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UNDERSTANDING EGGS AND DAIRY PRODUCT 28 APRIL 25 (WEEK 7)

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UNDERSTANDING EGGS AND DAIRY PRODUCT 28 APRIL 25 (WEEK 7)

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On the day, we learned how to cook egg with different method. But need to prepare the ingredient and look and understand the instruction that were given by lecturer before cooking the egg and make the breakfast plating.

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THE PREPARATION FOR THE PASTA, RICE , DUMPLINGS 19 MAY 25 (WEEK 9)

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THE PREPARATION FOR THE PASTA, RICE , DUMPLINGS 19 MAY 25 (WEEK 9)

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This is the preparation for the pasta sauce which using bolognese sauce.

The recipe are :

4 tbsp tomato that are seeded and finely chopped

2 tbsp onion that are finely chopped

1 tbsp sliced button mushroom

4 tbsp ground meat that can be mince chicken or beef.(For this we were use mince beef)

1 tbsp tomato paste

1 tsp tomato soup

1 tsp milk which is optional

Bay leaf

Seasoning

Dried oregano

Fresh thyme

Parmesan cheese

Worcestershire sauce

For the day, it were do by together. It means using above recipes and combine together.

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Hi, my name is Aziemah binti Hussain. My matrix number is 305728. I am coming from stpm' s student. Talking about my experience in the culinary field , I am not coming from culinary background but I like to cook. It is mean , I know to cook but if asking me about anything like specific thing in culinary, I do not know. So, what I expected to gain from this course, I hope will able to more understand about culinary thing like the the technique that were use in cooking and to explore more recipe that are different if you do not have basic in culinary.

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The eggs product that we were doing are :

-sunny side up

This were made by using two egg and cook with a little bit of oil

-over easy

Over easy need us to flip the eggs. It is important to make sure the yolk are in the middle and not fold

-poach egg

we need to boiling water and add vinegar and after it boiling, we need to simmering and stir the water. After that put the egg in the water. At the end, pick the egg after it is cook.

-scramble

The ingredient are need are milk that were add it the egg and the cook must still creamy

-omelette

this egg product are not very different from the scramble but it need to have it vegetable. For the day, capsicum, onion and button mushroom were used.

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This is the english breakfast.

For making it, we use sunny side up, sausages that were grilled with oil. For the side dish, we use capsicum, mushroom and chopped onion and sauteed it. Bake beans also were use. For the bread, we do french toast. The french toast was made with the eggs and the milk with seasons.

From today learning, I can say that making eggs product are not easy. It is important to make sure that the eggs quality are good. Good time management are need to make sure that the eggs product that are actually it should like it will be. The challenging part for me is flipping the over easy and to make the omelettes. It is because it need a skill to make the omelettes be a half moon and the inside are still creamy meanwhile me become overcook and failed to make it in a half moon.

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On this day we also learned how to cook pasta.

To prepare the pasta, the water must boiling and salt were add in the pot.

The pasta consistency that were need are al dente. This is important to make the pasta are not mushy.

There are 3 way to know if the pasta are ready.

The First Way :

You can follow the instruction that were had in the packaging

The Second Way:

This is the traditional way that take one of the pasta and throw to the wall, if it is stick, it ready .

The Third Way :

Take the pasta and break it, if it had needle point, it is al dente.

After that, the pasta need to filter and a little bit of oil were add that help to prevent the pasta from stick to each other.

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The Final Product For Pilaf Rice and Dumplings

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Alsoon the day, making pilaf rice and dumpling are must be do it.

For the Pilaf Rice , the recipe are.

- 2 tbsp onion,chopped

-1 tbsp carrot, optional

- 1 tbsp celery, optional

-Bay leaf

-1 tspn salt

2 cups liquid mixed with 1 tspn chicken stock powder

-1 cup rice

-2 tbsp butter

How to cook :

Melt the butter and put onion ,bay leaf, celery,carrot,. After that stir it, put the rice and the two cup of the water that were with the chicken stock.

For the dumplings

The ingredients are :

-Prawn, chopped/ minced chicken or mince beef

- Onion and carrot that are finely chopped

-Seasonings which is salt and pepper

-Wanton wrapper

Mixed all the ingredient together except wanton wrapper because it is the skin. Dumpling can be done in a lot of way and can be shaped in avery desired shape.

The way to cook the dumplings can be done with soup, fry or gyoza style.

From the today learning, cooking rice is the challenges. The rice must be in a good conditions not mushy, the rice itself must not be broken. The colour is also the one of the compenent, it must not be to pale.

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THE PREPARATION FOR WHITE STOCK (CHICKEN,FISH) AND BROWN STOCK 25 MAY 25 (WEEK 10)

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THE PREPARATION FOR WHITE STOCK (CHICKEN,FISH) AND BROWN STOCK 25 MAY 25 (WEEK 10)

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For today, we were making white stock and brown stock. Those are using the bones.

