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Staff Training By chef pradip
Introduction of Chocolate ,[object Object],We know (prepared) chocolate  is a solid, hard shiny delicacy. Chocolate is a mixture of Cocoa liquor, cocoa butter,sugar,milk,lecithin and vanilla.                        Type of Chocolate ,[object Object],Made of Cocoa liquor, cocoa butter, cocoa powder,sugar,vanilla,lecithin. ,[object Object],Made of Cocoa liquor, cocoa butter, milk powder,sugar,vanilla,lecithin ,[object Object],Made of Cocoa butter, milk powder,sugar,vanilla and lecithin
 Staff Training ,[object Object],A couverture chocolate contain more than 31% of cocoa butter. It is perfect for enrobing,moulding and can also be used for other application. ,[object Object],A compound chocolate contain vegetable oil instead of cocoa butter, which makes them considerably cheaper than couverture chocolate.
 How to Store the Chocolate(Raw Chocolate) Storage Temperature of Chocolate is +- 15 degree C.  Store Chocolate in dry area, keep out of light air and water/moisture.  Water even a drop, or in the wet vessel can spoil the entire chocolate. Do not store chocolate in together with strong smelling food. Never store chocolate directly in cardboard boxes.
Equipment training ,[object Object],To melt the chocolate set the thermostat at 45 degree C. Never keep the lid open while not in use. While tempering the chocolate, set the thermostat according to your required processing temperature. When you add 20% of chopped chocolate use spatula-wooden or plastic, to stir continuously and make the process of bringing down to processing temperature faster. Never use any metallic spoon in melter. While checking the chocolate temperature, the container should be out of melter.
 How to use Holding Cabinet? Before you store the products in the holding cabinet, check the temperature in display screen and then store. Temperature should be 8-10 degree c  Never keep the door open of the holding cabinet for long time.  For any machine in the kitchen, if you don’t know to operate, you should ask your senior before you start. After using any machine or equipment in the kitchen, clean them thoroughly and keep it ready for next use.
 Temperature Chart Working Room Temperature- +-20 degree C. Holding Cabinet Temperature- +8 -10 degree C. Processing Temperature for dark chocolate- 31-32 degree C. Processing Temperature for milk chocolate- 29-30 degree C. Processing Temperature for white chocolate-28-29 degree C.
Basic Recipe for Chocolate Truffle ,[object Object],Fresh Cooking Cream- 170 gms. Invert Sugar- 34 gms. Dark Chocolate Compound- 450 gms. Unsalted Butter- 45 gms.   ,[object Object],Melted Dark Chocolate-200 gms. micryo-2 gms.
Personal Hygiene for Staff Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image. Hand Hygiene-When kitchen staff must wash hands   Before entering food preparation area. Between handling raw food and cooked food. After taking a break,eating,smoking,sneezing into tissue,blowing their nose or touching any other body parts.
Filling  Ingredients Fresh Cooking Cream- 170 gms. Invert Sugar- 34 gms. Dark Chocolate Compound- 450 gms. Unsalted Butter- 45 gms. ,[object Object],Melted Dark Chocolate-200 gms. micryo-2 gms.
Method Boil the cream and invert sugar together at 118 degree C. Pour the boiling cream on chopped chocolate and mix with spatula. When the temperature of the chocolate mix reaches 40 degree C, add the soft butter. Mix them nicely and bring down to the room temperature. Put in to the fridge for 2 hrs. in a flat container.  Make them roundels,keep them in butter paper trays and put back in fridge. 
Method On other hand, temper the melted dark chocolate along with cocoa butter  for dipping .  Now dip the roundels in a tempered dark chocolate. Shake the roundels with the confectioners fork  to remove the excess chocolate and place them on butter paper trays. Garnish with the  melted white chocolate lines and transfer to holding cabinet for 1 hr. resting.      Ready to serve.
