Hello guys....
On this day, we are semester 2B went back into the kitchen to continue our practice for rotation menu on the 3rd day.
I came early because i get a task as class leader. When i arrived in campus i take the kitchen keys and the warehouse keys at the security pos, then i went into the kitchen to open the kitchen's door, open the fuel line, and check the chillers and freezers temperature.
After that the seniors checked our absent, then we were one-line in pastry kitchen continue with praying before practice. My group started our activity with mix all the vegetable that we have blanched before with the mayonnaise we have made yesterday, continued with plating our appetizer "macedoine of vegetable mayonnaise" that we have made for 40 pax.
Meanwhile the other groups still made the other menu that will be out this day are minestrone soup, potato au gratin, glazed root vegetable, choux ala creme and hard roll.
After all the menu was out in the restaurant, i continued to prepare the ingredients for tomorrow. The ingredients we were prepare are garlic, shallots, onion, ginger, red chili, and galangal. Because we would make large portion of dishes so we divided the tasks, i got a task to chop the garlic, and shallot, meanwhile my group mates got a task to peel the garlic, onion, and shallot, peel the ginger and galangal, chop the ginger, and slice the ginger and red chili for garnish.
After prepared all the ingredients, we cleaned our work area, then took a break, and had a lunch after that we were one-line again in cold kitchen then the senior gave us homework, and divide our section for the general cleaning, after did the general cleaning we were break for a while, pray together, and go home.
On this day, we are semester 2B went back into the kitchen to continue our practice for rotation menu on the 3rd day.
I came early because i get a task as class leader. When i arrived in campus i take the kitchen keys and the warehouse keys at the security pos, then i went into the kitchen to open the kitchen's door, open the fuel line, and check the chillers and freezers temperature.
After that the seniors checked our absent, then we were one-line in pastry kitchen continue with praying before practice. My group started our activity with mix all the vegetable that we have blanched before with the mayonnaise we have made yesterday, continued with plating our appetizer "macedoine of vegetable mayonnaise" that we have made for 40 pax.
Meanwhile the other groups still made the other menu that will be out this day are minestrone soup, potato au gratin, glazed root vegetable, choux ala creme and hard roll.
After all the menu was out in the restaurant, i continued to prepare the ingredients for tomorrow. The ingredients we were prepare are garlic, shallots, onion, ginger, red chili, and galangal. Because we would make large portion of dishes so we divided the tasks, i got a task to chop the garlic, and shallot, meanwhile my group mates got a task to peel the garlic, onion, and shallot, peel the ginger and galangal, chop the ginger, and slice the ginger and red chili for garnish.
After prepared all the ingredients, we cleaned our work area, then took a break, and had a lunch after that we were one-line again in cold kitchen then the senior gave us homework, and divide our section for the general cleaning, after did the general cleaning we were break for a while, pray together, and go home.
Comments
Post a Comment