Hotel’s Kitchen Pictures

Kitchen Layout

Kitchen Organization Chart

Organizational Structure

in kitchen

• Executive Chef / Head Chef

• Sous Chef / Second Chef

• Chef de Partie / Section Chef / Station Chef

• Relief Chef / Chef Tournant

• First Cook / Commis Chef

• Cook

• Cook Helper / Apprentice

• Steward / Kitchen Porter

Mise-en-place

Kitchen Cleaning

Weights and Measurements

What’s Wrong?

I ate something bad, I have�..

Food Poisoning!

Food Poisoning and Food Hygiene

Food Contamination

Mixing raw foods together Cutting foods on chopping

boards with raw meat juices

Bad Food Storage

Badly stored food can cause food poisoning

Correct Food Storage

Foods to be covered and stored separately

Key Points Regarding Storage

• Check food specification and grading

• First-in…First-out rule

• Suitable container should be used

• Temperature and humidity

• Cleanliness, hygiene and sanitation

• Food storage condition

Kitchen Knives'

Having Good Personal Hygiene

Wash your hands regularly Especially after going to the bathroom

Have a Clean Uniform

Available

If Sick Stay HomePlace a Band Aid on Cuts

Handling Kitchen Waste

First Aid

Place a Band Aid on Cuts

Type of Kitchen Pests

Pest Control

Pest Control should be done on a weekly basis

Methods of

Cookery

1. Boiling

2. Poaching

3. Steaming

4. Braising

5. Stewing

6. Roasting

7. Baking

8. Grilling

9. Frying

10. Microwave

Boiling

Braising

Roasting

Frying

Frying is the cooking of food in oil

or fat, a technique that originated in ancient Egypt around 2500 BC.

Frying techniques vary in the

amount of fat required.

• Sautéing and stir-frying

• Shallow frying

• Deep frying

Microwave Cooking

A microwave oven, or a microwave,

is a kitchen appliance that cooks or heats food by dielectric heating. This

is accomplished by using microwave

radiation to heat water and other polarized molecules within the food.

Types of Herbs

Red Basil Tarragon Sweet Basil Dill

Chives Leeks Shallot Sweet Marjoram

Sage

Types of Herbs

Bay leaf

Marjoram

Mint

Oregano

Tarragon

Parsley

Thyme

Rosemary

Types of Spices

Garnishing of food

Sauces

Types of Roux

Sauces

Soup

Vegetables

Vegetables Cuts

Fruits

Salads

Cereals

Pasta

Cheese and Dairy Product

Cheese and Dairy Product

Meat Cuts

Meat Products

Poultry

Fish

Sea Food

Bakery

Pastry

Breakfast and Light Meals