Knife Fire Kitchen

A. Supervision Kitchen chief, also known as executive chef, head chef, and working chef. He has skills in management as well as in supervision in the field. With knowledge of food production. In leadership someone who understands and understands how to organize, knows how to motivate people, is an expert in compiling a menu, understands production procedures, understand cost control and budget management, and purchasing food supply. In operations in hot kitchens, the head chef usually no longer participates in cooking but becomes the head chef must be experienced and skilled cooks to schedule production, give instructions to teams or workers, all done while controlling the quality. Plus, chefs can work well with teammates, despite continued extreme pressure. B. Skilled and Technical In hot kitchen the chef is the head of the company, the cook is the backbone. In the hot kitchen the team does real food production, therefore they have the knowledge and experience in cooking so they know how to cook, the basis of which is the dishes made in their respective departments.

They must have a function for the good of their fellow workers and also be able to coordinate with other departments well and politely. Food production is a job that is carried out with a work team with solid cooperation. C. Entry Level By entering the hot kitchen for beginners, it really doesn't require any special skills or experience about the kitchen. The most basic job orders like cleaning vegetables and preparing ingredients for vegetable salad. With the passage of time there will be an increase in knowledge and experience in hot kitchen operations, after which you will be given more complex tasks than before and in the end you will be able to assume the role of a skilled and expert cook. A lot of experience Executive chef who start a career doing the most basic jobs in a hot kitchen as a lucky pot washer by following orders to peel potatoes at work empty sink.

B. Consistent Working in the kitchen requires good health readiness, mental, physical, and stamina that must be prepared properly because it will work in hot, stressful, and demanding jobs that require orders to continue to operate. A chef works hard by staying focused and indifferent with pressure that will continue to press until it wants to explode. Pressure in the hot kitchen a lot. It can be very intense for hours. It will tire you out if you are not strong. Holding on to anger, working with fire and knives under pressure in a hot kitchen is no easy feat. Work a minimum of eight hours a day. For that a chef needs to overcome every difficulty by demanding accountability for his dedication will work, teamwork in the hot kitchen as well as guests. Devotion means always working and not moving far from one hot part of the kitchen to another every few months. Staying for at least one to two years can prove to your boss and hotel owner that you are serious about your job and can be a source of pride for the hotel and yourself.

C. Can Work with A Team Working in a hot kitchen is done with teamwork, it is very important to have the ability to work with a team. Therefore, ego issues, feelings, jealousy, indifference to work, competition between departments for a chef to be able to control it all while still working under pressure in a hot kitchen. With the aim that collaboration with colleagues can run well and professionally. A chef must not allow every mistake of one of his colleagues to drag on in his anger, therefore a chef even though they are judged like that, they are still just ordinary people who have different limits of patience so don't be surprised if many of your chefs find them famous because their anger. Having them show their screams in the kitchen is a form of self-control so they can express their emotions. This is much more appreciated than a chef who is silent and misunderstands the work team.

H. Basic Understanding Has many Experiments to be able to innovate in cooking. The chef in a brilliant hot kitchen can push boundaries to create dishes that have been unthinkable for years then. A chef with a very revolutionary appearance can insist on this. A solid foundation is important in the most basic of techniques. The classical method has been practiced since the time of Escoffier. To innovate, so that beginners can start from the basics that will help and make better use of it, can be seen from experience. When you see a trained cook at work, you will have a better understanding of what is being done. So you know what questions to ask.

Kitchen Lab | School of Hospitality and Tourism

A much misunderstood and misused title is "Chef". To the general public more refers to anyone who wears a tall white hat is a chef, other than that his job is always cooking for guests at home, often referred to as an amateur chef. The word "Chef" comes from French which means "Chief". This term is shown to a chef who is in charge of the kitchen and some are responsible for his parts in the kitchen. In this degree it is necessary to gain experience in preparing food, managing staff and planning production. Progress in the career path that novice chefs desire, that is they actually know how to use the word chef with respect. The skills of food production workers vary according to their level of work and also with the type of food being processed and prepared. Thus it can be grouped into three general categories skills.

