The document provides information on gelatin, aspic jelly, chaud-froid sauce, and techniques for decorating and presenting food. It discusses how gelatin is used to set foods and the points to consider when using it. It also outlines various uses for aspic jelly and chaud-froid sauce in food presentation and competition displays. The document concludes by discussing planning considerations for culinary competitions.
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
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
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
The following are commonly asked interview questions in the hospitality industries. We will continue to add to this list as we come across other frequently asked questions.
Remember that questions are used not only to elicit a direct response, but to also assess your thought processes, work ethic, personality, perception of your self and others, etc. Always try to answer in a positive fashion or with an answer that will indicate a positive resolution or outcome.
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
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
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
The following are commonly asked interview questions in the hospitality industries. We will continue to add to this list as we come across other frequently asked questions.
Remember that questions are used not only to elicit a direct response, but to also assess your thought processes, work ethic, personality, perception of your self and others, etc. Always try to answer in a positive fashion or with an answer that will indicate a positive resolution or outcome.
What is Mise en place?
What is appetizer?
Tool and utensils needed.
Classification of appetizers.
Guidelines in preparing appetizers.
Principles in presenting appetizers.
Health and safety practices in preparing appetizers.
Storing appetizers
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
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
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How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Azure Interview Questions and Answers PDF By ScholarHat
Chaud froid in international food
1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
SUNIL KUMAR
2. The Purpose of Decoration and
Presentation
To provide eye appeal
To provide a professional appearance
SUNIL KUMAR
4. Gelatin
Extracted from skins, connective tissue of meat,
and the bones of younger animals
When mixed with water, is transparent and
almost colorless
Is sold in a dehydrated form as a granule and a
fragile sheet
Can be purchased as clear or brown color
Is used to “set” such items as jellies, mousses, and
savory aspics
SUNIL KUMAR
5. Gelatin
Points to consider:
Avoid fresh fruits containing the enzymes bromelain,
ficin, papain, and actinidin
The infusion of large amounts of sugar will inhibit
setting properties
When using dry powder, mix with cold water first for 3
to 5 minutes to moisten before adding the hot liquid for
melting
Can be melted and rechilled several times before it loses
its thickening ability
SUNIL KUMAR
6. Gelatin
Points to consider:
Boiling will dilute its thickening properties
Will take twice as long to dissolve when using cream or
milk
Always combine sugar and gelatin before dissolving
Always soak gelatin leaves in cold water to soften before
adding to a hot liquid
SUNIL KUMAR
7. Gelatin
Points to consider
4 sheets of leaf gelatin equal 2½ teaspoons (7 g) of
powdered unflavored gelatin.
1 envelope of powdered unflavored gelatin (¼ oz) is
equal to 2½ teaspoons (7 g) and can be added to 2 cups
(473 mL) of liquid to establish a standard firmness
In its dry form, gelatin has an indefinite shelf life
SUNIL KUMAR
8. Gelatin-Setting Agents
Isinglass: a type of gelatin extracted from the air
bladders of fish, particularly sturgeon
Carrageen: a type of gelatinous thickening agent
derived from seaweed that grows off the coasts of
Scotland and Ireland
Agar or agar-agar: the Malay name for gum; native to
Japan
SUNIL KUMAR
9. Aspic Jelly
True aspic jelly as made by Carême was a clarified
stock made with the knuckle and feet of young veal
Natural gelatin being extracted from the collagen
Very expensive method for obtaining gelatin
Not done today unless an occasion warrants the expense
SUNIL KUMAR
10. Aspic Jelly
Modern version:
Uses a well-clarified stock with the addition of
commercially purchased leaf or dried gelatin
Creates an acceptable aspic for pâtes and terrines, sliced
meats, brushing on cold fish and shellfish, and most other
presentations in the cold kitchen
SUNIL KUMAR
11. Aspic Jelly
Third Version
Adding pure gelatin product to clear water
Has become popular in recent years
Is cost saving—time, labor, skill
It coats without interfering with the flavor of the food
SUNIL KUMAR
12. Uses for Aspic Jelly
As a stabilizer in salad dressings
To fill a pastry encrusted pâté, to allow the slice to
appear whole
As a binding agent for mousses, parfaits, pâtés,
and purées
To brush on any sliced roasted meat, poultry, or
game for enhanced presentation
Brushed on sliced terrines, pâtés, or galantines
SUNIL KUMAR
13. Uses for Aspic Jelly
For brushing on individual pieces of food that will
be the focal point of platters or plates
For coating the bottom of plates as a background
for food
For coating the bottom of a platter as a base for
presenting food
Cut into shapes or chopped, and spread on an
accompanying dish or platter
SUNIL KUMAR
14. Uses for Aspic Jelly
Layered into a vegetable terrine to allow it to set
and carve easily
For setting any cold sauce, other than chaudfroid, that would be served on a plate or platter
Applied as a finishing shine onto large food items
for display on a buffet, such as whole poached
salmon or trout, whole roasted racks of lamb or
beef, and whole roasted geese or ducks
SUNIL KUMAR
15. Uses for Aspic Jelly
