DAY 3 ( ENGLISH )

        Hello guys, this is my second blog. I wanna tell you again about what i do in the kitchen. Today i leave early  again from home at 06.25 am. After i arrived in the campus i go straight prepare my self for in the kitchen. At 07.030 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 English breakfast.

       At 08.15 am we prepare all ingredients for English breakfast according to the group. For today we make a breakfast according my group is oatmeal and we can the additional task of being food checker and we handle cereal. And then at 10.30 am we open restaurant with food & baverage service or MTH and after a while the orderan begins to start as oatmeal, cereal, fruit compote, English breakfast and juice. 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 chicken porridge, soft roll and soft roll. After we prepare all ingredients chef Aldino showing how to make fried rice and fried egg noodles, 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 food. After that we pray and back to home.

A. Chicken porridge

• Chicken             1,2 gr
• Vegetable oil     2 tbsp
• Shallots             50 gr
• Garlic                30 gr
• Bay leave          3 leaves
• Lemon grass     1 stalk
• Grain rice          300 gr
• Chicken stock   1,5 l
• Salt                    as needed
• Crushed black pappercorns    as needed

For topping

• Shredded chicken        800 gr
• Chicken spice paste     2 tbsp
• Vegetable oil                1 tbsp
• Spring onion                50 gr
• Celery leaves, sliced    50 gr
• Bird's eye chilies         15 gr 

B. Soft roll

• Water                  720 gr
• Yeast                   14 gr
• Soft flour            1250 gr
• Salt                      24 gr
• Sugar                  125 gr
• Nonfat milk powder    60 gr
• Shortening          60 gr
• Butter                  60 gr