Daily Activity (English)

Today, Thursday March 15, 2018, the last day of practice before Mid Semester. This morning we just rearranged Choux Craqueline in the Showcase Warm to keep it warm. After that Chef Dino asked to me to melt back a Chocolate for Chocolate Ganache. Our Chocolate Ganache is still watery, while the texture should be rather dense to be a Filling for Choux Craqueline. Chocolate that i melted mixed into Chocolate Ganache that has been made yesterday, the texture of Chocolate Ganache suitable for Choux Craqueline filling.

Chocolate Ganache

After all is done, Chef Dino shows how Platting to Choux Craquelinya. After that, Choux was taken to the Restaurant and Office for Explain by a group representative about the dessert that we had made.

Before Open Resto I also helped other friends handling Appetizer, Soup and Main Course.

At the time of Open Resto, I got the Food Checker section, there were some obstacles at that time, some friends from other Section were gathering at the Food Checker, so that at the time of receiving the order became a bit wrong, but it was not a barrier either. After that the process back smoothly.

After Close Order. Chef Dino told us to do General Cleaning, we did General Cleaning faster than usual, because we did not prepare the materials for the next day. After General Cleaning, we then eat our excess food products. After that One line, then back to our homes.

The Rotation 1.2 menu consists of:

Macedoine of Vegetable with Mayonnaise Sauce

Minestrone Soup

Fillet Dori of Meuniere with Glazed Root Vegetable and Potatu Au Gratin

Choux Ala Craqueline