Daily report activities

Minggu ke-5

05-April-2018

Assalamualaikum warahmatullahi wabarakatu

This is the last day practice in this week guyysss..  finally, welcome to holiday :)

In this week i did dessert, because yesterday about our secrion are change. And i get for didi dessert. So, in the morning when i come in kitchen. I immediately do what needs to be done. I make some garnis for this cake. Im finished to give glaze in sachertorte, i melteded the chocolate for this cake and thinking what should i do for platting this cakes. After finished, i give garnish for rice pudding, sachertorte and bubuh inji. I also give some example the garnish of the cake. then I tell my friends and share them for each of them. so that when restaurant open we can easily do it and regularly. Because today nothing preparation for tomorrow. So, we didi preparatin for sales tomorro its "BURGER MINI WITH SMOKE BEEF AND CHICKEN CHRYSPI".

sachertorte

Rice Pudding

Because today is anniversary our lovely kapros. So me and my friend did some cake for this birtday. This cake is sponge cake with orange and chocolate mouse. So delicious because we make with love of course. This is something special for special people like my beloved leacher etc.y

We give suprise in tennis court. Because our leacher very like to playing tennis in the afternoon. Always. So, when we finished the generally cleaning. All of part in kitchen going to tennis court. We bringed the cake and some knife with speaker and birtday song.  Very nice suprise. So exciting im very like and hapoy orf course. After give the suprised we going to kitchen and cut the cake. Eaten togetherness after the cake is runt outs. I happy when i make some food and the people like them. Im very happy. After this party we oneline and go home.

About tools

Minggu ke-5

04-April-2018

Chopstick

sticks that have been used as kitchen and eating utensils in virtually all of East Asia for over 9000 years. First invented and used by the ancient Han Chinese or the Zhou Dynasty over 9,000 years ago, chopsticks later spread to other countries including Japan, Taiwan, Korea, Cambodia, Laos, Nepal, Malaysia, Myanmar, Singapore, Thailand and Vietnam. More recently it has spread to Hawaii, the West Coast of North America,^[5][6] and cities with Overseas Chinese communities all around the globe. Chopsticks are smoothed and frequently tapered and are commonly made of bamboo, plastic, wood, or stainless steel. They are less commonly made from titanium, gold, silver, porcelain, jade, or ivory. Chopsticks are held in the dominant hand, between the thumb and fingers, and used to pick up pieces of food.

The English word "chopstick" may have derived from Chinese Pidgin English, in which "chop chop" meant "quickly". According to the Oxford English Dictionary, the earliest published use of the word is in the 1699 book Voyages and Descriptions by William Dampier: "they are called by the English seamen Chopsticks". Another possibility, is that the term is derived from chow (chow chow) which is also a pidgin word stemming from Southeast Asia meaning food, thus chopsticks would simply mean 'food sticks'.

To use chopsticks, the lower chopstick is stationary, and rests at the base of the thumb, and between the ring finger and middle finger. The second chopstick is held like a pencil, using the tips of the thumb, index finger, and middle finger, and it is moved while eating, to pull food into the grasp of the chopsticks.  Chopsticks, when not in use, are placed either to the right or below one's plate in a Chinese table setting.

For cooking Japanese kitchen chopsticks used in Japanese cuisine. They are used in the preparation of Japanese food, and are not designed for eating. These chopsticks allow handling of hot food with one hand, and are used like regular chopsticks. These chopsticks have a length of 30 cm (12 in) or more, and may be looped together with a string at the top. They are made from bamboo, but for deep frying, metal chopsticks with bamboo handles are preferred, as the tips of regular bamboo chopsticks discolor and get greasy after repeated use in hot oil. The bamboo handles protect against heat.

Ice cube maker

 

Ice cube maker machine is a machine for make ice cube otomatic and make 1900kg cube/day it usually square box and some door in front of machine. Ice cube machine is automatically just connection with water and otomatic ice cube make with sel. That machine have -10c celcius and can make ice cube so fast just have 30 minutes.

