Table of contents

No Contents Page
1. Acknowledgement
2. Introduction
3. Kitchen Utensils
4. Kitchen Equipments
5. Photo and Recipes
6. Conclusion
7. Reference










Acknowledgement
Assalamualaikum. First and foremost I would like to thank to Allah for all things that He
gives to me.
Secondly, a big thanks you to my teacher cikgu Saha Shaari. Throughout this semester
you have been a great cooking teacher I ever had. The 10 session of cooking class
have given me a lot of benefits and knowledge about cooking. The cooking skills is a
must go class because it is very interesting after a whole day I go to lecture class. It
makes me calm and sooth naturally. Every session I get to know new recipes and
cooking techniques.
Not to forget thanks to my kitchen mates. This 10 session is wonderful with you guys.
We have been working together and helping each other to cook. We shared the cooking
knowledge throughout the session.
Our university also gets the credit by providing this cooking skill. It really helps the
students to learn as much as possible about cooking. Last but not least, thanks to my
family and friends those have supported me for all this time. Thank you.











Introduction
Cooking skill is one of the required coursing that provided by International Islamic
University Malaysia. This assignment is designed for cooking skills 1.
This assignment contained 3 major parts. The first part is the lists of kitchen utensils.
There are 40 items of kitchen utensils with pictures and the usage. The second part is
kitchen equipment. It also contained pictures and explanation of usage for the each
equipment. The third part is the recipes with photo that we cooked in the class
throughout this semester.
There are 9 recipes in this assignment which represent each week for each cooking
session. May this assignment will benefit me and others in the future. As this
assignment can be a reference to newbie in cooking to refer the simple and easy food.
Cooking is fun when we love to cook and know the correct techniques to prepare the
food. Food preparation must be hygiene and clean to avoid food poisoning. In fact,
when we learn and know how to cook, we also can balance our diet with nutritious meal.












Kitchen utensils
No Name Usage Picture
1 Apple corer
To remove the core and pips
from apples and similar fruits

2 Apple Cutter
To cut apple and similar fruits
easily while simultaneously
removing the core and pips.

3 Bain-marie
To heat food gently and
gradually, or to keep it warm
over a period of time.

4
Baster
Used during cooking to cover
meat in its own juices or with a
sauce.

5 Biscuit cutter
Shaping biscuit dough

6 Biscuit press
A device for making
pressed cookies .

7 Boil over preventer
Preventing liquids from boiling
over outside of the pot

8 Bottle opener
Twists the metal cap off of a
bottle

9
Bowl
To hold food, including food
that is ready to be served

10 Bread knife
To cut soft bread

11 Butcher block
Used for chopping food.

12 Butter curler
Used to produce
decorative butter shapes.

13 Spatula or turner Used for lifting or turning food
during cooking







14 Cauldron
For cooking and/or boiling
over an open fire.

15 Cauldron
Used to cut cheese.

16 Cheesecloth
To assist in the formation of
cheese

17 Chef's knife Originally used to slice large
cuts of beef, it is now the
general utility knife for most
Western cooks.

18 Cherry pitter
Used for the removal of pits
(stones) from cherries or
olives.

19 Chinoise
Straining substances such
as custards, soups and
sauces, or to dust food with
powder

20 Colander
Used for draining substances
cooked in water

21 Corkscrew
Pierces and removes a cork
from a bottle.

22 Dough scraper
To shape or cut dough, and
remove dough from a
worksurface

23 Egg poacher Holds a raw egg, and is placed
inside a pot of boiling water to
poach an egg.






24 Egg separator
A slotted spoon-like utensil
used to separate the yolk of an
egg from the egg white.

25
Egg slicer
Slicing peeled, hard-boiled
eggs quickly and evenly.

26 Egg timer
Used to correctly time the
process of boiling eggs.

27 Fillet knife
A long, narrow knife with a
finely serrated blade, used to
slice fine filet cuts of fish or
other meat.

28 Fish Scaler
Used to remove the scales
from the skin of fish before
cooking

29 Fish slice
Used for lifting or turning food
during cooking

30 Food mill
Used to mash or sieve soft
foods.

31 Funnel
Used to channel liquid or fine-
grained substances into
containers with a small
opening.

32 Garlic press
Presses garlic cloves to create
a puree, functioning like a
specialized ricer.

33 Grapefruit knife Finely serrated knife for
separating segments of
grapefruit or other citrus fruit.

34
Ladle
A ladle is a type of serving
spoon used for soup,stew, or
other foods.

35 Lemon reamer
A juicer with a fluted peak at
the end of a short handle,
where a half a lemon is
pressed to release the juice.

36 Lobster pick
A long-handled, narrow pick,
used to pull meat out of
narrow legs and other parts of
a lobster or crab

37 Measuring spoon
Typically sold in a set that
measures dry or wet
ingredients in amounts from
1/4 teaspoon (1.25 ml) up to 1
tablespoon (15 ml).

