Daily Report : Serving Menu Rotasi I.1 (English Ver.)

 February 20^th 2018

            Today we served all the menu that we’ve prepared yesterday which are : chicken salad Hawaian for appetizer; shrimp bisque for soup; beef stew, bake of potato, zucchini saute provencale for main course; and butter cake  for dessert; and French bread as accompaniment. Since today we started “on-off system”. On-off system is a system made by my lecture which we’ll be separated into 2 team and there will be 1 team who is in charge for making the menu and the other will be working on our food technology project.

            Mr. Ical have divided us into 2 team and I’m in the first team, so today my team was in charged for the menu and open resto. We started preparing at 8 A.M., we took all the preparation we’ve made yesterday out from the chiller. Then Mr. Syahrial came in and checked our preparation and it was disappointing cause there were a lot of lack especially the beef stew, butter cake, and French bread. So, we got punishment we had to ate garlic. After that, Mr. Syahrial explained about the menu again. After the explanation, we immediately started to fixed the lack cause open resto will be started at 12 A.M. First, we separated the beef from the tomato sauce and bake it again for 1 hour, and made mirepoix to mixed into the sauce. While we were waiting for the beef we started to cut the zucchini and keep it in chiller. After that, we heated the shrimp bisque. Next, we prepared the pineapple for chicken salad Hawaian. The beef was ready, we started to heated the sauce and mixed in the mirepoix, add the beef, and simmer. Last, we saute the all the ingredients for zucchini saute provencale. And we started plating.

Zucchini Saute Provencale in progress

Pineapple for Chicken Salad Hawaian

Chicken Salad Hawaian

Beef Stew with Bake Potato and Zucchini Saute Provencale

 

Butter Cake

            I was in charged for taking the orders from service to kitchen. Open resto started and the orders started to came. Actually, for table d’hote menu we don’t have to do orders but to avoid the food will be served more than we’ve made so we took it by orders. Open resto finished around 2.30 P.M. After open resto I helped my friends from the other team who were preparing for tomorrow’s menu, which are :

1.      Macedoine of vegetable mayonnaise (appetizer)

2.      Minestrone soup (soup)

3.      Fillet of fish meuniere (main course)

4.      Potato au gratin (main course)

5.      Glazed root vegetables (main course)

6.      Choux ala crème (dessert)

7.      Hard roll (accompaniment)

After finished preparing we took a break for 30 minutes. Then general cleaning started and finished at 6 P.M. Before we go home Mr. Jaya informed us about few things then we pray and we may go home.