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 Sauce Making Hello chef friends, so guys, so today on 23-sep-2022, we are now entering practice week where we learn about the meaning of sauce, the process of making sauce. Here I would like to conclude some of the material presented in the kitchen, starting from the notion of sauce itself: Sauce, a liquid that is thickened to a semi-liquid consistency is also of great importance in commercial kitchens. And the practice of making sauce 1.MAYONNAISE SAUCE Is a type of sauce made from the main ingredients of vegetable oil (salad oil), chicken eggs and vinegar / lemon. Mayonnaise is commonly used as a flavoring in foods such as lettuce. Some mayonnaise uses only egg yolks or uses lemon juice or mustard as a flavoring. 2.COCKTAIL SAUCE Cocktail sauce is a sauce that is generally used for seafood-type foods, such as shrimp, and the process of making Cocktail itself is very easy, just add 1 tablespoon of tomato sauce into the mayonnaise and stir until combined. 3.TARTAR SAUCE Tartar sauce i

Pembuatan Sauce      Halo sahabat chef, so guys jadi hari ini pada tanggal 23-sep-2022, kami sekarang masuk ke minggu peraktek yang dimana kami belajar tentang pengertian sauce, proses pembuatan Sauce. Disini saya ingin menyimpulkan beberapa materi yang disampaikan dikitchen , mulai dari pengertian sauce sendiri: Sauce, cairan yang dikentalkan sehingga konsistensinya menjadi semi liquid saus juga memiliki banyak kepentingan dapur komersial. Dan praktik pembuatan sauce 1.MAYONNAISE SAUCE Adalah salah satu jenis saus yang dibuat dari bahan utama minyak nabati (salad oil), telur ayam dan cuka / lemon. Mayones umumnya digunakan sebagai perasa pada makanan seperti selada. Mayones ada yang hanya menggunakan kuning telur saja atau menggunakan sari buah lemon atau mustard sebagai perasa.  2.COCKTAIL SAUCE Cocktail sauce merupakan sauce yang umunya dipakai untuk makanan berjenis seafod , seperti udang , dan proses pembuatan Cocktail sendiri sangat mudah , hanya cukup menambahkan 1sendok tomato

 Make Becamel sauce and Velute sauce Hello chef friends, so guys, today is 23-September 2022 to be exact, we are still in the practice week making derivatives of White sauce, namely Mecamel sauce and Velute sauce. So guys, so Becamel and Velute sauce are derivatives of mother sauce, namely White sauce A little explanation about Becamel and Velute sauce 1.BECAMEL SAUCE That is, the combination of White Roux (ru) and Milk is mixed and cooked so that the consistency of the two becomes thick and well mixed, making this Becamel itself does not require or is not based on the cooking time, so this Becamel sauce can be added to pasta like pasta. Carbonara, as for the ingredients of this Becamel sauce. -White roux -Milk -Clove -Bay Leaves -Salt and Pepper 2.VELUTE Velute sauce, that is, using White Roux and White Stock, mixed and cooked together so that the consistency is a little thick, the method of cooking Velute sauce is also not based on the cooking time. It's the same as the Becamel,

Membuat Becamel sauce dan Velute sauce  Halo sahabat chef, so guys hari ini tepatnya tanggal 23-September 2022, masih dalam minggu praktek kami lagi doing membuat turunan White sauce yaitu Mecamel sauce dan Velute sauce Nah guys jadi Becamel dan Velute sauce itu adalah turunan dari mother sauce yaitu White sauce  Penjelasan sedikit tentang Becamel dan Velute sauce 1.BECAMEL SAUCE  Yaitu, gabungan dari White Roux(ru) dan Milk di campur dan dimasak sehingga konsistensi dari keduanya menjadi kental dan tercampur rata, pembuatan becamel ini sendiri tidak membutuhkan atau tidak berpatokan dengan waktu pemasakan, so Becamel sauce ini dapat di tambahkan pada olaha pasta seperti pasta Carbonara, adapun Ingredient dari Becamel sauce ini. -White roux -Milk -Clove -Bay Leaves -Salt and Pepper  2.VELUTE Velute sauce yaitu, Mengunakan White Roux dan White Stock di campur dan di masak bersamaan sehingga konsistensi nya sedikit kental, cara memasak Velute sauce juga tidak berpatokan dengan waktu pema

