Less is more, the less you put on your plate the more it will look presentable. Food should cover ¾th of the plate. Always try to use natural colors and natural ingredients Use the ingredients that’s makes sense Use the ingredients that you have used in the dish Don’t over garnish the food items
Category: Meal Management
Food Handling and Food Safety Course | How to keep your food safe?
Chapter 1 Introduction Chapter 2 Micro- organisms in food Safe micro-organisms Harmful micro organisms Where are pathogens found? Raw food, such as meat, poultry and fish Unclean food preparation equipments, such as slices, can openers People touching there face, hairs or nose Insects such as cockroaches and flies Rodents such as mice and rats Polluted…
Kitchen Hierarchy
Father of kitchen or executive chef This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often…
Stay Healthy & Fit
Eating right is not a diet its a life style… Have 2 boil eggs in breakfast 2 times a week. Use oat meal cereal as a breakfast 2 times a week. Have lots of salad in lunch or with any meal. Use black chick-peas (kalay chanay) at lunch time or at tea time. Increase your…
Personal Hygiene
Personal hygiene is often the cause of many food poisoning cases. However, it tends to be de-prioritized when it comes to food safety. Observing and monitoring your kitchen staff’s personal hygiene is crucial in preventing food contamination. Uniforms– Wear a clean uniform every day and only put it on at the workplace Aprons– Different full…
Cookery Terms and Definitions
Many terms are used exclusively in cooking. You need to know what they mean in order to understand even basic recipes. Some of the most common are defined here Appetizers: a small serving of food or beverage served before a meal or the main course of a meal to stimulate one’s appetite Bake: to cook on dry heat….
Basic Abbreviation and Measures
When preparing any dish it is necessary to know the balance of ingredients (quantity and quality).It is necessary that one should have a little knowledge about various abbreviations and symbols used in weights and measures. Abbreviations t.sp teaspoon tb.sp table spoon C Cup pt Pint qt quart oz …
Areeba's Kitchen 