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Hi! Assalamualaikum, my name is Nur Hardina Ishaira Binti Hairudin and my matric number is 304667. I'm for Tanjung Piandang, Perak. My partner station named Nur Dina Aisya and we're duo dina in this class. I choose this course is because i want to learn about cooking and one of my biggest passions in life is cooking. I’ve always believed that food has a magical way of bringing people together, whether it's a simple home-cooked meal or an experimental dish full of new flavors. Cooking isn’t just a thing we do for me but it’s a way to express creativity, connect with my culture, and show love to those around me. From trying out traditional family recipes to exploring dishes from different cuisines, I enjoy every moment I spend in the kitchen. It’s where I feel most inspired, and it’s where I’ve learned that patience, precision, and a pinch of curiosity can lead to something truly delicious.

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2.1 Understanding vegetables and basic cuttings

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2.1 Understanding vegetables and basic cuttings

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Understanding Vegetables Cuttings

Standard Cut

– Batonnet 6mm x 6mm x 5/6cm

– Julienne 3mm x 3mm x 5 cm

– Fine julienne 1.5mm x 1.5mm x 3/5 cm

– Dicing 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 x 1.5mm

Other cuts

– Chopped

– Minced

– Slicing

– Chiffonade

– Paysanne 10mm x 10mm x 3 mm

– Fermiere desired shape thickness 3-10mm

– Tourne 50mm with 7 faces/ sides

– Rondelle round cut thickness 3-10mm

– Floret

– Wedges

Cooking vegetables

– blanching method of cooking

– Soak in an ice water to stop cooking process

– Sauteed in fat with garlic and seasons

My Experience with Vegetable Cutting and Cooking

Today, I learned how to cut vegetables in many different ways. First, I washed and peeled all the vegetables. Then, I started cutting them using different styles like batonnet, julienne, brunoise, and more. I also tried other cuts like chopping, slicing, paysanne, and tourne. It was fun to see how each cut made the vegetable look different.

After cutting, I cooked the vegetables. I used the blanching method, where I boiled the vegetables for a short time, then put them in ice water to stop the cooking. After that, I sautéed them in a pan with a little oil, garlic, salt, and pepper. The vegetables tasted fresh and had nice color and texture. I enjoyed the process and learned a lot about knife skills and cooking.

The Hardest Part

The hardest part was making the tourne cut. It’s a special cut where the vegetable needs to look like a small football shape with 7 even sides. It was very hard to shape it correctly. My first tries looked strange and uneven. It took me a lot of time and practice to get one that looked right. This part really tested my hands and patience.

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2.2 Understanding eggs, dairy product and breakfast

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2.2 Understanding eggs, dairy product and breakfast

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Understanding Eggs and Dairy Products

Eggs products

Sunny side up - 2 nos

Over easy - 2 nos

Poach - 1 nos

Scramble

Omelette - 3 nos

Omelette

3 nos eggs, break, season with salt and pepper

1 tbsp capsicum, brunoise

1 tbsp onion, chopped

1 tbsp button mushroom, roughly chopped

Milk

Breakfast set

1 type egg product

Slice of bread (toast, french toast)

Chicken sausages (grilled/sauteed with vegetables)

Grilled vegetable (opt)

Baked bean (opt)

My Experience with Eggs and Dairy Products

Today, I learned how to cook different types of egg dishes. I started by making sunny side up and over easy eggs—both need careful heat control so the yolks stay soft. I also made a poached egg by gently cooking it in water. Then I tried scrambled eggs, which were soft and creamy. For the omelette, I used 3 eggs and mixed in salt and pepper, chopped onion, capsicum, and mushrooms. I added a little milk to make it fluffy. I also prepared a simple breakfast set. I chose to serve toast with scrambled eggs, grilled chicken sausages, and baked beans. It was fun cooking everything, and I learned how eggs can be cooked in many ways.

