#10 Daily Activity (English Version)

#10 Daily Activity (English Version)

Hallo Guyss...

       This is my day 2 in kitchen this week and we've continue what we prepared yesterday, i made Shrimp Bisque. Like Usual we oneline before doing this menu. And senior explain what we will do next.

        Before made shrimp bisque, first we should made white roux to make veloute sauce, we prepare 40 sup cup for out in restaurant. So the runner and aboayer convey how many portion will come out to the restaurant.

      Next when all dishes out in restaurant, we prepared ingredient of the next menu, is rotation menu 1.2 and my time will handle maincourse for tomorrow. There are fillet of snaper meuniere with potatoes au gratin, glazed root vegetable and bechamel sauce.

       So we thawed the fish and cut a turnip and carrot for glazed root vegetable. For Bechamel sauce we made tomorrow because Bechamel sauce damaged easyly.

       After that we do general cleaning and ready to go home.

RECIPE

Veloute Sauce

White Stock

White Roux 

(1:1 flour : butter)

Shrimp Bisque
Ingredients :

30 gr Butter

60 gr Onion (cut brunoise)

60 gr Carrot  (cut brunoise)

500 gr Shrimp (small size)

Small pinch Bay Leaf

Pinch Dried thyme

4 pcs Fresh Parsley stems

30 gr Tomato paste

1 L Fish veloute
500 ml Fish stock
250 ml Heavy Cream
to taste Salt
to taste White paper

How To Make :
1. Heat the butter over medium heat
2. Add onions and carrots. Saute until lighty browned
3. Add Srimp,bay leaf,thyme and parsley stems. Saute until the shrimp turn red
4. Add Tomato Paste and stir well
5. Add stock and veloute sauce to make thick, seasoning and simmer about 10-15 minutes
6. At service time, add the hot cream.

ROTATION MENU 1.1

Chicken Hawaian Salad

Shrimp Bisque

Beef Stew

Yellow Butter Cake