高星级酒店厨房培训课件.ppt

Mandarin Oriental, Sanya高星级酒店厨房培训课件 Welcome to the basic work practice 欢迎参加基础工作实践 Knife handling 刀具的使用 First hour 第一个小时 Introduction 介绍 The basic equipment for work station set-up 工作台基本设备的摆放 Understanding the set-up of a work station 清楚工作台布置 We will set up a work station 我们会摆放一个工作台 Review and questions 回顾和提问 Break 休息 Second hour 第二个小时 Handling knife　刀具的使用 Programme Outline程序指南 Objective for the first hour　 第一个小时 By the end of the session you should know: 在培训的最后你要知道 The required equipment for work station set-up in the kitchen. 厨房工作台摆放所需设备标准 The correct set-up of a work station 如何正确摆放工作台 Activity – Your past experience 实践－你过去的经验 In pairs, please interview your partner and write down how they have set up a cooking-work station in the past. 两人一组，请回顾你以前的同事并记录下他们过去是如何摆放烹饪工作台。 Which equipment did they use? 他们以前用什么设备？ To set up a work station we need: 摆放工作台我们需要的是： Chopping board (red, yellow, blue, brown, green, white) 砧板（红色，黄色，蓝色，棕色，绿色，白色） Spoon and containers　勺子和容器 Why we need all the above for a work station 我们为什么需要 上述物品 Cutting board 砧板 Can’t cut on the table!　绝对不可以直接在桌上切！ Protect the knife　保护刀具 Cloth 布 To avoid the chopping board moving　避免砧板移动 Knife 刀 To cut food √切食品 Spoon 勺 Food tasting √　试菜 Hygienic, not using fingers √ 卫生，不要用手直接触摸 Not burning fingers √　不要烫到手指 How to position your station set up如何摆放工作台? Spoons and container　勺子和容器 Chopping board　砧板 Knife　刀 Wet cloth underneath　湿布 Did you know that 9 out of 10 chefs cut themselves within the first month of learning !?! 你知道吗？ 10 个厨师中有9个曾经在 初学的第一个月切到他们自己！ When you listen very carefully the next hour you may be able to avoid being one of the 9 当你能在下面１个小时里认真听这节课那么以后你不会成为这9个人中的１员 Objective for the second hour 第二个小时的目标 By the end of the session you should know how to handle knifes 在这节课的最后，你会明白如何正确使用刀具 Review in groups, within two min what you normally do 2人一组讨论2分钟，你平时是如何操作的 ？ Make sure knifes are well away fro