1. Culinary Foundations Session Two-The Modern Kitchen 1 The Modern Kitchen Tools, Equipment, and Organization

2. Culinary FoundationsSession Two-The Modern Kitchen2 Agenda After studying these chapters the student should be able to : After studying these chapters the student should be able to : Understand the safe and efficient use of standard professional kitchen equipment and tools Understand the safe and efficient use of standard professional kitchen equipment and tools Have an understanding of heat transfer in the cooking process Have an understanding of heat transfer in the cooking process Understand the typical layout of duties in the professional kitchen Understand the typical layout of duties in the professional kitchen Discuss Emergency Preparedness Discuss Emergency Preparedness

3. Culinary FoundationsSession Two-The Modern Kitchen3 Homework Chapter 6 in on Cooking Chapter 6 in on Cooking Worksheet Two Worksheet Two

4. Culinary FoundationsSession Two-The Modern Kitchen4 How is heat transferred to food to begin the cooking process? Conduction Conduction Convection Convection Radiation Radiation

5. Culinary FoundationsSession Two-The Modern Kitchen5 Conduction By direct thermal mass transfer By direct thermal mass transfer

6. Culinary FoundationsSession Two-The Modern Kitchen6 Convection by spreading through the movement of air, steam or liquid by spreading through the movement of air, steam or liquid by natural means by natural means by mechanical means by mechanical means Convection cells are visible in the heated cooking oil in the pot at left. Heating the oil produces changes in the index of refraction of the oil, making the cell boundaries visible. Circulation patterns form, and presumably the wall-like structures visible are the boundaries between the circulation patternsindex of refraction

7. Culinary FoundationsSession Two-The Modern Kitchen7 Radiant from energy waves (at a different wavelength than normal “heat”) which are changed to heat when they strike a surface from energy waves (at a different wavelength than normal “heat”) which are changed to heat when they strike a surface infrared infrared microwave microwave induction induction

8. Culinary FoundationsSession Two-The Modern Kitchen8 Grill Radiant Heat

9. Culinary FoundationsSession Two-The Modern Kitchen9 Broiler Radiant Heat

10. Culinary FoundationsSession Two-The Modern Kitchen10 Microwave Radiant Heat

11. Culinary FoundationsSession Two-The Modern Kitchen11 Irradiation Radiant Heat

12. Culinary FoundationsSession Two-The Modern Kitchen12 Cookware

13. Culinary FoundationsSession Two-The Modern Kitchen13 Cookware Materials MaterialPhotoAdvantageDisadvantage Copper Heats fast $$$$Cleaning AluminumCheap OK conduct CheapReactive Anodized Aluminum Nonstick, non react, tough $$Unknown

14. Culinary FoundationsSession Two-The Modern Kitchen14 MaterialPhotoAdvantageDisadvantage Stainless steel Non react Clean$$ - conduct Cast iron Re-radiant Tough, <$ HEAVYCleaning glass Re-rad, see through, pretty Break, limited use ceramics Re-rad, annoying storage Break, limited use

15. Culinary FoundationsSession Two-The Modern Kitchen15 MaterialPhotoAdvantageDisadvantage Plastic <$, storage, refridge Poisonous? Limited use Non-StickPolyTetraFluoroEthylene Non stick, clean No sear, poison, special utensils Combo Best of both $$$$ Enamel-ware Excellent re- radiant $$$, chip, heavy

16. Culinary FoundationsSession Two-The Modern Kitchen16 The Classic Brigade

17. Culinary FoundationsSession Two-The Modern Kitchen17 Chefs de Partie saucier (sauces) poissionier (fish) grillardin (grilled items) fritteurier (fried items) rotissier (roasts) garde manger (cold food) patissier (pastries) tournant (roundsman, station relief). entremetier (starch and veg) Standard Brigade Layout Executive Chef Chef de Cuisine Chefs de Partie Station Chefs- Modern Line Cooks Demi-Chef literally, “half-chef” Commis Chef apprentices Sous Chef “second”, #2, Segundo

18. Culinary FoundationsSession Two-The Modern Kitchen18 Front of the House Manager Modern Layout BOH

19. Culinary FoundationsSession Two-The Modern Kitchen19 Hot food BroilerRotisseurGrill, Roast BroilerRotisseurGrill, Roast FryerFriturier Fry station FryerFriturier Fry station Saute Restauranteur/Saicier Main entrees A la minute Saute Restauranteur/Saicier Main entrees A la minute SoupsEntremetier SaucesSaucier SoupsEntremetier SaucesSaucier Fish/Entrees Poissonier Fish/Entrees Poissonier Swing CookTournant

20. Culinary FoundationsSession Two-The Modern Kitchen20 Garde Manger Salad greensGarde manger Salad greensGarde manger Salad prep Salad prep Cold food prep Cold food prep Sandwiches Sandwiches Showpieces Showpieces Meat Cutting Boucher Meat Cutting Boucher

21. Culinary FoundationsSession Two-The Modern Kitchen21 Bakery Baking-Mixing Yeast ProductsBoulanger Baking-Mixing Yeast ProductsBoulanger Dough holding and proofing Dough holding and proofing Dough rolling and Forming Dough rolling and Forming Baking and cooling Baking and cooling Pastry-Pies, Cakes, Tortes, Patissier Pastry-Pies, Cakes, Tortes, Patissier Non-Yeast Non-Yeast Dessert prep Glacier/ decorateur Dessert prep Glacier/ decorateur Frozen dessert prep SugarConfiseur Frozen dessert prep SugarConfiseur Plating desserts Plating desserts

22. Culinary FoundationsSession Two-The Modern Kitchen22 These stations may be in the garde manger section Banquet Banquet Steam cooking Steam cooking Roasting and broiling Roasting and broiling Holding and plating Holding and plating Short-order Short-order Griddle Griddle Fryer Fryer Broiler Broiler Beverage Beverage Hot beverages Hot beverages Cold beverages Cold beverages Alcoholic beverages Alcoholic beverages

23. Culinary FoundationsSession Two-The Modern Kitchen23 Modern Layout FOH FOH Manager Maitre’d Hotel Sommelier, chef de vin Wine Associates Chef de salle HeadWaiter Chef d’etage Captain Front and Back Waiters

24. Culinary FoundationsSession Two-The Modern Kitchen24 Dining Room Organization Sommelier, chef de vinWine Steward - Purchasing, storage and service of wine Sommelier, chef de vinWine Steward - Purchasing, storage and service of wine Chef de salle Headwaiter - Host & Customer service Chef de salle Headwaiter - Host & Customer service Chef d’etage Captain -Explains menu, Chef d’etage Captain -Explains menu, Waiter Waiter- takes orders does table side prep Waiter Waiter- takes orders does table side prep Chef de rang Front waiter - Sets tables, delivers Chef de rang Front waiter - Sets tables, delivers Busperson food to guests, clears Busperson food to guests, clears

25. Culinary FoundationsSession Two-The Modern Kitchen25 Kitchen Diagram - Fort (perhaps outdated slightly)

26. Culinary FoundationsSession Two-The Modern Kitchen26 Review Think of two possible quiz questions for next week. Think of two possible quiz questions for next week. Write them down, leave them on the desk, take a five minute break Write them down, leave them on the desk, take a five minute break When you return, a sampling of questions will be read aloud by the instructor and discussed as a class. When you return, a sampling of questions will be read aloud by the instructor and discussed as a class.