Rubber spatula

 

Rubber spatula usually made from wood and rubber in the head thats for frying pan teflon and usually for pastry products like mix dough or liquids thats safe and cheap.

Daily Activity Report

Minggu ke-5

04-April-2018

        Assalamualaikum warahmatullahi wabarakatu

       Today my activities is diffrent. This is my turn for incharger. Today is a thai food menu. There are thai beef salad, tom yum goong, god thod takrai or chicken lemongrass, manggo sticky rice etc. im and two my friends help them to cook, doing and finish this food until give some garnish. Somethimes i give direction, when they are do not understand or asked about they question. I like to helping them. Because i feel useful for them. So nice :)

     Im also many helping in appetizer section and pastry section of course. For appetizer they are cook Thai Beef Salad. I help to make dressing and grill beef. About section pastry i help forr all preparation start to make sticky rice, cut the manggo and make the sauce. I help to garnish or plating that.

         After restaurant close, we have to help them prepared for menu tomorrow, the team of menu is celebes. There are jalangkote, konro bakar, sosok utan dan pisang ijo. I hepl them in section appetizer and dessert again. Jalangkote and pisang ijo. I help to make the skin jalangkote and finished before frying and help to make pisang ijo until fineshed except the sauce.  Because sauce wanna be make it tomorrow. So, im just tell them about how to make the sauce for pisang ijo. And than, after finishing preparation we general cleaning and go home.

ABOUT TOOLS

Minggu ke-5

03-April-2018

Colander

A colander (or cullender) is a bowl-shaped kitchen utensil with holes in it used for draining food^. such as pasta or rice. A colander is also used to rinse vegetables.

The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.

Conventionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel. Colanders are also made of plastic, silicone, ceramic, and enamelware.

Food tong

 

Tongs are a type of tool used to grip and liftobjects instead of holding them directly with hands. There are many forms of tongs adapted to their specific use. Some are merely large pincers or nippers, but most fall into these few classes:

1.      Tongs that have long arms terminating in small flat circular ends of tongs and are pivoted at a joint close to the handle used to handle delicate objects. Common fire-tongs, used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty are of this type. Tongs for grilling, tongs for serving salad or spaghetti are kitchen utensil of the same type. They provide a way to move, rotate and turn the food with delicate precision, or fetch a full serving in one grab.

2.      Tongs consisting of a single band of metalbent round one or two bands joined at the head by a spring, as in sugar-tongs (a pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar), asparagus-tongs and the like.

3.      Tongs in which the pivot or joint is placed close to the gripping ends are used to handle hard and heavy objects. driller's round tongs, blacksmith's tongs or crucible tongs are of this type.

According to Pirkei Avot, a classical Jewish text of the third century of the common era, the first pair of tongs were created by God right before God rested on the Seventh Day. The reasoning is that a blacksmith must use a pair of tongs in order to fashion a new pair of tongs. Accordingly, God must have provided humankind with the first pair of tongs.

Grilled

         Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridironwith a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).

Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).^[4]

Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.^[5][6]Marination may reduce the formation of these compounds.^[7] Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.^[8]

Daily Activity Report

Minggu ke-5

03-April-2018

Assalamualaikum warahmatullahi wabarakatu

Hyy guyss welcome to my blog.  It is about the second day when i practice in kitchen for this week. Today, we do it according about the preparation yesterday. Today a la carte practice is doing by very well said mr. boss gengk. He said today the practice is good and our food is good. Good taste and good looking. But still need a little fix. We also have to add more knowledge about how to plating.

Today, i and my group handle main course. Specially me and roni. We have to handle moules mariniere,  gratin dauphinoise, and creamed spinach. For the Moules Mariniere today we just saute the  mussels with onion or shallor, parsley steam, pepper, and white wine. And than palting in the plate and give some garnish for make more interesting.

For Gratin Dauphinoise, we just cut in to medium pieces and put on the plate. For on the top we use torch for make the colour on top more brown again. And we give slice leek very think and springkle dry parsley. For Creamed Spinach we just blanch the spinach and pour sauce (hot) mix  with nut meg, salt and white pepper. All of them serve in one plate. I give some garnish like slice lemon etc.

