Hai guys, right now i am writing the blog of today's activities in the kitchen. hawever, i will explain to you what we did this morning in the kitchen. To star of, i get up at four o'clock this morning, and than i pray. After that, we prepered ourseves for collage. And we went to the kitchen. After we came to in the kitchen, we checked the ettendance list and our tools.
Today is the firs day we come back to in the kitchen for practice and today we get the new lesson material. Furthermore, we get material about breakfast such as kontinental breakfast, english breakfast, american breakfast and american breakfast. And than we are devided into 2 team and 1 team consist for five grup.
And than, today my grup make coffe,tea, jam, maramalade and butter.
Before we doing, we prepered tool and ingredient. For tool we use stock pot, mesuring jug, ladle, and ingredient we use water, coffe, tea. But mr.ical choose me and may friends syahrul, Muis, agus, and al muhadzab join in the mini library for study englis, after we finish we come back to the main kitchen to continued our practice. After we finish we do general cleaning until at three o'clock .
And than we prepared to come back in our home. And thank's guys for today
Assalamu'alaikum warohmatullahi wabarokatuh.
Recepi coffee:
* hot water. 8 l/ 8000 ml
* coffee. 320 g
* sugar. sesuai selera
Procedure:
1. Be familiar with your equipment. Models differ in details.
2. Check to make sure the urn holds sufficient fresh water at the proper temperatures for brewing.
3. Fit the filter securely in place.
4. Spread a measured amount of coffee evenly in the filter. An even bed is necessary for uniform extraction.
5. Pass the correct amount of water through the ground coffee. If the urn is manual, pour the water slowly in a circular motion. If it is
automatic, all you need to do is make sure the nozzle is in place.
6. Keep the top covered during brewing to retain heat.
7. Remove the filter with the used grounds as soon as brewing is complete. Leaving the
grounds in the urn results in overextraction and bitterness.
8. Mix the coffee. Because the coffee at the bottom is stronger, you must draw out some
of it—about 1 gallon (4 L) per pound (500 g) of coffee—and pour it back into the
top of the urn.
9. Hold at 185° to 190°F (85° to 88°C) for up to 1 hour.
10. Clean the urn thoroughly after use.
Using special urn brushes, clean the inside of the urn as well as inside spigots
and glass gauges. Rinse and fill with several gallons of fresh water if the urn is to
stand for a time. Empty and rinse with hot water before next use.
Twice a week, clean thoroughly with urn cleaning compound, following
manufacturer’s instructions.
Recipe tea:
* tea. 20 pcs
* hot water. 8 l/ 8000 ml
* sugar. sesuai selera
Procedure:
1. Use proper proportions of tea and water. One teaspoon (5 mL) loose tea or one single-service tea bag makes a 6-oz (175-mL) cup.
2. Rinse the teapot with hot water to warm it. Use china, glass, or stainless steel. Other metals may give an off flavor.
3. Bring fresh, cold water to a boil. Water that has been kept warm for a time makes flat-tasting tea.
4. Place the loose tea or tea bag in the pot and pour the water directly over it.
5. Let the tea steep 3 to 5 minutes. Then remove the tea bag or strain off the tea from the loose leaves.
Establishments specializing in tea service present the customer with the pot of tea and a pot of hot water so they can dilute the
tea to taste.
6. Serve immediately. Tea does not hold well.
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