DAILY ACTIVITY ( ENGLISH )

     This week we back to practiced the menu rotation 2. As usually, we stand on oneline at 08.00 o'clock and continued with checked the attendance and grooming. After all were completed, we went into the kitchen and stored the bag in the locker. after that, we stand on oneline again, this week we back in the main kitchen.

      As usually, on the first day of practiced we just prepared the ingredients. As for the dishes that we've prepared was menu rotation 2.1, it was chinese food, such as chinese spinach and peanut salad, traditional egg drop soup, beef rice bowl, tang yuan and tang zhong. Before we started to prepared, every representative of all section that had been handled the dishes from appetizer until dessert were explained about the dishes procedures to all section that had been prepared today. After done, we did the photo session with supervisors. And then did the prepared.

      And today, we got the soup section, it was traditional egg drop soup or asparagus soup. For soup, we just made the chinese stock. As for the ingredients were whole chicken, gingers, leeks and garlics.

Ingredients for chinese stock

Made the chinese stock

      When we were prepared, the Chef was came and told us to stand on oneline. As usually, the Chef was gave us the directions about the dishes today. Besides that, the Chef also told us to made the egg dishes, such as sunny side up and turn over. And after done, we must shown the results to Chef.

Turn Over & Sunny Side Up

      After all prepared and made the egg dishes done, we were given one hour to took a rest. After that, at 13.00 o'clock we back to the kitchen and did the general cleaning. As for the section that I've cleaned was stove. After that, we took a rest again. When we took a rest, the Chef was told us to stand on oneline and shown us about how to cut the shitake mushrooms. At 16.00 o'clock we stand on oneline for back to home. Not as usually, today we were back very fast