HTC 110: Breakfast cookery (Egg and Other breakfast)

Hello readers! It is boring to read in long sentence? Don't worry. I've compress it. I've made mind-mapping to give summary about breakfast cookery part 2, which are egg and meat. For breakfast cookery part 1, you can click here. :) And if you want to know more about basic western cookery, you can click 'Education' tab above. :)

EGG

OTHER BREAKFAST (MEAT AND POTATOES)

That's all about breakfast cookery. These are what usually western people take as their breakfast. Most of the hotels in this country also provide these menu during breakfast time. Next entry, I'll share information about potato, pasta and rice. InsyaAllah.

Bye!

HTC 110: Breakfast cookery (Types of breakfast)

Types of breakfast

Continental breakfast

A continental breakfast implies a light breakfast like those served on the continent (in Europe) and is now being served extensively in this country. This breakfast is often served on modified American breakfast and is usually consists of juices or fruits, coffee, tea, toast or light pastry and involves no heavy cooking.

American breakfast

American breakfast is usually a heavy and extensive which a variety of hot and cold courses is offered compared to continental breakfast. When American breakfast is offered, a breakfast cook is responsible for preparing the breakfast dishes. It usually consist of fruits, juices, porridge, cereals, fish, egg dishes with bacon, sausage, variety of bread, toasts and beverages.

Malaysian breakfast

Malaysian breakfast is combination of light or simple and heavy breakfast. example of Malaysian breakfast are nasi lemak, lontong, noodles, soup, sometime pastry items and others.

Items available for breakfast

Juices

Fruits and vegetables juices are a standard item often served at all meals. Juice may be available in fresh, canned and frozen. They include orange juice, grapefruit juice, tomato juice, pineapple juice, prune juice, apple juice and blends of mixed juices. In additional to freshly squeezed juices, many operations purchase fresh juice from dairies or juices companies or use frozen products. Juices should always be served chilled.

Fruits.

Fresh fruits and dry fruits is often offered and served at breakfast time. Fruits may be available:

1. All year around- oranges, grapes etc.
2. Seasonal - mangoes, rambutans etc.
3. Compotes - consist of presoaked, stewed or dried fruits such as prunes, fig etc.

Coffee, Tea and Chocolate

Coffee - an extract made by combining hot water with ground coffee. it has excelled other hot beverages in terms of quantity consumed for a long time.

Tea - the tea leaf is combine with boiling water and allowed to sleep until a beverage with the proper flavour is achieved. 

Chocolate - a popular breakfast beverage and far between meal refreshment. hot chocolate may be prepared from powdered mixed that are blended with hot mil or water.

Milk 

Milk is a versatile ingredient that can be used in many beverages and food. All beverages milk should be pasteurized to insure against harmful bacteria. For breakfast milk can be taken cold or hot.

Cereal

Cereal are seeds of various grasses. They are starch product that provide a valuable source of energy as a carbohydrates. Both hot and cols cereals are among the most nutritious offerings on a breakfast menu. ready to eat cereal are cold cereal such as cornflakes. They can be eaten with cold or hot milk. Oatmeal and cornmeal are the typical hot cereal.

Pastries

All type of pastries are served ad are usually the responsibility of the bake shop. When it is the duty of the breakfast cook to prepare any of these items, care should be exercised that proper procedures and correct weight and measures are used to assure product success and uniformity. These include muffins, danish pastry, croissant etc.

Batter product

The batter products for breakfast include pancakes, waffles and french toast. 

HTC 110: Basic Western Cookery | Vegetables and Fruits

1. Function of vegetables
- add colour
- add as accompaniments or side dish
- used as main meal
- certain vegetables can be used as substitute for meal.


2. Nutrients in vegetables
- protein
- fat
- vitamins especially A and E
- mineral
- carbohydrates


3. Various cuts of vegetables.

i. Strip

Chiffonade
- ribbon cut any leaf of vegetables (shredded)
- hair like texture
- uses : garnish

Julienne
- vegetables cut into strips
- 3mm x 3mm x 6cm
- uses: soup, garnish dan stuffing

Battonnet
- stick, commonly denote as small stick rectangular cuts.
- 6mm x 6mm x 6cm
- uses: vegetable accompaniment

ii. Dice

Brunoise
- vegetable cuts into fine dice
- 3mm x 3mm x 3mm
- uses: soup, stuffing and garnish

Macedoine
- diced of mixed vegetables or fruits
- 12mm x 12mm x 12mm
- uses : soup, stuffing and accompaniment vegetables such as cold platter etc.

Paysanne
- vegetables cut into thin square shape
- 12mm x 12mm x 3mm
- uses: soup, stew and braised











iii. Other Cuts

Turned carrot
- cut the carrots by turning them into oval shape
- uses: accompaniment vegetables

Vinchy
- thin circulare cut roughly 3mm thick.
- uses : accompaniment vegetables.

