Daily activity 14

Assalamualaikum... 

Back again on my blog. Today is our second day of practice. Previously posted I said that yesterday we also prepared for lobster plate. So we competed in the same class where we had to present lobster as attractive as possible, the winner was determined based on the most likes and also the ratings of our testers, the lecturers on our campus. Yesterday we prepared for lobster. For this lobster competition we are working in groups. We are divided into 5 groups where this group is our business group.

At 10 we have to present our lobster to the testers. So today we all came quickly so we could serve our dishes on time. For my own group we will make "Roasted Lobster with Curry Seafood Sauce". Lobster is one ingredient that must be handled appropriately. When lobster is not processed properly, it can cause lobster meat to be very bitter and not tasty for consumption. So my group decided to process lobster with the sousvide method where this method can make lobster meat soft and also reach the right level of maturity. 

In the assessment of our Lobster dishes, we will take them to the language room and there are 5 lecturers who will assess our dishes, before we allow our meal to present the food we make and we also explain the ingredients and manufacturing techniques. and we divide the lobster into 5 parts. after we divided it we were invited to the lecturers to taste the dishes we made and we also gave a fomm assessment to the lecturers who had tasted our dishes. after all the lecturers finished eating and filled out the fom we rushed to go back to the kitchen and we took a short break, while we were resting we were waiting for the announcement of the winner of the competition.