Assalamualaikum warahmatullahi wabarakatuh
Hello guysss back with me as usual, I will tell you about my daily life in the practice week. second day on February 26, 2019 at 05.46. I wake up getting ready. after that I left for campus at 6:00 with Astrid.
When I arrived at the kitchen, I immediately took back the potatoes to serve later to the restaurant. then proceed to reheat the brown broth which will be mixed into the beef stew, at that time we immediately ordered the son to make beef soup.
after that we oneline returned to complete our assignment but at that moment we had a problem because it made Zucchini very slow to make it that made Pak ical angry. That we took lessons when we did not finish work and then worked on other people's work
then continue with a prayer break in congregation after which again prepare the equipment for tomorrow.

After that, we returned oneline and listened to the directions from Mr. Iical to redistribute the rotation of the rotation menu that we will make the next day. I got a dessert menu consisting of choux and hard roll. After oneline we began to continue the menu of our main dishes, while blasting still occurred. after everything was done we started picking and explaining to the restaurant.
beef stew
Ingredients
1. beef chunk,boneless and well 3kg
2. Oil 125Ml
3. Onion 500gr
4. chopped garlic 10ml
5. Flour 125gr
6. Tomato puree 250gr
7. Brown stock 2L
8. Bay leaf As needed
9. Thyme pinch
10. Celery leaves small sping
*
1. celery 500 gr
2. Carrot 750gr
3. small pearl onion 500gr
4. tomatoes,canned,drained and coarsely chopped 250gr
5. peas 260gr
6. salt. to taste
7. pepper to taste
* Procedure
1. cut the meat into 1-in, (2,5-cm) cubes.
2. heat the oil in a brazier until very hot. add the meat and brown well,stirring occasionaly to brown all sides .if necessary, brown the meat in several small batches to avoid overcrowding the pan
3. add the onion and garlic to the pan and continue to cook until onion is lightly browned.
4. add the flour to the ,meat and stir to make a roux. continue to cook over high heat until the roux is slightly browned.
5. stir in the tomato puree and stock and bring to a boil. stir with a kitchen spoon as the sauce thickens.
6. add the sachet,cover the pot and place in an oven at 325'F (165'C). braise until the meat is tender , 11/2-2 hours.
7. cut the celery carrots into large dice.
8. Cook the celery,carrots,and onions separately in boiling salted water until just tender.
9. when meat is tender, remove the sachet and adjust seasoning. degrease the sauce.
10. add celery,carrots,onions,and tomatoas to the stew.
11. immediatly before service,add the peas. a;lternatively,garnish the top of each portion with peas. Season wth salt and pepper.
then proceed to prepare choux for the next day
Wassalamualikum warahmatullahi wabarakatuh.
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