© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.
© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.
WORKSTATIONS
• Work area dedicated to particular task
• Keep kitchen running smoothly
• Number of workstations
o Budget
o Space
• Work section
o Workstation grouped with similar equipment
WORK SECTIONS AND THEIR STATIONS
Hot-food section:
• Broiler station
• Fry station
• Griddle station
• Sauté/sauce station
• Holding
WORK SECTIONS AND THEIR STATIONS
Garde-manger section:
• Salad preparation
• Cold-food preparation
• Sandwich station
• Showpiece preparation
WORK SECTIONS AND THEIR STATIONS
Bakery section:
• Mixing station
• Dough holding and proofing
• Dough rolling and forming
• Baking and cooling
• Finish cake decorating
• Dessert preparation
• Frozen-dessert preparation
• Plating desserts
WORK SECTIONS AND THEIR STATIONS
Banquet section:
• Steam cooking
• Dry-heat cooking (roasting, broiling)
WORK SECTIONS AND THEIR STATIONS
Short-order section:
• Holding and plating
• Griddle station
• Fry station
• Broiler station
WORK SECTIONS AND THEIR STATIONS
Beverage section:
• Hot-beverage station
• Cold-beverage station
• Alcoholic-beverage station
MODERN KITCHEN BRIGADE SYSTEM
Chef:
• All kitchen operations
Sous chef:
• Second chef
• Schedules personnel
• Covers chef’s or station chef’s work
• Accepts orders
• Relays to stations
• Reviews dishes
MODERN KITCHEN BRIGADE SYSTEM
Pastry chef:
• Baked goods, desserts, pastries
• Separate kitchen or section
Expediter:
• Communicates orders
• Checks that food cooked in correct order
• Waitstaff serves food warm and ready
DINING-ROOM BRIGADE SYSTEM
Dining-room manager:
• Maître d’
• Leads dining-room brigade
• Trains all service personnel
• Oversees wine selections
• Develops menu with chef
• Organizes seating chart
• Seats guests
DINING-ROOM BRIGADE SYSTEM
Wine steward:
• Wine service
• Purchases wines
• Assists guests selecting wine
• Serves wine
Headwaiter:
• Service throughout dining room or section
DINING-ROOM BRIGADE SYSTEM
Captain:
• Explains menu to guests
• Takes orders
• Table-side preparations
Front waiter:
• Tables set properly for each course
• Food orders delivered to correct tables
• Needs of guests met
Back waiter:
• Clears plates
• Refills water glasses
• Other general tasks
MISE EN PLACE
• Getting ready to work
• French for “to put in place”
• Preparation and assembly of
o Ingredients
o Pans
o Utensils
o Equipment
o Serving pieces
• Preparation of dish
• Setup before
• Cleaning while preparing
MISE EN PLACE
Steps of pre-preparation:
• Assemble tools
• Assemble ingredients
• Wash, trim, cut, prepare, and measure ingredients
• Prepare equipment
SEASONING AND FLAVOR
Seasoning:
• Enhances flavor
• Does not change flavor of dish
• Prevent overuse
• Add at the beginning
• Create depth of flavor
BASIC SEASONINGS
• Salts
o Kosher
o Iodized/table salt
• Peppers
o Black pepper
o Red pepper flakes
• Sugars
o Granulated sugar
o Powdered sugar
• Acids
o Vinegar
o Wine
SEASONING AND FLAVOR
Flavorings that change the taste of original food:
• Herbs
• Spices
• Extracts
• Fruits and vegetables
• Aromatic liquids
• Cured food
HERBS AND SPICES
• Spices—bark, roots, seeds, buds, or berries of aromatic plant
• Herbs—leaves, stems, or flowers of aromatic plant
o Fresh
Add fresh herbs at the end of cooking
Use 2 to 3 times more than dried
o Dried
Much stronger
Lightly crumble or grind—releases flavor
COMMON HERBS USED IN CUISINE
• Italian, Mediterranean, American • Turkish, Mediterranean, North
American, Indian
• Central Asian, Central European
Basil Bay leaves Chives
COMMON HERBS USED IN CUISINE
• Latin American • Northern European, North
American
• French, North American
Cilantro Dill Lavender
COMMON HERBS USED IN CUISINE
• Asian, Thai, Malaysian,
Vietnamese
• Mediterranean, North American,
Western Asian
• Northern Mediterranean
(Morocco, North Africa, Turkey)
Lemon grass Marjoram Mint leaves
COMMON HERBS USED IN CUISINE
• Mediterranean, Italian, Mexican • All cuisines • Mediterranean
Oregano Parsley Rosemary
COMMON HERBS USED IN CUISINE
• European, Croatian, North American • European, North African,
Mediterranean
Sage Savory
COMMON HERBS USED IN CUISINE
• European (French), Mexican • European, African, North American
Tarragon Thyme
COMMON SPICES USED IN CUISINE
• Jamaican, Caribbean, tropical
South American
