bsc hotel management 1st year notes1

1 | P a g e N S K N O T E S

Personal hygiene

Sanitation: - Rules of personal hygiene and sanitary food handling are not invented just to

make your life difficult.

There are good reasons for all of these.

All food service operators are responsible for knowing the health department regulations in

their own city and state.

Hazard Analysis Critical Control Point. (HACCP)

Preventing food borne illness is one of the most important challenges facing every food

service industries.

In order to prevent the illness, a food worker must understand the source of food borne

disease.

Most food borne illness is the result of eating food that has been contaminated. It means

food contains harmful substances that were not present originally in the food or in other

words contaminated food is that is not pure.

It is very important to know how these substances get into the food to contaminate it and

how food workers can prevent contamination and avoid serving contaminated food.

Any substances in the food that can cause illness or injury is called as HAZARD.

Food hazards are of three types:-

1. Biological Hazards

2. Chemical Hazards

3. Physical Hazards

BIOLOGICAL HAZARDS

Pathogens: Microorganisms

1) BACTERIA- Condition to grow.

FOOD-Sufficient amount of protein is best suited for bacteria to grow

MOISTURE-It requires water to absorb the food. Dry foods do not support bacterial growth.

Foods with relatively high salt or sugar can also be considered a safe food.

TEMPERATURE-Bacteria grows at warm temperature.50C-600C is the best growth suited

temperature to promote the disease causing bacteria.

OXYGEN-Some bacteria needs oxygen to grow.

ACIDITY OR ALKALINITY-In general disease producing bacteria like a. The acidity or alkalinity

of a substance is indicated by a measurement called PH. The scale ranges from 0(strongly

acidic)to 14(strongly alkaline).A PH of 7 is neutral. Pure water has a PH of 7.

TIME-When bacteria are introduced to a new environment it needs time to adapt to their

surroundings before they start growing. This time is called as lag phase.

2) VIRUSES- Viruses are even smaller than bacteria. Unlike bacteria they can’t reproduce or

multiply unless they are inside a living cell but they can be carried on almost any surface

and can survive for days or even months. Because viruses do not multiply in food like


bacteria. Food borne viral diseases are usually caused by contamination from people,

food contact surface or in the case of sea foods, contaminated water.

3) PARASITES-Parasites are organisms that can survive only by living on or inside another

organism. Human parasites are generally transmitted to them from the animal host.

These are very small and microscopic. They can be killed by proper cooking or by

freezing.

4) FUNGI-Molds and yeasts are examples of fungi. These are associated with food spoilage

rather than food borne disease. Most molds and yeast, even those that cause spoilage

are not dangerous to most human beings. Some of the fungi are useful.

E.g.: Veining (of) in blue cheese, fermentation of bread dough

CHEMICAL AND PHYSICAL HAZARDS

Chemical poisoning is caused by the use of defective or improper equipment or

equipment that has been handled improperly. Do not use the following material that

causes food poisoning.

i) ANTIMONY-Caused by storing or cooking acid foods in chipped grey enamel

ware.

ii) CADMIUM-Caused by cadmium plated ice cube tray or container.

iii) CYANIDE-Caused by silver polish containing cyanide.

iv) LEAD-Caused by lead water pipe/containing lead/utensils containing lead.

v) ZINC-Caused by cooking food in zinc plated galvanized utensils.

vi) COPPER UTENSILS-Carbonated beverage in contact with copper tubing.

PHYSICAL CONTAMINATION:

It is a contamination of food with objects that may not be toxic

but may cause injury or discomfort.

Examples: Pieces of glass from a broken container.

Metal sharping from an improperly opened can.

Stones from poorly sorted dried beans.

Hair in food.


Personal hygiene

Most food borne illness/disease may also be caused or spread by food handler also.

Some examples of situations in which cross contamination can occur include the following.

1. Mixing contaminated left over with a freshly cooked batch of food.

2. Handling ready to eat food with unclean hands. Handling several types of foods

without washing hands in between.

3. Cutting raw chicken and then using the same cutting board unsanitary to cut

vegetables.

4. Placing ready to eat food on a lower refrigerator shelf and allowing juices from raw

fish and meat to drip on to them from an upper shelf.

5. Wiping down work surface with a soiled cloth.

Good personal hygiene

Even when we are healthy, we have bacteria all over our skin and in our nose and mouth.

Some of these bacteria if given the chance to grow in food will make people ill.

