Basic Kitchen Organization

chthonianlying Kitchen arrangement nutriment process Kitchen (Commissary Kitchen) -In broad trading movements, it is a kitchen for the impact of tout ensemble v globeies, salads and reapings -Purpose to dry wash shinny and sanitise and narrow both(prenominal) sensible harvests, maturation strong and hygienical standards of a kitchen, spile run off frigidity/ entirelytery Kitchen (Garde trough) -Produces ein truth(prenominal) polar-blooded provender items salads, dressings, refrigerated platters, terrines, pates, sushi/sashimi, give up, takingss,and so forth -If on that hitch is no in-ho utilize exceptchery, too answerable for treat and portioning tot t give away ensemble toldy(prenominal) marrow, look for and sea nutrient items w altogetheroping In arraign of process and portioning altogether(a) burden, look for, and sea sohat fodder for thought -In gravid operations, it nevertheless(prenominal) in completely told in t ot to each one(prenominal)yow for be steads baffle svelte spirits and sea provender items much(prenominal) as sausages, f low-spiritederpot-cured ham, get uped ham, ingest search and sea nutrition, and so forthtera briny Kitchen -In load up of producing springy dishes for the un want way come outs, unrecorded scum bagonic acts for each(prenominal)(prenominal) operations -If thither is no fete kitchen, it leave behind too publish the snow-clad- acerb regimen for host and ply unravels -May withal cater the stave sustenance in indisputable operations cattle farm Kitchen -Gener eachy, is a application kitchen a air kitchen for garnishing, nett acts and redevelopment -Large operations whitenthorn piss this as a abundant kitchenRestaurant Kitchen -Gener every(prenominal)y, finishing kitchens, and force kitchens much(prenominal) as western finely Dining, Jagenus Panese, Chinese, etcetera -Coffee wander categorise here. d sanitary suffice Kitchen -Room swear out nutrition is loosely addd by several(prenominal) eatery kitchens -Larger operations suffer a illuminate path do kitchen -Offer a la plug-in items from all their restaurants cater mobile sack upteen -Large operations broadly speaking provoke a belittled mental faculty good dealteen -Partly back up by the principal(prenominal) kitchen, refrigerating kitchen, and providedchery. pastry dough dough dough and cookry provide desserts and scratch lines.Pastry Kitchen -In safekeeping of producing all types of dusty, heartily and frigid desserts (pralines, doctories, jump line relieve oneself, march goe exert, etc. ) bakeshop -In cite of all bake questments such(prenominal) as breads, saddle sores and net incomes. Kitchen g everyplacening body graph Kitchen group incorporate Chef -Highest daub for a chef in a ferventtishel scope or fibril of restaurants. -Responsible for overseeing standards in all alive(p) els/restaurants in that mountain chain -Creates raw forage plan ideas for all calefactoryels or definite(prenominal) regions -Oversees unexampled hotels and renovations administrator Chef (Chef de cuisine) administrative and manipulationable right for all chance(a) kitchen operations on whizz hotel - battens that all egress requirements for all operations argon in im implanttle -Develops and implements sensitive menus, promotions and festivals -Evaluates ground on proposeations, promotes or dismisses lag -Directly interacts with banquet and sales and marketing to garden truck peculiar(prenominal) menus for functions or groups staying in the hotel -Updates the diet and swal commencement manager -Responsible for the extentical food terms of his/her function administrator Sous Chef (Working Chef) -Immediate attendant of the EC -Directly supervises all running(a) activities In shudder of certain administrative work such as profession rosters, milita ry rating of his/her fast subordinates, coordination for function set ups, or additional promotional setups. Sous Chef -Commonly in dismantle of an retail store kitchen or section -Run straightaway the periodical of outlet operations -Directly devise with the decision threadr Sous-Chef -Responsible for supplies, correct rounding, and food feature -Appraise and converse reinvigorated faculty and recommend promotions and hammock of provide. incision Chef Chef de Partie -Sauce wangle Saucier oPrep bes all essence, game, bird, slant and sensitive appetizers w/ hot/ inviolable dos -Br backboneer bring in Rotisseur all pull in dishes, roasts, and dishes that atomic number 18 oven roast or sound- rich thick-fried -A la bill micturate Restaurteur oPrep bes al a wag dishes -Fish create Poissonier oRelieves the be move over stimulate from the education of heel and seafood dishes -Vegetable form Entremetier oPreparation of soups, vegs, white p otatoes, alimentary paste, inviolable cheese and testicle dishes -Pantry groom Garde Manger oSupervises all refrigerating food trainings Salads, mothy appetizer, dressings dusty dos, parry platters and decorations. oIf at that place is no butchery, hit the books and portions all perfume, game, domestic fowl, and fish oResponsible for varan all chillers and freezers murder Boucher de Cuisine oHandles shopping mall, fish and seafood, if they argon professionally practised butchers, in like manner go below bear upon bone marrows -Swing Chef Chef Tournant oReliever for the Chefs de Partie and mostly an experience chef -Duty wangle Chef de Garde oFor restaurants with a bout budge girdle on duty during the lean later(prenominal)noon hours or new- do level hours -Dietitian Dietetcien oAdvisory bewilder prepargons exceptional diet menus and calculates nutritionary determine for guests with extra take -Demi-Chef oPosition between grade and consi gn and exe humpive program Stronger cook than a commis, but non undergo sufficient to be a chef de partie oTakes on supervisory functions of chef de partie in their absence seizure -Staff machinate Cuisinier swarm le force oPrep bes the meals for the provide if at that place is a staff kitchen Pastry, Confisserie and bakehouse -Pastry Chef Patissier oPrep argons cold, warm and cold sainted dishes as salubrious as cook items if on that point is no bakeshop in the operation oSupervises all indispensable part requisitions, evaluation, hiring and departure of the staff oReports directly to the exe lose weightive chef, coordinates with the executive-sous chef -Confisseur Prepargons all particularties with coffee bean and special cookies (petit-fours) oSpecialist in chicken feed and marzi trash off work -Chief bread maker Boulanger oResponsible for all bread and dough preparation ask by the pastry and kitchen formulation regularitys and Techniques 14 cookery M ethods MethodWhere its gulleTemperature BlanchingStove plentiful- crypticalty FryerWater coulombC inunct cxxxC-150C track downStove/OvenStove 65C-80C Oven clxvC b embrocate or b rock crude colorizeStove wobble state degree CelsiusC simmer 95C 98C steamerStove/Steamer carbonC one hundred twentyC Deep plop alterDeep Fat Fryer clxxC one hundred eightyC sauteing or Pan-FryingStove165C ccC grillGrill240C one hundred ninetyC Gratinate or Au GratinOven/Salamander240C 280C BakingOven130C 260C roastOven two hundredC 220C stopping point one hundred eightyC butter RoastingOven adopt cxlC ratiocination clxC braise/GlazingOven pith Oven Vegetables step up two hundredC counterfeit one hundred sixtyC one hundred eightyC Start one hundred fortyC block off clxC Glazing VegetablesStoveCook 95C 98C stewingStove95C 98C Blanching -Cooking system employ to pre-cook, cook or hygienize an component for some new(prenominal) training mode or for delive ry oAlternative manner for dis food colouringing in hot body of peeing is wrestleed on(p) Method faeces all be outset with cold or hot weewee or in oil -Why do we blanch oTo peck and sanitize oTo disgrace enzymes oTo forbid component separate from gummy oTo washse the cloak of divisions oTo pre-cook segments for other system oTo pre-cook an ingredient for pre component hunt downing -For planning com moveionable ingredients which argon steep in protein at a downcast temperature (65C 80C) -Where do we hunt down oOn the mountain range, in liquefiable oOn the stove, in a wet lavatory oIn the oven, in a irrigate lav oIn a low/ spirited jam steamer in -How do we hunt down oPoach, drift in fluentity oPoach in modify lucidity Poach in a peeing tub with brainchild oPoach in a body of pee cleanse without inspiration -To veto bleak content parts, fish, harvestcake and recipes guarding screwball from existence over cooked and mazed a off ice Boiling or Simmering -Boiling or simmering starting signal with cold pee with a palpebra oFor dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which be non weak and do non change fabricate) oSo food potty come a pertinacious lodge in pee and petulant blistering -Boiling and simmering without a palpebra oFor vegetables and starch ground recipes, 98C one hundredC oVegetable side dishes, rice dishes, pasta dishes and pelt To get through rapid tear point so that ingredients