Final Exam : Fruit carving

For my final exam, I carve roses pattern on the watermelon but it didnt work out well. hahaha. maybe because the lack of practice. For the cucumber, I carve the Whale and crocodile. and for carrot I carve snails, butterfly and a small hut. I add some grape and tomato to make a ladybird.

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Cheese Platter

On this week. we did not do many recipe. Just the Cheese platter that takes little time to prepare so we are not wasting our time and we practice on carving fruits. For your information, Fruit carving is our Final Exam on this semester. It is hard. Adohhhh.............. By the way, these are the Cheese plater recipe. Enjoy :3

Cheese Platter

Ingredients

• Cheddar Cheese

• Edam Cheese (Red cheese)

• Biscuit or cracker

• Celery (Batonnet)

• Carrot (Batonnet)

Method

1. Remove the wax of the Edam Cheese and slice them. Into desired shape.

2. Arrange everything in a plate. The presentation should look appetizing and beautiful.

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Fruit carving short course

Today chef Azmi has invite an amazing chef from PTPTL college to teach us about fruit carving. We learn a lot about the basic of carving fruits. It was a big shots for us to show our skill in fruit carving. eventhough I cant carve well enought but it was a fine experience for me. In this entry, there is no recipe will be given but I will show my carved Fruit. For more information, you might want to watch on youtube (https://www.youtube.com/channel/UC-C7YqQCvJ-2EUUyH7iOStw) to learn more technique and skills. That its for this week see you next week. :3

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Salad

On this week, We learn about salad. It is not a tasty food for the carnivorous people but it is healthy and everyone should eat some once a week.

Salad

-Raw or cooked ingredients serve with dressing sauce

-Ingredients that can be used are meat, poultry, seafood, dairy food, vegetables and fruits

-Raw is where the ingredients item is not cooked

-Cooked: Heat applied, dry moist heat method.

-Processed: Canned, smoked, bottle and freeze item

Types of salad

1.Appetizer salad

-Stimulate appetite

-Small in size

2.Accompaniment salad

-Served as side dishes

-Vegetables and starches

3.Main course

-Large portion

-Full meal

4.Separate course salad

-Very light

-To clean plate

-Rich and heavy

5.Dessert salad

-Usually sweet

-Best deserved dessert or as part of buffet or party menu

That is a little bit of information about salad. So lets go to the three salad recipe.

CAESAR SALAD

 

Ingredient

•Romaine lettuce

•Onion

•Vinaigrette

•Croutons

•Parmesan

•Olive (pickled, bottled)

Method

1.Prepare the romaine lettuce by cutting them and separate each other because we don’t want them to stick on together.

2.Bake the croutons in the oven or we can actually toast it. For today, we used loaf bread and baked them for a while in the oven. Cut them into dices and set aside.

3.Ring the onion.

4.Prepare the vinaigrette or dressing. We have learned how to make it from the past lesson. Click here to see.

5.In a bowl, mixed the romaine lettuce and the dressing. Stir well together.

6.On a plate, arranged all the ingredients nicely. Sprinkle the olive and parmesan cheese on the top to enhance the taste and as well as to garnishes the salad.

Beef Salad

Ingredients

•Mixed coral salad

•Onion (Cut into rings)

•Roasted beef

•Vinaigrette

•Red and green chilli (Julienne)

Method

1.First of all, lets start with the beef. Saute the beef for each sides in a pan for a while and then baked into medium rare. When it is done, took out from the oven and thin slices.

2.On a plate, arranged all the ingredients based on your likes and creativity. Make sure it is combined nicely.

3.Sprinkle the vinaigrette on the top or around of the salad. We also add sliced tomatoes as the garnishes.

Garden Salad

Ingredient

•Mixed coral salad

•Onion (Cut into rings)

•Carrot (Sliced by using the slicer or mandoline)

•Tomato(wedges)

•Vinaigrette

Method

1.Arranged all the ingredients on a plate nicely. Sprinkle the vinaigrette as well. Garnish with the sliced cucumber. Make sure it looks simple but attractive.

So that is it. Enjoy the vegetables :3

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Absent on week 7

I did not attend this week class because I am sick so i have to go to the nearby clinic. But I heard from my friends That they're making mayonnaise on this day. they make it a competition. It a loss for me to not attend that class. I hoped they will do the same on the next class.

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Quiche Lorraine

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GARDE MANGER ASSIGNMENT 1

This time I will tell about our assignment 1 on Garde Manger subject that require us to explain about salad. What I will share is a good knowledge for us and even it will be a good information for other readers. In this entry, there will be information about salad, defenition of salads, type of salads and for bonus, I will post some recipe of how to prepare a delicious salad that can be serve for all kind of people. 

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Chicken Galantine

Galantine comes from French where it is a debone meat and most commonly used poultry and fish that is poached and served cold. Galantine usually stuffed with forcemeat and wrap in a chicken into a cylindrical shape. In middle ages, the term galautine or galantyne refer to several sauce that have been made from breadcrumbs with others ingredients such as cinnamon and seasoned with salt and pepper.

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Tuna Canape

A canapé is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.The name comes from the French word for sofa,[1] drawing on the analogy that the garnish sits atop the bread as people do a couch.

Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a “canopy” of savory foods as meat, cheese, fish, caviar, foie gras, purées or relish.

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Chicken Terrine

It has been a long time since I want to cook the Chicken Terrine. On week 6, we as a cosmopoint culinary student semester 4 has been assign to cook the Chicken Terrine and the one that responsible For Chef on Duty (COD) on that day is Syamimi Suhaili and myself. We start our class on 8 am and as usual there is always 2 or 3 of the students coming late to the class. Chef Azmi have warn us that next week there will be no excuses for those who come late again. We enter the class and started our class as usual. We end the class perfectly and the kitchen have been cleaned after used.

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Tuna, Egg Mayo Sandwich and Homemade Mayo

Sandwiches are portable finger food that can be taken to work, school, or picnic or can be eaten as a part of lunch pack. Sandwich start at western world where it became a portable finger food and began to be famous worldwide. Sand usually are part of vegetables, slice cheese and meat, and put in together between a slice of bread. Sandwich are popular food and it typically will be eaten plain or added a condiments such as mayo and mustard to enhance flavor and appearance. Sandwich usually are savory or sweet. It is widely sold at restaurant worldwide and it is serve as cold or hot.

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First Day

On the first week, we have been brief about what is garde manger. Learn about the history of garde manger and what our duty as a garde manger is. We also organize our COD and SOD schedule for the following weeks and we have arrange everybody to form 4 group. We have divided all the cleaning duty on every week. Our class lecturer that will conduct the garde manger subject is Chef Khairul Azmi.

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