TECHNOLOGY
QUARTER 1
What did I learn?
This quarter in technology we did evaluations for the 1 periods and cooking for the 2 periods. We did some research on cooking and stuff before the real thing, but the main thing this quarter was cooking traditional food from each main island (area) in Indonesia. My group was the papua group, consisting of the main island Papua, NTB, NTT, and also Maluku. We chose Ayam taliwang for the food we will cook.
Why was this my best work?
The best work in this quarter would be our team’s score. We had really good teamwork and we worked well, so we got a 7 out of 8 as a team.
What did I do well?
As a group, we did well in-group work. We had no fights and we worked really well as one team. All the plating was done smoothly too. The cooking process was also smooth and we rarely hit into problems between the team.
How can I improve?
The thing we cold improve as a group is also our tasting. As we have different tastes, maybe the overall taste of our group didn’t fit into other’s taste, so our cooking never did get a best taste awards or anything. Our group members ourselves though, like our own cooking tastes.
How does this sample relate to global context?
Since we are cooking traditional food, I think Identities and relationship would relate to our subject because it is about us ourselves.
This quarter in technology we did evaluations for the 1 periods and cooking for the 2 periods. We did some research on cooking and stuff before the real thing, but the main thing this quarter was cooking traditional food from each main island (area) in Indonesia. My group was the papua group, consisting of the main island Papua, NTB, NTT, and also Maluku. We chose Ayam taliwang for the food we will cook.
Why was this my best work?
The best work in this quarter would be our team’s score. We had really good teamwork and we worked well, so we got a 7 out of 8 as a team.
What did I do well?
As a group, we did well in-group work. We had no fights and we worked really well as one team. All the plating was done smoothly too. The cooking process was also smooth and we rarely hit into problems between the team.
How can I improve?
The thing we cold improve as a group is also our tasting. As we have different tastes, maybe the overall taste of our group didn’t fit into other’s taste, so our cooking never did get a best taste awards or anything. Our group members ourselves though, like our own cooking tastes.
How does this sample relate to global context?
Since we are cooking traditional food, I think Identities and relationship would relate to our subject because it is about us ourselves.
Quarter 2
PLAN –
The plan for the 60 mintues cooking test is to prepare half-boiled kangkung at home. For the Sate Bulayak, I had to do everything until marinating and boiling at home. All I had to do in class is to grill it and make the sauce, the bumbu kacang. For Bingka Dolu Gula Merah, I had to mix the coconut milk and brown sugar at home, and let it cold.
In class, I decided to start on grilling the Sate, leaving it in the oven for a while. After leaving it, I have to start mixing the egg and sugar of Bingka Dolu Gula Merah, add coconut milk and salt after it the mix of the egg and sugar becomes thick and mixed well. After it’s all mixed, all I have to do is to add flour and cook it. After that, I would start to make the bumbu kacang for the Sate Bulayak. After it’s finished, I would plate it directly. And then, the next step is to blend all ingredients for the Plecing Kangkung and plate it once it is finished. Then last, I will go back to Bingka Dolu Gula Merah.
CHANGES OF THE PLAN –
I gave too much time to mix the mix of Bingka Dolu Gula Merah, and so I finished earlier than I have planned. I directly continued to the next step to not waste time. I also had changes in “baking” the Bingka Dolu Gula Merah, because I didn’t really bake it. I did some more research on the making of Bingka Dolu Gula Merah, and I decided to have to make it in a slightly modified way: using a Takoyaki grilling tool. I still had to leave it for a while, so while I wait for it I make the bumbu kacang, so it’s still basically the same. I also planned earlier to blend the sambal of the Plecing Kangkung, but I crushed it and mix it. I still had to cook it again, and I forgot to put it in the plating. Thankfully I finished everything earlier than I planned, and so I still had much time to do plating and other things. While grilling the Sate though, I didn’t set a high enough temperature for it. So I had to repeat the step while I make the bumbu kacang. But basically, I did follow my plans, except for the grilling of the Sate, but everything else was like my plan, except faster.
