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Chapter 3 PowerPoint Presentation

Chapter 3

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Chapter 3

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  1. Chapter 3 Workstations in the Professional Kitchen

  2. Objective • Recall the names and roles of workstations in the traditional brigade

  3. The Brigade • Fine cuisine requires many cooks to perform a wide variety of tasks • Chefs modeled kitchen structure after the military’s brigade system • The brigade is organized by workstations

  4. The Brigade

  5. The Brigade • Each workstation in the brigade has a name and assigned duties • Chef de cuisine (shef deh kwih-ZEEN) • “Chief of the kitchen” who supervises all kitchen positions • Responsible for quality of food and safety of guests and staff • Sous chef (SOO shef) • Second in command • Assumes authority and responsibility in chef’s absence • Chef de garde (shef deh GAHRD) • Night chef in 24-hour kitchen • In charge after the chef leaves for the evening

  6. The Brigade • Chef de partie (shef deh pahr-TEE) • Also called a station chef • May be responsible for any kitchen workstation • Saucier (saw-see YAY) • Responsible for making sauces • Prepares sautéed and panfried items • Poissonier (pwah-sawn-YAY • Prepares all fish and shellfish items • May head the workstation

  7. The Brigade • Garde manger (gahrd mohn-ZHAY) • In charge of cold food station • Makes salads, dressing, fruit plates, cold appetizers, and buffet platters • Butcher • Cuts and trims meat and poultry for other kitchen stations • Rotisseur (roh-teess-UHR) • Roasts meats and poultry and prepares accompanying pan sauces and gravy

  8. The Brigade • Grill cook • Prepares all grilled and broiled meats, poultry, and fish • Fry cook • Cooks deep-fried items • Entremetier (ehn-treh-meh-tee YAY) • Oversees preparation of vegetables, starches, egg dishes, and hot appetizers • Potager (poh-tahj-AY) • Makes all stocks, soups, and mother sauces

  9. The Brigade • Legumier (lay-goo-mee-YAY) • Prepares and cooks vegetables • When tasks are combined with those of the potager, called preparation station • Pastry Chef • Head of the baking and pastry department • Pastry cook • Prepares sweets and pastries • Works in the bakeshop during the daytime

  10. The Brigade • Baker • Makes breads and may also make breakfast pastries • Typically works during the night and early morning hours • Decorator • Specialist who decorates cakes and pastries • Also makes chocolate carvings or sugar sculptures • Tournant (toor-NAHN) • Fills in for other staff members on their days off • Also called the swing chef or roundsman

  11. The Brigade • Commis (koh MEE) • An assistant • Communard (com-muh-NAHR) • Prepares staff’s meals at large operations • Expeditor • Reads the servers’ food orders to the cooks • Organizes finished dishes for prompt delivery

  12. Objective • Recognize modern variations on the classical brigade

  13. Organization of Modern Kitchens • Fewer cooks are needed in today’s kitchens for a variety of reasons • Smaller operations • Modern equipment • More limited menus • Chain of command and organization of tasks by stations still exist

  14. Many large hotels and resorts operate numerous restaurants Hotels/resorts employ an executive chef and if needed, a banquet chef Organization of Modern Kitchens

  15. Organization of Modern Kitchens • Cross training is popular in the modern kitchen for the following reasons: • Easier staff scheduling • More flexibility in assigning jobs • Easier to replace staff who are sick or quit • Eases staff boredom with job

  16. Objective • Explain how the kitchen interacts with other departments to satisfy guests

  17. Working with Departments Beyond the Kitchen • Large restaurants, hotels, clubs, and resorts have complex foodservice operations • The kitchen must coordinate efforts with other departments: • Stewarding • Dining room • Catering • Room service • Purchasing

  18. Stewarding • The department’s primary task is sanitation including • warewashing (cleaning of dishes, glasses, and serviceware) • washing pots and pans • cleaning the kitchen • storing, inventorying, and transporting serviceware

  19. Kitchen and dining room work together to time the cooking and serving of food Food must be served correctly and with a friendly attitude Dining Room

  20. Catering • Sales staff and chefs work closely to plan events • During an event, banquet chefs communicate with the sales staff and servers about timing of service and special requests

  21. Room Service • In-room dining is often an option at larger hotels • Kitchen and room-service staffs must work together to please room-service diners

  22. Purchasing • Many large operations have staff who purchase, receive, store, and issue food and supplies • Chef and purchasing staff work closely to ensure the correct products and quantities are purchased

  23. Objective • Summarize recent trends in foodservice to reduce labor

  24. Labor Saving Trends • Labor is one of the largest costs in the foodservice industry • Technology and prepared foods are two ways to control labor costs

  25. Technological advances in foodservice equipment reduce labor costs Food processors and grinders Vegetable cutting machines Roll-in rack ovens Technology

  26. Labor savings using prepared foods is often greater than the increased product cost Common prepared foods include portion-controlled meats and fish precut vegetables Prepared Foods

  27. Prepared sauces and soups Powdered soup base and sauce mixes Frozen precooked meats and vegetables Ready-made breads and pastries More Prepared Foods

  28. Describe the role of the following brigade position: Chef de cuisine Supervises kitchen; responsible for food quality and safety of guests and cooks Review

  29. Describe the role of the following brigade position: Sous chef Second in command, assumes authority and responsibility in the absence of the chef Review

  30. Describe the role of the following brigade position: Chef de garde Night chef Review

  31. Describe the role of the following brigade position: Chef de partie In charge of any of the particular workstations in the kitchen Review

  32. Match the position to the duty Poissonier Garde manger Entremetier Potager Légumier Vegetables, starches, egg dishes, hot appetizers Vegetables Fish cook Stocks, soups, mother sauces Cold food Review C E A D B

  33. Why do today’s kitchens need fewer cooks? Smaller operations, modern equipment, more limited menus Review

  34. What does an executive chef do? Coordinates the operation of the restaurants and departments of a hotel or resort Review

  35. List some advantages of cross training Easier scheduling, flexibility in assigning jobs, back-up if someone is sick or quits, eases boredom of performing the same task daily Review

  36. Name the departments the kitchen works closely with Stewarding, Dining Room, Catering, Room Service, Purchasing Review

  37. Name and describe two methods of reducing labor costs Technology: better equipment that does the work of many people Prepared foods: food that doesn’t require labor to prep Review