My World
Sabtu, 28 April 2018
Minggu, 10 Januari 2016
Tenang
Tenang
Alfiansyah Wijaya
Tengah malam
Kunci semua pintu
Matikan lampu
Terasa seperti akhir dunia
Malam kelam
Tak bersuara
Sepi sunyi senyap
Tapi tak dapat aku temukan
Ketenangan dalam sanubari
Pukul 3:02
Diruangan ini
Semula menghidupkan
Semua ketakutan saya
Terpojok saya disini
Aku dan layar televisi
Dengan suara surutya
Lampu tidur menari-nari
Dan masih tak dapat aku temukan
Ketenangan dalam sanubari
Fajar merekah mendaki dinding
Dunia pun terbangun
Rabu, 30 Desember 2015
KITCHEN
KITCHEN SECTION
The food in modern menu usually consist of appetizer, soup, maincourse and dessert. So for easier to make all of the food, the dishes are made by different sections.
1. Garde Manger (Cold/Larder Section)
- Making cold dishes such as salad, sandwich, canape, pate and cold meat platter
- Making dressing (sauce for salad)
2. Entremettier (Vegetable/Hot Section)
- Making hot soup
- Making the dishes of potato, vegetable, egg, pasta, and rice for side dishes.
3. Saucier (Sauce Section)
- Making hot dishes of meat such as beef/veal, pork, and mutton/lamb
- Making hot dishes of poultry such as chicken, duck and turkey
- Making hot dishes of seafood and fish
- Making hot sauces such as bechamel, hollandaise and brown sauce
4. Butcher
- Cut, trim or prepare meats (fish, chicken, pork, beef and etc) according to the size prefer by the consumers
- Cut, debone and trim the meats
- Production of meat products such as sausage, pies and burgers
- Store meats in refrigerator/freezers at the required temperature
- Weigh, wrap and display cuts of meat.
- Keep the stability of food cost
5. Pastry and Bakery
- Making a desert such as cake, tart, pudding, pie and etc.
- Making various kinds of bread such as french bread, toast bread, croissant and etc.
Selasa, 01 Desember 2015
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