Today is my first day on practical week , not easy for today because we have to start on 07.00am , on semester one we start the practical day on 08.00am . why we start at 07.00 ? because we will make breakfast for our customer , this is not as same as before because this is the first time we make food and will serve on restaurant. the restaurant is didn't open in every week but this week they open it because we will cook for a week and there is for breakfast . And this week the class leader is me!!!
So today I'm went to the campus too morning at 06.30 . when i was arrived i went to security pos to take the kitchen key. yah because I'm the Class leader . after that i went to the kitchen to open it and i'm turn on the gas,exhaust and fresh air . Im take a break and waited my friends to come one by one.
But the true we are not come in the kitchen at 07.00am because today our material practical is just prepared for continental and american breakfast that will serve tomorrow .
Exactly 08.00 our senior ask us to online and absent to go to the kitchen one by one . After all my friends come in we one line again and then our senior ask me to lead prayer, so there i am lead prayer. after that our senior introduce their self and after them they ask us to introduce our self one by one.
while waiting for Chef Dyno we just talked about our senior self, we asked anything about food and culinary . at 09.00am Chef Dyno is join us and give us some information about what we will do today , there is how about to prepared continental and american breakfast .
We are divided to some groups , and that groups is divided again to make a different product . My group is got croissant product . after Chef Dyno explain all of we gonna do , he's back to the office and let us to prepared and doing that product that we got .
Continental Breakfast :
-Soft Roll
-Croissant
-Danish
-Twist Bread
-Hard Roll
so lets see how to make croissant !!!
The Ingredients :
1Kg Hard flour
90gr Sugar
15gr Salt
50gr Instant Dry Yeast
2pcs Egg
600ml Water
600gr Croissant Fat
Procedure :
1. Prepare the ingredient and tools
2.Use Straight dough meted or mix all the dry ingredients
3.After all dry ingredients mixed , add the egg slowly and mix again
4.Add the water slowly until the dough is done
5.Add the salt in the last mixing
6.take the dough in the working table and kneading it until done and rolling it with rolling pin and make like a rectangle .
7.Add croissant fat and fold single or double
8.Rest the dough in chiller for 30mnt
9.take it out and roll in and give 3 fold . do it for 3times
10.make the dough into squer
11.see figure make a triangular with 30gr/pcs .
12.take it to the sit pan
13. Wrap it and save to the walking freezer
14.(tomorrow)Bake
So guys maybe you asking why we save it in the walking freezer ? because this is just prepared for tomorrow and btw the croissant will be more good if we save it in the cold room before bake . Tomorrow morning we will bake it and will serve into the restaurant. As planned , croissant will be bread on egg benedict and will serve just be croissant . Oh ya about American Breakfast , we will prepared tomorrow morning ;)
At 03.00pm we take a break and take a pray . after it maybe for 1 hour we back into the kitchen and we do general cleaning . At 18.15 we are done and we online again for prayed because today was done . we back home at 18.30 .
Oke guys maybe thats what I'm share for today .
see you tomorrow!
nice blog sist!
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