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PRACTICE ACTIVITY 24

Hello guys we meet again in my blog
                   This time I would like to tell you my activities in the kitchen but this time a little different like before 'cause I'm not tell you about cooking but I just tell you when I Incert on semester one with my friends, for this time I'm gonna tell they about Moist Heat Cooking.
                   In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.
                   Moist heat methods are particularly useful for softening tough fibers, such as meat protein or plant cellulose. Conversely, the softening effect can be detrimental to some food, there fore making moist-heat a poor choice.

                   We make two group for all they to show them what kind method we used but they may to be cook helper for semester 3 and semester 5 or they have some question to senior.

                 Beside that I give explained too what they cook or preparation because A'la Carte menu so need more continental to prepare after that we portion by pack so when order is coming so just take it and make easy.
                   Like that picture semester 1 help semester 3 for make Ice Cream on Pastry Section. So guys I think this is my activities on the kitchen today, I hope you not boring to reading my blog guys.



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