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