Professionalism:

Professionalism: Traits of a Professional Chef

A commitment to excellence Knowledge

Taste and creativity Skill

Mastery of technique Taste

Understanding of cooking principles Judgment

Sound judgment Dedication

Pride

First Restaurant: 1765

Boulanger

Had to battle guilds.

Famous Chefs:

Anotonin Careme – creator of grand cuisine, his meals were lavish and up to 12 courses, and he used a lot of sauce (maybe to disguise meat that has gone bad) intricately prepared.

Auguste Escoffier – As a former solider in the French revolution he designed the kitchen brigade, took the GC and converted it to Classic cuisine. (Scaled down the GC) and also experimented with canning principal.

Fernand Point – Expanded the dining experience, to a total dining experience and he was a follower of Escoffier and made the restaurant more spacious like it is today. ‘You can’t trust a skinny chef’. Brought us nouvell cuisine and he simplified and refined. And it was carried forward by other chefs; most notably Paul Bocuse.

Paul Bocuse – Carried on with the nouvell cuisine, and invented/created the bocuse’or (the culinary Olympics)

Jean and Pierre Troisgros

Alain Chapel

Louis Outhier

Upton Sinclaire – Wrote the book “The Jungle” about the meat packing industry and exposed the conditions which changed the way the USDA inspects food prep.

Alice Waters (contemporary) simple dishes with sustainable local foods that are in season. Chez Panisse is her restaurant in Berkley.

Fusion Cuisine was big in the 1980s

Mexican food was big in the 1990s and salsa outsold ketchup.

New concerns:

Diet and nutrition

Adequate nutrient

Chronic diseases and longevity

Food sanitation and safety

Organic foods and free range animals.

Kitchen Brigade:

Chef de cuisine (executive chef)- creates the menu
Sous Chef- oversees other employees
Chef de Partie- (executive sous chef) head line cook
Poisonier- in charge of fish dishes and related sauces
Grillardin- grilling station
Friturier- fried foods
Rotisseur- roasted items and related sauces
Potager- soups
Legumier- beans
Garde Manger- cold pantry chef (stud/studess)
Saucier- sauces
Tournant- jack of all trades (stud/studess) from baking to butcher
Patisserie- pastries
Demi Chefs- assistants
Commis- apprentice
Butcher

Modern Kitchen:

Executive Chef
Sous Chef or Executive Sous Chef
Line Cooks
Pastry Chef
Assistants and Apprentices
Short Order Cook
Institutional Cook

Dinning Room:

Meitre d’hotel – The host, and in charge of all staff management (PR guy.)

Wine Steward – knows all wine and paring with food

Headwaiter – In charge of the wait staff and customer service

Captains – Greets customers and may describe specials/food and may take drink orders

Front waiters – takes the orders and provides the drinks.

Back waiters – may serve the food, busses the tables and resets the table.

Types of Menus:

Static – same food all of the time (everyday)

Cycle – for a certain period of time. (Like JSA)

Market – What is in season. (Alice Waters)

Hybrid – combo of cycle and market.

Menu formats:

Ala Cart – everything is priced separately

Semi-ala cart – the entrée is one price and pay for appetizer and dessert separately. (Most menus)

Prix fixe – offers the compete meal for one price. Chef picked meal.

Menu Language: Should include

Prep and/or cooking method

Cut

Quality

Quantity

Cooking method and ingredients should be capitalized.

Basic menu contains:

Soup

Salad

Appetizer

Entrée

Dessert

9 Basic Items needed in a recipe

Title -
Measurements -
Ingredients
Preparation
Yield %
Serving size
Yield % loss
Serving Amount
Equip List

13 COOKING METHODS

BAKING
BOILING
BRASING
BROILING
DEEP FRYING
PAN FRYING
GRILLING
POACHING
ROASTING
SAUTEE
SIMMER
STEAM
STEW

Common Equivalents

Dash = 1/8 teaspoon

3 teaspoons = 1 tablespoon

2 tablespoons = 1 fl. oz.

4 tablespoons = ¼ cup (2 fl. oz.)

5-1/3 tablespoons = 1/3 cup (2-2/3 fl. oz.)

