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.
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| This is how to properly do mise en place |
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| Materials that have been cut |
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| Preparing Mirepoix for white stock |
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| Cooking White Stock |
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| Cooking Brown Stock |
This week, I have learn some basic cutting skills, preparing mise en place and cooking stocks for sauces and soups.
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