1. Do not work with food if you have any communicable disease or infection.

2. Bath or shower daily.

3. Wear clean uniform.

4. Keep hair neat and clean always. Always wear hat or hair net (inside the kitchen )

5. Keep moustaches and beard trimmed and be clean shaved.

6. Wash hands and exposed parts of arm before work and as often as during work

including

After eating/drinking or smoking.

After using toilets.

After touching or handling anything that may be contaminated with

bacteria.

7. Cover cough and sneezes then wash hands.

8. Keep your hands away from your face, eyes, hair, and arms.

9. Keep finger nails clean and short. Do not wear nail polish.

10. Do not smoke or chew gums while on duty.

11. Do not sit on work tables.

12. Do not use strong perfumes; a mild-deodorant can be used.

Procedure for washing hands

1. Wash hands in/with hot running water. Use water as hot as you comfortably stand.

Hot at least 100’f/38’c is best suited.

2. Apply enough soap, to make good lather.

3. Rub hands together thoroughly for 20 seconds or longer, washing not only the hands

but the wash and the lower part of the forearm.

4. Using a nail brush cleans be neat the finger nails and fingers.


5. Rinse hands well under hot running water. If possible use a clean paper towel to turn

of the water to avoid contaminating the hands by contact with soiled towels.

6. Dry hands with clean single use paper towels or warm air hand dryer.

Use of gloves

1. Use gloves to handle/serve/touch ready to eat foods. For which doesn’t need any

further cooking.

2. Wash hands before putting in gloves or when changing to another pair. Gloves are

not a substitute for proper hand washing.

3. Remove and discard gloves, wash hands one change to a new pair of gloves after

handling one food item and before starting work on another.

4. Gloves are for single use only.


Pre preparation of ingredients

Mise en place:-

Only if advance preparation is done thoroughly and systematically will service go smooth.

Good chefs take pride in the thoroughness and quality of their advance preparation of mise

en place.

This French term meaning

‘’ Everything put in place’’ (pre preparation of

ingredients)

Even on the simplest level pre preparation is necessary. If you are preparing only for the

recipe you must first:-

o Assemble your tools.

o Assemble your ingredients.

o Wash, trim, cut, prepare and measure your raw materials.

o Prepare your equipment

preheating of oven

Line baking sheet etc.

Only then you begin the actual preparation.

Solid foods which are to be mixed have to be reduced in to small sizes which will allow them

to combine readily.

1. WASHING: - This is done to remove superficial dirt. Wash vegetables, meat and

fish in cold water and before any preparation is done. If they are soaked for a

long period or washed after cutting, there is greater loss of water soluble

vitamins and minerals.

Thawing: - frozen foods to be brought to their original state before

any preparation is done. That process of converting is called a

thawing. Thawing is done by three ways:-

1. Putting the food in a container with water and allowing

the water to run on the food.

2. By storing in a refrigerator maintained at 3*c to 4*c

prior to a day of cooking.

3. Microwave thawing.

2. PEELING AND SCRAPING: - Spoilt, soiled, and inedible portions are removed.

Skins of the vegetables like potatoes, carrots etc. or of fruits are removed by

either peeling or scraping, while peeling, remove as little of the flesh as possible.

3 PARING: - removing the outer surface layer by cutting as in paring an apple.

A circular motion is used.

4 CUTTING: - reducing to small parts by means of a knife or scissors. When the

reduction is done by a chopping knife or a food chopper it is known as chopping.

Cutting into even sized cubes is called dicing.

Cutting into very fine pieces is called mincing.

Shredding is cutting into fine long pieces with a knife or shredder.

Slicing is also cutting into thin long pieces, but these are not as fine as shredding.


5 GRATING: - reducing to fine particles by rubbing over a rough sharp surface.

6 GRINDING: - reducing to small fragments by crushing in a mill or in a grinding

stone.

7 MASHING: - this is a method of breaking up soft foods such as a cooked potatoes

or vegetables.

8 SIEVING: - passing through wire mesh to remove impurities, to break down to

even portions or to enclose air.

9 MILLING: - removing the husks from cereals is called as milling applied to

mills/rice mills etc.

10 STEEPING: - extracting the colour and flavour by allowing the ingredients to stand

in water generally at a temperature just below the boiling point as in tea

preparation or as in saffron.

11 SLITTING: - to make a slit in the middle length wise as slitting of green chillies.

12 SKIMMING: - to remove the floating impurities in stock making or in milk is called

as skimming.

13 CENTRIFUGING: - promotion of separation by the application of whirling force.

Separation of butter from curd or cream from milk.

14 EMULSIFICATION: - blending of one liquid with another in which it is insoluble

e.g. oil and egg yolk in mayonnaise preparation.

