KITCHEN

OPERATION

BOGOR HOTEL INSTITUTE

2013
 Kitchen Operation – Bogor Hotel Institute

CHAPTER 1
KITCHEN INTRODUCTION
A kitchen in hotel can be explained as an integral department which functions as a
place for storing, preparing, and processing food that will be served to the guests.

A kitchen in hotel depends on the type of

operating/location, the size of the location/area,
and the policy of the hotel’s management.

In the other
institutions,
such as
catering
service, military barrack, hospital, etc the definition
of a kitchen will change depending on the demand
to supply the food. No matter with the differentiation
of kitchen’s definitions defined by institutions, there
are principles that must be understood by kitchen’s
staffs. The basic knowledge a kitchen staff required
to have are:

- Basic knowledge about kitchen utensils

- Basic knowledge about food materials
- Basic knowledge about cooking
- Basic knowledge about recipe and menu
- Basic knowledge about cost control

To make works in the kitchen efficient, the arrangement of the kitchen area should
follow the systematic standard category from the storing area, through the
preparation which continues to the processing area, before come to an end at the
serving area.

The arrangement of the kitchen should be considered carefully, not only by locating
where the kitchen utensils should be, but also considering the space for the kitchen
staffs to make the usage of those kitchen utensils.

ORGANIZATION CHART
This kitchen organization chart, which is formed like a structure, is a chart where a
kitchen staff bases his function on. The chart determines the position of a staff as
well as informs different tasks and responsibilities for each structure. Chart for every
institution may vary depending on the size of kitchen and the influence of the
institution over the kitchen.

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Below is an example of chart used in complete and large 5-star hotel kitchen.

Picture 1
Kitchen Organization Chart

Executive Chef

Secretary

Executive Sous Chef Executive Pastry Chef

Chief Steward CDP Hot CDP Cold CDP Pastry

Steward Spv Demi Chef Demi Chef Demi Chef Pastry

Commis 1 Commis 1 Commis 1

Commis 2 Commis 2 Commis 2

Commis 3 Commis 3 Commis 3

Steward Cook Helper / Cook Helper / Cook Helper /

Trainee Trainee Trainee

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CHEF DE PARTIE
On a major institution, chef de partie (CDP) is
responsible to the products which will be served.
However on smaller institutions, CDP is responsible
to the outlet he/she leads, including time schedule
arrangement for the staff and also operational
smoothness.

DEMI CHEF DE PARTIE

This position is only available at big kitchen and his/her
responsibility is to aid the chef de partie.

FIRST COOK
This position is given to the senior cook who has an
excellent cooking skill as well as significant amount of
experiences and knowledge in cooking. The
responsibilities of a first cook are specialized on
processing and serving meals for the guests.

SECOND COOK
This position is responsible for the preparation and
processing of food materials/ingredients. Beside,
together with the third cook, the second cook is
responsible to support the processing and serving
process which are carried on by the first cook.

THIRD COOK
The functions are to help the efficiency of food processing process, such as sauce
and stock making, meat and vegetable cutting, and organizing the food materials and
kitchen utensils.

COOK HELPER
He/she works in preparing and cutting the food materials/ingredients and also in
cleaning the kitchen area.

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PASTRY CHEF
The pastry chef is responsible for the
smoothness operation over the pastry section.
Pastry chef plans the menu and also the menu
rotation for pastry.

PASTRY SOUS CHEF/ASST. PASTRY CHEF

A pastry sous chef’s tasks are to represent the pastry chef whenever is needed, take
over jobs from the pastry chef if somehow he/she is absent and, the most important
task, to watch pastry staffs over their performances/works.

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CHAPTER 2
KITCHEN EQUIPMENTS & UTENSILS

Basically every institution which processes and produces food needs serious and
standard equipments. By meeting the criteria, it is expected to meet the goal of:

1. Work speed
Knowledge and appropriate usage of the right equipments can increase the
work of a staff in the kitchen. Example: Chopping using the large knife is faster
than using the small one.

2. Work safety
Utilizing inappropriate equipment can increase the risk of work in the kitchen.
Example: Opening cans using axe or large knife instead of using can opener
is more dangerous for hands and other parts of body.

3. Cost saving
Obviously! Using inappropriate equipment will produce more wasted food and
that means wasted money. Example: A staff uses large knife to peel and
causes the excessive amount of peeled skin. While on the other side, the
content of the food material/ingredient becomes smaller.

4. Production quality
It is clear that using the right tools will be crucial to meet the perfect production
quality, and it will fulfill the chef’s expectation or what is listed on the menu.

5. Utensils
Are tools used in the kitchen lightweight and easy to be carried or moved
away?

6. Equipment
Are kitchen tools static, permanent, and hard to remove? Besides the difficulty
to remove, these tools are also equipped with cables/pipes and when those
are removed, it means changing the whole installation to the tools.

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KITCHEN UTENSILS

Sautee (without cover) :

Is used to cook with small use of cooking oil.

Capacity (liter)

sautee

Sautoir (without cover) :

Is used to cook something watery

Capacity (liter)
3–7

sautoir

Saucepan (with cover) :

Is used to make soup or sauce.

Capacity (liter)
0.75 / 2.5 / 3.5 / 4.5

saucepan

Frying Pan :

Is used to fry with small use of cooking

oil.

frying pan

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Stock Pot (Marinade) (with cover) :

Is used to make stock or sauce.

Capacity (liter)
10 – 60

stock pot (Marinade)

Roasting Pan (rotisserie) with cover :

Is used to give color to the bone and to prepare before

roasting.

roasting pan

Bain marie basin :

A device used as bain marie, filled with water and

positioned on stove.

bain marie basin

Bain Marie Pot (with cover) :

Is used to store soup or sauce on the bain marie or in the

refrigerator.

Capacity (liter)
2.5 / 3.5 / 5

bain marie pot

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Bowl :

Is used to mix cooking ingredients/dough.

Size (cm)
20 / 24 / 28 / 30

bowl

Whisking Bowl :

Is used to whisk egg, dough, and also to make sauce.

whisking bowl

Milk Jug :

Is used to hold milk or any other liquids, for example sauce

or soup.

Capacity 2 liters

milk jug

Islander :

Is used to strain or drain vegetables.

islander
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Ladle :

Important to take liquids (soups, sauce, stock) and to

give portion.

Capacity (cc)
10 / 20 / 25 / 50 / 100

ladle

Skimmer :

A tool to obtain foam in the process of making

sauce or soup.

skimmer

Spider :

A tool to take fried or boiled ingredient.

spider

Conical strainer :

A tool to strain sauce.

conical strainer

Frying spatula :

A tool to flip ingredients which are being fried.

frying spatula
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Perforated Fish Filter :

A tool to obtain boiled fish.

perforated fish filter

Meat Fork :

A tool used to lift or flip roasted meat.

meat fork

Balloon whisk

Is used to whisk dough/egg.

balloon whisk

Cake form

A tool to form cake for pastry.

cake form

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Pate form

A tool used to make pate and cook it.

pate form

Ice cream scoop

A tool used to obtain Ice cream and form it.

ice cream scoop

Wooden spatula

Wooden spoon used to stir-fry or stir

ingredients in the cooking process.

wooden spatula

Mandolin :

A tool to cut and used like grating into similar cuts.

