8 Kitchen Final
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Kitchen Department
1. Introduction: The word kitchen comes from French word “cuisine”, which means art of cooking or food preparation. “A kitchen is a well designed and closed area with skillful chefs and all necessary equipments tools & utensils liable for preparing food items as per guest orders followed by standard recipes.” In short, Kitchen is the place where foods are prepared and produced. During the training period in this Hotel Le Meridian we were exposed to 7 different kitchens. These 7 kitchens are all different, in preparation of food and cooking method:1. 2. 3. 4. 5. 6. 7.
Hot kitchen Cold Kitchen Pastry Butchery Cafeteria Tapas at Patio Show kitchen
: where hot food items are prepared : Dry & cold foods (Sandwiches, salads etc) : Cakes, biscuits, bread, ice creams : Cleaning, cutting, Meats & sea food items : Food preparation for staffs, and serving to them : Barbecue (deep fried, roasted in request of guest) : Kitchen exposed to the guest
Training in Hot kitchen The working assignment at the morning shift is doing the preparation breakfast for another day, cutting vegetable for the preparation food cooking on lunch time. I also need to counting stock, open inventory checklist, after taking the signature of chef go to stock to collect the thing and arrange properly at the correct place. During the lunch time, I am equipped to observe the buffet counter food item. Therefore need to refill the food item when is not enough providing to the guests, while taking care the cleanness of the buffet counter also part of my job. Beside that, I also have opportunities to learn cooking at the presentation counter to serve food for guest.
During the dinner time, the guests are always ordering the a la café menu so that I am help the chef to cook. Normally I am doing the simple cooking such as fried and doing the preparation. Cold kitchen The working assignment at the cold kitchen is taken out and refilling the condiment from the refrigerator, doing the preparation of appetizer counters. Beside that, I also need to cutting all type of fruits while is preparing for lunch buffet and for staff cafeteria. The senior staffs are teaching me to understand the ingredient of the salad, dressing and sauces. Another working task is preparing the VIP fruits basket, we need to choose the freshly fruits and rap it properly when sending to VIP room.
2. Cooking “Cooking is a professional glamour; it is creation and a flare of preparation of food so as to counterpart new changes in tastes and lifestyle of people.” While we were in the kitchen, we also learned Different types of cooking method: 1. 2. 3. 4. 5.
Boiling Poaching Steaming Roasting Grilling
3. Different types of cutting methods • Circle • Diced • Wedges • Slice • Chopped • Triangles etc.
6. Frying 7. Backing 8. Stewing 9. Braising 10. Broiling
4. Different equipments used in Kitchens 1. 2. 3. 4. 5. 6. 7. 8. 9.
Fry Pan Sauce pan Roasting pan Fish Poacher Chef’s knife Bread knife Peeler Fileting knife Leagles
Chopping Board Color Codes • White • Green • Yellow • Red • Sea Food • Cooked Meat
10. Lifters 11. Roasting spatala 12. Whips 13. Whire whisk 14. Wooden spoons 15. Graters 16. Slicer 17. Tongs etc.
- Sandwiches etc - Vegetables & Fruits -Dairy Products (Cheese, Ghee etc) -Raw Meat/ Poultry -Blue -Light Brown
5. Kitchen Brigade In this Hotel Le Meridian also there are executive chef, Head of the Chef, and other... who has an important role in food preparation and menu planning. A Kitchen Brigade is a chart showing the different level of Kitchen chefs in any hotel.
6. Menu: Menu is a well design & pre-determined list of all foods and beverages items available within a particular restaurants or hotels. It acts as a selling tool. A menu is also term as “bill of fare” or “Priced list of Food and beverages items” Two common Menus that has been found widely used in Le Meridian arei ) A La Carte Menu: In A LA CARTE, one can select any beverages or courses. 1. List of beverages 2. Appetizer 3. Soup and Salad 4. Main Course 5. Desert ii) Table d’ hote (Set Menu): Only one food items can be select form each course. So it’s fixed Menu of whole meal. 1. Appetizer 2. Soup and Salad 3. Main Course 4. Desert
Conclusion training in kitchen After 3 week training in kitchen of hotel Le Meridian, I felt that it is a suitable place for me. It is a nice place for training. During the training period, I understand the process how they function and operation at hot kitchen and cold kitchen. During the dinner time, many guest are ordering the a la café menu. Every time we need to make sure the food is hot when want to serve to the guest. Beside that, the decoration on the plate also importance, this is a chance to show our creative to decorate it. After I finish the training in Le Meridian kitchen, I experienced that the working task which were given for me was simple. According to the senior chef, we are needed more time to practice to improving the skill on cutting and cooking.
