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My name is Siti Syafiqah Nabila Binti Mohd Suhaimi. My matric number is 304268. I'm from Kota Bharu, Kelantan. Actually, i dont any skills in kitchen , but its okay i will learned to understand in cooking. I always watching cooking video in tiktok like khairul aming, sometimes i watch in tv chanel asian food networks and helping my mother with cooking, so from that slowly interested in cooking.

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2.0 CULINARY EXPERIENCES.                 2.1 UNDERSTANDING VEGETABLES CUTTING.

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2.0 CULINARY EXPERIENCES.                 2.1 UNDERSTANDING VEGETABLES CUTTING.

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In my first week in kitchen i learn about different ways to cut vegetables in cooking. there are standard cuts like batonnet, julienne, and brunoise . Where each has its own size and shape. I also learned about other cuts like chiffonade, paysanne, and tourne', which are often used to make food look nice. So, there is the size and the shape:

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

For 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

For me, the hard part is to make tourne because the results in seven curved sides and shape like resembling a miniature football.

Besides cutting , i learned how to cook vegetables properly. One method is blanching, where need to boil the vegetables for a short time and then put them in ice water to stop the cooking. Vegetables can also be sauteed with garlic and seasonings to add more flavour. After all done, i and my partner did planting to serve. knowing these cuts and cooking methods helps make food look better.

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2.2 UNDERSTANDING PASTA, DUMPLING AND RICE

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2.2 UNDERSTANDING PASTA, DUMPLING AND RICE

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First, I learned to blanch pasta, which means boiling dry pasta in hot water with a little oil and salt. After the pasta is cooked, it can be served with Bolognese sauce. This sauce is made with tomatoes, onions, garlic, celery, carrots, mushrooms, and ground meat like chicken or beef. It also uses seasonings like oregano and thyme to give more flavor. This is a popular pasta sauce that tastes great and teaches students how to mix healthy ingredients.

Next, it how to make dumplings. Dumplings are small pieces of dough filled with meat and vegetables. But at this time, we used frozen wonton paper.we use prawn, chicken, or beef for the filling. The filling is wrapped in something called a wonton wrapper, then the dumpling can be steamed or fried. Making dumplings helps students learn how to wrap food and combine different textures and flavors. Plus, add chilli oil to want has kick flavour.

Lastly, how to cook pilaf rice, which is a rice dish full of flavor. To make it, you cook rice with onions, carrots, celery, butter, chicken stock, and spices like bay leaf and salt. Onions, carrots, celery must be saute with butter. The ratio in cooked pilaf rice 1:2 which is 1 cup rice and 2 cup water.This dish is more exciting than plain rice and is a good way to learn how to add flavor to simple food.

In conclusion, learning to cook pasta, dumplings, and rice is a fun way for students to practice cooking.

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2.3 UNDERSTANDING EGGS AND DAIRY PRODUCTS

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2.3 UNDERSTANDING EGGS AND DAIRY PRODUCTS

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In my second week, i learned"Understanding Eggs and Dairy Products" which is about different ways to cook eggs and how they are used in meals like breakfast.

There are many ways to cook eggs, such as sunny side up, over easy, poached, scrambled, and omelette. Each way makes the eggs taste and feel different. For example, poached eggs are soft and gentle, we need to boiling water first, and then add vineger and stir after that add the eggs when the water is slolwy rotating. i would say poached eggs difficult to get that perfect, spherical shape without lots of crazy white wispies. We failed make poached eggs, the egg white did not coat all the surfaces and fell apart. So, we need learn make poached egg perfectly in another time. While scrambled eggs are light and fluffy plus we need add milk for get flavour creamy Next, omelettes can be made more delicious by adding vegetables like onions, mushrooms, and capsicum (a kind of sweet pepper).

In addition to eggs, a standard breakfast set, which typically includes one egg product, a slice of bread (such as toast or French toast), chicken sausages, and optionally grilled vegetables or baked beans. This combination provides a balanced meal with proteins, carbohydrates, and dietary fiber, suitable for starting the day with energy. So, i and my partner choose sunny side up to serve and planting

The use of milk is also briefly mentioned, suggesting its role in softening egg mixtures or enhancing flavor and texture. its inclusion underlines the foundational role dairy plays in breakfast and culinary traditions.

