TAJ LANDS END

KITCHEN
GOLDEN
THRESHOLD
PROGRAM
Prepared by KHUSHI SHETHIA 2018-2021
GARDE MANGER

INTRODUCTION

Garde in French means ‘to keep’ and

manger means ‘to eat’, so garde manger
literally means ‘kept cold to be eaten’. is a
cool, well-ventilated area where cold
dishes such as salads, hors d'œuvres,
appetizers, canapés, pâtés, terrines,
sandwiches, salads, and juices are
prepared and served out from this
kitchen.
LOCATION
Garde Manger is located on the floor
L1, between the Main Kitchen and
the Bakery.

TIMINGS
Garde Manger is operational from
6:00 AM to 12:00 AM.
 MAJOR EQUIPMENT

ROBOT-COUPE
Robot-Coupe is a food processor which is primarily and widely used in
professional kitchens. They have the durability and speed to turn out huge
quantities of food without overheating or burning out and is most often used
commercially in the catering industry to save time with prep work. It is used for
grating, slicing, whisking, etc.

MEAT SLICER
A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool
used in butcher shops and delicatessens to slice meats, sausages, cheeses and
other deli products.
SALADS

A salad is a dish consisting of a mixture of

small pieces of food, usually vegetables.
However, different varieties of salad may
contain virtually any type of ready-to-eat food.
Some popular salads include:

1 CAESAR SALAD
Place of Origin: Mexico

2 GREEK SALAD
Place of Origin: Greece
3 CAPRESE SALAD
Place of Origin: Italy

4 SOM TAM SALAD

Place of Origin: Laos

5 FATTOUSH
Place of Origin: Lebanon

SAUCES

1 SWEET CHILLI SAUCE

Place of Origin: Thailand
2 PEANUT SAUCE
Place of Origin: Asia

3 PESTO
Place of Origin: Italy

4 AIOLI
Place of Origin: Mediterranean Region

5 SRIRACHA
Place of Origin: Thailand
DRESSINGS

1 VINAIGRETTE
2 HONEY MUSTARD
3 OLIVE OIL
4 BALSAMIC VINEGAR
5 FRENCH DRESSING

DIPS

1 BLUE CHEESE DIP

2 CREAMY PESTO
3 SPINACH ARTICHOKE DIP
4 HUMMUS
5 GUACAMOLE
SALSAS

1 FRESH SALSA
2 MANGO SALSA
3 SALSA VERDE
4 GRILLED PINEAPPLE SALSA
5 BLACK BEAN SALSA
CLUB SANDWICH
A club sandwich, also called a
clubhouse sandwich, is a sandwich of
bread (traditionally toasted), sliced
cooked poultry, or fried bacon, lettuce,
tomato, and mayonnaise. It is often cut
into quarters or halves and held together
by cocktail sticks. Modern versions
frequently have two layers which are
separated by an additional slice of
bread.
 COLD CUTS
 
1 SALAMI
Place of Origin: Italy
2 PROSCIUTTO
Place of Origin: Italy
3 BOLOGNE
Place of Origin: Italy
4 PEPPERONI
Place of Origin: The United States
of America
5 PASTRAMI
Place of Origin: Romania
CHEESES
1 CHEDDAR
COUNTRY OF ORIGIN: ENGLAND
2 MOZZARELLA
COUNTRY OF ORIGIN: ITALY
3 FETA
COUNTRY OF ORIGIN: GREECE
4 PARMESAN
COUNTRY OF ORIGIN: ITALY
5 EMMENTAL
COUNTRY OF ORIGIN: SWITZERLAND

·
 F R U ITS AND
N U T RITION

1 STRAWBERRY
Strawberries are rich in several nutrients and antioxidants.

2 GRAPE
The plant compounds in grapes may help protect your heart, eyes, joints and brain

3 PINEAPPLE
Among the tropical fruits, pineapple is a nutrition superstar. One cup (237 ml) of pineapple provides 131% of
daily intake for vitamin C and 76% of the daily intake for manganese.

