No Items Marks

1 Introduction /5m
2 Demonstration session /10m
3 Food preparation session /10m
4 Discussion /15m
5 Conclusion /5m
6 Appendix and reference /3m
7 Format /2m
8 Total marks /50m
9 Carry marks (15%) /15%

FACULTY OF HEALTH SCIENCE

SEMESTER 2

NDD 20803

PRINCIPLE OF FOOD PREPARATION

Lecturer’s name : Madam Laila Ruwaida Binti Mohd Zainuddin

Student’s name : Alia Nadhirah Binti Abd Rahim

Matric number : 047260

Course name : Bachelor of Dietetic with Honour

Topic : Introduction and basic cooking method

Date : 6 February 2018

Group :2
INTRODUCTION

Understanding the basics of food preparation is essential to getting a meal together, but
because it is not an exact science, results vary from meal to meal no matter how knowledgeable
and careful the food preparer is.

There are a few types of moist-heat preparation. For example simmering, boiling and
poaching. Water simmers at just below the boiling point, never less than 82°C. Simmering is
characterized by gently rising bubbles that barely break the surface. Simmering is preferred
over boiling in many cases because it is more gentle and will usually not physically damaged
the food. For boiling, in order to boil, water much reach 100°C at sea level. A common technique
is to bring a liquid to a rolling boil, gradually add the food, distributing it evenly, and then bring
the liquid back to a full boil before reducing the heat so that boiling becomes gentle. Next, in
poaching, water heated to a temperature of 71 to 82°C. At this temperature, small, relatively
motionless bubbles appear on the bottom of the pan, but the water has not yet reached the
point of actually bubbling.

The knowledge and use of cutlery is also important in food preparation. A knife should
be firmly held with a base of the blade between the thumb and forefinger and the other fingers
wrapped around the handle. While one hand grips the knife, the other hand must hold the food
and guide it toward the blade. Curling the fingers of the guiding hand under while holding the
food allows knuckles to act as protective shield and keeps the fingertips away from the cutting
edge. It is best to allow at least a half-inch barrier of food between the blade and the fingers
holding the food.

There are also a few types of cutting style. Uniformity is the usual goal in cutting food. It
allows for even heating and gives food an appetizing appearance. Cutting styles including
slicing, julienne, mincing and shredding. Julienne is to cut food lengthwise into very thin, stick-
like shapes while mince to chop food into very fine pieces. Lastly, shred is to cut leaf
vegetables, fruits, cheese ,meats and other foods into thin strips by first rolling the leaves into
cigar-like shapes and them cutting them into shreds.
DEMONSTRATION

Before we start our cooking, madam Laila showed us some demonstration so that we
know how do to it later in the kitchen. She introduced us three bowl systems which is the first
bowl contains ingredients, second bowl contains cutting ingredients and the last bowl consist of
wastage of the ingredients.

Next, madam Laila demonstrated us on how to cut some vegetables like turmeric leaf,
cucumber, carrot, garlic and onion. Before she starts to cut the vegetables, a wet cloth was put
under the chopping board to keep it secure so that it doesn’t slip when she is chopping. For
turmeric, shred cuts have been introduced which is cut leafy vegetables into thin strips Firstly,
remove the middle lid of the leaves, then rolling the leaves and cut them into shreds.

Next, madam Laila showed us julienne cuts on cucumber. The cucumber is trim off the
top and bottom and was cut into a half. Then, it thinly slice lengthwise and stack the slices and
cut them lengthwise into very thin, stick-like shapes. The batonnet cut was applied on carrot.
Madam Laila said that batonnet cut is same like julienne cut but the sticks is a bit thicker than
julienne.

Madam Laila showed us on how to chop the garlic by lay the blade of a knife flat on top of
the garlic, then thump the blade with enough strength to crack the skin. Peel off the skin and
chop it into very fine pieces. This cut is known as mincing. Lastly, madam Laila showed us on
how to chop the onion. She cut the top of the onion and chop it into half. Then, peel off the outer
layer of the onion and cuts lengthwise without cutting through the root end. After that, she chop
the onion widthwise which results even-size cubes of onion. This cut is known as dicing.
FOOD PREPARATION SESSION

First of all, we start with prepare the all ingredients needed. As usual, by using the three
bowl system and prepared other tools and all the ingredients needed to make hard boiled eggs,
poached chicken and tofu soup with napa cabbage.

