Boga

Assalamualaikum wr.wb this post will summarize the activities for 4 days I did because this post for the final heheheh ... So this time we made the Food Festival event with the theme of Celebes Traditional Food, we divided several groups to make a variety of different dishes. my group made Barongko and Kue Tetu. Monday: We focus on making packaging for Barongko, cleaning banana leaves, cutting, cleaning and then printing using traditional barongko molds that I have brought from home heheh. after that I store the packaging in the chiller so that the leaves do not wilt. Tuesday: I started making Barongko around 10:00, initially I made a little to try the taste and texture, after the taste and texture I felt right then I made enough for that day. the results will be approximately 70-80 at that time. actually I want to make around 100 but because it was already afternoon, so me and my friend decided to continue tomorrow. Wednesday: I continue to make barongko again ...

Assalamualaikum wr.wb after the avocado seeds press the water I leave it overnight I dispose of the water little by little, at the bottom of the water the starch extract from the avocado seeds starts to appear, after the water starts a little I move it to a wider and flat container, after that I try to dry it manually under the sun. I dry it about 5-6 hours after it is dry, I smooth it using a blender. I tried a little starch that has been mashed and I still feel the bitter taste of the starch. in the future I will still try other ways to get rid of the bitter taste.

Assalamualaikum wr. wb Today I started trying to make starch from avocado seeds, but before that I tried to boil the avocado seeds by adding sugar to reduce the bitter taste, I boiled it for 30-45 minutes. the water from the stew turns out to be very dark, the avocado seeds turn darker. after boiling the avocado seeds, I air it to reduce the heat, after that I grate it. after I grate it I soak it in water (like making coconut milk) then I squeeze it, I leave it in overnight, then tomorrow I will check again.

Assalamualaikum wr.wb Today I haven't done the R&D process because of my material isn't enough, so I'm still looking for it outside of campus.    from what I know is very bitter avocado seeds, my other friends even when the process of working on their research material using avocado seeds, the problem is the bitter taste found in avocado seeds, so it greatly affects the products they make.

Assalamualaikum wr.wb   Today is the last week of practice before the finals, but like last week the activities for semester 5 remain focused on the R&D work. but today I didn't do the product first because my R&D material wasn't available in the kitchen so I had to find my own material, the plan was that I would look for it after returning from campus.

Assalamualaikum wr.wb   today I focus on doing resumes, but because my product stopped in the middle of the road, so the contents of my resume is only limited to the work process, the reaction of goods and also the constraints during the work process. today actually I want to submit my new title at the same time consulting, but Mr. Wawan was busy so it could not be disturbed, so that day I did not have time to face and just focus on doing Resume.

Assalamualaikum wr.wb today I continued yesterday's activity, but the chemical reaction did not match the source I was reading, so I tried to recreate it using the same method but this time I was more careful. but the reaction of the item still didn't match, so I decided to change my R&D title. but to change the title I have to face again. but before changing the title I consulted Mr. Wawan, maybe there is a suggestion for my previous R&D product. but then after the consul Pak Wawan suggested changing the title and suggesting something easier. I agree, but have not yet determined what items / materials I will make my new R&D research.

Assalamualaikum wr.wb Today I started my R&D process. in the beginning I needed a waterbath for the hydrolysis process, because the kitchen did not have a waterbath, so I made a makeshift according to my product needs, so I made a waterbath ala using souvide. why I use souvide, before I want to explain what I need from the waterbath itself is hot steam, now because the hot steam will actually be easier if you use the Sabayong or double boiler method, but if I use a double boiler the temperature will not be fixed and the time used for a long time, in my opinion a bit wasteful for gas. so I chose souvide because, the temperature and the time I could set myself so that I could leave it to do other work.

Assalamualaikum wr.wb starting from today we no longer focus on products, but focus on R&D so everyone will be busy alone with their R&D products. We are online first and get directions from Mr. Ical for this R&D process. I personally for today do not do any work in the kitchen, I am still reading and looking for what chemicals if suitable for my R&D task.

Assalamualaikum wr.wb today we show the results of each group's mille crepes to Mr. Ical, from his comments, the cendol taste of the mille crepe that we make is less strong. I personally like this mille crepe in terms of appearance, simple and petite, many other group of friends mistakenly think that the toppings we use are matcha but actually, we make a kind of cookie dough and mix it with pandanus leaves that we have smoothed, then baked until hardened after it is crushed and blended, then filtered and sprinkled on top of the mille crepe. 

Assalamualaikum wr.wb Today we returned to the former lobster group and were told to make "mille crepes" for each different group, for my group to get cendol flavor, so we made mille crepes with cendol flavor. today I made mille crepes mixture and as much as possible the taste of the dough had the impression of "cendol" so I added pandan leaves and a little coconut milk to the mixture. after that we made the filling, for filling it we made the coconut milk taste and added brown sugar. after that the mille crepes are arranged or whatever it is called, each layer is given a filling after that it is wraped and stored in the chiller until tomorrow.

