Hello friends, I will tell you about practical activities on Thursday, March 31, 2022. That day was the last day of PTS practice.
On that Thursday, the practical activity carried out was processing from the menu rotasi1.4. My group got a part to process the appetizer or appetizer. The menu made is Pate Pastry, Hollandaise Sauce and Clam Chowder.
As usual, we divided the tasks to work on the appetizer. I got a part in making Clam Chowder. As the name implies, Clam Chowder is a soup made from clams.
The previous day we had prepared important ingredients that would be used the next day, such as scallops in toing and cutting potatoes in macedoine shapes.
In the morning, we clean the shells first until they are clean and then boil them. The clams must be cleaned until there is no dirt at all because the boiled water from the clams will later be used in the processing of Clam Chowder. After boiling, we remove the mussel meat from the shell. Then we make additional ingredients to process it like chopping onions, and slicing tomatoes into macedoine shapes. After that, we put the ingredients into the stock pot which contains the clam boiled water. We use blonde roux as thickening agent in Clam Chowder.
Cooked Clam Chowder is served in a bowl and topped with boiled clams and garnished with soup leaves and cooking cream.
This is the final result of our Clam Chowder.
Well, this menu is the final menu of the menu rotasi 1, from the menu rotasi 1.1 - 1.4.
Thankyou^^
Ningsih Kartika Tolampi
instagram : @ningsihkartika__
