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