about me

hye guys ! My name is Nur Erra Binti Noramin , can call me Erra 😬 .

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INTRODUCTION OF GARDE MANGER - WEEK 1

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 Hello guys, we meet again in this semester. For this semester I want to share to you about my subject for this semester its is Garde Manger.  For the first week our chef just introduce about that subject, assessment and He ask us to do the task its present about the equipment and utensils that use in Garde Manger and the rules in the kitchen and the last task that chef ask us to do is cleaning the kitchen. About Garde Manger  Garde Manger is a cook who specializes in the preparation of cold foods (such as meats, fish, and salads). Assessment for this subject Assignment 1 – Individual (10%) Assignment 2 – COD Evaluation (10%) Assignment 3 – Mid Term (10%) Assignment 4 – ATP (10%) Assignment 5 – Weekly & COD Report (20%) Final Exam     - Individual (40%) Tool and equipment for garde manger ·          Chiller ·       ...
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INTRODUCTION TO BASIC PASTRY AND BAKERY - WEEK 1

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As I know about the basic pastry and bakery is we learn about the main ingredient to use in pastry and bakery. THE MEANING OF PASTRY   - Dough or paste consisting primarily if shortening or another fatty substance mixed with flour and water, often baked or us as a crust for sweet foods such as pies and tart. THE MEANING OF BAKERY - Any element that uses life form of good bacteria such as yeast  as an agent for fermentation, helps build in - depth flavouring, crusty texture on the outside and soft texture on the inside. THE TYPE OF FLOUR - All purpose flour  - Rice flour - Bread flour  - Cake flour - Pastry flour - Whole wheat flour  - Oat flour  - Self-rising flour - Semolina flour - White wheat flour         THE TYPE OF SUGAR - White granulated sugar  - Caster sugar - Raw sugar  - Brown sugar - Fructose sugar                 ...
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