Scribd Logo
Upload

Welcome to Scribd!

  • 149 views

    Sop Kitchen

    Uploaded by

    Ryndam Ammar
    The document outlines standard operating procedures for working in a kitchen, including proper grooming and safety equipment like chef jackets, hats, and shoes. It also details different cutting methods for vegetables, such as julienne, macedoine, and brunoise cuts, as well as common cooking methods involving dry heat like broiling, roasting, and grilling or moist heat techniques like poaching, boiling, and steaming.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Sop Kitchen

    Uploaded by

    Ryndam Ammar
    149 views1 page
    The document outlines standard operating procedures for working in a kitchen, including proper grooming and safety equipment like chef jackets, hats, and shoes. It also details different cutting methods for vegetables, such as julienne, macedoine, and brunoise cuts, as well as common cooking methods involving dry heat like broiling, roasting, and grilling or moist heat techniques like poaching, boiling, and steaming.

    Original Description:

    Sop dalam kitchen departmen

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document outlines standard operating procedures for working in a kitchen, including proper grooming and safety equipment like chef jackets, hats, and shoes. It also details different cutting methods for vegetables, such as julienne, macedoine, and brunoise cuts, as well as common cooking methods involving dry heat like broiling, roasting, and grilling or moist heat techniques like poaching, boiling, and steaming.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    149 views1 page

    Sop Kitchen

    Uploaded by

    Ryndam Ammar
    The document outlines standard operating procedures for working in a kitchen, including proper grooming and safety equipment like chef jackets, hats, and shoes. It also details different cutting methods for vegetables, such as julienne, macedoine, and brunoise cuts, as well as common cooking methods involving dry heat like broiling, roasting, and grilling or moist heat techniques like poaching, boiling, and steaming.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    SOP KITCHEN

     Grooming
    1. Using safety items (safety shoes, apron)
    2. Using chef jackets
    3. Using chef ‘s hat
    4. Using neck tie
    5. Bring knife and peeler
    6. Bring towels
    7. Bring matches
    8. Bring notebook and click-pen
    9. No using accesories for hand (watch, bracelet,etc)
    10. Nail is clean
    11. No beard and mustache

     Cuttting methode of vegetables


    1. Julienne (4cm x 2mm x 2mm)
    2. Macedoine ( 1cm x 1cm x 1cm)
    3. Paysanne ( 1cm x 1cm )
    4. Chiffonade ( thin slice For cabbage, chesim )
    5. Chopped
    6. Brunoise ( 2mm x 2mm x 2mm )
    7. Jardiniere ( 3cm x 1cm x 1cm )
    8. Slice

     Cooking method
    1. Dry heat
    a) Broiling
    b) Roasting
    c) Grilling
    d) Baking
    e) Sauteing
    f) Pan-frying
    g) Deep-fat frying
    2. Moist heat
    a) Poaching
    b) Boiling
    c) Steaming
    d) Simmering

    You might also like