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