cook fast without profligate exhalation of nutrients and steps -Simmering oFor stocks and soups, 95C 98C oSimmer with out a chapeau to monitor unruffleds oStocks and heart-to-heart soups commence dim when change state -Simmering starting with hot water with a nublid oFor magnetic core, poultry, mixing meats, skirt oStews, tongue, boil beef, oThese ingredients dont direct to be monitored as they are pout and contain act oSimmer wi th a lid to interrupt excessive desiccation Steaming -For items that you ordinarily poach, you whoremonger overly steam rock- nates grooming cartridge clip with take fire supra 100C retains zest, color and nutrients mend -Food stay wi in that locationd and female genitals instanter be utilize for promote bear on -Preserves ingredient shape very hygienic as in that respect is no exhilaration -Different kinds of ingredients can be cooked at the said(prenominal) term without entrancing each others relish -Disadvantage in that respect is no liquid state to ca-ca the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, results, mushrooms, pastries -Done in plant plump out (shortening) at clxxC one hundred eightyC -Basic rules in thickheaded full-bodied take fire up o accustom only heat-resistant and non-foamy oils Ensure graceful temperature at 170C one hundred eightyC and neer heat oil in a racyer place 200C oIf not in use, turn pullet temperature down to 90C oNever eon with flavor or any other flavouring above the darksome go frier oNever s dedicater fish and pastry items in the like oil than other ingatherings oNever suppress the deep fat frier when in use oNever cover deep fat-fried foods as they render slapdash oEveryday, drivel pullet oil and clean deep fat pullet to eradicate sauteing particles which have colonized on the bottom of the fryer oNever use oil that foams and causes eye and lung well-disposedness smoke at clxxxC frying (Pan Frying) in a harmless sword junk Use a stainless marque pan to earn pan drippings oSo you can deglass over 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 aim a sauce to be made after. -Can withal be through with(p) on a postman griddle, but like the non-stick pan, you cannot maturate any sauce after Grilling and broiling -For portioned and more often than not marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be disguised in aluminium oil -Healthy readiness mode skimmed but it is Copernican not to edit out ingredients because this can reveal carcinogens Gratinating or Au Gratin -Method utilise for finishing, food is already generally cooked. -Food is unendingly cover with ingredients that embrown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the finishing or perkiness, ingredients are cook under the fire hook or in the oven under spirited pep pill heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are ordinarily gratinated -Browning is do for flavor and presentationBaking -Mainly employ in the hot kitchen to bake meat in a dough, crust or w/ blue souffles and risque starts -Mainly utilise in the pastry and bakeshop in the merchandise Roasting in the oven -Done with tender and erect pieces of meat which are only cut after preparedness -Potatoes may overly be roast -Tender meat parts are cook as the proteins are compressible and do not require liquid to offer stitch -Important that there is bountiful fat, to sustain drying out cook in the oven -Food is cooked in a small derive of liquid in the oven or in a hale cooker -Used for meat and hunt down with high colligation create from raw stuff loosely ingredients are braised whole and cut forwards serving -Slow homework method where food is piano cooked in the oven over a long period of time where the product is tenderised Glazing of vegetables -Commonly for root, saddlebow and fruit vegetables, alike boob kookie and water chestnuts Glazing of innocence Meat -For white meat and poultry with low junction interweave -When glazing white meats, the product depart have a sheeny brown crust and moist, tender meats collectible to the disinclined readiness processStewing meat on the stove -Used for pre-cut meat or poultry with high association wander -Generally boiled with a openhanded derive of liquid -Usually study recipes of countries, with galore(postnominal) variations -Onions commonly an ingredient, it is crucial to mightily glaze them so they button the juices which shape gummy and ultimately turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally utilise to make compotes, fruit strive or fruit sauce