Asian Dressing And Salad Recipe For Share

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Dear All If you kind of Chef like Asian Cuisine , maybe this recipe will add more your Collection .

Please feel free to give your email address. I will sent the recipe .

Happy Collecting .

 

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Essential Basic Cook Book For Share

Essential Basic Cook Book For Share.

This cook book is very good for a basic knowledge for a beginner Chef . In hence to depth more the knowledge about kitchen.

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)

 

 

HACCP MANUAL GUIDELINE FOR SHARE

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HACCP MANUAL GUIDELINE, it is very important for a Chef to masterminded this subject.

Hence i have PDF file that might really helpfull for guideline to implement in your work place.

Prerequisite Programs
Education and Training
Developing a HACCP Plan
Assemble the HACCP team
Describe the food and its distribution
Describe the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram
Conduct a hazard analysis (Principle 1)
Determine critical control points (CCPs) (Principle 2)
Establish critical limits (Principle 3)
Establish monitoring procedures (Principle 4)
Establish corrective actions (Principle 5)
Establish verification procedures (Principle 6)
Establish record-keeping and documentation procedures (Principle 7)

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)

Essential Buffet Guideline for Share

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Here are the list of Guideline for Making A Buffet.

Background Information
1.1. Buffet Design
1.2. Buffet Set-up
1.3. Buffet Management
1.4. Buffet Creativity
1.5. Quality and Availability of Products
1.6. Variety and Balance
1.7. Food Textures
1.8. Food Safety and Hygiene
1.9. Guest Safety
1.10. Food Labelling
1.11. Food Presentation
1.12. Nutritional Value
1.13. Professional and Knowledgeable Service
Food Categories and Product Standards
2. Food Categories – Minimum Standards
2.1. Cold Appetisers
2.2. Composed Salads
2.3. Salad Bar
2.4. Soups
2.5. Main Courses
2.6. Desserts
2.7. Cheese
2.8. Bread
3. Dish suggestions for Buffet
3.1. Cold Appetisers
3.2. Composed Salads
3.3. Salad Bar
3.4. Soups
3.5. Main Courses
3.6. Desserts
3.7. Cheese
3.8. Bread
4. Hilton Buffet Checklist
5. Approved Suppliers for Operating Equipment

Essential Buffet

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)

Essential Kitchen Administration File To Share

Kitchen_Administration_File

 

#How to produce recipe

#How to control vegetable waste

#How to control meat waste

#How to ensure colleagues maintain Highest Personal Hygien

#How to make duty roaster Effectively

#Opening of kitchen

#Closing of kitchen

#How to fill out communication Log

#Station Set Up

#Mise en Place Station

#Implementing New Menu

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)

Complete Series Fundamental Kitchen Videos Courses worth more than 2K , FREE FOR SHARE. REGISTER NOW.

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Complete Series Fundamental Kitchen Videos Courses worth more than 2K , FREE FOR SHARE. REGISTER NOW.

Kitchen Fundamental Must Know , I will Share A very Extensive Video File with an Epic , detail that will cost you more than 2K USD to get it . I can say this is very good opportunity to get it for Free.

Let say one topic ( Selecting a Kitchen Knife ) it will be consisting of : ( Selecting a Basic Chef Knife, European Chef Knife, Japanese Chef Knife, Granton Knife, Santoku Knife and tips which one Knife the best for you ).

Because the File is way too much ,The Slot will be only for 100 Person fill up. I will sent the file per sequence , sample everyday 5 topic and I will update on comment of this article.

Please Put comment into my Blog , just say ‘am interest 1 and your email address‘ , ‘am interest 2 and your email address’, ‘am interest 3 and your email address’, and so on until reach 100 people . And I will give time lap to register until July 31, 2016. Then start to sent the file.

