WHAT HAVE YOU LEARNED FROM THE MOVIE RATATOUILLE?

PRESENTED BY :ANGELA REHWEL MARONG

2009958289SHARIF HAFIFY BIN ISMAIL

2010228456

LECTURER :MDM SITI HAJAR

HAVE YOU EVER WATCHED THE

MOVIE ‘RATATOUILLE’?

CULINARY ART

Culinary art is the art of preparing and/or cooking

foods.

The word "culinary" is defined as something related

to, or connected with, cooking or kitchens.

KITCHEN BRIGADE SYSTEM

Chef Sous Chef

Chefs de Partie: Saucier (Saute’ Chef) Poissonier (Fish Chef) Rotisseur (Roast Chef)

Grillardin (Grill Chef) Friturier (Fry Chef)

Entremetier (Vegetable Chef) Potager ( Soup Chef) Legumier (Vegetable Chef)

Garde Manger (Pantry Chef) Pattisier (Pastry Chef) Tournant (Swings Chef-works in the kitchen where needed) Bouchier (Butcher)

AUGUSTE ESCOFFIER

Georges Auguste Escoffier (28 October 1846 – 12 February 1935) French chef, restaurateur and culinary writer who

popularized and updated traditional French cooking methods.

He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.

Another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.

He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.

ratatouille vid clip

vid n pict rat\ratatouille 00_00_00-00_01_00.mp4

Kitchen Brigade

Kitchen brigade system of the characters in “Ratatouille”

The Kitchen Brigade System

Dining hall

Food services operation

MAITRE D’HOTEL

CHEF DE SALLE

CHEF D’ETAGE

CHEF DE RANG

DEMI-CHEF DE RANG

FOOD CRITICThe terms food critic, food writer,

and restaurant critic can all be used to describe a writer who

analyzes food or restaurants and then publishes the results of their findings. While these terms are

not strictly synonymous they are often used interchangeably, at least in some circumstances.

conclusion

references

Welcome to hospitality – Chon (kaye) Wikipedia, the free encyclopedia.htm http://

www.frenchrestaurantsydney.com.au http://

www.the-leaping-lamp.com/the-ratatouille-movie.html

The end

Chef

The top level of authority in the kitchen brigade system.

Supervisor.

Culinary expert.

Business manager.

Personal director for the team talented.

Specialized individual working.

The chef develops the menu.

Etc.

Sous Chef

Carries out such functions as scheduling, assisting other station as needed.

Covering for the Chef (if called upon)

Saucier

Prepares all the sautèed items.

Prepares all individual sauces.

Poissonier

Prepares all fish items.

Prepares their appropriate sauces.

Grillardin

Prepares all grill/broiled menu selections.

Friturier

Friturier (fry cook) – in larger kitchens, prepares fried foods instead of the rôtisseur.

Rotisseur

Manages a team of cooks that roasts, broils, and deep fries dishes.

Entremetier

Prepares all hot appetizers in addition to soups, vegetables, pasta and noodles and sometimes egg dishes.

Potager

Reports to the entremetier and prepares the soups.\

Garde Manger

In charge of the cold station. Preparing a large variety of salads,

patès, cold appetizers, and salads dressings.

Carries out such preparation as marinating, smoking and brining.

Prepares all breakfast item.

Legumier

in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.

Patisier

Prepares pastries.

Dessert as well as all other back items.

Tournant

Tournant (spare hand/roundsman) – moves throughout the kitchen, assisting other positions in kitchen.

Bouchier

butchers meats, poultry, and sometimes fish.

may also be in charge of breading meat and fish items.

MAITRE DE HOTEL

Coordinating service policies and quality expectation.

Oversees the entire operation.

CHEF DE SALLE

Responsible for the services provided in the dining room.

Organizes and supervisors the service staff.

CHEF D’ETAGE

Takes the guest orders after explaining the menu.

Describes the special daily features and answers guest’s questions.

Carry out appropriated tableside

operation.

CHEF DE RANG

Sees to the services needs of the

guests. Making sure the proper service is set

for each course.

DEMI-CHEF DE RANG

Known as busperson. Clears all appropriate service from

the table between courses and often freshens water glasses.

May assist other service personnel as necessary.