Year: 2021

As we know that at this time many people are fond of doing a healthy lifestyle. There are many ways they can do a healthy lifestyle, from exercising regularly and also adjusting their diet. Discussing about the diet, it is not far from the kind of food that their consumed, of course the people will prefer choose eating the healthy foods, one example is vegetables. This article we will discuss the types of vegetables, especially the types of leaves,  following types:

• ARUGULA

Arugula leaves are otherwise known as ‘rocket’, and they are particularly popular in the Mediterranean and Middle-East. In fact, arugula is one of the tastiest foods on this vegetable list, and it adds a complex flavor to any dish. Arugula leaves supply a decent source of vitamin A and K1, and they are very low in calories and carbohydrate.

• BEET GREENS

The leaves of the beetroot plant are incredibly nutritious, so don’t throw them away!  Beet greens provide very large amounts of vitamins A, C and K1. Additionally, their carbohydrate content is almost all fiber.

• Bhok Coy

Some people call it ‘Chinese cabbage’, but the proper translation is bok choy. Bok choy belongs to the cruciferous vegetable family, alongside others such as cabbage and brussels sprouts. Bok choy provides a significant amount of nutrients for very little calories.

• Cabbage

Cabbage is a large-headed green vegetable that has close botanical links to broccoli, cauliflower, and brussels sprouts. Cabbage belongs to the cruciferous category of vegetables and like others, it has links to similar anti-cancer health benefits. Cabbage provides a decent source of vitamins C and K1, and it may potentially lower cancer risk.

• Cabbage Red

Green and red cabbage are different in color, but they are basically the same type of vegetable. Despite a similar appearance, the major contrast is the dark red/purple leaves of red cabbage. However, their nutrient profile is slightly different, and red cabbage offers more in the way of vitamins and minerals. Red cabbage is similar to the green variety but with the addition of some extra micronutrients.

• Collard Greens

As their name may suggest, collard greens are a leafy green vegetable. This vegetable is popular throughout the world, and it is usually served either boiled, steamed, or in stews. Collard greens have a slightly bitter flavor, and they provide a wide range of nutrients. Collard greens are among the most nutritious of all vegetables.

• Dandellion Greens

Dandelion greens are another leafy green with impressive nutrient density. We often eat them raw, and they have a bitter and slightly peppery taste. However, like many vegetables, they have a more pleasant flavor after cooking. Dandelion greens contain an impressive range of nutrients. In particular, it is a good plant source of vitamin E and calcium.

• KALE

Kale is a member of the cruciferous family of vegetables, and it shares some similarities to cabbage and broccoli. Personally, I’m not a huge fan of kale’s bitter taste. However, it has rapidly grown in popularity over the past several years as people find out about its health properties. In terms of nutrients, kale has a shout for being one of the healthiest vegetables out there.  Kale is one of the most nutritious vegetables in the world.

• Lettuce

Lettuce is one of the most popular varieties of vegetables. You can find it pretty much everywhere too; burgers, sandwiches, salads, or just decorating the sides of a plate. Lettuce has an extremely high water content, which makes it quite crisp and refreshing. Lettuce is a common accompaniment to many foods, and it is relatively rich in nutrients.

• Spinach

Spinach is among the most nutrient-dense of this list of vegetables. It is a leafy green that is native to Asia, and it is incredibly high in vitamin A (as beta-carotene) and vitamins C and K1.

Spinach is high in nutrients and it’s one of the healthiest vegetables in the world.

• Swiss Chard

Swiss chard is a nutritious leafy green that is a frequent staple in the Mediterranean region. Typically, chard is used in raw salads but sauteing it tastes good too, and removes some of the bitter flavor. Similar to other leafy greens, swiss chard is loaded with nutrients – particularly vitamins A, C and K.

• Watercress

You wouldn’t guess so from looking at it, but watercress is one of the most nutritious vegetables out there. Watercress is native to Europe and Asia, and it grows in areas surrounding slow-moving water such as lakes and ponds. We can often find watercress in salads and soups, and the leaves add a lot of flavor. This leafy vegetable has a kind of peppery taste, and it’s refreshing due to its high (95%) water content. Watercress has an impressive nutrient density despite being extremely low in calories.

The article above mentions only some of the types of vegetables that are most often found and used as a cooking mixture. There are many other types that you can find from various sources.

• 

• 

In order to commemorate World Tuberculosis Day (HTBS) in every 24 March.

Ottimmo International in collaboration with Persatuan Pemberantasan Tuberkolusis Indonesia  (PPTI) held a National Webinar as an effort to educate the public about the understanding of TB infectious diseases, Saturday afternoon (27/3/2021).

On this occasion, the Head of the JRC PPTI Clinic, dr. Ika Hernianti conveyed what are the indicators of TB disease, how to implement a healthy lifestyle, and preventive actions that people need to take in order to avoid TB infectious diseases.

