Daily report #11 (english version)

Assalamu'alaikum warahmatullahi wabarakatuh.

       Hallo guys, in practice this time I went to college at 06:30 and arrived at 06:35. On this occasion, I arrived at campus faster than yesterday because yesterday I was staying at my friend's boarding house. I stayed at his boarding house because in practice yesterday we left the campus at 08:00. So if I go back to btp then I will arrive there at 09:00. And if I go home to btp then I will be late to do my blog, so I decided to stay at my friend's boarding house. There I worked on blog tasks until the end, on the sidelines of doing my blog tasks and some friends who are in the board was singing while enjoying the fun. To keep us from being tense in making that blog assignment. So my blog finished at 24:00. After the blog task is complete, we continue to joke together until the sense of tired and drowsiness hit. We slept at 1:30.

      At 7:30, on campus. We were given direction by senior incharge to line up in front of kitchen in oneline position. In that position the senior incharge conducts the attendance process. When the absence is complete, then we are redirected again to go to cold kitchen and line up in accordance with the group and in the oneline rules. In that position the senior re-evaluates the prepare menu that has been created by group one in the previous practice. One by one from the menu, evaluated by senior. After the evaluation is complete, we are subsequently re-divided into 2 groups according to the previous group.

On this occasion, group one was given the mandate to continue preparing materials that have been made before and Supplaing food to the restaurant. On the other side, group two is given the chance to continue the project outside the kitchen. In front of the kitchen each group was busy doing the tasks of his blog, including our group. some of my friends and I belong to group 10, also do project work. There are 3 types of research projects that we want to realize is banana burn special sauce, rainbow burger, and  kerupuk lele. After designing the three types of projects, we continue to the office to explain or consult in connection with the task of our project. One by one, we explain and fall. However, in the end there is one project that is received namely catfish chips. And that is our research project that is accepted and recommended to proceed. The Documentation of Our project design process is listed below:

at 11:30, the time came for the second group to prepare food materials that will be supplied to the restaurant the next day. Senior incharge divides the task for each group. Which on this occasion, the senior entrusted to our group of ten groups to prepare "Potato Au Gratin and Glazed root vegetable." We rushed to prepare all the ingredients we will use later, but there are many constraints when we want to prepare the ingredients that we want to use, the constraints are the lack of carrot, turnib, and also we run out of potatoes that we have to use in the Potato Au Gratin menu.So in practice this time, our group is just preparing the ingredients only. below this :

After all prepare activities have been completed, then we have to clean our work area to keep clean. In spite of all that, then we provide rest for an hour. This rest time, we use for prayer, and also lunch. After that, after the break time has ended. Finally we went back to the kitchen and went straight to the cold kitchen and lined up in oneline position. In that position, as we usually give an evaluation of the menu that is supplied to the restaurant and the menu that was prepared today. One by one menu in the evaluation and the results thank God is quite satisfactory.

     And finally the activity that is our routine after each practice that is, General Cleaning. Before the implementation of GC we divided into several small groups to clean every section in the kitchen, as well as with utensil and equipment. GC process was going smoothly without any significant constraints. GC finished at 17:30. After the GC is complete then we re-collected in front of the kitchen in a one-line position. In that position back again we were given a little instruction and evaluation by our lecturers and senior incharge. And we left the kitchen at 18:00.