about me

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

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RECIPE OF TUNA CANAPE, BRUS CHETTA & QIUCHE LORRAINE - WEEK 2&3

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For week 2 and 3, we study about Hors d’oeuvre and Canape. Means of Hors d’oeuvre is the outside of work and the means of Canape is open sandwich. I want to share 3 recipes that is Tuna Canape, Brus Chetta and Quiche Lorrraine   Tuna canapé Recipe of Tuna Canape Ø   Japanese cucumber  Ø   Carrot   Ø   Mixed Coral Ø   Cheese Checker  Filling Ø   Tuna  Ø   Mayonnaise  Ø   Onion  Ø   Green Capsicum  Ø   Salt & Pepper – for taste Method 1.       First mix together mayonnaise, onion and tuna into bowl. 2.       Cut the Japanese cucumber by your own creativity. 3.       Put the cheese checker into the plate, spread using the mayonnaise add the filling its mayonnaise mix with tuna and onion. 4.       Garnish with your own creativity.     BRUS ...
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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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WEEK 11 - CHOCOLATE SPONGE CAKE AND BUTTER CAKE

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I would to share the recipe of Chocolate sponge cake and Butter cake. CHOCOLATE SPONGE CAKE RECIPE Ingredient A 4 nos – Eggs 125 gm – Cake Flour ½ tsp – Baking Powder 25 gm – Cocoa Powder 50 ml – Water ½ tsp – Vanilla Essence Ingredient B 15 gm – Ovalette/Jilk Ingredient C 65 gm – Corn Oil METHOD 1.       Sift the flour, baking powder and cocoa powder. 2.       In the mixing bowl, mix well the sifted cake flour, baking powder and cocoa powder and castor sugar. 3.       Slowly pour in egg, water and vanilla essence, then beat at high speed until the mixture fluffy. Add in ovalette/jilk. 4.       Lastly, slowly pour in the corn oil and mix well. 5.       Bake at 180 0 C for 30 minutes.   BUTTER CAKE RECIPE Ingredient A 125 gm – Fat 125 gm - Castor Sugar Ingredient B 3 nos – Eggs Ingredient C 125 gm – ...
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