Culinary Arts Successful Culinary Lab Management Guidelines.
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Transcript of Culinary Arts Successful Culinary Lab Management Guidelines.
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].
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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)
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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.
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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
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