Thursday, June 24, 2010

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 =)

Tuesday, May 18, 2010

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




Sunday, May 16, 2010

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 *