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. 

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

Our Group Assignment

TDC 111 THEORY OF FOOD 

REPORT

NAME: AMIRAH HAMIZAH BINTI JASMI

STUDENT ID: 00000102300

LECTURER'S NAME: CHEF MOHD NA'AIM MOHAMED

Date: 19th August 2017

Time: 8.00 a.m - 11.00 a.m

Location: Pasar Besar Kota Kinabalu, Suria Sabah Shopping Mall & Tong Hing Supermarket.

PIC: Chef Azni & Chef Khairul

Team Leader: Muhammad Nur Iman

Subject: TDC 312 INTERNATIONAL CUISINE

              TDC 302 MALAYSIAN CUISINE

              TDC 322 COMMERCIAL FOOD PRODUCTION

*We seperated into 2 groups to buy all the products. 

First group bought product for Malaysian Cuisine and Commercial food production subjects. Meanwhile, second group bought items for international cuisine subject. 

First Group: Muhammad Nur Iman Bin Abdul Razak

                   Siti Syahana Binti Mohd Syahrin

                   Reski Bin Tamrin

                   Jerome Luis

                   Molenah Sabian

Second Group: Amirah Hamizah Binti Jasmi

                       Debbie Bernard

                       Nur Affiqah Awang

                       Rusdi Bin Manja

                       Mohd Syazrin Sharin Bin Awang Mohamad

First group destination is Pasar Besar Kota Kinabalu, Sabah 

List item for Malaysian Cuisine:

- Red Onion (1kg)

- Garlic (1kg)

- Liquid Milk (3 cans)

- Corn Flour (1kg) 

- Burs Soup (3 pieces)

- Parsley (3 tiers)

- Instant coconut milk (500 ml)

- Sugar (1kg)

- Whole chicken (2)

- Chicken Breast (2kg)

- Prawn (1kg)

- Beef Bone (1.5kg)

- Cucumber (3 bars)

- Egg plant (3 bars)

Jerome and Molenah in deciding to choose good products

*then we move to our second destination, Suria Sabah Shopping Mall to buy Commercial Food Products (because some of the items listed cannot be found in pasar besar 😒)

Suria Sabah Shopping Mall

*Here, we went to City Groceries Supermarket. Whee~~

Team members enjoyed shopping groceries

Then, here goes the second group.. 😁

First destination: Tong Hing Supermarket

*Guess what ?? we're here just to find one thing

This ?!!

Macapuno String (1 jar) 🙈

*then we move on to the next destination~

Suria Sabah Shopping Mall and met with the other team members ~

Here, we're looking for a lot of things. A LOT ! 😏

List ingredient International Cuisine

- Chicken Breast (1 kg)

- Spaghetti (1 pkt)

- Egg (1 tray) 

- Liquid milk (2 cans)

- Condensed milk (2 cans)

- Coconut cream (400 ml)

- Coconut (3 coconuts)

- Cassava (2 kg)

- Ice Cream Vanilla (1 pack) 

- Pineapple (1kg)

*and some other things that we don't actually need 😂

this is like 1/4 things that we found in City Groceries Supermarket

Understanding Fish and Shellfish

Composition and Structure

*The edible fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals and vitamins. 

*Fish has very little connective tissue. That is why fish,

- Cooks quickly

- Fish is naturally tender

- Moist-heat cooking is not used to tenderize but to provide moistness. 

- When cooked, fish tend to fall apart easily. 

Cooking Fat and Lean Fish

Lean Fish (low in fat, exp: flounder, sole and cod): 

- Moist-heat method: Lean fish is well suited to poaching. 

- Dry-heat method: If broiled or baked, lean fish should be basted. 

- Dry-heat method with fat:  Lean fish may be fried or sauteed. The fish gains added palatability from the added fat. 

Baked cod Fish

Fat Fish (high in fat, exp: Salmon, tuna, trout and mackerel):

- Moist-heat method: Fat fish can be poach like lean fish.

- Dry-heat method: Fat fish are well suited to broiling and baking. It removes excess oilness. 

