Lesson 1 - Introduction to Commercial Cookery.pptx

Lesson 1 - Introduction to Commercial Cookery.pptx

1. Introduction to Commercial Cookery HPC 123 INSTRUCTOR: HAROLD C. YANGAO

2. Lesson Topics Standards of Professionalism Cooking Terminologies Kitchen Organization Kitchen Brigade The Chef’s Uniform

3. HPC 123 INSTRUCTOR: HAROLD C. YANGAO

4. What does it take to be a good food-service worker?

5. The emphasis of a food-service education is on learning a set of skills. But in many ways, attitudes are more important than skills because a good attitude will help you not only learn skills but also persevere and overcome the many difficulties you will face. -Wayne Gisslen, Professional Cooking

6. The successful food-service worker follows an unwritten code of behavior and set of attitudes we call professionalism.

7. Positive Attitude Towards the Job You must like cooking and want to do it well. You ensure that your work is something you can be proud of You practice humility You dress and behave properly in the job

8. Staying Power Food service requires physical and mental stamina, good health, and a willingness to work hard. A sense of responsibility and a dedication to your profession, to your coworkers, and to your customers or clients. Ability to stay in a job for a long period of time

9. Ability to Work with People Ability to work well on a team and to cooperate with your fellow workers. One must work with people from different race, culture, language. There must be no ego problems, rivalries and jealousies in the kitchen.

10. Eagerness to Learn A chef or cook must admit he has more to learn and be open to new ideas. Continuously reading and learning new things either from books or the internet.

11. Full Range of Skills One must possess and maintain a full range of skills from technical, financial and management skills.

12. Experience Practice, practice and more practice!

13. Dedication to Quality The only distinction between prepared food is either it is good or bad. Dedication to quality solves this problem. Whether you work in a top restaurant, a fast-food restaurant, a college cafeteria, or a catering house, you can do your job well, or not. The choice is yours

14. Good understanding of the Basics In order to innovate, you have to know where to begin. Knowing the basics will help you take better advantage of your experience.

15. HPC 123 INSTRUCTOR: HAROLD C. YANGAO

16. Culinary Techniques and Terminologies Allumette (al- yoo -MEHT) a matchstick cut of 1 ⁄8 inch 1 ⁄8 inch 2 inches (3 millimeters 3 millimeters 5 centimeters) usually used for potatoes; (2) a strip of puff pastry with a sweet or savory filling

17. Culinary Techniques and Terminologies Brown Stock a richly colored stock made of chicken, veal, beef or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings

18. Culinary Techniques and Terminologies Food Hazards Any substance in food that can cause illness or injury

19. Culinary Techniques and Terminologies FIFO ( First In, First Out) A system of rotating inventory, particularly perishable and semi perishable goods, in which items are used in the order in which they are received

20. Culinary Techniques and Terminologies Simmering a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 185°F–205°F [85°C–96°C]) liquid to the food submerged in it; (2) maintaining the temperature of a liquid just below the boiling point

21. Culinary Techniques and Terminologies Blanching very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method or to remove undesirable flavors

22. Culinary Techniques and Terminologies Mise en Place (meez on plahs) French for “putting in place”, refers to the preparation and assembly of all necessary ingredients and equipment

23. HPC 123 INSTRUCTOR: HAROLD C. YANGAO

24. At the center of every food service operation is an organization with a structure set up to achieve specific goals. Objectives necessary to reach these goals are identified by a management and then mobilizes its human resources to meet them.

25. Kitchen Brigade Positions Is a service re- organizations introduced by George – Auguste Escoffier (1847 – 1935) The kitchen employees under this type of service is called brigade de cuisine

26. Classic Kitchen Brigade Positions Chef De Cuisine Sous Chef Chefs de partie Demi – Chef Commis Apprentice

27. Classic Kitchen Brigade Positions Chef De Cuisine The person in charge of the entire operation, including kitchen administration, hiring, budgeting, purchasing, work scheduling, menu planning. Commonly known as the Executive Chef

28. Classic Kitchen Brigade Positions Sous Chef The second-highest position in the kitchen. The sous chef oversees all areas of production and supervision of the staff.

29. Classic Kitchen Brigade Positions Chefs de partie Station chef , or line cook is a chef in charge of a particular area of production in a restaurant. They are responsible for a particular meal where they specialized.

30. Classic Kitchen Brigade Positions Chefs de partie The following are the most important station chefs: Sauce Chef or Saucier (so-see-ay) Fish cook, or poissonier ( pwah -so- nyay ) Vegetable cook, or entremetier(awn- truh -met-yay) Roast cook, or rôtisseur ( ro -tee-sur)

31. Classic Kitchen Brigade Positions Chefs de partie The following are the most important station chefs: Pantry chef, or garde manger ( gard mawn-zhay ) Pastry chef, or pâtissier (pa-tees- syay ) Relief cook, swing cook, or tournant ( toor-nawn )- Expediter or Aboyeur

32. Classic Kitchen Brigade Positions Demi – Chef Assistant of Chefs de partie.

33. Classic Kitchen Brigade Positions Commis Junior cooks, work under the chefs de partie and demi-chef usually students taking formal culinary training.