Mandolin

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GG slicer :

Is used to cut boiled egg.

GG Slicer

Garlic squeezer

Is used to crush garlic.

garlic squeezer

Frying basket

A tool used to put the ingredients that are going to be

fried in and also to ease up the process to obtain it.

frying basket

Cutting board

Is used as base for cutting. It keeps the

knife from contacting directly to the working
table.

cutting board

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Palette Flat tool made from metal used to arrange the

food shape that will be served.

Cooking wire :

A tool made from metal to cool the food.

Cooking Wire

Tray 1/1

A tool used to store materials/ingredients.

12.5 cm: Wide
53 cm: Long

tray 1/1

Tray 2/1
53 cm: Wide
65 cm: Long

tray 2/1

Gastronom (container) :

An equipment used to hold food, ranging

from different sizes.

Height:
5 cm, 10 cm, 15 cm, 20cm
Container 1/1 2/1
Container ½ 1/3
Container 1/6 1/9

Gastronom Container

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Lemon squeezer

Is a tool made from stainless steel, used to

squeeze lime/lemon/orange.

lemon squeezer

Rolling pan

A tool used to roll dough to make it thinner.

Comes up in different sizes and made from
marble or wood.

rolling pan

Sharpening steel

A tool used to sharpen knives.

40 – 60 cm

sharpening steel

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Vegetable knife

Knife for cutting vegetables in different sizes

18 – 35 cm (S, M, L).

vegetable knife

Chopping knife

Knife for chopping, usually available in the

large 40 cm size.

chopping knife

Boning knife :

Knife used to separate meat from its bone. Usually

29 cm it's used for the
bone of large fish.

Boning Knife

Carving knife

Knife used to carve meat, usually

this kind of work is done in the front
of the guests.

carving knife

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Filleting knife

Knife used to separate meat from its bone.

Usually 30 cm and it’s used for the bone of
large fish.

filleting knife

Fish scissors :

Scissor used to cut fishes’ fins.

Fish Scissors

Parisienne cutter :

A tool used to carve vegetables/fruits into small

balls.
Parisienne Cutter

Paring/Turnip Knife :

A tool used to make some curved cuts on 15

cm vegetables.

Turnip Knife

Butcher saw

A tool used to cut bone, usually is used by the butchers.

butcher saw

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Can opener

A tool used to open cans, usually comes up with

features to open bottle cap and wine cork.

can opener

Column cutter

A tool used to cut the middle part of an apple.

column cutter

Meat Tong :

A tool used to help the look of meat while being

10 cm – 100 cm grilled.

Meat Tong

Gas & electric stove

An equipment used to cook, usually with the

utensils on the top of it.

gas & electric stove

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Gas oven

An equipment used to cook ingredients which will

be grilled inside.

gas oven

Griddle :

Flat surface tool used for cooking with little amount of

cooking oil.

Griddle

Gas cooking range :

Combination tool of stove, oven, and griddle.

Gas Cooking Range

Shallow

Is used to cook in a big amount.

shallow

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Boiling pan

Is used to make stock or soup in a big amount.

boiling pan

Deep fat fryer

A tool used to fry with much cooking oil.

deep fat fryer

Working table

Table for chefs/cooks to prepare ingredients,

made from stainless steel.

working table

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Meat grinder :

A tool used to grind meat and vegetables.

Meat Grinder

Meat slicer

A tool used to cut with the same size.

meat slicer

Salamander

A tool used to obtain heat from above to grill

the surface of the ingredients.

salamander

Scale

A tool used to measure the weight of ingredients.

(Capacity 100 kg)

scale
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CHAPTER 3
FOOD COMMODITIES

Herbs & Spices

They have enhance flavour, no food value, but they’re still important considered the
nutritive point of view, they’re important in aiding digestion because they can
stimulate the flour of gastric juice.
a. Fruits & Salad - Cloves d. Barks
- Aniseed - Saffor - Cassia
- Cayenne - Cinnamon
pepper c. Leaves
- Paprika - Basil e. Roots
- Cordamon - Bayleaf - Ginger
- Coriander - Clove - Turmeric
- Cumin - Mint - Horseradish
- Fenwel - Oregano - Wild Ginger
- Nut Meg - Parsley
- Pepper - Rosemary f. Bulbs
- Sesame - Sage - Garlic
- Tarragon - Onion
b. Flowers - Thyme - Shallot
- Capers

Coriander Saffor Tarragon

Cassia Turmeric Shallot

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Vegetables
Preservation : Canning, dehydration, pickling, freezing.
Storage : In cool places.

Root Vegetables
This kind of vegetables is good for diet because they contain
sugar for energy and small value of protein.
- Beet Root
- Bengkuang
- Carrot
- Celery Root
- Radish
- Turnips

Tuber Vegetables Radish

- Cassava
- Potato – waxy (High sugar content low starch
boiled)

Cassava
Bulb Vegetables
- Fennel
- Onion
- Shallot

Fennel
Green Vegetables
- Asparagus

Asparagus

Leaf Vegetables
- White Cabbage
- Green Cabbage
- Red Cabbage
- Brussel Sprout
- Chinese Cabbage
- Lettuce (all kinds of lettuce)
- Spinach
- Water cress Water cress

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Seed Vegetables & Legumes

- String bean
- Long bean
- Soya bean
- Green peas
- Snow peas
- Centils
- Chickpeas
- Foul bean
Chickpeas
Fruit Vegetables
- Chestnut
- Corn
- Cucumber
- Egg plant
- Gherkin
- Squash/gourd
- Zucchini
- Okra
- Pumpkin
- Pimento Pimento
- Tomato

Mushroom
- Morel
- Truffle
- Straw
- Capes
- Cultivated

Truffle
Flower Vegetables
- Artichoke
- Broccoli
- Cauli flower
- Bamboo shoot
- Celery

Artichoke

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Fruits

Seed Fruits - Tangerines

- Apples
- Pears Tropical Fruits
- Avocados
Store Fruits - Star fruits/belimbing
- Apricots - Chicos/sawo
- Cherries - Pates
- Plums - Guavas
- Kelengkeng
Berries - Bananas
- Black berries - Manggoes
- Raspberries - Papayas
- Strawberries - Lychees
- Cram agitier
- Grapes Hard Seeded
- Currant - Cashewnut
- Peanut
Citrus Fruits - Pistachio
- Grape fruits - walnut
- Lemons
- Limes
- Oranges
Pears

Plums

Tangerines

Lychees

Pistachio

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Fruit Preservation
Dried Fruits
‐ Process : Reduce water content, to keep them until being stocked in the
market.
‐ Examples : Apples, Raisins, Figs, Pears, etc.

