Daily report #26 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Today is back again with the same routine in each week of practice, which is to carry out practical activities and then continue by writing them in this blog in the form of a daily report. As always in the daily report I always tell stories from the beginning of the activity to the end. Where this activity starts at 7:30 by reading the prayer first. So that today's activities can run smoothly as before. And so that what we do can be blessed by Allah.

As the day before, today the menu we made is still around A La Carte 2, which was previously prepared on Monday. For today our activity is an open restaurant where we have to put out food that we make to the restaurant according to the number of orders that enter the kitchen. As I said in the previous article that several of my friends and I were troops playing the kitchen, so our job was to deal with all types of main courses.

Where in this section, I and three other friends were given the task of handling mixed rice. While the rest of each worked, beef wallington, potato gnocchi, and prawn menuere. How to make nasi campur is very easy, the key is well prepare. Besides careful preparation, patience is also needed. The problem is that one of the complementary ingredients of nasi campur is meat rendang which basically requires a fairly long cooking time, around 4-5 hours until the marinade is completely absorbed into the meat and the texture is soft. As for the other condiments, I don't think it's too difficult because it's quite simple. But still need patience and tenacity when making it.

When the order from the restaurant began to be heard, we immediately presented the food we made in such a way that it was attractive and had high artistic value. Although not like professional chefs. But we are trying to display it in an attractive way.

Daily report #25 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Back again, today I will share a little experience during the whole day's practice, but not all of this will be written in this paper, maybe only a small part of it is the core activity in this practice. as usual we entered the kitchen at 8:00 a.m., and immediately gathered in the oneline position. Shortly before the activity begins we say a prayer to Allah SWT. So that today's activities can run smoothly as we hoped.

Today's activity was continued after praying, straight to the point. Today the menu that we made is the Ala carte menu 2. On this occasion I, and some other friends who were previously joined to the butchers group, now we are going to the maincourse section. Today the activity is limited to just preparing. So we only prepare ingredients that we will use on Wednesday, why is Wednesday? The problem is that tomorrow we are on holiday in order to commemorate the birthday of the Prophet Muhammad. For more details, please pay attention to the picture listed below, which is the documentation of today's activity:

PUFF PASTRY FOR BEEF WALLINGTON

PREPARE FOR RANDANG 

Now after the preparation activity has been completed and everything is complete, except the pastry section, then I use the remaining time to make a video for the LSP (Lembaga sertivikasi profesi) task, in this assignment I made a basic video of puff pastry. Now, coincidentally in the A la Carte 2 menu there is one type of food that requires puff pastry as the wrapper, the beef wallington. Well, here I am then working with a pastry group that basically has to make this dough. here I offer assistance as well as cooperation, which will bring the two parties together. I can finish the LSP video on time and the pastry members can finish the preparations quickly and precisely. And it is true that the section pastry can complete the preparation quickly and precisely.

I think that's how today's activities are going, as written above. but not all of them are written into this blog, because if I write everything down then the possibility of the story will be long, and boring. This alone may be quite boring to read. But I hope you never get bored to read this article, remember that reading is a storehouse of knowledge. So much

Wassalamualaikum warahmtullahi wabaraktuh

Daily report #24 (english version)

Asslamualaikum warahmatullahi wabarakatuh

Alhamdulillah, to this day I am still given health and opportunity by ﷲ to write down practical activities in this blog. Today's activities begin at 08.00 as usual. It starts with gathered in the kitchen and then pray led by the class leader, to be given fluency when carrying out activities today. as usual after praying we were reviewed by lecturers and seniors who were incharge, about today's practice menu.

After review, then we were immediately given the opportunity to directly make food according to today's practice menu, namely, the a la carte 2 menu which consists of appatizer, souop, maincourse, and dessert. Like yesterday several of my friends and I were given the task of handling all types of meat, seafood, and poultry. In other words we served as butchers. But because today is the last day of the week of practice, the Butcher's task is not too much, different from the previous day.

Due to the fact that orders for Butcher have been reduced, some of us who are members of this group have chosen to help other sections who still need help. And today I help in the main kitchen section. In my kitchen, I helped handle Tuna Carpaccio, tuna carpaccio, one of the dishes made from tuna, which was cooked by sous-vide at 45 ° C for 15 minutes, then continued with the pan seared process. Pan seared is a method of cooking by using a heavy based pan with high heat and a little oil / butter. And finally the Tuna carpaccio that I handle today was ordered by the restaurant.

