DAILY ACTIVITY (ENGLISH VERSION)
DAILY ACTIVITY 1
Assalamualaikum warahmatullahi wabarakatuh
Well on this day the first time I do daily activity on my blog. And on this day we are the first time to practice in semester 2. I arrive in the kitchen at 06:45, because at first I think that today our class will start practice at 07.00. Apparently we started the practice at 08.00. Because the practice time started still about 1 hour, I go to the cafeteria for breakfast first. After I had breakfast I go back to the kitchen and get ready to start practice, I used neck tie, apron, and blanc savoir to complete my ktichen uniform.
Right at 08.00 we started "oneline". "oneline" is our term for we line up. For the next, our seniors are checking the attendance list and checking the grooming with completeness of the utensil we need to carry every day. There are many tools that we must carry every day to make our practice work smoothly. And the grooming that was checked usually is ranges from head to shoes, for example hair, nails, mustache and beard for men, and uniform hygiene to our shoes. To make the dishes we make always sterile and keep clean.
After supervisor check attendance and checked the equipment with our grooming. We go into the kitchen and store the equipment and bags that we bring. and then, after we stored our bags we have back to oneline inside the kitchen to listen the directions from the supervisor and lecturer who were incharge on that day. Incidentally the supervisor who incharge today is a senior who we have not known because, they have just come back from industry practice. then, our seniors introduce themself, On this day we are in charge by 3 supervisors his name kak ayyub, kak tenri, and kak fadliyah.
After we and supervisor intoduce our self, we get direct from the lecturers who were incharge on this day is chef dino. We get directions to what we do this week. And this week we learned about "Breakfast", where breakfast is the most important thing for all of us and often we find in hotels when we stay there. Because of this, we learn about breakfast, because in every country has a characteristic of each own breakfast menu. Breakfast we learned in this week:
actidentally my group's task today is to make a twist bread where twist bread is included in rich bread, so we use milk powder, shortening, and margarine. Who do not know what is rich bread, later on my free time I will post on my different blog page what is rich bread and unrich bread.
Continue, after we divided the group we immediately work according to task we get. Our group do prepare materials. After that we immediately mix the ingredients until dough twist bread are dull. Next we proofing the dough until the dough expands double size from the previous size, the next step we punching / kneading dough to keep the air in the dough out. after that we scaling the dough according to recipe request and directly we mould the dough. after we mould, we are proofing back 10 minutes and we bake. But before we bake, we give eggwaste on our twist bread dough, to make the dough a good colour. For detailed recipes, I will post on my own blog page in my free time, because on this page I focus on daily activity only.
After we prepare all the bread that will be served tomorrow, we cleaned up our work area, because we are very give priority about cleanness in the kitchen to return again with our main goal of serving dishes that are tasty, beautiful, and sterile. After we cleaned our work area, we rest about 30 minutes so we can quickly to general cleaning, where after one day we use kitchen, we must leave it in clean condition according with the standard of cleanness by our chef. After our general cleaning at 6:10 pm we were oneline back for a back to home. That's my daily activities in the kitchen today. thank you.
Assalamualaikum warahmatullahi wabarakatuh
Well on this day the first time I do daily activity on my blog. And on this day we are the first time to practice in semester 2. I arrive in the kitchen at 06:45, because at first I think that today our class will start practice at 07.00. Apparently we started the practice at 08.00. Because the practice time started still about 1 hour, I go to the cafeteria for breakfast first. After I had breakfast I go back to the kitchen and get ready to start practice, I used neck tie, apron, and blanc savoir to complete my ktichen uniform.
Right at 08.00 we started "oneline". "oneline" is our term for we line up. For the next, our seniors are checking the attendance list and checking the grooming with completeness of the utensil we need to carry every day. There are many tools that we must carry every day to make our practice work smoothly. And the grooming that was checked usually is ranges from head to shoes, for example hair, nails, mustache and beard for men, and uniform hygiene to our shoes. To make the dishes we make always sterile and keep clean.
After supervisor check attendance and checked the equipment with our grooming. We go into the kitchen and store the equipment and bags that we bring. and then, after we stored our bags we have back to oneline inside the kitchen to listen the directions from the supervisor and lecturer who were incharge on that day. Incidentally the supervisor who incharge today is a senior who we have not known because, they have just come back from industry practice. then, our seniors introduce themself, On this day we are in charge by 3 supervisors his name kak ayyub, kak tenri, and kak fadliyah.
After we and supervisor intoduce our self, we get direct from the lecturers who were incharge on this day is chef dino. We get directions to what we do this week. And this week we learned about "Breakfast", where breakfast is the most important thing for all of us and often we find in hotels when we stay there. Because of this, we learn about breakfast, because in every country has a characteristic of each own breakfast menu. Breakfast we learned in this week:
- American breakfast
- English breakfast
- Indonesian breakfast
- Hard roll
- Soft roll
- Twist bread
- Croissant
- Danish
actidentally my group's task today is to make a twist bread where twist bread is included in rich bread, so we use milk powder, shortening, and margarine. Who do not know what is rich bread, later on my free time I will post on my different blog page what is rich bread and unrich bread.
Continue, after we divided the group we immediately work according to task we get. Our group do prepare materials. After that we immediately mix the ingredients until dough twist bread are dull. Next we proofing the dough until the dough expands double size from the previous size, the next step we punching / kneading dough to keep the air in the dough out. after that we scaling the dough according to recipe request and directly we mould the dough. after we mould, we are proofing back 10 minutes and we bake. But before we bake, we give eggwaste on our twist bread dough, to make the dough a good colour. For detailed recipes, I will post on my own blog page in my free time, because on this page I focus on daily activity only.
After we prepare all the bread that will be served tomorrow, we cleaned up our work area, because we are very give priority about cleanness in the kitchen to return again with our main goal of serving dishes that are tasty, beautiful, and sterile. After we cleaned our work area, we rest about 30 minutes so we can quickly to general cleaning, where after one day we use kitchen, we must leave it in clean condition according with the standard of cleanness by our chef. After our general cleaning at 6:10 pm we were oneline back for a back to home. That's my daily activities in the kitchen today. thank you.
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| the ingredients of twist bread |
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| the mixing process |
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| the dough when we proofing |
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| the twist bread after we bake. |
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