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السلام عليكم ورحمة الله وبركاته

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السلام عليكم ورحمة الله وبركاته

, a bain-marie is a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them. This may seem easy enough, but within the culinary world, the term bain-marie is used in 3 main ways: 1. A traditional double boiler, which is a larger pot suited to fit a shallow amount of water with a smaller pot nestled inside such as our Double Boiler Bain-Marie. 2. A simple water bath in which something is placed to cook or bake something, for example a cheesecake. 3. Hot water or cold water and ice held in a container to help keep food warm or cold. The purpose of using a bain-marie is to create a uniform, controlled temperature around the food. When cooking, the technique of using a bain-marie, or double boiler, typically comes into play when making delicate dishes like custards, sauces or tempering chocolate. They are extremely helpful when overheating may cause the dish to break, curdle or over cook. THE HISTORY OF THE BAIN-MARIE The history of the modern day bain-marie is an interesting one. According to most sources, Mary (or Maria) the Prophetess, the ancient alchemist, is credited with inventing the bain-marie. Fun fact: it has even been named after her; in French bain-marie means “Mary’s bath”. As one of the first well-known alchemists in history, and often referred to as the mother of alchemy, Mary has left behind a legacy of inventions that are still used in chemistry labs and, well, kitchens. Mary’s original invention looked much different than our present day bain-maries or double boilers that we see in kitchens. These first versions certainly looked like lab equipment, but it’s purpose was the same - gently heating the contents of a container by surrounding it with temperature controlled water. Most accept Mary the Prophetess at the creator of the bain-marie, however, there is known information of water baths being used for cooking centuries earlier than her time. Whether Mary turned an existing concept into something more concrete or invented it all on her own, she has brought us a kitchen tool that we cannot live without.  BAIN-MARIES IN MODERN DAY KITCHENS While the concept is similar, as mentioned above, the term “bain-marie” is loosely used in the culinary world when referring to cooking in a water bath. To give a little more context, let’s look into this further. The most traditional form of a bain-marie is the modern day double boiler. These double boilers consist of a metal cylindrical container and a smaller metal cylindrical container that fits inside of the larger one. Water is added to the bottom of the larger container, which will begin to steam and warm the smaller container once placed onto heat. The gentle heat created by the steam is a controlled way to evenly heat the smaller container which holds and heats or cooks the food. Although not exactly Mary’s invention, people also use the term bain-marie when describing a type of pan used to hold water to heat or cook food. In theory, the concept is the same, which is why we assume the word got easily transferred over. As an example, a springform pan used to make a cheesecake will often be placed into a larger pan with water to surround the cheesecake. This water helps to protect the cheesecake while its baking. This is not what is described above as a double boiler, but the water bath in this scenario is still called a bain-marie. Now, to make things even more complicated, these plans can also be used to heat or cool food over a period of time. When food is out at a catering event, the idea of having one pan containing food above another with hot water or ice below it is also a bain-marie. It’s a lot, we know but most importantly, know that it works for any of these instances.  WHAT TO USE A BAIN-MARIE FOR You’re probably curious about why you need a bain-marie in your kitchen. You may have gotten by without one before, but bain-maries are kitchen staples and having a proper double boiler will help you perfect certain foods. Create the silkiest sauce: The most classic would be a hollandaise sauce but any egg or dairy based sauce will thrive in a bain-marie because they are able to emulsify easier. The last thing you want is your eggs to overcook and curdle. Using a double-boiler will ensure the perfect sauce every time. Give it a try yourself with Bon Appetit’s Hollandaise and watch the magic happen. Custards like you’ve never made before: Like sauces, custards become so much easier to perfect in a bain-marie. Making a great custard requires a lot of attention because, as we know, boiling the milk will break your custard. Constantly staring it at to ensure that it doesn’t boil can take away from the joy of cooking. A bain-marie helps with the temperature control reduces the likelihood of overcooking your dairy and from the unwanted skin to appear. Next time you find yourself needing some crème anglaise for a dessert, be sure to make it in a bain-marie, you’ll never go back. Become an at home chocolatier: Chocolate is another one of those things that seems easy, but in reality is so easy to mess up. When melting over direct heat, chocolate can burn, clump together and loose its silkiness. When tempering chocolate in a bain-marie, the cocoa solid, fat and sugar are able to emulsify to remain smooth and shiny as it melts. This is what you want to be able to use melted chocolate in any recipe. Check out this guide by Epicurious about how to temper chocolate using a double-boiler. You found yourself reading this for a reason. It means you’re curious about bain-maries and we think that’s great! The best way to learn about them though is to give them a try. Get your hands on our double boiler, you won’t regret it!

