Daily Activity

2 Oktober 2019

Bismillahirrohmanirrahim...
Assalamu'alaykum warohmatullahi wabarokatuh...
Hayy hayy teman-teman onlineku?? Apa kabar semuanya?? tentu saja selalu baik dan bahagia dong tentunya. Ingaaatt, ojooo nesuu-nesuuu guiss. Sudah siap membaca cerita menegangkan barni hari ? Harus siaap dong.Tapi sebelum itu jangan lupa untuk selalu bersyukur kepada Allah karena masih memberikan kita nikmat kesehatan dan kesempatan kepada kita.

Hari ini Alhamdulillah kami sudah memasuki hari ketiga diminggu praktek. Jadi kami semua seperti biasanya datang dipukul . Setelah kewajiban memenuhi perut terpenuhi kami semua memasuki kitchen. Mengeluarkan semua bahan yang telah kami prepare kemarin. Dan yahh Alhamdulillah Toast bread kami hari ini berhasil, sebenarnya sudah dari kemarin sih dibuatnya.Terima aksih Komyang dan Kak  Dwiki yang sudah bantu kami membuatnya. jadi hari ini Monte Cristo dan Reuben Sandwich nya sudah bisa dikeluarkan.

Nahh hari ini juga kami onelinenya agak cepat yahh. Entahpun kenapa teman-teman ku maunya lebih cepat Oneline dari biasanya. Mungkin karena minggu ini kami dihandle oleh Chef Dino. Dan sejujurnya, kalo Chef Dino yang handle itu,One-line pasti bakal jadi laaamaaaaa sekalii ahahha. Tapi sebenarnya bagus juga sih karena selama one-line itupun ilmu juga berjalan terus. Chef Dino kalo menjelaskan ity sangat-sangat detail. Mulai dari bahan,teknik memasaknya, dan sampai plattingpun juga diperhatikan.

Menu yang kami sajikan masih sama seperti kemarin. Cuman hari ini menu Pizza mengalami modifikasi. Untuk hari ini ada tiga macam pizza yang akan dikeluarkan. Yaitu Quatro Formaggio Pizza,Napolitana Pizza dan Piscathore. Quatro Formaggio itu sendiri berarti 4 macam keju,jadi Pizza ini adalah variasi Pizza dengan toping 4 macam keju,keju yang kami gunakan yaitu Mozarella,Parmesan,Cream Cheese dan Cheddar. Napolitana ini hampir sama dengan Margaritha Pizza,cuman untuk isian Napolitana ini dia lebih bervariasi,ada tambahan beef pepperoni atau smoked beef,mushroom dan paprikanya.  Dan yang terakhir yaitu Pescathore Pizza, arti Pescathore sendiri berarti nelayan atau laut. Pokoknya sesuatu yang berhubungan dengan laut, jadi isinya pun tak jauh-jauh dari situ, ada shrimp,squid,scallop,mousel dan juga ada tambahan pineaple nya.

Daann hari ini saya jadi apasiiih namanya, pokoknya yang baca-baca menu begitu, server atau apa yah?? itulah pokoknya hahaha. Ternayataaaa jadi ini juga susah yaahh.Sangat-sangat membutuhkan konsentrasi,manajemen waktu yang baik dan tentunya juga suara yang keras. Pas awal-awal nya,sumpah deh dumba-dumba sekali guiiss. Dengan orderan yang terus menerus masuk.Dan salahnya saya lagi karena lupa membawa pulpen, harusnya supaya tidak bingung setiap orderan yang keluar itu saya harus menceklisnya,karena ada beberapa pesanan didalam satu C.O. yahh tapi ini jadi pembelajaran sihh. Semoga pengalaman ini bisa jadi peajaran lagi kedepannya. Dan semoga besok kami bisa lebih baik lagi progresnya,aamiin...

