Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 11

The Modern The Modern KitchenKitchen

Tools, Tools, Equipment, and Equipment, and

OrganizationOrganization

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AgendaAgenda After studying these chapters the After studying these chapters the

student should be able to :student should be able to : Understand the safe and efficient use of Understand the safe and efficient use of

standard professional kitchen equipment standard professional kitchen equipment and toolsand tools

Have an understanding of heat transfer Have an understanding of heat transfer in the cooking processin the cooking process

Understand the typical layout of duties Understand the typical layout of duties in the professional kitchenin the professional kitchen

Discuss Emergency PreparednessDiscuss Emergency Preparedness

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HomeworkHomework

Chapter 6 in on CookingChapter 6 in on Cooking Worksheet TwoWorksheet Two

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How is heat transferred to food How is heat transferred to food to begin the cooking process?to begin the cooking process?

ConductionConduction

ConvectionConvection

RadiationRadiation

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ConductionConduction

By direct thermal mass transferBy direct thermal mass transfer

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ConvectionConvection by spreading through the movement by spreading through the movement

of air, steam or liquidof air, steam or liquid by natural meansby natural means by mechanical meansby mechanical means

Convection cells are visible in the heated cooking oil in the pot at left. Heating the oil produces changes in the index of refraction of the oil, making the cell boundaries visible. Circulation patterns form, and presumably the wall-like structures visible are the boundaries between the circulation patterns

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RadiantRadiant from energy waves (at a different from energy waves (at a different

wavelength than normal “heat”) wavelength than normal “heat”) which are changed to heat when which are changed to heat when they strike a surfacethey strike a surface infrared infrared microwavemicrowave induction induction

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GrillGrillRadiantRadiant

HeatHeat

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BroilerBroilerRadiantRadiant

HeatHeat

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MicrowaveMicrowaveRadiantRadiant

HeatHeat

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IrradiationIrradiationRadiantRadiant

HeatHeat

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Cookware

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Cookware MaterialsCookware MaterialsMaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantageDisadvantage

CopperCopper Heats fastHeats fast $$$$$$$$

CleaningCleaning

AluminumAluminum CheapCheap

OK OK conductconduct

CheapCheap

ReactiveReactive

Anodized Anodized AluminumAluminum

Nonstick, Nonstick, non react, non react, toughtough

$$$$

UnknownUnknown

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MaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantageDisadvantage

Stainless Stainless steelsteel

Non reactNon react

CleanClean$$$$

- conduct- conduct

Cast ironCast iron Re-radiantRe-radiant

Tough, <$Tough, <$HEAVYHEAVY

CleaningCleaning

glassglass Re-rad, Re-rad, see see through, through, prettypretty

Break, Break, limited limited useuse

ceramicsceramics Re-rad, Re-rad, annoying annoying storagestorage

Break, Break, limited limited useuse

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MaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantagDisadvantagee

PlasticPlastic <$, storage, <$, storage, refridgerefridge

Poisonous? Poisonous? Limited useLimited use

Non-StickNon-StickPolyTetraPolyTetra

FluoroEthylenFluoroEthylenee

Non stick, cleanNon stick, clean No sear, poison, No sear, poison, special utensilsspecial utensils

ComboCombo Best of bothBest of both $$$$$$$$

Enamel-Enamel-

wareware

Excellent re-Excellent re-radiantradiant

$$$, chip, $$$, chip, heavyheavy

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The Classic BrigadeThe Classic Brigade

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Chefs de Partie

saucier (sauces)

poissionier (fish)

grillardin (grilled items)

fritteurier (fried items)

rotissier (roasts)

garde manger (cold food)

patissier (pastries)

tournant (roundsman, station relief).

entremetier (starch and veg)

Standard Brigade LayoutStandard Brigade LayoutExecutive ChefChef de Cuisine

Chefs de PartieStation Chefs-Modern Line Cooks

Sous Chef“second”,

#2, Segundo

Demi-Chefliterally, “half-chef”

Commis Chefapprentices

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Executive Chef

Chef De Cuisine

Executive Sous Chef

AM Sous Chef PM Sous Chef

Line Cooks and Prep Cooks

Line Cooks and Prep Cooks

Chef Patissier (pastry chef)

Boulanger ConfiseurGlacier/

Decoratuer

Front of the House Manager Modern Layout

BOH

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Hot foodHot food

BroilerBroiler RotisseurRotisseur Grill, RoastGrill, Roast FryerFryer Friturier Friturier Fry Fry

stationstation Saute Saute Restauranteur/Saicier Restauranteur/Saicier Main entrees Main entrees

A la minuteA la minute SoupsSoups EntremetierEntremetier

SaucesSauces SaucierSaucier Fish/EntreesFish/Entrees P Poissonieroissonier

Swing CookSwing Cook TournantTournant

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Garde MangerGarde Manger

Salad greensSalad greens Garde mangerGarde manger Salad prepSalad prep Cold food prepCold food prep SandwichesSandwiches ShowpiecesShowpieces Meat CuttingMeat Cutting BoucherBoucher

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BakeryBakery

Baking-Mixing Yeast ProductsBaking-Mixing Yeast Products BoulangerBoulanger Dough holding and proofingDough holding and proofing Dough rolling and FormingDough rolling and Forming Baking and coolingBaking and cooling Pastry-Pies, Cakes, Tortes, Pastry-Pies, Cakes, Tortes, PatissierPatissier Non-YeastNon-Yeast Dessert prepDessert prep Glacier/ decorateurGlacier/ decorateur Frozen dessert prepFrozen dessert prep Sugar Sugar

CConfiseuronfiseur Plating dessertsPlating desserts

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These stations may be in the These stations may be in the garde manger sectiongarde manger section

BanquetBanquet Steam cookingSteam cooking Roasting and broilingRoasting and broiling Holding and platingHolding and plating

Short-orderShort-order GriddleGriddle FryerFryer BroilerBroiler

BeverageBeverage Hot beveragesHot beverages Cold beveragesCold beverages Alcoholic beveragesAlcoholic beverages

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Modern Layout

FOHFOH ManagerMaitre’d Hotel

Sommelier, chef de vinSommelier, chef de vinChef de salleChef de salleHeadWaiterHeadWaiter

Wine AssociatesChef d’etageChef d’etage

CaptainCaptain

Front and BackWaiters

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Dining Room Dining Room OrganizationOrganization

Sommelier, chef de vinSommelier, chef de vin Wine Steward - Wine Steward - Purchasing, storage and Purchasing, storage and

service of wineservice of wine

Chef de salle Chef de salle Headwaiter - Headwaiter - Host & Customer service Host & Customer service

Chef d’etage Chef d’etage Captain -Captain - Explains menu,Explains menu, WaiterWaiter Waiter Waiter- - takes orders does takes orders does

table side preptable side prep Chef de rangChef de rang Front waiter - Sets tables, Front waiter - Sets tables,

delivers delivers Busperson food to guests, clears Busperson food to guests, clears

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Kitchen Diagram - FortKitchen Diagram - Fort(perhaps outdated slightly)(perhaps outdated slightly)

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ReviewReview

Think of two possible quiz questions Think of two possible quiz questions for next week.for next week.

Write them down, leave them on the Write them down, leave them on the desk, take a five minute breakdesk, take a five minute break

When you return, a sampling of When you return, a sampling of questions will be read aloud by the questions will be read aloud by the instructor and discussed as a class.instructor and discussed as a class.