Daily report #23 (english version)

Assalamualaikum warahmatullahi wabarakatuh

The day passed, it felt like we had now entered the third day of the week of practice. Like yesterday, today's activity starts at 08.00. which starts with a prayer so that all the activities we do can run smoothly, and according to plan. After reading the prayer, then we were immediately directed by the people to prepare all the ingredients that we will use for today's a la carte menu. the a la carte menu served today is the same as the previous day's presentation, a la carte 1.

Today, I was invited by a friend who was in the main course section. I was invited to help them make sushi. Somehow I really like making various types of Japanese food, especially for sushi. So when my friend invited me to help him make sushi, I was happy to help him. Because I like to make various types of Japanese dishes, I usually spend a little time looking for an explanation of the cuisine. In general, the taste of Japanese cuisine is acid which is generally obtained from sake, mirin, or wine. Or food that undergoes a fermentation process first.

Today the sushi we make consists of five types of sushi namely, temaki sushi, nigiri tuna, California roll (nori maki sushi), tobiko gunkan, and unagi gunkan. What we then arranged was on the dinner plate, using teriyaki sauce and wasabi arranged in such a way as to create a look of sushi that has an aesthetic, artistic and attractive appearance, and the most important is the taste that makes the tongue addictive and wants to add more. Because sushi has an sour taste, which is produced from mirin, sake, or wine which can arouse everyone's appetite.

Daily report #22 (english version)

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.

Daily report #21 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Today's activity began when the incharge seniors arrived at the campus, at that time we were immediately directed to gather in front of the kitchen in the oneline position. In that position, our seniors carry out the attendance process with us. After that, then we go straight into the kitchen and stand in the oneline position. In that position we are again directed to explain the A la carte 1 menu which is our practice menu today. One by one the menu is explained to the last menu, until everything is finished.

After we explained, then it was the lecturer's turn to explain about a new menu that was included in the courses main course which replaced the position of Pan Seared salmon, namely Tuna Carpacio With Hollandaise Sauce. When explaining our lecturer, we just explained how to treat the material and how to make it. For matters relating to its history, it is our duty. Which we will explain tomorrow. While our lecturer explained how to make tuna carpaccio, one of the seniors who was instructed by the lecturer to make tuna carpaccio will be shown to us as an example. And on this occasion we were given the opportunity to try it so we could find out the flavor before we made it.

Next we move on to the next activity. The next activity after the explanation is to go to each section. Today, some of my friends and I who previously joined the pastry group, today we are rolling to the butcher section so it's our job before and today is very different. If our assignment last week was to make processed pastry and bakery where we were in a cool and calm place, much different from the current task where we had to prepare all pieces of meat, seafood, and poultry ordered by all sections based on the standard existing recipe.

When I wanted to go to Butcher, one of my friends told me and 3 other peoples to help the cold kitchen section, he told us to help him because the cold kitchen section lacked people. And the butcher section has excess personnel, so we are allocated to the cold kitchen to help there. In cold kitchens we help to prepare various types of salads, cut various types of vegetables ordered by the main kitchen section. And we also help to prepare ingredients that will be used for great sharing. everything is done until it's finished. All activities that we do today are just prepared, so we are required to finish at 4:00 p.m.

PREPARE FOR RUJAK BUAH

TOMATO SAUCE FOR PIZZA MARGARETHA

Basic Video #2

Daily report #20 (english version)

Assalamualaikum warahamtullahi wabarakatuh

Today is the last day of the practice week this time. but as usual practice, we are back to starting the kitchen activity. As is usual day, activities begin at 08.00. But before, we read prayers, so that today's activities can run smoothly and better than before. after reading the prayer, we were then instructed to explain mass conversion, volume conversion which was the task given yesterday.

volume conversion

heavy conversion

Today again the open restaurant activity is held at 12.00 to coincide with lunch time (lunch). One by one the order from the restaurant goes into the kitchen and is received in the aboyer section. And today I was appointed by a senior to become an aboyer with one of my friends. Both of us are in charge of receiving orders carried by runners from restaurants to the kitchen. This place is a liaison between restaurant and kitchen, this is where sometimes there is a debate between the two parties. So to be an ashayer must be firm and courageous.

