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Barnacles email. Barnacles Restaurant. CSV PDF Download Javelin TMFD. Gourmet Recipes, Cookery videos & Cookery Advice. Food. Chefs A-Z BBC. Sauces. Mother Sauce Recipes When you think of French food and classic French cooking you probably think of French sauces.


And you are right to do just that! Sauce recipes are prevalent in French cooking. They are used not only as toppings for simply cooked foods (grilled meat or steamed vegetables for example), but also as ingredients within other recipes. Don't be scared off by those fancy names! French sauces should not intimidate you. Classic French sauces can be categorized by how they are made. Roux Sauces Roux is made by melting butter, stirring in flour and letting it brown some.

Cold Emulsified Sauces These sauces are based on the mayonnaise recipe here, which is made by emulsifying oil with eggs. Stock Sauces These sauces are based on either chicken or fish (fond blanc) or meat stock (fond brun). Hot Emulsified Sauces Both this Hollandaise sauce recipe and this bernaise sauce recipe are hot emulsions made with egg yolks and butter.

Other Sauces Go from French sauces to French Foods. LIVEBAIT RESTAURANTS - Fresh Fish and Seafood. Log me in. Office Live. Book a Chef. GooglyFish - Free Job Posting Service UK. Christies. C Jay Enterprises catering equip. Fountain Candles. Matthew Clark. Andy Thornton. Costing a menu. To cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu.

Costing a menu

Balancing these costs will determine the ultimate success of a restaurant. Direct costs These are the food costs and relate to the ingredients that go towards compiling the menu. In order to identify the food cost, absolutely everything that goes into a dish has to be taken into consideration, including the salt and pepper, the amount of oil or butter used in the cooking, the potential wastage and portion size. Bear in mind the following: • Fish is generally expensive to buy, so the cost is high and the margin low.• Pasta is inexpensive, so the cost is low and the margin high.• Some dishes will always be more popular (high volume) than less popular (low volume) ones. Controlling wastage Controlling wastage is a key factor in keeping food costs down, otherwise the financial loss can be enormous. If £50 of food is wasted a day, it can add up to £250 a week or £12,500 a year. Direct Seafoods. M&J. TripAdvisor.

QYPE. Holiday entitlements. Almost all workers are legally entitled to 5.6 weeks’ paid holiday per year (known as statutory leave entitlement or annual leave).

Holiday entitlements

An employer can include bank holidays as part of statutory annual leave. Self-employed workers aren’t entitled to annual leave. Working 5 days a week Most workers who work a 5-day week must receive 28 days’ paid annual leave per year. This is calculated by multiplying a normal week (5 days) by the annual entitlement of 5.6 weeks. Working part-time Part-time workers are also entitled to a minimum of 5.6 weeks of paid holiday each year, although this may amount to fewer actual days of paid holiday than a full-time worker would get.

Example A worker works 3 days a week. Irregular hours People working irregular hours - eg shift work - need to calculate their leave entitlement for irregular hours. 3663. Bookers. Cheese Suppliers Cheese Cellar. Nisbets. Nisbets Clearance Catering. Seafood Cutlery. Coffeecups. Barnacles restaurant. MailChimp - email marketing made easy. StatCounter. Barnacles place page. Website edit. Alex Burrows Design: Drupal themer and developer. Freeparking. Website editing.