Prod knowledge part 1
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This document provides information about product knowledge for food and beverage staff. It discusses the importance of product knowledge for professionals and customers. Key areas of product knowledge are outlined, including details about various food and drink items, cooking and preparation methods, and internal and external sources of information. Specific topics covered include meats, seafood, cheeses, pastas, wines and their production processes. The goal is to equip staff with comprehensive knowledge about available products.
Prod knowledge part 1
- 1. DEDY WIJAYANTO Pengetahuan FOOD & BEVERAGE PRODUCT Design by Dedy Wijayanto 2020 1 Part 1
- 2. Design by Dedy Wijayanto 2020 2 Tujuan pembelajaran • Mengetahui product knowledge. • Apa sajakah yang termasuk product knowledge
- 3. Yang termasuk ‘Product knowledge’ antara lain: • The venue • Venue facilities • Products & services offered/available • The local area & country Design by Dedy Wijayanto 2020 3
- 4. ‘Product knowledge adalah penting sebagai : • Untuk mendemonstrasikan professionalisme • Memromosikana makanan • Menyarankan minuman kepadas tamu • Secara umum akan membantu pelanggan Design by Dedy Wijayanto 2020 4 Product Knowlwedge
- 5. Design by Dedy Wijayanto 2020 5 Pengetahuan Product knowledge bagi waiter untuk mengetahui : • Apa yang tersedia dan apa yang tidak • Tata cara pelayanan • Harga-harga • Cara atau metode pemasakan • Bahan baku • Apakah ada yang segar, dibekukan, atau disiapkan sebelumnya • Peralatan apa yang cocok untuk makanan tersebut
- 6. Design by Dedy Wijayanto 2020 6 Staf di bagian Beverage harus mengetahui: • Jenis minuman , nama minuman yang tersedia • Alkohol dan non alkohol • Nama-nama seperti: – spirits, beers, liqueurs • Table wine , sparkling dan fortified wines • Soft drinks – aerated waters, juices, mocktails • Beers – draught and packaged (lanjutan)
- 7. Design by Dedy Wijayanto 2020 7 Beberapa informasi yang perlu diketahui antara lain: • Opening hours • Methods of payment • Booking policies and procedures • Complaint handling procedures • Name of manager or owner • Legal issues
- 8. Design by Dedy Wijayanto 2020 8 Sumber Internal yang harus di ketahui pada Product knowledge: • Menus and drink lists • Personal taste tests of F&B items • Recipes • Talking to experienced staff (Continued)
- 9. Design by Dedy Wijayanto 2020 9 • Operational manuals • Policy and procedure manuals • Wrapping and packaging material of products • Touring the venue • Talking to customers
- 10. Design by Dedy Wijayanto 2020 10 Sumber informasi External antara lain: • Product suppliers • The media • Books • Internet • Trade shows and exhibitions • Food and cooking demonstrations • Promotional activities
- 11. Design by Dedy Wijayanto 2020 11 Anda perlu mengetahui dibawah ini : • Appetisers • Soups (lanjutan)
- 12. Design by Dedy Wijayanto 2020 12 • Meat – which can be used for entrées and main courses: • Types – beef, lamb, veal, goat, pork • Cuts – steaks, chops or cutlets, mince, joints • Fresh or frozen • “Is it tender?”
- 13. Design by Dedy Wijayanto 2020 13 • Poultry: • Chicken, turkey, squab, pheasant, duck, goose • Whole birds, legs, wings, breast
- 14. Design by Dedy Wijayanto 2020 14 1. Apa saja yang termasuk product knowledge? 2. Sebutkan kegunaan pengetahuan product knowledge bagi waiter! 3. Informasi apa saja yang harus diketahui oleh staff restoran? 4. Berikan contoh meat ! 5. Berikan contoh poultry !
- 15. Design by Dedy Wijayanto 2020 15 • Fish: • Flat, round, whole, fillets, white, oily • Seafood: • Shellfish (‘crustaceans’) – crayfish, crabs, lobster, prawns, shrimp • Molluscs – octopus, cuttlefish, squid , clams, whelks, scallops, cockles, oysters
- 16. Design by Dedy Wijayanto 2020 16 • Desserts: • Served after main course • May be hot or cold • Puddings, pies, tarts, flans, fritters, custards and creams • Fruit, Charlottes, bavarois, mousse, soufflés, sabayon • Meringues, crepes and omelettes, sorbets, ice cream, Bombes, parfaits
- 17. Design by Dedy Wijayanto 2020 17 Snacks: • Light meals – may be eat-in or take-away • Hot chips and potato wedges • Biscuits, crisps and crackers • Hot dogs, pies, pasties, hamburgers • Sandwiches, rolls, baguettes, croissants • Ploughman’s lunch
- 18. Design by Dedy Wijayanto 2020 18 • Cheese: • Made from cow’s, sheep's or goat’s milk • ‘Soft’ cheese – Brie, Camembert, Cottage • ‘Semi-soft’ cheese – Edam, Gouda • ‘Hard’ cheese – Cheddar, Parmesan • ‘Blue vein’ cheese – Gorgonzola, Stilton, Roquefort
- 19. Design by Dedy Wijayanto 2020 19 • Pasta: • Produced ‘in house’ or bought-in as a dried product • Served with sauces or used in other dishes • ‘Gnocchi’, ‘Spaghetti’, ‘Fettuccini’, ‘Lasagna’, ‘Tagliatelli’ • Noodles • Made from flour & water &/or eggs • Similar to pasta in use
- 20. Design by Dedy Wijayanto 2020 20 • Vegetables: • Used as accompaniment to main course & in salads • ‘Root vegetables ‘ – potatoes, carrots, onions • ‘Green vegetables’ – broccoli, sprouts, celery, peas, beans, spinach, cabbage • Tomatoes
