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Kitchen Organization
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KITCHEN ORGANIZATIONBY : NURUL AINI
PRE TEST
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KITCHEN ORGANIZATION
1. CHEF DE CUISINE/ KEPALA DAPUR
2. SOUS CHEF/ WAKIL KEPALA DAPUR
3.CHEF DE PARTIE (CDP)/KEPALA BAGIAN
4. COMMIS/COOK/JURU MASAK
5.COOK HELPER/JURU MASAK PEMULA
Dapur utama pada hotel besar dibagi menjadi 10 seksi / bagian dengan tugas mengolah makanan tertentu
KITCHEN
1. PANTRY
2. SAUCE
3. ROAST
4. FISH
5. VEGETABLES
6. SOUP
7. GARDEMANGER
8. BUTCHER
9.PASTRY
10. BAKERY
1. PANTRY
2. SAUCE
3. ROAST
4. FISH
5. VEGETABLES
6. SOUP
7. GARDEMANGER
8. BUTCHER
9.PASTRY
10. BAKERY
1. SAUCER
2. ENTREMETIER
3. LARDER
4. PASTRY
1. SAUCER
2. ENTREMETIER
3. LARDER
4. PASTRY
1. HOT KITCHEN
2. COLD KITCHEN
TUGAS RUMAH
1. CARILAH PENGERTIAN DARI TIAP BAGIAN KITCHEN!
2. CARILAH JOB DESK DARI TIAP BAGIAN PERSONALIA DI KITCHEN!
POST TEST
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