Today was the second day for menu
rotation 2. At 08.00 o'clock we stand on oneline and continued with did
the attendance. After that, we went into the main kitchen and stored the
bag and stand on oneline again. And at 09.00 we started the practiced.
In soup section, we reheat the chinese stock for made the traditional
egg drop soup and also prepared the corns and asparaguses.
Besides that, today we also prepared the menu rotation 2.2, it
was thailand food, such as thai beef salad, tom yam goong, gai tod
takrai, yam makeua yo, khau plao and khao neow ma muany. And today, our
group got the appetizer section, it was thai beef salad. As for the
ingredients that we've prepared just zucchinis and cabbages. After done,
at 10.00 o'clock we were made the traditional egg drop soup used the
chinese wok.
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| Cabbages and zucchinis |
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| The result of traditional egg drop soup |
Today we made the egg dish again, it was omelette. But the
omelette that I've made wasn't accorded with the Chef wants, because the
shape was less good. And yesterday the Chef was told us that every
person just got 2 eggs.
Not as usually, today restaurant was open longer, it was at 14.00
o'clock. As for the amount of dishes that had been served today were 40
portion. After restaurant was closed, we did general cleaning and
continued with took a rest. And at 17.30 we stand on oneline in front of
the kitchen and back to home.
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