Chapter 2: The Kitchen Organization and Layout Flashcards
Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.
Chef De Cuisine
Deputy cook. Takes charge in the absense of Executive cook. They are the second in commant or the under-chef. Supervises and coordinates the various station chefs (chef de parties). The sous chef fills in for the chef de cuisine when they are off.
Sous Chef
Station chefs is responsible for a certain part of meal where they are specialized in or divided in the method of cooking to make the kitchen more productive. There is more than one ________, each one assigned and responsible in a specific section in the kitchen.
Chefs de partie
Assistant station Chef. Does most of the actual preparation of the food in the specific station they are assigned may be required to assist with cooking, preparation and plating when station chefs are absent and oversees all preparation, cooking and presentation for plates.
Demi-chef
Junior cooks. Also work on a specific station under the chef de
partie and demi-chef. Generally responsible in the tools used in that station. Usually in training to become a demi-chef. These are
often people who are still undertaking formal culinary training.
Commis
They might work in a specific station. Gaining experience since they are less likely to have any formal culinary training. Help in cleaning and work preparation including peeling and washing salads and sometimes wash the dishes.
Apprentice
Is the saute cook who makes sauces, also often regarded as the
highest respected role in the kitchen brigade system of stations.
Saucier
Is the fish cook- cooks and prepares fish and shellfish dishes
from sauteing to poaching and often prepare any sauces that need to accompany the fish, in the absence of the saucier.
Poissonier
In charge of the entrees, or entrance to the meal, in today’s
kitchen are considered the main course. This is a combined potager and legumier, preparing vegetable
dishes, soups and stocks.
Entremetier
Is in charge of soups and stocks.
Assistant to the saucier. Considered a lower-skilled
position.
POTAGER
Is the vegetable chef. In charge of the grains, pilafs, braises and other hot vegetable side dishes.
Legumier
Chef assigned in roasting- roasted
and braised foods and any stuffing for them.
Rotissieur
Is in charge of all cold foods including salads, cold meats, pates,
terrines, sausages, hors d’oeuvres, decorative carving garnishes, buffet items if present.
Garde manger
Is the grill man- grilled and broiled foods.
GRILLARDI
N
Is the pastry chef. The _____ also supervise the confiseur who
makes petit fours and candies; glaciers who makes cold and frozen desserts, and perhaps also makes ice sculptures. Decorateur who decorate cakes and other items. Boulanger who bakes and makes breads, rolls and cakes.
PATISSIER
who decorate cakes and other items
Decorateur
who bakes and makes breads, rolls and cakes.
Boulanger
Is in charge for meat butchery, and poultry and fish treatment. May prepare these and give them to the garde manger for the distribution to the various station chefs.
BOUCHER
Is the fry cook- prepare all fried items (basically deep-frying)
Friturier
Prepares pork products such as pâté, pâté en croûte, rilettes,
hams, sausages, or any cured meats. May coordinate with garde manger and delivered cured meats.
Charcutier
Unicellular organisms that can be harmful or useful to our body. They multiply very fast.
BACTERIA
Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.
BLANCHING
Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.
CHOPPING
A food (meat, fish and vegetables) preservation and flavoring process by adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.
CURING
Cutting into square pieces.
DICING
Making small particles or strips by rubbing against a rough surface or a surface with many sharp-edged openings.
GRATING
Making flour dough into a uniform compound by pressing, folding, and stretching.
KNEADING
The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.
MARINATION
Reducing to soft pulpy mass by applying pressure.
MASHING
Cutting into very small pieces such as mutton mince (Keema).
MINCING
Food made without using preservatives, chemicals or artificial colors
ORGANIC FOOD
Removing the skin of moist food item, say potatoes, and carrots.
PEELING
Cooking egg without shell in boiling water. Cooking in small amount of liquid.
POACHING
Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.
ROTISSERIE
Flour and fat cooked together and used to thicken soups.
ROUX
Removing shells of peas, beans, oysters, and mollusks.
SHELLING
Cutting into small strips.
SHREDDING
Putting flour through sieve in order to separate fine particles from coarse ones.
SIFTING/SIEVING
Cooking liquid food just below boiling point.
SIMMERING
Moving solid/liquid food in the circular motion.
STIRRING
Unwanted filling of griddle plate with grease.
TEMPERING
Bringing a frozen food item to room temperature.
THAWING
[Tools, Utensils, Equipment]
They are used for cooking, boiling, and steaming. They often operate on Liquid Petroleum Gas (LPG). Now induction _____ and hot plates are available, which operate on electricity. They come with open top, mesh top, or flat top.
BURNERS
[Tools, Utensils, Equipment]
It is the most versatile equipment operating on either LPG or electricity. The name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and baking. It comes in two basic versions
COOKING RANGES
[Tools, Utensils, Equipment]
Two types of range
Restaurant Range and Heavy duty range
[Tools, Utensils, Equipment]
They are used for cooking, baking, roasting, and browning. They operate either on LPG or electricity
OVENS
[Tools, Utensils, Equipment]
They are flat plates made of iron, stainless steel, or aluminum, which transfer heat to the food. These are prone to heat loss when the plate is partially unused.
They are mainly used for preparing breakfast items such as omelets, scrambled eggs, patties, sandwiches, burgers, and pancakes.
GRIDDLE
[Tools, Utensils, Equipment]
are used for cooking and preparing stocks. They are generally accompanied with lids.
POTS
[Tools, Utensils, Equipment]
Depending upon the type of cooking, the cook selects a _____. These serve the purpose of shallow frying, boiling, and stir frying.
PANS
[Tools, Utensils, Equipment]
It helps to check the thickness of liquids, tenderness of solids, stir, and turn the food in the pots and pans. Various _____ are used during cooking are skimmer, turner, masher, ladle, fork-spoon, and utility spoon.
SPOONS
[Tools, Utensils, Equipment]
These are used for cooking, warming, and storing food. They are two layered pots- one inside the other with a gap in between for steam. They are usually jacketed, agitator tilting for better view and food handling.
KETTLES
[Tools, Utensils, Equipment]
VEGETABLE CUTTERS/CHOPPERS
[Tools, Utensils, Equipment]
These are used in cutting, dicing, shredding, and slicing vegetables in various shapes and sizes. They are also used to cut bread into small pieces for puddings or soups.
VEGETABLE CUTTERS/CHOPPERS
[Tools, Utensils, Equipment]
are used for mixing and blending. There are broadly two types of ______: table mounted and floor mounted.
MIXERS
[Tools, Utensils, Equipment]
largely operate on electricity. The cooks use these for cooking rice, lentils, and vegetables.
COOKERS
[Tools, Utensils, Equipment]
are used for preparing steamed food such as Idli (a type of fluffy rice dumpling), momos, and dhokla
STEAMER
[Tools, Utensils, Equipment]
Some food items are prepared by immersing them in heated oil in a _____.
FRYER
[Tools, Utensils, Equipment]
are used across various small volume dicing, cutting, slicing, carving, and filleting. There are various of these to used for different cutting and carving purposes
KITCHEN KNIVES
[Types of Knives]
It is used for fine cutting work, removing onion skins, and cutting small fruits.
PARING KNIFE
[Types of Knives]
It is used in general purpose cutting and scraping.
UTILITY KNIFE
[Types of Knives]
Used for cutting steaks
STEAK KNIFE
[Types of Knives]
SANTOKU KNIFE
Originated in Japan, this knife is used for cutting, dicing, and mincing
[Types of Knives]
It is a multi-purpose knife used on multiple commodities such as vegetables, fruits, meat, and poultry.
CHEF’S GENERAL KNIFE
[Types of Knives]
It has a long thin blade with serrated edge that provides sawing-like motion. It is used to slice certain foods with firm skins or outer layers such as bread, tomatoes, and capsicums.
SERRATED KNIFE (BREAD KNIFE)
[Types of Knives]
They come with a narrow, sharp, and flexible blade and a protruding heel near the handle. They can run along the bones of flat fish or ribs smoothly.
BONING/FILLETING KNIVES
[Types of Knives]
This knife comes with a long, thin and sharp blade to ensure neat and accurate cutting.
CARVING KNIFE
[Types of Knives]
It has a long sharp blade that tapers at the end and helps slicing fruits and vegetables finely.
SLICING KNIFE
[Types of Knives]
It is an essential component to present the food in a unique way. This knife has a small curved blade that is used to carve the vegetables into the shape of a container.
TURNING KNIFE
[Types of Knives]
It is a butchers’ knife. It is very strong and sharp to cut through large pieces of meat such as pork and beef.
CLEAVER
[Tools, Utensils, Equipment]
set of cups that measures 1 c, ½ c, ⅓ c, ⅛ c and ¼ c used in measuring dry ingredients and comes in stainless, aluminum or plastic materials.
MEASURING CUPS
[Tools, Utensils, Equipment]
set of spoon used to measure small amount of ingredients and it comes with 1 T, 1 t, ½ t, ¼ t, and sometimes ⅛ t.
MEASURING SPOONS
[Tools, Utensils, Equipment]
glass or plastic measuring cup which resemble to a small pitcher used in measuring liquid ingredients.
MEASURING GLASS OR CUP
[Tools, Utensils, Equipment]
kitchen weighing device that gives accurate measurement or ingredients to prevent cooking miseries. Digital weighing scale is best to use.
WEIGHING SCALE
[Tools, Utensils, Equipment]
alarm gadget use to remind the cook that the product is already done through time setting.
KITCHEN TIMER
[Tools, Utensils, Equipment]
used to measure oven temperature accurately that is called upon in the recipe of a particular cooked products.
OVEN THERMOMETER
[Tools, Utensils, Equipment]
is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
MEAT THERMOMETER
