Assalamualaikum. I am very happy to join this kitchen class because I love cooking and always want to learn more. I am a beginner, so I am looking forward to acquiring some basic skills such as different cooking techniques, correctly handling kitchen tools, and cleaning and sanitizing the kitchen. Apart from doing the methods right, I want to build self-confidence, work well with others, and have a basic understanding of how things operate in a professional kitchen. I believe the cooking skills that I will be equipped with here will be an added advantage to me on all fronts, especially should I someday decide to venture into a food-related business. This class will only help make me a better, more ready candidate in the culinary world.

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 season

 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.

🍳 Cooking Process – Egg Preparation

• After Madam Umme's demonstration, we began the practical session by cooking five types of eggs. Each method gave us a chance to practice different cooking techniques.

1. Sunny Side Up

• We used two eggs and cracked them into a bowl before pouring them gently into a hot pan.

• The eggs were cooked on one side only, without flipping.

• Although the egg whites were a bit broken, they still held their shape nicely.

• The yolks remained soft and runny, which was the correct result for this method.

2. Over Easy

• We also used two eggs for this method, which started the same as sunny side up.

• After the bottom was cooked, we carefully flipped the eggs to cook the other side lightly.

• Flipping was a bit difficult, but we managed to do it without breaking the yolks.

• The eggs were nicely cooked on both sides and still looked good.

3. Poached Egg

• For poaching, we used one egg and cracked it into a small bowl.

• We simmered water in a pot and added a little vinegar and salt.

• The water was stirred to make a whirlpool before gently dropping the egg in.

• The egg whites wrapped around the yolk and became firm, while the yolk stayed soft.

4. Scrambled Eggs

• I prepared the scrambled eggs using two eggs mixed with a pinch of salt, black pepper, and a little milk.

• The mixture was poured into a hot pan with oil and stirred gently using a rubber spatula.

• We cooked it slowly to avoid overcooking.

• The final texture was a bit dry, but the taste was still good.

5. Omelette

• We used the same egg mixture as the scrambled eggs for the omelette.

• First, we sautéed chopped onions, mushrooms, and bell peppers until fragrant.

• Then we poured the egg mixture into the pan and let it cook until nearly set.

• The omelette was then folded in half and served on a plate.

• Blanching pasta is the process of cooking dry pasta in boiling water until it becomes soft but is not fully cooked.

• The ingredients used are dry pasta, water, salt, and a small amount of oil.

• Salt adds flavor, and oil helps prevent the pasta from sticking together.

• Once blanched, the pasta can be mixed with a sauce like Bolognese to make a complete dish.

🔹 Bolognese Sauce

• Bolognese sauce is made with finely chopped ingredients to give a rich taste and nice texture.

• The main ingredients include 4 tablespoons of chopped tomato, 2 tablespoons of chopped onion, and 1 teaspoon of minced garlic.

• Other ingredients like 1 tablespoon of chopped carrot, celery, and sliced mushrooms add more flavor and texture.

• The protein comes from 4 tablespoons of ground meat, usually minced beef or chicken.

• Tomato paste and tomato soup are added to thicken the sauce.

• Optional ingredients include milk and chicken stock powder for extra taste.

• Seasonings such as bay leaf, dried oregano, and fresh thyme are used to enhance the flavor.

• The sauce is cooked until thick and poured over the pasta.

🔹 Dumpling

• Dumplings are made by wrapping a filling inside a thin dough called a wonton wrapper.

• The filling can include chopped prawn or minced chicken or beef.

• Chopped carrot and onion are added for better texture and sweetness.

• Seasonings are added to give more flavor.

• The dumplings are wrapped tightly to make sure they stay sealed during cooking.

• Dumplings can be cooked by boiling, steaming, or frying, depending on the desired result.

🔹 Pilaf Rice

• Pilaf rice is prepared by sautéing rice with aromatics, then simmering it in a flavored liquid.

