Kitchen Utensils #22
1. Preassure Cooker

It's made of stainless steel, the funchion for cooking food with a fast time, it's can washed with soap and rinsed with clean water.















2. Pastry Brush

It's made of rubber and plastic, the funchion for smearing bread, it's can washed with soap and rinsed with clean water.
















3. Frying pan 

It's made of iron or aluminium, the funchion for frying food, it's can washed with soap and rinsed with clean water.
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Daily Activity Incharge
Hi Guys, i want to updated my activities one week ago, on monday, 02 October 2017, i'm incharge in MTB 1 B, these the first time i am incharge in this class. The material is Basic Sauce, How to make sauce With main ingredient is stock. And than  i am give material about Roux, Veloute sauce and Demiglace sauce




And I am started doing at 12.30 am to 15.30 pm. So long day and tired day for me. 


I think just thats all my activity when i am incharge in MTB 1 B.

So, i want to share a little material about Roux, Veloute sauce and Demiglace Sauce.

Demiglace Sauce

Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.


Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

Veloute Sauce


 A velouté sauce (French pronunciation: ​[vəluˈte]) is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.

For Material About Roux you can visit my others post in my blog. with this link :
https://madesw25.blogspot.co.id/2017/10/about-roux-thickening-agent.html

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About Roux Thickening Agent
What is Roux?













Roux (pronounced “roo”) is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a good roux gives dishes silky-smooth body and a nutty flavor, and thickens soups and sauces.

Home cooks usually make roux with butter, but it can also be prepared with olive oil or bacon grease! The difference between roux and other thickeners (like corn starch) is that the starch, in this case flour, is cooked before use. Cooking removes the flour’s raw taste but maintains its excellent thickening properties. This makes roux a stable, smooth, and delicate thickener. Cooked to a golden or brown stage, roux takes on a rich, toasted flavor, adding color to soups and stews.


How to Make Roux?

Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure. If you do not have a kitchen scale, use measuring cups or spoons to measure 1 part oil or fat and 1-3/4 parts all-purpose flour.


I’ll explain how to make a small batch.

Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown.


Whisk for Extra Smoothness

After cooking roux, you’ll usually add a liquid ingredient to make a sauce (milk added to white roux, for example, makes white sauce).

To ensure lump-free thickening when making sauces, the liquid ingredient should be cold or room temperature, and slowly whisked into the hot roux. Do this by adding the liquid a little at a time, whisking until smooth between each addition, until the roux forms a thin paste, then whisking in the remaining liquid and bringing the mixture to a simmer. Cold or room temperature roux is simply whisked into a simmering soup or sauce until it dissolves. These methods ensure the roux is incorporated slowly and the mixture will not form lumps.


White Roux


White roux is cooked for about 5 minutes, just until the flour has lost its raw smell, but before any golden color or toasted aroma develops. This roux is used to thicken chowders and milk-based sauces. Classic macaroni and cheese, tuna noodle casserole, and New England clam chowder are all based on milk thickened with a white roux.


Blond Roux

Blond, or golden roux, is cooked approximately 20 minutes to a light, golden-brown shade with an aroma resembling popcorn or toasted bread. This is the most commonly-used roux, desired for the richness and a slight nuttiness it provides along with its excellent thickening power. Blond roux is a good, general-purpose roux to keep on hand for thickening stock-based sauces, soups, and stews.


Brown Roux


Brown roux is cooked about 35 minutes until it reaches a peanut butter-brown color. Its aroma is more pronounced and sharper than the nutty smell of blond roux. Cooked to this stage, flour begins to lose its thickening power, requiring more roux to thicken a given amount of liquid.


Dark Brown Roux

Even darker than the preceding brown roux, dark brown roux is cooked approximately 45 minutes until it is the color of melted milk chocolate. Its aroma is mellower than the strong, roasted flavor of brown roux, and will actually smell a little like chocolate. This stage has the least thickening power of all four; its main purpose is as a flavoring agent with thickening being secondary.


Source :

http://dish.allrecipes.com/all-about-roux/
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Daily Activity #21
Hello guys,Today Monday, 09 October 2017 is the first time i am practice in kitchen with Ala Carte Menu. I am got it cold kitchen Section. I have job to prepare all appetizer and all ingredient kind of vegetable.

