Daily Activity 19 (ENG)
24 April 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic.
Exactly at 08:09 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 preparing the ingredients for the Jepanese Menu for
the next day which was Sushi.
I prepared the ingredients of Teriyaki Sauce and Batayaki Sauce. The rest will be prepared on tomorrow. For Teriyaki Sauce, Mirin was burned first to reduce the level of alkahol, then entered all the ingredients Teriyaki sauce.
I prepared the ingredients of Teriyaki Sauce and Batayaki Sauce. The rest will be prepared on tomorrow. For Teriyaki Sauce, Mirin was burned first to reduce the level of alkahol, then entered all the ingredients Teriyaki sauce.
 |
| Teriyaki Sauce |
 |
| Batayaki Sauce |
As
for Batayaki Sauce entered butter first on the sauce pan and entered all the ingredients except water, water was poured little by little when the ingredients were mixed evenly.
At 10.30 am, we started taking Jalangkote dough from Chiller and then waiting for the oil to boil 163-196 degrees Celsius, then the dough fried until brownish. My other friend prepared a Garnish for Jalangkote. Open Resto at 12.00 pm, we started Plating.
At 10.30 am, we started taking Jalangkote dough from Chiller and then waiting for the oil to boil 163-196 degrees Celsius, then the dough fried until brownish. My other friend prepared a Garnish for Jalangkote. Open Resto at 12.00 pm, we started Plating.
After Close Resto at 01.30 pm, we did General Cleaning in Butcher and Cold Kitchen section. We were Standing One line then Come back at 05.00 pm.
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