HOW TO MAKE A CREPE VLA CHOCOLATE by INA WATI SANDI

PRESENTATION SKILLS

HOW TO MAKE A CREPE VLA CHOCOLATE
Proposed to completethe task in  the English language

 

 

BY :

                                                                                                         INA WATI SANDI

Kelas / No :   XII RPL 1 / 35

 

 

 

SMK NEGERI 4 KENDAL

Jl. Soekarno-HattaBrangsong Kendal

Telp.(0294) 5790761 Fax.(0294)3683777 Email. Smkn4_kendal @yahoo.co.id

2012

 

 

 

 

 

 

PREFACE

      I send all of praises, honors and glory just to god. The all merciful,because only by his grace and mercy. I can finish this task report.

            By this report, I would like to thank to :

1.        Drs. Suroyo,as the principal of SMK Negeri 4 Kendal

2.        Bu DewiHanikS.p.d as the counselor teachers

3.        Bapak Toni S.p.d as the examiners

4.        My parents, friend, classmates, and all who help on both of competence exam of final task repor

 

            I believe that this report is still away from perfect. So I accept suggestion and constructive criticism from all readers. Finally, I hope that  this report can be useful for all .

 

 

 

Kaliwungu, 03 October  2012

Writer

Ina Wati Sandi

 

 

 

 

TABLE OF CONTENTS

Page

                        Title Page                                                                              i

                        Preface                                                                                  ii

                        Table of contents                                                               iii

Introduction                                                                                    1

Content

I.                   Materials                                                      2

II.                 Step                                                                3

III.              Image Presentation                                   4

                        Closing                                                                                  

I.                   Purpose                                                        5

II.                 Conclusion                                                   6                     

                        Bibliography                                                                                    7

 

 

 

 

 

INTRODUCTION

 

Along with the times and the environment, the people now
began to be careful in selecting and buy something. One of the things which people very careful and meticulous in choosing and buying is when humans
buy food.

Ancient times people buy food just based on taste
tasty and cheap, this is especially for the middle class society, two things
This had been the first priority in buying food. We not so
think of the nutrients and the nutrients contained in the food
they buy.

 

However, the recent tendency of our society to buy
is attention to flavor food, nutrients contained in the food,
new thinking about the price. Therefore a lot of cake crepe for human choice
snacks, which in terms of flavor, cake crepe offers quite a lot of flavor
offered and delicious, in terms of nutrition also meet human nutritional needs, in terms of prices, the crepe is perfectly all people.

Of this phenomenon is very suitable and potential when we set up
business selling toast, which fulfill the consumer in terms of taste is delicious, fromtoast nutrition in accordance with what is desired by consumers becausecontains carbohydrates, proteinetc. Fromterms of pricetoastfairly easy
accessibleby all levels ofsociety.

 

 

 

 

 

 

 

 

 

 

 

I.                  MATERIALS

 

Ingredients

 

Filling ingredients :                                                 Crêpes ingredients :

-  500 ml Milk, ½ tsp Salt, 125 gr Sugar            -  220 gr Flour, 450 ml Milk

-  2 Egg yolks-beaten, 1 tbsp Butter                   -  ½tsp Salt, ½ tsp Vanilla extract

-  2¼ tbsp Corn starch+2 tbsp Water                -  1tbsp Margarine, 3 Eggs

-  3 tbsp Raisins, 2 dried Apricots-sliced           -  2tbsp Chocolate paste

-  125 gr dark Cooking Chocolate-sliced

-  2 tbsp Chocolate pwd, 1 tbsp Rum

 

 

II.                 STEP

 

Directions :

 

-           Siftflour,put it in abowlwith sugar. Make a holein the center,breakthe eggin it, stirring in one direction.

-           Add milklittle by little, until the doughbecomessmoothand silky.
-           Add milkuntil exhausted, enter the meltingbutter.
-           Cover the doughwith plastic, let stand30 minutes.
-           Grease a12 cmdiameterpanwithmargarine, heat. Pour1 tablespoon of

batter, flatten whileplaying, 2-3 minutes, remove from heat.

