Online Hotel School

Welcome Guest !
please login or register a new free account.

Home | Archives | Submit Article | Top Rated | Advance Search | Contacts Us | Rss Feeds

    Main Categories
» Accounts Training
» Banquets and Conferences Training
» Bar Training
» Food and Beverage
» Food and Beverage Checklist
» Food and Beverage Manual
» Food and Beverage Policies
» Food and Beverage Policies and Procedures
» Food and Beverage Procedures
» Food and Beverage Service
» Food and Beverage Training
» Food Production Training
» Free Hotel Management
» Free Hotel Management Training
» Free Hotel Training
» Front Office Checklist
» Front Office Manual
» Front Office Policies
» Front Office Policies and Procedures
» Front Office Procedures
» Front Office Training
» General Category - Hotels
» Hotel Checklists
» Hotel Construction and Development
» Hotel Engineering
» Hotel Forms
» Hotel Licences and Permits
» Hotel Management Training
» Hotel Schools
» Hotel Standards
» Hotel Terminology and Glossary
» Hotel Training Videos
» House Keeping
» House Keeping Checklist
» House Keeping Manual
» House Keeping Policies
» House Keeping Policies and Procedures
» House Keeping Procedures
» House Keeping Training
» Human Resources Training
» Kitchen
» Kitchen Checklist
» Kitchen Manual
» Kitchen Policies
» Kitchen Policies and Procedures
» Kitchen Procedures
» Kitchen Training
» Purchase Training
» Restaurant Training
» Room Service Training
» Safety and Security Training
» Sales and Marketing Training
» Standard Operating Procedures
» Stores Training
» Wine Training

  More Options
» Most read articles
» Most rated articles

Subscribe now and receive free articles and updates instantly.
» Your name » Your Email

titles description    advance search
Published : December 29, 2011 | Author : Santosh
Category : Food Production Training | Total Views : 1872 | Rating :

International Hotelier and Trainer.

Cooking Basics

·        All vegetables fresh daily

·        All containers cleaned daily

·        All food items kept iced down and/or refrigerated and properly covered

·        All fried items done so at 375 degrees and drained of excess grease

·        Station set up with proper utensils, i.e. spoons, ladles whips, tongs, etc.

·        Station set up with proper dishes for service, i.e., goosenecks, side dishes, plates, bowls, ramekins, etc.

·        Cook has proper knives for job required, i.e., paring knife, French knife, serrated knife, slicer, peeler. (Kept sharp and in good condition)

·        Roasted meats kept under heat lamp.

·        All vegetables finished ala minute.

·        All fish/meat/chicken cooked according to specifications.

·        All hot items handled carefully and with clean, dry rag.

·        Clean cutting board on station, change frequently.

·        Cook observes proper sanitation procedures.

·        All food properly seasoned.

·        All food tasted before serving.

·        All sauces, soups, relishes, purees, stirred before serving.

·        All plates wiped before serving.

·        Sauté items to be done in hot pan with little oil.

·        All garnishes, i.e., parsley, and watercress, to be kept in water.

·        Cook to carry all hotel recipes at his disposal.

·        Pizza dough fresh every shift.

·        Coolers should be cleaned and wiped out daily.

·        Whipped cream should be fresh and of good quality before serving.

·        Fresh mixed greens, romaine and iceberg lettuce prepared daily.

·        All lettuce must be washed, stored in correctly drained equipment and covered with wet towels to maintain freshness.

·        All mise en place must be stored and rotated.

·        Tuna for tuna salad must be washed and thoroughly drained before crumbling and preparing the final salad. Must be creamy and well seasoned.

·        Fresh croutons must be made daily for Caesar salad. 

·        All dressing must be stirred with ladles before adding to salad.

·        All lettuces must be crispy, chilled and dry before making a salad.

·        All salads must be in correct proportions and of sufficient height for eye appeal.

·        At end of service, remaining mise en place must be store bin a correctly sized, stainless steel or plastic container covered and stored neatly on the preparation cart.

·        Before leaving, the line must be wiped down.

·        Collect equipment.  Evaluate mice en place to ensure adequate supply and of high standard of freshness.

·        Pre-heat grill.

·        Ensure oil is change in deep dryer every alternate day.

