Brown Stock

Kitchen Utensil & Equipment

BUTCHER KNIFE

Function : to cutting and trimming larger cuts of meat and larger fruit

Material : steel

Cleaning : with soap, rinse and drain well

CARVING KNIFE

Function : to slice turkey, chicken or ham, also larger fruit and vegetables

Material : steel

Cleaning : with liquid soap, rinse and drain

BREAD KNIFE / SLICER

Function : to slice meat, poultry, seafood, warm bread and cake

Material : steel

Cleaning : with liquid soap, rinse and drain

Tom Yum Goong & Pho Bo Soup (Exam Daily Activity)

Halo everyone!

How you guys doing ? i hope you guys fine and ready to read my Exam daily activity. Actually it is gonna be same like usually but this time is more challenged because only 2people should work together to make 1 Food or 1 Dish. My group get Oriental Buffet Menu. As usually my CDP decided who will make Appertizer, Soup, Main Course and Dessert. Fitri and Me got Soup section, The Soup of Oriental Menu is Tom Yum Goong and Pho bo Soup. 

As we know, Tom Yum Goong is a type of hot and sour Thai Soup, usually cook with Shirmp or Prawn. Tom Yum Goong is originally traditional food from Thailand. In recent years, Tom Yum Goong has been popuralised around the world. By their name "Tom Yum", Tom in Thailand mean Boiling Procces and Yum refers to a Thai Spicy and Sour Salad. Tom Yum characteristik is by its distinct Hot and Sour flavors, with fragrant spice and herbs generously used in the broth. The soup  is also made with fresh ingredients such as Lemongrass, Lime Leaves, Galangal, Lime Juice, Fish Sauce, Crushed Red Chilli.

Tom Yum is so easy to make, that's why Tom Yum can be popular around the world. Also being basic food for Oriental Food. How to make Tom Yum Goong is :

Ingredients :

1. Shrimp Stock

2. Lime Leaves

3. Lime Juices

4. Galangal

5. Lemongrass

6. Garlic

7. Tom Yum paste

8. Salt

9. Shrimp or Prawn 

10. Mushroom

11. Fishball

How To Make :

1. Prepare all ingredients and tools,

2. Mix Lemongrass, Garlic, Lime Leaves, Galangal, with Shrimp Stock,

3. Add some Tom Yum paste and Lime Juice, wait till it a bit boil

4. Add seosoning 

5. Add Shrimp or Prawn, Mushroom, and Fishball 

6. Waitill the seasoning taste good on Shrimp and then colour of Shrimp Stock changing to be Red Stock

7. Ready to serve.

If you don't know what is Shrimp Stock and how to make it, here let me tell you. Fisrt saute skin of Shrimp or Prawn till be Red. Then, Simmer it with Water, Mirepoix (Carrot, Onion and Celery), and Bouqet Garnie for at least 5hours or more. More time more good. Or you also can change Shrimp Stock and use Water but the taste will actually different, so better to make Shrimp Stock and use it for Tom Yum Goong.

Here is Some Pictures of Ingredients and How To Make it :

Let's talk about Pho Bo Soup, my second Soup of Oriental Menu. 

Pho Bo Soup or Pho Soup is Vietnamese soup, actually from North Vietname. First time the made Pho Bo is when France colonized Vietnam for few years. Actually Pho Soup was make by France people but they made it in Vietnam so some people said Pho Bo or Pho Soup is Vietnamese Soup. It was made in 19centuries when France colonized Vietnam, especially North Vietnam.

Because how to make and the ingredients is easy to get and easy to make, so Pho Bo or Pho Soup was easy to be popular soup in Vietnam. Start in North Vietnam then become traditional soup in all part of Vietnam. Pho Bo or Pho Soup os Vietnamese soup consisting of Broth, Rice Noodles, A Few Herbs and Meat. After Vietnam war over, Pho Bo or Pho Soup become Popular Street Food in Vietnam. Let's cook it!

