Microteaching 4

This week is the microteaching for my group.

At the end of the microteaching, i feel that i have not done well for it. Firstly, my organization and preparation turn to be bad. I was nervous and i panicked.

I've learnt that, i need to be very well prepared. I also need to give precise instructions to the students. Teamwork and communication is very important when it comes to group work.

If i were given a chance to do all over again, i would not want to repeat the mistakes that i've made during the microteaching.

On the other hand, my roux sauce turn out well :)

Microteaching 2

Thumbs up for Group 2! =)

A new dish that i have learnt is the Chakchouka. It would taste better if was minced meat instead of minced chicken. :)

All the dishes that was taught were rather spicy.

Mutton Masala

Baked sambal chicken

Chakchouka

Lunch at Sakura

Simple food presentation with chiffonade cabbages and also parsley. =)

Microteaching 1

Staples around the world!

Kudos to group 1 for your microteaching. =)

I learnt a new dish which is the couscous. My first time trying it, my first time tasting it. I do not know what it is suppose to look or taste like but my couscous turned out to be dry and gritty. The taste was sweet probably due to the raisins. The quiche and penne pasta were superb! =)

Penne Pasta with Grilled Chicken

Quiche

Couscous

Food Photography

Food palating is one of the ways where you could show your creativity to attract consumers attention. If we eat at a restaurant or food court, we would be able to see the types of palating techniques to make the food more appealing to eat. In palating, we used garnishing to give off the colour so that the dish will not look pale.

Given the opportunity to do food photography, these are the pictures that i took as part of class lesson. In schools, students are asked to present their food product and teachers are to take pictures of the products that the students made. Also, we only encourage students to present minimal and simple to avoid overwhelming of the dish.

During lesson, i took pictures of donuts.

A point that i have learnt and i will keep in mind is:

NO GARNISH IS BETTER THAN WRONG GARNISH.