Assalamualaikum Wr wb
This fourth blog, similar to my previous blog, will still discuss my daily activity in the kitchen. But before I told my activity today, I would like to thank all who have read my blog. Ok at 7:20 am I went off campus, and arrived jammed at around 07.30 and straight into the kitchen. I just wear my uniform. And be prepared to go to dikitchen. After entering dikitchen I kept my bag of solos and one line straight. At the time of one line we were told to explain how to make from our menu.
After that, we started going forward for our preparations today. For my menu today is meinstrone soup. About 10.00 am we started to process our food ie meinstrone soup. Firstly saute the onion until fragrant then add pure tomato add basil and oregano, then apply the carrot, after which the chicken stock input can be boiled. When boiling zucchini, mushrooms, nuts, and cook until boiling then simmering. Our open restaurant Sebelim inputs macaroni, then simmering. At 12.30 am we open resto, and thank God we have no meaningful obstacles until restaurant closing.
After restaurant closing, I was told to cut beef bone for preparation to make brown stock. After that we also do our routine activities every time done using the kitchen is the general cleaning of all kitchen area. After finishing our general cleaning we also rested at lunch. Our lunch today is the food left over today. This is a good thing to be a cousin. After finishing our meal. We rest while waiting for the hour to go home. Then we are one line to get ready to go home and a bit of delivery from the pack. After that we went home each. My daily activity for today and hopefully useful.
I will expose some of my product results for today's meinstrone soup.
This fourth blog, similar to my previous blog, will still discuss my daily activity in the kitchen. But before I told my activity today, I would like to thank all who have read my blog. Ok at 7:20 am I went off campus, and arrived jammed at around 07.30 and straight into the kitchen. I just wear my uniform. And be prepared to go to dikitchen. After entering dikitchen I kept my bag of solos and one line straight. At the time of one line we were told to explain how to make from our menu.
After that, we started going forward for our preparations today. For my menu today is meinstrone soup. About 10.00 am we started to process our food ie meinstrone soup. Firstly saute the onion until fragrant then add pure tomato add basil and oregano, then apply the carrot, after which the chicken stock input can be boiled. When boiling zucchini, mushrooms, nuts, and cook until boiling then simmering. Our open restaurant Sebelim inputs macaroni, then simmering. At 12.30 am we open resto, and thank God we have no meaningful obstacles until restaurant closing.
After restaurant closing, I was told to cut beef bone for preparation to make brown stock. After that we also do our routine activities every time done using the kitchen is the general cleaning of all kitchen area. After finishing our general cleaning we also rested at lunch. Our lunch today is the food left over today. This is a good thing to be a cousin. After finishing our meal. We rest while waiting for the hour to go home. Then we are one line to get ready to go home and a bit of delivery from the pack. After that we went home each. My daily activity for today and hopefully useful.
I will expose some of my product results for today's meinstrone soup.
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