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NAME: KEE SIAO WEN

STUDENT ID: 303886

I am from Perak and my family inherited my grandmother's hometown dishes, such as soups, fish and vegetables. I was interested in cooking shows on TV and learned the skills to cook various cuisines. I often help my mother and learn to cook hometown dishes. I hope this course will help me improve my cooking skills and cook delicious meals for my family at home. If successful, I hope to open a restaurant in the future that inherits my mother's dishes.

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2.1 Vegetable and Basic Cutting （21/4/2025）

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2.1 Vegetable and Basic Cutting （21/4/2025）

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Ingredients

Radishes

Potatoes

Cabbage

Onions

Shallots

Broccoli

Garlic

Parsley

Black pepper

Salt

Butter

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 Method

Blanching method of cooking.

Soak in an ice water to stop cooking process.

Sauteed in fat with garlic and seasons.

Procedure

Boil potatoes in hot water. Heat butter. Sauté garlic. Add potatoes and cauliflower. Add some water and fry. Season with salt and black pepper. Stir-fry until well-seasoned and place on a plate.

I learned the types and names of knife skills and cut them into different sizes. At first, my knife skills were unstable, I held the knife incorrectly, my memory was bad, and I needed to watch the demonstration video repeatedly to improve my knife skills. I also used the cut vegetables to cook and learned how to plate them. In the end, the plate was not perfect because the black pepper affected the whole appearance.

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2.2 Eggs, Dairy Products and Breakfast (28/4/2025)

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2.2 Eggs, Dairy Products and Breakfast (28/4/2025)

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Ingredients

Eggs

Salt

Pepper

Capsicum

Onion

Button mushroom

Milk

Bread

Chicken sausages

Grilled vegetable

Baked bean

Method

Egg Product

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)

Procedure

I learned the technique of boiling eggs. There are many ways to boil eggs. But first, you have to make sure your egg beating skills are perfect so that you can boil the eggs smoothly. You have to master the heat and skills of boiling eggs. But due to lack of experience, my boiled eggs are always less than perfect. In the end, I made a breakfast dish with eggs. Since I had never made a breakfast dish before, I used too much bread and the dish was too childish. I realized that I lacked the professionalism of a chef. However, this class taught me a lot of cooking skills.

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2.3 Understanding Pasta, Dumpling and Rice (19/5/2025)

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2.3 Understanding Pasta, Dumpling and Rice (19/5/2025)

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Ingredients

Pasta

Dumpling wrapping

Water

Oil

Salt

Tomato

Onion

Garlic

Celery

Carrot

Button mushroom

Ground meat

Milk

Brown / chicken stock powder

Bay leaf

Seasoning

Dried oregano

Fresh thyme

Prawn

Chicken

Beef

Chicken stock powder

Rice

Butter

1. 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

2. Dumpling filling

Prawn, chopped / mince chicken / mince beef

Onion, finely chopped

Carrot, finely chopped

Seasoning

Wonton Wrapper

3. Pilat Rice

Pilaf rice2 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

Procedure

To cook pasta, you need to add salt and oil to hot water. After cooking for 12 minutes, throw a piece of pasta against the wall. If it sticks, it is cooked. Heat the oil, add minced garlic and onion and stir-fry until fragrant, add mushrooms, radishes and other vegetables of your choice, then add the beef and stir-fry until the water is dry, then add chopped tomatoes and canned tomato soup, finally add appropriate amount of water and seasoning such as salt according to your taste.

Add minced shrimp, minced chicken, seasoning, onion and radish and mix well. Then use the ready-made dumpling wrapper to add the filling and wrap it up. Then put the wrapped dumpling filling into hot water or fry it.

First wash the rice, then add 2 tablespoons of butter, then stir-fry the onion, carrot and celery, then add the washed rice and bay leaf and stir-fry lightly, add appropriate amount of water and chicken broth powder to taste. Cook the rice over medium heat.

