TDC 141 - Report Week 3

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 09/10/2017

Second week of Pastry and Bakery class, we gathered at Culinary Suite 2 at 7.30 a.m before the class started at 8.00 a.m. Chef Azmi checked our attire whether it is complete or not. Then, he allowed us to enter the kitchen.

This week, we'd completed 3 recipes; pancake, peach crepes and softroll.

Ingredients to make pancake 

Pancake

*Ingredients A                                                  

• Soft Flour - 250g
• Salt - 1 tsp
• Baking Powder - 8g
• Castor Sugar - 30g

*Ingredients B

• Eggs- 2 nos
• Butter (melted) - 55g

Ingredients to make crepes

Peach Crepe Filling

Crepes

*Ingredients A

• Egg Yolk - 1 nos 
• Egg - 1 nos
• Castor Sugar - 6g
• Soft Flour - 105g

*Ingredients B

• Milk - 300ml
• Butter (melted) - 25g

Peach Crepe Filling

• Peach (diced) - 2 nos
• Butter - 1 tbsp
• Sugar - 1 tbsp

Ingredients to make soft roll 

Soft Roll

• Bread Flour - 150g
• HK Flour - 100g
• Dried Yeast - 5g
• Salt - 2.5g
• Butter - 25g
• Egg - 1 nos
• Water - 125ml
• Castor Sugar - 35g

Pancake

Crepe and peach filling

Soft Roll

TDC 141 - Report Week 2

Name:Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 04/10/2017

In the very first week of Basic Pastry and Bakery class, the chef incharged was Chef Khairul Azmi in Culinary Suite 2. We gathered infront of the suite at 7.30 a.m. During the class, Chef Azmi gave us a little briefing about our full kitchen attire. We are required to wear a plain white t-shirt, black long pants, white apron, white skarf (for muslim girls), mushroom cap and safety boots.

After the briefing ends, we learnt some equipment used during this semester. Then, chef divided us into groups to choose COD (Chef Of the Day). Then, we clean up the entire kitchen before the class dismissed.

In a nutshell, duirng this class I have learnt several equipment that we are going to use for this semester.

TDC 101 - Report Week 3

 Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 13/10/2017

We gathered in front of Culinary Suite 1 at 7.30 a.m. COD checked our full kitchen attire. This week was very strict. Those who do not wear full kitchen attire are not allowed to enter the kitchen. Then, as usual, we took out our knives and ingredients.

Later, Chef Azni tought us how to do 'mise-en-place' properly. He also taught us the basic cutting skills by using carrots, onions and potatoes.

This is how to properly do mise en place

Materials that have been cut

Preparing Mirepoix for white stock

Cooking White Stock

Cooking Brown Stock

This week, I have learn some basic cutting skills, preparing mise en place and cooking stocks for sauces and soups. 

TDC 101 - Report Week 2

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 06/10/2017

The first week of Friday, our class start in room 01-09, we gathered at 7.30 a.m before entering the class at 8.00 a.m. Chef incharge was Chef Azni. During an hour class, since we are still new this semester, once again we are informed about the full kitchen attire to make sure our safety and hygiene. Then, Chef Azni told us about the basic ingredients that is needed for this whole semester such as olive oil, dill, rosemary, nutmeg, paprika, white pepper, thyme, cinnamon and etc.

After that, Chef Azni thought us how to switch on the gas for cooking (job for cod every week), cooking equipment and utensils in Culinary Suite 1.

*Chef Azni tought us how to switch on the gas in the gas house*

Equipment in Culinary Suite 1 and Culinary Suite 2

          

         

        

After the class finished, I learnt how to use kitchen equipment and taking care of it so that it will last longer. And also the equipment used for cooking in both suite 1 and 2. 

TDC 131 - Report Week 3

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 09/10/2017

We gathered in front of Suite 2 on Monday getting ready for our next class of Meat Identification and Fabrication at 7.30 a.m. Chef Azmi, our lecturer were there to make sure we are all set in our full kitchen attire, neat and clean before entering the kitchen. Before the lessons start, Chef Azmi direct us to wash our hand and take out our knives. Then, we all gathered in the group respectively. Later, Chef Azmi thought us how to use the butcher steel and how to sharpen our knives using it.

Butcher steel is used to sharpened our knives

Before the class started, the meat is being defrost so that it is easy for us to cut it.

The meat must be defrost before the class started

Then, he thought us how to get rid of the unwanted access of the meat using a pairing knife.

After that, Chef Azmi divided the meat into several basic cutting which is chop, cube and slice. 

As the result, we learn the basic cut of meat including tenderloin.

Chopped, Sliced, Cubed and Tenderloin meat

TDC 131 - Report Week 2

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 02/10/2017

On the first week of our Meat Identification and Fabrication lesson, the Chef incharge was Chef Khairul Azmi. Me and my classmates gathered in front of suite 2 at 7.30 a.m before the class started at 8.00 a.m. During the lessons, Chef Azmi first thought us about the kitchen attire. He told us that we have to wear full kitchen attire before entering the kitchen such as, white apron,safety shoes, wear cap/hat for our safety and hygiene. Later, he devided us into groups to be incharge of Chef of The Day (COD).

Then, he showed us the basic equipment and utensils used in the kitchen during this semester. For example, different colour of cutting board has its own raw material usage. During the last hour of the lesson, Chef Khairul Azmi divided us into groups to clean up the kitchen before we can go back home.

Some of the equipment and utensils used in the kitchen are arranged properly on the shelf