DAILY ACTIVITY (ENGLISH VERSION)
DAILY ACTIVITY
Assalamualaikum warahmatullahi wabaraktuh
Back again I write about my daily activity in the kitchen, after 2 weeks I entered the kitchen and this week I re-entered with the new topic is table d'hote menu. What is table d'hote menu? Table d'hote Menu: Is a complete meal arrangement (complete meal) with a fixed price. The number of dishes is usually limited and consists of several groups of dishes (courses). The table d'hote menu I learned this time consists of 4 courses: appetizer, soup, maincorse, dessert. On this day, we have not served any dishes to the restaurant, as usual, on this first day, we just do the preparation. We are one line in the kitchen to do the absence because the rain not stopped,and then, chef dino give directions to us what we will do on table d'hote menu this time and what we will do today. Chef dino make 4 groups for us according to the corses we will prepare today.
After the group is divided, chef dino give the tasks to each group. And my group get task to prepare appetizer for tomorrow. Appetizer that will be served tomorrow is chicken salad hawaian. for today we only prepare the ingredients, croutons, and french dressing that will be served tomorrow. Oh yaps, but before we prepare the ingredients, first we thawing the chicken, because the chicken that will be marinade is in a frozen condition. after that, we cut the ingredients like cream cheese, onion, and pineapple. After that, we made the french dressing and then stored in the chiller and we cleaned up our work area while waiting for the chicken back to normal temperature. After the chicken breast returns to normal temperature, we marinade the chicken breast with the salt, black pepper, and lemon juice. Because tomorrow we will sous vide, so now, chicken we put on plastic and we vacuum sealer first, in plastic there are lemon, chicken, garlic, and butter to make a good flavour for chicken.
For the next, because the french bread we want to used tomorrow must be cut, but the french bread is not finished in bake, so I helped the group 4 who make the french bread and then at once i help to finish the butter cake. After all is done, I cut the french bread as requested by chef dino. At 16:00 the ordered was arrived, which is where the grana padano cheese I will use tomorrow has also come, and chef dino shows and explains a bit about the cheese. after that, we are finishing our task that has not completed and then go back one line and immediately do the general cleaning. At 18:45 we got one line back to get ready to go home. well all of my daily activity for today, see you tomorrow guyss.
Assalamualaikum warahmatullahi wabaraktuh
Back again I write about my daily activity in the kitchen, after 2 weeks I entered the kitchen and this week I re-entered with the new topic is table d'hote menu. What is table d'hote menu? Table d'hote Menu: Is a complete meal arrangement (complete meal) with a fixed price. The number of dishes is usually limited and consists of several groups of dishes (courses). The table d'hote menu I learned this time consists of 4 courses: appetizer, soup, maincorse, dessert. On this day, we have not served any dishes to the restaurant, as usual, on this first day, we just do the preparation. We are one line in the kitchen to do the absence because the rain not stopped,and then, chef dino give directions to us what we will do on table d'hote menu this time and what we will do today. Chef dino make 4 groups for us according to the corses we will prepare today.
After the group is divided, chef dino give the tasks to each group. And my group get task to prepare appetizer for tomorrow. Appetizer that will be served tomorrow is chicken salad hawaian. for today we only prepare the ingredients, croutons, and french dressing that will be served tomorrow. Oh yaps, but before we prepare the ingredients, first we thawing the chicken, because the chicken that will be marinade is in a frozen condition. after that, we cut the ingredients like cream cheese, onion, and pineapple. After that, we made the french dressing and then stored in the chiller and we cleaned up our work area while waiting for the chicken back to normal temperature. After the chicken breast returns to normal temperature, we marinade the chicken breast with the salt, black pepper, and lemon juice. Because tomorrow we will sous vide, so now, chicken we put on plastic and we vacuum sealer first, in plastic there are lemon, chicken, garlic, and butter to make a good flavour for chicken.
For the next, because the french bread we want to used tomorrow must be cut, but the french bread is not finished in bake, so I helped the group 4 who make the french bread and then at once i help to finish the butter cake. After all is done, I cut the french bread as requested by chef dino. At 16:00 the ordered was arrived, which is where the grana padano cheese I will use tomorrow has also come, and chef dino shows and explains a bit about the cheese. after that, we are finishing our task that has not completed and then go back one line and immediately do the general cleaning. At 18:45 we got one line back to get ready to go home. well all of my daily activity for today, see you tomorrow guyss.
 |
| cutting chicken process |
 |
| marinating process |
 |
| sealing process |
 |
| the french bread |
Komentar
Posting Komentar