Daily Activity 12 (ENG)

14 March 2018, , at the Kitchen Laboratory at Makassar Tourism Polytechnic. Exactly at 08:15 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 explained the menu and then proceeded to prepare for Open Resto, I started removing the ingredients that were prepared in yesterday. We did not made any preparations for tomorrow because today is the last day of practice for this week.

Me and Others started to prepare other ingredients, such as cut potatoes, cut parsley for garnishing, and cut the lemon for garnishing. We also made Bechamel Sous which is consists of Flour, Butter, and Fresh Milk. The potatoes were coated by Bechamel Sous and Mayonnaise then salamander it. At 11:30, I Braided Dori Fish with Flour and then fried it to be presented.

     

After Open Resto, We started frying all the fish after braided by me, but we were a little overwhelmed to be helped by the Section Members who once made the Fillet of Dori Maniere. The Main Course presented in Resto was 32 dishes. At 2:30 pm We started General Cleaning. Unlike on a typical day, today we were not doing any material preparation so General Cleaning was done faster than yesterday. After that, We ate Chicken Curry with Rice, then Back to Home at 06.30 pm.