Daily Activity 10 (ENG)

13 March 2018, , at the Kitchen Laboratory at Makassar Tourism Polytechnic. Exactly at 08:10 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), each section describes the menu that They made then Chef Dyno divided the section for tomorrow about Recipe Rotation 1.1, My group also got the Dessert Section that was Yellow Butter Cake. After that, We started to Prepare ingredients to make Clam Chowder.

I started by making White Roux for Soup Thickeners. I made White Roux twice because the portion of  Roux was less for the Stock that has been made. Then we add a little bit of Stock to White Roux. To mix whole Roux into Stock, Me and Others wait for the potatoes to be soft then add all Roux into Stock.

 

I Prepared to make Butter Cake and Whipe Cream, because the Whole oven was used, we canceled for a few minute to process Butter Cake, But we continued to manufacture Whipe Cream.

In Making Whipe Cream, I used Cream Cheese, Sugar, Lemon Juice, and Cream. We also made Whipe Creame twice. We also experimented with colors to determine the best colors for Yellow Butter Cake. Finally We used Blue Color. Then We went on to make Butter Cake, but the first Cake Butter dough had failed. So We made Butter Cake three times.

     

After that, We eat more food than the menu was made. At 5:20 pm we started doing General Cleaning, then Home at 06.30.