Daily activity
Assalamualaikum wr wb
There are different ones on the blog this time, that is, in two days I have become one blog.ini because this week is a mid week practice test. My first Daihari came prepared to protest 1.1 namely:
Chicken salad air (appetizer) Shrimp bisque (soup) Zuzucchini A'la provencale (main course) Baked potatoes (main course) Beef steaw (main course) Yellow butter cake (dessert)
I got the part to prepare for the main course, but I'm more focused on preparing for the beef steaw. For baked potatoes and zucchini on handel by my friend. For my first beef steaw prepara meat I toing, while the meat in the toing I prepare other ingredients such as garlic (chopped), onion (dice, chopped), and carrot (dice). After that I finished cutting the meat in a box, after which it was stored in the ciller without any marinade process. Because if the meat marinade can be destroyed.
For the second day, right on Monday, I came in at about 07.20. After a while on my campus, I'm sure I can do it. First I make zucchininya, first, take butter, then put the zucchini into it then stack up on the sitpan using ringcutter. Afterwards we were one line for absentee and a little presentation from chef aldyno. After that I started to make for the beef steaw. First I made the tomato purenya. Then my flesh saute then added flour. After that the flesh in braising for about 20 minutes. After that we saute the onion, garlic, and carrot until fragrant, after that enter the braised meat, add the tomato purification. Then boil then in simmering, cook until the oil comes out.
At 11 o'clock the food we have to finish is not then our value will repeat. Make sure we finish plating each for one portion. This is for expalin in the restaurant as well as in the office. At 12 o'clock we open resto. Here we are helping each other in each section because of our small amount. So if there is an orederant for the appetizer we are all there. We did it in every section until the restaurant was close. After the close restaurant we were in general cleaning, after finishing our general cleaning we were ready to go home each to rest.
Just like my blog for this mid-week test, do not forget to read and hopefully useful. Ok guys.
I will briefly show you some of my product results for today's main course menu.
There are different ones on the blog this time, that is, in two days I have become one blog.ini because this week is a mid week practice test. My first Daihari came prepared to protest 1.1 namely:
Chicken salad air (appetizer) Shrimp bisque (soup) Zuzucchini A'la provencale (main course) Baked potatoes (main course) Beef steaw (main course) Yellow butter cake (dessert)
I got the part to prepare for the main course, but I'm more focused on preparing for the beef steaw. For baked potatoes and zucchini on handel by my friend. For my first beef steaw prepara meat I toing, while the meat in the toing I prepare other ingredients such as garlic (chopped), onion (dice, chopped), and carrot (dice). After that I finished cutting the meat in a box, after which it was stored in the ciller without any marinade process. Because if the meat marinade can be destroyed.
For the second day, right on Monday, I came in at about 07.20. After a while on my campus, I'm sure I can do it. First I make zucchininya, first, take butter, then put the zucchini into it then stack up on the sitpan using ringcutter. Afterwards we were one line for absentee and a little presentation from chef aldyno. After that I started to make for the beef steaw. First I made the tomato purenya. Then my flesh saute then added flour. After that the flesh in braising for about 20 minutes. After that we saute the onion, garlic, and carrot until fragrant, after that enter the braised meat, add the tomato purification. Then boil then in simmering, cook until the oil comes out.
At 11 o'clock the food we have to finish is not then our value will repeat. Make sure we finish plating each for one portion. This is for expalin in the restaurant as well as in the office. At 12 o'clock we open resto. Here we are helping each other in each section because of our small amount. So if there is an orederant for the appetizer we are all there. We did it in every section until the restaurant was close. After the close restaurant we were in general cleaning, after finishing our general cleaning we were ready to go home each to rest.
Just like my blog for this mid-week test, do not forget to read and hopefully useful. Ok guys.
I will briefly show you some of my product results for today's main course menu.
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