daily activity #7 (english ver)
Assalamualaikum...
Welcome back to my daily blog, and don't be bored to read all of my activities, hopefully it will be useful for all of us and hopefully it will help all of us going forward, today is February 12, 2020, exactly Wednesday where we will do the finishing from preparing yesterday and will open 30 PAX restaurants at 11:00 WITA. With a rotation menu 1,2.
I will first explain what products we make:
and my group this time made meuniere fillets of fish sole, bechamel sc, potatoe au gratin, and glazed root vegetable. which this time the product acts as the main course in the menu this time, after that we also divided several groups to divide each task from group members, where I got the task to make bechamel sauce and potatoe au gratin, but first I will explain what first bechamel sauce and potatoe au gratin.
Béchamel sauce or white sauce is one of the five main sauces in classic French cuisine. The modern version of béchamel sauce is made from milk and roux and can be added spices such as salt, pepper and nutmeg. and bechamel sauce is one of the mother of sauce which has many down to become several other sauces, bechamel sauce is also generally used as the main sauce of the product made, which is usually also used as a dressing, or additional decoration in platting.
Potatoe au gratin is a traditional French dish from the Dauphine region made from thinly sliced raw potatoes (thick as a coin) combined with cream, butter, cheese and garlic. Although there are several versions of this traditional French culinary recipe, but basically there are three important keys in the manufacturing process, namely potato slices, garlic layers and heating that is adjusted to the thickness of the Gratin Dauphinois itself
The history of this menu begins on July 12, 1788, at that time the Gratin Dauphinois was presented by Charles Henry, Duke of Clermont-Tonnerer and Lieutenant General Dauphine for Gap city officials now called the Department of Hautes Alpes. Gratin Dauphinois is one of the full calorie foods that is quite filling. However, the presentation can be supplemented by other companions, such as butter sauteed chicken or various other processed meats.
after all the food is ready to plating, we also accept orders from the restaurant, then we also issue products according to the captain's order, after the food is sold out we also close, and rest, after resting we also prepare materials to be used for tomorrow. after the preparation is complete we also do general cleaning, after that we also go home,
Welcome back to my daily blog, and don't be bored to read all of my activities, hopefully it will be useful for all of us and hopefully it will help all of us going forward, today is February 12, 2020, exactly Wednesday where we will do the finishing from preparing yesterday and will open 30 PAX restaurants at 11:00 WITA. With a rotation menu 1,2.
I will first explain what products we make:
Macedoine of vegetable with mayonnaise
*
Minestrone soup
*
Fillet of fish sole meuniere
Bechamel sauce
Potatoe AU gratin
Glazed root vegetable
*
Creme ala choux
*
Minestrone soup
*
Fillet of fish sole meuniere
Bechamel sauce
Potatoe AU gratin
Glazed root vegetable
*
Creme ala choux
and my group this time made meuniere fillets of fish sole, bechamel sc, potatoe au gratin, and glazed root vegetable. which this time the product acts as the main course in the menu this time, after that we also divided several groups to divide each task from group members, where I got the task to make bechamel sauce and potatoe au gratin, but first I will explain what first bechamel sauce and potatoe au gratin.
Béchamel sauce or white sauce is one of the five main sauces in classic French cuisine. The modern version of béchamel sauce is made from milk and roux and can be added spices such as salt, pepper and nutmeg. and bechamel sauce is one of the mother of sauce which has many down to become several other sauces, bechamel sauce is also generally used as the main sauce of the product made, which is usually also used as a dressing, or additional decoration in platting.
Potatoe au gratin is a traditional French dish from the Dauphine region made from thinly sliced raw potatoes (thick as a coin) combined with cream, butter, cheese and garlic. Although there are several versions of this traditional French culinary recipe, but basically there are three important keys in the manufacturing process, namely potato slices, garlic layers and heating that is adjusted to the thickness of the Gratin Dauphinois itself
The history of this menu begins on July 12, 1788, at that time the Gratin Dauphinois was presented by Charles Henry, Duke of Clermont-Tonnerer and Lieutenant General Dauphine for Gap city officials now called the Department of Hautes Alpes. Gratin Dauphinois is one of the full calorie foods that is quite filling. However, the presentation can be supplemented by other companions, such as butter sauteed chicken or various other processed meats.
after all the food is ready to plating, we also accept orders from the restaurant, then we also issue products according to the captain's order, after the food is sold out we also close, and rest, after resting we also prepare materials to be used for tomorrow. after the preparation is complete we also do general cleaning, after that we also go home,
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