Ingredients for Hard Boiled Eggs:

2 nos Eggs

800 ml Water (A)

1 tsb Vinagar
6 nos Ice cubes
500 ml Water (B)

Tools and equipment:

Sauce pan, perforated spoon and stainless steel bowl.

Procedures:

The water (A) was placed in the sauce pan, the eggs were
carefully put using a perforated spoon.It was brought to a
boiled.The heat was lowered to a simmering point.

It was simmered for 10 minutes.

The eggs were immediately transferred and plunge into a

bowl of icy cold water (B).

After 10-15 minutes, the eggs were peeled inside the icy cold
water starting at large end.*Slightly more time is needed when
ccoking eggs in bulk.
Ingredients for Poached Chicken Breast:

1 nos Chicken breast (medium size)

1tbs Butter
As needed Salt
A few pinch White pepper powder
3 ml Lemon juice
450 ml Chicken stock
1/8 piece Parchment paper

Tools and equipment:

Saute pan

Procedures:

The chicken breast was seasoned with

Firstly, the inside of a saute pan was salt and pepper. The chicken breast
buttered. was placed in the pan (presentation
side up).

The chicken was sprinkled with lemon Then the chicken was covered with a
juice and was barely covered the with buttered piece of parchment or waxed
the chicken stock. paper.

It was brought to a simmer on top of the

stove. Then the heat was lowered to a
poaching temperature. It was poached
for 5 – 10 minutes.
Ingredients for Tofu Soup with Napa Cabbage:

1 ½ nos White tofu (cut into 6 equal pieces)

4 nos Crab stick (cut into 1 inch length)
40 g Napa cabbage (cut into 1 inch length)
¼ Kiub ikan bilis (maggi) – lightly mesh to break into smaller pieces.
1½ Water
Salt and pepper powder to taste
½ Oil
Ingredients (to be blanded)
2 nos Garlic
20 g Onion
Ingredients (for garnishing)
¼ nos Red chilly (sliced about 1/3 cm in thickness)
2 pcs Chives (cut into 2 cm length)
3g Fried onion

Tools and equipments

Saucepan and wooden spoon.
Procedures :

The oil was poured in a sauce pan and the blended garlic
and onion were fried until lightly brown.

The water and kiub ikan bilis were added. It was boiled for
2 to 3 minutes and simmered.

The white tofu and the crab stick together with the nappa
cabbage were added.

It was seasoned with salt and white pepper. It was served

in soup cup then was top it with the garnish and hotly
served
Discussions

A) Hard Boiled Eggs

The marks given for the dish of hard boiled eggs are as below. The marks given
are according to the criteria to be considered.

No Quality Criteria Mark Mark

Allocated Obtained
1 Product 2 2
2 Even coagulation 2 2
3 Glossy white 2 1.5
4 Bright yellow yolk 2 1.5
5 Pleasing flavour 2 2
Total marks 10 9

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. Firstly, we placed the
water (A) in the sauce pan. Before eggs were carefully put into the boiling water, a tablespoon
of vinegar was added to the boiling water. Vinegar encouraged the egg white to harden
preventing the entire egg from leaking out of water if the egg cracks while boiling. The heat was
lowered to a simmering point and was simmered for 10 minutes. Then the eggs were
immediately transferred and plunge into a bowl of icy cold water (B).After 10-15 minutes, the
eggs were peeled inside the icy cold water starting at large end. The acid in the vinegar
dissolves the external surface of the shell, making it easier to peel away.
Based on the criteria consideration, the hard boiled eggs have some lacks from some
side. The eggs almost overcooked due to high pressure of boiling. When eggs are overcooked,
this gas moved from the egg white to yolk. There it combines with the iron in the egg yolk to
form ferrous sulfide, resulting in greenish ring around the yolk and a characteristic off-odor.
Besides, the eggs also looked less glossy due to almost overcooked. The overall product of
hard boiled eggs are almost overcooked and less glossy. So, the total marks we have get is 9
out of 10 marks.
 B) Poached Chicken Breast
The marks given for the dish of poached chicken breast are as below. The marks
given are according to the criteria to be considered.

