kitchen training manual(2)

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第二章节厨房物品规范

第二章节厨房物品规范
This instruction presentation is created to ensure the practical training sessions are conducted in a professional manner to ensure the Commis and
Sous Chef are gaining development, skills and craftsmanship to become successful in the Culinary Training Program.
The better the Mise En Place the better the service will be “Well Begun is Half Done”
The difference between a GOOD CHEF and BAD CHEF is the way the Mise En Place is done A Good Chef runs a smooth operation A Bad Chef runs a troubled operation
Each candidate has to do the complete practical session in order to gain the skills, craftsmanship and knowledge required.
The Sous Chef will demonstrate each task and the candidates will repeat the task with the guidance of the Sous Chef.
be possible with whole butter.

烹饪英语 第二课lesson 2

烹饪英语 第二课lesson 2

• • • • •
• • • • •
I’m sure +句子: 我确信…;我相信 译文:那我怎么拿食物呢? 如何拿食物很重要。跟着我做。 好难啊。 当然。这需要多练习,我相信你会做得很好的。
Cook: Thank you, sir. I will try my best. Chef: Keep trying. Practice makes perfect. Notes: try one’s best: 尽力 try one’s best to do sth. 尽力做某事 Keep doing sth. 坚持做某事
Lesson 2
Cook’s Knives 厨师刀
Text
• • • • • •
Words and Expressions: Chop 剁碎,砍 dice 切成方块 ingredient 配料 inch 英寸 developeince 切碎;斩细(肉等) lengthen 长度 blade 刀锋;刀口;刀刃 speed 速度
a bit of 许多 ;修饰不可数名词。 a lot of 修饰可数和不可数名词。 • Cook: How do I hold the food. • Chef: Knowing how to hold the food is also very important. Follow what I do, please. • Cook: oh, it is so hard. • Chef: of course. This will take a bit of practice, but I’m sure you can do it well • NOTES: 动词放句首要用ing形式,名词化。 • It is very important to know how to hold the food. • “It ”作形式主语。

中餐厅培训手册II

中餐厅培训手册II

SHERATON SUZHOU HOTEL & TOWERSJOB CATEGORYSTANDARDS AND PROCEDURES#001When serving a guest, always think about the standards and procedures of each handling in the Celestial Court restaurant. Do everything for the guests, as far as possible.当服务客人的时候,永远以标准和程序为天宝阁的客人处理方式。

尽可能的满足客人的需要。

Procedure:程序:1.Greet guest with a smile. Good Morning, Good afternoon, Sir/Madam. Welcome toCelestial Court.面带微笑问候客人。

“早上好/下午好,先生/女士。

欢迎到天宝阁中餐厅。

2.Acknowledge reservation“ Do you have a reservation, Sir/Madam?”询问客人是否有预订“您有预订吗,先生/女士?”3.Acknowledge host“ We have already prepared the function room for you.”告知客人“我们已经为您准备了一间包厢。

”4.Guide the guest to the room, move in the front and say: This way, pleaseSir/Madam!”带客人到房间,走在前面说:“这边请,先生/女士!”5.Pull the chair, ladies first, than VIP.为客人拉椅,让女士先坐下,然后是VIP。

Unfold the napkin and place it on guest‟s knees.摊开口布,放在客人膝盖上。

烹饪英语01-02厨房职位和守则-厨房的设备

烹饪英语01-02厨房职位和守则-厨房的设备

Unit 1 kitchen Positions and Rules
Focus on Cooking Language
A: Who is that man?
larder chef pastry chef vegetable chef fish cook grill cook roast cook commis cook pantry man butcher steward
Unit 1 kitchen Positions and Rules
Focus on Cooking Language
2. Kitchen Rules for Food Safety
1. Keep your kitchen clean
– – – Wash your hands before and after handling food and utensils, especially after dealing with raw meat, poultry, fish, shellfish and eggs. Wash used utensils and surfaces with hot, soapy water everyday. Properly get rid of the scrap, left rice and dishes. Clean and sanitize kitchen everyday.
Unit 1 kitchen Positions and Rules
Start off
executive chef larder chef fish cook pantry man butcher steward chef’s office hot kitchen fish section kitchen store butchery scullery

安装培训手册

安装培训手册

华帝集成厨房安装培训手册Installed Training Manual For VantageKitchen中山市华帝集成厨房有限公司2005年3月21日目录序言 (3)第一节安装礼仪 (4)第二节安装的主要工具 (5)第三节安装前的准备工作 (6)第四节拼装厨柜的结构介绍 (7)第五节厨柜柜身的安装 (9)第六节厨柜台面的安装 (11)第七节厨柜台面炉孔、星盆孔的现场开孔 (13)第八节星盆下水器安装、电器及配件的安装 (14)第九节厨柜台面与星盆接驳 (15)第十节信息反馈卡、质量保证书的填写交付 (17)第十一节品牌标志的应用 (18)第十二节使用保养操作指南的发放 (19)第十三节结束语 (20)序言中山市华帝集成厨房有限公司成立于2002年12月,是中山市中山市华帝燃具股份有限公司下属的控股公司。

