Hello, welcome to my blog. In this post, i would like to share my experience about my activity in kitchen. Just like the regular day,we got into the kitchen at 8 oclock and before we entering the kitchen, our grooming and tools were checked according to the standard. This is for the succed of the operational in the kitchen, and to lower the probability of getting injured so our food production will be faster, hygine, and have quality. After all were checked by our supervisor, finally we could entered the kitchen.
Today we were in the table d'hote indonesian menu. For our dessert we served jalang kote. So jalangkote is the appatizer from makassar that contain of carrot, potato, laksa and usually has choped meat or egg. Jalangkote is eaten along with ketchup that is mixed with vinegar and chili. For soup, we served susuk utan. Susuk utan is clear soup that is usually has chicken, pumpkin, corn, mustard. For our maincourse ww served baked konro. And for our dessert we served pisang ijo.
This time my group responsibled for the appatizer. A day before we had prepare the ingridients for jalangkote and today we made jalangkote. For this time we used carrot, potato, bihun, egg and choped meat for the jalangkote stuffing. We had to make for 40 pax and one pax contain 3 jalangkote. For the carrot and potato are cut brunoa while the meat is chopped and sauted first. For the egg we used boiled egg that we cut into small piece. We ready to served the food around 13.30 and opened the resto at 14.00
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