NO MATRIK: 306271

I have been interested in cooking since secondary school, where I often helped prepare meals at home as the eldest daughter. This responsibility sparked my interest in food and led me to explore more about ingredients, techniques, and presentation. Over time, I became more confident in the kitchen and developed a strong passion for the culinary arts.

In the future, maybe I aspire to build a career in the culinary industry, where I can continue learning, express creativity through food, and maybe even inspire others with my dishes. I believe this course has given me a strong foundation to start that journey.

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

blanching method of cooking

Soak in an ice water to stop cooking process

Sauteed in fat with garlic and seasons

However, I found it quite challenging to cut vegetables in the right shape and style. Some of the cuts were too large or uneven, especially when trying to do a batonnet or julienne. It was difficult to control the size and shape, especially when the vegetables were hard or slippery. I also realized that keeping the knife steady and maintaining the right finger position required a lot of focus and practice.

This cutting practice gave me a better understanding of why each cut is important and how it affects the final presentation and cooking process.

Second, we used the sauté technique to prepare some of the vegetables. Sautéing is a method where ingredients are cooked quickly in a small amount of oil over medium to high heat. It helps bring out the natural flavour, aroma, and colour of the vegetables.

Sautéing also helped me keep the vegetables crisp and not overcooked, which is important for both taste and texture. This technique is simple, but it requires focus and timing to avoid burning or soggy results.

This experience has helped me understand how presentation affects people’s appetite and how important it is to combine colours, shapes, and spacing correctly on the plate.

Madam was satisfied with our understanding of the cuts and their uses. However, she pointed out that some of our cuts were not consistent in size, which affected the overall uniformity. She reminded us that in professional kitchens, precision and consistency are important, especially for presentation and even cooking.

This feedback made me realise that mastering knife skills goes beyond knowing the names it requires accuracy and control for each cut.

After the demonstration, Madam assigned each student to prepare the egg dishes on their own, based on what had been shown. We were expected to apply the same techniques, maintain hygiene, and focus on presentation. She reminded us to work efficiently and use the correct methods for each type of egg.

Understanding Eggs and Dairy Products

Eggs products

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)

Next, I did over easy. This one was a bit challenging. Flipping the egg without breaking the yolk wasn’t easy. The shape became slightly messy, and the result wasn’t as nice as i hoped but it taught me how careful I need to be when handling delicate items like eggs.

Then came the poached egg, which was honestly the most difficult. Me and station partner couldn’t get the proper shape, and it didn’t look clean. But i did learn something new the trick of adding vinegar to the water to help the egg hold its shape. That’s a useful skill I didn’t know before.

For the scrambled eggs, we using 3 eggs and mixed in a little milk and cooked it slowly over low heat to get a soft, creamy texture. We stirred it constantly to avoid overcooking. But the scramble eggs still overcooked but not so much.

Finally, my station partner made the omelette using the same eggs that we do for scramble eggs. For omelette, we put little of salt, pepper, chopped capsicum, onions, and mushrooms. I cooked it until lightly golden and folded it neatly. The texture and flavour came out well.

Overall, the cooking session gave me hands-on experience with different egg techniques, and I learned the importance of practice, timing, and small tricks that make a big difference in the final result.

• 8 eggs

• 3 sausage

• 3 tomato

• 1 mushroom

• 1 onion

• some of bell pepper

• 3 bread

The grilled sausages were arranged side by side, and I included a small portion of baked beans, grilled mushrooms, and fresh cherry tomatoes to add both texture and colour contrast. A small piece of parsley was placed on top as garnish to enhance the presentation.

I made sure the plate was clean, with no sauce spills or smudges, and each component had its own space without overlapping too much. The colours on the plate yellow from the omelette, red from the tomatoes, and brown from the beans and sausages created an appetising and balanced look.

However, she pointed out that our scrambled eggs were slightly overcooked, with the texture appearing more solid than soft, and our poached egg lacked proper shape. From this, I learned the importance of controlling heat and timing carefully, especially for delicate preparations like poaching and scrambling.

The feedback reminded me that even though eggs are simple ingredients, they require precision and attention to detail to execute well.

Next, she showed how to prepare dumpling filling using chopped prawns or minced chicken, mixed with finely chopped onion and carrots. She demonstrated how to wrap dumplings using wonton wrappers, fold and seal them neatly, and cook them through steaming or frying methods.

