2. UnitDetails
A. History & Origin of Modern cookery
B. Attitude and behaviour of Kitchen
personnel
C. Personal hygiene, uniform and basic
food safety. Handling kitchen equipment
D. Aims and objectives of cooking
E. Hierarchy of kitchen department
* Classical kitchen brigade
* Duties and responsibilities
*Career opportunity
F. Basic culinary terms
3. Course
Objective
To develop the knowledge and basic skills
required by kitchen department.
To demonstrate the professional behavior
expected in the food production
department.
To manage food service operations in the
kitchen
To understand the hierarchy, regulations,
standards, and best practices of the food
service industry.
4. History & Origin
of Modern
cookery
Cookery is defined as a “chemical process”
the mixing of ingredients;
the application and withdrawal of heat to
raw ingredients
to make it more easily digestible, palatable
and safe for human consumption.
5. Theoriginof
cooking
The art of cooking is ancient.
The first cooking was a primitive man, who had
put a chunk of meat close to the fire, which he
had eat to warm himself.
He discovered that the meat heated in this way
was not only tasty but it also much easier to
masticate.
From that moment in unrecorded past, cooking
has evolved to reach the present level of
sophistication.
6. Food preparation is a modern term in professional
cookery.
It denotes preparation and cooking.
It follows a flow pattern which commences with the
purchasing and selection of materials, their handling,
processing and the ultimate presentation of the dishes
to the customer, where “food service” takes over.
In French, the word “cuisine” denotes the art of
cooking- preparing dishes, and the place the kitchen
in which they are prepared.
7.
8. BirthofFrench
Cuisine
French cuisine is also known as
“HAUTE” cuisine
Birth year of “HAUTE” cuisine is
1533.
It was started by Catherine de’
Medici.
In 17th century the main France's
own indigenous style developed.
Cheese and wine are the major
part of the cuisine.
9. Originof
classicalor
moderncuisine
Middle of 18th century
France guilds
Licenses to prepare specific
items
After French revolution
chefs opened restaurants
Revolutionary government
abolished guilds
10. Contributionby
MarieAntonio
Careme
First celebrity chef in the world.
Father of french cuisine.
Architect of haute cuisine.
Created four french mother sauces:-
1Béchamel
2Espagnole
3Veloute
4Allemande sauce
Redesigned chef white ( smaller apron
and modern toque )
11. Georges-Auguste
Escoffier(1847–
1935)
Father of modern cuisine
Contribution:
Simplification of classical cuisine and the classical
menu,
The reorganization of the kitchen
He introduced double breasted CHEF COAT and
CHEF HAT also.
He created BRIGADE SYSTEM in the kitchen.
One of the most important leaders of French
cuisine.
He codified the recipes of FIVE MOTHER
SAUCES.
He even published a cookbook “LE GUIDE
CULLINAIRE”
13. Molecular
gastronomy
Sub discipline of food science that seeks
to investigate the physical and chemical
transformations of ingredients that occur
in cooking.
Chef Ferran Adria
Chef Heston Blumenthal
19. Use appropriate, clean and
sanitized equipment:
Appropriate clean equipment produce
desired results
Kitchen Rule : Four
20. Keep clean, work clean
and clean as you go:
Hygiene and clean working
habits should be a natural
habit
Don't wait for someone else
to do it…
Kitchen Rule : Five
21. Respect for the
ingredients:
Ingredients are expensive.
They need to be treated with
care and passion.
Only then would you see great
quality in the dishes you
produce.
Kitchen Rule : Six
22. Store all food
ingredients in a proper
manner:
Food can get spoiled or
contaminated if not handled
and stored in the proper
manner
Kitchen Rule : Seven
23. KITCHEN RULE: EIGHT
Practice makes perfect:
All great skills and art require a
lot of dedication and
perseverance
Never give up
Kitchen Rule : Eight
24. Cook with passion for
pleasure and fun
Enjoy yourself and have fun.
Cooking is not a profession it is a
way of life !
