February 21st 2018
Yesterday I was in first team who
was in charged for rotation menu I.1, second team worked on their project and
since we’ve started “on-off system” so today second team was in charged for
rotation menu I.2 and first team worked on our project. 8 A.M. we were allowed
by Mr. Syahrial to started our discussion outside the kitchen while second team
started to get busy with their preparing. Today second group served :
-
Macedoine of
vegetable mayonnaise (appetizer)
-
Minestrone soup
(soup)
-
Fillet of
fish meuniere (main course)
-
Potato au
gratin (main course)
-
Glazed root
vegetable (main course)
-
Choux ala crème
(dessert)
-
Hard roll (accompaniment)
 |
| Macedoine of Vegetable Mayonnaise |
 |
| Fillet of Fish Meuniere with Potato Au Gratin and Glazed Root Vegetables |
 |
| Choux Ala Creme |
Outside the kitchen we started
our discussion until around 12.30 P.M. we were allowed to started preparing
tomorrow’s menu, rotation menu I.3 which are :
1.
Sambal ulang ulang (appetizer)
2.
Sop kacang merah (soup)
3.
Bebek menyatnyat (main course)
4.
Nasi putih (main course)
5.
Sambal matah (main course)
6.
Plecing kangkung (main course)
7.
Bika ambon (dessert)
And my group was in charged to
made the main course. First, we took out the duck from the freezer cause it was
still frozen. Next, I was responsible to made the sambal matah, so I prepared
all the ingredients that needed from the ingredients rack like shallot and
lemon grass, and from the chiller like bird’s eye chilies, kaffir lime leaves,
and lime juice. Then, I started to cut the ingredients. Shallot, lemon grass,
and kaffir lime leaves were finely chopped, and bird’s eye chilies were slice. After
done cutting we keep the preparation in chiller.
Finished with my prepare, I got coupon for “table manner”
so around 2 P.M. I went to restaurant with my friends who also got the coupon. In
restaurant we were served rotation menu I.2, we were taught about how to sit,
how to eat in the right way.
 |
| Table Manner |
Table manner finished around 2.45 P.M. and we back
to cool kitchen, one line and we were allowed to took a break until 3.30 P.M.
After that, general cleaning started until 5 P.M. General cleaning done, then
we waited for Mr. Jaya informed us few things for tomorrow. 6 P.M. we pray and
may go home.
Sambal Matah Ingredients :
1.
200gr shallots
2.
200gr lemon grass
3.
60gr bird’s eye chilies
4.
4 kaffir lime leaves
5.
1 finely crumbled prawn cake roasted
6.
4tbsp lime juice
7.
8tbsp coconut oil
8.
Salt and pepper
 |
| Sambal Matah Ingredients |
How to make Sambal Matah :
1.
Combine all the ingredients
2.
Season to taste with salt and pepper
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