DAILY AKTIVITI (ENGLISH)
Daily Activity 11
February 27 2020
Assalamualaikum warahmatullahi wabarakatu
Hello gays
Back again, we are routinely as students, which is doing daily practice at Kichen Poltekpar Makassar. This morning at 7.00 I arrived at campus, after that I went straight to behind Kichen and sat down with friends then we told stories while waiting for the oneline, we told about the blog that we worked on last night, and after that we were online.
At 7.30 we were online with friends and semester 4 and then we were online according to our group, then we were reviewed by semester 4 ie
Saute is a dry cooking that uses high heat and little oil or fat
-Boiling is a cooking technique with full water media so that you can soak foods that are boiled to 100 degrees Celsius
-Stewing is where food that has been cut into small pieces first and will be cooked using a small amount of liquid. Applied to the eggs and rendang.
Transfers the technique of soaking the food first in the seasoning and then cooking it. Applied to the ribs.
-Steaming is steaming where food will be cooked using boiling water vapor. Applied to bread, pudding, and fish
After the review is complete we go straight to the locker and store our equipment and use equipment such as aprons, napkin, smal knives, spoons, logbooks to record what is given by seniors, and pens to write. After that we headed to cool kichen, and in cool kichen we are directly oneline. After that we at Apsen one by one, after that we immediately asked what material we will be working on today.
Today we have a reto oven and the menu is
-pate pastry
-hollandaise sauce,
-baked custard tart
-spaghetti bolognese
-lam chowder
-brioce
Usually the food / menu is ready at 10 o'clock and at 11 o'clock this menu will come out. But other than the previous day, the oven restaurant will start at 1 pm and everything will come out after 2 o'clock because Pak ical doesn't want to call our food just spend it eating, sir ical wants to eat us must be neat, beautiful and delicious.
Because the pate pastry was finished we only made hollandaice sauce, we immediately prepared the tools and ingredients and then we made it, making the saous was rather difficult first we failed then we repeated again and we made it slowly, little by little until the mixture of eggs and batteries did not break, we made it 3 times and the results were good and thick. Then we covered it with plastic kafer.
After everything is finished and we want the pate pastry, while waiting for the oven, we immediately prepare a menu for tomorrow, namely menu 1.1
-Chicken salad air
-shrimp bisque
-Beef stew
-baked potato
-zucchini saute provancale
-Yellow batter cake
-french bread
We immediately prepare the tools and menu ingredients. We make a menu of chicken salad air, we immediately prepare the chicken breast which is still prousen we put it in a dry place and allowed to stand until it melts, we also prepare 1 pineapple fruit. After everything was prepared we proceeded with general cilining.
February 27 2020
Assalamualaikum warahmatullahi wabarakatu
Hello gays
Back again, we are routinely as students, which is doing daily practice at Kichen Poltekpar Makassar. This morning at 7.00 I arrived at campus, after that I went straight to behind Kichen and sat down with friends then we told stories while waiting for the oneline, we told about the blog that we worked on last night, and after that we were online.
At 7.30 we were online with friends and semester 4 and then we were online according to our group, then we were reviewed by semester 4 ie
Saute is a dry cooking that uses high heat and little oil or fat
-Boiling is a cooking technique with full water media so that you can soak foods that are boiled to 100 degrees Celsius
-Stewing is where food that has been cut into small pieces first and will be cooked using a small amount of liquid. Applied to the eggs and rendang.
Transfers the technique of soaking the food first in the seasoning and then cooking it. Applied to the ribs.
-Steaming is steaming where food will be cooked using boiling water vapor. Applied to bread, pudding, and fish
After the review is complete we go straight to the locker and store our equipment and use equipment such as aprons, napkin, smal knives, spoons, logbooks to record what is given by seniors, and pens to write. After that we headed to cool kichen, and in cool kichen we are directly oneline. After that we at Apsen one by one, after that we immediately asked what material we will be working on today.
Today we have a reto oven and the menu is
-pate pastry
-hollandaise sauce,
-baked custard tart
-spaghetti bolognese
-lam chowder
-brioce
Usually the food / menu is ready at 10 o'clock and at 11 o'clock this menu will come out. But other than the previous day, the oven restaurant will start at 1 pm and everything will come out after 2 o'clock because Pak ical doesn't want to call our food just spend it eating, sir ical wants to eat us must be neat, beautiful and delicious.
Because the pate pastry was finished we only made hollandaice sauce, we immediately prepared the tools and ingredients and then we made it, making the saous was rather difficult first we failed then we repeated again and we made it slowly, little by little until the mixture of eggs and batteries did not break, we made it 3 times and the results were good and thick. Then we covered it with plastic kafer.
After everything is finished and we want the pate pastry, while waiting for the oven, we immediately prepare a menu for tomorrow, namely menu 1.1
-Chicken salad air
-shrimp bisque
-Beef stew
-baked potato
-zucchini saute provancale
-Yellow batter cake
-french bread
We immediately prepare the tools and menu ingredients. We make a menu of chicken salad air, we immediately prepare the chicken breast which is still prousen we put it in a dry place and allowed to stand until it melts, we also prepare 1 pineapple fruit. After everything was prepared we proceeded with general cilining.
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