TGS-2021010601
Malay dishes have increasingly becoming a popular and trendy cuisine in the market due to its fine art of production and availability of ingredients. This course offers the theoretical knowledge and trains learners to compose and produce Malay dishes. Learners will gain a better understanding and attain the knowledge in principles of cooking for Malay dishes. The food and beverage industry plays an important role in contributing to the tourism industry. Given that this industry is wide with a diverse market, it requires its personnel to have good product knowledge and versatility in producing varying types of cuisines to meet diners' needs. This course prepares learners with the abilities to apply the knowledge and skills in preparing a Malay meat dish, rice dish and home-made pickles which are Ayam Masak Merah, Nasi Kerabu and Achar. During this course, learners will be steered by experienced trainers who will impart the principles of Malay cooking techniques such as selecting and proportioning raw ingredients, seasoning, flavouring and marinating of Malay dishes. They will also be trained on how to derive the appropriate consistency of blended mixture and sauces alongside being able to control temperature of cooking and determine doneness.
马来菜因其精湛的制作工艺和丰富的食材而日益成为市场上流行和时尚的菜肴。本课程提供理论知识并训练学习者创作和制作马来菜肴。学习者将获得更好的理解和掌握马来菜肴烹饪原理的知识。食品和饮料行业在促进旅游业方面发挥着重要作用。鉴于这个行业广阔，市场多元化，它要求其人员具备良好的产品知识和多才多艺的能力，可以制作不同类型的菜肴以满足食客的需求。本课程让学习者有能力应用知识和技能来准备马来肉菜、米饭和自制泡菜，即 Ayam Masak Merah、Nasi Kerabu 和 Achar。在本课程中，学习者将由经验丰富的培训师指导，他们将传授马来烹饪技术的原则，例如选择和配比原材料、调味、调味和腌制马来菜肴。他们还将接受培训，了解如何获得混合混合物和酱汁的适当稠度，同时能够控制烹饪温度和确定熟度。