Mirepoix
- roughly cut of vegetables, especially carrot, celery, leek and onion.
- uses : stock (white/brown), roasting, braising

Floret
- used for cauliflower and broccoli.

















iv. Chopped

Tomato concasse
- to chop roughly commonly tomatoes either with seed or seedless.
- finishing for the sauce and garnish

Chopped onion
- small dice of onion and chop it finely
- uses: saute for making sauce, soup etc.

Chopped parsley
- chop finely fresh parsley, wash and squeeze using muslin cloth.
- uses: garnish for sauce, main course, appetizer, soups etc.









4. Ingredients used for aromatic
- In actual practice, the preparation of aromatics are from left over ingredients. It is use to avoid wastage.

Bouquet de Garni
- arrange the vegetables so that they will bind together and then tie up with thread.

Mirepoix
- there are two main groups:
i. 2 portion of red onion, i portion of carrot and one portion of celery.
ii. 1 and half portion of white onion and 1 and half portion of celery.

Sachet
- tie up following in a muslin cloth:
i. bay leaf
ii. pepper corns
iii. cloves
iv. parsley
-sachet is supposed to enhance the food that we are cooking not to over the flavour. strong flaming herbs/spices should be omitted. for example, rosemary, oregano and basil.

Onion Piquet
- onion is inserted with one piece of bay leaf and fastened with several cloves. sometimes it is called as suddod onion.












5. General rules of vegetables cooking


- do not overcook. must Al-Dante.
- cook as close to service time as possible and in small quantities. avoid holding for long period on steam table.
- if the vegetables must be cooked ahead, undercook slightly and chill rapidly. reheat at service time.
- never use baking soda with green vegetables.
- cut vegetables uniformly for even cooking.
- start with boiling, salted water when boiling vegetables.
- cook green vegetables and strong-flavoured vegetable uncovered.
- to preserve colour, cook red and white vegetables in a slightly acid (not strongly acid) liguid. cook green vegetables in a neutral liquid.
- do not mix batches of cooked vegetables.


6. Method of cooking vegetables

i. Blanching


- to cook slightly or partially cook by immersing  the vegetables in boiling water than quickly cooling with cold water.
- there are 2 ways to blanch vegetables.

• Cold water blanching - used for cook whole vegetables such as head of cauliflower.
• Hot water blanching - used for cook smaller size vegetables that have been cut.

- method for blanching vegetables:

• simmer the water. then add a little seasoning.
• add the vegetables
• cook it to desired doreness (Al-Dante)
• drain the liquid
• cooling the vegetables in cold ice water or under running water

ii. Saute

- saute mean to cook quickly over high heat in a small amount of fat.

- method f sauteing vegetables:

• heat the pan, add the fat such as margarine and keep heating.
• add in vegetables
• keep the vegetables in motion in the pan and saute it only until it is very ht and tender to bite.
• serve the vegetables immediately on heated plate.

iii. Galazing

- glaze the vegetables with sugar. this used when sweet flavoured vegetables are needed.

iv. Boiling 

- to cook the vegetables in the boiling water 

- add the vegetables

- cook it to the desired doneness.

- drain the liquid

- service the vegetables or refresh and hold it.

v. Steaming

- to cook in the vapors of boiling water in an enclosed pan r in closed compartment of heavy-duty equipment.

-method of steaming:

• bring the liquid to the full boil and add the seasoning and aromatics.
• add the vegetable to the steamer in a single layer.
• steam the vegetables to the desire doneness.
• serve the vegetables or hold it to other usage.

vi. Microwaving

- to cook the food in microwave oven by using the electromagnet.

- method of microwaving:

• place the vegetable on a suitable dish or plate and cover it.
• place it in a microwave oven and cook it to the desired doneness.
• ready to serve.

vii. Roasting

- to cook by dry indirect heat as in an oven.

-method of roasting:

• place the prepared vegetables in a hot or moderate oven.
• roast the vegetables to desired doneness.
• serve the vegetables immediately.

viii. Deep frying.

- to cook in fat deep enough for food or float.

- method of deep frying vegetables:

• heat the oil a deep-fryer to approximately 176 degree celcius.
• fry the vegetables until it is evenly browned or golden in color.
• remove the vegetables from the deep-fryer and blot it briefly on absorbent paper towel.

Introduction.

Assalamualaikum. My name is Nur Atiqah Kamarudin. I am 23 years old and is studying in Universiti Teknologi Mara (UiTM) Dungun. I am taking Bachelor Degree Science (Hons.) in Foodservice Management course.

UiTM Dungun, Terengganu, where I took my diploma and bachelor degree.

