Assalamualaikum... guyssss
Today I will tell you about my activity in the kitchen, don't borring to visit my blog cause you can know what I did in the kitchen and you will know about kuliner or about my campus. And this is the last week before we mid test. I arrived in the kitchen at 07:30 and we direct to make line in the kitchen we not line in behind kitchen cause any puddles. And in the kitchen we checked grooming and absen. After that we direct to doing in the first we should take out all prerapation yesterday from chiller like a boil potatoes, blanch of baby carrot and marinated of Dori fish.
After that we make a béchamel sauce before we make it we must made white roux the first, and then we cut the boil potatoes shapped roundlise and we make potatoes au gratin that ways we put béchamel sauce on top of potatoes and we sliced a mozzarella cheese and put too on top after that we enter to salamander machine to melted the mozzarella.
Today I will tell you about my activity in the kitchen, don't borring to visit my blog cause you can know what I did in the kitchen and you will know about kuliner or about my campus. And this is the last week before we mid test. I arrived in the kitchen at 07:30 and we direct to make line in the kitchen we not line in behind kitchen cause any puddles. And in the kitchen we checked grooming and absen. After that we direct to doing in the first we should take out all prerapation yesterday from chiller like a boil potatoes, blanch of baby carrot and marinated of Dori fish.
After that we make a béchamel sauce before we make it we must made white roux the first, and then we cut the boil potatoes shapped roundlise and we make potatoes au gratin that ways we put béchamel sauce on top of potatoes and we sliced a mozzarella cheese and put too on top after that we enter to salamander machine to melted the mozzarella.
this is a picture of béchamel sauce who consist of fresh milk, white roux, salt and pepper and nutmeg powder
potatoes roundlise to make potatoes au gratin
this is picture of sliced mozzarella cheese used meat slicer
This is sauce of fish who consist of clarified butter, chappers, and lime
this fillet of dori Meniere who ready to serve
When open restaurant any my friend to explain my dish in the restaurant abou method cooking and ingredients who we used in my dish. And after any ordered we must plating my dish one by one so we confused but any my friend from other section who help my group to fryed fish, garnished, and take out in the cecker. After restaurant is closed we must General cleaning at 14:30 after that we ate food who we make fisrt. and we back home at 18:30.
Komentar
Posting Komentar