Standard Cut:

• Batonnet 6mm x 6mm x 5/6cm

• Julienne 3mm x 3mm x 5cm

• Fine Julienne 1.5mm x 1.5mm x 3/5cm

• 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

Other Cuts:

• Chopped

• Minced

• Slicing

• Chiffonade

• Paysanne 10mm x 10mm x 3mm

• Fermiere Desired Shape Thickness 3-10mm

• Tourne 50mm with 7 faces/sides

• Rondelle Round Cut Thickness 3-10mm

• Floret

• Wedges

Muhammad Ammar Razeen Bin Azhar

Matric No.

308114

Hello!! Hye guys most people calling to me as Ammar or Mar. I was born at Perlis and lived in Kedah. I don't have much ideas about culinary but i know some basic cooking and food handling methods. I would like to learn more things about professionals culinary skills and make my own recipes or improvise others country cuisines. My favor dish to cook mostly western and ofc maggi nooooodles. My dream career is to be a chef or lecturer hoho. One fun facts about me is i love to hiking to explore more nature, watching movies such as culinary wars while eating, play mobile games, and save cooking video "KhairulAming" hehe>

Egg Cookery Methods:

1. Sunny Side Up

• Egg is fried on one side only

• Whites are fully set, yolk remains runny and visible

• Cooked gently over low heat without flipping

  
  

2. Over Easy

• Egg is lightly fried on both sides

• Yolk remains soft and slightly runny

• Required careful flipping to prevent breaking the yolk

  
  

3. Poached Egg

• Egg is cooked without shell in simmering water (with vinegar optional)

• Whites are set around a soft, runny yolk

• Water should be just below boiling

  
  

4. Scrambled Eggs

• Eggs are beaten and stirred continuously while cooking

• Soft, creamy texture and cooked slowly over medium low heat 

5. Omelette

• Beaten eggs are cooked in a pan without constant stirring

• Filled with a mixture of capsicum, onion and mushroom

• Folded gently once set to form a sealed, slightly browned outer layer

• Filling must be balanced to avoid tearing or difficulty folding.

• Understand the method of blanching dry pasta

• how to make bolognese sauce from scratch

• Learn how to prepare dumpling filling and wrap.

• Practice the pilaf rice method with proper seasoning and stock cooking

white and brown

• Learn the ingredients and process of stock making

• Learn how to make different types of roux (white, blonde, brown) for thickening sauces and soups.

• Prepare and identify the 5 basic mother sauces in classical French cuisine🥘

This week madam Umme teach us how, we can earned about different poultry preparations and cuts.

Some of the key techniques included:

• Poultry cuttings

• Trussing a whole chicken🐓

• Deboning a whole chicken and chicken leg🍖

• Making chicken supreme and chicken lollipop (boxing style)🍗

• Dry pasta, water, salt, oil

Steps:

• Boil water with salt and a bit of oil

• Add pasta and cook until al dente

• Drain and use in your dish

🍅 Bolognese SauceKey Ingredients:

Tomato, mirepoix (onion, celery, carrot), garlic, mushroom, minced beef, tomato paste, herbs & seasoning

Method:

Sauté mirepoix and tomatoAdd minced meat and cookStir in tomato paste, herbs (I use oregano), and a bit of beef stock

Simmer until thick and flavorful

🥟 Style Dumpling (Pan-Fried) Shrimp Filling:

• Chopped prawn, onion, carrot, seasoning

Wrapper:

Wonton skin Steps:

• Add filling in the center of the wrapper

• Fold and seal with water

• Pan-fry until golden, then steam with a splash of water

🍚 Pilaf Rice Main Ingredients:

• Onion, carrot, celery, rice, stock, butter, bay leaf

Steps:

• Sauté veggies in butter

• Add rice and stir well

• Pour in stock, add bay leaf and salt

• Cover and cook on low until rice is fluffy

• For the spaghetti bolognese, its just simple but classic beef bolognese garnished with parsley.

Mashed Potato

Smooth and creamy texture using boiled potatoes mixed with butter and cream.

William Potato

Shaped mashed potato (like a pear), coated with breadcrumbs and deep-fried.