I did put some changes to the plating plan. For Plecing Kangkung, I didn’t have that much of the sambal but I did put then in the right position. Because it still looks plain, I then decided to include cut chili in the plating for the Kangkung. For Sate, I did planned on putting cucumbers but I didn’t bring it. I left it without cucumbers, and it still looks nice. For the Bingka Dolu Gula Merah, I did changes because the shape of the Bingka Dolu Gula Merah didn’t turn out as I had expected before. I also didn’t use the original mold, so the shape is very different.
I didn’t really measure all things exactly and precisely, but for sure I left some things at home and it affected the food. Bingka Dolu Gula Merah includes a little salt and baking powder in the recipe, which when I tried before I had already mixed it in with the flour. But I forgot to bring salt and baking powder, and totally forgot about it at school. I also didn’t bring melted butter for the Takoyaki grilling tool, and as a result I used frying oil. It probably affected the cake itself since it turned out really different from the first time I tried using salt and baking powder, also melted butter.
The plan for the 60 mintues cooking test is to prepare half-boiled kangkung at home. For the Sate Bulayak, I had to do everything until marinating and boiling at home. All I had to do in class is to grill it and make the sauce, the bumbu kacang. For Bingka Dolu Gula Merah, I had to mix the coconut milk and brown sugar at home, and let it cold.
In class, I decided to start on grilling the Sate, leaving it in the oven for a while. After leaving it, I have to start mixing the egg and sugar of Bingka Dolu Gula Merah, add coconut milk and salt after it the mix of the egg and sugar becomes thick and mixed well. After it’s all mixed, all I have to do is to add flour and cook it. After that, I would start to make the bumbu kacang for the Sate Bulayak. After it’s finished, I would plate it directly. And then, the next step is to blend all ingredients for the Plecing Kangkung and plate it once it is finished. Then last, I will go back to Bingka Dolu Gula Merah.
CHANGES OF THE PLAN –
I gave too much time to mix the mix of Bingka Dolu Gula Merah, and so I finished earlier than I have planned. I directly continued to the next step to not waste time. I also had changes in “baking” the Bingka Dolu Gula Merah, because I didn’t really bake it. I did some more research on the making of Bingka Dolu Gula Merah, and I decided to have to make it in a slightly modified way: using a Takoyaki grilling tool. I still had to leave it for a while, so while I wait for it I make the bumbu kacang, so it’s still basically the same. I also planned earlier to blend the sambal of the Plecing Kangkung, but I crushed it and mix it. I still had to cook it again, and I forgot to put it in the plating. Thankfully I finished everything earlier than I planned, and so I still had much time to do plating and other things. While grilling the Sate though, I didn’t set a high enough temperature for it. So I had to repeat the step while I make the bumbu kacang. But basically, I did follow my plans, except for the grilling of the Sate, but everything else was like my plan, except faster.
I did put some changes to the plating plan. For Plecing Kangkung, I didn’t have that much of the sambal but I did put then in the right position. Because it still looks plain, I then decided to include cut chili in the plating for the Kangkung. For Sate, I did planned on putting cucumbers but I didn’t bring it. I left it without cucumbers, and it still looks nice. For the Bingka Dolu Gula Merah, I did changes because the shape of the Bingka Dolu Gula Merah didn’t turn out as I had expected before. I also didn’t use the original mold, so the shape is very different.
I didn’t really measure all things exactly and precisely, but for sure I left some things at home and it affected the food. Bingka Dolu Gula Merah includes a little salt and baking powder in the recipe, which when I tried before I had already mixed it in with the flour. But I forgot to bring salt and baking powder, and totally forgot about it at school. I also didn’t bring melted butter for the Takoyaki grilling tool, and as a result I used frying oil. It probably affected the cake itself since it turned out really different from the first time I tried using salt and baking powder, also melted butter.