DAILY REPORT ENGLISH MID TEST 14/03/2019

14-03-2019

MID TEST MENU ROTATION 1.4

Hello guys come back again on my blog, and today is mid test and our group gets a 1.4 rotation menu. And what happened and we did it today in the kitchen ??? so stay on my blog and read it to completion.

Today I woke up at 4 o'clock and I showered and prayed at dawn, after that I changed clothes to be ready to go to campus but before that I checked the equipment and tidiness. after everything was finished, I left.

Today our group received a 1.4 rotation menu and we prepared all the ingredients on Wednesday 13-13-2019, yesterday I made brioche. and after preparing all materials for 1.4 rotation and the menu for 1.4 rotation are:

1. Chicken liver and herb pate
2. Hollanddaise sauce
3. Clamp chowder
4. Spaghetti bolognese
5. Baked custard tart
6. Brioche

And the recipe for brioche is:

INGREDIENTS:

1. 500 ml fresh milk

2. Yeast 60 gr

3. Egg 6 pcs and 1 pcs for egg wash

4. Hard flour 1000 gr

5. Sugar 60 gr

6. Salt 15 gr

7. butter softened 500 gr

PROCEDURE:

1. Scale milk and cool to lukewarm. Dissolve yeast. Add flour and mix to make a sponge. Let rise until double.

2. Gradually mix in eggs and then dry ingredients (using the paddle attachment) to make a soft dough.

3. Beat in butter, a little absorbed and a little will be very soft and sticky.

FERMENTATION: Cover with plastic film and place in overnight retarder

MAKEUP: 1/2 oz (50 g) per roll. See makeup techniques after recipe section. Dough is very soft and is the way to make when chilled. Egg wash after proofing.

BAKING: 400'f (200'c).

And today we are doing and doing all the appetizers, main course, soup, dessert. in the hose we do technical orders us to one line and ordered to repeat the brioche that I made when preparing and repeating baked custard tart, but replaced with yellow butter cake but yellow butter cake broke again but the senior had made chocolate muffins made by seniors.

And I prepared to make brioche, after my brioche was finished, the restaurant was opened and I helped my group to plating. and take out food to the restaurant.

Maybe that's all I can tell you today, hopefully it can be useful, thank you for reading. AND PEACH OUT

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