文档介绍：Mandarin Oriental, Sanya三亚文华东方酒店
Your programme leaders today:
您今天的导师:
Raymond Tan – Executive Chef MOSAN
陈业庆-行政总厨
Kelly Cheng – Secretary to Executive Chef MOSAN
e to the basic work practice
欢迎参加基础工作实践
Knife handling
***的使用
1
Programme Outline程序指南
First hour 第一个小时
Introduction 介绍
The basic equipment for work station set-up
工作台基本设备的摆放
Understanding the set-up of a work station
清楚工作台布置
We will set up a work station
我们会摆放一个工作台
Review and questions 回顾和提问
Break 休息
Second hour 第二个小时
Handling knife ***的使用
2
Objective for the first hour
第一个小时
By the end of the session you should know:
在培训的最后你要知道
The required equipment for work station set-up in the kitchen.
厨房工作台摆放所需设备标准
The correct set-up of a work station
如何正确摆放工作台
3
Activity – Your past experience
实践-你过去的经验
In pairs, please interview your partner and write down how they have set up a cooking-work station in the past.
两人一组,请回顾你以前的同事并记录下他们过去是如何摆放烹饪工作台。
Which equipment did they use?
他们以前用什么设备?
4
To set up a work station we need:
摆放工作台我们需要的是:
Chopping board (red, yellow, blue, brown, green, white)
砧板(红色,黄色,蓝色,棕色,绿色,白色)
Wet cloth 湿布
5
Spoon and containers 勺子和容器
Knife刀
6
Why we need all
the above for a
work station
我们为什么需要
上述物品
7
Cutting board 砧板
Can’t cut on the table! 绝对不可以直接在桌上切!
Protect the knife 保护***
Cloth 布
To avoid the chopping board moving 避免砧板移动
Knife 刀
To cut food √切食品
Spoon 勺
Food tasting √试菜
Hygienic, not using fingers √
卫生,不要用手直接触摸
Not burning fingers √不要烫到手指
8
Spoons and container 勺子和容器
Chopping board 砧板

Knife 刀
Wet cloth underneath 湿布
How to position your station set up如何摆放工作台?
9
plete this session完成此次课程:
Which tools do you require when setting up a station ?
摆放工作台时你需要什么样的工具
Correct chopping board
正确的砧板√
Wet cloth 湿布√
Spoons and container 勺子和容器√
Knife 刀√
Now, we know how to set up a work station we can go into the second part of our session on how to handle knifes
现在我们已经学会了如何摆放工作台,接下来进入下一个环节,如何使用***
10