My wish for the New Year

The New Year is the day that marks the beginning of a new calendar year, and is the day on which the year count of the specific calendar used is incremented. In many cultures, the event is celebrated in some manner.

Usually when it comes to New Year, all of people will make a new wish and well of course it is something good to have a better life in the new year. A new year wish or we can say, it is as our target. A target that must be fulfil by ourself. It can be various of wish depends on the person. They can wish anything but this wish won’t come true without efforts. So thats why it is much better to say it as a targets.

My wish for the New Year is,

First, I will stop procrastinating for all the assignment that have given to me. This will make my learning more organized and I won’t face the chaos situation to submit the assignments. I’ll make my own learning timetable so my learning progress won’t be disordered.

Second, I’ll study hard and get the best results in my examinations. It doesn’t mean have to be so hard, but in a smart way. For example, study group, search notes in the internet, library and maybe from friends that know better. Not to forget, never scared to ask the lecturers on things that we don’t understand.


New year wish or targets is very important for all of us. It will be the indicator of our achievement. So, once we make a wish, we should make sure that can achieve it no matter what. It is not for other people, but for ourself. Who can make our life better if it wasn’t us? So, give full of efforts for the wish. Make sure it comes true. Make our family, friends and our lecturers proud of us.

CARROT SALAD

HOW TO MAKE A CARROT SALAD ????????

This video is about the procedure in making carrot salad. Things that will be need is

1. 10 Carrots

2. Half an onion

3. Vinegar 70%

4. Red pepper

5. Oil

6. Korean salt(gluconate)

7. Regular salt

8. Spices

9. Grater

10. sugar

First, take the carrots and peel all of it using the knife then using slice it all using the grater. Once you have done, put it all in a bowl.

Second, add some regular salt into the carrots and the juice must come out. Next, you need to cut the onion. Pour some oil into the frying pan and heat it and then fry the onion until it becomes brown. 

Third, add 2 teaspoon of 70% vinegar into the carrot salad meanwhile take the spices and grind it using the grinder and then put it in the carrot salad and mix it well.

Then , try to make sure the onion is ready or not. Stir it until it becomes brown. It will take a few minutes for the browning process. Add a little bit red pepper into the onion and we don’t have to worry because it is not so spicy. Once the onion is done, turn off the gas and pour the fried onion into the carrot salad. Mix it well with the salad.

After that, add some Korean salt (gluconate) into the salad. Actually, Korean salt is not salty. It is just have interesting taste. Then, some sugar into the carrot salad and mix it well again and it is finish and ready for serve.

DESSERT DISH

Vanilla Cupcake Cake

Ingredients: For Cupcakes 2 cups unsalted butter at room temperature 2 2/3 cups sugar 12 x large eggs at room temperature 2 tbsp vanilla extract 6 cups all purpose flour 2 tbsp baking powder 1 1/2 tsp salt 1 cup 2 % milk For Frosting 3 cups unsalted butter at room temperature 1 1/2 cups 2 % milk at room temperature 1/2 tsp salt 2 tbsp vanilla extract 6 lb. icing sugar To Assemble Fresh roses, for garnish 1 qt fresh strawberries

Method: To Assemble 1. Preheat oven to 350 °F and line muffin tins with paper cups. Beat butter and sugar together until light and fluffy. Add eggs one at a time, beat well after each addition. Blend in vanilla. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in three additions, alternating with milk. Spoon batter into muffin cups, filling 2/3 full and bake for 18 to 20 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool and store wrapped at room temperature until ready to frost. 2. For frosting, beat all ingredients together (starting on low speed and working to high once icing sugar is incorporated) until smooth. Adjust consistency as needed by adding more milk or icing sugar (warm weather days may require more sugar to hold frosting). 3. To assemble, pipe frosting onto cupcake with a large star tip. Top each cupcake with a rose or rose petals and whole strawberries. Arrange cupcakes on a tiered stand, which can be purchased at a cake supply store. Alternately, you can stack cake bases on wine glasses for an elegant effect. Chilled fruit soup Ingredients: 2 pounds frozen blueberries 2 pounds frozen raspberries 2 pounds frozen strawberries ¼ cup sugar 1/2 cup fresh blueberries 1/2 cup fresh raspberries 1/2 cup fresh strawberries, quartered ¼ cup fresh mint leaves 1 pint vanilla ice cream Method: Combine the frozen fruit and sugar in a double boiler set over lightly simmering water and cover. Slowly cook the fruit until all the juices are released and the fruit has cooked down to a syrup-like consistency, about 2 hours. Pour the fruit into a fine mesh strainer set over a bowl. Place the strainer and bowl in the refrigerator and let the fruit drain overnight. Spoon the remaining fruit solids into a square of cheesecloth and squeeze out any remaining liquid into the bowl. Discard the solids. Divide the chilled fruit soup between four serving bowls, garnish each bowl with fresh blueberries, raspberries, strawberries, mint leaves and a scoop of vanilla ice cream.

KITCHEN BRIGADE

BRIGADE DE CUISINE

Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries.

The concept was developed by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

List of positions

This is an exhaustive list of the different members of the kitchen brigade system. Only the largest of establishments would have an extensive staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of "chef" in English as the title for a cook, the word actually means "chief" or "head" in French.

