WAFLE IRON

A waffle iron is a utensil or appliance used to cook waffles. It usually consists of two hinged metal plates, molded to create the honeycomb pattern found on waffles. The iron is heated and either batter is poured or dough is placed between the plates, which are then closed to bake the waffle.

History

The earliest waffle irons originated in the Low Countries around the 14th century. These waffle irons were constructed of two hinged iron plates connected to two long, wooden handles. The plates were often made to imprint elaborate patterns on the waffle, including coat of arms, landscapes, or religious symbols. The waffles would be baked over the hearth fire.

In the 19th century, the waffle iron's design adapted to the increasingly common kitchen stove. In 1869, American Cornelius Swartwout patented a waffle iron for stovetop use consisting of cast-iron plates joined by a hinge that swiveled in a cast-iron collar. In 1891 John Kleimbach, a German immigrant living in Shamokin, Pennsylvania became a traveling salesman of waffles after fashioning an iron for the Mansion House Hotel. Kliembach sold waffles for a penny each or ten cents for a dozen. This was popular at the Chicago World's Fair.

In 1911, General Electric produced a prototype electric waffle iron, although production did not begin until around 1918. Later, as the waffle iron became more prevalent, designers worked on making the appliance more attractive on the countertop.

How to Clean Up ?
                  How to clean the machine waffle toaster is divided into two namely:

First Stage: Cleaning the Inside / Section of Waffle Manggang
Remove the dough that is still attached with a toothbrush soft or rubber spatula.
If there is a dough that has been hard and hard to clean, how? Pour the vegetable oil on stubborn dough and cook 2-3 minutes until the dough is softened and easy to clean. After the dough softens, wipe with tissue paper.
Use paper towels dipped in soapy water to clean all surfaces.
Take a towel / tissue paper dipped in clean water to remove the soap. Do this several times to make sure the soap is gone.
Use a dry towel / tissue to wipe after the toaster. After making sure the inside is dry and clean, it's time to go to stage 2.
If the toaster plates can be removed, remove and wash in order to get a cleaner result.


Phase 2: Cleaning the Exterior

Use a towel / wet tissue paper to wipe the entire section outside. If greasy use soap water dye, wet cloth to remove soap and dry cloth.

Make sure all parts of the waffle grill machine have dried up when we distort back to the closet.


DISH WASHING

A sink also known by other names including sinker, washbowl, hand basin and wash basin is a bowl-shaped plumbing fixture used for washing hands, dishwashing, and other purposes. Sinks have taps (faucets) that supply hot and cold water and may include a spray feature to be used for faster rinsing. They also include a drain to remove used water; this drain may itself include a strainer and/or shut-off device and an overflow-prevention device. Sinks may also have an integrated soap dispenser. Many sinks, especially in kitchens, are installed adjacent to or inside a counter.

History

The washstand was a bathroom sink made in the United States in the late 18th century. The washstands were small tables on which were placed a pitcher and a deep bowl, following the English tradition. Sometimes the table had a hole where the large bowl rested, which led to the making of dry sinks. From about 1820 to 1900 the dry sink evolved by the addition of a wooden cabinet with a trough built on the top, lined with zinc or lead. This is where the bowls or buckets for water were kept. Splashboards were sometimes added to the back wall, as well as shelves and drawers, the more elaborate designs usually placed in the kitchen.

How to Clean Up ?

Tips on caring for the dishwasher:
Check the shelves part of the shelf rack in case there is dirt attached, if pepper clean with sponge then rinse.
Avoid washing equipment or objects containing oil, acids, rust, paint.
Do not open the dishwasher when the machine is working.
For sharp and long equipment such as a knife, preferably horizontally, and a sharp side facing up or down, it is useful for the tool to be thoroughly cleaned into each part.


ICE MAKER MECHINE

An icemaker, ice generator, or ice machine
may refer to either a consumer device for making ice, found inside a home freezer; a stand-alone appliance for making ice, or an industrial machine for making ice on a large scale. The term "ice machine" usually refers to the stand-alone appliance.

