Equipment & Utensil 20/2/18

1. Tray

 A flat object, usually with raised edges, used for carrying food and drinks, easy to clean with water and soap.

Daily Activity 20/2/18

Yesterday (Tuesday) i came on kitchen before 08:00, first thing that i did was i took out aty's team and my team's preparation from walkin chiller and freezer. at  08:00 we did one line and heard Mr. Faisal explained about "how to portion the foods in buffet". after that, Mr. Faisal told us to work our food products. I came back to my team and tasted the Soto Padang that Aldy had prepared, the taste is really good for your information. i blanched the noodle glass, heated the "Sambal Soto". I wasn't did much because my team already well prepared the soups.

Equipment & Utensil 19/2/18

1. Kitchen Tweezers

 To Help pinning something so small like fish bone or garnish, it made from stainless and easy to clean with water

Daily Activity 19/2/8

Hello readers, today i came to kitchen lab at 08:18 i knew it was too late but still i didn't got TK on my form absent. We start our routine on kitchen at 09:00, i supposed to get Soup menus, but today i was help Aty's team and handled Main Course menus. oh, for your information today(Monday) we were back on class preparation and the menu is Indonesian Buffet. on main course there are Terong Santan, Plecing Sayur, Ayam Bakar Taliwang, Hagape Daging, Rice, and the other condiments.
We were told by Mrs. Lily that Terong Santan must be prepare on Tuesday because if we prepared (cut the eggplants on monday) today, the eggplants colors will be change into dark.

Menus of Indonesian Buffet

1. Dojang Nakeng


Dojang Nakeng yaitu makanan laut yang berasal dari flores di kota ruteng 140 km ke daratan , makanan ini disajikan dengan menggunakan mint

Incharge 14/2/18

Back again with me! yesterday was Valentine's day and i had a duty to incharge my juniors. it was totally absurd day. We started our morning activity with rainy day, and half of MTB 2 A came late. For your information, yesterday we should be start at 07:00 but we started at 07:45 because the rain. As usual me and Aty absent the juniors after that i asked the juniors to explain every thing that they prepared on Tuesday. For your information, yesterday this class got English Breakfast which contains English Muffin, Muffin, Fruit Compote, Cereal, Oatmeal, Fresh Juice Coffee & Tea. They told me about muffins that they made on Tuesday were less and they must make it more again. So at 08:30, i told them to do their products

Pengolahan Dasar Roti dan Kue 1

Pada postingan kali ini, saya sebagai penulis blog akan mempostingan tugas yang saya dapatkan dari dosen mata kuliah Pengolahan Dasar Roti dan Kue. Dalam tugas ini saya membahas tentang bahan tambahan pembuatan roti yang berfokuskan pada produk Keju.

Pengertian

Keju adalah sebuah makanan yang dihasilkan dengan memisahkan zat-zat padat dalam susu melalui proses pengentalan atau koagulasi. Proses pengentalan ini dilakukan dengan bantuan bakteri atau enzim tertentu yang disebut rennet. Hasil dari proses tersebut nantinya akan dikeringkan, diproses, dan diawetkan dengan berbagai macam cara.

Cheddar