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NDT2231 Principles of Food Preparation (2025)
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Course data
NDT2231 Principles of Food Preparation
Announcements
1. Overview
Module Guide 2026
Module Learning Outcomes
Student Learning Time
2. Reference
Learning resources
3. Assessment
Overview of assessment
Practice Questions for MCQs
Practice Questions for SAQ with Answer
Practical Reports - Format and cover page template (2026)
Food Practical Manual
Module and Practical Briefing 2026
DN125 Practical grouping
N&D Lab General Manual 2026
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/Flours & Starch
Sugar & Sugar Substitutes
Quick & Yeast Bread
Fats & Oils
Eggs & Milk
Vegetables & Fruits
Soups & Salads
Meat
Poultry
Fish & Shellfish
Cakes & Cookies
Pies, Pastries & Steamed Local Kuih
Topic 1: Basic Food Composition (Lecture – 1 hour)
Topic 1: Lecture Notes: Basic Food Composition
Topic 2: Measuring Ingredients (Lecture - 1 hour)
Topic 2: Lecture Notes: Measuring Ingredients
Video- Measuring Ingredients
Table of Conversion- DYI
Topic 3: Basic Cooking Techniques (Lecture - 1 hour)
Topic 3: Lecture Notes: Basic Cooking Methods
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 Ingredients and Basic Cooking Techniques
1st Consolidation - Model Answers
Topic 4: Sensory Evaluation (Lecture – 2 hour)
Topic 4: Lecture Notes: Sensory Evaluation
Random number table
Topic 5: Cereal / Flours & Starch (Lecture - 2 hours)
Topic 5: Lecture Notes: Cereal/Flour & Starch
Flour mixture
Batter Method
NOTES: 2nd Consolidation - Cereal/Flours & Starch, Sugar & Sugar Substitute, Fats & Oils, Eggs & Milk
2nd Consolidation - Model Answers
Topic 6: Sugar & Sugar Substitutes (Lecture - 1 hour)
Topic 6: Lecture Notes: Sugar & Sugar Substitutes
AND Position Paper Nutritive and Non Nutritive Sweeteners 2012
Joanne Chang: The Science of Sugar
Quizlet on Sugar and sweeteners
Topic 7: Fats & Oils (Lecture – 1 hour)
Topic 7: Lecture Notes: Fats & Oils
Topic 8: Eggs & Milk (Lecture - 1 hour)
Topic 8: Lecture Notes: Eggs & Milk
Video: Whipping Egg Whites To Perfect Peaks
Topic 9: Quick Breads & Yeast Breads (Lecture - 1 hour)
Topic 9: Lecture Notes: Quick Breads
Topic 9: Lecture Notes: Yeast Breads
Topic 10: Vegetables & Fruits (Lecture - 2 hours)
Topic 10: Lecture Notes: Vegetables & Fruits
Pigment changes with heat
Guide to Buying Fruits and Vegetables
Cooking Affect Nutrition in Food? (What The Science Says)
How to choose the BEST vegetables and fruits at supermarket.
NOTES: 4rd Consolidation - Quick Breads & Yeast Breads, Vegetables & Fruits, Soup & Salads
4th Consolidation - Model Answers
Topic 11: Soup & Salads (Lecture - 1 hour)
Topic 11: Lecture Notes: Soup & Salads
Video: How to make a caesar salad from scratch
Topic 12: Meat (Lecture – 1 hour)
Topic 12: Lecture Notes: Meat
Video - How to test meat for doneness
Beef cuts - Meat & Livestock Australia
Lamb cuts - Meat & Livestock Australia
Topic 13: Poultry (Lecture - 1 hour)
Topic 13: Lecture Notes: Poultry
Video - How to cut up a whole chicken
Video - How to make chicken nuggets
Topic 14: Fish & Shellfish (Lecture - 1 hour)
Topic 14: Lecture Notes: Fish & Shellfish
Video - How to choose fish
Video - how to fillet a fish
Topic 15: Cakes & Cookies (Lecture - 1 hour)
Topic 15: Lecture Notes: Cakes & Cookies
Topic 16: Pies, Pastries & Steamed Local Kuih (Lecture - 1 hour)
Topic 16: Lecture Notes: Pies, Pastries & Steamed Local Kuih
Supermarket Tour (Field Visit - 3 hours)
DN1/25: Market tour grouping
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Course information
NDT2231 Principles of Food Preparation (2025)
Coordinator:
FARAH YASMIN BINTI HASBULLAH