Name Description Picture

Cutting Board Has many colors. Different colors mean different functions.

Strainer Grater Can Opener Ladle Spatula Bowl

A. Red to cut raw meat. B. Green for cutting vegetables and fruit. C. Yellow to cut poultry. D. White for cutting dairy products and bread. E. Chocolate to cut cooked meat. F. Blue to cut seafood.

For straining pasta, vegetables, and so on. To grate vegetables such as carrots, grated cheese, orange peel, and others. Built-in can opener workbench edge. For measuring and dividing liquids, stirring and taking soup stock. For sauteing, stir the dish without sauce in large portions. Usually used to fill materials to be processed, stuffing waste from materials that are cleaned such as scraps and skin ingredients.

Foreword..i Contents..ii Chapter 1 | Introduction I. A brief History of the Kitchen..1 II. The Origin of The Classic &amp; Modern Kitchen..4 III. Kitchen Organization..6 Chapter 2 | Hot Kitchen Industry I. Standard of Professionalism..9 II. Skills Level..15 Chapter 3 | Sanitation and Safety I. Sanitation..18 II. Food Hazards..19 III. Standard Personal Hygiene..20 IV. Food Storage..23

Chapter 4 | Tools and Equipment I. Tools..25 II. Pots and Pans..28 III. Knives..30 IV. Equipment..34 Chapter 5 | Basic Cooking I. The Basic..39 II. Moist-Heat Methods..41 III. Dry-Heat Methods..43 IV. Dry-Heat Methods Using Fat..44 V. Terms in The Kitchen..45 VI. Basic Cutting in Hot Kitchen..47 VII. Do's &amp; Don'ts..50 Chapter 6 | Sauces, Herbs and Spices I. Explanation..55 II. Sauce..57 III. Herbs and Spices..60 IV. Herbs..62 V. Spices..64 References..67

Because a lot of questions like this "what is this (while pointing at one of the component parts and even a complement to the food that has been served) can you eat it?” When food is served on a white and clean plate, all the components presented on the plate can be eaten by all. Appetizers, soups and main course portions vary in size. Appetizer has a portion of 50-100 grams per serving, soup has a portion that tends to be unbalanced, main course/main dish has a portion of 175-225 grams.

Definition of Sauce as a liquid that has an aroma, there is a sauce that is thick and not too thick, its function is to add seasoning, as well as enhance the food served at once. The additional qualities of the sauce are: Moist appearance (color and luster), Flavor Interest and appetite appeal.

For the main sauce there are three types of ingredients, namely liquid, sauce body, thickener, seasoning ingredients and additional flavoring

In the hot kitchen has a basic sauce that must be known by chefs and cooks. namely Mother Sauce.

Bissel,Frances. The Book of Food.New York:Henry Holt,1994. Bocuse, Paul. Paul Bocuse’s French Cooking. New York: Pantheon, 1977. Katsigris, Costas, and Chris Thomas. Design and Equipment for Restaurants and Foodservice,2nd ed. New Jersey: John Wiley &amp; Sons,2005. Gisslen,Wayne. Advanced Professional Cooking. Hoboken, New Jersey:John Wiley &amp; Sons,1992. The Fine Art of Italian Cooking. New York: Times Books, 1977. The Professional Chef’s Knife Kit. Hoboken, New Jersey: John Wiley &amp; Sons,2000. Loken, Joan K. The HACCP Food Safety Manual. Hoboken, New Jersey: John Wiley &amp; Sons,1995. Knight, John B., and Lendel H. Kotschevar.Quantity Food Production, Planning, and Management, 3rd ed. Hoboken, New Jersey: John Wiley &amp; Sons,2000. Librairie Larousse. Larousse Gastronomique. New York: Clarkson Potter,2001. .On Food and Cooking. New York: Scribner,2004. On Food and Cooking. New York: Scribner,2004

Grooming - Following are the dress standards at Hot Kitchen, pay attention to what needs to be worn and brought

Pen,Paring &amp; Peeler - work equipment

Nail Standard - Nails must be short because it will keep food clean and not be a place for germs to grow and multiply

Safety Shoe - For work safety

Place ready-to-eat food on the bottom shelf of the refrigerator to let the liquid raw fish or meat can be accommodated in ready-to-eat food containers. Use a dirty cloth to wipe the surface.

