DAILY REPORT INDONESIA VERSION

DAILY REPORT INDONESIA VERSION
Tanggal 28/01/2019

Bismillahirrahmanirrahim
Assalamu'alaikum warahmatullahi wabarokatuh

Apa Kabar kalian, semoga kita semua dalam lindungan Allah. jangan lupa bersyukur hari ini, karena bersyukur akan membuat kita lebih mengerti akan hidup. saya akan menyampaikan atau menceritakan tentang kegiatan saya hari ini berada di kitchen. ada banyak kegiatan yang sangat mengasikkan dalam kitchen namun tentu ada suka dukanya juga.

sukanya berada dalam kitchen yaitu ketika kita bisa medapatkan ilmu baru dalam edu culinary, ilmu yang mungkin menurut sebagian orang tidak begitu penting namun bagi kita yang menggeluti ilmu boga atau kuliner sangat penting untuk kita kedepannya. hari ini adalah hari pertama pertama di semester baru dan juga minggu pertama bagi kelasku untuk praktek.

dukanya berada didalam kitchen yaitu ketika kita tidak bisa mendapatkan ilmu atau ketika suatu produk yang kita buat gagal, namun itu bukanlah suatu halangan bagi kita untuk menyerah. jangan jadikan duka di kitchen sebagai alasan untuk menyerah ataupun patah semangat. ketika sedang badmood untuk masuk dalam kitcen mungkin karena beberapa hal yang sangat menjengkelkan terutama di chef atau dosen yang mengajar mengeluarkan suara dengan intonasi yang agak besar.

ingatlah satu hal jika badmood melanda dirimu, ingat jika engkau ingin menjadi orang yang lebih baik, berilmu dan juga ini sudah merupakan ketetapan dalam hidup mu. saya akan menceritakan kegiatan apa saja yang saya lakukan dikitchen. hari ini hari pertama saya masuk kitchen untuk praktek dan tentunya dengan materi yang baru juga.

 materi yang saya pelajari hari ini tentang puff pastry, egg dishes materi ini merupakan  materi basic yang mana kita harus lebih memahami sebuah basic karena pondasi dari sebuah kompetensi keahlian boga adalah basic entah itu basic cutting, basic stock ataupun yang lainnya. adonan puff pastry yang dibuat berbeda dengan adonan croissant, apa yang membedaka ? adonan puff pastry tidak menggunakan yeast.

puff pastry sendiri merupaka jenis roti kering yang manis, enak dan krispi. kebanyakan si daerah eropa banyak yang menggunakan puff pastry entah untuk breakfast atau pun dessert. sedangkan egg dishes sendiri banyak kita jumpai dalam kehidupan sehari-hari, contohnya yang umum kita makan seperti telur rebus, telur dadar, telur yang dimasak dengan mie pastinya.

masih banyak lagi kegiatan lainnya di kitchen yang mungkin tidak dirasakan oleh orang lain, kenikmatan kerja di dapur, dan sensai kerja di dapur. sekian yang saya sampaikan sampai bertemu di daily report selanjutnya.

Alhamdulillah...

RECEIPE : 

1. PUFF PASTRY :

I N G R E D I E N TS

Bread flour                            750 g

Cake flour                             250 g

Butter, soft                            125 g

Salt                                         15 g

Cold water                            562 g

Butter                                  1000 g

Mixing:

1. Place the first quantities of flour and butter in a mixing bowl.

    With a paddle attachment, mix at low speed until well blended.

2. Dissolve the salt in the cold water.

3. Add the salted water to the flour and mix at low speed until a

    soft dough forms. Do not overmix.

4. Remove the dough from the mixer and let rest in the refrigerator

    20 minutes.

5. Cream the last quantities of butter and flour at low speed in the

    mixer until the mixture is about the same consistency as the

    dough, neither too hard nor too soft.

6. Roll the butter into the dough give the dough 4 four-folds or 5 three-folds.

2. BOILED EGG :

Procedures for Simmering Eggs in the Shell

Method 1

1. Collect equipment and food items.

2. Bring eggs to room temperature by (a) removing them from the cooler 1 hour before              cooking, or (b) placing them in warm water for 5 minutes

    and draining. Cold eggs are more likely to crack when placed in boiling water.

3. Place eggs in boiling water and return the water to a simmer.

4. Simmer, do not boil, for the required time:

     Soft-cooked 3 to 4 minutes

     Medium-cooked 5 to 7 minutes

     Hard-cooked 12 to 13 minutes

    Exact cooking time depends on temperature of eggs, size of eggs, and amount of water        used.

5. Drain immediately and cool under cold running water to stop the cooking. Cool just a few      seconds if eggs are to be served hot. Cool further

    if they are to be held for later use.

6. To peel, crack the shell and pull it away, starting at the large end (where the air sac is            located). For easier peeling, peel while still warm,

    and hold under running water to help loosen shell. Very fresh eggs are hard to peel. 

    Eggs for cooking in the shell should be several days old.

Method 2

1. Collect equipment and food items.

2. Place eggs in saucepan and cover with cold water.

3. Bring water to a boil.

4. Reduce heat and simmer for the required time:

    Soft-cooked 1 minute

    Medium-cooked 3 to 5 minutes

    Hard-cooked 8 to 9 minutes

Method 3 : for Hard-Cooked Eggs Only

Proceed as in Method 2, but remove pan from heat and cover as soon as it comes to a boil. Let stand off heat 20 minutes.

