Daily Activity (English Version) #6 " Served Recipe Rotation 1.1 & Prepared Recipe Rotation 1.2 "

       Today was the second day on Table D'hote week. Like the previous day, we went before 08.00 o'clock. After arrived, we stand ononeline. Before in to the kitchen, we did attendance and checked the tools, such as kitchen utensils and self attributes. After all was completed, we went into the main kitchen and stand on oneline again. 

       After that, all groups were back to the section for made the dish that the ingredients had been prepared in the previous day. My group got the task for handled the dessert. We also divided the task for prepared the french bread and yellow butter cake. Before the french bread was served, first we cut and put it into the bread basket, while the yellow butter cake, first we smeared the frosting, then cut into pieces. 

       The lunch was began at 11.30 until 13.30. During the lunch, all groups were worked very well. After done, we were cleaned the worked areas and did oneline. We were Given an explanation by Chef about recipe rotation 1.2, such as macedoine of vegetable mayonnaise, minestrone soup, fillet of snapper meuniere, potatoes au gratin, glazed root vegetables, choux ala creme and hard roll. All groups were in charged for handled a dish, and my group got the task for made the main course, such as fillet of snapper meuniere, potatoes au gratin and glazed root vegetables. Before started the prepared, we took a rest for 20 minutes. After that, we back to the main kitchen and prepared all ingredients, but but the cook process will be done tomorrow before lunch.

       After all groups were done, at 16.30 we did general cleaning and took a rest a while. After that, at 18.30 we stand on oneline and prepared for back to home.

       Below were the pictures when served the french bread and yellow butter cake :

Cut the french bread

French bread that had been served in lunch

Gave the frosting for yellow butter cake

Yellow butter cake the had been served at lunch

      And below were the pictures of prepared the main course : 

Thawing the snappers

Cut the snappers into the pieces 

Marinade the snappers

Peeled the carrots and radishes for made the glazed

Peeled the potatoes for made the gratin

Blanched the carrots ang radishes

Boiled the potatoes