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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.
 

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