For the white stock, the ingredients are;

Chicken and fish :

-Bones of chicken and fish

-Mirepoix (white) which is involve onion, salery

-Flavoring that come from sache d'epices that are using dry herbs or bouqet garni that use fresh herbs

-water

Both of it were cook it separately. for the fish it is need only 45 minutes to boil it and filter it. It means we just need the water. For the chicken , it need about 2 to 6 hour to make it is ready. After it boiling, the chicken stock need to simmer until 2 to 6 hours.

The Brown Stock;

-Bones of the beef

-Mirepoix the basic

-tomato paste

-tomatoes that cut in wedges

-Flavouring : sache d'epices or bouqet garni

Water

How to cook the brown stock:

It is different from the white stock, white stock need to be put on cold water, meanwhile the brown stock need to deglaze that means the bones, mirepoix, tomatoes paste and the wedges tomatoes need to make it brown.

Thickening Agents:

It is also learned about thickening agents which is Roux. Roux come with three type which is white, blonde and brown. It is different from its colour. THe ingredients to made the roux is 50 gram of flour and 50 gram butter, that means the ratio is 1:1. Both of it will be cooked in slow heat untill get the type of roux that we want.

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On the day we learned about 6 types of sauce. 5 of it is mother sauces and 1 is secondary sauce.

To make the sauces, it is important to had thickening agents. It can come from roux, slurries (cornstarch, potato starch) and cream.

The 5 Sauce also known as Mother Sauce or Leading Sause

1. Espagnole: come from brown stock and brown roux. Brown roux were add in the pan after that put the brown stock that were mix with water.

2. Veloute: mix of white stock and white roux

3. Hollandaise: clarified butter and egg yolk. It is cook using double boiled method. Lemon or vinegar were for the process. It is also put a pich of salt and white pepper.

4. Tomato: come from tomato concasse which is need 1 tbsp butter, 4 tbsp basic mirepoix that are chopped, 2 clove of garlic that are mince and tomato concasse(the tomato need to had x line and blaching it, seeded and chopped.), 4 tbsp chicken stock or water, roux, seasoning dry herbs and bay leaf

5. Bechemel: milk add with heavy cream and white roux. it is also need to add onion pique that include onion, bay leaf clove that need to combine together.

All of the sauces need to be filter except the tomato sauce.

The secondary sauce for today were come from espagnole which is mushroom sause. This sause need to be filter and cook again in the pan.

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This is the final product for the secondary sauce which is mushroom sauce. But, it should me more darker. Mine are not enough brown roux and over of cream.

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UNDERSTANDING POULTRY 9 JUNE 25 (WEEK 11)

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UNDERSTANDING POULTRY 9 JUNE 25 (WEEK 11)

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On the day , we learned about how to cut poultry.

There are :

1. Trussing chicken : using butcher twine, we need tie the chicken . By doing this it help the chicken cook evently and look more better that being crotched after it cook.

2. Deboning whole chicken. The deboning required us to debond the hole chicken

3. Deboning whole chicken leg. We need to cut the deboning chicken and debone the whole chicken leg and get the chicken leg for breaded chicken.

4. Chicken supreme. It is get from the chicken breast and drummet.

5. Chicken lolipop or boxing. It is coming from wing that scratch until become the lolipop.

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THE PREPARATION FOR BEEF 16 JUNE 25 (WEEK 13)

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THE PREPARATION FOR BEEF 16 JUNE 25 (WEEK 13)

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The beef need to be marinated before cook

The ingredients marination are:

Striploin

125 ml worcestershire

125 ml oil

3 tbsp brown sugar

6 clove garlic,minced

2 tbsp crushed black pepper

3 tbsp dijon mustard

1 tbsp salt

Rosemary

There are types doneness of meat 1 inches thickness which is :

-Rare = need to 52 C, 2 minutes each side and rest it for 3 minutes. When it is cut, it had cold red in the center

-Medium rare= 57 C, 2 1/2 minutes each side and rest for 4 minutes. When it is cut, it had warm red in the center

-Medium= 63 C, 3 minutes each side and rest for 4 minutes. when it is cut, it had warm pink in the center

-Medium well= 66 C, 3 1/2 minutes each side and rest for 5 minutes. It had slightly pink in the center

-Well done= 71 C, 6 minutes each side and rest for 6 minutes. It can be come with little or no pink when it were cut.

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We learned how to do the main course and write it.

For the main course we used bread chicken which come from deboning chicken leg and do the PBSP Prosedure. The starch that can come from potato product or Pilaf Rice. For the day, Pilaf Rice was the choice. Vegetable also used which is batonnet carrot, floret cauliflower or broccoli or green beans. For the sauce, we do black pepper which come from espagnole which just add seasoning. For garnishing, chopped parsley were used.