APPETIZER 
SALADE NICOISE
SALAD OF SEARED SEA SCALLOPS WITH ORIENTAL VINAIGRETTE 
RUJAK BUAH
THAI CHICKEN SALAD

The first i am prepare for Rujak Buah, Cut all fruit into diced, after that i am pack with Plastic Roll. And than i made Peanut sauce for dressing.




Next, i'm prepare all vegetable for soup, maincourse, sendwich, and pizza.




I think just that all my activitied today, but today is so tired day for me.


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Kitchen Utensils #21
1. Noodle Strainer
It's made of stailess steel, the funchion for cooking noodle or vegetable, it's can washed with soap and rinsed with clean water


 


2. Colander
It's made of stainless steel, the funchion for serve rice, it's can washed with soap and rinsed with clean water.


3. Spider Strainer
It's made of iron and wooden, the funchion for strained ingredient or food,  it's can washed with soap and rinsed with clean water.
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About Sendwich & Canape

Sejarah Sandwich



Sejak awal penciptaannya, roti telah dimakan dengan makanan lain. Sejarah mencatat orang bijak Yahudi kuno, Hillel, yang menyuruh untuk membungkus daging domba di antara 2 potong roti selama perayaan Paskah. Konsep sandwich diperbarui di abad pertengahan, yaitu lempengan tebal kasar dan biasanya roti basi, yang disebut trenchers, yang digunakan sebagai piring. Karena sudah basi, trencher tidak dimakan, biasanya diberikan kepada pengemis atau anjing. Trencher inilah cikal bakal open sandwich.

Nama sandwich sendiri baru ditemukan pada abad ke  18 secara tidak sengaja oleh bangsawan Inggris, John Montagu, seorang Earl of Sandwich IV. Montagu sangat suka bermain kartu sehingga tidak memiliki waktu untuk makan. Ia menyuruh pelayannya untuk membawakan daging sapi yang disajikan di antara 2 potong roti, sehingga ia bisa makan sambil tetap bermain kartu. Pesanan ini diikuti oleh teman-temannnya, mereka memesan, Yang sama seperti Sandwich.

SANDWICH
Sandwich adalah hidangan yang terbuat dari 1  2  potong roti tawar atau lebih dengan diisi dengan sayuran segar dan lauk pauk dari hewani.

Fungsi dari sandwich ialah dapat menggantikan breakfast atau lunch yang memenuhi zat gizi yang dibutuhkan dan dikenal juga sebagai food inside atau food edible casing.

A. Jenis sandwich :
  • sandwich panas
  • sandwich dingin ( cold sandwich )
   
    Macam  macam bentuk sandwich :
  1. Simple sandwich/double sandwich
  2. Open sandwich ialah sandwich yang terbuat dari satu helai roti yang diberi isi   dan berbentuk terbuka
  3. Fancy sandwich ialah sandwich yang dibuat dalam bentuk tertentu
  4. Rolled/pinwell sandwich ialah sandwich yang berbentuk dalam gulungan besar
  5. yang diiris melintang
  6. Club sandwich ialah sandwich yang terdiri dari tiga/empat helai roti yang      diberi isi  atau disebut juga dengan sandwich bertingkat)

B. Komposisi  sandwich :

1. Bread ( roti )
          Guna roti pada sandwich untuk menempatkan isi yang bermacam-macam. Roti yang dapat digunakan banyak sekali macamnya, variasi dapat berupa warna, bentuk dan rasa, dan ini sangat menentukan mutu/nilai sandwich.

Ciri-ciri roti :
Membutuhkan jaringan halus dan lembut
Jaringan cukup kuat agar dapat dioles dengan baik

Jenis roti yang dipergunakan :
  • white roti ( roti sandwich )
  • whole wheat bread ( roti sekam )
  • croissant
  • bun ( roti untuk hot dog atau hamburger )

2. Spread ( pengoles )
          Pengoles atau pelembut roti berfungsi sebagai bahan perekat antara roti dan isi,  menjaga roti agar tetap lembut, menambah rasa gurih, dan melembabkan roti.

