Daily Report : European Buffet (English Ver.)

August 8^th 2018

Today, as usual we started  at 8 A.M. But before we start we oneline and Mr. Ical asked us about our preparation for today’s menu; European Buffet, which are:

Macedoine of vegetable mayonnaise

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Shrimp bisque

Puree of pumpkin soup

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Spaghetti bolognaise

Speatzle

Roast turkey with giblet gravy

Vegetable tagliatelle

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Red velvet roll

Crème brulee

And for the horse d’ouvre, there were :

Monte cristo sandwich

Club sandwich

And just like yesterday, today my group handled the soup (shrimp bisque and puree of pumpkin soup). And we’ve had prepare the fish stok, shrimp stock, chicken stock, and cut pumpkin.

After asking about our preparation, Mr. Ical told us to finish our buffet at 11 A.M. Then, we started doing right away. First, my team boiled the fish stock, shrimp stock, and chicken stock. Then, we roasted the pumpkin. While waiting for the stock to boil and the pumpkin to roast, we prepare the other ingredients such as : onion, carrot, shrimp, bay leaf, dried thyme, fresh parsley steams, tomato paste, and we made fish veloute using the fish stock for shrimp bisque. And for the puree of pumpkin soup, we prepare: onion, leek, celery, fresh parsley, garlic, dried thyme, and black peppercorns.

The shrimp stock boiled, we put in all the sauted ingredients and add salt and pepper to taste. 

Shrimp Bisque

After that, we blended the pumpkin and the other ingredients for pumpkin soup, then pour it into the chicken stock. 

Puree of Pumpkin Soup

Finished with the soup, we took  the soup from kitchen out to restaurant. At 12 A.M. the other group haven’t finished their menu, so Mr. Ical was angry at us and told us to work faster.

After all the menu have been served. 

We cleaned the kitchen before we started prepare for tomorrow. For tomorrow we will serve Celebes Buffet. After the kitchen has been cleaned, we started prepare for tomorrow. And my group will handle the soup again, which are : sop saudara and labu santan. For sop saudara, we prepared the spice paste, which contains : shallots, garlic, ginger, galangal, large red chillies, candle nuts, coriander, cumin, nutmeg blackpepper, lemongrass, salam leaves, tamarind. First, we roasted the candle nuts, coriander, and cumin. After that, we blended together with the other ingredients except lemongrass, salam leaves, and tamarind using food processor. The spice paste for sop saudara done, we put it in a bowl, wrapped, and keep it in chiller for tomorrow. Next, we cut pumpkin for labu santan and made the white paste from garlic, shallots, and galangal. Finished prepare the pumpkin and white paste, we put it in a separate bowl, wrapped, and keep it in chiller.

Finished preparing, we took a break. After break, we started general cleaning until 6 P.M. After that, we waited until around 7 P.M. we oneline and there were few information from Mr. Jaya, especially about our work for these 2 days, cause we didn’t work well and we always wasting time. Well, I admit that we worked really slow these 2 days. After Mr. Jaya finished, we pray and we may go home.