Kitchen Rule : Nine
25. Always keep your superiors
informed:
It is very important and a good
work culture to keep your
immediate superior and your chef
informed of any abnormalities
Kitchen Rule : Ten
26. CHEF
A chef is a trained professional cook who is proficient in all
aspects of food preparation, often focusing on a particular
cuisine.
26
27. Attitude
Way of thinking or feeling about something
The way in which one acts or conducts oneself,
especially towards others.
27
Behaviour
28. Personal hygiene,
uniform and basic
food safety.
Handling kitchen
equipment
The rules related to personal
hygiene, uniform and basic food
safety are endless. It is an
individuals responsibility to ensure
high hygiene standards during
kitchen operations.
31. Food which is free from
contaminants and will not
cause illness or harm.
Safe Food
32. • Blow into bag
• Lick fingers
• Smoke
• Spit
• Eat sweets
• Wear jewellery
• Wear false nails
• Wear nail varnish
• Wear watches
• Touch mouth
• Pick nose
DO
NO
T
Personal hygiene – rules in food rooms
36. ⮚An Introduction of Food safety
⮚Types of Contamination
⮚Causes of contamination
⮚Prevention
37. IntroductionofFoodsafety
Food safety refers to the conditions and practices
that preserve the quality of food to prevent
contamination and foodborne illnesses.
Poor food handling and inadequate food safety can
cause infection (foodborne illness).
Usually include stomach problems.
Especially in young children, older adults, pregnant
women.
People with weakened immune systems.
42. CrossContamination
High risk of cross -
contamination during
preparation because food is in
contact with hands, surfaces,
equipment & raw food could
contaminate cooked food.
45. TimeandTemperatureAbuse
Time Temperature Abuse is What happens
when Potentially Hazardous Food are left
in the Temperature Danger Zone for too
long.
The temperature Danger Zone is the
temperature range in which harmful
microbiological organisms grow/ reproduce
most rapidly.
A Potentially Hazardous Food is any food
that will support the growth of harmful
microbiological organisms. Food items high
in protein such as meats, soy products, and
dairy items are usually considered
potentially hazardous foods and need
special handling care.
46. Prevention
Prevent cross contamination
Maintain personal hygiene
Proper receiving of stores
Proper storing of raw
materials
Proper storage of cooked food
Maintain high standards of
cleaning and sanitation
standards
Pest control
47. Preventing:CrossContamination
Separate Equipment
Use separate equipment for different types of food
Prepare food at Different Times
Prepare raw meat, seafood and poultry at different times
the ready to eat food (when using the same prep table)
Clean and Sanitize
Clean and sanitize all work surfaces, equipment and
utensil after each task.
Storage
48. Preventing:PersonalHygiene
Good Personal Hygiene Includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
49. GloveUse
Single –use gloves used for handling food:
Must never be used in place of hand washing
Must Never be washed and reused
Must fit properly
50. GloveUse
When to change gloves:
As soon as they become
soiled or torn
Before beginning a different
task
After handling raw meat,
seafood or poultry and
before handling ready-to –
eat food.
51. EatingandDrinkingPolicy……..
Food Handlers Must Not:
Eat, drink, smoke, or chew gum or tobacco
while working.
When:
Preparing or serving food
Working in food preparation
Working in areas used to clean utensils and
equipment
52. Prevention:ReceivingFood
What do you check for when receiving food?
Food Quality
Food Brand
Correct labeling with Expiring date.
Proper appearance
Proper temperature
54. Prevention:StoringFood
Put food away in a certain order: Chilled, Frozen and
Dry
Store food in original packaging
Use ‘First in First Out’ System (FIFO)
Minimize time in the danger zone
Prevent cross - contamination
55. Prevention:StoringFood
A good Storage area has:
Refrigerators, freezers and dry storage at the
correct temperature
Refrigerators and freezers that are not overloaded
A well- maintained, dry, cool, clean, well-lit,
ventilated dry storage
Food six inches above the floor and four inches away
from the walls.
Food separate from all cleaning chemicals and
clothing closets
56. Prevention:StoringFood
Check the temperature of food and storage areas
with a verified thermometer.
