux Making:

We learned to make 3 types of roux using equal parts of flour and butter:

White Roux – lightly cooked, used for white sauces

Blond Roux – slightly golden, used for velouté

Brown Roux – deeply browned, used for brown sauces

Basic ratio to all roux: 50g flour=50g butter

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Using rope to tie the wings and legs against the body, creating more compact and even shape for roasting🐔

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🍝 Blanching Pasta (Dry Pasta)Ingredients:

Dry pasta, water, salt, oil

Steps:

Boil water with salt and a bit of oil

Add pasta and cook until al dente

Drain and use in your dish

🍅 Bolognese SauceKey Ingredients:

Tomato, mirepoix (onion, celery, carrot), garlic, mushroom, minced beef, tomato paste, herbs & seasoning

Method:

Sauté mirepoix and tomatoAdd minced meat and cookStir in tomato paste, herbs (I use oregano), and a bit of beef stock

Simmer until thick and flavorful

🥟 Style Dumpling (Pan-Fried) Shrimp Filling:

Chopped prawn, onion, carrot, seasoning

Wrapper:

Wonton skin Steps:

Add filling in the center of the wrapper

Fold and seal with water

Pan-fry until golden, then steam with a splash of water

🍚 Pilaf Rice Main Ingredients:

Onion, carrot, celery, rice, stock, butter, bay leaf

Steps:

Sauté veggies in butter

Add rice and stir well

Pour in stock, add bay leaf and salt

Cover and cook on low until rice is fluffy

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For pilaf rice, i served it with gyoza-styled dumpling we made, with crispy chili oil flavored with some tomyum paste, on the bottom.

For the spaghetti bolognese, its just simple but classic beef bolognese garnished with parsley.

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🥔 Potato Products Practiced:

Mashed Potato

Smooth and creamy texture using boiled potatoes mixed with butter and cream.

William Potato

Shaped mashed potato (like a pear), coated with breadcrumbs and deep-fried.

Croquette Potato

Mashed potato shaped into cylinders or ovals, breaded and deep-fried.

Jacket Potato

Whole baked potato, wrapped in foil, served with seasoning and garnish with beef bacon and spring onion.

French Fries

Batonnet-cut potatoes, soaked, floured, and deep-fried with batter until crispy.

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versatile potatoes are and how each cooking method produces a different texture and flavor. Croquettes and William potatoes were fun to shape and coat. I enjoyed seeing how frying created a crispy crust while the inside stayed soft. The mashed potato was smooth and creamy with butter, salt and cream. The fries were crispy after soaking and flour-coating. Jacket potato taught me about baking whole potatoes and keeping the skin wrap with aluminium foil.

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Types of Stock Covered:

White Stock

made using chicken or fish bones, white mirepoix, and flavoring herbs

Brown Stock

made using beef bones, basic mirepoix, tomato paste, and herbs; bones and vegetables are roasted before simmering

Note: Stocks were prepared by Madam Umme with help from selected students for the entire class

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Espagnole

(Brown Sauce) – brown roux + brown stock + tomatoHollandaise – egg yolk + clarified butter + lemon (emulsified, no roux)

Velouté

blond roux + white stock

Tomato Sauce

tomato-based, sometimes with stock

Béchamel

white roux + milki also made mushroom sauce

I sauteed for few minutes before add espagnole, (stock water (water + beef stock) and brown roux.) my partner and i also add some cooking cream. simmer until its thicken and seasoned it with salt and pepper to enhance the taste.

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Debone

Carefully removing all the bones from the bird while keeping the meat as intact as possible. Applied to a whole chicken

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🔥 How I Cooked It:

I started by the deboned chicken leg and then marinating to some flavory. Then I coated it with flour, dipped it in egg wash, and rolled it in breadcrumbs to get that crispy golden After that,

Me and my partner station deepfried the breaded chicken until both sides were evenly browned and cooked through. I made sure the oil wasn’t too hot, so the breadcrumbs didn’t burn before the inside was cooked.

I prepared my sides:🥕

Vegetables

I blanched batonnet carrots, long bean and cauliflower florets briefly, then sautéed them lightly in butter for colour and texture.

Sauce

I sauteed some chopped onion with some butter, add brown stock water and add salt and black pepper to season it, the black pepper sauce is to go with the chicken. It added a nice bold flavour to the dish.i also make pilaf rice to accompanied the chicken with.Finally, I plated everything neatly and serve.

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Carefully cutting through the flesh to create thin and deskinning fish to make process of removing the skin from a fish fillet

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What we have learned:

How to fillet fish and devein prawns

Understand the preparation of a classic fish and chips dish

Observe complementary side dishes like coleslaw and tartar sauce🐠 Skills Practiced:

Fish Filleting – remove bones and skin cleanly for cooking

Prawn Deveining – proper hygiene and preparationFish & Chips Preparation:

Fish fillet (marinated and shallow battered or breaded –)

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Use a knife thats already sharpen for better control for cutting. keep the oil in right temperature, don't flip the fish too many times so that it won't break a crust. Then balance fried food with something fresh or acidic like coleslaw or tartar to enhance our platting.

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Coleslaw and tartar sauce were prepared in bulk by selected students/stations for all to share.

🥗 Coleslaw (Shared Component):White & purple cabbage, carrot, onion, with creamy dressing (mayonnaise, mustard, lemon, seasoning).

🥣 Tartar Sauce (Shared Component):Chopped boiled egg whites, gherkins, onion, mayonnaise, mustard, lemon juice, and seasoning.

We served the fried fish fillet with a generous amount of fries seasoned with salt, a fried prawn, and accompanied it with coleslaw and tartar sauce to enhance the platting.

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So our day have been done of june was our final test.

My experience, We have 2 hours to make this dish is absolutely enough, but its a little bit chaos since everyone panicking. i remembered the way most of my fellow classmates overly taking equipment and even ingredient, where it'll into waste. for today, everything went not going smoothly.

I'm afraid if my chicken wouldn't cook fully, but luckily, its littke bit undercook on the outside looks good. for William potato, it doesn't have a lot of problem just for shaping, its kinda hard because my potatoes are a little bit soft, so I added some flour to make it a little doughy so I can shaped it. and I learn from my mistakes from past class, where I really control the oil heat, and cook it one by one so I could focus on each.

MashaAllah its cooked perfectly but breaking apart and not burnt like I did previously.for sauteed veggies, I blanch the carrot and the broccoli to al dente before I sauteed it with some onion and garlic with some butter, I add salt and pepper to taste

I just go with the flow and just plate it cause i dont have much time only 10 minutes left. so i splash my sauce on the plate, and then plate the chicken and everything like on the picture.overall today's experience is scary but its also exciting with my kitchen mates.

Lurve All chaos🎉