Final Project (Chef Week)

Hello guys,
This is my last entry for class classical pastry & dessert.Our product for this final exam is tiramisu cake and biscotti.For my Biscotti i make Pandan Biscotti with coconut flakes different with my other friends.What i learn today is the important of teamwork at kitchen.And important to pay intention in class.In this class we already make 12 product.there are different types.For our final project presentation it's start 11.30 am.before we start chef naim bring us to see where our table to put our product. I feel so nervous to make the presentation.the judge for our Presentation is miss sofie and Chef Amirul. But thanks to god because all the question that judge give very easy .I choose Christmas theme for  my presentation.

I hope i can do more better than this semester.And i will learn more about pastry.See u again.bye

Last Report (Kitchen Uniform)

INTRODUCTION

Kitchen uniform is very important. A standard kitchen Uniforms consists of a Jacket,Hat,Trousers,Apron and most importantly slip resistance shoes. A kitchen uniform plays a very specific role in protecting the professional from everyday kitchen dangers.

The traditional kitchen attire includes a white hat,white chef jacket,pants in a black and white hounds tooth pattern,and apron.It is a common occupational uniform in the western world.

PART OF KITCHEN UNIFORM

l A Chef coat or chef’s Jacket

l A chef/cook pant

l A chef Hat

l A chef scarf

l An apron

l Safety Shoes

l Kitchen duster

FUNCTION OF UNIFORM KITCHEN

CHEF COAT OF CHEF JACKET

-Chef Coat-One of the most important pieces of the chef uniform is the coat. A white coat helps to show cleanliness while the thickness helps protect the chef from heat of the kitchen,It can also can help protect against splatters from hot oil or grease during cooking. These coats also tend to come double breasted to help hide any messes that may occur during a shift.

Chef/Cook pants

-in the past ,the pants worn by a chef were in a checkered black and white pattern to hide the spills and mess that come with working in a kitchen.They are also made to sit loosely on the chef in order to keep them comfortable and cool while working long hours around the heat of ovens and stove tops.

Chef Apron

-To protect their clothing and will help protect against messes while also coming in different styles that can hold different utensils.

Chef Hat

-The chef uniform  is often most identifiable by the chef hat.While helping to protect the head of the chef,the height of the height also indicates the rank of the chef wearing.

Chef Scarf

-Knotted in the front.These were originally designed to absorb perspiration.Chef wear the neckerchiefs to keep the look of their uniforms.In some cases scarves are used to represent various levels in a kitchen hierarchical grid.

Kitchen Towel/Duster

-Used as to pick up hot pots and pans and also to wipe hands in order to keep them dry.

Safety Shoes

-To prevent slipping,the sole should be made of rubber .Black cotton socks,preferably the sweat absorbing cotton variety should be worn.The shoes should be closed,to prevent the feet from scorching in case of spills.The shoes have to be comfortable,as we know that cook will have stand for long hours.

Last Report (Kitchen Uniform)

INTRODUCTION

Kitchen uniform is very important. A standard kitchen Uniforms consists of a Jacket,Hat,Trousers,Apron and most importantly slip resistance shoes. A kitchen uniform plays a very specific role in protecting the professional from everyday kitchen dangers.

The traditional kitchen attire includes a white hat,white chef jacket,pants in a black and white hounds tooth pattern,and apron.It is a common occupational uniform in the western world.

PART OF KITCHEN UNIFORM

l A Chef coat or chef’s Jacket

l A chef/cook pant

l A chef Hat

l A chef scarf

l An apron

l Safety Shoes

l Kitchen duster

FUNCTION OF UNIFORM KITCHEN

CHEF COAT OF CHEF JACKET

-Chef Coat-One of the most important pieces of the chef uniform is the coat. A white coat helps to show cleanliness while the thickness helps protect the chef from heat of the kitchen,It can also can help protect against splatters from hot oil or grease during cooking. These coats also tend to come double breasted to help hide any messes that may occur during a shift.

