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1-DEMONSTRATION

The session begin with a demonstration by sir Norhafizi. Sir Norhafizi will showed for us the about the proper techniques to cuttinga various of vegetables.Each cuts have a difference way and we alaso must remember the names of each cuts that we do.

Sir Norhafizi also say that for the beginner we have measure so that every pice vegetables we make looks same and will yield good result.

So for those students they must pay attention to everything that  is taugh and shown by Sir Norhafizi and takes notes.

STANDARD CUT

i. Batonnet- 6mm x 6mm x 5/6 cm

ii. Jullience-3mm x 3mm x 5cm

iii. Dicing large dice -1.5mm x5mm x3/5mm

iv. Medium Dice – 2cm x 2cm x 2cm

v. Small dice-6mm x 6mm x 6mm

vi. Brunoise -3mm x 3mm x 3mm

vii. Fine burnoise-1.5mm x 1.5mm

OTHERS CUT

i. Chopped

ii. Minced

iii. Chiffonade

iv. Slicing

v. Payasanne-10mm x 10mm x 3mm

vi. Ferniere desired shape thickness- 3-10 mm

vii. Tourne-50mm with 7 faces/sides

viii. Roundelle-round cut thickness – 3 10mm

ix. Floret

x. Wedges

COOKING VEGETABLES

i. Blanching method of cooking

ii. Soak in an ice water to stop cooking process

iii. Sauteed in fat with garlic and seasons

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1.DEMONSTARTION

For the first session, Sir Norhafizi will tell students to prepare the ingredients (mis en place) for cooking eggs before doing the demonstration. For example , eggs , blackpapers, onion, sausages , mushrooms , tomatoes , capsicum  , milk and bread .

After we take all the ingredients, we must prepare them such as,chopped onien, mushrooms, brunoise the capsicum and cut the tomatoes. Once, all our ingredients have done Sir will show us the different way to cook the eggs because we must do the 5 egges with different style.

For students, they must pay attention to everything that is taugh and shown by Sir Norhafizi and takes notes.

EGG PRODUCT

i. Sunny side up- 2 nos

ii. Over easy– 2 nos

iii. Poach – 1 nos

iv. Scramble

v. Ommelette – 3 nos

OMMELETTE

i. 3 nos eggs, break , season with salt and black pepper

ii. 1 tbsp capsicum, brunoise

iii. 1 tbsp onion, chopped

iv. 1 tbsp button mushroom, roughly chopped

v. Milk

BREAKFAST SET

i. 1 type egg product

ii. Slice of bread ( toast, French toast)

iii. Chicken sausages ( grilled/ sauteed with vegetables)

iv. Grilled vegetables (option)

v. Baked bean (option)

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For the first session,  Sir Norhafizi will tell students to prepare the ingredients for cooking the pasta dumpling and rice before doing  the demonstration.  This is because after we take all the ingredients, we must prepare them such as, chopped the onion, mushroom,  carrot, celemy , slicing of button mushrooms and chopped the  concrase tomatoes. Once the all our ingredients have done, Sir will show us the 3 learning objectives in this class.Which is blanching pasta, filling dumplings and pillaf rice.

For students, they must pay attention to everything that is taugh and shown by  Sir Norhafizi and  take notes .

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After finish the part of demonstration,now for each student must do the same as shown by Sir Norhafizi, they need to take the all the ingredients that are already available to practice the cuts together with their respective station partner.

For the forst I try it a little bit stuggle because we need carefully measue for each cuts of vegetables and we also must focus and patience. I think it quiet challenging but interesting because I can learn new things and this was experience for me.

3-COOKING

After we have done the cutting session,we proceed with the cooking process. So,first Sir Norhafizi will do the demonstration to show us the steps of cooking vegetables. He explained everything with clearly about how to cook vegetables , and involves the cooking methods such as sauteing , boiling and also blanching, After Sir Norhafizi finish demonstration , now each station must do the same as shown by Sir . They must prepare one dish and according to each their creativity so that the dish looks attractive.