In conclusion, understanding how to handle and prepare eggs and dairy products not only improves cooking skills but also promotes a better appreciation for nutrition and meal balance.

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"Understanding Potato" teaches us about different potato dishes and how to prepare them using simple steps.

There are a few main potato dishes shown in is mashed potato, William/croquette potato, jacket potato, and fries. Each one uses different ingredients and cooking methods.

To make mashed potatoes, you need to boil peeled potatoes and then mash them with butter, cooking cream, and seasoning like salt and pepper. This dish is soft, creamy, and easy to make.

For William or croquette potatoes, you start with mashed potatoes and mix in flour, eggs, and breadcrumbs. Then you shape them into small logs or balls and fry them. They are crispy on the outside and soft on the inside. For william potatoes the shape like pear while croquette potatoes the shape like cilinder

Jacket potatoes are made by wrapping a whole potato in aluminium foil, seasoning it with butter and blackpaper, and baking it.

Fries are made by cutting potatoes into stick shapes, soaking them in water, then coating them in a mix of flour, cornstarch, and cold water before frying. Seasoning is added to give them taste.

In conclusion, its shows that potatoes are very flexible and can be turned into many dishes. The recipes are simple and good for beginners.

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Understanding Stocks and Thickening Agents

In cooking, stocks and thickening agents are very important. They are the base for many dishes like soups, sauces, and stews. There are two main types of stock: white stock and brown stock.

White stock is made using bones from fish or chicken. To make white stock, we also use white mirepoix, which is a mix of vegetables like onions, celery, and carrots (without browning them). We add flavoring such as a sachet of spices and herbs, also called bouquet garni. Then, we boil everything with water to create a clear and tasty stock.

Brown stock, on the other hand, is made using beef bones. For this stock, we use basic mirepoix, but we roast the vegetables and bones first. This gives the stock a darker color and richer flavor. We also add tomato paste and tomato wedges to bring out even more taste. Like the white stock, we add herbs and spices, then cook it with water.

To make sauces thicker, we use something called a thickening agent. One of the most common thickening agents is called roux. Roux is a mix of flour and butter. There are three types of roux: white, blonde, and brown, depending on how long you cook it. To make roux, you just mix 50 grams of flour with 50 grams of butter and cook them together.

In conclusion, both stocks and thickening agents are basic but very important in cooking. They help bring out the best flavors in dishes and improve the texture of sauces and soups.

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Sauces are very important in cooking. They can change simple food into amazing dishes. Sauces add wetness, richness, flavor, and make food look good. They make eating much better. Knowing the main parts and types of sauces helps a lot in making them well.

Many sauces use something to make them thick. This is a key part that gives sauces their body. Its have three main things that make sauces thick:roux, slurries, and cream.

Roux is a mix of fat and flour that is cooked. It's very useful. You can cook it for different times. A white roux is light and good for sauces like Bechamel. A blond or brown roux cooks longer and gives a nutty taste and darker color to sauces like Espagnole.

In cooking, sauces are often grouped into "mother sauces" or "leading sauces." From these main sauces, many "secondary sauces" can be made. There are five main mother sauces: Espagnole, Veloute, Hollandaise, Tomato, and Bechamel. Each of these main sauces has its own special taste and is used to make many other sauces.

Espagnole is a rich, brown sauce made from brown stock and brown roux. It's the base for strong sauces like mushroom sauce,. These often go with red meat. Veloute is lighter. It's made from white stock and white roux. It leads to gentle herb sauces and white wine sauces that go well with chicken and fish.

Hollandaise is a special sauce made by mixing melted butter and egg yolk. It's bright, buttery, and rich. It's the start for other famous sauces like Béarnaise, which has tarragon, and Maltaise, with blood orange. These sauces are often served with eggs, vegetables, and fish. when

Tomato sauce, made from chopped tomatoes, is fresh and a little tangy. It's a good base for sauces like Creole and Spanish sauce. You often see it with pasta, in stews, or with grilled meat. Lastly, Bechamel is a creamy white sauce made from milk, heavy cream, and white roux. It's very flexible. It's the base for comforting sauces like cheese sauces, other cream sauces, and Mornay sauce, often used in baked dishes. Tt can be used with butter and garlic, showing how simple it can be.