بالتوفيق ان شاء الله

السلام عليكم ورحمه الله وبركاته is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. The following service equipment can be stored in a side List of Legends 1.Service spoons 2.Sweet spoons and forks 3.Soup spoons 4.Fish knives and forks 5.Joint knives and forks 6.Side knives 7.Tea spoons, coffee spoons 8.Fish plates and sweet plates 9.Side plates 10.Coffee saucers 11.Under flats1 2.Service salver1 3.Dirty linen 14.Check pad on service plate 15.Assorted condiments The style and design of the side board varies from establishment to establishment. It depends upon: · The style of service and menu offered. · The number of waiters working from one sideboard · The number of tables to be served from one sideboard · The amount of equipment it is expected to hold. It is essential that the side board is of minimum size and portable so that it may be moved, if necessary. If the sideboard is too

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السلام عليكم ورحمة الله وبركاته

Ice Machine enables you to create and store ice for beverages and food. It is a vital investment that can improve customer satisfaction, increase efficiency, and reduce costs. In this article, we will explore the advantages and disadvantages of commercial ice machines to help you decide if it’s the right investment for your business. Advantages of Commercial Ice Machines: Convenience: One of the primary benefits of having a commercial ice machine is the convenience it offers. You won’t have to run to the store to buy ice or worry about running out of ice during peak hours. With a commercial ice machine, you can produce ice on demand and have it available whenever you need it. Consistency: Commercial ice machines produce ice consistently, ensuring that you always have enough ice on hand to meet customer demand. This can be particularly important during busy periods when you need to serve drinks and food quickly. Cost-effective: Investing in a commercial ice machine can save you money in the long run. You won’t have to purchase ice from a supplier, which can be expensive and often unreliable. With a commercial ice machine, you can produce ice in-house, reducing your overall costs and improving your profit margins. Customization: Commercial ice machines come in various sizes and shapes, making it easy to find one that fits your needs. You can choose from different types of ice, such as cube, flake, or nugget, depending on the specific requirements of your business. Efficiency: Commercial ice machines are designed to produce ice quickly and efficiently. They use advanced technology to create ice in a matter of minutes, which can save time and energy. This is particularly important during busy periods when you need to serve customers quickly and efficiently. Disadvantages of Commercial Ice Machines: Maintenance: Commercial ice machines require regular maintenance to ensure optimal performance and prevent the growth of bacteria and other contaminants. This can be time-consuming and may require specialized equipment and expertise. Cost: The upfront cost of a commercial ice machine can be high, depending on the size and features. However, it’s essential to consider the long-term benefits of investing in a commercial ice machine, such as reduced costs and improved efficiency. Space: Commercial ice machines can take up a considerable amount of space, which can be a challenge for smaller businesses. You may need to rearrange your kitchen or bar area to accommodate the machine, which can be disruptive and expensive. Noise: Some commercial ice machines can be noisy, which can be a distraction for employees and customers. This is particularly true for larger machines that produce a lot of ice at once. Repair: In case of a breakdown, repairs can be expensive, and the machine may need to be shut down for an extended period. This can be disruptive to your business, as you may need to find alternative sources of ice while the machine is being repaired. A commercial ice machine can be a beneficial investment for businesses in the food and beverage industry They offer convenience, consistency, customization, and efficiency. However, they also have their disadvantages, including maintenance, cost, space, noise, and repair. It’s essential to weigh the pros and cons carefully before investing in a commercial ice machine. Consider your specific business needs and budget before making a decision. With proper maintenance and care, a commercial ice machine can be a valuable asset to your business for years to come

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شكرا لحضرتك​@@sami-abdelkader

