This document provides an overview of Module 1 of an introduction to professional cookery course. The module objectives are to develop knowledge and basic cooking skills, demonstrate professional kitchen behavior, and understand the hierarchy and best practices of the food service industry. It covers the history and origins of modern cooking, including key figures like Careme and Escoffier who helped establish French cuisine. Personal hygiene, uniform, food safety, and handling kitchen equipment are discussed. The importance of preventing contamination through maintaining hygiene, sanitation, and proper food temperature control is also summarized.
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each cuisine.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
This document provides an overview of the history and development of the food service industry. It discusses how quantity cookery originated over 1000 years ago to feed large groups. In the 18th century in France, food production was controlled by guilds that licensed specific food items. The first restaurant opened in Paris in 1765 called "restaurants" that served restorative soups. The French Revolution led to the proliferation of restaurants as chefs went into business for themselves. Over time, French cuisine became more elaborate and consisted of many courses, known as Grande Cuisine. Notable chefs like Careme and Escoffier further refined and codified culinary techniques. The document also discusses types of kitchens, kitchen brigade systems,
The document discusses what a buffet is and provides an overview of buffet styles, concepts, themes, setup, equipment, menu planning, presentation, and cost control and management. It defines different types of buffets such as meal period buffets, brunch buffets, fork buffets, and ethnic or regional buffets. It also covers important considerations for buffet setup and layout, menu development, food presentation techniques, and ways to control buffet costs and food waste.
The document discusses the various types of food served in hotels, including full-board meals, vegetarian dishes, non-vegetarian options like chicken and egg dishes, as well as Chinese, North Indian, Mexican, and South Indian cuisine. It provides examples of popular dishes within each category, such as dal makhani, butter chicken, fried rice, samosa, chilaquiles, sambar, and various Indian sweets. The hotel aims to offer guests a wide variety of local and international food options.
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
This document discusses the functions and importance of housekeeping in hotels. It defines housekeeping as managing the duties of running a household, including cleaning, cooking, and maintenance. The key functions of hotel housekeeping are cleaning rooms and public areas, bed making, linen management, laundry services, key control, safety and security, interior decoration, and room maintenance. Maintaining cleanliness, comfort, and communication between departments are important for guest satisfaction and the hotel's revenue.
This document discusses different types of food service including table service, buffet/self-service, trolley service, counter service, and take away/home delivery. It then describes five types of table service in more detail: American service, English service, Russian service, French service, and Gueridon service. Each type of service has different characteristics in terms of formality, skills required, and types of establishments where they are commonly used. The document concludes with factors to consider when offering specialized food services.
The document outlines the key attributes of a good server or waiter. These include maintaining proper personal hygiene and grooming. A waiter should also have the right attitude towards their work, which involves treating all customers with respect and having knowledge of the menu. Additionally, it is important for a waiter to assume responsibility, have a good memory, be courteous, have strong technical skills, sales ability, a sense of urgency, and ensure customer satisfaction. Maintaining these attributes can help a waiter perform their job efficiently and provide a positive customer experience.
This document defines key terms related to housekeeping in hotels. It provides definitions for 101 terms covering various areas of housekeeping operations including guestroom cleaning, inventory management, maintenance, and communication between housekeeping and other hotel departments. Some terms defined include amenity, back of house, front of house, inventory, king size bed, turn down service, and room status. The definitions provide concise explanations of common housekeeping terms and concepts.
This document provides definitions and explanations of culinary terms. It discusses culinary art and the levels of skills and experience in the food industry. It explains why chefs wear certain items of clothing and protective gear like scarves, aprons, chef shoes, and chef caps. It also defines general kitchen layout, the aims and objectives of cooking, causes of distractions and haste in the kitchen, and the importance of following safety procedures and maintaining personal grooming and hygiene. Finally, it discusses cooking materials, food constituents, stages of cooking sugar, effects of heat on proteins and fats, and defines various culinary terms like raising agents, gluten, and types of yeast.
1. Gueridon service involves preparing, cooking, and plating dishes at the guest's table using a mobile trolley.
2. Trolleys are used for hors d'oeuvres, salads, food preparation/flambeing, cheeses, and liqueurs. Equipment includes flare lamps, gas stoves, chafing dishes, and carving boards.
3. Advantages are highly personalized service and increased customer satisfaction from watching preparation, while limitations include slower service and lower seat turnover. Safety is important when using the trolley.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
This document discusses the importance of kitchen hygiene for maintaining good health and preventing foodborne illnesses. It outlines objectives of kitchen hygiene such as raising health standards and protecting food. Key areas of focus for cleaning include clothes, counters, appliances, and food storage. The "four C's" of kitchen hygiene are outlined as contamination, cooking, chilling, and cleaning. Important hygiene tips include washing hands, produce, and cleaning surfaces regularly. Proper food storage and safe food preparation practices are also emphasized.
