Daily activity

Assalamualaikum warahmatullahi wabarakatuh
Haiiii gengss, welcome back to my blog, yahhh meet me again with nur asma. Happy Thursday! wow it doesn't feel like the guy who arrived at the last day of our training this week. This whole week of heaven is sad but it does not become a barrier for us to go to campus to get as much knowledge as possible, hahaha I hope we all keep up the spirit, friends.

today Mr. Ical showed beef steaw, shrimp bisque and hollandaise, and we were also given several lessons by Mr. Ical is like the difference between gelatin and agar-agar, so Gelatin comes from animals and agar-agar from vegetable origin. Next I will explain a little about beef stew, shrimp bisque and hollandaise

Hollandaise sauce is one of the five main sauces (mother's sauce) in classic French cuisine. Hollandaise sauce is made from melted butter and egg yolks and added with orange juice and vinegar. This sauce becomes thick because the emulsion that makes melted butter and water in orange juice or vinegar is mixed and thickens.

Pate is a cold appetizer made from chicken, beef, fish, liver which is finely chopped and seasoned then printed with a rectangular mold, ingredients and wrapped in a dough (pie) then put into a mold and baked in the oven. After a cold, give a layer of aspic jelly and put it in the refrigerator.

Shrimp Bisque is a French soup that is smooth, soft, and very experienced, which is classically based on crustacean thick coulis. Can be made from lobster, langoustine, crab, shrimp or crayfish.
It is thought that the name originates from Biscay, as in the Bay of Biscay, but the crustaceans are of course bis cuites "twice cooked" (by analogy of biscuits) because they are first lightly stir-fried in their shells, then boiled in grapes and aromatic ingredients, before being tense, followed with the addition of cream.

Then we continued to make menu 1.1, my group was assigned to make shrimp bisque, but I was assigned to plaster the pudding cake that would be served in the restaurant. Today we serve custard tarts because yesterday we did not have time to serve them in restaurants. After finishing, we take a short rest then continue with General cleaning