Fruit Juice
‐ Process : Squeezed and cooked with a little volume of water.

Canned Fruits
‐ Process : Added with syrup, salt, acid, and sugar.

Bottled Fruits
‐ For domestic usage.

Candied Fruits
‐ Process : Fruits are covered with sugar syrup for several days, and then
they will be dried.

Glazed Fruits
‐ Process : Candied fruits are dipped into fresh syrup.

Crystallized Fruits
‐ Process : Glazed fruits with more than 24 hours keeping process.

Jelly

Quick Freezing
‐ Process : Store them in 40ºC place in 90 minutes, and then keep them in
18ºC place.

Milk
Complete Contents of Food:
87% water
3,5% protein
3,7% fat
4,9% Milk Sugar
0,7% Mineral
A-B-C-D Vitamin

Body building food Protein

Energy Food Fat and Sugar
Protective Food Vitamin and Mineral

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Fruid Milk
‐ Pasteurised milk
This kind of process destroys 99% bacteria
found in milk.
Pasteurised process in done by heating the
milk at minimum temperature 63ºC lasting for
30 minutes or at the temperature 75ºC lasting
for 15 seconds.

‐ Homogenized milk
This process is done by pasteurizing the
whole milk to break up the fat globule through
the amedemical process.
‐ UHT
This process is done by heating the milk in
140ºC of temperature for a few seconds.
‐ Flavoured milk
Chocolate, strawberry, banana, vanilla, etc.

Concentrated Milk
‐ Evaporated Milk
This kind of milk is processed by
heating the milk until 60% water
reduced, so the 25,9% of the total
milk will be solid.

‐ Condensed milk
This kind of milk is processed by
reducing the 60% of water content
with or without the sugar addition.

‐ Dried whole milk

The process of this milk will
reduce the 95 – 98% of water content.
‐ Non fat dried milk
This kind of milk is skimmed off and added vitamin A and D.

Cultured/Fermented
‐ Cultured butter milk
This milk is added the bacteria from
lactic acid which will coagulate
some protein thickheading the milk.
‐ Keffir
Is made from goat shreds and goats
which consist the kefir grain.
‐ Yoghurt
Yoghurt is a kind of milk, which is
semi-solid, has smooth texture and
tangy flavour.

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Cream
Cream can be separated from milk by the
gravitation process.
- Light Cream
Is also called as coffee cream or table
cream, consists of 18% cream and 22% fat.

- Whipping & Heavy Cream

Whipping cream 30% fat
Light whipping cream 30 – 36% fat
Heavy whipping Cream 36% fat

- Sour Cream
This cream is processed through 30
minutes of 18% fat pasteurization and lactic
acid bacterial addition in 30 minutes with
75ºC of temperature.

‐ Imitation Cream
Is emulsion oil, margarine or butter mixed with milk powder and water, and
used for decoration of sweet cubes.

Butter
Butter contains 83% of milk fat, lactic acid
bacterials are allowed to work in 3-4 hours of
pasteurization process of pasteurized cream to
develope the aroma and flavour.

Cheese
Cheese is made from milk, 12.5 litre
of milk can produce 1 kg of cheese
which contains high fat and calories.
‐ Hard cheese
Dry and hard, firm touch, lower
water content/ripening for 5–14
months. Examples: Cheddar,
edam, emmental, gouda,
gruyere, parmesant.
‐ Semihard cheese
1-12 kg semi soft in touch,
tender do not run/ 3–5 months
of ripe. Examples: Appenzel,
por Salut, Royalp, Tilsit.

‐ Blue vien mould cheese

Semi hard cheese, blue green colour, 2–12 months of ripe. Examples:
Gorgonzola, roquefort, stilton.

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‐ Soft cheese
a. White crust soft cheese: Soft, smooth and mild, liquid in center/1–4 weeks
of ripe. Examples: Brie, Comden bert, Saint Maure
b. Redish crust soft cheese: Soft, smooth and mild, seldom running/4–8
weeks, has strong smell. Examples: Limburger, Munster, Reblochen.
c. Fresh soft cheese : Fresh and no curing period. Examples: Mozarella,
double cream, ricotta, cottage.

Butchering
Meat comes from butchering the animals, for examples cattle, goats, and pigs. Meat
butchered from cattle is called beef and from young cattle is called veal. Meat
butchered from young goat is called lamb, while from the mature goat is called
mutton. Meat butchered from pig is called pork.

BEEF
Beef has four categories:
Ox/ Steer : An adult male cattle
Heifer : Young virgin female cattle
Cow : Adult female cattle
Bull : Old male cattle. This type
of meat has the lowest
nutrition of all, is used for
stock, canned beef, and
sausage making.

Beef is acquired from cattle slaughtered

between 18 to 30 years old, weighing
363 to 590 kg depends on the age of the cattle. Veal is acquired from cattle aged 2.5
to 4 months old. However, meat from cattle aged 3–6 months is still considered as
veal.

LAMB & MUTTON

Lamb is meat butchered from young
goats aged 12 months old. The majority
of goats from New Zealand is slaughtered
between 4-6 months old. In the United
States, the lambs are derived from sheep.
Meat butchered from sheep aged 12
months is called “Spring Lamb” whereas
above 12 months is called “Yearling
lamb”.

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MUTTON
This type of meat comes from both male and female
sheep aged older than 2 years.

PORK
Pork comes from slaughtered pigs, where male pig
is called “Abear” and female pig is called “Piglet” or
“Slag”. Young pig is called “Piglet Porker” or
“Suckling Pig”.

The standard of meat cut is related closely with the slaughtering process itself.
Slaughtering has to be done in the correct method. Each part of the meat has
different quality, depends on thickness, tenderness, shape, and fat content. There
are several factors that affecting the quality of meat:
- Age
- Bleeds
- Sex
- Feeding
- Activities
- Health
- Treatment
‐ Slaughter house
This is the place where animals are killed for the food products. There are
three steps of slaughtering before it is ready to be marketed.

a. Processing
This is the step where animals (cows, lambs, pigs) are prepared for
slaughtering.
b. Handling
Is a process to handle animals after being slaughtered and to separate the
internal organs, legs, and head from the main body. The already cleaned
body is then flayed to be called carcass. In this process, the quality of the
meat is determined by the grading process where every meat will get its
grade.
c. Chilling
After the handling process, the carcass is next hanged and put into the
chiller. Sometimes the carcass is hanged horizontally where the head of the
body facing downward and the legs face sideward (aging process). The
reason of this process is to get good blood circulation to the neck part as
well as to preserve the carcass.

