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1. MASTURA BINTI MERI (H17A0090)

2. AFIDATUL IEZZAH BINTI AL-AHMADI ( H17A0007)

3. NURIZZATI BINTI MOHD ZAWAWI (H17A0245)

4. NUR SHAHIERA BINTI CHE MAT ( H17A0231)

5. NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)

In week 5,we are learned how to make a soft roll, Pizza, apple pie and tart shell.

First menu:Soft Roll Recipe

Ingredients:

1.High protein flour: 500 gm

2.Soft flour: 100 gm

3.Salt: 8 gm

4.Butter: 80 gm

5.Milk: 250 gm

6.Sugar: 75 gm

7.Yeast:15 gm

8.Eggs:2 nos

Method of preparation:

1. Mix all dry ingredients except shortening and salt,then add in water

2.Mix at first speed for 90 seconds or until mixture forms into a ball.Add in shortening and salt.

3.Shift to second speed and knead for 8 minutes.

4.Bench rest (fermentation) for 15 minutes,then punch,scale 30 gm each and rounding into smooth small ball.

5.Arrange on baking pans and proof for 50 minutes to 1 hour or until double in size.Cover using bread canvas.

6.Bake at 200C in the oven for 10-20 minutes until the bread is brown in colour.

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Group member
1.Nor' Ain Amira bt Ismail(H17A0179)
2.Mohd Sharul Sharnizam bin Mohamad (H17A0104)
3.Heng Chin Sheng (H17A0060)
4.Lee Shuo Hong (H17A0077)
5.Nur Ayuni binti Zazlan (H17A0205)

In the second week, we were tasked with providing 3 different appetizers. The menu consists of cream mushroom soup, green salad, potato salad.

CREAM MUSHROOM SOUP

INGREDIENTS

i. 5 shitake mushroom

ii. 1 cup of cream

iii. ¼ slice of carrot

iv. ½ chopped onion

v. 1/3 celary stem

vi. 250 ml

vii. 2 strands of bayleaves

viii. Butter + flour (roux) * 1:1

ix. ½ teaspoon salt

METHODS

Boil all ingredients except butter, flour and salt for about 15 minutes. After 15 minutes, turn off the kitchen and let cool first. Once cool, add all the ingredients for grinding. Then, add 1 teaspoon butter to the pan. Once melted, sprinkle with flour and beat quickly. Reduce the heat to medium. Heat the ingredients and then add the roux to the soup until the soup becomes thick. Then, add ½ teaspoon of salt to the soup to taste. Finally, turn off the kitchen and serve.

GREEN SALAD

INGREDIENTS

i. Mesclun salad

ii. Black olive

iii. Stuve olive

iv. Onion

v.  Carrot

vi. Tomato

vii. Red bell pepper

viii. Green bell pepper

ix. Celary

x. Dressing : oil + vinager (2:1), salt

METHODS

First, cut the carrot and celery of the same size. Then slice red pepper and green bell pepper. Arrange all the ingredients in one dish. Immediately before serving, add the dressing to taste and toss to combine. Serve as soon as you have tossing and dressing it.

POTATO SALAD

INGREDIENTS

i. 2 potato

ii. Mayonnaise

iii. ¼  onion

METHODS

Boil the potatoes about 30 minutes until the potatoes are cooked. Secondly, peel off the potato skin then cut the dice.  After that , put the potato, 3 tablespoons of tamayonnise and the ¼ onion that has been chopped. Stir until well combined. Lastly, ready to be served.

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1. MASTURA BINTI MERI (H17A0090)
2. AFIDATUL IEZZAH BINTI AL- AHMADI (H17A0007)
3. NURIZZATI BINTI MOHD ZAWAWI (H17A0245)
4. NUR SHAHIERA BINTI CHE MAT (H17A0231)
5. NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)

Week 4 : Spaghetti Marinara🍝

⛄️Ingredients Napoletana sauce⛄️

1)One 700g - 24 oz. bottle of tomato passata (tomato puree) or use canned tomatoes.

2) 2 brown onion

3) 3 garlic cloves

4) 2 tbs of fresh oregano (or use dried)

5) 4 tbs of virgin oil

6) 1 tsp table salt

7) Chicken seasoning powder

8) Cracked black pepper

🌜Method Napoletana Sauce🌛

Step 1: Firstly chop the whole onion finely.

