Daily Activity (English Version) #14 " Served Menu Rotation 2.4 (Japanese Food) & Prepared Menu Rotation 2.1 (Chinese Food) "

       Today was the second day on the second menu rotation week. As usually, at 08.00 o'clock we stand on oneline and did attendance and checked the self attributes. Next, we went into the main kitchen and stand on oneline. While wait the Chef to came, supervisors asked the representatives of groups to explained the menu today. After done, we back to our sections.  

 

       In dessert section, first we checked the pan that will be used to cooked the dorayaki batter. At 09.00 Chef was came, and we were shown about how to cut the salmon, started from boning out processed until skinning. Like the picture below :

      

 

       After that, we were given the directions about finished processed of all dishes. Then Chef also gave an explanations about menu rotation 2.1, it was chinese food, such as chinese spinach and peanut salad, traditional egg drop soup, beef rice bowl, tang yuan and tang zhong. For this menu, we got the main course section, it was beef rice bowl which consists of beef which was cooked with the special sauce, vegetables like brocoli, cauliflower and carrot, and steamed rice.

 

       After that, we back to our sections. My group was divided the task to cooked the dorayaki batter, gave the azuki paste stuffing, and prepared the ingredients for the dish tomorrow. For the beef, we marinade it with salt, pepper, sesame oil, kanji, baking powder and egg. While for vegetables, we removed the stem from brocoli and cauliflower, and carrot which was sliced thinly. And for the steamed rice, we will cook it tomorrow. During the cooked processed, Suddenly Chef was angry to supervisors from the other major because those weren't used the blanch savior and apron in the kitchen. To be honest, we just saw the Chef angry like that, but the first impression that we got was that the Chef was being assertive so we could be more discipline. Besides that, Chef also shown how to made the sushi, such as nigiri, hosomaki, temaki and gunkan. Like the picture below :

      

 

       After all dorayakis were cooked, I counted the amount. Evidently, the amount wasn't appropriate with the pax that had been prepared today, it was 40 pax. While the result of dorayaki only 33 pieces. My friend and I rushed back to made the dorayaki batter. But when we haven't finished to made it, we were called by friend from other section to attended the table manner in the restaurant. Actually we want to helped, but we also want to knew about the taste and Japanese food ate procedures in the restaurant. At last, the worked was continued by my other friends in our group.

 

       When in the restaurant, many guests didn't like the Japanese food, maybe because those weren't familiar with it. After done, we back to the kitchen and did general cleaning. Our time to cleaned the kitchen only 1 hour, because at 15.00 o'clock all of kitchen areas should be clean. Then we took a rest and ate together. After that, I asked by Chef to cleaned the office. After done, we stand on oneline and back to home.

 

        Below were the pictures of dorayaki processed :

 

Cooked the dorayaki batter

Gave the azuki paste stuffing into the dorayaki

        Next were the pictures when prepared the beef rice bowl :

Cut the beef to cube shape

Beef that had been marinade

Cut the vegetables for beef rice bowl

        And the last were the pictures of menu rotation 2.4 :

Okonomiyaki

Miso Soup

Sushi (Gunkan, Temaki, Hosomaki dan Nigiri)

Dorayaki with Azuki Paste