This week we're enter in final test week on the second semester. Our group was the first group to practiced. As for the menu that we've made was chinese food, such as chinese spinach and peanut salad, traditional egg drop soup, blackpepper beef sautee vegetable, tang yuan and tang zong. At 08.00 we were came to the kitchen just for thawing the beef and the chicken, and we started the practical at 13.00 o'clock. Before back to home, first we divided the section that will be handled by two person, started from appetizer until dessert. As for the section that I've been handled was soup section.
At 13.00 we back to the kitchen and stand on oneline. Today we were helped by group 4 to finished all dishes. For soup section, first we made the chinese stock that consist of whole chicken, ginger, garlic and leek. After done, we prepared the other ingredients such as can asparagus and can corn sweet, chop garlic and chop ginger, minced chicken, thinly cut of crab stick, egg beaten, liquid corn strach, chicken powder, salt, whitepepper powder dan msg. After all were completed, I helped the main course and dessert section. Then at 15.00 o'clock we started to made the soup. Like the pictures below :
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| Made the chinese stock |
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| Prepared the soup station |
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| Made the traditional egg drop soup |
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The result of traditional egg drop soup
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After all section were done, the Chef told us to plating the complete menu per person, then we went into the office to explained about how to made all dishes. Next were the result of my plating :
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| Chinese Spinach & Peanut Salad |
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| Traditional Egg Drop Soup |
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| Blackpepper Beef Sautee Vegetable |
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| Tang Yuan |
After that, we did the general cleaning and continued with broke the fasting. At 20.00 o'clock we stand on oneline in front of the kitchen and got some directions from the Chef, then took a pray and back to home. Fyi gaess! The final test today was our last practiced before training. So, every moments must be immortalized, wkwkwk!!
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