No Quality Criteria Mark Mark

Allocated Obtained
1 Overall product 3 2
2 Light flavour 2 2
3 Moistness 3 1
4 Tenderness 2 2
Total marks 10 7

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. Firstly, we buttered
the inside of a saute pan. The chicken breast was seasoned with salt and pepper and placed
the chicken breast in the pan. The lemon juice was sprinkled to the chicken and barely covered
the chicken breast with the chicken stock. The function of lemon juice is to enrich the flavour
and tenderize the chicken breast. Then it was covered with a buttered piece of parchment or
waxed paper. It was brought to a simmer on top of the stove. Then the heat was lowered to a
poaching temperature for 5 – 10 minutes.
Based on the criteria consideration, the poached chicken breast have some lacks from
some side. For moistness, the chicken breast is a bit dried due to boiled for a long time. It was
also because we cut the chicken breast into half instead of leaving it as a whole chicken breast.
This is because the smaller the chicken breast, the shorter time it take to cook it. As a resulted,
the chicken breast become less moistness as we cooked it too long. Chicken breast is the most
suitable to be cooked in poaching method than other part of chicken because chicken breast is
a lean meat and contain less fat. If other part of chicken is used, it will take times to cook it
because it contained more fats than chicken breast. The chicken breast should be well cooked
because chicken breast that are undercooked will contain Salmonella which will cause
foodborne illness. The overall product of the chicken breast is less moistness. So, the total
marks we have get is 7 out of 10 marks.
 C) Tofu Soup with Napa Cabbage
The marks given for the dish of tofu soup with napa cabbage are as below. The
marks given are according to the criteria to be considered.

No Quality Criteria Mark Mark

Allocated Obtained
1 Overall product 4 3
2 Clarity of the liquid 2 2
3 Good appearance (solid ingredients shapes 2 1.5
remain intract)
4 Flavourful (good body and balance taste) 2 1.5
Total marks 10 8

The marks evaluation is given by Madam Laila Ruwaida Binti Mohd Zainuddin.

All the cooking procedures are discussed in this session in details. In a sauce pan, the
oil was poured and the blended garlic and onion were fried until lightly brown. The water and
kiub ikan bilis were added. It was boiled for 2 to 3 minutes and simmered. The white tofu and
the crab stick together with the nappa cabbage were added. It was seasoned with salt and white
pepper. The soup was served in soup cup then was top it with the garnish and hotly served.
Based on the criteria consideration, the tofu soup with napa cabbage have some lacks
from some side. In terms of good appearance, our marks got deducted due to ingredients
overcooked. This is because we simmered the napa cabagge, crabs sticks and tofu for too
long. Crabs sticks which is highly processed food should be cooked in a short time only. The
napa cabbage also should be stirred when simmered to get an equal colour of napa cabbage.
For flavourful, the tofu soup is a less salty. Put adequate amount of salt in tofu soup will make
the soup more flavourful. The overall product of tofu soup with napa cabbage are the
ingredients are overcooked and less flavourful. So, the total marks we have get is 8 out of 10
marks.
Conclusion

During this practical session my group was assigned to cook three types of dishes which
are hard boiled eggs, poached chicken breast and tofu soup with napa cabbage. In this practical
session, I have learnt new things which is when we cooked vegetables, crab sticks and tofu,
only a short time is needed to cook it because if it cooked too long, it will be overcooked.

Next, add vinegar in boiling water before add eggs in order to prevent egg shells from
cracking. In eggs, avoid from overcooked, because if it overcooked, it will form a green-colored
compound around the eggs. Besides, chicken breast should be well cooked to prevent
Salmonella and avoid overcooked because chicken breast is easier to get dried due to less fat.

To wrap it up, during prepared the dishes, all the procedures given should be follow
correctly. Besides all the measurement given also required a precise measurement.
APPENDIX

Final products of hard boiled eggs, poached chicken breast and tofu soup with napa
cabbage.
REFERENCES

BROWN, A. C. (2018). UNDERSTANDING FOOD: principles and preparation (Fifth ed.). S.l.:
CENGAGE LEARNING.