Daily Activity #1 (english ver)

Assalamualaikum ...

First of all I want to invite everyone for the first time to make a blog hehe just info so apologize whatever is there - a small mistake, and hopefully the contents of the blog that I made this will be very useful for everyone in the future.

On 27 - January - 2020 it was agreed that on Monday was our first week (class 2A) to be included in the Kitchen in semester II (two). Since today is our first day, we gave an explanation and were assigned to make a BLOGGER, after that we continued a line in the cold kitchen to continue the roll call and material provided directly by Sir Alkiswan. the material provided is BREAKFAST, before we proceed further I will explain in advance what BREAKFAST is.


BREAKFAST is breakfast. Derived from two words means rest and fast, meaning fast eating. Which is agreed quickly because the customers will start their activities, working breakfast in this case is not to hang out, talk or even the main card but is more specialized in charging energy for activities. The types of breakfast are many, depending on where the country is taken. The following are generally presented in the hospitality world as follows:

There are 4 types of breakfast, namely:

- Continental Breakfast is a breakfast consisting of Fresh Juice / Fruit, Bread or Cakes with Hot Drinks and preserves.

- English breakfast is a breakfast consisting of Fresh Juices / Fruits, Bread or Pastry with preserves, Cereals, Egg or Cold meat dishes, and Hot Drinks.

- The American Breakfast is a breakfast consisting of Fresh Juices / Fruits, Bread or Pastry with preserves, Cereals, Egg or hot meat dishes, and Hot Drinks.

- Indonesian breakfast is a breakfast consisting of Fresh Juices / Fruits, Cereals, Egg Dishes, Meat or Poultry, and Hot Drinks.

The following is an explanation of breakfast.

But on that day we were divided into 4 groups, and I happened to be in group II (two). after being divided into groups, we were told to prepare. my group friend and I were assigned to make soft roll, hard roll, twist bread, English muffins and plain muffins. Before continuing, I will explain what soft roll, hard roll, twist bread, English muffin and plain muffin are.

- Soft roll is bread that has a very soft crumb arrangement. This type of bread usually has a thin, fine crust. For example: egg bread, vlenna bread, fruit bread, sandwiches, bread rolls and hamburger buns, brioche

- Hard roll is bread that has a very dense and hard crumb arrangement. This type of bread usually contains thick and hard crust also contains acids, for example: French bread, whole wheat bread, bagels and sour bread.

- twist bread is a type of bread in which the dough is rolled into long braids.

- Plain muffins are small round breads with a sweet taste and are best served warm. The word muffin comes from the word 'moufflet' which is French. This word is often used for bread and soft baked goods. However, the actual origin of muffins from France. Muffins are actually British and American specialties.

- Meanwhile, english muffins have a flat shape and a hollow inside. British-style muffins were discovered by Welsh residents in the 10th century. In medieval times, muffin dough was cooked in the form of special molds that were installed directly on the stove or pan.

- english muffin recipes began to appear in print in the early 19th century. In Victorian times, young men sold muffins with special carts on the streets and rang bells to attract buyers. People will move to buy muffins and eat them during the afternoon tea session. This habit became the inspiration for a song titled English 'Here Comes the Muffin Man'.

The following is an explanation of each product that I and my group prepared. and discuss my own preparation of an English muffin and I myself will explain what I did that day. My first recipe is to take ingredients according to campus standards, here are pictures of English muffin ingredients.

The following are the ingredients:

- 500g Hard Flour

- Instant yeast 8gr

- 375gr water

- 8gr salt

- 8gr sugar

- 12gr Milk Powder

- 8gr shortening

while moving, first; Mix all dry ingredients into one container, except salt, so that salt cannot be removed because it can be used for bacterial growth in yeast. then knead the dough until smooth / elastic.

after smooth let stand / proving for 10-15 minutes until the dough expands. after the dough has expanded the shape of the dough becomes rounded, as shown below.

after the dough is formed let stand / proving back the dough until fluffy, after the dough is redeveloped, wrap it in plastic wrap and then put it in the refrigerator overnight. after I Prepare is complete. we were told to do general cleaning. after that we returned one line to go home and continue activities the next day.