华帝集成厨房是一家致力于生产和销售环保、健康、安全于一体,以及提供精致和高品质为目标,满足消费者个性化需求的现代化集成厨房企业。

随着厨柜行业之间的竞争日趋激烈,为实现三年内成为全国集成厨房文化的缔造者和传播者。

公司在中山小榄扩建厂房,总投资达1000万元,引进一批先进的德国、意大利生产设备,实行高效率、高质量的标准化生产。

为了统一华帝集成厨房加盟店形象,提高加盟店安装技师专业的工作规范,特编写此培训手册。

✧本手册适用于华帝集成厨房特许加盟店安装人员。

✧本手册的解释权归中山市华帝集成厨房有限公司。

✧内部资料、注意保密、严禁外传。

身为华帝集成厨房的形象大使产品安装的艺术家售后服务的工程师质量投诉的鉴定师你必须具备海量的气度。

华帝集成厨房以你为荣!第一节安装礼仪在安装工作之前,我们必须知道一些安装所涉及到的安装礼仪,它是精神与文明的窗口。

这不仅是对我们个人的要求,也是对华帝品牌的要求。

客户购买我们华帝的产品,也购买了我们的服务。

而安装是服务的开始,掌握一些必要的安装礼仪知识,可以让客户的美誉度增加。

签名厨房套件智能烹饪区指南说明书

签名厨房套件智能烹饪区指南说明书

© 2021 Signature Kitchen Suite. All rights reserved. Design, features and specifications are subject to change without notice. Specifications are for planning purposes only. Consult the product’s installation instructions for final dimensional data and other details prior to making cutouts or custom panels. Consult with a heating and ventilation engineer for your specific ventilation requirements. Non-metric weights and measurements are approximate. Smart features require Internet access. 1-855-790-6655 | InnovationWi-Fi-Enabled for ThinQ® Control with iPhone / Android App Yes Remote Operations YesCooktop Features Number of Burners / Elements 4 + Griddle Continuous Grates2Wok Convertible Grate (On Front Burners)Yes Chromium Griddle Plate1Heating Element “ON” Indicator Light Yes LED Power Level DisplayYesCooktop Performance Simmer – Max. BTU/h (NG)Left Rear310 – 15,000Right Rear 310 – 15,000Left Front 650 – 23,000Right Front650 – 23,000Griddle BTU/h (NG)18,000CHROMIUM GRIDDLEThe chromium griddle delivers consistent, even heating across the entire surface for professional results and the durable, polished finish resists scratches.POWER-UP OR SIMMER DOWNTwo Ultra-High Burners deliver 23K BTUs of pure cooking power for better searing and quick stir frying. Two Ultra-Low Burners simmer down to maintain temperatures as low as 100° to prepare delicate sauces and sugary confections.SPEEDCLEAN®Makes fast work of cleaning a lightly-soiled oven with just a ten minute cycle, using only water.BUILT-IN WOK GRATEThe two front burner grates are convertible for round-bottom wok cooking. Stir fry at home with professional-style results.Cooktop / General Features Sealed Gas Burners (Brass)Yes Surface Material Black PorcelainStainless Steel Side PanelsYes Door LockYesTechnical Specs Energy SourceNatural Gas Alternative Energy Source LP Gas LP Conversion Kit Included Yes Amp Rating at 120V8 AmpRequired Power Supply120VAC, 60 Hz, 15 AmpDimensions and Weight Overall Width (inches)35 7/8Overall Height Including Grates (inches)36 11/16 to 38 1/8Overall Depth Including Door (inches)26 3/4Overall Depth Including Handle (inches)29 5/16Net Weight (approx.)397 lbs.Shipping Weight (approx.)564 lbs.AccessoriesIncluded Accessories Broiler Pan, 2 Gliding Racks, 1 Heavy Duty Rack, MeatProbe, Cleaning Pad, Spray BottleOptional Accessories 6" High BackguardSKSBG3606SWarranty Summary*Limited Warranty, Parts & Labor 3Years*These warranties give you specific legal rights and you may have other rights that vary from state to state. For complete warranty details, refer to your Use & Care manual.CUTOUT DIMENSIONSNatural Gas or LPGas Ranges are shipped by the factory to operate on natural gas. If the location / job site requires conversion from natural gas to propane (LP), utilize the included LP kit. Conversion must be done by a qualified installer or service technician.10" (254 mm) min. to combustible sidewall material (both sides)†36-INCH RANGE CUTOUT DIMENSIONS36" (914 mm) min.from bottom of hood to cooking surface36"(914 mm)75/8" (193mm)71/2" (190 mm)71/2" (190 mm)3 5/16"(84 mm)21"(533 mm)Cooking Surface36" (914 mm) min. distancebetween overhead cabinets or combustible material †18" (457 mm) min.Range width 36" (914 mm)Gas & Electrical Zone13" (330 mm)max. cabinet depthas defined in the “National Fuel Gas Code” (ANSI Z223.1, Current Edition). Clearances from non-combustible materials are not part of the ANSI Z21.1 scope and are not certified by CSA. Clearances of less than 12" (305 mm) must be approved by the local codes and/or by the local authority having jurisdiction.OVERALL PRODUCT DIMENSIONS29 5/16" (745 mm)ABA – Including handleB – Including doorC – Including grates24 1/2" (623 mm)26 3/4" (679 mm)50 9/16" (1285 mm)27 15/16" (710 mm)35 1/4" (896 mm) min.36 11/16" (932 mm) max.36 11/16" (932 mm) min.38 1/8" (968 mm) max.C。