This is the fourth blog that I had done. My first blog is about my personal life. I share my experience, opinion and what I feel in that blog. My second and third blog is my business blog or we call 'blogshop'. I sell cartoon brooch and homemade dessert such as cupcakes, chocolates and tarts.


I  create this blog because it is compulsory to all my classmate in order to accomplish the assignment Foodservice Information Technolgy course (HTF 670). This blog will consist three main category which are personal, education and business.

Some of my classmates, exclude me. This picture was taken during our trip to Ma' Daerah Turtle Sanctuary.

I wish I can accomplish this assignment successfully and full of joy and fun! Hope anyone who come to my blog can gain knowledge or some benefits through this blog. Goodbye!

BEL 422: The factors contributing to accidents all over the world

1.0               INTRODUCTION

Nowadays, there are a lot of accidents happen on the road. The road accidents usually occur towards trailer and lorry user, bus user, car user, motorcycle user, bicycle user, and pedestrian. The highest rate of the road accidents over the world are among car user especially in festive season. During festive season, a lot of people travel using road and the traffic become busy, that lead to road accidents.

Based on the statistics, almost 1.2 million people die because of the road accidents per year over the world (Kofi Annan, 2004). According to Deputy Health Minister of Iran, Mohammed (2004), the highest rate of road accidents is occur in Iran, which lead to 38,000  deaths and injuries over the year in 2004. During 2007 road accidents in Israel were responsible for 398 deaths and 32,805 injuries (NRSA, 2008). According to Malaysian Institute of Road Safety Research (2009), there is 341,242 number of accidents during 2006.  In 2010, India has the highest number of road accidents which lead to 130,000 deaths annually (World Health Organization, 2010).

There are several factors that lead to road accidents over the world. The most common causes to accidents over the world are failure of vehicle’s equipment, road layouts and driver’s behaviour.

2.0               FAILURE OF VEHICLE’S EQUIPMENT

Failure of the vehicle’s equipment contributes to the accidents (Joseph, 2010). The vehicle’s equipment include brakes, steering, tires, lamp, axle and others. Manufacturers are required by the country’s law to design and produce cars that meet a minimum safety standard. Vance (2008) states that computers, combined with companies' extensive research and development, have produced safe vehicles that are easy and safe to drive. The most cited types of equipment failure are brakes cannot function well, improper balanced tires and steering and suspension failure.

According to Oxford Advanced Leaner’s Dictionary (1987), brakes is defined as device of reducing the speed or stopping a car, bicycle, train and other vehicles. Failure to keep the brakes in the good adjustment can cause accidents. There are several types of brakes such as modern dual-circuit brake and drum braking. Modern dual-circuit brake systems means there is two side of circiut (Mika and Nassim, 2010). If one side of the circuit fails, the other side is usually insufficient to stop a vehicle and can lead to accidents. Joseph (2010) states that drum braking systems can fade when hot. This situation make the brakes cannot function well when the driver want to slow down the speed or stop the car.

The other factor include in failure of vehicle’s equipment is improper balanced tires. Based on Yokohama Company (2003), a balanced tire is one where mass of the tire when mounted on its wheel and the car’s axle is uniformly distributed around the axle. Improper balanced tyre can lead to vibration and noise (Reynolds, 2011). When there is vibration and noise because of improper balanced tires, it can reduce the concentration of the driver and may lead to accidents. The vibration also can make the vehicle not move straightly and become crooked. The driver cannot control the vehicle and can cause accidents.

Steering and suspension failure also lead to accidents. According to Autohauz (2009), suspension keeps the tires in contact with the roadway in a stable and predictable manner. The steering enables drivers to go around road obstacles and avoid potential accidents. When steering and suspension failure, the drivers cannot control the tyre based on the direction that they want to go. For example, the driver want to turn to right, but the steering and suspension failure make he cannot turn the steering to right to make the vehicle turn to the right. This is example that lead to accidents. For example, in New Straits Times (2011), report that 4 teacher killed in the car accidents because of steering failure.

3.0       ROAD LAYOUTS.

                Accidents also can cause by road designs. The road designs include the road surface, roadway identification signs, and designs of road layouts. Road surface means the durable surface material paste on an area intended to accommodate vehicles, such as a road or walkway (Kulsea, 1980). The road suface may be smooth or there are several holes on the surface. The holes can cause accidents especially large and deep hole. The driver will avoid the hole and may loss control.

            No detailed roadway identification signs also factor that cause accidents over the world. Roadway identification signs are used to enable someone without a detailed map to travel from one place to another. The signs give advance notice of intersections, destinations, hazards, route numbers, mileage estimates, street names, and points of interest (Vance, 2008). When there is no detailed of the signs, the drivers may become confused when they are driving. The drivers not ready with the roadway design when there is no signs. For example, because there is no ‘one-way’ sign, the driver just go to the street and may cause accident by clash with other car.

