Hello guys, this is my second blog. I wanna tell you again about what i do in the kitchen. Today i leave early from home at 06.01 am. After i arrived in the campus i go straight prepare my self for in the kitchen. At 07.00 am we oneline in front the kitchen for checking our personal and tools or grooming. Then we in the kitchen for put my toolbag in locker and oneline again in main kitchen area. Before we prepare all ingredients supervisior explain about what we do today and explain about step by step for a'la carte.
At 07.30 am we prepare all ingredients for continental breakfast according to the group. For today we make a breakfast according my group is watermelon juice and continental breakfast. And then at 10.00 am we open restaurant with food & baverage service or MTH and after a while the orderan begins to start as ommelte, boiled egg, fried egg, poach egg, egg benedict, continental breakfast, juice etc. We doing very professional until all of the menu sold out. After that at 11.30 we the close order.
And then at 12.00 we doing a general cleaning until finished, after that we back to oneline in main kitchen area and chef Aldino explain about what we do for tommorow and prepare all ingredients according my group is oatmeal. After we prepare all ingredients, we back to general cleaning again until finished. At 17.30 am we oneline again in front the kitchen for already back to home but before we back to home, my supervisior gift us a snack. After that we pray and back to home.
Watermelon juice
- Fresh watermelon 100 gr
- Simple syrup 30 ml
- Ice cube as needed
- Mint leave for garnish
- Lemon for garnish
- Oatmeal/queacker 500 gr
- Fresh milk 500 ml
- Cream cooking 500 ml
- Honey 100 ml
- Kiwi for garnish
- Mango for garnish
- Grape for garnish
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