BASIC VEGETABLES CUTTING METHOD

Potongan untuk sayuran terbagi menjadi berbagai macam jenis dan dengan adanya potongan yang berbeda ditujukan untuk fungsi yang berbeda pula.
potongan sayuran yang seragam akan membuat sayuran tersebut mencapai tingkat kematangan yang relatif sama dan dengan adanya potongan yang seragam maka akan terciptanya tampilan yang lebih baik pada saat makanan tersebut jadi.
potongan-potongan untuk sayuran antara lain adalah :
1. BRUNOISE, dengan ukuran 1mm X 1 mm X 1mm

2. JULIENNE, dengan ukuran 1 mm X 1mm X 3cm

3. MACEDOINE, dengan ukuran 1 cm x 1 cm x 1 cm

4. JARDINIERRE, dengan ukuran 1 cm x 1 cm x 3 cm

5. BATONETTE, dengan ukuran 1 cm x 1 cm x 2 cm

6. PAYSANE, dengan ukuran 1 cm x 1 cm x 1 mm

7. LOSANGE/ DIAMOND SHAPE yaitu Potongan miring dengan ketebalan 0,5 cm

8. FRENCH CUT yaitu Potongan miring untuk string bean

9. SHREDDED yaitu Potongan seperti slice tapi dengan ketebalan 1cm

10. SLICE yaitu Potongan tipis

11. CHOPPED yaitu Potongan cincang kasar

12. SECTION yaitu Potongan pasi, biasanya untuk tomat dan jeruk nipis

13. TURNING yaitu potongan segi lima untuk sayuran seperti potato, carrot dan turnip.

Japanesse Knives

Pisau jepang terbagi menjadi 3 jenis yaitu :
1. Usuba Bocho, yang mempunyai fungsi untuk slicing vegetable
2. Deba Bocho, yang mempunyai fungsi untuk memotong tulang, filleting ikan dan ayam
3. Yanagiba bocho/ sashimi bocho, yang mempunyai fungsi untuk memotong untuk sashimi

berikut ini adalah gambar dari pisau jepang tersebut:

Japanesse Cookery

Dashi adalah stock pada masakan jepang, terdapat dua jenis dashi pada masakan Jepang yaitu :

1. Ichiban dashi
disebut ichiban dashi atau dashi nomer satu, karena menggunakan bahan-bahan yang masih baru. bahan yang digunakan yaitu :
- air 2 lt
- konbu 20 gr
- Katsuobushi Jepang 40 gr / katsuobushi lokal 20 gr

cara :

Bersihkan konbu( bisa menggunakan kain lembab), masukan kedalam pot.
mizu(air) dingin masukan konbu, harus dimulai dengan cold start agar konbu dapat maksimal terambil sari-sarinya.

sebelum airnya mendidih angkat konbu, sisihkan.

biarkan air mendidih lalu matikan api. masukan katsuobushi(TIDAK BOLEH DIADUK SAMA SEKALI)biarkan selama 3 menit.

saring katsuobushinya. setelah siap tidak boleh didihkan lagi.

2. Niban Dashi
disebut niban dashi karena sisa katsuobushi dan konbu yang dipakai digunakan kembali untuk membuat Nibang dashi.

caranya :

Sisa katsoubushi dan konbu yang telah digunakan untuk membuat ichiban dashi diberi air dan panaskan

tambahkan katsuobushi baru pada saat akan mendidih dan matikan api, saring.

Hospitality industry

The hospitality industry consists of broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.), management, marketing, and human resources.

The hospitality industry covers a wide range of organizations offering food service and accommodation. The industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information.

Competition & Usage Rate
Usage rate is an important variable for the hospitality industry. Just as a factory owner would wish a productive asset to be in use as much as possible (as opposed to having to pay fixed costs while the factory isn't producing), so do restaurants, hotels, and theme parks seek to maximize the number of customers they "process" in all sectors. This led to formation of services with the aim to increase usage rate provided by hotel consolidators. Information about required or offered products are brokered on business networks used by vendors as well as purchasers.[1]

In viewing various industries, "barriers to entry" by newcomers and competitive advantages between current players are very important. Among other things, hospitality industry players find advantage in old classics (location), initial and ongoing investment support (reflected in the material upkeep of facilities and the luxuries located therein), and particular themes adopted by the marketing arm of the organization in question (such as a restaurant called the 51st fighter group that has a WW2 theme in music and other environmental aspects). Very important is also the characteristics of the personnel working in direct contact with the customers. The authenticity, professionalism, and actual concern for the happiness and well-being of the customers that is communicated by successful organizations is a clear competitive advantage.

Apple, Cherry and Raisin Crisp

Ingredients

½ cup packed light brown sugar
1/3 cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon table salt
6 tablespoons unsalted butter, melted
1½ pounds apples, peeled, cored, quartered and cut into 1/4-inch slices*
1 tablespoon fresh lemon juice
½ cup dried cherries
¼ cup raisins
½ cup granulated sugar
2 tablespoons honey
1 teaspoon pure vanilla extract

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Instructions

Preheat the Cuisinart® Convection Toaster Oven Broiler to 350ºF on the bake setting with the rack in position A. Lightly coat an 9-inch square baking dish with cooking spray. In a medium bowl, combine the oats with the brown sugar, flour, cinnamon and salt. Add the melted butter and stir until the mixture is evenly moistened. Use your fingers to pinch the mixture into large crumbs; reserve. In a medium bowl, toss the sliced apples with the lemon juice, cherries, raisins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly into the prepared baking dish. Sprinkle evenly with the reserved crumb mixture. Bake in the preheated oven for 35 to 40 minutes, until the apples are tender and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or freshly whipped cream. * For ease in slicing, use the Cuisinart® Food Processor fitted with the 4 mm slicing disc.

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Servings

no serving information available

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Nutritional Information Per Serving

Nutritional information per serving: Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg • sod. 75mg • calc. 25mg • fiber 5g