DAILY ACTIVITY (ENGLISH VERSION)
DAILY ACTIVITY
Assalamualaikum warahmatullahi wabarakatuh
Heyyyhooo guysss, with the big spirit, i start my practical day at 07.45 but i come late, because i arrive on kitchen at 07.50, i don't know if this day the practical we start at 07.45, the information announced on group chat and i not open the group. So i go into the kitchen and save my bag on the locker and one line with other friends. after that, we pray before we start the practical today, and listen to direction from senior. For today, is my group turn to prepare the maincorse, and today i get the indonesian menu, which is the indonesian menu use many herbs, spices and sometimes use sauce and it has we prepared on yesterday.
For the next, we take out all the ingredients that has we prepared yesterday and wait for the command from chef dino to finish it. at 09.30 the duck we braise until 10.30 and we take it from oven, directly we simmer again to make the meat texture soft. at 11.00 we take out the duck and we reduce the sauce. after that, we cut he duck meat into a dice shape. For the next, chef dino show to me how to plating the maincorse and then we follow it. At 12.00 the restaurant is open, the member of my group are stand by on the each section. On the maincorse section is very hectic, because many component that need to prepared, and the maincorse cannot go to the restaurant on cold condition. So, we cannot prepare the maincorse first before the order is come. so that the maincorse still hot until to the guest, plus my group member go to restaurant for table manner. But with the team work we can finish all of the order.
Before we general cleaning we get opportunity to eat our dish that we made. At 16.30 the kitchen is clean and then we prepared to go home. Untill the last day practical on this week i grateful, on the production dish process my group still have a good teamwork, i wish will be better for the next practical.
Assalamualaikum warahmatullahi wabarakatuh
Heyyyhooo guysss, with the big spirit, i start my practical day at 07.45 but i come late, because i arrive on kitchen at 07.50, i don't know if this day the practical we start at 07.45, the information announced on group chat and i not open the group. So i go into the kitchen and save my bag on the locker and one line with other friends. after that, we pray before we start the practical today, and listen to direction from senior. For today, is my group turn to prepare the maincorse, and today i get the indonesian menu, which is the indonesian menu use many herbs, spices and sometimes use sauce and it has we prepared on yesterday.
For the next, we take out all the ingredients that has we prepared yesterday and wait for the command from chef dino to finish it. at 09.30 the duck we braise until 10.30 and we take it from oven, directly we simmer again to make the meat texture soft. at 11.00 we take out the duck and we reduce the sauce. after that, we cut he duck meat into a dice shape. For the next, chef dino show to me how to plating the maincorse and then we follow it. At 12.00 the restaurant is open, the member of my group are stand by on the each section. On the maincorse section is very hectic, because many component that need to prepared, and the maincorse cannot go to the restaurant on cold condition. So, we cannot prepare the maincorse first before the order is come. so that the maincorse still hot until to the guest, plus my group member go to restaurant for table manner. But with the team work we can finish all of the order.
Before we general cleaning we get opportunity to eat our dish that we made. At 16.30 the kitchen is clean and then we prepared to go home. Untill the last day practical on this week i grateful, on the production dish process my group still have a good teamwork, i wish will be better for the next practical.
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| the ingredients |
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| sauce of plecing sayur |
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| plating process |
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| the maincorse |
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