Daily Report #33 English Version
Daily Report #33 English Version
August 21, 2018
Today was my second day of practiced week, like usual practice began at 8 o'clock in the morning, and we did one line in front of the kitchen while both our tools and grooming were checked. Before practice, we did one line again in the kitchen to review about our preparation yesterday. Yesterday me and my mate already prepared filling for Doko Doko cangkuning, and for bubuh injin we already soaked its mong bean.
Actually for bubuh injin we use black glutinous rice for main ingredient, but because of there was no black glutinous rice stock left so we subtituted with mong Bean, and the name of the dish also changed into bubur kacang ijo. When we did one line Mr Ichal told us about measurement of Buffett. After that, chef dino came in to gave us some direction about what we suppose to do and product must be ready at 12 o'clock in the afternoon.
We immediately made our own product, which was me and Kurnia made Doko Doko cangkuning, while Edo, Fikri, and Fahmi got responsibilities to make kacang ijo. After all the dish was ready, we made some or plating them on the plate to serve in office room and to explain the product in front of the lecturer. After all the activity done, we immediately did general cleaning because we will be free at Idul Adha day and we wanted to go home soon and gathering with our own family at home.
August 21, 2018
Today was my second day of practiced week, like usual practice began at 8 o'clock in the morning, and we did one line in front of the kitchen while both our tools and grooming were checked. Before practice, we did one line again in the kitchen to review about our preparation yesterday. Yesterday me and my mate already prepared filling for Doko Doko cangkuning, and for bubuh injin we already soaked its mong bean.
Actually for bubuh injin we use black glutinous rice for main ingredient, but because of there was no black glutinous rice stock left so we subtituted with mong Bean, and the name of the dish also changed into bubur kacang ijo. When we did one line Mr Ichal told us about measurement of Buffett. After that, chef dino came in to gave us some direction about what we suppose to do and product must be ready at 12 o'clock in the afternoon.
We immediately made our own product, which was me and Kurnia made Doko Doko cangkuning, while Edo, Fikri, and Fahmi got responsibilities to make kacang ijo. After all the dish was ready, we made some or plating them on the plate to serve in office room and to explain the product in front of the lecturer. After all the activity done, we immediately did general cleaning because we will be free at Idul Adha day and we wanted to go home soon and gathering with our own family at home.
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