cooking

PowerPoint Presentation

PROFESIONAL COOK PREPARATIONCULINARY ART

ECONOMIC TECHNICAL VOCATIOAL SECONDARY SCHOOL NO2FOOD AND BEVERAGE DEPARTMENTCOURSE TILE: Professional Food and beverage service.Subject: PROFESIONAL COOK PREPARATION.Coach/instructor: Nguyn Th Thanh NhnStudy time total: 120h (8h/1 week)

Diagnostic meeting Identify need and learning: interview; using Vask .

Ground ruleDont use hand phone in the classAttend less 20% times of subject- not being in final assessmentDont be lateDo portfolio every session Finally you have summative assessment Divide group and prepare tools.

Content 1.1 Kitchen layout1.2 Kitchen organizational chart1.3 Staffs duties and responsibility in kitchen1.4 Chef job description

1.1 Kitchen layout

Six Components to Commercial Kitchens

Clean/WashFood PreparationCooking

4.Storage5.Service6.Delivery


Clean/Wash


Food Preparation Area

Includes: Food prep sink, cutting areas, etc.Location: Near cooking and service areas; have easy access to storage areas.Food preparation area can be divided by activity ex. Veggie wash/chop, dry mixing area, plating area, etc.


Cooking

Includes: Convection ovens, stoves, microwaves, fryers, panini makers, grills, etc.Location: Adjacent to food preparation area; near storage areas.Cooking areas can be divided by activity ex. Baking area, frying station, grilling station, etc.


Cooking

Verify equipment ventilation needs: Type I vs. Type II hoods

Type I hoods carry a listing label and are manufactured and installed according to the manufacturer's and listing agencies' requirements. They are designed to handle grease and include a number of integrated components within the hood.

Type II hoods are used in the collection of steam, vapor, heat, and odorsbut not grease.


Storage

Includes: Cold Storage refrigerators and freezersDry Storage shelvingLocation: Locate near delivery area

* Spokane Regional Health Department Plan Review Guidelines for Food Establishments


Service

Includes: Food drop off area, warmers, sneezeguards, etc.Location:Adjacent to seating areas if applicable, food preparation

1.2 Kitchen organizational chart

Chef de partie- station chef line cook Commis: ph bpTrainee thc tp16

Garde manger: the chef in charge of cold dishesChef de partieSteward phc v

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Organizational Structure in kitchen Executive Chef / Head ChefSous Chef / Second ChefChef de Partie / Section Chef / Station ChefRelief Chef / Chef TournantFirst Cook / Commis ChefCook Cook Helper / ApprenticeSteward / Kitchen Porter

1.3 Staffs duties and responsibility in kitchen

Executive ChefOrganising the duties and responsibilities of kitchen staffOrdering of inventory set specification and gradingDocumentation and other paper works(planning, conducting, training, hiring/firing)

Executive Chef

Planning MenusRecipe standardisation

Executive chef bp trng21

Sous ChefPrincipal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff

Sous chef bp ph22

Station Chefs or Chef de Partie- These are chefs that are in charge of specific areas in the kitchen. The most common station chefs are detailed below:

Saucier or Sauce Chef- The highest position of the station chefs. Responsible for preparing sauces, stews and hot hors duvres and sauts food to order.

Stew: 24

Poissonier or Fish Cook- Prepares fish dishes.

Entremetier or Vegetable Cook- Responsible for preparing soups, vegetables, starches and eggs.

Rtisseur or Roast Cook- Responsible for roasted, braised, broiled meats and their gravies.

Grillardin or Grill Cook- Responsible for broiling meats in a larger kitchen, in place of the Rtisseur.

Garde manger or Pantry Chef- Responsible for cold items, salads & dressings, buffet items, pts.

Ptissier or Pastry ChefPtissier or Pastry Chef - Responsible for pastries and desserts.

Tournant or Relief/Swing CookTournant or Relief/Swing Cook - Responsible for replacing other station chefs.

Aboyeur or Expediter - Takes orders from the wait staff to the kitchen. Also responsible for inspecting plates before they are served and for making sure that everything gets out on time.