The document discusses the history and evolution of modern food service and cooking techniques. It notes that while quantity cookery has existed for thousands of years, modern food service is traced back to the 18th century in France. Georges-Auguste Escoffier is described as revolutionizing cooking in the early 20th century through simplifying techniques and reorganizing kitchens. The document also discusses how advances in technology, globalization, and consumer preferences have continued to change cooking styles and menus over time.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
This document provides an overview of the history and development of the food service industry. It discusses how quantity cookery originated over 1000 years ago to feed large groups. In the 18th century in France, food production was controlled by guilds that licensed specific food items. The first restaurant opened in Paris in 1765 called "restaurants" that served restorative soups. The French Revolution led to the proliferation of restaurants as chefs went into business for themselves. Over time, French cuisine became more elaborate and consisted of many courses, known as Grande Cuisine. Notable chefs like Careme and Escoffier further refined and codified culinary techniques. The document also discusses types of kitchens, kitchen brigade systems,
The document discusses what a buffet is and provides an overview of buffet styles, concepts, themes, setup, equipment, menu planning, presentation, and cost control and management. It defines different types of buffets such as meal period buffets, brunch buffets, fork buffets, and ethnic or regional buffets. It also covers important considerations for buffet setup and layout, menu development, food presentation techniques, and ways to control buffet costs and food waste.
The document discusses the various types of food served in hotels, including full-board meals, vegetarian dishes, non-vegetarian options like chicken and egg dishes, as well as Chinese, North Indian, Mexican, and South Indian cuisine. It provides examples of popular dishes within each category, such as dal makhani, butter chicken, fried rice, samosa, chilaquiles, sambar, and various Indian sweets. The hotel aims to offer guests a wide variety of local and international food options.
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
This document discusses the functions and importance of housekeeping in hotels. It defines housekeeping as managing the duties of running a household, including cleaning, cooking, and maintenance. The key functions of hotel housekeeping are cleaning rooms and public areas, bed making, linen management, laundry services, key control, safety and security, interior decoration, and room maintenance. Maintaining cleanliness, comfort, and communication between departments are important for guest satisfaction and the hotel's revenue.
This document discusses different types of food service including table service, buffet/self-service, trolley service, counter service, and take away/home delivery. It then describes five types of table service in more detail: American service, English service, Russian service, French service, and Gueridon service. Each type of service has different characteristics in terms of formality, skills required, and types of establishments where they are commonly used. The document concludes with factors to consider when offering specialized food services.
The document outlines the key attributes of a good server or waiter. These include maintaining proper personal hygiene and grooming. A waiter should also have the right attitude towards their work, which involves treating all customers with respect and having knowledge of the menu. Additionally, it is important for a waiter to assume responsibility, have a good memory, be courteous, have strong technical skills, sales ability, a sense of urgency, and ensure customer satisfaction. Maintaining these attributes can help a waiter perform their job efficiently and provide a positive customer experience.
This document defines key terms related to housekeeping in hotels. It provides definitions for 101 terms covering various areas of housekeeping operations including guestroom cleaning, inventory management, maintenance, and communication between housekeeping and other hotel departments. Some terms defined include amenity, back of house, front of house, inventory, king size bed, turn down service, and room status. The definitions provide concise explanations of common housekeeping terms and concepts.
This document provides definitions and explanations of culinary terms. It discusses culinary art and the levels of skills and experience in the food industry. It explains why chefs wear certain items of clothing and protective gear like scarves, aprons, chef shoes, and chef caps. It also defines general kitchen layout, the aims and objectives of cooking, causes of distractions and haste in the kitchen, and the importance of following safety procedures and maintaining personal grooming and hygiene. Finally, it discusses cooking materials, food constituents, stages of cooking sugar, effects of heat on proteins and fats, and defines various culinary terms like raising agents, gluten, and types of yeast.
1. Gueridon service involves preparing, cooking, and plating dishes at the guest's table using a mobile trolley.
2. Trolleys are used for hors d'oeuvres, salads, food preparation/flambeing, cheeses, and liqueurs. Equipment includes flare lamps, gas stoves, chafing dishes, and carving boards.
3. Advantages are highly personalized service and increased customer satisfaction from watching preparation, while limitations include slower service and lower seat turnover. Safety is important when using the trolley.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
This document discusses the importance of kitchen hygiene for maintaining good health and preventing foodborne illnesses. It outlines objectives of kitchen hygiene such as raising health standards and protecting food. Key areas of focus for cleaning include clothes, counters, appliances, and food storage. The "four C's" of kitchen hygiene are outlined as contamination, cooking, chilling, and cleaning. Important hygiene tips include washing hands, produce, and cleaning surfaces regularly. Proper food storage and safe food preparation practices are also emphasized.
The document discusses the history and evolution of modern food service and cooking techniques. It notes that while quantity cookery has existed for thousands of years, modern food service is traced back to the 18th century in France. Georges-Auguste Escoffier is described as revolutionizing cooking in the early 20th century through simplifying techniques and reorganizing kitchens. The document also discusses how advances in technology, globalization, and consumer preferences have continued to change cooking styles and menus over time.
