REPORT WEEK 4

INTRODUCTION

On the fourth week of our lesson, we are taught on how to make Chicken Stew with Potato. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (carrots, onions, and tomatoes). Also may include meat especially tougher meat, suitable for slow-cooking such as beef. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at relatively low temperature allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking.

Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews while lean meat may easily become dry. Stew may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing or by using roux, a dough consisting of equal parts of fat and flour. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, much thicker and require longer low heat. While soups are almost always served in a bowl, stew may be thick enough to be served on a plate with the gravy as sauce over the solid ingredients

 PREPARATION BEFORE CLASS

As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas. As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR CHICKEN STEW

 - Ayam Bulat
 - All Purpose Flour
 - Cendawan Portabello
 - Parsley
 - Carrot
 - Pes Tomato
 - Celery
 - Ubi Kentang
 - Anchor Cream
 - Onion

 COOKING METHODS

1. Heat oil and butter and put in garlic and onion.
2. Put in tomato paste when the onion is cooked.
 3. Put in the chicken and stir well. Then, put in the potato.
 4. Add some water. Let it boil on low heat.
5. Then, put in portabello mushroom, carrots and celery.
6. Add a little bit of all purpose flour to make it thicker.
7. Lastly, add anchor cream to enchance the colour and flavour.
 8. Garnish it with parsle and ready to serve.

 CONCLUSION

While preparing to cook chicken stew, we have learn about suitable cutting skills for the ingredients and how to practice it. The benefits are, our product look delicious and can be eaten easily with nice garnishing. Besides that, I also learned that stew are slightly different with soups. Which stew is thicker than the soups. I also learn when is the best time to put the cooking cream inside our stew so that it will not create any lumps in the stew