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Hotel’s Kitchen Pictures
Kitchen Layout
Kitchen Organization Chart
Organizational Structure
in kitchen
• Executive Chef / Head Chef
• Sous Chef / Second Chef
• Chef de Partie / Section Chef / Station Chef
• Relief Chef / Chef Tournant
• First Cook / Commis Chef
• Cook
• Cook Helper / Apprentice
• Steward / Kitchen Porter
Mise-en-place
Kitchen Cleaning
Weights and Measurements
What’s Wrong?
I ate something bad, I have�..
Food Poisoning!
Food Poisoning and Food Hygiene
Food Contamination
Mixing raw foods together Cutting foods on chopping
boards with raw meat juices
Bad Food Storage
Badly stored food can cause food poisoning
Correct Food Storage
Foods to be covered and stored separately
Key Points Regarding Storage
• Check food specification and grading
• First-in…First-out rule
• Suitable container should be used
• Temperature and humidity
• Cleanliness, hygiene and sanitation
• Food storage condition
Kitchen Knives'
Having Good Personal Hygiene
Wash your hands regularly Especially after going to the bathroom
Have a Clean Uniform
Available
If Sick Stay HomePlace a Band Aid on Cuts
Handling Kitchen Waste
First Aid
Place a Band Aid on Cuts
Type of Kitchen Pests
Pest Control
Pest Control should be done on a weekly basis
Methods of
Cookery
1. Boiling
2. Poaching
3. Steaming
4. Braising
5. Stewing
6. Roasting
7. Baking
8. Grilling
9. Frying
10. Microwave
Boiling
Braising
Roasting
Frying
Frying is the cooking of food in oil
or fat, a technique that originated in ancient Egypt around 2500 BC.
Frying techniques vary in the
amount of fat required.
• Sautéing and stir-frying
• Shallow frying
• Deep frying
Microwave Cooking
A microwave oven, or a microwave,
is a kitchen appliance that cooks or heats food by dielectric heating. This
is accomplished by using microwave
radiation to heat water and other polarized molecules within the food.
Types of Herbs
Red Basil Tarragon Sweet Basil Dill
Chives Leeks Shallot Sweet Marjoram
Sage
Types of Herbs
Bay leaf
Marjoram
Mint
Oregano
Tarragon
Parsley
Thyme
Rosemary
Types of Spices
Garnishing of food
Sauces
Types of Roux
Sauces
Soup
Vegetables
Vegetables Cuts
Fruits
Salads
Cereals
Pasta
Cheese and Dairy Product
Cheese and Dairy Product
Meat Cuts
Meat Products
Poultry
Fish
Sea Food
Bakery
Pastry
Breakfast and Light Meals