about me

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

Comments

Post a Comment

Popular posts from this blog

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

Image
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 ...
Read more

INTERNATIONAL CUISINE - WEEK 4 (ITALIAN CUISINE & ALA CARTE STYLE)

Image
Introduction of Italian cuisine and ala carte style -        -  We choose the Italian cuisine because it is in syllables and we want to learn about the Italian cuisine that we didn’t learn before. About the ala carte style, we do the ala carte style in week 4 it’s because the ingredients and thing we order from suppliers not enough so on that day we must buy other things and ingredients that we need. The Italian cuisine basically it is the cuisine from Italy. For the ala carte style its mean when the customer to our fine dining, they order the menu they want. After that, after we receive the order we sent it to the kitchen so the chef will cook based on the menu that customer order. Recipe: Spaghetti Marinara  -        spaghetti pasta -       2 1/2 tbsp olive oil , separated -       10 oz / 300g seafood Marinara mix , or make your own -     ...
Read more

INTRODUCTION OF GARDE MANGER - WEEK 1

Image
 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 ·       ...
Read more