Chef
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Chefs are in charge of directing kitchen staff in restaurants and other food service establishments. They are responsible for creating recipes, preparing meals, hiring staff, managing budgets, planning menus, and catering to customers. Chefs must have qualifications like a diploma from a culinary institute as well as skills in leadership, time management, and communication. Their duties include overseeing kitchen operations, training other chefs, developing new dishes, ensuring food safety standards are followed, and controlling costs. Salaries for chefs vary depending on their role and experience, ranging from $24,000 for an assistant chef to over $85,000 for an executive chef.
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Introduction -History of Culinary
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
Basic culinary arts
The document discusses cooking techniques and terms, proper cooking methods, hygiene and safety in the kitchen. It defines various cooking methods like baking, barbecuing, boiling, etc. and provides tips for proper preparation and cooking of vegetables, rice and meats. It emphasizes the importance of personal hygiene, proper food handling and dishwashing techniques. It also lists the typical components of a meal and criteria for evaluating teachers.
Kitchen basics ppt.
This document provides information on kitchen basics and safety for cooking. It discusses kitchen layout and work centers, cooking appliances, tools and equipment, following recipes, food safety and sanitation. Specific topics covered include how to measure ingredients accurately, common cooking terms, food storage temperatures, and preventing accidents and foodborne illness. The goal is to teach readers the fundamental skills and knowledge needed before beginning to cook.
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The document provides an overview of the history and development of French cuisine from ancient times to the modern era. It discusses how French cuisine originated in Paris and was influenced by skilled chefs and social/political changes over centuries. Key developments included the establishment of haute cuisine in the 17th century, refinement of sauces and mother sauces in the 18th/19th centuries, modernization and standardization of techniques by Escoffier in the late 19th/early 20th century, and the nouvelle cuisine movement of the 1960s emphasizing lighter preparations and fresher ingredients. The document also outlines the diversity of regional cuisines across France.
Introduction to Food Production Department
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
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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.
Menu presenting
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
Types of food & beverage service
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Recommended
Introduction -History of Culinary
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
Basic culinary arts
The document discusses cooking techniques and terms, proper cooking methods, hygiene and safety in the kitchen. It defines various cooking methods like baking, barbecuing, boiling, etc. and provides tips for proper preparation and cooking of vegetables, rice and meats. It emphasizes the importance of personal hygiene, proper food handling and dishwashing techniques. It also lists the typical components of a meal and criteria for evaluating teachers.
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French cuisine ppt
The document provides an overview of the history and development of French cuisine from ancient times to the modern era. It discusses how French cuisine originated in Paris and was influenced by skilled chefs and social/political changes over centuries. Key developments included the establishment of haute cuisine in the 17th century, refinement of sauces and mother sauces in the 18th/19th centuries, modernization and standardization of techniques by Escoffier in the late 19th/early 20th century, and the nouvelle cuisine movement of the 1960s emphasizing lighter preparations and fresher ingredients. The document also outlines the diversity of regional cuisines across France.
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We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
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1.4 Personal Hygiene
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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.
Menu presenting
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
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This document provides a history of professional chefs and the development of restaurants. It discusses how chefs have produced food for large groups throughout history but that professional chefs are a more recent development arising with the establishment of restaurants in the late 18th/early 19th century in France. It then outlines some of the key figures and developments in French cuisine including Boulanger opening the first modern restaurant, Carême establishing grande cuisine, Escoffier refining this to create cuisine classique, and the nouvelle cuisine movement of the 1970s emphasizing simplicity and fresh ingredients.
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The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
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1. Gueridon service involves preparing, cooking, and plating dishes at the guest's table using a mobile trolley.
2. Trolleys are used for hors d'oeuvres, salads, food preparation/flambeing, cheeses, and liqueurs. Equipment includes flare lamps, gas stoves, chafing dishes, and carving boards.
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PETIT-FOUR-cot-1.pptx
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Cookery.ppp
This document provides information about culinary arts and cooking. It defines culinary arts as the art of food preparation and cooking. It explains that cooking involves applying heat to food to alter its texture, flavor, aroma and appearance. There are two main cooking methods - dry heat and moist heat. Dry heat includes methods like roasting and frying, while moist heat includes braising and pressure cooking. The document also discusses careers in culinary arts like chefs, bakers, and food writers. It outlines the brigade system used in professional kitchens and defines the roles of various chefs. Finally, it covers kitchen safety practices and common hazards.
Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
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This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
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ROLES AND RESPONSIBILITIES OF FOOD AND BEVERAGE PERSONNEL
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
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This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
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This is a ideal video for gathering knowledge on food & beverage industry.My special interest is F & B.
