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Food Production Training
Hotel Kitchen Education and Training.

Total result found : 4

Kitchen and Food Production Training
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Kitchen and Food Production Training for Hotels.
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Kitchen Induction
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Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days Layout of the kitchen and the supporting areas Familiarisation with all the equipment installed, their use, handling, functioning and maintenance to be drilled into all the members Introduction of the team members within and outside the kitchen to be carried out in an informal manner All the rules and policies of the hotel to be communicated to the members and made sure that each and every member has understood them correctly All standard procedures to be communicated to them i.e. Duty rosters, off, leaves, holidays, uniform, grooming, telephone handling, cafeteria timings, departmental communication, welfare team, G.M’s communication, lost and found procedure , the do’s and don’ts of the hotel etc.
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Cooking Basics
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• 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.
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The Use of Herbs in Cookery
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The use of Herb’s in the kitchen is ruled by culinary tradition which vary from country to country .Every cuisine its own favorite herbs : oregano, mint & dill in the Middle East & Greece are used in a great deal in the lamb dishes .In Thailand coriander leaves are used in almost every dish on the table and lemon grass flavors the fish and chicken dishes in written Sage is favorite with pork and gives its green color to the “Sage Derby cheese“ while roast lamb is always served with mint sauce .
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