1. Chopped

2. Mince

3. Large dice

4. Medium dice

5. Small dice

6. Slice

7. Julienne

8. Fine julienne

9. Batonnet

10. Brunoise

11. Fine brunoise

12. Paysanne

13. Chiffonade

14. Rondelle

15. Tourne

16. Floret

17. Fermiere

18. Wedges

I also learn about types of cooking methods for example:

1. Dry - heat cooking

   -Roasting

   -Grilling

   -Sautéing

   -Deep frying

   -Fan frying

2. Moist - Heat cooking

   -Boiling

   -Simmering

   -Poaching

   -Steaming

   -Blanching

Now, i am able to share the skills and knowledge about cuts and cooking methods to my siblings.

1. bread (Toasting)

2. egg (French Omelette Egg)

3. Sausage (Deep fry)

4. Tomato (Toasting)

5. Beans

It is a bit different with Malaysian people breakfast. Malaysian people always breakfast with Nasi Lemak and Mee Goreng, Roti canai and kuih-muih

Ingredients:

1. Uncooked rice

   AROMATICS INGRIDIENTS

2. Onion

3. Garlic

4. Carrot

5. Celery

   HERBS

6. Bay leaf

7. Thyme leaf

8. Crushed Black Paper

   SEASONING

9. Salt

10. A little bit of Chicken Stock

Dumpling

Cooked Dumpling with boiling water and serve it together with pilaf rice.

Pasta:

Boiling water, add salt and pasta.

The texture of Pasta that we look for is Al Dante (cooked until it is firm to the bite) which is not too soft.

Bolognese:

Ingredients:

1. Olive oil

2. Onion, garlic, carrot, celery

3. Ground beef

4. Lea and Perrins Sauce

5. Bay leaf and Black pepper

6. Tomato pure

7. Beef stock

8. Tomato concase

9. Origano

10. Mushroom

I finally know how to make Bolognese Pasta, now i can try do it at home and let my family members try it. It is because we always eat my ethnicity food.

White Stock:

Made from white meat like chicken or fish

Brown Stock:

Made from red meat like beef.

Also learn about Mirepoix (Basic and white mirepoix)- (For build aromatic flavor)

Basic mirepoix:

1. Onion-2 / 50%

2. Carrot-1 / 25%

3. Celery-1 / 25%

White mirepoix:

1. Onion-2 / 50%

2. Leek-1 / 25%

3. Celery-1 / 25%

1. Roux (white, blond and brown)

2. Cream

Learn and made the mother sauce which is:

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)

We also made a secondary sauce which is mushroom sauce from Espagnole sauces.

Hollandaise:

-1 nos egg yolk

-50gm butter, melted

-1 tsb lemon juice

-1 tsb cold water

-A pinch of salt and white pepper

Tomato sauce:

-1 tbsp butter

-4 tbsp basic mirepoix, chopped

-2 cloves garlic, minced

-3 nos tomato concasse

-4 tbsp chicken stock or water

-Roux

-Seasoning

-Dry herbs

-Bay leaf

1. Trussing chicken

2. Deboning whole chicken

3. Deboning whole chicken leg

4. Chicken supreme

5. Chicken lollipop

1. Breaded Chicken (debone whole chicken leg and lollipop chicken)

Before cook with deep fry method with marinated chicken with:

1. Salt

2. Black pepper

Then do the SBP (standard breading procedure) which is flour, egg, breadcrumbs)

2. Chicken supreme

for the chicken supreme we were told to grill the chicken on a pan.

1. Breaded chicken

2. Black pepper sauce

3. William potato

4. Sauté vegetable

   -Tourne carrot

   -Floret Broccoli

It was such a great experience to cook under a pressure. After all of the learning now I believe i have achieved my objective in taking this course, which is to improve my cooking skills and increase a culinary knowledge.

Although i faced some challenges for example the carrot should be cutting in Tourne cut which is very difficult and the right amount of seasoning, but it was a meaningful experience to failed.

I really enjoyed all the lessons throughout this class. Thank to Dr Nurhafizi that taught us about the Culinary.

Bolognese, Pilaf rice, Steak and many more.

I am now more confident in the kitchen as i learns so many skills and knowledge.

Other than a knowledge about food, taking this course teach you to be punctual, and work together and creativity. It is because other that the final assessment, you will be working together with your partner.

19 Types of Cuts Every Cook Should Know

20 Traditional Malaysian Breakfast In Malaysia To Try - Nomads Unveiled

How to Make Roux

The Differences Between Brown And White Stocks (And How To Use Both)