15 EVAPORATION: - removal of excess moisture by heating/boiling the food.

16 HOMOGENISATION:- sub division of layers drops into smaller ones by passing

through a small hole under great pressure is called as Homogenisation.

Methods of mixing food

1. Beating: - generally applied to thin mixtures of liquid. Should be done with the aim of

incorporating air. E.g. Beating of egg in cake making.

This term is used synonymously with whipping.

2. Blending: - mixing one or more ingredients thoroughly with a help of blender/whisk/ or a

food processor/ mixer.

3. Cutting in: - incorporation of fat in flour with the help of a knife by cutting is called as

cutting in. this produce a coarse division of fat and does not result in blending.

i. E.g. Cutting of fat into pastry mixture.

4. Creaming: - softening of fat by frication of a wooden spoon or by hand. This is generally

followed by incorporation of sugar as in cake mixing.

5. Folding: - mixing mixtures by lifting and dropping motion. The edge of the spoon is used.

The mixture is carefully lifted and turned completely and then gently replaced.

6. Kneading:-Manipulating by altering pressure with folding and stretching motion. The

food is pressed with the knuckle. The dough is brought from outside of the basin to the

centre and at the same time the bowl is moved so that the different sections are

kneaded at the same time. This will ensure even distribution of ingredient.

7. Rubbing in: - Rubbing of fat into flour with the help of fingers. Rub until the mixture

becomes like a bread crumb. This is normally done with the tip of your finger.


8. Rolling in: - rolling of fat in the dough as in the puff pastry. (Butter) into the soft dough

this is normally done with rolling pin.

9. Pressing in: - This is done to shape up the cooked foods e.g. Cutlets or as, the method to

separate the liquids from solids by weights or mechanical pressure as in the making of

paneer.

10.Stirring:- Mixing foods with a suitable tool such as a spoon by a circular motion in a

concept with the pan

i.) To prevent the food from burning.

ii.) To drive out the air as previously enclosed.

iii.) To blend.

Preliminary Cooking and Flavouring.

Advance preparation often requires certain precooking and flavouring of ingredients to

main them recovery for use in the finished recipe.

Blanching / par cooking

Removing the outer sine by putting food in the hot water, bringing it to boil and refreshing it

under cold running water is called as blanching.

To remove the outer skin of vegetable such as tomato.

To remove the outer skin of almonds pista etc.

To whiten the meat bones in moving white stock.

To remove the impurities as in making stock.

To remove blood strains as in bones again in stock making.

Marinating:

To soak the food product in seasoned liquid in order to

Flavour the product

Tenderise the product.

Marinades have four categories of ingredients.

1. Oil: oil helps to preserve the meat moisture. It is sometimes avoided especially for

long marinations as the oil would only float on top, out of contact with the product

being marinated. Tasteless vegetable oil is used when a natural flavour is required.

Special oils such as olive oil, are used to add flavour to the item being marinated.

2. Acids from vinegar, lemon juice or wine: acids helps to tenderise the protein food. It

adds flavour (its own and dissolved flavours from spices and herbs)

Strong acids can be used in marinades if they are used in small quantities or if the

meat is marinated for only a few hours.

3. Flavouring -spices, herbs, vegetables: a wide choice is available depending upon the

purpose. Whole spices release flavours more slowly, so they are more suitable for

long marinations.

4. Salt: they are used to tenderise the food. In right quantity they bring out the taste

and flavours of other ingredients.


Texture

It is a term used to describe the characteristic of a finished food product. The order in which

ingredients are added, the way of mixing and the method of cooking affect the resulting

products.

A good cook should not only know how to distinguish between one texture and another but

also be able to produce what he or she want.

Only through experience one can find out the correct texture of a particular product.

A brief description of some commonly found texture and their correct occurrence is given

below, but it must also be born in mind that the difference between one texture and

another is very fine.

1. Firm and close: the holes made by the raising agents are many but small and the

mixture is not in the least spongy. The fat added prevents the mixture from being

too hard. E.g. In biscuit or plain small pastry.

2. Short of crumbly: this is similar to firm and close but more fat is added.in short

bread and naankatais.

3. Spongy: a soft and elastic texture showing inclusion of air e.g. Swiss role sponge

cake and idly.

4. Light and even: holes are plentiful and of a fair size. The food is firm but not hard or

soft. It is neither as short as pastry nor as spongy as sponge cakes e.g. Madeira

cake.

5. Flaky: this is caused by the method of adding fat. Thin crisp layers are formed,

separated by air pockets. The flakes themselves should not be tough .e.g. Flaky and

puff pastry. etc.

