Langsung ke konten utama

PRACTICE ACTIVITY TRAINEE 6

Hi  you there, I see you and welcome back to my blog.
          So guys today I would like to tell you about my activities in the kitchen just like before is Main Kitchen Section and everything is Hot, and in this my last Blog in Main Kitchen Section 'cause next month I will going to Cold Kitchen Section and will tell you my next blog soon guys, well do not worried okay hehehe.
          Talking about my activity that was impossible to tell you everything and details but I just  tell you some interest to say and some different I guess so lets start right now.
          As we know, every hotel must have a sales to progress the hotel itself just like Mercure Convention Center Hotel meetings with other groups under the auspices of accort profit and cooperation and also discuss future plans both materially and physically, so it can be said that the people who come are important hotel people in group accort. In this event we make coffee break for them with different menu concept according to request.

           We have Coffee and Tea and other Juices, for Juices are Orange Juice, Watermelon Juice, Apple Juice, and Melon Juice, and also Mineral Water.

         And than for the main food are  Vegetable Spring Roll, Risol Mayo, Grilled Fish Cake, and Leather Lumpia Tofu and we served with Tomato Sauce, Chili Sauce, and Mayonnaise.

         Wonton Soup is one of part this menu, A wonton (also spelled wantan, or wuntun in transcription from Cantonese, Mandarin) is a type of dumpling commonly found in a number of Chinese cuisines.
 
         For Dessert we have Lopis, KueKu, Macaroon, Cookies, Beer Nuts, Whole Fruits, and Slice Fruits.

          When meeting is over and I continue my job is prepare for break fast and taking order 'cause I'm Morning Sift it is a responsibility if you go in the morning.
         Ayam Penyet is one of Menu on the hotel, as we know Ayam Penyet we served with tradisional chili sauce or spicy, and than fried chicken but before that has marinate kind of herb and spices and also is done to  cook by boiled, usually we served with soup and green salad.
         Well guys,  I think enough for this time thank you for you attention and see you in my next blog with new section too and if you have some question just comment below.
 


          

Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai
Posting Komentar
Baca selengkapnya

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk
Posting Komentar
Baca selengkapnya