Thursday, November 27, 2008
MODERN KITCHEN ORGANIZATION
- #Attitude are more important than skills, because a good attitude will help you not only to learn skills but also to preserve and to overcome difficulties. Some of the attitude that we consider as professionalism are:
THE CLASSICAL BRIGADE( based on the Escoffier’s System of organization Via “Station”)
lIn a small operation the station chef may be the only worker in the department, but in large kitchen, each station chef might have several assistants. The major position as follows:
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The station chef @ chef de partie also in charge for particular areas production such as:
THE ORGANIZATION OF MODERN KITCHENS
l-The purpose of the kitchen organization is to produce the right quantity of food of the highest standard, for the required number of people, on time, by the most effective use of staff, equipment and materials.
(hotels, institutional kitchens, catering and banquet service, fast food restaurant, carry out or take out food facilities, full service restaurant)
MODERN DEVELOPMENT
THE FOOD SERVICE PROFESSIONAL
lA SHORT HISTORY OF FOOD SERVICE
1. Modern food service grew out of, and is primarily based in, the European tradition- (it began at 1973 on the French Revolution ended the monarchy system, spurring great chefs formerly employed in the houses of the nobility to open restaurants.
- The name is George Auguste Escoffier where, he simplified the menu and streamlined the organization of kitchen work into station or department, forming the basic for today’s kitchen system.
What we need are food essential for health. For food to contribute to good health it should:
l-Be digestible whether raw, cooked or a combination of both.
l-Be cooked in the most appropriate manner to retain maximum nutritional value.
l-Be free harmful bacteria or pathogens that could cause illness or disease.
l-Be balanced nutritionally.
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