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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 Hasmiza Binti Halib

Student’s name : Alia Nadhirah Binti Abd Rahim

Matric number : 047261

Course name : Bachelor of Dietetic with Honour

Topic : Chicken Main Courses, Vegetable & Starches

Date : 27 February 2018

Group :2
INTRODUCTION

The world poultry refers to all the domesticated birds raised for their meat. Although
chickens are the most popular poultry consumed, other species include turkeys, ducks, geese,
guinea fowls, and pigeons. Game birds such as pheasant, wild duck, and quail are also
consumed, but a few of them reach the marketplace. Emus and ostriches, though not yet readily
available in all parts of the country, are being bred for their lower-fat meat. Poultry, like meat, is a
high-quality protein food. Contrary to the popular notion that poultry is always lower in fat and
cholesterol, poultry is very similar to many other meats in nutritive value. Poultry does provide
less fat if the skin is removed. The amount of myglobin determines whether the flesh is white or
dark. Fresh poultry will keep in the refrigerator for up to 3 days, while frozen poultry will keep in
freezer for 6-12 months. All prepared food should be refrigerated in covered containers and
guarded against Salmonella.

Vegetables in raw or cooked form add colour, flavour, and texture to meal as well as
enhance a meal’s overall nutritional value. It can be prepared by dry-heat methods or moist-heat
methods. Serving styles also vary and include plain, buttered, creamed, au gratin, glazed,
scalloped, stuffed, or in souffles, omelets, and cream soups. After vegetables are harvested, they
are still viable and continue to respire by taking up oxygen and releasing carbon dioxide. This
natural respiration contributes to the deterioration of their appearance, texture, flavour, and
vitamin content. The faster a vegetable’s respiration, the more quickly it deteriorates. The key to
properly storing the vegetables is to slow their respiration and moisture loss, allowing them to stay
fresh longer.

As a complex carbohydrate, starch, in the form of potatoes, rice, noodles, and sorghum,
is a mainstay of diets throughout the world. In food preparation, starch contributes to the texture,
taste, appearance of many foods such as gravies, cream soups, salad dressings, and desserts.
Starches are derived from the seeds and roots of various plants. The size and shape of starch
granules differ according to their source. Starches provide 4 kcalories per gram and are good
source of energy. Starches are used in many food products as thickening agents, edible films,
and sweeteners. Dry starches are stored like any other grain product—in an airtight container in
a cool, dry place away from moisture, oxygen, light, and pests.
DEMONSTRATION

Before we start our cooking, madam Hasmiza showed us some demonstration so that we
know how do to it later in the kitchen. Firstly, madam Hasmiza separate the leg from the breast.
She pulled the drumstick towards her. She used the tip of the knife to cut through the skin
diagonally. She snapped the thigh away from the backbone until the joint pops out the back and
cut through the remaining skin. Next, she cut through the leg joint to create drumstick and thigh
pieces. She dislocated the wings and then cut away from the body. Then, she cut at the joint to
create drumette and flat.

For the next part of chicken, madam Hasmiza whack through the ribs with a heavy chef’s
knife. She holds the chicken with the pointed end of the breast up, use a chopping motion to
separate the whole breast from the back. She snapped the backbone away from the breast. Then.
She holds the breast in one hand and push down on the backbone with the other. With this action,
the wishbone is exposed. She cut along the wishbone to fully remove the back. She aimed for the
point where the wings joint the breast, being careful to leave them attached to the breast. She
saved the back to use for stock. Lastly, she cut the breast in half through the center of the
cartilage. She cut off any pieces of wishbone and rib that remain attached to the breast.
FOOD PREPARATION SESSION

First of all, we start with prepare the all ingredients needed. As usual, by using the three-
bowls system and prepared other tools and all the ingredients needed to make Poached Chicken
Breast accompanied with Tarragon Sauce, William Potatoes and Ratatouille and Chicken Paprik
with White rice.

Ingredients for Poached Chicken Breast with Tarragon Sauce:

2 pcs Chicken breast (medium size – skinless)


Salt and white pepper to taste
10 g Butter (A)
320 ml Chicken stock
½ no Bay leaf
¼ tsp Dried thyme
1 ½ tsp Dried tarragon
16 g Flour Make a ‘buerre manie’ by kneading them together
16 g Butter (B)
60 ml Whip cream
0.7 g Dried tarragon leaves
1 pc Parchment paper
1pcs (10 x 10 cm) Muslin cloth

Tools and equipment

Knife, pastry brush, sauce / sauté pan, whisk, strainer and stainless-steel bowl.
Procedures

1.Any rib meat and fat were trimmed from the chicken breast. It was seasoned with salt and white pepper and was
put aside.

