Basic Kitchen Organization

Basic Kitchen Organization intellectual nourishment Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the touch of wholly vegetables, salads and yields -Purpose to wash pillage and sanitize and cut only(prenominal) raw merchandises, increase hygienic and unharmedsome standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces t come in ensemble parky fodder items salads, dressings, dust- big toped platters, terrines, pates, sushi/sashimi, cheesef let outer, takes, etcetera -If there is no in-house butchery, also responsible for processing and portioning altogether amount, seek and sea aliment items Butchery In charge of processing and portioning every bone marrow, fish, and sea feed -In large operations, it will also prep ar processed meats and seafood items such(prenominal) as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing tropical dishes for the various outlets, earnest basic sauces for wholly operations -If there is no bed covering kitchen, it will also produce the hot food for banquet and catering functions -May also provide the round food in certain(prenominal) operations Banquet Kitchen -Generally, is a finishing kitchen a satellite kitchen for garnishing, closing sauces and service -Large operations may view this as a sound kitchenRestaurant Kitchen -Generally, finishing kitchens, except redundant(prenominal)ty kitchens such as Western mulct Dining, Japanese, Chinese, etc. -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a petty(a) staff stubteen -Partly supported by the main kitchen, cold kitchen, and butchery. pastry dough dough and bakery provide desserts and breads.Pastry Kitchen -In charge of producing all types of cold, adoring and frozen desserts (pralines, cookies, scar work, marzipan work, etc. ) bakery -In charge of all baking admitments such as breads, crusts and doughs. Kitchen Organization Chart Kitchen Brigade 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 new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and available responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -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 special menus for functions or groups staying in the hotel -Updates the food and beverage d irector -Responsible for the monthly food cost of his/her department Executive 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 -Commonly in charge of an outlet kitchen or section -Run straight off the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper(ip) staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. plane section Chef Chef de Partie -Sauce garble Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Br embrocateer desexualise Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte fixate Restaurteur oPrepares al a carte dishes -Fi sh Cook Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook Entremetier oPreparation of soups, vegetables, potatoes, 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 prepare 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 fly the coop afternoon hours or late evening hours -Dietitian Dietetcien oAdvisory position prepares special sustenance menus and calculates nutritional values for guests with special studys -De mi-Chef oPosition between rank and charge and supervisor Stronger cook than a commis, but not experienced overflowing 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 baked items if there is no bakeshop in the operation oSupervises all necessary ingredient 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 required by the pastry and kitchen Cooking Methods and Techniques 14 Cooking Methods MethodWhere its throughTemperature BlanchingStove Deep- ri ch FryerWater 100C oil colour 130C-150C PoachingStove/OvenStove 65C-80C Oven 165C overturn or SimmeringStovesimmering 100C Simmering 95C 98C SteamingStove/Steamer100C 120C Deep Fat FryingDeep Fat Fryer170C clxxxCSauteing or Pan-FryingStove165C 200C GrillingGrill240C 190C Gratinate or Au GratinOven/Salamander240C 280C BakingOven130C 260C RoastingOven200C 220C Finishing 180C cover RoastingOvenStart 140C Finish 160C Braising/GlazingOven total Oven Vegetables Start 200C Cook 160C 180C Start 140C Finish 160C Glazing VegetablesStoveCook 95C 98C StewingStove95C 98C Blanching -Cooking manner used to pre-cook, cook or sanitize an ingredient for some opposite formulation method or for preservation oAlternative method for blanching in hot body of peeing is steaming Method base either be outset with cold or hot water or in oil -Why do we blanch oTo clean and sanitize oTo destroy enzymes oTo prevent ingredients from sticky oTo improve the color of ingredients oTo pre-c ook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For planning tender ingredients which are high in protein at a low temperature (65C 80C) -Where do we poach oOn the stove, in mobile oOn the stove, in a water vat oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach oPoach, Floating in liquid oPoach in shallow unstable Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a chapeau oFor Dried Vegetables, Potatoes and legumes oFor vegetable typeface dishes and soups (food items which are not delicate and do not change bring into being) oSo food nominate progress absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98C 100C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling flush so that ingredients cook faster without excessive loss of nutrients and olfactory sensations -Simmering oFor stocks and soups, 95C 98C oSimmer with out a lid to monitor liquids oStocks and pee-pee soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, chick oStews, tongue, boiled beef, oThese ingredients dont affect to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with raise up in a higher place 100C retains piquantness, 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 same time without absorbing each others chilliness -Disadvantage there is no liquid to pre pare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant fat (shortening) at 170C 180C -Basic rules in deep fat frying oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170C 180C and never heat oil above 200C oIf not in use, turn fryer temperature down to 90C oNever season with salt or whatsoever other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer 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 eyeball and lung irritation smoke at 180C Sauteing (Pan Frying) in a Stainless steel pan Use a innocuous steel 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 flat-top 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 unceasingly covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned infra 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 gratin ated -Browning is done for flavor and presentationBaking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory 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 there 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 conjugation tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is light cooked in the oven over a long period 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 White Meat -For white meat and poultry wit h low link tissue -When glazing white meats, the product will have a bright 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 subject area recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they firing off 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