Late Introduction

Ooops,,
I forget to introduce myself..

Name : Ken Swasti (Titi)
College : Taylor's university college
Programme : Bachelor of hospitality and tourism management
Batch : BDH34 Group 9

Have a great day!! :))

3rd Kitchen Practical 12th March 2010

This was my 3rd and the last kitchen practical..
We were very busy this week..
because now we were divided to 5 group..
1 group got 3 person..
And 1 group had to prepare food for 10 pax..
I was with Chery and Invioni,,

The menu for this week were:
Appetizer : Pan fried squid with tomyam gelee and mango salad
Main course : Roasted duck breast served with confit duck leg, braised red cabbage, saute asparagus, couscous and gastrique sauce.

So,,
This week,I cleaned the squid then cut it..
The squid was very smelly..
Then after cut the squid,I fried the squid until golden colour..
That's for the appetizer..

For the Main course..
I cut the duck..
Actually it was not different with chicken..
but the duck had more fat inside,,
Then I fried and roasted the duck breast..
then for the red meat part,we deep fried it with the oil and duck fat..
So it became a confit..

Then we made couscous..
actually couscous is like rice..
but it's smaller and nicer,,
We made the couscous like we made the risotto..


This week's class was very hectic..
Because the time was limited and there were a lot of things to do..
Somemore,this week my head hit the iron tray,,
my head was very painful..
But I learned a lot from this week's class,,

2nd Kitchen Practical 5th Feb 2010

Hmm,,
This was my second kitchen practical..

The menu for this week were :
Appetizer : Yellow Watermelon with coriander pesto,alfalfa sprout coconut-lime,and paprika oil
Main course : Dual of chicken --> Poached breast with oven dried tomato and veloute sauce, Roasted chicken leg with puree of sweet potato and jus

I was in the main course team..
but I didn't cut the chicken..
Chef Souji (my lecturer) asked me to chop the garlic,,
then after that I helped to boil the Zuchini and tomato..
For the tomato,I blanched it..
then peeled the skin because my lecturer wanted to use the skin as the garnish..
After peeled the skin,I put the skin in the oven..

Tomato skin

Then I helped Chery to put the chicken's breast into the cling film..
First,the chicken meat was blended with other ingredients..
We blended it until it became a paste..
After we put into the cling film,we boiled it..

Poached breast

Actually i didn't have a lot of things to do that time..
because the other things had been do by my groupmates..

1st Kitchen practical 22nd Jan 2010

On 22nd January 2010, I had a kitchen practical class..
The menu for that day was Puree of pumpkin served with prawn, sour cream and fine mix herbs and Beef kebab with vegetables, parmesan-coriander risotto and choron sauce.
I made the pumpkin soup,,
This is how i made it

Prepare the vegetables
•Wash, clean the pumpkin, cut into wedges and remove the seeds.
•Cut the onion, celery, carrot into mirepoix size
•Peel and slice the onion
•Cut the beef bacon into strip
•Wash and clean the prawn
•Wash and clean the herbs

Bake the pumpkin
•Drizzle the pumpkin with oil, salt and crush black pepper
•Roast in oven 200C until soft

Making vegetables stock
•Put all the mirepoix vegetables into pot with 2 liter of water. Additional with bay leaf and peppercorn.

Blanch the prawn
•Put the prawn into boiling water until it cooked
•Take out from the boiling water and put into ice water to prevent the prawn over cook
•Peel the prawn and keep chill

Cooking of pumpkin soup
•After the pumpkin was cooked, remove the skin and keep aside
•Put butter into a pot, sweat the slice onion until fragrant then add in the sliced bacon, lastly add in the cooked pumpkin. Add in stock just to cover the pumpkin bring to boil and simmer for about 20-25 minutes.
Blend the soup, season and keep aside.

before it's served

in the soup tureen

the prawn