Ohyaah hari ini Alhamdulillah ada kajian khusus untuk akhwatnya. Bersyukur sekaliii,dimana lagi dapat kampus yang dosennya itu bisa sangat peduli dengan mahasiswanya bahkan sampai ke urusan akhirat. Apalagi ini adalah ilmu yang syar'i, yang sangat susah untuk bisa didapatkan dengan banyaknya syubhat. Bersyukur sekali pokoknya. Semoga Pak Ical selalu dalam lindungan Allah ,dan semoga ini bisa jadi amalan jariyah untuk bapak.Terima kasih Bos Genk. And see you my online friends on my last practice day tomorrow, luuvv luuvv >3

JAPANESE CLEAR SOUP

INGRIDIENTS :

DASHI :
2.25 L Water,cold
60 gr Kombu
50 gr Katsoubushi

SOUP:
2 L Dashi
To taste Salt
15 ml Japanese soy sauce

GARNISH:
1-2 Strips lemon
15 gr Snow peas
10 gr Shrimp

PROCEDURE :

DASHI :
-Put the water in a pot and add the kombu.Bring into boil over moderately high heat
-Just us teh water comes to boil,remove the kombu.Remove from the heat and immedietly add the bonito flakes.Let the flakes settle to the bottom.This will take 1-2 minutes.Strain through a china cap lined with cheesecloth.Use the dashi within 1 day.

SOUP :
-Bring the dashi to a simmer.Carefully add salt to taste.
-Add soy sauce

GARNISH :
-Cut the lemon into a very julienne.Trim and wash the snow peas.Cut them crosswiseat an angle,making diamond shapes.Blanch them 1 minutes in boling water. Drain and cool.Peal and devein the shrimp.Blanch them 1 minutes in boiling water. Blanch them in boiling water just untill cooked, no more then1 minutes.Drain.Rinse soup cups or bowls in hot water to warm them. In each bowl put 1 shrimp,a  few pieces of snow peas,and a few threads of lemon zest.
-Make sure that the soup is very hot,almost at teh boiling point and ladle 200 ml into bowl.Serve at once.

PUREE OF PUMPKIN SOUP

INGRIDIENTS:
100 gr onions
100 gr leek
100 gr celery
200 gr pumpkin
50 gr butter
50 gr Flour
1 L Chicken stock
Little Salt
1 tbsp Fresh Parsley
1 Cloved Garlic minced
1/2 tbsp Dried thyme
125 gr Heavy cream
5 whole Black peppercorn

PROCEDURE:
- Trim and wash onion,leekmcelery and pumpkin.
-All vegetable cut into sliced
-Heat a stock,salt,pumpkin,onion,thyme,garlic,and peppercorns.Bring into boil,reduce heat to low and simmer for 30 minutes uncorvered
-Puree the soup in small batches using a food processor
-Return to pan,and bring to a boil again.Reduce heat to low,and simmer for another 30 minutes,uncorved.Stir in heavy cream.Pour into soup bowls and garnish with fresh parsley before served.

PIZZA MARGHERITA

INGRIDIENTS:

360 gr Fresh tomatoes or tomatoes canned
15 ml Olive oil
to taste Salt

French Bread Dough:
875 gr Water
45 gr Yeast
15000 gr Hard Flour
30 gr Salt

360gr French bread,fermented
6 gr Fresh or dry Basil leaves
120 gr Mozarella Cheese
12 gr Parmesan Cheese
22 ml Olive oil

PROCEDURE:
-If using fresh tomatoes ,peel,seed and chop them.If using canned,chop and drai them
Combine the tomatoes and oil in a saucepan ,cook uncorved  over moderate heat untill the tomatoes are no longer watery.
-Add salt to taste,Cool

Mixing
-Straight dough method.Dissolve yeast in water before.Adding flour and salt. 3 minutes at 2nd speed, rest 2 minutes;3 minutes more at 2nd speed

Fermentation
1 1/2 hours at 80'F (27'F).Punch down, 1 hour at 80'F

Scalling:
French loaves 12 oz / 350 gr
Round loaves 18 oz / 550 gr
Rolls 16-20 oz / 450-600 gr

Baking :
400'F (200'C).Steam for first 10 minutes.