 

ChocolateVla
Dissolve25 grams ofcocoa powder,½tbspcornstarch,and 50grams ofsugar with50mlmilk.
Stiruntil blendedandnotbrowngrained. Set aside.
Cook200ccmilkto the boil, pour the chocolatemixture, and1sdtmargarine, stir , lift.

VlaOranges
Ingredients:
100 grams ofsugar
1 tablespooncornstarch
240ccof water
2 tablespoonsbutter
3 tablespoonslemon juiceorange/lemon
1/8tspsalt
Combine sugar, cornstarch, and water, and cook until boiling and thickened. Add the butter, lemon juice and salt, stir, remove from heat.

 

IMAGE PRESENTATION

 

 

 

CLOSING

We hope the menu is usually old readers special for the student who likes cooking expecially again in snack.

Thanks to all parties, especially for opportunity that’s given to me. Hopefully growing steadily carry out its duties and functions as a food company. I apologize for any mistakes in the preparation of this report due to a very limited ability of compilers. Also if there are errors are not deliberate on the content and descriptions .

 

A.   Purpose

 

Purpose:
1. Introduce about how to make cakes to the audience crepe vla chocolate
2. Provide information about the world of culinary example crepe cake
3. Invites readers to try cooking with creativity
4. Encourage those who can not cook for breakfast secar practical
5. Changing a healthy lifestyle by not using fast food

 

B.   Conclusion

Makecustard fillingchocolatecrepecakeis one activitythat canadd insightanda little information aboutthe culinary worldisa snack.By makingcakescrepe vlachocotaleown, wewould be muchbetterto knowhow tomanufacturefrom the material selection, manufacture ofdoughuntilthepresentation ofthe final process. In addition, ifwe candevelopthesetalents, itcouldbeour attempt toat a later date.

 

 

 

 

 

 

 

BIBLIOGRAPHY

http://dapurbia.blogspot.com

http://inawatisandi94.blogspot.com

 

 

 

 

 

Read More

HOW TO MAKE A PANCAKE by Mia Fatmawati

HOW TO MAKE A PANCAKE Report : The report training By : Mia Fatmawati SMK N 4 KENDAL Jln.Soekarno Hatta Brangsong-Kendal Telp.(0294)5796446-Fax.(0294)3687377
	TABLE OF CONTENTS Page     Title Page                                                                     i Preface                                                                        ii Table of Contents                                                       iii Chapter I : Introduction                              1 Chapter II : contents                                    2 Chapter III : closing                                      4 ·     Conclution ·Suggestion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PREFACE :

By the name of Allah, I want to thank God, because God help me accomplish this task english presentation skills entitled "HOW TO MAKE A SPAGHETTI" on time and without problems.

This report is about how to create spaghetti.dan English to complete the task.

In this case I would like to thank:

Allah SWT

Mr. Hero Sultoni Comara as english teacher and

All my friends in the class XII RPL 2

Hopefully this report will be useful to readers of this report

 

my name is Mia Fatmawati

I was born in Kendal on July 2, 1995

I went to school at SMK Negeri 4 Kendal

I live in Ds. Rejosari Rt 01/Rw 01

 

  TABLE OF CONTENS

Chapter 1 : INTRODUCTION 

Pancakes are a type of flat sweet bread enjoyed by cultures around the world. Pancake recipes vary but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable treat.

On Fat Tuesdays (aka Shrove Tuesday) pancakes are eaten because they primarily contain sugar, fat, and flour which are restricted during the fasting of Lent.

 

Chapter 2 : CONTENTS

How to make Pancakes

In this instructable I'm going to show you how to make spaghetti. It's fast and easy

 

Step 1

Material :

·         2 cups (9oz/255g) plain or all-purpose flour (See tips below)

·         2 eggs

·         1 1/2 cups (350ml) of milk

·         1/2 teaspoon baking powder

·         2 tablespoons butter/vegetable oil

·         5 tablespoons sugar

 

Step 2 STEP AND HOW TO SERVER

1.    Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking soda if using self-raising flour), and milk. Do not stir mixture at this point.           2.    Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.           3.    Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.       4.    Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.     5.    Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.     6.    Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size. 7.    Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.     8.    Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.