Ingredients :

1. Beef Stock

2. Lemongrass

3. Ginger Root

4. Shallot

5. Lime Leaves

6. Salt and Pepper

7. Glass Noodle

8. Roasted Beef

9. Bean Sprouts

How To Make :

1. Prepare ingredients and tools,

2. Boil beef stock,

3. Add Lemongrass, Ginger, Shallot and Lime leaves,

4. Give seasoning

5. Wait till it smell good and a bit boil,

6. Put Glassnoodle and Bean Sprouts in Bowl serve,

7. Add The Pho Stock to the bowl,

8. Add the Roasted Beef 

9. Give some Garnish and Phobo Soup is ready to serve.

It's easy right ? If you confusing should you use Beef Stock or not, it depends if you want to make a real Phobo or Pho Soup of course should use Beef Stock. Water also okay but you will add a lot of seasoning. How to make Beef Stock is also same like other stock. Beef, Mirepoix (Carrot,Onion and Selery), and Bouqet Garnie. Simmer for at least 5hours. More time more good.

Here is some Pictures of Procces to make Phobo or Pho Soup :

For Exam Daily actually first day we prepared the stock, Shrimp Stock and Beef Stock. The second day we mixed the ingrediets and start to make the Soups. That's all for my exam daily,  hope you guys like it.
Stay tune for next blog!! !

Binte Biluhuta

BINTE BILUHUTA

 

Binte Biluhuta (Milu Siram or Corn Soup) is a typical food of Gorontalo. This food is a soup consisting of corn, fish or shrimp which is formulated in such a way as to produce a menu that is very tasty and hot and has three distinctive flavors which are sweet, salty and spicy. In Indonesian Binte which means corn and Gorontalo. often call it Milu while Biluhuta means watered so if it is interpreted its name is watered corn. Because it is made from corn, this food can destroy cholesterol, especially bad cholesterol (LDL) in the body. The content of carotenoids, bioflavonoids, and vitamin C in corn works as a control cholesterol level and increases blood flow in the body.

In its history, until now no one has known since when binde biluhuta was present in Gorontalo. But according to the late Mansoer Pateda, one of Gorontalo's best sons, Professor of Linguistics from Gorontalo State University, binde biluhuta has existed since the days of the kings of Gorontalo, and has become a general consumption, both kings and ordinary people.

Corn also has philosophical meaning. When corn is dipipil interpreted by divorce. In the days of the kings of Gorontalo in the 15th century, there were frequent territorial struggles to conquer small kingdoms, otherwise known as quarrels between the Kingdom of Gorontalo and Limboto.

"Binde biluhuta has existed since the disputes of kings in the 15th century. The corn divorced was analogous to the kings who quarreled. But when the shelled corn was mixed with spices and produced delicious binde biluhuta, that was where this food became a unity between the quarreling kings, "said Mansoer Pateda.

Because kings in Gorontalo often fight for power, there will always be symbols that symbolize peace. One of them is food. Binde biluhuta and ilabulo are foods that are always symbolized by unity and peace.

How to make Binte Biluhuta :

material
1,000 ml of water
200 g of pipile sweet corn
3 tablespoons of cooking oil
200 g of smoked skipjack, shredded
¼ young coconut, peel clean, grated
8 vegetable star fruit, 1 cm across
2 stems of leeks, ½ cm across the slices
50 g of basil leaves
2 tablespoons of lime juice

Ground spices
10 shallots
2 red chilies
10 cayenne fruit
1 tablespoon salt

How to cook:
1. Boil the water in the pan, add the pipel corn, boil for 10 minutes until the corn is cooked.

2. Meanwhile, heat the cooking oil in a skillet, add the spices, saute until fragrant and cooked. Add shredded skipjack, stir until done, remove.

3. Put the sauteed fish in a pan of corn, stirring until smooth.

4. Add grated coconut, vegetable starfruit, leeks, and basil leaves, cook until the ingredients wither, lift. Pour lime juice, mix well.

5. Transfer the soup to the serving bowl, serve while warm. (P)

 

 

Source :

 https://www.primarasa.co.id/lauk-utama/binte-biluhuta

3 Kind of Pepper

1. Black Pepper 

Black pepper itself is obtained from picking fruit that is still green so that black pepper has a stronger and more intense taste than white pepper. But the price is cheaper than white pepper.

