Daily Activity 16 (ENG)

11 April 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. At 08:00 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), then immediately I processed the Japanese Rice, because the rice is not like in general, so I first find out the proper and proper management of Japanese rice.

After that I washed the rice 2 times, then I flushed with water then silenced for 2 minutes, then drained using napkin then left for 15 minutes to make the rice bloom, then I cooked with water that was not too much and did not used finger measuring technique , then I steamed.

     

After Rice was processed, the Beef from yesterday marinated then in frying ago in saute with paprika, onion, carrot, broccoli, along with Blackpepper Sauce. Some of our group prepared ingredients for Menu Recipe Rotation 2.2 that was Tom Yam Goong. At 12:00 pm. Open Resto and we Started to set up The Table for Plating.

     

At 1:15 pm. Close Resto and some of us started doing General Cleaning, I was cleaning in Main Kitchen, Office, and Office 2. After General Cleaning At 03.00 pm, we ate together, then came home at 04:45 pm.