Top best culinary word which used I food production??





















 

Comments

Post a Comment

Popular posts from this blog

WHAT IS THE DUTIES OF CHEF DE PARTIE??

Image
DUTIES OF CHEF de PARTIE A chef de partie assists his/her superior in maintaining the  highest standard of quality infood preparation by following standard recipes and high level of hygiene standards main tained as per the hazard analysis and critical control points (HACCP) standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a chef de partie are to: 1. Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction. 2. Be responsible for implementing hotel standards on food quality, preparation, and     presentation in his/her section/shift. 3. Recommend changes in systems and procedures to increase efficiency and improve service levels. 4. Recommend changes in menu at the time of new menu by introducing presentation  5. Ensure that the hygiene and cleanliness of the kitchen ar...
Read more

Why kitchen co- ordinate with other department??? PART-1

Image
 COORDINATION OF KITCHEN WITH OTHER DEPARTMENTS As we all know, the kitchen is the heart of the hotel operations; but its mere existence is meaningless if it does not have good people who serve the food and more so when there are no customers who will eat the food. Also, chefs will not be able to cook until they have the ingredients, so it will be right to say that suppliers too are an integral part of kitchen operations.  Everyone works as a team and so the coordination of the kitchen with rest of the departments in the hotel or with people outside the hotel is of utmost importance. The people outside the hotel, who directly or indirectly influence the business, are called 'external customers' and the departments inside the hotel are referred to as 'internal customers'. External Customers Usually the executive chef and the executive sous chef deal with the external customers and it is very important for the chefs to keep them happy. We are not only talking about guests...
Read more

WHICH IS THE EQUIPMENT USED IN THE KITCHENS???

Image
 EQUIPMENT USED IN THE KITCHENS A professional kitchen set-up can be very confusing for beginners, At times it looks like a science laboratory where people are performing experiments. It looks so because the sparkling kitchens are adorned with sophisticated machines and equipment. Chefs use equipment and utensils in the kitchen to cook meals. Equipment can be further classified as the following Capital Equipment These are also known as large equipment or fixed equipment and they include ovens, gas ranges, and grillers. This equipment is usually fixed and inventoried. Inventory is a procedure followed to audit the physical presence of the equipment. The capital expenditure would depreciate over the period of time and hence it would include items that are expensive to buy. The inventories can be done quarterly or annually depending on a hotel's policy.  Operational Equipment These are used directly to operate the basic jobs in cooking and all the utensils, moulds, knives, etc. a...
Read more