For those of you who don't know yet, usually the black pepper seeds are crushed for a moment when they are put into the dish using a pepper crusher or familiar called pepper grinder. This serves to give the taste sensation more spicy and warm dishes. The taste and aroma typical of black pepper makes it widely used in recipes of processed meat foods and grilled dishes.

Cuisine that uses black pepper namely black pepper chicken, black pepper beef, black pepper tuna, black pepper sauce shrimp and many others. Many western dishes also use black pepper as the main ingredient.

2. White Pepper

 

 White pepper itself is taken from ripe fruit but do you know why white pepper can be white? This is because the cooked pepper has gone through the retting method to extract the fruit before drying, so that the outer layer like black pepper is gone.

Before being used in a dish, white pepper is usually mashed first. But at this time, you can very easily get smooth white pepper sold on the market freely.

The taste and aroma of white pepper is lighter than black pepper. This type of pepper is usually used for spices in foods with mild flavors, such as soup that has soup. Most Indonesian dishes use white pepper such as vegetable soup, fried noodles, scrambled and much more.

3. Green Pepper

 
You might be a little stranger to green pepper. Yes, green pepper is rarely heard in Indonesia, fresh green or preserved pepper is more popular with Europeans. Green pepper itself is widely produced in Brazil and India which is usually packaged in large jerry cans, for later the new importing country will pack it in bottles or small jars. However, green pepper itself has started to circulate in Indonesia.

Green pepper is becoming popular in Indonesia as a spice or decoration because it has a fresh taste and good aroma. In Europe and America, there are also green pepper which are sold in the form of sauces with other mixtures such as vinegar, salt, and sugar.

Green pepper itself is widely used in Thai, European and American cuisines such as spagetti, mustard, processed fish, meat, chicken and much more.

Daily Report

Haiiii !

Whats up guys? Today i want to tell u my last practice day in the week. So in wedWednes we were prepare the ingridients, sauce, stock, meet and any others to serve our food today. Today we will serve Celebes Buffet but because today our Restaurant is not going to open so our food today will serve for all student in kitchen.

I got section soup. Our soup today is "Sop Sodara". Actually sop saudara is traditional soup from Makassar, South Sulawesi. People usually eat it with spicy taste. Some people eat it with steamed rice or Ketupat. But today it wiil serve with Steamed Rice. as usually we made it and explain to our Chef. The Appetizer is Jalangkote, it really traditional food from Makassar, Main Course is Konro and Dessert is Pisang Ijo.

Every section was busy to make it, and get hurry to finish it because we should prepare Donut Dough for tomorrow to sale. It all finish on time. In 1.30pm we had lunch together, then a bit break after that get ready to do General Cleaning in Kitchen. Maybe we are finish around 6pm, Then go home.

Here is some pictures of Celebes Menu :

Thank youu for read my activity! See you in next blog! :)

27 Persiapan Lengkap untuk Memasak

Apakah yang Anda lakukan sebeluk masuk ke pekerjaan memasak? Tentu saja Anda perlu mempersiapkan diri dengan workplan (rencana kerja) yang berisi catatan tentang pekerjaan-pekerjaan yang harus Anda lakukan. Persiapan yang detail dan rinci harus dilakukan agar pekerjaan memasak menjadi lancar. Persiapan itu adalah miss en place, persiapan lengkap untuk memasak yaitu :
1.   Mencuci bahan
2.   Merendam bahan
3.   Merendam dengan bumbu
4.   Merendam dengan air panas
5.   Mengupas
6.   Mengupas dengan air mendidih
7.   Memotong bahan
8.   Menyiangi
9.   Menyiapkan adonan penggoreng
10.  Menyiapkan adonan pembungkus
11.  Melumuri dengan tepung
12.  Mengisi bahan makanan dengan isian
13.  Mengisi daging dengan bahan makanan lain
14.  Membungkus daging dengan lemak
15.  Menyiapkan bahan asapan
16.  Mengocok bahan
17.  Mencacah atau mencincang bahan
18.  Mencampur
19.  Mengaduk bahan dan adonan
20.  Membanting adonan agar kedap
21.  Mengisi adonan
22.  Meragikan dan mengembangkan
23.  Menimbang
24.  Membentuk
25.  Menggiling bahan makanan
26.  Menyaring bahan kering
27.  Mengerowok.

