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

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.

TDC131 - Report Week 5

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 23/10/2017


On Monday morning 23/10/2017 we gathered at Culinary Suite 2 at 7.30 a.m. Chef Azmi our lecturer tought us how to clean a fish. We have learnt the basic cutting for fish and how to determine a good fresh fish.

Fresh Fish

Removing Fish Scale

Cleaning the Fish

In the end of the lesson, we learnt the different basic cut for fish. 

TDC 131 - Report Week 4

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 16/10/2017

On monday morning, 16th October 2017 we gathered in front of culinary suite 2 and waited for Chef Azmi. Then he arrived and checked our attire and allowed us to enter the kitchen. We are ready for the lessons and take out our knives immediately.

The Squids and Prawns are taken out from the freezer

Chef Azmi tought us how to properly clean prawns

Then, he tought us how to clean the squids and peel its skin

In a nutshell, we all learnt how to properly clean seafoods.

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

TDC 131 - Report Week 2

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 02/10/2017

On the first week of our Meat Identification and Fabrication lesson, the Chef incharge was Chef Khairul Azmi. Me and my classmates gathered in front of suite 2 at 7.30 a.m before the class started at 8.00 a.m. During the lessons, Chef Azmi first thought us about the kitchen attire. He told us that we have to wear full kitchen attire before entering the kitchen such as, white apron,safety shoes, wear cap/hat for our safety and hygiene. Later, he devided us into groups to be incharge of Chef of The Day (COD).

Then, he showed us the basic equipment and utensils used in the kitchen during this semester. For example, different colour of cutting board has its own raw material usage. During the last hour of the lesson, Chef Khairul Azmi divided us into groups to clean up the kitchen before we can go back home.

Some of the equipment and utensils used in the kitchen are arranged properly on the shelf