Course information | NDT2231 Principles of Food Preparation

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1. Overview

Module Guide 2025

Module Learning Outcomes

Student Learning Time

2. Reference

Learning resource

3. Assessment

Overview of assessment

Practice Questions for MCQs

Practice Questions for SAQ with Answer

Format Assignment Guide 2025

Food Practical Manual

Module and Practical Briefing 2025

DN124 Practical grouping list

CHEF DEMONSTRATION - Manual

PRACTICAL 1 (Measuring Ingredients) - Manual

PRACTICAL 1 (Measuring Ingredients) - Report Template

PRACTICAL 2 (Appertiser) - Manual

PRACTICAL 3 (Main Meals Part A) - Manual

PRACTICAL 4 (Main Meals Part B) - Manual

PRACTICAL 5 (Desserts) - Manual

Discuss your learning with faculty and peers

Cereal, grain and starch

Sugar &amp; Sugar Substitutes

Quick &amp; Yeast Bread

Fats &amp; Oils

Eggs &amp; milk

Vegetables &amp; Fruits

Soups &amp; Salads

Meat

Poultry

Fish &amp; Shellfish

Cakes &amp; Cookies

Pies, pastries &amp; local kuihs

1. Food Composition Basic (Lecture – 1 hour)

Lecture Note_Basic Food Composition.pdf

2. Measuring Ingredients (Lecture - 1 hour)

Lecture Note_Measuring Ingredients.pdf

Video- Measuring Ingredients

Table of Conversion- DYI

3. Basic Cooking Methods (Lecture - 1 hour)

Lecture Note_Basic Cooking Methods.pdf

SCALDING: How to scald milk.

POACHING: How to poach egg

SIMMERING: How to simmer water

STEWING: How to stew beef.

BRAISING: How to braise chicken

BOILING: How to boil water

PARBOILING: How to parboil potato

BLANCHING: How to blanch broccoli

STEAMING: How to steam fish

MICROWAVING: How to use microwave

SOUS VIDE: What is sous vide cooking?

BAKING: How to bake using oven

BROILING: How to broil chicken breast meat

ROASTING: How to roast

GRILLING: How to grill chicken satay

BARBECUING: How to barbecue chicken wing

NOTES: 1st Consolidation - Basic Food Composition, Measuring ingredient and Basic Cooking Method_HKG &amp; SRL

Consolidation_ Model Answers

4. Sensory Evaluation (Lecture – 2 hour)

Lecture Note_Sensory Evaluation.pdf

Random number table

5. Cereal / Flours and Starch (Lecture - 2 hours)

Lecture note: Cereal/Flour &amp; Starch 2025

Flour mixture

Batter Method

2nd consolidation_HKG_SRL

2nd consolidation model answers

6. Sugar and Sugar Substitutes (Lecture - 1 hour)

sugar and sugar substitute

AND Position Paper Nutritive and Non Nutritive Sweeteners 2012

Joanne Chang: The Science of Sugar

Quizlet on Sugar and sweeteners

7. Fats and Oils (Lecture – 1 hour)

Topic : Lecture slides: Fats &amp; Oils

(1) Types and Functions of Fats &amp; OIls_2022_Voiceover

(2) Fat Replacers &amp; Frying Techniques_2022_Voiceover

8. Egg and Milk (Lecture - 1 hour)

Lecture notes_Eggs and Milk

Sugar & Sugar Substitutes

Quick & Yeast Bread

Fats & Oils

Eggs & milk

Vegetables & Fruits

Soups & Salads

Fish & Shellfish

Cakes & Cookies

Pies, pastries & local kuihs

NOTES: 1st Consolidation - Basic Food Composition, Measuring ingredient and Basic Cooking Method_HKG & SRL

Lecture note: Cereal/Flour & Starch 2025

Topic : Lecture slides: Fats & Oils

(1) Types and Functions of Fats & OIls_2022_Voiceover

(2) Fat Replacers & Frying Techniques_2022_Voiceover

(2) Egg - Effect heat factors on eggs & Factors affecting foaming and its stability_2022_Voiceover

(1) Vegetables & Fruits_Types, composition of vegetables and fruits_2022_Voiceover

(2) Vegetables & Fruits: Cooking method, effects of heating_2022_Voiceover

(3) Vegetables & Fruits:Fruit Spread/Jam & Fruits/Vegetables Juices_2022_Voiceover

(4) Vegetables & Fruits: Storage_2022_Voiceover

RECORDING: 4th Consolidation - Vegetables & Fruits_Soup & Salads_2022

4th Consolidation_QuickBread_Fruits&Vege_Soups & Salads_KAN/HKG

Soups & salads

Beef cuts - Meat & Livestock Australia

Lamb cuts - Meat & Livestock Australia

Topic 15 : Cakes & Cookies 2024

Audio PPT : "Cakes & Cookies"

Topic 16 : Pies, Pastries & local kuih notes_2024

Audio PPT : "Pies, Pastries & Kuih"