Utensil & Equipment

1. Apron

Function: To protect the body from food stains, splashes of water and oil
           Material: Cain
           Cleaning: Use soapy water and rinse

2.Ice Shaver Machine

Function: To crush ice cubes into small pieces
           Material: Iron & Stainless Steel
           Cleaning: Using wet napkin

3.Container Box

Function: As a container for storing materials and utensils
           Material: Plastic
           Cleaning: Use soapy water and rinse

Utensil & Equipment

1. Vegetable Cutting Machine

Function: A machine that serves to cut large quantities of vegetables
           Material: Iron & Stainless Steel
           Cleaning: Using wet napkin

2.Chopping Board

Function: As a base used to chop food ingredients
           Material: Wood
           Cleaning: Use soapy water and rinse

3.Garlic Presser

Function: Serves to smooth garlic more easily
           Material: Stainless Steel
           Cleaning: Use soapy water and rinse

Utensil & Equipment

1. Cake Showcase

Function: As a place to store various types of cakes. Generally used in cake shops
           Material: Iron & Stainless Steel
           Cleaning: Using wet napkin

2.Pepper Mill

Function: Serves to smooth white pepper and black pepper more easily
           Material: Wood
           Cleaning: Use soapy water and rinse

3.Pie Mold

Function: As a special mold for making pie
           Material: Stainless Steel
           Cleaning: Use soapy water and rinse

FITE Activity

A few weeks before we were told that on May 2-3, 2019 our campus will hold a major event, namely F.I.T.E (Forum for International Tourism and The Environment). And our study program is responsible for making dishes during the event, starting from Lunch Box, Coffee Break, and the most important is the Food Carnaval which will be held on May 2, 2019. For the Food Carnaval menu itself, we have to make 22 kinds of dishes, such as Lamb Roast, Sei Sapi, Meatballs, Kikil Satay, Sushi, Satay Lilit, Grilled Chicken, Seafood Curry, Beef Lasagna, Beef Burger, Pizza, Rujak, Crepes, Corndog, Hotang, Sliced Fruit, Ice Teler, Es Mambo, White Rice, Salted Fish Fried Rice, Bread Maryam and various types of Sambal.



To handle the event, semesters 2, 4 and 6 are divided into several teams to complete predetermined menu. my menu is for coffe break and lunch.


for first coffe break, the menu that we served is Chocolate Cake, Japanese Cheese cake, Panada  and Bruchetta. It's not easy for me being the only one who will work and do this all things, so i decided to choose some junior for help. we finished all cake in the day before served. so when the day is come we are ready to served.
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for lunch box, the menu is Nasi Putih, Ayam Goreng Kecap, Udang Telur Asin, Broccoli Cah Telur Puyuh, Strawberry Pudding, Sambal and Watermelon. Also already prepared the day before served.
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second coffe break is Red Velvet Roll, Choux, Risol Mayo and Maros Bread. We served it in 3pm and after that Food service handled it. Other section still busy for food carnaval tomorrow, but me and m section is finish for today. Every food is served. Tomorrow my section will just help another section who need a help. I actually decided to help Sushi section because i want to learn more about sushi and how to make it perfectly.

Thank you for everyone who still read my blog, to my chef, and especially to all my friend.
We made this event succes!!!
See you guys in 5th Semester!!!
Enjoy your holiday, bye <3<3

daily activity

After the day before we were on holiday because of the election in Indonesia, today we continued to practice in the kitchen. Actually today I got an in-charge schedule in semester 2 B, but because group 2 still had to prepare some materials and condiments for Cold Kitchen itself and orders from other stations, I also helped my group to solve them, like onion rings, dice onion, dice celeri, dice potato, jardiniere carrot, tomato slice and cucumber slice

Before the open restaurant, we first check all the preparation for each menu at the Cold Kitchen station, from the main ingredients to the dressings. For Chef Salad itself the ingredients needed are dice carrot, dice turnip, capsicum slice, shredded cabbage, chicken slice and dressing using caesar dressing. For Empek-empek, there are empek-empek dough that has been boiled and will be fried when there are orders, as well as vinegar and dice cucumber as a supplement. While the Jellied Fruit Salad consists of dice fruit jelly, dice kiwi, dice pineapple, dice apple, grape, mandarin orange and dressings using mayonnaise with condensed milk and honey mixture. And finally the Thai Papaya & Mango Salad which only uses papaya and mango as the main ingredients, and the dressings are made from soy sauce, fish sauce, lemon juice, chili slice and seasoning in general

n addition to the ingredients above, we also prepare Tartar Sauce as a complement to Deep Fried Calamari. Because the group's plain mayonnaise was finished, we made a new one, then proceeded to make Tartar Sauce half of the mayonnaise that had been made. After all the preparation is complete, we also arrange all the Cold Kitchen condiment-condiment in the working table.

