DESCRIBES OF INGREDIENTS 03

DESCRIBES OF INGREDIENTS 

Bawang bombai (Latin: Allium Cepa Linnaeus) adalah jenis bawang yang paling banyak dan luas dibudidayakan, dipakai sebagai bumbu maupun bahan masakan, berbentuk bulat besar dan berdaging tebal. Bawang bombai biasa digunakan dalam memasak makanan di Indonesia, tidak hanya digunakan sebagai hiasan tetapi juga bagian dari masakan karena bentuknya yang besar dan tebal dagingnya. Disebut bawang bombai karena dibawa oleh pedagang-pedagang yang berasal dari kota Bombai (Mumbai sekarang) di India ke Indonesia.

Bawang bombai memiliki aroma yang khas bila dibanding dengan bawang merah biasa, umbinya terbentuk dari lapisan-lapisan daun yang membesar dan bersatu. Pohonnya tumbuh tegak ke atas, akarnya serabut dan tidak terlalu panjang (±10c), daunnya bebentuk seperti pipa namun pipih berwarna hijau tua dan berukuran lebih besar dibanding daun bawang merah biasa. Batang semunya merupakan pelepah daun dan menimbulkan jejak cincin-cincin, pangkal pelepahnya melebar dan menebal membentuk bengkakan besar yang berfungsi untuk menyimpan cadangan makanan, bengkakan itu sendiri adalah umbi bawang.

Pada bagian pangkal umbi terdapat batang rudimenter yang menyerupai cakram yang merupakan bawang yang sebenarnya. Bunganya majemuk dan berbentuk lingkaran bulat dengan tangkai bunga besar, kuat serta besar di bagian bawah. Pada ujung tangkai bunga kadang-kadang berbentuk umbi-umbi kecil yang dapat juga dimanfaatkan sebagai bibit. Bunga bawang bombai dapat juga berbentuk biji yang cukup dengan warna hitam.

Bawang bombay adalah bahan makanan rendah kalori yang kaya vitamin, mineral dan antioksidan. Satu cangkir irisan bawang bombay kurang lebih mengandung 64 kalori. Bahan makanan ini juga mengandung 3 gram serat, 7 gram gula, 2 gram protein, dan 15 gram karbohidrat. Sekitar 10 persen dari kebutuhan harian vitamin B6, vitamin C, dan mangan juga dapat diperoleh dari mengonsumsi bawang bombay. Selain itu, bahan ini juga mengandung magnesium, folat, zat besi, fosfor, kalium, antioksidan kuersetin, sulfur, dan kalsium.

Zat-zat yang terkandung pada bawang bombay menjadikan komoditas ini bermanfaat bagi tubuh. Beberapa klaim manfaat bawang bombay yang sering dijadikan bahan untuk berbagai upaya pengobatan antara lain adalah: mengatasi masalah pencernaan, menangani gangguan jantung dan pembuluh darah, mencegah pengerasan pembuluh arteri/aterosklerosis, berperan menangani sakit tenggorokan dan mulut, seperti asma, bronkitis, atau batuk rejan, serta untuk memperlancar buang air kecil.

Beberapa manfaat dari bawang bombay : 

1. Rendah Gula dan Minim Lemak

Bawang bombay memiliki kalori sebesar 40 kcal/ 100 gram, penyumbang kalorinya berasal dari karbohidrat. Sehingga dikatakan bahwa bawang bombay sangat rendah lemak. Karbohidrat yang dikandungnya terdiri atas monosakarida, polisakarida dan serat. Gula total yang dikandung hanya sekitar 4,24 gram/100 gram

2. Menjaga Imunitas Tubuh

Bawang bombay memiliki beberapa mineral mikro yang unggul, seperti selenium dan floar. Selenium diperlukan tubuh dalam jumlah kecil namun unsur mikro ini memiliki peran yang sangat penting dalam tubuh.