Lastly, she taught us the pilaf rice method, where rice is sautéed in butter with onions and seasoned using stock, bay leaf, and salt before adding the correct amount of liquid to finish cooking the rice evenly.

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 tspTomato soup

1 tsp milk (optional) Brown / chicken stock powder (optional) Bay leaf

Seasoning

Dried oregano

Fresh thyme

Dumpling filling

Prawn, chopped / mince chicken / mince beef

Onion, finely chopped

Carrot, finely chopped

Seasoning

Wonton wrapper

Pilaf rice

2 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

🔸 Pasta with Bolognese Sauce

For the pasta, we blanched dry pasta in boiling water with a bit of oil and salt until al dente. For the sauce, I sautéed chopped onions, garlic, celery, carrots, and mushrooms in oil. Then I added minced meat, tomato paste, and fresh tomatoes. I also included a bit of tomato soup, milk, herbs (thyme and oregano), and seasoning. The sauce was simmered until thick and poured over the pasta.

🔸 Dumplings

We prepared the filling using minced chicken, onion, and carrot. For the first time do a dumpling, I put small portions of the filling into wonton wrappers, folded and sealed the edges with water. The dumplings were then frying until cooked through. It was slightly challenging to fold them neatly at first, but with practice, my last few turned out better.

🔸 Pilaf Rice

For pilaf rice i sautéed onions in butter, added optional celery and carrots, and stirred in the rice until coated. Then syida added two cups of liquid (with chicken stock powder) and a bay leaf. The rice was cooked slowly until fluffy and absorbed all the flavours. I kept checking to avoid burning the bottom.

She demonstrated how to prepare mashed potatoes using boiled wedges, butter, and cooking cream, then moved on to shaping William and croquette potatoes from the mash. She showed how to coat them in flour, eggs, and breadcrumbs before frying.

Potato products

Mashed potato - 4 nos

William potato

Croquette potato

Jacket potato - 1 nos

Fries - 2 nos

Mashed potato

4 nos potato, peeled, wedges, boiled

2 tbsp butter

3 tbsp cooking cream

Seasoning

William/ croquette

Mashed potato

Flour

Eggs

Breadcrumbs

Jacket potato

1 nos potato

Aluminium foil

Seasoning

Spring onion, thinly sliced

Fries

2 nos potato, peeled, batonnet, soak in water

All purpose flour

Cornstarch

Cold water

Seasoning

For the mashed potatoes, we boiled 4 peeled potatoes cut into wedges until soft, then mashed them with butter and cooking cream. syida seasoned the mash with salt and pepper until it was smooth and creamy.

Using the mashed potato, I shaped William and croquette potatoes, then coated them with flour, dipped them in egg wash, and rolled them in breadcrumbs and syida deep-fried them until golden and crispy.

For the jacket potato, syida cleaned and seasoned a whole potato, then wrapped it in aluminium foil and baked it for about one hour. After it was fully baked and soft inside, I unwrapped it, cut it open, and added garnishing such as crispy bacon and thinly sliced spring onions to enhance the flavour and appearance.

For the fries, I peeled and cut the potatoes into batonnet shapes, soaked them in cold water to remove excess starch, and coated them lightly with a mix of all-purpose flour and cornstarch. They were deep-fried until golden brown and crispy, then seasoned before serving.

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 concasse

4 tbsp chicken stock or water

Roux

Seasoning

Dry herbs

Bay leaf

In addition, we made Tomato sauce by sautéing mirepoix, garlic, and tomato concasse, then simmering with stock and seasoning. The Hollandaise sauce was prepared by whisking egg yolks over a warm water bath and gradually adding melted butter and lemon juice to create a creamy emulsion. This sauce has made it by group. We also made a secondary sauce by enhancing the Espagnole with garlic and cracked black pepper and we also put slicing mushroom.

However, she did mention that my sauces were a little too thick, indicating the need for better control of the liquid-to-thickening ratio and more careful monitoring during cooking. I realised that maintaining the right consistency is essential, as sauces should be smooth and flow easily on the plate without becoming gluey.

Although full evaluation wasn’t possible, this session helped me understand the importance of balance, timing, and technique when preparing sauces.