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Ingredients

potatoes

butter

cooking cream

seasonings

flour

eggs

bread crumbs

aluminum foil

scallions

all-purpose flour

corn starch

cold water

Understanding potato

Potato products

Mashed potato - 4 nos

William potato

Croquette potato

Jacket potato - 1 nos

Fries - 2 nos

1. Mashed potato

4 nos potato, peeled, wedges, boiled

2 tbsp butter

3 tbsp cooking cream

Seasoning

2. William/ croquette

Mashed potato

Flour

Eggs

Breadcrumbs

3. Jacket potato

1 nos potato

Aluminium foil

Seasoning

Spring onion, thinly sliced

4. Fries

2 nos potato, peeled, batonnet, soak in water

All purpose flour

Cornstarch

Cold water

Seasoning

Prosedur

Peel and dice the potatoes, cook in hot water until they are crumbly, add the appropriate amount of butter, cooking cream, salt and a little milk, stir well.

Mashed potatoes are molded into two different shapes, and then fried in flour, eggs, and breadcrumbs.

To make baked potatoes, cut the potatoes in half, rub them with butter, salt, and black pepper, wrap them in aluminum foil, and put them in the oven, and add chopped scallions after baking to enhance the taste.

Peel the fries, cut them into strips, and soak them in water. Then put the fries in all-purpose flour or corn starch and fry them. After frying, season the fries with seasonings such as salt.

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Ingredients

Batter

Corn starch

Potato starch

Cream

Butter

Egg yolk

Tomato

Milk

Herbs

Mushrooms

Cheese

Garlic

Lemon juice

Cold water

Salt

White pepper

Tomato paste

Vegetables

Bay leaf

Seasonings

Water

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 concasse4 tbsp chicken stock or water

Roux

Seasoning

Dry herbs

Bay leaf

Prosedur

First, melt the butter, add cornstarch, and stir until it becomes a batter. The batter will change according to the temperature, showing different batters such as white, golden and brown.

There are five types of mother sauces. The first is Espagnole sauce, which is made by mixing brown stock and brown batter together and heating them. The second is veloute sauce, which is made by mixing white stock and white batter together. The third is Hollandaise, which is made by mixing clarified butter and egg yolks over hot water. The fourth is tomato sauce, which is made by melting butter, adding chopped garlic, and then adding chopped tomatoes, tomato sauce, and appropriate water to enhance the color. The last is Bechamel sauce, which is made by mixing milk, heavy cream, and white batter together.

Mushroom sauce is made by melting butter and adding chopped garlic, onions and mushrooms. Mix the brown batter with cooking cream, milk and a little water.

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2.6 Understanding Stocks and Thickening Agents (26/5/2025) 

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2.6 Understanding Stocks and Thickening Agents (26/5/2025) 

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Ingredients

fish

chicken

beef

Mirepoix

sachet d’epices

bouqet garni

Water

Tomato

Flour

butter

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

Prosedur

Rinse fish or chicken bones in cold water to remove impurities. Blanch chicken bones in boiling water for a clearer broth. Drain and rinse. Place fish bones in a stock pot and cover with cold water. Bring to a simmer, do not boil. Skim off any scum and impurities that float to the surface. Add diced white vegetables. Add spice packets or herb bunches. Simmer chicken broth for 3-4 hours. Strain through a fine sieve or cheesecloth. Cool the broth as soon as possible and store.

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Ingredients

Chicken

Salt

Black pepper

Rice

Butter

Garlic

Scallions

Chicken powder

Carrot sticks

Cauliflower

Green beans

Black pepper

Herbs

Parsley

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)

Prosedur

The first is trussing chicken, use a rope to tie the chicken's butt, cross the rope over the chicken's legs and tighten it, then tie a knot around the chicken's neck. To Second the deboning whole chicken, cut the chicken in half, starting from the breast and starting to cut the meat along the bone. Cut the chicken into two pieces on both sides. Boneless whole chicken legs require the inner bones of the chicken legs to be removed. Chicken Supreme needs to expose the bones. To make chicken lollipops, you need to cut off the chicken wings, leaving the meaty part and cut downwards, then pinch the meat into lollipops.