1.A sauce pan or saute pan was rubbed with the butter (A) by using a pastry brush. The chicken was placed into
the saucepan with the presentation side up.

1.The chicken stock, bay leaf, thyme and dried tarragon were added.

1.The parchment paper (into the same size of the saucepan) was cut and was rubbed with the butter and was used
to cover the chicken breast.

1.The liquid was brought to a boiled and was simmered immediately until the chicken was cooked.

In another saucepan, ‘buerre manie’ was made with the butter (B) and the flour by kneading them together. Then it
was put aside

1.The chicken breast was removed from the poaching liquid once it done. The fire was turned to high in order to
reduce the poaching liquid by ¼.

1.Then the liquid was thickened by adding in the ‘buerre manie’ while stirring with a whisk and was simmered until
nappe consistency and no traced of uncooked flour. The consistency was adjusted with some extra chicken stock if
it too thick. The fire was turned and the whip cream was added.

1.The sauce was strained by using two layer of muslin cloth and the seasoning was adjusted with salt and pepper.
Ingredients for William Potatoes:

300 g Potatoes (peeled and quartered)


10 g Butter
Salt, white pepper and nutmeg to taste
1 no Egg yolk
6 nos Cloves
280 ml Oil
30 g Bread crumb
50 g Flour ingredients for the standard ‘breading procedure’
½ nos Egg (stirred with ¼ cup water)

Tools and equipment

Pot, steamer, baking tray, oven, potato ricer, stainless steel mixing bowl, wooden spoon, whisk
and saucepan.
Procedures

1.The potatoes were boiled


or steamed until fully tender.
1.The potatoes passed 1.Then the butter, salt,
The potatoes were placed
through a potato ricer when it pepper and nutmeg powder
onto a baking tray then were
were still hot. were added immediately.
dried in the oven for 4 to 5
minutes at 180°C.

1.It was remove from the fire,


1.A moderate fire was set
was cooled slightly for 1 to 2 1.The dough was shaped
over and stir the mixture was
minutes and the egg yolk into small ball (no bigger then
stirred by using a wooden
was added and was beated 3 cm in diameter). Then the
spoon to dry it out further
thoroughly by using a whisk. small balls were shaped into
(especially if the mixture is a
The mixture was in the form pear shape.
bit watery).
of soft dough (but not sticky).

1.The pear-shape potato was


passed through the standard
‘breading procedure’ and the
cloves were sticked at the
top of the ‘pears’ and was
deep-fry until golden brown.
Ingredients for Ratatouille

45 g Onion (medium dice)


1 no Garlic (chopped)
2tbs Oil
20 g Green pepper (medium dice)
20g Red bell pepper (medium dice)
45 g Eggplant (medium dice)
30 g Zucchini (medium dice)
80 g Tomato (turn into tomato concassee)
7g Fresh basil (cut into chiffonade)
Salt and black pepper to taste

Tools and equipment

Knife, sauté pan and wooden spoon.

Procedure

1.The onion and garlic were sauted with the oil.

1.Add the bell peppers, eggplants and zucchini were


added and were sauted until tandered, approximately 6
to 10 minutes.

1.The tomato ‘concassee’, basil and seasoning were


added. It was simmered for another 2 -3 minutes. The
seasonings were adjusted.
Ingredients for Chicken Paprik

180 g Chicken breast (cleaned and sliced thinly)


½ cup Oil
1 ½ tbs Oyster sauce
1 tbs Chilli sauce
1 tbs Tomato sauce
1 tbs Thick soy sauce (preferably Maggi)
1 tbs Concentrated Maggi chicken stock (thinned down with half a cup of water)
4 pcs Kaffir lime leaves
1 nos Onion (sliced thinly)
3 nos Garlic (chopped)
4 nos Cili padi (crused)
6 nos Dried chillies (cut, deseeded, soaked with water, drained and pounded until fine)
4 nos Young corn (jagung muda) – cut into lengthwise into 4 pieces
120 g Kacang panjang (cut into 4 cm length)
Garnishes
2 pcs Kaffir lime leaf
3g Bunga kantan (sliced thinly)
4 slices Cucumber

Tools and equipment

Stainless steel mixing bowl, wok and wooden spoon.


Procedures

1.The oil was poured and the


1.Over high to moderate pounded dried chilly was 1.The onion and garlic were
fire,the work station was added. It was stirred for 1 to 2 added. It was stirred
heated up. minutes or until an aroma vigorously.
was developed.

