Tag Archives: Control

Throwing money to garbage!! Because it looks ugly!!

Is there anyone with any, any solution??

Developed countries waste foods, as they are having plenty; they throw away the foods which looks ugly.

Whereas, underdeveloped countries waste foods due to lack of infrastructure and technology!!

Some horrible facts are —

1.       1.3 billion tons of foods are wasted every year.

2.       This amounts to US$1 trillion dollars of wasted or lost food.

3.       If wasted food was a country, it would be the third largest producer of carbon dioxide in the world, after the United States and China.

4.       Just one quarter of all wasted food could feed the 795 million undernourished people around the world who suffer from hunger.

5.       Food waste in rich countries (222 million tons) is approximately equivalent to all of the food produced in Sub-Saharan Africa (230 million tons).

6.       A European or North American consumer wastes almost 100 kilograms of food annually, which is more than his or her weight (70 kilograms).

7.       A European or North American consumer wastes 15 times more food than a typical African consumer.

8.       Lack of technology and infrastructure is the main cause of food waste in Africa, as opposed to household food waste in the developed world.

9.       Food waste in Europe alone could feed 200 million hungry people.

10.  Food waste generates 3.3 billion tons of carbon dioxide, which accelerates global climate change.

Get more eye opening information in this video below.

 

World Environment Day (WED) is a day to remember that the Earth’s natural resources are limited, and to celebrate positive environmental actions that protect those resources. Food waste—which represents a third of all food produced globally—is a major area where the Earth’s resources could be used more responsibly. The Barilla Center for Food and Nutrition (BCFN) hopes to reduce food waste by 50 percent by 2020 through the Milan Protocol.

Dedicated to all the Food Handlers on the event of World Environment Day. Living for a Better Tomorrow!!

 

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Larder, Garde Manger, Cold kitchen

          The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage area. It now, also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces, etc. and it’s Chefs who prepare them.

           Definition: The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served to the.

         Functions: The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for:

  1. The storage of all perishable raw food items which needs a storage temperature of minus-18 degree C.
  2. The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu.
  3. In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or quality of work.

Sub-Sections of the Larder Kitchen
           Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets, etc, for all cold dishes.
            The Sections of the Larder can be divided depending on the volume of work into:-

1. BUTCHERY.
2. FISH MONGERY.
3. HORS D‟OEUVRE / COLD SAUCES.
4. SALADS.
5. COLD BUFFETS.

                      The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish Mongery. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The portion or cuts or joints are prepared according to the demands from the different outlets with- in the hotel.

The following products are produced:-

1.       Gelatine products:

a.       Aspic

b.      Mouses, Mousseline

c.       Colees

d.      Chaufroid sauces

e.       Cold soups

2.      Marinated Products:

a.       Salads

b.      Brines and Cures

c.       Pickled products

d.      Smoked Products

3.      Forcemeats for Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales, Roulades, etc.

4.      Piece Montee or Centerpieces or Non-Edible Displays:

a.       Ice carvings

b.      Tallow sculpture

c.       Salt dough sculpture

d.      Fruit and vegetable displays

e.       Pastillage

f.        jelly logos

g.       Thermocol displays

5.       Cold Hors d’oeuvres

6.      Sandwiches

7.       Specialty items such as, Caviar, Oysters, Snails, Foe gras, cheese, etc.

 

LARDER EQUIPMENT
Large or heavy duty equipment

1) Buffalo Chopper or bowl chopper
2) Mincing machine
3) Bone saw machine
4) Gravity slicer or meat slicer
5) Vegetable processor
6) Dough mixer
7) Vacuum packing machine
8) Sandwich counter
9) Hanging rail system.
10) Sausage stuffer
11) Smoking machines
12) Grinding machine
13) Refrigerator
14) Walk in
15) Steel work tables
16) Weighing scale
17) Salamander
18) Butcher
s blocks
19) Fish kettle
20) Steam kettle

Tools and small equipment

1) Zester
2) Channeller
3) Can and bottle openers
4) Corer
5) Pitters
6) Egg slicer
7) Mandolin slicer
8) Butcher
s chopper and cleavers
9) Boning knife
10) Filleting knife
11) Oyster knife
12) Buntz knife or wavy knife
13) Cheese knife
14) Mezzaluna or mincing knife
15) Sieves
16) Chinois
17) Pie moulds
18) Terrine moulds
19) Trauchelard
20) Larding needles
21) Trussing needles
22) Perissienne scoops
23) Steak hammer
24) Meat thermometers
25) Brining syringe & pump

Duties and responsibilities of the Chef Garde Manger:
1) He is responsible directly to the Chef de Cuisine.
2) He is responsible for all perishable and frozen foods stored in the Larder.
3) He is responsible for all cold foods that are issued from the Larder.
4) He is responsible for supplying different cuts, joints, etc. of meat and fish as required by the outlets.
5) He is responsible for all the staff in the Larder and their Training.
6) He is responsible for Hygiene in the larder as per H.A.C.C.P. standards.
7) He is responsible for maintaining Larder control, like checking for quality and quantity, storing, keeping records of issues, daily stock sheets, etc.
8) He is responsible for controlling pilferage.

Essentials of Larder Control:
1) All invoices to be checked for quality and quantity against goods delivered to the Larder.
2) To ensure that all goods received must be stored at the right place and at the right temperature.
3) Portion control while pre-preparation must be carried out to ensure „yield
and required number of portions.
4) Stock of food both raw and cooked must be regularly turned over. (FIFO).
5) Do not over stock.
6) Food items stored must be protected from vermin and pest.
7) Proper record of issues from the Larder both raw and cooked.
8) A daily stock / consumption sheet to be maintained.
9) Ensure complete hygienic standards are followed as per H.A.C.C.P.
10) Precautions must be taken to avoid pilferage.

WHAT IS BUDGET?

budget-20pic

A budget is a financial statement, prepared and approved before a financial or accounting time period, of the expected and planned transactions of revenue and expenditure in the monetary and quantitative terms, reflecting the business policy of the Hotel/company. It can also be defined as-
· A guideline to the managers to achieve the business targets.
· A tool to the audit department /directors to measure the business success or shortfall.
· A legal statement for the investors/ share holders, of the future business plan.
· A strategic business plan for the future, after considering past activities.

Some of the basic elements of the budget are:
· It is a business specific, depending of actual situation.
· It is a future plan.[not actual]
· It is time specific. It should be for a specific period, especially financial period.
· Both the revenue and expenditure should be counted.
· Plans should include all the resources and the operations.
· It should be expressed in financial accountable terms.
· As it is a future plan, the actual result may vary from the planed one.
So we can say “a budget is a comprehensive and coordinated statement expressed in monetary terms,reflecting the policy of a hotel and determining its operation in respect of a particular trading period”. E.G.- The financial budget of the hotel abc for the [fiscal] year 1999-2000; The sales budget of the hotel star for the year 1999-2000.

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