Next, Madam demonstrated how to debone a whole chicken, carefully removing the backbone and separating the flesh from the rib cage while keeping the skin intact. She also showed the steps for deboning a chicken leg, scraping the meat off the bone neatly without tearing the skin.

We were also shown how to prepare chicken supreme, using the chicken breast with the drumette attached for an elegant presentation. Finally, she explained the method of making a chicken lollipop, which involves pushing the meat down the bone to form a round, clean shape at one end.

The session was very hands-on and informative, helping us understand the proper handling and precision required in poultry preparation.

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

The sautéed vegetables, including batonnet carrots, cauliflower florets, and green beans, were arranged beside the rice to add colour and balance. A small jug of black pepper sauce was served on the plate for added flavour.

While the overall composition was colourful and complete, the chicken’s shape was less defined, and the rice portion appeared slightly too large, which affected balance on the plate. These will be adjusted for better visual impact in future plating.

In addition, she mentioned that the rice portion was too much and should be reduced for better plating balance and portion control. However, the vegetables were prepared well, and she said they looked colourful and fresh on the plate.

Overall, while the dish tasted fine, we learned that presentation, portion control, and neatness play an important role in professional plating. These points will be our focus for future improvement.

1. Stock Preparation – I prepared white and brown stock using chicken, fish, and beef bones, learning the differences in mirepoix types, simmering time, and flavouring herbs.
2. Roux Making – I learned to make white, blond, and brown roux as thickening agents for sauces. Each type required different cooking times to reach the right colour and consistency.

(sauces)

1. Mother Sauces Preparation – we successfully prepared classic sauces like Espagnole, Béchamel, Velouté, Hollandaise, and Tomato using appropriate base ingredients and thickening agents.
2. Emulsification and Seasoning – I learned how to emulsify sauces like Hollandaise and balance seasoning to enhance the overall flavour, a crucial step in sauce-making.

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

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

Beef Steak with Rosemary Sauce accompanied with Mashed Potato and Sauteed Vegetable

• Position the chicken breast-side facing up.

• Fold both wing tips under the body to keep them secure.

• Thread a long piece of kitchen string underneath the back.

• Bring the string up and loop it around the legs.

• Cross the string tightly over the legs and pull them close together.

• Tie the string firmly near the tail or tuck it under the body.

• This helps the chicken hold its shape and cook evenly.

2. Deboning Whole Chicken

• Lay the chicken breast-side down on the cutting board.

• Make an incision along the backbone to expose it.

• Carefully remove the backbone using a sharp knife or kitchen scissors.

• Open the chicken flat (skin side down) like a butterfly.

• Cut gently along the ribs to release the flesh from the bones.

• Remove the wishbone at the top of the breast.

• Detach the thigh and drumstick bones slowly, keeping the skin and flesh intact.

3. Deboning Chicken Leg

• Place the chicken leg skin-side down.

• Identify and cut along the thigh bone to reveal it.

• Use the tip of a knife to separate the meat from the bone carefully.

• Cut through the joint to disconnect the thigh from the drumstick.

• For the drumstick, make a circular cut at the narrow end and scrape meat downward.

• Once exposed, remove the bone, leaving a full boneless piece.

4. Chicken Supreme

• Use a chicken breast with the first wing bone (drumette) still attached.

• Remove all bones and skin except the attached wing bone.

• Clean the wing bone end by scraping off any meat or skin.

• Trim off visible fat or unwanted tissue.

• The result is a polished, professional-looking cut ideal for fine dishes.

5. Chicken Lollipop / Boxing

• Begin with a drumette or wingette section.

• Cut around the base of the thin end to loosen skin and tendons.

• Push the meat downward to create a round shape at the thicker end.

• Clean the exposed bone with a knife for better presentation.

• This creates a neat “lollipop” shape, perfect for appetisers or deep-frying.

To begin, the beef was placed on a hot pan with light oil to create a good sear. Since well-done steak requires thorough cooking, we set the cooking time to 3 minutes per side over medium heat. After searing both sides, we allowed the steak to rest for a short while to let the juices settle before plating.

Although well-done steak is usually firmer in texture, we ensured the beef remained moist and flavourful by not overcooking and using a proper marinade that included oil, mustard, Worcestershire sauce, and garlic to help lock in moisture.