• Turkish, Spanish, Egyptian,
Mediterranean, Central American
• Mediterranean
Allspice Anise Capers
COMMON SPICES USED IN CUISINE
• Dutch, Canadian, Russian • Indian, Asian, Guatemalan • Central American, South
American, Mexican, Southwest
American
Caraway Cardamom Cayenne
COMMON SPICES USED IN CUISINE
• Central American, South
American, Mexican, Southwest
American, Caribbean, Indian
• Indian, French, Indonesian,
Asian, Caribbean, Mexican,
Central American
• Asian, Sri Lankan, Indian,
European, North American
Chili pepper Cinnamon Cloves
COMMON SPICES USED IN CUISINE
• European, Indian, Canadian,
Egyptian, Vietnamese
• Indian, Middle Eastern, African,
Mexican
• Southern European, Italian,
Mediterranean
Coriander Cumin Fennel
COMMON SPICES USED IN CUISINE
• Chinese, Indian, Jamaican • Indonesian, Caribbean, French • Asian, Indian, Northern
European, French
Ginger Mace Mustard seeds
COMMON SPICES USED IN CUISINE
• Indonesian, French • South American, Hungarian,
Spanish
• All cuisines
Nutmeg Paprika Peppercorns
COMMON SPICES USED IN CUISINE
• Indian, Turkish, Dutch, Eastern
European, North American,
Southeast Asian
• Asian, Indian, Spanish, Mexican • Chinese, Vietnamese, Laotian
Poppy seeds Saffron Star anise
COMMON SPICES USED IN CUISINE
• African, Mexican, Chinese,
Indonesian
• Eastern Asian, Indian, Caribbean • Mexican, Central American,
African
Sesame seeds Turmeric Vanilla bean
HERBS AND SPICES
• Store properly—fresh and flavorful
• Heat, light, air—speed up loss of flavor
• Storage
o Tight, glass jar
o Covered cabinet, drawer, or pantry
o Away from heat or light
o Do not store near stoves, dishwashers, sinks, or air ducts
HERBS AND SPICES
• Dominant herbs and spices
• Overpower flavor of dish
o Rosemary
o Cinnamon
o Cardamom
o Paprika
• Build layers of flavor
• Add at various stages of cooking
• Check seasoning
o Adjust as final step
CLARIFIED BUTTER
• Removing milk proteins from fat
• “Clarify” fat for use
• Milk proteins brown when exposed to high heat
• Used for sautéing
• Does not require undo browning
CLARIFIED BUTTER
1. Prepare a pound of butter and a small stockpot
2. Melt butter over low flame
o Do not stir
CLARIFIED BUTTER
3. Ladle off white liquid foam
4. Discard milk proteins
5. Properly store and label
SETTING UP A WATER BATH
Water bath:
• Gently cook baked goods
• Oven heat absorbed by water
• Gently transferred to product
• Uniform heating process
• Prevents hot spots
SETTING UP A WATER BATH
1. Prepare item for cooking
o Ensure pan is watertight (springfoam)
2. Place in appropriate-size hotel pan.
o Add enough water—⅔ side of item’s pan
o Two-inch space on each side
3. Place hotel pan in oven
SETTING UP A WATER BATH
4. Pour warm water in hotel pan
o Do not overfill
5. Check water level
o Add more if needed
6. Be careful removing from oven.
SEPARATING EGGS
1. Two containers and one small bowl
2. Crack open egg over bowl
3. Transfer egg back and forth
o Let white drop into bowl
4. Place yolk in one container
5. Inspect egg white
o Transfer to egg white container
WHIPPING EGG WHITES
1. Clean mixing bowl and whisk
o No oil residue
2. Whip at moderate speed
3. When foamy, increase speed
4. Whip to appropriate stage
o Do not overbeat eggs
o Overbeaten eggs—surface dry
WHIPPING EGG WHITES
• Soft peak
o Droopy, rounded peak
• Medium peak
o Moist surface
o Rounded, stable peak
• Stiff peak
o Stiff, stable peak
o Moist and glossy
MAKING A PARCHMENT LINER FOR A ROUND PAN
1. Cut bigger than pan’s diameter 2. Fold in half to form a triangle 3. Continue folding triangle in half
MAKING A PARCHMENT LINER FOR A ROUND PAN
4. Position narrow end above pan’s
center
5. Cut portion that extends beyond
pan’s edge
6. Unfold and flatten in pan
PEELING AND DICING AN ONION
1. Hold onion on its side
o Slice off top and bottom
2. Stand onion upright
o Slice in half vertically
3. Peel each half
PEELING AND DICING AN ONION
4. Place onion curved side up
o Make horizontal cuts
o Do not slice through root
5. Make vertical cuts
o Do not cut through root
6. Slice across onion to form a dice
NUTRITION LABELS
Nutrition facts label:
• Information on what dishes contain
Helps people:
• Avoid food allergens
• Plan special diets
• Understand nutrient amounts
NUTRITION LABELS
Percentage daily value (DV):
• Nutrients reported as a percentage
• Based on 2,000-calorie diet