Assalamualaikum warahmatullahi wabarakatu.
Wednesday, March 6, 2019 this is the third day we practice this week, as usual we wake up at 4:30 later to campus at 05:45, arriving on campus directly to pastry and oneline.
Recipe for rotation 1.2 is a menu that will come out today starting from appetizer, soup, main course, and dissert.
In the toasi 1.2 our group put on a dissert handpiece, namely choux in the style of creme and hard roll, today the hard roll is left to heat at 150 a few minutes and we fill it with creme pastry and then we decorate it with coklate at the top.
Appetizer: macedoine of vegetable mayonnaise
Soup:minestrone soup
Main course: fillet of sole meuniere with potatoes au gratin and gelazed root vegetable
Dissert:choux ala creme and hard roll
after everything was finished we continued to prepare recipe for 1.3 rotation
We immediately prepare the material such as:
Cucumbar
Salt
Green beans
White pepper
Dressing:
Almond
Shallots
Tomatoes
Lemon basil
Lime juice
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