Diploma Seni Pastri Uitm
Kepujian tu sekurang-kurangnya dapat C.Lagi,Kalau anda perhatikan, ada kat certain kursus tu ada hashtag / tanda #.Itu bermaksud kursus tu ada temuduga.Kalau adik minat kursus tu.Masa isi UPU tu, letak kat bahagian atas sekali.Kenapa?Sebab Kursus Bertemuduga ni akan di proses dulu.Maknanya, katakanla dapat temuduga, pass temuduga.yang pilihan lain tu tak dapatla. So kalau rasa mcm so so, minat kursus lain. Takyah lah letak kursus yang ada temuduga. Rugi space je.Kalau tak pass temuduga, dia kan proses pilihan yang lagi 7 tu.Jangan risau.
Aku telah mendapat tawaran menyambung pelajran di UiTM Puncak Alam,tp I’m not asasian ok.since UiTM Puncak Alam terkenal dengan Pusat Asasi.jangan dilupakan bahawa di situ ada Program Diploma. Aku telah Berjaya melayakkan diri menyertai program Diploma Fisioterapi.wakakaka (apa yang lawak nya pun tak tahulah).Kat program ni aku ada.
- Diploma Seni Kulinari & Pastri. Sections of this page. Accessibility Help. Press alt + / to open this menu. Email or Phone: Password: Forgot account? Info and Ads. See more of Diploma Seni Kulinari & Pastri on Facebook.
- TAHNIAH KEPADA ALUMNI FAKULTI FILEM TEATER DAN ANIMASI (FITA) UNIVERSITI TEKNOLOGI MARA (UITM), TELAH MEMENANGI 5 ANUGERAH UTAMA DALAM FiTA Menang sempena pertandingan Animatch anjuran Communications And Multimedia Consumer Forum of Malaysia (CFM) 2019. Pertandingan Animatch anjuran Communications And FiTAPreneur 2019 kini kembali lagi.
Modul: HSK102 Basic Western CookerySalad merupakan salah satu hidangan pembuka selera yang paling berwarna-warni, menarik dan menyihatkan. Terangkan maklumat penting tentang salad seperti berikut:a) Klasifikasi saladb) Jenis-jenis saladc) Bahan-bahan yang digunakan dalam persediaan saladd) Prinsip penyediaan salad appetizere) Peralatan yang digunakan semasa penyediaan saladf) Empat contoh resipi salad appetizerHuraian anda boleh disokong dengan carta atau gambar rajah.Panduan:Font 12Spacing 1.5Times New RomanTarikh akhir penyerahan tugasan ialah pada 7 April 2014. Tugasan 1 (Folio)Anda dikehendaki untuk membuat 'folio' dan pilih mana-mana tajuk seperti di bawah:-1.
Food Sanitation & safety atau2. Food Commodities atau3. NutritionPerkara yang perlu ada dalam folio anda ialah:a.
Penghargaan / pengenalanb. Table of contentc.
Content / isi - definisi- ciri-ciri / kriteria (huraian)- kebaikan & keburukan (point)- kesan terhadap manusia sejagat (point)d.kesimpulane. Lampiran (sertakan gambar)Font: new times roman20 (untuk tajuk utama)12 (huraian & sub topik)JustifyDue date: 14 mac 2014 sebelum 1130am (jumaat). Understanding SaucesThe Functions of SaucesA sauce may be defined as a flavorful liquid, usually thickened, used to season, flavor, andenhance other foods. A sauce adds the following qualities to foods:. Moistness.
Flavor. Richness. Appearance (color and shine)Interest and appetite appealThe Structure of SaucesThe major sauces we consider here are made of three kinds of ingredients:1. A liquid, the body of the sauce2.
A thickening agent3. Additional seasoning and flavoring ingredientsTo understand sauce-making, you must first learn how to prepare these components andthen how to combine them into finished sauces.LIQUIDA liquid ingredient provides the body or base of most sauces. Most classic sauces are built onone of five liquids or bases. The resulting sauces are called leading sauces or mother sauces. In addition to starch, wheat flour contains proteins and other components.
As a roux-thickened sauce is simmered, these components rise to the surface as scum. They then canbe skimmed off. Sauces are generally simmered for a time even after the starch is completelygelatinized so these “impurities” can be cooked off. This improves the texture, gloss, andclarity of a sauce. When a high-protein flour such as bread flour is used in a roux, the saucemust be cooked longer and skimmed more often to achieve good clarity. Liquid may be added to roux, or roux may be added to liquid. The liquid may be hot or cooled, but not ice cold.