So, the menu writing are

Breaded chicken served with black pepper sauce accompanied with Pilaf Rice and sauted vegetables.

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For the product, the meat were cooked with medium cooked. On top of the beef had caramelised onion, It is come with rosemary sauce. it is also had mashed potatoes.

The write for it

Beef steak with Rosemary sauce accompanied with mashed potatoes and sauteed vegetables.

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UNDERSTANDING POTATOES 19 MAY 25 (WEEK 9)

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UNDERSTANDING POTATOES 19 MAY 25 (WEEK 9)

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This day we were required to make mashed potatoes, william, crochet, jacket potatoes and fries.

The ingredients are need for mashed potatoes are ;

- potatoes that are used wedges cut

-2 tbsp of butter

-3 tbsp cooking cream

-Seosoning which is salt and pepper

How to cook it by boiling water and put the potatoes in it. After it is cooked put in the bowl and add the butter, cooking cream and seasoning while it is still hot. Mix all together and filter it. The filter were use to make the mashed potato become smooth.

For the William and Crochet:

Their coming from mashed potatoes but the different are their need to had PBSP or Standard Breading Prosedur that are using flour, eggs and breadcrumbs that using dry-wet-dry method. One hand need to be used for the dry and the other hand are used to the wet one. William and Crochet had different shape. William shape are pear shape. Before PBSP, The potatoes were shaped. It can also be reshaped after PBSP. After that fry it in deep fry method. After finished fried it, put clove on top of the william that are give illustrations like a pear. Meanwhile the crochet the shaped are cylinders and do not need to put the clove.

Jacket Potatoes;

The Ingredients:

-Potatoes

-Alluminium foil

-Seasoning

-Spring onion, thinly sliced

-Butter

How to cook :

Prick the potatoes using a fork. After that mix all the ingredient together and wrap it using alluminium foils. After that baked it about one hour.

Fries :

The ingredients ;

-Potatoes that were peeled and cut with batonnet and soak in the water

-All purpose flour

-Cornstarch

-Cold water

-Seasoning.

How to cook the fries :

Mixed the all purpose flour, contarch, seasoning and cold water together (batter) . Put the potatoes in the batter and fried it using deep fry method.

Learn for the day:

It is important to control the heat so the product will not over brown.

Need to make sure that the dough for william and crochet are not to mushy because it will difficult to shaped if it is too soft.

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Seasoning is the process of enhancing the natural flavor of food

For this class, salt, pepper, herbs like thyme, oregano rosemary and parsley , spices and other condiment.

The other seasoning like tomato sauce, worcestershire sauce are used.

Flavoring are used to give foods taste, interest and flavor to foods

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UNDERSTANDING FISH AND SHELLFISH 16 JUNE 25 (WEEK 13)

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UNDERSTANDING FISH AND SHELLFISH 16 JUNE 25 (WEEK 13)

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On the day, we learned how to fillet the fish, how do on prawn, make the coleslow and the tartar sauce.

The ingredients for the coleslow are :

1 nos white cabbage, finely shredded

1 nos purple cabbage, finely shredded

2 nos carrot, finely julienne

1 nos onion,finely slice

How to make the dressing that will use for the coleslow :

500 gram mayonnaise

2 tbsp dijon mustard

2 tspn salt that adjust to taste

1 tbsp lemon juice

3 tbsp milk too loosen if needed

All of it are combined together and put in the refrigerator and will be use for plating.

The Tartar Sauce:

10 nos eggs, boiled, rough chopped white only

1 cup gherkin or pickle, chopped

2 nos onion, chopped

2 tbsp dijon mustard

2 nos lemon squeeze

Seasoning(salt and pepper)

The tartar sauce were use for the fish which is we were making fish and chips

For the prawn were making PBSP procedure.

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This is Fish and Chips

It comes from the fillet fish and were doing PBSP procedure for it

It is come with the fries, coleslow , the tartar sauce and the prawn.

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Jwu. (2025, April 7). Mastering Culinary Skills: Essential Techniques | JWU Online. JWU Online. Retrieved June 23, 2025, from https://online.jwu.edu/blog/mastering-culinary-skills-essential-techniques-for-aspiring-professionals/

Nfci. (2025, January 18). 15 Basic Cooking Skills that Every Chef Must Know. NFCI - Hotel Management & Culinary Institute. https://nfcihospitality.com/essential-cooking-skills-to-learn-as-a-chef/

What culinary skills do you need to be a professional. (n.d.). Ducasse. Retrieved June 23, 2025, from https://www.ecoleducasse.com/en/blog/what-culinary-skills-you-need-professional

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The one of the culinary skills that I found most impactful are the time and kitchen management. Time and kitchen management is were able to plan, prioritize, and execute your tasks efficiently and effectively can make the difference between a successful meal and a stressful mess. This skills are important to help with the cooking time and the kitchen management. If I were able to know how to do it, it will me from were not able to cook the meal that I need to cook are done with the time that were given. It is also help in the cooking process like pan-fry the steak. For the kitchen management, it is important to able to have it because if i do not have it, my station became too messy and i were not able to be focus. I learned it by setting timing for eat. For the challenges that i get is how i manage to done it with the right time, i using a watch to timer it. I also will cleaned and arrange the kitchen everytimes i think the equipment or tools that i use are not to be used again for me.

