TDC141 - Report Week 6

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300

Short Bread Cookies

Butter - 175g
Soft Flour - 225g
Rice Flour - 60g
Salt - 1/4 tsp
Castor Sugar - 60g
Icing Sugar - 25g
Sugar for Sprinkle

Cashewnut Cookies

Butter - 150g
Brown Sugar - 70g
Soft Flour - 150g
Cashewnut (roasted & chopped) - 40g
Custard Powder - 40g
Peanut Butter - 35g
Cashewnut for garnishing

Chocolate Chips Cookies

Butter - 75g
Castor Sugar - 60g
Brown Sugar - 60g
Salt - 2g
Vanilla Essence - 1/2 tsp
Soft Flour - 50g
Baking Soda - 2g
Chocolate Chips - 50g
Walnut (chopped) - 60g

Cinnamon Cookies

Butter  - 88g
Brown Sugar - 175g
Cinnamon Powder - 1g
Egg Yolks - 2nos
Soft Flour - 220g
Almond Flakes - 88g

Softroll

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

TDC131 - Report Week 6

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date:

Game

game are animal that are hunted for sport or food
Due to  the popularity of these meats they are now form-raised for used in the food service industry

Large animal

deer
moose
bear
elk
antaloupe
bison
wild boar

Small animal

rabbit
racoon
squirrel
afossum

TDC101 - Report Week 5

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 27/10/2017

Pasta Dough

Flour 120g
oil 1tbsp
egg 1nos

Pasta Carbonara

Bechamel sauce
pasta 180g
garlic
mushroom
carrot 1nos (Julienne)
tomato 2nos(julienne)
chisken ham 3slice(julienne)

Seafood Marinara 

tomato sauce
prawn 200g
pasta 180g
garlic chop
oregano 1tsb
bay leaf 1nos
olive oil
seasoning

Pesto Pasta 

pesto sauce
corn oil
basil
pine nut
garlic
seasoning

TDC141 - Report Week 4 & 5

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 25/10/2017

Italian bread (Foccasia)

Water 88ml
Dried yeast 2g
strong flour (i) 113g
strong flour (ii) 288g
water 200ml
salt 7gm
olive oil 15ml
rosemary 2tbsp

Pizza 

Strong flour 450g
Dried Yeast 25ml
olive oil 35ml
egg 1nos
Fresh milk 325ml

Blueberry Muffin

Soft flour 300g
castor sugar 150g
baking powder 20g
salt 3g
egg(beaten) 3 nos
milk 210 ml
vanilla essence 1/4 tsp
butter(melted) 120ml
blueberry 120g

Chocolate Chip Muffin

Brown sugar 125g
egg 4 nos
Corn oil 86 ml
heavy cream 100ml
soft flour 150g
strong flour 50g
baking powder 8g
soft 2g
chocolate chips 20g

Raisin Scone

bread flour 150g
soft flour 150g
castor sugar 35g
baking powder 18g
Raisin 75g
butter 120g
egg 1nos
milk 135ml

TDC101 - Report Week 4

Name: Amirah Hamizah Binti Jasmi 
Student ID: 00000102300
Date: 20/10/2017

Roux & Sauces
1. White Roux
2. Blond Roux
3. Brown Roux

*FAT (50g) + FLOUR (50g), 1:1

MOTHER SAUCES

1. Espagnole
- Brown Stock
- Roux
- Salt & Pepper

      2. Bechamel
     - Milk 1 litre
     - Onion Piqur
     *bay leaf
     *Onion
     *Cloves 
     *Seasoning

3. Hollandaise                                          4. Veloute 
- Egg yolk (4 nos)                                       - White Stock
- Lemon  1/2                                                - Roux 
- Butter (melted)                                          - Butter 
- Seasoning                                                  - Garlic
                                                                     - Seasoning

5. Tomato Sauce
- Tomato Puree
- Bay Leaf
- Garlic
- Oil
- Oregano
- Thyme

SOUP

*Cream of Mushroom Soup
- Shitake Mushroom (dry) - 500g
- Button Mushroom - 1 tin
- Onion - 200g
- Celery - 100g
- Carrot - 100g
- Bay Leaf - 2 stalk
- Oregano - 1tsp
- Thyme - 1tsp
- Chicken Broth - 3 litre
- Anchor Cream - 500ml
- Seasoning

Beef Minestrone

*Beef Minestrone

- Minced Beef

- Onion

- Garlic (minced)

- Carrot

- Celery

- Chicken Broth

- Tomato Puree

- Basil

- Green Zuchini

- Macaroni

TDC131 - Field Trip Report

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Lecturer's Name: Khairul Azmi Bin Khairuddin
Title: Field Trip to Desa Hatchery, Lokawi
Date: 14 November 2017

On 14th November, students of basic pastry and bakery were taken to Desa  Hatchery in Lokawi.

Location of Lokawi Desa Hatchery

Types of Poultry Produced by Desa Hatchery, Lokawi:

Boneless Breast & Yakitori

Whole Chicken

Fresh Chicken Thigh

Other Product:

- Minced Meat

- Fresh Chilled Meat

- Roasted Chicken

- Fresh Milk 

The processing methods are fully automated and carried out with strict hygiene condition. Desa Hatchery Sdn Bhd received VHM Certification from the Department of Veterinary Service under the Malaysian Ministry of Agriculture and Agro-based Industry. 

In a nutshell, we learnt a lot from Desa Hatchery Sdn Bhd.