五星级酒店厨师培训

培训时间培训部门培训题目培训师培训人数培训模式设备需求厨房粗加工管理制度讲解投影仪、电脑厨房面食糕点制作管理制度讲解投影仪、电脑厨房烹调加工管理制度讲解投影仪、电脑厨房食品添加剂使用管理制度讲解投影仪、电脑厨房预防食品安全管理制度讲解投影仪、电脑厨房餐饮具情况消毒制度讲解投影仪、电脑酒店餐饮部厨房培训计划酒店餐饮部厨房培训计划培训时间培训部门培训题目培训师培训人数培训模式设备需求厨房从业人员健康及卫生制度讲解投影仪、电脑厨房食品安全综合检查制度讲解投影仪、电脑厨房食品采购素证验证制度讲解投影仪、电脑厨房食品采购留样制度讲解投影仪、电脑厨房食品设施设备管理制度讲解投影仪、电脑厨房专间食品安全管理制度讲解投影仪、电脑厨房安全采购及收货讲解投影仪、电脑厨房安全储藏讲解投影仪、电脑酒店餐饮部厨房培训计划培训时间培训部门培训题目培训师培训人数培训模式设备需求厨房安全供应食物讲解投影仪、电脑厨房安全置备食物讲解投影仪、电脑厨房清洁及消毒讲解投影仪、电脑厨房设施设备安全卫生讲解投影仪、电脑厨房食品操作者的个人卫生讲解投影仪、电脑厨房食品卫生基础讲解投影仪、电脑厨房食品污染及食物中毒讲解投影仪、电脑采购和接收安全食品ResponsibilityforthesafetyoffoodthatentersyourestablishmentrestswithYOU!进入你的部门的食品是否安全责任在于你!采购和收货Arelicensedandreputable有许可证，并有良好声誉Havefood-safetyproceduresinplace确定有食品安全措施Trainemployeesinfoodsafety给员工食品安全知识培训Candeliverconsistentproductquality产品质量稳定Candeliverproductsontime供货及时Usedeliverytrucksingoodcondition运货车辆保持良好状态Havecleanwellrunwarehouses仓库运作良好，清洁卫生Makesureyoursuppliers确保你的供应商选择一个供应商Trainemployees训练员工Inspectimmediately立刻检测Receiveoneatatime不要同时接收二种以上食品planahead提前计划Haveinformationathand拥有正确的资料在手Correctmistakesimmediately及时纠正错误Labelforstorage储藏时必须贴有标签Scheduleduringoff-peakhours在非高峰时间做好进度表Keepareaclean保持环境清洁Haveabackupmenuplan有一份后备的菜单计划收货指南Accept合格BeefcolorBrightcherryred牛肉颜色鲜樱桃红LambcolorLightred羊肉颜色浅红PorkcolorPinkleanmeat,whitefat猪肉颜色瘦肉粉红，肥肉白色TextureFirm;springsbackwhentouched质地结实;接触有弹性Reject不合格ColorBrownorgreenish-brown,green,orpurpleblotches;black,white,orgreenspots颜色棕色或棕绿色,绿色,或紫色斑块;黑色,白色,或绿色斑点TextureSlimy,sticky,ordry质地泥烂的,粘糊糊的,或干的PackagingBrokencartons,dirtywrappers,ortornpackaging包装破裂的纸箱，不清洁的包装材料，或破损的包装OdorSourodor气味酸味Receiveat41ºF(5ºC)orlower接收温度为41ºF(5ºC)或更低接收新鲜肉类Accept合格Reject不合格接收新鲜肉类食品Accept合格ColorNodiscoloration颜色没有变色TextureFirm;springsbackwhentouched质地结实;接触有弹性PackagingShouldbesurroundedbycrushed,self-drainingice包装须用自排水的碎冰围住不合格ColorPurpleorgreendiscolorationaroundtheneck;darkwingtips(redwingtipsareacceptable)颜色颈部有紫色或绿色污点;翅膀末端呈深色(红色为合格)TextureStickinessunderthewingsoraroundjoints质地翅膀下部或关节周围呈粘性OdorAbnormal,unpleasantodor气味不正常,难闻的气味Receiveat41ºF(5ºC)orlower接收温度为41ºF(5ºC)或更低接收新鲜家禽Accept合格Reject不合格接收新鲜家禽GradingStampsInspectionStamps检测和分等级检测章肉类家禽等级章肉类家禽Accept合格ColorBrightredgills;brightshinyskin颜色鲜红的腮;鲜亮的鱼皮OdorMildoceanorseaweedsmell气味淡淡的海洋或海草气味EyesBright,clear,andfull眼睛明亮,清澈,饱满TextureFirmfleshthatspringsbackwhentouched质地鱼肉结实，接触有弹性Reject不合格ColorDullgraygills;dulldryskin颜色灰暗色的腮;干暗的鱼皮OdorStrongfishyorammoniasmell气味浓重的腥味或阿摩尼亚气味EyesCloudy,red-rimmed,sunken眼睛浑浊,边缘红色,凹陷TextureSoft;leavesanimprintwhenpressed质地柔软;挤压后留下印记Receiveat41ºF(5ºC)orlower接收温度为41ºF(5ºC)或更低接收新鲜鱼类Accept合格Reject不合格接收冰鲜鱼类Accept合格OdorMildoceanorseaweedsmell气味淡淡的海洋或海草味ShellClosedandunbroken壳关闭，未破损ConditionShippedalive;identifiedbyshellstockidentificationtag.Retaintagsforninetydaysafterproductisused其它条件活运输;有仓库的标签号码.