Store refrigerated foods at 41°F (5°C). Or less.
Store frozen food at 0°F (-18°C), or less
Store dry foods between 50-70°F (10°C-21°C)
Store whole produce at room temperature, and cut
produce at 41°F (5°C)
Document temperature readings for your refrigerators,
freezers and dry storage.
57. Preventing:StoringCookFood
All food must have a label that includes:
Name of the food
Date by which it should be sold, eaten of thrown out.
Discard food that has passed the manufacture’s
expiration date.
Ready- to – eat food that was prepared in house:
Can be stored for 3 Days at 41°F (5°C) or lower
Must be thrown out after 3 days.
58. ChillingtheFood
Cool down food quickly.
Put in shallow pans.
Use the ice wands or ice paddles.
Leave uncovered in the Freezer.
Check and record the temperature
often.
Remember to date and label the food.
59. Prevention:Cleaning/ sanitizing
Clean and sanitize food handling equipment after every
use.
Sanitize hand –contact surface such as taps or door
handles.
Use cleaning and sanitation chemicals according to label
instructions.
Make sure all cleaners are in their original container.
Store chemicals and cleaning equipment separate
from food and utensils.
60. Prevention:PestControl
Report defects in the building
Seal access points and openings
Keep doors and windows closed or use screens
Inspect all deliveries closely
Maintain a well planned cleaning and schedule
Never food outside
Store food pest –proof containers off the floor and way
from walls
Rotate stock
Maintain drains and water taps
Make regular inspections
62. Without personal hygiene there is
no food safety
Prevention must focus on personnel
– personal cleanliness
– illness
– behaviour
Food handlers can contaminate food
63. A healthy human is covered with microorganisms
on hair (incl.
beards and
mustaches)
in the nose
in the mouth
on the skin
under the nails
66. Only minute amounts of certain pathogens
can cause infections in humans
Infections occur easily when just one
food handler does not observe hand
hygiene rules.
67. Both direct and indirect routes of
contamination exist
Direct Indirect
68. The fecal-oral route is the primary route of
infection for food borne microorganisms
70. Washing hands is the most important food
poisoning prevention
Washing hands the right way only requires three elements:
– running water,
– soap, and
– something to dry hands with.
Step 1 Step 2 Step 3 Step 4
71. HOW TO WASH
Equipment needed:
Hand sink with hot and cold running water,
soap, and disposable paper towel
Steps:
1. Remove all jewelry from wrists and hands
2. Wet hands and apply soap
3. Build up a good lather and vigorously rub hands together for a MINIMUM
OF 20 SECONDS (the time it takes to sing Happy Birthday twice)
4. Pay particular attention to underneath fingernails,cuticles, in-between
fingers,and wrists
5. Rinse hands free of soap and dry hands with a disposable paper towel
6. Turn sink faucet off with paper towel
72. Personal Hygiene
Hands and Skins
(Food handlers must wash their hands especially)
1. After visiting the toilet
2. On entering the food room, after a break and before handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a baby’s nappy
5. After handling raw food Including eggs, and before handling ready – to
eat food.
6. After cleaning up animal faces or handling boxes contaminated by bird
dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.
73. WHY WASH YOUR HANDS?
• Hands are particularly important in
transmitting foodborne pathogens
• Dirty hands and/or fingernails may
contaminate the food being prepared
• Employees may serve as a reservoir
for pathogenic microorganisms
74. A special dress code is required for EVERYONE
who enters a food-handling area
cover hair
cover beards
no
jewelry
clean protective
clothing
clean shoes
EVERYONE:
food handlers
visitors
management
contractors
auditors
75. What you can’t do at work
• No eating
• No drinking
• No smoking
• No spitting
• No chewing gum
76. If you are hurt….
• All open cuts or wounds are to be
protected with a secure waterproof
covering
– Bandage and glove
77. If you are ill……
• Inform your supervisor if you exhibit the
any of the following symptoms:
• jaundice (yellowing of eyes and skin)
• diarrhea
• vomiting
• fever
• sore throat with fever
• boils or cuts
• discharges from ears, nose or eyes
• excessive coughing or sneezing.
