DAILY ACTIVITY KITCHEN PART 22

DAILY ACTIVITY KITCHEN

28/10/2019

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. Bila menurut kalian blog ini bermanfaat silahkan share dan ajak teman kalian untuk membacanya. 

Hari ini kami kembali mengulang menu a'la carte 1 yang mana pada praktek yang lalu menggunakan aturan kerja dari chef Dino, berbeda dengan sekarang metode atau aturan kerja yang digunakan itu menggunakan aturan kerja yang diberikan oleh pak Ical dengan standar hotel atau restaurant. Sama seperti a'la carte 2 kami juga mempraktekkan hal yang sama seperti halnya pada waktu praktek a'la carte 2.

Pagi ini kami akan di bagi berdasarkan giliran section, berhubung karena minggu lalu kami berada di pastry maka minggu ini kami ditempatkan di main kitchen. Main kitchen merupakan tempat dimana seluruh makanan utama dan soup di olah, jadi pusat kesibukan saat open resto itu berada di main kitchen.

Setelah pembagian section, kami pun melakukan breefing untuk menentukan bahan yang akan di prepare oleh section butcher, cold kitchen dan pastry and bakery. Semua bahan yang kami butuhkan di buat oleh masing-masing section tergantung bahan dan jenis yang digunakan apa. Semua hal yang berhubungan dengan binatang maka di prepare oleh butcher, semua yang berhubungan dengan sayur-sayuran di prepare oleh cold kitchen dan semua yang berhubungan dengan tepung-tepungan di prepare oleh pastry and bakery.

Setelah semua bahan yang saya butuhkan untuk di prepare hari ini telah selesai, saya dan teman-teman segera melakukan preparation juga agar mempersingkat waktu dan juga tidak terlalu tergesa-gesa. Saya fokus untuk membuat gratin daupinoise, pembuatan gratin daupinoise sebenarnya tidaklah susah hanya saja kami belum mengerti dan paham dengan menu tersebut. Setelah mencari referensi tentang gratin daupinoise dan bertanya kepada pak Ical untuk lebih rincinya.

Hal pertama yang dilakukan sebelum membuat gratin daupinoise tentunya melakukan preparation yaitu menyiapkan bahan dan peralatan yang dibutuhkan, setelah semua bahan disiapkan selanjutnya yaitu mengolesi cetakan dengan fat atau butter lalu menyusun kentang yang di slice tipis di bagian dasar dari cetakan kemudian diberikan mozarella di atas kentang lalu di taburi keju parmessan, nutmeg powder, cinnamon powder.

Lapis kentang lagi hingga mencukupi ketebalan dari gratin daupinoise yang di inginkan pada final layering berikan topping mozarella, parmessan, nutmeg powder, cinnamoon powder. Ohiya jangan lupa untuk membuat dressing atau saucenya yaitu campurkan 1 liter cooking cream dan 500 ml fresh milk mix hingga tercampur lalu tuang kedalam cetakan, ingat jangan sampai cairan tumpah dari cetakan cukup cairan rata dengan bahan yang digunakan.

Setelah itu bake gratin daupinoise pada suhu 120 derajat celcius selama kurang lebih 1 jam dan ingat untuk selalu memperhatikan gratin daupinoise. Jika warnanya telah coklat dan kentangnya pun telah matang angkat gratin daupinoise lalu dinginkan. Apabila suhunya telah kembali normal masukkan gratin daupinoise kedalam freezer agar bisa set atau mengeras dan lebih mudah untuk di bentuk.

Setelah membereskan semua peralatan dan bahan serta membersihkan chiller dan freezer waktunya bagi kami untuk melakukan general cleaning section lantai bagi laki-laki dan table working untuk perempuannya. Semua dilakukan secara bersamaan dan harus dengan tim work agar semua kerjaan selesai sesuai target yang telah ditentukan.

setelah general cleaning, kami pun istirahat dan anak bangsa sebelum pergi shalat. Kegiatan anak bangsa juga merupakan kegiatan rutin yang dilakukan setiap selesai praktek dan kegiatan ini dilakukan secara bersama-sama untuk membangun jiwa korsa dan membentuk jiwa persaudaraan kami di dalam kitchen.

Setelah selesai, seperti biasanya setelah general cleaning yah di tunggu dulu hingga kering lalu dipulangkan. setelah lantai kering kamipun oneline lagi dan absen, lalu dapat nasehat dari pak ical. dilanjutkan dengan menyiapkan kelas lalu berdoa dan pulang kerumah masing.   

