February 6th 2018
Today we started to “open resto” for the first time. And we have to serve “Continental
and American Breakfast” at 10 A.M. So, we came to kitchen laboratory earlier
than usual.
The menu for Continental
Breakfast :
1.
Watermelon Juice
2.
Soft roll
3.
Twist bread
4.
Coffee or Tea with cream or
lime segment
The menu for American
Breakfast :
1.
Fruit Compote
2.
Egg dishes
3.
Danish
4.
Croissant
5.
Tea or Coffee with cream or
lime segment
We came around 7 A.M. and took
the frozen soft roll, twist bread, croissant dough and Danish dough that we’ve
made yesterday and proofing the croissant and Danish then bake.
While we were waiting until “open resto”, Mr. Syahrial
came in and gave us some tips about what we have to do for today. We still have
time before “open resto” so, seniors who were in charged for today asked us to
introduce ourselves. After short introduction, Mr. Ical came in and separating
us into 2 groups. The first group who was responsible for the breakfast, and
the second group who was responsible to make English muffin and plain muffin
for “Engflish Breakfast” tomorrow.
Since my team was in second group, so we started to
prepare all the ingredients we need to make plain muffin. We started to make
the dough. Then, we pour the dough into the muffin mold and spread choco chips
and bake it together with other teams who made muffin either. Then we waited
for around 30 minutes, chill the muffin and keep it in chiller so it’ll be
ready to serve tomorrow.
After finishing muffin and “open resto” we took a break. After
that, Mr. Ical gave us more explanation about the project that we gonna do until
5th semester. Then, we had a little small book review with seniors. After
review, we started general cleaning with 4th semester. General cleaning
done then we may go home.
The ingredients to make Plain
Muffin :
How to make Plain Muffin :
1.
Mix all the dry ingredients.
2.
Add the liquid include the
melted butter.
3.
Stir it well until it’s lumpy.
4.
Pour the dough on muffin mold.
5.
Bake (180OC).
 |
| Before bake |
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| After bake |
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