MANAJEMEN TATA BOGA

Assalamualaikum...  This week is also our last week of practice because the next two weeks we have entered the extra week where we only go in for lessons with less hours. We have also been required to make a resume both titles that have been in ACC or not in ACC. Today our Kapros has not arrived yet because he is still outside the city.  Tomorrow our resume must be collected no later than 9.00. For those who do not collect it will be assigned to research in 5-star hotels that will be very draining of time and energy. So we are all busy making resumes about our research that will be collected tomorrow. The resume that we collect must have a minimum of 8 pages. Where in the resume contains all kinds of things concerning our research. For those who have already tested it, they must state the results of the trials they have tested.  Some of my friends whose titles are not yet in ACC are confused about making resumes because they don't know what they should put in...

Assalamualaikum...  Back again with me. As I said in my post last week, that in this week of practice we are not doing anymore but we are focusing on research. Some of my friends who have already started to start ACC trials. Every week our practice has to collect our one-week research resume collected on Friday. Where if we do not collect on time then we will be assigned to research at the hotel.  Now we are also not gc anymore because it's not using the kitchen. All my friends whose titles are not yet in ACC are looking for stronger references so that brand titles can also be on ACC. Some of my friends who have a strong reference to work on their blog, where the blog really determines our value in this kitchen.

Assalamualaikum....  back with me this week we don't practice but we wait for our R & D and we want to face our capros, to submit our R and D titles, and on this day our kapros are busy and waiting for our kapros. we made a resume but we were confused because our title was not approved but we were told to make a resume so we were confused about what the resume was? while we talked we finally made a resume that contained background, benefits, etc.

Assalamualaikum...  Today is our last day to practice this semester. So in the next two weeks we still entered the practice but we have focused the research for our final project since we are in the final semester and we chose R&D compared to research in hotels because if research in hotels requires extra time and energy. R&D or Research and Development is a research and development activity, and has a commercial interest in relation to pure scientific research, and applicative development in the field of technology.  Today we will be presenting mille crepes cake. Mille crepes cake is a classic French cake consisting of 20 thin layers of crepes. Where in each layer of crepes is separated by a thin spread of French-style pastry cream. The word 'mille' actually means thousands which refers to the many layers of crepes in this cake. For my group we will make mille crepes with a taste of katirisala. The day before we had made the mille crepes because the mille cre...

Assalamualaikum....  Today is our third day of practice. For today we focus on making modern food from glutinous rice tape. Sticky rice tape is a traditional Indonesian food made from sticky rice which is processed by fermentation. In the sticky rice fermentation process the preparation (washing, cooking and cooling) stages, workmanship, and fermentation (heating, inoculation with yeast, and incubation) are important influential stages to produce good quality sticky tape. Yesterday I had made a mini moonlight from tape.  And I made Roll Cake Tape, I prepared the spong ingredients and my friend made the filling tapes, we shared the task so that everything was finished on time and after the sponge was finished, we chilled it first, and we filled it into the chiller to keep it fresh. While we wait for the sponge to cool I pray the dzuhur first and after the prayer we immediately make the sponge, and the results are good but the color is not convincing, but it's not easy ...

Assalamualaikum....  Today is our second day of practice. Yesterday we made the prickly dough from the paranggi apang. today we are going to make a paranggi apang. To make our paranggi apang divided into several groups. I made a paranggi apang together with my friend, Joo. After we had determined a group to make a paranggi apang, we also started making pang apang. For making paranggi apang, it is not permissible to use a machine to stir the mixture, but must use hands.  If you make a paranggi floating cake using a machine for stirring, the cake that will be produced will also be different if you use your hand to stir it. To make a paranggi apang, the prick mixture is mixed with flour and also brown sugar and stirred by hand until it is well mixed. After that the dough is put into the mold and then made to expand. If the pots used to make paranggi apang are not good, then the paranggi apang made will not expand properly.  While we waited for the paranggi apang...

Assalamualaikum....  Back again with me Aulia Inzani As usual I will discuss about what I do during practice this week. This is my first day of practice this week. Today our campus gets a lot of visits from guests outside the area. Due to the visit, we had to prepare lunch for the guests. A day earlier, on a Sunday, we came to prepare so that we would not be left out. Because yesterday the material hasn't arrived yet, so my friend went to the market to buy some missing ingredients.  We have guests from the provincial brothers of Paskibraka. So the siblings of Paskibraka not only visited our study program, but also visited all study programs on our campus. After the siblings watched us cook food for their lunch, they went to campus restaurants to prepare to eat the lunch we made especially for them . After we finished handling the food for the guests' lunch, we also continued to make prickly heat from paranggi apang cake. so tomorrow we will make a paranggi apang. And ...

