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Chapter 9(Potatoes and Other Starches) and chapter 10(Eggs and Dairy Products)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was my tenth blog and this is about the chapter 9 and chapter 10 that Chef Naim had taught to us. In chapter 9, we learned about potatoes and starches(carbohydrate) which was Waxy or New Potatoes. - High moisture, high sugar and low starch content - Holds shape well when cooked - Used for salads, soups, hashed browns. Mature or starchy potatoes, russet or Idaho and all purpose potato - High starch content, low sugar and moisture. - Light , dry and mealy when cooked - Ideal for baking, French fries - All purpose potatoes, not as dry and starchy as russets, Irregularly shaped, less expensive than russets. High Quality Potatoes Have These Qualities - Firm and smooth - Dry skin - Shallow eyes - No sprouts - No green colour - Absence of crack, blemishes and rotten sports Storing - Keep in cool, dry place and ideally Storing and handling grains - Store in tightly sealed container -Store in a da
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Chapter 7(vegetables) and chapter 8(salad and salad dressing)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was the ninth blog and this is about the chapter 7 and chapter 8 that Chef Naim had taught to us. In chapter 7 we learned about the vegetables. Vegetables were at one time, abused, neglected, and unimportant. vegetables also were appreciated for their nutrition, variety, flavor, eye appeal, and sophistication. Vegetables are highly perishable. Then, Cooking affects vegetables in four ways:  - Texture                                                                                                            - Flavor                                                                                                            - Color                                                                                                            - Nutrients Fiber - Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness. - Fiber is made firmer by acids and sugars. - Fiber is sof
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Chapter 5( Understanding Poultry and Game Birds) and Chapter 6(Understanding Fish and Shellfish)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was my seventh blog and this is about the chapter 5 and chapter 6 that Chef Naim had taught to us. Chapter 5 was understanding poulty and game birds. We learned about the muscle tissue contains: - water (75% of water)                                                                                  - Protein (20%)                                                                         - Fat (up to 5%)                                                                         - Small amounts of elements and carbohydrates We also learned about light meat - Breast and wings which were less fat, less connective tissue and cooks faster while dark meat - drumstick and thighs which were more fat, more connective tissue and longer cooking time. Then, grading was voluntary but virtually universal and birds were graded according to their overall quality. After that, classifications and market forms were kind, class, style
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Chapter 4 Theory of Food(understanding meat)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This is my eight blog and this is about the chapter 4 which is understanding meat that Chef Naim had taught to us. In our fifth class we had learned about what is meat? And actually meat is a muscle tissue and it is the flesh of domestic animal and of wild game animal. Meat also was the largest expense item of a food service operation. Then, meats cuts are based on its Muscle and bones structure of the meat. after that, we also learned about the 4 structure of meat which is muscle fiber, connective tissue, collagen and elastin. whereas, muscle composition gives meat its characteristic appearance. Muscle tissue is approximately : - 72% of water                           - 20% protein                           - 7% fat                           - 1% minerals Last but not least, we also learned about yield an grading which was yield was the amount of edible meat to bone and fat ratio, while grading was voluntary and s
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Theory of Food activity Chapter3(soups)

1) What is the definition of soup? - Soup is a liqiuid derived from meat, poultry, fish , or vegetables. 2) List the classification of soup. - i) Clear   ii) Thick  iii) Specialty & national 3) What is consomme? - Consomme is a stock or broth that has been clarified to remove impurities so that it is crystal clear 4)  What are the example of soup that are normally prepared based on starchy ingredients? - 5) What are the example of soup that are prepared from fish or shellfish? - i) Bisques soup  ii) Chowder soup iii) Pearl  soup 6) What is national soup? - National soup that is native to particular countries and regions.
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Chapter 3 Theory of Food (soups)

     Hi assalammualaikum and selamat sejahtera to everyone who read my blog. Now I want to write about what I learned at Chapter 3-Fundamentals of soup in the class at week 4 with my lecturer Chef Naim. First of all was the definition of soup was a liquid food derived from meat, poultry, fish or vegetables. There was 3 classification of soup which was clear, thick and specialty and national. A condomme was a stock or broth that has been clarified to remove impurities so that it was crystal and clear while aa double consomme was use to describa a strong flavored consomme made with ground meat, poultry or seafoof. That's all about chapter 3 and thank you.
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Theory Of Food(Activity) chapter 2

1) What is the defination of stock?   - Is a flavourful liquid and also a stock fond(base) 2) Mirepoix is one of the main ingtedients in making stock. What are the proportion of mirepoix for stock?   - Mirepoix is contain 50% of onions, 25% of Celery, and 25% of carrot. 3) Name the ingredient that you won’t find in vegetable stock?   - Bone 4) What is the procedure to prepare white and brown stock?   * White stock   - First, strt it in the cold water. Second, simmer it at least for 3hours. Third, skim the scum               frequently. Forth, starin the stock carefully. Fifth, cool the stock quickly. Sixth, store stock properly. Lastly, degrease the stock. 5) What is the definition of sauce?   - Sauce is a liquid plus thickening agent plus seasoning 6) What are the qualities that sauce brings to food?   - Can adjust the texture of the food   - Control the colour of food   - Can change the appearance 7) Name 5 types of thickening agents   - Cornstarch   - Arrowroot  
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