Nama : Ria Angelia
ID Number : 202122502
Reading Log (Procedure)

Day 1 Friday Date : 21 May 2021
Time	21:00-21:30
Title	Chocolate Mousse
Sources	https://www.google.com/amp/s/www.deliciousmagazine.co.uk/recipes/james-martins-chocolate-mousse/amp/
Materials/Ingredients	200g dark chocolate, broken into pieces 3 large eggs, separated 50g caster sugar Softly whipped cream, to serve (optional)
How to make it	1. Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted. 2. Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined. 3. In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture. 4. Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired.
New vocabularies found	Caster, slightly, Stiff peaks form, fold
Comments	I think making chocolate mousse is very simple, very suitable to be used as a snack

Day 2 Saturday Date : 22 May 2021
Time	20:00-21:30
Title	Beef Stew
Sources	https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/
Materials/Ingredients	1 tbsp. vegetable oil 2 lb. beef chuck stew meat, cubed into 1" pieces 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 carrots, peeled and cut into rounds 2 stalks celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. tomato paste 6 c. low-sodium beef broth 1 c. red wine 1 tbsp. Worcestershire sauce 1 tsp. dried or fresh thyme leaves 2 bay leaves 1 lb. baby potatoes, halved 1 c. frozen peas 1/4 c. freshly chopped parsley, for garnish
How to make it	1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. 2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. 4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes. 5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. 6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.
New vocabularies found	Worcestershire, halved, dutch, heavy-bottomed, seared, batches, peas, ladle
Comments	Even though it's a bit difficult but this food seems delicious

Day 3 Sunday Date : 23 May 2021
Time	20:00-20:30
Title	Cheesy Spinach and Arthicoke Lasagna
Sources	https://www.delish.com/cooking/recipe-ideas/recipes/a45592/cheesy-spinach-and-artichoke-lasagna-recipe/
Materials/Ingredients	1 lb. lasagna noodles 3 tbsp. butter 2 cloves garlic, minced 3 tbsp. all-purpose flour 3 c. milk (preferably whole or 2%) Kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan 2 c. shredded rotisserie chicken 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid 1 (15-oz.) can artichoke hearts, drained and chopped 2 (15-oz.) containers part-skim ricotta 4 c. shredded mozzarella
How to make it	1. Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool. 2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined. 3. Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella. 4. Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more. 5. Let cool for 15 minutes before slicing and serving.
New vocabularies found	Rotisserie, thawed, squeezed, part-skim, overlapping
Comments	I think cheesy spinach and arthicoke lasagna is delicious

Day 4 Monday Date : 24 May 2021
Time	21:00-21:30
Title	Fried Lasagna
Sources	https://www.delish.com/cooking/recipe-ideas/a49688/fried-lasagna-recipe/
Materials/Ingredients	Cooking spray 10 lasagna noodles, cooked according to package directions 1 oz. (15-oz.) container ricotta 4 large eggs, divided 2 cloves garlic, minced Kosher salt Freshly ground pepper 1 c. shredded mozzarella 1/2 c. all-purpose flour 2 c. Italian bread crumbs Vegetable oil, for frying Marinara sauce, warmed, for dipping
How to make it	1. Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top. 2. In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella. 3. Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes. 4. When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat. 5. In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel–lined wire rack. Repeat with remaining lasagna squares. 6. Serve with marinara.
New vocabularies found	Dipping, dredge, deep-sided, tongs, towel–lined, wire, rack
Comments	I think fried lasagna is delicious

Day 5 Tuesday Date : 25 May 2021
Time	20:30-21:00
Title	Shrimp Alfredo Fettuccine
Sources	https://www.delish.com/cooking/recipe-ideas/recipes/a54004/easy-shrimp-pasta-alfredo-recipe/
Materials/Ingredients	1 lb. fetuccine 3 tbsp. butter, divided 1 lb. shrimp, peeled and deveined, tails removed kosher salt Freshly ground black pepper 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 c. heavy cream 1/2 c. whole milk 1 egg yolk 1 c. freshly grated Parmesan, plus more for garnish 1 tbsp. Chopped parsley, for garnish
How to make it	1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. 2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. 3. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. 4. Garnish with more parmesan and parsley.
New vocabularies found	Peeled, deveined, opaque
Comments	I think shrimp alfredo fettuccine is delicious