Casio QT-2000 版权智能终端参考手册 V2.0.0说明书

Casio QT-2000 版权智能终端参考手册 V2.0.0说明书

Casio QT-2000 reference ManualQT-2000Versatile Intelligent ———————————————————————Reference ManualVersion 2.0.0 June 19981.Hardware configuration (10)1-1.General configuration (10)1-2.Hardware diagram (11)1-3.Memory layout (12)1-4.Keyboard (12)1-5.Display (14)1-6.Cash drawer (15)1-7.Security locks (15)1-8.Input/output connectors (16)1-9.Optional peripherals (17)1-10.System configuration (18)2.Application systems (25)2-1.General description of application system (25)2-1-1.File concept (25)2-1-2.Linkage of totalizers (29)2-1-3.Function keys (30)2-1-4.Keyboard layout (32)2-1-5.Mode control (33)2-1-6.Operation prompt and error messages (34)2-1-7.Printing control system (39)2-2.General description of individual function keys (42)2-2-1.System keys (42)2-2-2.Finalize keys (43)2-2-3.Transaction keys (44)2-3.Kitchen printer control (54)2-3-1.Kitchen printer system configuration (54)2-3-2.Kitchen printer control setting (55)2-3-3.Kitchen printer output control (56)2-3-4.Kitchen printer backup processes (56)2-4.Check tracking system (59)2-4-1.Shared check tracking system (59)2-4-2.Shared check tracking requirement (60)2-4-3.Data backup when the master goes down (60)2-5.Other check tracking system control (61)2-5-1.The timing to clear check detail and index file after finalization (61)2-5-2.Table transfer (61)2-5-3.Store and Recall (61)2-6. Clerk control function (63)2-6-1.Clerk interrupt (63)2-6-2.Clerk detail memory (64)2-6-3.Clerk training (64)2-6-4.Manager mode control (64)QT-2000 Reference Manual5Contents2-7. Arrangement key function and scheduler (66)2-7-1.Arrangement key function (66)2-7-2.Arrangement program example (70)2-7-3.Scheduled execution of arrangement key function (70)2-8. Making graphic logo (71)2-8-1.About graphic logo (71)2-8-2.Making graphic logo procedure (71)2-9. Hourly Item (72)2-9-1.Programming necessary files before using hourly item function (72)2-10.Time and Attendance (73)2-10-1.Corresponding relations of the file (74)2-10-2.CLOCK-IN Operation (76)2-10-3.CLOCK-OUT Operation (79)2-11.Sign-in control (81)2-11-1.Sign-in (81)2-11-2.Solution to abnormality of master terminal (82)2-11-3.Solution to abnormality of satellite terminal (82)2-11-4.Sign-in compulsory (82)2-12.IDC (Item Data Capture) (83)2-12-1.Available Capturing Items (83)2-12-2.Set Up the IDC Start/End (86)2-12-3.How to memorize the Captured Items (87)2-12-4.IDC Data File Structure (88)2-12-5.IDC data type (91)2-12-6.Transferring IDC (92)2-13-7.Data Transferring Flow (92)3.Manager operation (96)3-1.Machine initialization (96)3-1-1.INIT (98)3-1-2.Flag clear (98)3-1-3.INIT 2 (98)3-1-4.Restore from flash memory (99)3-2.IPL (Initial Program Loading) (99)3-2-1.IPL (99)3-2-2.System configuration before IPL operation (100)63-3. Manager function (102)3-3-1.System connection check (102)3-3-2.Remote on (103)3-3-3.Remote off (103)3-3-4.Busy reset (104)3-3-5.Stock maintenance (105)3-3-6.Drawer for clerk (106)3-3-7.CHK# (Clerk interrupt) (106)3-3-8.Order ID change (107)3-3-9.Error log print (108)3-3-10.System re-configuration (109)3-3-11.Changing receipt on/off status (110)3-4. System command execution (111)3-4-1.X/Z reporting (111)3-4-2.X/Z collection/consolidation (112)3-4-3.Backup/restore the program data (113)3-4-4.Remote power control (113)3-5. Data Communication System (114)3-5-1.In/on-line connectors (114)3-5-2.Hardware interface (115)3-5-3.In/On-line functions (117)3-6.Collection/Consolidation system (118)3-6-1.X/Z collection (120)3-6-2.X/Z consolidation (122)3-6-3.X/Z collection/consolidation (124)3-7. Auto-programming function (127)3-7-1.Auto programming functions (127)3-7-2.Auto program operation (128)3-8. Command receive function (129)mand receiving procedure (129)4.Registrations (132)4-1.Clerk sign on/off operation (132)4-2.Voiding the last registered item (<VOID> key operation) (133)4-3.Voiding the previous registered item (<VOID> key operation) (134)4-4.Cancelling of all data registered during the transaction (134)ing the LIST function (136)ing the Set Menu function and Pulldown group function (137)4-7.Separate check (140)4-8.Open check (141)4-9.Media Change (142)4-10.Eat-in/Take-out (143)QT-2000 Reference Manual7Contents5.Refund mode operation (146)5-1.Selecting RF or REG– Mode (146)6.Read and reset operations (148)6-1.The procedures of reading or resetting (148)6-2.Report sample (149)A-1. Function key list (166)A-2. File list (168)A-3.File format (173)A-4.Counter and Totalizer calculation method (230)A-5. Error messages (234)A-6. Memory map (244)Index (248)8。

