Today we back in Table D'hote week, or in other word we will repeat all practices of recipe rotation from the beginning. As usually, we stand on oneline at 08.00 o'clock, and we also did attendance, checked the tools, such as kitchen utensils and self attributes. After that, we went into the main kitchen and stand on oneline again.
Today we entered in recipe rotation 1.4, such as chicken liver and herb pate with hollandaise sauce, clam chowder, spaghetti bolognaise, baked custard tart and brioche. For the dishes today, we've never made it, because on the last week we just made recipe rotation 1.1 until recipe rotation 1.3. Today my group was in appetizer section, it was chicken liver and herb pate with hollandaise sauce. For appetizer, we made the garlic bread as a complement. Before started the practice, we were given an explanation about how to made all dishes by Chef. Besides that, we were also given the direction about how to treated the knife well, it by sharpened the knife before or after used.
We started to prepared the ingredients at 09.45. My group was divided the task for prepared the appetizer, some made the chicken liver and herb pate, made the french bread, made the hollandaise sauce and made the braine. As for the section that I prepared were hollandaise sauce and braine. Braine is the marinade to remove the stink on the chicken liver, which consists of water, sugar and salt. Before the chicken liver was processed, first soaked into the braine for 10 minutes. After done, I helped my group for made the chicken liver and herb pate. As for the ingredients were garlic and shallot saute, oregano, basil, thyme, paprika powder, nutmeg powder, truffle mushroom, salt, chicken liver and sausage that had been blended with egg. All ingredients were mixed together. After that, the mixture was put into the mold and every layered of mixture was inserted with peas, cappers and mushrooms. Then the mixture was baked until the temperature was 167°F. After cooked, it pressed to made the perfect shaped. After done, we back to prepared the lettuces as the underliner for appetizer. Besides that, we also cut the french bread that had been made before, then smeared with butter. All ingredients that had been prepared we stored into the chiller and will be serve tomorrow.
After my group done, Chef told us to made chanai bread. Of course we were very enthusiastic for made it, because it was our first experience, especially for me who have long wanted to knew how to made the chanai. The ingredients was very simple, just needed the flour, egg, salt, oil and water.
After all groups done, we did general cleaning. Today we started it early, at 15.00 o'clock. As for the section that I cleaned was table working. After done, we stand on oneline in main kitchen because there was the direction from Chef about the dishes that will be serve tomorrow. Then we took a rest and at 17.30 we stand on oneline in front of the kitchen and back to home.
Below were the pictures when prepared the appetizer :
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| Made the braine |
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| Made the hollandaise sauce |
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| The mixture of chicken liver and herb pate |
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| Mold processed of chicken liver and herb pate |
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| Baked processed of chicken liver and herb pate |
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| Chicken liver and herb pate that had been cooked |
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| Prepared the lettuces as the underliner for appetizer |
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| French bread for made the garlic bread |
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| French bread that had been cut and smeared with butter |
Next were the pictures when made the chanai bread :
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| Prepared the ingredients for made the chanai bread |
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| Made the dough of chanai bread |
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| The result of chanai bread |
And the last was the picture when we did general cleaning :
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| Kitchen atmosphere when general cleaning |
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