Firstly ,for boiling I do this part. She boiling water for vegetables , carrots , potatoes  , cauliflower until they look cooked. Once all of ingredients cooked, she do the blanching vegetables and soak in an ice water. This is because , blanching can stops enzyme action which otherwise loss of flavor , color and texture. So, wee need  to do techiniques soaking.

Secondly, foe The saute Atikah do this part, Once we have done with boiling and blanching. I prepared the saute , began with heating butter on a pan , followed by sauteing the garlic and onions which has been chopped.After that , I added the blanching vegetables to the pan and sauteed them togrther.This time we have more aware because the fire is burning.Untill it look cooked,the colour look light golden-brown and lastly,I sorinkled a little salt as a falvour enhancer.

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For the first session,  Sir Norhafizi will give the lesson and write notes, also explain to us about the stocks. Sir Norhafizi has shown the demonstration how to stocks. There are 2 types of stock which is white stock (vegetables stocks. Chicken stock, fish stocks) , Brown stocks (for the meat,beef and etcetra) .He give an instruction to all of students prepare the ingredients for do mirepoiy and aromatic ingredients. We have to do ‘mis en place’ of ‘mirepoiy’.For the mirepoiy we should cut onion, carrot ,leek, celery. There are 2 types of mirepoiy, which is white stock (50 gram onion, 25 gram celery, 25 gram leek) and brown stock (50 gram onion, 25 celery, 25 gram carrot).

Next for the aromatic ingredients,there have 2 types, which is sachet  (cheesecloth, bayleaf, blackpeppercorn, thymes, garlic, wrap it then tied with strings twine) and bouquet garni (celery, leek, thymes, bay leaf, parsley and tied it).

For students, they must pay attention to everything that is thaught and shown by  Sir Norhafizi and  take notes .

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For the first session,  Sir Norhafizi will give the lesson and write notes, also explain to us about the sauce. There are have 5 mother sauce [Espagnole ,Bechamel ,Velloute, Tomato,  Hollandaise].He give an instruction to all of students prepare the ingredients for we do mise en place , such as prepare 2 nots of eggs, butter 50 gram, flour 50 gram, chopped onion and garlic

We also use brown stock and others, because these are really related with  the lessons last week.

We also learn about roux, there are have 3 types, [white roux, blonde roux, brown roux]

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For the first session,  Sir Norhafizi will give the lesson and write notes, also explain to us about the poultry. There are have 5 types [trussing chicken, deboning whole chicken, whole chicken leg, chicken supreme, chicken lollipop/boxing]

Each station have to pick 1 chicken, must do the same instruction same like sir has does. We have to measure with string twine at the whole chicken for us tied it.

After sir has taught us how to tie, we must reopen the bond to make next step. Which is we have to deboning chicken. This is quite difficult for me and are the challenging step cause we have to remember what the sir Norhafizi has does.

Before sir has taught us about these poultry, he give an instruction to make pillaf rice and mushroom sauce by each person. So, we make it to serve with chicken and others.

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There are some of the ingredients we use to cook 5 eggs in a 5 different ways:

i. 8 eggs

ii. 2 sausages

iii. 2 mushrooms

iv. 1 onion , garlic

v. Capsicum

vi. 3 bread

vii. Butter

viii. Bean

ix. Black pepper

x. Salt

3.COOKING

Once we have done the demonstration session, we will start the cooking for 5 eggs that we should do, which is sunny side up, o er easy, poach , scramble and ommelette.

Firstly, we going to make the sunny side up, which is half cooked eggs, For this eggs, we must use 2 eggs, break this eggs in bowl and put them together in the pan. This egg is cracked.

Secondly, we should do the over easy. The way to do it with these over easy eggs are also the same with sunny side up eggs. The difference between them is we have to flip this egg without use accessible. I honestly say it looks easy to make these eggs, but we’re trying  but the egg is too cooked, but the taste it still goods.

Thirdly, we are going to make the poached eggs. The way to do is, we only need 1 eggs .For this part, me and Atikah do this together. First me cracked this egg to the bowl. While me bring the water to boil in pot. And reduced heat to a gentle simmer. Stir the water to crate a gentle whirlpool, which will help the egg white wrap around the yolk. Besides, me add a quiet a bit of vinegar to have any vinegar taste transfer to the egg and also add a pinch of salt together. Purpose we put in vinegar because it can keep the egg white together. Cook until whites are set and yolks to desired dones.

