Good morning guys, back again on my blog. Today was 6th week of practice and the menu of practice today was Japanense Food. Like usually we started at 08:00 we did one line in front of the kitchen, before we went absent, and checked the grooming and completeness of the tool, then we went in the kitchen and store the bag in the locker. After that we went to the cold kitchen did one line and given a little material by the supervisor about the Japanese pieces, cooking utensils and japanese spice.Turnsata japan pieces almost the same as the usual cut we just use different names, hehe ya surely. After that we tried to make garnish from vegetables like eggplant, carrot, and zuchini.
A little discussion about Japanese cuisine typical Japanese cuisine generally consists of ingredients such as rice, agricultural produce (vegetables and beans), and seafood. Seasonings are dashi made from konbu, fish and shiitake, plus miso and shoyu. In contrast to the cuisine of other countries, Japanese food does not use spices in the form of grains (pepper). Japanese cuisine also does not use spices that smell like sharp garlic. Soybeans are the main ingredients of processed foods. Flavoring is usually a fragrant vegetable that is cut into fine pieces or grated. Japanese cuisine is generally low in fat, but contains a high salt content.
Continue the story today my group got prepare appatizer was okonomiyaki, okonomiyaki is japanese food with basic ingredients wheat flour in dilute with water but we here use the eggs then mixing until the dough until smooth then added cabbage, leek, beef and fried above fryers called teplon with a little oil to make the batter not sticky. After the preparation was done we did oneline to rest just for prayer, after that we returned to the kitchen and did one line in the review, after that we did general cleaning, but this time the general cleaning was a friend I'm 16 people who were not present on Friday yesterday.
Tidak ada komentar:
Posting Komentar