The second culinary skills that I think give impact is the cooking techniques. There had a lot of cooking techniques. Cooking techniques are the specific methods and procedures used to prepare and cook food, encompassing a wide range of approaches from basic knife skills to more complex methods like braising or sous vide. They involve manipulating heat, time, and ingredients to achieve desired flavors, textures, and appearances in cooked dishes. The important and relevance to learned it because without cooking techniques , how can we cook the meal or the dish and the food can be safe to eat. I learned this techniques from my practically class like blanching, sauteing, simmering, boiling, baking and deep fry. They are challenges during do it like the blanching are must not to soft because after that we need to saute it. During the process of sauteing, sometimes it will had black on the vegetable and do not look nicely. For the deep fry, some times the oil are too hot and our food are still raw inside even the outside already golden brown. To overcome it, i use fork to know if the food already enough. For the deep fry , I will make sure that is enough oil and the heat of the oil are not too hot until it can be burn.

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Learning each culinary skill has contributed to my overall cooking ability by I had learn it the cooking techniques. Before learning in this class i never know that every i cook had the name, before this i just know that fry is just fry, but after learn in this class, i know if we use oil a lot in the pot and the meat must be sink are called as deep fry, usage of oil that are little call as saute , pan-fry. From this class , I also learned knife skill and each types of knife. Before this I though that all knife had a same functions. For the eggs and dairy product, i need to more practice for the omelette because during the time my omelette are overcook and it can not be the half moon. For the potatoes, i learned that for mashed potatoes important to filter the mashed so the texture will smooth and all of the sauce need to be filter except for the tomatoes sauce. I also learned that chopped are used for onion and minced are used for garlic.

From all of this, I think i need to more practice for all the practical that i had learned in the class. From this class i also learned about time management and how to control heat of cookings and the techniques. I also learned i need to be had creativity because i need to do plating and presentation. Plating and presentation are important to give impression for the person who look at the food that were serve.

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The main lessons learned from my cooking practice are it is important how to know knife skill, cooking techniques, time management, kitchen management, seasoning and flavoring ,the mother sauces, plating and presentation. Knife skill are important like when we get the whole chicken, without knife skill, we will not know how to cut it and the suitable knife to use and how to hold the knife so it can not be harm for you. Cooking techniques are need so we can know what we want to do with the meat. Time management are important to make sure our food are follow the instruction that were given. Seasoning and flavoring are important to enhance our food. For plating and presentation, both of this are need to had in every dish because it give impression to other about our dish. Our plating must look nice and look interesting to be eat.

The skill and acknowledge I gained during the course that will help me in my future cooking goals are the knife skill, the cooking method and the recipe that i get from this class. With this, I can prepare myself when I go to the real job like in food and beverages.

My advice for the future student are everytime we learned about any new thing we must understand it, practiced and never neglect the skill that we were learned because in the future we will use is for ourselves and can improves our cooking knowledge and ability.

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During the process of cooking the sunny side up

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The learning for the day for stock thickening agent and sauces

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Learning of the day for making steak , fish and chips

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During the explanation about poultry by lecturer

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The herbs that were use in the sache d' epices which is using dry herbs like black pepper, bay leaf and thyme for during the stock making

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VEGETABLE BASIC CUTTING 21 APRIL 25 (WEEK 6)

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VEGETABLE BASIC CUTTING 21 APRIL 25 (WEEK 6)

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In the day we learned about how to do the standard cutting like :

-batonnet

-julience

-fine julience

-dicing large dice

-medium dice

-small dice

-brunoise

-fine brunoise

Also learned about other cut like :

-chopped

-minced

-chifonade

-Paysanne

-Fermiere desired shaped

-tourne

-rondelle round cut

-floret

-wedges

other cut also know as modern cut. I also learned that chopped and minced are the same cut but it is different when it is involve with garlic and shallots. Garlic were use for minced and onion use for chopped.

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After finish cut all the vegetable, we need to cook the vegetable using cooking method like :

-boiling and blanching the vegetable

-using an ice water that the vegetable need to be soak that can help to stop the cooking process.

sauteed in fat with garlic and seasons