Coarse: - holes are large and uneven. And the food in the

sunken in the centre. This is brought about by the addition of

too much of raising agent or too little liquids.

Tough: - coarse mixtures are also tough. Toughness is caused

by too much liquids, are through in correct mixing. This will

also result if too little fat is added.

Hard: - bad fault brought about by the addition of too much

of liquid or too much pressure while mixing. Hard mixtures are

usually heavy since the air enclose driven off.


Cooking materials

Different raw materials are used in cooking to produce a complete dish. Each ingredient in

dish has a special part to play and knowledge of what each food does is necessary to

understand cooking thoroughly.

The materials are classified according to the part they play in making up of dishes

Given below is the classification of raw materials:-

1. FOUNDATION INGREDIENTS.

2. FATS AND OILS

3. RAISING AGENTS.

4. EGGS

5. SALT

6. LIQUIDS

7. FLAVOURING AND SEASONING

8. SWEETENING AGENTS

9. THICKNENING AGENTS

FOUNDATION INGREDIENTS: - Every dish has a foundation ingredient on which the other ingredients are based.

It can be a liquid or a solid .e.g. the foundation ingredient in the bread is flour, meat in

roast, milk or stock in soups.

It is not only necessary to know the proportion of various ingredients but also the

composition of the different ingredients and the action of heat on these.

Food composed of five main nutrients:-

1. Carbohydrates

2. Fats

3. Proteins

4. Vitamins

5. Minerals.

FATS AND OILS

Oils are liquid at room temperature but solidify at lower temperature. The commonly used cooling oils are - linseed oil, sesame oil, cotton seed oil, olive oil ,

peanut oil, Corn oil and sunflower oil.

Hydrogenation of oils:

Whale oil, cotton seed oil, soya been oil, peanut oil, etc are sold as

shortening of varying consistencies’.

The conversion of oil into fat is brought about by a process known as the

hydrogenation.


Treating oil under presence of a catalyst, usually nickel under these condition the

unsaturated fatty acids present in the oil combine with hydrogen. This chemical

process brings about a physical change, the liquid oil become solid fat.

Fats are used in cooking either as shortening agent or as frying medium.

Fats are used in confectionary to enrich the food and to impart to them short eating

qualities. Collectively they are referred to as shortening agent.

There effect is to be breakdown or destroy the toughness of gluten, so that instead

of being hard and tough to eat food containing fat brave of short and readily melt in

the mouth.

As shortening agent Fat add up:

* Nutrition value.

* contributes to the characteristic flavour and texture.

The type of fat and the way in which fat is incorporated affect the texture as in short

crust pastry, flaky pastry, puff pastry.

As heat melt fat, cooking must be done at the correct temperature So that the flour

can absorb the fat as it melt.

If the heat is insufficient the fat runs out of the mixture and is wasted besides leaving

the food tough and oily.

Fat as a frying medium function in 3 ways:

1. Transfer heat to the food to be fried. 2. It adds nutritive value of the food. 3. It contributes to the flavour of the food.

Fat used for frying should have a high smoke point, low moisture content, and high stability

and an acceptable flavour.

Rendering of fats:

The process of melting to extract fat from fatty tissues good supply of dripping

can be obtained by rendering down suet (fat surrounding the kidney of low or sheep) and

pieces of fat from meat.

RAISING AGENTS / LEAVENING AGENT

The function of the raising agents is to puff up the food so that it spreads and rises. Thus

making it light, not close and heavy. The tiny air spaces caused by the raising agents are

retained during the process of cooking. The leavening of flour mixer is accomplished by the

expansion of incorporated air and by the internal production and expansion of water vapour

and carbon dioxide.

When the product is heated, the air expands and the part of water vaporises.

The formation of carbon dioxide requires the presence of suitable micro-organisms.


GLUTEN

Gluten a substance found in flour develops when moisture is added and helps to retain the

raising agents within food till the food sets, thus helping to make the food light. Gluten is a

sticky elastic substance which stretches as the air or gas expands and preventing these from

escaping. The air or gas trapped in the mixture expands further when heated and make the

cooked food light. Too much raising agents raises the food too rapidly, break the surface

and allows the gas produced to escape and as a result the product sinks and become heavy.

1. Air as raising agent: - air is incorporated by sifting flour, by beating eggs or by beating the mixture itself.

2. Water vapour as a raising agent: - water vapour is formed in quantities sufficient to

raise the mixture when liquids and flour are used in correct proposition.

