1. Chef Jacket2. Chef Pants3. Safety Shoes4. Apron5. Chef’s Toque6. Socks7. White Undershirt8. White Side Towel 2pcs9. Tickler & Ballpen

1.Female (Hair) Tidy up w/ hair net

Male ( hair not touching the collar)

2. Trimmed Finger Nails3. Clean Shaven4. Bathe6. No jewelry and make up

DisciplineDiscipline CleaningCleaningGood Personal HygieneGood Personal Hygiene

Mobile Phones!Mobile Phones!Switched off or in Switched off or in Silent ModeSilent Mode

NoNo Smoking Policy Smoking Policy

Domestic KitchenDomestic Kitchen- The kitchen at home. This kitchen is for The kitchen at home. This kitchen is for

personal use. It contains necessary equipment personal use. It contains necessary equipment for cooking small portions.for cooking small portions.

Commercial Kitchen- Is a large kitchen for preparing a large portion or Is a large kitchen for preparing a large portion or

many portions of food. The commercial kitchen many portions of food. The commercial kitchen can be the kitchen in a restaurant, hotel, school, can be the kitchen in a restaurant, hotel, school, and hospital. It requires a lot of space and and hospital. It requires a lot of space and equipment. A good floor plan is very important equipment. A good floor plan is very important for a good service flow.for a good service flow.

- The commercial Kitchen can be separated into The commercial Kitchen can be separated into different sectiondifferent section

Work Stations and Work SectionsWork Stations and Work SectionsCommercial kitchens are organized into work stations and work sections. Organizing the kitchen in this way streamlines the work flow and helps reduce the amount of time it takes to prepare and serve food.Work stations-Work stations- contains all the tools and equipment needed to prepare a certain dish or type of food. For example, if a restaurant offers onion rings on the menu, they are prepared at the fry station. The fry station contains a deep fryer, tongs, and fry baskets. It may also contain a holding station with heat lamps to keep foods hot. Each work station also contains storage and a power source. The menu and the size of the establishment impact the size of each work station.Work sections Work sections Related work stations are organized into work sections that may share equipmentor perform similar tasks. A hot foods section, for example, might contain a fry station and asauté station, along with other stations that prepare hot foods. Grouping work stations into work sections allows a foodservice operation to assign staff to cover more than one station if neither station requires the full-time services of one person or if the kitchen is short-staffed. S

The Birth of Grande CuisineThe Birth of Grande Cuisine

• Over the next several hundred years, French Over the next several hundred years, French cooking changed, incorporating new ingredients, cooking changed, incorporating new ingredients, seasonings, procedures, and styles of seasonings, procedures, and styles of presentation.presentation.• • The result of these changes was grande cuisine, The result of these changes was grande cuisine, an elaborate cuisine consisting of many courses an elaborate cuisine consisting of many courses and following strict cooking rules.and following strict cooking rules.• • Three chefs were instrumental in the Three chefs were instrumental in the development and refinement of grande cuisine—La development and refinement of grande cuisine—La Varenne, Carême, and Escoffier.Varenne, Carême, and Escoffier.

Georges Auguste Escoffier (18471935)Georges Auguste Escoffier (18471935)– a renowned chef and teacher. He was the author of Le Guide Culinaire, a major work codifying classic cuisine’s that is still widely used by professional chefs.– His other significant contributions include simplifying the classic menu in accordance with the principles advocated by Careme, and initiating the brigade system.– Escoffier’s influence on the foodservice industry cannot be overemphasized.Caterina de Medici (1519-1589)– An Italian princess from the famous Florentine family, married the Duc d’Orleans, later Henri II of France .– She introduced a more refined style of dining, including the use of the fork and the napkin.Marie Antoine Careme (17841833)– known as the founder of the grande cuisine and was responsible for systematizing culinary techniques.– He had a profound influence on the later writing of Escoffier, and was known as the “chef of kings, king of chefs”.

Executive Chef – Head chef, In-charge of the kitchen, is a professional cook who supervises cooking and food presentation. Also responsible for the menu planning, purchasing, costing and planning work schedules.Sous Chef – is the second in command. He or she would assist the chef and can fill the position of cook when needed. He also replace the head chef when he is off duty.Chef de Partie – Station chef, responsible for a particular cooking station.

