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Quantity cookery has existed over a

thousand of years as long as there have been large people to feed. Modern food service have begun shortly after the middle of the 18th century. At this time, food production in France was controlled by Guilds. Caterers, pastry makers, roasters and butchers held licenses to prepare specific items. An innkeeper had to buy the various menu items from the guilds in order to serve meals to their guests.

The Food Service The Food Service IndustryIndustry

Monsieur Boulanger Monsieur Boulanger

In the year 1765, a Parisian man, began advertising in his shop sign that he served soups called “restaurants” or “restoratives”. This word literally means “fortifying”.

He served “sheep’s feet in a cream sauce”. The guild of stew makers challenged him in the French court, but Boulanger won by claiming that he didn’t stew the sheep’s feet in the sauce, but served it with the sauce.

The French Revolution had a particularly

significant effect on restaurant proliferation. Professional chefs who previously have worked for the monarchy and nobility either fled from France to escape the guillotine or went into business for themselves.

At the start of the French Revolution, there were about 50 restaurants in Paris. Ten years later, there were about 500.

The Role of the French Revolution to The Role of the French Revolution to the Food Servicethe Food Service

• Over the next several hundred years, French Over the next several hundred years, French cooking changed, incorporating new cooking changed, incorporating new ingredients, seasonings, procedures, and styles ingredients, seasonings, procedures, and styles of presentation.of presentation.• • The result of these changes was grande The result of these changes was grande cuisine, an elaborate cuisine consisting of many cuisine, an elaborate cuisine consisting of many courses and following strict cooking rules.courses and following strict cooking rules.

The Birth of Grande Cuisine

The Grande Cuisine of Marie Antoine The Grande Cuisine of Marie Antoine

Careme (1784-1833) detailed numerous dishes Careme (1784-1833) detailed numerous dishes and sauces. Careme emphasized procedure and sauces. Careme emphasized procedure and order. His goal was to create more and order. His goal was to create more lightness and simplicity. lightness and simplicity.

Beginning with Careme, a style of Beginning with Careme, a style of cooking developed that can truly be called cooking developed that can truly be called international, because the same principles are international, because the same principles are still used by professional cooks around the still used by professional cooks around the world.world.

The Birth of Grande Cuisine

Georges Auguste Escoffier (18471935)Georges Auguste Escoffier (18471935)– a renowned chef and teacher. He was the author of Le Guide Culinaire, a major work codifying classic cuisine’s that is still widely used by professional chefs.– His other significant contributions include simplifying the classic menu in accordance with the principles advocated by Careme, and initiating the brigade system.– Escoffier’s major achievement is he reorganization of the kitchen which resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he instituted.Caterina de Medici (1519-1589)– An Italian princess from the famous Florentine family, married the Duc d’Orleans, later Henri II of France .– She introduced a more refined style of dining, including the use of the fork and the napkin.Marie Antoine Careme (1784-1833)– known as the founder of the grande cuisine and was responsible for systematizing culinary techniques.– He had a profound influence on the later writing of Escoffier, and was known as the “chef of kings, king of chefs”.

Notable Figures in Culinary History

Fernand Point (1897-1955)* The most influential chef in the middle of the twentieth century.•Worked in his restaurant, La Pyramide in Vienne, France. Point simplified and lightened classical cuisine.

•Ferran Adria• A Spanish chef which owns El Bulli. Adria expolores new possibilities in gels, foams, powders, infusions, extracts and other unexpected ways of presenting flavors, textures and aromas.•This approach to cooking is called “Molecular Gastronomy”, a name coined by the French chemist Herve This.•Molecular gastronomy has been taken up by noted chefs Heston Blumenthal, Wylie Dufresne, Grant Achatz and Homaro Cantu.

Notable Figures in Culinary History

Domestic KitchenDomestic Kitchen- The kitchen at home. This kitchen is for personal The kitchen at home. This kitchen is for personal

use. It contains necessary equipment for cooking use. It contains necessary equipment for cooking small portions.small portions.