Fourthly,we are going to do scrambles eggs. So , for this part I will be making these eggs. First, I will breaks 2 eggs, put a little bit of salt, add black pepper and also add milk. We use the milk because it can make the eggs extra soft and creamy, So I stir it togrther using the spoon before I put it into a frying pan. I heat oil in a frying pan over medium heat. When the oil is already hot. I put eggs that I stirred earlier in the frying pan. I use a rubber spatula to grntly and slowly push the eggs from one edge of the frying pan to the other to avoid our eggs drying out. But our eggs looks a little dry.

Lastly, we are going make an ommelete .To make this eggs, we using the same eggs with scrambles eggs, that we stir together with salt, black pepper and milk before we cook. So, we heat oin in the pan over medium heat, and then we saute all the ingredients that we have chopped earlier into the bowls. Once, the sauteed ingredients have released the aroma, we add the eggs into pan and stir together with the silicone spatula to pan. For me, when we add the filling, don’t overthink the ommelette when the eggs begin the set and cook for more second. After that, we fold the ommelette in half and then slide it onto a plate with silicone spatula.

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BLANCHING PASTA

i. Dry pasta

ii. Water

iii. Oil

iv. Salt

BOLOGNESE SAUCE

i. 4 tbsp Tomato, seeded, finely chopped

ii. 2 tbsp Onion, finely chopped

iii. 1 tsp Garlic, minced

iv. 1 tbsp Celery, finely chopped

v. 1 tbsp Carrot, finely chopped

vi. 1 tbsp Button mushroom, sliced

vii. 4 tbsp Ground meat (mince chicken/ beef)

viii. 1 tbsp Tomato paste

ix. 1 tsp Tomato soup

x. 1 tsp milk (optional)

xi. Brown / chicken stock powder (optional)

xii. Bay leaf

xiii. Seasoning

xiv. Dried oregano

xv. Fresh thyme

DUMPLING FILLING

i. Prawn, chopped / mince chicken / mince beef

ii. Onion, finely chopped

iii. Carrot, finely chopped

iv. Seasoning

v. Wonton wrapper

PILLAF RICE

i. 2 tbsp Onion, chopped

ii. 1 tbsp Carrot, chopped (optional)

iii. 1 tbsp Celery, chopped (optional)

iv. Bay leaf

v. 1 tspn salt

vi. 2 cups liquid mixed with 1 tspn chicken stock powder

vii. 1 cup rice

viii. 2 tbsp Butter

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The final part is we plating the food that we have done before we have done before we must presented on the plate. For plating, according to each our taste so that dish looks more attractive and professional, we also add the others vegetables that we had done cut and bblackpaper as a decoration. So our dish looks more interesting.

So, for the plating part I will learn more how to decorate the foods. I need to study more deeply, such as how to served the foods so our food looks more appetizing and appealing.

5.EVALUATION

The lastly, is evaluation session.For this session we are required to present the side dish we prepared. We must show our dish and all the cutting methods.

During this session ,Sir Norhafizi will ask me and my partner station, Atikah about what the names of each vegetables cut that we made. Atikah and me explains together about the standards cut and others cut.Sir also asked what suitable dishes can be used with the ingredients and what the cooking methods that we used for this dish.

Additionaly,Sir Norhafizi also looks for our hygiene such as our clothes and long nails because hygiene is important when we want start cooking and handling our food. Besides, the way we present our dish, the quality of the prepared side dish, and our creativity, so it look more interesting.

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The final session is we plating the food that we have done before. We must presented on the plate. Plating is according to each our taste so that the dish looks more attractive and professional. So, for plating, we choose an ommelette eggs to serve.First we put butter on the bread then we toast the bread. After we have done toast bread then we put it into the palte. For decorations, we add the vegetables, sausages. For sausages we slice the sausages first and then fry it, we also put some baked bean, so our dish looks more fascinating.

