culinary arts successful culinary lab management guidelines

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Culinary Arts Successful Culinary Lab Management Guidelines

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Page 1: Culinary Arts Successful Culinary Lab Management Guidelines

Culinary Arts

Successful Culinary Lab Management Guidelines

Page 2: Culinary Arts Successful Culinary Lab Management Guidelines

CopyrightCopyright © Texas Education Agency, 2015. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:

1)  Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.

2)  Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA.

3)  Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way.

4)  No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged.

Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty.For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: [email protected].

Copyright © Texas Education Agency, 2015. All rights reserved.2

Page 3: Culinary Arts Successful Culinary Lab Management Guidelines

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Culinary Lab Management

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Cooking equipment

Holding Equipment

Refrigeration

Commercial Equipment

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• Broilers, grills and fryers • Kettles and steamers• Ovens• Ranges

Cooking Equipment

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Broilers and grills Broiler Grill Salamander Fryers Deep Pressure

Broilers, Grills and Fryers

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Kettles Steam-jacketed Tilt braiserSteamers Convection Pressure

Kettles and Steamers

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Flattop range Griddle Induction range Open-burner range

Ranges

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Combination Convection Conventional Cook-hold Microwave

Ovens

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• Steam tables• Warming cabinets

Holding Equipment

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Steam tables: Hotel pans and metal inserts

are kept hot by surrounding them with hot water and steam

Placed where food is plated for service

Sometimes referred to by the French term bain marie

Warming Cabinets: An enclosed, heated cabinet

designed to hold food

Steam Tables and Warming Cabinets

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• Freezers• Refrigerators

• Reach-in refrigerator• Walk-in refrigerator

Refrigeration

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• Hold food at 0°F (-18°C) for long-term storage

• May be reach-in or walk-in

Freezers

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Stores foods below 41°F (5°C)

Reach-in: Smaller units placed at

cooking stationsWalk-in: Are the size of a room and

tall enough to walk in to

Reach-in and Walk-in Refrigerators

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Knife Skills

Culinary Procedure

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1. Tip2. Cutting edge3. Spine4. Bolster5. Heal6. Tang7. Rivets8. Handle

Parts of a Knife

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6. Paring 7. Santoku8. Serrated 9. Tourné10.Utility

1. Boning 2. Butcher3. Chef’s (French)4. Cleaver5. Fillet

Types of Knives

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3. Mincing Batonnet Brunoise Julienne

1. Slicing Chiffonade Diagonal Roll cut Rondelle

2. Dice Small Medium Large

Basic Knife Cuts

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Knife Skills for Chefs(click on link)

(image from video)

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Staff Meetings

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May be scheduled or random to discuss: Changes in the menu Customer complaints New employees New policies Suggestive selling

techniques

Training

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Managers should: Encourage communication Listen carefully Motivate the employees Praise employees work

Communication

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Creative Discussion Informational Motivational

Objectives of a Staff Meeting

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Restaurant Marketing - How to Manage Your Restaurant Staff

(click on link)

(image from video)

Copyright © Texas Education Agency, 2015. All rights reserved.

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25Copyright © Texas Education Agency, 2015. All rights reserved.

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Let’s Review!

1. Is commercial equipment intimidating?2. Can you identify all of the commercial equipment in

the lab?3. What should the temperature of the refrigerator be set

at? The freezer?4. What are the parts of a knife?5. Can you name at least five types of knives?6. Why are staff meetings needed?

Copyright © Texas Education Agency, 2015. All rights reserved.

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References and Resources

Images: Hollestein Career and Technology Center, Eagle Mountain-Saginaw ISD,

Fort Worth, Texas, Chef Damion Brown (Slides 4, 6, 7, 8, 9, 13, 14) Shutterstock™ images. Photos obtained with subscription. (Slides 3, 5, 10,

11, 12, 15, 16, 18, 20, 21, 22, 23, 25, 27)Textbooks: Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill. Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL:

Goodheart-Willcox Company. Foundations of restaurant management & culinary arts. (2011). Boston,

MA: Prentice Hall.

Copyright © Texas Education Agency, 2015. All rights reserved.

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References and ResourcesYouTube™: Restaurant Marketing - How to Manage Your Restaurant Staff

It is certainly important to have happy and satisfied customers in your restaurant, and staff that is happy and content will help to achieve this goal. Good communications skills are one thing that will help to keep your staff happy.https://youtu.be/ApqhfgzYbw4

Video: Knife Skills for Chefs

Build your basic knife skills with these educational videos. View the following videos for examples on the proper use of quality knives and basic knife cuts.http://www.acfchefs.org/ACF/Resources/Video_Library/Knife/ACF/Resources/Video/Knife

Website: What Is the Objective of a Staff Meeting?

It's important to convey the meeting's objectives in advance so that participants know what to expect and how to prepare.http://smallbusiness.chron.com/objective-staff-meeting-31381.html

Copyright © Texas Education Agency, 2015. All rights reserved.