1. Culinary Arts Successful Culinary Lab Management Guidelines

2. Copyright Copyright © Texas Education Agency, 2015. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non- educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: copyrights@tea.state.tx.us. copyrights@tea.state.tx.us Copyright © Texas Education Agency, 2015. All rights reserved. 2

3. Culinary Lab Management 3 Copyright © Texas Education Agency, 2015. All rights reserved.

4. Cooking equipment Holding Equipment Refrigeration Commercial Equipment 4 Copyright © Texas Education Agency, 2015. All rights reserved.

5. Broilers, grills and fryers Kettles and steamers Ovens Ranges Cooking Equipment 5 Copyright © Texas Education Agency, 2015. All rights reserved.

6. Broilers and grills  Broiler  Grill  Salamander Fryers  Deep  Pressure Broilers, Grills and Fryers 6 Copyright © Texas Education Agency, 2015. All rights reserved.

7. Kettles  Steam-jacketed  Tilt braiser Steamers  Convection  Pressure Kettles and Steamers 7 Copyright © Texas Education Agency, 2015. All rights reserved.

8.  Flattop range  Griddle  Induction range  Open-burner range Ranges 8 Copyright © Texas Education Agency, 2015. All rights reserved.

9.  Combination  Convection  Conventional  Cook-hold  Microwave Ovens 9 Copyright © Texas Education Agency, 2015. All rights reserved.

10. Steam tables Warming cabinets Holding Equipment 10 Copyright © Texas Education Agency, 2015. All rights reserved.

11. Steam tables:  Hotel pans and metal inserts are kept hot by surrounding them with hot water and steam  Placed where food is plated for service  Sometimes referred to by the French term bain marie Warming Cabinets:  An enclosed, heated cabinet designed to hold food Steam Tables and Warming Cabinets 11 Copyright © Texas Education Agency, 2015. All rights reserved.

12. Freezers Refrigerators Reach-in refrigerator Walk-in refrigerator Refrigeration 12 Copyright © Texas Education Agency, 2015. All rights reserved.

13. Hold food at 0°F (-18°C) for long-term storage May be reach-in or walk-in Freezers 13 Copyright © Texas Education Agency, 2015. All rights reserved.

14.  Stores foods below 41°F (5°C) Reach-in:  Smaller units placed at cooking stations Walk-in:  Are the size of a room and tall enough to walk in to Reach-in and Walk-in Refrigerators 14 Copyright © Texas Education Agency, 2015. All rights reserved.

15. Knife Skills Culinary Procedure 15 Copyright © Texas Education Agency, 2015. All rights reserved.

16. 1.Tip 2.Cutting edge 3.Spine 4.Bolster 5.Heal 6.Tang 7.Rivets 8.Handle Parts of a Knife 16 Copyright © Texas Education Agency, 2015. All rights reserved.

17. 6.Paring 7.Santoku 8.Serrated 9.Tourné 10.Utility 1.Boning 2.Butcher 3.Chef’s (French) 4.Cleaver 5.Fillet Types of Knives 17 Copyright © Texas Education Agency, 2015. All rights reserved.

18. 3.Mincing  Batonnet  Brunoise  Julienne 1.Slicing  Chiffonade  Diagonal  Roll cut  Rondelle 2.Dice  Small  Medium  Large Basic Knife Cuts 18 Copyright © Texas Education Agency, 2015. All rights reserved.

19. Knife Skills for Chefs 19 (click on link) (image from video) Copyright © Texas Education Agency, 2015. All rights reserved.

20. Staff Meetings 20 Copyright © Texas Education Agency, 2015. All rights reserved.

21. May be scheduled or random to discuss:  Changes in the menu  Customer complaints  New employees  New policies  Suggestive selling techniques Training 21 Copyright © Texas Education Agency, 2015. All rights reserved.

22. Managers should:  Encourage communication  Listen carefully  Motivate the employees  Praise employees work Communication 22 Copyright © Texas Education Agency, 2015. All rights reserved.

23.  Creative  Discussion  Informational  Motivational Objectives of a Staff Meeting 23 Copyright © Texas Education Agency, 2015. All rights reserved.

24. Restaurant Marketing - How to Manage Your Restaurant Staff 24 (click on link) (image from video) Copyright © Texas Education Agency, 2015. All rights reserved.

25. 25 Copyright © Texas Education Agency, 2015. All rights reserved.

26. Let’s Review! 1.Is commercial equipment intimidating? 2.Can you identify all of the commercial equipment in the lab? 3.What should the temperature of the refrigerator be set at? The freezer? 4.What are the parts of a knife? 5.Can you name at least five types of knives? 6.Why are staff meetings needed? 26 Copyright © Texas Education Agency, 2015. All rights reserved.

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28. References and Resources Images:  Hollestein Career and Technology Center, Eagle Mountain-Saginaw ISD, Fort Worth, Texas, Chef Damion Brown (Slides 4, 6, 7, 8, 9, 13, 14)  Shutterstock™ images. Photos obtained with subscription. (Slides 3, 5, 10, 11, 12, 15, 16, 18, 20, 21, 22, 23, 25, 27) Textbooks:  Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.  Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL: Goodheart-Willcox Company.  Foundations of restaurant management & culinary arts. (2011). Boston, MA: Prentice Hall. Copyright © Texas Education Agency, 2015. All rights reserved. 28

29. References and Resources YouTube™:  Restaurant Marketing - How to Manage Your Restaurant Staff It is certainly important to have happy and satisfied customers in your restaurant, and staff that is happy and content will help to achieve this goal. Good communications skills are one thing that will help to keep your staff happy. https://youtu.be/ApqhfgzYbw4 Video:  Knife Skills for Chefs Build your basic knife skills with these educational videos. View the following videos for examples on the proper use of quality knives and basic knife cuts. http://www.acfchefs.org/ACF/Resources/Video_Library/Knife/ACF/Resources/Video/Knife Website:  What Is the Objective of a Staff Meeting? It's important to convey the meeting's objectives in advance so that participants know what to expect and how to prepare. http://smallbusiness.chron.com/objective-staff-meeting-31381.html Copyright © Texas Education Agency, 2015. All rights reserved. 29