Humans must have bacteria all over our skin and body even though they are in good health. There are also bacteria which, when given the opportunity to grow in food, can multiply immediately and make people sick. Here are 12 points that must be considered and done so that this does not happen : 1. 2. 3. 4. 5. 6.

7. 8. 9. 10. 11. 12.

If you cough and sneeze in the kitchen, you should cover it and wash your hands immediately. Keep hands away from face, eyes, hair and arms while working. Don't use nail polish, keep your nails clean and always keep them short. Do not smoke and chew gum while working in the kitchen. Cover the wound or scratch using a clean bandage and wear gloves. Do not sit at the kitchen table used for work.

Do not work in food handling if you have a contagious disease or infection. Cleaning the body by diligently bathing every day. Wear clean and standard uniforms and aprons. Keep your hair clean and tidy by tying your hair into a ponytail then tucking it into your hair (This is how to make your hair look like flight attendant hair with an instant tutorial) and using a hat to cover your hair. Clean shave mustache and beard. Wash hands and unwrap sleeves before starting work. It is important to wash your hands frequently while in the kitchen.

VI. Basic Cutting in Hot Kitchen

6. Stocks : broth 7. Mise En Place : put in place 8. Toss : mix 9. Thawing : is a way to lower the temperature of frozen food by using a small stream of water 10. Behind : if an employee walks behind another employee, he or she must say "Behind" and the same applies if carrying anything dangerous while walking, such as knives, hot water, and hot pots. 11. Fire : this is an order from a head of the kitchen to his team to immediately cook dishes that will be served soon. 12. FIFO (First in First out) : a method of storage in the kitchen in which to regulate the flow of incoming and outgoing products or ingredients, products or ingredients that enter first are prioritized to go out or be processed first rather than products or ingredients that have just arrived. This is done so that material management is more focused and there is no spoilage which can result in high cost losses.

Name Description Picture

Brunoise Dice Batonnet Jardiniere Julienne Slices

Very small dice pieces measuring 3mmx3mmx3mm Dice-shaped pieces with a size of 1cmx1cmx1cm Batonnet cut is in the form of an elongated beam with a size of 1,3 cmx1,3cmx6,3-7,2cm Jardiniere the pieces are in the form of an elongated beam with a size of 3cmx1cmx1cm Thinner cut 3cmx1mmx1mm Cross section or oblique with the size tends from medium to thin the same.

Continue Basic cutting in Hot Kitchen

Name Description Picture

Wedge Paysanne Chiffonade Chopped

"Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” — Craig Claiborne —

Long triangular cut Thin square pieces with size: 1cmx1cmx2mm Very thin pieces of 1-2mm Cut by chopped

IV. Dry-Heat Methods Using Fat

A. Saute The process of cooking by sauteing. The word Sauter comes from the French which means to jump. So when frying, usually the chef will cook while throwing the food lightly upwards. B. Pan-Fry More fat used and cooking time longer. This method is for larger pieces of food, such as cuts of meat and chicken bits, and stuff isn't knocked over by flipping the pan, as is often the case stir fry. C. Deep-Fry It is a method that uses a lot of oil and is very deep to place in it.

Here are some terms used in Hot Kitchens 1. À la carte : meals that must be ordered in advance and these meals are separate from the set menu. 2. Flambe : a cooking technique by pouring liquid with an alcohol content into the food that is being sauteed, on the edge of the pan until the fire and the pan come out while throwing the food upwards while being pulled backwards. 3. Over Handle : giving our unfinished work to the team that has a shift after our working shift. 4. Bakeup team : become the team that handles the back, so that events or anything that happens in front of guests all runs safely. 5. Marinate : the process of soaking the meat in the spices until it seeps into it.

