Daily Report #44 English Version

Daily Report #44 English Version

October 22, 2018

Back again in practice week, today we will practice a new menu from a la carte. Where last week we practiced the a la carte I menu, this week we will start practicing the a la carte II menu. In the a la carte II menu there are several menus, including:

Appetizer
Chef salad
Empek-empek
Jellied fruit salad
Thai papaya and mango salad
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Soup
Pho bho
Potato chowder
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Main course
Potato gnocchi with tomato sauce
Beef wellington, mashed or whipper potatoes, peas, carrot, and pearl onion with taragon butter
Prawn meuniere, spaetzle, green bean with roasted pepper and bacon
Nasi campur (nasi putih, jukut urab, rendang, sate lilit ikan, acar
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Dessert
Red velvet roll
Creme brulee
Honey ice cream
Rice flour dumplings(katiri mandi)
***
Great for sharing
California burger
Club sandwich
Grilled cheese sandwich
Deep fried calamari with tartar sauce

In the group division this week, my group who was responsible for cold kitchen last week got the responsibility to go main kitchen this week. In the main kitchen itself, my group is responsible for making soup and main course food. Since today is the first day of the week so what is done is just preparing food ingredients for tomorrow and the next 3 days.

Today Asmil, Fikri and I in charge of handling Nasi Campur with the condiment. What we prepared today is rendang, satay lilit, so that if anyone orders mixed rice, satay stays on the grill, for the urab jukut that we prepare today is only the coconut which has been roasted and the sauce. Not forgetting, we also made chili sauce for the condiment from the mixed rice itself. We also make pickles made from cucumber and carrots which are added with vinegar, sugar and red cayenne pepper.