TABLE D'HOTE
Good Evening Guyss
Today was the sacond week of praktice weeks in our class, as usual i'll tell you about my activity. I arrived around 07:05 A.M. We're going to have ceremony for every 17th of the month, but since 17th of this month is saturday so, we held a ceremony today at the field. Well today we someswhat looked different from others because they uniform campus and we uniform our kitchen.
After the ceremony, we one line in the back of kitchen and we were absent by senior one by one. Before we get in to the kitchen senior checked our grooming and wasn't allowed go get in to the kitchen because i didn't bring a pan, so i had looked for it and it was far so i was a little late get in to the kitchen, we one line in cool kitchen , after that seniors in charged for today introduce themselves and sharing a little about the training.
A few minutes later Mr.Sahrial came and explained about what we gonna do for today. Mr.Sahrial explained a lot about menu table d'hote which is including a few courses : appetizer, soup, main course , and dessert. After that, seniors devided our group and we strated to prepare all the ingredients that we're going to serve tomorrow. We'll be preparing for 60 pax . And for my group we prepare for soup menu : SHIRMP BISQUE
MENU ROTASI I.1
CHICKEN SALAD HAWAIAN
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SHIRMP BISQUI
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BEEF STEW
BAKE OF POTATO
ZUCCHINI SAUTE PROVENCALE
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BUTTER CAKE
( FRENCH BREAD )
BAHAN SHRIMP BISQUE
Butter 30 gr
Onion ( cut brunoise ) 60 gr
Carrot ( cut brunoise ) 60 gr
Shrimp ( small size ) 1 kg
Bay leaf small pinch
Dried thyme pinch
Fresh parsley stems 4 pcs
Tomato paste 30 gr
Brunt brandy ( see note ) 60 ml
White wine 200 ml
Fish veloute 1 L
Fish stock 500 ml
Heavy cream ( hot ) 250 ml
Salt To taste
white pepper To taste
This is the picture what we doing today
This is the picture what we doing today
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