In this 2 months, I did my training in Cold Kitchen (Fuzion). Which is the busiest kitchen in Fuzion because there’s a lot of things to serve. It’s an open kitchen and cleanliness is really important there. So, the thoughtful sunway hotel provide the staffs a training program which is about cleanliness & HACCP course for free!
In the kitchen, we trained to wear gloves for touching Ready-To-Eat food. In Cold Kitchen, I’ve learnt how to cut fruits, the name of salads which have Capsicum, Artichoke, Radicchio, Fizzie, Romaine Lettuce, Ice Berg, etc.
Cold Kitchen serves Arabian food too. Everytime they serves 4 types of them, Stuffed vine leaves, Mutable, Hummus, Labneh,etc as a lot of guests are Arabian.
I also learnt how to do Caesar Salad. There are Tomato, Rosemary Chicken, Deep fried Prawn with filo Pastry, Beef Bacon, croutons, eggs, Anchovy, romaine lettuce, parmesan cheese with Caesar dressing.
For the fruits session, always serves 8 plates of fruits there are watermelon, sun melon, rock melon, orange, dragon fruit, grapefruit, pineapple sometimes will serve rambutan, rose apple, pear, mangosteen, mata kucing if they are available.
For assorted fruits compote, we did learnt how to make it too. First cut the fruits into cubes, boiled water with sugar, cinnamon, red and green chili, star anise, pandan leave. After the water boiled pour the fruits and wait until it boils once again then it’s ready to serve. Antipasti is an Italian word means before the meal which is Italian’s appetizer. In antipasti, we use zucchinis, tomato, onions, asparagus, carrots,etc. Before we grill them, we need to marinate them with oil, salt & pepper, rosemary, thyme. Next is canapés, we have a weekly menu for canapés so we do it accordingly. Canapés is usually important at it’s outlook, colors, and is a one bite food.
For Cold cuts, we serve in every meal. We’ve beef salami, turkey ham, turkey slices, smoked salmon as our cold cuts.
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