ALVIN WONG

PISMP BI (SK) 2 JAN 2013 SEMESTER 6

INDIVIDUAL REFLECTION
First and foremost, I would like to convey our greatest gratitude to Mr.
Kamarudzaman Bin Mohd. Ali for the unending support and encouragement along the
process of completing this WAJ3131 Club and Association assignment tasks. Indeed, the
opportunity given to participate in this assignment tasks had enabled us to gain various
knowledge in conducting a flameless cooking activity as well as heightening our perspective
in the creativity aspect which is vital for our development as future teachers.
The strengths (S) of our food presentation can be seen when we conducted our
flameless cooking session. Our main strengths is based on the well-planned ingredients,
variation flavours and preparation steps. We created the Vegetables and Fruits Salad by
adhering to our recipe strategies and procedures. While we were planning for the recipe, we
had also ensured that the ingredients are freshly prepared and in accordance to the right
amount. In addition, the preparation steps that we had designed for the flameless cooking
are also simple and straight forward. This is because simple preparation steps have higher
rate of success and achievable in the time limit. We had chosen to create the Vegetables
and Fruits Salad not only because it is delicious and simple to produce but also to expose to
the people about the good health benefits. In order for everyone to benefit the healthy and
delicious salad, we had decided to engage with two types of variations which are the original
taste and spicy taste. With more variations, this allow the consumers to take their favourite
flavour into account during tasting. Moreover, we had also ensured that the procedure
planned for every stages of the flameless cooking focuses on strict professional cooking
protocol such as cleanliness, proper utensils usage and food preparation space.
The strength of our food presentation also can be seen in the cooperation among the
group members while preparing the food. Every member in the group were assigned with
different stages of the food preparation. Before each members turn to prepare the salad, the
others will lend a helping hand such as passing the cooking utensils and ingredients as well
as keeping the table clean. Even though each member had to master their own food
preparation stage, it was compulsory for everyone in the group knows how to lend a hand
whenever necessary by playing their role as the cooks helper. By knowing and
understanding the food preparation stages well, every member will be able to remind each
other during food presentation to prevent any mistaken ingredients for a smooth preparation
session. As we had realized that cooperation is the most effective key to a successful
teamwork, we had also carried out a short discussion session after the food presentation in
order to sort out and reflect on the certain preparation flaws that had been commented by
our lecturer and classmates. We believed that this is vital process as a way for improvement
to take place. These improvements will patch up our weaknesses and serve as a platform for
us to be aware of not repeating the same flaws in the future.

WAJ 3131 CLUB AND ASSOCIATION

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ALVIN WONG

PISMP BI (SK) 2 JAN 2013 SEMESTER 6

On the other hand, through our lecturers and classmates comments after the
presentation session, we were able to identify our groups weaknesses (W) and worked
out some improvements for those. Firstly, we had realized that the spoon which were used
during presentation and serving were inadequate. Instead of using a new spoon to serve the
salad, we had to first clean the spoon that were used during preparation of the salad. This
indirectly causes time and hospitality inefficiency to the others that tasted the food. In order
to solve this problem, we would make sure that the spoons are enough for everyone in future
food preparation. Apart from that, another obvious weakness of the flameless cooking was
the overall space provided by the management team. Each of the flameless cooking group
was only allocated with two small tables to prepare the food presentation. Although the
space was just enough for us, it was actually very crowded since Harrish and I were
preparing the salad at the same time. The best solution to cater to this problem is either
providing more tables for each group to prepare. Otherwise, the management team may
also relocate the flameless cooking preparation and presentation to a different location which
is wider in space.
In terms of opportunity (O), if I were given more chances in presenting this
flameless cooking, I would prefer if this activity is presented among with the other trainee
teachers from the other groups. With more participation, this flameless cooking may achieve
more support and create attraction for people to learn and discover various ways and
cooking techniques in preparing flameless dishes. In such a way, when we bond and interact
with outside people, we will be able to train and improve our courtesy, entrepreneurship and
hospitality skills which are essential parts of being future teachers. Next aspect, I find that
my group members and the class as a whole practices good cooking ethics to prevent any
threats (T) from happening. Every group practices great safe precautions while using
sharp cooking utensils such as knives and cooking scissors when preparing the flameless
dishes. Furthermore, cleanliness wise, after the flameless cooking activity, everyone worked
together to pack things up and keep every cooking utensils clean. These precautions and
cleanliness steps are vital to ensure unnecessary circumstances for occurring.
In a nutshell, engaging in this flameless cooking Vegetables and Fruits Salad has
given me an insight not only on the importance of a well-planned preparation stage but also
imparting the significance of collaboration and cooperation among group members to
achieve success. Although choosing the appropriate ingredients and suitable cooking
utensils were very time consuming, these initial steps had allow us to conduct a flameless
cooking session efficiently and effectively. Consequently, I am motivated to be more
presentable and professional while preparing the food. With these noble skills and ethics, I
will be able to cope with my own development as a successful teacher-to-be in the near
future.

WAJ 3131 CLUB AND ASSOCIATION

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