DAILY REPORT (23/11/2017) - ORIENTAL BUFFET

Hiii..
Back again to the kitchen's life.. Yesterday we already prepared everything for 10 pax and today we were just finishing and cooking everything. Everything we have done with hopping the better result than yesterday. So we were just finishing and here it is the result

This is the cake that I decor for display in Mall Ratu Indah










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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 The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum.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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DAILY REPORT (9/11/2017)

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Today we continued our bread. Actually yesterday we already made 200 pcs bread. But Sir Faisal didn't like it because the filling was to bitter, because we using chocolate couverture according to Sir Jaya's command. So we started from the beginning again. This time we were using chocolate block to fill the bread. By the way this bread for English Camp 2017 tomorrow. So we must finished it today. I was not just making the bread, but I help Pipi too to make Pia and Baguette beside of making the bread. It was really busy and tired day ever. We got angry from Sir Faisal too because we were working to slow. We have reason for that, because the utensil in our kitchen didn't enough for us to make all the product, beside that, 3rd semester and 1st semester using it too. Total there are about 100 students in the kitchen using all the equipments and utensils. Beside that we were making bread using twice proofing. So we must wait for bread to proof. But Sir Faisal got angry becau...
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