Daily Report #9 English Version

Daily Report #9 English Version

March 5, 2018

Back to the week of praktik class, today class started at 08.00 am and as usually before enter in the kitchen we are one-line in front of kitchen for grooming inspection and kitchen utensils checking by 4th semester. After that direcly one-line in cold kitchen. The activities we do today just preparation for open restaurant tomorrow.

As for the food will be prepare today is Chicken Liver and Herb Pate Hollandaise sc. for appetaizer, Clam Chowder for soup, Spaghetti Bolognaise  for main course, Baked Custard Tart and Broiche for dessert. Today my group got appetizer section to prepare. The first thing we do is remove the chicken liver from the freezer and thawing the chicken liver with room temperature. After the chicken liver not frozen anymore, we cleaned the chicken liver and frying it with butter and onion(ps. not to over cook, only hafl cook).

After the chicken liver is half cook, cooling down it with a moment. After that, blend the liver until smooth and creamy with food processor or blender. Mould the liver using aluminium foil. After all of the prepare for tomorrow is done, class is rester for one hour. Like ususally after the practice activities is done we have to do general cleaning.

chicken liver that has been blend

that liver we mould using aluminium foil