Dedy Riyady

ICE MAKER                          An icemaker, ice generator, or ice machine may refer to either a consumer device for making ice, found inside a home freezer; a stand-alone appliance for making ice, or an industrial machine for making ice on a large scale. The term "ice machine" usually refers to the stand-alone appliance.                         The ice generator is the part of the ice machine that actually produces the ice. This would include the evaporator and any associated drives/controls/subframe that are directly involved with making and ejecting the ice into storage. When most people refer to an ice generator, they mean this ice-making subsystem alone, minus refrigeration.                         An ice machine, however, particularly if described as 'packaged', would typically be a complete machine including refrigeration, controls, and dispenser, requiring only connection to power and water supplies.                       The term icemaker is more

Hello there, we meet again on my blog                     Well, today I would like to tell you about my activities on the kitchen section, but today is my final practical on kitchen so really differents you know. We make group and me I have got Butcher Ssction and than I will become Chef De Party thats mean Im leader of my team and me may choose my friends to be my team with five person. After that we gi to our section we have done to make before.                     As we know a butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.                      And than we prepare all we need to A'la Carte but before we mush connected with another section to tel

Hi, welcome back on my blog happy to see you again.                    Yeah this time I will continue my activities on the kitchen with Chines Food I think you not patient to read my new blog, well for this time we gonna make Chinese Food like what I say before on yesterday. Now I have group with four person and I'm will make Bakpao, so how to make it lets start cooking now.                    The first is prepare all ingredients and tools we need and than we doing, as you know Bakpao is basicly is bread but the different is maybe sweet and really soft and than have a feeling inside for this time we can give Beef with Black Pepper Sauce.                    We mix all ingredients until kalis and yeast is working on the dough to make proofing or double size.                    If the dough is kalis or when we push down and back again or elastic so that mean dough is ready to first proofing with Wet fabrics and leave for 20 - 30 minutes until the dough is fully inflate

Hello guys, we meet again with my blog again.                    Well, for this time I would like to tell you about my activites in the kitchen, this time really different why I say like that because I'm gonna talking about Chinese Food. This week very special I gues 'cause maybe before we always talking about Western Food or Indonesian Food but now is Chinese Food so I think so special.                    As we know Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.                    The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, ri

COOLING RACK                     A cooling rack or cake rack is a kitchen tool used primarily to allow various cooked items such as breads, cakes, meats etc to be placed and cooled or rested immediately after the cooking process. If a cooling rack were not used, then it is likely that a build-up of moisture would occur on the base, spoiling the integrity of the finished product.                     Cooling racks are available in a multitude of shapes and sizes, including multi-tier, collapsible versions. Sometimes it may be useful to spray a cooling rack with a thin coating of oil to prevent sticking.                     A cooling rack (also known simply as a wire rack) is used to allow air to circulate freely to cool baked goods, and to prevent them getting soggy from condensation. A tight grid is typically the best format for a cooling rack, to prevent thin baked goods from breaking or falling through. An alternative is often to flip the baked goods upside down and leave t

DOUGH SHEETER                     Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness. History                     The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists.                     Croissants and puff pastry were first products to have been produced with dough sheeting technology. Nowadays the bakery industry sees a trend that also includes the production of bread, flatbread and pizza products being produced with sheeting technology. Process                     Dough is compressed between two or more rotating rollers. When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. Afte

Ketoprak                    Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce. Etymology and origin                   The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the method on grounding garlic, chili pepper and peanut granules together to create the peanut sauce.                   Although today ketoprak is often associated with Jakarta, as the dish is more easily available in this city compared to others. There is a suggestion that the dish might be originated from elsewhere. In Jakarta, majority of ketoprak street vendors hailed from the West Javan city of Cirebo

Nasi Uduk                       Nasi uduk is an Indonesian Betawi style steamed rice cooked in coconut milk dish originally from Jakarta, which can be widely found across the country. Preparation                       Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the cooked rice. Bawang goreng (fried shallots) is sprinkled on top of the rice prior to serving. Various other dishes are usually served as side dishes. Pre-packed nasi uduk are commonly wrapped in a cone-shaped banana leaf. Popularity and Variant                        Nasi uduk is a popular dish for the busy commuters in Jakarta, mainly because it is affordable (one serving costs on average Rp10000,- or about US$ 0.77). It can be found throughout the day, some roads

Siomay                       Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Origin and varieties                        Siomay is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay is usually not served with peanut sauce, but with sweet-

Pumpkin                       A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Description                      Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, was found in Mexico.                      Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often-used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit. Pumpkin