Wednesday, 9th May 2018. Today was the last day for menu rotation 2, because tomorrow is the public holiday. This morning we stand on oneline at 08.00 o'clock again and continued with did the attendance. After that, we went into the kitchen and stored the bag in the locker, then stand on oneline again in the main kitchen. Before started the practiced, supervisors were told us to explained the therminologies of all dishes that we've made and me chose chox, brownies and also mayonaise. After done, we were started the practiced at 09.00 o'clock.
In the appetizer section we started by taking all the ingredients we had prepared yesterday, like cabbage and zucchini then we proceeded to cut and portion the meat for the thai beef salad. After that, we also merinade the meat with salt, black pepper, cilantro, garlic, and also rosemary. After we marinade the meet,Then we sous vide for 35 minutes. Once finished, the restaurant is open and we immediately serve our dishes at the restaurant.
After restaurant was closed, we did the general cleaning. After done, I helped my friends to cleaned the areas that hadn't been cleaned. And then continued with took a rest. At 17.00 o'clock we stand on oneline in the main kitchen and got some directions from the Chef, especially about training that we'll do the next few months. After that, we back to home. today was the last day for practiced in the kitchen before final test and training.
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