• Chef de cuisine (kitchen chef; literally "chief of kitchen") – is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
• Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief") – receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.
• Chef de partie (senior chef; literally "chief of party"—party used here as a group or military detail) – is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as ademi-chef.
• Cuisinier (cook) – is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
• Commis (junior cook) – also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
• Apprenti(e) (apprentice) – are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
• Plongeur (dishwasher) – cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
  •  Marmiton (pot and pan washer) – in larger restaurants, takes care of all the pots and pans instead of the plongeur.
• Saucier (saucemaker/sauté cook) – prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
• Rôtisseur (roast cook) – manages a team of cooks that roasts, broils, and deep fries dishes.
  • Grillardin (grill cook) – in larger kitchens, prepares grilled foods instead of the rôtisseur.
  • Friturier (fry cook) – in larger kitchens, prepares fried foods instead of the rôtisseur.
• Poissonnier (fish cook) – prepares fish and seafood dishes.
• Entremetier (entrée preparer) – prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
  • Potager (soup cook) – in larger kitchens, reports to the entremetier and prepares the soups.
  • Legumier (vegetable cook) – in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.
• Garde manger (pantry supervisor; literally "food keeper") – is responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie items.
• Tournant (spare hand/roundsman) – moves throughout the kitchen, assisting other positions in kitchen.
• Pâtissier (pastry cook) – prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.
  • Confiseur – in larger restaurants, prepares candies and petits fours instead of the pâtissier.
  • Glacier – in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.
  • Décorateur – in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.
  • Boulanger (baker) – in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.
• Boucher (butcher) – butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.
• Aboyeur (announcer/expediter) – takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.
• Communard – prepares the meal served to the restaurant staff.
• Garçon de cuisine (literally "kitchen boy") – in larger restaurants, performs preparatory and auxiliary work for support

MeSsAgE oF hOpE FrOm NicK vUjiCiC

~ ~ NICK ~ ~

                         

    In this video, it show a disabled guy. But that is not the point because the point is how his disability doesn’t stop him from living his life and he is happy with it. Imagine we have a complete body, still in despair and there are up to kill themselves. Aren’t we shame on ourself? We should think about that very well.

        In this life, there is a time when we were at the top and bottom, be the winner or maybe the loser. But in this video, there’s moral values that it want to show. We should ask ourself, is losing failing? For this disabled guy, he don’t think so. Why? Because he believes that there are lots of successes but also lots of failures and it will repeats itself again and again. He also ask himself, should he despair everytime he go through? No, because he would feel that he is a failure. Same thing goes to we all. We should think just like him, ask ourself.

    This guy is really amazing. Even he is disabled but he is happy and his disability is not a barrier for him to have a life and many of the disables also same like him. He even say to himself, “If he never try, he will never achieve anything” and “If he fall, what should he do?” he said “he will try again and again because the moment he give up is the moment that he will fail”. We should make him as an example. We need to speak to ourselves, the words that raise the spirit in whatever we do because failure is not important, how we overcome it is.

ENGLISH PROVERB

What is a proverb?  A proverb is a short well-known expression that states a general truth or gives advice.

What is a saying?   A saying is a well-known expression, or a remark often made, also known as a proverb.

ENGLISH PROVERB

EXAMPLE & MEANING....

Between the devil and the deep sea		To choose between two equally bad alternatives in a serious dilemma.
Where there's a will there's a way		When a person really wants to do something, he will find a way of doing it.
A burnt child dreads fire		A bad experience or a horrifying incident may scar one's attitude or thinking for a lifetime.
First come, first served		The first in line will be attended to first.
A friend in need is a friend indeed		A friend who helps when one is in trouble is a real friend.
Discretion is the better part of valor		If you say discretion is the better part of valor, you mean that avoiding a dangerous or unpleasant situation is sometimes the most sensible thing to do.
A hungry man is an angry man		A person who does not get what he wants or needs is a frustrated person and will be easily provoked to rage.
Empty vessels make the most noise		Those people who have a little knowledge usually talk the most and make the greatest fuss.
A man is as old as he feels		A person's age is immaterial - it is only when he thinks and feels that he is ageing that he actually becomes old.
Great talkers are little doers		Those people who talk a lot and are always teaching others usually do not do much work.
An idle brain is the devil's workshop		One who has nothing to do will be tempted to do many mischievous acts.
An ounce of discretion is worth a pound of wit		It is better to be careful and discrete than to be clever.
Faint heart never won fair lady		To succeed in life one must have the courage to pursue what he wants.
A penny saved is a penny gained		By being thrifty one will be able to save up.
A rolling stone gathers no moss		A person who never settles in one place or who often changes his job will not succeed in life ; one who is always changing his mind will never get anything done.
As you sow, so you shall reap		One will either enjoy or suffer the consequences of his earlier actions or inactions.
Barking dogs seldom bite		Those who make loud threats seldom carry them out.
Better late than never		To do something that is right, profitable, or good a little late is still better than not doing it at all.
A bird in hand is worth two in the bush		Something that one already has is better than going after something seemingly more worthwhile that one may not be able to get.
Birds of a feather flock together		People of the same sort of character or belief always go together.
Call a spade a spade		If you say that someone calls a spade a spade, you mean that they speak frankly and directly, often about embarrassing or unpleasant subjects; an informal expression.
Charity begins at home		A person's first obligation should be to help the member of his own family before he can begin thinking of talking about helping others.
Dead men tell no lies		( often used as an argument for killing someone whose knowledge of a secret may cause one loss or get into serious trouble.)
A great talker is a great liar		A smooth and persuasive talker may be a good liar.
Every cloud has a silver lining		If you say that every cloud has a silver lining, you mean that every sad or unpleasant situation has a positive side to it. If you talk about silver lining you are talking about something positive that comes out of a sad or unpleasant situation.
All that glitters is not gold		Do not be deceived by things or offers that appear to be attractive.
Eat to live, but do not live to eat		Man