Daily Report (Finish the lunch box) 16/10/2017

Hi guys welcome to my blog, now I'm gonna tell you my activities for today at my campus, so yesterday we have make the lunch box and today we will finish it, which mean we will put all the food into box and bring it to event place.
At 06.00 am at the early day we come to campus to do the work, so as I say at the previous blog i was sleep over to my friend house near the campus so i wasn't afraid of getting late, but its all thanks to my friend who let me stay there, we packed all the condiment for the box there is panada, pudding, and mineral water. and this is the Pict

So that is my activation for today, sorry for the bad English and see you at the next update guys, bye

Komentar

Postingan populer dari blog ini

Observation To Local Market 6 08/09/2017

Hello guys, Welcome to Rei's Kitchen. Now I'm gonna tell you about the local market that i visited yesterday, its called Chinatown local market or or usually called Bacang local market by local people, this market place is at bacang street, this market was established in 2000, the price at this market also a little bit expensive because they only sell fresh ingredients, at this local market you can find pork or any ingredients that we cant get at other local market like lotus stem, liu kang, and other. we come at the right time because we can meet the manager of this market his name is Mr. Rosiadi Tandean. So this is the Price list: NO INGREDIENT UNIT PRICE 1 Lotus Stem Kg Rp 75.000 2 Liukang Ltr Rp 10.000 3 Marinated Red Pork...

Baca selengkapnya

Knowing Chocolate Couverture

Hello guys, now I'm gonna explain one kind of the chocolate, i have been curious on "what is couverture chocolate? is it good?" so i will share my curiosity to you to.. happy reading.. Couverture What it is This is a type of chocolate which contains extra cocoa butter--to be labeled couverture, it must contain no less than 31% which gives it a glossy finish and allows it to flow easily. For this reason, it's typically used for coating or glazing cakes and pastries. The higher percentage of cocoa butter, when properly tempered, gives this chocolate a rich sheen and pleasing "snap". While traditionally couverture was dark chocolate, today it is available in milk and white chocolate varieties, couverture comes from the French word "to cover" Also called dipping or coating chocolate. Couverture is the name given to a certain class of high-quality chocolate. All chocolate bars contain many of the same base ingredients—cocoa solids, cocoa butt...

Baca selengkapnya

Kitchen Equipment and Utensils 19

Hey guys, now I'm gonna tell you some tools we using at our kitchen, so at this change I'm gonna tell some equipment that using gas for operate, so there is oven, salamander, and stove. Then check this out. 1. Oven Function: There is a lot type of oven but the Pict above is an stove oven, the oven use is for baking with radiation. Material: Stainless, iron. How to clean: Well to clean the oven you just have to follow the step for microwave, at KEU 18 (Kitchen Equipment and Utensils). 2. Salamander Function: This tools used for bake to but using fire from above like melting the mozzarella on pizza. Material: Stainless, Iron. How to clean: Because the most people using baking tray so the salamander will not get dirty so much so you can use dish soap to wipe all the dirt off the salamander and wipe with wet cloth. 3. Stove Function: To cook the food with fire from bottom. Material: Iron. How to clean: Use soap to wipe the surface of the stove, and using wet cloth...

Baca selengkapnya

Rei's Kitchen

Cari Blog Ini