Daily Activity #34
This morning I am following chinese class, this time I handle saction soup with my friends, Anggi and Anthonius,menus of soup today is chinese cream soup, this is the first time I learned about chinese food. we have guest lecturer from Toarco Toraja Coffee. we got a lot of knowledge about chinese food from him. Chinese food looks simple but so difficult to make it.


We have recipe to make Chinese Cream Soup, so i want to share with you.

Ingredients :
4000 ml Chicken Stock
300 gr Shrimp
360 gr Scallops
600 gr Fillet Fish
1 pcs Onion (cut into strip)
5 pcs Galic (chopped)
3 pcs Leek (cut into strip)
1 can Mushroom
500 ml Cooking cream
As needed MSG
As needed Salt
As needed Chicken Powder
As needed Sesame Oil

Prosedure :
  1. Make Chicken stock as much 4000 ml
  2. Blanced Shrimp, Scallops and fillet fish
  3. Boil Chicken stock and add Onion, chopped garlic and leek
  4. Put Shrimp, scallops and fillet fish
  5. add cooking cream and season with MSG, salt, Chicken powder
  6. and the last, add sesame oil as needed




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Kitchen Equipment #34
HOT BOX

                    A hot box is an improvised appliance to heat up food, usually with at least two normal incandescent light bulbs as the heat source, that is frequently found in break rooms on construction sites. The enclosure can be made of wood, metal, or any available material that can enclose the heat. It's especially useful for heating up food that could not otherwise be heated in a microwave oven without decanting the contents. Its presence also means that a large rush of people to use any available microwave ovens is tempered by those who are able to have had their meals heated up via this different method.

How to Clean Up ?

                   Just wipe with warm water and then clean until no dirt karna can cause odor on the box itself.








PANINI MACHINE



                     In many English-speaking countries, a panini or panino (from the Italian panini, meaning "sandwiches") is a grilled sandwich made from bread other than white bread.
                     Examples of bread types used for panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.




History
                     Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants, particularly in New York, began selling panini, whose popularity began during the late 1990s, then spread to other U.S. cities, each producing distinctive variations of it.
                      During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan's Al Panino and Italy's first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

How to Clean Up ?
                     Make sure no more dirty on the grill and clean by soap cleaner.



MULTICOOKER


                      A multicooker (also spelled as "multi cooker") is an electric kitchen appliance for automated cooking using a timer. A typical multicooker is able to boil, simmer, bake, fry, deep fry, grill roast, stew, steam and brown food.
                     The device is operated by placing ingredients inside, selecting the corresponding program, and leaving the multicooker to cook according to the program, typically without any need for further user intervention. Some multi cookers have an adjustable thermostat.
                     In addition to cooking programs, a multicooker may have functions to keep food warm, reheat it or to cook it at a later time. Some multicookers can also function as slow cookers.


How to Clean Up ?
                    Just clean inside by soap cleaner, and for the mechine just lamp by warm water. 
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Kitchen Equipment #33
INSTANT HOT WATER DISPENSER

                          An instant hot water dispenser or boiling water tap is an appliance that dispenses water at about 94 °C (201 °F) (near-boiling). There are hot-only and hot and cool water models, and the water may be filtered as well as heated. Instant hot water dispensers became popular in the 1970s. Instant hot water dispensers are very similar to portable shower devices; the latter is fitted with a heating element and quickly heats up water, once a switch has been activated.

How to Clean Up ?

                         Always check the keep water to make always clean and not growing mushrooms and than clean up by soap cleaner.




ECTRIC WATER BOILER

                   An electric water boiler, also called a thermo pot, is a consumer electronics small appliance used for boiling water and maintaining it at a constant temperature. It is typically used to provide an immediate source of hot water for making tea, hot chocolate, coffee, instant noodles, or baby formula, or for any other household use where clean hot water is required. They are a common component of Japanese kitchens and the kitchens of many East Asian countries but are found in varying use globally. Some thermo pots are designed with a feature that can purify water.
                   Black tea is typically steeped at 95 °C (203 °F) while green tea is steeped at under 80 °C (176 °F). A number of thermo pot models offer an adjustable target temperature.

How to Clean Up ?
                   Just to clean the inside by lamp with warm water and carefully for the machine.