16 tablespoons = 1 cup

2 cups = 1 pint (16 fl. oz.)

2 pints = 1 quart (32 fl. oz.)

4 quarts = 1 gallon (128 fl. oz.)

2 gallons = 1 peck

4 pecks = 1 bushel

1 fluid once = 28.35 milliliters

1 ounce = 28.35 grams

1 pound = 454 grams

2.2 lbs. = 1 kilo (1000 grams)

1 teaspoon = 5 milliliters

There’s no crying in the kitchen!!

32 tsp = 1 cup

16 tbs = 1 cup

8 oz = 1 cup

128 oz = 1 gallon

4 Qts =1 gallon

8 pints =1 gallon

16 cups =1 gallon

Weight refers to the mass of a substance

Volume refers to the space of the substance

Knives

Carbon steel

Stainless steel

High carbon steel

Ceramic

Cookware

1. Copper

2. Aluminum

3. Stainless steel

4. Cast iron

5. Ceramics

6. Plastic

7. Enamelware

8. Nonstick coatings

Common Cookware

· Pots

· Pans

· Woks

· Hotel pans

· Chinois and china cap

· Skimmer

1. Chiffonade-finely sliced ot shredded leafy vegetables

2. Rondelles or Rounds- disk shaped slices, all cuts must be identical to first

3. Diagonals- elongated or oval shapes, all cuts must be identical to first

4. Julienne-1/8 x 1/8 x 2 in.

5. Sm Julienne- 1/16 x 1/6 x 2 in.

6. Batonnet- 1/4 x 1/4 x 2 in.
Brunoise- 1/8 x 1/8 x 1/8 in.

7. Small Dice- 1/4 x 1/4 x 1/4 in.

8. Medium Dice- 1/2 x 1/2 x 1/2 in.

9. Large Dice- 3/4 x 3/4 x 3/4 in.

10.Paysanne 1/2 x 1/2 x 1/4 in.

11.Mincing- cut into very small pieces

12.Chop- cut into small pieces where uniformity is not necessary/possible

13. Tourner- (to turn) cutting technique produces football shape 7 equal sides

14. Lozenge-diamond shaped cut

A steel is to hone your knife and a whetstone is to sharpen your knife. Industry standard is 20 degrees unless manufacture states otherwise.

Stocks and Sauces

· Stocks:

· · Flavored liquid

· Key to a great soup, sauce, or braised dish.

· French call stock a fond “base”

· Foundation for many classic and modern dishes

· White stock

· Brown stock

· Fish stock and fumet (foo-may)

· Court bouillon (usually for poaching)

Ingredients of a stock

Bones:

Younger animals and load bearing bones have more collagen. The smaller the bones the faster the extraction. Roast beef or veal bones for a brown stock

Rinse bones for a white stock

Mirepoix, Size of mirepoix is influenced by the ultimate cooking time

Seasoning:

No salt

Herbs – usually in a sachet with parsley, thyme, peppercorns, bay leaf, cloves, garlic

When adding water or Remoulliage it needs to be cold

Sauces: 5 mother sauces

Need to know at least 2 derived sauces from each sauce.

1. Bechamel – White sauce made by stirring milk into butter flour roux. I.E. Aurora, Mornay

2. Veloute’ – White stock thickened with a white roux I.E. Vin Blanc, Albufera

3. Espagnole – Brown stock thickened with a brown roux I.E. Lyonaise, Robert, Chasseur, Demi Glaze

4. Hollandaise – Creamy sauce with thickened with butter and egg yolks I.E. Mayonnaise, Newburg, Louis

5. Tomato – Tomato sauce thickened with tomatoes. I.E. Marinara, Romesco

Finishing sauce techniques:

· Reduction

· Straining

· Butter

Soups: is a flavorful liquid.

Soup liquid thickening

1. Clear stock none

2. Cream stock/dairy Starch/Roux

3. Puree Stock Puree

4. Bisque fish stock Starch/Roux

5. Chowder Stock/dairy Starch/Roux

Coulis- is a puree of something

Relish- I.E. Salsa, 2 or more things preserved in its own juices.

Chutney- cooked relish

The word "sauce" is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn't last long. Sauces and gravies were used to mask the flavor of tainted foods.