Daily activity 10 (English version)

Hi, Fellas!

 Still with me Felix, we will again tell what are the things I did while in the campus kitchen.

 On Tuesday, February 25, 2020, I left home at 6:40 a.m., and arrived on campus 10 minutes before 7:00.  Ohiya, 7:00 is the time where the practical learning process begins.  While waiting for breafing time, I repaired grooming and also used a uniform kitchen (apron and hat, cook clothes were worn from home).

 After that, we were directed to oneline and breafing in the morning as well as absent led by the senior semester final.  After that, we were directed to enter the kitchen.

 We do mice en place starting from personal, tools, and material for practice.

 Next, we were instructed again in terms of what we were going to do by the senior semester 6 (end).

 Ohiya, before breafing in the morning, my friends had taken material from the chiller for a short break.

 We made the rotation menu 1.4, which is:

 PATE

 *

 CHOWDER SOUP (WITH BRIOCHE)

 *

 SPAGHETTI WITH BOLOGNESE SAUCE

 *

 BAKED CUSTARD TART

 And as directed, our group makes baked custard tarts.  My job is to make pastry cream and repeat and learn what things are done so that the pastry cream is damaged or failed (learning from yesterday's experience).

 Pastry cream or better known as "Vla" is a cream that is often made filling (filling) from a variety of pastry, such as sus, tartlet, and so on.  Tasty, of course sweet and very soft.  Apart from the original cake cream, there are 2 more variants that are part of the pastry cream, viz

 @Diplomat Cream: a mixture of pastry cream and whipped cream

 @ Cream Chiboust: a mixture of pastry cream, whipped cream and gelatin.

 Source by https://hwcboga.blogspot.com/2015/03/varian-pastry-cream.html

 My friend and me used ingredients according to the explanation in the recipe.

 Namely: egg yolk, fresh milk, caster sugar, cornstarch and also vanilla.

 We begin to separate the egg yolks from the whites, after that, cook the ingredients into pastry cream.  But the pastry cream that I and my friend made finally failed.

 The texture of the pastry cream that I made is like butter pudding, it becomes solid and stiff.

 When we were doing in the cold kitchen, Mr. Ical came and instructed us to stop doing.  It turns out that our step by step is still unstructured and also still destroyed.  As a result the food does not go out to the restaurant, and we must really understand in advance about what we are doing.  My mind when it was Mr. Ical really cared about us.

.

 Next, we did the oneline in the main kitchen and Mr. Ical will show so we can work more neatly and also more directed.

 

 

 

 This is one of the sugar dough dough, still half work.

After that, I helped my group mates make sugar dough until prayer time.

 After returning to my activities, my group friend and I who handle pastry cream, will be dishowing by kak Rifky (6th semester senior).

 After that we also remade the custart, and get more satisfying results.

 After that, we were rebreafing by Mr. Ical to review the results of processed showing what he did earlier.

  And the results are in line with expectations and are good.

  Next we do general cleaning.

 I helped senior semester 4 to clean playing the kitchen, then took water outside the kitchen (the yard), then joined in cleaning the courtyard with friends.

 Okay friends, this is my daily for today, the education contained in my blog can be an additional insight, my experience can fail to be a learning, and the intermezo is hopefully able to make our online friendship more closely.

 Up to here, thank you.

 God bless us.