layout of kitchen department

lay out of kitchen department

LAYOUT OF HOUSEKEEPING DEPARTMENT

layout of housekeeping department

What is Cake

cake

Sure we all know what cake is as far as our favorite recipe or flavor we like best……

But as a baker, understanding what to type of cake to make and with what filling and icing will be best can be a difficult task.
You have probably heard them all, Butter Cake, Sponge Cake, Chiffon Cake, Genoise Cake, Pound Cake, Devils Food Cake, Coffee Cake! And probably more that I forgot to list!!

So what’s the difference?

Easiest way to think about it is like this:

The difference is in the Mix Method.
So there are basically 2 classes, and then of course variations of those classes.

Sponge Cake – Also known as foaming method cakes, which rely primarily on trapped air in the foamed eggs which are the base bulk structure of the entire recipe which also provides the leavening.
Sponge cakes are known to be lighter, airier and can also be known as “dry”.
Typically Sponge cakes are accompanied by a Simple Syrup which is brushed on the layers to add moisture and flavor to the cake.

Butter Cake– Also known as Pound Cake and some variations of the Devils Food Cake are mainly . Where the butter and sugar is creamed to create a fluffy matrix of air pockets trapping the sugars within the fat pockets which upon baking are melted and converted to steam, which in turn causes your batter to rise. Creamed cake batters have a closer, denser crumb than those recipes which require foaming.

Then there is a separate class of cakes that fall in a category with

Muffins and Quickbreads
This method typically  will ask for the oil and sugar and eggs to be combined together, and then the dry ingredients are added to this.  Like My Carrot Cake

Oil Based Cakes vs Butter Cakes?  

You have probably wondered why recipes are written the way they are, with one ingredients versus another.

You may have even wondered, “can I use this on place of that”?

Especially in regard to the question of Butter Vs Oil I do get this question a lot.
My first quick answer to this question is always, “How is the butter being incorporated into the recipe?” “What is the Mix Method?”
I ask this because our mix methods often classify the type of cake we are making, and determines how we can interchange ingredients inside that recipe.

For example: Are you creaming the butter and the sugar together to achieve a fluffy, voluminous batter upon which we rely on the leavening to take place due to this mix method and also to which the other ingredients will be suspended?

Or are you melting the butter in a quickbread sort of “muffin method” batter?

Your answer as to whether you can substitute will first be found in the mix method.

If it is creamed butter method, no way are you ever going to jab those sugar crystals throughout liquid oil and expect the resulting air bubbles to trap those fats causing steam to leaven your batter once it goes into the oven. The oil will simply dissolve the sugar and that’s the end of it.

If the recipe requires melted butter, sure go ahead and switch to oil, but not without some differences in your results.

I have done some experimenting with the “quickbread” or “muffin method” as I call those recipes which require oil as the base.
I have used melted butter in place of oil in recipes, because after all, isn’t butter the best way of making sure your next pair of pants are a size larger and have it all be worth the while??

I mean, Butter is food of the Gods right?

So much complex flavor and richness, and we can always tell when a sub-par recipe has cheated its way and used that forsaken oil.
Let’s face it, recipes made with real butter are the most prized recipes of all time!

Well, not necessarily.
Here is what I found.

I use my vanilla sponge cake recipe as an example which requires the fat or “butter” be melted in the mix method.
Now some have complained that upon refrigerating this cake, it became hard and dry.

Well, let’s think about this for a moment. Butter when refrigerated is indeed hard.
Not silky and smooth and soft as it is when it is at room temperature.

So, I used oil on the next try.
By using oil in this cake, it definitely made it more moist, and kept it moist even upon refrigeration.
You see, butter contains milk solids, that when cold, become…well….solid.
Oil on the other hand is liquid whether it is cold or warm.

