Daily Activity 18 (ENG)

23 April 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. Exactly at 08:00 am check completeness was done by 3 Supervasiors that are Senior Semester 4 of Food Production Management. After checking, I keep the bag in the looker and then standing one line (standing on one medium-sized floor) in Cold Kitchen, then Supervasior evaluated us. After the evaluation, we started discussing the Menu for Serving the next day, namely Indonesian Food.

The Rotation 2.3 menu consists of Jalankote as Appetizer, as Soup, Kondro Bakar as Main Course, Ijo Banana as Dessert. My group got the Appetizer part of Jalankote. I also started preparing jalankote stuffing first as follows.

Then cut the potatoes, green onions, carrots, garlic, and Shallot. After that Laksa and carrots and potatoes that have been cut into boiled a few minutes. After that, onions and garlic pan-fried with potatoes, carrots, laksa, and taoge and then given a flavor. Then I prepare the ingredients to make Jalankote dough.

The Jalankote dough material consists of All Purpose Flour, Egg, Coconut Milk, Warm Vagetable Oil, and Salt. Making it is like making a dough in general, then rounded up and rested for 30 minutes. After that, it is formed.

After that we bring the dough to Chiller and then clean the work area and the finished tool. Then evaluation a few minutes, then do General Cleaning at 04.30 pm.