Daily Activity (English Version) #12 " Served Recipe Rotation 1.2 "

       Today was the last day on the second week of Table D'hote. This morning we weren't stand on oneline in front of the kitchen, so we did it in main kitchen, then continued with did the attendance and checked the self attributes. After done, all groups were back to the section. Because my group got the dessert section, so we went into the pastry.

 

       Before served, we removed the choux ala croqueline and hard roll into the bain marie to keep it warmed. And we also prepared the plates. Next, Chef shown to us how to plating the dessert. The garnish that used for it were oreo powder and cherry, but because cherries were gone, so we changed it with cashew nuts. After that, we started to made it accorded to what had been exemplified. Besides that, we also arranged the hard rolls into the bread basket and cut the butters as the bread complement. At 12.00 o'clock the lunch was began, some of my group there being the aboyer, some helped the other group and some also stand by in pastry to received the order. During the lunch, all groups worked very well and can finished all dishes on time.

 

       After done, we did the general cleaning. Our worked wasn't much, because there wasn't dish to prepared today. Because my section was dessert, so I did the general cleaning in pastry and washed all tools that had been used. After that, I helped the supervisor to blended the spices for made the product that will be sell tomorrow. Besides that, I also helped my friend to made the chanai bread. My group was assigned to made it since monday. Then we took a rest while ate the dishes that we've made. Next, at 18.00 o'clock we stand on oneline in front of the kitchen and back to home.

 

        Below were the pictures of choux ala croqueline and hard roll finished processed :

 

Fried the cashew nuts as the garnish
 

Plating processed of choux ala croqueline

The result of choux ala croqueline

Arranged the hard rolls into the bread basket