Week 4 chicken stew with potatoes serve with toast bread

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 boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."

body - ingredient 
chicken
potato - 2nos
carrot - 2 small dice
celery - 1 smell dice
onion - 2  nos
tomato - 1/2 
garlic - 1/2 
mushroom 
anhcor cream 
oil 

CONCLUSION
The conlusion is we very appreciate to learn the lesson for this week and we must improve our cooking skills in other to create a smooth and nice learning with Chef Azmi. Even though our cleanliness and punctual is still very low. We can improve the our mistake in the future subsuquently. And for this weeks we have a some techinal problem but is not for the problem from we us.

For the addition :

5 RECIPE OF CHICKEN WESTERN that chef azmi asking me to find and inclede it in the report:

Chicken Parmesan with Lemony Broccoli

INGREDIENTS

• 2 tbsp. olive oil
• ½ c. all-purpose flour
• 1 large egg
• 1½ c. panko bread crumbs
• ¼ c. chopped fresh flat-leaf parsley
• ¼ c. grated Parmesan
• 2 tbsp. grated Parmesan
• kosher salt
• Pepper
• 8 small chicken cutlets
• 1 c. marinara sauce
• 2 oz. part-skim mozzarella
• 1 bunch broccoli
• 1 tsp. lemon zest
• ½ tsp. crushed red pepper

Chicken Sorrento

INGREDIENTS

• 4 boneless
• ¼ tsp. salt
• .13 tsp. Pepper
• 2 tsp. olive oil
• 1 bottle creamy italian dressing
• 1 bag frozen stir-fry vegetable blend

Italian Chicken and Peppers

INGREDIENTS

• 6 each chicken thighs and drumsticks (about 3 1/2 lb)
• 6 small up to 8 red potatoes (1 1/2 lb)
• 3 yellow and 2 red bell peppers
• 2 tbsp. olive oil
• 2 tbsp. Italian seasoning
• 2 tsp. garlic powder
• 1 tsp. Freshly ground pepper
• ½ tsp. salt

Grilled Chicken Risotto

INGREDIENTS

• 1 box Creamy Parmesan Risotto (we used Lundberg)
• 2 medium zucchini
• 2 boneless
• 1 tbsp. oil
• 1 medium tomato

Mozzarella Chicken in Tomato Sauce

Ingredients

• 1 teaspoon dried basil leaves
• 1 teaspoon dried parsley leaves
• 1/2 teaspoon ground oregano
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 skinless and boneless chicken breasts , halved to make 4 fillets
• 1 teaspoon minced garlic
• 1 1/2 cups your favourite Marinara tomato sauce
• 1-2 teaspoons Italian seasoning (adjust to your tastes)
• 1/2 cup shredded mozzarella

SERVING IDEA:

• 1/2 cup pasta water
• 2-3 cups cooked pasta of choice