KITCHEN BRIGADEKITCHEN BRIGADE

Historically, large hotels have used a brigade system, which divides responsibilities into special tasks assigned to each member of the staff.

Today, however, most establishments use a variation of the classical brigade system.

Pantry Chef, Garde Manger is responsible for cold fooditems (salads, dressings, cold meat and cheese platters, coldmeats and sauces)Sauce chef, Saucier prepares sautéed foods and their saucesFish chef, Poissonier is responsible for all types of fish andtheir saucesRoast chef, Rotisseur roasts, braises, and stews foods and produces their saucesFry chef, Friturier Cooks fried foods

Vegetable chef, Entremetier Cooks hot appetizers, soups, egg dishes, pasta, and vegetables

Pastry chef, Patissier Produces all baked goods, desserts, and pastries

Confiseur – candies and petit four

Boulangere – bread and rolls

Glacier – frozen and cold desserts

Decorateur – cake decorations and special desserts

Tournant, swing chef works every station in absence of the regular chef

Butcher, Boucher butchers all meats and poultry

Communard, Staff chef prepares the staff ’s food

Expediter /announcer, Aboyeur takes the order and gives it to the correct chef

Commis Works as an apprentice under a particular station chef

Assistant, Cook work at each station under the station chef

SkillsExperienceAttitudeStaminaQuality SeekerInterpersonal skill

Menu - is a list of dishes served or available to be served at a meal.Course is a food or group of foods served at one time or intended to be eaten at the same time.

Breakfast Lunch : Speed, Simplicity, VarietyDinner : Offer more selections and more courses. Usually in more relax and leisurely manner.

Hotels Hotels - must provide a variety of services for their guests, from budget-minded tourists to business people on expense accounts, from quick breakfast and sandwich counters to elegant dining rooms and banquet halls.Hospitals - must satisfy the dietary needs of the patients.Schools - must consider the ages of the students and their tastes and nutritional needs.Employee food services - need menus that offer substantial but quickly served reasonably priced food for working customers.Catering and banquet operations - depend on menus that are easily prepared for large numbers but that are lavish enough for parties and special occasions.Fast-food and take-out quick-service operations - require limited menus featuring inexpensive, easily prepared, easily served foods for people in a hurry.Full-service restaurants - range from simple neighborhood diners to expensive, elegant restaurants. Menus, of course, must be planned according to the customers’ needs. Trying to institute a menu of high-priced, luxurious foods in a café situated in a working-class neighborhood will probably not succeed.

1. Cold hors d’oeuvresmall,savory appetizers2. Soupclear soup, thick soup, or broth3. Hot hors d’oeuvresmall,hot appetizers4. Fishany seafood item5. Main course or pièce de resistancea large cut of roasted or braised meat, usually beef, lamb, or venison, with elaborate vegetable garnishes6. Hot entréeindividual portions of meat or poultry, broiled, braised, or panfried, etc.

CLASSICAL MENUCLASSICAL MENU

7. Cold entréecold meats, poultry, fish, pâté, and so on8. Sorbeta light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course9. Roastusually roasted poultry, accompanied by or followed by a salad10. Vegetableusually a special vegetable preparation, such as artichokes or asparagus, or a more unusual vegetable such as cardoons11. Sweetwhat we call dessert—cakes and tarts, pudding, soufflés, etc.12. Dessertfruit and cheese and, sometimes, small cookies or petits fours

Appetizer; hot or coldSalad SoupFish Sorbet Entrée Dessert

FACTORS TO BE CONSIDERED WHEN PLANNING A MENU:

EquipmentPersonnelAvailability of products

Recipe- is the record of ingredients and preparation method for cooking the dish.Standardized recipe - is a set of instructions describing the way a particular establishment prepares a particular dish.

The structure of a standardized recipe.Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. • Name of the recipe.• Yield, Including total yield, number of portions, and portion size.• Ingredients and exact amounts, listed in order of use.• Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on.• Directions for preparing the dish. Directions are kept as simple as possible.• Preparation and cooking times.• Directions for portioning, plating, and garnishing.• Directions for breaking down the station, cleaning up, and storing leftovers.

