Kitchen Brigade (staff) Chap 2, p.21-24

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

Culinary Education p.22 Culinary Institute of America (CIA) 3 years apprenticeship + exam = cook more formal training + exam = chef Diploma + certification = executive chef The Swiss Federation of States Professional titles are protected by law.

Position titles p.22 Chef: supervise at least one additional person Cook: supervise no one Assistant cook: supervised by chef or cook Apprentice: receive training in a kitchen

Kitchen Brigade Ranks and duties (P. 22-23) Executive chef/Head chef with diploma, certification Sous chef

Hot Kitchen Brigade p.22-23 Station chef/cooks (or line chef/cooks) Sauce cook Broiler cook À la carte cook – table-side cooking Fish cook Vegetable cook

Cold Kitchen Organization Cold kitchen (P. 22-23) Pantry chef – garde-manger Butcher Pastry chef + baker (pastry kitchen)

Kitchen Organization Assistant cooks: Swing cook Duty cook Dietitian Staff cook

Service ranks and duties p.21 Maitre d’hôtel (host/hostess) Captain Waiter personnel (waiters/waitresses) Bus staff/apprentices (trainees)

Mise en Place p.21 Put-in-place Pre-preparation It is the first step in the preparation of dishes or products. A good mise en place is half the cooking.

Kitchen Tools Chap 2. P.41-45

Cookware

Cookware

Cookware Fry Pan (P.41)

Cookware Crêpe Pan (P.41)

Cookware Griddle Pan

Cookware Paella Pan (P.41)

Cookware Sauté Pan (P.41)

Cookware Sauce Pan (P.41)

Cookware Braising Pot (P.42)

Cookware Low Sauce Pot (P.42)

Cookware Tall Stock Pot (P.42)

Cookware Roasting Pan (P.42)

Cookware Braising Pan with Lid (P.42)

Cookware Fish Poachers (P.42)

Cookware Double Boiler

Cookware Strainer & Colander

Cookware Chinese strainer

Knives

Knives

Knives (P. 43) Chef’s knife Chef’s Knife Butcher Knife Bread knife

Knives (P. 43) Meat Slicer Smoked-salmon Slicer Fileting Knife Boning Knife

Knives (P.43) Cheese Slicer Turning Knife Paring Knife Peeler

Knives How to use the Chef’s Knife

Knives How to Chop Onion I

Knives How to Chop Onion II

Knives How to Chop Onion III

Knives How to Chop Onion IV

Knives How to Chop Onion V

Knives How to Chop Vegetable

Knives How to Mince Garlic

Kitchen Utensils

Kitchen Utensils Ladles ( P.43)

Kitchen Utensils Spoons

Kitchen Utensils Triple Edged Spoon

Kitchen Utensils Lifters (P.43)

Kitchen Utensils Whips (P.43)

Kitchen Utensils Wooden Spoons (P.43)

Kitchen Utensils Spatulas (P.43)

Kitchen Utensils Multipurpose Spatulas / Scrapers

Kitchen Utensils Forks (P.43)

Kitchen Utensils Tongs (P.43)

Kitchen Utensils Presses (P.43)

Kitchen Utensils Thermometer

Table Setting Table linen/tablecloth Napkin Dishes/Chinaware/dinnerware Glassware Silverware/flatware 6. Condiment stands 7. Menu cards/ name cards 8. Hollow ware 9. Plate warmers 10. Service trays 11. Table decoration

Table Setting Tablecloths

Table Setting Dishes

Table Setting Glasses

Table Setting Silverware - Knives

Table Setting Silverware - Forks

Table Setting Silverware - Spoons

Table Setting