Download presentation
Presentation is loading. Please wait.
2
Craft and Livery Companies
Purpose Training Apprentice Journeyman Master © 2007 Thomson Delmar Learning. All Rights Reserved.
3
In the Larder: Keeping to Eat
Garde Manger Sanitation and Food Preservation Meat Butchery and Food Preparation Chef’s Uniform Origin Color Toque © 2007 Thomson Delmar Learning. All Rights Reserved.
4
Classic Kitchen Brigade System
Military Organization Chef de Partie Georges-Auguste Escoffier Chef de Cuisine Sous Chef Demi Chef Commis Apprentice © 2007 Thomson Delmar Learning. All Rights Reserved.
5
Perspectives in Garde Manger
Station Chefs Saucier: makes all of the sauces, stews, and sauteed items Poissonier: responsible for all fish and shellfish dishes Grillardin: responsible for all grilled and broiled foods Friturier: prepares all fried items done in vats © 2007 Thomson Delmar Learning. All Rights Reserved.
6
© 2007 Thomson Delmar Learning. All Rights Reserved.
Station Chefs Saucier: makes all sauces, stews, and sauteed items Poissonier: responsible for all fish and shellfish dishes Grillardin: responsible for all grilled and broiled foods Friturier: prepares all fried items done in vats © 2007 Thomson Delmar Learning. All Rights Reserved.
7
© 2007 Thomson Delmar Learning. All Rights Reserved.
Station Chefs Rotisseur: responsible for all roasted and braised foods, and stuffing for dressed meats Potager: prepares all stocks and soups; assists saucier Legumier: responsible for all vegetables and starches Entremetier: sometimes a combined position of the legumier and potager © 2007 Thomson Delmar Learning. All Rights Reserved.
8
© 2007 Thomson Delmar Learning. All Rights Reserved.
Station Chefs Patissier: responsible for pastries and desserts Garde Manger: responsible for cold foods, including salads, cold meats, pâtes, terrines, sausages, hors d’oeuvres, decorative carvings, and buffet items Tournant: helps out in various stations as needed © 2007 Thomson Delmar Learning. All Rights Reserved.
9
Modern Kitchen Brigade System
Executive Chef Coordinates all kitchen activities Directs training and work of staff Manages all related costs Establishes professional standards © 2007 Thomson Delmar Learning. All Rights Reserved.
10
Modern Kitchen Brigade System
Sous Chef/Assistant Chef Second in command Oversees preparation, portioning, and presentation of all items on the menu © 2007 Thomson Delmar Learning. All Rights Reserved.
11
Modern Kitchen Brigade System
Area Chefs Responsible for specific areas Line Cooks/Station Chefs Work under the supervision of area chefs Finish production of the area’s menu items Preparation Cooks Assist line cooks with simple and cumbersome tasks © 2007 Thomson Delmar Learning. All Rights Reserved.
12
Role of Modern Garde Manger
Production and Preservation Cold Soups Cold Salads Appetizers Plate Garnishes Charcuterie Products Cheese Condiments Buffet Platters © 2007 Thomson Delmar Learning. All Rights Reserved.
13
Role of Modern Garde Manger
Creation of centerpiece displays from sculpted ice, pastry margarine, and tallow Carved fruits and vegetables Poultry, game, meat, and seafood fabrication © 2007 Thomson Delmar Learning. All Rights Reserved.
14
Role of Modern Garde Manger
Personal Characteristics Organizational Leadership Technical Skills Knowledge Artistic © 2007 Thomson Delmar Learning. All Rights Reserved.
15
Role of Modern Garde Manger
Personal Characteristics Business Management Organizational Structure Job Descriptions Standards Professional Development Continuing Education © 2007 Thomson Delmar Learning. All Rights Reserved.
16
Role of Modern Garde Manger
Nutrition and Sanitation Awareness Product Knowledge Preparation Techniques Classics and Trends © 2007 Thomson Delmar Learning. All Rights Reserved.
17
Role of Modern Garde Manger
Personal Characteristics Lifelong Learning Increasing Cultural Awareness Internationalizing the Menu Traditional Ingredients and Seasonings Regional Cooking Styles Traditional Presentation Styles © 2007 Thomson Delmar Learning. All Rights Reserved.
Similar presentations
