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.

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.