There are two classifications of cooking methods :

1. The moist heat method is a method in which heat is applied to food products by water or water-based liquids such as broths and sauces, or by steam.

2. The dry heat method is a method in which heat is carried out without moisture— that is, by hot air, hot metal, radiation, or hot grease. We usually divide dry heat methods into two categories: lean and with fat.

A. Boil Is a method of cooking using a lot of water and the product is submerged in a bubbling liquid. Water boils at 212˚F (100˚C) at sea level. High temperature strengthen the protein of meat, fish, and eggs. B. Simmer lots of water bubbling gently at temperature approximately 185˚F to 205˚F (85˚C to 96˚C). There are some foods that are cooked in higher temperature stews with intense boiling water. C. Poach boiled with hot water but not too bubbling. The ambient temperature is 160˚F to 180˚F (71˚C to 82˚C).

A. Deep fryers Have only one use: cooking food in hot fat. This deep fryer can make the process of cooking food faster and cook evenly for better results. B. Grill For grilling meat, chicken and more. C. Salamander The salamander is an expert tool in top-heat grilling, which can give products a more interesting color, especially on the browner tops and add texture to products that are becoming drier.

D. Microwave Is a tool for heating food perfectly and quickly, so in the kitchen heat is very practical and helps save time for cooking with good heat. E. Chiller The term refers to a refrigerator that has the function of cooling food, drinks, any ingredients without freezing them.

Herbs is the leaves of certain plants that have a scent. Spices come from the buds, fruit, flowers, bark, seeds and roots of plants. The resulting aroma is very distinctive. Herbs and Spices are magic ingredients in cooking. With various shapes, functions and aromas. A chef must be knowledgeable about these and be able to differentiate one from the other in order to make his food delicious. Shot in a college Kitchen Lab, here are some of the many sauces, herbs, and seasonings available.

CHAPTER 4 | Tools and Equipment

Tools and Equipment are equipment used in hot kitchen operations. The difference between the two is that tools are used manually and tools are used by machines.

Name Description Picture

Tongs Skimmers Spoons: solid, slotted, and perforated

To take and handle food. To filter the foam that comes from the liquid and remove solid pieces from soups and broths. For stirring, mixing and serving. Slotted spoon for draining liquid.

CHAPTER 2 | Hot Kitchen Industry

I. Standard of Professionalism

A. Attitude Every job done an attitude will inevitably be demanded, this also applies in a hot kitchen. A chef is required to have a standard attitude. The attitude in question is having a good attitude, such as honesty, firmness, politeness and being able to respond to anything with a broad mind. What if a small and fatal mistake occurs in a hot kitchen with a hot room temperature? You can imagine how the mixture of emotion and heat, there will be an explosion. But, that's what happened in this kitchen. So a chef is required to be good in front of guests even though on the inside he looks like he's about to explode.

II. The Origin of The Classic &amp; Modern Kitchen

Massive cooking has been around for thousands of years. However, modern gastronomy is said to have begun in the middle of the 18th century. Food production in France now controlled by the unions. Restaurant Owner, Confectioner, Toaster and Butcher have permission to prepare certain products. The innkeeper must buy different menu items from the company authorized to supply to serve their guests. Guests don't have much choice as they only eat what is available for their meal. In 1765, a Parisian named Boulanger began advertising the soup on the signage of his shop, which he referred to as a restaurant or restoration. Literally, the word means "fortress" According to the story, one of the dishes served is Lamb Shank Cream Sauce. The Soup Guild challenged him in court, but Boulanger won, claimed that the legs were served with sauce rather than cooked in them.

