Fish!!! (3rd of september 2010)

this is a first in kitchen class we are cooking a meals.
and in this meeting the 1 that we want cooked is fish.


and we were spent 4 hours to cooked

Potato Mania..

Friday, 21 August 2010. We, group 3 was start our class with FIRST assessment.

It was cutting assessment and victim of our cutting assessment is (Ta-Daaaa!!!!)

We must cut this carrot to  Jardinier, brunoise, macedoine & paysenne.

after that we continue it with (Ta-Daaaa!!!!)

this is our cutting victim for this class.. haha

Second on 13 August 2010

Today is my second meeting in kitchen.
In this meeting I was learning about Basic of Cutting so in this meeting we were starting with 2 shallot, 2 garlic, parsley, celery, leek, carrot, 1 onion, broccoli, cabbage, & tomato. In this meeting we were learning many kind of cutting such as slicing, chop, & mirepoix for onion, shallot, & garlic. After that we have learning to about other cutting style such as julienne, jadinier, brunoise, macedoine, mirepoix, & paysanne.

and for leaf vegetables such as cabbage we need to remove the stem before cut it and to cut cabbage we must roll the cabbage leaf before cut it. For tomato we just make a soft line with tip knife but do not too deep because we will remove the tomato skin by BLANCING. So you must boil water then put it in for a while and take it and put in iced water.

In the class Chef Souji was showing  us cooking demo that he said as MAGIC and this a video.

He doing this only use oil, chopping of garlic, chopping of tomato, and bit of salt and pepper.

I think enough for this week story

see u in next week...

About my FIRST week

When I choose Culinary Arts & Foodservice Management as my program in TAYLOR'S UNIVERSITY COLLEGE I was known if someday I will go to Taylor's kitchen as soon as possible. Now it was happened exactly on 6 August 2010 in Culinary Suite 2. On that day I was going to kitchen with my lecturer, Chef Souji and my classmate.


Honestly on that day we do not cooked any food in the kitchen. We just walking around Culinary Suite 2. It purpose to make us know a place around there. From there I know if in there could be found 4 different restaurants. There are Tangerrine, Truffle, Thyme, & Tarragon. This restaurants has purposed for Hospitality and Culinary students practicing and I am sure as soon as possible I will practice in 1 of the restaurants.


In the class Chef Souji said for boys do not have long hair. It is better to have a short & neat hair. After that he tell us about kitchen sets that be called as station.

It is the picture

and he tell to us name of it one by one. Now I will tell you

It is Big Sauce Pan

China Cap

Measuring Jug

Mixing Bowl

Roasting Tray

Rubbish Bin

Sauce Pan/Frying Pan

Sauce Pan 2no.

Sauce Pot

Skillet

Skimmer

Stoct Pot

Water Container

Wire Whip

Wooden Spoon & Skillet

Chef Souji was told us too about name of our Knife set. I am sorry but there is no picture about that so it will be diffficult to explain it.

I think is enough for my class in Kitchen.

Wait my next post.

OK.