3. Membuat Gigi Lebih Kuat

Selain selenium, unsur mikro fluor merupakan unsur kimia yang diperlukan tubuh meskipun dalam jumlah kecil. Didalam tubuh fluor berfungsi untuk menjaga keseimbangan reaksi enzimatis yang berguna untuk menjaga kerapatan sel penyusun gigi dan memperkuat struktur gigi.

4. Mencukupi Kebutuhan Vitamin C

Dalam 100 gram bawang bombay telah mampu mencukupi kebutuhan vitamin C harian kita sebesar 12 %. Yang kadang tidak tersedia di dalam tubuh yang disebabkan oleh beberapa hal dan kondisi. Beberapa hal yang menyebabkan vitamin C tidak dapat diserap tubuh adalah karena sedang sakit, sehingga usus halus tidak mampu menyerap vitamin C dengan baik, diare serta sedang mengkonsumsi obat yang bersifat pencahar atau diuretik.

5. Menurunkan Kadar Kolesterol dan Gula Darah

Kandungan vitamin yang cukup tinggi yang terdapat pada bawang bombay adalah vitamin B3 dan vitamin B9. Di dalam tubuh vitamin B3 memilki fungsi menjaga stabilitas kadar gula dalam darah, menurunkan kadar kolesterol, menyerap lemak dan menjaga keseimbangan genetis sel.

sumber https://id.wikipedia.org/wiki/Bawang_bombai
https://www.alodokter.com/berbagai-nutrisi-di-balik-manfaat-bombay

Daily Activity English Version 10

assalamualaikum guys


today I arrived early at 6:00 a.m., when I arrived at the kitchen I immediately saved my bag and put on an epron then I immediately did the work that had to be made this morning for breakfast. Today's breakfast menu is:

coffee and tea

***

veserve

***

egg benedict

muffin choclate

croissant

dannish

then I immediately sauteed smoked beef, after being sauteed, I immediately gave my group friends to egg benedict.

After the egg benedict, bread, and muffins are ready and it's 09.00 it's time to be taken to the rector for display. Arriving there sir jaya told me to incharge at the rector.

Then I served guests / lecturers there, there the guests / lecturers asked about the food I provided there, and I answered it happily with a cheerful smile. Then sir jaya told me to close because it was 11 o'clock and there were no guests / lecturers who wanted to eat, after that I went back to the kitchen to prepare the appetizer ingredients, which was "macedoinne of vegetable mayonnaise" with my group friends. The ingredients were carrot , green peas, green bean, turnip and mayonnaise.

Then I cut the carrot, green peas, green bean, and turnip with macodoinne pieces, after that the vegetables in the blanch and then the vegetables soaked in cold water so the vegetables remained fresh. After that I continued to make "mayonnaise" the ingredients of yolk egg, salad oil, mustard, salt and pepper, and lime. After everything was done, prepare the mayonnaise and finished making it. It's time for a meal break, then general cleaning.

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.

daily activity english version 09

assalamualaikum guys


How are you all? Alright? Alhamdulillah, today was the first day of practice in the third week, I left for campus at 6:00 a.m. when I arrived at campus while waiting for another friend to come I and my friend went to the cafeteria first to buy food for breakfast hehe. After that I returned to kitchen and sitting while studying the rotation menu. Not long ago, the supervisor told us to oneline then the supervisor checked our grooming and equipment. Then we enter one by one into the kitchen and store the bag in the locker.

Then we all go back oneline again in the kitchen. And the supervisor divides the group, which group gets the appetizer, soup, main course, and dessert not long ago, sir faisal comes over to us. Then sir faisal explains what was made today and sir faisal too told us to prepare breakfast for tomorrow.
and the one who gets breakfast is group 1, my group is guyss: ')
And the breakfast menu for tomorrow that is :

Coffee and tea

***

Muffin chocolate

Croissant

Danish

Egg benedict

After that we were all given direction to the supervisor so that what was done today was no problem and smooth. Then my group friend and I will make croissant. The ingredients are hard flour, sugar, butter, croissat fat, salt, egg, yeast. Then I mix all the ingredients except croissant fat because it will be put in a plastic roller and then crushed using a rolling pin to form a long shape.

