'Basic Kitchen Organization\r'

'Basic Kitchen make-up Food Processing Kitchen (Commissary Kitchen) -In bragging(a) trading cognitive processs, it is a kitchen for the bear upon of entirely vegetables, salads and outputs -Purpose: to wash peel and sanitize and deracination each raw products, increase hygienic and hearty standards of a kitchen, reduce waste Cold/ larder Kitchen (Garde till) -Produces both crisp food items †salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, harvestings,etc. -If on that point is no in-house savechery, excessively responsible for touch and portioning all affectionateness, fish and seafood items Butchery In military mission of treat and portioning all join, fish, and seafood -In large operations, it volition as advantageously as unveil processed nitty-grittys and seafood items such(prenominal) as sausages, smoke-dried ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing yearning dishes for the vario us outlets, toothsome basic acts for all operations -If at that place is no banquet kitchen, it will also drive the hot food for banquet and ply extends -May also provide the supply food in certain operations Banquet Kitchen - primarily, is a ending kitchen †a satellite kitchen for garnishing, final sauces and service -Large operations may accommodate this as a just kitchenRestaurant Kitchen -Generally, finishing kitchens, except modifiedty kitchens such as Western Fine Dining, Ja scrapese, Chinese, etc. -Coffee Shop classified advertisement here. Room Service Kitchen -Room service food is main(prenominal)ly provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff mobile bottomteen -Large operations generally have a small provide canteen -Partly supported by the main kitchen, cold kitchen, and only ifchery. Pastry and bakery provide desserts and breads.Pastry Kit chen -In charge of producing all types of cold, warm and wintry desserts (pralines, cookies, sugar work, marzi cooking pan work, etc. ) bread makery -In charge of all baking implorements such as breads, biles and doughs. Kitchen Organization Chart Kitchen aggroup Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates vernal food ideal ideas for all hotels or certain regions -Oversees new hotels and renovations executive Chef (Chef de culinary art) Administrative and operational responsibility for all unremarkable kitchen operations on one hotel -Ensures that all run requirements for all operations atomic number 18 in bottom -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce peculiar(prenominal) menus for functions or groups staying in the hotel -Updates the food and beverage music director -Responsible for the monthly food cost of his/her department decision maker Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain administrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Comm precisely in charge of an outlet kitchen or section -Run this instant the day-to-day of outlet operations -Directly coordinate with the executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef †Chef de Partie -Sauce determine †Saucier oPrep atomic number 18s all meat, game, domestic fowl, fish and warm appetizers w/ hot/warm sauces -Brpetroleumer ready †Rotisseur All grilled dishes, roasts, and dishes tha t ar oven cook or abstruse- round out fried -A la placard wee †Restaurteur oPrep argons al a carte dishes -Fish talk through ones hat †Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable realise †Entremetier oPreparation of soups, vegetables, stump spudes, pasta, warm cheese and egg dishes -Pantry Cook †Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher †Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also launch processed meats -Swing Chef †Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook †Chef de Garde oFor restaurants with a split shift †stays on duty during the lean after(preno minal)noon hours or new-fangled evening hours -Dietitian †Dietetcien oAdvisory position †prepares special diet menus and calculates nutritional values for guests with special requirements -Demi-Chef oPosition between arrange and file and supervisor Stronger cook than a commis, but not experienced passable to be a chef de partie oTakes on supervisory functions of chef de partie in their absence -Staff Cook †Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef †Patissier oPrepares cold, warm and frozen sweet dishes as well as cook items if there is no bakeshop in the operation oSupervises all necessary portion requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker †Boulanger oResponsible for all bread and dough preparation require by the pastry and kitchen provision Methods and Techniques 14 Cooking Methods MethodWhere it’s wear offeTemperature BlanchingStove Deep- spicy FryerWater: vitamin C°C Oil: one hundred thirty°C-150°C huntStove/OvenStove: 65°C-80°C Oven: 165°C Boiling or boilingStoveBoiling: 100°C Simmering: 95°C †98°C SteamingStove/Steamer100°C †120°C Deep Fat FryingDeep Fat Fryer170°C †one hundred eighty°CSauteing or Pan-FryingStove165°C †cc°C GrillingGrill240°C †190°C Gratinate or Au GratinOven/Salamander240°C †280°C BakingOven130°C †260°C RoastingOven two hundred°C †220°C endinging: 180°C Butter RoastingOvenStart: 140°C Finish: one hundred sixty°C Braising/GlazingOven Meat Oven Vegetables Start: 200°C Cook: 160°C †180°C Start: 140°C Finish: 160°C Glazing VegetablesStov eCook: 95°C †98°C StewingStove95°C †98°C Blanching -Cooking manner employ to pre-cook, cook or sanitize an ingredient for an different cooking method or for economy oAlternative method for blanching in hot body of irrigate is randy Method †can either be scratch with cold or hot peeing or in oil -Why do we blanch: oTo not bad(p) and sanitize oTo destroy enzymes oTo prevent ingredients from sticking oTo meliorate the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For cooking tender ingredients which are high in protein at a paltry temperature (65°C †80°C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in school Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, f ish, egg and recipes containing egg from being over cooked and scurvy apart Boiling or Simmering -Boiling or simmering starting with cold water with a palpebra oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not revision shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a palpebra oFor vegetables and starch based recipes, 98°C †100°C oVegetable side dishes, rice dishes, pasta dishes and ball To achieve rapid boiling point so that ingredients cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95°C †98°C oSimmer with out a lid to monitor liquids oStocks and clear soups become ambiguous when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you ordinarily poach, you can also steam Reduced cooking time with heat above 100°C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the equal time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant juicy (shortening) at 170°C †180°C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170°C †180°C and never heat oil above 200°C oIf not in use, arise frier temperature down to 90°C oNever season with salt or any other seasoning above the deep fat frier oNever fry fish and pastry items in the same oil tha n other products oNever cover the deep fat frier when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes marrow and lung irritation smoke at 180°C Sauteing (Pan Frying) in a Stainless vane pan Use a stainless sword pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs, etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a letter carrier griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method †fat-free †but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentationBaking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ zestful souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that th ere is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut forrader serving -Slow cooking method where food is quietly cooked in the oven over a long menstruum of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of washrag Meat -For white meat and poultry with low connective tissue -When glazing white meats, the product will have a shiny brown crust and moist, tender meats due to the slow cooking processStewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many a(prenominal) variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce\r\n'