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​     Hayy guysss, meet you again with my blog… 😁😁this time I want to tell you a little about my practice on the first Thursday of the week.. so on that Thursday, we were in the HR course showing directly by Mr. Syahrial in the process of making fruit carving. there is only watermelon in the kitchen so the fruit we use is watermelon, the first thing we made was to form groups into 4 groups because watermelons were limited, after that we listened to a little material from Mr. syahrial and after that we were immediately shown the process of making fruit carving The first thing to pay attention to is making a pattern on the surface of the fruit that you want to carve, after making the pattern then we start carving for the creation, try to make each side carved the same size to make it look beautiful, for the first pattern always start from the middle for beginners, the round pattern is a pattern that is often used, especially in making rose themes and after that we will You also have to

​ Hah guys, come back with me😁😁😁, this time I want to tell you about my practical activities, namely making bagguetes, on Wednesday we made bagguetes as practice material in our RKL lessons in several groups and after that the recipes were given and shown directly by Mr. ical, after showing we immediately made bagguete dough, the thing to pay attention to in making baguettes is when folding the dough and when forming the dough, because at that time almost all of our products failed in terms of shape, so we did it again the next day, for the problem of taste, of course the taste of this baguette is already delicious, but the shape of the baguette that we make is not perfect so we have to learn more about baguettes, after that we were asked to make a culture as a substitute for yeast which the manufacturing process takes 4-5 days.  Soo, that's all I can tell you, hopefully it can help friends✌🏻✌🏻✌🏻

​      Hayy guysss back again…soo today I will tell you about the practical process of making beef strowganof, for the first thing I did was cut the tanderloin that I had brained for the night before, for the pieces I sliced ​​lengthwise thinly according to taste then after being cut, I marinate the meat using mustard and white paper to taste for about 15 minutes      After marinating the meat, then just grill it on the grill pan, grill it for a while and then lift it, after grilling the meat set aside then I prepare other ingredients, namely just cutting the mashroom in slices after that set aside, then I chop the onions and make cream for mixed in beef stroganof after all preparations are complete then I cook everything together, first I sauté the onions and garlic until slightly wilted then add the meat and a little flour and mix well then add the cream sauce and mushrooms that have been cooked slice, cook until everything is mixed and add seasoning and mask until completely cooked.

​     Hayy guys, welcome to my blog 😁😁 so this time I want to tell a little about my practical activities in the kitchen in the first week of semester 3 so on Monday the first week of practice we got a recipe for the buffet menu and were asked to prepare the ingredients to be prepared. used on Tuesday, coincidentally that week we had the opportunity to handle the main course and there were 2 menus, namely beef trowganof and spaghetti bolognese     on that day I prepared the meat and also the spices needed in the form of tanderloin and also minced meat for spaghetti and onions Bombai and also some other spices, On that day the tanderloin that I had towing and then just brained for the night to use the next day and my minced meat was towing then put into the chiller and for other ingredients it was also prepared and put into the chiller so that tomorrow's work would be easier     Soo that's what I do on Monday and see you on Tuesday… 🏻 🏻 🏻