Pick your subject of study! :)
NUTRITION
BUTCHERY
CRO
KITCHEN AND HYGIENE MANAGEMENT
COMPUTER APPLICATION IN HOSPITALITY
NUTRITION TIPS
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- Sources and functions of minerals (Phosphones, mg, ca)
- Create/ invent a recipe (with criterias & target market)
- Sensory Evaluation (Definition, characteristics, sights, hearing)
- Steps in menu planning (Plan it based on disease: cardiovascular)
- Breast feeding, human milk consumption
- MyPyramid
- Organic (Definition)
- Low birth weight babies (LBW)
- Hypoglycemia, diabetes
- DNA, TLC
Back to the top!
BUTCHERY TIPS
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By chapter.
- Food hazards, bacterials, TCS food, food storage, HACCP
- Myogoblin, scimitar, meat cleaver, trimmings and boning, enhancing and tenderizing
- History of chikin, composition of meat, quality points for chicken, weight composition, handling and storing, goose, supreme
- Terms used, cooking and handling, searing and sealing
- Fat, connective tissue, meat-aging, importance of hanging le meat, structure of meat, offal, preservation of meat, larding and barding
- Composition and structure, categories of fish, quality characteristics, food value, portion guide, handling and storage, cuts and special preparation
- Baca je lah about the shellfish, and the quality purchasing points and storage.
- Game isn't coming out.
- Same goes for the sausages and cured food ._. (main ingredients, read everything)
- 10 steps of yield test, vacuum packaging, safety and sanitation, time and temperature
Back to the top!
CUISINE AND RESTAURANT OPERATION TIPS
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- Effect of heat in cooking
- Braising
- Microwave cooking
- Moist heat cooking
- Spices
- Nutrients
- Slurry
- Culinary terms (blanching, refreshing, reduction, etc)
- Ways to breakdown connective tissues
- Grilling
- Oil
- Mostly from chapter 4-6.
Back to the top!
K&HM TIPS
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- Standardized recipe & cost control
- Factors which have the greatest effect on kitchen operation/organization
- How to use chemicals – Guidelines
- Menu engineering (Actions/Steps)
- How to boost up or improve sales
- Personal safety aspect that causes incidents at work.
- Steps in HACCP
- Market Knowledge
- What does a purchasing officer need to remember
- Direct & Indirect Labour Costs (on goods)
- 4 points for a well-planned store
- Storage accommodation
- Cost plus/ Backward pricing (Explain)
- Consideration when planning a menu
- Structure of a menu
- Menu policies
- Fire Triangle
- HACCP in general
- Formal & informal buying
- Primary, secondary & tertiary market
- Documents used in storage area – Bin card, ledger
- Cycle menu
- Pricing strategy
- Food cost formula
Back to the top!
COMP APP TIPS
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NUTRITION
BUTCHERY
CRO
KITCHEN AND HYGIENE MANAGEMENT
COMPUTER APPLICATION IN HOSPITALITY
NUTRITION TIPS
-------------------------------------------------------------------------------------------------------------
- Sources and functions of minerals (Phosphones, mg, ca)
- Create/ invent a recipe (with criterias & target market)
- Sensory Evaluation (Definition, characteristics, sights, hearing)
- Steps in menu planning (Plan it based on disease: cardiovascular)
- Breast feeding, human milk consumption
- MyPyramid
- Organic (Definition)
- Low birth weight babies (LBW)
- Hypoglycemia, diabetes
- DNA, TLC
Back to the top!
BUTCHERY TIPS
-------------------------------------------------------------------------------------------------------------
By chapter.
- Food hazards, bacterials, TCS food, food storage, HACCP
- Myogoblin, scimitar, meat cleaver, trimmings and boning, enhancing and tenderizing
- History of chikin, composition of meat, quality points for chicken, weight composition, handling and storing, goose, supreme
- Terms used, cooking and handling, searing and sealing
- Fat, connective tissue, meat-aging, importance of hanging le meat, structure of meat, offal, preservation of meat, larding and barding
- Composition and structure, categories of fish, quality characteristics, food value, portion guide, handling and storage, cuts and special preparation
- Baca je lah about the shellfish, and the quality purchasing points and storage.
- Game isn't coming out.
- Same goes for the sausages and cured food ._. (main ingredients, read everything)
- 10 steps of yield test, vacuum packaging, safety and sanitation, time and temperature
Back to the top!
CUISINE AND RESTAURANT OPERATION TIPS
-------------------------------------------------------------------------------------------------------------
- Effect of heat in cooking
- Braising
- Microwave cooking
- Moist heat cooking
- Spices
- Nutrients
- Slurry
- Culinary terms (blanching, refreshing, reduction, etc)
- Ways to breakdown connective tissues
- Grilling
- Oil
- Mostly from chapter 4-6.
Back to the top!
K&HM TIPS
-------------------------------------------------------------------------------------------------------------
- Standardized recipe & cost control
- Factors which have the greatest effect on kitchen operation/organization
- How to use chemicals – Guidelines
- Menu engineering (Actions/Steps)
- How to boost up or improve sales
- Personal safety aspect that causes incidents at work.
- Steps in HACCP
- Market Knowledge
- What does a purchasing officer need to remember
- Direct & Indirect Labour Costs (on goods)
- 4 points for a well-planned store
- Storage accommodation
- Cost plus/ Backward pricing (Explain)
- Consideration when planning a menu
- Structure of a menu
- Menu policies
- Fire Triangle
- HACCP in general
- Formal & informal buying
- Primary, secondary & tertiary market
- Documents used in storage area – Bin card, ledger
- Cycle menu
- Pricing strategy
- Food cost formula
Back to the top!
COMP APP TIPS
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- Definitions - basics (Comp hardware, software, network)
- Malicious programmes - viruses
- Encryption
- Information processing cycle (situational question)
- Criteria of buying and maintaining a comp
- Property & energy management system
- Costing and profit system
- How IT benefits retails industry