The Hardest Part

The hardest part was making the poached egg. It was difficult to keep the egg white together in the water. If the water is too hot or stirred too much, the egg falls apart. I had to be very gentle and patient. It took a few tries to get it right, but I finally made one that looked good and had a runny yolk.

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2.3 Understanding pasta, dumpling and rice

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2.3 Understanding pasta, dumpling and rice

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Understanding Pasta, Dumpling and Rice

Learning objectives

1. Blanching pasta

2. Dumpling wrapping

3. Pilaf rice

Blanching pasta

Dry pasta

Water

Oil

Salt

Bolognese sauce

4 tbsp Tomato, seeded, finely chopped

2 tbsp Onion, finely chopped 1 tsp Garlic, minced

1 tbsp Celery, finely chopped

1 tbsp Carrot, finely chopped

1 tbsp Button mushroom, sliced

4 tbsp Ground meat (mince chicken/ beef)

1 tbsp Tomato paste

1 tsp Tomato soup

1 tsp milk (optional)

Brown / chicken stock powder (optional)

Bay leaf

Seasoning

Dried oregano

Fresh thyme

Dumpling filling

Prawn, chopped / mince chicken / mince beef

Onion, finely chopped

Carrot, finely chopped

Seasoning

Wonton wrapper

Pilaf rice

2 tbsp Onion, chopped

1 tbsp Carrot, chopped (optional) 1 tbsp Celery, chopped (optional)

Bay leaf

1 tspn salt

2 cups liquid mixed with 1 tspn chicken stock powder

1 cup rice

2 tbsp Butter

My Experience with Pasta, Dumplings, and Rice

Today, I learned how to make three different dishes: pasta, dumplings, and pilaf rice. First, I blanched the dry pasta in boiling water with salt and a little oil. Then, I made the Bolognese sauce using tomato, onion, garlic, celery, carrot, mushroom, and minced chicken. I added tomato paste, soup, and some herbs like oregano and thyme. The sauce smelled really good and tasted rich and flavorful.

Next, I worked on the dumplings. I prepared the filling with minced chicken, onion, carrot, and seasoning. Then, I wrapped the filling using wonton wrappers. I had to fold and seal them properly so they wouldn’t open while cooking.

Lastly, I made pilaf rice. I cooked onions, carrot, celery, and a bay leaf in butter, then added rice and chicken stock. I let it cook slowly until the rice was fluffy and tasty. All three dishes turned out nice, and I enjoyed learning different cooking styles.

The Hardest Part

The hardest part was the dumpling wrapping. It was tricky to put the right amount of filling and seal the wrapper without tearing it. Sometimes the dumplings opened while cooking because they were not sealed tight. It took a few tries to get the shape and seal right. I had to be gentle but also press firmly to keep the dumplings closed.

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Understanding potato

Potato products

Mashed potato - 4 nos

William potato

Croquette potato

Jacket potato - 1 nos

Fries - 2 nos

Mashed potato

4 nos potato, peeled, wedges, boiled

2 tbsp butter

3 tbsp cooking cream

Seasoning

William/ croquette

Mashed potato

Flour

Eggs

Breadcrumbs

Jacket potato

1 nos potato

Aluminium foil

Seasoning

Spring onion, thinly sliced

Fries

2 nos potato, peeled, batonnet, soak in water

All purpose flour

Cornstarch

Cold water

Seasoning

My Experience with Potato Dishes

Today, I learned how to make different potato dishes. First, I made mashed potatoes using boiled potatoes, butter, cooking cream, and some seasoning. It was creamy and soft. Then I used the mashed potatoes to make William and croquette potatoes. I shaped the mash, coated it with flour, egg, and breadcrumbs, then fried them until golden brown. After that, I made a jacket potato by wrapping a whole potato in foil, baking it, and topping it with seasoning and sliced spring onions. I also prepared fries using the batonnet cut. I soaked the potato sticks in water, then coated them with a mix of flour, cornstarch, and cold water before frying. Each dish had its own style and taste, and I had fun trying them all.

