Oral Test Spm

Topics: Cooking, Chef, Culinary art Pages: 1 (824 words) Published: March 12, 2013
DJ Z: Hey, hey, hey. How’s everybody doing this morning? Today, you’re with me, DJ Z on Space FM, where there is no gravity, brought to you by Secret Nasa, providing you with the latest covert space technology! As usual, this morning is another segment of “Cook like a Pro” teaching you the latest recipes- from the very most unusual to the most disgusting! So, let’s meet the man who’s doing it live on air, Chef Piin! So, chef, tell us more about yourself. Chef Piin: Thank you! Thank you! It took me a while to come here since you called me on my way to Africa to cook for hungry children there in order to avoid starvation, but since you insist, I’ve came here with the bodyguards you hired. Well, I had involved in Culinary Arts when I was 17 years old taking ICT as my major. It was a dream comes true. After that, I was denied from taking Masters in Culinary due to my degree certificate in programming. But, it did not made me quit, I studied Bakery and Pastry during my years in ‘Sugar N Spice’, a private college in the middle of Sarawak’s Rainforest. Years of training and hard work had earned me the title of ‘Best Chef in South-East Asia’. I’m quite happy about it. DJ Z: Er... Thank you for the intriguing and curious story. Now, what are you going to teach everybody today? Chef Piin: Today I would like to teach all of you out there, a new recipe, never before seen on television called Potato Crisps! The ingredients are.... #6 or more medium lg. Potatoes

#Oil for deep frying
 #and also some salt
Wash and peel the potatoes. Slice very thin..Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of  plain...
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