وعليكم السلام ورحمة الله وبركاته

ما هو أصل القهوة قهوة الإسبريسو القهوة واحدة من المشروبات الذائعة الصيت، التي يقبل عليها الناس من مختلف أماكن العالم، والتي ارتبط احتساؤها بطقوس معينة، فالعديدون يفضّلون تناول هذا المشروب في فناجين خاصة، والبعض يفضلون تناول أنواع معينة من هذا المشروب الرائع، علماً أن أنواع القهوة عديدة جداً، وفيما يلي واحد من أهمّ وألذّ أنواع القهوة على الإطلاق. تعتبر قهوة الإسبريسو من المشروبات الإيطالية الهامّة، حيث تمتاز هذه القهوة بلونها الغامق، بالإضافة إلى تركيزها العالي، وتتكون قهوة الإسبريسو من الماء المغلي، بالإضافة إلى حبوب البن المطحونة والأصلية في الوقت ذاته، حيث تقدّم هذه القهوة بعد تحضيرها بالشكل وفقاً لطريقة صنعها في فناجين صغيرة الحجم، إذ يشبه فنجان قهوة الإسبريسو فنجان القهوة التركيّ إلا أنّه يكون أسمك، وذا لون أبيض، ومن الممكن تقديم هذا المشروب اللذيذ في الفناجين الشفّافة أيضاً. بعد تحضير قهوة الإسبريسو يكون قوامها أكثر سمكاً من أنواع القهوة الأخرى؛ ذلك أنّها تحتوي على تركيزات أعلى من الموادّ المذابة فيها، بالإضافة إلى الموادّ العالقة بها، عدا عن احتوائها على الرغوة الكريمية التي تنتج عن الضغط، هذا ويعتبر هذا النوع من أنواع القهوة الأساس لأنواع أخرى من القهوة منها الموكا، والكافيه لاتيه، والقهوة الأمريكية. إقرأ المزيد على موضوع.كوم: mawdoo3.com/%D9%85%D8%A7_%D9%87%D9%8A_%D9%82%D9%87%D9%88%D8%A9_%D8%A7%D9%84%D8%A3%D8%B3%D8%A8%D8%B1%D9%8A%D8%B3%D9%88

هناك نوعان للإسبريسو هما الرستريتو إسبريسو، حيث تطحن القهوة في هذا النوع بشكل أكثر نعومة، ليتم كبسها بعد ذلك بقوة أكبر مما يقلل من كمية الماء فيها، أما النوع الثاني فهو النوع الأخف والذي يعرف باسم اللونجو وهو النوع الذي يتم فيه زيادة نسبة الماء أكثر قليلاً، ومن الممكن أن يقدم كلا النوعين بكمية مضاعفة (Double Espresso). هذا وتشير كلمة الإسبريسو إلى أنّ هذه القهوة تمّ الانتهاء من تحضيرها وإعدادها للتوّ، وهذا الوصف يمكن أن يدلّ على كلّ من المأكولات والمشروبات على حدّ سواء، إلا أنّه في إيطاليا تحديداً يستعمل هذا الوصف ليدلّ على هذه القهوة اللذيذة والمميزة. إقرأ المزيد على موضوع.كوم: mawdoo3.com/%D9%85%D8%A7_%D9%87%D9%8A_%D9%82%D9%87%D9%88%D8%A9_%D8%A7%D9%84%D8%A3%D8%B3%D8%A8%D8%B1%D9%8A%D8%B3%D9%88

بالتوفيق ان شاء الله

is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. The following service equipment can be stored in a side List of Legends 1.Service spoons 2.Sweet spoons and forks 3.Soup spoons 4.Fish knives and forks 5.Joint knives and forks 6.Side knives 7.Tea spoons, coffee spoons 8.Fish plates and sweet plates 9.Side plates 10.Coffee saucers 11.Under flats1 2.Service salver1 3.Dirty linen 14.Check pad on service plate 15.Assorted condiments The style and design of the side board varies from establishment to establishment. It depends upon: · The style of service and menu offered. · The number of waiters working from one sideboard · The number of tables to be served from one sideboard · The amount of equipment it is expected to hold. It is essential that the side board is of minimum size and portable so that it may be moved, if necessary. If the sideboard is too

اهلا بحضرتك بالتوفيق ان شاء الله

السايد ستشن

شكرا جزيلا

السلام عليكم ورحمة الله وبركاته كل عام وانتم بخير بمناسبة عيد الفطر المبارك اعاده الله علينا وعليكم بالخير واليمن والبركات ارسلت لكي تليفوني 01010080538

السلام عليكم ورحمة الله وبركاته ارسلت رقم الواتس على الايميل لن في هاكر عامل مشاكل ومش عاوز اكتب على القناه

اتفضل اسأل

ماذا تريد. توضيح

Saidsami874@gmail.com

01010080538

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وحضرتك بخير وصحة وسلامة مستر علي

