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PRACTICE ACTIVITY 18 (ENG VER)

Hello Welcome Back,
          Back again with my new post, as I said in the previous post I will continue my activities as usual in a special kitchen when I am become a supervisor in semester 3, for those of you who have not read the previous post please read first because this is a continuation of preparation yesterday .

           To handle the A'la Carte Menu, it comes early because there is still a lot of food to be finished and then issue and prepare the ingredients and utensil to be used in accordance with their respective sections such as sauces to be used, sauces for appetizers is done and then sauce for Main Course have been heated and flavored according to the standard recipe.
           This A'la Carte 1 menu is for Appetizers, there are Salad of Seared Sea Scallops with Oriental Vinaigrette, Rujak Buah, Thai Chicken Salad, and Nicoise Salad. for Soup there are Japanese Clear Soup with Shrimp and Puree of Pumpkin Soup. Main Course are Sushi Plater, Tuna Carpacio with Hollandaise Sauce, Grilled Lamb Shank with Garlic and Rosemary Sauce, Moules Mariniere (Steamed Mussels) ,. Dessert there are Rice Pudding, Bubuh Injin, and Sachertorte. then for Great for Shering or Food for dancers while holding the menu that is ordered to come there are Pizza Margherita, Monte Cristo Sandwich, Reuben Sandwich, and Onion Rings.
           The restaurant will open at 11:00 a.m. so that before all menus must be ready then each menu will make a presenting table and then each section will make it clear so that we don't focus on the order later but return to us how to explain how to make food itself until it's ready to eat.

Grilled Lamb Shank with Garlic and Rosemary Sauce

Moules Mariniere, Gratin Dauphinoise and Creamed Spinach

Sushi Plater

Tuna Carpacio with Hollandaise Sauce, Duchesse Potatoes and Saute Jardinier Vegetables

Reuben Sandwich
          Those are some photos of the A'la Carte 1 Menu and I hope you guys like this post when I become a supervisor on the Ala Carte Menu, it is a bit challenging when I take on the menu because we have to think about how to arrange the food itself so it looks attractive and more luxurious when viewed and of course it tastes good.
  

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