3. EGG BENEDICT 

INGREDIENT: 

French bread                                                      30 gr

Melted Butter                                                      5 gr

Chopped Garlic                                                   5 gr

Egg, fresh Grade AA                                   50/60 gr  

Canadian bacon or ham, cooked                       10 gr

Hollandaise Sauce                                             50 gr

fresh lettuce                                                         5 gr

1. Toast the french bread half. Spread it with butter and garlic place on a saute pan and toasted. 

    put on a plate and put fresh lettuce on toast french bread

2. Poach the egg according to the basic procedure given in this section.

3. While the egg is poaching, heat the Canadian bacon or ham for

    1 minute on a hot griddle or in a sauté pan. Place the meat on the fresh lettuce

4. Drain the poached egg well and place it on the Canadian bacon.

5. Ladle hollandaise over the top. Serve immediately.

4.  Procedure for Frying Eggs to Order

1. Collect all equipment and food items.

    Eggs may be fried in small, individual sauté pans (omelet pans) or on the griddle. Griddled eggs          are not as attractive because they tend

    to spread more. See page 821 for the procedure for conditioning sauté pans to avoid sticking.

2. Select very fresh Grade AA eggs for best results.

3. Add about 1⁄8 inch (2 mm) fat to the sauté pan and set it over moderate heat, or preheat the griddle      to 325°F (165°C) and ladle on a small

    quantity of fat. Too much fat will make the eggs greasy. Not enough will cause them to stick,              unless a pan with a nonstick coating is used.

4. Break the eggs into a dish. This lessens the chance of breaking the yolks.

5. When the fat is hot enough so a drop of water sizzles when dropped into it, slide the eggs into the        pan (or onto the griddle).

    If the fat is not hot enough, the eggs will spread too much and may stick. If it is too hot, the eggs        will become tough or even crisp.

6. Reduce heat to low (if using sauté pan) and cook the eggs to order as indicated below.

• Sunny side up. Cook slowly without flipping until white is completely set but yolk is still soft and       yellow. Heat must be low, or bottom

   will toughen or burn before top is completely set.

• Basted. Do not flip. Add a few drops of water to pan and cover so steam cooks the top. A thin film      of coagulated white will cover the yolk,

  which should remain liquid. Note: This preparation is sometimes called country style. The term          basted is used because the same effect

  may be achieved by spooning hot fat over the egg as it fries. This method may make the eggs              excessively greasy, however.

• Over easy. Fry and flip over. Cook just until the white is just set but the yolk is still liquid.

• Over medium. Fry and flip over. Cook until the yolk is partially set.

• Over hard. Fry and flip over. Cook until the yolk is completely set.

5. Procedure for Scrambling Eggs

1. Collect equipment and food items.

2. Break eggs into a stainless-steel bowl and beat until well blended. Season with salt and white              pepper. Do not use aluminum, which may

    discolor the eggs.

3. If desired, add a small amount of milk or cream, about 1 to 11⁄2 tablespoons (15 to 20 mL) for 2          eggs, or 8 to 12 ounces per quart of eggs (250 to 375 mL per L).

    Too much liquid may make cooked eggs watery, and it dilutes the flavor. Heavy cream adds                richness but also adds cost.

4. Heat butter in a small sauté pan (for cooking to order) or in a large skillet, as for fried eggs.

    Note: Steam kettles or tilting skillets may be used for scrambling large quantities of eggs.

5. When fat is just hot enough to make a drop of water sizzle, pour in eggs.

6. Cook over low heat, stirring gently from time to time as the eggs coagulate. Lift portions of                coagulated egg so uncooked egg can run underneath.

    Too much stirring breaks up eggs into very small particles.

    Do not let the eggs brown. Keep heat low.

7. When eggs are set but still soft and moist, remove from heat. Turn out onto plate or into steam            table pan.

6. Procedure for Making a French Omelet

1. Collect all equipment and ingredients.

2. Beat 2 or 3 eggs in a small bowl just until well mixed. Do not whip until frothy. Season with salt        and pepper.

    If desired, 1 tablespoon (15 mL) water may be added to make the omelet lighter.

    For extended service, beat a large quantity of eggs. Measure each portion with a ladle.

3. Place an omelet pan over high heat.

4. When the pan is hot, add about 1 tablespoon (15 mL) clarified butter and swirl it around to coat          the inside of the pan. Give it a second to get hot. Raw butter may be used, but great care is                  necessary to keep it from burning.

5. Add the eggs to the pan. They should begin to coagulate around the edges and on the bottom in a

    few seconds.

6. With one hand (the left, if you are right-handed), vigorously shake the pan back and forth. At the

     same time, stir the eggs with a circular motion with the bottom side of a fork, but do not let the           fork scrape the pan.

     This is the difficult part. The most common errors are not shaking and stirring vigorously enough

     and using heat that is too low. The purpose of this action is to keep the eggs in motion so they             coagulate uniformly.

7. Stop shaking and stirring when the eggs are almost set but still very moist. If you continue stirring,      you will have scrambled eggs instead of an omelet.

8. Tilt the handle up and shake the pan so the omelet slides to the opposite side of the pan and begins      to climb up the opposite slope.

9. For a filled omelet, spoon the filling across the center of the egg, perpendicular to the handle.

10. With the fork, fold the sides of the omelet over the center. The omelet should now be resting in            the corner of the pan and have an approximately oval shape.

11. Grasp the handle of the pan with your palm underneath and tilt the omelet out onto a plate so it            inverts and keeps an oval shape.