COFFE PERCOLATOR

                      A coffee percolator is a type of pot used for the brewing of coffee by continually cycling the boiling or nearly boiling brew through the grounds using gravity until the required strength is reached.
                     Coffee percolators once enjoyed great popularity but were supplanted in the early 1970s by automatic drip coffee makers. Percolators often expose the grounds to higher temperatures than other brewing methods, and may recirculate already brewed coffee through the beans. As a result, coffee brewed with a percolator is particularly susceptible to over-extraction. Percolation may remove some of the volatile compounds in the beans, resulting in a pleasant aroma during brewing, but a less flavoursome cup. However, percolator enthusiasts praise the percolator's hotter, more 'robust' coffee, and maintain that the potential pitfalls of this brewing method can be eliminated by careful control of the brewing process.

How to Clean Up ?
                     To keep the coffe maker clean to the inside, follow these steps as quoted from tipnut.
  1. Fill the coffe maker tank with 6 cups of vinegar, then fill the top tank with water. Turn on the coffe maker as if you were going to make coffee. The tool will heat the vinegar and water will fill the pot coffe maker. Note: the size of the vinegar is for a coffe maker that can serve 12 cups of coffee. Customize with your coffe maker.
  2. When the pot is full, pour the hot vinegar mixture back in the tank and repeat the process once more.
  3. Dispose of water marks and vinegar that has come out once more. Wash the pot coffe maker with soap as usual. Note that in the process there is no residual coffee on water and vinegar.
  4. Put the clean water in the coffe maker tank and turn on the machine. The hot water will clean up the rest of the vinegar and remove it. Do this step twice.
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Daily Activity #33
Today I can not join chinese class because today I am incharge in semester 1, the material incharge today is how to make puff pastry.

ABOUT PUFF PASTRY 


Puff pastry is not just a riff on pie crust, although there are many instances where the pastry can be used in place of one. Puff pastry is a laminated dough that contains hundreds of thin layers of butter and pastry dough, which puffs up into a light, crispy pastry once it bakes in the oven. A laminated dough is one that has many layers, and puff pastry and croissants are the two best examples of this type of dough. Puff pastry is made by wrapping a block of butter in a very simple dough, rolling it out, folding it over and repeating the rolling and folding process for several “turns” of the dough, increasing the overall number of layers with every fold. It’s a fairly simple process, but it does require some patience, since you have to be careful that the butter stays cold as you work and never gets soft enough to squish out from inside all those layers. It’s not that difficult to make puff pastry, but it is time consuming, so store-bought versions are much more popular than homemade and can still be very tasty.

The layers are what make puff pastry so light and airy. When it bakes, the previously solid butter melts and produces a little puff of air as the liquids in the butter evaporate. This release creates little pockets, letting the layers stand out and giving the pastry its rise. The melted butterfat gives the pastry its flavor. Just as it is important to keep the pastry cold to keep the butter solid while you are making it, it is also important that the dough stay cool before you put it into the oven; if the butter is melted before it goes into the oven, you’re not going to get an impressive puff.
Puff pastry is incredibly versatile. One of the easiest – not to mention tastiest – things to do with it is to make palmiers, crispy cookies made with just puff pastry and lots of sugar. Other simple recipes include turnovers and tarte tatin, and I’ve also used it for a varition on baklava, shown above.
(Source : http://bakingbites.com/2009/04/what-is-puff-pastry/)

Recipe to make Puff Pastry :

Ingredients :
1 kg Hard flour
800 gr Fat
15 gr Salt
700 ml Waters

Procedure :
1. Prepare all ingrdients
2. Cut fat into beam
3. Mix flour with salt
4. After that, put fat and mix again
5. Roll dough and fold into 3 leyers.
6. Form dough and proofing with room temperature 
7. the last bake with teperature 190 *C





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Daily Activity Incharge
Hi Guys, Today I am Incharge in MTB 1 B about Basic Bakery, the materials are : Basic American soft roll, Muffin, Sweet Bread.





The first, class leader opened the class, he lead to pray in the class, After that, One of Manager showing how to make American Soft Rool, Muffin, and Sweet Bread.