Note : I will ignore whoever put comment on the Social Media Share , it will only count whoever comment on my BLOG

  • #Knife Tips
  • #Selecting a Kitchen Knife
  • #Handling Chef Knife
  • #How to Cut Using Chef Knife
  • #Knife Sharpening with Wetstone
  • #Tips stock
  • #How to Make Stock
  • #How to Make Dark Stock
  • #How To Make Short Stock
  • #How To Make Broth
  • #How To Make Veal And Beef Stock
  • #Tips sauce
  • #How To Make Roux
  • #How To Make Bechamel
  • #How To Make Veloute Sauce
  • #How To Make Tomato Sauce
  • #How To Make Pan Sauce
  • #How To Make Butter Sauce
  • #Tips eggs
  • #Cooking Egg Part 1
  • #Cooking Egg Part 2
  • #How To Make an Omelet
  • #How To Make A Frittata
  • #Dry Heat , Pan Frying
  • #Dry Heat, Pan Tossing
  • #Dry Heat, How to sauté
  • #Dry Heat , How to sweat ingredient
  • #Dry Heat , Searing
  • #Moist Heat, Submersion Cooking
  • #Moist Heat, Combination Cooking
  • #Moist Heat, Braising
  • #Moist Heat, Pot Roasting
  • #Tips Meat
  • #Meat, Premium Beef Cut For Steak
  • #Meat, Preparing Premium Steak
  • #Meat, How To Cook Premium Steak
  • #Meat, How To Roast Prime Rib
  • #Tip Poultry
  • #Poultry Fundamentals
  • #Poultry, How To Roast Chicken
  • #Poultry, Enhancing Basic Roast
  • #Tip Fish
  • #Fish, How to buy and store fish
  • #Fish, Cooking Fish Fundamentals
  • #Fish, How To Pan Fry Fish
  • #Tip Vegetable
  • #Vegetable, How to preserve vegetable
  • #Vegetable, Cooking vegetable
  • #Tip Seasoning
  • #Seasoning, Broth Base Clear
  • #Seasoning, How to Season with Salt
  • #Tip Pasta
  • #Pasta, Selecting pasta
  • #Pasta, How to Cook Pasta
  • #Pasta, How to make fresh Pasta
  • #Legume, How to cook dried legume
  • #Tip Rice and grains
  • #Rice and grains, rice basic
  • #Rice and grains, Cooking Rice , Steaming and Boiling Method
  • #Rice and grains, Cooking Rice, Pilaf Method
  • #Rice and grains, How to make Polenta
  • #Tips Salad
  • #Salad, Salad green selection n preparing
  • #Salad, Salad dressing and vinaigrette
  • #Wheat, wheat and gluten
  • #Chocolate, basic quality chocolate
  • Tips, techniques
  • Tips, tools
  • Tips, Ingredient

 

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)

 

Daily Operational Kitchen File To Share

All_Kitchen_File

Good Morning All from sunny Turks n Caicos, in this opportunity i would like to share 🙂 same file that am compelled in years of my career.

It is very good File administration for Cafe owner, Restaurant owner that will opening their establishment as well for young chef for their file .

The List Are :

  1. #Kitchen Opening Checklist
  2. #Kitchen Closing Checklist
  3. #Chemical
  4. #Inventory List
  5. #Daily Food Tasting Form
  6. #Kitchen Spoilage Report
  7. #Monthly Kitchen Inventory
  8. #Monthly Kitchen Ordering Form
  9. #Blast Chiller Cleaning Record
  10. #Chemical List
  11. #Consolidated Form List
  12. #Daily Cleaning Check List
  13. #Dish washing temperature check
  14. #Fire extinguisher control sheet
  15. #FOH hygiene and sanitation need
  16. #form list
  17. #General Cleaning Check List Kitchen
  18. #Ice machine Cleaning Record
  19. #Log book guidelines to fill
  20. #Order To Supplier
  21. #Pesticide Control Sheet
  22. #restaurant opening checklist
  23. #Supplies Kitchen supported
  24. #Temperature Check List
  25. #Wastage Form
  26. #Weekly Cleaning Schedule Kitchen

If you interested  please just give comment below, which file your like to have and your email address.

I will get in touch as when i have spare time .

Cheers 🙂

#Chef

#Chefoninstagram

#Foodies

#Foodbloog

#Foodblooger

#Restaurant owner

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Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)