FOOD FOR LIFE

Hello my friends, thank you to still reading my blog and after some week you always read my activities. This is some interesting for you again. This Friday is time for go to the market and checked the price for shopping guide. This is a chance for me and my friends learn more about culinary too. I’m visited a best local market for people to watching seafood. Lelong local market is one of market for fisherman selling their sea comodities in makassar. This market is located in suburbs of makassar city. Near from the sea, for catching and selling it, so if you come in this market the seafood definitely fresh. This market is not only selling a seafood but also another comodities like vegetables, poultry, another needs at other side of the street. Today i want to ask some seller / fisherman to know how that price. Like fish, crabs, squid, shrimp and others. After i’m ask some seller, this is the list of the prices :  And this is the looks like ...

Today is the last we practice in this week. We don't product but making some food for we're selling in the campus. Before that we collect our file for certification administratif. We will produce our product yesterday, baguette and pullman loaf bread. We sliced and make : 1. Sandwich with smoked beef, scramble egg and coslow served with chili sauce. 2. Chocolate banana roll. 3. Bread butter puding (for tomorrow). I have a job for being seller with rei, fiqhy and usman. We sell it. Hopefully will be sold.  and this is the one of our customer My product is sold out. Thank you for bought our product, we hope you like it and next week you will be buy again. MTB Genk

Pronounce it: ap-pel Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are over 7,000 varieties in existence, many of which are grown in Britain but, despite that, only around 12 varieties are commonly sold in UK supermarkets, of which many are imported. Colours range from red, to yellow and green, but all varieties fall into one of two categories: eating, also sometimes called dessert apples (including Cox's Orange Pippin, Golden Delicious, Granny Smiths, Braeburn, Gala, Pink Lady and Jonagold) or cooking, with the latter being more tart in flavour, a result of their higher levels of malic acid (the best is Bramley, though Blenheim Orange, Grenadier, Reverend W Wilkes and Ida Red are also available). The texture can be very crisp and juicy or more yielding, according to variety. All apples are a good source of vitamins A and C, as well as fibre. Availability All year round, though British apples are at their best from September t...

1. Blow torch Function : Commonly used to create a hard layer exp : caramelized sugar in a crème brûlée. Material : Butanol gas, iron and plastick. How to Clean : Don't have to clean, just if the gas is empty refill with a new gas bottle. 2. Chinois / Conical Sieve Function : Straining substances such as custards, soups and sauces, or to dust food with powder Material : Stainless steel How to Clean : Washing with soap, rub with sponge and dry it.  3. Colander Function : Used for draining substances cooked in water Material : Stainless steel How to Clean : Washing with soap, rub with sponge and dry it.

Pronounce it: a-spa-ra-gus Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're considered to be one of the delicacies of the vegetable world, with a price tag to match, and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagus. While French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much Dutch asparagus is white, as it's grown beneath the soil and cut just as the tips emerge. All types pack a nutritional punch, with high levels of vitamins A and C, potassium, iron and calcium, and they're also diuretic, giving urine an unmistakable aroma (which, curiously, not everyone can smell!). Availability Imports are available all year round, but the British stuff, which is reckoned by many to be the best, is available from May to July. Choose the best The tips should be tightly furled and perky, rather than limp, and the shoots should be str...

Hello guys. Today i will make Pate sucree / sweetcrust pastry / sugar dough. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. This sweetcrust pastry used for tomorrow, we filled and selling it. I used this recipe : Sweetcrust pastry : 350gr Soft Flour 300gr Butter/Margarin 1 Eggyolk 100gr Sugar 1pinch Salt 2tbsp Cold water Method : 1. Tip flour into a mixing bowl and add another dry ingredients. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. 2. Sprinkle in 2 tbsp cold water and mix together. Put the dough onto a work surface sprinkled very lightly with fl...

Marie Antoine Careme ( French: “new cuisine”) eclectic style in international cuisine, originating in France during the 1960s and ’70s, that stressed freshness, lightness, and clarity of flavour and inspired new movements in world cuisine. In reaction to some of the richer and more-calorie-laden extravagances of classic French grande cuisine, nouvelle cuisine sought to emphasize the natural flavours, textures, and colours of foodstuffs. Citing the unhealthiness of a diet heavy in fats, sugars, refined starches, and salt, it minimized the use of those ingredients. Nouvelle cuisine was also influenced by the Japanese style of food presentation. Auguste Escoffier Origins and Tenets In the early 21st century, it was difficult to appreciate just how rigid the grande cuisine system of French chefs Marie-Antoine Carême and Auguste Escoffier had become by the mid-20th century. It was a highly regimented repertoire. Chefs could, and did, invent new dishes, but there was...

Learning how to measure ingredients is essential when you are learning how to cook. The correct balance of ingredients is what makes food taste good. We all know when there is too much salt in something, and can certainly tell when something is too spicy or bitter. Professional cooks make it look so easy by just throwing in a dash of this or a pinch of that, but they have the experience and the feel for measuring without always having to use the exact measuring tool. When you are learning how to cook, it is best to try to be precise with all your measurements. The three basic tools used to measure ingredients in cooking are: 1. Measuring spoons 2. Measuring cups 3. Measuring jug (liquid) 1. Measuring spoons A basic set of measuring spoons come with 5 spoons: 1/8 teaspoon ¼ teaspoon ½ teaspoon 1 teaspoon 1 Tablespoon Function : measuring the ingredients in tablespoon or teaspoon weight. Materials : Plastick, Stainless steel. How to clean : wash with soap...

Stand Mixer Stand mixers mount the motor driving the rotary action in a frame or stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.  left to right : wire whip, paddle and dough hook A typical home stand mixer will include :  1. Wire whisk  Function : for whipping creams and egg whites 2. Paddle / flat beater  Function : for mixing batters 3. Dough hook Function : for kneading. Materials : Carbon steel How to clean : After used it cleaned with soap and check until it completely clean from remain of ingredients. If you want to more understand about stand mixer, you can watch this tutorial video.

Hello my friends.. Wellcome back to my blog, 2nd day in 2nd week of practical in the kitchen, because our product is failed yesterday so we make the product until success. If   same like yesterday we must run again....hehehe but now 6 times around if you failed again in second chance. Yesterday my baguette is good so today i just make pullman loaf bread, but not with rei again because he has a job for make a lunch for our guest. So i’m alone, so sad (lying). No problem i will fight for myself. if you want to make a best food just do it with your heart and believe you can do it. I’ll do it at last because all molds is used, i’m try to wait them until done with helped 3rd semester for her menu today. After my friends is done and their bread has been checked, some of my friends is success but most of all is failed again..okay run..go go go...6 times around...hihihi. But i’m not safe because i’m started at last, i could run too. But i hope i don’t. I used same r...