01kitchenfoodpreparation(國際酒店廚房流程目錄)(文件)
【正文】 4 HYGIENE IN THE KITCHEN 255 IMPORTANCE OF DEEP CLEANING 256 PEST CONTROL 257 HANDLING AND STORING OF CHEMICALS 258 POTWASHING 259 KITCHEN SECURITY 260 WORKING WITH THE COOKS 261 TEAMWORK 262 INTRODUCTION TO FOOD AND BEVERAGE HOURAS OF OPERATEON, FUNCTION ROOMS, NAMES AND LLOCATIONS 263 REMOVING BURNT MATERIALS FROM POTS／PANS 264 STORAGE OF CLEAN POTS／PANS 265 MAINTAINING STEAM KETTLES／ＰOTS 266 DISHWASHER STARTUP AND OPERATION 267 RACKING 268 LOADING THE MACHINE 269 SCRAPING／RINSING／SOAKING／SCRUBBING 270 STACKING AND STORING CLEAN WARE 271 CHANGING WATER IN THE DISH WASH MACHINE 272 CLEANING SCRAP TRAYS AND DISH WASH MACHINE 273 OUTLETS AND DESTAINING CHINA 274 IDENTIFICATION AND TYPES OF CHIWARE USED BY OUTLETS AND DESTAINING CHINA 275 IDENTIFICATION AND TYPES OF GLASSWARE USED BY OUTLETS 276 IDENTIFICATION ANDTYPES OF CUTLERY USED BY OUTLETS 277 AVOIDING BREAKAGES， CONTROL AND REPORTING BREAKAGES 278 SWEEPING AND MOPPING FLOORS 279 CLEANING WALLS 280 MAINTAINING WORK AREAS 281 CLEANING WALKIN FRIDGES/FREEZERS 282 CLEANING ALLFRIDEG CABINETS 283 GARBAGE REMOVAL AND CLEANING 284 CLEANING AND STORAGE OF EQUIPMENT 285 CLEANING ROLLING STOCK 286 CLEANING GRILLS 287 CONVECTION OVEN CLEANING 288 CLEANING DEEP FRYERS 289 CLEANING HOODS AND FILTERS 290 CLEANING OF CEILINGS AND FILTERS 291 CLEANING MICROWAVE OVEN 192 CLEANING COFFEE URNS 293 EMERGRNCY PROCEDUREX FOR BREAKDOWN OF MACHINERY 294 DIRTY RAGS AND TEA TOWELS PROCEDURES 295 KNOWLEDGE OF SILVER AND CAUSES OF TARNISHING 296 KNOWLEDGE OF CLEANING AGEANING AGENTS USED FOR SILVER 297 HAND POLISHING OF SILVER WARE 298 LAYOUT AND LABELLING OF SILVER ROOM 299 STORAGE OF EQUIPMENT 300 KEY CONTROL AND LOSS PREVENTION 301 USE OF BURNISHING MACHINE 302ASST．CHIEF STEWARD IMPORTANCE OF BANQUET FUNCTIONS TO HOTEL 304 TIMINGS OF BANQUET PREPARATION STEPS 306 SET UP OF TRANSPORT EQUIPMENT FOR FOOD PREPARATION STAFF 306 BASICS OF FOOD PRESENTATION AND PORTION CONTROL 307 SET UP OF FOOD PICKUP STATION AND STEWARDING AREA 308 TIMING OF COURSES IN A BANQUET 309 COORDINATION BETWEEN KITC
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