Today Monday, January 5, 2018 all MTB 2B
students reentered the kitchen for the first time in 2nd semester. Today we
entered at 08.05 WITA and in incharge by 2 seniors from 4B class. At that
time we were all in the absence while checking the completeness of tools and nail examination.
After that we directly do online in the cold kitchen while waiting for recipi
to be distributed and while reading the materials that have been given previously.
Today we make soft roll, hard roll, and
twist bread. We who have divided the previous group directly broke away and
made the line in accordance with the group that has been determined, after
which we described the ingredients to be used and divide the place to do. Some
groups do in Cold Kitchen and some are also doing in Main Kitchen. but
beforehand we have been told how to make it.
At 13.30 WITA we rested and after that we
went on to make Croissant and Danish. At that time we were divided into 5
groups of 8 people in the group. This time our group will make Croissant which
consists of Yeast, Salt, Water, Egg, Sugar, Croissant Fat, and hard Flour. We
made it in turns so we know and understand how to make Croissants.
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