kitchen

According to Drs. Bagus Putu Sudiara, BA handbook of education and Training Center Dhyana Pura Tourism (2001) mentioned the sense of the kitchen as follows: "Kitchen is a room or other spaces (as a wall area of special building) with facilities for cooking '' briefly say that a kitchen is a room or a special place that has the equipment and tools to process food with the following characteristics:
1. The room kitchen separate from the other room.
2. The floor is made of material that is waterproof and is not slippery.
3. The kitchen walls are lined with waterproof material, easy to be cleaned from floor to ceiling.
4. The ceiling is made flat with bright material.
5. Have adequate lighting and able to illuminate all directions.

From the definition above kitchen concluded that the function of a kitchen / kitchenette are:
1. The process food ranging from basic ingredients to the food ready to serve.
2. The kitchen and the food is a promotional tool to introduce the culture of the nation through the culinary arts typical of the region / nation to international.

3. DEFINITION OF COOKING
In the Guide Tourism Training and Education Center Dhyana Pura, according to Drs. Bagus Putu Sudiara, BA (2001), cooking is an activity undertaken by a person with food processing through the process of applying heat with a specific purpose.
According to the Center for Education and Training Guidelines for Tourism Nusa Dua, Bali, entitled "Method and Basic Principles of Food Processing ''.
· Definition of of cooking:
Stated that "cooking is the application of heat to food for the purpose of making it more digestable, safer to eat, more palatable, and to change its appearance"
Which means:
Applying heat or fire on groceries with the aim of making it easier to digest food, safe to eat and change and improve the food.
· The purpose of cooking:
1. Make it easier to digest food in the stomach.
During the cooking process in which heat is imposed on the food, the heat received by the food it will crush and soften the tissues in the food, thus the tissue destruction is the food that will be easily destroyed or digested in the stomach.
2. Make the food is safe to eat.
Definition of safe to eat, in the sense that it does not contain toxic substances and free from germs that may cause toxicity in the stomach, abdominal pain, and so forth.
3. Improving the taste and delicacy cooked food.
In the process of cooking, fire touched on groceries is not only to destroy the tissues contained in this food ingredient. This combustion can change the taste and aroma are more delicious and stimulating appetite.
4. Change the appearance or color of cooked food.
The heat given up on groceries during the cooking process can also change the color or appearance of food earlier. These changes may cause the color of the food was slumped worse or for the better.

· Cooking method consists of two methods:
1. "Moist Heat Cooking by" (wet heat)
Namely: the cooking method in which use water, broth, and sauce in the cooking process. Method wet heat (cooking by moist heat) consisting of:
· Boilling
· Simmering
· Blanching
· Poaching
· Braisshing
· stewing
· Steaming
v Boilling
Cook in boiling water the amount of water is more than the volume of food that can be cooked food completely submerged.
v Simmering
Cooking food in the water where the water volume is less than the volume of material that is boiled.
v Blanching
Cooking foods by dipping in boiling water a few minutes less than the food ingredients cooked, then lifted again.
v Poaching
Cooking food in boiling water where more water volume than the volume of material.
v Braisshing
Cooking food with sauce or stock in which the volume of both.
v stewing
Boiling food in water which was nearly the same as the ingredients are boiled.
v Steaming
Cooking foods using water vapor.

2. "Cooking by Dry Heat" (dry heat)
The method of cooking which uses oil and non-oil in the cooking process. Dry heat method (cooking by dry heat) consisting of:
· Grilling
· Roasting
· Deep frying
· Shallow frying
· Saute
· Baking
v Grilling
Cooking food with high radiant heat that is usually done on a fire.
v Roasting
Cooking food with high heat from all directions are usually done in the oven and smothered with sauce and oil.
v Deep Frying
Cooking food in the ways frying foodstuff itself with oil where foodstuffs can be completely submerged in the oil.
v Shallow Frying
Cooking foods using oil where oil volume equal to the volume of material.
v Saute
Cooking foodstuffs by using a little oil or often referred to as sauteing.
v Baking
Cooking foods in the oven without doused with hot oil in the cooking process.

As for food equipment used in the cooking process which is divided into two, namely:

1. Equipment (equipment)
Is a large kitchen supplies or equipment that makes the room serves as a kitchen to prepare food. As examples of equipment (equipment) are:
- Tables
- Stove
- Oven
- Grill
- Refrigerator
- Sink (sink)
- Deep prayer
- Etc.
2. Equipment (Utensil)
Is small equipment used to process food. As examples of equipment (Utensil), namely:
- Cutting board
- Knife
- Stock pot
- Sauce pan
- Frying pan
- Tray
- Bowl
etc.



I. Methods of Observation (observation)

Is a method whose implementation by collecting data needed to see / go directly to the field.

Observation: F & B Product (Kitchen)
Name Kitchen:
· Pastry Kitchen
Pastry is a section contained within the organization Food & Beverages Product special handling / bake, cake, cookies, patries, chocolate, pudding and various other dessert.
In it there are sub sections: Bakery that specializes in making various kinds of bread (bread)
· Production (Main) Kitchen
Production (Main) Kitchen is a section contained in the Food & Beverage Product organizations that deal with various kinds of sauce, stock, as well as a wide variety of main course, which is where the kitchen is included in the Hot Kitchen.

· Butcher
Butcher is a section contained in the Food & Beverage Product organizations that handle raw materials derived from animals, poultry, or fish that will be required by the field of the other section where the material will be processed in accordance with the respective section.

· Garde Manger Kitchen

Garde Manger Kitchen is a section contained in the Food & Beverage Product organization that handles a wide variety of appetizers such as salads, sandwiches, and more. In Garde Manger kitchen also makes a wide variety of cold sauces (dressings).