hari ini saya datang lebih awal pada pukul 06.00 pagi,sesampainya di kitchen saya langsung menyimpan tas dan memakai epron lalu saya langsunng melakukan pekerjaan yang harus dibuat pagi ini untuk breakfast. menu breakfast hari ini yaitu:
coffee and tea
***
veserve
***
egg benedict
muffin choclate
croissant
dannish
lalu saya langsung saute smoked beef,setelah sudah di saute,saya langsung memberikan kepada teman kelompok saya untuk egg benedict.
Setelah sudah siap egg benedict, roti, dan muffin dan sudah pukul 09.00 saatnya untuk dibawa ke rektorat untuk di display. Sesampainya disana sir jaya menyuruh saya untuk incharge di rektorat.
Lalu saya melayani tamu/dosen di sana, di sana tamu-tamu/ dosen bertanya tentang makanan yang saya sediakan disana,dan saya pun menjawabnya dengan senang hati dengan senyum yang ceria hahah. .
Lalu sir jaya menyuruh saya untuk close karena sudah jam 11 dan tidak ada lagi tamu/dosen yang ingin makan, setelah itu saya kembali ke kitchen untuk prepare bahan appetizzer yaitu "macedoine of vegetable mayonaise" bersama teman kelompok saya.bahan-bahannya yaitu carrot, green peas, green bean, turnip dan mayonaise.
Lalu saya memotong carrot, green peas, green bean, dan turnipnya dengan potongan macodoine, setelah itu sayurannya di blanch lalu sayurannya di rendam di air dingin biar sayurannya tetap segar. Setelah itu saya lanjut membuat "mayonaise" bahannya yaitu egg yolk, salad oil, mustard, salt and papper, dan lime.
Setelah semuanya sudah selesai di prepare mayonaise jg sudah selesai dibuat. Saatnya untuk istirahat makan,setelah itu lanjut general clening.
procedure
1 Prepare the ingredients
Ensure everything is at room temperature before you get going. This makes the finished product much less likely to split. So, if you keep your eggs in the fridge, take them out at least 30 minutes before you start work.
2 Choose your tools
This small amount of mayonnaise is hard to make in most food mixers, but electric beaters will do the trick, as will a whisk and a bit of elbow grease. You will also need a large, sturdy bowl. If you happen to have a stick blender and a tall jug in which it fits snugly, go to step 7.
3 Start whisking
Put a damp cloth under the bowl to anchor it, then put the egg yolk and salt in the bowl. Whisk for about 20 seconds, until slightly thickened, then add the mustard and acid (and a teaspoon of cold water if you’re nervous, though it’s not strictly necessary). Whisk for another 30 seconds. Familiarise yourself with step 6 before going any further.
4 Start to incorporate the oil
Begin to add the oil into the bowl, drop by painstaking drop, whisking all the time. Don’t be tempted to use extra-virgin olive oil, because this will make a heavy, often bitter mayonnaise, especially if you’re using electric beaters. It’s far better, and cheaper, to start with a neutral oil and add some extra-virgin at the end.
5 Finish adding the oil
Keep whisking and pouring until the mayonnaise begins to thicken, at which point you can begin to add the oil more quickly, followed by a second, more flavourful oil, if you like. Once all 275ml of the oil has been incorporated and you have a thick, glossy mixture, season to taste. If you’d prefer a thinner consistency, beat in a little water, lemon juice or vinegar.
6 Don’t panic if the mayo splits
If your mayonnaise splits, it’s easily rescued, as long as you have another egg yolk. Crack this into a fresh bowl, whisk for a minute until thick and sticky, then gradually beat in the split mayonnaise a little at a time, followed by any remaining oil.
Setelah sudah siap egg benedict, roti, dan muffin dan sudah pukul 09.00 saatnya untuk dibawa ke rektorat untuk di display. Sesampainya disana sir jaya menyuruh saya untuk incharge di rektorat.
Lalu saya melayani tamu/dosen di sana, di sana tamu-tamu/ dosen bertanya tentang makanan yang saya sediakan disana,dan saya pun menjawabnya dengan senang hati dengan senyum yang ceria hahah. .
Lalu sir jaya menyuruh saya untuk close karena sudah jam 11 dan tidak ada lagi tamu/dosen yang ingin makan, setelah itu saya kembali ke kitchen untuk prepare bahan appetizzer yaitu "macedoine of vegetable mayonaise" bersama teman kelompok saya.bahan-bahannya yaitu carrot, green peas, green bean, turnip dan mayonaise.
Lalu saya memotong carrot, green peas, green bean, dan turnipnya dengan potongan macodoine, setelah itu sayurannya di blanch lalu sayurannya di rendam di air dingin biar sayurannya tetap segar. Setelah itu saya lanjut membuat "mayonaise" bahannya yaitu egg yolk, salad oil, mustard, salt and papper, dan lime.
Setelah semuanya sudah selesai di prepare mayonaise jg sudah selesai dibuat. Saatnya untuk istirahat makan,setelah itu lanjut general clening.
recipe "mayonaise"
- 6 egg yolk
- 380 ml salad oil
- 1/2 tsp mustard
- 2 tsp fresh squeezed lime
- secukupnya salt and pepper
procedure
1 Prepare the ingredients
Ensure everything is at room temperature before you get going. This makes the finished product much less likely to split. So, if you keep your eggs in the fridge, take them out at least 30 minutes before you start work.
2 Choose your tools
This small amount of mayonnaise is hard to make in most food mixers, but electric beaters will do the trick, as will a whisk and a bit of elbow grease. You will also need a large, sturdy bowl. If you happen to have a stick blender and a tall jug in which it fits snugly, go to step 7.
3 Start whisking
Put a damp cloth under the bowl to anchor it, then put the egg yolk and salt in the bowl. Whisk for about 20 seconds, until slightly thickened, then add the mustard and acid (and a teaspoon of cold water if you’re nervous, though it’s not strictly necessary). Whisk for another 30 seconds. Familiarise yourself with step 6 before going any further.
4 Start to incorporate the oil
Begin to add the oil into the bowl, drop by painstaking drop, whisking all the time. Don’t be tempted to use extra-virgin olive oil, because this will make a heavy, often bitter mayonnaise, especially if you’re using electric beaters. It’s far better, and cheaper, to start with a neutral oil and add some extra-virgin at the end.
5 Finish adding the oil
Keep whisking and pouring until the mayonnaise begins to thicken, at which point you can begin to add the oil more quickly, followed by a second, more flavourful oil, if you like. Once all 275ml of the oil has been incorporated and you have a thick, glossy mixture, season to taste. If you’d prefer a thinner consistency, beat in a little water, lemon juice or vinegar.
6 Don’t panic if the mayo splits
If your mayonnaise splits, it’s easily rescued, as long as you have another egg yolk. Crack this into a fresh bowl, whisk for a minute until thick and sticky, then gradually beat in the split mayonnaise a little at a time, followed by any remaining oil.
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