 Roux Making (ru) Hello chef friends, before entering into the discussion I would like to introduce myself first, please introduce my name MUH.FITRA JUVI YANTO, usually called Fitra. So guys, today is exactly 21-september 2022, still in practice week today guys, we are doing how to make Roux(ru) Well the meaning of Roux(ru) itself is -ROUX Roux is a thickener base, which is made from flour cooked with fat (margarine) and is used as a thickening agent for sauces. Usually the amount of flour and fat used is the same in a 50/50 weight count. Apart from being used as a thickener for sauces, a roux can also be used to thicken soups. Roux is divided into 3 types, namely, white roux, blonde roux, and brown roux. 1.White roux White roux, usually cooked briefly to remove the flour taste and texture like sand and pale in color. This roux is used to thicken white base sauces such as bechamel, cooked for 3-5 minutes at most. 2.Blond roux Blond roux is the type of roux that is most often used becau

 Pembuatan Roux (ru) Halo sahabat chef, sebelum masuk dalam pembahasan saya mau memperkenalkan diri dulu nih, perkenalkan nama saya MUH.FITRA JUVI YANTO biasa di panggil Fitra. So guys hari ini tepatnya tanggal 21-september 2022, masih dalam minggu praktek hari ini guys kami Doing cara pembuatan Roux(ru) Nah pengertian Roux(ru) itu sendiri adalah  -ROUX Roux merupakan bahan dasar pengental ,yang terbuat dari tepung yang dimasak dengan lemak(margarin) dan digunakan sebagai bahan pengental saus. Biasanya jumlah tepung dan lemak yang dipakai jumlahnya sama dalam hitungan beratnya 50/50.Selain digunakan sebagai pengental saus, roux juga dapat digunakan untuk mengentalkan sup. Roux dibagi menjadi 3 macam yaitu , White roux,blond roux,brown roux. 1.White roux White roux, biasanya dimasak sebentar untuk menghilangkan rasa tepung dan teksturnya seperti pasir dan berwarna pucat. Roux ini digunakan untuk mengentalkan saus dasar putih seperti bechamel , dimasak paling lama 3-5 menit. 2.Blond roux

Toast Bread Assalamualaikum warahmatullahi wabarakatu... So guys, it's still in practice Sunday, today, September 5, 2022, with the material on doing toast bread. Well guys, a little explanation about toast bread... Well generally this toast bread is in the form of a cube box or white bread, toast bread itself is toast referring to pieces of bread that are burned or baked by a thermal radiation process so that the bread becomes more brownish and crispy. Generally, this toasted bread is made into a sandwich dish. Is there any recipe for this toast bread or ingredients like Hard flour............................200gr Soft flour..............................600gr Yeast......................................5gr Salt........................................3gr Bread improvet.................3gr Egg........................................1pcs Milk powder.......................20gr Sugar.....................................40gr Water.....................................-+40gr  Well guys, ma

 Toast bread Assalamualaikum warahmatullahi wa barakatu... So guys masi dalam Minggu praktek nah hari ini tepatnya tanggal 5 September 2022 dengan materi doing toast bread. Nah guys sedikit penjelasan tentang toast bread... Nah umumnya toast bread ini berbentuk kubus kotak atau roti tawar,toas bread itu sendiri ialah roti panggang merujuk kepada kepingan roti yang dibakar atau dipanggang dengan proses radiasi termal sehingga roti menjadi lebih kecoklatan dan garing. Umunya toas bread ini si olah menjadi hidangan sandwich. Ada pun recipe dari toast bread ini atau ingredient seperti Hard flour............................200gr Soft flour..............................600gr Yeast......................................5gr Salt........................................3gr Bread improvet.................3gr Egg........................................1pcs Milk powder.......................20gr Sugar.....................................40gr Water.....................................-+40gr Nah guys

 Basic Cutting Poultry Assalamualaikum warahmatullahi wabarakatu... Hallo chef friends, so guys, today is August 30, 2022, our material is basic cutting poultry, now guys, poultry or poultry has several types of animals such as Chicken Duck Turkey quali So guys, a little explanation about poultry or poultry: Uanggas is a type of livestock group of birds that is used for meat and eggs or feathers. Well guys, what we cut is the chicken and the pieces on the chicken Whole chicken Chicken breast with skin Inner filet tilet/loin Heck Tail Drumstick Skins Whole leg (upper thigh) Drummete (wing base) Wing trip Mid join loin Bone Breast fillet with out skin Fore quarter 3 joining wings Thigh Heart Liver Well guys, that's what we're doing in practice this time thanks for reading

 Basic Cutting Poultry Assalamualaikum warahmatullahi wa barakatu... Hallo sahabat chef, so guys hari ini tepatnya tanggal 30 Agustus 2022, materi kami yaitu basic cutting poultry, nah guys poultry atau unggas memiliki beberapa jenis hewan seperti Chicken Duck Turkey Quali So guys sedikit penjelasan tentang poultry atau unggas: Uanggas adalah jenis hewan ternak kelompok burung yang dimanfaatkan untuk daging dan telur atau bulunya. Nah guys yang kami cutting itu adalah chicken berikut potongan-potongan pada chicken Whole chicken Chicken breast with skin Inner filet tilet/loin Heck Tail Drumstick Skin Whole leg (paha atas) Drummete (pangkal sayap) Wing trip Mid join loin Bone Breast fillet with out skin Fore quarter 3 join wing (sayap) Thigh Heart Liver Nah guys itu lah yang kami kerjakan pada praktek kali ini  thanks for reading 

