Halo kawan-kawan...
Hari ini adalah hari ke-4 dalam minggu praktik. Seperti biasanya sebelum memulai praktik kami merapikan semua atribut dan grooming, setelah itu kami line up terlebih dahulu untuk membahas sejauh mana persiapan kami untuk menu yang akan dibuat. Pada hari ini kami akan menyelesaikan menu European Buffet.
Kelompok 2 mendapatkan tugas untuk membuat red velvet roll dan creme brulee. Tetapi resep red velvet yang kami ikuti hasilnya sangat soft sehingga mudah hancur apabila dijadikan roll cake sehingga kami disuruh untuk membuat ulang sponge red velvetnya. Ketika kelompok kami akan memulai membuat adonannya, kami disuruh line up di main kitchen. Line up kali ini dipimpin oleh chef Dino. Beliau menjelaskan cara pengolahan makanan yang akan kami buat mulai dari appetizer hingga dessert dan juga cara plating.
Saat membahas tentang cara plating, beliau menjelaskan tentang3 macam plating yaitu :
1. Classic : menggunakan 3 item makanan dasar (karbohidrat, sayuran, lauk). Panduan sederhana dalam plating klasik yaitu menganggap plate sebagai permukaan jam (ditata searah jarum jam).
Main: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock
Plating for Asian Dishes
2. Modern : Biasanya karbohidrat berada di bawah dan proteinnya berada diatas karbohidrat.
3. Nouvelle : Desain Nouvelle memisahkan lauk menjadi gigitan individu; yang menginterupsi pengalaman rasa baik secara visual maupun oral.
3. Nouvelle : Desain Nouvelle memisahkan lauk menjadi gigitan individu; yang menginterupsi pengalaman rasa baik secara visual maupun oral.
Untuk platingan red velvet, kami diberikan 3 pilihan. Yang pertama menggunakan cream cheese frosting di dalam cake dan roasted peanut di setiap sisi bagian luarnya, bisa juga menggunakan ganache di dalamnya lalu diberi roasted peanut di sisi bagian luarnya, bisa juga menggunakan red velvet crumble di bagian sisi luarnya tetapi untuk kali ini saya memilih untuk menggunakan cream cheese frosting dan red velvet crumble.
Karena sponge red velvet yang dibuat kemarin teksturnya terlalu soft, maka kami harus membuat ulang sponge cakenya. Pertama-tama kami menimbang semua bahan diantaranya sugar, maizena, tbm, milk powder, soft flour/all purpose flour, cocoa powder, egg, dan butter. Setelah semua bahan sudah ditimbang, semua bahan di campurkan kedalam mixer kecuali butter. setelah bahan yang dimasukkan sudah tercampur dan mengembang, masukkan butter dan diaduk hingga tercampur rata.
Setelah itu, adonannya dimasukkan di loyang setelah itu dibake selama 15 menit dengan suhu 150 derajat. Setelah matang, cakenya didinginkan terlebih dahulu, setelah itu cakenya dibasting menggunakan simple syrup dan di olesi frosting lalu digulung setelah itu disimpan sebentar di dalam chiller. Sesudah itu bagian luar roll cake di olesi whipped cream lalu di taburi crumble dan dihias menggunakan buah-buahan agar warnanya semakin menarik.
Sesudah dihias, cakenya di potong lalu dipindahkan ke oval plate untuk diserve di restoran. Setelah semua makanan telah diserve di restoran, kami melakukan general cleaning lalu kami beristirahat. Sambil menunggu waktu pulang kami mengerjakan tugas yang akan dikumpulkan nanti. Sebelum pulang kami line up terlebih dahulu. Terima kasih telah membaca cerita pengalaman yang sudah saya tulis kali ini. Semoga dari pengalaman ini ada yang bisa di jadikan pelajaran.
* ENGLISH VERSION *
* ENGLISH VERSION *
Hello friends ...
Today is the 4th day of the practice week. As usual before starting our practice we tidy up all the attributes and grooming, after that we lined up to discuss the extent of our preparation for the menu to be made. Today we will finished the European Buffet.
Group 2 got the task to make red velvet roll and creme brulee. But the red velvet recipe that we followed was very soft so it easily break when we rolled the sponge so we are told to remake the red velvet sponge. When our group was about to start making the mixture, we were told to line up in the main kitchen. This line up is led by chef Dino. He explained how to process food we will make from appetizers to dessert and also how to plating.
When discussing the method of plating, he explained about 3 types of plating, namely: 1. Classic: use 3 basic food items (carbohydrates, vegetables, side dishes). A simple guide to classical plating is to assume the plate as a clock surface (arranged in a clockwise direction).
2. Modern: Usually carbohydrates are under and the protein is above the carbohydrates.
3. Nouvelle: Nouvelle design separates the side dishes into individual bites; which interrupts the experience of taste both visually and oral.
For Plating the red velvet, we were given 3 options. The first using cream cheese frosting inside the cake and roasted peanut on each side of the outside it can also use ganache inside then roasted peanut on the outside it can also use red velvet crumble in the side of the outside but for this time i chose to use cream cheese frosting and red velvet crumble.
When discussing the method of plating, he explained about 3 types of plating, namely: 1. Classic: use 3 basic food items (carbohydrates, vegetables, side dishes). A simple guide to classical plating is to assume the plate as a clock surface (arranged in a clockwise direction).
2. Modern: Usually carbohydrates are under and the protein is above the carbohydrates.
3. Nouvelle: Nouvelle design separates the side dishes into individual bites; which interrupts the experience of taste both visually and oral.
For Plating the red velvet, we were given 3 options. The first using cream cheese frosting inside the cake and roasted peanut on each side of the outside it can also use ganache inside then roasted peanut on the outside it can also use red velvet crumble in the side of the outside but for this time i chose to use cream cheese frosting and red velvet crumble.
Because the Red Velvet sponge that have been made yesterday was too soft, then we had to remake the sponge of the cake. First we scaled all the materials such as Sugar, Maizena, TBM, Milk Powder, Soft Flour / All Purpose Flour, Cocoa Powder, Egg, and Butter. After all the material have been scaled, all the materials are mixed into the mixer except the butter. Once the inserted material is already mixed and expanded, put the butter and stirred until it well mixed.
After that, pour the batter was in the baking sheet after that bake for 15 minutes with a temperature of 150 degrees. After cooked, cooled the cake first, then basting the cake using Simple Syrup and put the cheese frosting and rolled it after that put the cake in the chiller. After that put the Whipped Cream outside the rolled cake then sprinklers the crumble and decorated it using fruits to make the color more interesting.
After decorating, cut the cake and then moved to an oval plate to be served in a restaurant. After all the food has been served in the restaurant, we do general cleaning and then we take a rest. While waiting for time to go home we do our assignments that will be collected later. Before going home we line up first. Thank you for reading my story that I have written this time. Hopefully this experience can become a lesson.
After that, pour the batter was in the baking sheet after that bake for 15 minutes with a temperature of 150 degrees. After cooked, cooled the cake first, then basting the cake using Simple Syrup and put the cheese frosting and rolled it after that put the cake in the chiller. After that put the Whipped Cream outside the rolled cake then sprinklers the crumble and decorated it using fruits to make the color more interesting.
After decorating, cut the cake and then moved to an oval plate to be served in a restaurant. After all the food has been served in the restaurant, we do general cleaning and then we take a rest. While waiting for time to go home we do our assignments that will be collected later. Before going home we line up first. Thank you for reading my story that I have written this time. Hopefully this experience can become a lesson.
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