How to apply forward motion?
The March Forward in the kitchen of a restaurant is based on a simple rule: a product entering a “clean zone” must under no circumstances return to “dirty” storage. This consists of not contaminating fresh food intended for consumption.
What is forward motion in restoration?
“The march forward” in space consists in creating a circuit by which the “clean foodstuffs” must not follow the circuit followed by the “dirty foodstuffs” and allow continuous progress in the development of the manufacturing process.
How to highlight a dish?
A dish without sauce can be enhanced with a very thin layer of water spray, just enough to make it more appetizing. It is the same with the pastes which dry quickly in the ambient air which gives them a sticky appearance. Brush them regularly with a little water.
What is the essential objective of respecting the forward march?
The objective: to limit the risk of contamination. Diagram of the forward march. Respecting the forward movement allows better organization, more logical and efficient, and a significant saving of time. There are no unnecessary round trips and the working conditions will only be better for it.
What are 5m?
The 5M method is an analysis method that is used to find and synthetically represent the various possible causes of a problem. It was created by Professor Kaoru Ishikawa (1915-1989) hence its name “Ishikawa Method”.
What is hot binding?
Hot link definition
The hot connection concerns all hot products delivered whose temperature is maintained at more than 63°C. Thus, from the end of production, during storage and delivery, until service, the temperature is > 63°C.
What is the principle of the cold link?
Cold binding is a method of preserving culinary preparations between their production and their consumption consisting of rapidly lowering the temperature immediately after cooking or production (down to less than +10°C in less than 2 hours).
What is the Haccp method?
HACCP (Anglo-Saxon acronym meaning “Hazard Analysis Critical Control Point”; in French “Analyse des dangers et maître des points critiques”) is a working method or tool used in the field of food safety in all areas (manufacture and packaging of products, …
How does a restaurant kitchen work?
The kitchen is the command center of any restaurant, the place where food is ordered, seasoned, prepared and prepared before being served to customers. Whether spacious or tiny, if a restaurant’s kitchen is carefully designed, its staff will still be able to deliver hundreds of meals.
How does a kitchen work?
The kitchen is a specific room in a building, specially equipped for the preparation of food and dishes. There is generally running water and various household appliances (stove, oven, refrigerator, etc.).
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!