Daily Activity English Version #16
Haloo gaess, as usual I will tell my activities during my practice in the kitchen. But today there is something different, because ADH is not allowed to enter the kitchen because it violates some rules, so we handle their table d'hote. The day before they had prepared for today's menu. We also divided into two groups, where the first group continued our material which is to make a legit layer and also prepare for Friday blessings, and the two groups handle today's d'hote table and also prepare for the D'hote table menu tomorrow.
So I was in the second group where today we will spend 80pax of dishes. I handle the soup, where today's menu is the soup, the shape of the orangutan. Utan is a clear soup with spinach, chicken, corn and also pumpkin. The taste is slightly spicy and also slightly sweet from corn can arouse appetite for those who eat it. Because yesterday ADH had prepared it, so I just need to make the marinade which consists of shallots, garlic and also chili that is mashed and then sauted.
We open a restaurant at 13.00. While waiting for the restaurant to open, we prepare for the menu tomorrow, where I get a part to make brioche. Brioche is a French bread, whose high egg and butter content produces rich and soft breadcrumbs. This bread rises somewhat according to the proportion of butter and eggs. This bread has dark, golden, and brittle skin. To make brioche, the batter must be left on for the whole night to get perfect results. So today I just stir the mixture then rest until tomorrow.
So I was in the second group where today we will spend 80pax of dishes. I handle the soup, where today's menu is the soup, the shape of the orangutan. Utan is a clear soup with spinach, chicken, corn and also pumpkin. The taste is slightly spicy and also slightly sweet from corn can arouse appetite for those who eat it. Because yesterday ADH had prepared it, so I just need to make the marinade which consists of shallots, garlic and also chili that is mashed and then sauted.
We open a restaurant at 13.00. While waiting for the restaurant to open, we prepare for the menu tomorrow, where I get a part to make brioche. Brioche is a French bread, whose high egg and butter content produces rich and soft breadcrumbs. This bread rises somewhat according to the proportion of butter and eggs. This bread has dark, golden, and brittle skin. To make brioche, the batter must be left on for the whole night to get perfect results. So today I just stir the mixture then rest until tomorrow.
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