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PRACTICAL REPORT 3

GTN 105

GROUP 8

NASI AYAM

4 SERVINGS

1 HOUR PREPARATION TIME

2.3 Practical 3: Preparation of Wheat-Based Products

Name (all members in the group) : 1. Lena Christine Victor
2. Yasmin Mukhlisah binti Mohd Faizal
3. Munira Adleena binti Mohd Ali
 4.Raihana Basirah Binti Mat Ropi

2.3.1 Introduction
Flour is usually prepared by grinding cereal, grains, beans, roots or seeds. It is often used to prepare
staple food of many cultures. Wheat flour is one of the most important ingredients in the world and it is
the main ingredients used. Other flours often used in Asian dishes are glutinous flour, rice flour, tapioca
flour.

Objectives:

1. To prepare wheat-based products and apply basic principles of food preparation during
cooking.

2. To determine cost per serving of prepared food.

3. To evaluate various types of wheat-based products prepared.

2.3.2 Instructions

Exercise 1: To apply basic principles of food preparation during cooking process and to evaluate
different types of wheat-based products

1. Prepare one recipe of wheat-based products according to your selected preferred recipe.

2. Briefly, write down all steps involved and completely fill in the principle of application’s form during
the preparation of wheat-based products.
3. Evaluate all prepared products and record in the table.
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Exercise 2: Evaluate cost per serving of wheat and flour-based products

1. Determine serving size in your cooked / prepared food. -

2. Calculate cost per serving of finished cooked / prepared products. -
3. Record all results in your table.

No Ingredients Amount Used Price Per Unit Price Per 4-5

(RM) Servings (RM)

1 Whole chicken 1 17.00 4.25

2 Garlic 12 cloves 0.25 0.06

3 Ginger 9cm 2.00 0.50

 4 Chicken cube 1 cube 0.80 0.20

5 Soy sauce 4 tablespoon 3.00 0.75

6 Oyster sauce 1 tablespoon 2.00 0.50

7 Honey 1 spoon 1.50 0.37

8 Rice 3 cups 2.80 0.70

9 Butter 2 tablespoon 4.00 1.00

10 Star anise 2 0.30 0.07

11 Cardamom 4 0.28 0.07

12 Cinnamon 1 0.25 0.06

13 Lemongrass 1 crushed 0.50 0.12

14 Pandan Leaf 2 0.33 0.08

15 Salt 1 ½ teaspoon 2.20 0.55

16 Tumeric ¼ tablespoon 0.90 0.22

17 Red Chillies 5 2.70 0.67

18 Vinegar 1 tablespoon 0.60 0.15

19 Sugar 1 teaspoon 0.30 0.08

20 Salad 1 bunch 5.00 1.25

21 Tomato 2 2.50 0.62

22 Cucumber 1 0.80 0.20

23 Bonjut soup 1 1.40 0.35

24 Onion 1 0.40 0.10

25 Water 3 cups - -

TOTAL 51.81 12.92

2.3.3 Principles of Preparation

Brief application of basic food preparation of food product

In order to complete the form below, use basic principles of food preparation that you have learned in
the lectures and practical sessions such as cooking techniques, cooking temperature and basic
preparation techniques. In addition, you need to state the reasons of doing certain process/procedures
and discuss the functions of every ingredient used in the preparation of flour products, pasta and
noodles.

List down all ingredients used in the recipe:

Steps involved in food preparation Principles of application

1. Preparing the chicken 1. i) The chicken is boiled with chopped onions,

Ingredients: chicken, onions, garlic, ginger, chicken
stock cubes, water, honey, soy sauce, oyster sauce, oil
garlic, ginger and chicken stock cubes until half
cooked.
ii)The chicken is marinated with soy sauce,
oyster sauce, some chopped garlic and honey for
30 minutes.
iii) Marinated chicken is deep-fried in oil until fully
cooked.

2. Preparing the soup 2. Chicken broth is made when the chicken is

Ingredients: chicken broth, salt, chicken stock cubes, boiled. Then, the other ingredients are added into
soup spices. the chicken broth and the soup is heated until
simmering.

3. Preparing the rice 3. The spices is stir-fried with chopped onion,

Ingredients: rice, spices (cinnamon, cloves, star anise,
cardamom), onion, garlic, ginger, turmeric powder,
lemon grass, pandan leaves, chicken broth.
garlic, ginger, lemon grass, pandan leaves and
turmeric powder. Chicken broth is added using the
measurement (1 cup of rice = 2 cup of chicken
broth). The rice is cooked using simmering
techniques.

