Daily Activity

1 OKTOBER 2019

Bismillahirrohmanirrahim...
Assalamu'alaykum warohmatullahi wabarokatuh...
Haii haii teman onlinekuu??Apa kabar semuanya ?? Tentunya selalu sehat dan bahagiaa keuun Ojoo nesuu-nesuu yahh guys.Dan jangan lupa untuk selalu bersyukur kepada Allah atas semua nikmat yang tidak ada habisnya. Salah satunya karena masih di beri kesempatan utuk berjumpa walau hanya secara online, dan atas nikmat Allah yang masih memberikan saya curahan ilmu sehingga masih bisa berbagi cerita kepada teman-teman semuanya...

Hari ini adalah hari yang tercrowded, hari yang rasanya campur aduk sekali. Hari ini Alhamdulillah kami sudah bisa mengeluarkan produk untuk menu Ala Carte. Setelah semuanya telah kami prepare di hari sebelumnya. Dan yang bikin tegang juga karena, toast bread yang kami buat kemarin masih gagal. Yahh sudah yakinlah pasti bakal dapat marah lagi. And that's it, hari ini ada insiden roti tawar melayang.

Waktu kami sedang fokus untuk mendengarkan instruksi dari chef Dino, Pak Ical datang dan melilhat Toast bread yang telah kami buat. Dan yahh selebihnya sudah bisa kalian perkirakan lah. Maaf yahh Pak kami belum bisa maksimal. Sebenarnya buat toast bread itu yah bukan gampang-gampang susah juga sih. Dalam membuat toast bread itu kita harus sabar dan tidak boleh serampangan. Karena saat adonan sedikit saja terbentur, yah sudah pasti adonannya akan turun dan pastinya sudah divonis gagal.

Karena Toast bread kami gagal dibuat,jadilah 2 produk kami tidak bisa keluar. Padahal dari kemarin sudah kami prepare bahan-bahannya. Sauerkrautnya ,Thousand Island dressingnya. Sedih juga,padahal sudah dimaksimalkan agar semua produk kami bisa keluar. Dan ini adalah kali kedua produk kami tidak bisa keluar. Setelah kemarin menu buffet kami yang tidak keluar. Jadi yang keluar hari ini cuman Pizza Margeritha, Onion Rings ,Japanese Clear Soup dan Puree Of Pumpkin. Semoga kedepannya sudah bisa lebih baik.

Dan  hari ini praktek kami agak berantakan juga sih, wajar mungkin karena masih hari pertama dalam menghandle menu Ala Carte. Ternyata menu Ala Carte ini kita lebih dituntut untuk bisa lebih fokus dan harus bisa bergerak cepat. Walaupun memang lebih banyak kita tidak doingnya. Karena kita hanya akan doing pada saat orderan masuk. Dan itu juga tantangannya, kalo sudah banyak orderan yang masuk kita bakal kelimpungan.
 
Tapi Alhamdulillah kami bisa melewati semuanya .Semoga dari semua pengalaman dari kejadian-kejadian hari ini besoknya kami bisa lebih baik lagi,bisa lebih teratur lagi. Dan semoga sudah tidak ada lagi produk kami yang gagal. Semua nya bisa keluar. Doakan yahh. See you tomorrow teman-teman onlinekuuhh...


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.