• Ingredients include 2 tablespoons of chopped onion and optional vegetables like carrot and celery.

• A bay leaf is added for aroma, and salt and chicken stock powder give flavor.

• One cup of rice is cooked with two cups of liquid to achieve the right texture.

• Butter is very important in this recipe and is used to sauté the ingredients before cooking the rice.

• Butter gives a rich flavor, makes the rice creamy, and helps keep the grains separate.

• After adding the liquid, the rice is simmered on low heat until the liquid is fully absorbed and the rice becomes soft.

White stock - fish, chicken

Brown stock - beef

Thickening agent - white, blonde, brown roux

Stock making - white stock

Bones - fish, chicken

Mirepoix - white

Flavoring - sachet d’epices, bouqet garni Water

Stock making - brown stock

Bones - beef

Mirepoix - basic

Tomato paste

Tomato, wedges

Flavoring - sachet d’epices, bouqet garni Water Roux

making

50 gm flour

50 gm butter

🔹 Types of Stock Covered

• White Stock is made using chicken or fish bones, white mirepoix (onions, leeks, and celery), and flavoring herbs.

• Brown Stock is prepared using beef bones, basic mirepoix (onions, carrots, and celery), tomato paste, and herbs.

• For brown stock, the bones and vegetables are roasted first before they are simmered to enhance flavor.

• Both stocks were prepared by Madam Umme with the help of selected students as a demonstration for the whole class.

During the session, Madam showed us a step-by-step guide on how to truss a chicken properly. She explained that trussing is important because it helps the chicken cook evenly and also makes it look neat when served. After her clear demonstration and explanation, we were all excited to try it ourselves.

🔹 Steps to Truss a Chicken

• First, we placed the chicken on the cutting board with the breast side facing up.

• Next, we folded the wings back and tucked them neatly under the body.

• Then, we pulled the legs together and tied them using kitchen twine in a crisscross pattern.

• Finally, we wrapped the twine around the body to hold everything in place firmly.

Steps:

• First, we placed the chicken with the breast side facing up and carefully sliced along the breastbone to remove the breast meat.

• We kept the first wing joint attached to maintain the traditional “supreme” look.

• Then, we trimmed the edges and cleaned the piece to make it look neat, professional, and ready to be served in an appetizing way.

🔹 Chicken Lollipop

Steps:

• To make the chicken lollipop, we started by taking either the drumette or wingette.

• We cut around the smaller end of the bone to loosen the skin and cartilage.

• The meat was then pushed downward toward the thicker end to create the classic “lollipop” shape.

• Finally, we trimmed off any extra bits to make it clean and ready for frying or grilling

🔹 Chicken Supreme – Pan Fry

• Begin by heating some oil or butter in a non-stick pan over medium heat.

• Place the chicken with the skin side facing down and cook it for 5 to 7 minutes.

• Flip the chicken and continue cooking for another 4 to 5 minutes, or until the internal temperature reaches 75°C.

• Let the chicken rest for a few minutes before serving to keep it juicy.

🔹 Chicken Lollipop – Deep Fry

• Heat oil in a deep fryer or pan to a temperature of 170–180°C.

• You can coat the chicken lollipops in flour or breadcrumbs if you want extra crispiness.

• Fry them for about 6 to 8 minutes, turning them occasionally to cook evenly.

• Once golden and cooked through, remove and drain them on paper towels to remove extra oil.

🔹 Breaded Chicken – Deep Fry

• Follow the earlier preparation steps for breaded chicken.

• Carefully place the chicken into hot oil and fry until it is fully cooked and golden brown.

• Once done, remove the chicken and place it on paper towels to drain the excess oil before serving.