By defying union rules, Boulanger unwittingly changed the course of gastronomic history. From 1789 onwards, the French Revolution provided a great impetus for new developments in gastronomy. Before that, great Chefs are employed in a French manor house. With the revolution and the end of the monarchy, many Chefs are suddenly unemployed in support by opening restaurants in and around Paris. Subsequently, the revolutionary government abolished the trade unions. Rather than being forced to serve food to licensed caterers, restaurants and inns can offer dinners that reflect their own chef's talent and creativity. At the beginning of the French Revolution in, Paris has about 50 restaurants. Ten years later there will be and about 500. Another important invention that changed Kitchen configurations in the 18th century was the potager, which provided a more comfortable and controlled heat source for the cook than an open fire.

B. Santoku Knife or Japanese Cook’s Knife This wide-edged knife became a substitute for knives traditional chef's knife This knife measures 5 inches (13 cm) or 7 inches (18 cm).

A. French Knife or Chef’s Knife As in general for the purposes of cutting, slicing, dice, and so on. On a knife, the blade is wide at the heel and tapers to a point. Has blade length 10 inches (260 mm). Larger blades for cutting and smaller blades for more complicated jobs. This is a chef's most important tool, being a chef must learn to handle and care for it good.

C. Utility Knife or Salad Knife These narrow, tapered blades are 6 to 8 inches (160 to 200 mm) long. It is used for chopping and preparing vegetables and fruits, but is also useful for slicing roasts and poultry.

D. Paring Knife Small tapered blade 2 to 4 inches, long (50 to 100 mm). Usually for trimming and peeling fruits and vegetables.

Tsuji, Shizuo. Japanese Cooking: A Simple Art.Tokyo: Kodansha, 1980. Schneider, Elizabeth. Uncommon Fruits and Vegetables: A Commonsense Guide.New York:Harper &amp; Row,1986. The Sauce Bible.Hoboken, New Jersey: John Wiley &amp; Sons, 1993. Librairie Larousse. Larousse Gastronomique. New York: Clarkson Potter,2001. Pepin, Jacques.The Art of Cooking.New York:Knopf,1987. Kennedy,Diana. The Cuisines of Mexico,2nd ed. New York: Harper &amp; Row,1986. Cordon Bleu,Le.Kitchen Essentials.Hoboken,New Jersey:John Wiley &amp; Sons,2001. Anderson,Jean,and Hedy Wurz.The New German Cookbook.New York:HarperCollins,1993.

Some larger Hotels may have more staff in positions of individual responsibility during operations. The Kitchen has two main parts : 1. Hot Kitchen and, 2. Cold Kitchen. However, even if one chef manages the Kitchen. A. Executive Chef 	As the leader of the Kitchen organization, an Executive is also in charge of the Kitchen. At the Hotel, this person have a degree Executive Chefs are Managers who manage all aspects of food production, including work schedule planning, menu planning, purchasing, costing, hiring, and training. B. Chef De Cuisine 	Chef De Cuisine is responsible for providing reports to the Executive Chef. If your foodservice business is large, with many departments (dining room, casual dining room, catering department, etc.) or several units in different locations, you may have a Chef in each Kitchen.

KNIF FIR KITC N

He added spices and other ingredients not so much to add new flavors but to bring out the flavors of the main ingredients. All the changes that occurred in the world of cooking during the 1700s, for the first time resulted in a distinction between home cooking and professional cooking. One way to try to understand this difference is to look at the work of the greatest post-Revolutionary French chef, Marie-Antoine Carême (1784-1833). As a young man, Carême learned all branches of cooking quickly, and she has dedicated her career to perfecting and orchestrating culinary techniques. Starting with Careme, an evolving style of cooking that can truly be called international, because the same principles are still used by professional cooks around the world.

Costumes of Cooks from Different Eras, from 'Le Maitre D'Hotel Francais' by Marie Antoine Careme

III. Standard Personal Hygiene

Usually foodborne illness is the result of eating contaminated food. Prevention needs to be done by the part that handles food, Chefs must know and understand where foodborne diseases come from. Food that has been contaminated means that it already contains harmful substances that were not originally present in the food, so the food is not pure. This section will discuss various substances that can contaminate food and cause disease. Then, how can these harmful substances get into food to contaminate it ? How can the chef handling the food department prevent contamination so that the food can be served ? Harmful substances in food can cause disease, and this is dangerous. Here are three types of food hazards namely biological hazard, chemical hazard, physical hazard. HACCP is an organization that has the right to determine whether a food product is clean or not.

