DAILY AKTIVITI (ENGLISH)
Daily Aktiviti 12
28 februari 2020
Assalamualaikum warahmatullahi wabarakatu
Hello gays, back on my blog israr culinary 19 which is where my activities as a Makassar poltekpar student is in the kitchen every week practice to do a practice. Here I will tell about and share a little knowledge about what I do for one day is in the Makassar tourism polytechnic.
This morning at 7:00 I arrived at the campus, I went straight to the kitchen, then in the kitchen I met friends and I immediately greeted them. I immediately sat down while talking about doing blog assignments last night. While waiting for our oneline in riviu to arrive by seniors and we reviewed according to our group, i was in group 3 i was directly in riviu by kak jose about types of cut vegetables and i was in riviu with several people.
Types of cut vegetables
Jardiniere / beam
This slice is usually used in steak / maincourse dishes measuring 3cm x 1cm x 1cm.
Juliene
These cuts are usually used in salad / appetizer dishes that are 4cm x 2mm x 2mm.
Brunoise
This cut is usually used in roughut filling which is 2mm x 2mm x 2mm.
Macedoine
This slice is usually used in soup filled 1cm x 1cm x 1cm.
Allumate
This piece is like a matchstick but is bigger than Juliene which is 3cm x 3mm x 3mm.
Paysane
This slice is usually used for soup filling with a size of 1cm x 1cm.
Chiffonade
Smooth cuts on vegetables such as cabbage, mustard greens, lettuce.
Chopped
Finely chopped / rough on the bulb layers such as onion, garlic, shallot.
Slice
These pieces are sliced, thick or thin. Usually these pieces are used for tomato, sucini, carrot.
Turning
Pieces of turning are used for soups such as potatoes, chayote.
Vichy
This slice is almost the same as the slice which is the original slice of the vegetable form, for example carrot vichy.
At 8.00 we immediately went online with friends. Then Pak ical immediately came and gave us material about the menu that we are going to make today which is menu 1.1
-cicken hawaiian salad
- shrimp bisque
-Beef stew
-baked potato
-zucchini saute provencalo
-yellow butter cuke
-french bread
This is the 1.1 rotation menu that we will make and will be served at the restaurant. Today we open the restaurant and our food will enter the restaurant at 1.30.
Our group makes cicken hawai hawad then we immediately prepare the tools and ingredients needed in making cicken hawaiian salad.cicken hawaiian salad is an appetizer or apatizer can also be a main food or maincors.cicken salad is made from chicken and pineapple and sauce used is mayonise sauce, cicken salad is from hawaiian countries, cicken hawaiian salad can also be an alternative menu.
We made chicken breast cicken hawaiian salad which we then seasoned and lemon pressed then saute, after saute then cut it to form a small box or as big as a dice, then we also peeled and cut into cubes like a dice. Then we mix chicken and pineapple then we mix with mayonise sauce, stir until well blended and then pleating on a plate and in garlig bread tambour and sprinkled with almond seeds. This apetizer menu immediately enters the reto and then we immediately general cilining (GC).
28 februari 2020
Assalamualaikum warahmatullahi wabarakatu
Hello gays, back on my blog israr culinary 19 which is where my activities as a Makassar poltekpar student is in the kitchen every week practice to do a practice. Here I will tell about and share a little knowledge about what I do for one day is in the Makassar tourism polytechnic.
This morning at 7:00 I arrived at the campus, I went straight to the kitchen, then in the kitchen I met friends and I immediately greeted them. I immediately sat down while talking about doing blog assignments last night. While waiting for our oneline in riviu to arrive by seniors and we reviewed according to our group, i was in group 3 i was directly in riviu by kak jose about types of cut vegetables and i was in riviu with several people.
Types of cut vegetables
Jardiniere / beam
This slice is usually used in steak / maincourse dishes measuring 3cm x 1cm x 1cm.
Juliene
These cuts are usually used in salad / appetizer dishes that are 4cm x 2mm x 2mm.
Brunoise
This cut is usually used in roughut filling which is 2mm x 2mm x 2mm.
Macedoine
This slice is usually used in soup filled 1cm x 1cm x 1cm.
Allumate
This piece is like a matchstick but is bigger than Juliene which is 3cm x 3mm x 3mm.
Paysane
This slice is usually used for soup filling with a size of 1cm x 1cm.
Chiffonade
Smooth cuts on vegetables such as cabbage, mustard greens, lettuce.
Chopped
Finely chopped / rough on the bulb layers such as onion, garlic, shallot.
Slice
These pieces are sliced, thick or thin. Usually these pieces are used for tomato, sucini, carrot.
Turning
Pieces of turning are used for soups such as potatoes, chayote.
Vichy
This slice is almost the same as the slice which is the original slice of the vegetable form, for example carrot vichy.
At 8.00 we immediately went online with friends. Then Pak ical immediately came and gave us material about the menu that we are going to make today which is menu 1.1
-cicken hawaiian salad
- shrimp bisque
-Beef stew
-baked potato
-zucchini saute provencalo
-yellow butter cuke
-french bread
This is the 1.1 rotation menu that we will make and will be served at the restaurant. Today we open the restaurant and our food will enter the restaurant at 1.30.
Our group makes cicken hawai hawad then we immediately prepare the tools and ingredients needed in making cicken hawaiian salad.cicken hawaiian salad is an appetizer or apatizer can also be a main food or maincors.cicken salad is made from chicken and pineapple and sauce used is mayonise sauce, cicken salad is from hawaiian countries, cicken hawaiian salad can also be an alternative menu.
We made chicken breast cicken hawaiian salad which we then seasoned and lemon pressed then saute, after saute then cut it to form a small box or as big as a dice, then we also peeled and cut into cubes like a dice. Then we mix chicken and pineapple then we mix with mayonise sauce, stir until well blended and then pleating on a plate and in garlig bread tambour and sprinkled with almond seeds. This apetizer menu immediately enters the reto and then we immediately general cilining (GC).
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