Daily report english version

بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ

Hollaa friend's to day is my firts day in practical week
Okay i want to explain  my activity  in kitchen to day

Okay i go to campus at 07.00 am. I join to in front of kitchen for prepare my cooking unifrom and tool's. A few moment's letter our supervisor instruct to us for oneline and then they absent us before joon to main kitchen. After that our supervisor tell us for learn our recipy of today. And tell us for reading our small book.

A few moment's letter's sir faisal joint with us in main kitchen. He devided 4 group for heandle menu.
To day my group, group 3 handle main course. Main course of to day is bake potato, beef stew, and zuccini. But zuccini didn't come in this morning. And when we tell sir faisal he said to us for prepare tomorrow.

Following ingredients and procedure:
1. Beef stew

•  beef chunk, boneless and well trimmed of fat   3 kg             
• oil   125 ml                                                                            
• onion   10 gr                                                                              
• chopped garlic   10 gr                                                                 

• flour   125 gr                                                                                 
• tomato puree   250 gr                                                                    
• brown stock   2L                                                                    
• bay leaf   as needed                                                                           
• thyme   pinch                                                                            
• celery leaves   small sping                                                               

• celery   500 gr
• carrot   750 gr
• small pearl onion   500 gr
• tomatoes, canned,drained and coarseley chopped   250 gr
• peas   250 gr
• salt   to taste
• pepper   to taste

1. cut the meat into 1-in (2,5) CUBES
2. Heat the oil in breaser until very hot. add the meat and brown well, stirring occasionally to brown all sides.if nacessary, brown the meat in several small batches to ovoid overcrowding the pan
3. add the onion and garlic to the pan add continue to cook until onion is lightly browned
4. add the flour to the meat and stir to make roux. continue to cook over high heat until the roax is lightly browned
5. stir in the tomato puree and stock and bring to a boil. stir with a kitchen spoon as the sauce thickness
6. add the sachet. cover the pot and place in an oven at 335 F (165 C). braise until the meat is tender 11/2-2 hours
7. cut the celery and carrot in the large dice
8. cook the celery,carrot,and onion saparately in boiling salted water until just tender 
9. when meat is tender, remove the sachet and udjust seasoning. degrease the sauce
10. add celery, carrots, onions, and tomatoes t the stew
11. immadiately before service, add the peas. season with salt and pepper

2. Baked potatoes

• Baking potatoes as needed
• vegetable oil    as needed

1. srub the potatoes well and pierce the end with a skewer of fork to allow steam to escape
2. lightly oil the potatoes if a crisp skin is desired. leave them dry for a somewhat soften skin
3. place on the shee pan in 400 F (200 C) oven. bake until done, about 1 hour. test fo donenes by squeezing a potato gently 

So that we prepare brownstock after we are break for dzhur prayer. The brownstock is boiled for 8 hours so while we waiting brownstock done  i pay attention to my friend to doing their product. The are some group prepare breakfast, they are make croissant,dannish,muffin,and beverage. After our prepare ais done we are general cleaning before we back.

Thanks for your attention
See you in next daily byee👋👋👋