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TYPES STOCKS

i. White stock - fish, chicken

ii. Brown stock - beef

iii. Thickening agent - white, blonde, brown roux

STOCK MAKING- WHITE STOCKS

i. Bones - fish, chicken

ii. Mirepoix - white

iii. Flavoring - sachet d’epices, bouqet garni

iv. Water

STOCK MAKING- BROWN STOCKS

i. Bones - beef

ii. Mirepoix - basic

iii. Tomato paste

iv. Tomato, wedges

v. Flavoring - sachet d’epices, bouqet garni

vi. Water

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Mother sauces/ leading sauces

1. Espagnole = brown stock + brown roux

2. Veloute = white stock + white roux

3. Hollandaise = clarified butter + egg yolk

4. Tomato = tomato concasse

5. Bechamel = milk + heavy cream + white roux

{Secondary sauces} Leading sauce + herbs/ flavoring = secondary sauce

1. Espagnole —> mushroom, demi glace, madeira

2. Veloute —> herb sauces, white wine sauce

3. Hollandaise —> bearnaise, maltaise

4. Tomato —> croela, spanish sauce

5. Bechamel —> cheese sauces, cream sauces, mornay sauce, butter and garlic

Hollandaise

i. 1 nos egg yolk

ii. 50 gm butter, melted

iii. 1 tsp lemon juice

iv. 1 tsp cold water

v. A pinch of salt and white pepper

Tomato sauce

i. 1 tbsp butter

ii. 4 tbsp basic mirepoix, chopped

iii. 2 cloves garlic, mince

iv. Bay leaf

v. 3 nos tomato concasse

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For this session, after Sir Norhafizi show us how to make 3 types of roux. We have to make its by our own. Firstly Nisaq will do clarrified butter and add the flour to the pan. We have to always stir that. W have to classified for 3 types, which is white roux, blonde roux and brown roux. For the looks you can refer at above side, demonstration session.

For the next we must do, hollandaice sauce, I will do these. Firstly we need 2 egg yolk only with add acid product like lemons. While that Atikah will do clarified butter on the pan, because we need 5 spoon of clarified butter from first layer. These will add while me stir the egg yolks alternately. Little bit of water. This method of stir we must stir on the pot ,that are already boiling water,we just use steam method.

Above that are before seasoning, for the seasoning we can add little bit of salt ,lemon, and black pepper.

The lastly we have to make mushroom sauce. Fill water in the pot, half cup of beef instant and 1 cup of water. We have to stir it first before put on the stove. Put 1 spoon of butter,melted it. Next, add fining chop of garlic, onion and slices of mushrooms.

Also add cooking cream. Then stir it again After finished, we must filter solids that are have in the mushrooms sauce use the china cap.

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Poultry Cuttings

i. Trussing chicken

ii. Deboning whole chicken

iii. Deboning whole chicken leg

iv. Chicken supreme

v. Chicken lollipop/ boxing

Plated main course (Breaded Chicken/ Chicken Supreme)

i. Breaded chicken (boneles chicken leg, marinate)

ii. Starch (potato products/ pilaf rice)

iii. Vegetables (Batonnet carrot, floret cauliflower/broccoli/ green beans)

iv. Sauce (mushroom, black pepper, thyme)

v. Garnishing (fresh herbs, chopped parsley)

Example menu writing

i. Breaded chicken served with black pepper sauce accompanied with mashed potato and sauteed

ii. vegetables (batonnet of carrot and floret of cauliflower)

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First and foremost we have to make mise en place, which is we have to cook pillaf rice, saute vegetables and mushroom sauce. Then, we have to tie the  whole chicken.

After that, we have to deboning chicken, we have to make 5 types chicken and fried it. This session we have to make SBP which is step of ‘standard bread chicken’ to cook the chicken.

For the whole chicken leg and lollipop we have to SBP- we have dip with flour, egg, breadcrush, then fry it with deep fry. Also, the chicken must have submerged in the pot and fry until looks golden color. For the chicken  supreme we have to seasons with marination (salt, pepper, paprica) then grill it on medium heat. We have to insecure with this part because breast chicken is part easy to cook.