78. Handling
kitchen
equipment
Hold the knife point downwards, when
carrying it around the kitchen
Place knives flat on the table
Do not let knives hang over the table edge
When using a knife keep your mind and eye
on the job
Use the right knife for the right job
Always keep knives sharp
Always clean the knife after use
Always keep the handle free from any grease
79. Handling
kitchen
equipment
First Aiders And Fire Fighters In
Kitchens
Fatigue And Ways To Overcome
Them
Safety Procedures In Handling
Equipment
Hazard Spotting
HACCP
Train Staff To Handle Emergency
80. CHEF
A chef is a trained professional cook who is proficient in all aspects of food
preparation, often focusing on a particular cuisine.
80
82. IMPORTANCEOFUNIFROM
One of the most important aspect of organization
The main Function of the uniform is to look a person
like his Profession.
Uniform Gives you an identity, it makes a chef looks
like a chef.
It shows the unity and hence creates a team work
among the all employees
82
83. PartsofKitchenUniforms
A chef Uniform or kitchen uniform consist of the following parts;
A Chef Coat or Chef’s Jacket
A Chef Pant or Trouser
A Chef Cap
A Scarf
An Apron
Shoes
Kitchen Dusters
83
84. ChefCoatorChef’sJacket
A typical chef coat is also known as VEST BLANC in
French.
It is made out of thick white cotton fabric.
It is one of the most important part of chef uniform
The main function of the chef coat is to prevent or
protect the chef from the heat of the cooking ranges.
The coat is always double coated so that it will avoid
any chances of burns and injuries to chef.
84
85. ChefPantorTrouser
A chef pant or trouser is either Black or Checkered
in colour depending upon the position
The checkered pants are designed such to cover-up
spills or to hide the dirt.
These are also made of thick cotton fabric, to protect
the chef from the heat.
85
86. ChefCap
One of the most important part of chef uniform.
The main purpose of this cap is to prevent hair fall
in the food.
It is also designed to absorb the sweat generated
while working in kitchen
It is also wear to add royalty to the person working
as chef
86
87. ChefScarf
A chef scarf is usually worn around the neck area
of the chef and which are knotted in the front.
These are traditionally designed to absorb the
perspiration and sweat around your neck area.
Now a days these are also used to indicate the
levels of chef in the organization by different colour
codes.
87
88. Chef’sApron
It is usually made of thick cotton fabric and is worn
around the waist area of the chef.
The apron should reach below the knees to protect
the chef from heat and hot liquids.
It also prevents your uniform from getting dirty.
88
89. Shoes
It is mandatory for all kitchen professionals to
wear shoes while working in the kitchen.
It should be black and non slippery.
It prevents or protects your foot from getting
hurt by any hot liquids or may be from falling
equipment's.
89
90. KitchenDusters
These are not considered as the part of uniform,
but they are very important for a chef to work
properly.
These are thick cotton material clothes which are
used by chefs while working in the kitchens.
Mainly for wiping equipment’s, tables, utensils,
food commodities, etc.
90
91. Aims and
objectives of
cooking
Cooking helps to make the food
more digestible
Complex foods are often split into
simpler substances during cooking.
This helps the body to absorb and
utilize the food more readily than
in the raw form.
92. Cookingpartly
sterilizesfood
Above 40°C (140°F) the growth of
bacteria falls off rapidly and in general it
ceases above 45°C (113°F).
Non-sporing bacteria are killed at
temperatures above 60°C (140°F) for
varying periods of time.
93. Cooking increases the palatability of various
dishes.
Cooking makes the food more attractive in
appearance, and hence more appetizing.
Cooking introduces variety
Many different types of dishes can be prepared
using the same ingredient.
94. Balancedmeal
Cooking helps to provide a balanced meal
Different ingredients of different
nutritive values combined together in one
dish makes it easier to provide a
balanced meal (e.g. a combination of
cereals and pulses together gives a
complete balanced meal.)
