Langsung ke konten utama

PRACTICE ACTIVITY 25

Hello Guys for this time I would like to tell you my activities in the Kitchen so let's begin now.
                 Just like before we gonna make menu with A'la Carte menu but now I will tell you about Chef Salad.  As we know  Chef salad is an American salad consisting of hard-boiled eggs one or more varieties of meat, such as ham, turkey, chicken, or roast beef, tomatoes, cucumbers, and cheese, all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings are used with this salad.
                 The chef salad probably owes much of its popularity, according to Evan Jones in American Food: The Gastronomic Story (1975), to Louis Diat, chef at the Ritz-Carlton. Cooking a la Ritz includes Diat's recipe: "Chef's salad. Place separately in a salad bowl equal amonts of chopped lettuce (place on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut in julienne style. Add 1/2 hard cooked eggs for each portion.
                  Place some watercress in the center and serve with French Dressing." Diat did not invent the salad (older recipes exist), but its inclusion on the menu at the Ritz-Carlton would have introduced the salad to more of the public. It's possible that the inclusion of Thousand Island dressing is also linked to the Ritz, since the hotel also introduced the dressing to New York City. This recipe, while containing smoked ox tongue, still contains the primary chef salad ingredients: meat, eggs, greens and presentation: julienne sliced meat, and sliced eggs. Several other early chef salad recipes mention crumbling Roquefort cheese over the salad. So guys lets begin now how to make it.

                   First one prepare all ingredients and tool we will used after that we make Sauce for dressing so I'm gonna make Moyonaisse Sauce just like before an other my blog I telling you how to make Mayonaisse Sauce is Salad Oil and Egg Yolk that's main ingredients of the Sauce and we mix together by slowly 'cause we want the egg yolk and oil will be combine or binding each other.

                   After that we cut the vegetable with Julienne Cut and we Blancing all vegetable, as we know when we Blancing some vegetable or another we must already cold water to hold process cooking in ingredients. Beside that our chicken is ready to saute but before we have done to marinate the chicken first with Herb and Spices.

                 The next is we toast the vegetable and sauce we make before and then saute the chicken, after the all is ready so time to plating.

                 Lotus become underliner and give a body is vegetable and than saute chicken and give hard boil egg on the top with dressing and cheese too. So guys Chef Salad ready to served, if you have some question about this menu just comment below and I hope you enjoy this time thank you.






Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spic...
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 22

Welcome back on my blog guys                        So guys today I would like to tell you about my activities in the kitchen, my activities in the kitchen is cooking but still on Butcher Saction and I hope you are not boring to read this one actuallt this my last week in Butcher Saction with my team also. Just like a before we are waiting order before doing or prepare of ingredients they need.                        Not long time order coming are Chicken Fillet, Shrimp, and Shell by 10 pack again after that we give that, like what I say before in my blog before every ingredients had a different like how to cut or haw to handle or cooking also so that one very importand we mush know that and besicly we mush understand that.       ...
Posting Komentar
Baca selengkapnya

TOOLS IN THE KITCHEN 3

CHEESE KNIFE           Cheese cutters are designed to cut soft, sticky cheeses (moist and oily), and accordingly do not have a large sharp edged blade compare to a cheese knife with holes in the blade. The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire (a "cheesewire") stretched across a supporting frame. The thin wire cuts through a cheese block with hand pressure.           The original Prodyne Gourmet Cheese Slicer had a wooden board with a slot cut into it and a hole through which one end of a U-shaped steel cutting arm was inserted. In the patented design, a stainless steel wire extends between the two ends of the cutting arm fit into the slot, and cuts the cheese. The wire has loops at each end; one loop is around the steel cutting arm in the slot, while the other passes around a metal pin though a plastic handle on the other end of the cutt...
Posting Komentar
Baca selengkapnya