#4 Daily Activity (30 Januari 2020)
Halo guyss
Welcome again...
Seperti biasa, saya akan menceritakan keseharian saya di praktek kitchen hari ini. Kami oneline sebelum memulai kegiatan hari ini,tetapi ada yang berbeda hari ini karena untuk pertama kalinya Chef Dyno mengajar di kelas kami. Chef Dyno adalah seorang alumni, mantan executive di hotel luar maupun dalam negeri dan sekarang sebagai GM di hotel ternama di tempat kami yaitu Makassar dan juga seorang pengajar di kampus kami tentunya.
Banyak ilmu yang diajarkan oleh beliau, salah satu nya kami di ajarkan tentang plating hidangan makanan kami, setelah menjelaskan tentang plating beliau juga memberi arahan cara membuat menu di dalam europan buffet. Di europan buffet ada Macedoine of Vegetable Mayonaise, Jellied Fruit Salad, Shrimp Bisque, Puree of Pumpkin Soup, Spaghetti Bolognaise, Spaetzle, Beef Strawganoff, Vegetable Tagliatelle, Red Velvet Roll, Cream Bruele dan ada tambahan Hors D'ouvre.
Hors D'ourvre sebenarnya sama dengan Appetizer hanya bahasanya saja yang berbeda. Hors D'vourse berasal dari bahasa prancis yang berarti makanan pembuka atau makanan yang di sajikan sebelum makanan utama.
Setelah itu saya langsung menumis onion dan garlic, lalu memasukkan sayuran seperti lobak, wortel dan zuchinni yang telah di potong tipis dan panjang, untuk membuat vegetable tagliattle karena sebelumnya kata supervisor kami resto akan di buka di jam 10 pagi, tetapi sampai jam 10:30 belum keluar juga dan vegetable tagliattle saya mulai layu dan sangat tidak menarik lagi untuk di hidangkan.
Akhirnya saya mulai prepare dari awal, membuat vegetable tagliatlle yang baru dan di saute 5 menit sebelum open resto. Setelah smua makanan selesai memindahkannya ke dalam insert sebelum di bawa ke restaurant dan menyisahkan sedikit di plating untuk pengambilan foto.
A lot of knowledge was taught by him, one of us we taught about plating our food dishes, after explaining about plating he also gave directions on how to make a menu in a europan buffet. In the European buffet there are Macedoine of Vegetable Mayonnaise, Jellied Fruit Salad, Shrimp Bisque, Puree of Pumpkin Soup, Spaghetti Bolognaise, Spaetzle, Beef Strawganoff, Vegetable Tagliatelle, Red Velvet Roll, Cream Bruele and additional Hors D'ouvre.
Hors D'ourvre is actually the same as Appetizer, only the language is different. Hors D'vourse comes from French, which means appetizers or food served before the main course.
After that I immediately saute onion and garlic, then put vegetables such as turnips, carrots and zuchinni that have been cut thin and long, to make vegetable tagliattle because previously our supervisor said the restaurant will open at 10 am, but until 10:30 it hasn't come out yet and my vegetable tagliattle is wilting and it's not very interesting to serve anymore.
Finally, I started to prepare from the beginning, making a new vegetable tagliatlle and saute 5 minutes before the restaurant opened. After all the food is finished move it into the insert before being taken to the restaurant and set aside a little in the plating for taking photos.
After all the food comes out to the restaurant we look for a good serving plate for our spaghetti plating, because the key to the plating is on the plate if the plate is good then the results are also good, but on our campus the serving plate is very limited, after finding a good plate we take pictures , after that do general cleaning then rest and go home.
Welcome again...
Seperti biasa, saya akan menceritakan keseharian saya di praktek kitchen hari ini. Kami oneline sebelum memulai kegiatan hari ini,tetapi ada yang berbeda hari ini karena untuk pertama kalinya Chef Dyno mengajar di kelas kami. Chef Dyno adalah seorang alumni, mantan executive di hotel luar maupun dalam negeri dan sekarang sebagai GM di hotel ternama di tempat kami yaitu Makassar dan juga seorang pengajar di kampus kami tentunya.
