Daily Activity (Engish)
On Wednesday, February 14, 2018 at 7:00 am, because of heavy rain me and my friends are not one line in front of the kitchen, but one line in the kitchen. Our senior incharge gives us back referrals on what parts of our section again. After that me and my group prepare the fruit compote which will be served at open resto time (fruit compote was made yesterday and store in chiller). For the fruit compote already described in the previous blog okayy.
Before the open resto, Mr. Wawan (Head of Study Program / lecturer teaching on classroom practice materials) asked the representatives of each section to explain the menus that will be served in the restaurant later. I got a section to explain the fruit compote at the restaurant, and I explained the fruit compote menu to Mr. Olivier volunteer from Switzerland.
open restaurant is done at 11.00 am (breakfast menu but why it served for lunch, hahah just ask the restaurant), for the fruit compote quite a lot of orders, about 26 pax.
After the closed order, then we returned one line to get directions from Chef Dino for the preparation of Indonesian Breakfast tomorrow on Thursday, February 15, 2018. Indonesian Breakfast consists of Fried Rice, Fried Noddle, Beef Satay, Chicken Porridge, Taliwang Chicken. For my group get Soft Roll, Muffin, Chicken Porridge, Hard Boiled Egg, Sliced Fruit and Orange Juice. Oh yes, by the way as requested Chef Dino, Indonesian Breakfast tomorrow served Buffet.
We prepare Sliced Fruit first, then covered with plastic wrap.
Sliced Fruit consists of:
- Papaya
- Pineapple
- Melon
For Porridge, rice is cooked first and then stored in the freezer, Hard Boiled Egg is also made first. The chicken for Porridge has been cut into pieces, then stored in Chiller for tomorrow for roast.
While preparing Chicken Porridge, we also prepare Soft Roll.
Soft Roll made from:
- Water
- Yeast
- Hard Flour
- Salt
- Sugar
- Non Fat MIlk Powder
- Shortening
- Butter or Margarine
Soft Roll is made in straight dough method and then proofing for one hour, then punching, portion scale, and molding. Once formed round, bread dough is proofing for 30 minutes, then baked in the oven, temperature of 200 C for 15-20 minutes until golden brown.
When we all finished preparing for Breakfast menu tomorrow, Chef Aldino shows how to make Fried Rice and Fried Noddle using Chinese Wok, showing how to use Wok, things to know in Wok section, as well as Set Up tools and ingredients.
Before the open resto, Mr. Wawan (Head of Study Program / lecturer teaching on classroom practice materials) asked the representatives of each section to explain the menus that will be served in the restaurant later. I got a section to explain the fruit compote at the restaurant, and I explained the fruit compote menu to Mr. Olivier volunteer from Switzerland.
open restaurant is done at 11.00 am (breakfast menu but why it served for lunch, hahah just ask the restaurant), for the fruit compote quite a lot of orders, about 26 pax.
 |
| English Breakfast |
We prepare Sliced Fruit first, then covered with plastic wrap.
Sliced Fruit consists of:
- Papaya
- Pineapple
- Melon
While preparing Chicken Porridge, we also prepare Soft Roll.
Soft Roll made from:
- Water
- Yeast
- Hard Flour
- Salt
- Sugar
- Non Fat MIlk Powder
- Shortening
- Butter or Margarine
Soft Roll is made in straight dough method and then proofing for one hour, then punching, portion scale, and molding. Once formed round, bread dough is proofing for 30 minutes, then baked in the oven, temperature of 200 C for 15-20 minutes until golden brown.
When we all finished preparing for Breakfast menu tomorrow, Chef Aldino shows how to make Fried Rice and Fried Noddle using Chinese Wok, showing how to use Wok, things to know in Wok section, as well as Set Up tools and ingredients.
 |
| set up tools and ingresients while using Chinese Wok |
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