EQUIPMENT 04

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.



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PASTRY TOOLS 03

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.

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DAILY ACTIVITIES 04
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.









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DAILY ACTIVITIES 03

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. 




 


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PASTRY EQUIPMENT 02
Dough Sheeter

A sheeter rolls out portions of dough into sheets of uniform thickness. It consists of a canvas conveyor belt that feeds the dough through a pair of rollers. To make thin sheets, the dough usually must be passed back and forth through the rollers several times.The operator decreases the space between the rollers after each pass.

Deck Oven


Deck ovens are so called because the items to be baked—either on sheet pans or,in the case of some breads,freestanding—are placed directly on the bottom, or deck, of the oven.There are no racks for holding pans in deck ovens. Deck ovens are also called stack ovens because several may be tacked on top of one another. Breads baked directly on the floor of the ovens and not in pans are often called hearth breads, so another name for these ovens is hearth ovens. Deck ovens for baking bread are equipped with steam injectors. Wood-fired brick ovens are similar in function to deck ovens in that items are baked directly on the oven floor. These ovens are used in some operations that produce artisan breads, as well as in some restaurants that serve pizzas and similar items.The heat is generated by a wood fire built inside the oven.This fire heats the thick brick floor and walls, which retain the heat enough to bake foods. Gas-fired brick ovens are similar, but the heat is more easily controlled.

Convection Oven

Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior.The forced air makes foods cook more quickly at lower temperatures. Because the strong forced air can distort the shape of items made with batters and soft doughs, and because the air may be strong enough to blow baking parchment off sheet pans,convection ovens are not as versatile for the baker as the other kinds of ovens discussed here.

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DAILY ACTIVITIES 02
Hello, I want to tell you about my activities at the hotel for two weeks ago. I started to be given an afternoon shift from the pastry chef at the hotel.I am very happy to get an afternoon shift, because I can learn a lot about Pastry product, although I have to go home late at night. My supervisors are very good, he wants to share the knowledge he has. he teaches how the techniques and step are correct in each make the Pastry product. because each recipe has a different technique.sometimes I just given recipe and explained how to make it. then I was given the confidence to make it but still controlled by him.










After all the product from the list finished, we only wait 22:30 pm for the closing cake shop in the lobby of the fisherman bar. after everything is finished I can go home.
  



During these two weeks I also get morning shift, when I go in the morning, I served menghandle breakfast pancakes and waffles. on week day time breakfast until 10:30 am while weekend days time breakfast until 11:00 am. After I closing breakfast, I prepared for breakfast tomorrow, like making pancake and waffle dough. and after it's all Finish, I break for an hour then continue to help set up for an afternoon coffee break when there's an event. And then  I help my supervisors who came in the afternoon made a pastry product until 18:00 pm

I think that's enough to tell about my activities over the past two weeks

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DESCRIBE SOME FOOD 01

Meringue


 Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.

They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period of up to two hours.

History

It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. However, this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot's cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot's book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called "white biskit bread" in the book of recipes started in 1604 by Lady Elinor Poole Fettiplace (c.1570 – c.1647) of Gloucestershire and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680) of Knole, Kent. Slowly baked meringues are still referred to as "pets" in the Loire region of France due to their light and fluffy texture.

Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême.

Types

There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of floating island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue. Different preparation techniques produce these results.

French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites.
Italian meringue is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or baked Alaska base and baked.
Swiss meringue is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.
Vegan meringue is imitation meringue made using aquafaba with a small dose of vinegar and caster sugar. It holds similar characteristics to that of egg-based meringue, but it will quickly burn if torched or baked incorrectly.

Source : https://en.m.wikipedia.org/wiki/Meringue

Recipe

Ingredients :

Egg white : 475 gr
Sugar : 675 gr
Icing sugar : 400 gr
Maizena : 40 gr

Procedure :

1. Mix egg white and sugar in mixing dough with fast speed until stiff
2. Add icing sugar and maizena, mix again with slow speed
3. Add colour to the dough
4. Put in papping bag and form the dough in sit pan
5. Store in above the oven or in warm temperature for one night
6. Meringue ready to serve or use for garnish cake.

Note : in this hotel, to make meringue a little different from usual, meringue not in bake but kept over oven or warm temperature


Cream Brulee


History

The earliest known recipe for crème brûlée (burnt cream) appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois. The name "burnt cream" was used in the 1702 English translation. Confusingly, in 1740 Massialot referred to a similar recipe as crême à l'Angloise; 'English cream'.

The dish then vanished from French cookbooks until the 1980s. A version of crème brûlée (known locally as Trinity Cream or Cambridge burnt cream) was introduced at Trinity College, Cambridge, in 1879 with the college arms impressed on top of the cream with a branding iron'.

Crème brûlée was not very common in French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom", probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and by far the most popular dessert in restaurants from Paris to Peoria".

Source : https://en.m.wikipedia.org/wiki/Crème_brûlée

Recipe

Ingredients :

Cream : 500 ml
Fresh milk : 500 ml
Egg : 2 pcs
Egg yolk : 10 pcs
Sugar : 200 gr

Procedure :

1. Boil cream with fresh milk until boiling
2. Add Egg and egg yolk and mix well
3. Add to the glass or mini bowl
4. Store in chiller
5. Add sugar and spray with blowtouch

Pancake

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.


The pancake's shape and structure varies worldwide. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries.

Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat, but in America they are typically considered a breakfast food. Pancakes serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before the fasting period of Lent.

 Source : https://en.m.wikipedia.org/wiki/Pancake

Recipe

Ingredients :

Egg : 5 pcs
Sugar : 300 gr
Fresh milk : 1000 ml
Flour : 900 gr
Baking powder : 40 gr
Melthed butter : 100 gr

Procedure :

1. Mix egg and sugar in mixing dough with fast speed
2. Add melthed butter and mix again
3. Add flour and baking powder
4. The last add fresh milk

Note : Pancake serve with Honey, chocolate sauce and icing sugar, pancake have smooth texture.

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