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)