03/06

fourth kitchen Practical class

Time : 0830- 1130

Venue : Kitchen, Suite 5

Lecturer : Chef Amir

Main course : Chicken

Method : Pan Fried

+

Sauce : Chicken jus

+

Vegetables : Ratatouille + Spinach + Roasted pumpkin

+

Starch : Rissoto

=

* Taste okay

* sauce is too thick

*overall is okay

SE : 7/10

=]

dishes that prepared by group mates =)

20/05

third kitchen Practical class

Time : 0830- 1130

Venue : Kitchen, Suite 5

Lecturer : Chef souji

Main course : Lamb Rack

Method : Pan sear + oven bake - Lamb

+

Sauce : Lamb jus Sauce

+

Vegetables : Persillade + balyani vegetable + saute mushroom

+

Starch : Couscous

=

* Taste okay

* saute mushroom shouldn't put on top of couscous

*seasoning of lamb is good

*couscous is good

SE : 6/10

=]

dishes that prepared by group mates =)

0605 =]

0605

Second kitchen Practical class

Time : 0830- 1130

Venue : Kitchen, Suite 5

Lecturer : Chef souji

Main course : Duck

Method : Pan fried - Duck

+

Sauce : Gastrique Sauce

+

Vegetables : Braise cabbage + Mushroom stuffing

+

Starch : Risotto rice

=

* Taste okay

* Braise cabbage colour is gone

*Mushroom tasteless

*presentation is good

SE : 6/10

=]

Dishes on top Done by : G5's members

0422 =)

0422

First kitchen Practical class

Time : 0830- 1130

Venue : Kitchen, Suite 5

Lecturer : Chef souji

Main course : Fish

Method : Pan fried - Fish

+

Sauce : American sauce

+

Vegetables : Glazed carrot & Cherry tomato confit

+

Starch : Turn potato

=

*Presentation is okay

* Potato is under cook

* Cutting of fish should be slanting

SE : 7/10

=)

Dishes on top are all done by : G5's members

W-H-Y taste2p?

taste + portion + presentation = FOOD = my blOg

I L-O-V-E food

I L-I-K-E cooking

and not surprisingly

I L-O-V-E to eat

* W-E-L-C-O-M-E *