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week7:lawatan ke lembaga koko

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today we were going to Lembaga Koko Sabah. They are 3 classes are joining the tours. Lecturer guiding us is Mdm Fatin Nurnajwa and also Chef Azmi. All of us arriving at the Lembaga Koko Sabah at 7.30 am. First of all, we are taken to level 3 to hear talk about Cocoa. Previously cocoa is known as cacao. At first, it was disgusting in the Amazon valley. The cocoa name is actually Theobroma Cocoa. After the process then the blemishes are converted into cocoa. In 1778, cocoa was grown in Melaka. In 1989, it started operating throughout Malaysia including Sabah. Koko Sabah Board is located at Wisma Sedco Kota Kinabalu Sabah. Cocoa is the third most important crop after oil palm. Cocoa also contributes green to the environment. Cocoa is also used as antibacterial in biotechnology to improve smart life. Sabah state only conducts Biotechnology process. for example, dark chocolate in biotechnology to hydro oxide dark chocolate. Cocoa is also radical. (Cocoa Manufacturing Proces...
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week 7:commercial

Assalammualaikum  today  is SOD team is me and my partner Hafizie. Our theme for this time is American Service . We will serve course by course. Our theme for our fine dining is happy Halloween. Our COD today is Saiful. Our Menu is : Appertizer (American Mini Burger with Raisin Coeslaw & French Fries) Soup (Creamy Halloween Pumpkin Soup) Main Course (Chicken Supreme with Jus Lie serve with Chickpeas Salsa & Fresh Sautee Garden Vegetables) Dessert ( American Chocolate Cupcake with Slice Fruit) Beverage (Fantactic)
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week 5

today menu we were gonna make course by course. APPETIZER Peach And Cheese Tartin And Salad With Thousand Island SOUP Rich And Caramelized French Onion Soup MAIN COURSE Pan Fried Seabass, Saute Aromatic Brocolli Puree and Fresh Salad with Capers Sauce DESSERT Chocolate Pancake With Caramel Pear and Serve with Fresh Watermelon A. Appetizer Course Recipe: Peach and Cheese Tartin Ingredients : 2 nos french bread 2 tbsp olive oil 113 gm goat cheese 2 tbsp fresh thyme leave To taste for salt and ground black pepper 6 nos peach Method : 1. Combine the olive oil, goat cheese, fresh thyme leave and season. 2. Apply it to french bread. 3. Bake it 180 c into 20 minutes. 4. Garnish with the peach. Recipe: Thousand Island Ingredients: Mayonnaise Tomato sauce Chili sauce Onion Garlic Season Method : 1. Combine all the ingredients. 2. Then blend it. B. Soup Recipe:  Rich and Caramelized French Onion Soup Ingredients : Onion Butter Oil Sugar Paprika Mix herbs Bay leave Chicken stock Salt Pepper M...
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week 6

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today our Chef not feeling well. So that, another chef will replace it. Today we were going to make Croissant, Cinnamon Roll and Danish Chocolate Recipe: Cinnamon Roll Ingredients: 2 3/4 cup all purpose flour 3 tbsp granulated sugar 1 tsp salt 2 1/4 tsp yeast 1/2 cup water 1/4 cup milk 2 tbsp unsalted butter 1 nos egg Method: 1. Firstly using crumbing method, flour and butter. 2. After that, mix it well. 3. Then roll the dough using rolling pin. Make it rectangular. Then apply the cinnamon on the dough. 4. Then roll into round shape. Then cut into 10 pieces. 5. Bake into 180 c in 20 minutes. Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Recipe: Croissant Ingredients: 1 kg flour 52 g egg 2 g salt 100 g castor sugar 40 g milk powder 20 g yeast 80 g butter 448 ml cold water 452 ml pastry margarine 2 tsp bread softener Method: Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside....
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week 7:sabahan

on Monday our theme is sabahan.i, afifie and kimmy are cod on that day.this is our menu on that day. 1.  Buas Pote (Nasi Putih) 2.  Putu   3.  Tompek/Tinompek 4.Agar-Agar/Agal-Agal(Rumpai Laut) 5. Sagol Pahi/ Senagol Ikan Pari 6.Siput Sedut Masak Lemak/Dolen Balahan Gataan 7.  Kima Masak Kunyit. 8. Ayam Masak Lengkuas./Manuk Balahan Lengkuas 9. Latok/Lato’ 10. Kuih Penjaram/Kuih Penyaram 11. Kinilau/Kilau 12. . Labu Merah Masak Lemak Ikan Masin/Kabasi Balahan Gataan Daing  Asin 13. Ikan Masak Asam/Daing Balahan Asam how to make putu: Bahan-bahan 1 kg ubi kayu, diparut dan diperah airnya 60 g (1/2 cawan) kelapa parut 3 g (1/2 sudu teh) garam daun pisang yang telah dilayukan atau plastik untuk menggulung ubi kayu Cara memasak Ubi kayu yang diparut, digaul rata dengan kelapa parut. Ramuan itu dimasukkan ke dalam bekas loyang dan dikukus selama 15 minit atau sehingga masak. Bila sejuk gulung dengan daun pisang atau pl...
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