FOOD PRODUCTION
BASIC KNOWLEDGE
Dony Riyadi,MM.Par
Subject BackGround
Food Product Basic Knowledge as a Basic
Introduction of Food production Operation,
include Mise Enplace, Organization, menu
Basic Knowledge, Kitchen Equipment and
Utensil, Food Hygiene and Sanitation untill
Food Presentation.
The Students understand the Operational in
Kitchen Department, Job Describtion and Job
Specification as a Commis in Middle Position
CATERING TEMPAT MAKAN
ORGANISASI
HOTEL
SUPPLIER
RESTAURANT
TAMU
FOOD PRODUCT
BUSINESS HOSPITAL MENU
CAFE KITCHEN/ DAPUR
KARYAWAN
CANTEEN
MARKETING
APARTMENT
Menu Knowledge
Chef
Inovative
Cooking Skill
Creative
Calculating Honest, Dicipline
Food Cost and Hardwork
Quality of Ingredients Managerial Skill
Food Hygiene Quality
And Sanitation Operasional
Quality and Use
Equipment Up to date
Administration Computerize
FOOD PRODUCTION
Food Production / Kitchen as a Place to Collaborate, between Skill, Attitude and
Knowledge as a Chef to Producting something Qualified for Health in Human being,
Taste and Appearances, in Food Production as a Basic Knowledge Chef should well
known Such As :
1. Menu
2. Food Characteristic
3. Kitchen Organization
4. Cooking Method
5. Utensil & Equipment
6. Kitchen Type
7. Kitchen Art
8. Kitchen Section
9. Kitchen Form
10.Cutting Method
11. Chef
MENU
Menu Is List of Food and Beverages will sell to
Customers, and there are two kinds of Menu
Two Kinds of menu :
A’la carte : is ITEM PRICE MENU
Table D’hote : IS SET PRICE MENU FROM
APPETIZER, SOUP MAINCOURSE AND DESSERT
WITH COFFE OR TEA
Menu
• Appetizer-
#Small Portion, Tassty and Attractive
• Soup- Sop
# Specially Soup, Thick Soup, National Soup, Clear Soup
• Main Course- Hidangan Utama
# with Sauce and side dishes
• Dessert
# sweet as end Meal
Food Characteristic
• Perishable : 0 - 4O C, Red Meat, White Meat, fish and Seafood
• Semi Perishable : 4OC-10OC such as Vegetable, Fruits
yoghurt and Dairy product
• Gloceries : 15-20OC such as Canned Food, Rice, Potato
F.I.F.O = FIRST IN – FIRST OUT
Kitchen Organization
CHEF DE CUISINE
EXECUTIVE SOUS CHEF
Pastry Chef Chef Butcher CDP Cold Kitchen CDP Cold Kitchen
Demi Chef Demi Chef Demi Chef Demi Chef
Cook Cook Cook Cook
Tergantung besar kecilnya perusahaan
Cooking Method
• Dry Heat : Baking, Roasting, Au gratin,
Grilling, Smoke.
• Moisture : Boiling, Steaming, Blanching,
Simmering, Poaching, Braising,
• Fat : Pan Fry, Deep Fry, Sautéing
Equipments & Utensils
• Shallow tilting pan • Knife : vegetable,
• Chiller, Freezer Filleting, boning, Chinese
• Dough Machine cleaver, chopping….
• Oven • Meat fork
• Salamder • Fish scissor
• Rice cooker, Rice • Cattle bat
Steamer • Mandoline
• Meat Slicer • Egg Slicer
• Griddle • Egg Saw
• Deep fat fryer • Meat Hook
Cooking Utensils
Marmite Ladle
Roasting pan Spatula
Black Pan Chinois
Sauce Pan Baloon Whisk
Omelet Pan Tong
Sautee Pan
Cooking Demo
• Make a Mayonnaise and Simple Salad;
• Make a Steak with French Fries, Salad and
Mushroom Sauce
Case Study
• What are basic Competency as a Chef?
• What are Chef Designation ?
• What is Menu?, please to mention 5
International Menu based on Red Meat.
• If you want to Make a Steak and Spaghetti
Bolognaise, what are Kitchen Equipment and
Utensils that you need?
Kitchen Types
• Conventional Kitchen
• Combined preparation and finishing
Kitchen
• Satellite Kitchen
• Fast Food Kitchen
Kitchen Art
• Fruit Carving
• Ice Carving
• Butter Carving
• Vegetables Carving
Kitchen Section
• Garde Manger : Adalah section yang bertugas untuk
menyiapkan Appetizer, Salad, Butchering
• Vegetables : Adalah section yang bertugas untuk
menyiapkan Soup, side dish dalam sebuah menu
• Sauce : Adalah section yang bertugas untuk
menyiapkan main course
• Pastry : Adalah section yang bertugas membuat dessert
• Bakery : Adalah section yang bertugas membuat Roti
Cooking Demo
• Make a Minestrone Soup;
• Spaghetti with Bolognaise Sauce
Kitchen Form
• Standard Operation Procedure
• Job Description
• Job Specification
• Standard Recipe
• Standard purchase Specification
• Log Book
• Receiving form
• Invoice
• Bin Card
• Food Store Requisition
• Slip order form
• Utensil requisition
• Food spoiled form
• Menu Engineering form
• Sales history Record form
Cutting Method
Meat
Fish
• Minced
• Darne • Goulash
• Fillet • Medallion
• Shabu-shabu
• Yakiniku
• Karubi
• Slice
• Strips
• Shred
• Oxtail Cut
• Intercostal Cube
• Intercostal finger
Vegetables
• Brunoise
• Julienne
• Shredded
• Chopped
• Paysanne
• French Cut
• Batonette
• Barrel
• Turning
• Section
• Jardinière
• Round Slice
• Half round slice
Cooking Demo
• Make Shrimp Cocktail Salad;
• Steak Salmon with Tartar Sauce
Refference
• Eugen Pauli, Classical Cooking The
Modern Way;
• Escauffier, Catering Management;
• Operational tata Boga, Sekolah Tinggi
Pariwisata Bandung
