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PRACTICE ACTIVITY 2 (ENG VER)

Hello Guys,
          This time I will share my activities in the kitchen as usual, for this time I incharge in semester 3B our job is as a supervisor and give direction on Semester 3 work and also as a responsibility Menu this time is Oriental Buffet.

Thai Beef Salad
Chinese Spinach and Peanut Salad
***
Tom Yum Goong
Pho bo
***
Gai Too Takrai
Ingen no go ma ae
Yam Makeua Yo
Khau Plau
Tori no Teriyaki
Onigiri
***
Tang yuan
Khao Heow ma Muany
Thang Zhong
 
           The first thing to do is to prepare the tools and materials but before doing the work every section is then formed a group of Appetizer, Soup, Main Course, and Dessert so that they have their respective duties and responsibilities.
 
           Butcher is also very important in the process of serving food because Butcher is responsible for cutting such as meat, chicken, various other seafood but not just cutting but having the size and weight of each protein that everyone consumes and communicates with other sections.
 
           Every section I have given a period of time so that they have a benchmark in working quickly and precisely in that way I appoint as the person in charge of their respective section or chairman so they know about the team work.
 
           This is the result of the Buffet Menu this time and each Menu is required to make one sample then it will be explained in front of the Lecturer from the preparation until it is ready to be eaten and each group has representatives to explain the food menu made.
           That is my activity today if you have questions please comment below and arrive at the next Blog.
 
 
 
 

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