18 Basic Creams and Pastes Used By Bakers And Pastry Chefs
19 Types Of Vegetable Cuts / Classical French Knife Cuts
21 Basic Indian Masala and Pastes With Ingredients and Method
23 Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
39 Hygiene Rules and Regulations For Kitchen Staff / Chefs
43 Types of Herbs and Spices Used in Hotel Kitchen | Food Production
5 Types of Raising Agent / Leavening Agent Used in Hotel Kitchen | Bakery
9 Uses of Egg in Cookery | Culinary | Hotel Industry
Basic Dessert Sauces List - Standard Recipe Card - Hotels | Chefs
Basic Indian Curries and Gravy List - Standard Recipe - Hotels | Chef
Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
Key Baking Terms / Bakery Jargons Used in Hotel Kitchen | Culinary
Kitchen Key Terms Complete List (A-Z) / Food Production Key Terms / Culinary terms / Kitchen Jargons
Laminated Pastries Or Puff Pastries - Standard Recipe | Hotels | Chef
Method of Cooking Eggs / Egg Preparation [French Terms] - Hotels | Chefs | Kitchen
Methods of Whisking, Handling and Folding Egg White and Egg Yolk
Preventing Burn While Working in Hotel Kitchen
Preventing Cuts While Working in the Hotel Kitchen
Preventing Fire While Working in the Hotel Kitchen
SOP - Kitchen / F&B Production - Baking Food
SOP - Kitchen / F&B Production - Boiling Methods
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
SOP - Kitchen / F&B Production - Cooling Cooked Foods
SOP - Kitchen / F&B Production - Food Handling and Sanitation
SOP - Kitchen / F&B Production - Handling Rolling Stock / Trolley

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