Daily Report english version

بِسْــــــــــــــــــمِ اللهِ الرَّحْمَنِ الرَّحِيْمِ

hay....
okay i want to tell you all my activity in kitchen to day

in the morning at 28 january 2019 at 07.00 o, clock im go to the campus. that is the firs day me and my classmate doing practical in kitchen because we in the new semester or second semester on my education in my campus

because a wheater is not good because season in my country is rainy season and my classmate late to come in the campus so many obstacles like jammed so long on street in makassar.  a few day's ago bad wheater in makassar happened on.

   08.00 o'cloc my senior told we must joint in the one of section of kicthen is pastry for make a oneline. in the pastry we waiting for our lecture, who give us practical material   about puff pastry and egg dishes. the firs he explain the mothode how to make dought of puff pastry. and then after our lecture explain about how to make puff pastry, he instruc to our for doing to make dought of puff pastr with a gruop. after  we all finished,  the dought entering in chiller and tomorrow we shapping a puff pastry.

And the ingredients 

INGREDIENTS :

• Hard flour   1 kg
• butter           800 gr
• salt              15 gr
• cold water   700 ml

PROCEDURE :

1. Put the flour and butter in bowl. with a paddle attachhment , mix at low speed untill will blended
2. Dissolve the salt in the cold water.
3. Add the salted water to the flour and mix it at low speed untill a sof dough forms. Do not overmix
4. Removing the dough from the mixer and let rest in the refrigator 20 minutes.
5. Cream the last quantities of butter and flour at low speed in the mixer untill the mixture is about the same consistency as the dough, neiyher too hard not too soft.
6. Roll the butter into the dough. give the dough 4 four-folds or 5 three-folds.

  okay....  now i want to tell abut my activity in kitchen after we break just for pray.

after we are break for pray. my lecture entering back in the pastry. this time he explain how to make egg dishes. the are poach egg, scramble egg, omelete, boiled egg, and trun over. after he explain how to make it, he instruc to us to make it like what his do.
and the ingredients and procedure :

1. sunny side up

• 2 pcs egg
• butter
• seasoning slat and paper

1. Break the eggs into a dish. This lessens the chance of breaking the yolks
2. melt butter in saute pan and put in ring cutter on pan 
3.  When the fat is hot enough so a drop of water sizzles when dropped into it and add seasoning salt and paper
4. add a little water and cove a top of pan so that the of of egg cooked with steam
5. Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low, or bottom will toughen or burn before top is completely set

2. trun over

• 2 pcs egg
• olive oil
• seasoning salt and paper

1. break the egg into the dish. this lessens the chance of breaking the yolk
2. add olive oil in pan
3. put ring cutter
4. add the egg in the ring cutter and add seasoning salt and paper
5. turn the eggs until they are all done

3. Omelette

• 2 pcs omelette
• condiment : tomato, onion, mushroom, and cheese
• olive oil

1.  Beat 2 eggs in a small bowl just until well mixed. Season with salt and pepper
2. add the condiment that was saute before
3. place an omelete pan on heat and add olive oil
4. put the omelette on the pan and push and pull with spatula don't stir it
5. The finished omelet should be moist on the inside, tender on the outside, and yellow or only slightly browned

4. Scramble egg

• 2 pcs egg
• fresh milk
• buter
• seasoning salt and paper

1. break the egg and put in to bowl
2. add enough fresh milk or cream and shake it
3. melt the butter on pan after that add the egg onthe pan and stir it
4. Too much stirring breaks up eggs into very small particles. Do not let the eggs brown. Keep heat low. 
5. When eggs are set but still soft and moist, remove from heat. Turn out onto plate or into steam table pan

5. Poach egg

1. if use sous vide machine, time for cooked in 45 minutes in tempereture 145 F after that egg boiled for removing membran
2. and if you use manual techniques we make a whirlpool in hot water and add the egg white to wrap the yolk well

6. Boil Egg

1. Bring eggs to room temperature by  removing them from the cooler 1 hour before cooking, or  placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 3. Place eggs in boiling water 

•  Soft boil egg          3 to 4 minutes
•  Medium boil egg   5 to 7 minutes 
• Hard boil egg         12 to 13 minutes 

that is the last material practical to day. and then we doing general cleaning before we are go back to home. that day we had 2 material to learning, big thanks to Allah SWT to give us oppurtunity.