Durganagar digital plat form

11/10/2026

BROCCOLI SOUP

Ingredients:

Broccoli

500 g

Onion, chopped

100 g

Garlic

10 g

Butter

40 g

Potato

100 g

Vegetable stock

700 ml

Milk

150 ml

Fresh cream

100 ml

Salt

8 g

White peppper

2 g

Nutmeg

1 g

SPINACH SOUP

Ingredients:

Fresh spinach

400 g

Onion, chopped

100 g

Garlic

10 g

Butter

40 g

Potato

100 g

Vegetable stock

700 ml

Mike

Fresh cream

150 ml

White pepper

2 g

100 ml

Salt

8 g

Nutmeg

1 g

11/10/2026

Chef Continental

Learn

Practice


Grow

1

What is a Roux and its types?

Ans:-

Roux is a cooked mixture of fat and flour. Types - White, Blond, Brown.

2 Name the mother sauces.

Ans:-

Béchamel, Velouté, Espagnole, Hollandaise, Tomato.

3

What is the use of Mirepoix?

Ans:

- It is used as a base flavor for soups, sauces and stocks.

4

What is the ideal temperature for boiling water?

Answer:- 100°C

5 What is the purpose of blanching vegetables?

Ans:-

To stop enzyme action, retain color and make vegetables tender.

6

Name different types of stocks.

Ans:-

Veal Stock, Chicken Stock, Fish Stock, Vegetable Stocks.

Veal

Chicken

Fish Vegetable

7

What is the difference between Boil and Simmer?

Ans:-

Boil - High heat, bubbles rise repidly, Simmer - Low heat, small bubbles, gentle cooking.

Boil (High heat)

Simmer (Low heat)

8

What is the use of beurre manié?

Ans:-

It is used to thicken soups and sauces.

9

What is the ideal internal temperature for cooking chicken?

Ans:-

75°C

75°C

10

What is the role of a Commi II in the kitchen?

Ans:-

To assist in food preparation, maintain hygiene and support senior chefs in smooth kitchen operations.

Teamwork Makes Great Food

11/10/2026

Classic Fudgy Brownies

Serves 16 | Prep time 15 minutes |

Bake time 25 minutes

Ingredients

1/2 cup (115 g) unsalted butter

1 cup (200 g) granulated sugar

1/2 cup (50 g) brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup (75 g) unsweetened

cocoa powder

1/2 cup (65 g) all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C).

2. Melt butter, then whisk in sugars.

3. Add eggs and vanilla, mix well

4. Stir in cocoa, flour, salt and baking powder.

5. Pour into a lined 8x8-inch pan.

6. Bake for 25 minutes, or until a few moist crumbs remain.

7. Cool completely before cutting into squares.

Chocolate Chip Brownies

Serves 16 | Prep time 15 minutes | Bake time 25 minutes

Ingredients

1/2 cup (115g) unsalted butter 1 cup (200 g) granulated sugar

1/2 cup (50g) brown sugar

2 large eggs

1 tsp vanilla extract 3/4 cup (75g) unsweetened

cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1 cup (170 g) chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).

2. Melt butter, and whisk in sugars.

3. Add eggs and vanilla.

4. Stir in cocoa, flour and salt.

5. Fold in chocolate chips.

6. Pour into a lined 8x8-inch pan.

7. Bake for 25 minutes, until the center is set but still fudgy.

8. Cool and cut into squares.

Cream Cheese Swirl Brownies

Serves 16 | Prep time 20 minutes

| Bake time 30 minutes

Ingredients (Brownie Layer)

1/2 cup (115 g) unsalted butter

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup (75g) cocoa powder

1/2 cup (65 g) all-purpose flour

1/4 tsp salt

Ingredients (Cream Cheese Layer)

8 oz (225 g) cream cheese, softened

1/4 cup (50 g) granulated sugar

1 large egg yolk

1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).

2. Make brownie batter and pour half into a lined 8x8-inch pan.

3. Beat cream cheese layer ingredients until smooth.

4. Spread over brownie layer, then top with remaining brownie batter.

5. Swirl with a knife.

6. Bake for 30 minutes, until set.

7. Cool completely before slicing,

Peanut Butter Brownies

Serves 16 | Prep time 20 minutes |

Bake time 28 minutes

Ingredients (Brownie Layer)

1/2 cup (115 g) unsalted butter

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup (75g) cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

Ingredients (Peanut Butter Swirl)

1/2 cup (125 g) creamy peanut butter

1/4 cup (50 g) powdered sugar

Instructions

1. Preheat oven to 350°F (175°C).

into a lined 8x8-inch pan. 2. Prepare brownie batter and pour

3. Mix peanut butter and powdered sugar until smooth.

4. Drop spoonfuls over the batter and swirl with a knife.

5. Bake for 28 minutes, until set.

6. Cool completely before cutting

Triple Chocolate Brownies

Serves 16 Prep time 15 minutes | Bake time 28 minutes

Ingredients

1/2 cup (115 g) unsalted butter

1 cup (200 g) granulated sugar

1/2 cup (50 g) brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup (75 g) cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1 cup (170g) dark chocolate chips

1/2 cup (85 g) milk chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).

2. Melt butter and whisk in sugars.

3. Add eggs and vanilla.

4. Stir in cocoa, flour and salt.

5. Fold in dark, milk and white

chocolate chips.

6. Pour into a lined 8x8-inch pan.

7. Bake for 28 minutes, until set and fudgy.

1/2 cup (85 g) white chocolate chips 8.

Cool and cut into squares.

11/10/2026

TYPES OF RESTAURANT LAYOUT

1.

Grid Layout

2.

Perimeter Layout

3.

Diagonal Layout

4.

Central Layout

5.

Banquette Layout

6.

Sectional Layout

7.

