Assalamualaikum Wr. Wb
Hai guys, welcome to my blog. today i tell my activity in the campus. The first i come to campus at 7:40 and arrifed in campus i standby in front kitchen then oneline and absent one by one, and then pray with according to our belife and our religion. after that we our told explaine one by one according to each section whil waiting chef aldyno to come.
After that we at 8:30 we our preparaing menu for open restaurant today. and tge first i take out all inggredient from the chiller, and then i boiling water for tomato. After that i put in the tomato into the boiling water and let stand for a few minutes. and after that peeled yhe skin and cut shapped cubes. and chop garlic and beef becon.
After that we make velute sauce and the first make white roux with inggredients comparison 1:1 between butter and flour. after that put the clamp stock then stir until semi liquid.
After that we making soup " clamp cowder ", the first saute garlic, onion and beef bacon, after that add clamp stock and then put in the potatoes and tomato. after the potatoes were mushy, put in the velute sauce then simmer.
after that at 12:00 we do open restaurant and one by one the order sould out. after that we our preparing the inggradients for menu open restaurant tomorrow. and my group get section
" Dessert " .
after that we break and eat together. and after that we do general cleaning. after that we our oneline and ready for back to go home.
menu open restaurant today :
Hai guys, welcome to my blog. today i tell my activity in the campus. The first i come to campus at 7:40 and arrifed in campus i standby in front kitchen then oneline and absent one by one, and then pray with according to our belife and our religion. after that we our told explaine one by one according to each section whil waiting chef aldyno to come.
After that we at 8:30 we our preparaing menu for open restaurant today. and tge first i take out all inggredient from the chiller, and then i boiling water for tomato. After that i put in the tomato into the boiling water and let stand for a few minutes. and after that peeled yhe skin and cut shapped cubes. and chop garlic and beef becon.
After that we make velute sauce and the first make white roux with inggredients comparison 1:1 between butter and flour. after that put the clamp stock then stir until semi liquid.
After that we making soup " clamp cowder ", the first saute garlic, onion and beef bacon, after that add clamp stock and then put in the potatoes and tomato. after the potatoes were mushy, put in the velute sauce then simmer.
after that at 12:00 we do open restaurant and one by one the order sould out. after that we our preparing the inggradients for menu open restaurant tomorrow. and my group get section
" Dessert " .
after that we break and eat together. and after that we do general cleaning. after that we our oneline and ready for back to go home.
menu open restaurant today :
Main Course
Dessert
Appetizer
Soup
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