            The other factor include in road layouts is improper design of road layouts. The authority that need to design the layout nok design it properly. Many roads have well-known blind spots, where drivers coming from one side cannot see vehicles coming from the other direction (Joseph, 2010).  This can make accidents because the both vehicles will crash.  Also, roads become slippery during rain and others. This can cause accidents when the weather is raining.

4.0       DRIVER’S BEHAVIOR.

Some accidents are caused purely due to the driver's behavior. Driver’s behavior is the driver’s own mistake. The accidents occur because of him, not the other factor. The driver may have substance abuse during driving, feel sleepy and speeding because of no patient. Substance abuse is a major problem when it comes to road accidents. Both legal and illegal consumption of substances are causes of accident (Joseph, 2010). It includes consumption of alcohol, drugs, medicine and others to the extent that it impairs driver ability and reflexes. The main problem with drunk driving is the reflexes (Rossman, 2009). It can take the brain more than twice the amount of time to send messages to the limbs and so simple things like turning corners become problematic. That’s how the accidents happen.

The second factor include in driver’s behavior is feel sleepy. Drivers who are driving on a long distance trip tend to fall asleep when driving (Goh, 2009). Drivers who are crash their vehicles when falling asleep account for more than 100,000 car accidents per year in United States (National Traffic Safety Administration). When the drivers feel sleepy, they cannot concentrate on their driving. To avoid accidents due to this cause, drivers should plan several short stops during the long trip.

Speeding and have no patients is one of the factor include in driver’s behavior. Causes of accident due to speeding may be rash driving, as in the case of joyriding youngsters, or just plain careless driving (Joseph, 2010). For example, exceeding the speed limit in bad weather conditions. Traffic engineers and local governments have determined the maximum speeds suitable for safe travel on the nation's roadways. Speeding is a purposeful and calculated behavior where the driver knows the risk but ignores the danger. By speeding, the drivers cannot control the if there is any emergency in front of them (Reynolds, 2011). For example, in BERNAMA (2011), states that 2 siblings died because they speeding during driving and try to avoid from other car in front of them.

5.0        CONCLUSION

Accidents always happen anywhere and anytime nowadays. The road consumers should alert of the equipment failure, roadway design and driver’s behavior to prevent the accidents. The rate of the death because of accidents is very high in every country over the world. By alert of the factor that can contribute to accidents over the world, the rate of the accidents can be reduce.

For failure of vehicle’s equipment, the driver or owner of the vehicle should always check and do service on their vehicle to make sure all equipment in the good condition. To prevent accidents for the road designs, the goverment responsible for the. The authority and government should do proper research and design good roadway layout. For the driver’s behaviour, the drivers should alert on their mistake and not make something that illegal such consume several substance during driving.

REFERENCES

 Joseph, D. (2010). Most common causes of accidents. Motorist magazine,. 5, 6-7.

Kofi Annan. (2004, Jun 04). Iran has highest rate of fatal road accidents in the world. Payvant Iran News. Retrieved from http://www.payvand.com/news/04/apr/1034.html

Kulsea, B. (1980). Making Michigan Move: A History of Michigan Highways and the Michigan Department of Transportation. Lansing, Michigan: Michigan Department of Transportation.

Lilah Yassin. (2011, March 31). 414,421 Road Accidents In 2010. News Straits Times, p. 8.

Malaysian Institute of Road Safety Researh. (n.d). Home page. Retrieved from http://www.miros.gov.my/web/guest/national

Mika, M., & Nassim, A. (2010). Causes of road accidents as perceived by Arabs in Israel: A qualitative study. Transportation Research, 13, 377-387.

Murali, K. (2010, April 10). India has the highest number of road accidents in the world. Deutsche Welle. Retrieved from http://www.dw-world.de/dw/article/0,,5519345,00.html

Oxford Advance Leaner’s Dictionary. (4th ed). (1989). Oxford: Oxford University Press.

Reynolds, C. (2010, December 07). Improper Tire Balancing Can Lead To Problems. Hubpages. Retrieved from http://hubpages.com/hub/Improper-Tire-Balancing-Can-Lead-To-Problems

Rossman, E. (2009, April 20). Top causes of car accidents. Hubpages. Retrieved from http://hubpages.com/hub/Texas-Automobile-Accident.

Steward, G. (2009). Major causes of road accidents. Retrieved from http://ezinearticles.com/?Major-Causes-of-Road-Accidents&id=2998012

Vance, J. (2008). What causes car accidents? Retrieved from http://www.smartmotorist.com/traffic-and-safety-guideline/what-causes-car-accidents.html

Yokohama. (2003, January). Tire balance, vehicle ride and vibration. Technical Services Bulletin, 1-3.

Zulkifli Hashim. (2011, March 12). 4 trainee teachers killed in car crash. News Straits Times, p. 9.