Mid Test
Ok kali ini saya akan melanjutkan melakukan penuliasn blog tapi pertama-tama saya sampaikan terimakasih kepada Allah SWT karna telah di berikan Rahmat dan juga kesehatan agar memiliki kesempatan untuk bisa melakukan penuliasn blog ini yg di mana menjadi salah satu persyaratan untuk menyelesaikan studi dan juga saya ucapkan terima kasih kepada negara karna telah memfasilitasi kami dalam melakukan praktek di Lab. Kitchen.
Minggu ini adalah minggu mid dan biasanya mid dalam 1 hari hanya 1 keompok tapi kalo ini berbeda di karnakan besok akan ada tamu yang datang ke kampus dan sebenarnya hari ini kami prepare untuk mentri tapi dikarnakan mentri nya tidak jadi datang maka makanan ini akan dibuat untuk tamu tamu yang tetap akan datang seperti petinggi petinggi dari kampus pariwisata yang lain. Dan menu kali ini agak istimewa karena masakan yang kami buat ini di pilih untuk tamu tamu jadi menu nya agak sedikit berbeda dibanding dengan menu yang sebelum nya.
Minggu ini adalah minggu mid dan biasanya mid dalam 1 hari hanya 1 keompok tapi kalo ini berbeda di karnakan besok akan ada tamu yang datang ke kampus dan sebenarnya hari ini kami prepare untuk mentri tapi dikarnakan mentri nya tidak jadi datang maka makanan ini akan dibuat untuk tamu tamu yang tetap akan datang seperti petinggi petinggi dari kampus pariwisata yang lain. Dan menu kali ini agak istimewa karena masakan yang kami buat ini di pilih untuk tamu tamu jadi menu nya agak sedikit berbeda dibanding dengan menu yang sebelum nya.
Menu yang kami masak kali ini sangat lah banyak dan beberapa diantaranya menu baru dan kebetulang yang saya tangani adalah bebek goreng sambal hijau. Sebenarnya saya mengerti cara buat nya tapi dikarnakan menu ini agak spesial jadi proses nya akan sedikit berbeda. Yang ku perkitakan itu pertama marinade bebek nya setelah di marinade kemudian di roast selama 25 menit dengan suhu 180 derajat celcius setelah itu tinggal di goreng dan di saute lagi dengan sambal hijau.
Tapi karna menu ini agak spesial cara buat nya menjadi agak sedikit berbeda yang pertama itu matinade bebek nya dengan bumbu halus untuk daging kemudian di masukkan dalam presto dan di siram dengan chicken stock dan di campir dengan air asam,sereh daun salam dan daun jeruk. Setelah itu di masak sampai mendidih ingat jangan menutup presto nya selama proses ini berlangsung. Jika sudah mendidih kecilkan api kompor nya dan tutup presto nya dengan penutup yang di khusus kan untuk presto.
Setelah itu presto selama 25 menit dan ingat untuk tidak di ganggu gugat selama proses ini berlangsung. Proses ini ber tujuan untuk membuat daging dari bebek nya menjadi agak empuk. Dan setelah 25 menit matikan api nya dan jangan sekali kali untuk langsung membuka presto nya karna presto nya akan meledak jika kalian membuka presto dalam keadaan pamas biarkan prestonya mendingin dalam kurun waktu 20 menit. Setelah itu baru buka tutup dari presto secara perlahan karna di takutkan akan menimbulkan sedikit ledakan. Setelah terbuka cek rasa dari bebek yang di masak dan jika kurang tambah kan sedikit perasa lalu masak sekali lagi hingga boil setelah. Setelah boil kecilkan api nya untuk simmer selama 15 menit.
Ok mungkin sekian dari saya jika ada kesalahan dalam penulisan mohon di maafkan karna saya hanya menjalan kan tugas yg menjadi salahsatu persyaratan agar bisa menyelesaikan studi di kampus ini tapi secdara bersamaan saya juga bersyukur karna bisa melakukan studi di tempat seperti ini karna negara sangat totalitas dalam pembiyayaan pada prodi manajemen tata boga di kampus ini ok mungkin itu dari saya dan terimakasi
#English version
Ok this time I will continue to do blog writing but first of all I would like to thank Allah SWT for having given Grace and also health so that I have the opportunity to be able to write this blog which is one of the requirements to complete my studies and also say Thank you to the country for facilitating us to practice in the Lab. Kitchen.
