Daily Activity (English Version)
Wednesday, 24-Oktober-2018
POLITEKNIK PARIWISATA NEGERI MAKASSAR
SENI KULINER
SEMESTER 3 B
“Ala carte 2”
Today
is the third week, so in here is still the same as the Ala Carte menu. And I
handle the same thing as cream brulle, okay today I came to the kitchen at 6:25
still in the morning and still quiet on campus hehe already used to, so first
we prepared grooming and check the toolbag at 07:00 We oneline in the main
kitchen, after oneline, we immediately prepared to go to the pastry section
with my friend, at the beginning of the day before we cleaned all the areas after
that we would take the tools and prepare yesterday, after that I make molten
sugar garnish (caramel) )) Then I make a garnish for red velvet.
At 9:30 we back to the respective section "here I prepared all the platting on what I was going to use and before I made caramel garnish. At 1:00 p.m., we rushed to Mushollah for the midnight prayer, then we returned to the pastry section to continue platting and open the restaurant, after that close our restaurant Labgsung rushed to General Cleaning and today we were fast because it was fast enough today and after all of our stays. also rest and go home
Today
is the third week, so in here is still the same as the Ala Carte menu. And I
handle the same thing as cream brulle, okay today I came to the kitchen at 6:25
still in the morning and still quiet on campus hehe already used to, so first
we prepared grooming and check the toolbag at 07:00 We oneline in the main
kitchen, after oneline, we immediately prepared to go to the pastry section
with my friend, at the beginning of the day before we cleaned all the areas after
that we would take the tools and prepare yesterday, after that I make molten
sugar garnish (caramel) )) Then I make a garnish for red velvet.
At
8:30 we back oneline, which will be handled by our lecturers, Mr. Ical, here we
are clarified and advanced one by one, the menu is handled and I happen to
explain, spaetzle is a noodle dish originating from one of the European
countries, Germany. and the rest is explained by Mr. Ical, after that Mr. Ical
also shows how to make beef wolington and after that we go back to the section Area".
At 9:00 we are oneline again but the one who handles again is the chef dino,
here chef dino explains again about beef wolington and the temperature in meat.
At 9:30 we back to the respective section "here I prepared all the platting on what I was going to use and before I made caramel garnish. At 1:00 p.m., we rushed to Mushollah for the midnight prayer, then we returned to the pastry section to continue platting and open the restaurant, after that close our restaurant Labgsung rushed to General Cleaning and today we were fast because it was fast enough today and after all of our stays. also rest and go home
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