Daily Activity(English Version)#9

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At 08:00 we were do one line in front of the kitchen at once.The equipment is like toolbag,handkerchiefs,napkins,socks and small book.After the inspection finished we were allowed to enter and keep our bags in lockers at once full of daily absentee.After we finished entertedthe cool kitchen and back oneline while waited the lectures.After the lecturer arrived,we began to gave directions and small book assignmentson theTable D'Hote menu of rotation 1.4.

Assignment gave by terminology Pate,Chowder,Bolognaise,and Broiche.Pate are appetizers cooked from beef,chopped fish and seasoned in the mold and in the oven.The name Pate is denved from the basic ingredients used Chicken Pate,Fish Pate or Liver Pate.After the direction is over,we began to be divided into groups and our group is not responsible for the day to the second wave that gets the task to prepare the menu tomorrow.

At 09:00 we are welcome to come out while waited for the second wave has been completed and they prepared the menu tools hey have used.At 14:20 we returned to the one line and ushered for a break for 1 hour.After the break we went back into the cold kitchen as doing a review of the material basic.After the review is completed we started to be divided groups to do general cleaning.At16:30 we do the general cleaning and immediately do one line at once gave direction by lecturers.Afterthe direction is complete we are allowed to go home


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