Chef Roshan Rawat

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

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