Today was the last day on the second menu rotation week. This morning we were came early, it was at 07.00 o'clock, but because some friends were came late, so we stand on oneline at 08.00 o'clock. As usually, before in we did the attendance and checked the self attributes. After that, we went into the main kitchen and stand on oneline again. While wait the Chef, supervisors were gave the directions to keep the cleanliness in the kitchen. After that, we back to our sections.
In soup section, we divided the task to made the tom yam goong. Some made the garnishes, cut the shitake mushrooms, champignon mushrooms and tomatoes, reheated the shrimp stock, sauted the flavors, thawed the fishballs and we also prepared the shrimps again because the amount were still lacked. At 10.00 o'clock the Chef was came and gave us the directions about the dishes today. After that, we back to continued our dishes. During the cooked processed, the Chef gave us the finished example of tom yam goong. After all dishes done, every sections was explained the dishes processed in the restaurant. One of my friends asked me to brought a cup of tom yam goong for Chef into the office. When in the office, suddenly one of the lecturers told me to explained the dishes that I had brought. Luckily I can explained it well.
Today I attended the table manner again. Some of guests said that the taste of our tom yam goong was delicious. After that, I back to the kitchen and did the general cleaning. Next, we took a rest and ate together. At 16.30 we stand on oneline in front of the kitchen and back to home.
Below were the pictures of tom yam goong made processed :
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| The ingredients of tom yam goong |
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| Made the tom yam goong |
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| When Chef gave the finished example |
Here were the pictures of menu rotation 2.3 :
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| Thai Beef Salad |
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| Tom Yam Goong |
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| Gai Tod Takrai, Yam Makeua Yo & Khau Plao |
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| Khao Neow Ma Muany |
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