38 Mortar and pestle
To crush food, releasing
flavours and aromas

39
Oven glove
To protect hands from burning
when handling hot pots or
trays.

40 Whisk
To blend ingredients smooth,
or to incorporate air into a
mixture, in a process known
as whisking or whipping












Kitchen Equipment
No Name Usage Picture
1 Meat Grinder To chopping ('mincing') of, or
mixing of raw or
cooked meat, fish, vegetables
or similar food.


2 Rotisserie An oven-like machine that
slowly rotates meat, fish or
poultry on a rod over heating
coils until cooked. The
machine cooks the meat
slowly and keeps it from drying
out. The food does not have to
be basted or turned as in a
regular oven.



3 Slow cooker to make stews and roast
meats and vegetables.



4 Blender Use the machine to blend and
puree foods


5 Meat slicer a tool used in butcher shops
and delicatessens to
slice meats and cheeses.

6 Rice cooker A container or kitchen
appliance dedicated
to cooking rice.

7 Oven a thermally insulated chamber
used for
the heating, baking or drying of
a substance

8 Convection
oven
There exist convection
microwave ovens which
combine a fan-assist oven with
a microwave oven to cook
food with the speed of a
microwave oven and
the browning ability of a fan-
assist oven.

9 Dishwasher a mechanical device for
cleaning dishes and eating-
utensils


10 Barbecue grill a device or surface used
for cooking food, usually
fuelled by gas or
charcoal, or the part of
a cooker that performs
this function

11 Deep fryer Used for deep frying

12 Ice shaver an ice-based dessert
made by shaving a block
of ice

13 Refrigerator As a cooling food storage

14 Kitchen stove To cook the food

15 Juice
dispenser
To dispense the water or
juice












Recipes
1) FRIED NOODLES

Ingredients

2 bundles/servings dried wheat noodles
1 chicken breast, sliced
handful garlic chives, sliced into 1
(3cm) lengths
1 clove garlic, minced
1 tbsp. (15ml) sesame oil or vegetable
oil
2 tbsp. (30ml) vegetable oil, for frying
2 tbsp. (30ml) dark soy sauce
chili sauce, to serve (optional)


Procedures

Cook the dried noodles in boiling water according to packet directions, until al dente.
Drain and toss through sesame oil to prevent noodles from sticking. Set aside.
Heat vegetable oil over high heat in a wok or frying pan until hot. Add garlic and fry
for 1 minute until fragrant. Add chicken and fry until browned, about 3-5 minutes.
When chicken is cooked, add noodles, soy sauce and garlic chives. Toss together
for another 1-2 minutes until the chives begin to turn a brilliant shade of green. Do
not overcook.
Remove from heat and serve immediately. Serve with chili sauce on the side, if
desired.


2) Char Mee

Ingredients
250 grams yellow noodles
3cm piece ginger
8 shallots
3 dried black mushroom
65 gram beef or chicken
3tbsp cooking oil
2 clove garlic
65 gram fresh prawns
1 stalk mustard greens
1tbsp thick soya sauce

Procedures
Soak the mushrooms and remove the stems, slice thinly
Boil water and scald the noodles for 2-3 minutes
Heat oil and fry sliced shallots, garlic and ginger until golden brown and fragrant
Add the prawns and mushrooms and fry until prawns are cooked
Add the mustard greens and fry for 3 minutes. Add the meat and fry until the
meat is tender
Add the noodles and mix well. Add the soy sauce, mix well and serve
immediately.








3) PATTAYA FRIED RICE

Ingredients
2 cups cooked rice
3 shallots, sliced
1 clove garlic, chopped
1/2 skinless boneless chicken breast, cubed
a handful of diced carrots
a handful of frozen peas
1 teaspoon ketchup
2 teaspoon soy sauce
salt and pepper to taste
2 eggs, beaten
oil for cooking

Procedures
For the fried rice: Heat a little oil in pan and saut sliced shallots and garlic until
fragrant. Add the chicken and carrots and stir-fry until cooked.
Add the peas and cooked rice and mix well. Season with soy sauce, ketchup and
salt and pepper according to taste. Continue to stir until rice is completely mixed and
heated through. Set aside.
For the omelet: Lightly beat the eggs and season with a pinch of salt. Heat a pan
with a little oil. Pour in eggs and swirl the pan by the handle to make a thin omelet.
Let the omelet cook and brown at the bottom.
Once the omelet is done, place the fried rice in the center of the omelet and spread it
accordingly. Fold the edges into an envelope shape, making sure to overlap the
parcel a bit. Carefully flip the omelet onto a serving plate. Drizzle ketchup or chili
sauce over the top.


4) SPAGHETTI BOLOGNAISE

Ingredients
2 tbsp. olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g jar or carton tomato
good pinch of dried oregano, or to taste
400g spaghetti
grated Parmesan cheese, to serve

Procedures

Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan
and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, and
then add the chopped tomatoes. Stir well, and then add the oregano and seasoning.
Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15
minutes or until thick.
While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10
minutes, or according to the pack instructions, until tender with a bite at the center.
Drain and turn into a warmed serving bowl.
Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently
and serve immediately with grated Parmesan cheese.


