KITCHEN BRIGADE

1.      Executive Chef

2.      Senior Sous Chef

3.      Sous Chef

4.      Senior Chef de Partie (Party)

5.      Chef de Partie (Party)

6.      Demi Chef de Partie

7.      1^st Commis

8.      2^nd Commis

9.      3^rd Commis

10.  Assistant Cook

11.  Trainee Cook

12.  Kitchen Helper

WHY FOOD IS COOKED?

1.     To make safe from harmful bacteria’s.

2.     To improve the flavour.

3.     To make it to attractive to the eye.

4.     To create appetite.

5.     Easy to digest. 

COOKING METHODS

            Cooking methods are mainly divide in to two groups.

1.           Most Heat

2.           Dry Heat

Moist Heat

1.      Boiling –

Boiling is cooking by immersion in boiling water.

2.      Steaming –

Steaming is cooking over boiling water is a special device (Steamer) place the food in a container with some holes and cover it with the lid to prevent escaping the steam.

3.      Poaching –

Double boiling system

Using water, milk, stock.

4.      Blanching –

Boil the water over than boiling point and keep the article in it less than 3 minutes. Usually make each to remove or peel of the skin and to prevent discoloring.

5.      Simmering –

Is cooking liquid at such temperature that after the boiling point has been reached

(Cook on slow fire)

Dry Heat

1.      Roasting / Baking –

      Cooking food in an oven (Meat, Fish)

      Baking (Cakes, Pastries)

2.      Fry -

·        Deep Fry – To do deep fry the food should be entirely submerge in hot oil fry until golden brown Colour. Usual call well done.

·        Shallow Fry – The article should be partly submerged in oil or fat and cook short time.

·        Sauté – The frying in small amount of oil or fat. Cook on medium fire and until very light golden colour.  

3.      Grilling –

      The cooking over direct or mostly under the fire using grilling pan of iron grill.

       (B.B.Q)

 

INTERNATIONAL COOKERY

THE KITCHEN

A Kitchen is the most important place of a hotel and we used the kitchen for food storing and preparing in a hotel. The kitchen is mainly divide in to 5 sections.

MAIN SECTION OF THE KITCHEN

1. Hot Kitchen
2. Cold Kitchen
3. Butchery
4. Pastry and Bakery
5. Washing Area

·  Hot Kitchen –

Preparing Roasted, Boiled meat, Fish, Poultry items using Cookery and Ovens.

·  Cold Kitchen –

   Preparing Cold dishers, Sauces, Sandwiches, Fresh fruit juices.

·  Butchery –

   Cutting all of Meat and Fish According to the order.

·  Pastry and Bakery –

Preparing all kinds of Desserts, Breads and Snacks.

·  Washing Area –

   Washing and Clean all the cutlery and Crockery used by the kitchen and the    Restaurant and also clean the Kitchen.