Daily activity 9 (English version)

Hi, Fellas!

 How are you?  Meet again with me Felix on my blog that discusses my daily activities in the campus kitchen that learns about gastronomes.

 Well, let's get to the point.

 So Monday, February 24, 2020, was the first day I went back in the kitchen after the theory week.  I came at 8.15, I was late and was given kindergarten for 1 hour, and as a punishment I was directed to wear a vest that was reserved for people who were late in order to immediately gain awareness about the importance of discipline.

 And true, when I use it, I am embarrassed :), and intend to myself not to repeat my mistake again, which is to arrive late.

 After that, we conducted an oneline to get interviews about the terminology of basic knowledge of food.  As an introduction, we were asked to ask about chunks of vegetables.

 Then we were directed to breafing in the main kitchen, guided directly by Mr. Ical.

 Mr. ical discusses the mice en place and also about the description of the dishes we will prepare.

 We were also given the task to make knowledge about soup in Microsoft World (Arial shape, space size 1.5 and font size 11) of 10 pages.

 After breafing is complete, we carry out activities that have been divided into group responsibilities.  And my group got the task to make a baked custard tart

 and brioche.  Baked custard tart is a pastry consisting of an outer crust pastry filled with egg custard and baked.  The development of pudding is very closely related to custard tart or pie derived from the old French croissade, which means a kind of pie.

 Source by http://dinywahdini.blogspot.com/2018/03/terminologi-menu-rotasi.html?m=1.

 Ohiya Our menu are:

 PATE

 *

 CHOWDER SOUP (WITH BRIOCHE)

 *

 SPAGHETTI WITH BOLOGNESE SAUCE

 *

 BAKED CUSTARD TART

 I got the assignment to make pastry cream.

 The materials I need are:

 1. yellow egg

 2. granulated sugar

 3. custard powder / cornstarch may also be

 4. vanilla for aroma

 5. liquid milk

 6. margarine

 The first thing I do is boil fresh milk and sugar until the sugars dissolve, then I add custard powder

 .. After the ingredients become semi-liquid, I take half of the dough in the sauce pan to put the egg yolk with the aim that the egg yolk can condition the texture so  egg yolk doesn't cook and breaks.

 After the egg yolk and the ingredients are dissolved, it's time I put the dough that has been mixed with egg yolk back into the sauce pan, then stir using the ballon wisk while disimmer (boil over low heat).

 After finishing, I add margarine while it's hot so that the emulsion occurs so that the margarine and dough become one 

so that the dough becomes shiny and adds aesthetic value to the dough.

 Furthermore, my friends are welcome to pray, because I am non-Muslim, I take advantage of the free time to eat in the canteen and then go back to the kitchen for activities.

 After that, Mr. Ical guided and taught us how to make pie / sugar dogh skins.

 Next I took the initiative to help a group friend finish their work.

 while helping, I am also responsible for keeping the area clean.

 After the preparations for our group are finished, we baking dogh until half cooked, then fill the pastry cream and rebaking.

 While waiting for the cake to be finished, we do general cleaning to maintain hygiene and sanitation in the kitchen area and learn to be responsible for what we do.

 After the cake was made, it turned out that the cake failed because of the dogh my friend had made, the cake was not ripe or crunchy or crunchy.  So we will make the cake again tomorrow :).

 Thank you, this is my daily for today, hopefully knowledge, experience can be a lesson and also education for me and the readers :)

 Once again, thank you..