Daily report english version

بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ

Okay  i want to explain to you my activity in kitchen to day

In 07.00 pm i go to kitchen and to day menu practical is menu rotation 2.1. But after we are artived in kitchen we dont practical right away because we must complate for input materials. And we finished for input at 11.00 am. After that our lecture, sir faisal showing and explain to us about slow cooking. At 11.30 am, lecture give us time for reast.







And after we finished for rest we are go to masque for dzuhur prayer. After we finished rest we and our group prepare for menu rotation 2.1. And to day my group get a part to work on soup. And my group dividing task for doing soup. And we must remember for input all off ingredients take off.And im prepare green peas and sweet corn. And prepare chiken stok.











following the ingredients and procedure traditional egg soup

Ingredients

• Peanut oil and vegetable oil              1 tbsp
• ginger                                              1/2 tsp
• onion, chopped                               1 pcs
• Ground chiken (or ground turkey)   200 gr
• rice wine                                         1 tbsp
• salt or to taste                                 1 tsp
• chiken stock                                   500 ml
• frozen corn                                     340 gr
• frozen peas                                     85 gr
• potato starch                                  2 tbsp
• egg (or 4 egg whites) beaten           3 pcs

Procedure 

1. Heat oil in the big pot until warm. add ginger and white part of green onion. stir a few times until fragrant.
2. add ground chicken. stir and cook until surface turns white. add sake and salt. keep cooking until the chickens is almost cooked through.
3. add chicken stock and 2 cups water. turn to hight heat. cook until bringing to a boil. add frozen corn and peas. continue to cook until bringing to a boil again.
4. while boiling the soup, combine potato starch  with 1/ cup water into a small bowl.
5. skim the foam from top of the soup if you want it to look prettier (optional). Turn off the heat
6. swirl potato starch slurry into the soup. mix well
7. Put a spatula against one end of the bowl with the eggs in it. slowly drizzle egg into the soup in swirling motion
8. Mix the soup again and taste it with a small spoon. if the soup is not as thick as you like. mix a bit more potato starch slurry and add it into the soup. add more salt to adjust seasoning if necessary
9. serve warm 

Because our group finished for prepare i go to pastry and look the others group to doing make Tang yuan after that we rest for ashar prayer. And then we doing general cleaning and my section for general cleaning in pastry. Me and my friends cleaning table working. And a few moments letter we finished general cleaning. And we prepare for go back.