Basic Recipe for Moulded Chocolate  ,[object Object],Fresh cooking cream -90 gms. Invert sugar- 20 gms. Dark Chocolate Compound-110 gms. Milk Chocolate Compound-110 gms. Unsalted Butter- 25 gms. ,[object Object],Melted Dark Chocolate-200 gms. micryo-10 gms.
Method Boil the cream and invert sugar together at 118 degree C. Pour the boiling cream into the chopped dark and milk chocolate and mix well. Add the soft butter at 40 degree C temperature of the mixture. Leave it to cool down.   Temper the chocolate with cocoa butter.Pour the tempered chocolate in the mould and tap the mould nicely. Scrap the excess chocolate with palate knife and keep it upside down. Rest for 30 mins. and scrap out the excess chocolate.
Method Fill the moulds with ganache. And rest them for 30mins.. Use the blower, again scrap out the excess chocolate. Seal with the tempered chocolate and tap slowly and scrap out nicely the excess chocolate. Leave it to rest for 30 mins. in the coolest place in the chocolate.  Now place the moulds in the holding cabinet for overnight resting. Next day demould them carefully and place them on butter paper trays. Cover with cling flin and store in the holding cabinet.  Ready to serve.          
 Personal Hygiene for Kitchen Staff  Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image.  Hand Hygiene-When kitchen staff must wash hands  Before entering food preparation area.
Personal Hygiene for Kitchen Staff Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image. Hand Hygiene-When kitchen staff must wash hands  Before entering food preparation area.
Personal Hygiene for Kitchen Staff Between handling raw food and cooked food. After taking a break,eating,smoking,sneezing into tissue,blowing their nose or touching any other body parts. After going to the toilet. After handling waste food. After cleaning their working table with detergent.
How to wash Hands Always use hand basin provided exclusively for washing hands. Use comfortably hot water to wash hands(Hot water kills the bacteria). Use unperformed, bactericidal liquid soap. Rub your hands, forcefully for 15-20 seconds ensuring that both sides of the hands are washed thoroughly.
Personal Hygiene for Kitchen Staff Rinse hands under running water. Dry your hands thoroughly-This is VERY IMPORTANT- using dry towel. Water is enemy of chocolate and a drop can spoil the entire chocolate. Also bacteria will spread more easily if hands are wet.
Personal Hygiene for Kitchen Staff Not to use fingers to taste food. Not to use the same spoon to taste different food. Not blowing into the packaging bags to open them. Biting nails and sucking fingers.
How Kitchen Staff will maintain Personal Hygiene Hand cuts,boils,septic spots and skin infections should be covered by a clean, easy to detect water proof dressing. Food handlers should not wear any jeweler y except the wedding band. Food handlers should not use any strongly scented soap,perfume,after shave and deodorants. ,[object Object],[object Object]
Kitchen Cleaning- Cleaning Instructions in the Kitchen Food contact and hand contact surfaces must be disinfected regularly. Remove as much loose soil or dirt from the work surface as possible. Clean with a solution of detergent with hot water. Rinse with warm water to remove all the dirt and detergent from the work surface. If required for immediate use, wipe dry with disposable cloth, otherwise allow to air dry.
                                       By  B&H Team
staff training

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staff training

  • 1. Staff Training By chef pradip
  • 2.
  • 3.
  • 4. How to Store the Chocolate(Raw Chocolate) Storage Temperature of Chocolate is +- 15 degree C. Store Chocolate in dry area, keep out of light air and water/moisture. Water even a drop, or in the wet vessel can spoil the entire chocolate. Do not store chocolate in together with strong smelling food. Never store chocolate directly in cardboard boxes.
  • 5.
  • 6.  How to use Holding Cabinet? Before you store the products in the holding cabinet, check the temperature in display screen and then store. Temperature should be 8-10 degree c Never keep the door open of the holding cabinet for long time.  For any machine in the kitchen, if you don’t know to operate, you should ask your senior before you start. After using any machine or equipment in the kitchen, clean them thoroughly and keep it ready for next use.
