Hello guys.....
Finally i'm back into the kitchen on the 2nd day because yesterday i was absent.
On this day i came to campus at 06.00 after that we were one-line in the pastry kitchen. After that my group continued to decorate the yellow butter cake that would come out in the restaurant on this day.
After that, my group prepared rotation 1.2 menu and breakfast menu for the next day. The menus that we're going to make are "macedoine of vegetable mayonnaise", and "toast bread and english muffin" for the breakfast.
I got a task to make mayonnaise, but this mayonnaise is different than the mayonnaise i have made before because this mayonnaise won't using manual method but using sous vide method.
Meanwhile the other groups still made their dish that will come out today group 1 made the appetizer "chicken salad hawaiian", group 2 made the soup "shrimp bisque", group 3 made the main course "beef stew, baked potatoes, and zucchini saute provencale".
After prepared all the ingredients, we helped our group mates and the other groups who haven't completed the task so that everything would finish quickly. After all groups have finishedn preparing the ingredients for tomorrow, we took a break and had lunch together.
After that, we were back into the pastry kitchen for one-line and checked all the ingredients that we have prepared and the senior divide our section for the general cleaning.
After we did the general cleaning we took a short break then we were one-line, pray, and go home.
Finally i'm back into the kitchen on the 2nd day because yesterday i was absent.
On this day i came to campus at 06.00 after that we were one-line in the pastry kitchen. After that my group continued to decorate the yellow butter cake that would come out in the restaurant on this day.
After that, my group prepared rotation 1.2 menu and breakfast menu for the next day. The menus that we're going to make are "macedoine of vegetable mayonnaise", and "toast bread and english muffin" for the breakfast.
I got a task to make mayonnaise, but this mayonnaise is different than the mayonnaise i have made before because this mayonnaise won't using manual method but using sous vide method.
Meanwhile the other groups still made their dish that will come out today group 1 made the appetizer "chicken salad hawaiian", group 2 made the soup "shrimp bisque", group 3 made the main course "beef stew, baked potatoes, and zucchini saute provencale".
After prepared all the ingredients, we helped our group mates and the other groups who haven't completed the task so that everything would finish quickly. After all groups have finishedn preparing the ingredients for tomorrow, we took a break and had lunch together.
After that, we were back into the pastry kitchen for one-line and checked all the ingredients that we have prepared and the senior divide our section for the general cleaning.
After we did the general cleaning we took a short break then we were one-line, pray, and go home.
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