4 BLUEBERRY
They have an impressive nutrition profile, being particularly high in fibre, vitamin C, vitamin K and
manganese.

5 CHERRY
Cherries are rich in nutrients, especially potassium, fibre and vitamin C.
 BAKERY AND
CONFECTIONARY
INTRODUCTION
A bakery is an establishment that produces and sells flour-
based food baked in an oven such as bread, cookies, cakes,
pastries, and pies.
Bakers' confectionery, also called flour confections,
includes principally sweet pastries, cakes, and similar
baked goods.

LOCATION
The Bakery and Confectionary are located on Floor L1, after
the Garde Manger.

TIMINGS
The Bakery and Confectionary operate round the clock,
providing fresh morning bakeries as well as hot pies
straight from the oven.

Bocanegra Baker Co. | 2020

MAJOR EQUIPMENT

STAND-MIXER
PROVING CHAMBER
DECK-OVEN
ROTARY OVEN
DOUGH SHEETER
BREAD SLICER

Bocanegra Baker Co. | 2020

BREADS AND BREAKFAST ROLLS

brunch
[ br(eakfast) + (l)unch ]

BANANA BREAD
POUND CAKE
RYE BREAD
PUMPERNICKEL BREAD
GLUTEN-FREE BREAD
MULTIGRAIN BREAD
MUFFINS

DANISH PASTRY
CROISSANT
DOUGHNUT
 C LA S S I C D E S S E R TS
1 TIRAMISU
2 DARK CHOCOLATE AND RASPBERRY PUDDING
3 CHEESECAKE
4 COBBLER
5 PIE
 CLA S S I C D E S S E R TS
6 TART
7 CHOCOLATE MOUSSE
8 CHOCOLATE CAKE
9 CHOCOLATE HAZELNUT BROWNIE
10 RED VELVET CAKE
CHOCOLATES
1 SWISS CHOCOLATE
COUNTRY OF ORIGIN: SWITZERLAND

2 PRALINES
COUNTRY OF ORIGIN: BELGIUM

3 TRUFFLES
COUNTRY OF ORIGIN: BELGIUM

4 BONBON
COUNTRY OF ORIGIN: FRANCE

5 LIQUEUR CHOCOLATES
COUNTRY OF ORIGIN: SWITZERLAND
 1 BAKLAVA

2 MACARON

PASTRIES 3 TURNOVER

4 STRUDEL

5 ÉCLAIR
BUTCHERY
INTRODUCTION
Butchery is the biggest money holding centre of the hotel
operations; though it does not make money directly, it is indirectly
responsible for maintaining the food cost. This section of the
kitchen stores and processes most expensive meats which are
both local and imported.
LOCATION
The Butchery is located on Floor L1, before the Main Kitchen.

TIMINGS
The butchery operates from 7:00 AM to 6:00 PM.
 CUTS OF MEAT

CUTS OF BEEF

Chuck: Cut from the shoulder; tough but flavourful.

Shank: Cut from the leg; very tough and chewy.
Brisket: Cut from the breast; tough if not cooked properly.
Rib: Cut from the rib area; very tender and flavourful.
Short plate: Cut from the belly of the cow; chewy and quite tough.
Flank: Cut from the abdominal muscles of the cow; one of the toughest cuts.
Loin: Cut from the back of the cow above the ribs; one of the tenderest cuts.
Sirloin: Cut from the back of the cow just past the loin; pretty tender and flavourful.
The round: Cut from the back of the cow above the back legs; chewy and tough.
 CUTS OF MEAT
CUTS OF CHICKEN

Breast and tenderloin: Chicken breast must be the most versatile meat. It is a white meat with
very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven
roast, filled with your favourite filling.

Whole Chicken

Leg: The leg of the chicken is all dark meat and consists of the thigh and the drumstick.
Thighs: Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh
cutlets, with bone and skin still attached.

