#11 Daily Activity (English Version)

#11 Daily Activity (English Version)

     On 6 march 2019, we was made a new menu. That is rotation menu 1.2 , my team and i was handle  Fillet of Snapers Meuniere with Potatoes au Gratins and Glazed Root Vegetable.

     We oneline in pastry and bakery for listen direction of our supervisor after that, we doing in Cold Kitchen.

     Before made the fish first we made Bechamel Sauce for Potatoes au Gratins and made Glazed Root Vegetable. Our team divided menu will we make. I handle Glazed Root Vegetable and my friends handle the other.

     After i finished make Glazed Root Vegetable, i go back in pastry and bakery for prepared Cangkuning because tomorrow we will make Doko-Doko. Doko-Doko is kind of traditional dessert from Buginnese. After i finished, i go back in Cold Kitchen

    I help my friends to plating and deliver the food in restaurant. After all food out in restaurant we clean up our work area and  we oneline again in Cold Kitchen, and it was a bad day for me i don't know what my fault but one of my supervisor suddenly yell at me and say something hurt, say something about my personal and i think its not worth to say after much dramas we take a break.

    After break we do General Cleaning and Ready to go home.

RECIPE

1. Fillet of Snapers Meuniere

Ingredients :

60 gr fish fillet

90 gr flour

175 gr butter or oil

Salt and Pepper for taste

30 ml Lemon Juice

60 ml Chopped Parsley

150 gr Butter

20 slice peeled lemon

Procedure :

1. Season the fillet with salt and pepper. Dredge the fish in flour on two side

2. Heat a little butter for saute the fish until lighty browned

3. Flip fish with spatula, be carefull not to break it.

4. Plating the fillet in hot dinner plate with Glazed Root Vegetables and Potatoes au Gratins and sprinkle the fillet with lemon juice and chopped parsley

5. And place a lemon slice on top of each fillet and ready to serve

2. Glazed Root Vegetables

Ingredients: 

1.4 kg Carrot

1 kg Turnip

90 g Butter

60 gr sugar

Salt for seasoning

Procedure :

1. Peel the carrots and turnips. Cut it, it can dice or block etc.

2. Boil it with salted boiling water until tender. Drain

3. Heat butter on saucepan, add vegetables and sprinkle it with sugar and salt for taste. Saute until the vegetables are glazed

3. Potatoes au Gratin

Ingredients :

1.4 Potatoes

Bechamel Sauce

Cheese 

Potatoes :

1. Peel and cut potatoes, cut roundles with thickness about 1cm

2. Boil it 

3. Combine potatoes, bechamel and chesse. and bake it until browned

Rotation Menu 1.2 

  1. Macedoine of Vegetable Mayonnaise 

 2. Minestrone Soup

3.  Fillet of Snapers Meuniere with potatoes au gratins and glazed root vegetable

 4. Choux Ala Creme