food production

Hello guys hari ini saya akan menceritakan hal yang baru iya di semester 5 ini kami akan survey di pasar dan supermarket dengan bahan makanan minimal 15 item. Hari ini saya dan beberapa teman saya melakukan survey di pasar Sungguhminasa di bawah ini adalah hasil survey kami. NO ITEM QUANTITY PRICE (Rp) 1 Tepung Kompass 1000gr 12.500 2 Mozarella (Greenfields) 1 pack 53.800 3 Unsalted butter 200gr 66.800 4 Fresh milk (Greenfields) 1000ml 30.800 5 Yoghurt 1000ml 92.700 6 Cooking cream 200ml 63.450 7 Paprika kuning 1kg 150.000 8 Paprika hijau 1kg 106.000 9 Paprika merah 1kg 122.500 10 Edamame 260gr 28.000 11 Telur ayam ras 980gr 25.000 12 Tepung roti kobe 1 pack 12.200 13 ...

Hello, guys. Come back again with me with another unforgettable experience. Today, I’m gonna tell you all the activities during preparation and my final event that was Modernist Sulawesi Food Festival. We already made the preparation since 25 th to 27 th of November. The menus that would be served on November 28 were main dishes namely Sushi, Coto Makassar, Fish Burger, Crepes, Manda, Kueku, Gula Kelapa, Jalangkote, and Sambusa. For the drinks were Sarabba, Es Kelapa, Es Markisa, and Soda Gembira. For the first day of preparation, I helped my friends to prepare anything, and for the second day, I made lontong (Indonesian rice cake) for Coto Makassar. Once I was finished, I cleaned my work area and helped by the others. Afterwards, we grabbed lunch together and conducted general cleaning. At the fourth day, we arrive at the campus around five in the morning, and quickly finished our own tasks. I heated up the coto that had been made yesterday while preparing the other condiments...

As usual, I arrived at the kitchen at 7.40 in the morning. Then I wore my apron and hat before I went into the pantry. Afterwards, I took all the éclair ingredients that we prepared yesterday. I used whipped cream as the fillings for the éclair. I mixed the whipped cream with pastry cream and fermented black sticky rice that had been mashed up. While waiting for Nata to make the glaze, I stuffed the éclair with the fillings. After that, I rested it in the chiller along with the glaze until it got thicken. We went out to enjoy the noodle that had been cooked by our friends. After that we went back to pantry and continued our task. Once our glaze was thicken enough, we took it out, and we put purple food color, and everything was done by Nata. After we finish the platting section, we brought our dish to the Mr. Ical’s room. Thank God, Mr. Ical gave us a good impression for our modern dish. Afterwards, we prepared all the ingredients to make Mille Crepes with Barongko flavored. Once...

Today, I arrived at the kitchen at 7.50, and I went straight to the locker room to put all my belongings there, and quickly wore my apron and hat. After that, I went to the pantry. Today, we were asked to make Apang Paranggi. Apang Paranggi is traditional cake from South Sulawesi. This cake is made from brown sugar and spekkoek powder into the dough. Usually, this cake is suitable to be prepared with tea or coffee. Yesterday, Nata and Koko had made the yeast. Meanwhile, I prepared all the ingredients we needed such as brown sugar, granulated sugar, rice flour, and coconut milk. Nata mixed all the ingredients, once it was done, we rested it until it fluffy. At the same time, we continued to make modern dish from fermented of black sticky rice because we wanted to make Éclair and filled it with fla made from fermented of black sticky rice. After thoroughly we read the recipe, we started to prepare the ingredients and Nata mixed all the ingredients. After that, we put the dough in p...

Today, I arrived at the kitchen at 7.40. I immediately wore my apron and hat, and went straight to the pantry. At 8.20, we made a line up in the main kitchen. Mr. Ical instructed us to finish the buffet task that had been decided and made lapis legit. Mr. Ical also informed us about all the things we had to do to write our Finale Project, and we should have the title for our project by Thursday, and the try out should be finished before the new semester was started so that we could focus on the writing itself. After that, we did our own tasks. And my group still had the task to make lapis legit. Nata had prepared all the ingredients when I wanted to help her to mix the dough. Yudha and I were chosen to make lunch. Once we finished, I continued to salamander our lapis legit while Nata and Koko got back home to take tape . At 14.00, our lapis legit was done, we only had to rest it up for a while. Not long after that, we had lunch together, and conducted general cleaning because at ...

In today’s blog, I’m gonna share my experience during the practice day in this eighth week. I arrived at the kitchen at 8 sharp, and went straight to the locker room to put my apron and hat on. Afterwards, we made a line up in the main kitchen. Today, the fifth semester students were asked to keep continue the Table D’Hote task which was actually the ADH students’ task. Chef Dyno told us to work well. After that I helped Koko to prepare everything we needed. At 9, I went to the pantry to help Nata to make lapis legit until 12.00 o’clock. Nata and I got a break while waiting the others to finish their midday prayer. Afterwards, we continued our task. But at the last stage, our lapis legit was failed. At 12.30, the group who was working on the Table D’Hote task was ready to prepare all the dishes, but the MTH party didn’t want any dishes if it wasn’t form the3rd semester of ADH students. Once we confirmed it with Chef Dyno, he said that it was fine that they didn’t want it, and lat...

Hey, guys. Come back again to my blog. As usual, I’m gonna tell you my practice day in my campus kitchen. I arrived at the kitchen at 7.45, and then quickly wore my apron and hat. After that we were all asked to enter the kitchen and made a line up. And then Ma’am Intan called our names one by one, and gave us the instruction because Mr. Ical and Mr. Jaya had an official duty out of the town. We were all divided into two groups, and my group got the task to continue the preparation for the 3 rd semester of the Hospitality Administration program, while the other group continued to make lapis legit. Why were asked to continue it? Because the 3B group of Hospitality Administration   weren’t allowed to enter the kitchen by Mr. Ical, and I didn’t know the reason why. For today’s menu, we made rotasi celebesm and I helped Ulil to cook the rice and helped the others to make jalangkote. After all the preparation was ready, we made a line up again and Chef Dyno gave us instruction on ...