Menu 2 : Quckie Duck 13.5.2010

The second menu was duck...i am scare because for duck menu in 2 years diploma and i only did it ONCE and i have no idea how to present it...from cooking method to sauce,vegetables, starch ..i mean everything... I did my research and ask lots of comment from previous DC students..like Yew,,Henry and Patrick. =) Specially thanks to Yew for borrowing me the plate =D



At last i have come out with my menu which is

Roasted Duck Breast with Gastrique sauce, braised cabbage, mushroom saute , boil asparagus and accompanied with Pilaf Rice

Duck:
I manage to debone the whole duck. =D *weeeee* Me and yinying share the duck breast.
I marinate with salt and pepper..a lots of salt cause chef say need to get rid of the duck smell so i kinda of put too much of salt.. i score the the skin and sear with oil later on i put in oven for about 7 to 9 minute. Rest the duck before slice it.

Gastrique Sauce :
Just caramelized the sugar like doing flambe after that add orange juice to reduce it.I taught is easy but not really because the sauce should like like a bit thick but not too thick but mine was too watery.

Braised Cabbage :
I julienne the cabbage and let it simmer in the white wine vinegar.Than cover with aluminum foil and it goes into the oven again.Need to be careful as the cabbage color will turn.

Mushroom saute and boil asparagus :
Nothing much just normal saute and boil asparagus.

Pilaf Rice :
I saute onion , celery and carrot first.Before that i dice the celery and carrot. After saute add in rice and chicken stock and cover with aluminum foil and finish up in the oven.The reason why i ass carrot in it is because rice color is dull i add carrot it will bring some color to the rice.

This is the outcome of my duckie dish

Chef's comment:
Super big portion for rice.Do not serve asparagus stalk next time because is not presentable. Overall the idea was ok and need more improvement. Duck is salty.

Me:
Duck is salty..i know..cabbage color is still there..sauce not thick enough..


Yinying's dish :

Comment :
One if the best presentation of the day. Need more vegetables. The orange skin should cook a bit like cook in sugar caramelize to let it shine. Duck is medium raw and salty. Sorry Yinying =(

Charlie's dish :


Comment :
Okra is too dried..Pilaf rice obviously is not cook. Sauce not enough for mango. Anyway good try =)

Foo Haw's dish :


Comment:
Duck quite dry and no sauce for the duck. For me is a good idea thou the saute vege put on top of the mushroom. Portion of rice is too big. Thank me because that is my rice due to his rice not yet cook . Good presentation thou =)

Anson's dish :


Comment :
Duck need to be slices. Some how like what chef"s said ONE MALAYSIA..too crowded. Some how i feel like flooded..sorry.

Janet's dish :



Comment :
First impression is crowded. Is going to flood out from the plate. Risotto not cook. I like the color combination.

Chia Chia's dish :


Comment :
Obviously portion is super big. Color is nice =) . Rice is good not overcook or undercook. However should not serve the whole duck thigh because is too huge.

Carmen's dish :

Comment :
Portion is huge. Asparagus not fresh and need more color on presentation. Idea was there ..Good try thou .

Syafiq's dish:


Comment :
Duck too many slices. Sauce color too dark and very thick. ONE MALAYSIA to crowded. Portion wise is too huge.

BHD 34 OB Group 6

First Menu : Fish 29.4.2010

This is my first kitchen class when i enter degree..we have entitle to make one main course for every kitchen class.There are some technique that we need to follow and create our own dish with one meat item,one sauce,3 vegetables,one starch and some herbs and spices.We need to do our own research on the item or dishes that we want to create..


First menu for my degree which is fish!!

My creation for the first fishy dish is

Poach Fish With White Wine Sauce,Glazed Carrot, Cherry Tomato,Stewed Leek and Potato Lyonnaise.

Here is some pictures of the dishes that created by me and my groupmates

My first fishy presentation..not really well presented.. =/

I poach my fish with white wine and after poaching the liquid i use back for my white wine sauce. My white wine sauce not really successful because my sauce split....i add some butter in it and the sauce split. =(
I over cook my cherry tomato and it looks dry and dead..not fresh..
My partner for the day is Yinying so ours glazed carrot turn into black burn carrot...we need to steal some from other groups..my potato lyonnaise no onion but it should be with onion because my onion burn again...

Comment : Fish got flavor but not enough seasoning . Cherry tomato dead. Potato lyannoise no onion. No sauce . Presentation can improve.

I will improve when time goes by..

Creation of my partner Yinying

One of the finest presentation on the day.
Comment : Hollandaise sauce is not hollandaise sauce. Cherry tomato overcook. Vegetable not enough. One of the best potato.
Yinying i know you can do it =)

Above all these are my other groupmates created dishes..
Everyone have their own goods and also ways to improve better.

This kitchen class enable me to know about others how the create dish it give me more idea and also how they manage their time..because i am still weak in manage my time in kitchen because i seem lost and blur..

In the end everyone did a really good job!! *claps*

My First Ever Blog =)

Yup,,according to Chef Souji we have to create a food blog..i mean everyone include me =/

this is my first time to create a blog and i did not expect is a food blog..i will post about dishes that i have created and also by my groupmates..basically i graduate from Diploma in Hospitality and i can say that compare to DC which is Diploma in Culinary i feel more stress when having kitchen class with them...they know what are they doing i mean they can manage their time wisely while i am still blur about time management in kitchen..

but i know i will improve bit by bit when time goes by =)