Commercial KitchenCommercial Kitchen- Is a large kitchen for preparing a large portion or Is a large kitchen for preparing a large portion or

many portions of food. The commercial kitchen can many portions of food. The commercial kitchen can be the kitchen in a restaurant, hotel, school, and be the kitchen in a restaurant, hotel, school, and hospital. It requires a lot of space and equipment. A hospital. It requires a lot of space and equipment. A good floor plan is very important for a good service good floor plan is very important for a good service flow.flow.

- The commercial Kitchen can be separated into The commercial Kitchen can be separated into different sectiondifferent section

TYPES OF KITCHEN

Commercial kitchens are organized into work stations and work sections. Organizing the kitchen in this way

streamlines the work flow and helps reduce the amount of time it takes to prepare and serve food.

Work stations-Work stations- contains all the tools and equipment needed to prepare a certain dish or type of food. For

example, if a restaurant offers onion rings on the menu, they are prepared at the fry station. The fry

station contains a deep fryer, tongs, and fry baskets. It may also contain a holding station with heat

lamps to keep foods hot.

Each work station also contains storage and a power source.

The menu and the size of the establishment impact the size of each work station.

Work sections Work sections Related work stations are organized into work sections that may share equipment

or perform similar tasks. A hot foods section, for example, might contain a fry station and a

sauté station, along with other stations that prepare hot foods.

Grouping work stations into work sections allows a foodservice operation to assign staff to cover more than

one station if neither station requires the full-time services of one person or if the kitchen is short-staffed.

Work Stations and Work Work Stations and Work SectionsSections

Executive Chef Executive Chef – Head chef, In-charge of the kitchen, is a professional cook who supervises cooking and food presentation. Also responsible for the menu planning, purchasing, costing and planning work schedules.Sous Chef Sous Chef – is the second in command. He or she would assist the chef and can fill the position of cook when needed. He also replace the head chef when he is off duty.Chef de Partie Chef de Partie – Station chef, responsible for a particular cooking station.

Kitchen Brigade System

KITCHEN BRIGADEKITCHEN BRIGADE

Historically, large hotels have used a brigade system, which divides

responsibilities into special tasks assigned to each member of the staff.Today, however, most establishments use a variation of the classical

brigade system. Pantry Chef, (Garde Manger)Pantry Chef, (Garde Manger) is responsible for cold fooditems (salads, dressings, cold meat and cheese platters, coldmeats and sauces)Sauce chef, (Saucier)Sauce chef, (Saucier) prepares sautéed foods and their saucesFish chef, (Poissonier)Fish chef, (Poissonier) is responsible for all types of fish andtheir saucesRoast chef, (Rotisseur)Roast chef, (Rotisseur) roasts, braises, and stews foods and produces

their saucesFry chef, (Friturier)Fry chef, (Friturier) Cooks fried foods

Kitchen Brigade System

Vegetable chef, Entremetier Vegetable chef, Entremetier Cooks hot appetizers, soups, egg dishes, pasta, and vegetables

Pastry chef, Patissier Pastry chef, Patissier Produces all baked goods, desserts, and pastries

Confiseur – candies and petit four

Boulangere – bread and rolls

Glacier – frozen and cold desserts

Decorateur – cake decorations and special desserts

Tournant, swing chef Tournant, swing chef works every station in absence of the regular chef

Butcher, Boucher Butcher, Boucher butchers all meats and poultry

Communard, Staff chef Communard, Staff chef prepares the staff ’s food

Expediter /announcer, Aboyeur Expediter /announcer, Aboyeur takes the order and gives it to the correct chef

CommisCommis Works as an apprentice under a particular station chef

Assistant, Cook Assistant, Cook work at each station under the station chef

Kitchen Brigade System

SkillsSkillsExperienceExperienceAttitudeAttitudeStaminaStaminaQuality SeekerQuality SeekerInterpersonal skillInterpersonal skill

