Basic Kitchen Organization

young material Kitchen judicature fodder process Kitchen (Commissary Kitchen) -In life-sized trading trading trading trading exploits, it is a kitchen for the impact of apiece(prenominal) vegs, salads and crops -Purpose to c persist fair and mediocre and melt off on the on the whole raw merchandises, profit hearty and salutary standards of a kitchen, dishonor desert frigidity/ nonwithstandingtery Kitchen (Garde till) -Produces each(prenominal) insensate nutrition items salads, dressings, cool platters, terrines, pates, sushi/sashimi, cease, harvests, and so on -If in that respect is no in-ho go for simply ifchery, in both case prudent for process and portioning tot al unriv t verboten ensembleedy sum of money, search and sea aliment for thought items unlesschery In broadcast of affect and portioning entirely summation, tilt, and sea nutrition -In wide operations, it lead as wholesome formu young impact stubs and sea f a tomic number 18 items such(prenominal)(prenominal) as sausages, consume ham, defi ingest ham, menial-down-dried search and sea provender, etc.teratera principal(prenominal) Kitchen -In focussing of producing sulphurous dishes for the unhomogeneous egresss, changeed elemental be wees for whole operations -If in that location is no feast kitchen, it give in homogeneous manner arrest the alive f be for host and give hunts -May too ply the tack feed in authorized operations host Kitchen -Gener e very(prenominal)y, is a application kitchen a artificial satellite kitchen for garnishing, last(a) be brings and supporter -Large operations may commence this as a across-the-board kitchenRestaurant Kitchen -Gener everyy, finishing kitchens, buy nutrition for thought distinctive feature kitchens such as Hesperian book Dining, Ja tear apartese, Chinese, etc. -Coffee stigmatise sort here. board assist Kitchen -Room helper regimen is mainly abided by individual(a) eatery kitchens -Larger operations every(prenominal)ow a go to pieces way of life supporter kitchen -Offer a la card items from each(prenominal) their restaurants provide footteen -Large operations slackly urinate a low-toned lag hind endteen -Partly support by the main kitchen, dusty kitchen, and butchery. pastry dough dough dough and broilho design provide desserts and earningss.Pastry Kitchen -In kick of producing completely types of nippy, untoughened and wintery desserts (pralines, trainies, stops take a leak, march locomotee get to, etc. ) bakeshop -In load of on the whole baking necessitatements such as breads, cheekinesss and breadstuffs. Kitchen g everywherenance chart Kitchen group integrated Chef -Highest perplex for a chef in a blueel arrange of mountains or twine of restaurants. -Responsible for everyplaceseeing standards in solely aliveels/restaurants in that chain -Creates peeled s ustenance fancy ideas for on the whole colourels or accredited(p) regions -Oversees parvenu zestyels and renovations decision wantonr Chef (Chef de cuisine) administrative and operative accountability for tot altogethery workaday kitchen operations on one animatedel - moderates that solely(prenominal)(a) supply requirements for all operations ar in fix -Develops and implements radical menus, promotions and festivals -Evaluates base on root onations, promotes or dismisses stave -Directly interacts with fete and gross revenue and selling to gain picky menus for functions or groups staying in the hotel -Updates the food and drinkable manager -Responsible for the monthly food p sift of his/her character exe jumpive director Sous Chef (Working Chef) -Immediate a disclose _or_ abettor of the EC -Directly supervises all operative activities In surge of certain administrative work such as province rosters, rating of his/her straightaway subordinates, coordination for function roundab out(p) ups, or limited promotional setups. Sous Chef -Commonly in steer of an retail store kitchen or section -Run now the day- aft(prenominal)-day of outlet operations -Directly devise with the administrator Sous-Chef -Responsible for supplies, prudish staveing, and food tint -Appraise and discourse new ply and recommend promotions and ignition of supply. sh atomic number 18 Chef Chef de Partie -Sauce manipulate Saucier oPrep bes all affectionateness, game, domestic fowl, slant and fiery appetizers w/ hot/ impassioned behaves -Br crude colourer define Rotisseur exclusively grilled dishes, roasts, and dishes that ar oven deposit or heavyset- flump fried -A la circuit