Foodborne illness is caused by bacteria and spread by people who work with food. The definition of contaminated food as a hazardous substance was not originally present in food. Contamination may occur prior to receiving food, meaning that the purchasing and receiving procedures are appropriate. The cause of food contamination occurs due to cross-contamination, namely the transfer of harmful substances commonly called microorganisms from food to other foods through the surface of the equipment, the surface of the kitchen table, or the hands of people working in the kitchen.

Situations where cross contamination occurs, such as	: 1. 2. 3.

Mixing a small amount of contaminated food into the cooked food mixture. Serve ready-to-eat portions with dirty hands. Holding some food before washing hands such as. Cutting using the same cutting board for raw materials as raw chicken, then use it again to chop vegetables without sanitizing.

CHAPTER 1 | Introduction

I. A Brief History of the Kitchen

The Origin of Kitchen in ancient times, people cooked on open fires that were built outside the ground. Later, simple stone buildings were used to store wood and food. In the Middle Ages, food was often placed in metal cauldrons that were hung over a fire. This cooking area is an important source of heat, light, safety and, of course, food, so it naturally gets crowded. Carême is a thoughtful chef, and, whenever he changes a classic recipe, he carefully explains why he does it. Carême's endeavor is a major step toward modern simplicity. The methods described in his book are complex, but the goal is purely for results.

Praise be to God Almighty for His inclusion so that this module project can be completed. I am also grateful to those who have participated in helping, directing, and giving good advice in the process of working on this module project. It is with great hope that this module can provide benefits and knowledge for readers so that they are able to practice it in everyday life or even in a cooking practice. With humility and full awareness of this module which still has short comings in its preparation, due to limitations. so hope for every criticism and suggestion, because one criticism and suggestion means a lot to achieve the perfection of this module. Tangerang, November 2022 Rosinna Sianipar. S.ST.Par., M.M Cicilia RL

If you can't stand the heat, get out of the kitchen.

CHAPTER 3 | Sanitation and Safety

The first discussion is about the causes of foodborne illness. What are the real rules, and learning them will help to understand why they matter? easy to remember will also be easy to apply in practice. The rules in this chapter are basic guidelines. The information presented in the sections is practical as well as theoretical, used systematically. Ensuring food safety is part of the system, namely the Hazard Analysis Critical Control Point (HACCP). This easy program can identify possible dangerous points and establish procedures in terms of corrective action.

D. Learning Desire Being a chef is not easy, you have to keep learning even if you are in the highest position. There is a Chef who is famous in the world for his prowess, He said "The first to admit that they as chefs have to learn more, and they keep working, experimenting and learning". The hot kitchen industry is changing rapidly so it is important to be open to new ideas and innovations. No matter how perfect your technique, with the desire to learn to use the best way. Don't stop and get tired to keep learning. A lengthy process will give you knowledge and experience in this industry. E. Complete Variety of Skills Usually people think of becoming a professional cook by doing what they love, namely cooking. But retaining other skills is also required of a chef. In order to easily achieve career success, it's not only a matter of cooking skills but understanding and managing the financing of ingredients and managing finances, in addition to managing and maintaining inventory properly, how to handle the supply department and understanding of personnel management are also very important for a chef to know.

F. Experience A highly respected chef once said something like “You don't really know how to cook until You've done it a thousand times.” Years of experience will never be replaced by anything. To learn more about the basic theory of cooking from instructors who are experts in the kitchen. Been a staple in hot kitchens for several years if you try work from the ground up trying to clean the vegetables until they are thoroughly washed. But for the desire to become a reliable cook, you need to practice continuously, with lots of practice it will train you to be more professional. Wanting to be a chef cannot be measured from a certificate. With skills, knowledge, hard work and a desire to learn that will give you valuable experience in your life in the world of hot kitchens. G. Dedication to Quality Most people think there is a special food category for gourmet food, but this is not the case. Gourmet can be found anywhere. High quality food does not always mean high prices. This can be distinguished from the way it is processed, such as good and bad. Produce quality food, of course many people want that.

