DAILY REPORT ENGLISH VERSION PART 10

DAILY REPORT ENGLISH VERSION

DATE : 02/26/2019

Bismillahir rahmanir Rahim

Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

Actually today is a continuation yesterday, because it made croissants and this is also not part of my assignment. I came just to help the breakfast team make a croissant but it continued until the night in the kitchen because the contrived croissants were not finished. I just went back to the dorm to take a shower.

In the morning I woke up to heat up the oven, then I woke up my friends to continue preparing breakfast. Before that I invited my friend who spent the night in the kitchen to perform morning prayers in congregation at the mosque. after that, continue to prepare brealfast.

After the prayer I returned to the dorm to take a shower and prepare to go to the kitchen again. After that I returned to the kitchen to help Bobi make an egg souvide. As many as 30 packs of egg souvide are made, I don't help too much because only for the Anova set up for poached egg settings.

The oven was hot, I reheated all the bread that had been made yesterday and last night. At a temperature of 180 Celsius in approximately 15 minutes. After all the bread into the oven I told Muis to pay attention to the bread so it wouldn't over cook, because I had to continue my menu today which had been prepared yesterday.

Fish veloute and fish stock are removed from the chiller then at toeing. Shrimp in the freezer is toeed and cleaned, separating the skin, head and meat of the shrimp. clean the shrimp again. Take out all the preparations yesterday from the chiller and prepare stock pots to make shrimp bisque.

The first step in making shrimp bisque is saute onion, carrot, parsley stems, bayleaf, thyme, lime juice, then enter the shrimp skin and the head of the shrimp that was cleaned earlier. Separate the shrimp meat for saute in a different pan, because the shrimp skin and head will be blended later in simmer.

When the saute process adds tomato paste into the saute pan, stir again until the shrimp turns red and the marinade has a delicious aroma. Prepare the Stockpot to put the fish stock into the stock pot then simmer. Blender the skin and the head of the shrimp that has been adjusted to get a better taste.

After the blender is put in the fish stock, stir it until it is well blended, do not forget to enter the fish cord into the fish stock again, stirring again until evenly mixed. Simmer took about 30 minutes to extract the extract from the shrimp. Turn off shrimp bisque stove and filter with tammy cloth.

Strain until all the extracts come out of the shrimp pulp. After filtering the simmer back and notice the thickness of the shrimp bisque soup, if it is still liquid, add beurmanie or white roux into the sauce until it thickens. Prepare the Cooking cream to serve and don't forget the croutons.

After the liquid starts thickening, turn off the flame and heat the cooking cream to be served in cup soup with shrimps bisque, shrimp and croutons. Next, it is served in a buffet restaurant, because the restaurant is hesitant to issue a plate per plate, so it is made into a buffet so things don't go wrong.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE :

1. SHRIMP BISQUE 

Ingredient :

30 gr butter

60 gr onion (cut brunoise)

60 gr carrot (cut brunoise)

500 gr shrimp (small size, shell on)

small pinch Bay leaf

pinch Dried thyme

4 pcs Fresh parsley stems

30 gr tomato paste

60 gr lime juice

1 L Fish veloute

500 ml Fish stock

250 ml Heavy cream

to taste salt & paper

procedure :

1. Heat the butter in a sacue pan over medium heat

2. Add onions and carrot. saute until lightly browned

3. Add the shrimp, bay leaf, thyme, and parsley stems. saute until the shrimp turn red

4. Add the tomato paste and stirr well.

5. Add the lime juice. simmer until reduce by half. Remove the shrimp. Peel and devein them.return shells to the sauce pan

7. Cut the shrimp into small dice and reserve for garnish

8. Add the fish veloute and stock to the sauce pan. simmer 10-15 minute strain return the soup to the sauce pan and bring back to a simmer

9. At service time, add the hot cream and the diced shrimp. season to taste.