后厨人员操作规范及流程

后厨人员操作规范及流程

后厨人员操作规范及流程英文回答:Proper operation specifications and procedures forback-of-house personnel are essential to ensure the smooth and efficient functioning of any restaurant kitchen. These guidelines and protocols establish clear standards for kitchen staff, minimizing errors, maintaining a sanitary and organized workspace, and ensuring the safety and well-being of employees and customers alike. Here are some key aspects of back-of-house operation specifications and procedures:1. Kitchen Hygiene and Sanitation:Maintaining a clean and sanitized workspace is paramount in food preparation areas. Staff must adhere to strict hygiene protocols, including frequent handwashing, proper handling of food, and thorough cleaning of equipment and surfaces.2. Food Safety Procedures:Ensuring food safety is crucial in preventing foodborne illnesses. Staff must follow established procedures for receiving, storing, preparing, cooking, and serving food. This includes adhering to proper temperature control, preventing cross-contamination, and implementing HACCP principles.3. Equipment Operation and Maintenance:Proper operation and maintenance of kitchen equipment are essential for efficiency and safety. Staff must be trained on the correct use of equipment and must regularly inspect and clean equipment to ensure optimal functionality.4. Workflow and Communication:Establishing clear workflows and communication protocols is vital for a well-coordinated kitchen. Staffshould be assigned specific roles and responsibilities, and effective communication channels should be established to facilitate seamless coordination and task delegation.5. Inventory Management:Efficient inventory management ensures that the kitchen is well-stocked and that food waste is minimized. Staff must regularly track inventory levels, maintain accurate records, and implement proper storage and rotation techniques.6. Safety Procedures:Maintaining a safe working environment is non-negotiable. Staff must adhere to safety protocols,including proper handling of sharp objects, avoiding slips and falls, and using appropriate safety gear.7. Training and Development:Continuous training and development are essentialfor maintaining a skilled and knowledgeable workforce.Staff should receive regular training on proper techniques, food safety procedures, and emergency protocols.8. Performance Evaluation and Feedback:Regular performance evaluations and feedback sessions provide opportunities for staff to assess their progress, identify areas for improvement, and receive recognition for their contributions.9. Supervision and Management:Effective supervision and management are crucial for ensuring that staff adheres to established specifications and procedures. Supervisors should provide guidance, support, and mentorship to staff and ensure that the kitchen operates smoothly and efficiently.10. Continuous Improvement:Regularly reviewing and updating operationspecifications and procedures is essential for continuous improvement. Feedback from staff, customers, and industry best practices should be incorporated to enhance efficiency, safety, and overall kitchen performance.中文回答:后厨人员操作规范及流程。

我的厨艺培训计划英语作文

我的厨艺培训计划英语作文

我的厨艺培训计划英语作文IntroductionCooking has always been a passion of mine, and I have always wanted to improve my skills in the kitchen. I am excited to embark on a culinary training plan that will help me become a better cook and explore new techniques and cuisines. This plan will outline my goals, the resources I will use to achieve them, and the steps I will take to track my progress and evaluate my success.Goals1. Improve my basic cooking skills: I want to become more confident in the kitchen and learn fundamental techniques such as chopping, sautéing, baking, and grilling.2. Explore different cuisines: I want to expand my culinary knowledge by learning about different world cuisines and ingredients. I hope to incorporate new flavors and cooking styles into my repertoire.3. Gain a better understanding of nutrition and health: I want to learn how to cook nutritious and balanced meals that are delicious and satisfying. I aim to incorporate more fresh produce, whole grains, and lean proteins into my cooking.Resources1. Cooking classes: I plan to take in-person and online cooking classes to learn from professional chefs and experienced cooks. I will seek out classes that focus on the foundational skills and techniques I want to improve.2. Cookbooks and recipes: I will explore a variety of cookbooks and online recipes to find inspiration and to learn more about different cuisines. I will also use these resources to practice new recipes and techniques.3. Kitchen tools and equipment: I will invest in high-quality kitchen tools and equipment to make cooking more efficient and enjoyable. I will also seek out new tools that will help me explore new cooking techniques.4. Mentorship: I will reach out to more experienced cooks and chefs for guidance and advice.I will ask for feedback on my cooking and seek out opportunities to learn from their expertise.5. Food blogs and websites: I will follow food blogs and websites to stay up-to-date on the latest culinary trends and to find new recipes and cooking tips.Steps1. Setting a schedule: I will create a weekly cooking schedule that includes time for practicing new recipes, attending cooking classes, and experimenting with different cuisines.2. Keeping a cooking journal: I will keep a journal to document my progress, new recipes I have tried, and any challenges I have faced. I will also use this journal to track my improvement in various skills and techniques.3. Inviting friends and family for meals: I will use my newfound skills to cook for my friends and family. Their feedback and enjoyment of my cooking will help motivate me to continue improving.4. Participating in cooking competitions: I will consider entering cooking competitions to challenge myself and gain valuable experience in a competitive setting.5. Seeking feedback: I will actively seek feedback from my mentors, cooking instructors, and others who taste my food. I will use their feedback to improve and make adjustments to my cooking.EvaluationI will evaluate my progress and success based on the following criteria:1. Improved confidence in the kitchen: I will measure my success by how comfortable and confident I feel when cooking. I hope to become more relaxed and efficient in the kitchen.2. Mastery of new techniques: I will assess my ability to execute new cooking techniques and styles by practicing and being evaluated by others.3. Expanded culinary knowledge: I will evaluate my success by my ability to incorporate new flavors and cuisines into my cooking and by my understanding of the nutritional value of different ingredients.ConclusionI am excited to embark on this culinary training plan and to improve my skills in the kitchen.I hope to become a more confident and adventurous cook and to learn new skills that will help me create delicious and healthy meals. I look forward to the journey ahead and to the new experiences and knowledge that I will gain.。

XX大学公共厨房使用须知(中英文)

XX大学公共厨房使用须知(中英文)

