I am Darma and Studied at Polythecnic Tourism Makassar, and 2nd semester of Food Production Management. First, I would like to thank my professor for this practical assignment. So, I make this blog for you, who want to know about my culinary and activities in the kitchen. Hope can increase your insight. please give criticism and suggestions on this blog with pleasure I can accept it. Email @firstname.lastname@example.org
to back on my blog!! Sssttt don't say if you are tired, then you'll go heheheh
as usually enters the third day of the world's in the kitchen. We earlier came
from usually due preparation we hadn't and make French bread again, honest
anyway everytime I doing always happen the problem if not slow it works or my
over processed. So I end this is less passionate to get kitchen because what I
want to get knowledge about world kitchen does not match ekspetasi. Either what's wrong but my friends also felt the same
menu of baked potato I overcooking bec
ause too long in his bake until hard and
so not worth serving. From here I learned I shouldn't always join procedures of
supervisior (sorry kk) but I have to see my main ingredient, whether he
vegetables or meat and how long of processing. I should not blame anyone
because it's my responsibility and I have failed.
repeat again, place new materials (material is still the same potato). Here I
peeled and boiling approximately 10 minutes. Then cut wedges and seared in
olive oil, herbs, spices and wrap aluminum foil. Then bake for 15 minutes.
After it was adopted.
Next, open for lunch. We also presented our respective dishes assisted by
supervisior. And 30-minute break and then back again to the gc.