Posts by Amit Kumar
01
Jun
Equipment & utensils: Chinese Cuisine
Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these t...
01
Jun
Types of budget and budget cycle
TYPES OF BUDGET
1- MASTER BUDGET ā A master budget is a comprehensive projection of how management expects to conduct all aspects of...
01
Jun
Implementation and Review of Internal Control
Implementation and Review of Internal Control
The internal control is all the more important in the hospitality industry. In normal ...
01
Jun
Preparation of stock
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10...
01
Jun
Difference between ASPIC and GELEE (Definition)
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coa...
01
Jun
Garnishes and accompaniments
Garnishes
Croutons Dices or other shapes made from bread, pastry,...
01
Jun
HACCP (Basic Principle and implementation)
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in f...
01
Jun
STOCKS in Cookery Food production
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones...
01
Jun
Floor finishes : Composition, Care and Cleaning of different surfaces
Considerations before choosing a floor:-
Will there be heavy wear?Is area subject to moisture?Does the floor need to be sound barrie...
31
May
Allocation of Work ā Job Description, Duty Rosters in Kitchen Organisation
Job Description of various roles in kitchen:-
For Duty Roaster jump to the end of this post.
CHEF DE CUISINE (HEAD CHEF)
T...