An Sous Chefs is required to design a “Plating” using a specific “dish ” that requires a material indigenous ingredients. The head chef is asked to reduce the ingredients material in order to reduce costs for the
customer who is planning to pay a large number of these plating. What does he do?
Answers
Explanation:
Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Logically group different food ingredients so that they’re easy to spot and use. Grains, spices, fruits, and vegetables can be kept in separate shelves Even better if the containers for dry ingredients are marked appropriately and grouped together. All the dairy products and frozen items go inside the refrigerators. Make sure each member of the kitchen follows the, “First in, first out” rule.
It’s a weekend. People are rushing into your restaurants. Everything is going well until you realize you’ve run out of tomatoes. A major ingredient that is used for preparing various kinds of sauces. Or let’s say you’re out of milk. What happens to all the pies and cakes then? Nothing is more embarrassing than telling the customers that the dish they earnestly want to eat is not available that day.