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A. Jenis-jenis keju berdasarkan kekencangannya Keju lunak (soft cheese) . Ciri-cirinya adalah kandungan airnya tinggi, di atas 50%. Contohnya seperti: cottage cheese, quark, cream cheese, camembert, feta, neufchatel, mozzarella.  Keju semi lunak (semi-soft cheese) . Karakteristiknya adalah kandungan air airnya antara 40 s.d 50%. Yang termasuk di dalamnya antara lain: Roquefort, Limberger, St. Paulin, Munster.  Keju keras (hard cheese) . Kandungan airnya antara 35 s.d 40%. Di antaranya: Cheddar, Edam, Gouda, Emmental, Gruyere. Keju sangat keras (very hard cheese) . Kandungan airnya maksimum 35%. Yang termasuk di sini: Parmesan, Romano, Grana, Asiago. Keju whey (air pisahan keju) . Ini adalah keju yang dihasilkan dari pemanasan “whey” sehingga didapatkan butiran-butiran dari sisa-sisa protein yang tertinggal pada whey tersebut. Yang masuk dalam golongan ini: Ricotta, Brunjos. B. Jenis-jenis keju berd...

Assalamualaikum wr.wb Wednesday, May 09, 2018 this time the menu is Thailan Food. and my group make a dessert today. and what we will make is Khao Neow Ma Muang is the dessert we will make today. first we brought out the sticky rice we had soaked overnight yesterday. then process it. some of my friends peeled mango. the glutinous result is too soft and then pak Jaya comes and sees the result of our sticky rice and tells the right way for glutinous processing.   after finishing with my sticky rice to the pastry to see if the mango we will use is enough and okay. it turns out that there is a mango pas-pas and too soft, so when the mango pieces in his destroyed. so the supervisor advises that the mangganya in magic: v means, that mangganya enough mangganya used for our mango two, for mango which when cut to pieces, we separate and we make a sauce, and mangoes are intact or neatly cut more so sehinggatap made a companion for ketannya. and no mangoes are wasted. ...

Assalamualaikum wr.wb Tuesday, March 8, 2018 this time we repeat the 2.1 rotation of chinese food. this time my group handled the appetizer part which is chinese spinach and peanut salad while waiting for open resto as usual we divide team to stay handle in appetizer and some prepared for tomorrow menu, and that just prepared it is glutinous rice and soaked overnight. finished with my reply back to my friends in appetize then chef dino came to show how to make lime foam which we will use as garnish. After my group finished with all the prepared for appetizer as the previous day we made egg dishes and each one should show to the dino chef before 3 o'clock because we have no job and open resto still our old one by one take turns making omelette which is egg dishes we will make today. after finished with egg dishes we returned to our section and took the plate that has been provided by friends service. we start some plating and keep it in the chiller so that when...

1. Okonomiyaki   Okonomiyaki berasal dari makanan   ringan bernama Funoyaki berupa adonan dari terigu dan air yang digoreng. Di era Meiji , makanan ringan yang disebut Dondonyaki merupakan perkembangan funoyaki dengan tambahan nori, sosis ikan dengan bumbu saus dan digulung dengan sumpit sekali pakai. Di era Showa, dondonyaki berkembang menjadi Kyabetsuyaki yang menggunakan saus uster. Di Tokyo, dondonyaki berubah bentuk menjadi goreng adonan tepung encer di atas teppan yang disebut Monjaya. Okonomiyaki seperti yang ada sekarang di daerah Kansai dan Hiroshima merupakan bentuk mutakhir dari Kyabetsuyaki. Menurut cerita yang tidak jelas asal-usulnya, okonomiyaki diciptakan pelaut angkatan laut Jepang yang mengaduk-aduk tepung terigu di kota Kure, Prefektur Hiroshima karena ingin makan pizza seperti yang pernah dimakannya di Italia. Pelaut yang menciptakan okonomiyaki pulang ke tempat asalnya di Osaka untuk memperkenalkan okonomiyaki di daerah Kansai. Sumber : h...