Step 2: To a saucepan, add the oil on medium heat.

Step 3: Add the chopped up onion and sweat until soft.

Step 4: Add grated garlic and continue sweating for a few minutes. (Do not brown)

Step 5: Roughly chop some fresh or dried oregano and add to the onions.

Step 6: Add some chicken seasoning

Step 7: Add tomato passata (If using canned, blitz your whole tomatoes) into pot.

Step 8: Season with salt and pepper.

Step 9: Add one cup of water and simmer very gently for 15-20 minutes. Stir occasionally.

🍁Ingredients Spaghetti Marinara🍁

1) 180g dried spaghetti

2) 2 tbsp olive oil

3) 2 ladle of cooked napoletana sauce

4) 300g seafood Marinara (shrimp)

5) 2 garlic cloves

6) 1/2 onion

7) 1/2 tsp sugar, pepper and salt for seasoning

8) 2 tbsp finely chopped fresh parsley

🐚Method Spaghetti Marinara🐚

Step1: Bring a large pot of salted water to boil. Cook spaghetti according to packet directions, but reduce the cooking time by 1 minute (because the spaghetti will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the spaghetti.

Step 2: add 2 tablespoons of cooked napoletana sauce.

Step 3: add 2 ladle of cooked napoletana sauce.

Step 4: then, add 300g shrimp and make sure the shrimp are cooked.

Step 5: add 1 portion equivalent to 180g spaghetti.

Step 6: add sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.

Step 7: Serve, garnished with fresh parsley.

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1. MASTURA BINTI MERI H17A0090
2. AFIDATUL IEZZAH BINTI AL-AHMADI H17A0007
3. NURIZZATI BINTI MOHD ZAWAWI H17A0245
4. NUR SHAHIERA BINTI CHE MAT H17A0231
5. NURUL SYAZWANI BINTI ABDUL WAHAB H17A0251

Week 4 : FISH AND CHIPS WITH TARTAR SAUCE 🌸

🌻Fish chip

1. fillet tilapia fish
2. all purpose flour 300 gram
3. 2 eggs
4. salt
5. pepper
6. french fries

👉method

1. clean fillet fish with water
2. remove fish bone and skin
3. put some seasoning to the fillet fish with salt and pepper.
4.  Put flour in a pie plate or shallow bowl. Dredge the fish in the egg then dredge fish into flour, then dip into the batter.
5. Add the fish to the oil and fry until golden brown, about 5 minutes.
6. Fry the French fries at 350 degrees F until golden brown, 7 to 10 minutes.
7. Ready to serve

🌻Coleslaw                          1/2 cup mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon vinegar

1/2 teaspoon ground black pepper

1/4 teaspoon salt Add all ingredients to bowl

👉Method coleslow

1. Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy

2. Cut the Cabbage and carrot and put in the one bowl

3. Place shredded coleslaw mix in a large bowl then pour the dressing mixture over

4. ready to serve

🌻Tartar sauce

1. mayonnaise
2. celery
3. parsley
4. gherkin
5. black olive
6. stuffed olive
7. lemon juice

👉Method

1. chopped all the ingredient
2. mix with the mayonnaise stir well.
3. Stir in lemon juice. Season to taste with salt and pepper.
4. tartar sauce in a small bowl and ready to serve

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Group member
1.Nor' Ain Amira bt Ismail(H17A0179)
2.Mohd Sharul Sharnizam bin Mohamad (H17A0104)
3.Heng Chin Sheng (H17A0060)
4.Lee Shuo Hong (H17A0077)
5.Nur Ayuni binti Zazlan (H17A0205)

WEEK 4:FISH & CHIPS AND TARTAR SAUCE

-Fish tilapia
-Flour
-Eggs
-Breadcrums
-Salt
-Papper
-French Fried

Method:
1. Clean whole fish with water.
2. Removing fish's bones and skin from fillets.
3. After done fillet process, season fillet with a little bit salt and papper.
4. Dip the fillets into flour, eggs then breadcrums
5. Heat the cooking oiland fry it until change to golden brown colour.
6. Fry the french fried too.
Complete and serve.