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Plated Menu Course (Breaded Chicken/Chicken Supreme)

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The final session is we plating the food that we have done before. We must presented on the plate. Plating is according to each our taste so that the dish looks more attractive and professional. So, for plating, We have to serve all types of chicken that we had cook it. These dish we must served with pillaf rice and mushroom sauce. It looks like the complete main dish. For the decorations, we add parsley on the top of pillaf rice and on the top of mushroom sauce. For the chicken supreme, we slice it and arrange properly.

5.EVALUATION

The last session, is evaluation. For this session we are required to present the side dish we prepared. We must shows our dish and all the part that has been cooked.

During this session, Sir Norhafizi will ask my partner and me, sir ask us what are the ‘nappe’?. we answer, that is term, ‘back of the spoon’. This term we use to do the mushroom sauce, it like the best texture for the mushroom sauce.

Next, sir told us comment and improvements that we have to do  it in final cooking,the suggestion and others.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. Besides, the way present our dish, the quality of the prepared side dish, and our creativity make it will looks

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The last session, is evaluation. For this session we are required to present the side dish we prepared. We must shows our dish and all 5 eggs we have done making.

During this session, Sir Norhafizi will ask my partner and me, Atikah about what the names of each the 5 eggs that we have done made it. For me , I will explain the cooking methods that we use to cook this eggs.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. Besides, the way present our dish, the quality of the prepared side dish, and our creativity make it will looks professional.

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Firstly, for the blanching pasta. me and Atikah do this together. First and foremost ,me boiling water in the pot with high heat, I add a little bit of salt and then put the pasta. We have always stir this pasta in the boiling water. Sir Norhafizi thaugh us method ‘aldante’ to know whether the pasta cooked or not. After the pasta has been cooked, we must lift and attach the pasta, then we need to coat it with oil. Pasta cooking water should not be thrown away because we will use it in the manufacture of sauce.

Secondly, for the Bolognese sauce. Sir Norhafizi will give instruction to  us, give all the ingredients to saute like 1 tbsp celery, seeded, 2 tbsp onion, 1 tbsp garlic, 1 tbsp carrot, chopped tomato and do it for just 1 round. All the students must have collected it from each station, also all students must have give full  an  attention to this and takes notes

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Thirdly, Sir Norhafizi start the process of cooking. Bolognese sauce, start by heating oil in a large pot over medium heat. Add finely chopped onion, carrot, and celery, and cook them gently until they become soft and slightly golden. Next, add the beef and to the pot. Cook the meat thoroughly, stirring often, until it is browned , and any liquid released has evaporated.

Once the meat is well-browned, pour the water of pasta.  Always Stir it, then add tomato paste,add dried oregano and cook for a couple of minutes to deepen its flavor before pouring in the tomato purée. Mix everything together and bring the sauce to a gentle bubble.

Lastly the heat to low, add bay leaves if desired, and let the sauce simmer uncovered for about 1½ to 2 hours, stirring occasionally. This slow cooking allows the flavors to develop fully and the sauce to thicken.

Next for the pillaf rice,we have to cook it by ourself, from the demonstration that has been taugh from sir. Start by saute, in a medium-sized pot, heat 2 tablespoons of oil or butter over medium heat. Add a finely chopped small onion and sauté until soft and golden. Next rinsing 1 cup of long-grain rice  and 2 cup of water. For extra flavor, add a bay leaf at this stage and 1 tbsp salt and 1 tbsp stock powder. Once the onion is fragrant, stir in the rinsed rice and cook it for 2–3 minutes, stirring gently so the grains are coated in oil and lightly toasted. Once it starts boiling, reduce the heat to low, cover it with covered of the pot and wait  it between 5-10 minutes.

Lastly, for the dumpling filling ,Sir Norhafizi add the prawn that has been minced by all of students, finely chopped onion , finely chopped carrot and seasoning.After sir have been done stir it.We have to wrap it with wonton wrapper. Each person have to make 3 wrap of this with own creativity and serve it.We have to cook it, neither with boiling or technique of ‘Gyoza’(ways of Japan).

