Today we've entered the third day on the second week of Table D'hote. After I arrived in the kitchen, the first impression that I saw in the outside of kitchen already filled with puddles due because of heavy rain that had been occurred since yesterday. So we weren't stand on oneline, but only did attendance and checked the self attributes. After that, we went into the main kitchen and stand on oneline again.
This morning Chef wasn't came to helped us for finished all dishes, so every groups were responsible for handled the section. Before started the practice, every groups representative explained the dish that served today. After that, we back to our section and prepared all tools and also remove the ingredients that had been prepared yesterday from the chiller. My group divided the task for made the appetizer, some grilled the chicken breast that had been sous vide, made the cruoton, cut the cream cheese and took the plates. After all components were done to prepared, my group was discussed about the plating for presented.
The lunch was started at 12.00 o'clock. As for the pax that had been provided were 50 pax. Today I didn't helped my group for served the appetizer, because I was attended the table manner in restaurant. After done, I back to the kitchen and stand on oneline, because Chef had came. Chef gave us an explanation about the dishes which were prepared for tomorrow, it was recipe rotation 1.2. Same with recipe rotation 1.1, we've also made it in previous praictice. If two weeks ago my group got the main course section, today we got the dessert section, it was choux ala croqueline and hard roll. Actually the dessert in the menu was choux ala creme, but Chef was changed it. Whereas before, we've made the custard creme as the filling. But because it was changed, we made the chocolate ganache as the filling. As for the ingredients were dark chocolate and fresh milk bt comparison 1:1. The unique thing about this dessert was croqueline which placed in above of choux before baked, so after it cooked the croqueline texture was crunchy. Croqueline was made by butter, palm sugar and flour. During made the dessert we also got the helped from other group for made the hard roll.
After done, I helped my friend for made the chanai bread. We've made it since monday, and my group was given the task for made it for four days in this week. After that, we did general cleaning. As for my section was pastry. Next, we took a rest while ate the dishes we've made. At 18.50 we were told by Chef about the mid test that will be practice. Then we back to home.
Below were the pictures when made the appetizer :
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| Made the croutons |
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| Grilled the chicken breasts |
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Mix all ingredients
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| Prepared the appetizer section |
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The result of chicken salad hawaiian
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Next was the picture when table manner in restaurant :
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When appetizer served
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And the last were the pictures when prepared the choux ala croqueline and hard roll :
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| Made the choux and chocolate ganache |
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| The result of croqueline |
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| Chouxs that had been form and gave the croqueline |
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| The result of choux ala croqueline |
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| Made the hard roll |
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| Modeling the hard rolls |
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| The result of hard rolls |
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