Chicken Breasts ParmesanPortion size: 1 chicken breast,4 oz Total yield: 12 portionsQuantity Ingredients Equipment4 oz Flour 2 half-size hotel pans11⁄4 tsp Salt one 2-qt stainless-steel bowl1⁄2 tsp Ground white pepper 1 wire whip5 Whole eggs, size large 1 meat mallet31⁄2 oz Grated parmesan cheese four 12-in.sauté pans11⁄2 oz Whole milk 1-oz ladle12 Boneless, skinless chicken breasts,4 oz each tongs4 oz Clarified butter plastic wrapinstant-read thermometer, sanitized P r o c e d u r eAdvance Prep:CCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40°F or lower until needed.2. Collect all equipment.3. Place the flour in the hotel pan. Season with the salt and white pepper.4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and milk. Mix in with the whip.CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40°F until needed.6. Flatten the chicken breasts lightly with the meat mallet until 1⁄2 in. thick. Place the breasts in a hotel pan.CCP Cover with plastic wrap. Refrigerate at below 40°F until ready to cook.CCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly.Cooking:8. Place one of the sauté pans over moderate heat. Allow to heat 2 minutes.9. Measure 1 oz clarified butter into the pan.CCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture.Coat both sides completely. Return remaining chicken and egg mixture to refrigerator.CCP 11. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food.CCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an internal temperature of 165°–170°F. Test internal temperature with sanitized instant-read thermometer.CCP 13. Repeat with the remaining chicken breasts, using clean sauté pans. If your work is interrupted before completion, cover and refrigerate chicken and egg mixture.CCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145°F.CCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment.

Basic UnitsIn the metric system, there is one basic unit for each type of measurement:The gram is the basic unit of weight.The liter is the basic unit of volume.The meter is the basic unit of length.The degree Celsius is the basic unit of temperature.

Units of Measure— U.S. SystemWeight : 1 pound =16 ouncesVolume : 1 gallon = 4 quarts1 quart = 2 pints

` or 4 cups or 32 (fluid) ounces

1 pint = 2 cups or

16 (fluid) ounces1 cup = 8 (fluid) ounces1 (fluid) ounce = 2 tablespoons1 tablespoon = 3 teaspoonsLength1 foot = 12 inches

Procedure for Converting Total Yield1. Divide the desired yield by the recipe yield:new yield / old yield = Conversion Factor2. Multiply each ingredient quantity by the conversion factor:conversion factor × old quantity = new quantity

Example 1: You have a recipe for 10 portions of Broccoli Mornay requiring 3 lb AP broccoli and 21/2 cups Mornay Sauce. Convert to 15 portions.

SEATWORKBeef tenderloin tips and mushrooms à la crèmeOld yield 8 portion : Portion size: 8 oz :New yield 18 portion

Butter 2 ozOnions 4 ozFlour 1 tbspMushrooms 1⁄2 lbBeef tenderloin 21⁄2 lbWhite wine 1⁄2 cupPrepared mustard 2 tspBrown sauce 11⁄2 ptHeavy cream 1 cupSalt to tastePepper to taste

Phases of Production in the kitchen: Game Plan / Action Plan Mise en Place Cooking Serving

Organization What are you going to make? How much food will you need? How much time will you need? How many people will you need for production?

Means putting “everything in its place”, prior to preparation and cooking.

Gathering of all equipments needed.

Gathering of all ingredients needed.

Station Set-up

Pre-preparation: Washing / cleaning of ingredients Cutting / slicing, trimming, portioning Trussing, Seasoning

Preparation: Start item with longest cooking time Clean as you work / Clean as you go Finish production as close to service time

as possible. Double check everything.

Set up lines for service: Hot plates, for hot items, cold plates

for cold items. Serving spoons, forks, etc.

Actual service: Plates neat and clean Food Arrange properly on the plate Maintain proper temperature of food

items

VARIETY AND BALANCE

FlavorsTextureAppearanceNutrients

Protein Starch VegetablesSauce

B.U.F.F.Balance:

Selection of food Color Cooking Methods Shape Textures Seasonings and flavorings

Unity:The food in the presentation should work in harmony and unity. This means the food will tatse as good as it looks.

Focal Point: The platter or plate should have a focal point to which the

eye is automatically drawn. The existence and location of this focal point is largely dependent on the placement and relationship of the various food components.

Flow: Through proper handling of balance, unity and focal point,

it is possible to develop a sense of movement or flow. Flow gives the presentation life and a sense of Freshness.