Daily Activity (English Version) #15 " Served Menu Rotation 2.1 (Chinese Food) & Prepared Menu Rotation 2.2 (Thailand Food) "

       Today was the third day on the second menu rotation week. This morning we were early to stand on oneline from the previous days. After did the attendance, supervisors were checked all of our tools one by one. And the punisment fot the incompleted was ate the garlic. After that, we went into the main kitchen and stand on oneline again. At 09.00 o'clock we back to our sections to continued our prepared yesterday.

 

       In main course section we were divided the task to made beef rice bowl, some were cooked the steamed rice, blanched the vegetables and made the blackpepper sauce. As for my task was cooked the stemaed rice. The rice that we used was Japanese rice. Japanese rice isn't same as rice in general, the shape is shorter and tend to round, the texture is soft anf fluffy, and the taste is sweeter because it has a high sugar content. Besides that, the rice will be swell if it has long been immersed in the water. To process the Japanese rice need the caution because it's easily to broken and crush. So when the cooking process, it shouldn't be stir many times. Here was the picture of Japanese rice :

 

       After that, at 09.30 Chef was came and gave the directions about the dishes today, and also gave an explanations about menu rotation 2.2, it was thailand food, such as thai beef salad, tom yam goong, gai tod takrai, yam makeua yo, khau plao and khao neow ma muany. For me the menu was very interested, because the named of dishes were Thailand language. For prepared today, my group got the soup section, it was tom yam goong. Tom yam goong is one of famous soup from Thailand which is made from shrimp. The ingredients that we've prepared were shrimps that separated from the skins, the crushed lemongrasses and thinly sliced galangals. Shrimp skins, lemongrasses and galangals were used to made the shrimp stock. Here were the pictures when prepared the ingredients for tom yam goong :

 

 

 

 

       After prepared was done, we were directed by Chef to cooked the beef that had been marinaded yesterday. The beef was cooked with the ingredients like onion, garlic, red and green paprika, vegetables that had been blanced before and blackpepper sauce that had been also made before. Today we used the china wok to cooked. Like the picture below :

 

 

       Before restaurant was opened, I went to the aboyer for took the bowls, but restaurant was prepared the plates because those didn't had bowls. So, the named of menu was originally beef rice bowl, turned into beef saute vegetables. After all dishes were ready, the representatives of groups were explained about the dish from all sections in the restaurant. After that, at 12.00 o'clock restaurant was opened. During the lunch, my group was divided the task to made the orders, some were moulded the steamed rice, scooped the beef, gave the garnish and cleaned the sauce in the the plate. Today we were served  31 pax from 40 pax that had been prepared. After restaurant was closed, we did general cleaning and continued with took a rest and ate together. After that, at 16.30 we stand on oneline in front of the kitchen and back to home.

 

       Below were the pictures of menu rotation 2.1 :

 

Chinese Spinach & Peanut Salad

Traditional Egg Drop Soup

 

Beef Saute Vegetables

Tang Yuan

 

Tang Zhong