Daily report #21 (english version)

Assalamualaikum warahmatullahi wabarakatuh

Today's activity began when the incharge seniors arrived at the campus, at that time we were immediately directed to gather in front of the kitchen in the oneline position. In that position, our seniors carry out the attendance process with us. After that, then we go straight into the kitchen and stand in the oneline position. In that position we are again directed to explain the A la carte 1 menu which is our practice menu today. One by one the menu is explained to the last menu, until everything is finished.

After we explained, then it was the lecturer's turn to explain about a new menu that was included in the courses main course which replaced the position of Pan Seared salmon, namely Tuna Carpacio With Hollandaise Sauce. When explaining our lecturer, we just explained how to treat the material and how to make it. For matters relating to its history, it is our duty. Which we will explain tomorrow. While our lecturer explained how to make tuna carpaccio, one of the seniors who was instructed by the lecturer to make tuna carpaccio will be shown to us as an example. And on this occasion we were given the opportunity to try it so we could find out the flavor before we made it.

Next we move on to the next activity. The next activity after the explanation is to go to each section. Today, some of my friends and I who previously joined the pastry group, today we are rolling to the butcher section so it's our job before and today is very different. If our assignment last week was to make processed pastry and bakery where we were in a cool and calm place, much different from the current task where we had to prepare all pieces of meat, seafood, and poultry ordered by all sections based on the standard existing recipe.

When I wanted to go to Butcher, one of my friends told me and 3 other peoples to help the cold kitchen section, he told us to help him because the cold kitchen section lacked people. And the butcher section has excess personnel, so we are allocated to the cold kitchen to help there. In cold kitchens we help to prepare various types of salads, cut various types of vegetables ordered by the main kitchen section. And we also help to prepare ingredients that will be used for great sharing. everything is done until it's finished. All activities that we do today are just prepared, so we are required to finish at 4:00 p.m.

PREPARE FOR RUJAK BUAH

TOMATO SAUCE FOR PIZZA MARGARETHA