The document provides information on various cutting methods for different ingredients. It discusses how to properly cut vegetables, beef, lamb, fish, chicken and their appropriate shapes and sizes. It also includes instructions on maintaining and sharpening knives as well as caring for cutting boards. Videos demonstrate different knife skills and how to cut specific ingredients.
What is Food and Beverage Department
▪ One of the department in hotel which is serve for food and beverage during the guests stay...
▪ The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
What is Food and Beverage Department
▪ One of the department in hotel which is serve for food and beverage during the guests stay...
▪ The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
Knives powerpoint presentation in principles of food production.
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Types of knife, types of blades of knife and types of material of blades of k...TarunSharma711
These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.
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The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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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.
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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4. ▪ The key to the proper and efficient use of any knife is
making sure that it is sharp. A knife with a sharp blade
always works better and more safely because it cuts easily.
▪ Select the right knife for the intended job.
▪ Always use a cutting board or proper cutting surface when
chopping, slicing, or mincing. Never cut on metal, glass, or
porcelain.
Knife Care & Maintenance
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5. 10 rules for etiquette and safety
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1. Always hold knife by its handle
2. Never attempt and catch falling knife
3. Use your own knife, do not borrow
4. Pass knife handle first or lay it down
5. Do not allow the edge to hang over the cutting board
6. Do not use a knife as an opener or for anything other them
its intended purpose
7. Do not leave knife in loose area or they are hidden (pot
sink)
8. Cary the knife point down, edge out and away from you
9. Never store or use above waist level
10.Always cut away from your body
7. 1. Place the whetstone in water deep enough to cover soak 10-20 minutes
until no bubbles emerge from the stones.
2. With tip pointing away from you, a right-handed person should start to
sharpen on the right side of blade. A left handed person should start to
sharpen on the left side of the blade.
3. Hold the knife tightly. Draw the edge backward and forward at an angle
of 10-20 degrees.
4. Repeat the same process for the other side of the blade. This side needs
less work and when the burrs are gone, you are finished. The powder that
forms on the stone is essential to the sharpening process and should not
be rinsed away.
5. After sharpening, the knives should be finished on a steel and then
washed in water and dried completely with a soft towel.
How to sharpen your knife with whetstone ?
NOTE: Opinion is split about whether a knife blade should be run over a stone from
heel to tip or tip to heel. Most chefs do agree that consistency in the direction and
angle of the stroke is important
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9. A steel should be used both immediately after sharpening the
blade with a stone and also between sharpening to keep the
edges in alignment.
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11. How to sharpen knife with sharpening steel
NOTE: The key is to Move the arm but not the wrist.
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▪ The tip of the blade should point upward.
▪ Hold the sharpening steel vertically firmly in your hand. Hold
the knife firmly by the handle.
▪ Move the blade from the back wide part of knife) to the
point.
▪ Hold the knife between an angle of 10 and 20 degrees with a
slight pressure over the steel.
13. Cleaning, Sanitizing and Storing Knifes
▪ Never leave your knife on or in the pot sink
▪ Do not clean in dishwasher
▪ Clean knives in hot soapy water, rinse, dry then sanitize
▪ To store, use clean sleeves, knife case, an in- wall or table –
mounted rack
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14. Cutting Surfaces
▪ Never cut on steel, ceramic or hard stone surfaces, such as granite
or marble
▪ Always use chopping board , such as composite or wooden boards
▪ Boards must be cleaned and sanitized much the same way as knife
▪ Boards mush be air-dried and stored separately with air
circulation between them
▪ Remove all trim as it accumulates
▪ Keep board free waste
▪ Never place anything on the boards but the food you are cutting
▪ Wash and sanitize between jobs to prevent cross-contamination
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Chef’s Knife or French Knife or Vegetable Knife
▪ This all-purpose knife is the most often used item in any knife
kit.
▪ It is designed and manufactured for wide-ranging general use in
the kitchen
▪ The blade is shaped and worked so that it can peel and trim,
slice, chop, mince, fillet fish, and fabricate meats and poultry.
▪ The blade typically ranges from 8-12” in length and about 1 ½ -
2” wide at the heel or bolster.
▪ A good-quality chef’s knife should be well-balanced, with the
weight of the blade equaled by the weight of the handle.
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Fine Julienne
The Thinness julienne
JULLIENNE
1mm X 1mm X 5mm
1/8 inch x 1/8 inch x 2 inches
Matchstick/ Allumette
1/8 in X 1/8 in X 2 Inches
Batonette
1/4 X 1/4 X 2 Inches
JARDINIERRE
1cm X 1cm X 5cm
Stick
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BRUNOISE/smallest dice
1mm X 1mm X 1mm
Fine dice
1/16 in X 1/16 in X 1/16 in
Small dice
1/8 X 1/8 X 1/8 Inches
Dice
¼ X ¼ X ¼ Inches
Medium dice
½ X ½ X ½ Inches
MACEDOINE,
1cm X 1cm X 1cm
Large dice
¾ X ¾ X ¾ Inches
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Butterfly Fillets - Used with small fish like trout, sardines, mackerel
or herring (with or without head)
Goujons - Strips 5 cm x 1 cm from the fillets of
small fish such as sole or plaice.
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A.En-Lorgette - B. En-tresse- C. Colère - D. Colbert - E. Delice- F. Cravatte
A. Paupiette - B. Troncon - C. Goujonettes - D. Pave - E. Fillet - F. Darne or cutle
Australian Fish Cut