Assalamualaikummm, guysss....
Welcome again in my blog this is second day practical in this week, today we go to campus from dormitory at 07:30. When I arrived to kitchen laboratory some my supervisor was came and today my supervisor incharge name is Ardrian, Sigit and Ajeng. And we begin to out ingredients who prepare yesterday from freezer and chiller, after that we command by senior to one line absen and we check grooming. My activities today is prepare food to serve in the restaurant.
Nahhh... in here I and my group get appetizer section who the ingredients was we prepare yesterday, today we make plating it appetizer in the first is we ask plate in the restaurant to be stored in the chiller so that plate keep is cold. After that we boil water to fill the marinade machine
oal the fixed plate is so cool. After that we boil the water to enter into the machine and we do the souse vide technique souse vide on chicken breast marinade we had yesterday, after it has been in the chicken souse vide in saute using olive oil. And we open the restaurant at 12:30.
After the restaurant closed in we allow to break ate the food that we made last, after that we went back to divide section create getting started tomorrow and today I and my group get our dessert, made piece in order make a Hard roll, and chouxe a'la creame and here I make choux, I will be a little of writing how I make chouxe and whatever materials.
Chouxe materials:
-hard flour
-water
-butter
-egg
How to make it:
-First boil the water and butter to boiling really
-After a boil turn off the heat and stir in flour, mix well
-Boil the water then stir using a bowl above simmering water until eggs are a bit warm.
-Mix the dough using a mixer and stir in the eggs little by little let to cool.
this is picture proces to served appetizer
Welcome again in my blog this is second day practical in this week, today we go to campus from dormitory at 07:30. When I arrived to kitchen laboratory some my supervisor was came and today my supervisor incharge name is Ardrian, Sigit and Ajeng. And we begin to out ingredients who prepare yesterday from freezer and chiller, after that we command by senior to one line absen and we check grooming. My activities today is prepare food to serve in the restaurant.
Nahhh... in here I and my group get appetizer section who the ingredients was we prepare yesterday, today we make plating it appetizer in the first is we ask plate in the restaurant to be stored in the chiller so that plate keep is cold. After that we boil water to fill the marinade machine
oal the fixed plate is so cool. After that we boil the water to enter into the machine and we do the souse vide technique souse vide on chicken breast marinade we had yesterday, after it has been in the chicken souse vide in saute using olive oil. And we open the restaurant at 12:30.
After the restaurant closed in we allow to break ate the food that we made last, after that we went back to divide section create getting started tomorrow and today I and my group get our dessert, made piece in order make a Hard roll, and chouxe a'la creame and here I make choux, I will be a little of writing how I make chouxe and whatever materials.
Chouxe materials:
-hard flour
-water
-butter
-egg
How to make it:
-First boil the water and butter to boiling really
-After a boil turn off the heat and stir in flour, mix well
-Boil the water then stir using a bowl above simmering water until eggs are a bit warm.
-Mix the dough using a mixer and stir in the eggs little by little let to cool.
this is picture proces to served appetizer
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