Langsung ke konten utama

PRACTICE ACTIVITY 13

Hi There
                    Today I would like to tell you about my activiti today, today still in Wester Buffet as we know A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels, restaurants and many social events. Buffet restaurants normally offer all-you-can-eat (AYCE) food for a set price. Buffets usually have some hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, including cupcakes, slices of pizza, foods on cocktail sticks, etc.
                    Than me and my team I get Main Course, The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. In the United States and parts of Canada, it may be called "entrée". and than I make Fish Frikadeller with Remoulade Sauce, so I will tell you how to make.
First prepare all ingredients and tools, and the main ingredients is Fish by Red Snipper Grill. And mix all ingredients until well.

                    If the dough is mix well so time to make form like oval and do not forget to give a flour so that why not stinky in your hand or in the sit pan
                        And than ready to frying until cook with the golden color.
 
                     Beside that we make Remoulade Sauce, Rémoulade  is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).

                    After all is ready so time to plating and ready to served

                 Fish Frikadeller with Remoulade Sauce ready to eat. If you want to ask me something about this recipe just comment below and thank you for a nice attention guys.
 

Komentar

Posting Komentar

Postingan populer dari blog ini

I am Dedy Riyady

Hello guys? Welcome to my blog so for this time I would like to introduce myself, my name is Dedy Riyady or you can call me Dedy, now I'm 19th and I'm from Makassar City and then I studied in Tourism.                  Polytechnics of Makassar with my major is Food Production Management. So I think enough for a little introducing myself 😊.                 Well , I would like to a little bit explain about my major, as we know is not stranger we hear anymore because so many we can see our eyes and true so let me to tell you what is the meaning of Food Product.                The Food Product is knowledge in the field of culinary (the art of cooking) which covers the scope of food, from preparation of processing to serving the food itself which is both tradi...
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 28

Hello guys, this time I would to tell you about my activities on the kitchen.                   Well, because yesterday is preparation so today is time cooking and this time I will tell you how to Make Tori No Terinoyaki actually one of Japanese Food and famous on Japan and another country also.                  The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.                 The tare is traditionally mad...
Posting Komentar
Baca selengkapnya

TYPES OF BREAD

There are three main kinds of bread in the world: those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French breads,and those that hardly rise at all and consequently are called flatbreads . Wholemeal bread                  Wholemeal and wheatmeal breads are popular. In New Zealand wholemeal breads must have 90% or more wholemeal flour in the recipe used, and wheatmeals any level of wholemeal flour mixed with white flour.                  Processing of these differs in two ways from that of white bread. During mixing the amount of water added to make an optimum dough consistency needs to be increased because the bran in the wholemeal absorbs more water. The dough is weaker because the bran particles break up the strong protein bonds in the bread dough, and this w...
Posting Komentar
Baca selengkapnya