A tanuló neve/name of the student: Szabó Aliz A gyakorlóhely neve/name of the company: Mercantec H. C. Andersens Vej 9, 8800 Viborg A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: 2017.02.21-02.24 Date Levont következtetés, egyéb megjegyzések/ 02.21 We made chocolate frosting. They gave us cinnamon rolls, we had to turn them and spread with the frosting and sprinkle with colourful sugar sprinkles. We helped to roll the baguettes. We did special danish tea cake called almondhorns. There was not really stress. It is worthy to have 40 minutes REAL break to have breakfast. After we could concentrate more on the jobs. 02.23 We were getting better with rolling the baguettes. We made danish Napoleon hats. As you can see on the picture we put marcipan balls on short pastry and formed it with our hands. We made lemon cake and cakes which were look like walnut-roses. They are trying to teach every day something new danish speciality. Even if they have a lot to do, they are caring about us. We could see that they were always prepared with a new receipe for us. 02.24 We made coconut tops. It was interesting that because of the lemonconcentrate the colour and also the taste was really intensive. We made little pizzas, dipped the Napoleon-hats into chocolate. They have a special carneval-pastry filled with vanilla puding or chocolate. They gave us some cookies in our break, it was interesting that there were sunflower seeds in it (even if the cookie was sweet with chocolate inside). They formed the coconut tops from the pastry bag but it was really hard for us. At home we would do it by hand bacuse the dough was so hard. It is interesting that they don t really use just their hands but always use some tools.
A tanuló neve/name of the student: Szabó Aliz A gyakorlóhely neve/name of the company: Mercantec H. C. Andersens Vej 9, 8800 Viborg A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: 02.27.-03.03. Date Levont következtetés, egyéb megjegyzések/ 02.27 02.28 03.01 03.02 We started today early at 01.30. At first we helped to make a lot of kind of breads and buns. Then we made cinnamonn-roll, walnut rolls and decorated some kind of carnevalpastries with icing. We made chocolate and sunflower-seeds cookies and dipped the coconut tops into chocolate. We started again at 4 am. We made the baguettes and the icing for the cakes. They have asked us to make a special cake, so we started to make Charlottecake. We made 5 big sponge-roll. From 9-12 we helped in the school s kitchen for the chefs. We finished the Charlotte-cake for 70 people than they told us there was a misunderstanding and they need it just for 10 people. We were a bit disappointed also because the women didn t try it. But they liked how it looked like. We started at 01.30 am. We helped a bit the shape the breads. In the rest of the day we made Rákóczi túrós because they asked us to make something hungarian. You can do a lot of kind of breads, buns, baguettes etc. from the same dough. They are always there to help us (when we made our sponge-rolls they were checking on us if they can help). They were more afraid of the cake than interested because they don t really make cakes with a lot of cream in it. Again the cake started to drop after we cut it into pieces. Than we realised the problem was on both days that the cottage cream is different here it has too much liquid in it. We are not early birds. It was hard for us to concentrate ont he tasks because we are not used to work at night. You have to wear gloves when you are peeling a lot of onions. You have to make sure that the baking tin for the sponge is flat enough. So it will be a sooth sponge. After we took out the cake from the bowls it slowly started to drop. So we realised we should have checked before if they have a shocking freezer. If you are in an other country you should check at first the ingredients if they are different bacuse it can cause a lot of trouble. 03.03 First we shaped the bread doughs. Than we made chocolate and walnut cookies, almond-sponge, pear-pie. And we covered the sides of a walnut-cake slices with chocolate. I learnt how to use the dough rolling machine. We can learn more here because they let us to try new things which we couln t try before. We can improve ourself here.
A gyakorlóhely neve/name of the company: Byens Kagemand - Frederiks Søndergade 11, 7470 Karup J A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: 03.06-03.10. Levont következtetés, egyéb megjegyzések/ 03.06 03.07 03.08 03.09 03.10 It was our first day in the bakery. At frst I made strawberry cake than I coated some cakes with marzipanand decorated them. I covered the sides of some cakes with chocolate. Than I made fake truffle and a special cake with a lot of cream in it. I did the every-day jobs (basic two cakes) Than I made mazarin. This is dollop (baking marzipan, sugar, butter, egg flour) and they use itt o a lot of cakes as a filling. I made pies (I could roll out huge short pastry for that. Than I made pistachio-cake, it was really tasty. I covered the cakemen with chocolate. I did the basement for the strawberry cakes (jam, mazarin). I made old chocolate cake (it is cold because of the old receipe), I put butter cream in the middle and than I had to put the whole cake with my hands under chocolaate to cover it fully. I made Bismarck cake and in the and I made macarons. I covered the corners of a green cake with chocolate. Than I made florentine. It was interesting that here they fill this with butter cream. Than I made stykker kage. It was amazing to do it totally alone from the beginning until the end. I also made sponge. I made big sponge rolls, pear and aplle pies and cocnut cakes. I made also the chocolate for the coverings I could you the dough rolling machine in the whole day for the marzipan and I got really selfconfident in it. They have a jellyspray wich make the job much easier and better. I ve worked together with another man today but he was really encourageing even if he couldn t speak much English. I don t like that I had to use flour top ut ont he marzipan when I was rollingi t out because it won t be baked. They make the chocolate with coconut butter so it is much more thiner than at home. I can do much more than what I think and it means a lot how people encourage me. They left me many times alone with a new job. They trusted me that I will manage and it will work out correctly. It is not that big problem if you make something here differently than they. It is not like home that everything has to look like exactly the same. I liked that I had to do a lot of layes in the cake (short pastry, jam, short pastry, butter cream, marzipan, chocolate and sprinkle ont he top. I did a deep cleaning because they are working in a horrible dirt and mess bacuse they don t have time to clean it. At home these rules are much stricter.