The ice generator is the part of the ice machine that actually produces the ice. This would include the evaporator and any associated drives/controls/subframe that are directly involved with making and ejecting the ice into storage. When most people refer to an ice generator, they mean this ice-making subsystem alone, minus refrigeration.

An ice machine, however, particularly if described as 'packaged', would typically be a complete machine including refrigeration, controls, and dispenser, requiring only connection to power and water supplies.

The term icemaker is more ambiguous, with some manufacturers describing their packaged ice machine as an icemaker, while others describe their generators in this way.

How to Clean Up ?

By wiping clean parts of parts and make sure the power has been removed so that it is cleaned more easily by using ordinary cleaning soap.




MEASURING JUG


A measuring cup or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards. Measuring cups are also used to measure washing powder, liquid detergents and bleach for clothes washing. The cup will usually have a scale marked in cups and fractions of a cup, and often with fluid measure and weight of a selection of dry foodstuffs.

Measuring cups may be made of plastic, glass, or metal. Transparent (or translucent) cups can be read from an external scale; metal ones only from a dipstick or scale marked on the inside.


CAN OPENER


A can opener (in North American English and Australian English) or tin opener (in British and Commonwealth English) is a device used to open tin cans (metal cans). Although preservation of food using tin cans had been practiced since at least 1772 in the Netherlands, the first can openers were not patented until 1855 in England and 1858 in the United States. These early openers were basically variations of a knife, though the 1855 design continues to be produced. The first can opener consisting of the now familiar sharp rotating cutting wheel was invented in 1870 but was considered too difficult to operate for the ordinary consumer. A breakthrough design came in 1925 when a second, serrated wheel was added to hold the cutting wheel on the ring of the can. This easy to use design has become one of the most popular can opener models.


Around the time of World War II, several can openers were developed for military use, such as the American P-38 and P-51. These featured a robust and simple design where a folding cutting blade and absence of a handle significantly reduced the opener size. Electric can openers were introduced in the late 1950s and met with success. The development of new can opener types continues with the recent addition of a side-cutting model.

How to Cleap Up ?
Just dish wash like we normal do  it and dry if you done to washing. 


OVEN GLOVES


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.

Hello, welcome back my blog, this time I want to tell about my activities on the job training. I’m still in pastry section.

During these two weeks, I get morning shift for one week and afternoon shift for one week. in the morning I always handle breakfast, as pan cake, waffle, bread butter pudding, jajanan pasar, and fresh milk, I make pancake and waffle and I revil bread butter pudding, jajanan pasar, and fresh milk.


After breakfast done, I continue to prepare for breakfast tomorrow, like make waffle and pancake dough.



After that, I help my supervisors set up for coffee break and lunch or help my chef the party to make some cake for cake shop.



And than, when I get afternoon shift, I only make a product for the menus tomorrow, for event, like coffee break menus, lunch, dinner and other product for tomorrow. Besides that, I’m too  handle ala carte when any order dissert and pizza.










Hi there, welcome back my blog, I would like to tell some story for 2 weeks my activities on the job training. For two week I get morning shift, so as usually in the morning I handle breakfast. And I have some special story for 2 week.

The first,  at 18 march 2018, in mercure have event wedding 3450 pax, so I’m so busy from breakfast until the event done. This event belongs to the owner of this hotel. I am in at 07.00 am an I am back at 23.30 pm. That is so over time. But from this event I know how to work professional.

 
 
 
 
 


The second,  in this hotel have a graduation event from one of the campuses in Jakarta. They have lunch at 10.00 am. And than breakfast so crowded. And the staff in morning shift just 2 person. I have handle breakfast as pancake, waffle, bread butter pudding, jajanan pasar and fresh milk, and I am also handle soup, so very busy, and when the dough runs out and fresh milk to, I was backward to take revil for that, so in soup station is empty. I get called from sous chef ala carte, and he said “why you leave soup station?, you can’t leave from there! You know!” so I’m confused, because my sous chef handle for cake shop. And one more staff handle dessert for luch a graduation event. So nothing people can help me for handle breakfast.