Daily Activity 6 (ENG)

February 26, 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. My arrival this morning to the campus at 7:05 am accompanied by the sun. Then I immediately brought Chicken Taliwang Salad from Chiller to Sous Vide. Exactly at 08.00 am check completeness done by 3 Supervasior that are Senior Semester 4 from Food Product Management. After checking, I keep the bag in the looker and then standing one line (standing on one medium-sized floor).

Then I prepared greasing Butter added with Garlic, Shallot, and Taragon for French Bread that have been cut. At 9:30 am. Chicken starts at Sous Vide for two hours, then saute the Chicken that has been on Sous Vide. Then I cut the chicken, then did the plating Appatizer.

 

After that I helped the other section as in section Dessert. After that our one line to hear the explanation from Chef Dyno for the preparation of Open Resto the next day. I got the Dessert Section and I made Coux Paste.

The following Coux Making Materials and Processes:

Ingredients :

• Hard Flour
• Butter
• Water
• Egg

Steps:

1. Prepare Coux Making Materials and Tools.
2. Add Water and Butter on Pan Sauce then Boil until boiling and foaming
3. Add the Hard Flour and stir using Wok Spatula
4. On the other side, Stir the eggs over boiling water with Sabayong method (Dauble Boiler)
5. Move the Dough on the mixing machine, wait until the dough is warm, then pour the eggs stirred gradually
6. Stir with a stirring machine and then let it cool
7. Form Coux using piping bag on Sheet Pan
8. Bake The Coux Paste.

Either way we ate Lobster and Pasta together. Then we did General Cleaning at 05.00 pm. After that, standing one line then go home at 06.30 pm.