A gyakorlóhely neve/name of the company: Byens Kagemand - Frederiks Søndergade 11, 7470 Karup J A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: - 03.13-03.17. Levont következtetés, egyéb megjegyzések/ 03.13 This was my first day on the bread-post. I made buns, walnut rolls, sausage-rolls. I made buns, breads, baguettes. Than we made marzipan-eggs (Easter 03.14 preaparation). We used a special machine for that and we put peanutchocolate inside. After that they told us the secret ray-bread receipe so we can make it at home. Than I covered some cakes with chocolate. 03.15 I made the buns totally alone. At firsti had to roll the dough out than put it into a box and spread it with pesto-sauce or seeds. Than I cut them into squares with a huge machine which needed a lot of strength.at the end I put them on trays. Than I finished the ray-bread from yesterday. 03.16 I made the ray-breads, buns etc. I learnt how to roll two buns at the same time. Than I made Denish-pastries. I put jam than yellow cream on the sides and mazarin onthe middle on a puff pastry line. 03.17 I made the buns. I covered the puffpastry cake from yesterday with short pastry. I liked that they rolled up the walnut-roll and after that they cut it It was interesting that they asked two men to come and show us how to make the chocolate-eggs and the ray-bread. It is interesting that we had to prepare the sourdough the day before we made the bread. The tables are so high that my arms are always hurting when I have to spread something or roll. Today they totally let me alone to do the buns in the back kitchen. The tables are higher than at home and I had to spread the walnutcream (hard) for along time so my right arm hurts now. I think it is important to make sure that the tables are the right-sized for everyone. Denish people take really seriously if you ask something (like I just asked fo rthe ray-bread receipe and they asked a special man to com and show us the method). They told us tha we can bring 250 g sourdough home because that is the way how we can start our first bread. I think that is really important to makes sure that the place is comfortable for all the workers. We pick every day a number from a boksz. Whoh has the biggest can geet a cola. I really like the idea because it is just a small thing but really team-building.
A gyakorlóhely neve/name of the company: Byens Kagemand - Frederiks Søndergade 11, 7470 Karup J A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: - 03.20-03.24. 03.20 They asked us to do hungarian cakes in this week. On Monday we started to make Dobos cake. We made the sponge and the chocolate filling and put the cake together. They don t have cakerings so we made tins of sponges but that is why we miscounted the amount of them. Levont következtetés, egyéb megjegyzések/ The boss said the cream had too much butter in the filling and he prefers the double cream fillings. 03.21 03.22 We finished the Dobos cake (cream and walnut on the sides). We made the Dobos-toppings. We started to make Rákóczi-túrós so we made the shortpastry for that. We made the walnut-sponges and the filling for the Eszterházy-cake. For the half of them we made white-chocolate cream (because the boss wanted to try that). It was our first time making a whole Doboscake and the next day we realised we shouldn t put the toppings into the fridge. They do not really use walnuts so they were a bit shocked when we asked fro the right amounts. We needed more time for the toppings than we expected. The cream was not the same as the original because their ingredients are a bit different. 03.23 03.24 We put together the other half of the cakes with white chocolate cream. We spread the sides with the cream and covered with chocolate sprinkles and spread the tops with apricot jam. Than we made the Eszterházy-tops. We finished at first the Rákóczi-túrós. Than we had to sell our hungarian cakes for the customers. We had to use icing for the tops because they doon t have fondan. We used more bread crumbs between the pastry and the filling so we got nice pieces at the end (not as like in our first week). Because of the icing it wasn t that nice to make the tops with the chocolate. They were always surprised but they liked how special and nice is the decoration on our cakes.
A gyakorlóhely neve/name of the company: H. C. Andersens Vej 9, 8800 Viborg A szakmai gyakorlat ideje napi bontásban/duration of the placement/daily detailed: - 03.27.-03.31 Levont következtetés, egyéb megjegyzések/ 03.27 03.28 We made the basic breads and buns, muffins, pizza snails, and a special tower. There was a makron biscuit bottom than we put cocoa cream tower ont he top and than we covered it with chocolate. We made the breads, Danish dream cake, chocolate cake, big pizzas. We sorted out the deliveries and made some orders. 03.29 We made Rye bread, coconut tops, sunflower-seed cookies and almond sponge. 03.30 We made the basic breads and buns, mini pizzas, pizza rolls, pear-pies and cinammon-rolls. It was easier to roll the breads and buns after the last two weeksexperience. It is interesting that there is no help for the ladies with the delivery even if it is sometimes 25 kilograms. This was the second time to make these cakes and therefore it was much easier. They were really nice and gave us the Danish recipies which we have asked for. It was hard to get used to the night-shift again. It would be much useful not to use wooden frames for the cakes because it is a lot of extra-work to clean it. We didn t need any help to make them which was really good. We can make now Danish cakes at home.:)