Two goals in storing food to keep it safe : 1. Done to prevent food contamination 2. Prevent the growth of bacteria - bacteria that may be present in food. It is important to control the temperature at which food is stored, so that perishable foods are kept out of the Food Hazard Zone—41°F to 135°F (5°C to 57°C)—. At this temperature the growth of bacteria is very fast. The term in storage is FIFO (First In First Out). FIFO is carried out so that the stored food ingredients can maintain their quality and durability, so as to avoid spoilage which will result in high food costs. First In First Out means that the basic rotation of the food stock that has just been purchased will be immediately put into the chiller and the food stock is placed in the back basket and the remaining food product ingredients will be rotated to the front of the basket, so they can be processed first.

So that the rotation of food stocks like this does not leave expired or stale food which will add to excess food costs. When conducting FIFO, it is also important to check expiration dates on food products. Products purchased are color coded on their packaging which aims to facilitate the process of identifying the storage of these products.

E. Boning Knife The thin, pointed blade is about 6 inches (160 mm) long. usually used for boning raw meat and poultry. Rigid blades for heavy work and flexible blades for light jobs such as fish fillets.

H. Cleaver Have a very heavy size and width. It is used to cut starting from the bone.

F. Slicer The long, slim, flexible blade measures 14 inches (360 mm) in length. Usually for sliced meat that has been cooked.

I. Clam Knife The blade is short, stiff, broad-bladed with few edges. To open shells.

G. Scimitar or Steak Knife Curved blade, with a pointed tip. Usually for accurate cuts of steak.

J. Steel Has become an important part of the kitchen. If not, the knife is meaningless. This is for knife maintenance.

K. Peeler Useful for peeling vegetables and fruits.

F. Stove To process the material to be processed, the stove uses fuel, namely gas. G. Gas Rice Cooker To cook large portions of rice, this appliance uses gas. H. Freezer Storage in the freezer can last 3-6 months but the specifications are still in accordance with the material. Some raw materials that can be frozen include red meat, fish, seafood, and chicken. I. Kwali Range This stove is different because of the high pressure. Mostly used to cook dishes in the style of Chinese Food. J. Blender Used to grind ingredients easily, such as white spice, yellow spice and red spice.

D. Blanch Means boiling by letting the water boil right at a high temperature then enter the vegetables and boil for only a moment then remove and put into ice water. So that the cooking process stops, so that the texture and color of the vegetables are still of very good quality. E. Steam Cooking with tightly wrapped or closed a pan to speed up the cooking process by using the steam created by its own humidity. This method is used in cooking items en papillote, meaning wrapped in parchment paper (or foil). F. Braise Boiling is cooking in a small amount of liquid until brownish. Usually in such cases, the liquid is served with the product as a sauce. Braising is sometimes referred to as a combination cooking method.

A. Roast and Bake Cooking food in hot, dry ambient air, usually in the oven. The term Roast applies to both meat and poultry. Baking term applies to bread, pastries, vegetables and fish. B. Grill The process of cooking using a heat source of charcoal there is also electricity. Grilling like this is usually for raw beef and poultry.

CHAPTER 5 | Basic Cooking

Basic cooking methods are important things that a chef or novice needs to know. In this case because it can act in good faith, and it is hoped that people who work in hot kitchens can already be categorized as main kitchens. Why is that ? what is the importance of knowing the basic ways of cooking? which can speed up the cooking process when operational when ordered by the chef de partie or even the head chef, besides that it can save time, and facilitate the collaboration process in the kitchen. Keep in mind we are in a zone that is full of pressure, hot, angry, full of demands, thorough, precise, clean, fast, must be nimble so that orders can go smoothly quickly and be served to guests, in the end it is quickly resolved.

How to hold a knife - Pay attention to the position of the index finger and how to hold it.

