Daily activity english version #6

Hello, Fellas!  How are you?  Back again with me Felix, on this blog as usual, I will tell you about my day in the kitchen in Makassar.

 So on February 11, 2020, I came to the Poltekpar at 07.30.  I then set up grooming to prepare everything from hair to shoes.

 At 08.00 we did the oneline for breafing and entered the kitchen.

 We are back doing mice en place and breafing to prepare for today's menu preparation.

 I direct my friends to divide into several sections, some work on chicken breast, garlic bread, make french bread, and prepare menu items tomorrow.

 I get the section for chicken breast.  I then took the chicken breast from a plastic sous vide and then paned it to get the desired color.

 After that, I cut the chicken breast into a shape of dice.

 My friend named Zul got the assignment to prepare bread garlic / crouton starting from cutting french bread, chopping garlic and then mixing it with butter, after that mongoles it to the side of the frrnch bread then burned / bake using 250 degrees C for 10 minutes.

 My friend Farhan collaborated with Zul to prepare bread garlic and also made garnishes in the form of onion rings and chopped celery.  We know that garnish is a very important component in making food full of aesthetics.

 Next, the Elvy and Fei prepare a menu preparation for tomorrow, namely: Minestrone soup.

 while they also helped to do plating with me, farhan and zul.

 

 After that, the dish is tested in the chiller to get the desired temperature, according to the name of the dish, namely: Cold Appetizer.

 Next I was given the opportunity to explore the menu to waiters and waiters.

 Hawaiian chicken salad is an appetizer or appetizer, can also be served as the main menu or main course

 source by http://femalebox-tobipuken.blogspot.com/2011/02/hawaiian-chicken-salad.html.

 We move on to another kitchen, which is pastry, my friend named Melsy and Kageyama making French bread for tomorrow's preparation menu.  They do it in accordance with the procedures for making bread in general, starting from gramasi or weighing the ingredients then preparing it, after that mixing the ingredients of bread (yeas, water, flour) into one, do the kniding to get a smooth texture so that the bread can later be solid.

 After that we clean the work table and also wash the equipment that we have used or become stewards for our own group.

 After that the class did general cleaning in the kitchen, pastry and also the corridor through which we passed.

 I was ordered to buy a gallon with Ms. Chandra.

 After that I joined class to do general cleaning.

 well, this is my everyday, thank you for reading :)