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The document provides information on cooking methods, cutting techniques, types of cutting boards, food products, HACCP principles, and mother sauces. It also lists various food service options including breakfast, brunch, afternoon tea, lunch, dinner, evening cocktails, and in-room dining.

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Rainisa Pratami
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© © All Rights Reserved
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Download as PDF, TXT or read online on Scribd
18 views

Additional Materials

The document provides information on cooking methods, cutting techniques, types of cutting boards, food products, HACCP principles, and mother sauces. It also lists various food service options including breakfast, brunch, afternoon tea, lunch, dinner, evening cocktails, and in-room dining.

Uploaded by

Rainisa Pratami
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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K IT C H E N

ME T H O D S OF CO O K I N G (2)

• Dr y he a t co o k in g , su c h a s roa s t i n g , bro i l i n g , or s a u t é i n g .

• M o i s t he a t co o k i n g , su c h a s br a i s i n g , s te a m i n g , o r po a c h i n g .
CU T T IN G ME T H O D S (12 )

1. Ju l i e n n e Po t o n g a n julie n n e m e m p u n y a i nam a lain “po t o n g a n k or e k api ” , po t o n g a n ini bia s a n y a dit e r a p k a n


un t u k ga r n is h at a u s ay u r a n y an g dip e r s i a p k a n unt u k ma s a k a n stir fry v eg e t a b l e s . Sa y u r a n y an g bia s a n y a

dip o t o n g julie n n e ad a la h w o r t e l, zuc c h in i, pa p r i k a .

2. Fi n e Ju l i e n n e

3. Ch o p

4. Sl i c e . Slic in g is a tec h n i q u e in w h ic h y ou c ut foo d int o thin slic e s tha t are rel a t i v e ly bro a d in c om p a r i s o n to
the slic e de p t h . Yo u c an us e this tec h n i q u e on m e a t s , fru it an d veg e t a b le s for us e in an y nu m b e r of

v eg e t a b l e s .
5. Di c e

6. Sm a l l di c e (M a c é d o i n e )

7. Cu b e

8. Sti c k / B a t o n n e t . Ba t o n n e t c ut s are per f e c t for c ar r o t stic k s , cru d i t é s , roa s t e d v eg e t a b le s , fre n c h frie s , an d


stir - f r i e s .

9. Ch if f o n a d e
1 0. Ch u n k

1 1. Min c e d

1 2. We d g e

Ba g i y an g s er in g m a k a n po t a t o w e d g e s , pas t i tah u be n t u k ini. Pe n a m p a n g da la m po t o n g a n ini ad a la h

be r b e n t u k s eg i t ig a . Ke n t a n g da n tom a t ad a l a h bah a n y an g s er i n g dip ili h un t u k m e n d a p a t po t o n g a n w ed g e


ini.

TY P E S OF CU T T IN G BO A R D (5)
K IT C H E N X FB SE R V IC E

FO O D PR O D U C T

1. Se a f o o d

2. Po u l t r y
3. Me a t
4. Ve g e t a b l e s
HA C C P (H A Z A R D AN A L Y S IS CR IT I C A L CO N T R O L PO I N T )

HA C C P is a m a n a g e m e n t sy s t e m in w h ic h foo d s af e t y is ad d r e s s e d thro u g h the an a ly s i s an d con t r o l of bio lo g ic a l,


c he m ic a l, and ph y s ic a l ha z a r d s fro m raw m a t e r ia l pro d u c t i o n , pro c u r e m e n t an d han d li n g , to m a n u f a c t u r in g ,

dis t r i b u t io n an d c on s u m p t i o n of the fini s h e d pro d u c t .

1. Da n g e r Zon e .

T h e da n g e r z on e is the tem p e r a t u r e ran g e in w h ic h foo d - b o r n e ba c t e r ia c an gr o w .

2. Cro s s Co n t a m in a t i o n
C ro s s - c o n t a m in a t io n ref e r s to th e tra n s f e r of dis e a s e - c a u s in g ag e n t s fro m one po in t to an o t h e r . Ex a m p l e s of

cro s s - c o n t a m i n a t i o n inc lu d e : U s in g a dis h c lo t h to cle a n a c ut t in g bo a r d us e d for m e a t an d the n us i n g it to


cle a n the kit c h e n c ou n t e r t o p s . C ro s s c on t a m in a t io n c an be pre v e n t e d by 1) im p l e m e n t a pe r s o n a l hy g ie n e

pro g r a m , 2) rem in d em p l o y e e s to w a s h the ir ha n d s , 3) us e s ep a r a t e eq u i p m e n t , 4) cle a n an d san it i z e all

wo r k s ur f a c e s .
MO T H E R SA U C E (5)
FB SE R V I C E

1. Bre a k f a s t
LO X (Sm o k e d Sa lm o n & Ba g e ls ) Eg g s Be n e d i c t + En g l is h Mu ffi n M u e s li

C re a m of W h e a t Gr it z ( Po r r i d g e ma d e of c or n m e a l )

St e w e d Pru n e s & Ap r i c o t s As s o r t e d C o ld Ce r e a l s Fre n c h To a s t

J am s , J ell y , Pre s e r v e s M a r m a la d e
2. Bru n c h

3. A ft e r n o o n T ea
4. LU N C H
5. Di n n e r
6. Ev e n i n g Co c k t a il

7. In R o o m Di n i n g

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