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PICTURE OF BEEF CUTS

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The beef cut above can be used to make these dishes:

No Dishes 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
1 Empal x x x X x x X X x x x x x
2 Stew x x x x X x
3 Soup x x x x x X x x x x x
4 Curry x x x X X x x
Sheredded
5 beef x x x X X x x x x
6 Satay x x x x x x x
7 Rendang x x X x x x x x
8 Sukiyaki x x x
Roll
9 Roulade x X
10 Grill x x X x x
11 Steak x x X x x
Jerked
12 Meat x x x x x
13 Meat Ball x x x x x x
Ground
14 meat x x x x x
15 Corned x x x x x
16 Roast x

The grade of beef not only determined by the flavor and tenderness, but also by the
fat contained. The grades are:
‐ Prime
‐ Choice
‐ Good
‐ Standard
‐ Commercial
‐ Utility

The best beef comes from a steer aged 4–5 years where its meat is aged for 2–6
weeks. For every beef cut, there are factors making the beef:
‐ Bone
‐ Fat
‐ Blood
‐ Muscle
‐ Connective tissue
‐ Collagen

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Connective tissues are fibers that connect muscles in the beef which make it tough.
During the cooking process, it is expected that the connective tissues become
damaged so that the beef will become tender. Connective tissues are not found in
fowl and fish meat, but only thin fibers surround the meat are found, which is called
as collagen.

Muscle tissue contains 70% water, 20% protein, 9% fat, and 1% ash. The 9% fat
also contains marbling which adds tenderness to the meat.

The beef composition in the end depends on the condition of the cow before being
slaughtered. Carelessness in this process will cause damage to the meat. Here is
the stamp given on the United States beef package, which has gone through
inspection from the federal department of the United States, which states the
worthiness for being exported.

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CHAPTER 4
CUTTING METHOD

Cutting method is a standard kitchen cutting operation created to facilitate the whole
kitchen staffs to communicate together without having further explanation.
Contents of the method of cutting are usually oriented in the form of raw food that will
be cut. By mentioning certain types of pieces, a kitchen staff will make cuts to certain
ingredients and produce cuts contributing to type the instructor desired.

Cutting

Slice : Cutting vegetables/meats from the whole form

Chop : Chopping ingredients

Shredded : Cutting rapidly and repeatedly with same level of thickness

French cut : Slicing in a lean form

Wrap : Random cut for vegetables forming triangular shape

Turning : Cornering cut which results in turtle form

Section : An even split cut from the top of a round object

Brunoise : Cubical cuts measuring l: 1mm w: 1mm t: 1mm

Cube : Cubical cuts measuring l: 1cm w: 1cm t: 1cm

Dice : Cubical cuts measuring l: 1.5cm w: 1.5cm t: 1.5cm

Diamond : Culinary cuts resembling diamond measuring l: 1cm w: 1cm t: 1cm

Lausanne : Culinary cuts resembling diamond measuring l: 1cm w: 1cm t: 1mm

Allumette : Matchstick cut measuring l: 2.5cm w: 1mm t: 1mm

Julliene : Rectangle cut measuring l: 3cm w: 1mm t: 1mm

Jardierre : Rectangle cut measuring l: 3cm w: 1cm t: 1cm

Battonette : Rectangle cut measuring l: 3cm w: 1.5cm t: 1.5cm

Finger cut : Middle finger-sized cut for fish or meat

Medallion : 2 cm thick round cut (resembling medal) for meat

Darne : Slicing cut for fish

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Filleting : Separating the flesh of fish from its bone and skin

Peeling : Separating the flesh of vegetables/fruits from its skin

Trimming : Separating the membrane on meat

Boning out : Separating flesh from its bone for red meat or pultry

Collar shape : Cut for fish where the fish is folded diagonally

Rolled/roulade : Cut for meat or fish which flattened meat or flaked. Meat
then folded or rolled to form a roll

Foulard shape : Cut of meat or fish where the pointed tip is inserted at the end of
the larger part of the meat

Gougon/strip : Cut of meat or fish which is as big as the palm of hand and cut
lean

Butterfly : Half-medallion cut

Cutlet : Thin cut (1-3mm) of meat obtained by smashing the meat using cutlet
bar

Parisienne : Round cut of vegetables obtained by using parisienne

Allumettes cut

Darne cut

Cutlet cut

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CHAPTER 5
COOKING METHOD

Cooking is the propagation of heat on food ingredients, sourced either from fire or
from heat sources that are not generated from the fire. In certain types of food, the
purpose of cooking is to make sure that the sugars are not present in these foods so
those types of foods undergoing a process of cooking appear to change color. In red
meat, cooking process aims to damage the fiber or membrane that connects and
binds the meat. The destruction of these fibers and the membrane will turn the flesh
to soft and sweet.

Implementation of the method of cooking in the kitchen should be based on

standards that have been understandable because if there are irregularities in the
process of cooking, it will remove certain nutrients in foods other than an unexpected
misunderstanding that resulted in foods.

COOKING METHOD

Stewing (60-80°C) : Cooking process using liquid coming out from cooking (juice)
plus the certain liquid covered the entire cooked dish. This
process incorporates simmering

Steaming (100°C) : Cooking method using steam. The tool used is called
steamer. The ingredients are placed on top of the tool having
small holes for boiling water.

Braising (200°C) : The process begins by stewing and finished by putting the
food in oven at 200°C of temperature.

Deep frying (160-180°C) : Cooking method using a large amount of very hot
cooking oil so the oil covers the whole body of the
cooked ingredients.

Pan frying : Cooking method using less oil/cooking fat without cover
(poele), used for meat or poultry.

Sautéing : Cooking method using sauté pan and little amount of cooking
oil, and the ingredients are stirred evenly.

Deglaze : Process of lifting particles on pan/cooking tools by utilizing

wine.

Glazing : Coloring process to the surface of the food, intends to bring

the shine on the surface of it. Ingredients for glazing are
sugar, egg yolk, butter, and oil. Salamander can be used as a
tool for fish glazing.

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Basting : Oil sprinkling process over the roasting process.

Larding : Process of inserting lard (fat) into meat.

Barding : Process of inserting meat into food.

Stuffing : Process of inserting vegetables or meat or emulsion into

foods.

Gratinating : Final step on food processing where cheese is sprinkled over

the meal and gratinized over salamander (usually inside the
the oven).

Trussing : Process of tying up meat before being roasted.

Grill : Cooking process incorporating direct fire to the food

ingredients, such as vegetables, poultry, meat, and other
kinds of meat.

Braising Glazing Trussing

COOKING PROCESS GRADES

Rare : The outer color is changed, but the inner part color is still raw

Medium rare : The outer color is brown, but the inner part color is warm red

Medium : The inner part color is soft pink

Medium well : The inner part color is firm pink

Well done : The whole meat turns into hard dark brown texture

During the grilling process, it is not allowed to press the meat because the
action will cause the extraction of the meat juice from the meat. Crossing in the
grilling process is done to make the line mark appear on the surface of the grilled
meat. This mark shows that meat has undergone the grilling process.
Brol/Charbroiled/Chargrilled are the other names used to define grilling process.

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Searing (200°C) : Is a cooking process using griddle/propagating tool, the shape

of which is flat. The purpose of searing is giving color on the
food ingredients (coloring). For meat, searing is also useful for
hardening the surface of the meat so it can hold the juice from
the meat.

