23 February 2011

Wednesday, 23 February 2011

Meet the Management Function Preparations

On that day, we started preparing the food for the function that we first years held for all the managers.

In the morning I started with a big piece of lamb which was cutted into the half, which makes 2 pieces. The cooking method used for this meat was roasting.

Into that meat came the following: for the stuffing we used – rosemary, mussels, carrots and garlic.          For the seasoning we used – mustard, olive oil, paprika, pepper, coriander and salt.

After doing that the meat went into the oven to roast. Before you put it onto a baking tray, you must remember to put a little bit of oil onto the tray to prevent it from sticking to the tray.

When that was finished, I cleaned my station and started with the sausages. All we had to do was to shallow fry the sausages in oil till it was golden brown. For garnish we took green pepper and other vegetables, but you can always use fruit as well.

Most important thing to remember is our mice and place!!!!!

Cleaning and closing of kitchen

In the kitchen, there are 3 gas valves that have to be closed before you leave the kitchen at the end of the day. They are located at; the chefs table, at the one stove and the main valve is located against the wall at the back door. To open it, you must turn it upwards and to close it you must turn it downwards. Also you must check that all stoves is switched off and everything else.

The kitchen must be cleaned everywhere!!! Between the tables, at the back of the stations, the walls and under the stations to prevent the dirt from thickening. Every chef wants to walk into a clean kitchen the next day.