Assalamualikum wr.wb
Welcome back to my blog, for this week is
the mid-week practice. so every day there is one group that examines the
practice and one group that is prepared for mid tomorrow. and I was in group 4
and the menu was 1.1 rotation which consisted of hawaian chicken salad, shrimp
bisque, beef stew, baked potatoes, zucchini saute provencale, butter cake.
I mid practice on Monday, so we prepare in
Sunday. what we prepared was condiment-condiment, making broth and meat and
chicken which must be sous vide, then we made butter cake and french bread. on
Sundays we were told to come to prepare at 10 o'clock and after going to campus
we immediately prepared.
Arriving Monday, we came around 7am, we
immediately took out the condiment in the chiller. Our chance is to go to the
floor before doing, so that it works clean and clean.
after GC morning, we immediately did before
we shared who made the food.
the menu I made was shrimp bisque
RECIPES:
·
butter
·
onion
·
small
diced carrot
·
shrimp
·
Bay leaf
·
parsley
·
tomato
paste
·
shrimp stock
·
veloute
(to thicken)
·
salt and
pepper
how to make :
- saute onions and carrots then add tomato paste to red
- add
thyme and bay leaves and saute until fragrant
- saute
the shrimp separately with butter. set aside
- stir-fried
onions and carrots were transferred to the stock pot containing shrimp broth
that had been boiled before, then boil again for a while and add salt and
pepper to taste.
- Enter
the veloute to thicken the soup and bring to the boil again.
- take the
plate for the soup and arrange the shrimp in the middle then pour the filtered
soup first.
at the end of our activity is the GC
kitchen and the next day we are off until Thursday, we alternate with other
groups.
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