Assalamualaikum.....  Today is our last day to practice, and today I will make a layer of legis because I already handled table d'hote yesterday so we exchanged it and today I made it alone because my friend is in the next group, so I made it myself. Well that's how we have to accept the risk and I immediately weigh the material we are going to do and after that I also look for molds for the legis layer, after that I mix the material that I weighed earlier.  Today I started to make a legit layer. Previously, I have already told you what the legit layer is. As the name suggests "lapis" this cake has many layers. Creating a legit layer requires a lot of time and extra energy and patience because each layer must be baked with a certain level of maturity and color, otherwise each layer cannot stick properly and also the color is not good. For the height of the legit layer at least 5cm. I also started to make legit layers with care and.  Every layer of the leg...

Assalamualaikum....  back with me Aulia Inzani, today I will tell you my activities during the full day in the kitchen and on this third day we did not continue to make the legit layer because ADH was having problems because they melangar rules in the kitchen so he was issued inside kitchen, therefore it is the 5th semester that handles their table d'hote. yesterday they had prepared all the materials that we wanted to use and we were divided into 2 groups. There is a table d'hote handle there is also a layer that makes legis. And after the group division is finished we immediately work according to our respective assignments because at 11.00 all food must be finished.  And I got a handle to handle rice and pickles and sauce, we worked according to their respective duties and I immediately cooked rice 4 kilos after the rice had risen in the steamer I immediately sautéed the sauce that had been prepared with ADH kids yesterday, so I sautéed it while waiting for the ric...

Assalamualaikum...  Back again on my blog. Today is our second day of practice. Previously posted I said that yesterday we also prepared for lobster plate. So we competed in the same class where we had to present lobster as attractive as possible, the winner was determined based on the most likes and also the ratings of our testers, the lecturers on our campus. Yesterday we prepared for lobster. For this lobster competition we are working in groups. We are divided into 5 groups where this group is our business group. At 10 we have to present our lobster to the testers. So today we all came quickly so we could serve our dishes on time. For my own group we will make "Roasted Lobster with Curry Seafood Sauce". Lobster is one ingredient that must be handled appropriately. When lobster is not processed properly, it can cause lobster meat to be very bitter and not tasty for consumption. So my group decided to process lobster with the sousvide method where this method can m...

Assalamualaikum...  Hello guys.... come back with me on this blog. As usual I will tell the activities that I will do in this practice week. This day on the 7th of October 2019 is our first day of practice this week. Not as usual, today we get the penalty because we made a few mistakes so we deserve the punishment. So we were given a penalty for collecting plastic waste, especially plastic drink waste. We had to collect 15 large plastic trash bags.  We were given until 10 o'clock to collect the plastic sheeting. If we can't collect 15 plastic garbage bags, then we can't go in for practice today. To speed things up, we divided ourselves to collect plastic waste. Every two people are responsible for one garbage bag. Then we scattered around the campus to collect plastic waste.  And we surrounded a new building built on campus and we had to deal with moly because moly owned the land, we were afraid of moly so we looked elsewhere. After 10 o'clock we could no...

Assalamualaikum...  Come back with me on this blog. For this week we don't practice as usual, but we do a mid test. For the mid test our practice was divided into 4 groups, where each group consisted of 10 people. each group has a mid schedule practice test, my group gets a practice schedule on thursday (last) mid. So for Mid practice this time we are the bread table, where we have to make various kinds of bread and pastry which will be used as coffee breaks in the chancellor's office. Even though we mid practiced on Thursday or on the last day we were not discouraged because on Thursday there was a visit from the UNM campus and we also gave our best so that they were satisfied what we were presenting on our mid this time.  Because everything must be ready at 10:00 in the rectorate so the day before we came to the kitchen to make some kind of bread that takes a long time to make. We have to make 60 pcs of bread and pastry cakes. In my group, we make classic napoleon, ...

Assalamualaikum...  Back again with Aulia Inzani here where I will tell the daily life that I do when practicing in the kitchen. Nahh today is the last day we practice this week. Today's material is puff pastry. And I, as usual, I will explain a little bit about puff pastry dough almost the same as croissants, but puff pastry does not use yeast or yeast. Puff pastry, also known as pâte feuilletée, is a kind of French bread that is thin and light in layers. The texture is very crisp and tends to break up to form crumbs when bitten.  But today we make various types of processed puff pastries such as palmiers, apple tarts and napoleon. We make puff pastry in groups and my group gets a part to make Raisin scones. And coincidentally, raisin scones are not so difficult to make the dough, so today my group and I weigh the dry ingredients and tomorrow we just make them because the raisin scone mixture doesn't have to stay overnight, different from puff pastry. And I will expl...

Guys ... We meet again on my blog. As I told you here, we have a mission to make the perfect pie. And last night I watched some YouTube chenel making pia whose skin is not hard and layered. Yesterday, I failed to make pia cakes that were in accordance with the standards. So today I am trying to make pia cakes again with a different recipe. So since going up to Semster 5, we have not been given any more recipes, but we are looking for our own recipes or use our recipes that are obtained from our trainig both in hotels and restaurants.  And this time I used a different recipe from yesterday, where the pia dough is softer than yesterday's. The making technique is also the same, namely by entering fat and also using the method of folding the dough. Me, Jo and Fissal started to make this Pia cake carefully and also learned from the mistakes that were made before. After the dough is finished, we enter the fields where the filling must be increased. After that, I immediately put ...