Banyak ilmu yang diajarkan oleh beliau, salah satu nya kami di ajarkan tentang plating hidangan makanan kami, setelah menjelaskan tentang plating beliau juga memberi arahan cara membuat menu di dalam europan buffet. Di europan buffet ada Macedoine of Vegetable Mayonaise, Jellied Fruit Salad, Shrimp Bisque, Puree of Pumpkin Soup, Spaghetti Bolognaise, Spaetzle, Beef Strawganoff, Vegetable Tagliatelle, Red Velvet Roll, Cream Bruele dan ada tambahan Hors D'ouvre.
Hors D'ourvre sebenarnya sama dengan Appetizer hanya bahasanya saja yang berbeda. Hors D'vourse berasal dari bahasa prancis yang berarti makanan pembuka atau makanan yang di sajikan sebelum makanan utama.
Setelah itu saya langsung menumis onion dan garlic, lalu memasukkan sayuran seperti lobak, wortel dan zuchinni yang telah di potong tipis dan panjang, untuk membuat vegetable tagliattle karena sebelumnya kata supervisor kami resto akan di buka di jam 10 pagi, tetapi sampai jam 10:30 belum keluar juga dan vegetable tagliattle saya mulai layu dan sangat tidak menarik lagi untuk di hidangkan.
Akhirnya saya mulai prepare dari awal, membuat vegetable tagliatlle yang baru dan di saute 5 menit sebelum open resto. Setelah smua makanan selesai memindahkannya ke dalam insert sebelum di bawa ke restaurant dan menyisahkan sedikit di plating untuk pengambilan foto.
Setelah semuan makanan keluar ke restaurant kami mencari serving plate yang bagus untuk plating spaghetti kami, karena kunci plating itu terletak pada piringnya jika piringnya sudah bagus maka hasilnya juga bagus, tetapi di kampus kami serving plate sangat terbatas, setelah menemukan piring yang bagus kami mengambil gambar, setelah itu melakukan general cleaning lalu istirahat dan pulang.
ENGLISH VERSION
As usual, I will tell you my daily activuty in kitchen practice today. We were online before starting today's activity, but something was different today because for the first time Chef Dyno taught in our class. Chef Dyno is an alumni, a former executive in a foreign and domestic hotel and is now a GM in a well-known hotel in our place namely Makassar and also a lecturer on our campus as well.A lot of knowledge was taught by him, one of us we taught about plating our food dishes, after explaining about plating he also gave directions on how to make a menu in a europan buffet. In the European buffet there are Macedoine of Vegetable Mayonnaise, Jellied Fruit Salad, Shrimp Bisque, Puree of Pumpkin Soup, Spaghetti Bolognaise, Spaetzle, Beef Strawganoff, Vegetable Tagliatelle, Red Velvet Roll, Cream Bruele and additional Hors D'ouvre.
Hors D'ourvre is actually the same as Appetizer, only the language is different. Hors D'vourse comes from French, which means appetizers or food served before the main course.
After that I immediately saute onion and garlic, then put vegetables such as turnips, carrots and zuchinni that have been cut thin and long, to make vegetable tagliattle because previously our supervisor said the restaurant will open at 10 am, but until 10:30 it hasn't come out yet and my vegetable tagliattle is wilting and it's not very interesting to serve anymore.
Finally, I started to prepare from the beginning, making a new vegetable tagliatlle and saute 5 minutes before the restaurant opened. After all the food is finished move it into the insert before being taken to the restaurant and set aside a little in the plating for taking photos.
After all the food comes out to the restaurant we look for a good serving plate for our spaghetti plating, because the key to the plating is on the plate if the plate is good then the results are also good, but on our campus the serving plate is very limited, after finding a good plate we take pictures , after that do general cleaning then rest and go home.
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