Daily Activity 3 (ENG)
Wednesday, 14 February , 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. I made Muffin to open Resto, because group 3 followed SPT. Previously, My arrival to campus at 7:40 am due to heavy rains. then gathered at 08:20 am check completeness by 3 Supervasior of 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). Then we prepare the ingredients and tools for making muffins.
After the muffin finished, I work on another section. Open restaurant at 10.30 - 11.30 am. We started standing one line again for the division of the menu for the next day. I also started storing other ingredients from the manu recipe set by Chef Dyno. I made taliwang chicken spices, peanut sauce for satay, and cook the rice. Because I have finished with prepare.
chicken.
- Chicken
- Garlic
- Shallot
- Large Chili Bird Chili
- Cayenne pepper
- Ginger
- Galangal
- Turmeric powder
- Black Papper
- Palm Sugar
- Shrimp paste
- Coconut oil
Steps:
- Prepare the tools and ingridients you need
- Start cutting the ingredients in the small size for blender
- Cut chicken with 16 parts
- Sprinkle the finished spices in the blender on the chicken that has been cut
- add salt on it
- Stir chicken that has been sprinkled with spices so that the marinade seeps.
- Wrap chicken, then enter into a chiller.
When finished making chicken seasoning, I stirred the cooked rice and then I worked on the satay meat. Then Chef Dyno showed how to make fried rice and fried noodles and how to use a big wok that is often used to make chinese food.
This can be spelled out at the same time made food. It was really amazing! After showing, we do General Cleaning at 04.37 pm. then eat together. After that standing one line then go home at 06:58 pm.
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