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assalamualaikum wr.wb
teusdey 27-02-2018
Today I leave at 07.00 and up to the campus at 07.30, in because today I CL I was in charge to open the kitchen, so I asked for the kitchen key at the security post and fill in some sort of log booking pickup key after that I went to the kitchen and opened the door, the window , checking chiller and freezer and also gas. After all we finished one line in front of the kitchen for checking grooming and tools before entering the kitchen. After our examination one line back in the kitchen To start the practice.
At about 08.30 we started doing and continued unfinished yesterday, my group was handling the main course part, we started from removing brown stock, beef from chiller to towing, then we bake yam yesterday which was used instead of potato which is not enough. While waiting for the sweet potato, Mr. Ical ordered us to saute beef that serves to remove the dirt on the beef, in addition to beef we also started to make zucchini. Open restaurant starts at around 12.00
During the open resto my group divide the task, there is a focus on zucchini, baked potato, beef stew, and that deliver, I got the baked potato section during plating (advice from aldino chef to keep the platinum result unchanged). After the close resto we started to prepare again for the practice tomorrow, my group got the soup part, for today we only prepare carrot (cube) onion (cube) garlic (chop) cabagge (shereded). After we finished preparing to clean the work area and start GC, we went home right ba'da Maghrib.
teusdey 27-02-2018
Today I leave at 07.00 and up to the campus at 07.30, in because today I CL I was in charge to open the kitchen, so I asked for the kitchen key at the security post and fill in some sort of log booking pickup key after that I went to the kitchen and opened the door, the window , checking chiller and freezer and also gas. After all we finished one line in front of the kitchen for checking grooming and tools before entering the kitchen. After our examination one line back in the kitchen To start the practice.
At about 08.30 we started doing and continued unfinished yesterday, my group was handling the main course part, we started from removing brown stock, beef from chiller to towing, then we bake yam yesterday which was used instead of potato which is not enough. While waiting for the sweet potato, Mr. Ical ordered us to saute beef that serves to remove the dirt on the beef, in addition to beef we also started to make zucchini. Open restaurant starts at around 12.00
During the open resto my group divide the task, there is a focus on zucchini, baked potato, beef stew, and that deliver, I got the baked potato section during plating (advice from aldino chef to keep the platinum result unchanged). After the close resto we started to prepare again for the practice tomorrow, my group got the soup part, for today we only prepare carrot (cube) onion (cube) garlic (chop) cabagge (shereded). After we finished preparing to clean the work area and start GC, we went home right ba'da Maghrib.
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