daily activity english version 9

ASSALAMUALAIKUM


welcome back to my blog guys....


thank God today is still given a long, healthy life so that we are all protected by Allah. and given the opportunity to work on this blog :). don't ever get bored to read my blog well guys hehe. I will tell you about my activities while in the kitchen from morning to evening. as usual I left for campus at 6:30 a.m. and when I arrived there I went straight into the locker to store the bag and complete my grooming. then I sat in front of the kitchen while waiting for another friend and supervisor to come.

the time showed 08.00 it was time for oneline and absent before entering the kitchen. after that I and another friend entered the kitchen and oneline while waiting for the supervisor. before learning we all prayed that today's activities went smoothly, after that the supervisor also explained what was done today. well today we will all prepare for tomorrow. my group got the rotation menu 2.3, namely soup "figure of utan" then we gathered first to discuss what was prepared today. then I will make chicken stock for tomorrow, while my other group friends will prepare other materials.

ingredients for making chicken stock are born chicken (chicken bone) (carrot, onion, celery (mirepoix)), (thyme, black pepper, clove, bayleaf (bouquet garni)), and don't forget water, guys. after that I blanch the chicken bone first then wash it, then I put the bone, bouquet garni, mirepoix into the stock pot then boil, after simmering boil.

after making the stock, it's time to go to the mosque for the dhuhur prayer, after that it's time for general cleaning and then go home.


recipe "CHICKEN STOCK"
ingredients

mirepoix
- 250 gr chicken bones
- 100 gr carrot
- 50 gr onion
- 25 gr celery

- 3 liter air

bouquet garni
- thyme
- clove
- bay leaf
- black pepper
- leek

procedure

- prepare all materials and tools for the process of making stock
- (blanch) the process of cooking bones to remove fat and dirt into boiling water
- (rinse) the process of washing bones in running water to clean up the remaining impurities and invisible fats.
- preparing mirepoix, bouguet garni and water
- (boil) the process of cooking / boiling all of the ingredients to remove ingredients of the juice while the bouquet garni is added when the water is boiling.
- (simmer) the process of removing or filtering fat and stew from the ingredients. in the simmering process the flame must be reduced, and simmer slowly so that the ingredients do not mix to avoid the stock becoming cloudy.
- (cooling) the cooling process that is the cooling process and then stored in the chiller.