DAILY ACTIVITY 8

Today, We are ready for preparation our menu, i'ts Main Courses for Continental Buffet, Like :

Spaghetti Bolognaise

Spaetzle

Roast Turkey With Giblet Gravy

Vegetable Tagliatelle

Menu courses today are only prepare a small portion of it, the next day we will finish it and served in the restaurant, but let me tell you terminology about menu Buffet for today.

• Spaghetti Bolognaise

Bolognese sauce (Italian: ragu alla Bolognese, France: sos bolognaise) is a meat-based sauce for pasta originated in Bologna, Italy. It is traditionally used to decorate 'tagliatelle' and is one of the two sos used to provide "alla Bolognese lasagne". Sos Bolognese is sometimes taken to be tomato sauce, but many recipes have only a small amount of concentrated tomatoes.

Sos started in the 5th century. Traditional recipes, which were registered in 1982 by the Bolognese Accademia Italiana della Cucina delegates, limits of ingredients for steak skirts, pancetta, onion, red radish, saderi (stem), pes tomato, meat soup, dried red wines ( not bubbling), milk, salt and pepper taste enough. However, changes that use other merantau products exist even in the Bolognese tradition. Chicken livers may be added together with beef or calves for typical majlis, and today use lots of butter and olive oil to cook soffritto. Prosciutto, mortadella, or porcini fungus may be added to hesitate to keep sos. According to Naswip Hazan in "The Italian Classic Cookbook", to cook a better Bolognese takes 5 or 6 hours to sniff is not an extraordinary thing.

The traditional Bologna people became famous for making egg-pasta tagliatelle (tagliatelle alla Bolognese) and their traditional green lasagne. It should be noted that the Italians did not pair Bolognese alla with spaghetti. The bigger pasta is to hold the heavy and better sauce. In Italy, pasta is thrown into sauce to collect flavors instead of the above hesitant, as is usually done elsewhere.

• Spaetzle

Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle. Often, water is added to produce a thinner dough. The flour traditionally used for spätzle is a coarse type known as Dunstmehl, similar to US "first clear" or Czech hrubá type, known in the UK as semolina flour or pasta flour from durum wheat with a high yellow semolina content. This gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, particularly when cutting short on eggs for dietary reasons. If fine ("all-purpose") flour and the full complement of eggs are used, all fat and moisture in the dough is derived from these, and water is rarely necessary.

Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, yet hold the initial shape for some seconds. If dropped into boiling water, the albumen will congeal quickly in the boiling water, while the yolk will keep the dough succulent. After the noodles have become firm, they are skimmed and put aside.

Since this can be a cumbersome way to prepare spätzle, several devices were invented to facilitate cooking that resemble a strainer or colander, potato ricer (Spätzlepresse), food mill or coarse grater (Spätzlehobel). As with scraped Spätzle, the dough drops into the boiling water. Those instruments that use muscle pressure in addition to gravity can be used with a firmer dough; that for a Spätzlehobel should be as "runny" as the one for scraping.

• Roast Turkey With Giblet Gravy

In history, this celebration was once performed as a sign of past gratitude for the harvest and today the celebration is still celebrated as a gratitude for what they have gained or achieved this year. Thanksgiving Day is also synonymous with turkeys as a mandatory main menu in every celebration.

Turkey is a large bird in the genus Meleagris, which is native to the Americas. Males of both turkey species have a distinctive fleshy wattle or protuberance that hangs from the top of the beak (called a snood). They are among the largest birds in their ranges. As in many galliformes, the male is larger and much more colorful than the female.

Actually what is said roast turkey is one menu that uses cooking technique that is roast. Turkey in roast until cooked and has a nice color (golden brown). so that the turkey has a distinctive flavor and aroma, we need to slip or insert mirepoix into turkey body that is still intact and do not forget seasoning to enrich its taste

• Vegetable Tagliatelle

Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931.

The recipe was called tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silver plates. Over the years, tagliatelle has become considered a more common food.

A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters.

So actually the vegetable Tagliatelle is meant, is a cut of vegetables or a technique that resembles tagliatelle.

That's some photo our activity today :