“Including the selection of food for tuberculosis sufferers, there are actually no restrictions, but if the patient experiences symptoms such as coughing, he is not allowed to eat fried foods,” he said.

According to him, most TB sufferers experience weight loss due to several factors.

Among other things, due to loss of appetite, nausea, and stomach pain. Body conditions that do not get enough nutrition are prone to reduce the body’s ability to fight disease.

To get around this, Ottimmo International through its Culinary Arts Instructor, Chef Arya Putra, provides a solution by providing delicious and healthy food recipes for TB sufferers.

In the webinar, Chef Arya showed recipes for 7 menu variants and how to make them for participants to try at their respective homes.

Not only that, Chef Arya also demonstrated one of the 7 menus, Tahu Mun in front of 400 participants from all over Indonesia.

“This menu is deliberately designed to be high in calories but low in fat so that it is healthy for consumption by TB sufferers. In addition, this food menu is an option so that TB sufferers do not get bored and eat more varied foods in their consumption. to arouse their appetite, “he said.

#Sekolah kuliner

#Sekolah kuliner surabaya
#Sekolah Masak Surabaya

#Sekolah masak indonesia
#Sekolah chef indonesia

#akademi kuliner

Indonesia is known as an agricultural country which means it plays an important role in the agricultural sector throughout the national economy. That is why some Indonesians live from agricultural products or from national products produced from the agricultural sector.

Agriculture in a broad sense consists of five sectors, namely food crops, plantations, animal husbandry, fisheries and forestry. From the five sectors, if they can be managed properly and appropriately, they will be able to make the biggest contribution to lifting the country’s economy.

In February this year and at the same time commemorating National Nutrition Day which falls on the next 25 February, the Ottimmo International Academy of Culinary and Baking Pastries is collaborating with Ladang Lima as the producer of flour as well as several variations of products made from cassava to raise business opportunities as well as health benefits and nutritional content from cassava.

With a duration of 90 minutes, we want to provide education in the form of material and end with a cooking demo.This webinar held on February 27th 2021 at 01PM by zoom, with our special guest speaker Mr Emil Dardak, as the East java Vice governor and Mrs Laili as nutrisionist.

OTTIMMO International lecturers and chefs are trusted by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan to become speakers for workshops on processing, packaging and marketing of souvenir products from potatoes on Tuesday, February 23 nd 2021 in Baledono village, Tosari sub-district, Pasuruan regency. This event is entitled Workshop on Monitoring and Evaluation of Management of Strategic Tourism Areas in Pasuruan Regencies/Cities,Pasuruan District Pokdarwis, Regional Road Grant Program and organized by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan.

• 

• 

Workshop participants are the tourism awareness group (POKDARWIS) of Pasuruan district, totaling 30 people. The abundant agricultural product in Tosari is Potatoes. However, potatoes are only sold as raw material and have not been developed into processed products that have high economic value. Potato processing training focuses on manufacturing of steamed potato brownies, potato galantin and potato ronde.

Through product packaging training, participants can find out which packaging is safe for food and can extend the shelf life of food. Souvenir product marketing training provides knowledge on various ways and strategies to increase sales of souvenir products. This activity was held so that the pokdarwis of Pasuruan Regency could raise the potential of local natural resources to become a souvenir icon in Tosari, Pasuruan Regency.

• 

• 

Participants participated in the activity enthusiastically and there were many questions from participants to speakers such as the criteria for good flour in making brownies, oxygen absorbers in packaging, preservatives allowed by BPOM, how to steam brownies to create a good texture and legal aspects of food products

Whisk come in all shapes and size, so how do you know which whisk is right for your kitchen? Learn about the different types of whisk and see which one are best for cooking your favorite meals:

• Balloon Whisk :

This is one of the most popular types of whisks. The “balloon” is made from a series of flexible wires (usually eight or more) which join at an end which is attached to a handle. Balloon whisks come in a number of sizes, from teeny tiny to almost cartoonishly large.

Suggested uses: whisking butters, xustards, sauce and eggs. Mixing dry ingredients together

• French Whisk

This is the other most famous whisk in the world of kitchen supplies. Like its balloon whisk brother, the French whisk is composed of a series of overlapping flexible wires which join together at a handle. Its shape is different than a balloon whisk, however: it is longer and narrower.

Suggested uses: salad dressing, whipping air into eggs, sauce

• Flat Whisk

Also commonly called a roux whisk. Visually, it looks like a balloon or French whisk that has been flattened–it has the signature loops that you’d expect in a whisk, but fewer, and they lie flat. This orientation makes it uniquely suited to stirring in shallow pans such skillets.

Suggested uses: whisking sauce (like roux or gravy), custard, frequebt stirring

• Ball Whisk

There are no loops on this unique whisk, which looks more like a retro lighting fixture than a kitchen tool. Instead, it consists of a series of individual wires which starburst out from a handle and each have a ball bearing on the end. The lack of loops makes it easier to clean, and proponents of this type of whisk claim it allows for quicker and better aeration of the substance being whisked.