Making these sauces, like Hollandaise and Tomato sauce, shows they need careful work. Hollandaise needs egg yolk to be mixed slowly with melted butter, lemon juice, and a little cold water. You also add salt and pepper. You have to be careful so it doesn't separate. Tomato sauce seems easier, but it builds flavor from cooked mirepoix, garlic, bay leaf, and tomatoes, cooked with chicken stock or water, then thickened with roux. It's finished with dry herbs and more bay leaf. we use nappe in cooking when to check the sauce which is the consistency of a sauce when it coats the back of a spoon and leaves a clean line when a finger is drawn through it. It signifies a sauce has reached a suitable thickness for coating food evenly without being too thick or thin.

To sum up, sauces are more than just things you add to food. They are a big part of dishes, adding depth, balance, and many flavors. From the main mother sauces, thickened with carefully made roux or other things, to all the different secondary sauces, making sauces is a key part of great cooking. When you understand these basics, you can make many different flavors and turn everyday meals into special ones.

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Poultry, like chicken, is a common food we eat. Understanding how to handle and cook poultry is important in cooking. It talks about different ways to cut and prepare chicken, and also how to make a main dish with it.

First, let's talk about Poultry Cuttings. This means how cut up the chicken. The document lists a few ways:

Trussing chicken: This is tying up a whole chicken with string. It helps the chicken cook evenly and look nice.

Deboning whole chicken: This means taking all the bones out of a whole chicken. It leaves just the meat.

Deboning whole chicken leg: This is taking the bone out of a chicken leg.

Chicken supreme: This is a special cut of chicken breast with the wing bone still attached.

Chicken lollipop/boxing: This is a way to cut a chicken wing or leg so the meat is pushed down to one end, looking like a lollipop.

Next, talks about making a Plated Main Course using chicken. This means putting together a full meal on a plate. The example given is "Breaded Chicken" or "Chicken Supreme."

To make this dish, you need a few parts:

Breaded chicken: This usually means a boneless chicken leg that has been marinated (soaked in flavors) and then coated in breadcrumbs before cooking.

Starch: This is the carb part of the meal. Examples are potato products (like mashed potatoes) or pilaf rice.

Vegetables: These add freshness and color. The document suggests "Batonnet carrot" (carrots cut into small sticks) and "floret cauliflower/broccoli/green beans" (small pieces of these vegetables).

Sauce: This adds a lot of flavor. Examples given are mushroom, black pepper, or thyme sauce.

Garnishing: This is something small added at the end to make the dish look pretty. It could be fresh herbs or chopped parsley.

So me and my partner serve with "Breaded chicken served with black pepper sauce accompanied with pilaf rice and sauteed vegetables (batonnet of carrot and floret of cauliflower)."

In simple terms, understanding poultry means knowing how to cut and prepare chicken in different ways. It also means knowing how to put together a complete meal with chicken, including sides like vegetables, and a flavorful sauce, to make a delicious and appealing dish.

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This about how to cook meat to different levels, how to flavor beef, and how to put a meal together.

First, let's talk about how cooked meat is. This is called "doneness." The paper talks about meat that is 1 inch thick. It gives different levels:

Rare: The meat is very red and cool in the middle. cook it for 2 minutes on each side, then let it sit for 3 minutes. The inside temperature is about 52°C.

Medium Rare: The middle is warm and red. Cook it 2 and a half minutes on each side, then rest for 4 minutes. The inside temperature is about 57°C.

Medium: The middle is warm and pink. Cook for 3 minutes on each side, then rest for 4 minutes. The inside temperature is about 63°C.

Medium Well: The middle is only a little bit pink. Cook for 3 and a half minutes on each side, then rest for 5 minutes. The inside temperature is about 66°C.

Well Done: There is almost no pink in the middle. Cook for 6 minutes on each side, then rest for 6 minutes. The inside temperature is about 71°C.

Next, therecipe for Beef Marination. Marinating means soaking meat in a mix of liquids and spices to give it more flavor. For 2 kilograms of striploin (a type of beef), you need:

125 ml of Worcestershire sauce

125 ml of oil

3 tablespoons of brown sugar

6 cloves of garlic, cut into very small pieces

2 tablespoons of black pepper, crushed

3 tablespoons of Dijon mustard

1 tablespoon of salt

Some rosemary (an herb)

All these ingredients make the beef taste better and more tender.

