Thefermented soybean product of Indonesian origin is finding more takers among chefs, restaurants and startups who are selling it as a protein alternative to health-conscious Indians. Shawn
Pas le temps ou l'envie de cuisiner la dinde Ă NoĂ«l? Plusieurs traiteurs proposent des dindes savoureusement concoctĂ©es qu'il suffit de cuire ou rĂ©chauffer au four. Fini le stress en cuisine durant les FĂȘtes! Mis Ă jour le 14 dĂ©c. 2017 Dinde Ă l'italienne Fabrizia, avec qui le chef Danny St-Pierre s'est associĂ©, est un nouveau comptoir de pĂątes fraĂźches dans le Mile End. Il offre une cuisine italienne rapide et propose des boĂźtes repas rĂ©alisĂ©es par Ashley Thornton et Fabrizia Rollo pour le temps des FĂȘtes. En plat principal un rĂŽti de dindon Ă l'italienne façon porchetta» avec les Ă©pices de fenouil, piments broyĂ©s, thym, ail, accompagnĂ© de pommes de terre rĂŽties, haricots verts et salsa verde. Le tout est servi avec des entrĂ©es et un tiramisu comme dessert. Ă partir de 25 $ par personne deux personnes minimum Date limite pour commander 19 dĂ©cembre. Pas de livraison. On peut cueillir sa boĂźte les 22, 23, 29 ou 30 dĂ©cembre. Le service de restauration Le comptoir Markina, Ă Saint-Bruno-de-Montarville, propose pour la premiĂšre annĂ©e une dinde farcie prĂȘte Ă cuire, de l'Ă©levage Choquette. La dinde est farcie de riz sauvage, pain, lĂ©gumes, canneberges avec un mĂ©lange d'Ă©pices de la boutique spĂ©cialisĂ©e Ăpices de cru, composĂ© de poivre noir, geniĂšvre, oignon, romarin, macis, sauge et sumac. Le tout est accompagnĂ© d'une sauce Ă base de bouillon de dinde. 59,95 $ pour 10 Ă 12 personnes Date limite pour commander jusqu'Ă ce que le fournisseur n'ait plus de dindes! Livraison le 24 dĂ©cembre, jusqu'Ă 16 h Maison du rĂŽti La boucherie La Maison du rĂŽti, Ă MontrĂ©al, propose plusieurs sortes de dindes apprĂȘtĂ©es. Les plus demandĂ©es durant le temps des FĂȘtes? La dinde dĂ©sossĂ©e farcie et le rĂŽti de dinde farcie. Deux choix pour la farce aux marrons ou aux canneberges. La dinde dĂ©sossĂ©e peut ĂȘtre servie pour 10 personnes et plus. Le rĂŽti de dinde, plus facile Ă cuire, peut ĂȘtre commandĂ© pour quatre personnes et plus. On peut aussi commander une dinde entiĂšre, mais attention Ă la cuisson! Les gens font souvent l'erreur de trop cuire la dinde, ce qui fait qu'elle devient sĂšche. Il faut cuire plus lentement et plus longtemps», conseille Michel Legrand, propriĂ©taire de La Maison du rĂŽti. Si la boucherie recommande de cuire la dinde au four Ă 325 °F, personnellement, je dirais mĂȘme de cuire Ă 300 °F, mais plus longtemps», dit-il. Dinde dĂ©sossĂ©e farcie 15,95 $ le kilo une petite dinde de 4 kg sert environ 10 personnes RĂŽtie de dinde farcie 17,95 $ le kiloDinde entiĂšre 7,95 $ le kilo Sauce fond de volaille, de viande, sauce au porto ou au foie gras 5,50 $ pour un contenant de 220 ml Date limite pour commander idĂ©alement avant le 20 dĂ©cembre Robert Alexis Traiteur Chez Robert Alexis Traiteur, Ă Verdun, on peut commander une dinde entiĂšre braisĂ©e, cuite et prĂ©dĂ©coupĂ©e, servie avec une farce, Ă part, composĂ©e de pain de maĂŻs, saucisses italiennes, abricots, marrons, pacanes et fines herbes. Il ne restera plus qu'Ă la rĂ©chauffer une trentaine de minutes au four. Un gratin dauphinois et un chutney Ă l'ananas et cardamome - une nouveautĂ© cette annĂ©e - accompagnent le plat. 16,50 $ par personne pour la dinde, la farce et les accompagnements Date limite pour commander idĂ©alement avant le 16 dĂ©cembre. FermĂ© le 24 dĂ©cembre Ă partir de 12 h. Livraison possible. Traiteur Bernard et fils Le traiteur Bernard et fils propose un menu complet avec en plat principal des roulĂ©s de dinde aux canneberges et pistaches avec une sauce aux pommes Empire. Le tout est servi avec des entrĂ©es, des accompagnements, des fromages et des desserts. Entre 26,90 $ et 31,90 $, pour un minium de 20 personnesDate limite 5 Ă 7 jours Ă l'avance. Livraison possible. Photo tirĂ©e du site de la Maison du rĂŽti La boucherie la Maison du rĂŽti, Ă MontrĂ©al, propose deux choix pour la farce aux marrons ou aux canneberges.
