March 7th 2018
Today was the
third day of practice week. For today we served rotation menu I.1 that we’ve
prepared yesterday. The menu for rotation I.1 are :
1.
Chicken
salad Hawaiian
2.
Shrimp
bisque
3.
Beef
stew with bake of potato and zucchini saute provencale
4.
Butter
cake
5.
French
bread
And my team have prepared the butter cake and French bread yesterday,
but since the French bread failed, so we had to make the new one. But before we
started, as usual supervisors checked our grooming and toolbag. After that, my
team immediately went to pastry and started mixed all the ingredients that one
of my friend have prepared.
Around 10 A.M.
we started to bake the French bread. There were 6 French bread, but 2 of them
failed. Then for butter cake we started divide it into 40 pax. Then senior
showed us how to plating the butter cake. And we started plating it but because
the butter cake was so fragile so there were few difficulty in plating it but
luckily we could cover it. We finished plating around 1 P.M. And open resto
started the food were served one by one from appetizer, soup, main course, and
last dessert.
 |
| Chicken Salad Hawaiian |
 |
| Shrimp Bisque |
 |
| Beef Stew with Bake of Potato and Zucchini Saute Provencale |
 |
| Butter Cake |
Open resto
finished and we waited for group 2 who were preparing for tomorrow’s menu which
are :
1.
Macedoine
of vegetable with mayonnaise
2.
Minestrone
soup
3.
Fillet
of fish meuniere with potato au gratin and glazed root vegetables
4.
Choux
ala crème
5.
Hard
roll
They finished preparing around 4 P.M. and we were allowed to took a
break until 4.30 P.M. After break we oneline in cool kitchen and we got
punishment again because we’ve done a few mistakes. So, we had to eat garlic,
onion, and the failed French bread. After that, we did general cleaning
together. General cleaning done and we oneline and there were few information
from Mr. Jaya. After that, we may go home.
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