This week is mid week and usually mid in 1 day is only 1 group but if this is different because tomorrow there will be guests coming to campus and actually today we are preparing for the minister but because the minister is not coming then this food will be made for guests guests who will still come are like higher-ups from other tourism campuses. And the menu this time was rather special because the food we made was chosen for the guests so the menu was a bit different compared to the previous menu.
The menu we cooked this time was very large and some of them were new and the ketetulang that I handled was fried green chilli duck. Actually I understand how to make it but it is because this menu is rather special so the process will be a little different. What I preached was the first duck marinade after being marinade then roasted for 25 minutes with a temperature of 180 degrees Celsius after that it was left to fry and saute again with green chillies.
But because this menu is a bit special, the way to make it is a bit different, first, the duck matinade with a fine spice for meat, then put it in presto and poured with chicken stock and campir with acidic water, lemongrass, bay leaves and orange leaves. After it is cooked to a boil remember not to close the presto during this process. If it boils, reduce the heat of the stove and cover the presto with a lid specifically for the presto.
After that presto for 25 minutes and remember not to be contested during this process. This process aims to make the meat from the duck become somewhat tender. And after 25 minutes turn off the fire and never once to open the presto immediately because the presto will explode if you open the presto in a state of pamas, let the reaction cool down within 20 minutes. After that just open the lid of the presto slowly because of fear will cause a little explosion. After opening, check the taste of the duck being cooked and if it is lacking, add a little taste, then cook once more until boil after. After boil reduce the heat to simmer for 15 minutes.
Ok, maybe that's all from me if there are errors in writing, please forgive me for only carrying out the assignment which is one of the requirements in order to complete my studies on this campus, but at the same time I am also grateful for being able to study in a place like this because the country is very total in financing the culinary management study program on campus is ok maybe it's from me and thank you
Ok mungkin sekian dari saya jika ada kesalahan dalam penulisan mohon di maafkan karna saya hanya menjalan kan tugas yg menjadi salahsatu persyaratan agar bisa menyelesaikan studi di kampus ini tapi secdara bersamaan saya juga bersyukur karna bisa melakukan studi di tempat seperti ini karna negara sangat totalitas dalam pembiyayaan pada prodi manajemen tata boga di kampus ini ok mungkin itu dari saya dan terimakasi
#English version
Ok this time I will continue to do blog writing but first of all I would like to thank Allah SWT for having given Grace and also health so that I have the opportunity to be able to write this blog which is one of the requirements to complete my studies and also say Thank you to the country for facilitating us to practice in the Lab. Kitchen.
This week is mid week and usually mid in 1 day is only 1 group but if this is different because tomorrow there will be guests coming to campus and actually today we are preparing for the minister but because the minister is not coming then this food will be made for guests guests who will still come are like higher-ups from other tourism campuses. And the menu this time was rather special because the food we made was chosen for the guests so the menu was a bit different compared to the previous menu.
The menu we cooked this time was very large and some of them were new and the ketetulang that I handled was fried green chilli duck. Actually I understand how to make it but it is because this menu is rather special so the process will be a little different. What I preached was the first duck marinade after being marinade then roasted for 25 minutes with a temperature of 180 degrees Celsius after that it was left to fry and saute again with green chillies.
But because this menu is a bit special, the way to make it is a bit different, first, the duck matinade with a fine spice for meat, then put it in presto and poured with chicken stock and campir with acidic water, lemongrass, bay leaves and orange leaves. After it is cooked to a boil remember not to close the presto during this process. If it boils, reduce the heat of the stove and cover the presto with a lid specifically for the presto.
After that presto for 25 minutes and remember not to be contested during this process. This process aims to make the meat from the duck become somewhat tender. And after 25 minutes turn off the fire and never once to open the presto immediately because the presto will explode if you open the presto in a state of pamas, let the reaction cool down within 20 minutes. After that just open the lid of the presto slowly because of fear will cause a little explosion. After opening, check the taste of the duck being cooked and if it is lacking, add a little taste, then cook once more until boil after. After boil reduce the heat to simmer for 15 minutes.
Ok, maybe that's all from me if there are errors in writing, please forgive me for only carrying out the assignment which is one of the requirements in order to complete my studies on this campus, but at the same time I am also grateful for being able to study in a place like this because the country is very total in financing the culinary management study program on campus is ok maybe it's from me and thank you
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