Daily Activity 14 (ENG)

09 April 2018, , at the Kitchen Laboratory at Makassar Tourism Polytechnic. Exactly at 08:15 am check completeness was done by 3 Supervasiors that are Senior Semester 4 of Food Production Management. After checking, I keep the bag in the looker and then standing one line (standing on one medium-sized floor), then check the knife and then heard some suggest from Mr. Ical then entered the discussion about Recipe Rotation 2.4, but there were many Recipe replaced.

The menu consists of Okonamiyaki as Appetizer, Miso Soup as Soup, Sushi as Main Course, and Dorayaki as Dessert. My group got the Dessert part of Dorayaki. I started making Dorayaki dough based on the recipe given by Chef Dyno. After creating one Recipe, we add 2 Recipes by reducing the use of Sugar, then mixing it with the previous Dorayaki dough, resulting in an excessive Sweet Dough. Then I continue to make Azuki Paste with boiled red beans, then boiled again with a little water and sugar about 300 grams, then mixed until a little smooth by using mixing dough machine.

The Process of Dorayaki Dough :

      

The Process of Azuki Paste :

      

After Doriyaki and Azuki Paste Dough were made, I put it in Chiller and washed the tools that have been used. At 1:15 pm. we started doing General Cleaning, I was cleaning in Area Pastry. After General Cleaning At 02.22, we took a break, then watched together in class at 3:00 pm. We came home at 5:48 pm.