Today was the third day on Table D'hote week. We leave early, because we had to be in the kitchen at 07.30. After arrived in the kitchen, we stand on oneline. And as always we did attendance and checked the tools before in to the kitchen. After all was completed, we went into the main kitchen and stand on oneline again.
Next, all groups were back to finished the dishes that the ingredients had been prepared in previous day. Today my group got the task for handled the main course. Before the lunch began, we divided the task to process the dish, such as made the bechamel sauce, potatoes au gratin, glazed root vegetables, butter sauce, fried the snapper and made the garnish, such as black olive and lime sliced. During the preparation, we got a lot of helped from the Chef. Besides that, we also got a lot of knowledge, one of which is when we fry the fish or grill the meat, the factor that make it cooked is often turning back during the cooking process. Of course that knowledge is very useful for the future.
After the prepared was done, all groups were stand by on the section to wait for the ordered. Today the lunch was started longer, at 12.00 o'clock. When the main course had been ordered, we divided the task for plating, started from glazed root vegetables until gave the garnish. And my task was served the potatoes au gratin. Today we just served 34 packs, because guests who came not in accorded with the number of packs that had been prepared, it were 60 packs. After the lunch done, we were cleaned all worked areas and continued by prepared the ingredients for recipe rotation 1.3, such as sambal ulang-ulang, sambal kenari, sambal matah, sop kacang merah, bebek menyatnyat, nasi putih, plecing sayur and bika ambon. This dishes are different from the other two days dishes, because everything are Indonesian food. All groups had been divided to made the dish accorded with the section, and my group got the soup section, it was sop kacang merah. Next, we started to prepared the ingredients, such as cut the carrots, radishes, meats, soak the red beans and made the flavor for soup.
After done, we took a rest while ate together the dishes that we had made. Then, we did general cleaning. And I got the task for cleaned the table working. At 19.00 o'clock we stand on oneline and prepared for back to home.
Below were the pictures when main course processed :
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