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SECTIONS &
PLANNING
The Hotel kitchen is the heart of the food service
operation Food both raw and cooked are stored,
prepared and plated for service It is designed
accordingly and also depends upon the menu and
task to be performed
Sub Sections 1
Hot-foods section
Sauce /Grill/Fry se
Roast section
Fish section
Soup station
Vegetable section
Hors doeuvre se
Salad preparation
Juice pantry
Sandwich station
Cold kitchen / Garde Manger/ Larder
Showpiece prepa
Mixing station
Dough holding an
Dessert preparat
Plating desserts s
Bulk cooking
Receiving Section
Wash Up (Pot/Plate)
Stores
Dry, Refrigerator
COMMISERIE SECTION OF
HOTEL KITCHEN:
Basically it is the mise-en-place zone of vegetables
Various quantities of vegetables are peeled, cleaned
and trimmed, refreshed and placed into the
refrigerator by semi-skilled workers Mise-en-place is
carried out according to menu requirements and
supplied to the respective section of the kitchen
VEGETABLE SECTION OF
HOTEL KITCHEN :
An entremets course in France was the responsibility
of the vegetables, who skillfully prepared and
cooked vegetables, which could be served as a
CONFECTIONERY SECTION OF
HOTEL KITCHEN :
The art of pastry includes work like coloured sugars
to make flower baskets and similar decorative centre