halo teman-teman selamat membaca yaah jangan lupa bersyukur hari ini :)
saya datang pukul 07.00 pagi di kitchen, krna hari ini adalah hari terakhir praktek di minggu pertama di semester 3 jadi kami semua datang lebih awal. lalu saya mengeluarkan preparean kemarin yg berada di dalam chiller. kemarin saya prepare appetaizer yaitu :
MACEDOINE OF VEGETABLE MAYONAISE
*
JELLIED FRUIT SALAD
lalu saya memotong buah-buahannya dari jellied fruit salad, sementara teman kelompokku yang lain ada yang blanch sayuran untuk macedoine of vegetable, ada yang membantu saya untuk memotong buah-buahan, dan ada juga yang membuat mayonaise dari macedoine of vegetable dan sauce dari jellied fruit salad, yaa bagi-bagi tugaslah.
setelah beres semua, dan pak faisal juga sudah datang kami semua disuruh oneline oleh pak faisal karna hari ini pak faisal akan menjelaskan menu yang di buat hari ini berserta memberikan kami tugas di blog. setelah pak faisal sudah menjelaskan dan menyuruh kami untuk bubar, nah saya dan teman kelompok saya melanjutkan pekerjaan saya yang tadi.
RECIPE
"MACEDOINE OF VEGETABLE MAYONAISE
- 1 kg carrot
- 1 kg turnip
- 500 gr green beans
- 500 gr green peas
- 500 ml mayonaise
- secukupnya salt
- secukupnya white pepper
- 25 gr lettuce
- 25 gr tomato wedges
procedure
1. chill all ingredients before combining
2. place vegetables and mayonaise in a bowl and mix until evenly combined. use just enough mayonaise to bind. season to taste with salt and white pepper.
3. place lettuce bases as underliners on cold salad plates.
4. place a mound of salad on each plate. garnish with 1 tomato wedges.
"JELLIED FRUIT SALAD"
- 2 can pineapple cubes
- 250 gr mandarin orange section
- 375 gr orange sections
- 250 gr grape
- 60 gr unflavored gelatin
- 250 ml water
- secukupnya grapefruit, orange, or pineapple
- 175 gr sugar
- 1 gr salt
- 90 ml lemon juice
- 25 gr lettuce leaves for underliners
- 400 ml chantilly dressing
procedure
1. drain the pineapple and reserve the juice. you should have about 12 or (350 gr) drained fruit.
2. cut the grapefruit and orange sections into 1/2 in 1 cm dice
3. cut the grapes in half. remove seeds, if any.
4. place the fruit in a colander or trainer over a bowl and hold in the refrigerator.
5. stir the gelatin into the cold water and let stand at least 5 minutes.
6. add enough fruit juice ( or part juice and part water) to the liquid from the pineapple to measure 3/2 pt (1.75 L)
7. bring the fruit juice to a boil in a stainles- steel pan. remove from heat.
8. add the sugar, salt, and softened gelatin. stir until gelatin and sugar are dissolved.
9. cool the mixture. add the lemon juice.
10. chill until thick and syrup but not set.
11. fold the drained fruits into the gelatin mixture.
12. pour into individual molds or into a half-size hotel pan. chill until firm.
13. line cold salad plates with lettuce leaves.
14. unmold the salads or, if a hotel pan was used, cut 5 x 5 into rectangles.
15. place a gelatin salad on each plate. hold for service in the refrigerator.
16. at service time, top each salad with 1 tbsp. (15 ml) dressing.
Tidak ada komentar:
Posting Komentar