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This document provides a history of professional chefs and the development of restaurants. It discusses how chefs have produced food for large groups throughout history but that professional chefs are a more recent development arising with the establishment of restaurants in the late 18th/early 19th century in France. It then outlines some of the key figures and developments in French cuisine including Boulanger opening the first modern restaurant, Carême establishing grande cuisine, Escoffier refining this to create cuisine classique, and the nouvelle cuisine movement of the 1970s emphasizing simplicity and fresh ingredients.
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PROFESSIONAL CHEF'S UNIFORM
A chef's uniform provides safety, hygiene, and professionalism in the kitchen. The traditional uniform includes a tall white hat to keep hair clean, a double-breasted white coat with sleeves to protect the body from heat, a necktie to absorb sweat, and a white apron and shoes that can be easily cleaned. The uniform identifies the wearer as a trained professional and evolved from monks' habits over the past hundred years.
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1. Gueridon service involves preparing, cooking, and plating dishes at the guest's table using a mobile trolley.
2. Trolleys are used for hors d'oeuvres, salads, food preparation/flambeing, cheeses, and liqueurs. Equipment includes flare lamps, gas stoves, chafing dishes, and carving boards.
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PETIT-FOUR-cot-1.pptx
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Cookery.ppp
This document provides information about culinary arts and cooking. It defines culinary arts as the art of food preparation and cooking. It explains that cooking involves applying heat to food to alter its texture, flavor, aroma and appearance. There are two main cooking methods - dry heat and moist heat. Dry heat includes methods like roasting and frying, while moist heat includes braising and pressure cooking. The document also discusses careers in culinary arts like chefs, bakers, and food writers. It outlines the brigade system used in professional kitchens and defines the roles of various chefs. Finally, it covers kitchen safety practices and common hazards.
Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
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Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
Food and beverage services
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
Accompaniments & Garnishes
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.
Chapter 1 the classic kitchen brigade
The document summarizes the classic kitchen brigade hierarchy, listing the roles and responsibilities of each position in the kitchen staff. The highest rank is the chef de cuisine, who is responsible for all operations. Below the chef de cuisine is the sous-chef, who handles scheduling and replacing staff. The document then lists various station chef positions for specific food preparations like garde-manger, butcher, charcutier, and saucier.
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
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Este documento describe varias complicaciones posibles después de una extracción dental, incluyendo hemorragia secundaria, hematoma, trismo, empiema, enfiema subcutáneo y osteítis alveolar. Explica las causas, síntomas y tratamientos recomendados para cada una de estas complicaciones potenciales.
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Question 1
How does your product use or challenge conventions and how does it represent social groups or issues?
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- 2. INTRODUCTION • The word "chef" is derived (and shortened) from the term chef de cuisine (French word) the director or head of a kitchen. • Chefs, cooks, prepare flavor, and cook many different kinds of foods In restaurants by following recipes. • Chefs are in charge of directing other workers in the kitchen, estimating food necessities, and ordering materials. • Directly Working with F&B department.
- 3. • In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language. • History of the Chef’s Uniform - Toque or Hat, Jacket , Apron HISTORY OF THE CHEF OCCUPATION
- 4. WHAT ARE THE QUALIFICATION AND SKILLS THAT NEED FOR CHEF • Educational qualification – diploma in SLITHM or equal institute • Experience – 2 year,4 year depend of employer • Skills- language,ledership, An ability to delegate appropriately……. •
- 5. DUTIES AND RESPONSIBILITIES OF CHEF • oversee kitchen staff in restaurants • Creating recipes and preparing meals • Hiring staff • Balancing a restaurant's books • Doing public relations • Planning menus • Filling orders • Catering to customers
- 6. DUTIES AND RESPONSIBILITIES OF CHEF • Preparing, cooking and presenting dishes within your speciality. • Managing and training any demi-chef de parties or commis working with you. • Helping the sous chef and head chef to develop new dishes and menus. • Ensuring that team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins
- 7. JOB DESCRIPTION Various titles, detailed below, Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier • Chef de cuisine, executive chef, chef manager, head chef, and master chef • Sous-chef • Chef de partie • Commis (Chef) / Range chef
- 8. CAREER VOAGE • Depend on hotel or relevant company policy ANNUALLY GLOBAL SALARY SCALE FOR CHEF • Pastry Chef - $26,000 - $50,000 • Sous Chef - $24,000 - $50,000 • Assistant Chef - around $30,000 • Sushi Chef - $25,000 - $70,000 • Executive Chef - $50,000 - $85,000 PROMOTION METHOD
- 9. GLOBAL SALARY SCALE FOR CHEF
- 10. SALARY SCALE FOR CHEF IN SRI LANKA
- 11. THANK YOU