1. Introduction: The word kitchen comes from French word “cuisine”, which means art of cooking or food preparation. “A kitchen is a well designed and closed area with skillful chefs and all necessary equipments tools & utensils liable for preparing food items as per guest orders followed by standard recipes.” In short, Kitchen is the place where foods are prepared and produced. During the training period in this Hotel Le Meridian we were exposed to 7 different kitchens. These 7 kitchens are all different, in preparation of food and cooking method:1. 2. 3. 4. 5. 6. 7.
Hot kitchen Cold Kitchen Pastry Butchery Cafeteria Tapas at Patio Show kitchen
: where hot food items are prepared : Dry & cold foods (Sandwiches, salads etc) : Cakes, biscuits, bread, ice creams : Cleaning, cutting, Meats & sea food items : Food preparation for staffs, and serving to them : Barbecue (deep fried, roasted in request of guest) : Kitchen exposed to the guest
Training in Hot kitchen The working assignment at the morning shift is doing the preparation breakfast for another day, cutting vegetable for the preparation food cooking on lunch time. I also need to counting stock, open inventory checklist, after taking the signature of chef go to stock to collect the thing and arrange properly at the correct place. During the lunch time, I am equipped to observe the buffet counter food item. Therefore need to refill the food item when is not enough providing to the guests, while taking care the cleanness of the buffet counter also part of my job. Beside that, I also have opportunities to learn cooking at the presentation counter to serve food for guest.
During the dinner time, the guests are always ordering the a la café menu so that I am help the chef to cook. Normally I am doing the simple cooking such as fried and doing the preparation. Cold kitchen The working assignment at the cold kitchen is taken out and refilling the condiment from the refrigerator, doing the preparation of appetizer counters. Beside that, I also need to cutting all type of fruits while is preparing for lunch buffet and for staff cafeteria. The senior staffs are teaching me to understand the ingredient of the salad, dressing and sauces. Another working task is preparing the VIP fruits basket, we need to choose the freshly fruits and rap it properly when sending to VIP room.
2. Cooking “Cooking is a professional glamour; it is creation and a flare of preparation of food so as to counterpart new changes in tastes and lifestyle of people.” While we were in the kitchen, we also learned Different types of cooking method: 1. 2. 3. 4. 5.
Boiling Poaching Steaming Roasting Grilling
3. Different types of cutting methods • Circle • Diced • Wedges • Slice • Chopped • Triangles etc.
6. Frying 7. Backing 8. Stewing 9. Braising 10. Broiling
4. Different equipments used in Kitchens 1. 2. 3. 4. 5. 6. 7. 8. 9.
Fry Pan Sauce pan Roasting pan Fish Poacher Chef’s knife Bread knife Peeler Fileting knife Leagles
Chopping Board Color Codes • White • Green • Yellow • Red • Sea Food • Cooked Meat
10. Lifters 11. Roasting spatala 12. Whips 13. Whire whisk 14. Wooden spoons 15. Graters 16. Slicer 17. Tongs etc.
- Sandwiches etc - Vegetables & Fruits -Dairy Products (Cheese, Ghee etc) -Raw Meat/ Poultry -Blue -Light Brown
5. Kitchen Brigade In this Hotel Le Meridian also there are executive chef, Head of the Chef, and other... who has an important role in food preparation and menu planning. A Kitchen Brigade is a chart showing the different level of Kitchen chefs in any hotel.
6. Menu: Menu is a well design & pre-determined list of all foods and beverages items available within a particular restaurants or hotels. It acts as a selling tool. A menu is also term as “bill of fare” or “Priced list of Food and beverages items” Two common Menus that has been found widely used in Le Meridian arei ) A La Carte Menu: In A LA CARTE, one can select any beverages or courses. 1. List of beverages 2. Appetizer 3. Soup and Salad 4. Main Course 5. Desert ii) Table d’ hote (Set Menu): Only one food items can be select form each course. So it’s fixed Menu of whole meal. 1. Appetizer 2. Soup and Salad 3. Main Course 4. Desert
Conclusion training in kitchen After 3 week training in kitchen of hotel Le Meridian, I felt that it is a suitable place for me. It is a nice place for training. During the training period, I understand the process how they function and operation at hot kitchen and cold kitchen. During the dinner time, many guest are ordering the a la café menu. Every time we need to make sure the food is hot when want to serve to the guest. Beside that, the decoration on the plate also importance, this is a chance to show our creative to decorate it. After I finish the training in Le Meridian kitchen, I experienced that the working task which were given for me was simple. According to the senior chef, we are needed more time to practice to improving the skill on cutting and cooking.