A very cold liquid will solidify the fatin the roux. The roux may be warm or cold, but not sizzling hot.
Adding a hot liquid to a very hotroux causes spattering and, possibly, lumps. Most chefs find they get the best results by combining a cold (or cool) liquid with a hotroux, or a hot liquid with a cold roux.Within these general guidelines, there is room for a number of variations. Two of themare described here. Because successful use of roux is largely a matter of experience, you areadvised to profit from your instructors’ experience when they demonstrate these techniquesor whichever methods they prefer.Equipment note: Stainless-steel pans are best for white sauces. Whipping in an aluminumpan makes the sauce gray. ReductionSimmering a sauce to evaporate some of the water thickens the sauce because only thewater evaporates, not the solids. As the solids become more concentrated, the sauce becomesthicker.
This technique has always been important for finishing sauces (see the next section).It has become more important as a basic thickening technique as modern chefs use lessstarch for thickening.Use caution when reducing stock-based sauces. If such a sauce is reduced too much,the concentration of gelatin may give it a gluey or sticky texture, and it will congeal quickly onplates. Also, the sauce may have a heavily cooked taste that is not as appealing as thefresher, livelier taste of a stock that has not been cooked as much.
Finishing TechniquesRemember that the three basic elements of a finished sauce are a liquid, a thickening agent,and additional seasoning and flavoring ingredients. We have discussed in detail how liquidsare combined with thickening agents to make the basic sauces.
In the next section, we lookat the way families of sauces are built on these bases by the addition of flavoring ingredients.Sauces may be modified or added to in a great many ways. Among these methods area number of basic techniques used over and over again for making sauces.
Before westudy the structure of the sauce families, it will be helpful to look at these basic finishingtechniques.Reduction1. Using reduction to concentrate basic flavors.If we simmer a sauce for a long time, some of the water evaporates.
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The sauce becomesmore concentrated, and the resulting product is more flavorful. This is the same tech-nique used when making glazes from stocks. Some reduction takes place in nearly allsauces, depending on how long they are simmered.2. Using reduction to adjust textures.Concentrating a sauce by reduction also thickens it because only the water evaporates,not the roux or other solids. A skilled sauce chef uses both reduction and dilution togive a sauce the precise texture sought. If a sauce is too thin, it may be simmered untilit reaches desired thickness.
Or the chef may add a large quantity of stock or other liquidto a thickened sauce to thin it out greatly, then simmer it again until it is reduced tojust the right consistency. By doing this, the chef also gives more flavor to the sauce.3. Using reduction to add new flavours.If we can add a liquid to a sauce, then reduce it to concentrate it, why can’t we reducea liquid first and then add it to a sauce? In fact, this is one of the most important techniques in sauce-making. We havealready mentioned that glazes—reduced stocks—are used to flavor sauces. Reductionsof other liquids, especially red and white wines, are used a great deal in this way.
Note how the red wine iscooked down with shallots, pepper, and herbs to one-fourth its original volume. Notonly is the flavor of the wine concentrated but also the flavor from the other spices isextracted. This reduction is a powerful flavoring agent that gives bordelaise sauce itsdistinctive taste. Reduction allows you to add a great deal of flavor to a sauce withoutadding much liquid. Butter.A useful enriching technique, both in classical and in modern cooking, is called finishingwith butter, or monter au beurre (mohn tay oh burr). To finish a sauce with butter, simply add a few pieces of softened butter to the hotsauce and swirl them in until melted. The sauce should then be served immediately; ifit is allowed to stand, the butter may separate.Finishing a sauce with butter gives it a little extra shine and smoothness as well asadding to it the rich, fresh taste of raw butter.SeasoningWhether or not a sauce is to be given a final enrichment of liaison, cream, or butter, it must bechecked carefully for seasonings before serving.
Diploma Seni Pastri Uitm Portal
Remember that the last step in any recipe,whether written or not, is “adjust the seasonings.”1. Salt is the most important seasoning for sauces. Lemon juice is also important. Thesetwo seasonings emphasize the flavors already present by stimulating the taste buds.Cayenne and white pepper are perhaps third and fourth in importance.2. Sherry and Madeira are frequently used as final flavorings. These wines are added atthe end of cooking (unlike red and white table wines, which must be cooked in a sauce)because their flavors are easily evaporated by heat.
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