Today is my fourth day of practice and today it's my turn to be the head of the class, so I came to early campus. At 6:30 I came to campus. Upon arrival I immediately opened the gas, stove, air pot in each stove and stand tool 3 bucket system. After that we were oneline in front of the kitchen and senior checked our grooming and equipment, then we went in and entered the bag.
Then we went back and prayed before starting the practice, after which we explained how to make each dish according to the group. While waiting for chef Dino to come we prepare the ingredients that we have not prepared yesterday, when chef Dino came our oneline and chef Dino explained about what we should make and, at 11.30 the restaurant open each food out of the restaurant alternately from appetizer to dessert and at 13.40 restaurant close.
After the restaurant closed us direct general cleaning until finished and after that we eat together in front of the kitchen. After that I checked the kitchen area to be completely clean. Then we oneline and chef Ical talked about our cooking today and told us a bit about his experience and told him of the gathering schedule after that we prayed before going home.
1. Jeruk Nipis History : Jeruk Nipis (Lat Citrus aurantifolia; Famili: Rutaceae) merupakan jenis tumbuhan yang masuk kedalam suku jeruk-jerukan, tersebar di Asia Dan Amerika Tengah dikenal juga sebagai jeruk pecel. Pohon jeruk nipis dapat mencapai tinggi 3—6 meter, bercabang banyak dan berduri, daun lonjong, tangkai daun bersayap kecil. Perbungaan muncul dari ketiak daun dan bunga kecil, putih berbau harum. Buah bulat sampai bulat telur, berwarna hijau sampai kuning dan kulit buah tipis mengandung banyak minyak astiri . Nutrient Content : Daging buah berwarna putih kehijauan, sangat asam, mengandung banyak vitamin C dan asam sitrat. Biji banyak, kecil, bersifat poliembrioni . Di Indonesia dapat hidup di dataran rendah sampai ketinggian 1000 m dari permukaan laut. Tumbuh baik di tanah alkali , di tempat-tempat yang terkena sinar matahari langsung. Perbanyakan dengan biji, okulasi atau cangkok . Buah digunakan untuk membuat minuman, obat batuk dan penyedap masakan dan ...
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