Daily Activity (English Version)

Today is the second day of practice in the first week in the third semester, I came to the kitchen at 7:25. As usual before entering, we are absent first by senior incharge and then enter the kitchen. After we entered the kitchen, we immediately one line according to the group. And today's menu is European Buffet. Then Mr. ical explained a little about the menu today. And my group got another dessert. After that we continued to prepare us yesterday, namely Red Velvet and Creme Brulee. Today's menus are:

European Buffet

Macedoine of vegetable mayonaise

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Shrimp bisque

Pure of pumkim soup

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Spaghetti bolognaise

Spaetzle

Roast Turkey with giblet gravy

Vegetable Tagliatelle

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Red velvet

Creme Brulee

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Horse D'ouvre

Monte Cristo sandwich

Club sandwich

Before discussing the next step, I will explain a little about the history of Red Velvet and Creme Brulee. Basically this cake is a classic American dish that comes from the South which is usually served as a dessert. This cake has been famous since World War II. The red color of the red velvet cake was once obtained from red radish or strawberry juice, but over time people used red food coloring in making red velvet cake. In Canada, red velvet cake is known as a dessert of Eaton's Restaurant & Bakery on the 1940s and 1950.
Well, what makes this red velvet cake rise to the surface again and even booming until now is because of the 1989 Magnolia Steel film starring Julia Robert. In one of the scenes, there was a groom who brought this red velvet cake to the bride. Since then, red velvet cake has been hunted by many people to date.

Whereas Creme Brulee, basically the earliest recipe known for crème brûlée appeared in François Massialot's 1691 cookbook Cuisinier royal et bourgeoisie. The name "burning cream" was used in an English translation in 1702. In 1740 Massialot referred to a recipe similar to crême à l'Angloise; 'British cream'. The dish then disappeared from French cookbooks until the 1980s. A version of crème brûlée (locally known as the Trinity Cream or Cambridge burning cream) was introduced at Trinity College, Cambridge, in 1879 with the college arm impressed above the cream with branding iron '.Crème brûlée is not so common in French and English cookbooks from the nineteenth and twentieth centuries. It became very popular in the 1980s, "a symbol of the pleasure of the decade and the boom of the restaurant", perhaps popularized by Sirio Maccioni at his restaurant in New York, Le Cirque. He claimed to have made it "most famous and by far the most popular dessert in the restaurant from Paris to Peoria".