While waiting for the open restaurant, I occasionally check in semester 2 B to see the process of making their products, namely Chinese Food and Thai Food. At 11:00 we were an open restaurant and immediately received one plate order for each Cold Kitchen menu. We also shared assignments for the plating process, and I got a part for plating Empek-empek

After closing, I and my two in-charge friends entered the semester 2 B practice room to give some directions, reviews and material. Then after that we rested for lunch together then continued with general cleaning. Today we are doing general general cleaning like we usually do on Friday. This is because tomorrow is a national holiday. At 5:50 p.m., all activities in the kitchen were finished, we were oneline and received a number of directives from the lecturer, then went home.

here is some picture of the day :

daily activity

Today all groups returned to continue and complete all the dishes that will be served during the open restaurant. Since group 2 only handled Butcher and all the preparations we had completed, we also gave the materials to the station in need. You could say today is a boring day for group 2, because we don't make any dishes. Therefore, we traveled around all stations to provide assistance if needed.

      Actually Butcher still has to complete one preparation, which is making Beef Wellington. But this was done by another friend of my group. Whereas I helped at the Pastry & Bakery station. The thing I did was help and also gave suggestions for garnishing the Red Velvet Roll.

The open restaurant this time is the same as last week, namely only campus lecturers that we invited for lunch in the kitchen, because the restaurant is still in the process of renovation. Today we only issue one serving from each menu, even though we have prepared 40 servings for each menu.

      After closing, all stations over-handling the next group. And after Butcher, group 2 will handle Cold Kitchen, such as Chef Salad, Empek-empek, Jellied Fruit Salad and Thai Papaya & Mango Salad. We also tidied up and covered all the materials that could still be used for the next day, and added or replaced materials that had run out and were also damaged.

here is some picture of the day :

Daily Activity

After two weeks before we finished the A'la Carte 1 menu, this week we entered the A'la Carte 2 menu. The number of the menu itself is still the same as before, but certainly the types of dishes we will practice are clearly different. Starting from Appetizer, namely Chef Salad, Empek-empek, Jellied Fruit Salad and Thai Papaya & Mango Salad. Soup, namely Pho Bo and Potato Chowder. Main Course, namely Potato Gnocchi with Tomato Sauce, Beef Wellington, Mashed Whipped Potatoes & Peas, Carrot, Pearl Onion with Tarragon Butter, Prawn of Meuniere, Spaetzle & Green Bean with Roasted Pepper and Bacon, Mixed Rice consisting of White Rice, Jukut Urab, Rendang, Sate Lilit Ikan & Acar. For Dessert, namely Red Velvet Roll, Creme Brulee, Tiramisu & Katiri Mandi. And finally Great For Sharing, namely California Burger, Club Sandwich, Grilled Cheese Sandwich & Deep Fried Calamari with Spicy Tomato Sauce and Tartar Sauce.

     The division of stations of each group is the same as the system we did before, such as Cold Kitchen, Main Kitchen, Butcher and Pastry & Bakery. And this time, group 2 was tasked with handling Butcher station. Before starting preparation, we first wait for orders from other stations.

After that, we prepared all the ingredients according to orders, such as beef tenderloin, beef brisket, squid, prawn, fish, etc. Even though we handle butcher, it doesn't mean we don't have a lot of work. We cannot do preparation before all the ingredients have gone through the thawing process, because it is impossible for us to do it in frozen conditions

After all the ingredients are ready to be worked on, we also share the task to complete all preparation. The things I do are peeling prawn, making burger patty, making empek-empek batter and also fish satay mixture. Then proceed with covering and labeling preparation that has been completed. In addition, I was also tasked with weighing and shortening the newly arrived butcher items to be stored in the freezer.

Because today we only do preparation, we immediately do general cleaning after all preparation is complete. After that, we rested for a few hours. And at 5:50 p.m., we did an oneline in front of the kitchen, received a few directions and prepared to go home.

Here is some picture of today :