Assalamualaikummm,, guysss...........
Welcome again to my blog guys, this is fourth week I practice in the kitchen laboratory and as usual I will tell you about my activities in the kitchen laboratory. When I arrived in the kitchen laboratory I prepare to enter in the kitchen and my supervisor checked my tools and absen before we enter, in the kitchen we make one line again for accept instruction from our chef in here he explain how to prepare to make menu for tomorrow. And today we prepare for chicken liver and herb pate with hollandaise sauce, clam chowder, spagethy Bolognese, bake custard tart, and brioche. I and my group get clam chowder.
Before we begin our prepare Chef Aldino explained about how to sharpening knive with stone sharpener, in here chef Dino explain why we must sharpening knive every we was use, After that we begin to preprare all ingredients as needed to make clam chowder like towing clam after that we blanch it and we make stock clam.
In here any little problem that ingredients who as needed yet to come like potatoes, tomatoes, and onion. So I and my friend no jobs and I round to other section and help they to prepare. After ingredients comed I and my friend checked and we save in the walk in chiller. And then we prepare too ingredients as needed to make clam chowder like chopped onion, and cubes potatoes.
This is process to make clame stock
In here any little problem that ingredients who as needed yet to come like potatoes, tomatoes, and onion. So I and my friend no jobs and I round to other section and help they to prepare. After ingredients comed I and my friend checked and we save in the walk in chiller. And then we prepare too ingredients as needed to make clam chowder like chopped onion, and cubes potatoes.
Picture when I save ingredients in the Walk in chiller
Process to prepare ingredients
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