Daily Activity 28/08/2018
Assalamuaalaikum Wr.Wb.
Today I and all of my friend come to kitchen at 06.30 am to prepare our product that we sell today, and our buffet menu for guest. We prepare all that we need for our product and after that we sell it around our campus, for the profit, today we can tell we success cause our product is sold out and like by our costumer. After that we prepare for our buffet menu, but because today I got to make my personal cooking so I just help to prepare a little bit and after that I focused to make my personal cooking. Today I will make Chinese Fried Dumpling, the main ingredient is minced beef, and sub ingredient is cabbage, onion, leek, ginger, garlic, an another else. First I make the filling for the dumpling, I all of the ingredient until it mix well, after that I placed the filling in the center of the pangsit skin and turn it into blossom flower shape. After that I fried it until it turn into golden brown, for the sauce I mix soy sauce, sugar, sesame oil, and sesame seed until it mix well. I have a little problem when I want to explain about my food, I had been told to repeat my cooking because I don't my own pangsit skin, so because of that I immedietly make my own pangsit skin. To make pangsit skin, I used all purpose flour, tapioka starch, salt, oil and water, first I mix all dry ingredient untul mix well, and after that I add the water and oil and mix it again. After that I knead it until it not dull, and after that I make it into so thin and measure the length and cut it into the portion size, I repeat to make the dumpling again and after that I back to explain again and I succeded. After that I help my friend to make his preparation for breakfast on thursday at lobby Potekpar Makassar. All of us take a break to eat after half of preparation is made, and after that we continuing to GC, for the team that prepare the breakfast need to stay in the kitchen until the preparation is complete or finish, the rest of us is going back tohome after we get an refferal from mr Faizal.
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