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Ingredients

striploin

worcestershire

oil

brown sugar

garlic

black pepper

dijon mustard

salt

Rosemary

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

Prosedur

The marinated beef is made from Worcestershire sauce, oil, brown sugar, chopped garlic, black pepper, mustard, salt and rosemary and is placed in the refrigerator. Heat the butter in a pan, add the marinated steak and cook for 3 minutes. This is medium cook beef

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2.9 Understanding fish and shellfish （16/6/2025）

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2.9 Understanding fish and shellfish （16/6/2025）

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Ingredient

Fish

prawn

white cabbage

purple cabbage

carrot

onion

salt

black pepper

lemon juice

milk

eggs

gherkin

dijon mustard

mayonnaise

lemon squeeze

Seasoning

Fillet fish

Deveining prawn

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

Prosedur

First, devein and shell the shrimp. Cut the fish from the bones on both sides to form a perfect fish. The shrimp and fish are then mixed with flour, eggs and bread crumbs and deep-fried. Then there are two sauces is salad dressing and tartar sauce. Cut the cabbage, purple cabbage, carrots and onions into shreds. The salad dressing requires mayonnaise, Dijon mustard, salt, black pepper, lemon juice and milk. The tartar sauce requires 10 hard-boiled egg whites, pickles, chopped onions, Dijon mustard, mayonnaise, lemon juice and seasonings. The sauce and chopped vegetables are mixed together and put in the refrigerator.

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I have fully mastered the technique of deboning whole chicken legs, allowing for easier consumption and a more enjoyable eating experience after cooking, especially when preparing dishes that highlight the texture and flavor of boneless meat. This technique ensures that both the meat and the skin remain intact throughout the process, preserving the chicken’s original structure while minimizing loss and avoiding unnecessary waste. It is an essential skill for creating dishes such as black pepper chicken steak, where presentation and meat quality are key. I am able to perform this process with both efficiency and hygiene, whether working independently in my personal cooking final exam kitchen or collaboratively within a team-based kitchen environment.

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In the process of preparing food, the first thing to do is to ensure that the utensils are kept clean and hygienic. I always follow food safety procedures, such as washing hands frequently, cleaning utensils and cutting boards, and keeping raw and cooked food separate to avoid cross contamination. During the practical cooking test, I ensured that my workstation was clean and tidy throughout the process, which helped to improve efficiency and safety. I believe that good hygiene habits are not only crucial to the quality of food, but also to the health of those who eat it, so I take this responsibility seriously whether in my own kitchen or in the team kitchen.

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Learning a range of cooking techniques has elevated my culinary knowledge and skill levels and completely changed my attitude towards cooking. Mastering basic skills such as knife skills and stir-frying created a solid foundation for me, while some of the less specific skills that were beyond my capabilities, such as making sauces or seasonings from scratch, helped me develop patience, confidence and creativity in cooking. As I practiced these methods, I began to have a more intuitive sense of time, texture and seasoning, which are now at the core of my cooking style. Now, I cook with flexibility and freedom from routine. One of the unexpected gains I learned from practice is patience. Whether it is making dumplings or letting a stew gradually develop its fragrance, I found that rushing often does not bring the best results. I also found that making mistakes makes us progress, and a failed dish taught me more than a perfect dish. Overall, these skills not only gave me the knowledge to be a more successful chef, but also made me appreciate the science of cooking and the art of plating.

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During the cooking experience, I gained practical skills and knowledge that actually enhanced my knowledge and abilities in the kitchen. I learned basic techniques such as how to use knives properly, food safety, meal planning, and how to balance the flavors and textures of dishes. These skills have made me more efficient, creative, and observant when cooking.

This activity also taught me the importance of planning, patience, and attention to every detail, which will greatly benefit my future culinary career, whether it is cooking everyday dishes, trying new recipes, or entertaining friends and family. I now know how to interpret recipes and how to make them based on the availability of ingredients.

For future students, my advice is to practice regularly, make mistakes, and treat every cooking class as an opportunity to discover something new. Don't hesitate to experiment, explore, and enjoy the journey of cooking. Cooking is not just about satisfying your own needs, it is a fulfilling way to express your creativity and nourish others.

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1. Gisslen, Wayne. Professional Cooking. 8th Edition. Wiley, 2018.

2. Escoffier, Auguste. The Escoffier Cookbook: A Guide to the Fine Art of Cookery. Crown Publishing, 1941.

3. The Culinary Institute of America. The Professional Chef. 9th Edition. Wiley, 2011.

4. "Beginners Learn to Cook Western Food" – Author: Wang Sen Western Cuisine Academy.