3. Chemical as raising agents: - chemical such as soda bi carbonate, cream or tartar, baking powder, ammonium carbonate etc. are added to mixture to make food light.

In each case the result is the production of carbon dioxide. 4. Yeast as raising agent: - carbon dioxide is produced either from sugar by yeast, or

from a carbonate usually, sodium bi carbonate by action of an acid.

Yeast: - fermentation is a process by which yeast acts on carbohydrates and change

them into carbon dioxide gas and alcohol. This release of gas produces the leavening

action in yeast product. The alcohol evaporates completely during and immediately

after baking.

Yeast

1ºc/34ºc ------ ----- Inactive: storage temperature.

60º to 70ºF ------- --slow action

(15ºc to 20ºc)

70º to 90ºF ---------- best growth

(20ºc to 32ºc) proofing temperature for bread dough.

Above 100ºF --------- reaction slows.

(38ºc)

140ºF (60ºc) ----------yeast is killed.

raising agents

mechanical

biologicalchemical


Yeast Yeast consist of microscopic ,unicellular plants which are capable of rapid multiplication

when conditions are favourable and obtain energy by breaking down sugar to carbon

dioxide and alchohol.This process is known as fermentation and is brought about by the

enzymes known as zymase found in yeast .

Dried yeast.

Activated dried yeast.

Compressed yeast.

Dried yeast: This is a mixture of yeast and corn flour or corn meal pressed into cakes

and dried. The yeast continues to live but in an inactive state .when furnished with

food and moisture, it begins to develop and multiply, but this process is slow.

Dried yeast has to be soaked in Luke warm water and mixed with soft dough, before

all the ingredients are added.

Activated dried yeast: This develops more rapidly than dried yeast and is the type

now available .it can be used in straight dough mixing. It is less perishable than

compressed yeast and activated dried yeast is longer at refrigerated temperature

than at room temperature.

Compressed yeast: this is a moist mixture of yeast plant and starch.

The yeast remains active and will grow and multiply rapidly when added to dough. It

has to be kept in refrigerated temperature.

Leavening agent: leavening is the production of incorporation of gases in a baked

product to increase volume and to produce shape and texture. These gases must be

retained in the product until the structure is set enough (by the coagulation of gluten

and egg protein) to hold its shape.

Exact measurement of leavening agent is important because small change

can produce major defects in baked products.

Action of heat on carbohydrates

Starches and sugar are carbohydrates. Both compounds are present in foods in many terms.

They are found in fruit, vegetables, grains, beans and nuts.

Meat and fish also contains a small amount of carbohydrates. The most important changes

in carbohydrates by heat are caramelization and gelatinization.


Caramelization: is the browning of sugar. The browning of sautéed vegetables and the

golden crust of bread crust are formed of caramelization.

Sugar is changed into invert sugar (by a process where sucrose is broken down into glucose

and fructose) when heated with fruit juices or other weak acids.

Sugar on boiling passes through regular stages till it becomes caramelized at 163 ºc/325ºf.

The following are the stages through which it passes.

Small thread 102ºc 216ºf

large thread 103ºc 218ºf

pearl 106ºc 222ºf

soft ball 114ºc 237ºf

hard ball 120ºc 247ºf

soft crack 143ºc 290ºf

hard crack 156ºc 312ºf

caramel 163ºc-177ºc 325ºf-350ºf

Gelatinization occurs when starches absorb water and swell. This is a major principle of the

thickening of sauces and in the production of breads and pastries.

Generally starches swells up and become softer. Starch is enclosed within granules. These

starch, they swell up and then burst and release the starch.

Actions of HEAT on Proteins

Protein is the major component of meats, poultry, fish, egg, milk, and milk products. It is

also present in smaller amounts in nuts, beans and grains.

Coagulation Proteins consist of long chains of components called amino acids. These chains normally

form tight coils. As proteins are heated the coils gradually unwind. At this point, the proteins

is said to be denatured. When the protein coils unwind they become attracted to each other

and form bonds. This bonding is called as coagulation.

The coagulation proteins form a solid network of these bonds and become firm. As the

temperature increases, the proteins shrink and become firmer and lose major moisture.

Exposure of proteins to excessive heat toughens them and makes them dry. Most proteins

coagulate at 160º F to 185 º F (75º to 85º).

MAILLARD REACTION

Many protein foods such as meat contain small quantities of carbohydrates. When amino

acids in the proteins chains react with carbohydrates molecules and undergo a complex

chemical reaction. The result is that they turn brown and develop richer flavour. This

reaction is called as MAILLARD REACTION.