Once the fillet was removed, the next step was to remove the skin. She placed the fillet skin-side down, held the tail end firmly, and inserted the knife just between the skin and flesh. With a slight angle and gentle sawing motion, she slid the knife along the length of the fillet while pulling the skin in the opposite direction. This technique allowed the skin to come off cleanly without wasting the meat.

1. Fillet fish

2.Deveining prawn

3.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 nos lemon squeeze

3 tbsp milk, to loosen, if needed

Tartar sauce

10 nos eggs, boiled, rough chopped white only

5 nos gherkin, chopped

1 nos onion, chopped

2 tbsp dijon mustard

1 kg mayonnaise

2 nos lemon squeeze

Seasoning

Beside the steak, I served sautéed French beans and turned carrots, offering colour contrast and enhancing the plate’s nutrition and texture. The mashed potato was portioned in a ramekin and topped with a swirl of rich rosemary sauce for added depth in flavour.

The additional black pepper sauce was served separately in a sauce jug to allow guests to pour as desired. The final presentation was neat, warm, and inviting showcasing a balanced western-style main course.

In terms of plating, Madam also suggested that we could improve the presentation by minimizing the number of containers on the plate. Serving both the mashed potato and sauce in separate ramekins made the plate look cluttered. Moving forward, we can enhance the visual appeal by plating sauces and sides directly on the plate, while maintaining cleanliness and balance.

Overall, although the flavours were acceptable, we learned how small adjustments in technique and presentation can significantly elevate the quality of the dish.

2.Understanding Doneness
I practiced cooking beef to the well-done level, which required monitoring temperature and timing closely. This improved my understanding of how heat affects texture, juiciness, and appearance depending on doneness levels.

1. Flour – Dusted the marinated fish in all-purpose flour to remove excess moisture and help the next layer stick.

2. Egg Wash – Coated the floured fish in beaten egg to bind the breadcrumbs.

3. Breadcrumbs – Covered the fish evenly with breadcrumbs to ensure a golden, crispy finish.

After the breading, the fish was deep-fried until crispy and golden brown. Alongside the fish, we prepared homemade French fries, which were soaked, drained, and double-fried for extra crunch.

We also made coleslaw with shredded cabbage, carrots, and onions, mixed with a creamy dressing. For the tartar sauce, we combined mayonnaise with chopped boiled egg whites, gherkins, onions, lemon juice, and a touch of mustard.

The SBP technique was essential for achieving the crispy texture and attractive appearance of the fish.

Beside the fish, I placed a serving of homemade fries, stacked neatly to add height and structure to the plate. A portion of fresh coleslaw made with finely shredded cabbage, carrots, and onions was added to introduce colour and freshness.

To enhance both flavour and presentation, tartar sauce was served in a small ramekin or spooned neatly onto the plate. A lemon wedge was also included to offer acidity and balance the richness of the fried components.

Overall, the plating was clean, balanced, and appealing, showcasing different textures and colours in a harmonious way.

She also commented that the plating was nice, as the arrangement of the fish, fries, coleslaw, and tartar sauce created a balanced and appealing look. Each component was well-prepared and complemented each other in both taste and texture.

Overall, the dish was successful in terms of flavour, texture, and presentation, with no major issues raised during evaluation.

I would like to express my deepest thanks to Madam Umme for her guidance, support, and clear instructions throughout the course. Her feedback helped me understand where I needed to improve and motivated me to give my best in every assessment.

I am also extremely grateful to my station partner, Syahida, for her teamwork, support, and patience. Without her, this assessment would not have gone as smoothly as it did. We shared tasks, encouraged each other, and worked together to complete every dish to the best of our ability.

This course has not only taught me culinary techniques but has also shaped my character in the kitchen teaching me patience, discipline, and teamwork. I will carry these lessons with me into my future cooking goals, whether in a professional kitchen or at home.

Each skill learned has slowly shaped my personal cooking style. I’ve become more focused on preparation and presentation. I now pay more attention to texture, doneness, and flavour balance. One of the unexpected lessons I discovered was how much planning and timing impact the final dish not just the taste, but the presentation as well. Something as simple as over-portioning or uneven cuts can throw off an entire plate.

Nora. (2021, March 6). The best ever steak marinade. Savory Nothings. https://www.savorynothings.com/best-steak-marinade/

TikTok - Make your day. (n.d.). https://www.tiktok.com/@bellamunir_/video/7436617470871375111