Suggested Uses : whisking dry or wet ingredients in measuring cups, stirring scramble eggs in the pan

• Spiral Whisk

This unique-looking whisk consists of a rounded loop, around which another wire is coiled around. The head is slightly angled. Since the head bends to fit the space it is inserted into, this type of coil whisk will constantly make contact with the pan or bowl, which helps to ensure even mixing while preventing scorching.

Suggest Uses : This whisk is well-suited for mixing sauces (from mother sauces to pan sauces and variations), vinaigrettes, or for incorporating liquid into a roux while reducing any possible lumps.

Siu Mie, Jiaozi, Yu Seng, chicken and duck dishes are often served during the Chinese New Year, but did you know that other unique dishes can also complement dishes to celebrate the Chinese New Year? Of course, the dishes that we has present were unique, delicious and healthy dishes. Through a virtual event (IG Live) collaboration between Great Crystal schools which takes place on February 2, 2021 at 03 pm at Ottimmo International, we demonstrated Lion’s Head Meatball and Buddha’s Delight.

Not only demonstrating the dish, chef Arya Putra was also educate the meaning of the food. Lion’s Head Meatball, fish head meatball (shīzitóu) is a medium-sized meatball served with vegetables. The name Lion’s Head was taken from its shape which resembles the head of a Chinese guardian lion or dog Foo.

Lion’s Head is a classic in Huaiyang cuisine, one of the four main dishes in China, representing the culinary traditions of East China and especially the province of Jiangsu. This dish can be eaten at any time, but can also be used as a holiday dish.

• 

• 

• 

Buddha’s Delight (Luóhàn zhāi), as the name suggests, is a traditional dish enjoyed by monks or Buddhists, but over time, it has grown in popularity and has become a common dish available in Chinese restaurants. In ancient times, this dish was served by every Chinese family to celebrate Chinese New Year following the Buddha’s teaching that one should maintain a vegetarian diet in the first five days of the new year as a form of self-purification.

This dish consists of a variety of vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in a soy sauce-based liquid with other spices until tender. The specific materials used vary greatly both within and outside of Asia. Below are the dishes that we will demonstrate through the IG live event with the Great Crystal school as a unique selection of dishes for the Chinese New Year celebration.

This is the first event in the new normal era during this pandemic. To get rid of people’s boredom, and also to welcome the Chinese New Year in February, Icon mall Gresik is holding exhibitions and events at the main atrium Icon Mall. This event will held until mid-February. In a fairly long series of events, Ottimmo International provided to educate through talk shows and cooking demonstration on January 16, 2021 at 14.00 WIB, at the Icon Mall atrium, and was attended by several visitors, both from the general public and vocational students.

The theme in this event was “Unique Snack For Kids“, Ottimmo provided education that snacks for children can be made with healthy ingredients, because as we know almost most of children don’t like to eat vegetables, so we tried to add vegetables into the cake for them. In the talkshow session, one of the lecturers, Ottimmo, Ms Latifah, gave knowledge about the variety of healthy snacks for children, and also the right time to consume it. In the demo session, chef Yohana demonstrated how to make attractive Carrot Cake for children. The enthusiasm from the audience was quite good, many of them asked questions in the sharing and question and answer session.

Indonesia is a country that consists of several islands, because it is rich in culture, Indonesia also has several special snacks from each region. This snack is commonly called by some people as a jajan pasar (traditional snack). Jajan pasar is delicious in terms of taste, but still lacks a high selling value. Some people still underestimate to traditional snack (jajan pasar), because some people prefer to consume modern snacks, even though not many people know that tradiotional snacks themselves are quite attractive if they are re-created and have a pretty good selling value.

In collaboration with Fibercreme, we took the initiative to create a webinar by highlighting the advantages of these traditional snacks, by inviting guest star William Wongso who is an Indonesia culinary expert, giving participants an insight into the advantages of this traditional snacks in the archipelago as well as business opportunities.

In addition, this webinar also provided the participants with nutritional knowledge presented by Ottimmo lecturer (Ms. Nurul) and a cooking demo performed by Chef Yohanna and Jason Ricardo, one of Ottimmo students. Held on December 15, 2020 at the Fibercreme studio and on the ottimmo campus, during the cooking demonstration they cooked 2 types of jajan pasar that we usually encounter, but served or processed in a more attractive way and the ingredients used are also healthier.

Like sweet potato croquettes filled with chicken and compote but packed in panacota. The purpose of this event is to educate the audience that jajan pasar have a high selling value as long as they are packaged attractively, and also provide education that there are healthier alternative ingredients that can be used to make jajan pasar. In this event we provide a give away for 5 winners, and they get the opportunity to do a one day cooking class at ottimmo which will be held on January 8 at ottimmo international