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March 24 FInal Examok let me tell u da story of my final exam..
wk up at 5.25, brush teeth, grab a smoke, bath, get ready..
seng ming fetch me to subaidah, yam cha 1st wit randall, chun yip, chun beng, and seng ming..
grab a smoke n eat rt telur and kopi o...
went to college wait awhile n grab another smoke...7am went into lemongrass for the written test..
hantam da fiche..abit screw up on da time organizition..
went into kitchen.. intro wit my commis..n i get number 13..wow...
darren was bside me..start doing the stock..wondering hw am i gonna do shortcrust n crepe together..wit a dumb commis..
term 3 but dunno how to do shortcrush n crepe...start boiling the stock..fish is already fillet for us..
get ready the shortcrush and crepe ingredient..blanch the veges for main course..
make the balsamic for salad..start making the shortcrust..commis do da crepe batter...asked chef rex for da crepe pan 2 times..
crepe pan also rotating for station to station..
den make da chantilly cream..den keep chill in chiller..make the filling for quiche...start making roux for veloute..
den make veloute,, blind bake shortcrust..worrying bout when da crepe pan willl come..wanted to smoke..bt no time to go out..
ok free time nw..standing n toking wit commis..chef frederic asked me ntg to do? yes i've got ntg to do 45 minutes before starter..
the crepe pan is here from phang..start making crepe..start baking the tomato quiche..quiche done..plating n out..at sharp 11.30am...
roll my chantilly crepe..keep chill..start pan fry my fish..n finish in da oven..reheat bak the veloute and add in cream..saute the veges with butter n garlic..pan fried the sliced potato..start making the caramel sauce...main course plating..potato, fish den around wit carrot n french beans..the sauce around the fish and out at 12.15..
wait the caramel sauce to cool down..place the crepe on the plate..draw wit the sauce..garnish wit strawberry, raisins n kiwi...
finish n clean up........
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