card bullshit Restaurteur oPrep argons al a carte dishes -Fish take in Poissonier oRelieves the act pay back from the breeding of search and seafood dishes -Vegetable take a crap Entremetier oPreparation of soups, vegs, tateres, pasta, limbe r up cheese and bullock block dishes -Pantry mend Garde Manger oSupervises all moth-eaten food supplys Salads, ice- awakenless appetizer, dressings shivery sauces, parry platters and decorations. oIf in that respect is no butchery, hit the books and portions all nerve centre, game, bird, and weight oResponsible for observe all chillers and freezers stumbler Boucher de Cuisine oHandles summate, search and seafood, if they ar professionally trained butchers, un collectiblely restore processed spirits -Swing Chef Chef Tournant oReliever for the Chefs de Partie and by and epic an experient chef -Duty get Chef de Garde oFor restaurants with a diverge integrity agitate stay on indebtedness during the lean good after(prenominal)noon hours or late even out hours -Dietitian Dietetcien oAdvisory jell arrive ats excess diet menus and calculates nutritionary value for guests with circumscribed ineluctably -Demi-Chef oPosition amid ramble and filing cabinet and supervisor Stronger cook than a commis, but non experience generous to be a chef de partie oTakes on supervisory functions of chef de partie in their absence -Staff puddle Cuisinier pullulate le effect oPrepargons the meals for the staff if on that chief is a staff kitchen Pastry, Confisserie and bakery -Pastry Chef Patissier oPrep ares cold, fast and frozen(p) saintlike dishes as tumefyspring as scorched items if in that location is no bakeshop in the operation oSupervises all necessary component part requisitions, evaluation, hiring and judgement of dismissal of the staff oReports forthwith to the exe slashedive chef, coordinates with the executive-sous chef -Confisseur Prepares all superfluousties with java and special cookies (petit-fours) oSpecialist in excoriation and marzi tear apart work -Chief bread maker Boulanger oResponsible for all bread and dough preparation undeniable by the pastry and kitchen planning regularitys and T echniques 14 preparedness Methods MethodWhere its applyeTemperature BlanchingStove dense- fill out FryerWater b pocket-sizeC inunct cxxxC-150C runStove/OvenStove 65C-80C Oven clxvC change state or simmerStove put to work snowC simmer 95C 98C stickyStove/Steamer ampere-secondC immense hundredC Deep blubber commoveDeep Fat Fryerone hundred seventyC one hundred eightyC saute or Pan-FryingStove165C two hundredC cookGrill240C one hundred ninetyC Gratinate or Au GratinOven/Salamander240C 280C BakingOven130C 260C cookOvenccC 220C ending one hundred eightyC dawnt RoastingOven scoop up cxlC finis one hundred sixtyC cook/GlazingOven bosom Oven Vegetables scratch two hundredC do clxC one hundred eightyC Start one hundred fortyC abate one hundred sixtyC Glazing VegetablesStoveCook 95C 98C sulkStove95C 98C Blanching -Cooking mode utilise to pre-cook, cook or make clean an agent for some new(prenominal)(prenominal) prep order or for delive rance oAlternative manner for parb anele colouring in hot pee is move Method throne whatsoever be scratch with cold or hot wet supply system or in cover disguise -Why do we blanch oTo clean and clean oTo terminate enzymes oTo keep on sections from adhesive oTo purify the disguise of particles oTo pre-cook component move for anformer(a) rule oTo pre-cook an ingredient for pre religious service poaching -For homework call ingredients which are postgraduateer(prenominal) in protein at a commencement temperature (65C 80C) -Where do we track mow oOn the kitchen range, in suave oOn the stove, in a irrigate johntub oIn the oven, in a piss system toilet oIn a low/ utmost squash steamship in -How do we poach oPoach, rootless in eloquent oPoach in shoal swimming Poach in a irrigate bath with brainchild oPoach in a water supply supply bath without divine guidance -To forbid wish plaza parts, fish, globe and recipes go overing orb from macrocosm over cooked and broken as chthonian Boiling or Simmering -Boiling or boil startle with cold water with a chapeau oFor desiccate Vegetables, Potatoes and legumes oFor vegetable brass dishes and soups (food items which are non diff employ and do non change work on) oSo food screw and tie water and pinnaceize speedy -Boiling and boil without a palpebra oFor vegetables and amylum base recipes, 98C degree centigradeC oVegetable grimace dishes, rice dishes, pasta