After the mixture has been mixed and the texture of the mixture is good, I immediately wraps the mixture and put it in the chiller about 30 minutes, then after that I take out the mixture then knocking back. , as it continued to arrive, finally proofing the sitpan then bake.

After that we all did general cleaning, ate breaks, then went home.

recipe "CROISSANT"

- 1000 gr hard flour

- 550 gr fresh milk

- 8 gr yeast

- 25 gr sugar

- 100 gr butter

- 100 gr whole egg

- 15 salt

- 300 gr croissant fat

procedure

mixing :

1. straight dough method.

2. scald milk,cool to lukewarm,and dissolve yeast. add remaining ingredients except last 1 lb (450 gr) butter. mix into a smooth dough.

3. do not overmix.

fetmentation :

1 hour at 80 °F (27 °C).

punch down, spread out on flat pan, and rest in retarder 30 minutes.

roll in last amount of butter and give 3 three-folds rest in retarder overnight.

makeup:

see figure 30.20 on page 929.

proofing :

80 °F (27 °C). egg wash after proofing 

baking :

400 °F (200 °C).

Daily Activity English Version 12

assalamualaikum guys


Today I arrived at exactly 7:00 a.m., then I went straight into the locker to store my belongings and complete my grooming. The menu that I made today is a soup of "red bean soup". After that I immediately pulled out the chicken stock which stayed inside then I directly thawing the freezer. While waiting for the stock to run out, I immediately took the materials that had been prepared yesterday in the chiller. Then I also took the grated coconut in the freezer because the coconut wanted to be squeezed and then took the coconut milk. Then I also boiled galangale. After that, I also arranged the materials I want to saute like onion, shallot, garlic, and ginger.

The stock is already liquid, it's time to reheat, then mix the ingredients that have been saute before. Wait until boiling, put the red bean a quarter of the red beans stir until evenly distributed, wait for 5-10 minutes.

.then on the filter and in the blender, after cooking the blender again with the coconut milk, do not stop stirring the fear, the coconut milk will break and the results will not be good. After that, put in the stock that has been used boiled and stir until well blended.

Do not forget to pour the remaining red beans that have been divided 2. then cook until cooked, then give salt and pepper so that the taste is better and more stable. After that time is platting and in the photo to be inserted into the blog.

recipe "sop kacang merah"

- 2 sliced dried galingale 

- 1 1/2 tbsp peanut oil

- 75 gr onion 

- 75 gr shallot

- 50 gr ginger chopped

- 2 tsp garlic,finally chopped

- 400 gr dried red kidney beans

- 825 ml chicken stock 

- 100 ml unsweetened coconut milk

- salt and pepper

- 1 tbsp red chili pepper 

- 1 tbsp fresh ginger,julienne

- 4 springs coriander 

procedure
1. combine the galingale and 100 ml ( 4 fl oz ) water in a small pan. simmer for 2 minutes. cover, let stand for at least 15 minutes. drain and reserve the liquid, chop the root.
2. heat the peanut oil in a saucepan, add the onion,shallots,chopped ginger and garlic. cook over low heat until soft, but not browned (10-15 minutes)stirring often. add 300 gr kidney beans to the saucepan, toss for 2 minutes. add the stock, galingale and reserved liquid.
3. bring to a boil, then turn down heat and simmer, covered, until vegetable are very soft about 15 minutes.
4. with a slotted spoon, transfer the solids from the saucepan to a blender or processor. pure until smooth. gradually adding the liquid. press through a sieve.
5. return the soup to the saucepan, add the coconut milk and simmer for 5 minute. season with salt and pepper.
6. distribute the remaining beans beans among 4 small bowls. ladle in the soup. springkle a few chili and ginger julienne over each (serve the remainder separately in a small dish). garnish each bowl with a coriander spring.

