DAILY ACTIVITY

Assalamualaikum.wr.wb

         Hallo gaess,saya akan kembalii bercerita tentang bagaimna keseruan praktik kami hari ini.
07:45 saya sampai di kampus, kami sedikit bercerita tentang praktik today dan tomorrow,hari ini kelompok kami ajan handle main course yang telah kami prepare kemarin,main course hari ini ada 4 seperti terong santan,plecing sayur,daging rendang,ayam bakar taliwang, dan serve with steam rice.
         kami membagi tugas untuk mempercepat karena makanan harus ready jam 09:00 walaupun pada akhirnya telat juga, dan saya bersama teman saya membuat ayam bakar taliwang, karena kemarin ayamnya telah di suvit selama 1 jam jadi hari ini ayamnya kami masak sebentar kemudian di beri rasa dan di bakar, 
        Makanan utama(main course)adalah hidangan pokok dari suatu susunan menu lengkap yang dihidangkan pada waktu lunch maupundinner, ukuran porsinya lebih besar dari appetizer.Makanan utama ditata dalam dinner plate sebagai makanan pokok yang utama. Kombinasi main course dengan kentang ataupun sayur sebagai lauk pauknya harus serasi dari rasa, warna, dan bahan lauk pauk yang dihidangkan disertai dengan saus atau greavynya atau saus beku yang disebut maitre de’hotel menata lauk pauk di tengah sebelah bawah logo piring, sedangkan kentang sebelah kanan, dan sayur sebelah kiri.
      09:25  makana kami telah selesai, walaupuntidak sesuai dengan jam target kami karna ada beberapa kendala dalam proses praktik tadi seperti santan untuk rendang yang kami buat sudah habis dan rendang nya juga masih keras, ayam taliwang kendalanya di grill yang apinya terlalu kecil jadi kami sedikit lama mendapatkan warna coklat di ayamnya,
       selanjutnya kami prepare untuk besok,besok kelompok kami akan handle dissert, dissert nya  itu red velvet dan creme brulle,kerjan kembali kami bagi ada yang membuat red elvet dan sebagiannya membuat creme brulle, saya membuat red velvet
percobaan pertam gagal, red vellvet yang kami buat gagal kami tidak atau pasti penyebabnya mungkin karena kurang telur atau kami nge mix flour dan egg terlalu lama,jadi kami ulang kembali tetapi kami menggunakan recipe yang berbeda, setelah kami coba ternyata berhsil, red velvetnya sudah bagus, tetapi red velvetnya ternya tidak bisa di gulung karena terlalu lembut jadi jika kami gulung akan hancur, dan jalan keluarnya itu kam membuat red velvet layer, bukan red velvet roll, 

Hello gaess, I will return to tell you about the excitement of our practice today.

07:45 I arrived at campus, we talked a little about today's and tomorrow's practices, today our group will handle the main course that we prepared yesterday, today we have 4 main courses such as eggplant, coconut milk, vegetable plecing, rendang meat, Taliwang grilled chicken , and serve with steam rice.we divided the task to speed up because the food had to be ready at 09:00 even though it was late too late, and I with my friend made Taliwang grilled chicken, because yesterday the chicken had been suvited for 1 hour so today we cooked the chicken for a while then gave it a taste and burned,The main meal (main course) is the main dish of a complete menu arrangement that is served at lunch maupundinner, the portion size is greater than the appetizer. The main food is arranged on the dinner plate as the main staple food. The combination of the main course with potatoes or vegetables as side dishes must be compatible with the taste, color, and ingredients of the side dishes served accompanied by sauce or greavy or frozen sauce called maitre de'hotel arranging side dishes in the middle below the logo plate, while the next potato right, and left vegetable.09:25 so we have finished, even though it is not according to our target hours because there are some obstacles in the practice process such as coconut milk for rendang that we made is finished and the rendang is still hard, the chicken Taliwang has a problem on the grill which is too small so we have a little fire long time to get brown in the chicken,then we prepare for tomorrow, tomorrow our group will handle dissert, the dissert is red velvet and creme brulle, we are working again for those who make red elvet and some of them make creme brulle, I make red velvet

The first attempt failed, the red velvet that we made failed, or maybe the cause was probably not due to lack of eggs or we mix flour and eggs for too long, so we went back but we used a different recipe, after we tried it turned out successful, the red velvet was good but the red velvet ter can't be rolled because it's too soft so if we roll it will break, and the way out is we make a red velvet layer, not a red velvet roll.