Thigh fillets are great sliced or chopped in stir-fries, or in casseroles. Use the thigh cutlet in
casseroles or bakes.
 CUTS OF FISH

1.   FILLETS: Deboned long flat pieces of fish without skin taken
from the sides of the fish. Each side is sliced away from the
backbone and the ribcage producing a boneless cut.
 
2.   PAUPIETTE: The fillet of fish is laid flat on the table, stuffing
is spread on it, then it is rolled up, tied with a string, to the keep
the shape.
 
3.   SUPREME: Large fillets of fish cut on a slant of a large round
or flat fish.
 
4.   GOUJONS AND GOUJONETTES: Strips approximately 8cm
long by 1cm wide cut from fillets of fish . Goujonettes are cut
smaller and are mainly used as a garnish.
 
 CUTS OF FISH

5.   MEUNIERE: Pan-frying of fish , finished with butter noisette, chopped

parsley and lemon juice.

6.   TRON CON: It is a thick piece of fish 4- 5cm thick , cut on the bone
from a flat fish like the turbot. It is a fish cutlet or steak with bone .

7.   DARNE: A piece of fish cut across and through the bone of a large ,
whole round fish such which is 2-3cm thick.

8.   MIGNON: Fillet of fish folded as a cornet (triangular fold as for piping
bag).

9.   FISH FARCE: Puree of fish, bound with whole egg panada and cream.
 
 
QUALITY AND QUANTITY CHECK
Meats, Poultry, and Seafood:

Fresh meat is shipped in pieces and/or by

weight. Count and weigh the fresh items.

Check for leaking vacuum-packed (Cryovac)

packages, and check the grade of the meat
against the grade on the invoice. In addition, if
specifications were given on the order form,
confirm the cuts of meat do meet those
specifications.

Fresh poultry and seafood should also be

counted, weighed, and checked for quality.
SIGNS OF A FRESH CHICKEN:

THE SKIN SHOULD BE CLEAR AND SMOOTH WITH

NO BLUISH TINGE SPOTS.
THE BREAST SHOULD BE PLUMP, FIRM FLESH AND
PLIABLE BREASTBONE.

SIGNS OF GOOD LAMB MEAT:

CARCASS SHOULD BE COMPACT AND EVENLY

FLESHED, HAVING AN EVEN COAT OF FAT.
LEAN FLESH IS FIRM AND OF A PLEASING, DULL
RED COLOUR AND A FINE TEXTURE OF GRAIN.
 STORAGE AND TEMPERATURE
CONTROL
Fresh Meats, Poultry, and Seafood

CRITICAL CONTROL POINT

Keep foods 4°C (39°F) or colder, the safe temperature
for refrigerated storage.
Frozen food must be kept at –18°C or lower to
maintain its quality.
YEILD TESTING
Yield testing is defined as a technique to
determine the number of portions produced after
the required processing has been performed.
These processes may include trimming,
butchering, cutting, cooking or some
combination of these. During these processes fat,
bone and other inedible or unnecessary parts are
removed.
MAIN KITCHEN
INTRODUCTION
Main kitchen can be rightly called the nerve centre of all the kitchens.
The kitchen associated with an individual restaurant is known as
‘satellite kitchen’ and the main kitchen comprises butchery, cold
kitchen also known as ‘garde manger’, coffee shop kitchen, bakery,
chef ‘s office, production kitchen, etc.

LOCATION AND
TIMINGS
The Main Kitchen is located on floor L1, between the Butchery
and the Garde Manger.
                                                        
The Main Kitchen operates from 6:00 AM to 12:00 AM.
  
