Internship Final Report "1914 Restaurant Surabaya"

Ateeq, Nurul (2017) Internship Final Report "1914 Restaurant Surabaya". Technical Report. OTTIMMO.

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Abstract

Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye. They are required to have a knowledge of the science o f food and an understanding of diet and nutrition. They work primarily in restaurants, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc. The goal of the internship is able to understand the system of working directly with the real world of work either in the restaurant or hotel, and can see the direct implementation of the kitchen in the world, how can a real learning process or can be called "real life" in the kitchen. Methods that can be taken when the apprentice in 1914 Surabaya is understood out of the entry of the restaurant management, time management, how to create a deeper dish, preparation in a manner never seen or done as well as can understand materials known and a lot of knowledge which can be can be. The results of the internship that more aware of how to memfillet fish, understanding food from the State of Mexico (since my internship in Western food-meksik), and then plating ala Mexico, herbs and spices that are used for this food, how to choose vegetables properly, make Pico de Gayo (Pico de Gayo is like the pickle people Indonesia), understand the making of rice from Mexico, producing the nachos, tacos, jalapeno poppers (Mexico chili stuffed with cream cheese, onions, garlic, shallots, coriander, salt and pepper), etc

Item Type:	Monograph (Technical Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	03 Nov 2021 03:37
Last Modified:	03 Nov 2021 03:37
URI:	http://repository.ottimmo.ac.id/id/eprint/520

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