Tuesday, march 5, 2019, my day come at 7.00. today my group makes shrimp bique. we are all oneline to hear the explanation from senior about what we have to do today before starting practice
before make shrimp bisque, first we have to make white roux to make the sauce, my group prepared 40 cups of soup for the restouraant
After that we prepare the material for the next menu the rotation 1.2. I handle maincourse for tomorrow. There is fillet meuniere snaper with potatoes au gratin, glazed root vegetable and sauce bechamel
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