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PRACTICE ACTIVITY 17 (ENG VER)

Hello Guys
          Come back again with methan new post as usual I will tell you about my activities in the kitchen, my activity this time became a supervisor in the third semester with 2 of my classmates and 2 also in class B.
          This is the first time I became a supervisor in the A'la Carte Menu different from the previous one with Buffet Menu so that it has different tasks and responsibilities and is automatic in the A'la Carte Menu. specified.



          Actually this A'la Carte 1 Menu has been made before and now is just a repetition of the menu that distinguishes it is replacing or rolling section or moving section, before preparation begins they will explain first to his friend how to make the menu to a new section that will make the same menu to facilitate the operation, the section consists of Appetizers, Soups, Main Course, and Desserts, and also for Butcher, who specifically handles and has responsibilities in processing various ingredients more focused on cutting meat, fish (seafood) and poultry until it's ready to be cooked or ready to cook (RTC). This meat is then cooked by other parts until it is ready to be served or ready to eat (RTE).
           The main character of  A'la Carte presentation is price per dish or there is a price for each menu ordered. Another character is food cooked after ordering and does not require a complete menu. The portion of one type of food you order is quite large, so you don't need to order or eat more than one menu.

            Then giving a briefing from the lecturer about the menu today then explained the techniques, cooking methods, and a little explanation about the terminology of the food to be made and then explained the texture of the composition of foods such as Tuna Carpacio etc.

           After that they will do preparation according to the responsibilities of each section that has been distributed because I as a supervasior must know what is done and responsibility for work from semester 3, giving time as a benchmark so that it can run well and does not require much time, after preparation was completed then doing General Cleaning (GC).
          That is my activity when I was a supervisor this time in semester 3 and I hope to enjoy my posts a few times and wait for the next post to find out my continuation in being a supervisor at the A'la Carte Menu.

 




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