Assalamualaikum...  Hello guys ....  back with me who will tell the practical activities while in the kitchen. Today is our second day of practice. On the first day I included in the ADH class to give material about bread. On this day our mission is to make delicious pia, and the skin layered and not hard. And I will explain a little about pia cake, Kue Pia is a traditional cake originating from the Chinese community, and actually means 'cake'. Pia is made from a mixture of green beans and sugar wrapped in a flour mixture and baked. Pia in general has a sweet sweet taste and is now present in various variants such as chocolate, durian, cheese, and so on.  We make pia cakes in groups and I make these pies together with my friend, Jo and Fissal. Making pia cakes uses the same technique by making croissants and denishes by putting fat into the dough and also folding the dough so that the dough has layers. This time I made pia cake with chocolate filling. The basic...

Assalamualikum ...  Hello guys ...  This week is the week that we make pia and puff pastry, and last night we read a book and we have also been looking for references about pia and puff pastry. And today is Monday the first day we made pia, but there were some people who were appointed to charge in ADH semester 3 namely myself, maya, joo, mifta, dina, joko, revelation, asmil, fatta, edo, fisal, taufik these are the names of the incharhe in the 3rd semester.  And we were also divided into several groups to make bread, and I with revelations made soft roll and we were showing in front of semester 3, and after we showed we also told him to make their own so they could know the good texture and how to make it. And each group consists of 5 people and each person has a different shape so that they can learn a lot about bread.  After everything was finished, we took a photo and tried it so that they could find out their own, after everything was finished, w...

Assalamualaikum...  Hello guys ...  Back again on my blog Aulia Inzani today is the last day of practice this week. Yesterday we finished making croissants and sourbread. Our croissants are as good as sourbread, so today we move on to the next material. Today's material is tartlet. and I will explain a little about tarlet, tartlet is a baked food, the basic ingredients are pastry and filled with something sweet or savory, but the top of this food is not covered or coated with pastry. The contents of modern tarts are usually fruit-based, sometimes with custard.  gusy ...  Before I tell you about the tarlet, there is something you know, that is, every time we practice we are always competing to take materials and tools, somehow my friends are fighting over tools and materials, while there are quite a lot of materials and tools, yeahaaa that's my friends I. OK, I'll go back to tarlet so we have to make a perfect tartlet, where the thickness is flat, the...

Hello guys ...  Back again on my blog Aulia Inzani where I will tell the daily life that I do while practicing in the kitchen. Now this is my third day of practice. As usual I come in the morning to the kitchen because we have a lot to do. In this 5th semester, we are required to really be able to master what we will make. So it is not just about making food, but we also need to know the right techniques, history and also know exactly what we will make. Today I will make sourbread.  I will also make the sourbread have a hard texture on the outside but very soft on the inside. It also has a fragrant aroma and also a rather sour taste. Today some of my friends still continue to make croissants. Likewise with me, yesterday I and my friend Milna have made a croissant dough. So we divided the tasks, where I focused on making sourbread and my friend's focus was on making croissants. I will explain a little about sourdought, sourdought is an acid mixture made with techniques...

Assalamualaikum...  Hello guys ...  Meet me again Aulia Inzani and this time I will tell you about my activities while in the kitchen. Today we start at 8 am, and before we start, Pak Ical collects our assignments given by each group and we have to translate the book "modernist cuisine at home" from English to Indonesian. And we had to write it by hand on paper and we gathered it to the head of our finished group. After collecting our assignments, we immediately entered the pastry because Mr. Ical wanted to show us how to make croissants, because group 1 failed to make croissants so we. Must really pay attention because we do not want to fail again. While Mr. Ical kept the dough in the freezer, we started making the dough so when Mr. Ical started to fold we also started to fold and so on. We put the dough in the freezer, Mr. Ical started the first fold, and put it in the freezer again.  And we also started our first fold, storing it in the freezer. And Mr. ...

Assalamualaikum....  Hello guys... Back again with me and as usual I will share my activities with you. So, today I prepare for tomorrow's menu, fast food, so we divide the group so that everything can run smoothly tomorrow, and today I have the task to make satay. And today I'm also towing chicken breast for my satay later.  At 12 o'clock, I hurriedly chopped the chicken that had been towing this morning, and I cut into cubes and after that I also skewered the skewers, after everything was finished we were marrined the satay. And there are also other groups that make croissants and There are also other groups that make fast food like my group but different menus. even though we have a different menu, but we remain compact in implementing our respective activities. The satay was burned again we prepared other condiments and we prepared the tools we will use later, and we boiled water to make warm tea because on our menu we have free warm tea for the buyers,...