Daily Activities English Version #1

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Assalamualaikum wr.wb

Hello Culinary friends !!!



Back again with me Taufik Ar-Rahman. After finishing doing real work practices at The Rinra Hotel in Makassar, finally I and some friends who also had completed practical work returned to campus again. After 6 months, a lot of things have changed, both the kitchen and the rules. Now we have entered Semster 5, where in this 5th semester we will focus on pastry & bakery. The first week we entered the week of practice, where this is the first time we practice in the kitchen poltekpar after 6 months. This week we are still adjusting.





The first week we went into fast food material. Where we were divided into two groups namely group one and group two. Group one gets a brazilian menu, and group two gets a Korean menu. I entered in group one, while the menu for group one was piquealo, parahuela, lomo saltodo, conxinhas, pastel, and quindim. We made this food as a fast food menu, where we had to serve this food quickly if someone ordered the food. When people order food, the maximum time to wait for food is 15 minutes.





Pique a lo macho is food consisting of cuts of beef and fried potatoes or pieces of potato with a bite size, mixed with onion, boiled egg, locoto, mustard, mayonnaise and ketchup. Small portions are called piques, while large portions are called pique machos. Quindim is a traditional dissert from Brazil whose main ingredients are made from egg yolks, sugar and grated coconut. Quindim is a kind of pudding that has a sparkling surface and an intense yellow color.






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