RECEIPE : 

1. JAPANESE CLEAR SOUP

QUANTITY :	INGREDIENTS :		PROCEDURE :
	DASHI :
2.25 L	Water, cold	1.	Put the water in a pot and add the kombu. Bring to a boil over moderately high heat.
60 gr	Kombu (giant kelp for stock)
50 gr	Katsuobushi (dried bonito flakes)	2.	Just as the water comes to a boil, remove the kombu.
		3.	Remove from the heat and immediately add the bonito flakes. Let the flakes settle to the bottom. This will take 1 – 2 minutes.
		4.	Strain through a china cap lined with cheesecloth. Use the dashi within 1 day.
	SOUP :
2 L	Dashi	1.	Bring the dashi to a simmer. Carefully add salt to taste.
To taste	Salt	2.	Add soy sauce (The soup should be crystal clear)
15 ml	Japanese soy sauce
	GARNISH :
1-2 strips	Lemon	3.	Cut the lemon into very fine julienne.
15 gr	Snow peas	4.	Trim and wash the snow peas. Cut them crosswise at an angle, making diamond shapes. Blanch them 1 minutes in boiling water. Drain and cool.
10 gr	Shrimp	5.	Peel and devein the shrimp. Blanch them in boiling water just until cooked, no more then 1 minutes. Drain.
		6.	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.
		7.	Make sure that the soup is very hot, almost at the boiling point and ladle 200 ml into bowl. Serve at once.

2. PUREE OF PUMPKIN SOUP

QUANTITY :	INGREDIENTS :		PROCEDURE :
100 gr	Onion	1.	Trim and wash onion, leek, celery and pumpkin.
100 gr	Leek	2.	All vegetables cut into sliced.
100 gr	Celery	3.	Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered
200 gr	Pumpkinn (boiled and mashed)
50 gr	Butter
50 gr	Flour	4.	Puree the soup in small batches (1 cup at a time) using a food processor or blender.
1 L	Chicken stock
Little	Salt	5.	Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley before served.
1 tbsp	Fresh Parsley (chopped)
1 Cloved	Garlic (minced)
½ tbsp	Dried Thyme
125 gr	Heavy cream
5 whole	Black peppercorns
			VARIATIONS :
			Sometimes puree of pumpkin soup also serve with croutong on top.

3. TORI NO TERIYAKI

QUANTITY :	INGREDIENTS :		PROCEDURE :
	Teriyaki Sauce :
75 ml	Sake	1.	Combine the sake, soy sauce, mirin, dan sugar. Heat to a simmer to dissolve the sugar. Cool
175 ml	Soy sauce
150 ml	Mirin
25 ml	Sugar
Little	Salad oil	2.	Heat a thin film of oil a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side.
16 pcs	Boneless chicken breast or thighs, skin on or off as desired	3.	Remove the chicken and degrease the pan.
		4.	Deglaze the pan with the teriyaki sauce and bring the sauce to a boil.
		5.	Return the chicken to the pan. Turn it in the pan until it is lightly glazed.
		6.	Remove the chicken from the pan and reserve teh sauce. Cut each piece of chicken crosswise, on the diagonal, into strips ½ in. (1 cm) wide.
		7.	Plate the chicken, keeping each piece assembled in its original form. Spoon a little of the sauce on top.
	CONDIMENT :
	Lettuce, tomato, onion

4. ONIGIRI

QUANTITY :	INGREDIENTS :		PROCEDURE :
1 kg	Kome (Rice)	1.	Wash rice until clean and soak for 30 minutes.  Drain.
1500 cc	Mizu (water)	2.	Transfer rice and add water to steamer. Cook rice until cooked about 8-10 minutes.
As needed	Shio (salt)
2 leaves	Nori	3.	Once boiling, reduce to heat and simmer for 5 minutes.
As needed	Goma (Sesame seed)	4.	After that, remove from the stove and pot Let stand for 15 minutes (do not open the lid of the pot).
		5.	Sprinkle salt and sesame seed in steamed rice. Mix together.
		6.	Lump of rice and wrapped with nori

5. GRILLED LAMB CHOPPED WITH ROSEMARY AND PINE NUTS

QUANTITY :	INGREDIENTS :		PROCEDURE :
175 gr	Onion (chopped fine)	1.	Saute the onion in oil until tender. Do not brown. Cool throughly.
60 gr	Salad oil
3.25 kg	Ground lamb	2.	Mix all ingredients except bacon in a bowl. Mix gently until evenly combined. Do not overmix.
250 gr	Bread crumbs
250 gr	Toasted pine nuts	3.	Scale the meat into 150 gr portions. Form the portions into thick patties, about ¾ inch (2 cm) thick).
300 ml	Milk
30 gr	Fresh parsley (chopped)	4.	Wrap a strip of bacon around each patty and fasten with picks.
10 ml	Dry rosemary
12 ml	Salt	5.	Grill or broil the patties under moderate heat until done, turning once (see note)
5 ml	White pepper
25 strips	Beef Bacon	6.	Remove picks before serving.

