Langsung ke konten utama

PRACTICE ACTIVITY 15 (ENG VER)

Hello Guys,
            I will tell you about my activities in the kitchen and this time it's a little different because there is a campus Job Fair that is held every year so that we are involved as the person responsible for the consumption later for guests and the organizing committee such as Morning Snack or Morning Break Coffee, Lunch Box, and Snack Afternoon or Afternoon Coffee Break so we divide up several groups to do a menu that will be made.

             Of course in a meeting like as a meeting or seminar, you often hear the term 'Coffee Break'. Coffee Break itself is a term for short breaks for 10 to 20 minutes on weekdays, at a meeting, or gathering, which is a general time to enjoy a cup of coffee, or tea, or snacks.
             This tradition can also be referred to as a tea break, or Afternoon Tea. Coffee Break also functions as a time for socializing and resting, and is often required for employees in a number of businesses or industries as well as the event this time also preparing Coffee Break.
             Lapis Surabaya, Putu Pesse ', Sweet Bread with Chocolate and Songkolo as a menu for morning Coffee Break, all menus made also include menu requests from the committee for Job Fair guests. 

            After that we prepare again for Lunch Box there is Steam Rice, Saute Vegetables, Balado Eggs, Dendeng Sapi, Potato Ferkedel, Sambal, Pickles, and Crackers as well as slice of Fresh Fruit that have been separated such as Melon, Watermelon and Pineapple .
            This event lasted for 2 days so it had a different menu and for the lunch menu we decided the important part was the portion and completeness of the nutrition must also be complete such as carbohydrates, protein, fiber etc.
            That was my activity for the Job Fair event, if you have any questions just comment below and I hope you enjoy this post. see you ...
 

Komentar

Posting Komentar

Postingan populer dari blog ini

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 lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai
Posting Komentar
Baca selengkapnya

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin
Posting Komentar
Baca selengkapnya

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 spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk
Posting Komentar
Baca selengkapnya