XX酒店厨房培训资料（PPT 20）.pptVIP

Mandarin Oriental, Sanya三亚文华东方酒店 Your programme leaders today: 您今天的导师: Raymond Tan – Executive Chef MOSAN 陈业庆－行政总厨 Kelly Cheng – Secretary to Executive Chef MOSAN Welcome to the basic work practice 欢迎参加基础工作实践 Knife handling 刀具的使用 Programme Outline程序指南 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 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） 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 To complete this session完成此次课程: Which tools do you require when setting up a station ? 摆放工作台时你需要什么样的工具 Correct chopping board 正确的砧板√ Wet cloth 湿布√ Spoons and container 勺子和容器√ Knife 刀√ Handling Knives　使用刀具 Knife can be dangerous tools, That’s why it’s important to follow our PRECAUTION STEPS!!! 不能正确使用刀具，那么小刀会变成一种十分危险的工具，这也是为什么要遵守以下预防措施的重要原因!!! 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 from the edge of the table 确保刀具远离桌子的边缘 When walking with a knife, hold it down by the handle with the blade pointing towards the ground 当你带着一把刀走路时，用手握住刀把，刀锋的朝着地面 Keep your knife sharp and in good condition 确保你的刀具锋利且状态良好 Never try to catch a falling knife 任何时候都不要试图去接住一把下落的刀