TARTAR SAUCE
- Mayonnaise
- Parsley
- Celery
- Gherkin
- Capers
- Black olive
- Stuffed olive
- Lemon juice

Method:
- Chopped all the ingredients then add into mayonnaise stir well.

# data[].attributes.body
Group member
1.Nor' Ain Amira bt Ismail(H17A0179)
2.Mohd Sharul Sharnizam bin Mohamad (H17A0104)
3.Heng Chin Sheng (H17A0060)
4.Lee Shuo Hong (H17A0077)
5.Nur Ayuni binti Zazlan (H17A0205)

WEEK 5
In week 5,we are learned how to make Pizza,Apple pie and Bread.

First menu:Soft Roll Recipe
Ingredients:
1.High protein flour: 500 gm
2.Soft flour: 100 gm
3.Salt: 8 gm
4.Butter: 80 gm
5.Milk: 250 gm
6.Sugar: 75 gm
7.Yeast:15 gm
8.Eggs:2 nos

Method of preparation:
1. Mix all dry ingredients except shortening and salt,then add in water
2.Mix at first speed for 90 seconds or until mixture forms into a ball.Add in shortening and salt.
3.Shift to second speed and knead for 8 minutes.
4.Bench rest (fermentation) for 15 minutes,then punch,scale 30 gm each and rounding into smooth small ball.
5.Arrange on baking pans and proof for 50 minutes to 1 hour or until double in size.Cover using bread canvas.
6.Bake at 200C in the oven for 10-20 minutes until the bread is brown in colour.

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1. MASTURA BINTI MERI (H17A0090)
2. AFIDATUL IEZZAH BINTI AL-AHMADI ( H17A0007)
3. NURIZZATI BINTI MOHD ZAWAWI (H17A0245)
4. NUR SHAHIERA BINTI CHE MAT ( H17A0231)
5. NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)
Week 3

• In the third week, we learned how to rebone chickens to specific areas such as chicken, chicken and breast sections.  In addition, the chef has also taught you how to tie a chicken to make it more beautiful, fat and neat when served.  For example, the bond is used to make roast chicken.  That day, we were tasked to make 3 recipes based on chicken and beef.

FIRST MENU : CHICKEN CHOP

Ingredients :
1. 2 piece boneless chicken
2. Salt
3. Pepper
4. 1 cup wheat flour
5. 1 cup bread crumbs
6. 1 egg

Preparation method :
1. Flavors the chicken with the salt and pepper
2. The chicken is marinated with egg.
3. Then, coat the chicken with wheat flour and bread crumbs.
4. Fried.

BLACKPEPPER SAUCE

Ingredients :
1. 3 tablespoons brown sauce
2. 2 tablespoons wheat flour
3. 1 teaspoons chicken stock or to taste
4. 1 tablespoons black pepper powder
5. 1 bay leaves
6. Salt to taste
7. Chopped garlic
8. 1½ teaspoons butter
9. Water

Cooking method :
1. Mix the brown sauce with water
2. Melt the butter
3. Put the wheat flour
4. Mix well and not beat
5. Put the garlic and bay leaves, stir
6. Add the, chicken stock, brown sauce, black pepper powder and salt
7. Stir until the sauce is cooked.

MASHED POTATOES

Ingredients:
1. 5 potatoes
2. 2 tablespoons butter
3. ½ cup milk
4. Salt and pepper to taste

Preparation method :
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 20 minutes, drain.
2. In a saucepan heat butter and milk over low heat until butter melted
3. Using a potato masher, slowly blend, mixture into potatoes until smooth and creamy.
4. Season with the salt and pepper to taste.

SECOND MENU : CHICKEN CORDON BLEU

Ingredients A
2 chicken breasts, (skin and bones removed)
4 cheddar cheese slices
1 mushroom

Ingredients B
6 tbsps olive oil
2 tsp chilli powder
1/2 tsp salt
3 tsp white pepper
1/2 tsp oregano

Method
1) Clean the chicken breasts and put it on the cutting board.
2)Use a tap to make sure the chicken's contents are wide and thin.
3)Dip the chicken breast into the B ingredients.
4)Add the cheese on the chicken breast.
5)After that, roll the chicken breast and tie it with toothpicks.
6)Fry chicken breast with hot oil until half cook.
7) After that bake for 10 minutes and serve immediately.

