Assalamualaikum warrahmatullahi wabarakatuh
Today I have a turn to incharge semester 1, along with two other peoples
namely Dini and Wahyu. They are both my incharge partners today. our job is to
oversee the work of the juniors, and to give them a little material and
explanations about soft roll which is their practice menu today. before the
day's activities begin, first begin by reading the prayer. Then we explain a
little about soft roll, then we give them the opportunity to explain the
history or origin of the soft roll. One by one they explained the history of
the soft roll. Among them there are differences of opinion about the origin of
soft roll. Some say that the soft roll originated in European states and there
are also those who mentioned that this soft roll originated from ancient Egypt.
But the fact is, in general the bread was first discovered in ancient Egypt and
later brought by Napoleon to Europe. And that's where various types of bread
began to be developed including the soft roll itself.
Apart from the above, the activity then continued. The next
activity is group division, where they are divided into 2 groups, namely group
A and B. For group A, they do earlier while for group B doing after group B.
When the process of doing group A starts, we always emphasize that they can
work well, organized, and clean. And they did it well as the direction we gave.
Step by step making bread that they apply continues, until the final stage is
the baking process.
After they finished they gathered again in the cold kitchen
in the oneline position. There we convey the weaknesses and strengths of the
products they make today. even though they have implemented a bread-making step
by step, there are still errors that occur. And the most dominating mistake is
that the bread they make is over proofing (too long to experience the process
of restoring the dough), as much as when the baking dough process seems to be
fine, suddenly immediately becomes battered (the mixture does not expand). So
when our lab head went into the cold kitchen, the comment was a proofing
process that was too long. So he immediately explained how to correct proofing
to semester 1. Then he also said that "you are still in the learning
process, so I still understand. But I want for the future the results of the
soft roll you make can be even better ". After the head of the lab gave an
explanation then he handed back the 1st semester to us.
When the lecturer has left the place, then we take over 1st
semester to carry out the general cleaning process which is an activity to
clean the kitchen area until it is completely clean. And the activity ends
after the GC process has finished.
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