متاح 3فيديوهات عن فرش المائدة على القناه بالتوفيق ان شاء الله

السلام عليكم ورحمة الله وبركاته

تقصد دولاب حفظ الادوات اتأكد من فضلك

@@sami-abdelkader عليكم السلام و رحمة الله و بركاته

@@sami-abdelkader لا ثلاجة حفظ الاكل بتعت مطعم حضرتك عايز كام معلومة عنھا

وضح سؤالك مفيش حاجه اسمها ماكينه حفظ. المأكولات

@@sami-abdelkader التلاجه بتاعت حفظ الماكولات

بتاعت الجتوهات والماكولات

السلام عليكم ورحمة الله وبركاتة مكان الثلاجات في المطبخ كلي قسم في المطبخ له تجهيزات البا رد الساخن ألحلواني انت عاوز تعمل بحث عن أي قسم مفيش حاجه اسمها بحث عن الثلاجه

أسأل الدكتور عاوز ايه بالظبط

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. The following service equipment can be stored in a side List of Legends 1.Service spoons 2.Sweet spoons and forks 3.Soup spoons 4.Fish knives and forks 5.Joint knives and forks 6.Side knives 7.Tea spoons, coffee spoons 8.Fish plates and sweet plates 9.Side plates 10.Coffee saucers 11.Under flats1 2.Service salver1 3.Dirty linen 14.Check pad on service plate 15.Assorted condiments The style and design of the side board varies from establishment to establishment. It depends upon: · The style of service and menu offered. · The number of waiters working from one sideboard · The number of tables to be served from one sideboard · The amount of equipment it is expected to hold. It is essential that the side board is of minimum size and portable so that it may be moved, if necessary.

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. The following service equipment can be stored in a side List of Legends 1.Service spoons 2.Sweet spoons and forks 3.Soup spoons 4.Fish knives and forks 5.Joint knives and forks 6.Side knives 7.Tea spoons, coffee spoons 8.Fish plates and sweet plates 9.Side plates 10.Coffee saucers 11.Under flats1 2.Service salver1 3.Dirty linen 14.Check pad on service plate 15.Assorted condiments The style and design of the side board varies from establishment to establishment. It depends upon: · The style of service and menu offered. · The number of waiters working from one sideboard · The number of tables to be served from one sideboard · The amount of equipment it is expected to hold. It is essential that the side board is of minimum size and portable so that it may be moved, if necessary.

بالتوفيق ان شاء الله

@@sami-abdelkader حضرتك كنت عايز المميزات بتاعت السايد استيشن

​

السلام عليكم ورحمة الله وبركاته انا ارسلت لك. بحث

@@sami-abdelkader انا عايزه مميزاتو حضرتك

انا بحث ومش جاي معاي انا شوفت فديوهاتك لقيتك دكتور ممتاز جدا بالله عليكي تقولي مميزاتو

المميزات تسهيل وسرعه العمل في المطعم تخزين الأدوات اللازمه للعمل على سبيل المثال الفضيات. الصيني. الزجاجيات. الفوط. المفارش وضع الطعام عليه قبل خدمته وضع الأدوات المستعمله عليه لخروجها للاستيوار وجود احتياطي لأدوات لاستخدامها عند الخدمه وجود المناج عليه

@@sami-abdelkader الف الف مليون شكر لحضرتك

منضدة الخدمة : توجد بها الفضيات في أدراج مرتبة حسب نوعها تتوسط المطبخ ومائدة الرواد يعاد عليها ترتيب وتوزيع الطلبات الواردة من المطبخ تمهيداً لخدمتها للضيوف يوضع عليه أيضاً صواني التخليص2 - الجريدون : - منضدة صغيرة الحجم وخفيفة وسهلة التنقل - أحياناً تكون مزودة بعجلات تسهل حركتها - يتم عليها تقطيع الأطعمة وطهي المأكولات المشتعلة3 - البوفيه : للمأكولات الباردة1- ويسمي البوفيه البارد بسبب أ - المأكولات الباردة المعروضة عليها ب - احتوائه علي جهاز تبريد2- يعرض علية تشكيلة اللحوم الباردة والجاتوهات والفواكه4 - عربة التقطيع : توجد بالمطاعم الفاخرة التي تستخدم الخدمة الروسية تستخدم في عرض وتقديم القطع الكبيرة من اللحم مثل الفخذ الضأني ، ظهر الحمل ، ..... مزود بحمام مائي ساخن وكذلك ريشو ( سخان ) يعمل بالكحول الجاف5- العربات المتحركة : -مثل عربات المشهيات وعربات الجاتوهات وعربات الجبن.. الخ - تكون متحركة علي4 عجلات ومزودة بصواني - تتحرك لأعلي وأسفل حول محور - تستخدم لنقل أصناف المأكولات لموائد الرواد6 - عربة الاشتعال - مزودة بموقد يشتعل بالغاز أو الكحول - تستخدم لتجهيز بعض أطباق اللحوم أو الحلوي أمام الرواد

