Nama pasar : Pasar Butta Salewangan Maros Alamat. : Unnamed Road, Pettuadae, Kec. Turikale, Kabupaten Maros, Sulawesi Selatan 90516 Data kunjungan : "Daftar harga dairy produk di pasar Butta Salewangan Maros " NO. ITEM QUANTITY UNIT PRICE 1 Sagu 1 Kg 20.000 2 Ayam 1 Kg 23.000 3 Udang 500 g 13.000 4 Daging Kambing 1 Kg 30.000 5 Kopi 1 Kg 15.000 6 Tahu 1 Kg 10.000 7 Tempe 1 Bks 5.000 8 Terigu 1 Kg 8.000 9 Sirup Marjan 1 Botol 13.000 10 Saos Sambal 1 Botol 7.000 11 Tauge 1 Kg 10.000 12 Merica 1 Bks 5.000 13 Kunyit Bubuk 300 g 9.000 14 Telur 1 Rak 42.000 15 Bihun 1 BKs 13.000 16 Mie Besar 1 Bks 15.000 17 Royko 1 Kg 11.000 18 Daun Pisang 1 Kg 7.000 1...
Assalamualaikum...
Today is our last day of practice in the third week, and our menu today is the rotation menu 1.2 and after we are all in the cold kitchen we immediately one-line and senior ask from each of the group representatives who are doing today to explain how to the senior reason asked to explain so that we all know how to make it after that we are separated between group one and grub two and the one they grub in order to discuss the material they will make into a food that is interested by the crowd.
Then grub two doing while grub a discussion in the class and there are also groups who have been doing the research of making products then they show to sir Ical and their product received, and sir Ical angry to all because of the ten new groups one group that makes their product, and after lunch we all went back one-line in the cold kitchen and senior gave us all a piece of garlic because our one-line is not tidy.
After that we were given a rest for an hour and we all had to be in the cold kitchen at half past four and then we divided the section for general cleaning, after that we paused and the senior asked us all for one-line in front of the kitchen while listening to directions from Sir Ical then senior gave us all choux ala cream but in the middle of the choux was given a garlic seed and it must be spent, if anyone in can throw it will be added twice as much, after that we also go home.
Today is our last day of practice in the third week, and our menu today is the rotation menu 1.2 and after we are all in the cold kitchen we immediately one-line and senior ask from each of the group representatives who are doing today to explain how to the senior reason asked to explain so that we all know how to make it after that we are separated between group one and grub two and the one they grub in order to discuss the material they will make into a food that is interested by the crowd.
Then grub two doing while grub a discussion in the class and there are also groups who have been doing the research of making products then they show to sir Ical and their product received, and sir Ical angry to all because of the ten new groups one group that makes their product, and after lunch we all went back one-line in the cold kitchen and senior gave us all a piece of garlic because our one-line is not tidy.
After that we were given a rest for an hour and we all had to be in the cold kitchen at half past four and then we divided the section for general cleaning, after that we paused and the senior asked us all for one-line in front of the kitchen while listening to directions from Sir Ical then senior gave us all choux ala cream but in the middle of the choux was given a garlic seed and it must be spent, if anyone in can throw it will be added twice as much, after that we also go home.
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