Croquette Potato

Mashed potato shaped into cylinders or ovals, breaded and deep-fried.

Jacket Potato

Whole baked potato, wrapped in foil, served with seasoning and garnish with beef bacon and spring onion.

French Fries

Batonnet-cut potatoes, soaked, floured, and deep-fried with batter until crispy.

White Stock

• made using chicken or fish bones, white mirepoix, and flavoring herbs

Brown Stock

• made using beef bones, basic mirepoix, tomato paste, and herbs; bones and vegetables are roasted before simmering

Note: Stocks were prepared by Madam Umme with help from selected students for the entire class

 Roux Making:

We learned to make 3 types of roux using equal parts of flour and butter:

• White Roux – lightly cooked, used for white sauces

• Blond Roux – slightly golden, used for velouté

• Brown Roux – deeply browned, used for brown sauces

Basic ratio to all roux: 50g flour=50g butter

• (Brown Sauce) – brown roux + brown stock + tomatoHollandaise – egg yolk + clarified butter + lemon (emulsified, no roux)

Velouté

• blond roux + white stock

Tomato Sauce

• tomato-based, sometimes with stock

Béchamel

• white roux + milki also made mushroom sauce

  
  

I sauteed for few minutes before add espagnole, (stock water (water + beef stock) and brown roux.) my partner and i also add some cooking cream. simmer until its thicken and seasoned it with salt and pepper to enhance the taste.

• Carefully removing all the bones from the bird while keeping the meat as intact as possible. Applied to a whole chicken

I started by the deboned chicken leg and then marinating to some flavory. Then I coated it with flour, dipped it in egg wash, and rolled it in breadcrumbs to get that crispy golden After that,

Me and my partner station deepfried the breaded chicken until both sides were evenly browned and cooked through. I made sure the oil wasn’t too hot, so the breadcrumbs didn’t burn before the inside was cooked.

I prepared my sides:🥕

Vegetables

I blanched batonnet carrots, long bean and cauliflower florets briefly, then sautéed them lightly in butter for colour and texture.

Sauce

I sauteed some chopped onion with some butter, add brown stock water and add salt and black pepper to season it, the black pepper sauce is to go with the chicken. It added a nice bold flavour to the dish.i also make pilaf rice to accompanied the chicken with.Finally, I plated everything neatly and serve.

How to fillet fish and devein prawns

Understand the preparation of a classic fish and chips dish

Observe complementary side dishes like coleslaw and tartar sauce🐠 Skills Practiced:

• Fish Filleting – remove bones and skin cleanly for cooking

• Prawn Deveining – proper hygiene and preparationFish & Chips Preparation:

• Fish fillet (marinated and shallow battered or breaded –)

🥗 Coleslaw (Shared Component):White & purple cabbage, carrot, onion, with creamy dressing (mayonnaise, mustard, lemon, seasoning).

🥣 Tartar Sauce (Shared Component):Chopped boiled egg whites, gherkins, onion, mayonnaise, mustard, lemon juice, and seasoning.

We served the fried fish fillet with a generous amount of fries seasoned with salt, a fried prawn, and accompanied it with coleslaw and tartar sauce to enhance the platting.

My experience, We have 2 hours to make this dish is absolutely enough, but its a little bit chaos since everyone panicking. i remembered the way most of my fellow classmates overly taking equipment and even ingredient, where it'll into waste. for today, everything went not going smoothly.

I'm afraid if my chicken wouldn't cook fully, but luckily, its littke bit undercook on the outside looks good. for William potato, it doesn't have a lot of problem just for shaping, its kinda hard because my potatoes are a little bit soft, so I added some flour to make it a little doughy so I can shaped it. and I learn from my mistakes from past class, where I really control the oil heat, and cook it one by one so I could focus on each.

MashaAllah its cooked perfectly but breaking apart and not burnt like I did previously.for sauteed veggies, I blanch the carrot and the broccoli to al dente before I sauteed it with some onion and garlic with some butter, I add salt and pepper to taste

I just go with the flow and just plate it cause i dont have much time only 10 minutes left. so i splash my sauce on the plate, and then plate the chicken and everything like on the picture.overall today's experience is scary but its also exciting with my kitchen mates.

Lurve All chaos🎉