PriceUS $49 per person. Language English, Hindi. Small group Maximum of 8 guests. Tastings 14 tasting menu. Drinks Bottled water and local drinks. Duration 17h00 - 21h00. Guide Led by one of our superb Kolkata food hosts. Cancellation Cancel up to 48 hours before departure for a full refund. Family friendly Families welcome on all our tours.
0% found this document useful 0 votes301 views13 pagesOriginal TitleSOAL BAHASA INGGRISCopyright© © All Rights ReservedShare this documentDid you find this document useful?0% found this document useful 0 votes301 views13 pagesSoal Bahasa InggrisOriginal TitleSOAL BAHASA INGGRISJump to Page You are on page 1of 13 You're Reading a Free Preview Pages 6 to 12 are not shown in this preview. Reward Your CuriosityEverything you want to Anywhere. Any Commitment. Cancel anytime.
Dinda Stunning,beautiful inside and outside,Sexy,Smart,fantastic person,funny,cooler,the best girl,best kissing,kind girl,and WONDERFUL CUTE!!! she's love style,act,dance,and sing she so friendly,she has a great personality,and she's so PERFECT!!! "you're such a Dinda and i know why" "dude!!!that girl is so Dinda,did you see her" đ 433 đ 57
There is a high demand for chefs in kitchens with many business owners offering good salaries and extra holiday days to entice good candidates. However, the best jobs out there will draw a lot of applicants, so you need to stand out from the crowd. Whenever you decide to apply for a new job, it is always a good idea to prepare yourself. Try and have some examples of your previous experiences ready to showcase your strengths. This article is brought to you by⊠Our Sales and Development Manager, Jamie Hogg, who has an extensive background in hospitality. With more than 15 years of experience as a General Manager of several bars, restaurants, hotels and pubs, Jamie has recruited many chefs and enjoys seeing how they develop with the role. I worked in restaurants and bars for over 9 years before setting up a cafe with a business partner. Iâll use my experience from the shiny, the sharp and the downright bluntest of interviews, to make sure youâre as prepared as possible. The contents of this article are Interview Questions for Chefs Interview Questions for Kitchen Managers Use the links above to jump to each section of the guide. Interview Questions for Chefs Being a good chef requires use of both hard and soft skills. You need to show attention to detail, be able to multitask, have an excellent understanding of cleanliness and allergens as well as cooking techniques and culinary expertise. You may be asked about your ability to cope under pressure, your decision-making ability and your creativity. Senior chefs will also be asked about P&L reports, average GP% and management style. To help you prepare for your interview, weâve compiled a series of common questions along with the answers your interviewer will be looking for. Question Why do you want to be a chef? Answer This question is often asked to establish your passion for your job and what ambitions you have. Think about what it was that made you become a chef. Do you want to produce Michelin star food? Run your own business? Or perhaps you want to write cook books? Whatever it is that drives you, allow your love of food to shine through. Having genuine passion for your career inspires confidence in your desire to do well â a must for any chef. Question Who is a chef you admire, and why? Answer This is another question where the interviewer is looking for passion, as well as testing your knowledge on the industry. Be aware of key players that are relevant to what you want to do. For example, if you are applying for a chef job in a school, Jamie Oliver and his opinions on school dinners might come up. Similarly, if you are going for a job in a Michelin star establishment, have an opinion on worldwide renowned chefs. This question also determines who inspires you and why, it could be Michel Roux Jr., it could be your mum â likely for very different reasons! We all take inspiration from different places so there is no right or wrong answer here. Question Why are you leaving your current role? Answer The interviewer is on the lookout for any red flags here. Remember to stay positive and focus on sounding motivated for the opportunities a new role will bring you. Donât focus on any negative reasons why you want to leave your current job. Never bad mouth your previous employers it looks unprofessional. Question How is your food hygiene knowledge? Answer Here, the interviewer is looking to see you are aware of food safety. If you have a food hygiene certificate, let them know, but make sure it is up to date! Your food hygiene training should be refreshed at least every 3 years. Explain how you use good kitchen practice