Week 12 Lasagnia
NAME: SAUL STEWART ALVAN
STUDENT ID: 00000008646
UNIT 12: Lasagnia
WEEK 12
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 Coquina (The Book of Cookery).[3] It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick.[4] Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lenten fast.
body- ingredient
.
for more information, just go to youtube channel to see, thank you for view my blog. have a nice day
😉😉
STUDENT ID: 00000008646
UNIT 12: Lasagnia
WEEK 12
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 Coquina (The Book of Cookery).[3] It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick.[4] Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lenten fast.
body- ingredient
- fresh pasta
- flour - 500gram
- egg - 2nos
- chicken
- basil
- parmesan cheese
- fresh milk - 250ml
- onion - 2nos - small dice
- garlic - 1/2
- oil/ water
- parsley - 1 stalles
- carrot - 2nos
- tomato paste - 1/2 canned
- tomato - concasse
CONCLUSION
The conlusion for this week is we very satisfied and will appreciate about the lesson that chef azmi teach us and we will improve our cooking skills and everything that related with this class with Chef Azmi. Even though our cleanliness and punctual is still very low. We will improve our self and will be better then before.
for more information, just go to youtube channel to see, thank you for view my blog. have a nice day
😉😉
APPENDICES
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