Cutlery II - class

Continuation of what I wanted to post yesterday. Let's see...done with the alcohol-related stuff, I present to your crockery and some cutleries. How many do you know this time?

Cutlery - class

How many kinds of cutlery do you know? Be it the name and the functions and why is it formed like that. I admit I don't know much but, I'm FORCED to remember all of it now for next week's cutlery test for my restaurant practical class. So, how much do you guys know from these without looking at the names? It's pretty interesting when you know about WHY is it like that. There are TOO much pics to be post actually. I'll be covering those are related to liquor/cocktail this time =D

Colada or mostly known as Procogrande

Sherry glass & Champagne flute

Closer view of sherry glass

Champagne saucer

Cocktail glass

Balloon

Lager glass/Pilsner & Tankard/Beer mug

(How to use a Hawthorn strainer)

Hawthorn strainer

Ice tong

Jigger

Lemon/lime squeezer

Mixing glass

Mixer
Mixing glass + Mixer = Boston mixer

Bar spoon

Un-named item will be named when I'm SURE with their names. Its too much for me to remember on that day, since alot of them are not in my book @@ You may notice the quality of the pics vary GREATLY from my kitchen classes. It's because I'm using my h/p instead of digicam during restaurant class.

Partial shot of the table full of items @@

Stocks & Thickening agent - class

We learn about how to make stocks and thickening agent in our class today. As usual, the images below are taken during the class as the result of what we've done today. Class dismiss quite early today. Actually we should be making 3 kinds of stocks, but due to the fact that when it's our class's turn to do this thing, there is no more fish. So instead of chicken, beef and fish stock, we just have chicken and beef.

Thickening Agent

White , Blond & Brown Roux - Notice the difference?

Slurry - It's actually the usual starch + liquid thing.

Slurry & Liasion - Liasion is the 1 yellow-ish in colour as it contains egg yolks.

Buerre Manie - Looks like dough..?

Thickening agents of the day

Stocks

Roasted beef bone & mirepoix

In the process of making CHICKEN stock

Stuff IN the chicken stock

Stuff IN the beef stock

Beef stock

Chicken stock

Random Food

It's Roberto Spaghetti which is available in Starbaker for the price of RM4.50. It's SOOOO LITTLE and the sausage is ..ugh. Well, you'd only eat it when you're desperate.

The picture below looks delicious? It's actually japanese tofu. Looks nice, but it..is not that nice anyway, it's because we have nothing to eat in the canteen. Looks like some kinda cake tho.

Taken at NIUC - Starbaker ( 13th April) & NIUC - Food Court ( 12th April)

Tau fu fah

I finally get to try it HERE! I've been wanting to try it here and I finally able to thanks to Kelvin who I don't know what struck him that he felt like going to the night market (pasar malam). It's DAMN... smooth!! OMG~ I haven't been eating such smooth tofu. I mean the thingy and it's kinda cheap. I thought it's RM1.50 but it's just RM1.10 with the plastic container XD


And seriously, different places, different 'culture' of eating it. Most of the people at my hometown prefer it to be cold and with milk. Here, most of my friends prefer it to be hot and just eat it like that w/o anything extra and now I know.

I don't even know why am I posting this here. This post should be in my original blog @@ I'm too lazy to move this post back to the 'original' place. Maybe some other time.

Basic Cuts & Shapes - class

Went for my 1st kitchen practical today and guess what I've learnt today, cutting veges! There are 16 types of them, and so here they are :

Vegetable Cutting

Chiffonade reminds me of KFC's vege in the burger.Don't you think so?

Paysanne which sounds like Pengsan is supposingly look like a diamond shape but it looks like a square tho.
Vichy is something like Paysanne it's just that it's in a ROUND shape..I guess.
Brunoise is diced actually. It's so damn small @@

Batonnet is something that looks like fries. It's thick and square and long.
Julliene is long and slim and less thick than Batonnet and somehow I can't stop to imagine spaghetti with it.
Turned is basically 'turning-it-into-oval' shape. That's what I thought at 1st but the books says different. I shall post things about it later. My cooking book spelled as TOURNE but my module spelled as Turned.

Aromatics

Mirepoix, judging from this picture it looks like assorted vege. What it matters here is the SIZE.
Everything must be approx the same size or so my lecturer said.

Sachet it certainly made me thought of those tea bags but no, inside this thing contains :
6 black pepper corn, 1 crushed garlic, some parsley strand, 1 piece of bay leaf.

Bouquet Garni looks like some random vege tied together. It's actually onion, carrot & celery cut at the same size and tied together. The thread there is for the ease of removing it when the 'taste' is out from the thing.

Onion Piquet looks cute and actually if it's not compulsory to put 6 cloves there I'd already put 2 or 3 and it'll look like Mickey Mouse..I guess. Basically the thingy in the middle is bay leaf.

Samples above are my lecturer's work. I didn't take any individual pictures of my group's work because it's... well.. too artistic to be posted here. Details on these stuff will be posted when I feel like it tho =p Actually there're finely chopped parsley, onion, garlic and roughly chopped onion & garlic. I don't think I need to post them on here right? I didn't even take pics of them.

(Paramesh's hand - trying to remember the names)

Taken at NIUC- kitchen