Jelas beberapa persiapan diatas terbagi untik beberapa section yamg berbeda tapi secara kesimpulan 27 persiapan di atas adalah persiapan yang diterapkan oleh para ahli. Untuk mengkaji lebih dalam lagi dari 27 persiapan diatas, Anda dapat membacanya di bawah ini :
1.   Mencuci
Tujuan mencuci adalah menghilangkan sesuatu yang melekat pada bahan yang akan diolah. Misalnya tanah, minyak, lemak, noda, binatang kecil seperti semut dan yang lain. Yang dipakai untuk mencuci adalah air bersoh yang sedikit mengandung mineral. Bahan yang perlu dicuci adalah sayuran, ikan, telur, daging, tulang, beras, jagung mentaj, kacang-kacangan, serta buah-buah. Ada sejenis obat yang dipakai untuk mencuci sayuran, tetapi tanpa obatpun asalkan air pembilasnya bersih dalam jumlah yang cukup, hasilnya sudah cukup baik.

Beberapa jenis alat yang dipakai untuk mencuci, misalnya bak cuci stainless ( wash basin ), waskom ( bowl ), pot, alat peniris air ( colander ), dan nampan penampung ( tray ). Alat-alat tersebut sebaiknya terbuang dari logam tahan karat ( stainless steel ).

2.   Merendam
Tujuan merendam ( soaking ) bahan adalah untuk membuat kulit luar bahan yang direndam menjadi empuk atau supaya waena bahan tidak berubah. Air yang dipaakai untuk merendam harus air bersih, tidak berbau, ataupun berwarna.

Tujuan selengkapnya dari merendam adalah sebagai berikut :
·         Melunakkan kulit, misalnya untuk kacang merah
·         Mempertahankan warna, misalnya pada kentang
·         Untuk disimpan, misalnya pada bit ( beetroot )

3.   Merendam dengan bumbu
Tujuan merendam dengan bumbu (marinating) adalah agar bahan yang direndam menyerap bumbu dan sekaligus menjadi lebih empuk. Cairan perendamnya dinamakan marinating liquid, misalnya :

1.   Anggur
2.   Susu
3.   Yogurt
4.   Krim
5.   Bumbu Curry
6.   Jus jeruk
7.   Garam
Beberapa jenis makanan sebelum dimasak perlu terlebih dahulu di-marinate  dengan cairan berbumbu, misalnya :
-          Coq au Vin: daging ayam direndam anggur merah
-          Khebab : daging kambing direndam yogurt, curry, garam, lada hitam, minyak selada
-          Fish Meuniere : ikan direndam cream, LP sauce dan juice jeruk.

4.   Merendam dengan air panas
Metode merendam degan air panas (steep) dipakai untuk bahan olahan yang tidak perlu dikupas, seperti mie kering, bihun, taoge. Jika taoge direbus maka banyak vitaminnya yang akan hilang. Alat yang digunakan untuk proses ini adalah sebuah nampan cekung atau pan yang cukup dalam. Dapat juga memakai bowl. Lama proses perendaman antara 2-5menit. Taoge harus dicuci dulu sebelum direndam karena akan langsung digunakan sebagai bahan yang akan dimasak.
5.   Mengupas
Ada beberapa jenis bahan yang harus dikupas, yaitu bahan yang berkulit, seperti kentang, ketimun, lobak, wortel, bit. Mengupas (peel) dan sekaligus membentuk, misalnya turning pada wortel atau kentang. Untuk mengupas dalam jumlah banyak, misalnya kentang beberapa kilogram, diperlukan mesin kupas (potato peeler), sementara untuk mengupas bahan yang berukuran kecil dapat dapat memakai pengupas sayur (peeler).