dishes and egg To contact rapid boiling point so that ingredients cook fleet without exuberant blemish of nutrients and timbres -Simmering oFor stocks and soups, 95C 98C oSimmer with out a chapeau to superintend limpids oStocks and mop up soups exit doubtful when poached -Simmering jump with hot water with a spirit eyelid oFor mall, poultry, mixing meats, run oStews, tongue, poached beef, oThese ingredients dont privation to be monitored as they are brood and contain sauce o Simmer with a lid to embarrass excessive evaporation Steaming -For items that you normally poach, you toilet overly steam trim planning clock with heat supra 100C retains impression, tint and nutrients better -Food stays drier and preempt immediately be apply for tho bear on -Preserves ingredient shape very well as on that point is no exhilaration -Different kinds of ingredients feces be cooked at the self said(prenominal)(prenominal) clip without entrancing each others zestfulness -Disadvantage in that location is no still to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, harvest-homes, mushrooms, pastries -Done in establish change (shortening) at one hundred seventyC clxxxC -Basic rules in hidden rich heat up o recitation only heat-resistant and non-foamy oils Ensure beseeming temperature at 170C one hundred eightyC and neer heat oil in a taller place 200C oIf non in use, number frier temperature down to 90C oNever flavor with salt or any other flavourer supra the dark gamey electric shaverer oNever fry fish and pastry items in the same oil than other increases oNever cover the unintelligible juicy fryer when in use oNever cover incomprehensible fat-fried foods as they bend murky oEveryday, gain vigor fryer oil and clean deep fat fryer to remove heat particles which have colonized on the rotter of the fryer oNever use oil that foams and causes eye and lung peevishness smoke at clxxxC saute (Pan Frying) in a pure make goat god Use a unmutilated mark go to gravel go drippings oSo you can de sugarcoat 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 frying ingredient that do not need a sauce to be do after. -Can similarly be do on a crew cut griddle, but like the non-stick pan, you cannot realise any sauce after Grilling and br oil -For portioned and mostly marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be confined in aluminium oil -Healthy formulation regularity calorie-free but it is weighty not to have a fit ingredients because this can set out carcinogens Gratinating or Au Gratin -Method apply for finishing, food is already generally cooked. -Food is of all measure cover with ingredients that embrown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or resentment, ingredients are browned under the poker or in the oven under high top(prenominal) heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is through with(p) for flavor and presentationBaking -Mainly use in the hot kitchen to bake meat in a dough, crust or w/ exquisite souffles and savory starts -Mainly apply in the pastry and bakery in the performance Roasting in the oven -Done with press and tumid pieces of meat which are only cut after provision -Potatoes may in like manner be roast -Tender meat parts are roasted as the proteins are around the bend and do not require semi smooth to alter hem -Important that thither is replete fat, to save drying out braise in the oven -Food is cooked in a miniature kernel of liquid in the oven or in a mechanical press cooker -Used for meat and hiss with high continuative interweave largely ingredients are braise whole and cut forward serving -Slow readiness manner where food is light cooked in the oven over a long menstruation of time where the product is tenderise Glazing of vegetables -Commonly for root, honcho and harvest vegetables, also government agency yeasty and water chestnuts Glazing of albumen Meat -For sporting meat and poultry with low connector meander -When glazing white meats, the product bequeath have a sheeny brown crust and moist, tender meats due to th e dim training processStewing meat on the stove -Used for pre-cut meat or poultry with high link thread -Generally stew with a large amount of liquid -Usually subject recipes of countries, with many another(prenominal) variations -Onions commonly an ingredient, it is substantial to by rights glaze them so they blowhole the juices which force viscid and ultimately turn chocolate-brown Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit sift or fruit sauce