 Making French Bread Hello chef friends, so guys, at today's meeting, on August 23, 2022, I will practice making french bread, now guys, a little explanation about this franch bread French bread or baguette is bread that is usually long and large in size, and has a very crunchy texture when eaten. A standard baguette is about 5 or 6 cm in diameter, but can be up to 1 m long. This bread has an average weight of 250 grams the term "baguette" was first coined in 1920. Previously this term was used to refer to a "stick", hence this bread is also shaped like a stick. Currently, the baguette symbol is used as a cultural icon of the French state side by side with the Eiffel Tower, Croissant bread, and others. French bread recipe Hard flour 50gr Yeast 5gr Salt 3gr Water 291ml Using the straight dough method, mixing all dry ingredients except salt Using manual technique Thank you for reading

 Membuat French Bread Hallo sahabat chef, so guys pada pertemuan hari ini tepatnya tanggal 23 Agustus 2022 saya akan praktek membuat french bread nah guys sedikit penjelasan tentang franch bread ini French bread atau baguette adalah roti yang biasanya berbentuk panjang dan ukurannya yang besar, dan memiliki tekstur sangat renyah ketika dimakan. Diameter standar baguette kira-kira 5 atau 6 cm, tetapi panjangnya dapat mencapai 1 m. Roti ini rata-rata memiliki berat 250 gram istilah "baguette" pertama kali dilahirkan pada tahun 1920. Sebelumnya istilah ini digunakan untuk merujuk kepada "tongkat", makanya roti ini juga berbentuk seperti tongkat. Saat ini, simbol baguette dipakai sebagai icon kebudayaan negara Perancis berdampingan dengan Menara Eiffel, roti Croissant, dan lain-lain. Recipe french bread  Hard flour 50gr Yeast 5gr Salt 3gr Water 291ml Menggunakan metode straight dough metodh pencampuran semua bahan kering kecuali salt Menggunakan tehnik manual  Thank you

BASIC CUTTING VEGETABLE Hello chef friends, So guys, on this occasion, on August 22, 2022, I will discuss various kinds of vegetable pieces that are commonly used for the food processing industry. These various forms of vegetable pieces can be used for various dishes, such as appetizers, soups and main courses. 1. Fine Julienne: Fine julienne cuts are cuts of vegetables with a size of 2 x 2 x 25 to 50 millimetres. 2. Julienne: A julienne cut is a cut in vegetables measuring 4 x 4 x 25 to 50 millimetres. Cut julienne has another name "match cut", this cut is usually used for garnishes or vegetables prepared for stir fry vegetables. Vegetables that are usually cut julienne are carrots, zucchini, bell peppers. 3. Batonnet: Batonnet cuts are cuts in vegetables with a size of 6 x 6 x 50 to 60 milli meters. 4. Brunoise: Cuts on vegetables with a size of 4 x 4 x 4 milli meters. 5. Small Dice: Is a cut in vegetables with a size of 6 x 6 x 6 millimeters. 6. Medium Dice: Cut vegetables

 BSIC CUTTING VEGETABLE Halo sahabat chef, So guys pada kesempatan kali ini tepatnya tanggal 22 Agustus 2022, saya akan membahas berbagai macam potongan sayuran yang umum digunakan untuk industri pengolahan makanan. Berbagai bentuk macam potongan sayuran tersebut bisa digunakan untuk berbagai macam hidangan, seperti hidangan pembuka (appetizer), sop (soup), hidangan utama (main course). 1. Fine Julienne: Potongan fine julienne adalah potongan pada sayuran dengan ukuran 2 x 2 x 25 to 50 mili meter. 2. Julienne: Potongan julienne adalah potongan pada sayuran dengan ukuran  4 x 4 x 25 to 50 mili meter. Potongan julienne mempunyai nama lain “potongan korek api”, potongan ini biasanya diterapkan untuk garnish atau sayuran yang dipersiapkan untuk masakan stir fry vegetables. Sayuran yang biasanya dipotong julienne adalah wortel, zucchini, paprika.   3. Batonnet: Potongan batonnet adalah potongan pada sayuran dengan ukuran 6 x 6 x 50 to 60 mili meter. 4. Brunoise: Potongan pada sayuran dengan