JULIENNE
Dimensions: 2mm X 2mm X 4cm (1/16in X 1/16in X 2in)
CUTS OF BRUNOISE DICE
Dimensions: 2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in)
SMALL DICE
VEGETABLES
Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)
BATONNET
Dimensions: 6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in)
 
 MEDIUM DICE
Dimensions: 6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in)
BATON
CUTS OF Dimensions: 12mm X 12mm X 6cm (1/2 in X 1/2 in X 2-1/2 in)
LARGE DICE
Dimensions: 12mm X 12mm X 12mm (1/2 in X 1/2 in X 1/2 in).
VEGETABLES PAYSANNE
Dimensions: 12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in)
CHIFFONADE
Rolled up cut for leafy vegetables. 
COOKING TECHNIQUES

BAKING
STEAMING
GRILLING
ROASTING
BRAISING
BOILING
STEWING
FRYING
SHALLOW FRYING
DEEP FRYING
 STOCK, SAUCES AND GRAVIES

GREEN GRAVY
BROWN STOCK

VELOUTÉ SAUCE

WHITE STOCK RED GRAVY

ESPAGNOLE

SAUCE

VEGETABLE
BÉCHAMEL YELLOW GRAVY
STOCK
SAUCE
 SAFETY AND · Keep your kitchen clean. This will prevent kitchen
injuries and give you the space to work when needed.

HYGIENE · Clean your stove and oven after use. Debris on

burners or in the oven can catch fire, especially grease
and fat. Wait until they have cooled, however; do not
SAFETY TO AVOID ACCIDENTS AND INJURIES wipe a burner while it is still on or hot.
· Clean up spills. Liquids on the floor can cause you to
slip and fall. If you can't clean it up right away, throw a
towel onto the spot to remind you to get to it as soon as
you can.
· Keep counters clear of clutter. Put away dishes and
utensils after you are done with them and they have
been cleaned. You should always have enough room
on your stove and counters to do what you need for
cooking. Keeping your stove and counters clear will
reduce the chances of things falling.
 SAFETY AND 1. Pest Control
HYGIENE 2. Waste Management
3. Cleaning
FOOD SAFETY AND HYGIENE 4. Maintenance
5. Personal hygiene
6. Environmental hygiene
7. Correct handling, storage & transport
8. Facilities location & Design
9. Machinery & production line design
10. Staff training
COORDINATION
WITH OTHER
DEPARTMENTS
KITCHEN STEWARDING
It is important for the kitchen and the

equipment to be clean at all times,

therefore the kitchen stewarding plays an

important role in maintaining a good work

flow in the kitchen. The kitchen staff

coordinates with the kitchen stewarding

Manager to come up with a feasible

schedule to ensure maximum cleanliness

COORDINATION
WITH OTHER
DEPARTMENTS
FOOD AND BEVERAGE
There should be very close coordination

with this department because the food is

being sent to various food and beverage

outlets. This is done by taking care of the

type of food, quantity of food and

different food pickup times.

Service outlets have to keep the kitchen

informed well in advance regarding the

bookings so the kitchen personnel can

prepare the mise-en-place accordingly for

smooth operations.
COORDINATION
WITH OTHER
DEPARTMENTS
MATERIALS
Purchasing is the process of getting the

right product into a facility at the right

time and place, plus the amount of goods

at the right price and right source. An act

of buying. It is a complex activity because

it involves a lot of decision making in

obtaining the best quality with the least

money, time, and energy.

COORDINATION
WITH OTHER
DEPARTMENTS
RECEIVING
Receiving is the point at which food

service operation inspects and takes legal

ownership and physical possession of

items ordered. Its purpose is to ensure that

the food and supplies delivered match the

established quantity and quality

specifications.
COORDINATION
WITH OTHER
DEPARTMENTS
STORES
Proper storage of food immediately after

it has been received and checked is an

important factor in the prevention and

control of loss or waste. Perishables need

to be places immediately to refrigerated

or frozen storage. Staples should be

stored in an orderly and systematic

arrangement. Food should be protected

from pests, rodents, and insects. Storage

should also have a low humidity and

proper ventilation to help prevent

spoilage.

The store provides ingredients against

requisitions made by the senior chefs.

COORDINATION
WITH OTHER
DEPARTMENTS
FOOD AND BEVERAGE
CONTROLS
The Head Chef coordinates with the Food

and Beverage Control Department to

control budgetary requirements and

ensure that the void bills are in order.