cara2 gune cutleries di meja makan...for table d'hote

basically ape yg di pelajari suatu ketika dahula..

ini la table setting yg kami kene buat utk assignment SOD (supervisor of the day)...kami di arah kan menjemput org pegi ke restoren kite...kene la coordinate ngan COD (chef of the day)...tgk2 dorg masak ape...

bile nak susun cutleries & plate tu..kami ukur pakai ibu jari jah....

meja di alas dgn table cloth...nak cantik lg..gune la table runner.....

pastuh susun table plate....sudu garpu bagai...

time makan...gune kan la cutleries yg kat luar duluan..

setting uols akan tgk time nak makan kat fine dining & menu nyer adalah table d'hote..

susunann table d'hote menu seperti berikut:

1.appetizer

2.soup

3.main course

4.dessert

wrap up ngan coffee or tea...

*************************************

menu nyer selalunya mcm kat bawah ni:

Sample Midweek Table D'Hôte Menu

£33.00 per person

Sweet ginger sushi roll with soy marinated salmon, mirin syrup

Pressed gammon and pear terrine, grain mustard soubise

Cream of cauliflower and sorrel soup, Parmesan cheese glaze

~~~OoO~~~

Sliced breast of duck with oyster mushrooms and Marsala

Osso Bucco of veal, tomato jus, rapeseed oil infused mash

Fillet of sea bream served in a garlic and chive chowder

Pumpkin and Jerusalem artichoke risotto, white wine reduction

~~~OoO~~~

Pecan nut tart with caramel ice cream

Mango and white rum crème brulée, crisp tuille biscuit

Apple and date feuilleté, cinnamon custard

~~~OoO~~~

La Cafetière coffee served with home-made petits fours

yang mana anda kene pilih salah 1...sebenarnye makan table d'hote sgt kenyang...mmg nampak portion sikit tp mcm2..so, perut tepu terus...

Read more...

jum makan di hotel....

1. Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.
2. Butter plate: The small butter plate is placed above the forks at the left of the place setting.
3. Dinner fork: The largest of the forks, also called the place fork, it is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.
4. Fish fork: If there is a fish course, this small fork is placed farthest to the left of the dinner fork because it is the first fork used.
5. Salad fork: If salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.
6. Dinner knife: The large dinner knife is placed to the right of the dinner plate.
7. Fish knife: The specially shaped fish knife goes to the right of the dinner knife.
8. Salad knife: (Note: there is no salad knife in the illustration.) If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right):dinner knife, fish knife, salad knife.
9. Soup spoon or fruit spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.
10. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.
11. Butter knife: This small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.
12. Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet (la) is placed directly above the knives. Just to the right goes a champagne flute (lb); In front of these are placed a red (lc) and/or white (ld) wine glass and a sherry glass (le)
13. Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate.

Read more...

ehem..

saya nak pi dating ngan kak n, kak shoe & mem..jgn jeles.....

ma love: metaceh layan ayang..

saya makan bayam ganti nasi hari2..mungkin sebab itu badan saya lembik2....xselesa pon ado tp malas bersenam...akibat nyer lemau ketika dia tiada di rumah..

Read more...

corn is ma favorite...

Currently, the average adult eating a typical modern western diet in countries such as the US, Canada, Australia, etc consumes approximately 67% of their total caloric intake from only 3 foods -- CORN, SOY, AND WHEAT (and their derivatives).

What would be considered a reasonably healthy amount of corn, soy, and wheat in the human diet? Based on 10's of thousands of years of human history, and what the natural diet of our ancestors was (indicating what our digestive systems are still programmed to process), this would probably be in the range of about 1% to 5% MAX of our total calories from corn, soy, and wheat.

Considering that modern humans are eating 67% of their total calories from corn, soy, wheat... you can see why we have massive problems in our health, and our weight!

It's not a surprise that we have so many intolerances and allergies, specifically to soy and wheat (and gluten intolerance)... the human digestive system was simply never meant to consume these substances in such MASSIVE quantities.

Keep in mind that these massively high levels of corn, soy, and wheat in our modern human diet is a relatively new phenomenon that originated from the economics of the multi-billion dollar corn, soy, and wheat industries. It really HAS been all about the money... NOT about our health!

By "derivatives" of corn, soy, and wheat, this means the food additives such as:

• high fructose corn syrup (HFCS)
• corn oil
• soybean oil (hydrogenated or plain refined)
• soy protein
• refined wheat flour
• hundreds of other food additives such as maltodextrin, corn or wheat starch, soy lecithin, mono and diglycerides, etc, etc

Read more...

heyyaaaa....

hurm...lama menyepi kan....


saya nak wat recap from 28 Dec 2010 to 28 Jan 2011...

setahun yang lepas....

5 budak2 itam telah pon selamat menyambut hari kelahiran mereka...tahniah...

saya x buat entry pon....tp, jauh di sudut hati saya...saya mengingati tarikh hari kelahiran sekalian...alhamdulillah...

tahun berganti tahun...kite kenal dan kite masih bersama....

syukur la...walaupon cik Dian jauh...tp dia tetap d FB nyer..(mujur x ilang)...

hurmm...

dengarkan la poem ini daripada gue:

Happy birthday my best friend,
Amazing times, we always spend.
Laughter and jokes are common place,
Since we built that solid base.

Special friend that I hold dear,
Always wish to have you near.
We get along, like bread with honey,
A friendship worth, much more than money.

If you stumble, count me there,
Gratitude; no need to declare.
Your thoughts are clear, in my mind,
Understanding we always find.

Happy birthday my best friend,
I’m excited to attend.
This birthday poem, is just for you,
A great big smile is overdue.

Once again, happy bufday to Liq, Kak N, Dian, Kak Shoe & My Love...JC.....

LOvE u ALL so Much....

Read more...