96. Background • Developed by Escoffier
• Streamlines and simplifies work in
hotel kitchens
• Eliminates chaos and duplication of effort
• Each position has a station and defined
tasks
• Fine cuisine requires a large number
of trained cooks
• Hierarchy in the kitchen
• Duties of the kitchen staff
Hierarchy
97. Chef de Cuisine/Executive Chef
Sous Chef/Deputy Kitchen Chef
Chef de Partie/Section Chef
Apprentice/ Trainee
Commis/Junior
Cuisinier/Cook
Marmiton/Dish & Pot Washer
98. Sous chef de cuisine
(Deputy kitchen chef
Chef de Cuisine Management of
kitchen.
( Executive Chef ) • Planning
•Organizing
•Staffing
•Leading
•Controlling
•Motivating
99. Chef (chief)
• Responsible for all kitchen operations
• Ordering
• Supervision of all stations
• Development of menu items
• “chef de cuisine” or executive chef
Executive Chef
100. Sous chef de cuisine
(Deputy kitchen chef)
Sous Chef
(Deputy kitchen
chef)
• Receives orders directly
from the chef de cuisine
for the management of
the kitchen.
•Often represents the
Chef de Cuisine when he
or she is not present.
101. Sous (under) Chef
• 2ndin command
• Answers to chef
• Responsible for scheduling
• Fills in for chef
• Assists the station chefs as needed
• Smaller operation may not have a sous
chef
Sous Chef
102. Chef de partie
(Section chef)
• Responsible for
managing a given
station in the kitchen
where they specialize
in preparing
particular dishes.
•Those that work in a
lesser station are
referred to as a demi
chef
103. Cuisinier
(Cook)
• Do the actual cooking in a particular
section.
•Make indents/requisitions.
•Supervise activities of subordinates.
Commis
(Junior cook)
• Function under the cooks.
•Assist in the cooking &
other activities in a section.
Apprenti(e)
(Apprentice)
•Students gaining practical training &
work experience in the kitchen.
•Perform preparatory work and/or
cleaning work.
104. Plongeur
(Dishwasher)
• Cleans dishes and utensils
and may be entrusted with
basic preparatory job.
Marmiton
(Pot and pan washer)
• In larger restaurants takes
care of all the pots and pans
instead of the plongeur.
105.
106. Station Chefs (chefs de partie)
“line cooks” andinclude:
Saucier – saucestation
Poissonier – fish station
Rôtisseur – roaststation
Grillardin – grill station
Friturier – fry station
Entremetier – vegetablestation
Tournant –roundsman
Garde-manger – pantrychef
Boucher –butcher
Pâtissier – pastrychef
Classical
Kitchen
Brigade
107. Saucier
• Responsible for sauces and all sautéed
items.
• Considered the most demanding,
responsible, and glamorous on the line
Sauce station
112. Entremetier • Responsible for vegetables, starches,
potatoes and farinaceous.
• Also responsible for egg dishes
• In a fully traditional brigade system:
– Potager – soup station
– Legumier - vegetables
114. Garde-manger • Pantry chef
• Considered separate category of kitchen
work
• Cold food preparations
– Salads
– Cold appetizers
– Pâtés
115. Boucher
• Butchers meats, poultry, and occasionally
fish
• Often considered part of garde-manger
Butcher
116. Pâtissier
• Responsible for baked items, pastries
and desserts
• Often supervises separate kitchen area
or separate shop in larger operations
Pastry chef
117. Pâtissier
• Areas of specialization:
• Confiseur – prepares candies, petits fours
• Boulanger – prepares non-sweetened doughs
• Glacier prepares frozen and cold desserts
• Cecorateur – prepares show pieces and special
cakes
118. Other brigade positions:
• Aboyeur – expediter or announcer:
• accepts orders from dining room and
relays to various stations chefs
– Is last person to see plate before it leaves
kitchen.
– This could also be the sous chef or
kitchen steward
• Communard – cooks for the staff
– Assistant – works under a chef de partie to
learn the station and its responsibilities