1 Kitchen Brigade (staff)Chap 2, p.21-24
2 Kitchen Organization Kitchen Brigade = working team p.21Type and size of establishment Organization of establishment Equipment available Hours of operation Menu, foods and dishes to be offered
3 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.
4 Position titles p.22 Chef: supervise at least one additional personCook: supervise no one Assistant cook: supervised by chef or cook Apprentice: receive training in a kitchen
5 Kitchen Brigade Ranks and duties (P. 22-23) Executive chef/Head chefwith diploma, certification Sous chef
6 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
7 Cold Kitchen OrganizationCold kitchen (P ) Pantry chef – garde-manger Butcher Pastry chef + baker (pastry kitchen)
8 Kitchen Organization Assistant cooks: Swing cook Duty cook DietitianStaff cook
9 Service ranks and duties p.21Maitre d’hôtel (host/hostess) Captain Waiter personnel (waiters/waitresses) Bus staff/apprentices (trainees)
10 Mise en Place p.21 Put-in-place Pre-preparationIt is the first step in the preparation of dishes or products. A good mise en place is half the cooking.
11 Kitchen Tools Chap 2. P.41-45
12 Cookware
13 Cookware
14 Cookware Fry Pan (P.41)
15 Cookware Crêpe Pan (P.41)
16 Cookware Griddle Pan
17 Cookware Paella Pan (P.41)
18 Cookware Sauté Pan (P.41)
19 Cookware Sauce Pan (P.41)
20 Cookware Braising Pot (P.42)
21 Cookware Low Sauce Pot (P.42)
22 Cookware Tall Stock Pot (P.42)
23 Cookware Roasting Pan (P.42)
24 Cookware Braising Pan with Lid (P.42)
25 Cookware Fish Poachers (P.42)
26 Cookware Double Boiler
27 Cookware Strainer & Colander
28 Cookware Chinese strainer
29 Knives
30 Knives
31 Knives (P. 43) Chef’s knife Chef’s Knife Butcher Knife Bread knife
32 Knives (P. 43) Meat Slicer Smoked-salmon Slicer Fileting KnifeBoning Knife
33 Knives (P.43) Cheese Slicer Turning Knife Paring Knife Peeler
34 Knives How to use the Chef’s Knife
35 Knives How to Chop Onion I
36 Knives How to Chop Onion II
37 Knives How to Chop Onion III
38 Knives How to Chop Onion IV
39 Knives How to Chop Onion V
40 Knives How to Chop Vegetable
41 Knives How to Mince Garlic
42 Kitchen Utensils
43 Kitchen Utensils Ladles ( P.43)
44 Kitchen Utensils Spoons
45 Kitchen Utensils Triple Edged Spoon
46 Kitchen Utensils Lifters (P.43)
47 Kitchen Utensils Whips (P.43)
48 Kitchen Utensils Wooden Spoons (P.43)
49 Kitchen Utensils Spatulas (P.43)
50 Kitchen Utensils Multipurpose Spatulas / Scrapers
51 Kitchen Utensils Forks (P.43)
52 Kitchen Utensils Tongs (P.43)
53 Kitchen Utensils Presses (P.43)
54 Kitchen Utensils Thermometer
55 Table Setting Table linen/tablecloth NapkinDishes/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
56 Table Setting Tablecloths
57 Table Setting Dishes
58 Table Setting Glasses
59 Table Setting Silverware - Knives
60 Table Setting Silverware - Forks
61 Table Setting Silverware - Spoons
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65 Table Setting