Daily Activity 02

Daily Activity Report

Minggu ke-1

07-Februari-2018

          Assalamualaikum, back again in my blog this is the second practical in this week, menu for today is a eropa food, and my group get maincours part, and the menu is Spaghetti Bolognise, Turkey roast and Vegetable Tagiliatelle, 

 we start at 8.00 Am and first i start make Turkey, pripere for roast the turkey in the oven, and trusing the turkey, after that every 15 minutes we must give oil in the turkey.

After that i start make Spaghetti Bolognaise, first i blance the spaghetti and give some oil after that give bolognaise and cook until mix well.

and 12.00 o'clock rastaurant open and all food out, we finish and cleaning at 4.00 am.

 SPAGHETTI BOLOGNESE 

 Ingredients :

Bolognese sauce:

-          15gr Butter

-          3tbsp olive oil

-          1pcs large onion ( finely chopped )

-          1stalk celery stick

-          3pcs garlic cloves (crushed )

-          500gr lean minced beef

-          150ml red wine

-          800gr cans chopped tomatoes

-          2tbsp tomato paste

-          3tbsp oregano

-          3 bay leaves

-          As needed salt and papper

-          To serve grated parmesan

For pasta

-          1kg dried spaghetti

-          As needed olive oil

-          As needed salt

Procedure

1.       Melt the butter with the oil in a large , heavy-based saucepan and gently fry the onion for 5 minutes. Add the celery and fry gently for a further 2 minutes

2.       Stir in the garlic, then add minced beef . fry gentle, breaking up the meat , until lightly browned

3.       Add the wine and let the mixture bubble until the wine reduces slightly

4.       Stir in the chopped tomatoes, tomato paste , oregano and bay leaves and bring to the boil

5.       Reduce the heat and cook very gently,  uncovered, for about 45 minutes or until the sauce is very thick and pulpy . check the seasoning .

6.       Boil water and than spinkle some salt into water , pour some olive oil

7.       Then add paste and boiling for 7 minutes or al dente , drained in colander , pour some olive oil into pasta and mix well. Let it cool

8.       For finishing spaghetti bolognase ,put 150 gr pasta on the pasta plate, than pour warm bolognase sauté, serve with grated parmasen

ROAST TURKEY WITH GIBLET GRAVY

 Ingredients :

-          1 Turkey, dressed

-          Salt

-          Pepper

-          Oil

Mirepoix

-          250g Onions, chopped medium

-          125g Carrots, chopped medium

-          125g Celery , chopped medium

-          3 L     Chicken stock, hot

-          175g  Bread flour

-          To taste salt

Procudure

1.       Remove the gibles from the csvity of the turkey, check inside the turkey to make sure it has been well clanned. Look the wings in place by twisting the wing tips behind the back of the turkey.

2.       Season  the inside of the turkey with salt an pepper, rub the skin thoroughly with oil.

3.       Place the turkey on one side in a roasting pan,on a rack it possible (see note).

4.       Place in an oven preheated to 325°f (165°C).(lower temperatures are preferable if production schedule5.       Roast for ½ hours. Turn the turkey on the other side. Roast another ½ hours. Baste turkey with drippings (fat  only) every 30 minutes.6.       While turkey is roasting, placeturkey heart, gizzard, and neck in a saucepan. (reserve the liver for another use, or add it to bread dressing). Cover the gibbets with water and simmer until very tender, about 2-3 hours. Reserve the broth and the gibbets for gravy.7.       Turn the turkey breast up. Place the mirepoix in the pan.8.       Return the turkey to the oven and continue to roast. Baste occasionally by sponing the fat in the pan over the turkey.9.       The turkey is done when a thermometer inserted into the thickest part of the inside of the high reads 180°f(82°C). total  roasting time is about  5 hours.( see chapter 12  for a discussion of how to determine doneness).10.   Remove the turkey from the roasting  pan and let stand ina warm place at least 15 minutes before carving.11.   Drain off and save the fat from the roasting pan12.   Set the roasting pan with the mirepoix an dripping on the range to reduce the moistureand brown the mirepoix. Brown lightly if a light gravy is desired. Brown heavly if a dark gravy is desired.13.   Deglaze the pan with about  1 qt (1L) of the chicken stock. Pour into a saucepan with the rest of the stock and the gibbet broth(from step 6). Bring to a simmer. Degrease well.

VEGETABLE TAGLIATELLE

Ingredients:

-          800gr zuchinni ( trimmed )

-          800gr carrots ( peeled and trimmed )

-          800gr celery root ( peeled )

-          60gr butter

Procedure:

1.       Cut the vegetables lengthwise into thin slices, about 1/8in, 93 mm thick, then cut into long,thin strips so the vegetable resemble flat noodles ( tagliatelle )

2.       Blanch each vegetable separately in boiling salted water. Vegetables should be tender but stilol firm . refresh under cold water and drain

3.       Just before serving , heat the butter in a saucepan over moderate heat. Add the vegetables and toss in the butter until hot 

SPAETZLE

Ingredientas:

-          6pcs egg

-          375ml milk or water

-          5ml salt

-          0.5ml nutmeg

-          0.5ml white pepper

-          450gr flour

-          As needed butter for service

Procedure:

1.       Beat the eggs in a bowl and add the milk or water , salt, nutmeg, and papper

2.       Add the flour and beat untul smooth. You should have a thick batter . if is too thin , beat in e little more flour

3.       Let the batter stand 1 hour before cooking to relax the gluten

4.       Set a colander ( or a spaetzle machine, if available ) over a large pot of boiling salted water . the colander should be high enough so that steam doesn’t cook the better in the colander

5.       Place the butter in the colander and force it through the holes with a spoon

6.       After the speatzle float to the top of the water , let them simmer  1-2 minutes, then remove them with a skimmer . cool quickly in cold water and drain well

7.       Cover and refrigerate until  service

8.       Sauté portions to order in butter until hot, serve immediately.