Daily Activity English Version 11

assalamualaikum guys


Today is the 3rd day of practice in the 3rd week if you are wrong hahaha, yes I go to campus at 6:00 a.m. when I arrive at campus at 7:00. then I went to the locker to store the bag and put on an epron. After that, I went straight to the kitchen to take out the vegetables in the chiller that had been prepared yesterday. Then I prepare water for vegetable blanch which is not yet in blanch.

Well after that my friend and my group continued to examine the mayonnaise that had been stored in the chiller and the results .... it turned out that the guys didn't break, I just repeated making mayonnaise. Then sir faisal told us to oneline because sir faisal gave us directions about work today. then sir faisal also directs the menu for tomorrow starting from the appetizer to dessert. After that, I checked my vegetables again, who knew my vegetables were rotten or something. Now when I show at 10:00 am it's time for platting, after platting I immediately bring the food to the restaurant to explain.

After that, I continue to prepare the ingredients for tomorrow, the menu that I made for tomorrow is "red bean soup". At 12.00 we all stopped preparing materials because it was time for prayer. After prayer, I returned to prepare the materials for tomorrow. Well, we will all do general cleaning. when it shows at 3:00 p.m. it's time to go to the mosque for Ashar prayer. after that we take a break, then go back again, then go home.

recipe "macedoine of vegetable mayonaise"
- 1 kg cooked carrot (potongan macedoine)
- 1 kg cooked white turnip (potongan macedoine)
- 500 gr cooked green beans
- 500 gr green peas
- 500 ml mayonaise
- secukupnya salt
- secukupnya white pepper

garnish
- lettuce
- 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 underlines on cold salad plates.
4. place a mound of salad on each late. garnish with 1 tomato wedges.

equipment & utensil 12

EQUIPMENT 

1. MICROWAVE

fungsi : menghangatkan makanan 

material : stainles steel 

cara membersihkan : di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering

2. TILTING PAN 

fungsi : untuk membuat masakan dalam jumlah besar

material : stainles steel

cara membersihkan : di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering

3. MEAT GRINDER

fungsi : menghancurkan/menggiling daging ataupun sayuran menjadi potongan kecil-kecil/halus

material : stainles steel 

cara membersihkan : di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering

UTENSIL 

1. ICE CREAM SCOOP 

fungsi : skop es krim yang digunakan untuk memorsi es krim dalam bentuk setengah bola.

material: stainles steel 

cara membersihkan : di cuci dengan air sabun lalu bilas dengan air bersih

2. COLANDER

fungsi : alat peniris 

material : stainles steel 

cara membersihkan: di cuci dengan air sabun lalu bilas dengan air bersih

3. TRAYS

fungsi : baki/nampan 

material : plastik 

cara membersihkan : di cuci dengan air sabun lalu bilas dengan air bersih

equipment & utensil 11

EQUIPMENT

1. RANGE TOPS

fungsi: suatu alt (kompor) yang digunakan untuk memasak dengan di kombinasikan dengan oven

material : stainles steel 

cara membersihkan : di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering.

2. STEAMHEATED BOILING PAN

fungsi : digunakan untuk merebus (boiling) dan sekaligus juga menyaring (simmering) bersama sistem pemanas dari uap
material : stainles steel
cara membersihkan: di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering.

3. HOT FOOD TABLE

fungsi: menyimpan makanan matang sebelum disajikan
material : stainles steel
cara membersihkan : di lap menggunakan serbet basah lalu di lap kering menggunakan serbet kering.

UTENSIL

1. EGG SLICER

fungsi: digunakan khusus untuk memotong/mengiris telur rebus tipis tipis

material : stainles steel 

cara membersihkan : di cuci dengan air sabun lalu bilas dengan air bersih

2. ONION CHOPPER

fungsi: alat yang digunakan untuk mencincang bawang

material : plastik 

cara membersihkan : di cuci dengan air sabun lalu bilas dengan air bersih

3. MEET HOOK 

fungsi : khusus digunakan untuk menggantung daging di dalam freezer.

material : stainles steel 

cara membersihkan : di cuci dengan air sabun lalu bilas dengan air bersih