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Introduction to Culinary.pdf

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Introduction to Culinary.pdf

  1. 1. Dasar Pengolahan Makanan St. Hadijah, M.Par
  2. 2. Introduction to Culinary
  3. 3.
  4. 4. Ceserani-Lundberd dan para ahli kuliner: • Application of heat • Edible/eatable • Palatable • Safer to eat • Digestible • Change its appearance Definisi
  5. 5. Terminology Terlalu matang, proses masak yang terlalu matang Overcooked overcook Kurang matang undercooked Alat masak Cooker Proses masak yang terus berlangsung Carry quer cooking Juru masak Cook
  6. 6. Organization Structure
  7. 7. They are the principal assistants to the head chefs and aid the chefs in general administration and in particular, supervising food production, and overseeing its service. They are the acting head chefs in the absence of the head chefs. SousChef This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets, and for coordinating with departments not directly involved in food production. Chef de Cuisine There are both commis Is and commis IIs; the Is being seniors. They are the assistants to die chef de partie. However, in most hotels now, the commis I and II have been classified as commis only. Commis chef They are also in a supervisory capacity. They take charge in the absence of the chef de parties. They assist the chef de parties. Demi Chef de Parties All chef de parties are supervisors in charge of a clearly defined set of activities within the kitchen. They are the station heads and must be skilled to cook every dish made by their stations. They should also have a certain degree of administrative skills. They should be able to plan and carry out production schedules for the section. Chef de Partie
  8. 8. They are responsible for all cold food presentations, which might include hors d’oeuvres, salads, sandwiches, pates, etc. Chef Gardemangers They are the reliever chefs who take charge in the absence of the section chefs. They were usually multi-skilled cooks, who would fit into any job in case of emergencies. Chef de Tournant They are the bakers who work under the pastry chefs and are responsible for all baked products such as bread, breakfast rolls, etc. Boulanger They enjoy a different status and the work of their department is generally separated from the main kitchen and is self-contained in the matter of cold storage, machinery, and equipment. They are responsible for all hot and cold desserts. These may include cakes, pastry, ice creams, creams, etc. Pastry Chef They are in charge of the butcher shop which prepares meats, fish, and poultry as desired by the user departments of the kitchen. Butcher Chef
  9. 9. The entremets course is, on the menu, the sweet which is prepared by the pastry chefs. Entremets de legumes were the vegetable courses traditionally featured on a menu. They are in charge of all vegetables, potato, egg and farinaceous dishes Entremetier They are responsible for preparing soups and stocks, which may include cream soups, consommes, bisques, broths, national soups, essences, etc. Potager They are responsible for all food to be prepared for banquet functions and also for the buffet in coffee shops. Banquet Chef They are responsible for all sauces and sauce- related dishes. Saucier They are responsible for braised meats, roasted meats, and meat dishes. Their section is also responsible for deep-frying of foods. Chef Rotisseurs
  10. 10. Mise en Place
  11. 11. “ Mise en place is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.
  12. 12. Suatu restoran perlu mengupayakan jumlah peralatan yang cukup, penggunaan yang tepat serta penataan yang baik. Peralatan yang memadai dapat menghemat waktu produksi, tenaga, dan biaya. Mise en Place Menunjang kegiatan utama, sehingga dapat terselenggara dengan teratur, rapi, berjalan dengan lancar, tepat waktu, efisien dan menyenangkan dan pekerjaan berhasil dilakukan dengan sempurna. Ruang kerja harus dalam kondisi siap digunakan, posisi meja kursi dan peralatan di ruang kerja serta kebersihan harus tetap terjaga. Pemahaman tentang tata letak, peralatan harus dikuasai.
  13. 13. General Purpose Oven General Equipment Convection Oven Bakers/Pastry oven Pizza oven Boiling Pan Boiling Table-induction
  14. 14. Stockpot stand General Equipment Titling Kettle Thermotastically Controled Depp- fryer Contact Grill Chargrill Salamander Grill/ Over Heat
  15. 15. Bratt Pan General Equipment Bowl Chopper Meat Slicer Cutting Board Ballon Whisk Muslin Cloth
  16. 16. Ladle General Equipment Skimmer Bowl /Whisking bowl Carving Fork Peeler Strainer
  17. 17. You can find me at: hadijah@politeknikbosowa.ac.id Any questions? Thanks!

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