Hello, as usual I will tell you about my activities for 2 weeks, because still in ramadan month hotel is not too crowded.my activity is still the same as my activity two weeks ago.


That is preparing ta'jil and dessert for breakfasting, making some cookies and nastar, and set up in restaurant. And I help make some product too.





Make White forest, tiramisu cake and athers for cakeshop at nelayan bar.

Hi, i will tell about my activites,is now entering the month of ramadhan, at the beginning of this ramadhan the hotel is very quiet, so make my work less.

I always get morning shift. and my work for two weeks only helps prepare ta'jil and dessert for breakfasting. 

Besides that my task is to make cookies and nastar for parcel. And before the time to break the fast.  

I set up in the restaurant, after set up, then finished all my work that day

Hello, I will tell my activities for the last two weeks at the hotel where I am training. for the past two weeks I have got an afternoon shift.

When I get an afternoon shift, I can learn a lot about the product pastry at this hotel. so it made me excited to enter the afternoon shift. product pastry in this hotel is not too many kinds. but this hotel is always a lot of events and the room is always full during weekend and long weekend.

So every day always make a lot of products, sometimes even overtime.

Hi, welcome back to my blog, this time I will tell you about my activity in training place for two weeks. for the past two weeks I have had morning shift. so my task every morning to keep breakfast until closing, then after closing, I prepare for breakfast tomorrow.

After that I helped prepare the menu for lunch and afternoon coffee break, after which I `set up lunch in restaurant and meeting room (ballroom), after finished set up I proceed to prepare menu for dinner and evening coffee break.





And then I break for one hour. after the break I returned to the kitchen to prepare all the menus in the trolly and set up in restaurants and meeting rooms.





after the set up is complete then all my tasks are done.

Microwave

Microwaves are commonly used equipment in kitchens, especially pastries, for the purpose of warming food served warm, in a microwave pastry usually used for melting chocolate, microwaves made of iron and aluminum, the way to clean is wiped with a wet cloth only.

Stockpot

Stockpot is a kitchen tool used to boil water, stockpot made of stainless steel, in pastry stockpot is usually used to boil water to make jelly or pudding and to make a compote, stockpot can be cleaned by washing with soap and rinsed with water

Sit pan / Tray

Sit pan or tray is a kitchen tool that is often used in pastry, usually used as a place or base for bake product pastry & bakery, sit pan made of stainless steel and how to clean it enough to be washed with soap and rinsed with water

Stove

Stove is the equipment in the kitchen used for cooking, stove made of stainless steel, how to clean the stove is very easy, just wipe with w wet cloth only. the purpose of cleaning stove is to prevent stove from rusting

Rubber Spatula

Rubber spatula is one of the most commonly used tools in pastry, the point is to stir the dough, rubber spatula is very easy to clean, simply washed with soap and then rinsed, rubber spatula is usually made of rubber and the handle with wood

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. 

Knife Sherperner

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.

Measuring Cup, 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.