lundi 25 février 2013

LE JAPONAIS ???????????DE MOE

APPRENDRE ....LE,,,,, JAPONAIS

YOUKOSO=BIENVENUE

OHAYOU GOZAIMAS=BONJOUR

OHAYOU  GOZAIMAS  KYOU Wa genki deska=BONJOUR.COMMENT VA TU????//

KONNICHIWA=SALUT

KOMBONVA=BON SOIR

OYASUMINASAI=BONNE NUIT

GENKI DESU KA=COMMENT VA TU????

GENKI DESU ARIGATO=BIEN MERCI

ANATA NONAMAE WANAN DESUKA=COMMENT T'APPELLE TU????

WATASHI NO NAMAE WA???? DESU=JE M'APPELLE?????

ANATA WA I KUT SU DESUKA=QU'EL AGE A TU??????

WATASHI  WA NIJUUGASAI DESU=J'AI  VINGT CINQ ANS

WATASHI WA ;TUNISIA-SHUSSHIN DESU=JE VIENS DE  TUNISIE

DOUKA=     ,,,,,,,S .V..P

ARIGATO=,,,,,,,,,,,MERCI

DONITASHIMAshitel=,,,,,,,,,,,,,DE  RIEN

SUMIMASEN=,,,,,,,,,,,,,,,,,,,,,,,,,,,EXCUSE-MOI

WATASHI WA WAKARIMASEN=,,,,,,,,,,JE NE COMPRENDS PAS

SAYOUNARA=,,,,,,,,,,,,,AU REVOIR



URASHI=ENCHANTEE'

 

dimanche 24 février 2013

HACCP-COOK ADVISE FROM MOE -02

H.A.C.C.P -----hazard analysis critical point===

HACCP,IS A MANAGEMENT TOOL TO PROTECT THE FOOD SUPPLY AND ENSURE FOOD SAFETY BY ANTICIPATING AND PREVENTING PHYSICAL.CHEMICAL AND BIOLOGICAL HAZARD ASSISTENT WITH INGREDIENT MANIFACTING,PROCESSING,HANDLING,STORAGE AND DISTRIBUTION IN ADDITION HACCP WHICH IS INTERNATIONNALLY RECOGNIZED SYSTEM .HELP THE FOOD INDUSTRY COMPETE MORE EFFECTIVELY IN THE WORD MARKET

07--PRNCIPLES OF ///HACCP

01-ANALYSE AND ACCES HAZARD AND IDENTIFY PREVENTIF MEASURE

02-IDENTIFY CRITICAL CONTROL POINT\[CCP]

03-ESTABLISH CRITICAL LIMIT

04-ESTABLISH MONITORING PROCEDURE FOR-CCP

05-ESTALISH CORRECTIF ACTION FOR DEVIATION

06-ESTABLISH ,VERIFICATION,PROCEDURE SUCH,LABORATORY ANALISIS CALIBRATION,ETC........






07ESTABLISH REORD KIPPING SYSTEM

 
 

mardi 19 février 2013

KITCHEN ADVISER FROM MOE

COOKSMART

PERFECT EXECUTION

1-I SEASON CORRECTLY-
2--I TASTE THE FOOD I MAKE
3-HOT FOOD HOT-COLD FOOD COLD
4-I COOK CLOSE TO TIME OF SERVICE
5-I EMBRACE NEW SKILLS

GREAT INGREDIENTS

1-FOOD IS TREATED WITH CARE AND RESPECT
2-I CHECK MY PRODUCTION FOR ACCURACY
3-I AM PROUD OF MY FOOD QUALITY
4-I USE THE RIGHT INGREDIENT FOR THE RIGHT JOB
5-EACH ITEM I COOK IS UNIQUE AND WILLBE ENJOYED BY SOMEONE

KITCHEN TECHNIQUE

1- I AM A KITCHEN PROFESSIONAL WITH INTEGRITY ,PRIDE ,TEAMWORK
2-I ONLY PREPARE FOOD PURCHASED FROM APPROVED SOURSES
3- I  USE THE RIGHT TOOLS FOR  THE RIGHT JOB
4-I FOLLOW FUNDAMENTALS OF COOKING TECHNIQUES
5-I PPRACTICE SAFE FOOD HANDLING TECHNIQUES A T ALL TIMES

GUEST FOCUS

01-I AM AWARE OF COASTS AND TAKE PRIDE IN LIMITING WASTE
02-I FOLLOW STANDARD RECIPES AND DO NOT DEVIATE FOM GUESTS EXPECTATIONS
03-I  AM OPEN AND RESPONSIVE TO OUR  GUESTS REQUESTS
04-IF IT IS NOT PERFECT I WILL NOT SERVE IT
05-MY WORK STATION IS CLEAN ORGANIZED AND PREPARED

 

dimanche 10 février 2013

LAMASET HAKIM -05

  le 30 janvier 2013,,,,,,,,

mille fois bravo pour l'equipe de TUNISIE.elle a excelle' dans le rodage que dire les politiciens qui excellent dans les bavardages.le peuple il n'a qu'a se taire

le 09fevrier 2013,,,,,,,.......

Que Dieu le tout puissant te gardeCHOKRI belaid  repose en paix les vrais Tunisiens ont montre' qu'ils ne t'oublieront jamais Que Dieu te benisse