Food Production Managament 2016

Selasa, 01 Januari 2019

0 komentar Diposting oleh Novita Safitri di 00.33

Water Boiler

Function: to heat water

Material: made of steel or iron

Cleaning: clean it with wet napkin

Muffin pan (utensil)

Function: to mould muffin

Material: aluminium, stainless steel, or cast iron

Cleaning: wash with liquid dishwasher and rinse with clean water

Chinese range (equipment)

Function: to cook food that use Chinese wok

Material: stainless steel

Cleaning: wash with liquid dishwasher and rinse with clean water

0 komentar Diposting oleh Novita Safitri di 00.21

QUANTITY	INGREDIENTS	PROCEDUR
600 gr	Banana kepok	1. Peel the banana and then remove the middle or black seeds so that the barongko will not have black spots. 2. Blend the banana with coconut milk, eggs and granulated sugar gradually until smooth. Transfer the mixture to the container. 3. Take 2 banana leaves and stack them together. Pour ½ cup of banana mixture into banana leaves, then wrap slowly into the shape of the banana. 4. Pin it with a toothpick or stick. Repeat this step until all the dough is wrapped up. 5. Heat the steamed / canned pan until steam appears. Steam the barongko for 25 minutes until cooked and the leaves look wilted to change color. Lift. 6. Ready to be served.
1,5 L	Santan
8 pcs	Whole egg
½ can	Skm
200 gr	Sugar
¼ sdt	Salt
	Yellow food colouring
15 sheet	Banana leaf
To taste	Toothpick or stick, to pinch

0 komentar Diposting oleh Novita Safitri di 00.19

QUANTITY	INGREDIENTS	PROCEDUR
	Filling:	1. Prepare the ingredients, mix creame cheese with sugar until well. 2. And then put whole egg with egg yolk one by one until well. 3. After that ,put heavy creame until well, finally put lemon zest. 4. And then pour batter in tarlet and bake for 175 degrees celcius 1 hours 30 minutes. Using the tecnique.
600 gr	Creame cheese
100 gr	Sugar
2 tbsp	Flour
1 pcs	Whole egg
2 pcs	Egg yolk
80 gr	Heavy cream
1 tbsp	Lemon zest

	Frosting:	1. Prepare ythe ingredinets, mix heavy creme with sympel syrup in sauce pan until well. 2. And then, put gelatine in liquid. 3. Finally,put biji selasih until well and then cooling down.
160 gr	Heavy cream
20 gr	Sympel syrup
3 gr	gelatine
1 tbsp	Biji selasih

0 komentar Diposting oleh Novita Safitri di 00.18

QUANTITY	INGREDIENTS	PROCEDUR
200 gr	Soft Flour	1. First, prepare the ingredient .and then mix soft flour, cornstarch, milk powder until well, after that put in butter. 2. Second,cover the dough with wrap and then in chiller for 10 minutes. 3. After that take the dough in the chiller, and then shape the dough in mould, after that put in the chiller for 15 minutes. 4. Finally, punction the dough with a fork.
50-100 gr	Cornstarch
2 tbsp	Milk Powder
150 gr	Butter
2 pcs	Whole egg
¼ tsp	Salt
2 tbsp	Icing sugar

0 komentar Diposting oleh Novita Safitri di 00.15

QUANTITY	INGREDIENTS	PROCEDUR
200 gr	All Purpose	1. Prepare all ingredients 2. Mix the dry ingredients like flour, yeast, sugar, salt 3. Pour milk little by little and mix the dough until well 4. Rest the dough in room temperature for 1 hour 5. Roll the dough, add shortening and start to make first layer(single) then chill in chiller for 30 minutes 6. Make the 2^nd layer (single) and chill for 30 minutes, repeat this step until we have 3 single layers 7. Roll for 110 x 20 cm and cut into triangle then shape the dough to croissant 8. Rest for one and a half hour in room temperature (20°C) brush with egg yolk 9. Rest again for 30 minutes and brush with egg yolk then the croissants are ready to bake
50-100 gr	Fresh Milk
2 tbsp	Yeast
150 gr	Sugar
2 pcs	Salt
¼ tsp	Shortening / Croissant Fat