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PRACTICE ACTIVITY 20

Hello guys
                    Today I would like to tell you about my activities this week in the kitchen practice so let's begin now. For this time I'm still on butcher section just like in my blog before I tell you all about butcher section and function of butcher.
                    Because I'm still on butcher section with A la Carte Menu so I just waiting order by Main Kitchen and Cool Kitchen to us like a turkey, Scollup, and Chicken Fillet with 30 pack so I'm prepare that.
                    And for this time Mr. Faisal show us how to binding of Turkey before we roasting, why we do that to make the turkey just like normal is not open up or separate. When we roasting need 2 - 4 hours to cook well done but dependent of size the turkey you used and than do not forget to give mirepoix inside.
                  Just like I'm saying before we packing by portion of menu and very importand is we mush scaling to make all ingredients is the same, and of course we used plastic roll that one is alternative for A la Carte Menu. 
                     Mr. Syafei try to do what Mr. Faisal tell us before so thats why we can understand too and direction we practice how to do that, Butcher is an art why I say like that because need to patient cut something than keep safety thats very important why because as we know we always hold the knife or semething sharp object so keep sefety but I know we need to speed when we doing because finish that but remember safety always very importand too.
                     So guys I think this is my activities in the kitchen and dont you know butcher section is very importand stay on kitchen, well thank for attention guys. 

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