Food Production Foundation –I BHM-101T UNIT: 1 PROFESSIONAL KITCHEN AND COOKING Structure 1.0 Introduction 1.2 Objectives 1.3 Hygiene in Kitchen 1.3.1 Personal Hygiene 1.3.2 Kitchen Hygiene 1.4 Protective Clothing 1.5 Hierarchy of Kitchen Department 1.5 Classical Kitchen Brigade 1.7 Sections of Kitchen 1.7.1 Larder Section 1.7.2 Sauce Section 1.7.3 Roast Section 1.7.4 Vegetable Section 1.7.5 Soup Section 1.7.6 Indian Section 1.7.7 Pastry Section 1.8 Kitchen Layouts 1.8.1 The single line (or Pullmann) kitchen 1.8.2 The galley kitchen 1.8.3 The L-shape kitchen 1.8.4 The U-shape kitchen 1.8.5 The island kitchen 1.8.6 The G-Shaped Kitchen 1.9 Duties & Responsibilities of Various Chefs in Kitchen 1.9.1 Job description 1.9.2 Design of Job Description 1.9.3 Uses of Job Description 1.9.4 Job description of kitchen staff 1.9.5 Job description of Executive Chef 1.9.6 Job description of Sous Chef 1.9.7 Job description of Pastry Chef 1.9.8 Job description of Kitchen Executive 1.9.9 Job description of Chef de Partie 1.9.10 Job description of Demi-Chef de Partie 1.9.11 Job description of Commis 1.9.12 Job description of Chef Garde Manger 1.10Attributes, Attitude and Etiquettes of Kitchen Personal 1.10.1 Physical Attributes 1.10.2 Work Related Attributes 1.10.3 Attitude of Kitchen Staff 1.10.4 Etiquette of Kitchen Staff 1.11 Coordination of Kitchen with Other Departments 1.12 Summary Uttarakhand Open University 1 Food Production Foundation –I BHM-101T 1.13 Key Terms 1.14 References/Bibliography 1.15 Review Questions 1.0 Introduction The organization of kitchens will vary, mainly due to the size and the type of the establishment. Obviously, where a kitchen has hundred Chefs preparing for banquets for up to 1000 people and a lunch and dinner service for 300-400 customers with a la carte menu, the organization will be quite different from a small restaurant doing thirty table d'hote lunches or a hospital diet kitchen preparing diets. Even when there are two kitchens of a similar nature, the internal organization may vary as each Chef de Cuisine will have his own way of running his kitchen. It has been found most satisfactory in organizing the work of a kitchen to divide it into "Parties' or "Corners". The parties system was perfected by Escoffier and it was the result of studying about the food production and the recipes allocating tasks to different specialists so as to help produce the more complex dishes regularly, efficiently and swiftly. The kitchen was divided into sections, each one of which was responsible for a particular contribution to the entire food production system. In the kind of kitchen Escoffier organized, the parties system reached the height of complexity because the end- products had to be of the highest finish and yet be completed to order in rapid sequence for a substantial number of customers. A set pattern was made. Basically the principles of kitchen organization represent a standard practice though there are no set rules for deciding how many sections and how many staff a particular kitchen requires. Each catering establishment has different factors to be taken into consideration such as extent of menu, number of persons to be served and management policy. A large kitchen, which caters for a large number, will have more sections than a smaller kitchen catering for lesser numbers. The number of staff in a section is determined by the amount of work to be done and importance of the contribution of the section to the menus and the skill of work. The base of different kitchen organizations is taken from the Traditional Kitchen Organization that was pioneered by Auguste Escoffier, the instigator of the partie or corner system. He had many sections such as grill, roast, vegetable, fish, sauce, soup, larder, patisseur etc. As everything was done manually it was necessary but now the sections have become fewer, because of labour-saving machines, convenience foods and combined catering equipment (microwave cum convection ovens, etc.), and the changing of public taste, which seeks simpler menus and meals. Latest trends are that the kitchen organizations vary with almost every establishment. In former times there were specialized large staffs called brigades. The various sections were being clubbed together to suit the establishments. Many kitchens use fresh food, ready to cook and sometimes ready to serve. This speeds the preparation and cooking times. The kitchens have become smaller and cook more versatile. New establishments employ less cooks. 