Roasting (150°C) : Is a cooking process done by utilizing oven where the food
ingredients have already been in the searing process. The
used cooking utensil is called roasting pan

Baking (140-250°C) : Is a cooking process using oven with baking sheet or general
tray.

Boiling (100°C) : Is a cooking technique done by boiling the food ingredients in

water or other boiling liquids until it reaches 100% cooked
condition.

Poaching (70-80°C) : Is a cooking process using low temperature liquids.

Blanching (100°C) : Is a cooking technique done by boiling the food ingredients in

water or other boiling liquids until it reaches 60-75% cooked
condition.

Searing Poaching Blanching

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CHAPTER 6
MENU

The word “menu” comes from French word “minute” which means food and drink
lists served to the guests. Other term of menu in English is “Bill of Fare” which
means the list of the food served. The functions of a menu other than as a basis for
the cooks and the table servants, is as an information for the guests to get the idea
of the food that will be ordered, so that in the end the food industries can give the
accurate and clear information regarding the food served.

Menu Frame Work

On a classical menu, or before the modification of the menu, we recognize meal
course which is arranged in a classical menu having 14 set courses:
‐ Hors d’oeuvres froid (Cold appetizer)
‐ Potage (Soup)
‐ Hors d’oeuvres chaud (Hot appetizer)
‐ Poissou (Fish)
‐ Grosse piece (Main course)
‐ Entrée chaud (Hot dish)
‐ Serbet (Sherbert)
‐ Roti (Roast item)
‐ Salade (Salad)
‐ Legume (Vegetables)
‐ Entreements (Sweet dish)
‐ Savoury (Savory Cake or sweet dish)
‐ Dessert (Dessert)

For simplification reason and after undergoing period of modification, classical menu
has been rarely found in food industries, events, or in very special occasions.

Nowadays, classical menu only consists 7-8 courses.

Now modern standard menu is a simplification form from the classical menu the set
of which only consists 4 courses and they are:
‐ Hors d’oeuvres (Appetizer)
‐ Potage (Soup)
‐ Grosse piece (Main course)
‐ Dessert (Dessert)

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Type of Menu
Generally, the menu served has some criteria depending on the price, serving
time, and character. For menu that depends on the price, the division will be as
follow:
A. TABLE D’HOTEL MENU (SET MENU)
This is a menu which has been prepared with fixed
prices. Popular term for this kind of menu is “set
menu”. The composition of the menu and the price
have been fixed before for every set.

B. A LA CARTE MENU
A menu offered to the
guest, which has its own
individual price.

C. BUFFET MENU
This kind of menu is especially composed to the
guests for special occasions such as wedding,
birthday party, religious event, etc. The prices
given have been fixed before and the menu served
has been prepared so that the guests can carry on
their “self service”.

D. RIJSTAFFEL MENU
This is a type of buffet served on a special place, and is directly served to the
guests by the waiter/waitress. The guests will choose their own course
according to their own taste. This kind of menu has a fixed price for every set.

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There are 3 criteria for menu that depends on the character:

A. FIXED MENU
This kind of menu is fixed for a period of time (+6 months) and is intended to
push down the cost and to ease the process of making the food.

B. CHANGING MENU
This kind of menu is changing every day or every month. The intention behind
this is to give variation and interaction for certain outlets.

C. CYCLE MENU
This type of menu will change over a period of time and return back again to
the previous menu.

There are 6 criteria for menu served depending on the serving time:
A. BREAKFAST MENU
Menu served at time 6 a.m. to 10 a.m.

B. BRUNCH MENU
A menu which is served between breakfast and lunch time.

C. LUNCH MENU
Menu served at time 12 p.m. to 3 p.m.

D. DINNER MENU
Menu served at time 6 p.m. to 11 p.m.

E. SUPPER MENU
Menu served after the dinner time or between 10 p.m. to 2 a.m.

F. LATE SUPPER MENU

This menu is served to guests who are late to have dinner. The time served is
between 2 a.m. to 4.30 a.m.

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CHAPTER 7
KITCHEN TYPE OF SERVICE

The service given by the kitchen generally depends on the products and menu of the
restaurant or the operating outlet. Outlets of a kitchen can be divided into:
A. MAIN KITCHEN
This kitchen is a place for the cooks performing
initial preparation in making stock, basic sauce,
or food processing in a large quantity.

B. COLD KITCHEN
A division of kitchen which produces cold foods, such as appetizer for A la
Carte Menu or Buffet and Set Menu.

C. PANTRY
Pantry is a small room for storing foods and meals. For several food
industries, pantry is not included in kitchen rather to drinks storage (bar
storage).

D. BUTCHER
This is a division of kitchen for preparing meat,
poultry, and fish. This place also means for
storing dairy products.

E. BANQUET KITCHEN
This division of kitchen is a place to prepare
meals in a large quantity like buffet or rijstaffel.

F. ROOM SERVICE BUFFET

This is a special kitchen to prepare food according to room order in a hotel.
The menu used in this division is A la Carte Menu.

G. SATELLITE KITCHEN
This is a kitchen which sets up the restaurant serving like a kitchen in general.
This kitchen is equipped with cold area, hot area, and pastry where all are
adjusted to the area of the restaurant.

H. PASTRY
This division of kitchen prepares desserts, breads, and sweet food.

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KITCHEN TYPES (FAST WORK)

Kitchen types for food industry can be divided into 4 important groups:
1. Conventional kitchen
This is a kitchen which is made for
hotel industry, where it serves a small
number of guests. The preparation
and finishing section of the kitchen are
usually located in the same block
without partition.

2. Combined preparation and finishing

kitchen
This kind of kitchen is usually deployed by 2 or 3 or even 3 star hotels
because of its closed serving style and the guests served are small in
numbers.

3. Separated preparation and finishing kitchen

This type of kitchen has complete facility where the variety of the menu can
produce a large amount of products. This type of kitchen can be found in 5
star hotels and some 4 star hotels.

4. Convenience food kitchen

This type of kitchen only prepares already prepared food ingredients and the
type of service given can be categorized as the fast food service since it is not
supported with a large kitchen area.

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CHAPTER 8
LARDER COOKERY

GARDE MANGER
“Garde Manger” comes from
French word which means “cold
storage”. From the definition we
can conclude that garde manger
is the area to produce cold foods.
The duty of garde manger in one
of the kitchen sections is making
preparations to the food
ingredients which will be
processed by the every kitchen
outlets. Garde manger also has
roles to store food foodstuff which
has been cleaned, cut, or half-
cooked, decorate foods
(garnishing), and cook some food.
Usually garde manger prepares the appetizer.

Kitchen division on which garde manger activities based can be divided into several
sections:
- Cold kitchen : Makes and prepares appetizer menu.
- Butcher : Carries on the duties of storing, butchering, and portioning
meat, poultry, and seafood.
- Artist Section : Is a place for kitchen artist undertaking the duty of making
food decoration from fruits, vegetables, ice, and butter as well
as garnishing the food itself.