The Hardest Part

The hardest part was making the croquette potatoes. It was difficult to shape the mashed potatoes nicely because they were soft. Sometimes they broke apart while coating or frying. I had to be careful with the amount of flour and make sure the mash was cold and firm. This part needed patience and gentle hands.

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2.5 Understanding stocks and thickening agents

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2.5 Understanding stocks and thickening agents

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Understanding Stocks and thickening agents

White stock - fish, chicken

Brown stock - beef

Thickening agent - white, blonde, brown roux

Stock making - white stock

Bones - fish, chicken

Mirepoix - white

Flavoring - sachet d’epices, bouqet garni Water

Stock making - brown stock

Bones - beef

Mirepoix - basic

Tomato paste

Tomato, wedges

Flavoring - sachet d’epices, bouqet garni Water

Roux making

50 gm flour

50 gm butter

My Experience with Stocks and Thickening Agents

Today, I learned how to make white stock, brown stock, and roux for thickening. First, I made white stock using chicken bones, white mirepoix (onion, celery, and leek), and a sachet of herbs. I boiled everything in water and let it simmer to get a clear, flavorful liquid. Next, I prepared brown stock using roasted beef bones, basic mirepoix, tomato wedges, and tomato paste. I added water and herbs and let it cook slowly for a rich, dark flavor. After the stocks, I made a roux using 50g flour and 50g butter. I cooked it to different stages—white roux (light), blonde roux (golden), and brown roux (dark). Each one is used for different sauces and soups.

The Hardest Part

The hardest part was making the brown roux. It took longer to cook, and I had to stir it the whole time to keep it from burning. If I left it too long or used too much heat, it would turn bitter. I had to watch the color and smell carefully to know when it was ready. It needed good timing and focus.

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Understanding sauce

Thickening agent

1. Roux (white, blond, brown)

2. Slurries (cornstarch, potato starch)

3. Cream

Roux

50 gm butter

50 gm clarified butter

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

1 nos egg yolk

50 gm butter, melted

1 tsp lemon juice

1 tsp cold water

A pinch of salt and white pepper

Tomato sauce

1 tbsp butter

4 tbsp basic mirepoix, chopped

2 cloves garlic, mince

Bay leaf

3 nos tomato concasse

4 tbsp chicken stock or water

Roux

Seasoning

Dry herbs

Bay leaf

My Experience with Sauces and Thickening Agents

Today, I learned how to make different sauces using different thickening agents like roux, slurries, and cream. I started by preparing a roux, using equal amounts of butter and flour (50g each). I made white, blond, and brown roux by cooking them for different times. After that, I made two mother sauces—béchamel, using milk, cream, and white roux, and tomato sauce, using tomato concasse, mirepoix, garlic, herbs, and stock. I also tried making hollandaise sauce, which uses egg yolk, melted butter, and lemon juice. It had a smooth and creamy texture. I learned how each mother sauce can be turned into secondary sauces by adding different herbs, spices, or ingredients like cheese or wine. It was fun and tasty to explore how sauces add flavor and texture to dishes.

The Hardest Part

The hardest part was making the hollandaise sauce. It needed careful heat control because the egg yolk can cook too fast and turn into scrambled eggs. I had to whisk it non-stop while slowly adding melted butter. It was tricky to get the sauce thick and smooth. If I rushed or used too much heat, it would break. It took a lot of focus and patience.

