Hello guys back again on my blog, today I left my house to the campus at 6:30 am, when I arrived at campus with my friends, we directly did one line. Like usual before entering the kitchen, we absent while checked the completeness of the tool, check grooming. After that we went in the kitchen to store our stuff in the locker and returned one line in the cold kitchen .While waiting for the lecturer who incharge we were told by seniors who icharge to read small book.
On this occasion, of the many chines food menu available. Me and 3 friends of my group, given the mandate to handle the beef rice bowl. So we made that day beef rice bowl, in accordance with the mandate given. The day before we had prepared the meat to be used the next day. The type of meat we use is tenderloin. A bit of explanation in the mean of tenderloin is the beef from the middle of the body. In accordance with the characteristics of meat has, this meat consists of the major muscle parts around the spine, and more or less between the shoulders and pelvis. This area is the softest part, because the muscles in this section are rarely used for the move. Usually this meat section is used to make steak. So here we cut the meat in the form of thinly slice. And then marinated them using materials contained in receipe. After overnight being marinated, the next day we immediately made until next step till presenting.
Well one more activity that was very important when we did activities in the kitchen, and this should not be forgotten. Yes, general cleaning was the activity. General cleaning is like we usually do with the seniors. Starting from the smallest equipment to the motorized equipment and difficult to move. General cleaning is carried out until finished and until the kitchen is really in a clean condition.After that we rest while waiting for the hour back home.
Menu rotasi II.1 (Chinese food)
Chinese spenach and peanut salad
***
Tradisional egg drop soup
***
Beef rice bowl
***
Tang yuan
Tang Zhong
Tidak ada komentar:
Posting Komentar