保留标签号码至产品食用后90天不合格OdorStrongfishysmell气味浓重的腥味ShellOpenshellsthatdonotclosewhentapped;brokenshells壳开口，轻击也不关闭;壳破损ConditionDeadonarrival其它情况抵达时已死TextureSlimy,sticky,ordry质地泥烂的,粘糊糊的,或干的Receiveat45ºF(7ºC)orlower接收温度为45ºF(7ºC)或更低接收活的贝壳类Accept合格OdorMildoceanorseaweedsmell气味淡淡的海洋或海草气味ShellHardandheavyforlobstersandcrabs壳龙虾和蟹的壳坚硬，沉重ConditionShippedalive;packedwithseaweedandkeptmoist其它条件活运输;海草包扎，保持充足的水分Reject不合格OdorStrongfishysmell气味浓重的腥味ShellSoft壳柔软ConditionDeadonarrival;tailfailstocurlwhenlobsterispickedup其它情况抵达时已死;龙虾被拿起时，尾巴不弯曲Receiveat45ºF(7ºC)orlower接收温度为45ºF(7ºC)或更低接收活的甲壳类Datetagswhenshellfisharereceived收取贝壳类食物时，标上日期Keeptagsonfileforninetydaysafterlastshellfishused保留标签至贝壳类食物被食用后90天Nevermixshellfishshipments绝不能将不同的贝壳类食物混合运输ShellstockIdentificationTags储藏标签储藏标签Accept合格OdorNone气味无Shellscleanandunbroken壳清洁，没有破损ConditionFirm,highyolksthatarenoteasytobreakandwhitesthatclingtoyolk其它条件蛋黄结实，不易破裂，蛋白紧粘蛋黄Reject不合格OdorAbnormalsmell气味不正常气味ShellsDirtyandcracked壳脏并且破裂Receiveatairtemperatureof45ºF(7ºC)orlower在空气温度45ºF(7ºC)或更低时接收接收新鲜的蛋Accept合格MilkSweetishflavor牛奶微甜butterSweetflavor,uniformcolor,firmtexture牛油甜味,均衡的颜色,坚实的质地CheeseTypicalflavorandtexture,uniformcolor乳酪有特征的味道和质地,均衡的颜色Reject不合格MilkSour,bitter,ormoldy牛奶酸,苦,或发霉ButterSour,bitter,ormoldytaste;unevencolor;softtexture牛油酸,苦,或霉味;颜色不均匀;质地柔软CheeseUnnaturalmold;unevencolor;abnormalflavorortexture乳酪不自然的霉菌;不均匀的颜色;不正常的味道或质地Receiveat41ºF(5ºC)orlower接收温度为41ºF(5ºC)或更低(unlessspecifiedbylaw)(或按法规)接收新鲜奶制品Accept合格ConditionVarydependingonproduct条件根据不同产品要求不同Reject不合格OdorUnpleasant气味难闻的ConditionSignsofinsectinfestation;cutsormushiness;discoloration,wiltingordullappearance其它情况有遭虫害侵扰的迹象;破口或粘糊;变色污点,外观枯萎或暗淡Receivingtemperaturesvary接收温度不同接收新鲜农产品Accept合格PackagingIntactandingoodcondition包装完整，毫无破损不合格PackagingTorn/holes;expireduse-bydates包装破损的/有破洞的;过期的RefrigeratedProcessedFoodsReceiveat41ºF(5ºC)orlower冷藏食品的接收温度为41ºF(5ºC)或更低(unlessotherwisespecified)(除非特别标明)加工过的食品Accept合格PackagingIntactandingoodcondition包装完整，毫无破损Reject不合格PackagingLargeicecrystalsonproduct/package;waterstains/liquidonpackaging,abnormalcolor,drytexture包装产品/包装上有大的冰结晶;包装上有水渍/液体,不正常的颜色,干燥FrozenProcessedFoodsReceivefrozen冷冻食品的接收条件：冷冻加工过的食品Accept合格PackagingIntactandingoodcondition包装完整，毫无破损Reject不合格