SPAGHETTI

Ingredients :
1. Salt, to taste
2. 50 gram spaghetti
3. 2 tablespoons olive oil
4. 3 cloves garlic, sliced
5. ½ teaspoon red chili flakes
6. 1 teaspoon origano

Cooking method:
1. Bring a pot of salted water to a boil. Cook the spaghetti according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
2. Add the olive oil and garlic to a pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
3. Add the chile flakes and cook for another  minute.
4. Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and origano . Stir until the pasta is well-coated. Season with salt to taste.

THIRD MENU :BEEF

Ingredients A
Beef

Ingredients B
6 tbsps olive oil
2 tsp chilli powder
1/2 tsp salt
3 tsp white pepper
1/2 tsp oregano

Method
1) Clean the beef and put it on the cutting board.
2)Use a tap to make sure the beef’s contents are wide and thin.
3)Dip the beef into the B ingredients.
4)After that, tie it with toothpicks.
6)Fry beef with hot oil until half cook.
7) After that bake for 10 minutes and serve immediately.

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1. MASTURA BINTI MERI (H17A0090)
2. AFIDATUL IEZZAH BINTI AL-AHMADI (H17A0007)
3. NURIZZATI BINTI MOHD ZAWAWI (H17A0245)
4. NUR SHAHIERA BINTI CHE MAT (H17A0231)
5. NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)

WEEK 2
• In the second week, we were tasked with providing 3 different appetizers. The menu consists of cream mushroom soup, green salad, potato salad.

APPERTIZER

FIRST MENU :  CREAM MUSHROOM SOUP

INGREDIENTS
i. 5 shitake mushroom
ii. 1 cup of cream
iii. ¼ slice of carrot
iv. ½ chopped onion
v. 1/3 celary stem
vi. 250 ml
vii. 2 strands of bayleaves
viii. Butter + flour (roux) * 1:1
ix. ½ teaspoon salt

METHODS
1) Boil all the ingredients except butter, flour and salt about 15 minutes.
2) After 15 minutes, turn off the stove and then let it cool first.
3) Once cool, add all ingredients to blend.
4) After that, add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium
5) Heat the ingredients and then add the roux into the soup until the soup becomes thick.
6) Then, add ½ teaspoon salt to the soup to taste.
7) Lastly, turn off the stove and ready to be served.

SECOND MENU : GREEN SALAD

INGREDIENTS
i. Mesclun salad
ii. Black olive
iii. Stuve olive
iv. Onion
v.  Carrot
vi. Tomato
vii. Red bell pepper
viii. Green bell pepper
ix. Celary
x. Dressing : oil + vinager (2:1), salt

METHODS
1)First, slice the carrot and the celery to the same sizes. Then slice the red bell pepper and green bell pepper.
2)Arrange all the ingredient in a one plate.
3)Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.

THIRD MENU : POTATO SALAD

INGREDIENTS
i. 2 potato
ii. Mayonnaise
iii. ¼  onion

METHODS
1)Boil the potatoes about 30 minutes until the potatoes are cooked.
2)Secondly, peel off the potato skin then cut the dice.
3)After that , put the potato, 3 tablespoons of tamayonnise and the ¼ onion that has been chopped. Stir until well combined.
4)Lastly, ready to be served.

# data[].attributes.body
1.MASTURA BINTI MERI (H17A0090)
2.AFIDATUL IEZZAH BINTI AL-AHMADI (H17A0007)
3.NURIZZATI BINTI MOHD ZAWAWI (H17A0245)
4.NUR SHAHIERA BINTI CHE MAT (H17A0231)
5.NURUL SYAZWANI BINTI ABDUL WAHAB (H17A0251)

# data[].attributes.body
Group member
1.Nor' Ain Amira bt Ismail(H17A0179)
2.Mohd Sharul Sharnizam bin Mohamad (H17A0104)
3.Heng Chin Sheng (H17A0060)
4.Lee Shuo Hong (H17A0077)
5.Nur Ayuni binti Zazlan (H17A0205)

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Assalamualaikum'
Dear students, please form group name and list down your group members and UMK ID number.