Servicing on Thur

Yesterday, group 3 and 4 are suppose to do service. We cook one main course and 3 side dishes. Main course is the chicken thigh while the 3 sides dishes is potato with onions, grilled veg and leek soup. It was a good chance for us to learn. Last service was at last thur where the 2 sides were cooked by chef, but yesterday, we all cook the sides by ourself, of course with chef helping. This is the ever first practical when chef compliment group 3 and 4. Hope to learn more others types of  main course dish next time.

Our 11th week in HC5151A

Today, is our 11th week in the WCA. We have practical today which we learn how to trim the fats from the tenderloin which is quite hard for as also chef doesn't want us to have wastage as tenderloin cost expensive and we wouldn't want to waste it. After we trim the fats off from the meat, we use cling wrap to wrap it and chill it in the chiller from our stations. Meanwhile, we went for our 30 min break. After we come back from our break, we are suppose to learn how to cut it accurately how much chef want the meat to be weight. He want the meat to weight from 130g to 140g. After we cut it, chef demostrate how to tie the tenderloin with string. After tie, we have some leftover from the meat we tie and so we ask chef to teach us how to cook it, and meanwhile, me and my another friend, xinhui were trying to sharpener our knife by using chef sharpen knife set which cost around $60 plus. We took turns to do it. After we sharpener our knife, we went to see them cooking the meat and after the meat is cook, my classmates, quickly snatch the meat and is gone in a minutes. At least, i did get some of the meat to try and it is so DELICIOUS!! The following picture is the meat they have cook.