Main duties of the garde manger section can be put into 4 categories:
1. Hors d’oeuvres
2. Salads
3. Mirror/Cold cuts
4. Forcemeat

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HORS D’OEUVRES/APPETIZER

Hors d’oeuvres is a dish served before the main dish and because of that it has to
consist light meals so the guests can enjoy the next
course without having their stomach full. Beside that hors
d’oeuvres must have attractive look and can bring
appetite. Hors d’oeuvres itself is divided into 4 categories:
a. Cold hors d’oeuvres
Cold hors d’oeuvres is divided into 2 categories:
‐ Col hors d’oeuvres that is ready-to-serve,
available in many standard forms and
kinds (anti-pasto, smoked,
pickled/sausage).
‐ Cold d’oeuvres needs to be served using
fresh ingredients.

b. Hot hors d’oeuvres

This kind of hors d’oeuvres is usually served in a cocktail party or before
dinner. Hot hors d’oeuvres is prepared by other kitchen sections, such as
pastry section cooperating with hot kitchen to make fritters, bouchees, vol au
vent, etc.

c. Canape
Canape is hot or cold small appetizer
handful in size and easy to be eaten.
Canape consists many different
ingredients. Standard canapé consists
of:
‐ Underliner : Base for
the canapé (crouton,
biscuits)
‐ Dressing : Base
sauce
‐ Salad : Fresh leaves
‐ Main ingredients : Consists beef, fish, chicken, etc
‐ Garnish/topping : Put on the top of main ingredients to decorate the
canapé

d. Zakousky
This is also known as canapé a la Ruse which was very popular in the 90s.
Zakousky is a large canapé which is enjoyed during coffee break or brunch
time or also after dinner. Examples: burger, hot dog.

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SALADS
On garde manger list, salad is the course
which accompanies most of the meals
prepared by the garde manger cooks. Salad is
served with the main dish with composition of
not more than 80 grams in every portion.

Salad consists of fresh leaves and thick oily

sauce called dressing. Dressing is divided into
2 categories that is also a mother sauce for
cold kitchen.
1. Mayonnaise dressing
2. Vinaigrette/French dressing

2.A. Mayonnaise
Mayonnaise is a mother sauce produced in cold
kitchen that needs a precise making method in
order to avoid a bad result. It can happen if the
protein of the egg yolk cannot bond the oil from
the salad oil.
Mayonnaise is a mother sauce because it can
produce other sauces by adding other
ingredients that is known as derived sauce. To make a mayonnaise, the
process needs salad oil, egg yolk, vinegar/oranges, salt, and mustard.
The proportion of the ingredients should be precise to avoid the bad result.
The ideal temperature needed to stabilize the sauce is 4°C-35°C. If the
temperature is higher than 40°C, the egg yolk will be overcooked and the
sauce will not be mixed well.
Examples of the derived mayonnaise are:
• Andalouse sauce
• Chantilly sauce
• Glon Chester sauce
• Norvegienne sauce
• Gribiche sauce
• Lutele sauce
• Tyroline sauce
• English sauce Gribiche sauce
• Verte
• Bagration sauce
• Remoulade sauce
• Au Raifort
• Suedoise sauce
• Ravigote sauce
• Tartar sauce
• Genoise sauce Au Raifort Tyroline sauce
• Aioli

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2.B. French Dressing

Vinaigrette in French is a dressing which makes the process is not as difficult
as mayonnaise, very simple and has no risk of resulting bad result (not
mixed well).
The main ingredient of French dressing is salad’s oil and vinegar with
aromatic vegetables (onion).
Some examples of derived vinaigrette are:
‐ Italian dressing
‐ Fisherman
‐ Gribiche
‐ Ravigotte
‐ Norwegian
Ravigotte
Some examples of salad that can be found at
hotels and restaurants are:
‐ Russian salad
‐ Tomato salad
‐ Potato salad
‐ Shrimp and egg salad
‐ Potato chervil salad
‐ Salman salad Russian salad
‐ Roast beef
‐ Red snapper fillet salad
‐ Chicken asparagus salad
‐ Green salad

MIRROR/COLD CUT
Mirror/cold cut is cold dishes produced by cold kitchen
that consists of various hors d’oeuvres, combined into
one tray or mirror, arranged well, focusing on the
sense and theme of the event. A mirror is not served
in one portion only. It is served in up to 30 portions per
mirror.

FORCE MEAT
Force meat is made of various dishes that are crushed and added by aroma of
herbs, spices, and dairy products, and molded by special mold.
Some cooking methods of cold meat are generally done in hot kitchen such as
steaming, boiling, baking, searing, and roasting.
Examples of force meat products are:
‐ Pate
‐ Terrine
‐ Galantine
‐ Balontine
‐ Sausage

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PATE&TERRINE
This is a dish that is served coldly. The cooking method uses
mold and oven. Basic ingredient of pate is meat or fish that has
been crushed with spices, herbs, and thickenings that consist
much protein. Then, the mixture is poured into mold that has
been spread by fat.
The last step of pate cooking is putting it into the oven with low
temperature. For cold dishes like terrine, the cooking method is
similar to pate’s, but the ingredients used are different such as
less gelatin and eggs, and vegetables as the main ingredient.

GALANTINE
“Galantine” comes from a French term “Galine” that
means chicken. It is served coldly. The main ingredient
of it is chicken with no bones and has been filled with
mixture of chicken and vegetables that are shaped into
balls and cooked with steam poach.

BALONTINE
“Balontine” and “Galantine” in term and result are
similar, but the cooking process of Balontine is
baking or braising. Balontine is usually served
hotly.

SAUSAGE
Sausage is produced by force meat mixed with
some certain spices and formed with a thin skin
by a sausage maker.
The force meat used for making sausage
depends on the kind of sausage that will be
made. The main ingredient of chicken sausage,
beef sausage, fish sausage, and lamb sausage
is of course that certain meat itself.

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CHAPTER 9
VEGETABLE COOKERY

In a large institution, vegetables are handled by a special kitchen department called

vegetable kitchen commissaries.
The vegetables storage is classified into some categories and appropriate
temperature. Besides storing the vegetables, this special department also prepares
the cutting, washing, and vegetables portions dividing in order to help other
departments in cooking and serving them.

A. SOUP
Soup is a liquid that is either clear or creamy, depends on its content. The
making of stock is a basic thing in making the soup. Nevertheless, the basic
classification of a soup is consommé.
Soup is divided into 4 main categories:
‐ Clear soup
‐ Thick soup
‐ Special soup
‐ National soup

CLEAR SOUP
For the first step of making clear soup, we need
to know the differences between stock, buillion,
and consommé.
Stock : A clear liquid made of
bones, water, and mire
poix. Mire poix and herbs
are cooked in 70°C for
around 2-4 hours,
depends on amount of
ingredients.

Mire poix : Combination of aromatic vegetables with proportion of 2

bags of onion, 4 bags of carrot, and a bag of celery.

Bouillon : Stock that is added meat and additional herbs.

Carrot bouillon : Water that is usually mixed with mire poix and added
with white wine. This is usually used to poach fish or
serve something.