1.4 Chef job description

Cutting or peeling fruits and vegetables Boiling water for rice or pasta Making sure food on the menu is available Baking desserts or breads as needed Seasoning food Making special dishes for customers with food allergies Developing new recipes Cooking the food as ordered

Season p33


DeliveryIncludes: Inventory desk/computerLocation: Ideal to locate near loading dock/delivery door and storage areasSize delivery door (and other doors) to allow adequate clearance for items stored/transported (ex. palates, dish return carts, etc.) as well as for the installation of new and future equipment.


Support SpacesToilet RoomsThe food establishment permit holder must ensure that toilet rooms are conveniently located within two hundred feet of the food establishment and accessible to employees during all hours of operation.May be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and unpackaged food storage areas.


Support SpacesJanitor RoomA mop/utility sink is required and must be located so foods are not contaminated.May include washer/dryer for linen laundering, mop sink, hot water heater, cleaser/chemical storage, etc.OtherProvide storage area for employees personal itemsProvide area for disposal of garbage, recycling, etc.

Schematic Plans

Learning ZoneXpress40Kitchen Work CentersWhat do we do in the kitchen?Food uses of the kitchen:StoragePreparationCookingServingClean upPlanning

Learning ZoneXpress41Kitchen DesignsGoal: to save human energy and be more efficient.Learn the centers in your kitchen.Keep tools in the center where they are first used.Can you identify the shapes of the kitchens below?Where would each center be located?Centers:StoragePreparationCookingServingClean upPlanning

L-Shape

U-Shape

orOne Wall or Two Walls(popular in apartments)

The Kitchen Brigade

The Kitchen Brigade SystemA system of organization Created by Georges-Auguste EscoffierEvidence of brigade-style culinary arrangements in late medieval France and EnglishThe system delegates responsibilities to different individuals that specialize in certain tasks.

Pre-testMatch the title with the position description.Executive ChefSous ChefSaucierPoissonerRotisseurGrillardinGarde MangerPatissierTournantExpediterRelief CookFishBroiled and Deep FriedPastries and DessertsTakes orders from wait staff and passes them on to cooksCold FoodsSecond in CommandSauces, Stews, StocksChef in chargeRoasted and Braised Meats

Expediter ngi xc tin

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Executive ChefChef in chargeAka: Chef de cuisine

Sous ChefSecond in command of production and staff supervisionAka: sous-chef de cuisine

Chef de partieSenior ChefResponsible for managing a specific station in the kitchen where they specialize in preparing particular dishes

Demi-ChefThose that work in a lesser station than a chef de partie

CommisJunior cookAlso works in a particular station but reports directly to the chef de partieTakes care of the tools in that station

Apprenti(e)Students gaining knowledgeUsually entrusted with preparatory and/or cleaning work.

EntremetierPrepares soups and other dishes not involving meat or fishIncludes vegetable and egg dishesHead of potager and legumier

PotagerSoup cook

LegumierPrepares vegetable dishes

SaucierPrepares sauces as well as warm hors doeuvres and works the saute.

PoissonerPrepares fish and seafood dishes

RotisseurRoasting cookManages team that roasts, broils, and deep fries

GrillardinGrill CookIn a large kitchen, this person prepares grilled foods instead of the rotisseur.

FriturierFry CookIn a large kitchen, this person prepares fried foods instead of the rotisseur.

Garde MangerResponsible for preparing cold hors doeuvres, salads, sandwiches, etc. Also organizes large buffet displays and charcuterie items

PatissierPrepares desserts and other meal end sweetsPosition is over Confiseur, Glacier, Decorateur, and Boulanger

ConfiseurPrepares candies and petits fours

GlacierPrepares frozen and cold desserts

DecorateurPrepares show pieces and specialty cakes

BoulangerPrepares bread, cakes, and breakfast pastries

BoucherButchers meats, poultry, and sometimes fish

CuisinierThis position is an independent one where they usually prepare a specific dish in a station.

TourantRelief Cook or extra hand in the kitchen

Expediter/AboteurTakes orders from wait staff and passes them on to cooks

PlongeurCleans dishes and utensilsSometimes entrusted with prep work

MarmitonPot and pan washer

Organization of Modern KitchenThe way the kitchen is organized depends on many factors:The menu Type of EstablishmentHotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc.Size of operationPhysical Facilities and Equipment Available

In RealityThe Classical Brigade System would be replaced by grouping two jobs or more together.One person working the grill, fryer, and broiler.If the task is simplistic, may only require a chef, two cooks, and two assistants.