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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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 22
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 33
HomeworkHomework
Chapter 6 in on CookingChapter 6 in on Cooking Worksheet TwoWorksheet Two
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 44
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 55
ConductionConduction
By direct thermal mass transferBy direct thermal mass transfer
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 66
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 77
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 88
GrillGrillRadiantRadiant
HeatHeat
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 99
BroilerBroilerRadiantRadiant
HeatHeat
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1010
MicrowaveMicrowaveRadiantRadiant
HeatHeat
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1111
IrradiationIrradiationRadiantRadiant
HeatHeat
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1212
Cookware
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1313
Cookware MaterialsCookware MaterialsMaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantageDisadvantage
CopperCopper Heats fastHeats fast $$$$$$$$
CleaningCleaning
AluminumAluminum CheapCheap
OK OK conductconduct
CheapCheap
ReactiveReactive
Anodized Anodized AluminumAluminum
Nonstick, Nonstick, non react, non react, toughtough
$$$$
UnknownUnknown
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1414
MaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantageDisadvantage
Stainless Stainless steelsteel
Non reactNon react
CleanClean$$$$
- conduct- conduct
Cast ironCast iron Re-radiantRe-radiant
Tough, <$Tough, <$HEAVYHEAVY
CleaningCleaning
glassglass Re-rad, Re-rad, see see through, through, prettypretty
Break, Break, limited limited useuse
ceramicsceramics Re-rad, Re-rad, annoying annoying storagestorage
Break, Break, limited limited useuse
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1515
MaterialMaterial PhotoPhoto AdvantageAdvantage DisadvantagDisadvantagee
PlasticPlastic <$, storage, <$, storage, refridgerefridge
Poisonous? Poisonous? Limited useLimited use
Non-StickNon-StickPolyTetraPolyTetra
FluoroEthylenFluoroEthylenee
Non stick, cleanNon stick, clean No sear, poison, No sear, poison, special utensilsspecial utensils
ComboCombo Best of bothBest of both $$$$$$$$
Enamel-Enamel-
wareware
Excellent re-Excellent re-radiantradiant
$$$, chip, $$$, chip, heavyheavy
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1616
The Classic BrigadeThe Classic Brigade
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1717
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1818
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 1919
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2020
Garde MangerGarde Manger
Salad greensSalad greens Garde mangerGarde manger Salad prepSalad prep Cold food prepCold food prep SandwichesSandwiches ShowpiecesShowpieces Meat CuttingMeat Cutting BoucherBoucher
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2121
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2222
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2323
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2424
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
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2525
Kitchen Diagram - FortKitchen Diagram - Fort(perhaps outdated slightly)(perhaps outdated slightly)
Culinary FoundationsCulinary Foundations Session Two-The Modern KitchenSession Two-The Modern Kitchen 2626
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.