DAILY REPORT PART 6 ( ENGLISH VERSION )

         Today we are one line, praying, grooming inspection, at 08:15, finish it we prepare for open resto, my group prepare veloute sauce, And shrimp bisque, first I do prepare veloute sauce, make a roux, roux is one of the thickening agents consisting of butter and flour ratio of 1 to 1 in saute for 5 to 7 minutes, after making the roux enter the fish stock wait until it thickens add seasoning.

           After veloutesauce is finished next prepare soup shrimp Basque, ingredients used, shrimp stock, tomato paste, cream, white wine, Parmesan, bombai, carrot, shrimp, salt, pepper, bay leaf and thime, first saute onion, carrot, tomato paste with butter, pour shrimp stock, wait until boiling after boiling pour veloute sauce then pour the flour of rice that liquid, after boiling put Parmesan, and cream then simmer, because the soup that we make the color is still not conspicuous chef aldino suggested to add tomato paste which has been saute with oil.

 

 

          At 12:00 open resto, we started plating and preparing the soup, soup that came out to the restaurant as much as 47, and as for some of the corrections we received from the guest that the stuffing of the soup less. At 02:00 the resto restaurant closed we prepare for tomorrow my group get section appetizer, which today I prepare only mayonaise, and some vegetable.which I handle mayonaise, I prepare the ingredients like salad oil, egg yolk, mustard, orange juice, salt, whipping cream, salt and papper, first I stir egg yolk with mixer while pouring salad oil, after thickening, add, mustard, whipping cream, orange juice, salt, and papper, wrap and insert into chiller. after prepare  for our  general cleaning, and return.