Selamat untuk kita yang selalu di berikan nikmat oleh Allah SWT dan selalu menjadi pribadi yang dapat di harapkan, tak hentinya kita mengucapkan rasa syukur kita kepada Allah SWT dengan segala rahmat yang telah di berikan sehingga kita selalu di berikan kesehatan dan nikmat iman. Kegiatan kita tidak akan lancar apabila tanpa di barengi dengan do'a dan usaha.
Hari ini adalah hari ketiga kita melakukan kegiatan praktek yaitu mengenai breakfast dan tim hari ini yang menyediakan adalah tim 1 yaitu american breakfast, du menu american breakfast ini kita menyediakan menu seperti egg Benedict, omelette, fruit compote dan lainnya.
Hari ini ada juga coffee dan tea, serta preserves. Menu breakfast keluar sekitar setengah sepuluh dan dan kita disini agak ribet karena by order jadi untuk omelette with sausage agag rumit karena penyajiannya harus hangat/ panas.
Untuk medium boil egg kami menyiapkan white bread/ roti tawar kemudian di olesi margarine lalu di panggang atau toast, setelah itu semua di siapkan begitupun dengan medioum boil egg kelompok kami menyiapkan meet dan kelompok lain menyiapkan egg dishes.
Sebelum semua selesai ada dari beberapa dari kami membuat sarapan untuk siang yaitu sate. Setelah shalat dzuhur kami melanjutkan kegiatan yaitu prepare untuk menu besok yaitu semua menu breakfast yaitu indonesian, american, continental, dan enghlis breakfast dan kebetulan saya berada di kelompok kedua yaitu menyiapkan english breakfast.
Setelah sate, nasi, selesai kami pun istirahat untuk makan lalu melanjutkan kembali untuk prepare besok demikin kegiatan kami untuk hari ini meskipun kami pulangnya sesudah magrip karena masih ada. yg belum selesai di prepare. Kesuksesan akan dicapai apabila selalu menjaga kerja sama
Sekian. Assalamu'alaikum warohmatullahi wabarokatuh.
Recipe omelette:
* egg. . 2 pcs
* olive oil. secukupnya
* condimen ( onion, tomato, mushroom )
* seasoning ( salt and pepper )
Procedure:
1. Collect all equipment and ingredients.
2. Beat 2 or 3 eggs in a small bowl just until well mixed. Do not whip until frothy. Season with salt and pepper.
If desired, 1 tablespoon (15 mL) water may be added to make the omelet lighter.
For extended service, beat a large quantity of eggs. Measure each portion with a ladle.
3. Place an omelet pan over high heat.
4. When the pan is hot, add about 1 tablespoon (15 mL) clarified butter and swirl it around to coat the inside
of the pan. Give it a second to get hot.
Raw butter may be used, but great care is necessary to keep it from burning.
5. Add the eggs to the pan. They should begin to coagulate around the edges and on the bottom in a
few seconds.
6. With one hand (the left, if you are right-handed), vigorously shake the pan back and forth. At the
same time, stir the eggs with a circular motion with the bottom side of a fork, but do not let the fork
scrape the pan.
This is the difficult part. The most common errors are not shaking and stirring vigorously enough
and using heat that is too low. The purpose of this action is to keep the eggs in motion so they coagulate
uniformly.
7. Stop shaking and stirring when the eggs are almost set but still very moist. If you continue stirring, you
will have scrambled eggs instead of an omelet.
8. Tilt the handle up and shake the pan so the omelet slides to the opposite side of the pan and begins to
climb up the opposite slope.
9. For a filled omelet, spoon the filling across the center of the egg, perpendicular to the handle.
10. With the fork, fold the sides of the omelet over the center. The omelet should now be resting in the
corner of the pan and have an approximately oval shape.
11. Grasp the handle of the pan with your palm underneath and tilt the omelet out onto a plate so it inverts
and keeps an oval shape.
The whole procedure should take less than 1 minute.
The finished omelet should be moist on the inside, tender on the outside, and yellow or only
slightly browned.
Recipe egg Benedict:
* poach egg
* sliced French bread
* hollandaise sauce
* beef bacon
Procedure egg Benedict:
1. Toast the muffin half. Spread it with butter and place on a serving plate.
2. Poach the egg according to the basic procedure given in this section.
3. While the egg is poaching, heat the Canadian bacon or ham for
1 minute on a hot griddle or in a sauté pan. Place the meat on the
toasted muffin.
4. Drain the poached egg well and place it on the Canadian bacon.
5. Ladle hollandaise over the top. Serve immediately.
dan kami menyiapkan
* sosis, smoke beef, abd beef bacon for 40 pack
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