To coat the bottom of molds, before being filled
with a cold purée, for trapping a design inside
Used at varying strengths to coat a host of
ingredients for use in competitions
To assist with the application of rubs and crusting
on the outside of food items before being carved
or served
Used to strengthen delicate food items
SUNIL KUMAR
16. Techniques for Applying Aspic
Aspic does not need to be heated; it only needs to
be melted to slightly warm, never hot
Cool a portion of the warmed aspic over cold
water, and when it reaches optimum consistency,
begin to use it
Use the excess liquid aspic to warm up the
hardening aspic, returning it to the correct
consistency for coating
SUNIL KUMAR
17. Techniques for Applying Aspic
Do not leave the aspic sitting in the iced water
Stir the aspic gently to avoid setting—aggressive
stirring will introduce unwanted bubbles
Gently transfer aspic to new bowls often to avoid
lumping
Do not boil the aspic because this will weaken its
setting qualities
Avoid accumulation of debris in the aspic
SUNIL KUMAR
18. Chaud-Froid
Chaud-froid means “first hot then cold.”
Classically made with any mother sauce
Uses:
When plating a large quantity of cold appetizer that
requires a plate sauce
Saucing plates and platters for culinary competitions
Flooding plates or platters to create a different color
background for food presentation
SUNIL KUMAR
19. Chaud-Froid
Uses:
Flooded plates or platters can have shapes carefully cut
from within and contrasting sauces inlaid in their place
Can be imitated in the cold sauce section of the garde
manger using the principle of the classic mayonnaise
colée
Can be used to bind vegetables, fruits, salad materials,
or fish or shellfish for timbales, socles, or compound
salad presentations
SUNIL KUMAR
20. Chaud-Froid
Uses:
To coat or semicoat individual pieces of food; however,
the food does not have to be poached as it was in the
past
Can be allowed to set on a flat tray, cut into attractive
shapes and used to garnish plates or platters of food
Can be used for coating large hams, turkeys, and large
fish such as salmon for decorative centerpieces
It makes a very pure white canvas for the chef to
decorate the buffet
SUNIL KUMAR
21. Techniques for Using Chaud-Froid
Techniques are similar as for aspic
Generally, the pieces coated tend to be larger than
those for aspic
It was commonly used to coat a whole item before
portioning
Successful coatings are done by dipping and flooding
SUNIL KUMAR
22. Displaying Food for Competition
Rules:
Identify the main components or protein items of the
platter and choose complementary ingredients to
accompany them
When methods of preparation of the meats are
complicated, it is appropriate to select easier
accompaniments
Cooking methods should vary throughout the
presentation and reflect the diversity of skill of the chef
SUNIL KUMAR
23. Displaying Food for Competition
Rules:
Textures used should vary throughout the platter
utilizing all available to the chef
Smooth, coarse, solid, soft, liquid, crisp, crunchy
Colors should reinforce the perception of freshness,
quality, and well-executed methods of cooking
Shapes and sizes of garnishes should suit the size of the
platter and demonstrate well-executed knife skills
SUNIL KUMAR
24. Displaying Food for Competition
Rules:
Flavors and seasonings should be well distributed
around the platter
Spicy with bland
Rich with lean
Smoky and salty with sweet
Sweet with sour
Sweet with spicy
Any garnishing should add color, texture, taste,
and interest to the plate
SUNIL KUMAR
25. Displaying Food for Competition
Rules:
Carving should be accurately executed, and the
shingling between slices should be exact
The carved food should create interestingly shaped
lines
These lines should have perfect form and create flow
and interest to the overall design of the platter
SUNIL KUMAR
26. Displaying Food for Competition
Rules:
Equal attention should be given to all components of
the platter
The platter should have a focal point
The flow of the food on the platter is the result of wellbalanced food in unison and provides a pleasing
pathway to the focal point
SUNIL KUMAR
27. Specialty Presentations
Have unique characteristics that will affect planning
and layout
The accompaniments for any platter can be included
as part of the platter design, or as part of the garnish
Accompaniments can also be served to the side in
small dishes that have their own serving utensils
SUNIL KUMAR
29. Cheese Presentations
Always include a representative example from
different classifications
6 to 12 would be appropriate
The layout should guide the order of tasting
Milder to softer
Younger to stronger
Firmer
Riper
SUNIL KUMAR
30. Cheese Presentations
When served as a tasting, few items should be
served as accompaniments
It is customary to serve crackers, bread, and water
When served as part of a buffet, the cheeses
should be selected from a range of styles according
to the customer demographics
The cheese should be cut appropriately for the
number of guests, making self-service easier
SUNIL KUMAR
31. Caviar Presentations
Create a presentation that clearly defines the portion
that the guest should take
Serve from original packing container, glass bowl, or
silver dish
Place on a large platter, elevate with ice pedestal, and
surround with small spoons or croutons that contain
the portion of caviar that is intended for each guest
SUNIL KUMAR
32. Gravad Lox Presentations
For ease of service:
Place a garnish of two or three slices in between each
portion: crouton, lemon slice, or pickle slice works well
The salmon could be rolled up with one of its
accompaniments, such as cream cheese, then presented
Accompaniments such as cream cheese, pickles, capers,
sliced sweet onions, and lemon wedges would be served
aside, or on the platter
SUNIL KUMAR
33. Fruit Platter Presentations
Always select seasonal varieties that are
sufficiently ripened
Choose different textures, colors, and flavors.