Attributes for the Job

HotelsHotels - must provide a variety of services for their guests, from budget-minded tourists to business people on expense accounts, from quick breakfast and sandwich counters to elegant dining rooms and banquet halls.Hospitals - must satisfy the dietary needs of the patients.Schools - must consider the ages of the students and their tastes and nutritional needs.Employee food services - need menus that offer substantial but quickly served reasonably priced food for working customers.Catering and banquet operations - depend on menus that are easily prepared for large numbers but that are lavish enough for parties and special occasions.Fast-food and take-out quick-service operations - require limited menus featuring inexpensive, easily prepared, easily served foods for people in a hurry.Full-service restaurants - range from simple neighborhood diners to expensive, elegant restaurants. Menus, of course, must be planned according to the customers’ needs. Trying to institute a menu of high-priced, luxurious foods in a café situated in a working-class neighborhood will probably not succeed.

Type of Institution

BreakfastBreakfast LunchLunch : Speed, Simplicity, VarietyDinnerDinner : Offer more selections and more courses. Usually in more relax and leisurely manner.

Kind of meal

1. Cold hors d’oeuvre1. Cold hors d’oeuvresmall,savory appetizers2. Soup2. Soupclear soup, thick soup, or broth3. Hot hors d’oeuvre3. Hot hors d’oeuvresmall,hot appetizers4. Fish4. Fishany seafood item5. Main course or pièce de 5. Main course or pièce de resistanceresistancea large cut of roasted or braised meat, usually beef, lamb, or venison, with elaborate vegetable garnishes6. Hot entrée6. Hot entréeindividual portions of meat or poultry, broiled, braised, or panfried, etc.

7. Cold entrée7. Cold entréecold meats, poultry, fish, pâté, and so on8. Sorbet8. Sorbeta light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course9. Roast9. Roastusually roasted poultry, accompanied by or followed by a salad10. Vegetable10. Vegetableusually a special vegetable preparation, such as artichokes or asparagus, or a more unusual vegetable such as cardoons11. Sweet11. Sweetwhat we call dessert—cakes and tarts, pudding, soufflés, etc.12. Dessert12. Dessertfruit and cheese and, sometimes, small cookies or petits fours

Classical MenuClassical Menu

Appetizer; hot or coldSalad SoupFish Sorbet Entrée Dessert

Modern MenuModern Menu

FACTORS TO BE FACTORS TO BE CONSIDERED WHEN CONSIDERED WHEN PLANNING A MENU:PLANNING A MENU:

EquipmentEquipment

PersonnelPersonnel

Availability of productsAvailability of products

Menu Planning

MenuMenu - is a list of dishes served or available to be served at a meal.CourseCourse -is a food or group of foods served at one time or intended to be eaten at the same time.

Recipe Recipe - is the record of ingredients and preparation method for cooking the dish.

Standardized recipe Standardized recipe - is a set of instructions describing the way a particular establishment prepares a particular dish.

Recipe

The structure of a standardized recipe.The structure of a standardized recipe.Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. • Name of the recipe.• Yield, Including total yield, number of portions, and portion size.• Ingredients and exact amounts, listed in order of use.• Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on.• Directions for preparing the dish. Directions are kept as simple as possible.• Preparation and cooking times.• Directions for portioning, plating, and garnishing.• Directions for breaking down the station, cleaning up, and storing leftovers.

Recipe

Chicken Breasts ParmesanChicken Breasts ParmesanPortion size:Portion size: 1 chicken breast,4 oz Total yield:Total yield: 12 portionsQuantity Ingredients EquipmentQuantity Ingredients Equipment4 oz Flour 2 half-size hotel pans11⁄4 tsp Salt one 2-qt stainless-steel bowl1⁄2 tsp Ground white pepper 1 wire whip5 Whole eggs, size large 1 meat mallet31⁄2 oz Grated parmesan cheese four 12-in.sauté pans11⁄2 oz Whole milk 1-oz ladle12 Boneless, skinless chicken breasts,4 oz each tongs4 oz Clarified butter plastic wrapinstant-read thermometer, sanitized P r o c e d u r eP r o c e d u r eAdvance Prep:Advance Prep:CCPCCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40°F or lower until needed.2. Collect all equipment.3. Place the flour in the hotel pan. Season with the salt and white pepper.4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and milk. Mix in with the whip.CCP CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40°F until needed.6. Flatten the chicken breasts lightly with the meat mallet until 1⁄2 in. thick. Place the breasts in a hotel pan.CCPCCP Cover with plastic wrap. Refrigerate at below 40°F until ready to cook.CCPCCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly.Cooking:Cooking:8. Place one of the sauté pans over moderate heat. Allow to heat 2 minutes.9. Measure 1 oz clarified butter into the pan.CCPCCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture.Coat both sides completely. Return remaining chicken and egg mixture to refrigerator.CCPCCP 11. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food.CCPCCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an internal temperature of 165°–170°F. Test internal temperature with sanitized instant-read thermometer.CCPCCP 13. Repeat with the remaining chicken breasts, using clean sauté pans. If your work is interrupted before completion, cover and refrigerate chicken and egg mixture.CCPCCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145°F.CCPCCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment.

