The Ultimate Steak Cooking Guide
Standard Steak Cooking Guide For Chef Blue/Extra-Rare [1 minute] Seared Outside, 1 minute each side Ensure all sides are sealed 100% Red Center Internal Temp: 10-29° C Should feel spongy …
For Hoteliers
Classification Of Cheese By Texture and Taste – F&B | Chefs | Hotels
1. Soft Cheese Mozzarella (Fresh and Mild) Brie (Buttery) Humboldt Fog (Buttery Mildy Acidic) Saint Andre (Buttery) 2. Semi-Soft Cheese Stilton (Pungent) Gouda (Caramel) Jarlsberg (Buttery Nutty) Oka (Buttery Nutty) …
Types of Meat Cuts – Chicken | Fish | Rabbit | Pork | Beef | Buck | Duck | Goat | Lobster
Different Type of Meat Cuts in Hotels | Restaurants Duck Meat: Neck Tenderloin Breastmeat Back Drumette Wingette Drumstick Thigh Tip Tail Buck Meat Cuts: Head Ear Neck Shoulder Foreleg Shank …
14 Examples of Banquet Menus For Special Functions
Examples of Banquet Menus For Special Functions 1. Banquet – 4 course lunch Consomme Madrileme**Truite de Riviere BelleMeuniere**Poulet en Casserole Bonne FemmePetits Pois a la Fran~aisePommes Marquise**Coupe Montmorency**Cafe 2. Banquet …
Standard Marination Time in Kitchen
HOW LONG DO I NEED TO MARINATE MINIMUM MAXIMUM CHICKEN (WHOLE) 4 Hrs 12 Hrs CHICKEN (BONELESS BREAST) 2 Hrs 24 Hrs CHICKEN (THIGHS) 1 Hr 24 Hrs FISH (STEAKS/FILLETS) …
9 Types of Mushrooms Used in Hotel Kitchen
1. WHITE BUTTON • Mild and versatile• Mixes well with other mushrooms• Classic flavor for salad, pizza or pasta 2. CREMINI • Firm and flavorful• Stands up to almost any …
5 Rules For Food Safety In Hotel Kitchen
Five Keys to Food Safety 1.Keep clean ✓ Wash hands properly before handling food and often during food preparation.✓ Wash hands properly after going to the toilet.✓ Cover the wounds …
Kitchen Technical Terms A to Z
GLOSSARY OF KITCHEN TECHNICAL TERMS Aigo: Simple Provence soup of garlic broth, served poured over sliced crusty bread Aiguillette: Long thin strip cut in a slice from a breast of …
Knife Safety Tips for Chefs
KNIFE SAFETY Select the right knife for the task. Keep blades sharpened end and handles in good condition. Always use a cutting board. Cut downwards with firm even pressure, away …
Stollen-Standard Recipe
Dish Name: StollenMeal Period: Lunch/DinnerIngredients for 6800 gms dough Qty Unit Description 1.7 KG sultanas 0.375 KG Candied orange peel 0.375 KG Candied lemon peel 0.375 KG nibbed almonds 0.19 …