eunicia, i've updated my blog. and sorry i have neglected you cause hasn't been going to school for quite a long time. (: cheer up eunicia, your mum will know how you feel..
it's my last paper for my prelim today. thought of going to k after my prelim. but...I'M BROKE.
F&N today. will be going home around 10 plus i think, yeah!! hahas but im studying right now. just feel like switching on my comp and dan feel like going to my blog so i feel like posting. heeS! it's already 4 months 4 days and 7 minutes 28 seconds AND babyiloveyou!!
everybody wish mie goodluck for my N level alright!! i'm sure i will pass. hehs. FOOD COMMODITIES & KEY INGREDIENTS IN THE RECIPE is killing mie. mdm siti say the 2 important chapter to study for prelim. gosh it's like i dont understand what it is talking about.
*CHOOSING MEAT:
- fresh beef has a good red colour. if it is dull brown, it has gone stale. mutton has a duller red colour compared to beef. pork is pink, and veal is pinkish beige.
- the meat should smeel fresh. stale meat smells unpleasant
- fresh meat is springyto the touch. it should be moist but not wet.
- grains in meat are muscle fibres in the lean part of the meat. grains of tender meat are fine and even. coarse-grained meat is most likely to be tough
- there should not be too much bone or visible fats in a joint of meat.
- beef that has short muscle fibres with marbling fat between its fibres, is tender.
- the fat of beef is creamish, that of mutton is white, that of veal is smooth, clear and firm, and that of pork is white, smooth and oily.
*fcukfkcufckufuck. this is the only thing that i can understand and it's stillso blurr.
no more vulgarities in my blog. this shall be the last time.
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