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PRACTICE ACTIVITY 19

Hi guys, welcome back again in my blog this week so let's star now.
                  Well, today I will tell you about my activities in the kitchen this time, my activities today is preparation for A la Carte, as we know À la carte is an English language loan phrase meaning "according to the menu." It was adopted from French in the early 19th century and refers to "food that can be ordered as separate items, rather than part of a set meal."
                  The phrase is used in reference to a menu of items priced and ordered separately, which is the usual operation of restaurants. That is in contrast to a table d'hôte, in which a menu has limited or no choice of items and is served at a fixed price. It may also be used to order an item from the menu on its own a steak without potatoes and other vegetables is steak à la carte.
                   This time thats really different 'cause is not like a tema anymore but section maybe before like a team to make menu because Buffet Menu but now is A la Carte menu so we need section, the section such are Main Kitchen, Cool Kitchen, Butcher, Pastry and Bakery than me I'm in Butcher Section.
                   A butcher is a person who may slaughter animals, dress their flesh, sell their meat or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter house, or may be self-employed.
                   Many people thinking that butcher is easy but actually not because you must understand about how to cut about poultry, shellfish, beef and anymore but I know that smell its so bad but you can feel good if you always stay over there.
                    After we have done to know our section than me on butcher so me and my team ready to cutting for menu tomorrow but before beside I'm read the recipe what I'm gonna cut so I'm waiting main kitchen and cool kitchen to given to me ingredients to cutting and how much I'm gonna pack for sale in restaurant.

                   And than we cut the chicken, shellfish, beef, and lamp. So we cut just like menu we sale or every section say to us like as chicken fillet, fillet fish, lamp steak and another with dependent how much we gonna sale. So we need to pack by pack to make easy when order is coming.

                  After we done to cut like we want so the next is pack by pack with plactic roll and than do not forget to write name and date we cut, why we do that to make easy when order coming and than we know also how long ingredients in chiller or frezer. And very importand is do not forget to scale because weight always the same every menu or we can to know that how much we used.
                  So guys I think just it to tell you this time for preparation for tomorrow with A la Carte Menu, thank for attention see you in another blog just check out 😊

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