·        Fries are blanched at 325 degrees where they then are placed in a container with wine rack so oil may drain.

·        Fries are blanched at 325 degrees during service.

·        Frier foods need to be placed on kitchen cloths lined with absorbent paper to absorb oil.

·        Grilled meats/fish need to be turned over after making once and then turned appropriately to ensure even cooking and eye appealing grill marks.

·        Au jus, demi and other sauces need to be passed through chinois properly seasoned and kept warm in bain marie.

·        Hot food served on hot plates.

·        Sufficient dressing mixed thoroughly in salads. Must have height and eye appeal.

·        Mise en place should be fresh correctly rotated and stored.

·        Brichermuesli is creamy and light when served, not runny and dry.

·        Strawberries freshly cut each morning.

·        Berry portions are of correct proportions.  Sufficient moist brown sugar to accompany if requested.

·        Dressings, when taken from main cooler, should be stirred before placed in bottle.  Likewise, dressing bottles should be shaken before placing in a salad.

·        Deep fried onion rings should be crispy, even golden color and cooked to order. They should be well drained on a kitchen cloth covered with absorbent.

·        Chilled salads should be served in cold bowls and should be of correct proportions and adequate height.

·        Desserts and accompanying garnishes/sauces/coulis should be fresh daily.

·        Whipped cream in pastry bag needs to be stiff.

·        Mint leaves for garnish should be fresh and kept in ice water to maintain freshness.

·        Grilled chicken should not be dry.

·        Dough should not be over handled and should be stretched by hand slightly.  Use flour and cornmeal along with parchment paper to stack rolled dough.

·        Pizza sauce well drained.

·        All pizzas should be brushed with olive oil and sprinkled with chives.

·        All pizzas cut into 4 pieces unless otherwise ordered.

·        When grilling items, herb butter is used for basting and salt & pepper must be used for seasoning.

·        Tuna should be cooked medium rare.

·        Chips for sandwiches and burgers must be well seasoned and crisp and without blemishes,

·        Peeled avocados should be stored in lemon water to prevent discoloration.

·        Re-grilled items should be laid out single layer and not stacked on top of one another to prevent steaming.

·        Vegetables should be blanched in briskly boiling; salted water and "shocked" in ice cold water.

·        Recipes must be followed explicitly when making dressings.

·        Fried foods should not be covered to prevent steaming or coating.

·        Pre-heat grill, have one side hotter for hash browns that the other for pancakes.

·        Always pre-heat pans before placing eggs or garnish in them.

·        Use minimal amount of butter / oil.

·        Hollandaise is rich with butter, well seasoned and kept warm.

·        Hash browns evenly browned, crispy well seasoned and garnished with chopped parsley, not too course.

·        Scrambled eggs are served moist and fluffy not dry and over cooked.

·        Omelets should be rolled and moist.  Not folded or cracked.  Color should be blonde.

·        Mint parsley fresh, green and stored in ice water.

·        Oatmeal cooked and not too thick.  Also at correct serving temperature.

·        Sausages and bacon should not be over pre-cooked.

·        Duck confit hash should be evenly browned, seasoned with salt and pepper and finished with chopped parsley.

·        Poach eggs should not b hard unless specifically requested.

·        Pre-poached eggs should be re-heated in just water.

·        French toast should be cooked and not soggy.

·        Pancakes should rise & cook correctly due to fresh mixture and correctly maintained grill temperature.

To Download 330 Plus Hotel Training and Management Tools, Please Visit :


1 2 3 4 5
please rate this article     Poor
Most viewed articles in Food Production Training category

The Use of Herbs in Cookery
Kitchen Induction
Cooking Basics
Kitchen and Food Production Training
Most recent articles in Food Production Training category

Kitchen and Food Production Training
Kitchen Induction
Cooking Basics
The Use of Herbs in Cookery

 Visitor's Comments !

there are no comments...

    Random Pick
House Keeping Budgets - Guest satisfaction is one measure of the housekeeping department performance. As a departmental head, the executive housekeeper must find away to deliver the services that will enhance the guest’s stay without draining profit.

» Total Articles
» Total Authors
» Total Views
» Total categories

Delete cookies set by this site | Top   

Online Hotel School
Copyright 200-2011 © Online Hotel School