WAITER'S STATION Picture This is known as the general set up station for Open Shores, and general set up station for all food and beverage establishments. It consists of utensils and where to pick up or set down utensils and other items needed for or from a customers table. It must remain organised and out of the way of chefs whilst also being easily accessible for waiters. The service station is quite important within a hospitality establishment as it means the waiters don't have to be un necessary travelling to and from the back kitchen, as the service station is out in the open, quite close to the tables and again, out of the way of the chefs. You use the service station to re stock, and set tables. The following items listed are the items which are to consist within the service station and be checked before service period to ensure all items are not chipped, clean and polished. Also ensure no menus are ripped or damaged, if so, notify head waiter and dispose unless objected. The station contains; o Cruets; ensure no pests, and that they are constantly full. Also, wipe down tops after each service period o Crockery; no chips, clean o Cutlery; polished and clean, wrap or place on saucer/plate with serviette when placing/setting on table o Service utensils; plates, saucers, cups, glasses, spoons o Tea/coffee service equipment; sugar, tea bags, tea infusers o Underliners/doilies o Napkins o Service trays o Menus o Spare docket booklets o Condiments e.g. creams, sprinkles o Umbrella, tooth picks (Decorations for drinks) o Table sprays and clothes

السلام عليكم ورحمة الله وبركاته مرفق بحث عن السايد ستش باللغه الانجليزيه لو عربي في حلقه في القناه عنه. بالتوفيق ان شاء الله

تعريف عباره عن دولاب يحتوي على إدراج وارفف لتخزين الأدوات على سبيل المثال الفضيات والزجاجيات والصيني والبياضات والصواني لاستخدامها أثناء الخدمه في المطعم

بالتوفيق ان شاء الله

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest's table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant. The side station should be kept clean and presentable as it can be seen by the guests. The following service equipment can be stored in a side List of Legends 1.Service spoons 2.Sweet spoons and forks 3.Soup spoons 4.Fish knives and forks 5.Joint knives and forks 6.Side knives 7.Tea spoons, coffee spoons 8.Fish plates and sweet plates 9.Side plates 10.Coffee saucers 11.Under flats1 2.Service salver1 3.Dirty linen 14.Check pad on service plate 15.Assorted condiments The style and design of the side board varies from establishment to establishment. It depends upon: · The style of service and menu offered. · The number of waiters working from one sideboard · The number of tables to be served from one sideboard · The amount of equipment it is expected to hold. It is essential that the side board is of minimum size and portable so that it may be moved, if necessary.

@@sami-abdelkader ممكن حضرتك تبعتلي مميزات اكتر معلش عشان انا محتاجه اوي بتاع السايد استيشن 🥺🥺

السلام عليكم ورحمة الله وبركاته

ان شاء الله في تدريب وكورسات في حاله اكتمال العدد بنبدأ الكورس

بسم الله ماشاء تبارك الرحمن ربنا يا خويا يوفقك دكتور متألق مشاء عليك

السلام عليكم ورحمة الله وبركاته تقصد المطعم

مدير مطعم. هيد ويتر. سنيور كابتن. هوستس. كابتن. ويتر. باص بوي

تحياتي لحضرتك

ولكن ببختلف من مكان لمكان مثلا ممكن تلاقي بدل الهيد ويتر. سوبر فايزر اومساعد مدير مطعم

تحياتي لحضرتك

اهلا بحضرتك تشرفنا

السلام عليكم ورحمة الله وبركاته

اخبارك ايه في مجموعة فيديوهات جديدة على القناه

@@sami-abdelkader فيديوهات رااائعة بجد اتفرجت عليهم كل فيديو قيم ومفيد بجد ربنا يباركلنا في حضرتك

@rewanturki تحياتي وكل عام وانتم بخير

@@sami-abdelkader وحضرتك بخير وبافضل حال ياارب