Laminated Pastries Or Puff Pastries – Standard Recipe | Hotels | Chef

Laminated pastries and puff pastries are both delicious baked goods that are made by layering dough and butter. However, there are some key differences between the two types of pastries. Puff pastry is made by layering butter and dough, then folding and rolling the dough several times to create multiple layers. This process creates a light and flaky texture, and the pastry puffs up as it bakes. Puff pastry is perfect for creating delicate desserts like napoleons, palmiers, and turnovers. Laminated pastries, on the other hand, are made by layering dough and butter, then folding and rolling the dough several times to create a laminated texture. This process creates a denser and more substantial texture than puff pastry, and it is perfect for savory pastries like croissants, danishes, and breakfast pastries. Whether you prefer the light and flaky texture of puff pastry or the dense and substantial texture of laminated pastry, both types of pastries are delicious and versatile. So why not try making your own laminated or puff pastries at home? With a little practice, you'll be whipping up delicious pastries that will impress your friends and family in no time.
List of Laminated Pastries and Puff Pastries with Recipe Card Laminated dough is a culinary preparation consisting of many thin ...
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Methods Of Whisking, Handling And Folding Egg White And Egg Yolk

Methods of Whisking, Handling and Folding Egg White and Egg Yolk 1. How to separate egg white and egg yolk professionally? The best way to separate the white and yolk is by using the eggshell.  Avoid breaking the egg into one hand and allow the white to run through the finger.  The white can absorb grease and odours which will inhibit its beating qualities.  Have two bowls ready, Crack the egg as close to its center as possible by hitting the shell firmly against the edge of a bowl or the sharp edge of a counter.  Using your thumbs, pull shells apart, allowing some of the white to fall into The bowl.  Pour yolk from the shell into the shell, allowing white to dribble into the bowl.  Use one side of the shell to detach the remaining white from the yolk.  Use a shell half to remove.  Any bits of yolk that might slip into the bowl.  Place the yolk gently into the second bowl.
Methods of Whisking, Handling and Folding Egg White and Egg Yolk 1. How to separate egg white and egg yolk ...
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9 Uses Of Egg In Cookery | Culinary | Hotel Industry

Uses of Egg in Cookery | Culinary | Kitchen and Hotel Industry Certain foods play a major role in cooking, one of these is the egg. It can be served as a main dish, as an accompaniment to other dishes, or as an ingredient in an item. Due to such versatility, the egg is considered a primary ingredient in culinary preparation, providing moisture, structure, and richness in dishes. It is also an emulsifier and aerator when properly handled and used. For hotel management professionals, culinary students, chefs, etc. it is very important to get familiar with the Eggs characteristics.
Uses of Egg in Cookery | Culinary | Kitchen and Hotel Industry Certain foods play a major role in cooking, ...
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Preventing Burn While Working In Hotel Kitchen

Preventing Burn Injury Hotel Kitchen Chef
How to prevent burn in the hotel kitchen? Understanding the transfer of heat is very important to chefs working in ...
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Top 10 Rules For Safe Knife Handling – Chefs | Kitchen | Food Production

How to properly handle the knife in the hotel kitchen? The knife is considered by chefs as their most valuable and versatile tool in the kitchen. It is a toll with respect and when handled properly by an individual proficient in its use, can appear to be a thing of wonder.  The proper knife usage begins with good safety practices. Below are a few basic rules of safe knife usage that need to be followed by the kitchen staff or chefs.
How to properly handle the knife in the hotel kitchen? The knife is considered by chefs as their most valuable ...
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43 Types Of Herbs And Spices Used In Hotel Kitchen | Food Production

Types and Definitions of Herbs and Spices Used in Hotel Kitchens Spices: The term spice comes from Latin meaning 'Fruits of the earth'. Spices, as distinguished from herbs, are derived from various parts of the plants. For example, Cinnamon is taken from the bark, cloves from the buds, saffrons from the flower, allspice from the fruit, ginger from the root, mustard from the seed, etc. Herbs: Herbs are the second category of flavoring agents used in food, the term herbs comes from the Latin meaning 'Grass'. Herbs are defined as the leaves and stems of soft-stemmed, non-woody plants. Examples are Savory, Sage, Thyme, Rosemary, Oregano etc. Below you can find the list of most commonly used spices and herbs in the hotel kitchen department. All chefs should have a very good understanding and knowledge about the types of spices and their use in cooking.
Types and Definitions of Herbs and Spices Used in Hotel Kitchens Spices: The term spice comes from Latin meaning ‘Fruits of the ...
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Use Of Thermometer In Hotel Kitchen / Food Production

