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.
The purpose of food
l-Food satisfies two requirements:
+what we want and what we need
l
-What we want is enjoyment from eating. For food to provide enjoyment it must:
A. a)Look inviting
B. b)Smell appetizing
C. c)Taste pleasing with regard to flavour, seasoning and texture.
INTRODUCTION TO FOOD PREPARATION
l-Factors that influences what foods you eat
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-Determine which of the following factors influence what you eat and why or why not?
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Chapter one- Introduction to food preparation
LEARNING OBJECTIVEl
After reading this topic, you should be able to:
1.
21. Name and describe four major developments that have significantly changedthe food service industry in the 20th century.
3.2. Identify seven major station in a classical kitchen
4.3. Explain how the size and type of an operation influence the organization of the modern kitchen.
5.4. Identify and describe three skill levels of food production personnel.
6.
5. Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards or professionalism me and describe four major developments that have significantly changed the food service industry in the 20th century.
7.
6. Identify seven major station in a classical kitchen
8.
7. Explain how the size and type of an operation influence the organization of the modern kitchen.
9.
8. Identify and describe three skill levels of food production personnel.
10.
9. Identify eight behavioral characteristics that food service workers should
10.develop and maintain to achieve the highest standards or professionalism
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