Today my friends and I did one line earlier. We started enter the kitchen before 8 o'clock in the morning. Like usual, our names had called one by one before entered the kitchen eventually. Each one of us was checked whether bring a glass that we had instructed or not. After entered the kitchen I directly went to the locker and put my bag in, and went to filled the locker number's book. And went to the cold kitchen room to do one line.
Today we made products of Table D'hote menu (Rotation) 1, which was for the appetizer there were Chicken Salad Hawaian and French Bread, for soup there was Shrimp Bisque Soup, for the main course there was Beef Stew with Bake of Potato and Zucchini Saute Provencale, and for the dessert there was Yellow Butter Cake. Nah for this time my group got task to make appetizer product, there was Chicken Salad Hawaian. After the lecture gave an instructed, half of us direclty moved to take all the ingredients that we had made from the day of yesterday. and cooked them.
Here are the photos of products that we had made today that had served to open resto :
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| Chicken Salad Hawaian |
Ingredients of Chicken Salad Hawaian :
- Meat Chicken - 538 g
- Pineapple Can - 340 g
- Cream Cheese - 226 g
- Stalk Celery - 10 g
- Onion - 40 g
- Salt - As needed
- Pepper - As needed
- French Bread - 1 loaf
- Pecans (chopped) - As needed
Ingredienst of French Bread :
- Water - 875 g
- Yeast - 45 g
- Hard Flour - 1500 g
- Salt - 30 g
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| Shrimp Bisque Soup |
Ingredients of Shrimp Bisque Soup :
- Butter - 30 g
- Onion (cut brunoise) - 60 g
- Carrot (cut brunoise)- 60 g
- Shrimp (small size, shell on) - 500 g
- Bay leaf - Small pinch
- Dried Thyme - Pinch
- Fresh Parsley Stems - 4 pcs
- Tomato Paste - 30 g
- Burnt Brandy (see note) - 60 mL
- White Wine - 200 mL
- Fish Veloute - 1 L
- Fish Stock - 500 mL
- Heavy Cream (hot) - 250 mL
- Salt - To taste
- White Pepper - To taste
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| Beef Stew with Bake of Potato and Zucchini Saute Provencale |
Ingredienst of Beef Stew :
- Beef Chunk, boneless and well - 3 kg
- Oil- 125 mL
- Onion - 500 g
- Chopped garlic -10 mL
- Flour - 125 g
- Tomato Puree - 250 g
- Brown Stock -2 L
- Bay leaf - As needed
- Thyme - Pinch
- Celery leaves - Small sping
- Celery - 500 g
- Carrot - 750 g
- Small pearl onion - 500 g
- Tomatoes, canned, drained and coarsely chopped - 250
- Peas - 250 g
- Salt - To taste
- Pepper - To taste
Ingredients of Bake of Potato :
- Baking Potatoes - As needed
- Vegetable oil - As needed
Ingredients of Zucchini Saute Provencale :
- Zucchini - 2,7 kg
- Olive oil - 125 mL
- Shallot or Onion (minced) - 175 g
- Garlic clove (chopped) - 4 sampai 6 pcs
- Chopped parsley - To taste
- Salt - To taste
- White pepper - To taste
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| Yellow Butter Cake |
Ingredients of Yellow Butter Cake :
- Butter -720 g
- Icing Sugar - 780 g
- Salt - 7 g
- Egg - 450 g
- Soft Flour - 900 g
- Baking powder - 35 g
- Milk - 900 g
- Vanilla - 15 mL
This time my class served a lunch meals for Open Resto, not like 2 weeks ago we served the breakfast menu. After the products had done, then half of us were instructed to prepare the ingredients for product tomorrow. For product tomorrow we are going to make Table D'hote menu (Rotation) 2. Which is the products are Macedoine Of Vegetable mayonnaise for the appetizer, Minestrone Soup for Soup, Fillet Of Fish Meuniere with Potato Au Gratin and Glazed Root Vegeables for the main course, and for the dessert there is Choux ala Creme
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