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The final session is we plating the food that we have done before. We must presented on the plate. Plating is according to each our taste so that the dish looks more attractive and professional. We have bring all of the dish to show for Sir Norhafizi.We decorate with our own creativity. As u can see, we decorate the pillaf  rice and pasta with pasley and Bolognese sauce also  serve dumpling at the pillaf rice.

5.EVALUATION

The last session, is evaluation. For this session we are required to present the side dish we prepared. We must shows our dish and all of 3 learning objective (pasta, pillaf rice and dumpling).

During this session, Sir Norhafizi will ask my partner and me, Atikah about what the names of each the  3  dish that we have done made it. For me , I will explain the cooking methods that we use to cook each dish.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. Besides, the way present our dish, the quality of the prepared side dish, and our creativity make it will looks professional.

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For this session, after Sir Norhafizi show us how to cut chicken and fish, Sir add water in pot then add all mirepoiy and aromatic ingredients in each dish (beef, fish, chicken).We as student must boil these dish at our station and do the depouillage. We have to stir it. For the beef, we have to baked it in avon first then do same boiling to fish and chicken

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For this session,we don’t have specific plating, we just to have prepared ingredients and do mis en place for cook these sauce. For the tomatoes we need to take 2 for 1 station. We must do tomato concasse, boiling soaking in an ice water then chopped it. These, for we make tomato sauce next week (mother sauce).

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The last session, is evaluation. For this session we are required to present the ingredients or mise en place that we had prepared it. There are 2 types of mirepoiy, which is white stock (50 gram onion, 25 gram celery, 25 gram leek) and brown stock (50 gram onion, 25 celery, 25 gram carrot).

Next for the aromatic ingredients, there have 2 types, which is sachet  (cheesecloth, bayleaf, blackpeppercorn, thymes, garlic, wrap it then tied with strings twine) and bouquet garni (celery, leek, thymes, bay leaf, parsley and tied it)

During this session, Sir Norhafizi will ask my partner and me, Atikah about what the types of white stock. For me sir asked what are in the aromatic ingredients.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. If, we don’t remember terms, sir will told us again

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For this session we don’t have the  specific platting to shown, because there have many to cover it. We just do the instruction from Sir Norhafizi. We all succeed do instruction form Sir Norhafizi by following step by steps. Which is we have to prepare 3 types of roux, hollandaise sauce, and mushrooms sauce.

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For this session, Sir Norhafizi do these quickly, because we all rushing to back home for eid-adha. But sir norhafizi do new techniques , like quiz (first come, first serve) I like this techniques because we have to make decission more faster and answer it faster front of Sir Norhafizi. We have to bring our mushrooms sauce for sir describe it.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. If, we don’t remember terms, sir will told us again

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For the first session,  Sir Norhafizi will give the lesson and write notes, also explain to us about fish and shellfish.

Each station have to pick 1 fish and 5 of prawns. For  the fish we must do same ways like before this.Before this for brown stocks. But this day for main dish.

Next, for prawns we have to make 3 types of shape. After finish all of that, sir will do SBP [standard breaded procedure] for prawns and fish.

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i. Fillet fish

ii. Deveining prawn

iii. Fish and Chips

FISH AND CHIPS

i. fillet fish, marinate, SBP

ii. Coleslaw

iii. Tartar sauce

iv. Fries

COLESLAW

i. 1 nos white cabbage, finely shredded

ii. 1 nos purple cabbage, finely shredded

iii. 2 nos carrot, finely julienne

iv. 1 nos onion, finely sliced

DRESSING

i. 500 gm mayonnaise

ii. 2 tbsp dijon mustard

iii. 2 tspn salt, adjust to taste

iv. 1 tspn black pepper

v. 1 nos lemon squeeze

vi. 3 tbsp milk, to loosen, if needed

TARTAR SAUCE

i. 10 nos eggs, boiled, rough chopped white only

ii. 5 nos gherkin, chopped

iii. 1 nos onion, chopped

iv. 2 tbsp dijon mustard

v. 1 kg mayonnaise

vi. 2 nos lemon squeeze

vii. Seasoning

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First and foremost we have to make mise en place, which is we have to prepare SBP and cut the fish. Which is we have to make same like sir had shown for us. I thinks it is success for us because it is perfect between Atikah and me. After that, we have to clearing the fish and make SBP. We have to fry that fish on deep fry oil. Then it success for this session.

