Daily Activity (English Version) #1 " Breakfast Menu "

        This week is the first week of practice in the second semester. Today we leave early to the kitchen, that was at 07.00 o'clock. When I arrived to the kitchen, we wait for supervisors to came. At 08.00 o'clock we stand on oneline in front of the kitchen. Before we in, first we did attendance and checked the tools, such as kitchen utensils and self attributes. After all  completed, we went in and stand on oneline in main kitchen.

       This meeting we've entered the breakfast menu material that delivered by Chef, such as continental breakfast, american breakfast, english breakfast and indonesian breakfast. But for today, we be explained about continental breakfast and american breakfast. Continental breakfast are divided into various kinds of bread, such as soft roll, hard roll, croissant, danish and twist bread. While american breakfast are divided to egg dishes, such as omelette, scramble egg, fried egg, poach egg and boiled egg. As well juice as a complement. 

 

       All the dishes will be made accorded to the group that has been determined. And for today, my group got the task to made danish. But for danish, we just prepared and will be bake tomorrow. As for danish that made by my group have two different types of filling. The first dough were filled by custard creme, cinnamon powder, dan palm sugar. While the second dough were filled by custard creme and raisins sprinkle. We started the practice at 09.00 until 14.00 o'clock.

 

       After all groups finished, we back to stand on oneline and we be explained by Chef about factors that cause bread has a hard texture, such as lack of amount of water used during mixed, as well as oven that wasn't hot during baked process. Besides that, we were also given an explanationed about division of section for breakfast activity tomorrow. As for my group got the section for made the poach egg that serve with  croissant, grill tomato, smoked beef, sausage, potato cake and hollandaise sauce, or the other name is egg benedict.

 

       After it finished, we took a rest  started at 15.30 until 16.30. Next, we back to main kitchen and stand on oneline for division of general cleaning section. After that, we took a rest for a while and at 18.30 we stand on oneline in front of the kitchen and prepared for back to home.

       Below were the pictures during the danish processed :

 

Prepared the tools and ingredients
 

Flatted the croissant fat
 

Stretched the dough



Insert the croissant fat (lamination)
 

Rested the dough (15 minutes)
 

Made the custard creme
 

Filled the dough
 

The result before bake



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