Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
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-Jovi
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
Knives powerpoint presentation in principles of food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
Knives powerpoint presentation in principles of food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Many buyers will ask why do they need this? The
simply answer is that FHA/HUD wants to ensure the
manufactured home is installed properly and is permanently on its foundation. When we go out to do
an inspection we are looking at the support columns and footings to ensure they will carry the
weight of the home. Then we will look at the number of tie-downs and what they are attached to. The tie downs are for wind and earthquake resistance.
Ointments are used topically for several purposes, e.g., as protectants, antiseptics, emollients, antipruritics, kerotolytics, and astringents. The vehicle or base of an ointment is of prime importance if the finished product is expected to function as any one of the above categories.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
1. CHAPTER 18: CHAUD - FROID
Chaud – froid, translated literally means hot – cold. This name refers to the
fact that the sauce is cooked and is applied hot, but then chilled and served
cold.. The high gelatin content of the sauce makes it possible to apply it to
an item while still warm and flowing. As the sauce cools, it gels and adheres
to the product. It gives a smooth, pristine surface and seals the product
from the air. Chaud – froid is a sauce that is applied to a product and is
never served as an accompaniment or used to cook an item in like other
sauces.
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are
some of the products that can be coated with a chaud – froid. The purpose
of coating items with a chaud – froid are :
a. protection of the item from the air while it sits on the buffet.
b. the sauce acts as a background or a canvas on which to decorate.
c. the chaud – froid is an adornment itself.
d. the sauce can complement the flavor of the coated item.
TYPES OF CHAUD - FROID
The two primary methods of preparing Chaud – froid are the classical and
the contemporary methods.
THE CLASSICAL METHOD:
The classical method calls for the use of Béchamel or Veloute. This is
reduced with a stock, suitable for the product that needs to be coated. This
reduction is then fortified with a suitable aspic jelly and cream.
THE CONTEMPORY METHOD:
A modern variation of the sauce is prepared without a base of the roux. The
result is a sauce, which has a less starchy mouth feel. The method is also
faster to prepare.
2. VARIATIONS:
Chaud – froid can be made in a variety of colors. Only natural ingredients
must be used to obtain the colors using the basic colors. For a brown chaud –
froid, replace the cream with a reduced jus. A green chaud – froid can be
made by using spinach puree. Red chaud – froid needs paprika plus tomato
puree. Carrots, red peppers and even saffron are used to create a variety of
colors.
APPLYING THE CHAUD – FROID
There are a series of steps involved in the application of chaud – froid.
a. Preparing the item for coating
- Items to be coated should be well chilled. This helps to adhere the
sauce to the surface. Chaud – froid will run off the surface of a warm
item before it can set.
- The surface of the food to be coated should be smooth and trimmed
of any rough edges. It is not possible to create a smooth finish to a
product if the under surface is rough and jagged.
- Surface grease must be removed before the coating of chaud – froid
is applied. The coating will not stick to a greasy surface. If there is a
skin attached to the product, it should be removed. This will ensure
that the fat and the grease are also removed.
- The item to be covered should be blotted/dabbed dry. This will allow
better adhesion of the sauce.
b. Tempering the Chaud – Froid
Chaud – froid sauce should be tempered before applying. Once the item has
been properly prepped, the sauce may be tempered. This involves bringing
the temperature of the sauce, either by heating or cooling, to a point that
will allow the best and easiest coating. Gelling takes place at around 85°F.
Normally, the closer you can maintain the sauce to this temperature without
3. it getting too thick, the more evenly it will coat. In the ideal situation, it
should take only 2 or 3 coats for a smooth and glistening finish.
If the sauce is too warm, it tends to wash over the item leaving only a thin
layer of the sauce. If extremely warm, it might even melt the previous
layers that have already been applied.
If the Chaud – froid is too cold and thick, it will not form an even layer. The
sauce will form lumps and might even leave air bubbles on the surface. The
sauce will not coat the item smoothly, because it sets too quickly in runs.
A sauce that is tempered properly will be easily controled, it will give a
smooth and even coating and it will make the application of the coating
easier and more efficient.
c. Ladle Method or Dipping Method?
There are two ways to apply a Chaud – froid sauce. It can either be ladled
onto the product r the item to be coated can be dipped into it. The ladling
method is suitable for large joints or pieces of meat. Smaller items are more
evenly coated by dipping. Also, unevenly shaped items are more easily coated
by the dipping method. In each case, it is advisable to apply more than one
coat of the sauce to give an even appearance and a smooth complete finish.
Whichever method of coating is used, it is essential to refrigerate them
between each coat and before the final trim.
c. Trimming
Trimming is the final step in preparing the item for decoration. Carefully
remove the item from the pan in which it was coated taking care not to rip
the product away. The item should be cut away with the help of a palette
knife being run around the base of the product. Preferably, dip the knife in
hot water first. Line up the trimmed chaud – froid on a clean and fresh tray.
At this point, they are no longer items or products….they are now Chaud –
froids. They now need only to be decorated before they can be set out on
display.
4. d. Decorating the Chaud – froids
The Chaud – froids can now be decorated tastefully with a variety of food
items. There are many choices available. Aspic cutters can be used to punch
out a variety of shapes out of vegetables. These may be applied in pleasing
patterns such as geometric shapes, floral or abstract.
A more natural, pleasing effect comes from using foods in their natural
shapes. Capers, caviar, chives and slices of olives are a few examples. Each
component must be dipped into warm aspic jelly and placed onto the surface
of the chaud – froid. Avoid dripping excess aspic jelly onto the surface.
These droplets of aspic are difficult and almost impossible to remove and
can make the most beautiful designs look sloppy. After the decorated chaud
– froids have been chilled; they are glazed with a single coat of well-
tempered aspic jelly. This will protect the surface of the chaud – froid that
could become dull and dry looking. The final glaze of aspic will keep the
chaud – froid looking sparkling and fresh.
QUALITY INDICATORS FOR CHAUD – FROID
The quality of a chaud – froid coating has a major effect on the overall
quality of the finished product. The quality of a chaud – froid is judged
according to flavor, tooth, color and appearance.
1. Flavor – The flavor should complement the dish.
2. Tooth – The chaud – froid should have a very delicate tooth. As it melts
in the mouth, it should have a silky smooth texture, similar o that of well
made veloute or béchamel sauce.
3. Color – Chaud – froid can be made in various colors. However the colors
should originate from natural ingredients. Avoid using artificial colors,
instead, pastel shades are the best.
4. Appearance – The appearance should be neat and clear-cut, smooth and
shiny and free of air bubbles. The thickness of the coating should not be
more than 3/16-inch and the thickness of the glaze 1/8-inch thick.
5. Handling & Storage
Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid
sauce over a hot water bath to avoid scorching.
COLLEES
Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or
a combination of these as their base. Collees are often used with fish and
other light items. Combine 3 parts of mayonnaise, sour cream or heavy cream
with one part of strong aspic jelly. Use and treat like normal chaud – froid..
VERNON COELHO
ihm mumbai
2008-09
6. Handling & Storage
Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid
sauce over a hot water bath to avoid scorching.
COLLEES
Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or
a combination of these as their base. Collees are often used with fish and
other light items. Combine 3 parts of mayonnaise, sour cream or heavy cream
with one part of strong aspic jelly. Use and treat like normal chaud – froid..
VERNON COELHO
ihm mumbai
2008-09