Stewart Western Cuisine

NAME: SAUL STEWART ALVAN STUDENT ID: 00000008646 UNIT 12: Lasagnia WEEK 12 August 23, 2017   INTRODUCTION For this week (monday 19 AUG 2017) we're going to make a lasagnia. Before 7.30 we must be infront the kitchen and the COD will be check our attire and our hygeine. When we already enter the kitchen chef asking us to make a mise em place until 8.30 am and asking us to having a breakfast until 9.00 am o'clock. After that, we continue our lesson and ready to cook.After a few hour of the cooking process the food is already cooked and ready for plating. After that, as usual we start to clean the kitchen and having a little bit touching briefing because it was our last class for western cookery and then class dismiss.  history    Lasagne originated in Italy during the  Middle Ages  and has traditionally been ascribed to the city of  Naples  ( Campania ). The first recorded recipe was set down in the early 14th century  Liber de...

NAME: SAUL STEWART ALVAN STUDENT ID: 00000008646 UNIT 11: Crab cakes with roasted bellpepper semoulade Week 11 August 23, 2017 INTRODUCTION For this week(monday 19 AUG) we going to make a crab cakes with roasted bellpaper semoulade. Before 7.30 a.m. all of us must get ready and COD must check the attire and hygiene before we be able to enter the kitchen. After that, when we're already in the kitchen chef asking us to mise en place and that chef asking us to take rest and breakfast until 9.00 am o'clock. after that, we're ready to cook and when we all done we're ready to plate. After we all done, as usual we will clean the kitchen and on 11.40am we do the briefing and dismiss the class. history  for the crab cake ,,Crab cakes are particularly popular along the coast of the  Mid-Atlantic States . They can also be commonly found in  New England , the  Gulf Coast , the  Pacific Northwest , and the  Northern California  coast, where th...

NAME: SAUL STEWART ALVAN STUDENT ID: 00000008646 UNIT 10:   R ed snapper cakes served with mint tomato salsa   WEEK 10 August 10, 2017 INTRODUCTION For this week (Monday 07 AUG) we're going to make a red snapper cakes served with mint tomato salsa. On 7.30 we must have infront of the kitchen and the COD will check the attire and hygiene. After that we will be able to enter the kitchen and start the mise em place and chef will giving us a chance to having a breakfast unitl 8.15 a.m.  After  that we going to start our lesson and as usual chef will introduce about the recipe and will show how to cook it. after we're done our class we will clean the kitchen before lift it and will have a briefing before the class dismiss.  history of salsa and red snapper   Salsa  is the Spanish, Italian, Greek, and Turkish ( salça ) term for  sauce . In English-speaking countries,  salsa  usually refers to the sauces typical of  Mex...

NAME: SAUL STEWART ALVAN  STUDENT ID: 00000008646 UNIT 9: Crispy tuna and zucchini saald and potatoes croquette  WEEK 9  August 10, 2017 INTRODUCTION On monday 31 july 2017 in a class of western cookery, we going to make a crispy tuna and zucchini salad and potato croquette.  Before the class start chef will giving a breifing and will asking the COD to check our cleaness and attire. after that we going to start our lesson and as usual chef will introduce about the recipe and will show how to cook it. after we're done our class we will clean the kitchen before lift it and will have a briefing before the class dismiss. BODY INGREDIENT FOR RECIPES crispy tuna tuna        1kg egg         2nos bread crumb 100gram zucchini salad zucchini        1 no/peel purple cabbage       1/2 nos onion ring     1nos carrot ...

NAME: SAUL STEWART ALVAN STUDENT ID: 00000008646 UNIT 8: LAMB LEG STEW WEEK 8  August 02, 2017 LAMB LEG STEW For today class (Monday, 29 july), we going to make a lamb leg stew. Before we start, as usual the COD going check our attire and cleaness before we be able to enter the kitchen. After that, chef asking us to make a mise em place and chef asking us to take a rest until 9 a.m. At 9 a.m we enter the class and ready for our lesson and ready for plate after we're done cooking. After we done, as usual before we left the kitchen we will clean the kitchen and after that chef will give a briefing about the class today. HISTORY OF LAMB LEG STEW     LAMB STEW.  Lamb stew is a preparation in which tough cuts of lamb (by definition, taken from a sheep younger than one year of age in  Europe  or younger than two years of age in the  United States , at the time of slaughter) or mutton (lamb's counterpart on the older side of the dividing li...

July 20, 2017 NAME: SAUL STEWART ALVAN  STUDENT ID: 00000008646 UNIT: 7 – tenderloin recipes WEEK: 7 INTRODUCTION On 12 JUNE  2017 we will learn how to make grilled beef skewer with roasted bell pepper sauce. As usual our lesson start with a briefing by Chef Azmi.This class is the class after raya holidays and seems they all enjoy their holiday. After 7.50, we start the lesson and mise en place our ingredient and take a break or rest time. After that we continue the lesson until 11.00 am and after end of the class we start a briefing and clean the hot kitchen before the class dismiss. DEFINITION OF grilled beef skewer with roasted bell pepper sauce A  skewer  is a thin metal or wood stick used to hold pieces of food together. They are used while  grilling  or  roasting  meats, and in other culinary applications. Skewers are often used for  kebab  dishes. Metal skewers are typically stainless steel rods with a...

July 15, 2017 NAME: SAUL STEWART ALVAN  STUDENT ID: 00000008646 UNIT: 5 – cordon bleu and mushroom sauce and meat WEEK: 5 and 6 INTRODUCTION On 10 july 2017 we (culinary student) learn how to make a cordon bleu mushroom sauce and meat. Before the class start chef will giving a breifing and will asking the COD to check our cleaness and attire. after that we going to start our lesson and as usual chef will introduce about the recipe and will show how to cook it. after we're done our class we will clean the kitchen before lift it and will have a briefing before the class dismiss. more detail about Cordon bleu. A  cordon bleu  or  schnitzel cordon bleu  is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.  Veal  or  pork cordon bleu  is made of veal or pork pounded thin and wrapped around a slice of  ham  and a slice of cheese, breaded, and then pan  fried ...

NAME: SAUL STEWART ALVAN  STUDENT ID: 00000008646  UNIT 4: CHICKEN STEW WITH POTATOES SERVE WITH TOAST BREAD WEEK 4 INTRODUCTION on monday 21 AUG 2017 in a class of western cookery, we make a chicken stew with potato served with toast bread. with our student of culinary. on 7.30 before we start to cook, we must get ready and COD must check the attire and hygiene and after briefing we go inside to hot kitchen room and do the mise en place, on 8.40 after do the mise en place we go to rest and breakfast until 9.00 am o'clock. we continue the knowledge. after ready for the cook we plate and clean the hot kitchen. after 11.40am we do the briefing and dismiss the class and for this week chef azmi handle the class and do the two knowledge and topic  on one time. history   Stews have been made since ancient times.  Herodotus  says that the  Scythians  (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and ...