KITCHEN STORY

At 07:40 we do the oneline in front of the kitchen and started checking the completennes like toolbag, handkerchief, napkin, fingernails and small book.After finished we were done oneline in front of cold kitchen.at 08:30 we started given lectures and job evaluation by lectures on Table D'Hote menu such as appetizer,main course,and dessert.After we started doing for lunch.for the task is to reheat the soup we prepared yesterday and started adding seasoning and arranging the shrimp in a bowl. At 12:00 pm the restaurant started to open and all the groups that have been divided are ready to served their meals.the group whose job is to prepared the ingredients for tomorrow is told to leave.they were only allowed to entered when the restaurant is closed and then prepared the ingredients for the rotation tomorrow.the restaurant started closing at 13:30 and we started clearing up all the equipment we had used.then the group that had been ordered to take turns came in to start prepare...

At 08:00 we do the oneline in front of the kitchen as well as checking the completeness. After all we were finished into the cold kitchen and back to the one line.At 08:30 we are given directions by lecturers regarding Table D'hote.Table D'hote is the order of the menu complete consisting of an appetizer, soup, main course and dessert which is only prepared in several servings. After that we were divided into several groups according to what was determined by the lecturers. our group got the task of making Shrimp Bisque to main course. We started preparing the Shrimp Bisque ingredients for lunch tomorrow.My group just make a veloute as a sauce from the Shrimp Bisque. At 14:30 we finished preparing the materials and we are allowed to rest about 30 minutes.After the rest finished we went back oneline in front of cold kitchen and lecturers back in to provide material. After finished material we were given the task by lecturers regarding the material Table D ...

1. GRATIN Gratin adalah lapisan keemasan yang terbentuk dari permukaan makanan disaat makanan tersebut di brown didalam oven atau diletakkan di bawah grill atau broiler biasanya di atas makanan tersebut dilapisi dengan parutan keju, bread crumbs, or egg dan bread crumbs sebelumnya, “ gratin” adalah lapisan yang menempel pada wadah memasak, yang mana digores (grate in French) dan dimakan sebagai makanan kecil yang lezat. Istilah tersebut telah diperluas untuk menunjukkan metode dari memasak ikan, daging, sayuran, pasta dan bahkan dari makanan yang manis-manis. 2. MEUNIERE Meuniere adalah sebuah metode memasak yang dapat digunakan untuk semua jenis potongan ikan (whole, filleted, or steaks) ikannya selalu menggunakan sedikit terigu (sebab itu nama dari makanan/ meuniere berarti istrinya miller) dan digoreng menggunakan butter ini disusun diatas makanan yang memanjang dan di sprinkle dengan lemon juice, kemudian mentega nousette, butter noisette. Dan finally cho...

1. Wooden Spatula Function : stirring and flip the food How to clean : its can be washed with soap and rinsed with cleaning water Marerial : wood 2. Peeler Function : peeling ingredients, especially vegetables and fruits How to clean : its can be washed with soap and rinsed with water Material : plastic and stainless steel 3. Rubber Spatula Function : stirring food, like batter How to cleaning : its can be washed with soap and rinsed with cleaning water Material : rubber and plastic 4. Deep Fat Fryer Function : for fying with deep oil and in large quantity  How to clean : its can be washed with soap and cleaning water Material : stainless steel 5. Bain Marie Function : keep the warm of food How to clean : its can washed with wet napkin Material : glasses and stainless steel 6. Sink Function : clean the ingredients and tools How to clean : its can be washed with wet napkin and clean water  Material : stainless steel...

       Kentang (Solanum tuberosum L.) adalah tanaman dari suku Solanaceae yang memiliki umbi batang yang dapat dimakan dan disebut "kentang" pula. Umbi kentang sekarang telah menjadi salah satu makanan pokok penting di Eropa walaupun pada awalnya didatangkan dari Amerika Selatan.        Menurut sejarahnya, kentang berasal dari lembah-lembang dataran tinggi di Chili, Peru, dan Meksiko. Jenis tersebut diperkenalkan bangsa Spanyol dari Peru ke Eropa sejak tahun 1565. Semenjak itulah, kentang menyebar ke negara-negara lain -termasuk Indonesia-. Menurut catatan awal di Indonesia, tumbuhan ini mulai ada semenjak tahun 1794, dimulai dengan penanaman di sekitar Cimahi.  Semenjak itu, kentang dapat ditemui pula di Priangan dan Gunung Tengger. Pada tahun 1812, kentang sudah dikenal dan dijual di Kedu. Sedangkan, di Sumatera tumbuhan ini dikenal setahun sebelumnya, 1811. Kentang tumbuh di pegunungan dengan ketinggian antara 1000 mdpl hingga 2000 mdp...

At 07:40 we did one line in front of the kitchen as well as checked equipment such as handkerchiefs, socks, booklets, toolbags and napkin.At 08:00 we went back oneline in front of cold kitchen.We started absence one by one and started reading prayer.After reading the prayer we began to worked in the respective part.We took the materials we prepared yesterday in the chiller.After it we went back into the cold kitchen to started to cutting the material as well as arranging the food. At 12:00 pm the restaurant started to open and all the groups prepared for their respective sections. The second group that was not given the task was told to come out to rest. We started preparing the appetizer dish that had been ordered. After the restaurant closed, we started cleaning and cleaning tools that had been we used to be restored to the original place. We went back to one line in front of cold kitchen and allowed to rest for one hour. After finished we returned to kitchen. At 14: 30, we were ...

Pada pukul 07:40 kami melakukan one line didepan kitchen sekaligus memeriksa peralatan seperti sapu tangan,kaos kaki,buku kecil,toolbag dan napkin.Pada pukul 08:00 kami kembali melakukan oneline didepan cold kitchen.Kami mulai absen satu per satu dan mulai membaca doa.Setelah membaca doa kami mulai dipersilahkan bekerja pada bagian masing-masing.Kami mengambil bahan-bahan yang telah kami persiapkan kemarin didalam chiller.setelah itu kami kembali kedalam cold kitchen untuk mulai memotong bahan sekaligus menata makanan. Pada pukul 12:00 restoran mulai dibuka dan semua kelompok bersiap pada bagiannya masing-masing.Kelompok kedua yang tidak diberi tugas disuruh untuk keluar beristirahat.Kami mulai menyiapkan hidangan appetizer yang telah dipesan.Setelah restoran tertutup,kami mulai memebereskan dan membersihkan alat yang telah kami pakai untuk dikembalikan ke tempat semula.Kami kembali melakukan one line didepan cold kitchen dan diperbolehkan unuk beristirahat selama satu jam.Setelah se...