Philippine Festivals and Theatrical577251675.pptxCharmaineCanono1
Cookery is both an art and a technology, involving the mixing of ingredients, application of heat through different techniques, decision making, and technical and manipulative skills. More advanced cooking also involves an element of creativity. Food preparation follows a process from purchasing and selecting ingredients to handling, processing, cooking, and ultimately presenting dishes to customers. Molecular gastronomy applies scientific principles to cooking, investigating how temperatures and techniques like spherification can transform ingredients.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
Stage 5 – Food Technology Production & Presentationrkelly18
The document discusses food production and preparation for special occasions. It emphasizes the importance of planning, hygiene, food safety standards, and proper food handling procedures to prevent food poisoning. Key points include selecting appropriate foods, preparing foods safely using proper techniques, storing and serving foods at correct temperatures, and preventing cross-contamination. Individual food handlers are responsible for following hygiene practices and food safety requirements.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
This document provides an introduction to commercial cookery, including kitchen essentials and basic food preparation. It discusses the objectives of understanding how food originated and evolved. It also covers relating food to health and categorizing items into food groups. Additionally, it addresses constructing kitchen sections and naming designations in a kitchen brigade organizational chart. Finally, the document outlines proper traits for professionals in the kitchen such as respecting organization, peers, ingredients, space, customers, uniforms, procedures, and the business of food.
This document discusses strategies for preventing food poisoning. It begins by defining food poisoning as illness caused by consuming contaminated food and discusses the most common causes. It then outlines different types of food contamination including chemicals, natural toxins, foreign matter, and microorganisms. The document also examines factors that can contribute to food poisoning outbreaks and strategies to prevent contamination, such as proper cleaning, separation of raw and cooked foods, thorough cooking, and temperature control of hot and cold foods.
What is food safety and why it is importantIftekhar Ahmed
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
Introduction to classical and modern cuisineRohit Mohan
1. The document provides an introduction to classical and modern cuisine, tracing the origins from quantity cookery in ancient times through the French Revolution.
2. It describes Marie-Antonie Careme as the founder of classical cuisine in the early 19th century and Auguste Escoffier as simplifying classical cuisine and menus in the late 19th/early 20th century.
3. Modern developments like new equipment, preservation techniques, and nutrition science have further changed kitchen operations and cooking styles.
This document provides information about foods and cooking methods. It begins with definitions of food and food science. It then discusses the history of food and how foods have migrated globally. Key criteria for food quality are described as nutritional quality, digestibility, palatability, economical quality, and sanitary quality. Several cooking methods are outlined that use moist heat like poaching, simmering, boiling, steaming, and braising. Dry heat methods like roasting, baking, grilling, and barbecuing are also summarized. The document provides a high-level overview of foods, cooking techniques, and factors that influence food quality.
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate bacteria and viruses that can cause disease. Key risks include improper temperature control of foods in the danger zone between 41-135°F where bacteria multiply fastest, as well as poor personal hygiene of food workers who can transmit illnesses.
unit 5 D. Food Sanitation.pptx for nursingAkmal Khan
This document discusses food sanitation and safety. It begins by outlining the objectives of defining healthy foods, describing food preservation methods, explaining safe food handling principles, elaborating on preventing foodborne disease transmission, and controlling foodborne diseases. It then defines healthy foods and provides examples. It proceeds to describe various food preservation methods including drying, freezing, cooling, boiling, pickling, canning, pasteurization, vacuum-packing, food additives, and irradiation. The document outlines principles of safe food handling and discusses foodborne pathogens such as bacteria, viruses, amoebas, and fungi. It elaborates on preventing transmission of foodborne diseases and concludes by discussing preventive measures.
PP FOR Food Safety Campaign -Nov-18-2023.pptxAhmedAliKhan38
The document discusses food safety practices for construction sites. It recommends (1) designating separate areas for food preparation, storage, and dining; (2) emphasizing handwashing, glove use, and clean uniforms for food handlers; and (3) regularly inspecting and maintaining food preparation equipment to ensure it is clean and meets safety standards.
Food sanitation involves protecting food from contamination, harmful bacteria, and foreign bodies. It requires absolute cleanliness through personal hygiene, safe food handling, and clean facilities and equipment. Food safety is the top priority for food service employees to prevent foodborne illness. Three main causes of foodborne illness are cross-contamination, time-temperature abuse, and poor personal hygiene.
This document provides information about foods and food science. It begins with definitions of food and discusses the study of food science. It then discusses the history of how early humans discovered cooking and the development of agriculture and civilization. It describes how foods have migrated around the world through exploration and trade. The document outlines criteria for evaluating food quality, including nutritional quality, digestibility, palatability, economic quality, and sanitary quality. It also discusses kitchen equipment, layout, and organization. Finally, it covers basic cooking methods such as moist heat cooking like boiling, simmering, and poaching and dry heat cooking like roasting, baking, and grilling.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
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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