` CONNECTIVE TISSUES These are special proteins that are present in meats. Meats with a great deal of connective

tissues are dissolved when cooled slowly with moisture. Cooling tough meats properly

therefore makes them tenderer.

Acids such as lemon juice, vinegar and tomato products to two things to protein. They speed

up coagulation; they help dissolve some connective tissues.

The coagulation process helps in keeping the nourishment within the food. When boiling

protein foods such as meat and fish put them in boiling liquid and then reduce the

temperature. When roasting meat put them in oven which is at a fairly high temperature

and then reduce the heat. The Myoglobulin in the muscle tissues and haemoglobin in the

capillaries give meat its red colour. Both these decompose on heating causing a brown

colour, which is generally found in cooked meat.

Actions of Heat on Fats

Fats are present in meats, poultry, fish, eggs, milk products, nuts and grains and to a lesser

extent vegetables and fruits.

Fats are also important as cooking medium as for frying .Fats are either solid or liquid at

room temperature. Liquid fats are called as oils.

When solid fats are heated, they begin to break down from solid to liquid. The melting

point of solids fats varies.

When the fats are heated, they begin to break down. When hot enough, they deteriorate

rapidly and smoke. The temperature at which this happens is called the smoke point and it

varies by type of fat. A stable fat is one with a high smoke is an important consideration in

deep fat frying.

With continuous use, fat deteriorates because of excessive temperature, moisture , air and

the presence of carbonized crumbs and small pieces of food to a point where it will just

bubble in the pan , too weak to perform the action of frying .

Fat begins to thicken, becoming gummy like substance. This condition is known as

BLYMENIZATION, and fat that has reached this stage is no longer fit to use.

Action of heat on minerals There is no appreciable loss of minerals due to cooking, except when cooking liquor is

thrown out.

Some minerals are made more rapidly available by cooking.

Actions of heat on vitamins Vitamin C , is the only vitamin which is really unstable when heated , although careful

cooking helps to retain some of it .

Vitamin A and D ARE NOT destroyed by ordinary cooking methods.

Vitamin B may be destroyed during cooking it cooled at high temperature, eg baking of

biscuits and manufacture of breakfast, cereals, by the addition of baking soda or when

cooking liquor is thrown away.


THE ORGANISATION OF MODERN KICTCHEN

EXECUTIVE CHEF (CHEF DE CUISINE)

↓ SOUS CHEF

↓ CHEF DE PARTIE

↓ DEMI CHEF DE PARTIE

↓ COMMIS-1

↓ COMMIS-2

↓ COMMIS-3

↓ PORTERS

↓ TRAINEES

↓ APPRENTICE

THE ORGANIZATION OF MODERN KITCHENS

The purpose of kitchen organization is to assign or allocate tasks so that the work can be

done efficiently and properly and so all workers know what their responsibilities are.

The way a kitchen is organised depends on several factors.

1. MENUS

2. THE TYPE OF ESTABLISHMENT

3. THE SIZE OF THE ORGNIZATION (The number of customers and the volume of food

served)

4. THE PHYSICAL FACILITIES, INCLUDING THE EQUIPMENT IN USE.

THE CLASSICAL BRIGADE

ESCOFFIER’S important achievement was the reorganisation of the kitchen. This

reorganisation divided the kitchen into departments or stations, based on the kind of food

produced. A station chef was placed in charge of each department.

EXECUTIVE CHEF/CHEF DE CUISINE

a) The chef is the person in charge of the kitchen. He is responsible for all the aspects

of food production, including menu planning, purchasing, costing (food), planning

work schedules, hiring and training.

b) The duties of the chef are complicated and require many years of experience and

training.

c) He should be able to prepare all kinds of food, sweets and puddings and should have

a good knowledge about bakery also.


d) He should be capable of introducing new dishes and find new methods in

preparation and presentation of food.

e) In general he should be the master of the kitchen.

f) Compiling the menu in consultation with F&B/Restaurant manager.

g) He is responsible for ordering perishable goods from the store and it is his duty to

make sure that there is no wastage.

h) Supervising the kitchen and the kitchen staff.

i) Inspecting the food prepared to ensure the quality and quantity.

j) He should make sure that the equipment’s used in the kitchen are maintained

properly.

k) He is responsible for the cleanliness for the kitchen and his staff.

l) The most important duty of the chef is to control the food cost and make sure that

there is no pilferage.

m) He should have a thorough knowledge about market availability and market rates.

n) He should be able to organise festivals and theme buffets.

o) He should maintain the standards in food production and introduce new varieties

periodically.