1.It was stirred and the cili


padi, kaffir lime leaves, young 1.The oyster sauce, tomato
1.The chicken was added, It
corn and kacang panjang sauce, thick soy sauce and
was stir-fried until the chicken
were added. It was stir-fried the chicken stock were
was fully cooked.
for another 2 – 4 minutes and added.
served immediately.
Ingredients for White rice

410 g(2 cups) Rice


750 ml Water (A)
1pc Pandan leaf
5 cups Water (B)

Tools and equipment

Stainer, stainless steel bowl, pot with lid and fork.

Procedures

2. The rice and the water (A)


1. The rice was washed with
together with the pandan leaf
water (B).
were put in a thick bottom pot.

1.4. The fire was slowed down,


it was stirred by using a fork
and the pot was covered with a
3. It was boiled over medium
lid and continues to cook until
heat until it dries up.
the rice was fully cooked
(translucent). The pandan leaf
was removed and served hot.
DISCUSSIONS

A) Poached Chicken Breast with Teraggon Sauce


The marks given for the dish of Poached Chicken Breast with Teraggon Sauce
are as below. The marks given are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 2 1

2 Mild flavour 3 2

3 Moistness 3 2

4 Doneness 2 1

Total marks 10 6

The marks evaluation is given by Madam Hasmiza Binti Halib.

All the cooking procedures are discussed in this session in details. Any rib meat
and fat were trimmed from the chicken breast. It was seasoned with salt and white pepper
and was put aside. A sauce pan was rubbed with the butter (A) by using a pastry brush.
The chicken was placed into the saucepan with the presentation side up. The chicken
stock, bay leaf, thyme and dried tarragon were added. The parchment was cut and was
rubbed with the butter and was used to cover the chicken breast. The liquid was brought
to a boiled and was simmered immediately until the chicken was cooked. In another
saucepan, ‘buerre manie’ was made with the butter (B) and the flour by kneading them
together. Beurre manie’ is a thickening agent added to the liquid to make it more vicious.
Then it was put aside. The chicken breast was removed from the poaching liquid once it
done. The fire was turned to high in order to reduce the poaching liquid by ¼. Then the
liquid was thickened by adding in the ‘buerre manie’ while stirring with a whisk and was
simmered until nappe consistency and no traced of uncooked flour. The consistency was
adjusted with some extra chicken stock if it too thick. The fire was turned and the whip
cream was added. The sauce was strained by using two layer of muslin cloth and the
seasoning was adjusted with salt and pepper.
Based on the criteria consideration, the poached chicken has some lacks from
some side.The poached chicken should be boneless but we have not remove the bones
from chicken breast. As a resulted, the poached chicken was undercooked as the bones
still got some blood. The chicken breast should be well cooked because chicken breast
that are undercooked will contain Salmonella which will cause foodborne illness. For
moistness, the chicken is a bit dried due to boiled a long time. The chicken should be
boiled in a short time only and then immediately simmered it.Boiled for a long time will
cause the chicken to be hard and dried.The overall product of the chicken breast is less
moistness and undercooked. So, the total marks we have get is 6 out of 10 marks.
B) William Potatoes
The marks given for the dish of William Potatoes are as below. The marks given
are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 3 3

2 Uniform in size 2 2

3 Uniform golden brown 3 3


colour

4 Balanced flavour 2 2

Total marks 10 10

The marks evaluation is given by Madam Hasmiza Binti Halib.

All the cooking procedures are discussed in this session in details. The potatoes
were boiled or steamed until fully tender. The potatoes were placed onto a baking tray
then were dried in the oven for 4 to 5 minutes at 180°C.The potatoes passed through a
potato ricer when it was still hot. Then the butter, salt, pepper and nutmeg powder were
added immediately. A moderate fire was set over and stir the mixture was stirred by using
a wooden spoon to dry it out further. It was remove from the fire, was cooled slightly for 1
to 2 minutes and the egg yolk was added and was beated thoroughly by using a whisk.
The mixture was in the form of soft dough (but not sticky). The dough was shaped into
small ball. Then the small balls were shaped into pear shape. The pear-shape potato was
passed through the standard ‘breading procedure’ and the cloves were sticked at the top
of the ‘pears’ and was deep-fry until golden brown.

Based on the criteria consideration, the William potatoes were well performed. All
the potatoes were uniform in size and golden brown colour. This is because the potatoes
were cooked well without overcooked. The shape of potatoes were pear to create height
in the plate as the poached chicken and ratatouilles were already flat. These was very
important in food presentation as it will catch the eyes people who ate it when saw the
height in the plate. The William potatoes were balanced flavour. The overall product of
William potatoes are uniform in size and appear golden brown in colour. So, the total
marks we have get is 10 out of 10 marks.
C) Ratatouille
The marks given for the dish of Ratatouille are as below. The marks given are
according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 4 3

2 Al dante 2 2

3 Bright in colour (no 2 2


blemishes f/m overcooked
tomatoes)

4 Balanced flavour 2 1

Total marks 10 8

The marks evaluation is given by Madam Hasmiza Binti Halib.

