Halo, today I would tell you a little bit about my activities in campus. Today my group got to prepare the ingredients for the menu tomorrow, it's menu rotation 1.1. This time my group got task to make Soup, it's Shrimp Bisque. We prepared all the ingredients about 11.30 a.m. Before we prepared them, senior gave us the explanation first, after that gave us a direction, we immediatelly moved to take the ingredients.
Firstly, I took the Shrimp in the chiller for toeng them because the shrimp is frozen. The shrimp had toeng for a few minute, after that my friend and I separated the skin and the meat of the Shrimp. In procedure of making this soup we used both skin and meat of the Shrimp. Shrimp skin had saute with adding red wine. Then adding them into Stock pot which was filled water with mirepoix in it.
The Stock had simmer about 4 hours or more. Today we just got prepare stock that from skin of shrimp with adding mirepoix and tomato paste to give color to stock. While the stock had simmer, I helped my friends to prepare the ingredients for another menu. And a few hours later stock is done, and we cooled the stock down, then wraped to keep it in the chiller.
Firstly, I took the Shrimp in the chiller for toeng them because the shrimp is frozen. The shrimp had toeng for a few minute, after that my friend and I separated the skin and the meat of the Shrimp. In procedure of making this soup we used both skin and meat of the Shrimp. Shrimp skin had saute with adding red wine. Then adding them into Stock pot which was filled water with mirepoix in it.
The Stock had simmer about 4 hours or more. Today we just got prepare stock that from skin of shrimp with adding mirepoix and tomato paste to give color to stock. While the stock had simmer, I helped my friends to prepare the ingredients for another menu. And a few hours later stock is done, and we cooled the stock down, then wraped to keep it in the chiller.
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