Assalamualikum warahmatullahi wabarakatuh.
The second day of practice the first week, As usual we entered the kitchen at 7:30 before we checked the grooming by the senior then entered and prepared before the review. Because the incharge is always changing we first introduce ourselves to each other as well as seniors, after introducing ourselves to seniors to share experiences when they are training at that time there are many knowledge and information we get from them and very useful for our supplies when going to industry. AMIN
After a lot of telling, we also received direction from the lecture to explain the products we will practice, is PUFF PASTRY, yesterday, but only the dough that we made and now shapes it in such a way that is in the personal cooking book. doing we always receive direction from seniors there I feel very helpful when we don't know anything.After the dhuzur prayer we saw a slow sous vide method using an sous vide anova tool, which was boiled soft egg for 145.0 degrees farenheid for 45m. Hard boiled egg 160.0 degrees farenheid for 45m. poached egg 145.0 degrees farenheid for 45m. after boiling at the time specified by the egg is lifted and served.
then, served and shared one by one and compared.DHESES EGG with SOUS VIDE so too with PUFF PASTRY just eaten and not explained.after that general cleaning,then rest and some carry out asr pray. after the asr pray we gather in the kitchen and check whether everthing is clean or not.after we have finished checking oniline and praying to go home.so daily from me, hopefully useful. thank you !!!!
Wassalamualikum warahmatullahi wabarakatuh.
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