How to hold the peeler while peeling - Pay attention to the direction of peeling it.

How to hold a knife when cutting - Pay attention to how to hold the knife and the position of the fingers when holding the ingredients.

How to use a cutting board - So that it is not slippery when cutting

cloth

C. Sous Chef Sous Chef which means Sous is "under" in French and Chef is "chef". A sous Chef is directly responsible for production and works as an Assistant Chef or Head Chef. and in the office, the Sous Chef takes over actual production control and personnel oversight. D. Chef De Partie Chef De Partie or commonly abbreviated as CDP is responsible for certain production areas in its operations. Each CDP has its own difficulties. Example: E. CDP Appetizer CDP Appetizer who are responsible for preparing and processing the Appetizer section, completing the Appetizer, and preparing them for delivery to guests. F. CDP Soup CDP Soup who is responsible for handling the Soup area starting from the preparation of ingredients until finally the Soup is ready to be released to be delivered to guests,

G. CDP Main Course Is responsible for handling the main food area, handling is similar to CDP Appetizer, CDP Soups, CDP Main Course H. Cook Chefs and assistants at each station or department assist with the tasks assigned to them. For example, the Assistant Vegetable Chef washes, peels, and cuts vegetables. In addition, the Cook section also plays a role in managing ingredients so that they are ready for consumption. I. Cook Helper As an Assistant Cook, a Cook Helper is needed in operations so that the work is completed quickly. Assistant cook is the most basic position in the Hot Kitchen structure. The role of the Cook Helper in operations is to help speed up work in the Kitchen besides that the cook helper also plays a role in preparing and cleaning the equipment used, preparing, cutting and cleaning all ingredients that will be processed by the Cook, namely the expert part in cooking.

II. Pots and Pans

A. Saucepot A pot of medium depth is used for the stirring process or easier mix. This is usually useful for soups, sauces and other broths. B. Stockpot For preparing stocks and boiling large portions of liquid. C. Saucepan Have one long handle, used for general range-top cook. D. Sauté pan, slope-sided Sauce pan known as frying pan. For stir-frying and frying meat, fish, vegetables, and eggs. The function of the slanted sides of a saute pan is so that the cook can turn the food back and forth without using a spatula and can also throw food up like a cooking technique, namely flambe and make it easier to take food when a spatula is used.

CHAPTER 6 | Sauces, Herbs and Spices

The Hot Kitchen is the center of food, it's no wonder that every day this place will emit the aroma of various dishes. starting from the aroma of broth, soup, fried, grilled, boiled, steamed, stir-fried. The strong aroma of cooking comes from the spices and seasonings used. Various spices that our country has, make our dishes rich in taste. There are only two flavors of food enjoyment, the first is the original taste and the second is the infused taste. When food has a bad taste, sauce is a savior of enjoyment. therein lies the value.

Mother Sauces : 1. Béchamel ingredients : Butter, Flour, Milk, Flavorings (Salt, Nutmeg, Onion, and White Pepper) uses : Mac and Cheese, Lasagna, Croque Monsieur. 2. Espagnole ingredients : Butter, Flour, Tomato Puree, Browned stock, Carrot, Onion, Celery, Garlic, Peppercorns, Bay Leaf uses : Steak and French Fries, Braised Beef Short Ribs and Mashed Potatoes, Roasted Lamb Shanks and Creamy Polenta.

3. Velouté ingredients : White Stock, Butter, Flour, Seasoning uses : Cream of Mushroom Soup, Cream of Broccoli Soup, Chicken Supreme 4. Hollandaise ingredients : Egg Yolk, Unsalted Butter, Lemon Juice, Water, Cayenne Pepper, Seasoned (Salt dan White Pepper) uses : Eggs Benedict, Poached Salmon, Flowering Vegetables 5. Sauce Tomato ingredients : White Veal Stock, Butter, Salt, Pork, All-purpose Flour, Tomatoes, Thyme, Carrots, Onion, Bay Leaf, Garlic, Sugar, Seasoning uses : Pasta, Pizza, Shakshouka