Daily activity # 13 (version ing)

        assalamualaikum
I left for campus at 6 o'clock. This time my group handled the appetizer. Ie resetting again. Today we don't open restaurants but only eat together.


After finishing making the sambal reset again. I went to the pastry to help make the jankuning doko-doko. Then after all is finished. We are GC too.
 Today is actually a holiday but because our practice is slow so we still come to campus. After the GC we rested the dhuhur prayer then ate together.

Daily activity # 12 (version ing)

      Assalamualaikum.
Today I leave for campus before 6 o'clock. And immediately one line then the supervisor explains what should be done. Then we were instructed to work. My group that worked on dessert today has finished everything.

 We immediately made preparations for tomorrow's day, namely re-sambal. But today there are a few obstacles because the basil in the chiller is no longer feasible.
After preparing for tomorrow it's also finished, we also rushed to listen to orders.

Then we break prayers and eat. Then we were GC one kitchen because today we made a lot of mistakes. After GC we also go home one line.


Reset recipe:
Eggplantfinely chopped)
Green Beans (2cm long slices)
Bean sprouts
Cucumbar
Salt
Ground white pepper

Daily activity # 11 (version ing)

    Assalamualaikum
Today I entered the campus at 6:10 WITA. And one line directly to make what was prepared yesterday. Then we group the main course. Directly make beef stew, when making beef stew.
  We divided into 2 groups to prepare tomorrow's menu, which is dessert consisting of: choux a'la creme, hard roll and vanilla clustard.

 After that, I helped to plating the yellow butter cake. And helps to bring food to restaurants. Then we are one line and break the dhuhur prayer.
After the prayer we ate with the senior and then one line GC. I gc in the pastry section.



After the GC, we pray ashar and after prayer we are one line home.
Recipe hard roll:
700ml water
45gr yeast
1250gr hard flour
30gr salt
30gr sugar
30gr shortening
30gr egg white.

Recipe for choux ala cream:

Water or milk: 500gr
Butter: 250gr
Hard flour: 375gr
Egg: 625gr
Vanilla Custard Recipe:
Yolk Egg: 12pcs
Sugar: 250gr
Milk: 1L
Vanila: 15ml

Daily activity # 10 (version Ing)

         Assalamualaikum.
On this occasion I will share what I did at the campus. I leave for campus at 6:00
Arriving at my campus then one line with another friend. This time we were divided into several groups and I joined the main course group. Who prepared beef steak and baked potatoes.
   First of all we cut the beef tenderloin that had been thawed yesterday. Beef tenderloin is diced then in marinade with a mixture of chopped garlic, onion, thyme and oil.

After that, we wrapping and insert it in the chiller. After that we helped make baked potatoes. Then after the main course group is finished.
Then cut potatoes for the baked potatoes

 After everything is finished. The beef in the chiller was vacuumed and suffied for 45 minutes. Then we are GC. The time I was in pestry with a senior and a few other friends. Then GC finishes We also went home one line.
Recipe for beef steak
Ingredients: beef tenderloin 3kg
Oil: 125 ml
Onion: 500 gr
Chopped garlic: 10gr
Flour: 125 gr
Tomato puree: 250 gr
Brown stock: 2L
Bay leaf to taste
Thyme
Celery leaves
Celery: 500gr
Carrot: 750 gr
Small pearl onion: 500gr
Tomato, Cannes, drained and coarsley chopped
Peas: 250 gr
Salt and pepper

Describe some ingredients

                        Kopi

Acidic: kualitas kopi yang banyak diminati. Ketajakamannya terasa dibagian depan mulut menunjukkan lokasi ketinggian kopi ditanam. Aromanya bisa rasa buah seperti keruk, berry atau lain sebagainya. Jenis Arabika dari Toraja, Sumatera dan Jawa banyak menghasilkan kopi seperti ini. Sementara negara penghasil seperti ini adalah Meksiko, Kosta Rika dan Kenya.

Aftertaste: aroma yang terasa tertinggal di mulut setelah meneguk kopi yang berbeda dari masing-masing kopi.

Aromatic: kopi enak dengan keharuman yang keras, banyak dihasilkan kopi dari Kolombia, Hawaii, Jamaika dan dari Pulau Sumatera.Kopi Arabika dari pulau Sumatera sering beraroma buah nangka.

Ashy: kopi dengan citrarasa dan aroma seperti abu perapian yang sudah dingin, disebabkan karena pengolahan yang salah.

Astringent: karakteristik rasa yang menarik lidah dan bagian jaringan rongga mulut atau rasa sepat. Rasa ini tidak disenangi peminum kopi.

Bitter: sensasi rasa pahit yang terasa di bagian tengah mulut, tidak bersifat asam. Sering diinginkan pada rasa kopi espresso.

Blaccurent: aroma yang memberi rasa seperti kismis atau jenis berry lain, agak terasa asam tetapi terasa kuat rasanya yang disukai, namun tidak asam seperti jeruk.

Body: istilah yang menunjukkan tekstur atau berat dari larutan kopi saat di dalam mulut. Kopi diidentifikasikan ringan atau tipis umumnya pada jenis kopi robusta atau arabika yang tumbuh di dataran tinggi. Full-bodied atau kopi yang berasa berisi atau berat seperti kopi Sumatera atau Robusta Jawa Timur.

Broth-like: rasa enak pada kopi yang berasal dari Afrika timur yang terasa seperti sup kaldu diikuti aroma jeruk ringan.

Burnt:kopi dengan rasa dan aroma seperti arang atau seperti rasa roti panggang hangus, terjadi karena terlalu lama di panggang.

Describe somr ingredients

Seledri

Seledri (Apium graveolens L.) adalah sayurandaun dan tumbuhan obat yang biasa digunakan sebagai bumbu masakan. Beberapa negara termasuk Jepang, Cina dan Korea mempergunakan bagian tangkai daun sebagai bahan makanan. Di Indonesia tumbuhan ini diperkenalkan oleh penjajah Belanda dan digunakan daunnya untuk menyedapkan sup atau sebagai lalap. Penggunaan seledri paling lengkap adalah di Eropa: daun, tangkai daun, buah, dan umbinyasemua dimanfaatkan.

Discribe some ingredients

Jahe

Jahe (Zingiber officinale), adalah tanaman rimpang yang sangat populer sebagai rempah-rempah dan bahan obat. Rimpangnya berbentuk jemari yang menggembung di ruas-ruas tengah. Rasa dominan pedas disebabkan senyawa keton bernama zingeron.

Jahe termasuk suku Zingiberaceae (temu-temuan). Nama ilmiah jahe diberikan oleh William Roxburgh dari kata Yunani zingiberi,