-Flatten the dough and roll it out into a circle. Drape the dough over the backs of the hands and carefully streech the circle to a diameter of 12 in. Leave the dough hicker around the rim than in the center.
-Flour a peel so the dough does not stick.Lay the circle of ough on it.
-Spread the tomatoes over the dough,leaving tyhe rim uncorved.
-Distribute the basil and the mozarella.Cheese over the pizza
-If using the parmesan,sprinkle it over the pizza
-Drizzle with olive oil,Slide directly into the hearth of a deck oven preheated to 500'F . Bake untill the dough is browned and the cheese is melted.
 -Using the peel,remove from the oven and serve immedietly

MONTE CRISTO SANDWICH

INGRIDIENTS

2 Slices White bread
As needed butter
30 gr Sliced Turkey or chicken breast
30 gr Smoked beef
30 Cheddar slice
1 egg beaten
30 ml Milk

PROCEDURE

-Place the bread on a clean work surface. Spread the tops with butter.
-Place teh turkey,ham,and cheese slice on one of the pieces of bread.Top with the remaining slice of bread,buttered side down.
-Secure the sandwich with 2 picks placed in opposite corners
-Beat the egg and milk together
-Dip the sandwich in the butter untill it is completely coated and the liquid has partially soaked into the bread
-Fry the sandwich in deep fat at 375'F untill golden brown
-Cut into half and serve immedietly.

REUBEN SANDWICH

INGRIDIENTS

2 Sliced White pan bread
20 ml Thousand Island  dressing
60 gr Corned beef
30 gr Sauerkraut
As needed butter

Sauerkraut:
1 pcs Head Cabbage ( medium)
3 tbsp Salt

PROCEDURE:
-Place the slices of bread on a clean work surface
-Spread each slice with about 2 tsp dressing. On one of the slice,place the corned beef,then the sauerkraut then the cheese
-Place teh second slice of bread on top,spread side down.
-Butter the top the sandwich and place buttered side down on preheated griddle. Immedietly butter the other side of the sandwich,which is on top.
-Griddle the sandwich ,turning once,untill browned on both sides and hot through.
-Cut the sandwich into halves and serve immedietly

For making the Sauerkraut:

- Chop the cabbage.Sprinkle with salt
-Knead the cabbage with clean hands,or pound with a potato masher or cabbage crusher about 10 minutes,untill there is enough liquid to cover.
-Stuff the cabbage into a quart jar,pressing the cabbage underneath the liquid. If necessary,add a bit of water to completely cover a cabbage
-Cover the jar with a tight lid,airlock lid,or coffe filter secured with a rubber band.
-Culture at room temperature (60-70'F) for at least 2 weeks until desired flavour and texture are achieved. If using a tight lid,burp daily to release excess pressure.
-Once the sauerkraut is finished,put a tight lid on the jar and move to cold storage.The Sauerkraut's is flavour with continue to develop as it ages.

ONION RINGS

INGRIDIENTS:

2 Egg yolks,beaten
500 ml Club soda
300 gr Flour
10 ml Baking Powder
2 ml Salt
2 Egg whites
1.4 kg Onion,large
As needed Flour

PROCEDURE :

-Combine the egg yolks and club soda in the bowl
-Sift together the flour,baking powder and salt.
-Add the dry ingridients to the liquids and mix together to make a smooth batter
-Whip the egg whites to soft peaks
-Fold into the batter
-Peel the onion and cut crosswise into 1/2 inch slices. Separate into rings
-Place the onions in cold water if they are not used immedietly,to maintain cripsness
-Drain and dry the onions throughly
-Dredge with flour and shake off excess.
-Dip a few pieces at a time in the batter and fry in deep fat (350'F/175'C) untill golden brown.
-Drain and serve immedietly.