to make sure the food you produce is safe, such as sanitising equipment. You may get bonus points for talking about HACCP, or demonstrating knowledge of allergens in dishes. Question What would you do if you saw a co-worker break food safety practice? Answer Breaking food safety practice can have dire consequences. If a customer was to become sick because of consistently bad food safety procedures, it could lead to business closure. Every reputable business will take food safety very seriously. If you see something that could harm customers or the business, you should take steps to rectify this. You may need to stop a dish from going out to the customer and you may need to have a talk with the staff member in question, or their senior. Food safety is everyoneâs responsibility and the interviewer will want to know you take it seriously enough to do what is required. Question How is your knowledge on allergens and dietary requirements? Answer With this question, it would be helpful to give examples of times you have worked with allergenic and dietary requirements. Do you understand the importance of avoiding contamination, and communicating allergen or dietary information with serving staff and customers? Perhaps you have had a request come to the kitchen to make a dish with no nuts, were you able to guarantee the safety of the dish? How did you do this? The interviewer will want to see that you have excellent knowledge on allergens, and that you can confidently identify ingredients in a dish when a customer has a dietary or allergenic request. Question Can you tell me about a time when youâve had a dish returned to the kitchen? Answer As chefs, most of us will have had a dish returned at some point. This question seeks to understand how you cope under pressure, and how you work to put the customersâ needs first. A good answer will show how you prioritise replacing the dish immediately, whilst staying cool and calm. Be wary of blaming others for making mistakes as it isnât helpful to point fingers during service and will make you look unprofessional. If you did need to speak with a fellow staff member after the incident, make sure you mention doing so professionally, and in a constructive way. Question Can you tell me about a time youâve accepted a delivery? Answer A question about receiving deliveries may seem simple at first, but it will actually reveal a lot about your capabilities. A good answer here will mention checking the temperature of the delivery and of the vehicle, the condition of the delivery vehicle, and of the goods themselves are there any signs of damage on any of the products or packaging? The food should be within a good best before or use by date. There should also be a delivery note accompanying the products â each item needs checking off to ensure it has been delivered. If there are any discrepancies within the delivery, the order may require an invoice adjustment or credit note. The delivery needs to be put away correctly and you could mention stock rotation here. What seems like a straightforward answer could actually be quite detailed, so donât be afraid to show off your knowledge. Question Do you follow trends in food, do any trends excite you? Answer The hospitality industry moves so quickly and staying on top of trends is a key topic for business owners. It is therefore likely you will be asked a question around the future of food. There are many ways of staying on top of trends in food. Following inspiring chefs on social media is a good way to get started, or you could aim to visit new eateries that interest you. There is a big trend around sustainability of menus at the moment so having knowledge of where food comes from is appealing. Perhaps you even have ambitions to start your own farm â producing carbon neutral beef for your restaurant! No matter what trend excites you, having a well-thought-out answer will highlight your passion and ambition for the industry you work in. It will also show you are committed to staying current in a fast-paced industry. All of these are desirable traits for any chef at any stage in their career. Back to Top Kitchen Supervisor & Manager Interview Questions As a more senior chef, you will likely face questions designed to discover more about you as a manager of a team, and of a business. Consider the following as sous chef interview questions and beyond, gearing towards kitchen supervisor and head chef interview questions. Question Can you provide an example of a time when you successfully organised a diverse group of people to accomplish a task? Answer Often a busy kitchen will have chefs working in it from all over the world, meaning there may be language barriers and different schools of thought. As a senior member of the kitchen team, it