Daily Activity 13 (ENG)

Menu of Ratation 1.1

27^th March  2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. Today is the Mid Day Test Practice, Last Sunday I and my friends have done the preparation of Ingredients in the Kitchen POLTEKPAR. I processed the Appetizer section in Menu Recipe Rotation 1.1 At 8:15 am. I started cleaning my work area and pulled out all the ingredients that had been prepared yesterday from the chiller. Starting from Cheese Cream, Pineapple, and Onion which has been cut dice shaped as well as French Dressing. Chicken breast that has been vacuum on yesterday  was available for Sous Vide in this morning.

Here are the ingredients of French Dressing:

Fill in the mixed Salad (Onion, Cream Cheese, Pineapple and French Dressing)

Ingredients of French Dressing

• Shallot (Chopped)
• Garlic (Chopped)
• Capers (Chopped)
• Olive Oil
• Apple Cider Vinegar
• Red Wine Vinegar
• Salt
• White Pepper

   

I did Sous Vide Chicken, it is about 2 hours, Sous Vide is also functioned to make the food cooked perfectly and uniform, the inside ripe without making the inside too over cooked (over cook) and keep the moisture. After the sous vide process, presenting it needs to be finishing first like frying / burning (or something else) but I did pan frying briefly for the texture of the exterior is brownish.

At 11.00 am all preparations for open Resto must be available and ready to serve as well as for Explain in Resto and in Office. After Explain, I and others start Plating at Open Resto starting at 12.00 pm. When Orders for Appetizer is done, I started tidying up and cleaning my work area and then helping another section. Then did General Cleaning At 03.15 pm. Home at 05.25 pm.