12.KITCHEN(COMMIS CHEF-1)186-218

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1、218KITCHEN&FOODOREPARATIONJOBCATEGORYWINNERCOMMISCHEFSHERATONFIJIRESORTTASKSBASICSTOCKSPREPARATIONBASICSAUCESUNDERSTANDINGBASICVEGETABLESCUTSBASICGARNISHINGANDPLATINGUPREQUISITIONINGPROCESSBUFFETSETTINGANDFAMILIARIZATIONEMERGENCYBREAKDOWNPROCEDUREUNDERSTANDINGTHE

2、DIAGRAMSOFTHEBASICFORMSOFPREPARATIONKITCHENTERMSANDMEANINGSSAUTÉINGROASTINGBOILINGBLANCHINGGRILLINGPOACHINGSTEAMINGGRATINATINGBAKINGBRAISINGGLAZINGPOELERDEEPFATFRYINGPOELERDEEPFATFRYINGSTEWINGDAILYOUTLETISSUESOFMEATANDFISHEGGFRYING218KITCHEN&FOODOREPARATIONJOBCAT

3、EGORYWINNERCOMMISCHEFSHERATONFIJIRESORTTASKS(continuedfromprecedingpage)DAILYFRESHVEGETABLESBUFFETSETTINGANDFAMILIARIZATIONHOWTOREADANEVENTORDER218STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:BASICSTOCKSPR

4、EPARATIONSTANDARD:everychefwillknowandunderstandthesixbasicstocksandhowtopreparethemofwhichbrownstock,fishstockandchickenstockwillalwaysbeonhand.PROCEDURE:BASICSTOCKS–FONDSAcarefullypreparedbasicstockisessentialtoanyqualitysauceorsoup.Agoodchef,whoreallyknowsandl

5、oveshisprofession,canbestdemonstratehisabilitiesinthepreparationandintheuseofbasicstock.Stocksmustalwaysbecookedslowlyandshouldnotbecovered,Scumandfatshouldberemovedastheyaccumulate.Boneusedformakingbrownstockshouldbecutintosmallpieceswithameatsaw,Afterbrowningth

6、ebones,onlyasmallamountofliquidneedbeadded.Thisisinitiallyreducedtoaglazetoensurethatthestockhasarichbrownliquidbeaddedandsimmeredgentlyfor4to6hours.Ifthestockisnorgoingtobeusedimmediately,topreventspoilageitshouldbecooledasquickly,topreventspoilageitshouldbecool

7、edasquicklyaspossiblebyplacingthecontainerincoldrunningwater.Itshouldthenberefrigerated.218BROWNSTOCK(FONDBRUN)YIELDMetric10LitresINGREDIENTSMETRICWEIGHTORVOLUMEFishbones5to6kilogramsWHITEMIREPOIX:Onion110gramsCelery55gramsGarlic2glovesMushroomtrimmings115gramsBa

8、yleaves2Gloves85gramsButter10litresWater10litresWinewhiteorred0.5litresSalt15gramsPROCEDURES1.Chopandwashbones.2.Sautéthemirepoixinbutter.3.Combinethefishbones