SOUS CHEF

He is directly in charge of production and works as an assistant to the executive chef/chef

de cuisine. The word sous is French for “under”. Because the executive chef’s

responsibilities may require a great deal of time in the office, the sous chef faces command

of the actual production and the minute by minute supervision of the staff.

a) The duties of the sous chef are complicated and require many years of experience

and training.

b) He should be able to prepare all kinds of food, sweets and puddings and should have

a good knowledge about bakery also.

c) His duties are same as that of the chef de cuisine. In the absence of the executive

chef, he is completely in charge of the kitchen.

d) He should be capable of introducing new dishes and find new methods in

preparation and presentation of food.

e) He is responsible for ordering perishable goods from the store and it is duty to make

sure that there is no wastage.

f) Supervising the kitchen and the kitchen staff is also his duty.

g) Inspecting the food prepared, to ensure the quantity and quality.

h) He should make sure that the equipment’s used in the kitchen are maintained

properly.

i) He is responsible for the cleanliness for the kitchen and his staff.

j) The most important duty of the chef is to control the food cost and make sure that

there is no pilferage.

k) Makes duty rotas for staff, also arranges for staff leave and holidays alternative arrangements for cooks on leave in various departments.


l) To coordinate the activities of various departments in delivering food orders to

restaurant, large banquet parties, to relieve the barker at times.

m) To check the temperature of food stuffs, proper garnish and checking buffets and

various service outlets.

n) To arrange for training class for the kitchen and service staff.

STATION CHEFS/CHEFS DE PARTIE

IN CHARGE OF PARTICULAR AREAS OF PRODUCTION

a) To check the temperature of the refrigerator in his station and for proper storage of

food stuffs.

b) To choose the menus in advance, to order for food stuffs and for mise en place.

c) He is responsible for his own selection for production and should train the staff

under him.

d) He should make sure that the orders are received and executed properly in his

section with the proper garnish.

e) He should be aware of the food cost of his section and maintain the same.

f) He is responsible for the equipment’s used in his section and its cleaning and

maintenance.

g) He is responsible for any complaints in his section.

h) He should allot duties for the staff in his section.

DUTIES OF COMMIS

Depending on the section, the chef de partie will be assisted by one or more trained cooks

called “commis”. Commis should have completed their apprenticeship or training. The different commis are

I. Commis-1 II. Commis-2 III. Commis-3 a) The first commis is capable for taking charge of the department, when the chef de partie is off duty. b) He helps the chef assist in collecting the raw materials from the stores and making

mise en place. c) To make sure the section is clean.

APPRENTICE

The apprentices are learning the trade and are moved to various parties to gain knowledge

of all sections of the kitchen.

DUTIES OF KITCHEN PORTER

a) Kitchen porters are responsible for general cleaning of the kitchen.

b) Large parties like pantry, gardemanger, vegetables will have one porter for each.

c) The porter works under a head chef, and his duties are to change linen, uniform, etc.

d) Other porters work under the head porter who is responsible to the head chef.

e) Other porters may help in peeling vegetables, mise en place and in grinding.


f) To carry food from one section to another and from store to kitchen.

g) To clean vessels and for general cleaning of the kitchen.

SPECIALITY COOKS

1. CHEF SAUCIER/SAUCE COOK

a) Prepares sauces, stew, and hot hors d’oeuvres, and sauté foods to order. This is

usually the highest position of all the stations.

b) He prepares all the entrees i.e., all the meat, poultry and game, dishes which are not

roasted or grilled.

c) This includes dishes such as stews, braised, poeled and sautéed dishes.

d) They are also responsible to prepare certain garnish for these dishes and make the

meat, poultry and game sauces.

e) They are responsible for the hot appetisers/hors d’oeuvres.

2. POISSONNIER/FISH COOK

a) Prepares fish dishes. In some kitchens, this station is handled by the saucier.

b) The pre preparation of the food is usually done by a fish monger in a larder.

c) He performs all fish cooking, garnishing, saucing and dishing of fish.

d) His duties of preparing fish are very complex and challenging.

e) He is responsible for baking, grilling, crabs and lobsters.

f) He makes the sauces for his fish dishes.

3. ENTREMETIER/VEGETABLE COOK

a) Prepares vegetables, soups, starches and eggs.

b) Large kitchen may divide these duties among the vegetable cook and the soup cook.

They are also responsible for preparing potatoes, eggs and farinaceous dishes.