6.   Mengupas dengan air mendidih
Ada sayuran yang tidak mudah untuk dikupas dengan pisau tetapi akan menjadi lebih mudah dikupas jika direbus sebentar dengan air mendidih  (blanching). Misalnya, tomat akan mudah dikupas setelah direbus dselama 20 detik di dalam air mendidih. Metode blach juga diberlakukan untuk bahan yang perlu di-blanching, misalnya :
-          Tulang-tulang yang akan dibuat menjadi kaldu
-          Daging yang akan direbus dalam waktu lama
-          Sayuran yang cukup direbus sebentar
-          Bahan seperti pasta
-          Tulang ikan yang akan dibuat kaldu.
Jenis blanching ada 2, yaitu water blanching dan oil blanching. Contoh untuk yaitu terakhir adalah kentang goreng.

7.   Memotong bahan olahan
Sesuai dengan petunjuk resep, bahan yang akan dimasak perlu dipotong ( cutting ) dengan bentuk tertentu.
Pemotongan ada beberapa jenis, yaitu :
-          Potongan untuk sayuran dan kentang
-          Potongan untuk daging
-          Potongan untuk ikan
-          Potongan untuk buah
-          Potongan untuk pasta


8.   Menyiangi
Suatu bahan perlu disiangi (trim) agar didapat bahan yang paling baik dan paling bersih. Dengan disiangi maka akan diperoleh berat bersih.
-          Daging : daging disiangi dengan membuang lemak, pinggiran atau otot keras, juga sisa tulangnya.
-          Ikan : dibuang sisik, kulit, kepala, ekor, dan isi perutnya sehingga didapat daging ikan bersih
-          Ayam : dibuangkulit, kepala, ujung kaki, tulang, dan jerohannya sehingga didapat daging ayam yang bersih dan tanpa tulang.
-          Sayuran : dibuang bagian yang tidak dipakai, misalnya kaki brokoli, bagian tengah kubis, akar selada, kulit kentang, ujung terong, dan sebagainya
-          Buah : dikupas, dicongkel matanya, misal pada nanas.


9.   Menyiapkan adonan goreng
Ada beberapa jenis adonan goreng (frying batter), yaitu :
1.   Adonan terigu-air-telur dan putih telur
2.   Adonan tapioka-air-telur
3.   Adonan tempura
Menu fried chicken, fried fish, fried squid, tempura, fried calamari memakai  adonan seperti diatas. Orang perancis menyebut adonan goreng dengan pate a  frire.

10.                Adonan pembungkus
daging, ayam, atau ikan jika akan digoreng perlu dibungkus dengan tepung terigu, tepung panir (bread crumb) dan kuning telur. Adonan ini dinamakan panir. Yang penting dalam proses ini adalah penyaring yang dilakukan terhadap semua bahan.

11.                Melumar daging dengan tepung
Daging yang akan ditumis atau digoreng perlu dilumuri terigu terigu terlbeih dahulu. Hal ini disebut dengan istilah flouring. Caranya adalah dengan minimbun daging dengan terigu dan kemudian ditepuk-tepuk. Tepung yang akan digunakan harus bebas kutu dan sudah disaring halus dengan alat saring tepung.

12.                Mengisikan suatu bahan
Bahan yang akan dimasak diisi dulu dengan bahan makanan lain. Proses ini dinamakan stuffing. Isinya dapat berupa daging cincang halus, sayuran atau bahan lain ( keju, ham, ikan atau ayam)

13.                Menyiapkan bahan asapan
Banyak tipe daging yang bisa diasap, smoked. Pengasapan dilakukan dalam sebuah ruang yang disebut smoke house selama 1 sampai 2 minggu. Hasilnya seperti :
-          Smoked beef
-          Smoked ham
-          Smoked chicken
-          Smoked fish
-          Smoked eel
-          Smoked oxtongue
-          Smoked salmon

14.                Mengocok bahan
Persiapan memasak dengan cara mengocok, memakai alat kocok dan waskom, atau memakai mixer jika dalam jumlah besar, diperlukan pada saat, seperti :
-          Membuat omelet
-          Membuat adonan
-          Membuat sauce

15.                Mencincang bahan
Pada umumnya bahan sayuran dapat dicincang memaki pisau, tetapi bila banyak makan percicangan harus dilakukan dengan memakai mesin. Untuk mencincang daging dalam jumlah banyak pun harus menggunakan mesin penggiling.