 

Step 3Serving

Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.

Chapter  3 : CLOSING

This report is a series of experiments by the author. A big thank you profusely umtuk all those who have helped in the lab as well as the preparation of the report.

Finally, the authors are looking forward to the cooperation of all parties and constructive suggestions to further improve this report.

CONCLUTION:

Live healthy by eating nutritious

SUGGESTION :

Healthy foods are foods that are beneficial to tubah. Well to get a nice meal is definitely not easy when searched own, may be willing to provide input food. good luck

Thank you for your participation ...

Read More

How to make ice cream by Komsatun

How to make ice cream

Report:

English language

By:

Komsatun

Smk n 4 kendal

XII RPL 2(5)

 

    PREFACE

 

            Praise the presence of Almighty God upon every overflow of grace, Inayah, Taufik and Hinayahnya so I can finish this report in the form and content are very simple.

            Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.

            This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.

 

 

                                           

Ingredients:

• 1/2 cup of milk
• 1 tablespoon of sugar
• 1/2 teaspoon of vanilla extract (if you want it to be extra sweet,use 2 teaspoon)
• Alternate flavor: if you want chocolate ice cream, add 1 tablespoon of cocoa powder
• 4-6 tablespoons of salt
• 2 trays of ice
• Small amount of butter (if needed)

Steps:

Freezer Bag Method

1 This is good for making individual servings of ice cream to be eaten promptly after making. The video at the bottom of this article shows how to make ice cream with a sandwich bag.

 2  Take roughly two quarts of  ice, crushed if possible, and place it into the gallon-sized bag (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.

3  Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal sufficiently, seal the top of both bags to ensure they don't open during shaking.

4  Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old T-shirt to hold the bags as you massage them; the bags will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.

Remove the finished ice cream from the sandwich bag and serve.

Pot-Freezer Method

1. This is how ice cream was typically made before modern refrigeration, using ice cut from lakes and ponds. Hand-cranked ice cream machines are a variation of the sorbetière (a covered pail with a handle attached to the lid) which is a French adaptation of the pot-freezer method.

2. Put the ice cream ingredients in a bowl.

3. Put the bowl in a tub filled with ice and salt. Make sure the ice and salt mixture doesn't spill over the edges or into the bowl.

4. Mix the ingredients of the bowl vigorously. The salty ice water will absorb heat from the mixture, bringing it below the freezing point of water and turning the mixture into ice cream. It's important to mix as thoroughly as you can to prevent the formation of ice crystals. If you can, use a whisk or better yet, a hand-held mixer.

5. Remove ice cream from the bowl and serve.

Freezer Method

1. This method works best with a custard-based recipe that incorporates eggs, because the result will be much smoother. Since it involves a good bit of waiting, however, it may not be the most immediately gratifying for kids.

2. Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.

3. Put it in the freezer for 30 minutes.

4. Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula until all the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.

5. Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.

Coffee Can Method

1. This is very similar to the bag method, except instead of using two bags, you use two coffee cans, one bigger than the other.

2. Put the ice cream mixture in the smaller coffee can. Seal tightly.

3. Put the smaller coffee can in the big coffee can along with ice and rock salt. Seal the large can tightly.

4. Shake the large can vigorously for about 10 minutes. Kids can roll or throw it around, but make sure the cans are sealed well. Do this step outside, just in case! Check the smaller coffee can to see if the mixture has turned into ice cream yet. If you see ice crystals forming, stir or whisk the mixture.

5. Continue shaking, rolling, or throwing until ice cream is formed.

Ball ethod

1. This can only be done with a commercial product that mixes ice cream within a specially made ball with two chambers.

2. Fill the ice end with with ice and 1/2 cup of rock salt (3/4 cup if using the larger size ball) and close by hand.

• Standard ice cubes may not fit. You might need crushed ice.
• You'll probably need at least 10 ice trays' worth of ice.
2. Pour the ice cream mixture into the end with a metal cylinder. Leave an inch (2.5cm) at the top for expansion and close by hand.

