Chef Roshan Rawat

Shout out to my newest followers! Excited to have you onboard! Aaron RF, Osman Goni, Ajay Kumar, Merry Mothibeli, Sept Long, Элбэг Сайхан, Ranbir Kadani

PANA COTTA
Is an Italian dessert off sweetened cream thickened with gelatin and molded.

Kitchen Utensils

For Some .
1 Fridge Tem / Cold Room Tem. 0°c to 5.° in Between
2 Deep Fridge Tem -18°c or Below.
3 Thowing Running water (Normal) 0°c To 5°c.
4 Buffet Tem 63°c or Above.
5 Reheating Temperature 75°c or Above
6 Hot Food Serving Tem 65°c
7 Cold Food Serving Tem 0°c to 5°c
8 Tandoor Snacks Tem 200°c to 220°c
9 Temperature in a Tandoor can approach 480°c (900f)
10 R.O Water P.P.M.S
11 Vegetables Sanitize P.P.M.S 25 P.P.M Chlorine.
12 Chopping Board Sanitize Non vegetarian P.P.M.S 100 P.P.M Bleach. Veg 50 P.P.M

13 Hand Wash P.P.M.S 5-10 P.P.M Chlorine.
14 Danger Jone 5°c to 63°c.
15 Dustbin Secrigortion 1 Dry 2 Wet 3 Metal.
16 types of washing in the Hotel Kitchen . Floor /Dish wash /Hot plates /Pot wash.
17 Colour Cooding of Chopping board
1 Brown Board - Vegetables .
2 Green Board - Vegetables& Fruit's.
3 Red - Raw Meat.
4 Blue - Raw Fish.
5 Yellow - Cooked Meat. Poultry
6 White - Dairy Products.bakery