MIDDLE TEST VIDEO PROJECT

For this middle test (5th Semester) we must made video about culinary as a condition to attend our practical mid test. So I choose to make some video culinary about gado-gado. And I choose 2 place as my destination. One simple restaurant and one is hotel's restaurant. I choose them because I want to show you guys the big differences between them. Check it out!


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TOMATO

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The tomato is the fruit of the plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a fruit, but also a berry since it is formed from a single ovary.) Originally, tomato was named after the food family to which it belongs - the Solanaceae(sometimes called "solanoid" or "nightshade") family. The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum. (The genus/species name Lycopersicon esculentum is also sometimes used to refer to tomatoes.) The French sometimes refer to the tomato as pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," probably referring to tomato varieties that were yellow/orange/tangerine in color. Regardless of its name, the tomato is a wonderfully popular and versatile food that comes in over a thousand different varieties that vary in shape, size, and colo
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Puff Pastry

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Puff Pastry is one of the most popular product in the bakeshop. Even though puff pastry includes no added leavening agent, it can rise to 8 times its original thickness when baked. Puff Pastry is a rolled-in dough or laminated dough just like Croissant and Danish dough. Unlike Danish dough however heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry or Puff dough is one of the most difficult of all bakery products to prepare. Because it have to be consisted of over 1000 layers, many more than Danish dough, the process requires a great deal of time and care. As so many other products, there are so many versions of puff pastry as there are bakers. Both the formula and rolling-in techniques are different depends of the baker. This formula that I share is from Mr. Ed. He is the chef from Netherlands. He works in Cruise ship as Pastry Chef for 20 years, after that he becomes one of the lecturer in one of College in Netherlands, and luckly he came to our c
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JAJANGMYEON (자장면)

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Jajangmyeon (자장면) (Black Bean Sauce Noodles) is a Chinese cuisine adapted to the Korean style served in most of the Chinese restaurants in South Korea and has now become a favourite food among the Koreans. You can often see people eating jajangmyeon in Korean TV dramas and variety shows. It is said that every day over 7 million bowls of jajangmyeon are sold in South Korea. This is also one of the foods I often ate when I studied Korean in Seoul. Let’s talk about jajangmyeon in this blog post. What is Jajangmyeon? Jajangmyeon is a non-spicy dish of thick noodles (made from white wheat flour) served with a thick dark brown sweet sauce which is made from a salty black bean soybean paste called chunjang (춘장) stir-fried with diced onions, minced pork/beef and sometimes other vegetables. Usually, the sauce is placed on the top of the noodles and people use chopsticks to mix the noodles with the sauce before eating. I found this mixing ritual indeed quite interesting. You c
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