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Kitchen Brigade (staff)
Chap 2, p.21-24
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Kitchen Organization Kitchen Brigade = working team p.21
Type and size of establishment Organization of establishment Equipment available Hours of operation Menu, foods and dishes to be offered
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Culinary Education p.22 Culinary Institute of America (CIA)
3 years apprenticeship + exam = cook more formal training + exam = chef Diploma + certification = executive chef The Swiss Federation of States Professional titles are protected by law.
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Position titles p.22 Chef: supervise at least one additional person
Cook: supervise no one Assistant cook: supervised by chef or cook Apprentice: receive training in a kitchen
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Kitchen Brigade Ranks and duties (P. 22-23) Executive chef/Head chef
with diploma, certification Sous chef
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Hot Kitchen Brigade p.22-23 Station chef/cooks (or line chef/cooks)
Sauce cook Broiler cook À la carte cook – table-side cooking Fish cook Vegetable cook
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Cold Kitchen Organization
Cold kitchen (P ) Pantry chef – garde-manger Butcher Pastry chef + baker (pastry kitchen)
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Kitchen Organization Assistant cooks: Swing cook Duty cook Dietitian
Staff cook
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Service ranks and duties p.21
Maitre d’hôtel (host/hostess) Captain Waiter personnel (waiters/waitresses) Bus staff/apprentices (trainees)
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Mise en Place p.21 Put-in-place Pre-preparation
It is the first step in the preparation of dishes or products. A good mise en place is half the cooking.
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Kitchen Tools Chap 2. P.41-45
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Cookware
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Cookware
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Cookware Fry Pan (P.41)
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Cookware Crêpe Pan (P.41)
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Cookware Griddle Pan
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Cookware Paella Pan (P.41)
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Cookware Sauté Pan (P.41)
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Cookware Sauce Pan (P.41)
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Cookware Braising Pot (P.42)
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Cookware Low Sauce Pot (P.42)
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Cookware Tall Stock Pot (P.42)
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Cookware Roasting Pan (P.42)
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Cookware Braising Pan with Lid (P.42)
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Cookware Fish Poachers (P.42)
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Cookware Double Boiler
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Cookware Strainer & Colander
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Cookware Chinese strainer
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Knives
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Knives
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Knives (P. 43) Chef’s knife Chef’s Knife Butcher Knife Bread knife
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Knives (P. 43) Meat Slicer Smoked-salmon Slicer Fileting Knife
Boning Knife
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Knives (P.43) Cheese Slicer Turning Knife Paring Knife Peeler
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Knives How to use the Chef’s Knife
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Knives How to Chop Onion I
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Knives How to Chop Onion II
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Knives How to Chop Onion III
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Knives How to Chop Onion IV
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Knives How to Chop Onion V
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Knives How to Chop Vegetable
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Knives How to Mince Garlic
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Kitchen Utensils
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Kitchen Utensils Ladles ( P.43)
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Kitchen Utensils Spoons
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Kitchen Utensils Triple Edged Spoon
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Kitchen Utensils Lifters (P.43)
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Kitchen Utensils Whips (P.43)
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Kitchen Utensils Wooden Spoons (P.43)
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Kitchen Utensils Spatulas (P.43)
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Kitchen Utensils Multipurpose Spatulas / Scrapers
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Kitchen Utensils Forks (P.43)
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Kitchen Utensils Tongs (P.43)
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Kitchen Utensils Presses (P.43)
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Kitchen Utensils Thermometer
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Table Setting Table linen/tablecloth Napkin
Dishes/Chinaware/dinnerware Glassware Silverware/flatware 6. Condiment stands 7. Menu cards/ name cards 8. Hollow ware 9. Plate warmers 10. Service trays 11. Table decoration
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Table Setting Tablecloths
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Table Setting Dishes
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Table Setting Glasses
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Table Setting Silverware - Knives
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Table Setting Silverware - Forks
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Table Setting Silverware - Spoons
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Table Setting
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