16.                Mencampur
Dalam mencampur dua bahan atau lebih, anda perlu mengenal istilah-istilah yang cocok dengan proses tersebut, yaitu :
-          Mixing
-          Toss
-          Blend

17.                Mengaduk
Hampir sama dengann Toss, mengaduk atau stirring dengan menggunakan alat pengaduk dan dengan gerakan berputar, dinamakan stirr.

18.                Membanting adonan
Proses ini ada pada persiapan pembuatan roti, dimana adonan harus dibanting dengan keras agar menjadi adonan yang liat dan kedap.

19.                Menipiskan adonan
Untuk membuat roti tertentu, adonan perlu digilas (roll) sampai tipis, atau dibuat berlapis-lapis dengan cara digilas atau ditumbuk memakai silinder dari kayu. Untuk menipiskan adonan diperlukan tenaga ekstra jika dilakukan secara manual.

20.                Mengembangkan adonan
Adonan roti (dough) perlu dibiarkan dan didiamkan agar berproses selama beberapa menit sebelum akhirnya di-oven sampai matang. Pada proses ini terjadi aneka proses yang diperlukan agar adonan dapat mencapai konsentrasi yang baik sebelum dibentuk.

21.                Menimbang
Agar semua bahan dapat tepat sesuai resep maka diperlukan timbangan untuk menimbang bahan yang diresepkan. Alat penimbang yang digunakan dapat timbangan digital ataupun timbangan manual asalkan timbangan itu dapat berfungsi dengan baik.


22.                Membentuk
Jika adonan atau dough sudah siap maka kemudian dibentuk menurut keperluan. Bentuknya dapat seperti di bawah ini :
-          Bulat
-          Oval
-          Stick
-          Perahu
-          Simpul tali

23.                Mencincang atau menggiling
Mencincang atau menggiling dilakukan untuk persiapan beberapa makanan seperti burger, bolognaise, sauce, bitoks. Kesulitan akan timbul kalau harus mencincang dalam jumlah banyak. Yang dillakukan kemudian adalah menggiling daging dengan mesin penggiling atau grinder.

24.                Menyaring bahan kering
Bahan kering yang akan dipakai harus disaring agar bebas dari kutu atau bahan yang tidak halus. Bahan yang disaring, umpanya saja :
-          Gula halus
-          Tepung
-          Terigu

25.                Mengerowok
Mengerowok ditujukan untuk mengambil daging buah atau menghilangkan bagian tengah buah. Buah yang dikerowok, misalnya :
-          Avocado
-          Apel
-          Nanas
Istilah cored appel, cored pineapple merupakan contoh pemakaian proses ini terhadap buah-buahan.




 Sumber :

Tata Boga Industri
Bartono P.H., S.E. & Ruffino E.M., S.E.

Utensil & Equipment

1.SAUTE PAN

Function : Untuk menumis bahan makanan.

Material : Baja & Stainless steel.

Cleaning : Cuci dengan sabun lalu bilas dengan air bersih.

2.SAUCE PAN

Function : Untuk memasak bahan makanan yang bersifat cair terkhusus nya sauce.

Material : Baja & Stainless steel.

Cleaning : Cuci dengan sabun lalu bilas dengan air bersih.

3. SITT PAN

Function : Sebagai alas bahan makanan ketika di oven.

Material : Aluminium.

Cleaning : Cuci dengan sabun lalu bilas dengan air bersih.

Utensil & Equipment

1.MIXING DOUGH

Functional : untuk mengaduk adonan khususnya pada olahan pastry & bakery

Material : besi & stainless steel

Cleaning : cuci mixing bowl dan pedal dengan mengggunakan sabun lalu bilas dengan air bersih.