Should be peeled or partially peeled, portioned
into bite-size pieces or slices
Whole fruit can be attractively arranged into
designs, or carved into interesting shapes for a
centerpiece or focal point
SUNIL KUMAR
34. Vegetable Platter Presentations
Always select fresh and crisp vegetables that are in
season
Peel and cut into shapes that are easy to eat, as
well as interesting to observe
Mix shapes and colors to form attractive patterns
Gourds and squashes work well whole and uncut,
or carved as the pièce montée
Appropriate dips and dressings are served as
accompaniments
SUNIL KUMAR
35. Charcuterie Presentations
Should represent the whole of the classification
Variety should give the platter many interesting
and complementary shapes, textures, and flavors
The focal point can be an arrangement of partial
sausages and salamis positioned in the back center
area of the display
Slices can be shingled forward into lines that
appear to have originated from a larger solid part
Accompanying chutneys, relishes, pickles, and
crusty bread should be served on the side
SUNIL KUMAR
36. Deli Tray Presentations
Should contain a combination of sliced meats and
cheeses, accompanied by relishes, salad items,
condiments, and breads
Can be prepared in advance and dropped off at a
location without the need of service staff
SUNIL KUMAR
38. Culinary Competitions
Reasons to compete:
It promotes camaraderie among chefs
It provides inspiration to young professionals
It provides a great way for chefs to network
It provides an arena for the chef to showcase skills and
techniques to the public
It offers educational rewards
It promotes growth, research, and development within
the industry
SUNIL KUMAR
39. Culinary Competitions
Reasons to compete:
It sharpens the skills and techniques of the chef
It allows for high levels of creativity within the industry
It encourages the use of good workmanship and
nutritionally sound cooking
It teaches economy and judicious use of products
SUNIL KUMAR
40. Planning for Competition
Confirm dates and location
Read current rules and make sure they are fully
understood
Always ensure that food products are going to be
available to you where you are and where you are
going
Research what is current and what, if anything,
that the judges might be looking for
SUNIL KUMAR
41. Planning for Competition
Concentrate on showing the judges the skills and
techniques that have been mastered
Plan a schedule for practices
Plan a progression chart indicating where dishes
should be by a specific time in order to see
progress
Stick to the practice schedule and always stay
focused
Seek professional advice from colleagues or other
seasoned competitors to eliminate unforeseen
pitfalls
SUNIL KUMAR
42. Planning for Competition
Draw and write everything down from its conception
to the final plate presentation
Keep the chosen dishes or presentation within the
skill and technique ability of the competitor
As competition time approaches, follow a strict
regimen of nutrition and exercise
SUNIL KUMAR
43. Planning for Competition
Have checklists for all food, materials, equipment,
uniforms, and all other personal items
Leave plenty of time to get to destination and set
up
Follow the entire rules specific to the competition
category and be prepared for any changes and
equipment failures that may occur
SUNIL KUMAR
44. Planning for Competition
Common Mistakes
Poor execution of basic fundamentals
Making “food show” food instead of “customer food”
Creativity supercedes sensibility
Sloppy workmanship
Poor composition
Inconsistent sizes
SUNIL KUMAR
45. Planning for Competition
Common Mistakes
–Unappetizing food
– Incorrect garnish and portion count, and
portion size
– Sloppy aspic work
– Poor layout
SUNIL KUMAR
Editor's Notes
Agar is used as a setting agent, and is common in Japanese cooking where it is also called kanten or grass jelly.