Daily 22 November 2018 English

This week is the last week we entered the kitchen and today is the last day. Because this is the last day, we can spend all the preparation material as much as possible. Today we entered the kitchen at 6.30 and according to the mutual agreement that is late will become a steward for today. Some of our friends were late and they continued to undergo their punishment. As usual after we oneline, we heard directives from our supervisors about any menus that came out today because some of the food was sold out because the ingredients had run out.

Besides that, we also checked how many food pax that can get out at the restaurant. After that we continued to account for the food we handled. For this day, I only handled mashed potatoes because of being vegetarian from beef wellingtone, it was handled by my friend, who was on duty to incharge yesterday. I no longer make beef mashed potatoes because there are still many leftovers from yesterday. So I just need to heat mashed potatoes using the au bain marie method to keep the mashed potatoes warm.

Au Bain Marie or commonly known as the water bath or double broiler technique is a cooking technique that aims to heat the ingredients slowly and gradually to reach the desired heat temperature, or to keep the ingredients warm for a certain time. As the name implies water bath, or soaked in water, so in this technique the ingredients will be cooked using hot water (water vapor more precisely). When finished, while waiting for the open restaurant, I help others do their work.