PRACTICE ACTIVITY TRAINEE 10

Hi Guys, welcome back my Blog.

          So this time I will tell you about my activities on the kitchen section but if you read my Blog before so you can know what I'm talking about this pages and have you read my Blog before so you can not wait for my blog this time, well let's begin. Who likes sweet food as dessert ? yap Pastry and Bekery, now this is my new section again in the kitchen and for like kind of Cake or Bread we talk here soon.

          One of the busiest departments in a hotel's restaurant is the bakery and pastry department. This department is responsible for making all bread products, pastry products, cakes and biscuits and any deserts used in the hotel. The bakery and pastry department, or more commonly known as the Patisserie, commissions could range from making a small dish of Petit Fours for a room service order, to a large multi-tiered wedding cake for a buffet style dessert serving.
          During the opening times of the hotel's restaurant the Patisserie's roles and responsibilities will tend to focus on the preparation of the customer's deserts (also know as sweets and puddings depending on location and culture). There is a very large assortment of deserts that a restaurant can serve to their customers, but to make categorizing deserts easier you can think of them as hot or cold.

Croquembouche

          A croquembouche or croque en bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. The name comes from the French phrase croque en bouche, meaning " crunches in the mouth."

         A croquembouche is composed of profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache.

          Usually to make this menu at Weddings or Birthdays or other occasions as per customer request but more often at Weddings, and like this time we make for Wedding.

Vegetable Curry Puff

           Curry puffs are a very popular snack item in Indian bakeries. Several variations of it are available based on its content, including egg puff, potato puff, chicken puff, veggie puff and Paneer puff. In Indonesia, a curry puff is known as a pastel, although it does not necessarily contain any curry powder. Pastels are derived from the Portuguese influence in Indonesia. It refers to a pie of crust made from thin pastry, filled with meat (usually chicken) mixed with vegetables (chopped carrot and beans), rice vermicelli, and sometimes egg, then deep fried in vegetable oil. It is consumed as a snack and is commonly sold in Indonesian traditional markets.
          The similar North Sulawesi version replaces the thin flour pie crust with bread, and is filled with spicy cakalang (skipjack tuna). This variation of the snack is called panada. This snack is very popular during Ramadhan.

          We make some kind of snack puff because special of world cup 2018 in Russia, Vegetable Curry Puff this is one of snack menu for sale at hotel restaurant in the show watch Football World Cup 2018.

Beef Pie

          Who the hell does not know Pie ? for every person familiar with Pie as well as with good types of toping and in terms of taste, as we know Pie is divided into two, there is a sweet (Sweet Dough) also there is salty (Salty Dough) in terms of the dough itself and depent of the feeling you want but this time is Salty Dough that's basic of Pie.

          To make  the feeling is basicly from A'la Carte Section to make it  but we finished and for sale on Cake Shop or Restaurant and also sometimes we sale in the show watch Football World Cup.

Quiche Lorraine 

          Quiche is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.

          Quiche Lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon. 

          Usually for this menu Coffe Break only which is one of the salty category Coffee Break menu,  for the feeling we use bacon and chop Onion and saute until cook and than salt pepper to taste.

Chicken Puff

          Chicken Puff is also included also in the menu for the World Cup 2018, basically made of puff pastry just stuffing different and for this time with stuffed Chicken, for the feeling is from A'la Carte Section to make and we will finished.

          Saute Chicken and Chop Onion, add Chicken Stock until reduced or thick after that add Rosemary, Salt and Pepper to taste.

Chicken Pie

          Just like what I say before about Pie that's make different is feeling like this time is Chicken feeling of the Pie, and used Salty Dough and on the top you may cover again or not that's you choice. Chicken Pie also we sale on Cake Shop or Restaurant and also for the show World Cup 2018.

Mango Pudding

          Mango Pudding is one of our kinds Pudding we have and usually Pudding for Lunch or Dinner become Dessert. Commonwealth dessert puddings are rich, fairly homogeneous starch or dairy based desserts such as rice pudding or steamed cake mixtures such as treacle sponge pudding (with or without the addition of ingredients such as dried fruits as in a Christmas pudding).

Apem Coy

          Apem Coy or Affar is one of Tradisional Cake for our Coffee Break. In Indonesia, a variant of Appam is known as Kue Apem or Kue Apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. Indonesian households or community traditionally communally made Kue Apem for celebration and festivities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal household communally cook kue apem (Javanese version of appam) as a part of Tingalan Jumenengan Dalem ceremony. It is quite similar to kue mangkok. Just like kue putu it is derived from Indian influence on Indonesian cuisine.