Daily Activity (English)

Tuesday, February 27, 2018. We talk directly about the activities in the kitchen ( the activities before practice is always the same )

At the kitchen, we all returned to our own section to prepare ingredients for finishing our product. Me and my friends go to the pastry room, the frosting that had been made yesterday was removed from the chiller, then colored. Before giving the color, the frosting that we store in the chiller is slightly dense (due to cooling process), Chef Dino then provides the technique to handle the solid frosting, by simply re-mixing the cream into frosting. After that Chef Dino showed how to decorate Yellow Butter Cake using frosting, Chef Dino asked about the color frosting we wanted, finally we decided to choose the peach color. Our cake is not decorated with ombre color, so it's a simple decorate but still looks great. Once finished, we put our cake back into the chiller ..

 

After we finished our Cake decoration, we then return to Main Kitchen to help other friends to finish their preparation. After all the products have been prepared, then i headed to the Food Checker section to receive confirmation for open restaurant. Open restaurant is done at 12.00 .. At food checker, I was helped by kak Ajeng (senior incharge). After the close order, we all then return one line to receive directions from Chef Dino to prepare all the ingredients needed for Set Menu II tomorrow. Our group gets the Main Course section for tomorrow.

Set Menu II for tomorrow is:

Appetizer

Macedoine of Vegetable with Mayonnaise Dressing

Soup

Ministrone Soup

Main Course

Fillet of Snapper Meuniere

Potato Au Gratin

Glazed Root Vegetable

Dessert

Coux Ala Creme

(Hard Roll)

For the Fillet of Snapper Meuniere, we cut the Snapper into Fillet, clean the center of the fish meat, skin off, and marinated with Lemon Juice, Salt, Pepper. Then put in chiller.

For Potato Au Gratin, we peel the potatoes, then cook with salt in the pot. after which the potato is stored in a bowl filled with ice water, then stored in a chiller.

For Glazed Root Vegetable, we cut carrot, turnip into Batonnet cut. after that blanch them in the pot, then stored in a bowl filled with ice water, then stored in the chiller.

After preparing all the ingredients for Product tomorrow, then we do General Cleaning in Kitchen, then return to our home.

Here's Menu Set I, Tuesday, February 26, 2018:

Chicken Salad Hawaiian

Shrimp Bisque

Baked Potato with Zucchini A'la Provencale and Beef Stew

Yellow Butter Cake