Broth : Another term for stock, to give a specialty for soup.

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CONSOMME
Es Coffer has written 91 kinds of different
consommé. The difference is more on the
garnish than on the consommé itself. The
making process is special, it needs a special
technique.
First, we have to make the bouillon a day
before, along with the making of the mixture of
grinded meat and grinded mire poix, then mix it
with egg white and some herbs and keep it in
the refrigerator.

Mix the bouillon with ground meat and stir gently in a pot on small heat until
the mixture is lump in 60°C-70°C. If the bouillon is boiled, reduce the heat
because it can make the consommé turbid. Do not stir it if it has become hot
and the meat has come to the surface (consommé raft). Set aside it for 4-6
hours. Consomme is often called beef tea, so the color should look like tea. If
the color is not dark enough, it can be added with roasted onion. After it is well
cooked, the consommé is grained by soft muslin. It can make the consommé
clear. Some examples of consommé that is ready to serve:

‐ Consomme julienne : Consommé is added with julienne carrot,

turnip, and celery.

‐ Consomme duchesse : Consommé is added with julienne

chicken meat.

‐ Consomme belle fenieve : Consommé is added with

juliennecabbage, green bean, and
decorated with pasta.

‐ Consomme celestine : Consommé is filled with julienne

pancake.

‐ Consomme with vernicelli : Consommé is filled with cooked rice

noodle.

‐ Consomme peasant : Consommé with slices of cooked leek,

carrot, cabbage, celery, and turnip.

‐ Consomme ravioli : Consommé with vavioli.

‐ Consomme three fillet : Consommé with julienne chicken, beef

tongue, and mushroom truffle.

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Consomme ravioli Consomme celestine Consomme with vernicelli

THICK SOUP
This is cream soup, both after or without being strained. There are some
thickenings that we need to know:

‐ Roux : Combination of heated butter

mixed with flour, and then the
mixture is stirred. The
proportion of butter and flour is
4:6.

‐ Slurry : Combination of heated water and corn flour. The soup or

sauce should be boiled first in order to control the
thickness.

‐ Beureu marie : Combination of flour and raw butter without any cooking
process. The mixture is shaped into balls then poured
into hot soup or sauce and stirred.

‐ Liason : Combination of cream, eggs, and butter.

Thick soup is divided into 4 categories:

1. Cream soup (potage cream)

In general, this soup is made of béchamel roux, milk, and blended
vegetables that are thickened by cream. Examples: Cream tomato, cream
asparagus, cream spinach, cream chicken (julienne), and cream leek.

2. Veloute soup
This soup is made of veloute sauce roux,
stock, and blended or chopped vegetables
for garnish, and then this mixture is
thickened by liason. Examples: Veloute of
cauliflower, veloute andalouse, and veloute
of fish carmelite.

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3. Cut vegetable soup

This soup needs no straining. The vegetables should be in one kind and in
good condition. The thickening process used is the vegetables that contain
high resin, such as potatoes and lentils. Examples: Bonne femme soup,
cultivateur soup, paysanne soup, and potato leek soup.

4. Puree soup
It is usually very thick and served as an appetizer. The thickening is not
necessary if the main ingredient of the soup has natural thickening powder.
The puree soup that uses carrots, asparagus, and spinach as main
ingredient needs thickening made from corn flour or mashed potatoes.
Examples:
‐ Puree florentine : Spinach
‐ Puree crucy : Carrot
‐ Puree esau : Lentils
‐ Puree freneuse : Turnip

NATIONAL SOUP
This is a soup that becomes a country's specialty because the process and
the origin of it have been known, and here are some examples:

- Minestrone : Italian
- Mulligatawny : Indian
- Pea soup/habitant : Canadian
- Cock a leekie : Scottish
- Gaspacho : Spanish
- Boulliabaise : French
- Polish borsh : Polish
- Chicken broth : English
- Leberknodel suppe (liver dumpling soup) : German
- Kerbel suppe (chervil soup) : Swiss
- Kraut suppe (cabbage soup) : Austrian
- Vichyssoise : American

Minestrone soup Gaspacho Kaut suppe

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SPECIAL SOUP
This soup is called special because it's made from
quite unusual ingredients (special) and/or cooked
using complicated methods. This soup can be served
thick or thin and cold or hot. For examples:
- Shrimp bisque is served hot and thick.
- Tangerine soup is served cold and semi thick.
- Onion soup is served hot and thin/contained onion.
- German soup is served hot.

B. COOKING VEGETABLE

The main reason to cook vegetables is to crush cell structures in it so it can

be softer and easy to digest. Hard cells inside can be softened by cooking
process. Cell amounts in every vegetable affect cooking duration and best
methods for cooking that vegetable type. For examples: Spinach has lesser
cells than carrot, so it needs shorter time to cook spinach than carrot. Cooking
also affects raw carrot's appearance and aroma. It's different from steaming or
carrot poaching.

There is no international standard in cooking vegetables. For example,

English prefers overcooked and soggy vegetables, Chinese prefers
undercooked and crispy vegetables, and European prefers vegetables that
are cooked in broth and fat. Italians like to add olive oil in the cooking process,
Normandians like to add butter, and Germanys like to add lard in it.

As we know, every food ingredient including vegetables consist of double

sugar which becomes coagulate in over 80° Celsius, and results in color
change, for instance: The over grilling results in blackening and the sugar will
be bitter, also known as overcooking. There is a special method to prevent
overcooking in blanching and boiling method. We know this method as
refreshing, in which vegetables or other ingredients are drained from boiling
water but still cooked. It's known as carory over working, in which you put the
vegetables on the ice and stir them after boiling it. But you can also put them
in running tap water until the temperature turns normal or cool.

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CHAPTER 10
SAUCE COOKERY
Sauce is a half thick or completely thick liquid which is processed using certain
methods and added to beef, poultry, fish, vegetable, and dessert.
These are usages of sauce:
• To add flavor
• To embellish appearance
• To add aroma
• To add nutrition
For instance, there is also sauce section which not only making the sauce itself, but
also processing the main course that is served to the customers. If we pay attention,
sauce section is the same as hot kitchen sauce. Below are sauce categories:
• Through the temperature:
- Warm
- Cold
• Through the aroma:
- Intense
- Piquant
• Through color (this makes sauce classified as mother hot sauce):
- White
- Red
- Blonde
- Brown
- Yellow
• Through ingredients:
- Neutral
- Meaty

HOT MOTHER SAUCE

Hot mother sauce is the mother of hot sauce. It's called mother sauce because it can
produce sauces with different appearance, flavor, and name only by adding certain
ingredients into the mother sauce.

White sauce
The main ingredient is roux mixed with nutmeg, salt,
and white pepper. It is used to make sautee. Bechamel
sauce can be derived into some forms of sauce, for
example:

Blonde sauce/veloutee
The main ingredient is stock that is added into roux.
There are three main ingredients for veloutee, though
they are still in the same type, which is stock, but will produce different results based
on the use, whether it's chicken, fish, or white stock.

