Categories
Cooking & Baking

6.siapkanlah wajan untuk menggoreng.

CARA MEMBUAT TELUR DADAR
1.siapkan telur satu butir,bawang merah,bawang putih, daun seledri,dan royco.
2.irislah secara halus bawang merah,putih dan daun seledri.
3.masukkan semua bahan tersebut kedalam gelas.
4.ambilah sendok garpu dan kocok semua sampai merata dan beri sedikit rocyo.
5.sesudah semua dikocok sampai merata.
6.siapkanlah wajan untuk menggoreng.
7.trus,masukkanlah telur tersebut kedalam wajan.
8.sesudah itu balikkanlah telur apabila sudah matang.
9.tiriskanlah telur tersebut.
10.ambillah telur tersebut dan letakkanlah kepiring. 11.telur siap untuk dinikmati.
SELAMAT MENCOBA!!

Categories
Cooking & Baking

A restaurant’s menu is one of the most important internal advertising tools that can be used to educate a guest about the experience they are about to have. An instant snapshot of a restaurant and the one piece of advertising every guest will read, having an appealing, clean menu is essential to communicating your brand.

About the Assignment
A restaurant’s menu is one of the most important internal advertising tools that can be used to educate a guest about the experience they are about to have. An instant snapshot of a restaurant and the one piece of advertising every guest will read, having an appealing, clean menu is essential to communicating your brand.
An effective menu design should communicate the brand, the vision, the ambiance, the food & beverage offerings, and the overall experience a guest can expect to have.
Whether it is a five-star restaurant, a neighborhood diner, a small baked shop or a bigger patisserie, the menu needs to be developed from the perspective of the client demographic the restaurant/bakery is looking to attract. Once established, the goal is to creatively impress and entice guests. This comes down to the actual menu design: the fonts, color palettes, use of whitespace and/or photos, descriptive content, a chalkboard menu, even the type of paper used or the casing it’s housed in.
Using the learnings accumulated during your time at Centennial College, you will complete the provided template. About the Assignment
Mise en place, the art of assembling ingredients and equipment before starting to cook/bake, is standard operating procedure in professional kitchens, where line cooks/bakers can spend hours prepping their station and ingredients for service. On a smaller scale, mise en place refers to the way in which you prepare yourself to make a recipe. The idea is that you gather everything you need and organize yourself before you make the recipe. You set up any equipment you may need, gather and measure out your ingredients, and get everything organized. The goal of mise en place is two-fold: organization and focus.
Each operation will have their own Procedures: Preparation list, Ordering list, Opening and Closing duties, Inventory list, etc.
Use the template provided to work on this activity about Mise en Place and Procedures.
In this assignment, you will provide multiple pictures and you will have to reflect on top of each of one of them. All pictures should be added to the .Doc file, they should not be submitted as a separated file.

Categories
Cooking & Baking

Learning Goal: I’m working on a cooking & baking case study and need an explanat

Learning Goal: I’m working on a cooking & baking case study and need an explanation and answer to help me learn.Case Study Learning Objective and Self Reflection Student(s) will answer three of the five following questions below. Note: Student(s) can provide solutions written as a report, a voice recording such as a podcast or videotaped as a presentation. Please submit your reply to the assignment folder under the assessment tab in this course. Submit your answers to the assignment folder Case Study One. The assignment folder is located under the assessment tab in the eCentennial Course shell. Please answer only three of the following questions: 1.What is the overall reason for the challenges occurring at the Rock Hill Restaurant that has caused Kim to feel the way she does? Please provide three valid points with examples from the case study. One point is awarded for each correct point with an example.2.What didn’t the foodservice manager Chef Lang of the Rock Hill Restaurant do as a leader for his team? What could Chef Lang do to assist the Banquet Manager Seoyoung and the other employees to support employee orientation and first-day experience?Please provide three valid points that address the question with examples. Each point is worth the done mark.3.What specific steps could have been taken to avoid the current situation occurring in the orientation process by the Chef Lang, banquet manager Seoyoung, and human resource manager? Please provide three steps that Chef Lang could do to improve the work environment. Each point is worth one mark.4.What precisely can be done to improve the orientation training process? Generate an action plan with steps to create a better working environment for staff and management at the Rock Hill Restaurant as it relates to the orientation process. Please provide 3 points that address the question. Each point is worth one mark5.What are the reasons or causes for demotivation by the staff and management, and resulting in a poor working environment now occurring at Rock Hill Restaurant? Please provide the specific causes of the demotivation of the team and management, work environment and harmful elements. Please provide three valid points with examples from the case study which address the question. Each point is worth one mark.
Requirements: 1400

Categories
Cooking & Baking

Learning Goal: I’m working on a cooking & baking case study and need an explanat

Learning Goal: I’m working on a cooking & baking case study and need an explanation and answer to help me learn.Case Study Learning Objective and Self Reflection Student(s) will answer three of the five following questions below. Note: Student(s) can provide solutions written as a report, a voice recording such as a podcast or videotaped as a presentation. Please submit your reply to the assignment folder under the assessment tab in this course. Submit your answers to the assignment folder Case Study One. The assignment folder is located under the assessment tab in the eCentennial Course shell. Please answer only three of the following questions: 1.What is the overall reason for the challenges occurring at the Rock Hill Restaurant that has caused Kim to feel the way she does? Please provide three valid points with examples from the case study. One point is awarded for each correct point with an example.2.What didn’t the foodservice manager Chef Lang of the Rock Hill Restaurant do as a leader for his team? What could Chef Lang do to assist the Banquet Manager Seoyoung and the other employees to support employee orientation and first-day experience?Please provide three valid points that address the question with examples. Each point is worth the done mark.3.What specific steps could have been taken to avoid the current situation occurring in the orientation process by the Chef Lang, banquet manager Seoyoung, and human resource manager? Please provide three steps that Chef Lang could do to improve the work environment. Each point is worth one mark.4.What precisely can be done to improve the orientation training process? Generate an action plan with steps to create a better working environment for staff and management at the Rock Hill Restaurant as it relates to the orientation process. Please provide 3 points that address the question. Each point is worth one mark5.What are the reasons or causes for demotivation by the staff and management, and resulting in a poor working environment now occurring at Rock Hill Restaurant? Please provide the specific causes of the demotivation of the team and management, work environment and harmful elements. Please provide three valid points with examples from the case study which address the question. Each point is worth one mark.
Requirements: 1500