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Understanding Poultry

Poultry Cuttings

– Trussing chicken

– Deboning whole chicken

– Deboning whole chicken leg

– Chicken supreme

– Chicken lollipop/ boxing

Plated main course (Breaded Chicken/ Chicken Supreme)

– Breaded chicken (boneles chicken leg, marinate)

– Starch (potato products/ pilaf rice)

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

– Sauce (mushroom, black pepper, thyme)

– Garnishing (fresh herbs, chopped parsley)

Example menu writing

Breaded chicken served with black pepper sauce accompanied with mashed potato and sauteed vegetables (batonnet of carrot and floret of cauliflower)

My Experience with Poultry Cutting and Main Course Preparation

Today, I learned how to handle and prepare poultry in different ways. First, I practiced trussing a whole chicken to keep its shape while cooking. Then I tried deboning a whole chicken and also the chicken leg, which was a bit tricky. After that, I learned how to prepare chicken supreme (a boneless breast with skin on) and how to make chicken lollipops by shaping the chicken wing to look like a small drumstick. For the main course, I made breaded chicken using a boneless chicken leg that was marinated and coated in breadcrumbs. I served it with mashed potatoes, sauteed vegetables (carrot batonnet and cauliflower florets), and black pepper sauce. I added some fresh parsley on top for garnish. The plate looked nice and colorful, and the food tasted great.

The Hardest Part

The hardest part was deboning the whole chicken leg. It was difficult to remove the bone without tearing the meat. I had to work slowly and carefully with the knife to follow the shape of the bone. If I made a mistake, the skin or meat would break. It took a few tries to get it right and keep the piece whole for breading.

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Understanding meat

Doneness of meat 1 inches thickness

Rare - 52 C, 2 minutes each side rest for 3 minutes, cold red center

Medium rare - 57 C, 2 1/2 minutes each side rest for 4 minutes, warm red center

Medium - 63 C, 3 minutes each side rest for 4 minutes, warm pink center

Medium well - 66 C, 3 1/2 minutes each side rest for 5 minutes, slightly pink center

Well done - 71 C, 6 minutes each side rest for 6 minutes, little or no pink

Beef marination

2 kg striploin

125 ml worcestershire

125 ml oil

3 tbsp brown sugar

6 cloves garlic, minced

2 tbsp crushed black pepper

3 tbsp dijon mustard

1 tbsp salt

Rosemary

Plated main course

Protein - Beef steak

Starch - Mashed potato

Vegetables - French beans and Turned Carrot

Sauce - black pepper/ rosemary

Garnishing

Beef Steak with Rosemary Sauce accompanied with Mashed Potato and Sauteed Vegetables

My Experience with Meat Cooking and Plating

Today, I learned how to cook beef steak to different levels of doneness. I used a 1-inch thick striploin steak and followed the time and temperature for each doneness—rare, medium rare, medium, medium well, and well done. I marinated the beef using Worcestershire sauce, oil, brown sugar, garlic, pepper, Dijon mustard, salt, and rosemary to give it more flavor. After marinating, I cooked the steak and let it rest to keep it juicy. For the main course, I plated the beef steak with rosemary sauce, mashed potato, and sautéed vegetables like turned carrots and French beans. I finished the plate with a touch of fresh garnish to make it look nice. It was a great way to learn how to handle meat and create a complete dish.

The Hardest Part

The hardest part was getting the right doneness of the steak. I had to keep an eye on the time, temperature, and how the meat felt. If I cooked too long, it became overcooked. If I didn’t rest the meat properly, it would lose its juices. Making it perfectly medium or medium rare needed practice and focus, especially without cutting it open to check.

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Understanding fish and shellfish