At the conclusion of the cooking exam, our group presented the breaded chicken as Madam's main course dish to mark your performance. We plated the chicken alongside a portion of pale yellow pilaf rice, sautéed vegetables and black pepper sauce; garnished with a sprinkle of parsley on top for visual appeal. We cooked the chicken correctly as it was done on the inside, however the exterior was only lightly browned which left the outside of the chicken soft (not crunchy). The pilaf rice was also light coloured for the mere fact that it was not prepared with butter during the cooking, which would have improved both flavour and color (yellow). The visual appeal of the plated food was neat and all components were evenly and appropriately placed, but we know now how presentation and texture could have been improved upon. This experienced reinforced the importance of heat management, using ingredients wisely and balancing a meal between taste and visual appeal.

In terms of filleting the siakap fish, we worked together and followed the steps in order. To fillet the fish - we placed it on the cutting board with the dorsal fin facing up. A cut was made just behind the gills down to the back bone. The knife blade was then guided along the back bone to remove a fillet and separate it from the body of the fish. Then the skin and pin bones were removed to produce a clean boneless piece of edible flesh. Finally, the same process was repeated on the other side of the fish to produce a second fillet.

Standard Breading Procedure (SBP)
We followed the standard breading procedure using three separate bowls.
The first bowl contained plain flour, the second had seasoned whisked eggs for the egg wash, and the third held breadcrumbs.

Breading the Fish and Prawns
Each piece of fish and prawn was first lightly coated in plain flour.
Then, it was dipped into the egg wash to ensure an even coating.
Finally, it was rolled in breadcrumbs to give it a crispy and golden texture after frying.

Deep Frying
The oil was preheated to 180°C before frying began.
Breaded fish fillets and prawns were fried in small batches to ensure they cooked evenly.
Each piece was fried until it turned golden brown, then placed on paper towels to remove excess oil

Group 1: Vegetable Preparation
Group 1 was responsible for preparing the vegetables.
They finely shredded one head of green cabbage and one head of purple cabbage.
They also julienned two carrots and thinly sliced one onion.

Group 2: Dressing Preparation
Group 2 prepared the dressing for the coleslaw.
They mixed 500 grams of mayonnaise with 2 tablespoons of Dijon mustard.
They added 2 teaspoons of salt (adjusted to taste), 1 teaspoon of black pepper, and the juice of one lemon.
To loosen the texture of the dressing, they added 3 tablespoons of milk as needed.

Tartar Sauce Preparation
Group 3 was in charge of preparing tartar sauce to serve with the Fish and Chips dish.
Their focus was on getting the right texture and flavor.

They started by boiling 10 eggs and using only the whites, which were chopped roughly.
Then they diced 5 gherkins and 1 onion finely.
In a large bowl, they combined the chopped egg whites, gherkins, onion, 1 kilogram of mayonnaise, 2 tablespoons of Dijon mustard, and the juice of 2 lemons.
They mixed all the ingredients together until smooth and adjusted the seasoning to taste.

Overall, things did not go as perfectly as I envisioned. I was particularly worried about under cooking my chicken, as thankfully it was only slightly under cooked on the inside but looked nicely cooked on the outside. Regarding my William potatoes, the only difficulty I encountered was the shaping of them and that was only due to the softness of the mashed potatoes. To remedy this, I added some flour to the potatoes that produced a firmer dough-like feeling which made the shaping much easier.

I also made note on the kitchen mistakes I have made in the previous tests. I properly controlled the heat of the oil properly and made the sautéing of each piece one by one so I could focus and give my full attention to each piece. Alhamdulillah, it was perfect, crisp and cooked properly without burning or breaking apart again.

With the sautéed vegetables, I blanched the carrots and broccoli al dente, then sautéed with onion, garlic, and some butter. I added salt and pepper. When it came to plating, I had 10 minutes left, so I figured I’d just go ahead and wing it. I splashed the sauce onto the plate, then together randomly placed the chicken and sides based on the plating idea I had initially thought of.

In total, today’s experience was a little scary, but also tremendously exhilarating. I had a great time amidst the chaos with my kitchen mates and look forward to our next adventure together. Love to all the chaos we survived!