will fall to you to get your staff working cohesively. Use this question to demonstrate your ability to lead and get the best out of a team. Your prospective employer will be looking to see you build teams based on trust, mutual respect and co-operation. Also, consider the front of house team. A kitchen manager may need to help cover problems faced by front of house, requiring adaptability and a unified outlook. These are excellent traits to demonstrate in your interview. Question How are your computer skills, do you have experience of stock checking software? Answer The higher up the chef hierarchy you go, the more paperwork you can get! Being asked about your computing skills is as important as being asked about your cooking skills. Make sure you have some experience, or at least show a desirability to learn new computing skills. Question What GP% do you work at and how do you maintain this? Answer An experienced chef will work their menus to a target GP% gross profit percentage. Explaining your reasonings behind your target will give you a chance to highlight your knowledge of costing menu items. You could use this question to demonstrate knowledge of the menu prices at the place you are interviewing for, and how you expect to achieve a good GP in this new setting. Question Can you read a P&L report? Answer The Profit & Loss report is essentially the bookkeeping of the business. Being able to understand the report is useful for seeing which menu items customers have repeatedly ordered, and the GP on these dishes. It can be a key source of information when it comes to designing new menu items. It is also helpful to see where expenditure is high so you can work towards reducing business costs. As a senior member of the team, this is your responsibility too, and your interviewer will be keen to see you taking this on. Question What do you look for when hiring chefs? Answer If you are successful in your job application, it may fall to you to build a team of your own. A question like this will tell your interviewer a lot about you. For example, do you prefer to hire new chefs with a positive attitude and not much experience? Or perhaps you prefer to hire chefs who have learnt in certain schools? Whatever you look for in a chef it will inform your employer on your personality and demonstrate your commitment to the role. Question Give an example of a time when your advice to management led to an improvement in the business, or otherwise helped your employer. Answer This question is looking to see if you can think outside the box and come up with helpful business solutions. Have some examples ready of times you were able to help previous businesses and employers. It could be anything from developing an early bird menu to drive mid-week sales, to finding a way to incorporate what would have been bar wastage into menu items, such as using short shelf-life stout beer to make a chocolate stout cake. The interviewer wants to see your willingness to work for the benefit of the business, and that you can be creative in your solutions. Back to Top What Should I Wear for the Interview? As with any interview, you should always dress smartly with clean and ironed clothes. First impressions do count so itâs a good idea to demonstrate your knowledge of food safety through your appearance. Make sure long hair is tied back, keep jewellery to a minimum and make sure your hands and nails are clean, with no nail polish. If you have been invited for a trial shift you should expect to be in the kitchen, so bring your chef whites with you â these too should be clean and ironed! Your chef whites should only be worn in the kitchen to ensure you donât become a source of cross-contamination, so you do not need to wear chef whites for an initial interview. Learn more about the importance of a chef uniform here. Back to Interview Questions for Hospitality Staff Whether you are looking for entry level commis chef interview questions, through to head chef interview questions, we hope you found some of these examples useful. Remember to draw on your experience and ideas to make your answers your own. Be sure to highlight your key skills and your transferable skills. Most of all, Good Luck! What to Read Next Brigade de Cuisine What Are the Different Types of Chefs? Is There a Difference Between Food Hygiene & Food Safety? Level 3 Supervising Food Safety in Catering Training
ByUzge A. Saleem The enemy of an enemy is always a friend. In our field of study this can be terme
Uploaded byPuteriRahmadani 0% found this document useful 0 votes741 views10 pagesDescriptionasssssssssssOriginal Titlebing ayuCopyright© © All Rights ReservedAvailable FormatsDOCX, PDF, TXT or read online from ScribdShare this documentDid you find this document useful?Is this content inappropriate?Report this Document0% found this document useful 0 votes741 views10 pagesBing AyuOriginal Titlebing ayuUploaded byPuteriRahmadani DescriptionasssssssssssFull description