34. Classic Kitchen Brigade Positions Apprentice Just like commis but without formal culinary training. Helps in cleaning and work preparation such as peeling and washing dishes.

35. Classic Kitchen Brigade Positions Demi – Chef Assistant of Chefs de partie.

36. Modern Classic Kitchen Brigade Sauté Chef (saucier) Responsible for all sautéed items and their sauces. This position is often considered the most demanding, responsible, and glamorous on the line.

37. Modern Classic Kitchen Brigade Fish Chef (poissonier) responsible for fish items and their sauces, often including fish butchering. This position is sometimes combined with the saucier position.

38. Modern Classic Kitchen Brigade Communard Prepares the meal served to staff at some point during the shift (also called the family meal).

39. Modern Classic Kitchen Brigade Roast Chef (rôtisseur) Responsible for all roasted foods and related jus or other sauces

40. Modern Classic Kitchen Brigade Grill Chef (grillardin) Responsible for all grilled foods. This position may be combined with that of rôtisseur

41. Modern Classic Kitchen Brigade Fry Chef (friturier) Responsible for all fried foods. This position may be combined with the rôtisseur position.

42. Modern Classic Kitchen Brigade Vegetable Chef (entremetier) responsible for hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches.

43. Modern Classic Kitchen Brigade Roundsman (tournant) Swing cook works or replaces station heads as needed throughout the kitchen.

44. Modern Classic Kitchen Brigade Cold Foods Chef (garde manger) Also known as the Pantry Chef, is responsible for preparation of cold foods including salads, cold appetizers, pates, and the like. This is considered a separate category of kitchen work.

45. Modern Classic Kitchen Brigade Butcher (boucher) Responsible for butchering meats, poultry, and occasionally fish. The butcher may also be responsible for breading meat and fish items.

46. Modern Classic Kitchen Brigade Pastry Chef (pâtissier) responsible for baked items, pastries, and desserts.

47. Modern Classic Kitchen Brigade Boulanger Prepares unsweetened doughs, as for breads and rolls

48. Modern Classic Kitchen Brigade Glacier Prepares frozen and cold desserts

49. Modern Classic Kitchen Brigade Decorateur Prepares showpieces and special cakes

50. Modern Classic Kitchen Brigade Expediter or Announcer (aboyeur) Accepts orders from the dining room and relays them to the various station chefs.

51. HPC 123 INSTRUCTOR: HAROLD C. YANGAO

52. General Considerations

53. Here are some general considerations when handling kitchen tools and equipment:

54. Food Equipment can be dangerous Have a healthy respect for safety operating procedures. Learn and be familiar with all the equipment’s features. Learn how to know when an equipment is not operating properly.

55. Not All Models Are Alike Each product has usual slight variations. Study or be taught by someone who knows a certain equipment.

56. Cleaning is Part of the Operating Procedure Cleaning of equipment is an imperative in the kitchen. Learn how to clean them properly.

57. Conserve Energy Know pre-heating times for your equipment. Plan production so equipment that requires a lot of energy is not on for long periods when not in use.

58. Your Hands Are Your Best Tools Do not solely rely on tools and equipment. Develop good manual skills. (Slicing a piece of onion manually is faster than setting up a food processor)

59. COOKING EQUIPMENTS

60. Cooking Equipment can be classified into the following categories: (Note: These only represents the general and common equipment, not the whole.) Rangetops Ovens Processing Equipment Holding and Storing Equipment Pots and Pa ns Measuring Devices Knives and Hand Tools

61. Cooking Equipment

62. Range Tops Burners (open elements) Either electric coils or gas flames. These tops are the fastest to heat and can be turned off after short use.

63. Range Tops Induction Cook Tops Works by magnetically agitating the molecules in steel or iron cookware so the cookware becomes hot. Usage results to a cooler kitchen. The disadvantage of this cooktop is that only iron or steel pots can be used.

64. Range Tops Do’s And Don’ts If burners do not light, turn off gas and allow the gas to ventilate before trying again to light pilots or burners. Do not keep ranges on high heat unless items are being cooked over them.

65. Ovens

66. Ovens Ovens are enclosed spaces in which food is heated, usually by hot air or, in some newer kinds of ovens, by microwaves or infrared radiation.

67. Oven Do’s And Don’ts Preheat ovens thoroughly, but no longer than necessary, to avoid excess energy use. Do not open the door more often than necessary Space items well to allow for heat circulation Be sure the pilot light is on before turning on gas ovens

68. Pilot Light

69. Processing Equipment

70. Mixers Are important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen

71. Mixers There are three main attachments for a mixer: Paddle (middle) – general mixing Whip (right side) – beating and whipping Hook (left side) – kneading

72. Mixer Do’s And Don’ts Make sure the bowl and the mixing attachment are firmly in place before turning on the machine Make sure you are using the right size attachment for the bowl. Turn off the machine before scraping down the bowl or inserting a spoon, scraper, or hand into the bowl.