4. Shake, roll, and pass the ball around for 10-15 minutes. The ball will probably be heavier than you expect.

5. Open the ice cream end with the plastic wrench that comes with the ball. Scrape the sides of the cylinder with a plastic or wooden spoon (metal will damage the cylinder). Close the lid by hand.

• Since the chamber is narrow and deep, stirring the ice cream might be difficult. If necessary, use the wooden handle of a spoon or spatula.
5. Check the ice end. Open the lid with the plastic wrench. Pour out any water and add more ice and up to 1/3 cup of rock salt. Close the lid by hand.

7. Shake, roll, and pass the ball around for 5-10 minutes.

8. Check the ice cream. Repeat the above steps as needed, or eat the ice cream as is.

• When you pour the ice cream out, be careful that it doesn't spill into the raised decorative ledges and tight crevices; these may be very difficult to clean later on, especially if you use chocolate chips.
• The ice cream tends to be "soupy" in the middle and solid along the edges.
 




CLOSING

 

Similarly, we can describe the material that is the subject of this report, of course, there are still many shortcomings and weaknesses, because they lack the knowledge to do with the title of this report.

Many authors hope this report is useful for writers in particular, is also dear readers in general.

Read More

How to Make Deep Fried Eggs by novi erma

How to Make Deep Fried Eggs

 

Report:

By

novi erma(30)

XII RPL 2

 

                                                    PREFACE

 

            Praise the presence of Almighty God upon every overflow of grace, Inayah, Taufik and Hinayahnya so I can finish this report in the form and content are very simple.

            Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.

            This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.

 

introduction                                         

   

While fried eggs may be your favorite, once you try deep fried eggs, it's possible you'll find them hard to resist. Deep frying the egg results in a caramelized sort of taste with a runny and delicious center. The egg also looks great, somewhat like a fried poached egg with crunchiness that seduces you straight away into wanting to take a bite.

Ingredients:

• 750ml (1 1/4 pints) vegetable (corn, vegetable, peanut, etc.) or olive oil (not everyone approves of deep frying in olive oil; it's up to you)
• Eggs (as many as you feel like frying) - note that it is better to use cold eggs, as they have stiffer whites

Steps:

1.       Assemble the items needed and the ingredients. Some of the things are listed below under "Things You'll Need". It is important to have everything ready because the cooking process happens very quickly and you don't want to overcook the eggs while looking for something missing.

• Set up the drainage area and slotted spoon now.

2.       Heat the vegetable or olive oil in the pan or pot. Heat over a high heat. The temperature should read 190ºC/375ºF or close about.

3.       Crack an egg into a small cup or bowl. When doing this, take care not to break the yolk.

4.       Carefully slide the cracked egg onto a ladle.

5.       With one hand, carefully tilt the pan or pot to one side and gently slide the egg into the boiling oil. Be very careful with this step to avoid splashing any hot oil onto yourself.

6.       Using a wooden spoon, quickly roll or baste the egg with the oil. It should take on an oval shape and you'll only see white, with the yolk safely tucked away inside. Continue doing this for 1 minute.

7.       You may find it easiest to use two wooden spoons to do the turning or rolling around of the egg.

8.       Use the slotted spoon to lift the egg out of the oil. The deep fried egg is ready when it looks set and has a light color to it. Once you see the white turning to brown, that's the time to remove the deep fried egg.

9.       Drain the deep fried egg on either a cloth tea towel or on kitchen paper. Do this quickly, as the egg must be served before it loses its airiness (which happens rather quickly).

10.   Season to taste. Add salt, pepper or other condiments as wished prior to eating. Serve as quickly as possible and enjoy what is quite a luxurious treat.

• The deep fried egg goes well on freshly made toast. Place it on a plate, as the yolk will run gooey.
• Try serving it on top of grilled cheese on toast. Quite an experience!
• Serve on top of croutons with cooked tomato pieces.

 

 

 

  CLOSING

 

Similarly, we can describe the material that is the subject of this report, of course, there are still many shortcomings and weaknesses, because they lack the knowledge to do with the title of this report.

Many authors hope this report is useful for writers in particular, is also dear readers in general.

Pesan Anda telah dikirim kepada Novi Erma

Read More