This document provides an introduction to different sections of a kitchen area. It defines a kitchen as a room where food is prepared and cooked. It then lists and describes six main sections of a kitchen: (1) the hot kitchen for making main courses and soups, (2) the garde manger/cold kitchen for cold foods like salads, (3) the commisary for storing foods, (4) the butcher kitchen for preparing meats, (5) the banquet kitchen for large quantities of food for events, and (6) the pastry kitchen for desserts like cakes and pastries. The document encourages watching a video and answering questions about it.
Food and Beverage yang juga biasa ditulis F&B pada dasarnya adalah cara penyajian makanan, karena merupakan ‘penyajian’ berarti meliputi segala lini bagaimana makanan itu bisa dinikmati oleh konsumen.
HMPE 10- lesson2 INTRODUCTION TO MISE EN PLACE roniejohncasi1
Mise en place
(pronounced meez ahn plahs)
The term used in professional kitchens to describe the organizing and arranging of the work space, ingredients and equipment before beginning to cook. It translates directly from French as, ”to put in place".
Food and Beverage yang juga biasa ditulis F&B pada dasarnya adalah cara penyajian makanan, karena merupakan ‘penyajian’ berarti meliputi segala lini bagaimana makanan itu bisa dinikmati oleh konsumen.
HMPE 10- lesson2 INTRODUCTION TO MISE EN PLACE roniejohncasi1
Mise en place
(pronounced meez ahn plahs)
The term used in professional kitchens to describe the organizing and arranging of the work space, ingredients and equipment before beginning to cook. It translates directly from French as, ”to put in place".
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. TABLE OF CONTENTS
01 02 03 04
Exercise
Audio Visual
Learning
Section of
Kitchen
Definition of
kitchen
3. What is kitchen?
Based on Cambridge
Dictionary, Kitchen is
a room or area where
food is prepared and
cooked.
4. Kitchen Section
Every Kitchen Section
has their own head to
take responsibility
of its section and
it’s called Chef De
Cuisine (CDF). Some
of Kitchen Sections
are:
5. 01 Hot Kitchen
It’s also called main kitchen, where it is
a place where we make main course, soup,
sauce, and cooking process. It is usually
in the middle of other kitchens.
6. 02 Garde-Manger/ Cold
Kitchen
This kitchen is to manage cold food, such
as salad or kind of appetizer.This kitchen
must be in the cold temperature room.
7. 03 Commisary
This section is to store the food, such
as, fruits and vegetables. It is also to
support all area like banquet, restaurant,
cold kitchen, or we can call it as
“Preparation Room”
8. 04 Butcher
This kitchen is to prepare meat, chiken
meat, fish and etc. This room must be in the
high temperaturento avoid stink. It is also
a hazard area where the room facilitated by
knives, meat grinder and so on. This kitchen
is cleaner than other kitchens.
9. 05 Banquet
This kitchen is to process food in a big
quantities. This section is important for
the hotel if there’s a big Event. It can be
used for wedding, meeting, birthday party,
etc.
10. 06 Pastry
This section is to prepare a dessert, such
as pudding, ice cream, cake and so on.
Pastry Section is divided into 2, they are
pastry and bakery. Pastry for dessert and
bakery for kinds of bread.
12. 1. What are they going to make?
2. What are the ingredients?
3. How many recipes to make it?
4. What’s the different between those recipes?
5. What temperature does the oven need to be?
6. What are the steps to make it?
7. What’s another word of 12?
Questions! (submit your answer at ELMO account!)