Dedy Riyady

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.            Musa species are native to tropical Indomalaya and Australia, and are likely

GELATIN            Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.             Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts.             Gelatin for recipe use comes in the form of powder,

ROLLER DOCKER           A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking. Roller dockers come in a variety of materials, including nylon, plastic, and steel.  How to Clean Up ?                     Just very simple only using washer cleaning products and make sure thats tool no more dirt and than pay attention on the sidelines and than do not forget the dry cloth back and make sure ensure the power connection has been revoked or the condition is not to blame and than  Get rid of all remaining particles. POTATO RICER         A potato ricer (also called a ricer) is a kitchen implement used to process

Hello Guys,           I will tell you about my activities on campus especially in the kitchen section and this time it is still as usual in the Pastry Section and today is specifically about Pastry namely '' Decorating Cake with Mirror Glaze '' so I will discuss cake decorating.           As we know that Cake Decorating or is the most interesting part in cake processing, decorating the cake itself actually has no limits in applying all kinds of art forms. If we realize that our artistic creativity is inadequate, we can decorate cakes simply by making various kinds of lines, or by looking at all kinds of artistic inspiration around us or just by imitating children's tales, postcards, magazines and so on. To produce a perfect decoration, obviously we need perseverance and practice in addition to experience, and of course some techniques and theories of cake decorating need to be possessed.            The first is to make Sponge Cake as the b

Hello Guys,           Saya akan menceritakan kepada kalian aktivitas saya di kampus khusunya bagian dapur dan kali ini masih seperti biasanya di Pastry Section dan hari ini khusus tentang Pastry yaitu ''Decorating Cake with Mirror Glaze'' jadi saya akan membahas tentang dekorasi kue.          Seperti kita ketahuai bahwa Menghias kue atau Dekorasi Kue merupakan bagian yang paling menarik didalam pengolahan kue, menghias kue itu sendiri sebetulnya tidak mempunyai batas didalam mengaplikasikan segala macam bentuk seni. Kalau kita menyadari kreativitas seni yang kita miliki tidak memadai, kita bisa menghias kue hanya dengan membuat aneka macam garis, ataupun dengan melihat segala macam inspirasi seni sekitar kita atau hanya dengan mencontoh dari buku dongeng anak-anak, postcard, majalah dan sebagainya. Untuk menghasilkan hiasan yang sempurna, jelas kita memerlukan ketekunan dan latihan disamping pengalaman, dan tentunya beberapa teknik dan teori menghias kue p

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 cutting arm. The plastic handle rotates upward to tighten the wire, and is secured

Hi Guys,            As usual I will tell you about my activities in the kitchen and this time it's very different as you know that now I'm in semester 5 and focus more on Pastry and Bakery so I will talk about various cakes and breads and this time in the 5th semester have more tasks than the previous semester and in this semester really how closeness and knowledge are issued with teamwork.           At this time my group got a turn as Table Breakfast, the group responsible for the Breakfast Menu in the Campus Rector, so we prepared it from the Menu itself and Set Up in the Rector until it was ready to be presented to guests.             I am a group of 4 consisting of 7 people, this Table Breakfast starts from 8:00 a.m. to 10:30 a.m. Our breakfast menu is Croissant, Brioche, Cheese Tart, Cheese Stick, Chocolate Muffin, Potato Donuts, Apple Strudel, and the special menu is Doko-Doko Cangkuning is a local food that has a lot of enthusiasts as well as Cof

Hai Semuanya,           Seperti biasanya saya akan menceritakan aktivitas saya di dapur dan kali ini sangat berbeda seperti kalian ketahui bahwa sekarang saya semester 5 dan lebih fokus di Pastry dan Bakery sehingga saya akan membicarakan berbagai Kue dan Roti dan kali ini di semester 5 memiliki tugas yang lebih dibanding semester sebelumnya dan di semester ini benar-benar bagaimana keterampiran dan pengetahuan dikeluarkan dengan kerja sama tim.           Pada kali ini kelompok saya mendapat giliran sebagai Table Breakfast yaitu kelompok yang bertanggung jawab atas Menu Breakfast di Rektorat Kampus, jadi kita yang menyiapkan dari Menu itu sendiri serta Set Up di Rektorat hingga siap untuk disajikan kepada tamu.           Saya merupaka kelompok 4 yang terdiri 7 orang, Table Breakfast ini mulai dari jam 08:00 pagi hingga jam 10:30 pagi Menu Breakfast kelompok kami adalah Croissant, Brioche, Cheese Tart, Cheese Stick, Chocolate Muffin, Potato Donuts, Apple Strudel, and menu spesi

SALT CELLAR           A salt cellar (also called a salt and a salt pig) is an article of tableware for holding and dispensing salt. Salt cellars can be either lidded or open, and are found in a wide range of sizes, from large shared vessels to small individual dishes. Styles range from simple to ornate or whimsical, using materials including glass and ceramic, metals, ivory and wood, and plastic.           Use of salt cellars is documented as early as classical Rome. They continued to be used through the first half of the 20th century; however, usage began to decline with the introduction of free-flowing salt in 1911, and at last they have been almost entirely replaced by salt shakers.            Salt cellars were early collectible as pieces of silver, pewter, glass, etc. Soon after their role at table was replaced by the shaker, salt cellars became a popular collectible in their own right.  How to Clean Up ?           For clean up this tools actually dependent the mate

Hello Guys,           This time I will share my activities in the kitchen as usual, for this time I incharge in semester 3B our job is as a supervisor and give direction on Semester 3 work and also as a responsibility Menu this time is Oriental Buffet. Thai Beef Salad Chinese Spinach and Peanut Salad *** Tom Yum Goong Pho bo *** Gai Too Takrai Ingen no go ma ae Yam Makeua Yo Khau Plau Tori no Teriyaki Onigiri *** Tang yuan Khao Heow ma Muany Thang Zhong              The first thing to do is to prepare the tools and materials but before doing the work every section is then formed a group of Appetizer, Soup, Main Course, and Dessert so that they have their respective duties and responsibilities.              Butcher is also very important in the process of serving food because Butcher is responsible for cutting such as meat, chicken, various other seafood but not just cutting but having the size and weight of each protein that ev

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya bagian di dapur seperti biasanya, untuk kali ini saya incharge di semester 3B tugas kita adalah sebagai supervisor dan memberi arahan atas kerja Semester 3 dan juga sebagai tanggung jawab Menu kali ini adalah Oriental Buffet. Thai Beef Salad Chinese Spinach and Peanut Salad *** Tom Yum Goong Pho bo *** Gai Too Takrai Ingen no go ma ae Yam Makeua Yo Khau Plau Tori no Teriyaki Onigiri *** Tang yuan Khao Heow ma Muany Thang Zhong              Hal yang pertama dilakukan adalah menyiapkan alat dan bahan tetapi sebelum melakukan perkerjaan setiap seksi maka telang dibentuk kelompok Makanan Pembuka, Sup, Makanan Utama, dan Makanan Penutup sehingga memilki tugas dan tanggung jawab masing-masing.           Butcher juga sangat berperang penting dalam proses penyajian makanan karena Butcher yang bertanggung jawab atas memotong seperti Daging, Ayam, berbagai Seafood lainnya tapi

SPRINGFORM PAN           A springform pan is a type of bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls.           If a springform pan is unavailable, bakers may choose any of the following options: serve cake from a pan line cake pan with parchment paper use a silicone pan use a disposable aluminum pan How to Clean Up ?                         Just using washer cleaning products and make sure thats tool no more dirt 'cause will be make tool is broke and every materials of Meansuring Spoons need to attention differents to keep it so we must to know that. RO