1. Fillet fish

2. Deveining prawn

3. Fish and Chips

Fish and Chips

– fillet fish, marinate, SBP

– Coleslaw

– Tartar sauce

– Fries

Coleslaw

1 nos white cabbage, finely shredded

1 nos purple cabbage, finely shredded

2 nos carrot, finely julienne

1 nos onion, finely sliced

Dressing

500 gm mayonnaise

2 tbsp dijon mustard

2 tspn salt, adjust to taste

1 tspn black pepper

1 tbsp lemon juice

3 tbsp milk, to loosen, if needed

Tartar sauce

10 nos eggs, boiled, rough chopped white only

1 cup gherkin, chopped

2 nos onion, chopped

2 tbsp dijon mustard

1 kg mayonnaise

2 nos lemon squeeze

Seasoning

My Experience with Fish and Shellfish

Today, I learned how to prepare fish and shellfish. First, I practiced how to fillet a fish, which means removing the bone and getting a clean, even piece of meat. Then I deveined prawns, which means removing the black vein from the back. After that, I prepared Fish and Chips. I marinated the fish fillet, coated it in flour, egg, and breadcrumbs (SBP), then deep-fried it until crispy. I also made fries, coleslaw, and tartar sauce for the side. The coleslaw was made with white and purple cabbage, carrot, and onion, mixed with mayonnaise, mustard, lemon juice, and seasoning. For the tartar sauce, I used chopped boiled egg whites, gherkins, onion, mustard, lemon juice, and mayonnaise. After everything was done, I plated the fish with the fries, coleslaw, and tartar sauce. It looked complete and tasted fresh and delicious.

The Hardest Part

The hardest part was filleting the fish. It was not easy to cut along the bones without wasting meat or breaking the fillet. I had to be careful with the knife and move slowly to get a clean cut. It took a few tries to get a nice fillet with no bones and good shape.

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Time and heat control is one of the most important cooking skills because it affects how food is cooked, flavored, and textured. Different foods need different levels of heat and cooking time to bring out the best results. If the heat is too low, food may be undercooked or unsafe to eat. If it’s too high, food can burn or dry out. Knowing when to raise or lower the heat is a skill that comes with practice and attention.

In class, I learned to control time and temperature in many dishes. For example, while poaching eggs, I had to keep the water temperature around 70°C to 80°C. If it boiled, the egg would break apart. When making steak, I learned the exact timing for rare, medium, or well done, and how important it is to rest the meat after cooking to let the juices settle. Even a few seconds of overcooking can change the color and texture of the meat.

I also used heat control when making roux and sauces. When making béchamel or brown roux, I had to stir constantly over medium heat to avoid burning the flour and butter. In frying, like for fish and chips or croquette potatoes, the oil must be hot enough to crisp the outside, but not so hot that it burns before the inside is cooked.

This skill also helped in baking, sautéing, and roasting. For example, when roasting a jacket potato, I had to preheat the oven and give enough time for the inside to be soft and fluffy.

Overall, time and heat control is not just about following a recipe—it’s about understanding the food and adjusting when needed. This skill makes the difference between a good dish and a great one.

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Marination is an important cooking skill that helps improve the flavor, texture, and tenderness of meat, fish, or poultry. It involves soaking food in a mixture of ingredients such as acid (lemon juice or vinegar), oil, herbs, spices, salt, and sometimes sugar. These ingredients work together to break down tough fibers in meat and add deep flavor before cooking.

In class, I practiced marination when preparing dishes like beef striploin, breaded chicken, and fish fillets. For example, in the beef marination recipe, I used Worcestershire sauce, oil, Dijon mustard, garlic, rosemary, black pepper, and salt. This combination added strong aroma and taste while also softening the beef. Marinating for at least 30 minutes or longer helps the flavors soak into the meat.

Marination is also useful in seafood dishes like deveined prawns or fish and chips, where a light marinade can help remove unwanted smells and improve taste. Adding herbs like thyme or rosemary gives a natural fragrance, while spices like pepper or paprika add heat and depth.

It’s important to balance the ingredients correctly. Too much acid can make meat mushy, and too much salt can dry it out. Marinating time also matters—chicken and fish need less time, while beef or lamb can be marinated longer.

Learning how to marinate properly has helped me understand the science of flavor. It also allows me to be creative by mixing different herbs and spices depending on the dish. This skill is very useful in everyday cooking and in professional kitchens because it turns simple meat into something tasty and tender. It is also the first step in preparing many recipes, making it a valuable technique in both Western and Asian cuisines.

