The presentation us with Powtoon on this culinary week

The group presentation

 (group 9: Potatoes & other starches )

The Powtoon link from our group:

https://www.powtoon.com/online-presentation/cBU3UP7wlhQ/potatoes-other-starches-tof-presentation/?mode=movie

Today is the last for our group to take the presentation and then this our last class for Theory Of Food. Actually, is different days because even though i and my friends busy about the presentation and feel afraid including my self because so less confident to speak in front of the panel but in the opposite there are among us including me, and my friends feel this culinary week season its so happy and i see the existence of a collective attitude among in a group and some of us including me  still some do not know to each other but today all of us can cultivate the friendship

The picture i got during activities 

 for me this is the best day 

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The fine dining activities

THE FINE DINING ACTIVITIES

On November 27, 2017 activities were conducted as a Theory Of Food class. Throughout  my activities and i am as a culinary student i was very excited with the various recipes prepared and the concept menu for that day is Malay cuisine. Before i continue the next story about the activities, i would like to thanks to the chef Mohamed Naim for giving me the opportunity to enjoy the fine dining experience and not only that, thank you to chef Azni and our senior culinary student for their strenuous effort in providing excellent and amazing dishes.

Before starting the fine dining event chef Naim giving me and my friends some tips on the use of napkin, spoon, knife and fork and the ethical way sitting while in the fine dining event. 

Fine dining or table d 'hote is a form menu consisting of 1 price and so many dishes for example 100 until 150 per pax but includes 5 - 6 serving meal. Among the dishes provide is: 

1. Starting of appetizers

The appetizers menu is a salad and very delicious and unique then has a wide of taste and what i found in the dishes is a seafood dish like squid and there there a sour taste i believe  it is a mango other than that, in the menu there are red and green chilies as well as an appropriate flavor enhancer.

2. Soup

The dishes is my favorite menu its a very taste and i found the dishes is chicken soup and their put the noodles.

3. Main menu

 The main menu of the day is a "Nasi kerabu" The main menu is very tasty and actually i like the color of the rice its a blue color then with chicken and for me, the dishes is very interesting because of the various colors and interesting decoration.

4. Dessert 

The dessert is perfect because for me the dishes has a surprise and sometimes, there  is having question of how to eat the dishes until it reaches the perfect level. I found some of my friends to taste every sauce just the only one in the dessert but they said there was a different taste that was initially felt weird but when i tried and tasted the whole sauce and picked up the main body of dessert menu, i found a very unusual feeling and i feel so amazing and as they tried, they also feel the same greatness to dessert. 

5. Beverage

For a drink either coffee or mango juice is so much fun that makes us feel very relaxed and about mango juice is actually the juice was served earlier during a meal he.. he.

For my overall view of this activitIes is very good and so amazing In shaa Allah has a time, we will follow the next activities, Thanks once again to chef Naim for giving us guidance while we can taste every great meal as well as chef Azni and senior culinary student who are involved receive the infinite utterances and form us honestly you are 

EXCELLENT!!!

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Theory Of Food Chapter 10

THEORY OF FOOD

Chapter (10) egg and dairy product

Egg from:

1. Chicken

2. Duck

3. Quail

4. Goose

 

EGG COMPOSITION

EGG COMPOSITION

1. Yolk

2. White

3. Shell

Grade and Quality

• USDA grades eggs for quality ( Grades: AA, A & B ). 
• Egg lose density  with age.

EGG & SIZE FORM

Size	Market form
Depends graded by (minimum weight and per dozen )	Fresh or shell eggs
	Frozen eggs
	Dried eggs

Cooking eggs

• Don't over cook.
• Don't take long time.
• Avoid high temperature.

Consider:

• Sulfur
• Coagulation
• Foam

Comparing of eggs

METHOD OF COOKING EGGS

1. Simmering in shell ( Boiling water 10 - 15 )

2. Poaching

3. Frying ( Not overturned )

4. Scrambling

5. Souffles ( Bake in oven in: 375° F / 190° C )

6. Custards

BOILING EGGS

Traditional method cooking of egg in Malaysian

• Boil eggs and wrap in plastic and put in water boil.

• Soak the egg for three days with herbs to purpose darkness color of the egg shell.

• Chemical.

FRESHNESS OF EGGS

FRESHNESS EGG IN AGES:

• Fresh  egg ( Less than a week old).
• A week old egg ( About 10 days old ).
• Fair egg  ( 3 - 4 week old ).
• Very old egg ( A month  or older).

How to know the fresh eggs?:

• If the egg appear overfull liquid or fluffy the egg is not fresh.
• Yolk is easy to crack the egg is low quality.

Extra knowledge:

• Put the eggs in cold temperatures.
•  Wash eggs before put in chiller.

DAIRY PRODUCT

TYPES DAIRY PRODUCT

1. Cheese

2. Butter

3. Creamer

4. Yogurt

MILK PRODUCT

PROCESSING TECHNIQUES

1. Pasteurization:

• Kill disease causing bacteria or organisms.
• Must been preheat & cold  in temperatures  161 Degrees ( 72 Celsius ).
• Liquid milk from cow and is called is raw.

2. Ultra - Pasteurization

3. Ultra - High temperature pasteurization

• Non Perishable product.
• Free bacteria.
• Perform a safe filtering process.

4. Homogenization

5. Milk fat removal

Safety methods for fresh milk should be preheated before use.

Process: Fresh milk = Heating section = cooking section

FRESH MILK 

WHOLE MILK

• Also known as fresh milk.
• Contains 3.5 percents fat.
• 8.5 percents other solid ( protein, milk, sugar and minerals ).
• Have approximately 88 percents water.

LOW FAT MILK

• Low fat ( Reduced fat ) 0.5 - 2.0 percents fat.
• Flavored milks have had flavoring added.

SKIM MILK

• Milk that has had all nearly all of the fat removed.
• Contains less than 0.5 percents.

 CONCENTRATED

1. Evaporated

Sterilized and canned whole milk or skim about 60 percents of the water remove.

2. Condensed

Whole milk heavily sweetened with sugar, with 60 percents  of the water removed.

3. Non- fat dry milk

Skim milk that has been dried to a powder.

BUTTER:

• Consist about 80 percent fat
• From solid milk and water.

1. Salted butter.

2. European style butter.

3. Sweet or unsalted butter.

4. Clarified butter.

 MARGARINE:

• Manufactured product made of vegetables.
• Non dairy product.
• Used for cooking and baking.
• Intended to resemble butter in taste, texture and appearance.

CHEESE

Curd of milk separated from the whey and pressed into solid mass.

Types of cheese:

1. Very hard cheese

2. Hard 

3. Semi hard / semi soft

4. Soft 

5. Blue veined

CHEESE AROUND THE WORLD