After the three showing meu complete, they start to prepare all ingredients and utensils to make American Soft Roll, the ingredient are :


720 ml Water
14 gr Yeast
1,25 kg Hard Flour
24 gr Salt
125 gr Sugar
60 gr Milk Powder
60 gr Shortening

Step to make it :

Mix all dry ingredient, and mix with stright dough method, add butter and mix well, after that add waters and knead until smooth, after that proofing for 20 minutes, after proofing roll dough and than baking with 190*C.

After that, they are make Sweet bread, the ingredients are :

800 gr Hard Flour
200 gr Soft Flour
75 gr Milk Powder
125 gr Sugar
4 pcs Egg
10 gr Salt
5 gr Improver
20 gr Yeast
500 cc Ice Waters

Step To make it :

Mix all ingredient, and mix with stright dough method, after that add waters and knead until smooth, after that proofing for 20 minutes, after proofing roll dough and than baking with 190*C.



And the last they are make Muffin, the ingredients to make Muffin are :

1,2 kg Pastry Flour
600 gr Sugar
72 gr Baking Powder
15 gr Salt
360 gr Egg, Beaten
840 gr Milk
30 gr Vanilla Extract
480 Melted Butter

Step To make it :

  1. Sift together the dry ingredients
  2. Combine all liquid ingredients, including melthed fat or oil
  3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. the batter will look lumpy. do not overmix
  4. Pan and bake immediately. the dry and liquid mixtures my beprepared in advance. once they are combined, the batter should be baked without delay, or loss of volume may result. when portioning batter into mufin tins, be careful not to stir tyhe mix and toughen it. scoop the batter from the outside edge for best results.
The Product :




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Daily Activity #32
Today I'm incharge in MTB 1 A, the material to practice are : DANISH and TOAST BREAD.


The first i am open the class, the class leader lead the prayer, after that I choose one person among them to axplain how to make Danish with recipe that they have.



About Danish

 Terminology
In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, "Viennese bread". The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries. In Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.

History

The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.

One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique "wienerbrød" (Vienna bread) and, as mentioned, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.

After that we start to prepare all ingredient and utensils to make Danish. the ingredient are :

1 kg Hard Flour
90 gr Sugar
15 gr Salt
50 gr Yeast
2 pcs Egg
200 ml Water
600 gr Fat
50 ml Milk
1 L Pastry Cream
200 gr Raisin

Step to make it :

  1. Mix all dry ingredients, with Stright dough method
  2. Mixing egg, milk and dissolve yeast in the water
  3. Mix it for 7 minutes at 4 speed, Do not Over Mix
  4. Punch down and spead it
  5. Roll in last amount of croissant fat and give 3 fold, rest in refrigator freezer for 30 minutes
  6. Make a dough into squer
  7. Add pastry cream and raisin on the inside before rolling
  8. Cut with a weight of 30 gr
  9. Proofing room temperature for 20 minutes
  10. Bake with 190*C for 20 minutes

After make Danish finished, they continue to make Toast Bread, 


The ingredient to make toast bread are :

1 kg  Hard flour
30 gr Sugar
10 gr Yeast
20 gr Salt
30 gr Milk powder
50 gr Butter
600 ml Ice water
10 gr Bread Improver

Step to make it :

  1. Prepare all ingredients
  2. Mix Hard flour, sugar, salt, milk powder and bread improver with stright dough method
  3. Add ice water, mix into make a dough
  4. Add butter to dough, mix again
  5. And the last add yeast and mix well
  6. Proofing dough into double size
  7. Put into mould, and proofing again
  8. and than, bake with 190*C
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Kitchen Tools #32
OVEN GLOVE

         
An oven glove, or oven mitt, is an insulated glove or mitten usually worn in the kitchen to easily protect the wearer's hand from hot objects such as ovens, stoves, cookware, etc. They are similar to, but different from, pot-holders.

                   
Fabric gloves consist of heat insulation surrounded by cotton fabric, usually consisting of decorative patterns. Newer oven gloves are often treated with silicone, which makes them resistant to water and stains, or made of stronger synthetic materials such as Kevlar or Nomex. Oven mitts are often sold singly rather than in a pair, designed to be worn on either hand.
                   
Oven gloves should only be used when dry and only for short periods at a time. The gloves should not come into contact with heating elements, gas flames or similar sources of high temperature. Fabric gloves will not protect against hot liquids.

