Langsung ke konten utama

PRACTICE ACTIVITY 4

Hi I'm back again, I hope you not boring about my blog guys. I will continue my activities specialy about Chocolate.
Thursday, 27 July 2017
                    For today we are not to practical again because is done all the mune we want to make  but to continue our knowladge about chocolate, agenda for today we will going to pubric of chocolate how to make the real chocolate until we can eat Mr. Agus Salim, MM. can explain us.

Chocolate making device
                 After he explain to us, he given us chocolate to eat and I really like it and than feel its so sweet and soft and I can feel the real chocolate in the market and in this place, actually I dont really like eat chocolate but when I'm stay there directly I like it. 



Friday, 28 July 2017
                Today is our asessemen practical and I feel nervous actually, I dont how to explain but is true yeah I know is to hard this menu but I just feel it. but before we asessemen practical in the kitchen we are rolling the menu what we ganna to make fot this time, and finally I get my menu is Almond Crispy Chocolate with my partner. I just feel enjoy because yeah I think easy to make but still carefully. just stay focus and than read the recipe step by step because we know we must team work and I'm with Ms. Muti so I'm make a section to smooth this asessmen. And finally this is our Presentation
Almond Crispy Chocolate



Saturday, 29 July 2017
                 Today is last day in the event but still have a program is assesmen written, beside the asessmen practical very importand to is asessemen written because not only doing we know but knowladge very importand too thats a basic. after the asessemen is done the next is closing of event, I just feel on one week we not feel it is over and this event really good with all of the fasilities like room, food and other I can't say one by one, I just say thanks for one week about chocolate but I know is not enough to talking about it and I wish this program will be continue.
Our Happiness

Komentar

Posting Komentar

Postingan populer dari blog ini

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...
Posting Komentar
Baca selengkapnya

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...
Posting Komentar
Baca selengkapnya

INGREDIENTS 2

BANANA            A banana is an edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa paradisiaca for the hybrid Musa acuminata. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.         ...
Posting Komentar
Baca selengkapnya