Daily Activity 20 (ENG)

24 April 2018, at the Kitchen Laboratory at Makassar Tourism Polytechnic. Exactly 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) in Cold Kitchen, then I immediately washed 4 kg of Japanese rice. 

As before, I drained japanese rice using napkin to make it bloom. After that I cooked and steamed it.

After that, we were seting the work area to ease the movement in making Sushi. 

  

I handled the Hosomaki section rolled up using Makisu which is a bamboo roll mat. The cooked Japanese rice, Rice Vinegar and Salt, was then stirred. Then used on Sushi, be it Hosomaki, Nigiri, Gunkan, and Temaki.

At 12:00 pm at the Open Resto, we started plating for Sushi. After Close Resto at 01.00 pm, we do General Cleaning in various parts in Kitchen with MTB 2 B and ADH class. One line for tickets distribution then go home at 04.30 pm.