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There are other forms of tomato sauce, for instance:

• Portuguese sauce
• Provencale sauce

Yellow sauce
As it is mentioned in the name, this sauce uses butter
as the main ingredient. There are three kinds of
processing, based on the early technique of butter
use.
• Melted butter : Set aside in room
temperature/melted on a pan.
• Butter mixture : Mixed with other certain
ingredients.
• Clarrified butter : Heated until the oil part is
separated from milk and
clear in result.

Melted butter can turn into other forms, for example:

• Beureu blanc
• Lemon butter
• Garlic butter

Butter mixture can also turn into other forms, for example:
• Café du Paris
• Maitre dhotel

Some examples of clarrified butter:

• Hollandise
• Choron
• Muscovite
• Maltaise
• Bearnaise
• Foyot
• Rachel Muscovite sauce

Brown sauce
This is the most consumed kind of sauce in food
industry. This is how to make brown sauce:
Put bones into the oven until they turn blackish brown.
Then stir fry mire poix until it turns brown. Add tomato
puree, deglaze it with white wine, then add the bones
and boil them with cold water. After water boils, simmer
for 4 hours, add bay leaf and other herbs to add aroma,
and finally drain it.

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We've got brown stock recipe as the main stock of brown sauce. You need to thicken
the brown stock to make brown sauce using the reducing method, in which reducing
40% water, or by adding roux inside brown stock. The semi thick brown stock is
known as demi glace, while completely thick brown stock is called glace de viande.

Forms of demi glace are:

• Bordelaise
• Bigorade orange
• Chacutierre
• Colbert
• Brown cream
• Devild
• Duxelles
• Italian
• Gratin
• Madeira Madeira
• Mairow
• Perigeux
• Robert
• Salmi
• Zwiebel
• Zingara

Zingara
Red sauce
The basic ingredient is stock, whether it's chicken, beef,
or white (vegetable). But the main ingredient has to fit the
color, which is tomato. The processing is simple: stir fry
onions until the aroma comes out, add fresh tomatoes.
Stir the mixture, add tomato puree along with herbs.
White wine can be added for deglazing process, before
adding flour and stock to be reduced until 30 minutes.

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CHAPTER 11
STANDARD RECIPE
A standard is the criteria where a product's appearance is judged. A good
management will certainly produce appearance and quality standards in its
institution area. Every product we make is based on and improved from the
standards.
Standard recipe doesn't mean the same recipe that will be used in every food
industry, but it's used as guidance.

None of non-standard recipe cooking processes can produce the same quality
and product. For instance, if a kitchen staff cooks sauce without using
standard sauce, the result will be different every time he/she cooks it.
Every restaurant customer will depend on product standard which is produced
by the company itself. They will come back to enjoy the same dish and
therefore a standard recipe is created.

RECIPE FORM
A chef in a company creates a menu or dish that will be imitated from a
standard recipe. Then the chef and the management will decide the price,
based on the ingredients. The process is written on a paper and called recipe
form.

Example of a standard recipe:

No. portion : 16 portions
Date : 13–07–2000
Menu : Chicken sautee Marengo

NO DESCRIPTION UNIT QTY REMARK

1 Chicken whole Pcs 2 Cut into 8 pcs / unit
2 Demiglace Ltr 3
3 Salt & Pepper - - To taste
4 Mushroom straw Kg 1 Slice
5 Oil Ltr 0.2
6 Red wine Ltr 0.2
7 Bay leaf Pcs 2
8 Onion Kg 0.3 Chopped

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Methods :
• Heat oil, then sautee the onion until smell
• Sautee mushroom is mixed with onion
• Add 16 pcs chicken, sautee until golden brown
• Deglaze with wine then pour demiglaze, stir continuously until boils
then add bay leaf. Simmer
• Season with salt and pepper

As we see, the most important points are the portion, the ingredient amounts,
and cooking methods. They are well-written so every reader can produce the
same dish.
Example of recipe form:

No. portion : 16 portions

Date : 13–07–2000
Menu : Chicken sautee marengo
Outlet : Coffee shop

NO DESCRIPTION UNIT TOTAL UNIT COST TOTAL

UNIT COST
1 Chicken whole Kg 2.4 12,000 28,800
2 Demiglace Ltr 3 4,750 14,250
3 Salt Kg 0.05 900 45
4 White pepper Kg 0.05 55,000 2,750
5 Mushroom straw Kg 1 5,700 5,700
6 Oil Ltr 0,2 4,200 840
7 Red wine Ltr 0,2 87,000 17,400
8 Bay leaf Kg 0.03 40,000 1,200
9 Onion Kg 0.3 3,500 1,050
Total Cost Rp
72,035
Unit Cost Rp 4,502
Suggest Rp
Selling 13,500
Food Cost 33.3%

We will sell chicken marengo for Rp 13,500 each, only if the ingredients' price
don't change. If there are changes, the food price will change too.
Compared to standard recipe, form recipe emphasizes the quantity and
doesn't need cooking method because it's made for kitchen level
management, not ordinary kitchen staff.

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 Kitchen Operation – Bogor Hotel Institute

CHAPTER 12
KITCHEN ADMINISTRATION

As we know, in a large company of processing food, there are many forms

that we need to know. The forms are filled to provide various data in order to
decide the food cost per month.
The forms that are sent are different in one company to another, depends on:
‐ Operational activity in that company
‐ The company policy
‐ The size of the company
The forms that are generally used in the kitchen are inventory form, store
request form, bin card, daily receiving report, in-house transfer, spoilage &
breakage report, and daily market list purchase.

Inventory form
Is a form that consists of
the available ingredients
in a kitchen. This form is
filled at the end of the
month to be processed
and counted.

Store request form

Is a form that is filled by the kitchen staff and given to the storage staff to get
the ingredients needed for the kitchen.

Bin card
Is a list that shows the amount of ingredients after the taking process.

DRR (Daily receiving record)

Is a form that is filled everyday to show the amount of ingredients provided.

IHT (In House Transfer)

Is a form that is filled if an outlet does ingredients observation toward an outlet
of another company.

Spoilage and breakage report

Is a list of the ingredients that cannot be used because they have been rotten
or broken.

Daily Market List

Is a form of ingredients request for the supplier that is filled everyday. After
being filled, it is given to the purchasing department. Then, the purchasing
department will order it to the vendors.

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Purchase request
Is a request list that consists of ingredients that cannot be found in the
contracted markets or vendors. The ingredients needed are usually highly
priced or should be imported.

Schedule
Is a list of the
cooks and the
kitchen staff. It
is to know and
decide the
strength of
each
employee in
every shift.
The schedule
can be listed
every week or
every month.

Annual leave form

Is a form of employees’ off-duty permission. This form needs to be filled to
anticipate a doubled off-duty in each outlet in order to stabilize the company
activity.

Sales recapitalization
Is a list of the sold menu per day. This selling total becomes the reference for
the chef whether to change the menu or not.

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