daily activity #8 (english ver)
assalamualaikum...
Hello, all! come back with me with my story for a few days in the kitchen, so this week is another practice week for us (2A). I hope what I write can be useful for all of us. today 24 February - 2020 precisely Monday, the day we prepare for the open restaurant the next day, and today we also enter the rotation menu 1.4, if anyone doesn't know what the rotation menu is you can see the blog that I made on Sunday then there I explain in detail.
1.4 rotation menu consists of appetizer, soup, main course, and dessert. which is where my group makes an appetizer, which is Pate pastry. before I explain what pate pastry is I will first show what products we will make for the open restaurant tomorrow.
The following is a menu from the 1.4 rotation menu. and I will explain what are pate pastry, clam chowder, spaghetti bolognese, and baked custard tart
Pate is a cold appetizer made from chicken, beef, fish, liver that is finely chopped and seasoned and then printed with a rectangular mold, ingredients and wrapped in a dough (pie) then put into the mold and baked in the oven. after the cold is given a layer of aspic jelly and put in the refrigerator.
Pate is served cold, cut into pieces weighing 75-100gr per person. Pate's name is taken from the staples used, for example chicken pate, game pate, veal pate, fish pate or liver pate.
Chowder or thick soup is a type of soup or stew that is often prepared with milk or cream and thickened with crackers, crushed ship biscuits, or roux. Variations of chowder can be seafood or vegetables. Crackers such as oyster or salty crackers can accompany chowders as side items, and crackers can be dropped on a plate.
New England clam chowder is usually made with chopped mussels and diced potatoes, with a mixture of cream and basic milk, often with a little butter. Other common powders include seafood chowder, which includes fish, shellfish, and many other types of shellfish; corn chowder, which uses corn instead of clams; various kinds of fish chowders; [1] and potato chowder, which is often made with cheese. Fish chowder, corn cream soup, and clam chowder are very popular in North America in New England and the Atlantic Canada.
Bolognese is a very popular meat sauce from the Bologna region in Italy. Originally, this sauce consisted only of meat with other seasonings without tomatoes. Eventually it developed outside of Italy with the addition of tomatoes and tomato paste, as is well known in Indonesia. In Italy, Bolognese or also called "ragubolognese" is always prepared for medium-sized pasta such as tagliatelle pasta. Meat-based bolognese sauce with tomatoes is also a part of lasagna.
Custard tarts or pâtissier flans are pastries consisting of an outer crust filled with egg custard and baked. The development of pudding is very closely related to custard tart or pie derived from the old French croissade, which means a kind of pie.
Some other names for custard tart varieties in the Middle Ages are doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys".
Medieval recipes generally include shortcrusts and puff pastry cases filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. The recipe exists since the 14th century which can still be recognized as a pudding today.
Tart can also be prepared with almond milk during fasting such as Lent, although this is rather expensive and only popular with wealthy people. Often, savory ingredients such as minced pork or beef marrow are also added (a combination of sweet and savory ingredients is more common in medieval England), but unlike modern quiche, custards that fill themselves are always sweet.
I will also show a picture of the process of making pate pastry:
after we prepared our GC (general Cleaning) after GC we were also oneline and went home.
Hello, all! come back with me with my story for a few days in the kitchen, so this week is another practice week for us (2A). I hope what I write can be useful for all of us. today 24 February - 2020 precisely Monday, the day we prepare for the open restaurant the next day, and today we also enter the rotation menu 1.4, if anyone doesn't know what the rotation menu is you can see the blog that I made on Sunday then there I explain in detail.
1.4 rotation menu consists of appetizer, soup, main course, and dessert. which is where my group makes an appetizer, which is Pate pastry. before I explain what pate pastry is I will first show what products we will make for the open restaurant tomorrow.
rotation menu 1.4
Pate Pastry
**
clam chowder
**
Spaghetti bolognese
**
Baked Custard Tart
brioche
The following is a menu from the 1.4 rotation menu. and I will explain what are pate pastry, clam chowder, spaghetti bolognese, and baked custard tart
Pate is a cold appetizer made from chicken, beef, fish, liver that is finely chopped and seasoned and then printed with a rectangular mold, ingredients and wrapped in a dough (pie) then put into the mold and baked in the oven. after the cold is given a layer of aspic jelly and put in the refrigerator.
Pate is served cold, cut into pieces weighing 75-100gr per person. Pate's name is taken from the staples used, for example chicken pate, game pate, veal pate, fish pate or liver pate.
Chowder or thick soup is a type of soup or stew that is often prepared with milk or cream and thickened with crackers, crushed ship biscuits, or roux. Variations of chowder can be seafood or vegetables. Crackers such as oyster or salty crackers can accompany chowders as side items, and crackers can be dropped on a plate.
New England clam chowder is usually made with chopped mussels and diced potatoes, with a mixture of cream and basic milk, often with a little butter. Other common powders include seafood chowder, which includes fish, shellfish, and many other types of shellfish; corn chowder, which uses corn instead of clams; various kinds of fish chowders; [1] and potato chowder, which is often made with cheese. Fish chowder, corn cream soup, and clam chowder are very popular in North America in New England and the Atlantic Canada.
Bolognese is a very popular meat sauce from the Bologna region in Italy. Originally, this sauce consisted only of meat with other seasonings without tomatoes. Eventually it developed outside of Italy with the addition of tomatoes and tomato paste, as is well known in Indonesia. In Italy, Bolognese or also called "ragubolognese" is always prepared for medium-sized pasta such as tagliatelle pasta. Meat-based bolognese sauce with tomatoes is also a part of lasagna.
Custard tarts or pâtissier flans are pastries consisting of an outer crust filled with egg custard and baked. The development of pudding is very closely related to custard tart or pie derived from the old French croissade, which means a kind of pie.
Some other names for custard tart varieties in the Middle Ages are doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys".
Medieval recipes generally include shortcrusts and puff pastry cases filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. The recipe exists since the 14th century which can still be recognized as a pudding today.
Tart can also be prepared with almond milk during fasting such as Lent, although this is rather expensive and only popular with wealthy people. Often, savory ingredients such as minced pork or beef marrow are also added (a combination of sweet and savory ingredients is more common in medieval England), but unlike modern quiche, custards that fill themselves are always sweet.
I will also show a picture of the process of making pate pastry:
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