All the cooking procedures are discussed in this session in details. The onion and
garlic were sauted with the oil. Add the bell peppers, eggplants and zucchini were added
and were sauted until tendered, approximately 6 to 10 minutes. The tomato ‘concassee’,
basil and seasoning were added. It was simmered for another 2 -3 minutes. The
seasonings were adjusted.

Based on the criteria consideration, the ratatouille has some lacks from some side.
The flavour is a bit tasteless due to less amount of seasoning. An adequate amount of
seasoning added to the ratatouille will balance the flavour. Besides, the vegetables need
to be cut in uniform size so that it will get uniform cooked. This dish is al dante as it was
only cooked in a short time to prevent It from overcooked. As a resulted, this dish bright in
colour. The overall product for this dish are bright in colour and crisp-tender. So, the total
marks we have get is 8 out of 10.
D) Chicken Paprik
The marks given for the dish of Chicken Paprik are as below. The marks given
are according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 4 4

2 Chicken : well done 2 2

3 Vegetable : al dante 2 2

4 Balanced flavour 2 2

Total marks 10 10

The marks evaluation is given by Madam Hasmiza Binti Halib.

All the cooking procedures are discussed in this session in details. Over high to
moderate fire,the work station was heated up. The oil was poured and the pounded dried
chilly was added. It was stirred for 1 to 2 minutes or until an aroma was developed. The
onion and garlic were added. It was stirred vigorously. The chicken was added, It was stir-
fried until the chicken was fully cooked. The oyster sauce, tomato sauce, thick soy sauce
and the chicken stock were added. It was stirred and the cili padi, kaffir lime leaves, young
corn and kacang panjang were added. It was stir-fried for another 2 – 4 minutes and
served immediately.

Based on the criteria consideration, the chicken paprik is well performed. The
chicken is well cooked and the vegetables are also al dante. This is because this dish is
only cooked in a short time. It was also because the chicken and vegetables were cut in
uniform size so that’s why it was well cooked. The flavour for this dish is also balance as
an adequate amount of seasoning are added. The overall product are dark coloured and
well cooked. So, the total marks we have get is 10 out of 10.
E) White rice
The marks given for the dish of White rice are as below. The marks given are
according to the criteria to be considered.

No. Quality Criteria Marks Allocated Marks Obtained

1 Overall product 4 4

2 White in colour (no sign of 2 2


burn rice)

3 Fluffy 2 2

4 Uniformly cooked 2 2

Total marks 10 10

The marks evaluation is given by Madam Hasmiza Binti Halib.

All the cooking procedures are discussed in this session in details.The rice was
washed with water (B). The rice and the water (A) together with the pandan leaf were put
in a thick bottom pot. It was boiled over medium heat until it dries up. The fire was slowed
down, it was stirred by using a fork and the pot was covered with a lid and continues to
cook until the rice was fully cooked (translucent). The pandan leaf was removed and
served hot.

Based on the criteria consideration, the white rice is well cooked. The colour of rice
is white in colour and there is no sign of burn in it. The rice is also fluffy as we added an
adequate amount of water in it. It is also uniform cooked. The overall product are white in
colour and easy to fluff. So, the total marks we have get is 10 out of 10.
CONCLUSION

During this practical session my group was assigned to cook four types of dishes which
are Poached Chicken Breast accompanied with Terragon Sauce, William Potatoes and
Ratatouille and Chicken Paprik with White rice.

In this practical session, I have learnt new things which is the poached chicken need to be
boneless so that it will well cooked. Next, chicken breast should be well cooked to prevent
Salmonella and avoid overcooked because chicken breast is easier to get dried due to less fat.
Besides, in stir fry, chicken needs to be cut small only so that it well cooked. Lastly, when cooked
vegetables, only a short time is needed to cook it because if it cooked too long, it will be
overcooked and loses its al dante.

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

Ingredients for poached chicken


Ingredients for ratatouille
with terragon sauce

Ingredients for William potatoes The overall product of Poached Chicken


Breast accompanied with Terragon Sauce,
William Potatoes and Ratatouille
Ingredients for chicken paprik The overall product of chicken
paprika with white rice

The overall product Poached Chicken Breast accompanied with


Terragon Sauce, William Potatoes and Ratatouille and Chicken
Paprik with White rice.
REFERENCE

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