DAILY REPORT ENGLISH VERSION PART 7

DAILY REPORT ENGLISH VERSION
DATE 13/02/2019

Bismillahir rahmanir Rahim

Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

Today I am still in the kitchen at 5:50 or before 6 o'clock to make sure that all of my preparations are finished and ready. When I arrived this morning I was blown away because someone had opened the kitchen, out of curiosity, I finally checked the kitchen, it turned out Eman had been present, whether there was anything or not.

But it's good for Eman because it can make him more independent and hopefully this will happen for the future. When I arrived at the kitchen I immediately did my job to make a souvied poach egg, but I had difficulty finding the souvide tool. Finally I called Mr. Jayadi and Mr. Ical.

After making the sugary egg followed by preparing make boiled egg, omelette, sunny side up, poach egg. Then I heat the oven and re-bake the bread to be heated again, this bread will later be used for American breakfast. After heat, the bread is removed from the oven.

I went on to the next activity, I helped the group whose work was unfinished and difficult. I helped Ayu's group to make Sauce Holandaise because it had been repeated several times but it still failed. Then I prepare for tomorrow.

There was a little incident in the kitchen today, because breakfast was not ready at 09.00 while the order from Pak Ical was finished at 09.00 so the work became lighter because there was no need to bother preparing for it. After that the ADH study program returned to acting with a million behaviors that were not wearing.

ADH was told to go home by Mr. Ical because of playing games, while Pak Ical did not like his students playing games because according to him playing games was just a waste of time and only made someone lazy. It's best to have the best time we have while it's still there.

After breakfast is finished, we will also return to listen to the directions from Mr. Ical about breakfast tomorrow. Continued by preparing all the materials to be used tomorrow, I was assigned an English breakfast dissection. I completed all preparing quickly and preparing to go to prayer.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE 

1. English Muffin:

Hard flour (500 g)

Water. ( 375 g)

Nonfat milk solod shortening ( 12 g)

Instan yeast. (8 g)

Shortening. (8 g)

Salt. (8 g)

Sugar. (8 g)

2. Muffin :

Pastry flour. (1200g)

Sugar. (600 g)

Baking powfer ( 72 g)

Salt. ( 15 g)

Eggs, Beaten. (360 g)

Milk. ( 840 g)

Vanilla extract. ( 30 g)

Melted butter or shortening ( 480 g)

a. how to make muffin

- sift together the dry ingredient

- combine all liquid to tge dry ingredient, including melted fat or oil

- add the liquid to the dry ingredients and mix just until all the flour is moistened. The better will look lumpy. Do not over mix

- pan and bake immediately. The dry and liquid mixtures may be prepared in advance. Once they combined, the bettet should be baked without delay, ot loss of volume may result. When portioning batter into muffin tins, be careful not to stir the mix and thoughen it. Scoop the batter from the outside edge for best result.

b. how to make english muffin:

- straight dough method 20-25 minutes at second speed. This dough is intrntionalli overmixed to develop its characteristic coarse texture. Because of this long mixing timeuse twice your normal machine friction factor when calculating water temperature. For this reason, and because of the low fermentation temperature. It is usually necessary to use very cold water or part crushed ice.

-dough temperature 70°F (21°C) ferment 2 1/2 to 3 hours

- scalling and makeup

Because this dough is very soft sticky, you must use plenty of dusting flour. Scale at 45 g per unit. Round and relaks the units then flathen with the palms of the hands, place on commeal-covered trays to proof.

- bake on both sides on a griddle at low head.

3. EGG SOUVIDE (POACHED EGG)

INGREDIENT :
Whole Egg                               12
Water                                        7 ltr
Vinnegar                                   10 gr

1. Prepare all eqiupment and utensils.
2. fill the bowl with water and vinnegar
3. put inside the bowl, Anova and set.
4. 145 °F for 45 minutes
5. after the egg has cooked for 45 minutes, you will nedd to poach the egg. first, heat a pot of water        to just below simmering
6. next, crack and peel the egg. to remove the egg from the shell, crack the large end of the shell on a      flat surface, then carefully peel awal a window with your fingertips while still holding the egg            with your other hand. the watery, loose white will begin to drip out. this is ok. you won't need that.
7. Once you've peeled half of the egg, gently flip the egg out of the rest of the shell and into a bowl.        Out should come a perfectly egg-shaped object consisting of the gelled soft white and yolk,                sorrounded by the watery, barely-set loose white. our goal is to leave that loose white behind
8. Separate the loose white from the rest of the egg. To do this, I use a perforated spoon to carefully        lift the eggs before dumping the loose whites out.
9. From here, the egg gets slipped into the pot of water that is just below a simmer. it should                    immediately start to set around the outside
10. swirl the water in the pan occasionally to make sure the eggs aren't sticking to the bottom and              becoming flat on one side. since the eggs are already mostly set, this is not as big probem as it is          when poaching raw eggs. The eggs need only about a minute to developed a skin.
11. Finally, fish out the egg with the perforated spoon. what you end up with is the platonic ideal of a        poached egg. Ivory white and opaque with a perfect egg shape and a tender outer skin that just            barely holds in the liquid contents inside. Your eggs benedict will never be the same.

4. 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.

5. 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.

5.  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.

6. 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.

7. 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.