daily activity

After the day before we were on holiday because of the election in Indonesia, today we continued to practice in the kitchen. Actually today I got an in-charge schedule in semester 2 B, but because group 2 still had to prepare some materials and condiments for Cold Kitchen itself and orders from other stations, I also helped my group to solve them, like onion rings, dice onion, dice celeri, dice potato, jardiniere carrot, tomato slice and cucumber slice

Before the open restaurant, we first check all the preparation for each menu at the Cold Kitchen station, from the main ingredients to the dressings. For Chef Salad itself the ingredients needed are dice carrot, dice turnip, capsicum slice, shredded cabbage, chicken slice and dressing using caesar dressing. For Empek-empek, there are empek-empek dough that has been boiled and will be fried when there are orders, as well as vinegar and dice cucumber as a supplement. While the Jellied Fruit Salad consists of dice fruit jelly, dice kiwi, dice pineapple, dice apple, grape, mandarin orange and dressings using mayonnaise with condensed milk and honey mixture. And finally the Thai Papaya & Mango Salad which only uses papaya and mango as the main ingredients, and the dressings are made from soy sauce, fish sauce, lemon juice, chili slice and seasoning in general

n addition to the ingredients above, we also prepare Tartar Sauce as a complement to Deep Fried Calamari. Because the group's plain mayonnaise was finished, we made a new one, then proceeded to make Tartar Sauce half of the mayonnaise that had been made. After all the preparation is complete, we also arrange all the Cold Kitchen condiment-condiment in the working table.

While waiting for the open restaurant, I occasionally check in semester 2 B to see the process of making their products, namely Chinese Food and Thai Food. At 11:00 we were an open restaurant and immediately received one plate order for each Cold Kitchen menu. We also shared assignments for the plating process, and I got a part for plating Empek-empek

After closing, I and my two in-charge friends entered the semester 2 B practice room to give some directions, reviews and material. Then after that we rested for lunch together then continued with general cleaning. Today we are doing general general cleaning like we usually do on Friday. This is because tomorrow is a national holiday. At 5:50 p.m., all activities in the kitchen were finished, we were oneline and received a number of directives from the lecturer, then went home.

here is some picture of the day :