                   
Furnace gloves, or furnace mitts, are more heavily insulated, longer, and can protect the user from intense heat for longer periods of time.

How to Clean Up ?
                  
If we done to used just keep it in the dry place do not make the oven glove dirty or wet.



GRILL PAN


Grill Pan is one of type of pan but have different functional, Grill Pan using for grill meat, poultry, and so much more dependent on you what you want to grill by small size or to much can you grill. Both types are used for grilling. The grill pan shape is jagged (up and down) on the inner surface. The point is to produce a "texture" up and down on the grill. In addition, so that oil can go down to the basin and not carried in baked goods. While the griddle pan is used for grill results with a plain or un-textured appearance.Grill pan can refer to several types of items:

A frying pan with a series of parallel ridges used for cooking food with radiant heat on a stovetop, or with a metal grid in it. This is referred to as a "griddle pan" in the UK and Ireland. See Grill (cooking).

A pan with a raised grill insert, used for cooking food under the grill part of a cooker. This is referred to as a "broiler pan" in the US and Canada. See grilling.

The NATO reporting name for the fire control radar of the Russian SA-12 missile system 

How to Clean Up ? 

                   
It's another fun one, but it's a mess because it's all out, so be prepared. Here's what you need: A grubby baking pot, baking soda, hot water, white vinegar, a jug (the type you poured a drink from), and a sink that fits your grill pan with little space to spare. Sprinkle the roasting pan (inside and outside) with baking soda. Crazy, but do not the cake-thing on. Fill your jug three-quarters full of hot water and then add a cup of vinegar. Pour a more cake-soda closed baking your pan and continue laughing crazy. The chemical reaction will remove the roasted bits of food from your pans. Scrub stubborn with a sponge or scrub brush, rinse, and wash with dish soap. Rinse again and let your pan dry. 


MEAT HAMMER


A meat tenderizer, meat mallet, or meat pounder is a hand-powered tool used to tenderize slabs of meat in preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for tenderizing meat.

The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped tenderizers.

The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped tenderizers as found in the first form.
The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle.

Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken-fried steak, palomilla, or schnitzel, to make them wider and thinner.

How to Clean Up ?
                
Very easy to clean and keep it clean, just using washer cleaning products and make sure thats tool no more dirt 'cause will be make tool is broke and every materials of Ladle need to attention differents to keep it so we must to know that. 
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Daily Activity #31
Hi guys, in this morning i am came back in kitchen, today i make Bubuh injin for dessert menu today. So i want axplain to make bubuh injin.


The ingredients to make Bubuh injin are :

250 gr Black glutinous rice 
75 gr White glutinous rice
1,25 L Water
1 pcs Screwpine leaf (daun pandan)
175 gr Palm sugar
A pince Salt
375 ml Coconut Milk

Step to make Bubuh Injin :
  1. Rinse black and white glutinous rice well under running water. Soak overnight and drain before using
  2. Combine 750 ml water, both types of glutinous rice and screwpine leaf in a heavy pan. Simmer over medium Heat for about 45 minutes, adding more water if necessary.
  3. Add palm sugar and continue to cook until most liquid has evaporated. Season to taste with salt. Remove from heat and leave to cool
  4. Serve at room temperature topped with desired amounts of coconut cream.
After Bubuh injin finished, i help my friend to make other menu dessert, that is rice pudding.


And than, I help my friend make Chocolate Ganache for SacherTorte.


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Kitchen Utensils #31
POTATO MASHER



A potato masher or bean masher or pea masher or crusher is a food preparation utensil used to crush soft food for such dishes as masher potato, apple sauce, or refried beans. The potato masher consists of an upright or sideways handle connected to a mashing head. The head is most often a large-gauge wire in a rounded zig-zag shape, or a plate with holes or slits. Basic designs made from a single piece of wood were used in Victorian times, before the more complex modern designs which are now used. This type of wooden masher is still used in Scotland and is known as a 'Potato-Beetle' or just a 'Beetle'. The modern design was patented by Lee Copeman in 1847. The idea resulted from his love of smooth, lump-free mashed potatoes.

Although potato mashers are most commonly used to mash potatoes, they are also used for mashing a variety of foods. They are most used in home kitchens, but may also be used in commercial kitchens. Commercial mashers are often of larger design (up to 32 inches in base width). Other common uses include mashing pumpkins and rutabagas for soup, making hummus, guacamelo, chili, baking mix, egg salad, or even purees (depending on the fineness of the ridges).

