My Video About how to make Choux Paste  (2)

Enjoy..☺

About food (2)

( 15 – 28 August 2017 )

3 & 4 weeks

*Strawwberry Cake

-       Ingredients
   1 Kg Chiffon Vanilla Flour

-          100 ml oil

-          150 gr egg whites

-          150 ml water

-          10 pcs whole egg
How top Make :

1. Prep all tools and ingredients 

2. mix  chiffon vanila, water, and egg whites with speed 3 until mix well

3. and than get in whole egg but one by one mix until mix well

4. the last get in oil but mix with manual  and than give red colour food after that baking.

5. finally. Give some garnis

The filling : is strawbwberry filling or strawberry jam

*Pandan Cake

        Ingredients :

-          1 Kg Chiffon Vanilla Flour

-          100 gr oil

-          150 gr egg whites

-          150 ml water

-          10 pcs whole egg

-         vanilla Essens just a little

For filling :

-          350 pastry cream powder

-          800 ml fresh milk

-          200 ml coconut milk

-          Green/pandan colour food

Mix together all the ingredients

-          How top Make :

1. Prep all tools and ingredients 

2. mix  chiffon vanila, vanilla water, and egg white with speed 3 until mix well

3. and than add whole egg but one by one mix until mix well

4. the last get in oil but mix with manual  and than give pandan/green colour food after that baking.

5. finally. Give some garnis

          *Lava Egg

                      

How to make :

1.      Prep all tool and ingredient you want to use

2.      Heat the oil in deep fat frying

3.      Take one egg, 

4.      Dont forget to torn just a little in egg yolk until out it

5.      After that. Get in heat oil and frying use deep strainer.

6.      Ganish with leek, slice shallot, chili, paprika and soy sauce

About Tools (2)

( 15 – 28 August 2017 )

3 & 4 weeks

a.   Knife

               A kitchen knife is any knife that is intended to be used in food preparation. knife is used for cutting food. Kitchen knives can be made from several different materials :

1.      Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than most stainless steels, but is vulnerable to rust and stains.

2.      Stainless steel is an alloy of iron, approximately 10–15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Typical stainless steel knives are made of 420 stainless, a high-chromium, low-end stainless steel alloy often used in flatware.

3.                 High carbon stainless steel normally refers to higher-grade, stainless steel alloys with a certain amount of carbon, and is intended to combine the best attributes of carbon steel and ordinary stainless steel.

4.                  Laminated blades combine the advantages of a hard, but brittle steel which will hold a good edge but is easily chipped and damaged, with a tougher steel less susceptible to damage and chipping, but incapable of taking a good edge.

5.                Titanium is lighter and more wear-resistant, but not the hardest metal in the world. However it is more flexible than steel. Titanium does not impart any flavour to food. It is typically expensive and not well suited to cutlery.

6.                Ceramic knives are very hard, made from zirconium dioxide, and retain their sharp edge for a long time, are light in weight, do not impart any taste to food and do not corrode. Suitable for slicing fruit, vegetables and boneless meat. Ceramic knives are best used as a specialist kitchen utensil. Recent manufacturing improvements have made them less brittle.

7.               Plastic blades are usually not very sharp and are mainly used to cut through vegetables without causing discolouration. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin.

a.   Hammer meat

A meat tenderizer, meat mallet, or meat pounder

is a hand-powered tool used to tenderize slabs of

meat in preparation for cooking. Although a meat

 tenderizer can be made out of virtually any object,

 there are three types manufactured specifically

for tenderizing meat.

1.    most common, is a tool that resembles a hammer or

mallet made of metal or wood with a short handle

and dual heads. One face of the tool is usually flat

while the other has rows of pyramid-shaped

tenderizers.

2.   form resembles a potato masher with a short handle

and a large metal face that is either smooth or

adorned with the same pyramid-shaped tenderizers

as found in the first form.

3.   blade tenderizer that has a series of blades or nails

4. that are designed to puncture the meat and cut into the fibers of the muscle.

            Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when.

a.   digital Scale

serves to measure or weigh how much material

will be used in the cooking process

the reason why we must use scale when we

want to cook someone:

The first and foremost reason is of course

precision. Precision is how repeatable a

measurement is. For example, if we measured a

cup of all-purpose flour in a 1 cup (8 ounces)

dry measuring cup, we expect the mass of the

flour to be 125 grams. Assuming that the dry

easuring cup is constructed to strict standards,

the cup is accurate but not precise. Every time

flour is measured, it is a bit more or a bit less

than 125 . The precision of the scale is

dependent on how easy it is to read the scale.

In baking, using a scale to measure all the ingredients will ensure that you are following the recipe correctly (at least in terms of the proportions of ingredients). Using measuring cups could result in having a little more flour than leavening, etc.

My Activities in Weeks (2)

( 15 – 28 August 2017 )
3 & 4 week

                                  

Assalamualaikum ...

     Hallo guys jumpa lagi di story blog aku selanjutnya, kali ini saya akan menceritakan about my activities in 3 & 4 weeks. Ya.. memasuki minggu ke-3 ini saya sudah beradaptasi dengan suasana serta tugas dan pekerjaan-pekerjaan yang ada disini. Saya pun juga sudfah mulai menghafal setiap rutinitas pekerjaan yang menjadi tugas dan tanggung jawab kami masing-masing serta pembagian-pembagian tugas yang sudah wajib dikerjakan dan diselesaikan sesuai dengan shift atau jam kerja kita.

   

       Ada begitu bnayak yang saya kerjakan pada minggu ini. Termasuk membuat berbagai macam garnis untuk menghias cake. Misalnya membuat garnis dari cokelat baik itu diberi pewarna agar terlihat lebih menarik ataupun menggunakan warna aslinya namun, dengan berbagai macam bentuk yang lucu dan menarik seperti gambar di bawah ini.

         Selain itu saya juga sudah mulai diberikan tugas yakni menghias/garnish cake yang akan disajikan kepada tamu/out. Awalnya saya sangat bingung ini caranya mau bagaimana dan mau seperti apa saya sangat bingun. Namun, seperti kata pepatah “Malu bertanya sesat di Jalan” saya pun selalu bertanya ke supervisior ataupun staff yang ada di situ. Ternyata menghias atau memberi garnis pada cake itu tergantung dari kreatifitas kita masing-masing. Jadi, kami semua anak trainee diberi kebeasan dalam hal memberika garnish pada cake sesuai dengan kratifitas dan keinginan kita masing-masing. Sehingga hal ini bisa sangat membantu dalam hal melatih dan meningkatkan tentang ide-ide dalam memberi garnis serta melatih pikiran agar bisa lebih kreatif lagi. Hal ini menurut saya menantang karena, kami termasuk saya. Hal ini merupakan tantangan yakni belajar memberi dan mmebuat garnish yang lucu, indah maupun menarik serta tidak menoton atau membosankan. Tentu saya sangat senang melakukan ini. Ada begitu banayk sesuatu dalam pastry ini yang bisa dijadikan garnish cantik untuk cake utaupun memodifikasi serta membuat garnish itu sendiri. Jika dihitung- sudah ada banyak cake yg pernah saya ganish seperti pada gambar di bawah ini.

        Selain itu, buykan hanya cake yang saya garnish. Namun juga ada berbagai macam puding.  Saya ingat kata dosen saya “ jangan pernah memberikan ganish yang tidak bisa dimakan”. Kata-kata itu sangat melekat pada pikiran dan benakku entah kenapa. Hal itulah yang selalu saya ingat dan menjadikan ini sebagai pedoman dalam memberi garnis pada makanan.