So, what to do?
This new knowledge now requires us to think through to the end in how we are using/serving our cakes.
The Vanilla Sponge Cake recipe is wonderful, and if you are planning to fill it with fillings that require refrigeration, if is fine to do so, I do it all the time. However I do advise my customers to bring their cake to room temperature (by leaving it out on the counter for about an hour) before serving. There is no harm to the filling inside in that short amount of time, and it allows the cake to get back to its intended state, which is soft and spongy.

I will practice this “bringing to room temperature” with all my cake recipes really. I just prefer to take the chill off of any cake before serving.

So if you choose a filling that requires refrigeration and a cake that has butter in it, it’s no problem really, just be sure to give it at least an hour out of the fridge to get to it’s perfect state!

Chocolate Raspberry Mousse Cake

• Chocolate Cake

• 
  

  Ingredients

• 3eggs, separated
• 1⁄3cup granulated sugar
• 1⁄2cup all-purpose flour
• 2tablespoons unsweetened cocoa powder

• Raspberry Syrup

• 1⁄4cup granulated sugar
• 1⁄4cup water
• 2tablespoons raspberry liqueur

• Raspberry Mousse

• 1 1⁄2packages unflavored gelatin
• 1⁄4cup water
• 2(300 g) packages frozen raspberries, thawed
• 3⁄4cup granulated sugar
• 2tablespoons lemon juice
• 2tablespoons raspberry liqueur
• 2cups whipping cream

• Chocolate Glaze

• 4ounces semisweet chocolate
• 1⁄4cup whipping cream

Directions

1. Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
2. In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
3. Fold the egg white mixture into the egg yolk mixture.
4. Sift the flour and cocoa over the egg mixture; gently fold in.
5. Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
6. Run a knife around the edge of the cake to loosen it.
7. Let cool on a wire rack.
8. Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
9. Stir in the liqueur.
10. Let cool.
11. Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
12. Puree the berries in a food processor and then strain through a sieve to remove the seeds.
13. There should be approximately 2 cups of puree remaining.
14. Transfer the puree to a separate saucepan.
15. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
16. Stir in the liqueur; transfer to a large bowl.
17. Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
18. Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
19. Whip the cream; fold into the cooled raspberry mixture.
20. Reserve 1/2 cup for garnish.
21. To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
22. Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
23. Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
24. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
25. Smooth the surface.
26. Refrigerate until firm, 1 to 2 hours.
27. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
28. Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
29. Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
30. Pull a toothpick through the circles to form a spider web design.
31. Refrigerate until chilled.

32.  

CLEANING AGENT

CLEANING AGENT

1. WHAT IS GARNISH AND IT’S NEED.

WHAT IS GARNISH

WHAT IS RESERVATION

WHAT IS RESERVATION…?

Basically reservation means to reserve something to your name. It can be anything for what you have paid. It can be a table in restaurant, railway ticket,

Main 4 department of a hotel

MAIN 4 DEPARTMENT OF A HOTEL

1:-HOUSE KEEPING DEPARTMENT:-Housekeeping department is responsible for the immaculate care and upkeep all the guest rooms and public areas.

2.F AND B SERVICE DEPARTMENT :- F and b service is the service of food made in the kitchen and drink prepared in the bar to the customer at the food and beverage premises .which can be restaurant .prisons ,bar

3. FRONT OFFICE DEPARTMENT :-front office department is the front of hotel . mabers of the front office staff welcome the guest , carry their luggage help them

4. FOOD PRODUCTION DEPARTMENT:-Food production is the process of transforming raw ingredient into prepare food products .food production .

Types of hotel

Types of hotel

1. Motel hotel

2.Down down hotel

3.Transit hotel

What is hotel

what is hotel

A hotel is a an establisment that provides paid lodging  on a short -term basis facilities provided may range from a modest - quality mattress in small room to big suites with bigger highe - quality beds. a dresser .fridge and othel kitchen  facilites uphoistered chairs and hotels may provide additional guest facilites such as a swimming pool ,business center that is know an called hotel