Section 1 Connotation of Kitchen Product Quality
First, the kitchen product quality failure /2
(A) the quality of kitchen products
(B) Analysis of the connotation of the quality of dishes
(C) factors affecting the quality of kitchen products
(D) the quality control methods of kitchen products
Second, the kitchen product quality control mode /3
Three. Production process and control of kitchen dishes /5
(1) Raw material processing
(2) Preparation of chopping board
(3) Cooking on the stove
(4) Cold dishes and snacks
Section 2 Standardized Management of Kitchen Products
I. Concept of kitchen standard menu /6
Second, the design of the kitchen standard menu /9
(A) the design principle of standard formula
(B) the design content of the standard menu
Third, the kitchen standard menu programming/1 1
Section III Standard Management and Details of Kitchen Products
I. Daily details management of kitchen dishes/12
(A) standardized management of kitchen dishes
(2) the kitchen unqualified food management table
(3) kitchen dishes returned to the food management table
(D) Management details of compensation for kitchen tableware negligence
Second, the kitchen dishes design combination principle/15
(a) Avoid food and restaurant style.
(2) Deliberate and decide the variety of dishes.
(C) to create signature dishes, to determine the operating advantages
(D) Unconventional design, unique
Iii. Bidding process for kitchen specialty products/1 9
(1) Raw material procurement
(2) Pretreatment
(3) Cutting and matching processing
(4) Sizing and sizing
(5) temperature control properly
(6) Feeding sequence
(7) other tenderizing methods
The fourth quarter innovative management of kitchen products
First, chefs should take the lead in reading "Innovative Classics" /22.
Second, the innovation of dishes comes from details /22
Three or five principles of innovation in kitchen dishes /23
(1) The dishes are worthy of the name, innovative and have cultural connotations.
(2) The raw materials of dishes should reflect novelty, novelty and particularity.
(C) the ingenious combination of main and auxiliary materials
(D) make full use of knife method
(5) The use of cooking methods and the correct use of tools.
Four, twelve strategies of kitchen dish innovation /24
(1) Go to the market and have new dishes.
(B) With the seasonal changes of dishes
(3) read books and newspapers to improve your food.
(D) Clever collocation of raw materials to make innovative dishes.
(5) Know how to eat first, then know how to do it.
(6) Improve farmers' local dishes.
(7) Every business trip brings new discoveries.
(eight) a variety of spices together to create a new taste.
(9) Discussion on innovative dishes.
(10) Local food+foreign food: innovative food.
(1 1) Intensive cultivation of coarse materials is an innovation, and western-style seasonings produce new products.
(12) Use local materials to improve foreign dishes.
Chapter II Management of Kitchen Raw Materials
Section 1 Detailed Management of Raw Material Procurement and Acceptance
I. Flexible procurement methods /28
(A) raw material procurement to scientific management
(b) Adopt flexible and diverse procurement methods.
(3) Special raw materials should be purchased at a limited price.
(four) to ensure the quality of raw materials, flexible procurement, reduce inventory.
Two. Procurement management of raw materials /29
(A) the raw material procurement system
(2) Quality control of raw materials
(C) raw material price control methods
(4) Control method of purchasing quantity
Three. Raw material purchase acceptance management /32
(1) Raw material acceptance project
(2) Detailed requirements for the post of raw material acceptance.
Section 2 Management of Raw Materials in and out of Storage
I. Warehouse management system and requirements /34
(A) the basic system of warehouse management
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