February 19th 2018
So, it’s the second week of practice weeks before mid
test. Today was the first day. For today, we only prepared rotation menu for
tomorrow. The menu we prepared for are :
1.
Chicken Salad Hawaian
(appetizer)
2.
Shrimp Bisque (soup)
3.
Beef Stew (main course)
4.
Bake of Potato (main course)
5.
Zucchini Saute Provencale
(main course)
6.
Butter Cake (dessert)
7.
French Bread
But, before we started
preparation Mr. Syahrial explained to us about what is rotation menu, and the
menu that we’re going to prepare.
Around 11 A.M. we started preparing but before that,
seniors gave orders to each group about what they have to do. Group 6, 7 (which
is my group), and 8 prepared for main course. So, we have to prepare beef stew,
bake of potato, zucchini saute provencale. And my group we prepared for beef
stew. First, we took the beef and brown stock from the chiller cause it was
still frozen. Then, we took onion (slice), garlic (chop), and carrot (dice). After
that, we made sachet (thyme, bay leaf, peppercorns, cloves). Then, we heat
brown stock and mix with tomato puree until boil and cook with beef. Cover it
with aluminium foil and bake for 2 hours.
While we were waiting, we took a break from 2.30 P.M. And
finished around 4 P.M. we back to kitchen and stood in one line. 4.30 P.M. the
beef was done we took it out and chill for awhile and keep it in chiller for
tomorrow. Then, we started general cleaning until 6 P.M. General cleaning
finished, Mr. Jaya gave us some information about few things. After that we
pray and we may go home.
The Ingredients of Beef Stew :
1.
6kg beef chunk, boneless, and
well trimmed of fat
2.
250ml oil
3.
1000gr onion
4.
20gr garlic
5.
250gr flour
6.
500gr tomato puree
7.
4L brown stock
8.
Bay leaf as needed
9.
A pinch of thyme
10. Small sping of celery leaves
11. 1000gr celery
12. 1500gr carrot
13. 1000gr onion
14. 500gr tomato canned
15. 500gr peas
16. Salt
17. Pepper
How to make Beef Stew :
1.
Cut the meat
2.
Heat oil and add meat until
brown, stir the meat occasionally
3.
Add onion and garlic until
lightly browned
4.
Mix the flour to the meat and
stir to make roux
5.
Stir in tomato puree into the
brown stock and bring to boil
6.
Add the sachet, cover the pot
and bake for 165oC until the meat is tender (2 hours)
7.
Cut the celery and onion into
large dice
8.
Cook the celery, carrot, and
onion separately in boiling salted water until just tender
9.
When meat is tender, remove
the sachet and adjust seasoning. Degrease the sauce
10. Add celery, carrots, onions, and tomatoes to the stew
11. Add the peas for garnish
The Ingredients of Bake
Potatoes :
1.
Baking potatoes as needed
2.
Vegetable oil as needed
How to make Bake Potatoes :
1.
Scrub the potatoes and pierce
the end with a skewer or fork
2.
Lightly oil the potatoes
3.
Place on a sheet pan, bake for
200oC (1 hour). Test for doneness by squeezing the potatoes gently
The ingredients of Zucchini
Saute Provencale :
1.
2,7kg zucchini
2.
175ml olive oil
3.
175gr shallot or onion
4.
4-6pcs garlic clove
5.
Chopped parlsey
6.
Salt
7.
White pepper
How to make Zucchini Saute
Provencale :
1.
Wash and trim zucchini
2.
Heat oil then add shallot or
onion and garlic
3.
Add the zucchini
4.
Add the parsley and toss to
mix. Season to taste.
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