XX大学公共厨房使用须知Instructions for public kitchen in XX University公共厨房系为方便全体同学日常生活所设,为了确保对该设施安全、规范使用,特制定公共厨房使用须知如下:The public kitchen is set to facilitate students’ daily life. In order to ensure the safe and standardized use of the facility, the instructions for the use of the public kitchen are as follows:(一)使用过程应本着和谐、礼让、互相尊重的原则;When using the kitchen, please follow the principles of harmony, comity and mutual respect.(二)厨房内电器设备属公共财物,不得擅自搬移或带出公共厨房,如有因不当使用造成损坏的,应照价赔偿;The electrical appliances in the kitchen are public property and shall not be moved or taken out of the public kitchen without authorization. If damage is caused by improper use, compensation shall be made according to the price;(三)使用厨房内电器时必须按正常操作规程进行,使用完毕随手关掉电源,如出现故障,请及时联系宿舍管理中心;The use of electrical appliances in the kitchen must be in accordance with the normal operating procedures, and turn off the power supply after use. If there is any failure, please contact the Dormitory Management Center in time;(四)烹饪中请勿离开厨房,以免发生火灾或其他安全隐患;Do not leave the kitchen while cooking, so as to avoid fire or other safety hazards;(五)自觉保持厨房卫生,请将废弃物投入垃圾桶里,不得倒入水池造成堵塞;Keep the kitchen clean, put the waste into the dustbin, do not pour it into the sink to cause blockage;(六)烹饪完毕离开公共厨房前,请确认所有电器(除冰箱)、水源开关已关闭,拔掉电源插头,整理好公共用品,擦净台面水渍、油渍;Before leaving, please make sure that all electrical appliances (except refrigerators) and water switches are turned off, unplug the power supply, tidy up the public facilities, and wipe off the water and oil stains on the table.(七)请保管好私人物品,离开时请将私人物品带走,以免影响他人使用,如随意堆放,且不听劝阻,宿舍管理中心有权对物品进行处理;Take care of your personal belongings and take them with you when you leave, so as not to affect the use of others. If you pile them at will and do not listen to dissuasion, the Dormitory Management Center has the right to dispose of the items.(八)请注意节约水电。

我的厨艺培训计划英语

我的厨艺培训计划英语

我的厨艺培训计划英语IntroductionCooking has always been a passion of mine, and I have always wanted to enhance my culinary skills and knowledge. I believe that proper training and education in the culinary arts will help me achieve my goal of becoming a professional chef. In this training plan, I will outline the various steps I will take to improve my cooking abilities and become a skilled chef.Phase 1: Research and ExplorationThe first phase of my training plan will involve a lot of research and exploration. I will start by researching different culinary schools and programs to find the one that best suits my needs. I will also explore different cuisines and cooking techniques to broaden my culinary knowledge. Additionally, I will seek out opportunities to work in professional kitchens to gain hands-on experience and learn from experienced chefs.Phase 2: Culinary SchoolAfter much research and exploration, I have decided to enroll in a reputable culinary school to receive formal training in the culinary arts. I will devote myself to learning the foundations of cooking, such as knife skills, cooking techniques, and food safety. I will also take courses on various cuisines, baking and pastry arts, and restaurant management. Through this formal training, I hope to gain the skills and knowledge necessary to begin my career in the culinary industry.Phase 3: ApprenticeshipIn addition to my formal training at culinary school, I plan to seek out an apprenticeship at a fine dining restaurant. I believe that working in a professional kitchen under the guidance of experienced chefs will provide me with invaluable experience and knowledge. I will immerse myself in the fast-paced environment of a restaurant kitchen, learning to work efficiently and professionally. I will also have the opportunity to observe and learn from the head chef and other kitchen staff, gaining insight into the operations of a high-quality restaurant.Phase 4: Continued LearningEven after completing culinary school and my apprenticeship, I understand that my training as a chef will be ongoing. I plan to continue learning and honing my skills by attending workshops, seminars, and conferences on culinary arts. I will also seek out mentorship opportunities with experienced chefs to further develop my expertise. Additionally, I will stay up to date on new trends and developments in the culinary industry, constantly striving to improve my abilities as a chef.Phase 5: SpecializationAs I progress in my culinary career, I hope to specialize in a specific area of the culinary arts. Whether it be in pastry arts, culinary management, or a specific cuisine, I will work to become an expert in my chosen field. I will seek out advanced training and certification in my area of specialization, and strive to become an innovator and leader in the culinary industry.ConclusionIn conclusion, my culinary training plan is designed to provide me with the knowledge, skills, and experience necessary to become a successful chef. I am committed to continuous learning and improvement, and I am dedicated to pursuing a career in the culinary arts. I am excited to embark on this journey and am confident that my training plan will help me achieve my goals. Thank you for considering my culinary training plan.。