Free Style Layout

BUFFET

SERVICE

8.

Buffet Layout

9.

Bar Layout

10.

BAR

COUNTER

Counter Layout

11/10/2026

OPENING & CLOSING STANDARDS

Definition:

Opening & closing standards ensure smooth operations, safety, cleanliness and readiness for guests every day.

1

2

2

MENU

4

5

WE'RE OPEN

OPENING GOAL

Be Ready

Be Organized

Be Positive

OPENING CHECKLIST

Delight Guests

PRE-OPENING PREPARATION

Arrive on time in proper uniform.

Check attendance & staff availability.

Read daily briefing & prioritize tasks.

OUTLET & AMBIENCE

Turn on lights, AC, music.

Check cleanliness of all areas.

Set tables as per standard.

Ensure all equipment is in working condition.

3

STOCK & SUPPLIES

3

Check availability of all items.

Verify food quality & expiry.

☆

Ensure all condiments & supplies are ready.

KITCHEN READINESS

Check cleanliness of kitchen.

4

Verify raw materials & portioning.

Check all equipment & gas supply.

OFF

Taste & check mise-en-place.

TEAM BRIEFING

Conduct pre-shift briefing.

Assign duties & stations.

Share targets, offers & important updates.

Motivate the team.

BE GUEST READY

6

Do a final walk-through.

Ensure washrooms are clean.

Smile, be positive & welcome guests.

5 A

DAILY REPORT

CLOSING GOAL

Secure All

Clean All

Report All

Prepare for Tomorrow

CLOSING CHECKLIST

1

CASH & ACCOUNTS

Settle all bills & payments.

Count cash & match with sales report.

Record & handover daily cash.

CLEANING & SANITATION

Clean all areas as per checklist.

Sanitize tables, chairs & high-touch areas.

Clean kitchen, equipment & utensils.

Ensure washrooms are fully clean.

STOCK & INVENTORY

Check & record closing stock.

Properly store raw materials.

Label & date all items.

Inform shortage to manager.

EQUIPMENT & UTILITIES

Turn off all equipment not in use.

Switch off lights, AC, gas, water.

Unplug electrical appliances.

Check for any leakage.

SECURITY

Lock all doors, windows & cabinets.

Secure cash, important documents & keys.

Set alarm if available.

6

REPORTING & HANDOVER

Prepare daily sales & other reports.

Note important points for next shift.

Handover to the next in-charge. .

11/10/2026

Five Techniques. Infinite Possibilities.

ONE INGREDIENT

1 FIVE WAYS 1 BIG FLAVOURS

ONION

RAW

PICKLED

CARAMELIZED

FRIED

CHARRED

TOMATO

Sharp Fresh Crunchy

RAW

Bright Acidic Crisp

PICKLED

Sweet Deep Savory

CARAMELIZED

Crisp Sweet Aromatic

FRIED

Smoky Bitter Complex

CHARRED

POTATO

Juicy Fresh Vibrant

RAW

Tangy Bright Zesty

PICKLED

Sweet Rich Umami

CARAMELIZED

Crisp Intense Savory

FRIED

Smoky Bold Complex

CHARRED

CARROT

Earthy Fresh Crisp

RAW

Tangy Spicy Firm

PICKLED

Sweet Nutty Deep

CARAMELIZED

Crisp Golden Addictive

FRIED

Smoky Earthy Complex

CHARRED

CAULIFLOWER

Sweet Fresh Crunchy

RAW

Tangy Bright Crisp

Sweet Rich Tender

CARAMELIZED

FRIED

Crisp Aromatic Savory

Smoky Sweet Complex

PICKLED

CHARRED

Mild Fresh Crunchy

Tangy Bright Crisp

Nutty Sweet Deep

Crisp Savory Addictive

Smoky Bold Complex

11/10/2026

HOTEL H

HOTEL INDUSTRY COMMON FULL FORMS -

F&B Food and Beverage

SOP

Standard Operating Procedure

VIP

Very Important Person

POS

Point of Sale

PMS

Property Management System

Return on Investment

ROI

OTA

Online Travel Agency

ADR

Average Daily Rate

REVPAR

Revenue per Available Room

GOP

Gross Operating Profit

LPO

Local Purchase Order

FOH

Front of House

BOH

Back of House

HK

Housekeeping

RT

NPS

Room Transfer

EPOS

Net Promoter Score

Electronic Point of Sale

UFI

HTL

Hotel

Unused Food Inventory

MICE

Meetings, Incentives, Conferences, Exhibitions

WIP

Work in Progress

AMEN

Amenities

STD

Standard

ETD

Estimated Time of Departure

ETA

Estimated Time of Arrival

C/I

Check-In

C/O

Check-Out

11/10/2026

Garlic Butter Prawns

Ingredients

Prawns - 250 g

Butter - 40 g

Garlic, chopped - 1 tbsp

Lemon juice - 1 tbsp

Black pepper - 1/2 tsp

Chilli flakes 1½ tsp

Salt to taste

Parsley/coriander - 1 tbsp

Prawn Tempura

Ingredients

Prawns - 250 g

Plain flour 1½ cup

Cornflour ½ cup

Egg - 1

Ice-cold water - 3¼ cup

Salt - 1/2 tsp

Black pepper ½ tsp

Oil - for frying

CHEF & FOOD CONSULTANT

MS

Thai Coconut Prawns

Ingredients

Prawns - 250 g

Coconut milk - 200 ml

Garlic - 1 tbsp

Ginger - 1 tsp

Red curry paste - 1 tbsp

Fish sauce 1 tbsp

Lime juice - 1 tbsp

Brown sugar - 1 tsp

Red chilli 1, sliced

Onion 1/½ cup, sliced

Coriander 1 tbsp

11/10/2026