LIFE~~~

Sometimes you have to stop worrying, wondering and doubting. Have faith that things will work out, maybe not how you planned, but just how it's meant to be.

Don't let anything get you down, always bounce back up.
Set goals for your future, never settle for anything less.
Realize that there are others in the world, with much bigger problems than you.
Appreciate the good things in your life and be thankful for the time.
You ahve with your loved ones, spend more time with your family and friends.
Appreciate the simple things in life and don't get caught up in material things.


The only reason I can stand and smile through all my problems and pain is because I know I have God on my side.


Patience is not the ability to wait, but the ability to keep a good attitude while waiting.


Believe in yourself and your value, don't sell out when things go wrong.

Only trust someone who can see these three things in you:
~ The Sorrow behind your smile
~ The love behind your anger  
~ The reason behind your silence


Never ignore a person who loves you, cares for you and misses you, because one day, you might wake up and realize, you lost the moon while conting the stars.


Surround yourself with people who know your worth. You do not need too many people to be happy, just a few REAL ones who appreciate you for exactly who you are.

Sweet Yeast Dough

Tuesday, 24/4/2012
(Prepare and Produce Yeast Goods)

Today, I have done plain sweet yeast dough and divide them to produce difference types of shape.

Shapes include finger buns, scrolls and plaits.

~ Plain Finger Buns ~

* Finger Buns with Icing and Coconut *

~ Plaits ~

* Scrolls *

Frangipane Tarts and Viennese Biscuits

Friday, 20/4/2012
(Prepare and Produce Pastries)

For the first class of pastries, the 1st product is tartlets and biscuits.

The name of the tartlet is Frangipane Tarts and Viennese Biscuits.

Above: Viennese Biscuits 

~~ The Biscuits is very soft and crunchy. Is actually very delicious!!! ~~

** The tarts is delicious. The crust is crunchy and nice. I love them!!! **

Below: Frangipane Tarts

Bienenstich (Bee sting)

Tuesday, 17/4/2012
(Prepare and Produce Yeast Goods)

Today is the first class for yeast goods and I'm doing Bienenstich, also known as Bee sting.

Bee sting is a german dessert and is made from sweet yeast dough with baked on topping of caramelised almonds and filled with vanilla custard, buttercream or cream.

New Term, same Semester...

After easter holiday for a week, the new term had started. Still in semester 1, but just term 2. In this term, the subjects that I'm learning is:-


~ intro to hospitality
~ prepare and produce yeast goods
~ preparation kitchen
~ coffee service
~ prepare and produce pastries
and another subject continue from last term, common core.


I kinda hate common core because is "common bore", is really boring, specially the lecture part. The lecture just reading the slides which I can read them at home after I downloaded them. 

Kitchen class is interesting and fun, also the chefs are GREAT!!!!! The chefs are John De Bont (Pastries), Leon Voigt (Preparation kitchen) and Aurelie Germanier (Yeast Goods). Coffee class, is the best, as the lecture is very funny, humour, cute and more. Can't describe. His name is Ian Frost. Cute name, huh??

I realised that I did not make the wrong decision. I just regret that I didn't choose when I was 18. But  never mind, I'm still young. I'm gonna make my parent proud of me and I'm gonna prove to those who think that I cannot study (as my parents didn't study in college or university), I CAN DO IT!!!!!!! I'LL MAKE YOU CRY, ASS!!!!!!!!!

Souffle

Friday, 23/3/2012
(Hot and Cold Dessert)


Today is the last class and next week is my exam. NERVOUS and EXCITED!!!

Soufflé, 

is a french verb means "to blow up" or more loosely "puff up", a description of what happens to the combination of custard and eggs. 

Soufflé is a lightly baked cake made with egg yolks and soft meringue, with the combination of other ingredients and served as savory or sweet dessert. 

Foods that comely used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon.

When it comes out from the oven, a soufflé should be puffed up and fluffy and it will generally fall after 5 to 10 minutes.

Souffles can be in containers of any shapes and sizes but it is traditionally make in a ramekins. These containers are very greatly in sizes but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.