KitchenAid MUM系列2 Kitchen Machine产品说明书

KitchenAid MUM系列2 Kitchen Machine产品说明书

Series 2, Kitchen machine, MUM, 700W, White, WhiteMUMS2EW00GIncluded accessories1 x lid, 1 x kneading hook, 1 x stirring whisk, 1 x beating whisk Optional accessoriesMUZ45XTM1 TastyMoments, MUZ5GM1 Grain mill, MUZ5MM1 MultiMixer, MUZ5MX1 Blender attachment, MUZ5NV1 Lasagne attachment, MUZ5NV2 Tagliatelle attachment, MUZ5NV3 Spaghetti attachment, MUZ5PP1 PastaPassion Set (For MUM series 2,4,5), MUZ5VL1 VeggieLove Set (For MUM series 2, 4 & 5), MUZ5ZP1 Citrus press, MUZS2BS BakingSensation, MUZS2EB Ice-cream maker, MUZS2ER Stainless Steel mixing bowl, MUZS2FWW Meat mincer attachment, MUZS2KR Plastic mixing bowl, MUZS2TR Tritan mixing bowl, MUZ45LS2 Perforated disc set, MUZ45MX1 Glass blender, MUZ45PS1 French fries disc, MUZ45RS1 Coarse grating disc,MUZ45RV2 Grating attachment, MUZ45SV2 Fancy biscuit attachment, MUZ45XCG1 3-in-1 Chopper / grinder, MUZ45AG1 Asia vegetable disc, MUZ45FV2 Fruit pulping attachment, MUZ45KP1 Reversible shredding and slicing disc Our most compact stand mixer with versatile usage.• Powerful 700W motor for heavy doughs and quick processing• Large 3.8l stainless steel bowl: with special interior shape for optimum preparation of doughs. (up to 2 .4 kg of cake mixture or 1.7 kg of yeast dough)• 3D PlanetaryMixing: kneading movement like your hands for a perfect dough.• 4 speed settings: easy preparation with 4 speed settings for major tasks.• Patisserie set: whisk, stirrer and kneading hook for perfect baking.Technical DataDimensions: ........................................................266 x 266 x 277 mm Dimensions of the packed product (HxWxD): .....352 x 400 x 400 mm Pallet dimensions: ..............................................190.0 x 80.0 x 120.0 Standard number of units per pallet: . (30)Net weight: ................................................................................4.2 kg Gross weight: ............................................................................5.1 kg EAN code: (4242005292417)Connection rating: ....................................................................700 W Voltage: ...............................................................................220-240 V Frequency: ............................................................................50/60 Hz Length of electrical supply cord: ..........................................110.0 cm Plug type: ................................................Gardy plug without earthing Included accessories: 1 x lid, 1 x kneading hook, 1 x stirring whisk, 1 x beating whiskSeries 2, Kitchen machine, MUM, 700 W, White, WhiteMUMS2EW00GOur most compact stand mixer with versatile usage.- MUMS2EW00G- Stand Mixer MUM 2 700w White/WhiteProduces excellent results- Powerful 700 W motor- Multi-motion drive for perfectly mixed ingredients- Electronic speed controlVersatile- Range of optional accessories- Multifunctional arm with 3 drive positions for optimum flexibility when using different attachmentsComfort- Easy to clean with dishwasher safe accessories- Integrated cable storage- Manual parking position of the tools: convenient handling, simple filling thanks to the manually operated park position of the dough tools at the back of the bowl when they stop.- Gentle start upMaterial/Design- Large 3.8l Stainless Steel bowl with special interior shape for optimum preparation of doughs.Included accessories- Stainless steel dough hook, beater and whisking attachment- Transparent lid with filler holeSafety- Rubber suction feet for extra stability- Overheat protection。

英语用餐完全手册

英语用餐完全手册

英语用餐完全手册询问餐厅篇在哪里都不能让自己饿着,而身为异乡人,真的不知道该选择哪家餐厅啊!这时你可以询问酒店工作人员或者当地朋友,说出你的需求与喜好,让他们推荐餐厅且告知路线,你就可以向着心仪餐厅出发啦!是否可介绍一家附近口碑不错的餐厅?Could you remend a nice restaurant near here?我想去一家价位合理的餐厅。

I want a restaurant with reasonable prices.我想去一家不会吵杂的餐厅。

I’d like a quiet restaurant.我想去一家气氛欢乐、活泼的餐厅,您能给我些建议吗?I’d like a restaurant with cheerful atmosphere,could you give me some remendation?此地餐厅多集中在那一区?Where is the main area for restaurants?这附近是否有中国餐厅?Is there a Chinese restaurant around here?这附近是否有价位不贵的餐厅?Are there any inexpensive restaurants near here?我要如何才能到达餐厅?How can I get there?你知道现在哪里还有餐厅是营业的吗?Do you know of any restaurants open now?我想尝试一下当地食物。

I'd like to try some local food.最近的意大利餐厅在那里?Where is the nearest ltalian restaurant?餐厅预定篇当你找到想去的餐厅时,却发现早已人满为患了,门口还排了长长的队伍……是不是很心塞?不妨提前跟餐厅打个预定一下吧!“用英语打个我会紧X死的!”想必这是很多小伙伴的心声,不要担心!参考下面的餐厅预定英文吧~我需要预约位子吗?Do I need a reservation?我想要预约3个人的位子。

(最新整理)烹饪实用英语Unit6lesson2

(最新整理)烹饪实用英语Unit6lesson2

Loo20k21a/7n/d26Study Dialogue Reading Further Study
9
Unit 6
A. Reorder the letters.
Letters
arkc
r
orenzf
f
enirb
b
lafyk
f
Lesson 2 Words
Loo20k21a/7n/d26Study Dialogue Reading Further Study
1.__________
2. __________
3. __________
Loo20k21a/7n/d26Study Dialogue Reading Further Study
7
Sabina(S)副总厨正在教Leo (L) 一种保存食物的好方 法——熏烤法。
Lesson 2
Unit 6
L: Leo S: Sabina L: Sabina, can you teach me how to preserve food? S: Well, look, I am smoking fish. Smoking is one of ways to preserve food. L: You are really skillful. How can you smoke fish? S: I’ve already bought some fish that was quickly frozen, Now, defrost it, clean it, remove the head, tail and fins and wash it in clean water. L: OK. So what are you doing now? S: I’m Preparing salt-water brine and I’ll place the fish in brine for 15 minutes.

