Daily Activity 9 (ENG)

12 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), a few minutes later, Chef Dyno came to explain what needs to be prepared today for Open Resto the next day. I and my group got the Soup section, It was a Clam Chowder from Recipe Rotation 1.4

Before I started preparing the Material, I swept in Kitchen that was under renovation. Then, we started dividing our work, When we started preparing the ingredients, we got problems with The material that  we wanted to process was not yet available, so the preparation of our ingredients was not on time. While waiting for the Material, I took a side work such as helping and looking at another section of preparation for knowledge.

When Materials come, Me and Others weigh the ingredients one by one, then store them in the Ingredients Store and at Chiller. 

 

I continued the Materials Preparation on my group. I started cutting dice the potatoes afterwards making Heavy Cream. As a result, my Kempok Friend has handled Clam Stock. We just did a little Preparation materials today because It's Soup. Soup should be served in a Warm and Fresh state, so we made next preparations tomorrow. For Heavy Cream, I added Lemon Juice, Salt as flavor, and Parsley, then filtered using a clean Napkin and Strainer.

   

At 03.30 pm, we started General Cleaning, because there were some mistakes, we did General Cleaning twice.