After no more orders entered the kitchen, the restaurant was declared closed. After closing, everyone returns to their respective sections. Because today was the last day of the practice this time, we were told by the lecturers to use up the remaining preparations. We are required to process it into food which we will later eat later. All the remaining ingredients used starting from the section appatizer to dessert, we will process it to completion. And we enjoyed it together with fisrt semester and sfifth semester.

Daily report #19 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Today, we are back in the kitchen routine. Like a usual day, the practice usually starts at 8:00. all practice activities will begin at the stated time. But before that, we must pray in advance so that all activities that we carry out can run smoothly without significant obstacles. After reading the prayer, we will be reviewed by one of our lab heads. We look at the food terminology in the A La Carte 2 menu, until all of them get their turn.

The process review has been completed, we will continue to give a little explanation about the amount of food we have to prepare today. Today, for the pastry section there are 4 types of food that must be prepared and we prepare by order of the head of the lab. The type of food prepared in the pastry section is:

PASTRY ORDER

Red velvet roll (10)

***

Cream Brulee (5)

***

Honey Ice Cream (5)

***

Katiri mandi (20)

Of all the menus we prepared above, not all of them came out. There is one type of food that to this day is still less attractive to restaurant customers, namely, katiri mandi. For menus aside from katiri mandi, everything is ordered by the customer.

As time went on, until 14.00 the restaurant was closed. This indicates that the practice of opening our restaurant today has been completed, and thank God all activities went smoothly. After the restaurant closes, we can continue by making preparations of materials that will be used tomorrow. And finally everything was finished we prepared at 3:15 a.m. and then we proceed immediately with general cleaning activities. To clean the work area as well as all parts of the kitchen, which starts from top to bottom. Do it thoroughly.

Daily report #18 (english version)

Assalamualaiakum warahmatullahi wabarakatuh

Entering the second day on the a la carte menu 2. Our activities in the pastry and bakery section are already not too much, because most of us made it when we prepared yesterday. Very different from the other sections that peak the busy life of today and the next 2 days. Today, we make various types of food according to incoming orders. Then we will cook and plating when an order enters. The goal is that the food we make remains in a fresh condition. In that sense, foods that should be hot / warm out in the restaurant are warm, as well as cold food (appatiizer) keep coming out in cold conditions.

When the main kitchen is busy, we are a troop of pastry with a calm mind and a relaxed heart preparing to make additional ingredients to be used the next day. While we prepare ingredients, we also accept orders from customers. There are four three types of food provided in the pastry namely, cream brulee, red velvet roll, honey ice cream, and katiri bath. Of the four best-selling foods are red velvet roll and honey ice cream, while the katiri mandi is less attractive to the customer.

HONEY ICE CREAM

RED VELVET ROLL

CREAM BRULEE

KATIRI MANDI

Shouts for the shouting of the order continued to be heard in the ears, orders that came to each other shouted. Most orders are in the main kitchen section that provides various types of main corse, the most favored menu in the kitchen is beef wallington, which is a food made from meat with a type of beef tenderloin (deep meat typical) added with chopped mashroom then wrapped with puff pastry dough, then roast it in the oven. With medium rare maturity.

BEEF WALLINGTON

Daily report #17 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Back again I will tell you about the activities that I did today. this time I will tell you about activities related to the A La carte menu. The A la carte menu that I want to tell you today is the Ala carte 2 menu. The menu we made is based on Makassar's polytechnic standards, not a common standard on the A la carte menu. It's just an example, but it is still based on a generally accepted menu standard.

The menu that we got today, is a new menu listed on the Ala carte 2 menu. The menu consists of, appatiizer, soup, maincourse, dessert, and great fo sharing. This week, some of my friends and I joined the pastry and bakery group. So that our duty and obligation is to make various types of processed pastry and bakery. Well, that is indeed a duty in the pastry section and orders from other sections. All of that we do in accordance with the number of orders from each section and according to the time set.

Because today is the first day to enter A la carte 2, so our activities today are limited to preparing. Which means we only prepare all types of materials that will be used during this week. However, for us who are in the pastry and bakery section. There are several types of processed ingredients that must be completely finished that day, because it requires a long time to make. Like, toast bread, burger buns, red velvet roll or various types of processed bread. For documentation of today's activities, listed below here:

PUFF PASTRY

PREPARE FOR BURGER BUNS

PREPARE FOR RED VELVET ROLL

After we have prepared everything, then we rub it to clean the work area until it is completely clean. This activity is called general cleaning.

Wassalamualaikum warahmatullahi wabarakatuh