FOOD FOR LIFE

Welcome to Friday, it’s time for us to traveling in the market. And this is the last survey for me before middle test. For specially I choose Paotere fish market. This market is located at end of the city, around the port area. This market operates 24 hours, and this market selling many of fish. But there are some fish should not be arrested because it’s protect by goverment. We accompanied by employees of the department of fisheries, he guide us to teach about the development of fisheries in Makassar. He showed to us kinds of fish for sale in this market, and for our task we asked some price of fish. And this is the result Makassar have many things that can be realible among the field of fisheries and this sector very supported economy of Makassar. Let’s to safe ecosystem of the sea to be able we enjoyed together. MTB Genk

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup.Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main seasoning which gives the strong nutty flavor and dark color to the soup. The soup is made of ground mixture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings.The special dark or black color of rawon comes from the keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice, hence the name rawon rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side. ...

Murtabak or martabak, also mutabbaq (Arabic: مطبق‎‎), is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". It is a popular street food in Malaysia, Singapore and Indonesia. Murtabak is often described as spicy folded omelette pancake with bits of vegetables.It is the most common form of murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares.In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a savory with egg and meat, and a sweet one.In Indonesia, the savory beaten-egg filled martabak is called 'martabak ...

Nasi uduk is an IndonesianBetawi style steamedrice cooked in coconut milk dish originally from Jakarta,which can be widely found across the country.  Nasi uduk literally means "mixed rice" in Betawi dialect, related with Indonesian term aduk ("mix"). The name describes the dish preparation itself which requires more ingredients (coconut milk, clove, lemongrass, cinnamon, and pandan leaf) than cooking common steamed rice, and also varieties of additional side dishes.   Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the cooked rice. Bawang goreng (fried shallots) is sprinkled on top of the rice prior to serving. Various other dishes are usually served as side dishes. Pre-packed nasi uduk are commonly wrapped in a cone-s...

Pronounce it: or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma. Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.   Availability All year round.   Choose the best Healthy-looking, fresh green leaves, with no brown patches.   Prepare it Wash, then remove the leaves from the stalk and use whole or chopped, as required. Alternatively, leave the sprigs intact and add to the roasting tray.   Store it Fresh oregano should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to three days. Cook it Chop and use to top pizzas, add to Greek salad, or use a large bunch as a bed on which to roast a joint.   Alternatives Try marjoram or thyme. https://www.bbcgoodfood.com/glossary/oregano

Pronounce it: mus-sels Once regarded as the poor relation of the shellfish family because of their small size and relative abundance, mussels are now very popular and fairly cheap. The most common Blue or European mussels have sleek, shiny shells and tender, nutritious flesh. Like oysters, they are indiscriminate feeders and must be gathered from unpolluted waters. It is because of this that most mussels that you find in supermarkets and fishmongers are farmed.   Availability Peak season for fresh mussels is October to March. You can buy mussels in their shells year-round from the chiller cabinet, or, ready shelled versions come frozen, smoked and bottled in brine or vinegar.   Choose the best Try not to choose mussels that have chipped, broken or damaged shells. Fresh mussels tend to be tightly closed. Allow about 500g per person for a main meal, and half that amount for a starter, or if they are to be added to pasta or soup.   Prepare it To clean mussels, scr...

  Pronounce it: ly-m The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are a highly aromatic fruit. Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery. Three main types are available: Tahitian, which is the largest, with the most acidic flavour; Mexican, slightly smaller, very aromatic, and with a particularly bright green skin; and Key lime, which have a paler skin, a high juice content and a strong flavour. Like lemons, limes are high in vitamin C.   Availability All year round.   Choose the best Look for unblemished, firm limes that feel heavy for their size as they will be the juiciest. If you intend to use the zest, buy them unwaxed (shops should state this clearly). If you can't find unwaxed limes, scrub the limes thoroughly before zesting.   Prepare it To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and fort...

Pronounce it: lett-iss Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing from a central stalk to form a spherical or lozenge-like head. Most of them have green leaves, some with red tinges, and they all have a delicate, clean flavour. Lettuce is mainly eaten raw in salads, though you can also add them to soups or braise them as a side dish. Crisp leaves work well with robustly flavoured dressings, while the floppier types need to be partnered with something more subtle. Among the most commonly available floppy lettuces in the UK are Round, Butterhead, Lollo Rosso, Escarole, Oak Leaf and Little Gem. Crisp include Iceberg, Cos, Curly Endive (also known as Frisée), Web's Wonder and Romaine.   Availability All year round. British lettuce are in season from early May through to December.   Choose the best Lettuces need to be really fresh to taste good, so avoid any that show any signs of wilting (though the outer leaves of the crisp...

Pronounce it: le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits around, and contain a high level of Vitamin C. Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well, when zested. A kitchen essential. Availability All year round but at their best from January until March.   Choose the best Look for unblemished, firm lemons that feel heavy for their size and have no tinges of green (which indicates that they're underripe). Avoid very pale lemons, as they are older, and will contain less juice. The best lemons for juicing or using for wedges are those with a smooth, thin skin. The best for zesting are those with a thicker, knobbly skin, which tend to be on the large size. If you intend to use the zest, buy unwaxed lemons (shops shou...

