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

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

TDC 101 - Report Week 3

 Name: Amirah Hamizah Binti Jasmi
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.

This is how to properly do mise en place

Materials that have been cut

Preparing Mirepoix for white stock

Cooking White Stock

Cooking Brown Stock

This week, I have learn some basic cutting skills, preparing mise en place and cooking stocks for sauces and soups. 

TDC 101 - Report Week 2

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 06/10/2017

The first week of Friday, our class start in room 01-09, we gathered at 7.30 a.m before entering the class at 8.00 a.m. Chef incharge was Chef Azni. During an hour class, since we are still new this semester, once again we are informed about the full kitchen attire to make sure our safety and hygiene. Then, Chef Azni told us about the basic ingredients that is needed for this whole semester such as olive oil, dill, rosemary, nutmeg, paprika, white pepper, thyme, cinnamon and etc.

After that, Chef Azni thought us how to switch on the gas for cooking (job for cod every week), cooking equipment and utensils in Culinary Suite 1.

*Chef Azni tought us how to switch on the gas in the gas house*

Equipment in Culinary Suite 1 and Culinary Suite 2

          

         

        

After the class finished, I learnt how to use kitchen equipment and taking care of it so that it will last longer. And also the equipment used for cooking in both suite 1 and 2.