Daily Activity (English Version) #8 " Served Recipe Rotation 1.3 "

       Today was the last day on Table D'hote week. Previously we had been told by supervisor that today we stand on oneline early, at 07.45. As usually, when arrived in the kitchen we did attendance and checked the tools. After all was completed, we went into the main kitchen and stand on oneline again.

 

       Before started the practice, all groups were explained about how to made the dishes, started from appetizer until dessert. After that, we were continued for made the dishes accorded with the section. My group got the soup section, and we take out the ingredients that had been prepared yesterday from the chiller, such as carrots, radishes, red beans, meat and soup flavor. And we also prepared the tools to be used. Next, we made the sop kacang merah.

 

       At lunch, me and some other friends weren't in the kitchen, because we went to the restaurant for attended the table manner. During the lunch, many comments about the dishes that had been served, such as sambal ulang-ulang which is too spicy, sop kacang merah which smells like a goat, plecing sayur which is too salty. But it is our references for the future, so we can make the better dish. Besides that, the dessert wasn't served when table manner, because of the mistake during the process, so only served three dishes. After done, we back to the kitchen and cleaned all worked areas.

 

       After that, we took a rest and together ate up the foods that we had made. Next, we did general cleaning and took a rest again. At 17.10 we stand on oneline and prepared for back to home.

 

       Below were the pictures when made the sop kacang merah :

Made the sop kacang merah

The result of sop kacang merah

       And below was the picture when table manner in the restaurant :

 

When sop kacang merah was served