Whywould you want to be a chef? Wiki User. â 2009-11-17 20:46:58. Study now. See answer (1) Best Answer. Copy. because you can cook stuff and you get to eat food. Wiki User. â 2009-11-17 20:
For many work is a something you do to earn money, for Chefs work is their passion. If you love to cook and are passionate about food then why not develop your interest in cooking and turn it into your hospitality careers. If you have talent and are willing to work hard, being a chef is a rewarding and exciting job and one that is in demand, with the number of chef jobs in Sydney & chef jobs in Melbourne rising daily. Here are just ten of the many fantastic reasons to become a chef. 1. It is a Fantastic Career If you love food and cooking why not make a career out of it by becoming a professional chef. As well as the job satisfaction, being a chef offers great career progression from Commis Chef to Demi Chef then Chef de Partie, Sous chef, Chef de Cuisine and finally Executive Chef. You also have the option of taking your career to various venues including; restaurants, hotels, resorts, catering companies and corporate events. 2. It's a growth-industry job People will always want to eat out and as the hospitality industry is steadily growing year on year, there will be many new and challenging positions on offer. 3. Take your career global Wherever you choose to live, finding work as a chef will always be an option. Whether you fancy preparing luxury meals on a cruise ship or taking one of the chef jobs in Cape Townâs top restaurants, a career as a chef is highly portable! 4. You can specialise Most chefs learn by preparing and cooking all kinds of food, and some are happy to pursue that path. However, there's plenty of opportunity to specialise if you discover a burning passion for Mexican, Thai or even desserts â where you become a pastry chef, there are plenty of options to branch out and challenge yourself. 5. Self-employment â start your own Restaurant Most chefs are extremely passionate about what they do and many of them choose to branch out on their own and set up their own restaurant, cafe or catering company. Maybe even a food truck! 6. It's creative Plating up food and creating new dishes is an art in itself, so a great profession for those that are creative. Chefs often create new menus and to add new special dishes to menus weekly as well. 7. You make people happy People love eating out, so whether you are helping make a special event happier or a lunchtime meal more delicious, it's good to know your work is being appreciated. 8. Never a dull moment Working in a kitchen can be challenging as you are under pressure to deliver and spend a lot of time on your feet. However if you are fast and good at what you do, being a chef can be a real buzzand a highly rewarding career. 9. You donât have to wear a suit! No uncomfortable ties, heels or business suits - Chef's whites will leave more salary in your pockets! 10. Varied hours Chefs work a variety of hours depending on where you choose to work. Some restaurants are only open at night, others during the day. Catering companies work shifts and corporate catering will see you working 9 to 5 hrs. Set your hours depending on your lifestyle! There's no one thing that makes being a chef a great career option, if you truly love what you do you will be successful.
Thedesire to become rich is seen by some psychologists as a form of mental illness. Oliver James wrote a brilliant book Affluenza about the corrosive effect of capitalism on people's mental health. The desire to be obscenely wealthy, he argues, is a sickness caused by advertising and spiraling wealth inequality.
The text is for no 1-3Hello, my name is Dinda, Dinda Rahmawati. I study at SMKN 1 Surabaya. I like listening to music, swimming, cooking, and watching films. My favorite foods are gado-gado and rending. I usually cook breakfast for my family on Sundays. I cook fried rice or sambal tempe with omelet, sayur asem with salted fish and sambal terasi. My family always likes my cooking and they want me to be a chef. Thatâs I want to be! 1. What does Dinda do during his spare time? novels D. cooking and swimming B. Hanging out with her friends E. reading and sleeping C. Swimming and watching TV 2. Why does DInda want to be a chef? A. She likes eating D. She likes cooking food B. Her cooking are delicious E. She is smart and polite C. She loves sambal tempe 3. What is the suitable title for the text? A. DIndaâs hobbies D. Dindaâs activities B. Dinda and Her family E. A happy family C. My Favorite food 4. âŠâŠ come to Yogyakarta every month. A. Me B. I C. Your D. His E. their 5. I am going to introduce âŠâŠ.. to my friend next week. A. your B. mine C. she D. her E. our 6. I am going to wash âŠâŠâŠ hand. A. you B. I C. me D. mine E. my 7. Mr. Dadang is a famous mechanic. He âŠ.. a workshop at home. Many people come to his workshop to repair their vehicle. A. is B. are C. will D. have E. has The dialogue is for no 8-10 Ira Congratulation on your success in the drama performance yesterday evening! It was amazing. Glenn Thank you. It was teamwork. My friends and I did a good job. Ira Yes, your team proved it! Who wrote the script? Glenn I wrote it with the othersâ help. What do you think? Ira Thatâs good. Glenn Thank you. 8. When was the drama performed? A. last week D. yesterday evening B. Yesterday morning E. this morning C. Last night 9. Why was the drama successful? A. teamwork C. the intelligence E. the audience B. good story D. the hard work 10. âI wrote it with the othersâ helpâ What is the synonym of the underlined word? C. success E. Participation B. Decision D. Assistance The text is for no 11-13 To Arya CONGRATULATION ON YOUR PARTICIPATION IN THE ASIAN GAMES!!! DONâT MISS THE CHANCE TO WIN THE MEDALS FOR OUR INDONESIA WE ALWAYS SUPPORT YOU Yudi 11. Why does Yudi congratulate Arya? A. He becomes the winner in sport event B. He participate in sport event C. He participate in social event D. He received medals E. He joins an art performance 12. Which of the following is NOT TRUE? A. Yudi will always support Arya. B. Arya will participate in Asian Games. C. Yudi hopes Arya to win the medals D. Arya won the medal E. Yudi wishes for Indonesia to be the winner 13. âDONâT MISS THE CHANCE TO WIN THE MEDALS FOR OUR INDONESIAâ What is the similar meaning with the underlined word above? C. Opportunity E. Event B. Competition D. Performance 14. Who wrote the congratulation card? A. Arya C. Asian Games E. Medals B. Yudi D. Indonesia The dialogue is for no 15-17 Nita What do you plan this weekend? Dira I have no plans. Why? Nita Dini and I are going to the beach. Would you like to join us? Dira Iâd love to, but it is far. We only have two days holiday. I guess it will be tiring. Why donât we visit the beach after the semester test? Nita We plan to go to Karimun Jawa during the long holiday. Dira Well, I would like to join you to Karimun Jawa then. Nita all right. 15. What is the dialogue about? A. Holiday plans D. Activiries on weekend B. visiting beach E. Having semester test C. Going to Karimun Jawa 16. Which expression in the dialogue is used to state intention? A. I gusess it will be tiring B. Iâd love to, but it is far C. Would you like to join us? D. Dini and I are going to the beach. E. What do you plan for this weekend? 17. ââŠâŠâŠ.I guess it will be tiringâ. What is the synonym of âtiringâ? A. Boring C. exhausting E. Fascinating B. Worrying D. amazing The text is for no 18 - 20 Ratna 18âŠâŠ a nice pencil case. It 19âŠ. brown with white stripe. My friend and I 20 âŠ.. pencil case like hers. 18. A. have C. had E. hide B. has D. having 19. A. are C. am E. were B.. is D. was 20. A. is not have D. does not have B. are not have E. did not have C. do not have
Createa menu of services as well as a menu of food you cook. Make sure you price your services to take into consideration your prep time, expenses, and your time. Remember, some foods cost more, so you'll need to consider that when providing a bid to a client. Start recruiting clients. Start with your friends and family.
403 ERROR The Amazon CloudFront distribution is configured to block access from your country. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner. If you provide content to customers through CloudFront, you can find steps to troubleshoot and help prevent this error by reviewing the CloudFront documentation. Generated by cloudfront CloudFront Request ID JEuSG-MTS7U38028-6F0UX6mGBpWveeiZbJ9iiaIR_9zYqN7hSjd2w==
Cancersare very sensitive and caring. They fall in love quickly and with a very loud thud! Prone to giving their all, they rush headlong into commitment. Also, unlike other signs that bail out
A. Multiple Choice Text For Question Number 1-30% found this document useful 0 votes63 views6 pagesDescriptionLatihan soal PAS eNGLISH SMKOriginal TitleLat soal PASCopyright© © All Rights ReservedShare this documentDid you find this document useful?0% found this document useful 0 votes63 views6 pagesA. Multiple Choice Text For Question Number 1-3Original TitleLat soal PASJump to Page You are on page 1of 6 You're Reading a Free Preview Pages 4 to 5 are not shown in this preview. Reward Your CuriosityEverything you want to Anywhere. Any Commitment. Cancel anytime.
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why does dinda want to be a chef
