Daily Activity #4

Daily Activity #4 - February 19th 2018

     So today i'm going to tell you about my activity , starting at 7.40 , i went to campus .. hopped that i could make it in time to attend the ceremony that are held in our campus , every month at 17th , but i was late and arrived at 8.10 am , so at the time i was arrived at campus , the ceremony are already ended , because i was too late , but at the time the ceremony i was held in front of the campus gate and not allowed to go in , but after the ceremony ended we can go inside .

     So i'm heading straight to the kitchen and right at 8.20 am , the senior incharge told us to do oneline and they did an equipment and grooming check and then told us to go inside , so i was called and do grooming and equipment check , after i'm through the "Inspection" i'm heading to the locker to put my bag , and then going to the cold kitchen to start the activity , we started to onelining and then the chairman today leaded us to pray and greeted our senior incharge like we usually do

     In the cold kitchen we were told that today we are going to prepare for rotation menu for tomorrow's cooking , Mr.Syahrial came in to lecture us about the rotation menu , after that at around 01.00 pm we were splitted into 10 groups and told to prepare a menu , my group got the responsibilities to handle the "Shrimp Bisque" for 60 Pax , the recipe used are from "Professional Cooking" and in that book , the yield of the recipe are 10 pax / 2 liters of ingredients , so since we are going to make 60 pax , the recipes used are times by 6 ( Recipe x 6 )

      So i started to instruct my friend to split task , there are people who handle the vegetables , the shrimp and the fish stock that are used for the recipe , i handled the shrimp and after that i helped my friend with another task , while the process is still going we had a guest , Ms.Veronica from poland , she came to teached us how to explain what we doing in english , she was pretty nice and kind , so we were finished doing everything and then we wrapped the shrimp bisque and put it in the chiller for tomorrow's use , at 4.00 Pm and we were instructed to prepare for general cleaning , and after around 6.00 pm we were instructed to go back home to rest.