Basic UnitsIn the metric system, there is one basic unit for each type of measurement:The gram is the basic unit of weight.The liter is the basic unit of volume.The degree Celsius is the basic unit of temperature.

Measurement

Units of Measure— U.S. SystemUnits of Measure— U.S. SystemWeight : Weight : 1 pound =16 ouncesVolume : Volume : 1 gallon = 4 quarts1 quart1 quart = 2 pints

` or 4 cups or 32 (fluid) ounces

1 pint1 pint = 2 cups or

16 (fluid) ounces1 cup1 cup = 8 (fluid) ounces1 (fluid) ounce1 (fluid) ounce = 2 tablespoons1 tablespoon1 tablespoon = 3 teaspoons

Measurement

Phases of Production in the Phases of Production in the kitchen:kitchen: Game Plan / Action Plan Mis en Place Cooking Serving

How to be Successful in the Kitchen

OrganizationOrganization

What are you going to make?What are you going to make? How much food will you need?How much food will you need? How much time will you need?How much time will you need? How many people will you need for How many people will you need for

production?production?

Game plan / Action Plan

Means putting Means putting “everything in its “everything in its place”, place”, prior to preparation and cooking.prior to preparation and cooking.

Gathering of all equipment Gathering of all equipment needed.needed.

Gathering of all ingredients Gathering of all ingredients needed.needed.

Station Set-upStation Set-up

Mise en Place

Station set-up

Station Set-up

Pre-preparation:Pre-preparation:

Washing / cleaning of ingredients Cutting / slicing, trimming, portioning Trussing, Seasoning

Preparation:Preparation: Start item with longest cooking time Clean as you work / Clean as you go Finish production as close to service time

as possible. Double check everything.

Cooking

Set up lines for service:Set up lines for service:

Hot plates, for hot items, cold plates for cold items.

Serving spoons, forks, etc. Actual service:Actual service:

Plates neat and clean Food Arrange properly on the plate Maintain proper temperature of food

items

Serving

FlavourFlavour

TextureTexture

AppearanceAppearance

NutrientsNutrients

Variety & Balance

Protein Protein

Starch Starch

VegetablesVegetables

SauceSauce

Meal Components

B.U.F.F.B.U.F.F.

Balance:Balance: Selection of food Colour Cooking Methods Shape Textures Seasonings and flavourings

Presentation

Unity:Unity:

The food in the presentation should work in harmony The food in the presentation should work in harmony and unity. This means the food will taste as good as it and unity. This means the food will taste as good as it looks.looks.

Focal Point:Focal Point: The platter or plate should have a focal point to The platter or plate should have a focal point to

which the eye is automatically drawn. The existence which the eye is automatically drawn. The existence and location of this focal point is largely dependent and location of this focal point is largely dependent on the placement and relationship of the various food on the placement and relationship of the various food components.components.

Flow:Flow: Through proper handling of balance, unity and focal Through proper handling of balance, unity and focal

point, it is possible to develop a sense of movement or point, it is possible to develop a sense of movement or flow. flow.

Flow gives the presentation life and a sense of Flow gives the presentation life and a sense of Freshness.Freshness.

Presentation

Thank you!Thank you!

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