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.
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.
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