Daily report #18 (english version)

Assalamualaiakum warahmatullahi wabarakatuh

Entering the second day on the a la carte menu 2. Our activities in the pastry and bakery section are already not too much, because most of us made it when we prepared yesterday. Very different from the other sections that peak the busy life of today and the next 2 days. Today, we make various types of food according to incoming orders. Then we will cook and plating when an order enters. The goal is that the food we make remains in a fresh condition. In that sense, foods that should be hot / warm out in the restaurant are warm, as well as cold food (appatiizer) keep coming out in cold conditions.

When the main kitchen is busy, we are a troop of pastry with a calm mind and a relaxed heart preparing to make additional ingredients to be used the next day. While we prepare ingredients, we also accept orders from customers. There are four three types of food provided in the pastry namely, cream brulee, red velvet roll, honey ice cream, and katiri bath. Of the four best-selling foods are red velvet roll and honey ice cream, while the katiri mandi is less attractive to the customer.

HONEY ICE CREAM

RED VELVET ROLL

CREAM BRULEE

KATIRI MANDI

Shouts for the shouting of the order continued to be heard in the ears, orders that came to each other shouted. Most orders are in the main kitchen section that provides various types of main corse, the most favored menu in the kitchen is beef wallington, which is a food made from meat with a type of beef tenderloin (deep meat typical) added with chopped mashroom then wrapped with puff pastry dough, then roast it in the oven. With medium rare maturity.

BEEF WALLINGTON