Daily report english version

بِسْــــــــــــــــــمِ اللهِ الرَّحْمَنِ الرَّحِيْمِ

hay guys welcome back....

okay guys the day 11 march 2019 is  day my group for practice mid examination, and im little nervous but i think i must enjoy. and i go to campus at 07.01 am. and i go t kitchen for practical . and material for mid t day is rotation  1.1 and i join to kitchen with my friend for doing our menu t day. in my group we divided our job for handle appetizer, sop, main course, and dessert.

and i got job for handle main course is zuccini. because to day there 3 items the are for main course and will be placed on one plate. there are zuccini saute provincale, baked potato, and beef stew.and the first slice the zuccini and then saute wit olive oil and chop onion, shallot, and garlic and seasoning with salt and pepper.
following the ingredients and procedure for zuccini saute provencale 

• zucchini   2,7 kg
• olive oil   175 ml
• shallot or onion (minced)   175 gr
• garlic clove 4-6 pcs
• chopped parsley   to taste
• salt to taste
• white pepper

1. wash and trim the zucchini. cut the crosswise into thin slices
2. heat the oil two or three saute pans (or saute several batces-do not overload the pans) add the shallot or onion and the garlic. saute until browned.
3. add the zucchini and saute until slightly browned but still somewhat crisp
4. add the parsley and toss to mix. season to taste.

 after i finished my job i help my friend for blanch carrot for beef stew. and for sup we are make shrimp bisque is thick soup made crustacea. and for dessert we made yellow butter cake with topping cream. after all of our product ready we are platting. and for main course platting is beff stew on top of it added zuccini saute, and then baked potato added yogurt. after all of menu bring to the restaurant we are doing general cleaning. after we are finished general cleaning we break for a minute and waiting our lecture for give us instruction fo go back....

okay I think so thank youu
see youu