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The final session is we plating the food that we have done before. We must presented on the plate. Plating is according to each our taste so that the dish looks more attractive and professional. So for plating, We have to serve fish with SBP, we decorate with fries and also tartar sauce and we add parsley at bottom of that sauce.

Next, we have to cut prawns, same with the example from sir. Then we have to SBP it and deep fry. But in this picture we decorate with meat to make it various.

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The last session, is evaluation. For this session we are required to present the side dish we prepared. We must shows our dish and all the part that has been cooked. For the part of fish, sir don’t have comment because it looks nice and normal, also it matured for eat. Also for prawns, it looks normal.

Lastly, Sir Norhafizi also looks for our hygiene such as clothes and long nails because hygiene is important when we want to start cooking and handling our food. Besides, the way present our dish, the quality of the prepared side dish, and our creativity make it will looks professional.

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Breaded chicken served with blackpaper sauce accompanied with william potato and sauted vegetables (Tourne carrot and floret Broccoli)

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Breaded chicken served with blackpaper sauce accompanied with william potato and sauted vegetables (Tourne carrot and floret Broccoli)

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This final task served as a culmination of all the skills, knowledge, and techniques we have acquired throughout the semester. The assessment involved preparing a complete Western-style main course dish within a two-hour cooking period, followed by one hour allocated for cleaning and kitchen organisation.

The dish we were required to produce was breaded chicken served with black pepper sauce, paired with William potatoes (roasted baby potatoes), and a side of sautéed vegetables, specifically tourne carrots and broccoli florets.

🧑‍🍳 Preparation Process:

Mise en place began with the cleaning and preparation of all raw ingredients, including trimming the chicken, peeling and carving vegetables, and portioning out ingredients for the sauce.

The chicken breast or thigh was seasoned, coated using a standard breading procedure (flour, egg wash, breadcrumbs), and shallow-fried to a crispy golden brown.

The black pepper sauce was prepared using reduction techniques, starting from sautéing onions, adding stock, thickening with roux or slurry, and finishing with crushed black pepper and seasonings for depth of flavor.

For the vegetables, carrots were carved into tourne shapes, a classic French knife skill that requires precision and consistency. These were then lightly sautéed to retain their color and slight crunch.

Broccoli florets were blanched briefly, then sautéed with butter or oil for added flavor and a vibrant green finish.

William potatoes were boiled, lightly smashed or kept whole, and then roasted with herbs for a crispy outer texture and soft interior.

🍽️ Plating and Presentation:

Every student focused on professional plating, ensuring the placement of protein, starch, sauce, and vegetables followed industry standards:

The breaded chicken was the centerpiece.

The black pepper sauce was served elegantly in a ramekin or poured beneath the chicken.

Vegetables were neatly arranged for color balance and visual appeal.

Fresh parsley or microgreens were added as garnish to enhance the final touch.

📚 Skills Demonstrated:

Knife skills (e.g., tourne cutting technique)

Breading and frying methods

Sauce preparation and reduction

Vegetable sautéing and blanching

Time management under pressure

Hygiene and station organisation

Artistic plating and presentation

🤝 Teamwork and Kitchen Discipline:

Although it was an individual task, we worked alongside our classmates, showing respect for shared spaces, tools, and ingredients. Communication and coordination were important, especially during busy prep times and cleaning. The importance of clean-as-you-go was emphasised, and everyone cooperated during the post-cooking clean-up phase.

📝 Reflection:

This final cooking session was a challenging yet fulfilling experience. It allowed me to test my ability to apply all the culinary knowledge I’ve gained in a real-time, pressured environment. I realised the importance of precision, calmness, and preparation in producing a high-quality dish. From preparing the mise en place to the final plating, every step required discipline and attention to detail.

I am proud of the dish I created and grateful for the feedback given by our instructor. It has boosted my confidence and taught me valuable lessons that I will carry into future kitchen environments — whether in school, training, or professional settings.