This document provides information on fish cookery, including classifications of fish and shellfish, cuts of fish, selecting and cooking methods. It discusses qualities of good fish and how to select shellfish. Various cooking methods are outlined such as deep frying, shallow frying, poaching, and baking. Specific dishes prepared with different cooking techniques are described. The document also covers court bouillon, fish and vegetable accompaniments.
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Powerpoint presentation of "Sauces" in Principles of food production (.
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Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
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Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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xoxo
-Jovi
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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Don't forget to follow me on twitter @joviinthecity
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-Jovi
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
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
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
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
Mediterranean Seafood Recipes that You Can Savor at Home.pdfhow2stayyoung
In this post, we'll explore the significance of seafood in the Mediterranean Diet and share some delightful Mediterranean seafood recipes that you can savor at home.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
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
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
1. FISH COOKERY
A. INTRODUCTION OF WITH COOKERY.
B. CLASSIFICATION WITH MENU EXAMPLES.
C. CUTS OF FISH AND SHELL FISH.
D. SELECTION OF FISH AND SHELL FISH.
E. COOKING OF FISH .
(EFFECT OF HEAT)
2. FISH AND SHELL FISH
• FISH:- Fish are aquatic vertebrates with fins for
swimming and gills for breathing.
• SEAFOOD:- A collective term of shellfish and
other small edible marine animals like crabs,
oysters etc.
CLASSIFICATION OF FISH
• FIN FISH:- WHITE FISH CONTAINS FAT
• SHELLFISH:MOLLUSKS,BIVALVES,CRUSTACEAN.
3. QUALITES OF GOOD FISH
Fish should look and smell fresh.
The scale should be bintact, firmly adhering,
and shiny.
The eyes should be full and bulging but not
sunken.
The grills of the fish should be bright red.
4. HOW TO SELECT SHELL FISH
• The claws of crabs should be springly and not
hanging down.
• The eyes should be bright.
• The tail of lobsters should spring back when
stretched out.
• Shrimp and prawns must be crisp.
• Oyster shells should be tightly closed.
5. Cuts of Fish
Darne :- Steak or slice of a round fish cut on
the bone.
Troncon:- steak or slice of a flat fish cut on the
bone.
Paupiette:- thin slice of a fish from one entire
side of fish.
Fillet:- usually a boneless cut of fish from one
entire of fish.
6. MAIN COURSES OF FISH AND
SHELLFISH
DEEP FRIED
FISH N CHIPS- A simple preparation made
with firm textured fishes such as cod and
seas bass which are rationally dipped in a
batter of flour, egg salt, baking powder,
and deep fried.
FISH ORLY:-Fish fillet is marinated bin
lemon juice, oil chopped parsley and salt.
7. Shallow fried
• SOLE MEUNIERE:- The fish is marinated,
patted with flour and shallow fried in hot
butter. served with slices of lemon and
sprinkled with lemon juice, hot brown butter
and chopped parsley at last moment.
• BELLE MEUNIERE:- Very similar to meuniere
but garnished with blanched tomatoes ,sliced
sautéed mushrooms and few grains of caviar.
8. POACHED
• Red snapper duglere:- fish is poached in white
wine and fish fumet. The conking liquid is
strained and reduced to a sauce like
consistency with sautéed chopped garlic .
• Sole Veronique:- fish is poached in fumet and
served with balanced and peeled white grapes
and fish veloute is made with a poaching
liquor.
9. BAKED
• Salmon coulibiac:- salmon fillet arranged over
a layer of cooked rice, chopped hard boiled
eggs and duxeloles enclosed or covered with
brioche dough baked and served like a pie.
• Sole Nicoise:- Marinated fillet of sole placed
on bed of tomato concasse and baked in a hot
oven , served with garnish of black oli9ves ,
anchovy fillets and slices of lemon.
10. COURT BOULLION
TO preserve and enhance the delicate flavor of
fish, the liquor in which they are poached is
prepared with care. The poaching liquor is
called court boullian. They are different types
of court boullian
• White court boullion.
• Ordinary court boullian.
• White wine court boullian
• Reed wine court boullian.
11. RECIPE OF COURT BOULLION
• WATER:-1lt,salt(coarse sea salt)-
15gm,wine/vinegar-75ml,carrot-60gm(sliced).
• Bay leaves-2nos,parsleystalks-
3nos,peppercorn-6nos,thyme-1sprigs.
12. FISH POTATOTES VEGETABLES ACCOMPANIMENT
S
GRILLED/FRIED FRIED/SAUTEED GREEN SALAD,
COLE
SLAW,CARROT,ONI
ON AND
CAULIFLOWER
HOLLANDASE
SAUCE,TARTAR
SAUCE, SLICE SOF
LEMON,PARSLEY,
BROWN BUTTER
CAPER SAUCE ETC.
BOILED/STEAMED BOILED IN
JACKETS/MASHED
GREEN SALAD,
CUCUMBER,
ONIONS
CAULIFLOWER
BEANS AND
TOMATOES.
HOLLANDAISE
SAUCE,
HORSERADISH
SAUCE,
PARSLEY,EGGS,
FENNEL ETC.
BAKED BAKED/BOILED OR
SAUTEED.
GREEN SALAD,
CARROTS,BEANS
,TOMATOES,
SPINACH,CLELRY,
ONION,
CAULIFLOWER.
HOLLANDAISE
SAUCE,MUSTARD
SAUCE, TARTAR
SAUCE, CAPER
SAUCFE
LEMON,PARSLEY
BUTTER