KITCHEN

NAME:Nur Anis Hazwani Bt. Abdul Halim

CLASS:2 Designer
COLLAGE NO. :AP150202
TEACHER:MRS. ZAHURIN BT. ISHAK

SUBTOPIC

Cover page
Subtopic
Ingredients
9
Kitchen utensils
10-17
Dish/meal
18-22
Electrical appliances
23-26
Verbs in the kitchen
27-37
Chores in the kitchen
38-41
Advices
42
Sequence connectors
43
Recipe
44-45
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INGREDIENTS
1.Turnip

2.Cherry tomatoes

3.Sweet potatoes

4.Mushroom

5.Snake beans

6.Yeast

7.Salt

8.Paprika

9.Mint leaves

10.Red chilli

11.Milk

12.Cream cheese
6

13.Yogurt

14.Sugar

15.Caramel
7

\
16.Chia seeds

17.Sesame oil

18.Margarine

19.Oyster sauce

20.Meat stock

KITCHEN UTENSILS
1.Chefs knife

2.Cutting board

3.Can opener

10

4.Measuring cups

5.Colander

11

6.Vegetable peeler

7.Potato masher

8.Whisk

9.Grater

12

10.Citrus juicer

11.Small saucepan

13

12.Large pot

13.Grill pan

14.Spatula

15.Stirring spoon

14

16.Tongs

17.Ladle

15

18.Oven mitts

19.Baking sheet pan

20.Aluminium foil

16

DISH/MEAL

1.Asam laksa

2.Curry laksa

17

3.Satay

4. Nasi lemak

18

5.Popiah

6.Mee goreng

19

7.Beef rendang

20

8.Fried rice

9.Oyster omelet

21

10.Pasembur

ELECTRICAL APPLIANCES

1.Stove

2.Deep fryer
22

3.Food steamer

4.Microwave oven

5.Popcorn maker

23

6.Pressure cooker

7.Electic rice cooker

24

8.Charcoal grill

9.Corn roaster

25

10.Espresso machine

VERBS IN THE KITCHEN

1.add salt

26

2.grab hotdogs

3.blend yogurt

4.water boil over

27

5.whisk some butter

6.drain noodles

7.cut heart-shaped cookies

28

8.cook noodles

9.strain flour

10.grate carrots
29

11.bake muffins

12.store knives
30

13.microwave food

14.keep spices

15.take hot things

31

16.cut pizza

17.simmer sauce

18.fire up stove
32

19.roast hot dog

20.fry sausage

21.slice potatoes
33

22.flip hamburgers

23.stir vegetable soup

24.toss salad
34

25.prepare some vegetables

26.baste turkey
35

27.stir-fry vegetables

28.rool out dough

29.barbeque things
36

30.use a stick

CHORES IN THE KITCHEN

37

1.mop the kitchen floor

2.empty trash can

3.clean up dishes
38

4.wipe down stove

5.sweep the floor

39

6.vacuum the floor

7.clean inside refrigerator

40

8.cleanses the floor

9.clean microwave
41

10.arrange the dishes

ADVICES

42

 wash your hands with warm water and soap

before or after handling food.
wash your cutting boards after preparing
each food item before you go to the next
food.
using paper towels to clean up kitchen
surfaces.
rinse fresh fruits and vegetables under
running tap water.
bring sauces,soup and gravy to a boil when
reheating.
always marinate food in the refrigerator.
with canned goods,remember to clean lids
before opening.
cook ground meat until it reaches a safe
internal temperature.

SEQUENCE CONNECTORS for Hainanese

chicken rice
1. Firstly,clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting
rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt
inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the
chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over
high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes
more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the

43

flesh under the leg and see if the juices run clear or insert a thermometer into the thickest
part of the thigh not touching bone. It should read 170F.
2.After that, when the chicken is cooked through, turn off the heat and remove the pot from
the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and
discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice,
your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping
the meat soft and tender, and giving the skin a lovely firm texture.
3.Then, to cook the rice,drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan
on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat.
When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful
not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the
sesame oil, mix well.To make the rice on the stove,in the same sauce pan, add 2 cups of your
reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low,
cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10
minutes more.To cook rice in a rice cooker,pour aromatics and rice (after frying) into your rice
cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your
model (usually this will just mean "turn it on!")
4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the
chicken with the sesame oil. Carve the chicken for serving.To make the chili sauce,blend your
chili sauce ingredients in a blender until smooth and bright red.
5. To make the soup, you should have six or seven cups of the reserved poaching broth left over
to serve as soup. Just before serving, heat up the soup, taste and season with salt as
necessary.Lastly,serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a
bowl of hot broth garnished with cilantro or scallions.

Enjoy;)
RECIPE

Seafood pasta in cream

sauce
44

Ingredients

250grfettuccine(Ipreferfettuccineandlinguini
howeverit'salsofinewithspaghetti)

250grpeeledshrimpsormixedseafood(youcanuse
scallops,squidormussels)

1tbsofbutter

extravirginoliveoil

3clovesofgarlic,peeledandcutinhalflengthwise

1freshredchili,deseededandfinelychopped(thisI
addfrommyselfbecauseIliketohavesomeheat)

gratedzestof1lemon

1/2glassofdrywhitewine

300grheavycream

coarsesalt

freshlygroundblackpepper

100grgratedparmigiano

handfuloffreshbasilorparsleyleaves
45

Method
Inalargefryingpanheatthebutterand2tbsofoliveoil.
Addchiliandgarlicandcookonmediumheatfor23minutes.
Increase the heat and add the shrimps. Cook stirring until
the shrimps have golden crust (34 minutes). Remove the
shrimps from the pan and keep them warm. Through away the
garlic.
Returnthepanwithoilandjuicesonmediumheat.Addthewineand
stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add
the cream, lemon zest and heat. Season with salt and black pepper
totaste.

Bringwater to boil in alarge pan, addsaltand 2tbs olive

oil.Cookthefettuccineaccordingtoproducer'sinstructions
to'aldente',drain.
Add fettuccine and shrimps to the pan with cream sauce and
mix well. Serve immediately sprinkled with fresh parsley and
gratedparmigianoandenjoy.

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