Langsung ke konten utama

PRACTICE ACTIVITY 2

Hello guys, I'm come back again

Tuesday, 25 July 2017
                   In the morning we get our breakfast and ready to pratical in the kitchen on Tourism Polytechnic of Makassar after that we arrived in the kitchen we have to direction and a little about how to step to make it. but before we had 5 group and I'm in group number 3 by ten person.
                 When the everything is clear and we begin to practical today and than we make tree menu are 3 in 1 Chocolate, 3 in 1 Ginger Chocolate, and Chocolate Jam. thats very simple to make it and using simple ingredients, very importand is we must to team work and trush everyone and than dont forget to readed the recipe to make sure how to step by step of menu.
3 in 1 Chocolate
 Chocolate Jam
 3 in 1 Ginger Chocolate

Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur...

TYPES OF BREAD

There are three main kinds of bread in the world: those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French breads,and those that hardly rise at all and consequently are called flatbreads . Wholemeal bread                  Wholemeal and wheatmeal breads are popular. In New Zealand wholemeal breads must have 90% or more wholemeal flour in the recipe used, and wheatmeals any level of wholemeal flour mixed with white flour.                  Processing of these differs in two ways from that of white bread. During mixing the amount of water added to make an optimum dough consistency needs to be increased because the bran in the wholemeal absorbs more water. The dough is weaker because the bran particles break up the strong protein bonds in the bread dough, and this w...

I am Dedy Riyady

Hello guys? Welcome to my blog so for this time I would like to introduce myself, my name is Dedy Riyady or you can call me Dedy, now I'm 19th and I'm from Makassar City and then I studied in Tourism.                  Polytechnics of Makassar with my major is Food Production Management. So I think enough for a little introducing myself 😊.                 Well , I would like to a little bit explain about my major, as we know is not stranger we hear anymore because so many we can see our eyes and true so let me to tell you what is the meaning of Food Product.                The Food Product is knowledge in the field of culinary (the art of cooking) which covers the scope of food, from preparation of processing to serving the food itself which is both tradi...