厨房操作培训

厨房操作培训
HAZARD DESCRIPTION: 风险描述
1. Hand Washing手部清洗 Hands are one of the principle agents in transferring bacteria to food. Proper hand and nail washing is a critical to protect foods and food contact surfaces from being contaminated with dangerous microbes from faecal material, raw foods, animals, garbage and environmental dirt. Hands and fingernail carry numerous bacteria, of which many can be harmful. 手是将细菌传播到食品的主要媒介之一。 采取正确的手部和指甲清洗方法至关重要, 可以保护食品和食品接触面不受来自排泄物、生食、动物、垃圾和周围尘埃中的有害 微生物的污染。手和指甲携带着大量的细菌,它们中很多都可能是对人体有害的。
Food Storage 食品存储
Personal Safety and Hygiene Requirement of Kitchen 个人安全卫生要求
PURPOSE 目的 Establish a police to ensure that staffs do not engage in the handling of food where there is a reasonable likelihood of food contamination. 此政策的建立是为了确保杜绝来自食品操作人员的任何食品污染的可能性。
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水果类(fruits):西红柿 tomato菠萝 pineapple 西瓜watermelon 香蕉banana柚子 shaddock (pomelo)橙子orange苹果apple柠檬lemon樱桃 cherry桃子peach梨 pear枣Chinese date (去核枣pitted date )椰子coconut草莓strawberry树莓 raspberry 蓝莓 blueberry 黑莓blackberry葡萄 grape甘蔗 sugar cane 芒果 mango木瓜 pawpaw或者papaya杏子 apricot油桃 nectarine 柿子persimmon 石榴pomegranate榴莲 jackfruit 槟榔果 arecanut (西班牙产苦橙)bitter orange猕猴桃 kiwifruit or Chinese gooseberry金橘cumquat蟠桃 flat peach荔枝 litchi青梅greengage山楂果 haw水蜜桃honeypeach香瓜,甜瓜 muskmelon李子plum杨梅 waxberryred bayberry桂圆 longan沙果 crabapple杨桃starfruit枇杷 loquat柑橘 tangerine莲雾wax-apple番石榴 guava肉、蔬菜类(livestock家畜):南瓜(倭瓜)pumpkin cushaw甜玉米 Sweetcorn牛肉beef猪肉pork羊肉 mutton羔羊肉lamb鸡肉chicken生菜莴苣lettuce白菜 Chinesecabbage(celerycabbage)(甘蓝)卷心菜 cabbage萝卜 radish胡萝卜 carrot韭菜leek木耳 agarics豌豆 pea马铃薯(土豆)potato黄瓜 cucumber苦瓜 balsampear秋葵 okra洋葱 onion芹菜 celery芹菜杆 celerysticks地瓜 sweetpotato蘑菇 mushroom橄榄 olive菠菜spinach冬瓜(Chinese)wax gourd莲藕 lotus root紫菜 laver油菜 cole rape茄子 eggplant香菜 caraway枇杷loquat青椒 greenpepper四季豆青刀豆garden bean银耳 silveryfungi腱子肉tendon肘子 pork joint茴香fennel(茴香油fenneloil 药用)鲤鱼carp咸猪肉bacon金针蘑 needlemushroom扁豆 lentil槟榔 areca牛蒡greatburdock水萝卜 summerradish竹笋 bambooshoot艾蒿Chinesemugwort绿豆mung bean毛豆green soybean瘦肉 lean meat肥肉speck黄花菜 day lily(day lily bud)豆芽菜 beansprout 丝瓜towel gourd (注:在美国丝瓜或用来做丝瓜茎loofah洗澡的,不是食用的)海鲜类(seafood):虾仁 PeeledPrawns龙虾 lobster小龙虾crayfish(退缩者)蟹 crab蟹足crab claws小虾(虾米)shrimp对虾、大虾prawn(烤)鱿鱼(toast)squid海参 seacucumber扇贝 scallop鲍鱼 sea-ear abalone小贝肉cockles 牡蛎oyster 鱼鳞scale 海蜇jellyfish 鳖海龟turtle 蚬蛤 clam 鲅鱼 culter 鲳鱼butterfish虾籽 shrimp egg鲢鱼银鲤鱼chub silver carp黄花鱼 yellow croaker调料类(seasonings):醋 vinegar酱油 soy 盐 salt加碘盐 iodized salt 糖 sugar白糖 refined sugar酱 soy sauce 沙拉 salad 辣椒 hot(red)pepper胡椒(black)pepper 花椒wild pepperChinese pricklyash powder色拉油saladoil调料 fixingsauce seasoning砂糖granulatedsugar红糖 brownsugar冰糖 Rock Sugar芝麻 Sesame芝麻酱 Sesamepaste芝麻油 Sesameoil咖喱粉curry番茄酱(汁)ketchup redeye辣根horseradish葱 shallot(Spring onions)姜 ginger蒜 garlic料酒 cookingwine蚝油oystersauce枸杞(枇杷,欧查果) medlar八角aniseed酵母粉yeastbarmYellow pepper黄椒肉桂cinnamon (在美国十分受欢迎,很多事物都有肉桂料)黄油butter香草精 vanillaextract(甜点必备)面粉 flour洋葱 onion主食类(staplefood):三文治sandwich米饭rice粥 congee(rice soup)汤 soup饺子dumpling面条 noodle比萨饼 pizza方便面 instantnoodle香肠 sausage面包 bread黄油(白塔油)butter茶叶蛋 Tea eggs油菜 rape饼干 cookies咸菜(泡菜)pickle馒头 steamedbread饼(蛋糕)cake汉堡 hamburger火腿ham奶酪 cheese馄饨皮 wontonskin高筋面粉Strong flour小麦wheat大麦barley青稞highlandbarley高粱broomcorn(kaoliang )春卷Springrolls芋头 Taro山药yam鱼翅 shark fin黄花 daylily松花蛋皮蛋preserved eggs春卷 springroll肉馅饼mincedpie糙米 Brown rice玉米 corn馅儿 stuffing开胃菜appetizer面粉 