Finally, a Plated Main Course. This means putting a full meal together nicely on a plate. For a beef steak meal, you would have:

Protein: Beef steak (the main meat part).

Starch: Mashed potato (like potatoes mashed until smooth).

Vegetables: French beans and Turned Carrot (carrots cut in a special shape).

Sauce: Black pepper or rosemary sauce (to add flavor to the meat).

Garnishing: Something small to make the plate look good.

so my dish is : "Beef Steak with black paper Sauce accompanied with Mashed Potato and Sauteed Vegetables."

In short, understanding meat means knowing how hot to cook it for different results, how to use marinades to make it tasty, and how to put a complete, nice-looking meal together with meat and side dishes.

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Fish and shellfish are popular foods that many people enjoy. This paper helps us understand how to prepare some of them and how to make a classic dish: Fish and Chips.

First, the document mentions some basic tasks:

Fillet fish: This means to cut the meat off the bones of a fish. You get a nice, boneless piece of fish ready to cook.

Deveining prawn: This means to take out the dark line (the digestive tract) from a prawn (shrimp). It makes the prawn cleaner to eat.

Next, how to make the meal Fish and Chips. This is a very well-known dish.

To make Fish and Chips:

Fillet fish, marinate, SBP: You start with a piece of fish (a fillet). You marinate it, which means soaking it in a liquid with flavors to make it taste good. "SBP" likely means seasoning with Salt, Black Pepper, and perhaps other spices.

Coleslaw: This is a fresh salad made with shredded vegetables.

Tartar sauce: This is a creamy sauce often served with fish.

Fries: These are crispy, fried potato sticks.

Coleslaw: To make coleslaw, you need:

1 white cabbage, cut into very thin strips

1 purple cabbage, cut into very thin strips

2 carrots, cut into thin sticks (julienne)

1 onion, cut into thin slices

For the Dressing (the sauce for the coleslaw):

500 grams of mayonnaise

2 tablespoons of Dijon mustard

2 teaspoons of salt (you can add more or less to your taste)

1 teaspoon of black pepper

1 tablespoon of lemon juice

3 tablespoons of milk (if you need to make the dressing thinner)

You mix all these dressing ingredients together and then mix them with the cut vegetables.

Tartar Sauce: To make tartar sauce

10 boiled eggs, with only the white parts roughly chopped

1 cup of gherkin (small pickled cucumbers), chopped

2 onions, chopped

2 tablespoons of Dijon mustard

1 kilogram of mayonnaise

Juice from 2 lemons

Seasoning (like salt and pepper)

You mix all these ingredients together to make the creamy tartar sauce.

In short, understanding fish and shellfish involves knowing how to prepare fish and prawns, and how to put together a delicious Fish and Chips meal. This includes getting the fish ready, making fresh coleslaw, tasty tartar sauce, and crispy fries to go with it.

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What i leaned and get from my cooking is i found is blancing method which is where need to boil the vegetables for a short time and then put them in ice water to stop the cooking. And then, nappe method that means the consistency of a sauce when it coats the back of a spoon and leaves a clean line when a finger is drawn through it. It signifies a sauce has reached a suitable thickness for coating food evenly without being too thick or thin. so from that, after i will use this method in my cooking

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it's clear I've learned many important things that cooks need to know. It's like a journey from raw food to a finished meal.

First, I learned a lot about getting food ready. This is often called "prep work." I saw how to cut different meats and vegetables. For chicken, I learned to tie it up (trussing) and how to take out the bones (deboning) from a whole chicken or just a leg. For fish, I learned to take the meat off the bones (filleting). And for prawns, I learned to clean them (deveining). Its showed me many ways to cut vegetables, like making them into thin sticks (julienne), thicker sticks (batonnet), small cubes (brunoise), or even tiny pieces (minced). I also learned about slicing and chopping. These cutting skills are important for making food cook evenly and look nice.

Next, I learned about making food taste great. This often starts with adding flavor early. I saw how to marinate beef with sauces, spices, and herbs like rosemary to make it juicy and flavorful. I also learned about stocks, which are flavorful liquids. There's white stock (from fish or chicken bones) and brown stock (from beef bones), both made with vegetables and herbs. Stocks are like the backbone for many soups and sauces.

