Introduction to culinary skills

Hello there, My name is Alfred Yunus student in college Cosmopoint Kota Kinabalu Sabah Malaysia. I was born at Hospital Kota Marudu . My course in College Cosmopoint is Hotel Management.
For this blog, I'm gonna talk about my class Introduction to Culinary Skills.

  The first week, our class introduction to culinary  we don't have enter  in the kitchen because our college celebrate Hari Raya and all students and also lecturer at college is holiday. So, we class in the kitchen is cancel for this week.
   
  Week two, our class introduction to culinary skills also cancel. Because our chef Amirul tell us about the class for this week is cancel and no need to come at college. Then, our chef Amirul also tell us that next week  we must coming to college and start the chapter one.
  
  Week three, I and my friend going to college. Because, our chef tell us in  group whatsapp that this week we have class in the kitchen. After we come in the kitchen, we just arrange about the COD to students, its make us easy to do what we gonna do in the kitchen for every week. I and my friend Leary will be the COD at weeks five. And this week we don't have make some project in the kitchen and just arrange the schedule about COD.
After that our class is end .

  Week four, our chef ordered the COD to buy some vegetables and also chicken tie to make vegetable stock. We wait for the COD go to buy that items. After they arrived in the kitchen ,I means the COD arrived at college after buy that items.
Then our chef teach how to cut the chicken tie, carrot, onion, salary and  tomatos and how to boil all the vegetables that we cuts.

   Week five, we going to make orange pasta, green pasta, egg pasta, aglio lio, bolognese, and carbonara. Like always, before we start our chef how to make one by one. In week five ,I and my friend's Larry are COD. Chef Putra order us to buy wheat flour before inter in kitchen. Then we going to take fruit proceser at culinary student store and also take the cutting pasta. After we done to make all the pasta, we cleaning the kitchen because after us have other student used that kitchen.

   Week six, we enter in kitchen and chef Putra waiting for us. After we all enter in kitchen chef Putra tell us about that who are late come in to my class again I will not justify in this kitchen and also who not wearing apron and hut. Because he say, this is our sixth week and you all didn't follow my rules when entering in kitchen. All of that he say its true cause I also didn't follow the rules. Then, we start to make croquettes, fondant, lymaise potato, mashed potato and wedges.

Chapter 5 week 9
Activity

1. The composition of a muscle tissue is water 75%, protein 20%, fat up to 5%, small amounts of elements and carbohydrates.

2. The difference between light meat and dark meat is the light meat have less fat, less connective and cook faster, dark meat is more fat, more connective and take a longer cooking time.

3. The poultry  contains only in dark meat is can be cooked by almost any cooking method.

4. To determine the poultry is kind of speacies, such as chicken, turkey or duck.

5. To help the bird cook cook more evenly and stay juicer

6. Poultry can defined as domestic fowls, including chickens, ducks, raised for the production off meat or eggs and the word is also used for the flesh of this birds used as food.

Introductions class theory of food

    Hello you all, this is my blog. Before I talk about my class introduction to theory of food I will introduce about my self to you all guys.
  
 My name is Alfred Yunus and my mothers name is Aon binti G. I was born at hospital kota marudu Sabah Malysian. Before I entering in cosmopoint college, I was school at S.K Langkon Kota Marudu and graduate, after that I was start enter high school at S.M.K Langkon and also graduate then I going to register to join in cosmopoint college.
  Then, my hooby is playing football and netball. In high school I was join to football match and also netball match. That is all about myself.
  And I will gonna start to talk about my class in theory of food.
   First-class, before we go to the chapter one, we introduce our self to each other. Then we learn about the rules came to class, the rules is must came to class before eight o'clock, because the class is begin eight thirty o'clock, if we are late we will be fined dancing or singing in front of the chef. But the first class I and my friend are not late came to class. 

  Second class theory of food we going to learn about chapters one cooking methods. Chapter one we learn about the dry-heat, moist-heat and combination. And then, we in chapters 2 stock and sauce.

  Third class, a few students are late came to class. We chef have a rules when we are late came to class we will be fined the chef. Before the who came late to class their are dancing or singing in front of class. We get some fun with their, because their are singing a song in title aishiteru for us in class.
  Week 5 we learn about stock and sauces,  have 4 type of stock that is white stock, brown stock, fish and rumet stock and the last is vegetables stock.
I want to tell you one by one about how to make a stock.
     First, white stock is blancing the bones. white stock is made from beef, veal or chicken bones. To blancing bones you need wash and cut up the bones then place them in stockpot and cover woth cold water.
     Second, brown stock is just caramelizing. brown stock is also made from chicken, veal, beef or game bones. To make it, do not blanch the bones, but just roast the bones for approximately one hour in a hot oven, 375°F; stirring occasionally, brown the bones throughly, but do not allow them to burn.
   Third, fish stocks and fumet. It's made with the bones and heads of fish and crustacean shell. Bones are not blanched, due to loss of flavour. And fumet differ from stock because they are strongly flavoured and contain an acidic ingredient such as white wine or lemon juice.
  The last one is vegetables stock should be clear and light coloured no gelatin and has little body.
Potatoes and other strachy vegetables will vloud the stock and should be avoid.
  Not at all, we also learn about the thickening agents, three types of thickening agents,  the first one is white roux, blond roux and brown roux.
That is all we learn about chapter 3 at last week 5.
  Week 7, we learn two chapter, chapter 6 and 7 brcause last week we don't have a class cause our chef is too busy about the event of culinary. That is why in week 7 we learn two chapter to replace for the pending class last week.
 Week 11, we going to chapter 9, chapter 10 and last the last chapter theory of food. In chapter 9, we learn aboug Potatoes. How to cook potatoes, we can boil the potatoes or steaming, then never cooled in  cold water, because it makes them soggy. We also can baked the potatoes with or without liquid. Potatoes also can be fried raw.
And then we also learn about grains, corn, dried legumes and rice varieties.
 After that, we learn about how to cook egg  this chapter is the second last.
The last chapter is all about dairy, what I understand about this last chapter is creamer is not a dairy, then we learn types of cheese.

Activity chapter 3 stock and sauce

1. Stock is a flavored liquid preparation.

2. Porportion of mirepoix is must onions 50%, celery 25%, and carrots 25%.

3. Maybe not for chicken or beef  broth.

4. The produced  to prepare the white stocks is blanching bones from beef bones, veal bones, or chicken bones. And brown stock is caramelizing, for example do not blanch the beef bones.

5. To make a good stocks.

6. The qualities of sauce is to make a food have a aroma.

7. Cornstarch, arrowroot, beurre mannie, bread crumbs, and liaison.

8. Bechamel, veloute, espagnole(brown), tomato, hollandaise. This is all the mother sauce.