- Dry-heat method with fat: Fat fish can be cooked in fat, but take care to drain before serving. 

Herb Baked Salmon

Fish Market Forms

1. Whole / Round

2. Dressed

3. Steaks

4. Fillet

5. Butterflied Fillet

6. Sticks or Tranches

Handling and Storing Fish

- All fish should be stored in -1 degree celsius to 1 degree celsius.

- Keep Moist

- Protect the delicate flesh from bruising and being crushed.

Freshness of Fish can be checked by:

1. Smell

2. Eyes

3. Gills

4. Texture

5. Fin and scales

6. Appearence

7. Movement

Understanding Poultry and Game Birds

*Yeehaaa~ here we go again with the new topic 🙌 This time, we'll learn about birds ! yeayyy~ 🙆

Tips #1: Young birds are almost always more tender than the old one.

Tips #2: Birds that fly always have dark meat.

"Dark Meat" and "Light Meat"
➥ Dark Meat (Thigh and Drumsticks): More fat, More connective tissue and Longer cooking time.
➥ Light Meat (Breast and wings): Less fat, Less connective tissue and cooks faster.

A Major Problem With Roasting

*A mojor problems with roasting is cooking the legs to doneness without overcooking the breast consist of:
1. Barding
2. Roasting Seperately
3. Basting fat only
4. Roasting birds fat down for part of the time.

Classification and Market Form
Kind - Species such as chicken, duck and turkey.
Class - The subdivision of kind, depending on age and sex.
Style - Amount of cleaning and processing: live, dressed, whole, in parts and ready-to-cook.
State of refrigeration - chilled or frozen.

Handling and Storing
〠 Fresh
〠 Frozen
〠 Cut-up
〠 Portioned controlled
〠 Indivual quick frozen
- Extremely Perishable
- Do not cross-contiminate
- Often carries salmonella bacteria

*that it y'all~ see you in the next entry 👋👋👋

Understanding Meat

Hi guys ~ 🙋 this is the fourth chapter of Theory of Food *pheww~*
So today.. I will explain everything you need to know about meat *yeehaaaaaa~~ 😭

Lets get started.. shall we ?

What is meat ?
- Meat is tissue muscle.
- It is the flesh of domestic animals 🐄 and of wild game animals 🐗

Composition of Meat:
- 75% of water *who would've thought ?? 😲
- Consist of 20% of protein, an important nutrient
- FAT : 5% of muscle tissue and as much as 30% of carcass.
- Carbohydrate

Meats are cut based on:
1. Meats and bones structure of the meat.
2. Uses and appropriate cooking methods for various parts of meat.

*psstt~ marbling FAT adds tenderness and flavour to meat. Yummss~ 😋

Inspection of meat
- All meat produced for the public consumption must be inspected by the USDA.
- Inspection ensure products are processed under strict sanitary guidelines and are wholesome and fit for human consumption.

Yield: Is the amount of edible meat to bone and fat ratio.
Grading: Is voluntary and some purveyors and retailers develop their own labeling system to ensure their quality.

Green Meat
⟿ When animals are slaughtered, their meat are soft and flabby.
⟿ Within 6-24 hours rigor mortis sets in, causing the muscle to contract and stiffen.
⟿ Rigor mortis dissipates in 48-72 hours while under refrigeration.

*feeling sick la pulok while typing.. 😖

Aging Methods
*Aging is done to bring out the texture and flavour characteristic of the meat.
- Wet Aging: smaller cuts enclosed in plastic vacuum packs.
- Dry Aging: Larger cuts of meat exposed to air in controlled conditions. *can lose up 20% of weight during dry aging.

Dry Aging Method

Wet Aging Method

Understanding Basic cuts
➻ Carcasses - the whole animal except head, feet, entrails, and hide (except pork from which only head and entrils removed)
➻ Fabricated cuts: Primal cuts of meat are fabricated into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, and ground meat or customer specification.
➻ Portion-controlled cuts: Cuts- ready to cook, processed to customer specification.

*So.. thats it guys !~ thats all you need to know about meat 😍