What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are in general the most wanted enemy. Fortunately, most of the microbes grow slowly at refrigerator temperatures and they can be also eliminated or killed if brought up to a higher temperature. For this reason, continuously monitoring and controlling the temperature of the food is very important. Temperatures will be taken at all steps in the food flow in the kitchen receiving, storing, preparing, cooking, transporting, and serving. Always use calibrated thermometers to ensure the safety of food served to customers. All employees involved in the production or service of food must take temperatures at critical steps throughout the flow of food.
What is the use of a Thermometer in the hotel kitchen? In the food production or kitchen environment microbes are ...
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Standard Egg Grading And Egg Storage – Hotel Kitchen

Hotel Standard for Egg Grading and Egg Storage The Grading of eggs is based on several factors. There are four grades of eggs that the cook and baker are concerned with AA, A, B, and C. The age and handling of the gg are the primary determinants of quality. As an egg ages, the white becomes thin and the air cell between the membrane and the shell enlarges. The yolk membrane becomes thinner as the egg ages. This results in a yolk that spreads more and breaks easily. Appearance is not the only thing that is affected as the egg ages. When white thins the albumin protein has lost part of its ability to build and maintain the structure. It will not develop as great a volume when beaten. The stability of the beaten white will be less. The thickening and emulsifying power of the yolk are also reduced significantly. The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell, the yolk is well-centered, and the air sac is small. As eggs age, they lose density. The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also, the air sac becomes larger as the egg loses moisture through the shell. In any case, slow deterioration in quality goes on as long as eggs are stored, SO PROMT USE IS THE BEST USE and always follow the FIFO method.
Hotel Standard for Egg Grading and Egg Storage The Grading of eggs is based on several factors. There are four ...
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19 Cuts Of Vegetables / Types Of Vegetables Cuts

Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their preparation is just as important as the cooking process itself. One aspect of vegetable preparation is the type of cut used. There are several types of vegetable cuts commonly used in the kitchen, each with its own unique purpose. Firstly, the julienne cut is a thin, matchstick-like cut that is often used for salads or stir-fries. It requires precision and a sharp knife to achieve the desired size and shape. Secondly, a dice cut is a small, cubed cut that is often used in soups, stews, and sauces. It's a versatile cut that allows for even cooking and easy incorporation into dishes. Thirdly, a chiffonade cut is a thin, ribbon-like cut typically used for leafy greens like spinach or basil. It's a delicate cut that's often used as a garnish or added to dishes for texture and flavor. Lastly, a brunoise cut is a very small, diced cut used in sauces, soups, and other dishes where a fine texture is desired. It requires precision and patience to achieve the desired size and shape. The Food Production department or Kitchen makes a wide variety of dishes, and the chefs working in the kitchen should be very familiar with the different variety of cuts used in the advanced culinary preparation. The below-mentioned types of knife cuts act as the base for kitchen preparation and are called the 'Classical Cuts' / 'Classical Vegetable Cuts' / 'Basic Knife Cuts'. Before you start practising any type of vegetable cut, it's important to have the right tools and equipment. You'll need a sharp chef's knife, a cutting board, and a vegetable peeler. It's also helpful to have a mandoline slicer or a food processor with a slicing attachment to ensure uniformity in your cuts.  Remember to practice caution and proper knife skills when working with sharp knives. Always hold the vegetables securely and curl your fingers inward to protect them while cutting. Make sure to keep your knife sharp and your cutting board stable to prevent accidents while cutting.
Types Of Vegetable Cuts Used in the Kitchen / Food Production Vegetables are a staple in many kitchens, and their ...
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Types Of Kitchen Hand Tools & Small Equipment

Kitchen hand tools small equipments
Different types of Kitchen Hand Tools & Small Equipment  All kitchen staff should be familiar with the different types of ...
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