Monday, June 15, 2009
Thursday, June 11, 2009
petua: hal-ehwal seafood
1.Mengekalkan kesegaran ikan
Siang ikan dan buangkan isi perut dan insang. Tak perlu dicuci. Bungkus dalam kertas suratkhabar lama dan masuk ke dalam plastik. Simpan dalam peti dinginbeku.
2.Hilangkan hanyir ikan
Setelah disiang, rendamkan ikan dalam air dicampur limau nipis atau limau kasturi selama 30 minit. Bau hanyir akan hilang.
3.Udang sentiasa segar
Bagi mengelakkan udang berbau busuk dan sentiasa segar, perahkan air limau nipis semasa hendak menyimpannya ke dalam peti sejuk. Cara ini juga menjadikan udang lebih tahan lama.
4.Elak kulit udang berbau
Siramkan kulit udang dengan air panas. Bungkus dan masukkan dalam plastik sebelum dibuang ke dalam tong sampah. Cara ini juga untuk menghindari kehadiran lalat.
5.memudahkan bersihkan sotong
Bagi memudahkan membersihkan sotong, rendam sotong ke dalam air beras. Biarkan selama 10 minit. Hasilnya kulit sotong akan lekang, senang dicuci dan bau hanyirnya akan hilang.
6.Bersihkan kerang
Potong pelepah pisang secara nipis. Ramaskan bersama kerang. Cuci dengan air sehingga bersih.
Siang ikan dan buangkan isi perut dan insang. Tak perlu dicuci. Bungkus dalam kertas suratkhabar lama dan masuk ke dalam plastik. Simpan dalam peti dinginbeku.
2.Hilangkan hanyir ikan
Setelah disiang, rendamkan ikan dalam air dicampur limau nipis atau limau kasturi selama 30 minit. Bau hanyir akan hilang.
3.Udang sentiasa segar
Bagi mengelakkan udang berbau busuk dan sentiasa segar, perahkan air limau nipis semasa hendak menyimpannya ke dalam peti sejuk. Cara ini juga menjadikan udang lebih tahan lama.
4.Elak kulit udang berbau
Siramkan kulit udang dengan air panas. Bungkus dan masukkan dalam plastik sebelum dibuang ke dalam tong sampah. Cara ini juga untuk menghindari kehadiran lalat.
5.memudahkan bersihkan sotong
Bagi memudahkan membersihkan sotong, rendam sotong ke dalam air beras. Biarkan selama 10 minit. Hasilnya kulit sotong akan lekang, senang dicuci dan bau hanyirnya akan hilang.
6.Bersihkan kerang
Potong pelepah pisang secara nipis. Ramaskan bersama kerang. Cuci dengan air sehingga bersih.
Wednesday, June 10, 2009
The Chef
"Chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen, but in English usage has come to mean any professional cook, regardless of rank. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century and it is in the English language translation that the term chef has become a term that describes function or skill over that of rank. Thus every cook is potentially referred to as a chef from the short-order chef as well as the chef in fine-dining.
Various chef titles
Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade system (Brigade de cuisine) documented by Georges Auguste Escoffier, while others have a more general meaning depending on the kitchen in which one works.
Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as diners may be called chefs but are more often called "cook" or "short-order cook."
Executive chef
The Executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business aspects of the kitchen. They can also be referred to as the "chef" or "head chef". Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or fast food operator, making the distinction necessary.
Chef de Cuisine
Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef
Sous chef
The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.[2] The term "sous-chef" is pronounced like the rare spelling "su chef".
Expediter or Announcer (Aboyeur)
The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.[3]
Chef de Partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
Station chef titles which are part of the brigade system include
Sauté Chef (Saucier) - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef (Poissonier) - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast Chef (Rotisseur)- Prepares roasted and braised meats and their appropriate sauce.
Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.
Fry Chef (Friturier)- Prepares all fried items, position may be combined with the rotisseur position.
Vegetable Chef (Entremetier) - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
Roundsman (Tournant) - Also referred to as a swing cook, fills in as needed on station in kitchen.
Pantry Chef (Garde Manger) They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
Butcher (Boucher) - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
Pastry Chef (Pâtissier) - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. Some kitchens may have an executive pastry chef.
Various chef titles
Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade system (Brigade de cuisine) documented by Georges Auguste Escoffier, while others have a more general meaning depending on the kitchen in which one works.
Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as diners may be called chefs but are more often called "cook" or "short-order cook."
Executive chef
The Executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business aspects of the kitchen. They can also be referred to as the "chef" or "head chef". Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or fast food operator, making the distinction necessary.
Chef de Cuisine
Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef
Sous chef
The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.[2] The term "sous-chef" is pronounced like the rare spelling "su chef".
Expediter or Announcer (Aboyeur)
The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.[3]
Chef de Partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
Station chef titles which are part of the brigade system include
Sauté Chef (Saucier) - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef (Poissonier) - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast Chef (Rotisseur)- Prepares roasted and braised meats and their appropriate sauce.
Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.
Fry Chef (Friturier)- Prepares all fried items, position may be combined with the rotisseur position.
Vegetable Chef (Entremetier) - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
Roundsman (Tournant) - Also referred to as a swing cook, fills in as needed on station in kitchen.
Pantry Chef (Garde Manger) They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
Butcher (Boucher) - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
Pastry Chef (Pâtissier) - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. Some kitchens may have an executive pastry chef.
selamat datang...
buat pertama sekali, saya ucapkan terima kasih kerana sudi hadir ke blog ni.
keberangkalian untuk saya lari daripada tajuk besar saya menceritakan mengenai dunia masakan agak besar, disebabkan saya suka mengarut.. hahaha..
tp xpa i try my best k..
serba sedikit saya punya latar belakang..
nama:fadli bin anan
umur: 20tahun(09)
pekerjaan: pelajar diploma seni kulinari kolej PTPL Shah Alam
status: bujang lagi...
halatuju: be a pro chef
Subscribe to:
Posts (Atom)