Chef/Cook pants

-in the past ,the pants worn by a chef were in a checkered black and white pattern to hide the spills and mess that come with working in a kitchen.They are also made to sit loosely on the chef in order to keep them comfortable and cool while working long hours around the heat of ovens and stove tops.

Chef Apron

-To protect their clothing and will help protect against messes while also coming in different styles that can hold different utensils.

Chef Hat

-The chef uniform  is often most identifiable by the chef hat.While helping to protect the head of the chef,the height of the height also indicates the rank of the chef wearing.

Chef Scarf

-Knotted in the front.These were originally designed to absorb perspiration.Chef wear the neckerchiefs to keep the look of their uniforms.In some cases scarves are used to represent various levels in a kitchen hierarchical grid.

Kitchen Towel/Duster

-Used as to pick up hot pots and pans and also to wipe hands in order to keep them dry.

Safety Shoes

-To prevent slipping,the sole should be made of rubber .Black cotton socks,preferably the sweat absorbing cotton variety should be worn.The shoes should be closed,to prevent the feet from scorching in case of spills.The shoes have to be comfortable,as we know that cook will have stand for long hours.

Bavarian Cream

Welcome back to Food & travel guys,

 Today i will share with you how to make a dessert and it's bavarian cream .It's very delicious smooth in your mouth.And it's so yummy..so not wasting your time lets see the ingredients and the method.

Ingredients:

     ●vanilla                                                 1 tsp
     ●heavy cream                                 1 1/4 cup
     ●gelatin                                                 1 tbsp
     ●milk                                                     1 tbsp
     ●castor sugar                                     1/4 cup
     ●egg yolk                                              5 Nos
     ●whipped cream                             1 1/4 cup 

Method:

     1. Mix the vanilla and heavy cream together with castor sugar and egg yolk and before t           that make sure you  already double boiled the gelatin with milk.
     2.After that mix together the ingredients and chill for an hour in chiller.

That's the recipe on how to make the Bavarian cream.it just a simple recipe and just need a few step to make it. That's the recipe for today I hope you enjoy during ready by recipe and can imagine how good the looks and smells the Bavarian cream. So don't forget to try it at your home.stay tuned for more recipe and story that I want to share with you.Thanks

Chocolate Terrine Recipe

Hello guys,Today i want to shared with you guys 1 more dessert recipe.This dessert very popular and very creamy.so let's see the ingredients and the steps.

Ingredients A:

• Gelatin                                  2 tsp
• Water                                    3 Tbsp

Ingredients B:

• White chocolate                 400 g
• Dark Chocolate                  400 g

Ingredients C:

• Egg yolk                                4 Nos

Ingredients D:

• Egg White                              4 Nos

Ingredients E:

• Whipped Cream(Dairy)        400 g

Method:

1. In bowl.Mix gelatin and water.Use double boiler method to malted the gelatin.
2. beat whipped cream until stiff peaks form.
3. And then,Beat egg white make Meringue.then,combine with whipped cream,and egg yolk.
4. add melted gelatin into the batter.
5. In another bowl,Melt the white chocolate and dark chocolate.
6. Divided into 2 part the batter half add dark chocolate and half add white chocolate.
7. Put white chocolate batter into mole and put in freezer. around 30 minutes.After that, put again in the same mole the dark chocolate batter..then put again in freezer.in 1 hour.

Catering And Food Service System

Food production system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps.

There are 4 major of food service system.

Firstly is conventional food system. Conventional food systems are based on the low cost of fossil fuels, the manufacturing of chemical fertilized the processing of food, and the packaging of food.

A commissary may provide anything from a source for obtaining potable water and disposing of wastewater storage for food and supplies or cooking facilities to prepare the food for sale and consumption.

Next food service system is the ready prepared system. This is similar to the conventional food service system where the food is prepared on the premises but they are refrigerated or frozen and stored to use on another day.

The last, most uncommon food service system that is used is the assembly serve system. This is where the staff prepares all ready prepared foods which is reheated at a later time for consumption.