Today was the second day on the practice week of menu rotation 2. As usually, this morning we stand on oneline at 08.00 o'clock. Before entered into the kitchen, first we did the attendance and checked the tools and self attributes. After that, we went into the kitchen and stored the bag in the locker. Today we were practiced in the cold kitchen again and also without lecturer supervisioned. Before the practiced began, we did the photo session with supervisors. After that, at 09.00 o'clock we started the practiced.
For appetizer section, we had been made the jalangkotes yesterday and will be fried before open restaurant at 12.00 o'clock. Besides that, we also made the chili sauce for jalangkotes. As for the ingredients such as shallots, garlics, bird eye chilis, red chilis, lime juices, waters, sugars and salts. Like the pictures below :
After done, we were prepared the ingredients for dish tomorrow. Today we repeated the menu rotation 2.4 again. If eralier my group got the dessert section, it was dorayaki, today we got the main course section, it was sushi. As for the ingredients or complement that we've prepared were made the teriyaki sauce and batayaki sauce, blanched the octopuses then sliced and separated the shrimps from the skins and the dirts.
During the lunch, my group was divided the task for made the orders, such as fried the jalangkotes, plating processed and brought it to the aboyer. For appetizer, today we've served 40 portions. After the restaurant closed, we did general cleaning. Then continued with took a rest and ate together. At 17.00 we stand on oneline and got a lot of directions from lecturer and chef. After that, we back to home.
For appetizer section, we had been made the jalangkotes yesterday and will be fried before open restaurant at 12.00 o'clock. Besides that, we also made the chili sauce for jalangkotes. As for the ingredients such as shallots, garlics, bird eye chilis, red chilis, lime juices, waters, sugars and salts. Like the pictures below :
The ingredients for made the jalangkote chili sauce
Made the jalangkote chili sauce
The result of jalangkote chili sauce
The ingredients of teriyaki sauce
Made the teriyaki sauce
The result of teriyaki sauce
The ingredients of batayaki sauce
Made the batayaki sauce
The result of batayaki sauce
Blanched the octopus
Cleaned the shrimps
During the lunch, my group was divided the task for made the orders, such as fried the jalangkotes, plating processed and brought it to the aboyer. For appetizer, today we've served 40 portions. After the restaurant closed, we did general cleaning. Then continued with took a rest and ate together. At 17.00 we stand on oneline and got a lot of directions from lecturer and chef. After that, we back to home.
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