Презентація "Майбутня професія. Цехи в ресторанному господарстві"

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Після школи всі дороги відкриті. Яку професію обрати?

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Опис презентації окремими слайдами:
N. Omelchuk
Слайд № 1

N. Omelchuk

For production or implementation process in the restaurant organize the following workshops: - billet (vegetable, meat, fish); - dohodovanie (hot, ...
Слайд № 2

For production or implementation process in the restaurant organize the following workshops: - billet (vegetable, meat, fish); - dohodovanie (hot, cold); - specialized (confectionery).

Each workshop is organised technological lines (production sites equipped with the necessary equipment for a specific technological process).
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Each workshop is organised technological lines (production sites equipped with the necessary equipment for a specific technological process).

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shop Hot shop Сold Vegetable shop The meat and fish shop Рastry shops
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shop Hot shop Сold Vegetable shop The meat and fish shop Рastry shops

Hot shop
Слайд № 6

Hot shop

Hot shop is the main shop, which completes the process of cooking: heat treatment of semi-finished products, cooking broth, soups, sauces, side dis...
Слайд № 7

Hot shop is the main shop, which completes the process of cooking: heat treatment of semi-finished products, cooking broth, soups, sauces, side dishes, main dishes, and also produced by thermal processing of products for cold and sweet dishes.

This workshop is divided into two specialized divisions: - soup (soups), - sauces (cooking main dishes, Garni ditch, sauces, hot drinks).
Слайд № 8

This workshop is divided into two specialized divisions: - soup (soups), - sauces (cooking main dishes, Garni ditch, sauces, hot drinks).

Слайд № 9

Directs hot shop foreman, who organizes and controls the release and the quality of food. Chef V category which deal with the preparation of foods ...
Слайд № 10

Directs hot shop foreman, who organizes and controls the release and the quality of food. Chef V category which deal with the preparation of foods that require complicated cooking, also the cooking main dishes.

Cook IV category prepares entrees, passeruem vegetables, tomato paste, prepare food (cut vegetables, cook cereals, roast potatoes, articles of cutl...
Слайд № 11

Cook IV category prepares entrees, passeruem vegetables, tomato paste, prepare food (cut vegetables, cook cereals, roast potatoes, articles of cutlet mass, etc.)

Сold shop
Слайд № 12

Сold shop

The cold shop has a comfortable relationship with a hot shop, where is the heat treatment of products required for preparation of cold dishes, as w...
Слайд № 13

The cold shop has a comfortable relationship with a hot shop, where is the heat treatment of products required for preparation of cold dishes, as well as the distribution and washing of tableware. In a cold shop is equipped with mechanical, refrigeration and non-mechanical equipment, which are grouped in accordance with the location of jobs.

Слайд № 14

Jobs in a cold shop is located at the downstream side. In the cold shop there are the following production lines: - preparation of cold dishes and ...
Слайд № 15

Jobs in a cold shop is located at the downstream side. In the cold shop there are the following production lines: - preparation of cold dishes and snacks; - cooking sweet dishes and drinks.

The management workshop is a chef, who appoints a responsible employee of the cooks of the highest qualification. In the shop can work cook V, IV c...
Слайд № 16

The management workshop is a chef, who appoints a responsible employee of the cooks of the highest qualification. In the shop can work cook V, IV category who can carry out the preparation and execution of the most complex dishes, and know how to deal with compound components, seasoning and bring to cooked dishes of mass demand, portionality and serving meals.

Слайд № 17

Vegetable shop
Слайд № 18

Vegetable shop

Vegetable shop feature so that it is on the one hand was near the pantry of vegetables, and the other had a convenient connection to hot and cold s...
Слайд № 19

Vegetable shop feature so that it is on the one hand was near the pantry of vegetables, and the other had a convenient connection to hot and cold shops. The technological process of vegetable processing consists of sorting, washing, cleaning, cleaning filtration after mechanical cleaning, washing, cutting.

Слайд № 20

Workplaces equipped with instruments, supplies to perform certain operations. Work vegetable workshop organized by the chef.
Слайд № 21

Workplaces equipped with instruments, supplies to perform certain operations. Work vegetable workshop organized by the chef.

Слайд № 22

The meat and fish shop
Слайд № 23

The meat and fish shop

The meat and fish shop, we would provide separate areas for processing of meat, poultry and fish. Given the peculiar smell of fish products, arrang...
Слайд № 24

The meat and fish shop, we would provide separate areas for processing of meat, poultry and fish. Given the peculiar smell of fish products, arranged separate streams of processing meat and fish. In addition to the separate equipment are allocated on a tool, container, cutting boards marked for processing fish and meat. The General management of the shop is the chef.

Слайд № 25

Рastry shops
Слайд № 26

Рastry shops

For pastry shops, with restaurants assign a separate room with a billet, vypuklym and finishing departments.
Слайд № 27

For pastry shops, with restaurants assign a separate room with a billet, vypuklym and finishing departments.

In pastry shops install equipment for dough kneading, moulding products, fabrication and finishing materials, bakery ovens and cabinets for baking ...
Слайд № 28

In pastry shops install equipment for dough kneading, moulding products, fabrication and finishing materials, bakery ovens and cabinets for baking products.

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