1.1 Objectives After reading this unit learner will be able to understand the following: Uttarakhand Open University 2 Food Production Foundation –I BHM-101T The rationale behind kitchen organization The Classical Kitchen Brigade Modern Kitchen Organization Sections of Kitchen Layout of Kitchen 1.3 Hygiene in Kitchen The use of premises which are clean and can be correctly maintained is essential for the preparation, cooking and service of food. Cross contamination risks should be minimized by provision of separate preparation areas for the various raw and cooked foods. The table describes the various fittings and fixtures that are needed to be considered in a kitchen before the main equipment is planned. 1.3.1 Personal Hygiene It is required that good hygiene systems are followed by all food handlers. Have a shower at least once a day. Always change the clothes you wear every day. Never wear jewellery or timepieces during the working hours. Have short trimmed hair. Women chefs are to cover their hair with nets Shave even if there is a slight growth of facial hair Keep your fingernails short and clean Wear shoes that cover the whole foot not thongs or sandals to prevent accidents in the kitchen. Wear clean, neat clothing that is not damaged or exposed to the skin and covers arms and legs to help prevent injury if there is an accident. Always use clean utensils and never us utensils that have been used for raw food with cooked food. Do not smoke near or around food preparation area. Smoking is strictly prohibited at working area. Always wear clean and sanitized protective clothing like chef coat, hat, apron trousers etc. while working in kitchen. Wash your hands in between jobs with luke warm water and detergent. Pat it dry See a doctor at least once a month to ensure you are disease free. Tasting food whilst cooking o Use disposable spoons for tasting food. o Food should never be tasted using fingers, as it just like spitting into the food o Food handlers should never chew gums, eat sweets, or tough their mouth and nose while cooking. 1.3.2 Kitchen Hygiene Floors - Should be durable, non-slip and non-permeable. Uttarakhand Open University 3 Food Production Foundation –I BHM-101T Walls - Ceramic wall tiles were considered the best surf ace for areas where liquids splash a wall surface, potentially overcoming a damp or hygienic problem. Ventilation- The requirement of a higher performance kitchen ventilation system for modern kitchen with hoods and canopy system is essential. Lightening- Good lighting is essential to avoid eye strain. Natural lights are best but where artificial lightening is used some thought should be given to the type used. Ceiling- White coloured to reflect light, smooth textured, without cracks is recommended. Equipments- should be easy to handle, without any sharp edges, noiseless, can be cleaned and maintained easily. 1.4 Protective Clothing The uniform of kitchen personal is designed to protect the chef from burns, scalds and heat because they are surrounded with myriad articles that can harm them. A chef mostly uses knives, heavy pots and pans, gas stoves and the work area is hot, humid and floor may become slippery at times due to spillage of water and cooking liquids like gravies, oil etc. which eventually results in accidents. Keeping the operational area of chef in mind the uniform of chef is designed to protect them from open fire and heat of high pressure gas burners, spillage of hot liquids and endure hot and humid climate of kitchen. The uniform is also designed in order to mitigate the hygiene and sanitation risk. The chef uniform includes chef cap, scarf, chef coat, chef pant, apron and shoes. Along with chef uniform chef do need to carry kitchen duster which helps them to clean table top and protects them while handling hot pots. Chef Cap: A person working in kitchen need to wear a cap to protect falling hair and contaminating food prepared by them. The chef caps are either made-up of paper or cloths. The paper chef cap is more hygienic as it is discarded after every use making it expansive where as cloth caps may be re-used after washing. Cloth chef caps should be made with cotton fabric as it is more fire resistant than synthetic fibbers. Scarf: Chef Scarf is protective clothing for chef having many uses. This protective piece of cloth is worn around neck and soaks excessive swatting and prevents falling in cooked food. This is triangular in shape and may be used as elbow support in case of accidents and may be used as tunicate to prevent bleeding. Chef Coat: The fabric of Chef Coat should be a good absorbent and insulating in property. Cotton is the most suitable material for chef coats. This fabric is important because it acts as insulation against the intense heat from stoves and ovens.