Kitchen Brigade (staff)

Chap 2, p.21-24

Kitchen Organization

Kitchen Brigade = working team p.21 Type and size of establishment Organization of establishment Equipment available Hours of operation Menu, foods and dishes to be offered

Culinary Education p.22

Culinary Institute of America (CIA)

3 years apprenticeship + exam = cook

more formal training + exam = chef

Diploma + certification = executive chef

The Swiss Federation of States

Professional titles are protected by law.

Position titles p.22

Chef: supervise at least one additional personCook: supervise no oneAssistant cook: supervised by chef or cookApprentice: receive training in a kitchen

Kitchen Brigade

Ranks and duties (P. 22-23)

Executive chef/Head chef

with diploma, certification

Sous chef

Hot Kitchen Brigade p.22-23

Station chef/cooks (or line chef/cooks) Sauce cook Broiler cook À la carte cook – table-side cooking Fish cook Vegetable cook

Cold Kitchen Organization

Cold kitchen (P. 22-23)

Pantry chef – garde-manger

Butcher

Pastry chef + baker (pastry kitchen)

Kitchen Organization

Assistant cooks:

Swing cook Duty cook Dietitian Staff cook

Service ranks and duties p.21

Maitre d’hôtel (host/hostess)

CaptainWaiter personnel (waiters/waitresses)

Bus staff/apprentices (trainees)

Mise en Place p.21

Put-in-placePre-preparationIt is the first step in the preparation of dishes or products.

A good mise en place is half the cooking.

Kitchen Tools

Chap 2. P.41-45

Cookware

Cookware

CookwareFry Pan (P.41)

Cookware

Crêpe Pan (P.41)

Cookware

Griddle Pan

Cookware

Paella Pan (P.41)

Cookware

Sauté Pan (P.41)

Cookware

Sauce Pan (P.41)

CookwareBraising Pot (P.42)

CookwareLow Sauce Pot (P.42)

Cookware

Tall Stock Pot (P.42)

Cookware

Roasting Pan (P.42)

Cookware

Braising Pan with Lid (P.42)

Cookware

Fish Poachers (P.42)

Cookware

Double Boiler

CookwareStrainer & Colander

CookwareChinese strainer

Knives

Knives

Knives (P. 43)

Chef’s knife

Chef’s Knife

Butcher Knife

Bread knife

Knives (P. 43)

Meat Slicer

Smoked-salmon Slicer

Fileting Knife

Boning Knife

Knives (P.43)

Cheese Slicer

Turning Knife

Paring Knife

Peeler

Knives

How to use the Chef’s Knife

Knives

How to Chop Onion I

Knives

How to Chop Onion II

Knives

How to Chop Onion III

Knives

How to Chop Onion IV

Knives

How to Chop Onion V

Knives

How to Chop Vegetable

Knives

How to Mince Garlic

Kitchen Utensils

Kitchen Utensils

Ladles ( P.43)

Kitchen Utensils

Spoons

Kitchen Utensils

Triple Edged Spoon

Kitchen Utensils

Lifters (P.43)

Kitchen Utensils

Whips (P.43)

Kitchen Utensils

Wooden Spoons (P.43)

Kitchen Utensils

Spatulas (P.43)

Kitchen Utensils

Multipurpose Spatulas / Scrapers

Kitchen Utensils

Forks (P.43)

Kitchen Utensils

Tongs (P.43)

Kitchen Utensils

Presses (P.43)

Kitchen UtensilsThermometer

Table Setting1. Table linen/tablecloth2. Napkin3. Dishes/Chinaware/

dinnerware4. Glassware5. Silverware/flatware

6. Condiment stands7. Menu cards/ name cards8. Hollow ware9. Plate warmers10. Service trays11. Table decoration

Table Setting

Tablecloths

Table SettingDishes

Table SettingGlasses

Table SettingSilverware -

Knives

Table SettingSilverware -

Forks

Table SettingSilverware -

Spoons

Table Setting