Pronounce it: lee-k Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour - quite harsh when raw (only very young leeks are eaten this way) but, when cooked, very delicate, like a mild onion but with a hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten. The rest of the third is made up of the leaves (flags), most of which is discarded. Leeks are very versatile and work well cooked in various recipes or as a side dish. Two of the world's most famous soups, Scotland's cock-a-leekie and France's crème vichyssoise, are based around them.   Availability All year round, but at their best from September to March.   Choose the best Look for leeks with a firm, unblemished white lower part, and leaves that are bright green, with a crisp texture. Smaller leeks tend to be sweeter and more tender.   Prepare it Thorough washing is very important for leeks, as soil is often tra...

Pronounce it: jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It has an unmistakable shape - bulbous little joints, from which grow small, knobbly bumps, and its skin is light brown with a slight silvery quality. The flesh can range from ivory through to a pale, greeny yellow. Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for baking; pickled; preserved in syrup (also called stem ginger); candied; or crystallised. Availability All year round. Choose the best Go for plump, unblemished roots. Avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be harder work to peel. Roots should also feel heavy for their size. Jamican and Kenyan ginger is thought to be the best. Prepare it Snap off a knob of ginger of the size you need then, using a small...

Pronounce it: gar-lik Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most indispensible ingredients around, and plays a central role in Mediterranean and Asian cookery. A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it's quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy. It's mainly available dried, but fresh (also known as 'wet' or 'green') garlic, which has a mild flavour, can also be found in some stores in season. Dried garlic is sold either loose, in bunches or plaited into strings; generally speaking, the smaller the bulb, the stronger the flavour. Solo garlic (just one large clove) and the large-bulbed elephant garlic are also available, though the latter is, in fact, more closely related to the leek, and has a very mild flavour and soft texture.   Availability Dried is available all year round. Fresh garlic i...

Pronounce it: egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a range of 18 vitamins and minerals. They're also hugely versatile. Almost all eggs are edible but the most commonly consumed are hen's eggs. Bantam, quail, duck and goose eggs are also readily available and vary in size and flavour. Eggs bind mixtures together as well as enriching the flavour. Beaten egg whites provide volume by trapping air.   Choose the best Hen's eggs come in different grades (Grade A or Class A are the best) and sizes, which are defined by weight, rather than volume (S, 45g; M, 53g; L, 63g; XL, 73g). While most Good Food recipes call for large eggs, unless otherwise stated, for individual servings, such as when frying or poaching, size doesn't matter so much. But baking is different - if you can't find the size that the recipe calls for, make sure you're using the right volume. Always select eggs marked with t...

Pronounce it: ka-badge The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery. The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief cooking is key. Availability Different varieties of cabbage are available all year round. Choose the best All cabbages should look bright, with crisp leaves. Avoid those that feel puffy, whose leaves have holes (an insect might have burrowed its way in) or whose outer leaves have been stripped away, which some retailers do to cabbages that start to loose their freshness. Varieties with tightly packed leaves shoul...

Pronounce it: chik-en Chicken's many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It's lower in saturated fat than most meats, especially if the skin is removed, and has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you've cut or handled raw chicken. Availability All year round. Choose the best As is the case with all meat, buy your chicken from a source that you trust - a good supermarket, local butcher, farmers' market or shop, or a website mail order company. Of those five sources, the last four will usually be able to tell you the most about the chicken - where it comes from and how it was reared. Tr...

Pronounce it: koe-koe-nut A large hairy, brown nut that grows on the coconut tree, found throughout the world's tropical islands and countries. The coconut tree is known as the 'Tree of Life' given its usefulness: its wood is used for furniture and building, its branches make great thatched roofs, and its nuts for eating and drinking. Inside the nut is white flesh which is used in both sweet and savoury dishes. The creamy milk commonly used in curry sauces and rice dishes does not actually come from the milky liquid in the centre of the nut, instead coming from the coconut milk and cream squeezed from the flesh. Choose the best Look for coconuts that are heavy for their size. To check for freshness, shake the nut - the more liquid you can hear the fresher the coconut. Prepare it If using a whole coconut, strip off the hairy bits, put the coconut into the oven at 180C for 15 minutes to shrink the shell, then punch a whole in the soft 'eyes...

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MAKALAH PENGERTIAN MANAJEMEN DI SUSUN OLEH AHMAD YANI 15.33004 MTB 5A MANAJEMEN TATA BOGA POLITEKNIK PARIWISATA MAKASSAR 2017 KATA PENGANTAR Dengan menyebut nama Allah SWT yang Maha Pengasih lagi Maha Panyayang, Kami panjatkan puja dan puji syukur atas kehadirat-Nya, yang telah melimpahkan rahmat, hidayah, dan inayah-Nya kepada kami, sehingga kami dapat menyelesaikan makalah ilmiah tentang limbah dan manfaatnya untuk masyarakat. Makalah ilmiah ini telah kami susun dengan maksimal dan mendapatkan bantuan dari berbagai pihak sehingga dapat memperlancar pembuatan makalah ini. Untuk itu kami menyampaikan banyak terima kasih kepada semua pihak yang telah berkontribusi dalam pembuatan makalah ini. Terlepas dari semua itu, Kami menyadari sepenuhnya bahwa masih ada kekurangan baik dari segi susunan kalimat maupun tata bahasanya. Oleh karena itu dengan tangan terbuka kami menerima segala saran dan kritik dari pembaca agar kami dapat memperbaiki...