February 22nd 2018
Well, as usual I’ll tell you about
my daily activity in kitchen for today. So, today we served rotation menu I.3
that we’ve prepared yesterday, 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
6.
Plecing
kangkung (main course)
7.
Bika ambon
(dessert)
But, before
we start, as usual we one line and supervisors checked our grooming and
toolbag. After that we started to finished all the preparation from yesterday.
Since yesterday I was in charged for sambal matah preparing, so I started with
took out the ingredients for sambal matah that I’ve prepared yesterday from the
chiller and mixed them all together and add coconut oil, shrimp cake roasted,
and salt pepper for taste.
 |
| Preparation of Plecing Kangkung |
 |
| Duck Marinade |
After finished with sambal matah, I
helped my friends who were making plecing kangkung, I helped them to roasted
the shrimp cake, and blanch the vegetables. Next, I helped my friends who were
making bebek menyatnyat, I helped them to pan seared the duck. Pan seared is a cook
method with purpose to give colour to the food. After that, the marinade duck
was cooked with coconut cream.
30 minutes before open resto
started, we began plating. When open resto, we took out the dish sequentially
from appetizer, soup, main course, and last dessert. Open resto finished around
2 P.M. and we were allowed to took a break until 3 P.M. After break we one line
in cool kitchen and Mr. Ical came in and reminded us to start with our project
and asked us if we’ve done our blog. After that we started general cleaning until
5 P.M. and we waited for awhile. 6 P.M. we were allowed to go home.
 |
| Sambal Ulang Ulang |
 |
| Sop Kacang Merah |
 |
| Bebek Menyatnyat with Nasi Putih, Plecing Kangkung, and Sambal Matah |
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| Bika Ambom |
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