- 21. Design by Dedy Wijayanto 2020 21 • Fruit: • Growing in popularity – with all/most meals & given away in-room to house guests • Pieces/platters of fresh fruit – pineapple, star fruit, bananas, apples, rambutan, mango • Fresh fruit salad – with cream/ice cream/yoghurt • Tinned fruit – bought in ‘pre-processed’ • Dried fruit – figs, dried apricots, raisins, sultanas, currants
- 22. Design by Dedy Wijayanto 2020 22 • Salads: • Can be stand-alone dishes or served as an accompaniment to a meal • Can be cold or ‘warm’ with (for example) chicken • Dressings are usually added • ‘Salad vegetables’ may be used as ‘vegetables’ & ‘many ‘vegetables’ can be used as
- 23. Design by Dedy Wijayanto 2020 23 1. Berapakah macam Fish dan Seafood? 2. Bagaimana penyajian dessert dan sebutkan jenisnya 3. Jelaskan contoh snack? 4. Jelaskan ragam Cheese? 5. Sebutkan macam-macam Pasta? 6. Berikan contoh, Fruit sebagai dessert 7. Apa sajakah jenis :Salad”
- 24. Design by Dedy Wijayanto 2020 24 • Pre-packaged food: • Bought in & sold/used in the venue • May be sold/used ‘as is’ or may required processing – boiling or heating or other • Includes ‘portion controlled’ items – jams, butter, salt & pepper, sauces, sugar, milk
- 25. Design by Dedy Wijayanto 2020 25 Specialist cuisine food items: • Special cuts of meat: • Eye fillet, ribs, chicken leg with thigh attached • Special growing conditions: • Grain-fed beef • Free range eggs • Organic fruit & vegetables
- 26. National Dishes Design by Dedy Wijayanto 2020 26 National dishes: • Traditional dishes of the country where you work • Need to know: • Name, ingredients & cooking process/es • History of the dish • Flavours & appearance • Serve size & how they are presented/served • Cost
- 27. Design by Dedy Wijayanto 2020 27 ‘Signature dishes’: • Dishes the venue/chef is famous for • Some venues have them, some do not • Can be local or from elsewhere • Are nearly ‘always’ on the menu
- 28. Design by Dedy Wijayanto 2020 28 Other ‘specialist’ foods may include: • Offal • Aromatics, flavourings, spices & herbs • Garnishes • Seeds & nuts • Grains, rice & pulses • Fungi • Preserves, condiments & accompaniments (Continued)
- 29. Design by Dedy Wijayanto 2020 29 • Certain fruits, vegetables, flowers & salad items • Aquatic plants • Specialist cheeses & dairy products • Sweeteners • Fats & oils • Local products
- 30. Design by Dedy Wijayanto 2020 30 Beverage knowledge required: • Learn about what your workplace offers • Learn the brand names of products – so alternatives can be offered
- 31. Design by Dedy Wijayanto 2020 31 You must learn: • Which ones are suitable drinks for aperitifs • Which ones are suitable for drinking during & after a meal • Suggested basic wine and food combinations • What they taste like, look like, smell like & where they come from • What their alcoholic strength is (Continued)
- 32. Design by Dedy Wijayanto 2020 32 • Domestic or imported? • Wine information – makers, vintages, wine areas, grape varieties • Serve sizes – individual drinks, bottles & cans • How beverage products can be served
- 33. Design by Dedy Wijayanto 2020 33 Making of white wine – white wine can be made from red & white grapes: • Grapes are harvested • Grapes are crushed at the winery • Pressing occurs • Sulphur dioxide is added • The ‘must’ is chilled & allowed to settle • Must is filtered (Continued)
- 34. Design by Dedy Wijayanto 2020 34 • A commercially prepared yeast is added to the must • Fermentation occurs under refrigeration • Fermentation is stopped when the wine has reached the required level of dryness or sweetness • Yeast protein, skins and other residue are allowed to settle out & wine is 'fined‘ to remove unwanted matter • The wine is aged
- 35. Design by Dedy Wijayanto 2020 35 Process for making red wine – red wine can only be made from red grapes: • Grapes are harvested & crushed - juice stays in contact with skins • Winemaker determines how long juice stays on the skins • Grapes pressed to extract all the juice and other juice may be added – many red table wines are ‘blends’ • Fermentation occurs • Wine is filtered & stored in wood • Wine is bottled for age
- 36. Design by Dedy Wijayanto 2020 36 Wines may be classified in different ways: • Red or white wines • Varietal or generic wines • Sparkling wines • Fortified wines The one wine can appear in more than one classification.
- 37. Design by Dedy Wijayanto 2020 37 Varietal wines: • ‘Varietal’ wines are wines made from nominated grape variety • Where wine claims to be made from certain grapes, it must be made from a minimum percentage of the stated variety • Where wine claims to be made from grapes of a certain year a minimum percentage of the wine must be from the specified year • Where wine claims to come from a nominated area a minimum percentage must come from the stated area
- 38. Design by Dedy Wijayanto 2020 38 White grape varieties: • Chardonnay • Chenin Blanc • Rhine Riesling • Sauvignon Blanc • Semillon • Traminer
- 39. Design by Dedy Wijayanto 2020 39