4. Preparing the sauce 4. All the ingredients is blended together and

Ingredients: chicken broth, chillies, vinegar, garlic, heated on pan until simmering for aromatic
ginger, salt and sugar purpose.

5. Preparing the soy sauce 5. All of the ingredients are combined and
Ingredients: chicken broth, soy sauce from marinated seasoned according to taste.
chicken, sweet soy sauce, honey

Results and Discussion

In the process of making chicken rice, there are a lot of food preparation and heating techniques. For
example, stir-fry, deep-fry, simmering, boiling, marinades, seasoning and others. Several cutting techniques
are also used, such as chiffonade, slicing and chopping. The ingredients used in this recipe are:

● Rice ● Cardamom ● Oil ● Turmeric powder

● Chicken ● Cinnamon ● Butter ● Pandan leaves
● Onions ● Cloves ● Salt and sugar ● Lemon grass
● Garlic ● Star anise ● Vinegar ● Bunjut soup spices
● Ginger ● Chillies ● Honey ● Chicken cubes
● Salads ● Tomatoes ● Cucumber ● Soy sauce (sweet,
dark)

Planning is important therefore the first step to cook chicken rice was making the chicken broth. This was
because the chicken broth will be used in preparing the rice, the soup, the sauce and the soy sauce. The
chicken was boiled in water along with chopped onion, garlic, ginger and chicken cubes. After the chicken
was half cooked, the water remaining in the pot is the chicken broth.

The half cooked chicken was taken out and marinated with dark soy sauce, oyster sauce, honey, garlic and
ginger for at least half and hour to get all the flavour absorbed in the chicken meat. After 30 to 45 minutes,
the marinated chicken was deep fried until fully cooked. For a shorter period of frying, the chicken can be
cut into smaller pieces.

As for the rice, butter was melted in the rice cooker. Then, chopped onion, garlic, ginger, lemon grass,
spices (cardamom, cinnamon, cloves, star anise) and pandan leaves were all stir-fried for a while until it
started to get aromatic. After that, chicken broth was added into the rice cooker by measurement (1 cup of
rice = 2 cup of chicken broth). Turmeric powder was added a little for food coloring purposes. The
techniques used to cook rice was simmering.

Together with this dishes, a bowl of soup was usually served as well. The soup was made from the chicken
broth by heating it with blended onions, Bunjut soup spices and seasoned the soup with salt. The other two
condiments were the sauce and soy sauce. The sauce was made by blending chillies, garlic, ginger,
chicken broth, vinegar, salt and sugar together. The ingredient for soy sauce is dark soy sauce, garlic,
ginger and honey. Both of the sauce were heated to increase it’s aroma. Chicken rice was plated nicely and
garnished with fried onion and coriander.

During the making of chicken rice, there are a few steps that must be followed for hygenic purposes and to
avoid any injuries. First, students must wear apron and hair net if necessary. Second, before preparing any
ingredient or start the cooking process, make sure to wash the hands to avoid any contamination to the
food. Third, students must be careful while handling heated equipment and using knifes.

Conclusion

In conclusion, we managed to to prepared wheat-based products which is Nasi Ayam. We are able to apply
all the basic principle food preparation during the process. Time management in preparing food is essential,
especially for a short period. Firstly, we must make sure the cleanliness of the food, surrounding and our
hygiene, making sure that our hands, surfaces and equipment are clean before, during and after cooking.
Heated equipment and knife must be handled in carefulness to avoid any unwanted injury. We boiled the
chicken for the preparation of chicken soup, chicken broth is produced with chopped ingredients such as
onions, garlic, ginger and chicken stock. It is also the process of conduction where the movement of heat
from the boiled water to the chicken. Next principle is moist heated method which is simmering the soup for
about few minutes and also during the preparation of sauce. The ingredients must according to the recipe
so that all the ingredients prepared will be sufficient and the result is a success.

References

1. Fern @ To Food With Love. (n.d.). Nasi Ayam (Chicken Rice).

https://www.tofoodwithlove.com/2015/05/nasi-ayam-chicken-rice.html
2. Jar, C. (2022). Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung). The Cooking Jar.
https://thecookingjar.com/malay-fried-chicken-rice-nasi-ayam-goreng-kampung/
3. OLCreate: HEAT_HEH_ET_1.0 Hygiene and Environmental Health Module: 7. Introduction to the
Principles of Food Hygiene and Safety: 7.3 Principles of safe food preparation. (n.d.-b).
https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=193§ion=8.5