Ciri-ciri dan fungsi bahan pengoles :

  • butter : harus cukup lunak untuk mengoles sehingga tidak
  •   merusak permukaan roti
  • margarine : dapat dipakai sebagai pengganti butter
  • krim keju : membuat roti basah dan terlindungi
  • mayonnaise : sering digunakan sebagai saus salad, tetapi juga dapat dipakai sebagai bahan pengoles sandwich/canapé


3. Filling ( isi )
          Macam-macam makanan dapat diisikan ke dalam sandwich dengan bermacam-macam bentuk dan rasa, biasanya dibuat dari :

  • macam-macam hasil olah daging, seperti smoked beef, steak, corned, sosis, salami
  • hasil olah unggas
  • ikan dan hasil olahnya
  • keju dan hasil olah susu lainnya
  • macam-macam sayuran segar dan renyah dan biasanya dikombinasikan sesuai dengan isi lainnya
  • lain-lain seperti peanut butter, jelly, telur rebus

CANAPE
Canapé ialah salah satu jenis open face sandwich  yang termasuk makanan pembuka dingin, dengan ukuran dan bentuk kecil yang menarik dan dikenal dengan bite size atau satu kali suap atau gigit.

Canapé dapat dibuat bervariasi hal ini dapat terlihat dalam pengaturan tata letak susunan canapé, yang terdiri dari :

  1. Dasar canapé
  2. Bahan pengoles atau isi untuk toping
  3. Bentuk potongan
  4. Hiasan/garnish

FUNGSI CANAPE

Fungsi canapé ialah untuk makanan pembuka atau pelengkap dari hors doeuvre varie.

KOMPOSISI CANAPE

Komposisi canapé terdiri dari :

  1. Dasar canapé biasanya dapat dibuat dari roti yang dibentuk, biscuit atau toast.
  2. Pengoles canapé ialah butter, margarine, mayonnaise dan cream cheese. Fungsinya untuk merekatkan isi dan menambah rasa serta nilai gizi yang tinggi. Bentuk pengoles yang baik harus agak lunak dan tidak mudah berair
  3. Topping canapé adalah makanan yang disusun di atas roti yang sudah dioles, antara lain :
  1. keju yang dipotong atau diparut
  2. telur direbus, dipotong atau dicincang
  3. ikan sardines, smoked beef dan udang rebus
  4. hasil olah daging dan unggas
  5. macam-macam sayuran dan buah.
  6. Biasanya toping yang digunakan menjadi nama canape tersebut, misalnya : cheese canapé, shrimp canapé

4. Garnish/hiasan
Garnish pada canapé dapat dibuat dari kombinasi pengaturan toping yang berwarna-warni atau ditambah bahan lainnya sebagai garnish

Source :
http://sabrinashetyeducation.blogspot.co.id/2013/04/sandwich-dan-canape_21.html?m=1

http://worldofhistories.blogspot.co.id/2011/09/sejarah-sandwich.html?m=1
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Daily Activity #20
Hello, today the last day i am practice on the week. I have job to made Appetizer from Indonesian Buffet.

For the menu of indonesian buffet these days that is :

LAWAR UDANG
PECO DOANG
***
KARI AYAM
LABU KUNING BERSANTAN
***
RENDANG
IKAN GARO RICA
NASI PUTIH
***
PUTRI SELAT
TARIPANG

Recipe to Make Lawar udang :
Ingredient :
Shrimp [300 gr]
Greated coconut [500 gr]
Vinegar [100 ml]
Chop Garlic [150 gr]
Pepper [20 gr]
Salt [5 gr]
Sugar [10 gr]

Procedure :

  • Peeled the shrimp skin, washed it clean.
  • Blanced shrimp until cooked, lift and set aside
  • Roasted greated coconut until slightly burned
  • Mix shrimp, greated coconut, Chop garlic, sugar and vinegar in a bowl until mix well
  • Seasoned with salt & pepper.




Recipe to make Peco Doang :

Ingredient :
Cassava [1 kg]
Prawn [500 gr]
Cherry tomato [250 gr]
Lime [4 tbsp]
Red chilli [60 gr]
Bird eye chili [4-7 pcs]
Candle nut [80 gr]
Salt [As needed]

Procedure :

  • Peeled the shrimp skin, washed it clean and blanced
  • Peeled Cassava, cut into diced, washed with clean water, and blanced
  • Roasted greated coconut until slightly burned
  • To make the spice blend, combine all ingredient in a stonemortar and grind into a fine paste
  • Combine all ingrdient in a bowl. Season to taste with salt.




After My appetizer is ready to serve, i help my friend to make Rice. 
After that, at 11.00 pm, we are plating all dish and than serving to restaurant.



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