2.MEAT SLICER

Functional : untuk mengiris daging dengan tipis

materials : besi & stainless steel

cleaning : lap bagian permukaan dengan kain basah.

3.PROFING CABINET

Functional : untuk memfermentasi adonan roti sebelum di oven

Material : glass,besi,& stainless steel

Cleaning : bersihkan rak dengan cara di cuci.

Daily in-charge

Haiii everyone!
Welcome back, today is my third day of practice week. Actually today is European Menu and my group got Appetizer section. Our Appetizer menu for today is Macedoine Of Vegetable with Mayonaise. It's kind of vegetarian food.

Why ? Because its all vegetable and use mayonaise as the sauce. Everyone know vegetable with mayonaise is perfect mix. So i think the guest will love it if they are vegetarian. Actually today is my schedule to in-charge as supervisor to my junior.

My friends and me, help the junior to make their food. As we know my friends and me is senior and we already know how to make their food so it will be easy to teach them how. Their menu is Rotation 1.2 and prepare for tomorrow Rotation 1.3

Appetizer is Macedoine of Vegetable
Soup is Minestrone Soup
Main Course is Fillet of Snapper Meuniere, Potatoes au Gratin and Glazed Root Vegetable
Dessert is Choux ala creme and Hard Rolls

Kitchen Utensil & Equipment

CHEESE MELTER

Function : to browning food or melted cheese similar with salamander, but it's easier

Material  : metal with heater

Cleaning : just wipe the dirt area

                                               

BARBECUE GRILL

Function : to grill food

Material  : iron and metal, need charcoal to grill food

Cleaning : remove the ring and wash it with liquid soap until clean.

                                                        

ESPRESSO MACHINE

Function : to brew coffee

Material  : metal

Cleaning :

1. Scrub the portafilter and basket

2. Clean the gasket

3. Wash the screen and underside of the group

4. Backwash the machine

5. Sanitize the steam arm

6. Wipe down the machine

                                           

Mango Sticky Rice

Halo
Welcome welcome! It's serve day! After yesterday we were prepared for Dessert, today we will show you what we did and tell you what is it. As same as yesterday, the dessert is Mango Sticky Rice, Tang Yuan and Tang Zhong. That's all is menu of Oriental Menu.
Actually Mango Sticky Rice is come from Thailand, why it's include in Oriental Menu because Thailand is part of Asia. Tang Yuan or most populer name “Onde Onde Cina” is come from China, Chinese made it for their celebrate their New Year or Imlek. Tang Zhong also come from China.
Here, i will show you how we serve it on Buffet. First,im thinking about serve it like sushi. Put some mango stick inside then roll it. It's kind of hard to make because the rice is different with rice usually we use for sushi. But we did! It's looks like sushi but it’s not! It's Mango Sticky Rice
Look!

Mango Sticky Rice

Oriental Food

Halo
Halo everyone! How u doing guys? Hope u guys doing well! So im back to the kitchen! It was my first day, and still same like practice week before im still learn about buffet. But this time will be different menu, the menu of today is Oriental Food.

Oriental food is food which come from Asian. Especially like from Indonesia, China, Thailand and etc. Oriental food, we can say it easy or simple food from Asia. But here in this kitchen, my friends and me will cook orientel food with different method. We approve our method till Sous Vide Method, all food we made will be process by Sous Vide Method.

Today, my group got Section Dessert. The Dessert Menu of Oriental Food is Tang Yuan, Tang Zhong and Mango Sticky Rice. Our CDP decided to make group inside the group to cook 1dessert so we can discuss about what we know and what we want to know about this dessert menu. We helped each other till all finish, except Mango Sticky Rice because we don’t have any Mango for today.

Here is some pictures of Tang Zhong :

Here is some pictures of Tang Yuan :

Oriental Food will be serve tomorrow afternoon as lunch. I will share to you the full menu of Oriental Food in next blog! See yaaa xx