  • 7. Temperature Chart Working Room Temperature- +-20 degree C. Holding Cabinet Temperature- +8 -10 degree C. Processing Temperature for dark chocolate- 31-32 degree C. Processing Temperature for milk chocolate- 29-30 degree C. Processing Temperature for white chocolate-28-29 degree C.
  • 8.
  • 9. Personal Hygiene for Staff Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image. Hand Hygiene-When kitchen staff must wash hands   Before entering food preparation area. Between handling raw food and cooked food. After taking a break,eating,smoking,sneezing into tissue,blowing their nose or touching any other body parts.
  • 10.
  • 11. Method Boil the cream and invert sugar together at 118 degree C. Pour the boiling cream on chopped chocolate and mix with spatula. When the temperature of the chocolate mix reaches 40 degree C, add the soft butter. Mix them nicely and bring down to the room temperature. Put in to the fridge for 2 hrs. in a flat container.  Make them roundels,keep them in butter paper trays and put back in fridge. 
  • 12. Method On other hand, temper the melted dark chocolate along with cocoa butter for dipping . Now dip the roundels in a tempered dark chocolate. Shake the roundels with the confectioners fork to remove the excess chocolate and place them on butter paper trays. Garnish with the melted white chocolate lines and transfer to holding cabinet for 1 hr. resting. Ready to serve.
  • 13.
  • 14. Method Boil the cream and invert sugar together at 118 degree C. Pour the boiling cream into the chopped dark and milk chocolate and mix well. Add the soft butter at 40 degree C temperature of the mixture. Leave it to cool down.   Temper the chocolate with cocoa butter.Pour the tempered chocolate in the mould and tap the mould nicely. Scrap the excess chocolate with palate knife and keep it upside down. Rest for 30 mins. and scrap out the excess chocolate.
  • 15. Method Fill the moulds with ganache. And rest them for 30mins.. Use the blower, again scrap out the excess chocolate. Seal with the tempered chocolate and tap slowly and scrap out nicely the excess chocolate. Leave it to rest for 30 mins. in the coolest place in the chocolate. Now place the moulds in the holding cabinet for overnight resting. Next day demould them carefully and place them on butter paper trays. Cover with cling flin and store in the holding cabinet. Ready to serve.          
  • 16. Personal Hygiene for Kitchen Staff Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image.  Hand Hygiene-When kitchen staff must wash hands Before entering food preparation area.
  • 17. Personal Hygiene for Kitchen Staff Food Handlers must always observe the highest possible standards of personal hygiene to ensure that food does not become contaminated by bacteria. High standard of personal hygiene play an important part in creating a good public image. Hand Hygiene-When kitchen staff must wash hands Before entering food preparation area.
  • 18. Personal Hygiene for Kitchen Staff Between handling raw food and cooked food. After taking a break,eating,smoking,sneezing into tissue,blowing their nose or touching any other body parts. After going to the toilet. After handling waste food. After cleaning their working table with detergent.
  • 19. How to wash Hands Always use hand basin provided exclusively for washing hands. Use comfortably hot water to wash hands(Hot water kills the bacteria). Use unperformed, bactericidal liquid soap. Rub your hands, forcefully for 15-20 seconds ensuring that both sides of the hands are washed thoroughly.
  • 20. Personal Hygiene for Kitchen Staff Rinse hands under running water. Dry your hands thoroughly-This is VERY IMPORTANT- using dry towel. Water is enemy of chocolate and a drop can spoil the entire chocolate. Also bacteria will spread more easily if hands are wet.
  • 21. Personal Hygiene for Kitchen Staff Not to use fingers to taste food. Not to use the same spoon to taste different food. Not blowing into the packaging bags to open them. Biting nails and sucking fingers.
  • 22.
  • 23. Kitchen Cleaning- Cleaning Instructions in the Kitchen Food contact and hand contact surfaces must be disinfected regularly. Remove as much loose soil or dirt from the work surface as possible. Clean with a solution of detergent with hot water. Rinse with warm water to remove all the dirt and detergent from the work surface. If required for immediate use, wipe dry with disposable cloth, otherwise allow to air dry.
  • 24. By B&H Team