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Shvoong Home>Arts & Humanities>KITCHEN DEPARTMENT Summary

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KITCHEN DEPARTMENT

Book Summary by: koola     

Original Author: Kola
  • Summary rating: 3 stars (8 Ratings)
  • Visits : 871
  • words:900 
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  The kitchen in Hilton Kuching can be divided into 7, which are as follow:
Cold kitchen

Butcher
Steakhouse kitchen / Fine dining kitchen
Pastry kitchen
Malay kitchen
Main kitchen
Toh Yuen kitchen / Chinese Kitchen
Different kitchen is handling different kind of foods so that it would not get mess up and each kitchen can be specializing in their own preparation foods to provide better and more quality foods.COLD KITCHEN
Cold kitchen is a kitchen that prepares all the cold items, such as salads, pastas, fruits, sandwiches and some other cold item. Cold kitchen staffs need to prepare all the cold items for all the Food and Beverage outlet except Chinese Restaurant, as Chinese Restaurant has their own staffs that are in charge of the cold items.
The items cold kitchen making such as:
Salad and Pasta: Pataya Mango Salad, Marinated French Bean Salad, Myanmar Tomato and Long Bean Salad, Marinated Cucumber and Bell Peppers Salad, Tuna and Bean Salad, Citrus Beetroot Salad, Vegetables and Mussel Salad, Seafood Salad, Marinated Chicken Roll Salad, Thai Chicken and Glass Noodles Salad, Marinated Homemade Pasta with Crab Meat ...Dressing: Thousand Island, French Dressing, Japanese Dressing, Low Calorie Dressing, Italian Dressing, Vinaigrette, Yogurt Dressing, Herbs Vinaigrette, Raspberries Sauce, Yogurt Balsamico, Mexican Dressing, Italian Herb Dressing ...Sandwiches: Toasted Sandwich Melt, Waterfront Club Sandwich, Beef, Chicken or Cheese Burger, Croissant Sandwich ...Other cold items: Assorted Tropical Fruit Platter, Smoked Salmon, Muesli, Fish Umai, Chicken Roll, Prawn and Cocktail with Condiments on Ice, Sinach and Cucumber Raita, Mediterranean Insalata, Asian Pear and Watercress with Sesame Dressing, Banana Prawns, Green Mussel, Oyster on Ice ...
BUTCHERButcher is an area, which responsible for all the fishes, seafood and meat items. All the flesh items arrival will be sent to butcher and prepare by the butcher staffs before send it and assign it to others department.
All the flesh in butcher will be arrange by the staff so the methods of preparing and cutting is very important. The items such as fishes will be cut according to the need of the others kitchen. It can be as follow:
Fillet: A cut of fish free from bone. There are two fillets from a round fish and four fillets from a flat fish.Paupiette: A fillet of fish, usually Sole, Spread with stuffing and rolled.
Goujon (fish finger): A fillet of fish cut into strips approx 6 cm x ½ cm, rolled like a cigar.Delice: A term usually applied to a trimmed and neatly folded fillet of fish.Supreme: Usually applied to fillets of large fish, cut on a slant. Two large flat fish: Halibut and TurbotDarne: A slice of round fish, cut on the Bone. Two large round fish: Cod and SalmonTroncon: A slice of FLAT fish cut on the bone.
Other kind of meat items such as chickens, duck, beef, lamb and so on. It will be cut according the request of the other kitchen whether in a whole or in a certain portion.
Normally, the seafood will be just cleaned and washed in butcher and the last preparation will be prepared by the other kitchen itself.STEAKHOUSE KITCHEN / FINE DINING KITCHEN
Steakhouse Kitchen only prepares the foods of Steakhouse Restaurant itself as it is only prepare the fine dining foods. Steakhouse Restaurant opens only during dinner as the staffs are start working only during dinner.
Foods prepared by Steakhouse consisted of chickens, ducks, beefs, lambs, seafood, soup, snacks and so on. The soup in Steakhouse is famous such as Roasted Garlic Soup, Mushroom Soup, Chicken Soup, Potato Soup and so on.Pastry
Pastry is a very interesting place in the kitchen and it is the cooler kitchen compared to other kitchens. The kitchen is in charge of prepare all the pastries, such as cakes, buns, breads, cookies and also prepare pizza dough, pastas, and so on.
All the items prepared by pastry kitchen will be sent to the Food and Beverage outlet as starter or dessert and to the Bake Shop, a shop that is selling all the items from pastries kitchen.
Besides that, there is also a chocolate room for the staff there to make and prepare all the chocolate items, such as chocolate balls, chocolate sticks, chocolate sauce and some other things which are contain of chocolates.Malay Kitchen
Our country is a Muslim country with a lot Malay so it has to be a Malay kitchen in a hotel to prepare all the Malay foods and cuisine. And Malay kitchen also prepares some of the Indonesian foods as Malay foods and Indonesian foods are similar.
The foods which Malay kitchen preparing, such as Sarawak Laksa, Ulam-ulam, Gado-gado, Nasi Lemak, Soup Ekor, Bubur Pulut Hitam, Fish Tandoori and so on.Main Kitchen
Main Kitchen is the kitchen which responsible to prepare most of the foods of the buffet and it is also a kitchen which in charge of International Cuisine.
The foods which Main prepares are Fish and Chips, Pizza, Lasagna, Steak, Grill items and so on.Toh Yuen Kitchen / Chinese Kitchen
This kitchen is prepares the foods to the Food and Beverage outlet, Toh Yuen Chinese Restaurant only.
All the chefs here are very talent in preparing the Chinese foods in a short time as the speed of their job is very fast. Of course, the speed does not the mean that it effects the taste as the foods are prepared is fast and quality.
The foods or materials using by Chinese are plenty, such as chickens, ducks, beefs, lambs, fishes, seafood, venison, ostrich, and many kind of vegetables.

Published: May 04, 2007
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