Daily activity 12 (English version)

Hi, Fellas!

 See you again on my blog, as usual, I will tell you what I do while in the kitchen, starting from coming to going home.

 Ohiya is my last day in February, and there will be a rather long day to get back into the kitchen for 1 week in theory class, 2 weeks mid and 3 days off, and a study tour.  So in total there are about 4 weeks of his time.

 So on Thursday 27-02/20 I came to campus at 7:15, during the trip I thought I would be late, and in the middle of the trip it rained so that my clothes were soaking wet.

 I continued to travel, for fear that it was too late and forbidden to enter the kitchen.

 When I arrived at the campus kitchen, it turned out that activity had not yet begun, so I was rather happy not to be late and not being sent in the first hour.

 While that, I was reviewed by semester 4 (Yunik kak) about poultry and fish.

 After that, we were directed oneline by the 6th semester as a supervisor, Namely kak (Wahyu, Jaka, Fais).  We were trained to prepare everything so we could work more regularly, before that we had done a personal mice en place, which is like: Apron, hat, and of course also using a cook shirt.

 We are directed to be able to manage the work so that it is structured and neat.

 Our menu is rotation 1.1, like:

 Hawaiian salad / Frenchbread (croutons)

 *

 Shrimp bisque / Frenchbread (croutons)

 *

 Beef stew

 Baked potato

 Zucchini

 *

 Yellow butter cake

 Next, we were trained by Mr. Ical.  We were given an in-depth review of the menu processing techniques 1.1 and also insight into the science of gastronomy.

 

 After that, we were directed to make menu 1.1 in accordance with their respective assignments in each group.  Our group makes Desser which is yellow butter cake and also french bread for croutons.

 Me and 3 of my friends make yellow butter cake, from processing to plating

 Group 4 creates the main menu.

 Zucchini is a type of vegetable from Italy.  It looks like a green cucumber with a texture similar to eggplant, soft, crispy and runny.  These vegetables taste a little sweet and contain lots of water.  Usually processed with the skin.  Has smooth seeds in the middle.  Some are big, the shape and size are similar to green cucumbers, some are small like small cucumbers.  Zucchini flowers are also crispy and sweet because they are often processed as a salad or fried mixture with flour dough.

 Source by https://food.detik.com/cooking-tips/d-1633773/apa-itu-zucchini

 After that we did general cleaning at the pastry, my friend who was chosen to be a steward, after the work was done, I washed the sink using a sponge like washing dishes, then rinsed using tap water connected from the bakery because the water in the sink did not turn on.

 After that, I helped my friend brush the floor and pastry rug, then put it back together.

 After completing GC, we were reviewed by semester 4 seniors regarding the same thing but it continued.  5 questions in the morning and 5 questions for return requirements.

 After completing the review, I was allowed to go home, because men would attend studies at the mosque.

 Well, this is my daily life, thank you for reading :)

 God bless us.