How to Clean Up ?

How to clean it is very easy just use a cleanser soap and make sure no dirt is still sticking to the tool and save well if not then the tool can be broken quickly.




KNIFE SHARPENER


Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a soft surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.

The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. The angle between the blade and the stone is the edge angle – the angle from the vertical to one of the knife edges, and equals the angle at which the blade is held. The total angle from one side to the other is called the included angle – on a symmetric double-ground edge (a wedge shape), the angle from one edge to the other is thus twice the edge angle. Typical edge angles are about 20° (making the included angle 40° on a double-ground edge). The edge angle for very sharp knives can be as little as 10 degrees (for a 20° included angle). Knives that require a tough edge (such as those that chop) may sharpen at 25° or more.

Different knives are sharpened differently according to grind (edge geometry) and application. For example, surgical scalpels are extremely sharp but fragile, and are generally disposed of, rather than sharpened, after use. Straight razors used for shaving must cut with minimal pressure, and thus must be very sharp with a small angle and often a hollow grind. Typically these are stropped daily or more often. Kitchen knives are less sharp, and generally cut by slicing rather than just pressing, and are steeled daily. At the other extreme, an axe for chopping wood will be less sharp still, and is primarily used to split wood by chopping, not by slicing, and may be reground but will not be sharpened daily. In general, but not always, the harder the material to be cut, the higher (duller) the angle of the edge.

The composition of the stone affects the sharpness of the blade (a finer grain, usually, though not always, produces sharper blades), as does the composition of the blade (some metals take and keep an edge better than others). For example, Western kitchen knives are usually made of softer steel and take an edge angle of 20–22°, while East Asian kitchen knives are traditionally of harder steel and take an edge angle of 15–18°. The Western-style kitchen knives are generally in the range of 52–58 on the Rockwell scale, which denotes the relative hardness of a material.

How to Clean Up ?

Just keep in the good place because not really always dirty this tool and clean up by cleaner soap just like before.



IMMERSION BLENDER


An immersion blender, stick blender, wand blender, hand blender, or Bermixer (after the brand name of professional models made by Dito-Electrolux) is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. Larger immersion blenders for commercial use are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton Brown). Uses include puréeing soups and emulsifying sauces.


A stick blender comprises an electric motor driving rotating cutting blades at the end of a shaft which can be immersed in the food being blended, inside a housing which can be held by hand. Some can be used while a pan is on the stove. Immersion blenders are distinguished from worktop blenders and food processors that require food to be placed in a special vessel for processing. They are distinguished from hand mixers, which mix but do not chop.

The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950.[citation needed] He called the new appliance "bamix", a portmanteau of the French "bat et mixe" (beats and mixes). The immersion blender has been in use in European professional kitchens since the 1960s.

Models for home and light commercial use typically have an immersible shaft length of about 16 centimetres (6.3 in), but heavy-duty commercial models are available with a shaft up to 53 centimetres (21 in) or more. Home models are available in corded or cordless versions. Motor power rating ranges from about 120 W to over 600 W for a heavy-duty model. Domestic models may be supplied with a goblet or other accessories.


How to Clean Up ?

The simplest way to clean it is to use it in hot soapy water for a few seconds. But you may have to clean it more thoroughly once in a while to remove any dirt and sticky or stacked food remains. Here's how:

  1. Remove the blender equipment.
  2. Dip the equipment in hot water for a few minutes to release food particles. Do the same with other equipment.
  3. Dampen a soft sponge or cloth with warm water that has been mixed with dishwashing liquid, then squeeze. Wipe the equipment with a sponge or cloth, then wash with clean water. Clean the whole equipment the same way.If there are food particles that have dried and stubborn so stick to the equipment, fill one bowl with hot water, then add one or two drops of dish soap. 
  4. Dip the end of the blender into the bowl, then turn it on. Still stubborn too? Use a mixture of white and water vinegar with a ratio of 1: 1.5. Once clean, remove and place on a drying towel rack or towel to dry perfectly.6. Now move to the top of the hand blender that can not be washed with running water. So laplah by using a cloth that has been dyed into white vinegar and let it dry. 
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