Then, there's the actual cooking methods. I learned about how to cook meat to different levels, from very red (rare) to fully cooked (well done), and how long to cook for each. For potatoes, I learned to boil them for mashed potatoes, or cut and fry them for crispy fries, and even bake them whole for jacket potatoes. For pasta, I learned the basic way to boil it (blanching). I also learned about sautéing vegetables, which means cooking them quickly in a little fat with garlic.

A big part of cooking is making sauces. its taught me a lot about them! I learned about things that make sauces thick, like roux (cooked flour and butter, which can be white, blonde, or brown), and also cream. I got to know the five "mother sauces" – Espagnole, Veloute, Hollandaise, Tomato, and Bechamel. These are like the main families of sauces, and from them, many "secondary sauces" can be made by adding different flavors. I even saw recipes for making Hollandaise and Tomato sauce step-by-step.

Finally, I learned about putting a whole meal together on a plate. This is called a "plated main course." For chicken or beef, you need the main meat, a starch like mashed potatoes or pilaf rice, some vegetables (like carrots or green beans), and a tasty sauce. You can also add a small garnish like fresh herbs to make the plate look better. I learned how to make sides like Coleslaw and Tartar sauce from scratch. I also learned about different ways to cook eggs (sunny side up, over easy, poached, scrambled, omelette) and how to put together a full breakfast set.

In total, this journey through has taught me a wide range of cooking skills. From carefully preparing ingredients and building flavors with marinades and stocks, to mastering cooking methods and making various sauces, and finally, to putting together a complete and appealing meal. It's clear that good cooking means understanding all these parts and making them work together to create delicious food.

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I've learned so many important things. I now understand how to get food ready by cutting vegetables and cleaning meats like chicken, fish, and prawns. I've learned how to add flavor with marinades and how to make basic stocks. I also know different ways to cook meats to just the right level, and how to make classic side dishes like mashed potatoes, fries, and coleslaw. A big part of this learning was understanding how to make different sauces, from the main "mother sauces" to all their variations, and how to make them thick. Finally, I know how to put all these parts together to make a full and nice-looking meal. These are strong building blocks for any cook.

My Future Cooking Goals

With these skills, my future cooking goals can be bigger and more exciting:

1. Try New Recipes: I can now try more complex recipes from cookbooks or online, because I understand the basic steps like cutting, thickening, and sauce-making.

2. Cook for Others: I want to use my skills to cook delicious meals for my family and friends, making them happy with my food.

3. Create My Own Dishes: As I get more practice, I hope to start making my own recipes, using what I know about flavors and how ingredients work together. I can experiment with different sauces and side dishes.

4. Master More Techniques: I want to keep learning more cooking methods, maybe baking or grilling more advanced things, or learning about other types of cuisine.

5. Understand Why: I want to know not just how to cook something, but why certain steps are important, so I can fix problems and adapt recipes better.

Advice for Future Students

For anyone else who is just starting to learn these cooking skills, here is some simple advice:

1. Start with the Basics: Don't try to make everything at once. Learn one cutting skill, then one way to cook eggs, then one sauce. Build your skills step by step, just like these papers taught us.

2. Read and Understand: Before you cook, read the whole recipe or lesson carefully. Understand what each step means and why you're doing it.

3. Practice Makes Perfect: You won't be great on your first try, and that's okay! Keep practicing. The more you cook, the better you will get.

4. Don't Be Afraid to Make Mistakes: Everyone makes mistakes in the kitchen. It's how you learn. If something doesn't work, try to figure out why and do it differently next time.

5. Taste as You Go: Always taste your food while you are cooking. This helps you know if you need more salt, more seasoning, or if something is just right.

6. Keep Your Area Clean: A clean kitchen makes cooking much easier and safer. Clean as you go along.

7. Have Fun! Cooking should be enjoyable. Don't stress too much. Enjoy the process of making something delicious.

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A book on the history and philosophy of cooking

Smith, J. A. (2020). The creative cook: A philosophical inquiry into culinary art. Gastronomia Press.

A journal article discussing the transmission of culinary knowledge

Chen, L., & Miller, D. (2018). Apprenticeship and innovation: The dynamics of culinary knowledge transfer. Journal of Food Studies, 15(2), 112-128.

A work focusing on inspiration in the kitchen

Brown, M. E. (2021). Finding your culinary muse: Techniques for inspiration in the kitchen. Epicurean Books.