厨房的cuisine=cooking.ppt

Kitchen Brigade (staff) Chap 2, p.21-24 Kitchen Organization p.21 Kitchen Brigade = working team *Type and size of establishment (Table 2-2) *Organization of establishment *Equipment available *Hours of operation *Menu, foods and dishes to be offered Type and size of establishment (Table 2-2) Small kitchen staff (up to 6 cooks) Medium sized kitchen staff (7-14 cooks) Large kitchen staff (more than 15 cooks) Kitchen Organization p.21, 24-25 Traditional, conventional kitchen Production + finishing (assembling kitchen) Production → finishing (central kitchen) Open kitchen Fast-food kitchen Institutional kitchen Culinary p.191 It is connected with or used in the kitchen or cooking. 烹飪的、廚房的 Culinary Education p.22 The Swiss Federation of States Professional titles are protected by law. Culinary Institute of America (CIA) 3 years apprenticeship + exam = cook More formal training + exam = chef Diploma + certification = executive chef Position Titles p.22, Table 2-3 Executive chef - chef de cuisine Sous chef - second-in-command Station chefs -Chefs de partie Station cooks - Cuisiniers de partie Independent cook - Cuisineur seul Assistant cooks – Commis Apprentices - Apprentis Position Titles p.22, Table 2-3 Chef: supervise at least one additional person Cook: supervise no one Assistant cook: supervised by chef or cook Apprentice: receive training in a kitchen Kitchen Brigade P. 23 Ranks and duties Executive chef (chef de cuisine): with diploma, certification Sous chef : second-in-command Hot Kitchen p.23 Station chef/cooks (or line chef/cooks) Sauce cook Broiler cook à la carte cook table-side cooking Fish cook Vegetable cook Cold Kitchen P. 23 Pantry chef – Garde-manger (cold kitchen) Butcher Pastry chef + baker (pastry kitchen) Kitchen Organization Assistant cooks: Swing cook Duty cook Staff cook Dietitian Service ranks and duties p.21 Maitre d’h?tel (host/hostess) Captain Wait