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Reflection on My Cooking Class Experience

Throughout this cooking class, I have learned many valuable skills and techniques that have improved my understanding of food preparation and cooking. From cutting vegetables to preparing full plated meals, every activity helped me grow more confident and skilled in the kitchen.

One of the most important lessons I learned is the value of basic knife skills. Knowing how to cut vegetables into different shapes like julienne, brunoise, and batonnet makes a big difference in presentation and cooking time. I also learned how to debone chicken, fillet fish, and turn carrots, which are more advanced techniques that require patience and care. These skills helped me become more comfortable handling ingredients safely and properly.

I also explored various cooking methods, including frying, sautéing, boiling, roasting, poaching, and steaming. Each method gives food a different texture and flavor. For example, I enjoyed making Fish and Chips using deep frying, and I found poaching eggs to be delicate and challenging. Roasting foods like chicken or jacket potatoes gave me a better understanding of oven temperatures and cooking times. These methods are useful in many recipes and have taught me the importance of heat and time control, which is another skill I improved a lot during this course.

Another major part of this class was learning how to make sauces and use thickening agents like roux and slurries. I prepared different mother sauces such as béchamel, velouté, and hollandaise, and used them to create tasty secondary sauces. This taught me how important sauces are in adding flavor and richness to dishes.

I also learned about marinating meat and seafood to add taste and tenderness. From beef striploin to breaded chicken, I practiced using ingredients like herbs, garlic, mustard, and spices to prepare food before cooking.

Finally, I enjoyed learning how to plate and present dishes neatly. Making meals like beef steak with rosemary sauce and mashed potatoes helped me understand how to combine protein, starch, vegetables, sauce, and garnish in a professional way.

Overall, this class has taught me much more than just recipes. It has shown me the importance of planning, precision, creativity, and care in the kitchen. I feel proud of the progress I’ve made, and I now feel more prepared to cook a variety of meals with skill and confidence.

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Conclusion

In conclusion, this cooking class has been a meaningful and rewarding experience for me. It has given me a strong foundation in both basic and advanced kitchen skills that I can use in my daily life and future culinary learning. From the very beginning, I was taught the importance of proper preparation, such as cutting vegetables the correct way, organizing ingredients, and understanding kitchen safety. These small steps made a big difference in the final outcome of each dish.

Throughout the lessons, I learned various cooking methods such as frying, poaching, sautéing, roasting, steaming, and boiling. Each method helped me understand how different techniques affect the texture, flavor, and appearance of food. I also gained hands-on experience in handling different types of protein such as chicken, beef, fish, and prawns. I learned how to debone chicken, fillet fish, and prepare prawns by deveining them, all of which improved my confidence in handling raw ingredients.

One of the most useful skills I developed was sauce making. I learned how to prepare mother sauces like béchamel and hollandaise, and how to turn them into flavorful secondary sauces. This made me realize how important sauces are in improving the taste and presentation of a dish. I also practiced marination techniques, learning how different ingredients like herbs, spices, lemon juice, and mustard can enhance meat and seafood before cooking.

Another key skill was learning how to plate and present food neatly and professionally. A well-presented dish not only looks good but also shows care and attention to detail. Putting together a complete meal with protein, starch, vegetables, sauce, and garnish was a highlight for me.

Overall, this class has taught me more than just how to cook. It has helped me build patience, focus, and creativity in the kitchen. I feel proud of my progress and more confident in preparing meals on my own.

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References

Gisslen, W. (2018). Professional cooking (9th ed.). Wiley.

Labensky, S. R., Hause, A. M., & Martel, P. (2014). On cooking: A textbook of culinary fundamentals (5th ed.). Pearson Education.

McGee, H. (2004). On food and cooking: The science and lore of the kitchen. Scribner.

The Culinary Institute of America. (2011). The professional chef (9th ed.). Wiley.

Escoffier, A. (2010). The Escoffier cookbook: A guide to the fine art of cookery. Wiley.