6. COLCANNON

QUANTITY :	INGREDIENTS :		PROCEDURE :
1,8 kg	Potatoes	1.	Peel and eye the potatoes. Cut them into uniform sizes. Simmer in salted water until tender.
900 gr	Cabbage
175 gr	Leeks	2.	While the potatoes are cooking, trim the cabbage and cut it into wedges. Steam until tender.
125 gr	Butter
175 mL	Milk or cream (hot)	3.	Cook the leeks very slowly in a little of the butter until tender.
30 mL	Fresh parsley (chopped)	4.	Mash the potatoes and add the leeks and the rest of the butter. Mix in the milk or cream and the parsley.
To taste	Salt
To taste	White pepper	5.	Chop the cabbage fine and stir it into the potatoes until well mixed. Season with salt and white pepper.
As needed	Additional hot milk or cream
		6.	If the mixture seems dry, mix in additional milk or cream to bring to a smooth, moist consistency.

7. VEGETABLE TAGLIATLE

QUANTITY :	INGREDIENTS :		PROCEDURE :
800 gr	Zuchinni (trimmed)	1.	Cut the vegetables lengthwise into thin slices, about 1/8 in, 93 mm) thick, then cut into long, thin strips so the vegetables resemble flat noodles (tagliatelle).
800 gr	Carrots (peeled and trimmed)
800 gr	Celery root (peeled0
60 gr	Butter	2.	Blanch each vegetable separately in boiling salted water. Vegetables should be tender but still firm. Refresh under cold water and drain.
		3.	Just before serving, heat the butter in a saucepan over moderate heat. Add the vegetables and toss in the butter until hot.

8. MOULSE MARINIERE

QUANTITY :	INGREDIENTS :		PROCEDURE :
3,2 kg	Mussels, in shells	1.	Scrub the mussels well with a stiff brush and remove the beards.
90 gr	Shallot or onion (chopped fine)
6 pcs	Fresh parsley stems	2.	Place the mussels in a stockpot or large saucepot. Add the shallots or onion, parsley stems, pepper and wine.
1 mL	Pepper
250 mL	White wine	3.	Cover the pot and set it over moderately high heat. Cook until the mussels open, about 5 minutes.
60 mL	Fresh parsley (chopped)	4.	Drain the mussels and strain the liquid through cheesecloth into a broad saucepan. Bring to a boil.
90 gr	Butter
To taste	Salt	5.	Add the parsley and butter. Swirl the liquid in the pan until the butter is melted. Season to taste with salt and a few drops of lemon juice.
To taste	Lemon juice
		6.	For serve, remove the top shells of the mussels (or leave them on, if desired). Place the mussels in broad soup plates and pour the sauce over them.

9. GRATIN DAUPHINOISE

QUANTITY :	INGREDIENTS :		PROCEDURE :
2,5 kg	Potatoes	1.	Peel the potatoes and cut into thin slices (as for potato chips). Do not place the sliced potatoes in water.
10 mL	Salt
7 gr	Garlic (chopped)	2.	Toss the potatoes in the salt and chopepd garlic and arrange in an even layer in a buttered full-size hotel pan or a roasting pan of equivalent size.
1 L	Cream
500 mL	Milk	3.	Mix together the cream and milk and lightly season with pepper. Bring to a boil.
To taste	White pepper
		4.	Pour over the potatoes, then place the pan in the oven at 400oF (200oC) for about 30 minutes or until the potatoes are tender and the sauce is thick.

10. CREAMED SPINACH

QUANTITY :	INGREDIENTS :		PROCEDURE :
4,5 kg	Fresh Spinach	1.	Trim spinach and wash carefully in several changes of water. Drain
1,2 L	Cream sauce (hot)
To taste	Nutmeg	2.	Place 2 in (5 cm) water in a heavy pot, cover and bring to a boil. Add the spinach. Stir several times, so it cooks evenly.
To taste	Salt
To taste	White pepper	3.	As soon as the spinach is thoroughly wilted, drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid.
		4.	Chopped the spinach coarsely.
		5.	Combine with the cream sauce in a hotel pan. Season to taste with nutmeg, salt, and pepper. (the spinach must not taste strongly of nutmeg).