After restaurant close. Next, we break and eat and of course take a pray. After that, we prepared for tomorrow. But, for this time is different. I make different prepared for tomorrow. Thay are soup and the nam are Japanese Clear Soup With Shrimp and Pure Of Pumpkin Soup. So, for Japanese clear soup i prepared just a stock or liquid for tomorrow and blanch the shrimp for feeling the soup. And than for the pure of pumpkin soup we prepared the main ingredient soup. I roast the pumpkin and blend until smooth like a fine paste with celery and garlic.

liquid for japanese clear soup

About team work. For today i think is very good. Every think we do the result is good. We back home  faster than usually. It can make us more time to work our homework and the additional work. Thanks for today genggsss. Very nice.

About tools

Minggu ke-5

02-April-2018

THERMOMETER

          A thermometer is a device that measures temperature or a temperature gradient. Thermometers are widely used in industry to monitor processes, in meteorology, in medicine, and in scientific research.

              Specially in the kitchen a thermomer use for measure the temperature at a food like when cook steak. We can measure the temperature this beef. So, we can adjust the level of maturity.

MEAT SLICER

A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. Older models of meat slicer may be operated by crank, while newer ones generally use an electric motor. While the slicer is traditionally a commercial apparatus, domestic use versions are also marketed.

MEAT GRINDER

History

The first meat grinder was invented in the nineteenth century by a German revolutionist, Karl Friedrich Christian Ludwig Freiherr Drais von Sauerbronn, also known as Karl Drais. The earliest form of the meat grinder was hand cranked and forced meat into a metal plate which had several small holes, resulting in long, thin strands of meat. As time passed, the hand-cranked machines became powered by electricity.

The electric meat grinders we now know today can process several pounds of meat easily and uniformly. Current models of electric meat grinders have different attachments to add functionality, such as sausage-making, kebbe, and juicing, which have greatly broadened the way meat grinders are used.

A meat grinder is a kitchen appliance for fine chopping or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife, for example, which is also used to produce minced meat, filling, etc. The producer puts the minced food into a funnel, which is placed on the top of the grinder. From there the material goes on a horizontal screw conveyor.

This screw conveyor, which can be powered by a hand wheel or an electric motor, squashes and partially mixes the food. At the end of the screw, conveyor there is a knife installed directly in front of the fixed hole plate. At this opening the minced meat comes out of the machine. The fineness of the meat depends on the size of the holes of the plate.

Daily Activity Report

Minggu ke-5

02-April-2018

                Assalamualaikum warahmatullahi wabarakatu...

            Hello guys, after holiday in four days. Im back!!! For write again about my daily activity report in kitchen when im practice. In this week we get ala carte menu and so many kind food will be doing in there. I think is not to hard. But, after i feel today, wow its so complited i think. Why ???? because. Firts, very much kind of food in this menu. Second, today there are some my friends not come (absent) today because, they are sick and many reason more. I dont know. So, we are get hard work and dont have to much time for break and doing this job. And today we all feel so tired. Prepared finished at 04.00 a.m.

            Today we are get a differnt section. I in main kitchen with some other friends and other section like cold kitchen, butcher, and pastry. Because today is Monday. So, the restaurant is not open we have just preparation about food for tomorrow. In my group there are seven people, including me. We also share the job. Im with my friend roni get job for prepare Moules Mariniere (Steamed Mussels) is a food the main ingerients is mussels . cooked with onior or sallot ,parsley stems, pepper and wine.

         Other than, that we have to prepared Gratin  Dauphinoise.  We finished today this food so, tomorrow we just cut into small pieces and give some garnish for the serve. The main ingredients this food is potato. Potato slice toss with salt and chop garlic. Pour over the potato with cream, milk, and white pepper. And than bake until the potatoes are tender and the sauce is thick. On the top we give parmesant chesee and mozarella.

 

After that, we prepared creamed Spinach. The main ingredient is spinach. Served with cream sauce. So, today we just prepared the spinach.

After finished prepared. We eat together (anak bangsa) and than we do it the required activity every time after practice (General cleaning)