Daily 8 Oktober 2018 English
Assalamualaikum
Welcome back in my blog. As usual, in this blog I will share my daily life while in the campus kitchen. Well this is the first week of practice after MID. We have entered the ala 'carte menu. I will explain a little about the ala 'carte menu. A la carte presentation is a presentation where the food on the menu already has the price of each meal. In ala 'carte, a chef will only make food when the food is ordered and does not require a complete menu (Appetizer, Soup, Maincourse, Dessert) so usually the portion of food is a large portion.
Today we entered the kitchen at 8:00 and Mr. Ical gave us material. Because we just entered the menu, 'carte, so we don't know the system from ala' carte yet. For this reason, Pak Ical taught us about ala 'carte. So when ala carte, the kitchen is divided into 4 sections, namely playing kitchen, cold kitchen, butcher and pastry & bakery. Section "has duties and their respective roles in operations in the kitchen so that all can run smoothly so that customers are satisfied with the food we serve
The mainkitchen section has the task of making maincourse, mainkicthen dissection is divided into four sections, namely the saute section (tasked with the maincourse food ingredients), the fryer section (tasked with frying food from the maincourse), grill section (tasked to grill food from maincourse ) and the last one is a plater (tasked with plating while checking food eligibility). Furthermore, the section on playing Kicthcen is a cold kitchen which is in charge of making an appetizer, great for sharing and also fulfilling the needs of other sections that require fruits and vegetables. The butcher section is in charge of fulfilling the needs of other sections that require poltry, meat and fish / seafood. And the last is the pastry & bakery section which is in charge of making dessert and fulfilling the needs of other sections who need bread
Welcome back in my blog. As usual, in this blog I will share my daily life while in the campus kitchen. Well this is the first week of practice after MID. We have entered the ala 'carte menu. I will explain a little about the ala 'carte menu. A la carte presentation is a presentation where the food on the menu already has the price of each meal. In ala 'carte, a chef will only make food when the food is ordered and does not require a complete menu (Appetizer, Soup, Maincourse, Dessert) so usually the portion of food is a large portion.
Today we entered the kitchen at 8:00 and Mr. Ical gave us material. Because we just entered the menu, 'carte, so we don't know the system from ala' carte yet. For this reason, Pak Ical taught us about ala 'carte. So when ala carte, the kitchen is divided into 4 sections, namely playing kitchen, cold kitchen, butcher and pastry & bakery. Section "has duties and their respective roles in operations in the kitchen so that all can run smoothly so that customers are satisfied with the food we serve
The mainkitchen section has the task of making maincourse, mainkicthen dissection is divided into four sections, namely the saute section (tasked with the maincourse food ingredients), the fryer section (tasked with frying food from the maincourse), grill section (tasked to grill food from maincourse ) and the last one is a plater (tasked with plating while checking food eligibility). Furthermore, the section on playing Kicthcen is a cold kitchen which is in charge of making an appetizer, great for sharing and also fulfilling the needs of other sections that require fruits and vegetables. The butcher section is in charge of fulfilling the needs of other sections that require poltry, meat and fish / seafood. And the last is the pastry & bakery section which is in charge of making dessert and fulfilling the needs of other sections who need bread
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| Bahan Pembuatan Rice Pudding |
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| Sachertorte |
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| Rice Pudding |
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