73. Blenders Consists of a motor in a base, topped by a container with a spinning blade Suited for chopping, mixing, emulsifying, and puréeing liquids Operates with an adjustable speed and a lock mechanism for safety.

74. Blender Do’s And Don’ts Watch processing times closely to achieve desired quality. Make sure the machine is properly assembled before use. After turning off the machine, allow the blades to come to a full stop before opening the cover. Keep the blades sharp.

75. Holding and Storing Equipment

76. Holding and Storing Equipment Are used to keep food for service. Are used to protect food from spoilage.

77. Holding and Storing Equipment Hot Food Storage Steam Tables - are standard holding equipment for serving lines Bain-Marie - used in the production area.

78. Bain Marie Steam Table

79. Holding and Storing Equipment Cold Food Storage Walk-in - room-size refrigerator with built-in shelves on the walls. Reach-in - a standard upright refrigerator similar in shape to a large home refrigerator, but without the freezer unit. Freezer - used to hold foods for longer times, or to store foods purchased in frozen form.

80. Walk-in Freezer Reach-in Freezer

81. Pots and Pans

82. Pots and Pans Stockpot A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.

83. Pots and Pans Saucepan Similar to a small, shallow, light saucepot, but with one long handle instead of two loop handles. Ideal for heating liquids and sauces.

84. Pots and Pans Sautepan Used for general sautéing and frying of meats, fish, vegetables, and eggs.

85. Pots and Pans Wok A round-bottomed steel pan with two loop handles. Used for stir-frying, especially in Chinese cuisine. Heats up faster than a pan due to its sloped walls.

86. Pots and Pans Hotel Pan Also called counter pan, steam table pan, or service pan. Used to hold or steam food.

87. Measuring Devices

88. Scales Used for measuring ingredients as well as for portioning products for service. Can weigh everything to the last gram and the same bowl.

89. Volume Measures/Liquid Measuring Cup Used for measuring liquid ingredients as well as for portioning products for service.

90. Measuring Cups Used for dry measures. Are available in 1-, 1 ⁄2, 1 ⁄3 , and 1 ⁄4 cup sizes.

91. Measuring Spoons They can be used for measuring small volumes. 1 tablespoon, 1 teaspoon, 1 ⁄2 teaspoon, and 1 ⁄4 teaspoon. Often used in spices and seasonings.

92. Thermometers Types of Thermometers Meat Thermometer - inserted before cooking and left in the product during cooking Instant-Read Thermometer - gives readings within a few seconds of being inserted in a food product. It reads from 0°F to 220°F.

93. Thermometers Types of Thermometers Fat Thermometer - test temperatures of frying fats and sugar syrups. They read up to 400°F Special Thermometers - used to test the accuracy of oven, refrigerator, and freezer thermostats

94. Fat Thermometer Meat Thermometer Infrared Thermometer

95. Knives

96. Types of Knife Blade Carbon Steel Can be honed to an extremely sharp edge Corrodes and discolors easily, especially when used with acid foods and onions.

97. Types of Knife Blade Traditional Stainless Steel Will not rust or corrode, but they are much harder to sharpen than carbon steel. Stainless steel is used mostly for low-cost, lightweight knives.

98. Types of Knife Blade High Carbon Stainless Steel Combines the best aspects of carbon steel and stainless steel. It takes an edge almost as well as carbon steel, and it will not rust, corrode, or discolor. Knives made of this material are highly prized and relatively expensive.

99. Parts of A Knife

100. Types of Knives French Knife Also known as “chef’s knife”. Most frequently used knife in the kitchen. Used for general purpose.

101. Types of Knives Paring Knife Small pointed blade 2–4 inches (50–100 mm) long. Used for trimming and paring vegetables and fruits.

102. Types of Knives Boning Knife A thin, pointed blade about 6 inches (160 mm) long. Used for boning raw meats and poultry.

103. Types of Knives Steel Not a knife, but an essential part of the knife kit. Used for truing and maintaining knife edges

104. Types of Knives Steel Not a knife, but an essential part of the knife kit. Used for truing and maintaining knife edges

105. HPC 123 INSTRUCTOR: HAROLD C. YANGAO

106. Activity 1 On a short bond paper, print down 50 Basic Culinary techniques and terminologies. A to C – Basic Knives Skills and Different Types of Cuts D to J – Different Cooking Methods and Techniques L to P – Food Safety and Sanitation R to V – Meats, Poultry, Seafood, Stocks, Soups and Sauces After gathering the necessary terms, compile as a class in a short white sliding folder.