Assalamualaikum wr.wb today we made another paranggi but it still failed again, and it turns out and the other group friends were the same, we didn't know, we were confused hahahaha ... we then began to debate how it should be, whether to use more eggs, or use a little yeast, but the use of yeast is prohibited. so personally I am not very enthusiastic about making it, and again the pots that are the ingredients of the pang are all gone. so i stop hehehe.

Assalamualaikum wr. wb a few days earlier we had been informed to make sticky-tape and cassava tapes at their respective homes and bring them to campus during the practice week. today we bring tape and poteng cassava (call for cassava tape) to campus after everything is collected in one of our working tables one line and informed that this week's practice we have to make paranggi apang and also, current products that use sticky tape in it. Oh, the pang must use the baking process. today my group is trying to make a paranggi float, but I honestly have never made this product before and this is the first time, and as expected, it failed.

Assalamualaikum wr.wb today we make pia, the system is the same as making legit layer, for recipe we look for ourselves in various sources. our first try for the pia mixture was good but the filling we gave the pia was not suitable so it ruined the pia dough, so we made it again with a different filling. after so we showed the pia to Mr. Ical and we were told to repeat because the bottom part of the pia was still not tidy, and then we made it again and this time the results were good.

Assalamualaikum wr.wb   This time we went back to the croissant group, and we made a legit layer. We are welcome to find your own recipe. I personally look for a recipe where the use of the material is not so wasteful, because as we know the legit layer uses very many eggs. after getting a recipe that I felt was suitable and understood the process we immediately made it. making a legit layer in the dough section is actually the same as making other products, but the level of patience is tested during the combustion process where burning is done per layer, while like legit in general, there are many layers in the legit layer. so yeah like that. but the legit layer is finished, although it's not neat hehe.

Assalamualaikum wr.wb . Today we make Lobster dishes the time limit is given only until 12 o'clock and the day before we have prepared some ingredients that we will use today. After finishing making the product, each group is welcome to take pictures of the product as attractive as possible to be uploaded on the campus Instagram, after taking photos, photos are given to Pak Jaya to be deposited to the admin who holds the campus Instagram account. after completing the manual assessment we are allowed to rest, the deadline for collecting likes given is only until 4 pm.

Assalamualaikum wr.wb The first day after the mid test begins with a massive GC, all equipment is washed from kitchen utensils to pastry. After our GC was divided into 5 groups to make lobster palatter, the practice menu in my opinion is like competing because the results of the lobster will be determined by the "winner". The determination of the winner will go through 2 processes, the first process is manually, namely several lecturers try the dish and provide value for the dish, the second through a social media process, so the results of our product photos and will be uploaded on the campus's official Instagram from each post. the number of likes will be combined with the scores given by some lecturers and the results will determine the winner, We are allowed to use whatever ingredients are in the kitchen but the lobster given by each group is only 1 tail each, and will not be given another replacement if there is a cutting error or other error that c...

Assalamualaikum wr.wb   So, today is the mid test schedule like the previous mid system, daily test schedule for one group. so my group got the first test day which was Monday, so we used the day off, Sunday to prepare, on the day I prepared the tarlet handle. so me and a friend of mine made big, medium and small tarlets. for small-sized tarlets we make in large quantities, approximately 60-80 pcs, for large and medium-sized tarlets each with 2 pcs. then continued the next day on Monday, in the morning I started to fill the tarlet that was made yesterday with the filling that my friends had made before. After the products are ready, we just start to set up in the Rector's lobby. we start open at 10:00 and finish at 12.00

Assalamualaikum wr.wb Today we don't make croissants anymore, but instead focus on tarlets and sourbread. so the first thing we made was a tarlet because yesterday the tarlet failed. Today we are trying to make the tarlet have the right thickness and really pay attention to the time when it is used. we started preparing ingredients and tools, after making the tarlet dough and the dough must be rested first, we prepare to make sourbread until the sourbread dough must be proofed in room temperature for approximately 1-2. when the sourbread is proofed then continue to make a tarlet, and so on until it becomes 1 product.

Assalamualaikum wr.wb Today we made more croissants and also while making tarlets. so we took out the croissant dough that was made yesterday and then rolled and laminated, and so on until repeated 3 times, but when it was turned out the proofing wasn't enough but our croissant dough was oversized because we didn't dare to make it thinner because it was afraid of breaking. so basically fail again guysss. then finished with the croissant we continued to make the tarlet but it turned out our tarlet was thick and also too brown or over baking or whatever the term was, the point was, finished bake bake bake us gc. that's all.