flour燕麦 oat白薯甘薯sweet potato牛排 steak里脊肉 fillet凉粉 bean jelly糯米江米sticky rice燕窝 bird'snest粟 Chinese corn肉丸子 meatballs枳橙citrange点心(中式)dimsum淀粉starch蛋挞 egg tart(dry fruits)干果类:腰果 Cashew nuts 花生 peanut无花果fig 榛子filbert hazel 栗子chestnut 核桃 walnut杏仁almond 果脯 preserved fruit芋头taro 葡萄干raisin cordial开心果pistachion巴西果 brazil nut菱角,荸荠water chestnut (和国内食用法不同,做坚果食用)酒水类(beverage):红酒 red wine 白酒 white wine 白兰地 brandy 葡萄酒 sherry 汽水(软饮料) soda (盐)汽水sparkling water 果汁juice 冰棒 Ice-lolly 啤酒beer 酸奶 yoghurt伏特加酒vodka 鸡尾酒cocktail 豆奶 soy milk 豆浆soybean milk 七喜 7 UP麒麟(日本啤酒kirin)凉开水 coldboiled water汉斯啤酒 Hansbeer浓缩果汁concentratedjuice冰镇啤酒iced(chilled )beer札幌(日本啤酒)Sapporo爱尔啤酒(美国)aleA级牛奶 grandA milk班图酒bantubeer半干雪利 drysark参水牛奶 bluemilk日本粗茶bancha生啤酒 draftbeer白啤酒 whitebeer<苏格兰>大麦酒barley-bree咖啡伴侣coffeemate零食类(snack):mint 薄荷糖cracker饼干,biscuit饼干,棒棒糖bonbon茶tea(沏茶 make thetea)话梅prunecandied plum锅巴 rice crust瓜子 melon seed冰棒(冰果) ice(frozen)sucker冰淇凌icecream防腐剂preservative圣代冰淇淋sundae巧克力豆marblechocolatebarley布丁pudding与食品有关的词语(some wordsabout food):炸 fired炝 quick boiled烩 braise(烩牛舌braised oxtongue)烤 roast饱嗝 burp饱了饱的 fullstuffed解渴quenchthirst(形容食物变坏spoil spoilage)preservative防腐剂expiration date产品有效期(形容酒品好: agood strongbrew 绝味酿)补充的中式西式食物中式早點:烧饼Clay oven rolls 油条Fried breadstick 韭菜盒Fried leek dumplings水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns割包Steamed sandwich 饭团Rice and vegetable roll蛋饼Egg cakes皮蛋100-year egg咸鸭蛋Salted duck egg豆浆Soybean milk饭类:稀饭Rice porridge 白饭Plain white ri ce 油饭 Glutinous o il rice糯米饭Glutinous rice 卤肉饭Braised pork r ice 蛋炒饭Fried rice wit h egg地瓜粥Sweet potato c ongee面类:馄饨面 Wonton & no odles 刀削面 Sliced nood les 麻辣面Spicy hot nood les麻酱面Sesame paste n oodles 鴨肉面 Duck with n oodles 鱔魚面 Eel noodle s 乌龙面Seafood noodles榨菜肉丝面Pork , pickledmustard greennoodles牡蛎细面Oyster thin noodles板条Flat noodles米粉 Rice noodles炒米粉Fried rice noodles冬粉Green bean noodle汤类:鱼丸汤Fish ball soup貢丸汤Meat ball soup蛋花汤Egg & vegetable soup蛤蜊汤Clams soup牡蛎汤Oyster soup紫菜汤Seaweed soup酸辣汤Sweet & sour soup馄饨汤Wonton soup猪肠汤Pork intestinesoup肉羹汤Pork thick soup鱿鱼汤 Squid soup花枝羹Squid thick soup中餐:bear's paw熊掌 * of deer鹿脯 beche-de-mer; sea cucumber 海参sea sturgeon海鳝 salted jelly fish 海蜇皮kelp,seaweed海带 abalone鲍鱼shark fin鱼翅scallops干贝lobster龙虾 bird's nest燕窝 roast suckling pig 考乳猪pig's knuckle猪脚 boiled salted duck 盐水鸭 preserved meat腊肉 barbecued pork 叉烧 sausage 香肠 fried porkflakes 肉松 BAR-B-Q 烤肉meat diet 荤菜 vegetables素菜 meat broth肉羹 local dish地方菜 Cantonese cuisine 广东菜 set meal 客饭 curry rice咖喱饭fried rice 炒饭 plain rice白饭 crispy rice锅巴gruel, soft rice , porridge粥—noodles with gravy 打卤面plain noodle阳春面 casserole砂锅 chafing dish,fire pot火锅 meat bun肉包子shao-mai烧麦preserved beancurd 腐乳bean curd豆腐fermented blan k bean 豆豉 pickled cuc umbers 酱瓜preserved egg 皮蛋 salted duck egg 咸鸭蛋 dried turni p 萝卜干西餐与日本料理:menu 菜单French cuisine 法国菜 today's spe cial 今日特餐 chef's spec ial 主厨特餐 buffet 自助餐 fast food 快餐 specialty 招牌菜 continental cuisine 欧式西餐 aperitif 饭前酒 dim sum 点心 French fire s炸薯条baked potato烘马铃薯 mashed pota toes马铃薯泥omelette 简蛋卷 pudding 布丁 pastries 甜点 pickled veg etables 泡菜 kimchi 韩国泡菜 crab meat 蟹肉 prawn 明虾 conch 海螺 escargots 田螺braised beef 炖牛肉 bacon 熏肉 poached egg 荷包蛋 sunny side up 煎一面荷包蛋 over 煎两面荷包蛋 fried egg 煎蛋over easy 煎半熟蛋 over hard 煎全熟蛋 scramble eg gs 炒蛋boiled egg 煮蛋 stone fire pot 石头火锅 sashi 日本竹筷 sake 日本米酒miso shiru 味噌汤 roast meat 铁板烤肉 sashimi 生鱼片 butter 奶油。

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