4. ROTISSEUR / THE ROAST COOK

a) Prepares roasted and braised meats and their gravies and broils meats and other

items to order.

b) A large kitchen may have a separate broiler cook called Grillardin to handle the

broiled items.

c) He is responsible to produce all roasts, grilled meats, poultry and game and grilled

and deep fried fish.

d) The grill cook is called as Grillardin in French.

e) The grill cook is responsible for producing all kinds of grilled meat, poultry and fish.

f) Grill cooks need long years of experience and good judgement to cook/steam to

various degree of doneness.


5. GARDE MANGER / PANTRY CHEF

a) He is responsible for cold foods, including salads and dressings, pates, cold hors

d’oeuvres and buffet items.

b) Cold sauces, sandwiches, canapés, and the filling to bouchees are done here.

c) Hors d’oeuvres and salads are prepared in this station only.

d) He is also responsible for cold buffet works.

6. PATISSIER / PASTRY CHEF

a) Prepares pastries and desserts (cold).

b) They are also responsible for making sweet salads (fruit salads etc.)

7. TOURNANT / RELIEF COOK / SWING COOK

a) Replaces other station heads.

b) Also relieves the chefs of the sauce, roast, fish and vegetable parties on their day

offs.

c) His position in the kitchen brigade is just below the sous chef and above the chef de

partie.

d) He should have a thorough knowledge of the working of all departments.

e) Should be able to work on different departments by actual working in shifts.

8. POTAGER / SOUP COOK

a) In large hotels, there are separate cooks to make the soups and their garnishes.

b) As soup gives a best impression, he is very important in position.

9. ABOYEUR (Announcer)

a) Accepts orders from waiters and passes them on to the cooks on the line.

b) Calls orders to be finished and plated at proper time and inspects each plate before

passing it to the dining room staff.

c) In many hotels, this position is taken by the head chef or the sous chef.

d) He is in range of the chef de partie.

e) To read out the orders from the different service departments.

f) To follow the order and make sure that it is getting ready.

g) He should keep a check on the KOT.

h) He maintains a control on wastage and pilferage.

i) He should have a good knowledge about different accompaniments and garnishes.

10. BOUCHER / BUTCHER

a) Usually the butcher works under the direct control of the chef or sous chef.

b) Dissects the carcasses and prepares all the joints and cuts ready for cooking.

c) To make various cuts according to the menu.

d) To ensure proper storage of different kinds of food.


e) To prepare various meats for special occasions such as stuffed meat leg or saddle of

lamb etc.

f) May also do jobs like pickling/salting of meat.

g) To check quality and selection procedure.

11. PATISSIER (Pastry Chef)

a) All the sweets and pastries are made by the pastry cook as well as such items

required by other parties, such as vol au vent’s bouchees and also covering for meat

for meat and poultry dishes.

b) Ice creams and petit fours are made here. A glacier is responsible for all ice creams

but now most ice creams are produced in factories.

12. BOULANGER (The Baker)

a) They are responsible for all types of bread, rolls, croissants, etc.

13. CHEF DE NUIT (Night Cook)

a) Takes charge of the kitchen after the main duty cooks leave the kitchen.

b) To run 24 hour Coffee shop/Room service.

c) Some cooks do mise en place for the breakfast. May have to cater to the

breakfast for some groups or individuals who leave the hotel early in the

morning.

d) Night cooks usually look after two or three sections for preparation of orders

like sandwiches, steaks, burgers, etc.

14. LE CHEF DE GARDE (Duty Cook)

15. CHEF DE PETIT DEJUENER (Breakfast Cook)

16. LE COMMUNARD (Staff cook)

POULTRY MAN

a) He also works under the butcher.

b) His duty is to check for quality of different poultry.

c) Processing and preparing the poultry.

d) Jointing poultry and different other cuts according to the menu.

e) To prepare turkey, sauce, for stuffing and trussing for special occasions.

f) Also responsible for dressing different kinds of game cooking.

g) For maintaining hygiene in his department and care for the equipment.

h) Should know proper storage and thawing temperatures.

i) Should keep an account for meat coming inside from the store and the issue.

FISH MONGER

a) Fish monger works under the butcher or the poissonier.


b) Should know to check the quality and freshness of the fish.

c) To prepare whole fishes, to remove skin, bone and filleting.

d) To make different cuts according to the menu like darne or fillet etc.

e) Shelling of prawns and dressing of crabs.

f) Special precaution should be taken not to store shell fishes for long time without

proper temperature, because they are very expensive and highly perishable. Eg.

Prawns, lobster, crab, etc.

g) Good knowledge about preparation, storing and hygiene.