5) CHICKEN BOXING
Ingredients
1/2 kg of chicken wings
1/3 cup of panko breadcrumbs
1/3 cup of coarse corn flour
1 egg ~ beaten
100 gm. flour
sweet chili sauce to serve

For the marinade ~ Mix together

dash of white pepper
a pinch of five spice powder
a pinch of salt

Procedures

Prepare the chicken - first remove the excess fat, with a sharp knife cut around the
thin end of the chicken wing till the skin and sinewy bits are separated from the
bone.
Pull the meat down with the help of a knife and you will get a little chicken lollipop.
Repeat with the rest of the chicken wings.
Marinate the chicken overnight or for at least 2 hours.
Dip chicken in beaten egg then coat it with the bread crumb and flour mixture.
Repeat the rest.
Deep fry in batches till golden and crispy.
Serve immediately with some sweet chili sauce.

6) SPRING ROLLS

Ingredients
6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30
fresh Popiah skin
Oil for deep frying
Sealing Paste
2 tablespoon corn starch
5 tablespoon of water
Procedures
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps,
shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5
minutes.
To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean
cutting board. Put some filling in the middle and add some diced bean curd on top of
the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls.
Seal the spring roll with the sealing paste and deep dry them over medium heat until
golden brown. Drain the spring rolls on paper towels and serve them with chili sauce

7) FRENCH TOAST
Ingredients
4 eggs
1 teaspoon sugar, optional
dash salt
1 cup milk
10 to 12 slices white bread
butter

Procedures
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in
sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or
margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up
egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat
only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden
brown. Turn and brown the other side. Serve French toast hot with butter.







8) COLESLAW

Ingredients

1 cup mayonnaise (low fat works well too)
2 tablespoons sugar
2 teaspoons black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon celery seed
5 cups shredded coleslaw mix (cabbage, carrot,
onion, bell pepper, etc.)

Procedures

Beat together ingredients for dressing in a non-reactive (non-metal) bowl until sugar
dissolves.
Toss with slaw vegetables of choice.
Refrigerate at least four hours.
Toss well before serving.










9) PRAWN TEMPURA

Ingredients
For the batter
75g/2oz corn flour
75g/2oz plain flour
1 free-range egg, lightly beaten

For the prawn tempura
vegetable oil, for deep-frying
50g/2oz plain flour
1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed
soy sauce, to serve

Procedures

For the batter, sift the corn flour and flour together into a medium bowl.
Make a well in the center and add the egg and beer and whisk from the center
outwards, until just combined. Allow the batter to stand for a few minutes in a cool
place.
Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns
brown when dropped into it.
Place the flour onto a plate and dredge the prawns into it to cover well. Dip the
prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3
minutes, or until crisp and golden.
Carefully remove with a slotted spoon and drain on kitchen paper.
Serve in bowls with a bowl of soy sauce for dipping.

Conclusion

The assignment required me to find 40 items of kitchen utensils and 15 items kitchen
equipment. Besides that, I also put the photo and recipes that we learned in class
throughout this semester.
This assignment has given me benefits as now I learn more about the usage of kitchen
utensils which before this the name of the utensils is not familiar with me. In addition,
before this I might use the utensils for the wrong purposes.
The kitchen utensils are made to ease the user and make the cooking much easier. As
for current life people are getting busy and have a limited time to cook. Thus, people
especially mothers will really get benefit.
I too, get benefits by entering the cooking skills. There are many cooking techniques
that taught to us by the teacher. The correct way to cook also makes cooking
interesting. Thus, with the addition of the assignment it may help me in the future to
refer back the recipes that I learned in this class.









References

http://kitchendojo.com/basic-fried-noodles/
http://southernfood.about.com/od/frenchtoastrecipes/r/bl30118b.htm
http://kuali.com/recipes/view.aspx?r=957
http://www.bbcgoodfood.com/recipes/1720/perfect-scrambled-eggs
http://whatscookingamerica.net/Eggs/FriedEgg.htm
http://rasamalaysia.com/chinese-recipe-fried-rice-deluxe/2/
http://allrecipes.asia/recipe/9232/nasi-goreng-pattaya--stuffed-omelette-fried-rice-.aspx
http://www.food.com/recipe/easy-coleslaw-dressing-186437
http://allrecipes.co.uk/recipe/4256/quick-spaghetti-bolognese.aspx
http://rasamalaysia.com/recipe-fried-spring-rolls/2/
http://www.love2cook-malaysia.com/2010/10/crumbed-boxing-chicken.html
http://allrecipes.asia/recipe/2077/chicken-chop.aspx
http://busycooks.about.com/od/homemademixes/r/shakebakemix.htm