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    Topic 13 (Functions of Various Sections of Kitchen)

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    babu197
    The document discusses the various sections of a kitchen and their functions. The main sections include the larder, which stores and prepares raw foods; the sauce section, which prepares sauces and braised dishes; the roast section, which cooks roasted meats and performs grilling; and the fish section, which handles seafood preparations. The vegetable section prepares sides and performs tasks like peeling and trimming vegetables. The pastry section produces desserts, pastries, and decorative items. Each section has specialized responsibilities for part of the food production process.

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    Topic 13 (Functions of Various Sections of Kitchen)

    Uploaded by

    babu197
    10K views3 pages
    The document discusses the various sections of a kitchen and their functions. The main sections include the larder, which stores and prepares raw foods; the sauce section, which prepares sauces and braised dishes; the roast section, which cooks roasted meats and performs grilling; and the fish section, which handles seafood preparations. The vegetable section prepares sides and performs tasks like peeling and trimming vegetables. The pastry section produces desserts, pastries, and decorative items. Each section has specialized responsibilities for part of the food production process.

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    chef baburao kancherla

    Original Title

    Topic 13(Functions of Various Sections of Kitchen )

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    The document discusses the various sections of a kitchen and their functions. The main sections include the larder, which stores and prepares raw foods; the sauce section, which prepares sauces and braised dishes; the roast section, which cooks roasted meats and performs grilling; and the fish section, which handles seafood preparations. The vegetable section prepares sides and performs tasks like peeling and trimming vegetables. The pastry section produces desserts, pastries, and decorative items. Each section has specialized responsibilities for part of the food production process.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    10K views3 pages

    Topic 13 (Functions of Various Sections of Kitchen)

    Uploaded by

    babu197
    The document discusses the various sections of a kitchen and their functions. The main sections include the larder, which stores and prepares raw foods; the sauce section, which prepares sauces and braised dishes; the roast section, which cooks roasted meats and performs grilling; and the fish section, which handles seafood preparations. The vegetable section prepares sides and performs tasks like peeling and trimming vegetables. The pastry section produces desserts, pastries, and decorative items. Each section has specialized responsibilities for part of the food production process.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 3

    Unit: 4

    Topic Title: FUNCTIONS OF VARIOUS SECTIONS


    OF KITCHEN
    Topic Objective:

    Able to know about various section of kitchen and their functions.

    CLASSICAL SECTIONS OF KITCHEN


    S
    F
    A
    U
    &
    C
    B
    E

    P
    R
    O
    D
    U
    C
    T
    T
    I
    O
    N

    FUNCTIONS OF CLASSICAL SECTIONS IN KITCHEN


    Larder: Larder in simple means "food storing place". But in
    the broader sense, in professional kitchens, it has a broader
    meaning. It is just not a storing place but a place where all raw
    materials are prepared and dressed before cooking.
    Depending on the size of the establishment, the work of
    larder may be broken down into various sections
    again. The duties and functions of larder department
    include storage of perishable foods, both raw and cooked,
    which include foods such as meat; fish, poultry and game are
    prepared and made ready for cooking. Also in this department
    all the cold foods on the menu like hors d'oeuvres,
    cold fish, or meat dishes, salads etc. are prepared. This
    section includes butchery, garde-manger mainly where all the
    foods are processed and stored.
    Sauce Section: The section is responsible for providing
    all meat, poultry, and game and offal dishes with the
    exception of those that are plain roasted or grilled. All
    the meat dishes cooked and garnished here. Also all
    sauces served hot required by various sections of the kitchen
    are prepared in this section of the kitchen. Cooking by
    braising, boiling and poaching is done in this section but not
    roasting and grilling.
    Roast Section: As the name implies, all roast dishes of
    meat, poultry and game are done in this section. Grilling
    also is the responsibility of this section. Also cooking by
    deep-frying is done in this section. It also prepares and
    finishes any savouries that are required.
    Fish Section: This section is responsible for the provision of
    all seafood preparations in the menu except for those that
    are grilled or deep-fried.
    Soup Section: Preparation of all types of soups like

    Vegetable Section: This section handles the preparation


    of all entremets, which are done skill fully and served as a
    separate course. Also, this section prepares the various
    vegetable and potato accompaniments in the menu.
    Peeling, Cleaning and trimming and cooking of vegetables
    are done here. Other responsibilities like preparing all
    the egg dishes and pasta cooking and rice cooking for
    various sections are also done in this section.
    During the period of service, each day various
    quantities of vegetables are prepared, cooked,
    refreshed and placed into refrigerator. The mise-enplace is carried out according to the requirements of
    the menu.
    Management of cooking vegetables well for large
    numbers calls for particular knowledge, skill and
    judgment and should never be entrusted to an unskilled
    and disinterested cook.
    Pastry Section: This section is normally separate
    from the main kitchen and is a self contained section

    CONTINENTAL: This is the section where there will prepare soups, sauces, main
    with its own cold storage etc. the main function of this
    course & also appitiser. Example- cocktile samosa,canaps, pastas etc.
    section is to prepare hot and cold desserts, for lunches,
    dinners
    andIt pastries
    for tea-time
    andclose
    other
    occasions.In this section they will
    PANTRY:
    is the section
    which will be
    to continental.
    prepare
    sandwiches,
    pizzas,
    salad
    & appitizers.
    Various
    pastries
    like burgers,
    short crust,
    puff
    and
    desserts like
    mousses, souffls etc. are also prepared here. All decorative

    INDIAN: This section is responsible for the preparation of all Indian dishes.
    works like sugar confectionery, chocolate work etc. are also
    carried
    out INDIAN:
    in this section.
    SOUTH
    This section is responsible for preparing south Indian dishes like
    tamarind rice, dall, sambar, chutneys & south Indian breakfast items like dosa, idlly,
    Sorbets
    poori
    etc. and water-ice like items are made in pastry

    SECTIONS OF KITCHEN IN INDIAN HOTELS

    Thisseen
    section
    is responsible
    preparing North Indian dishes like pulav,
    ThisNORTH
    kind of INDIAN:
    sections are
    in group
    hotels of for
    india.
    gravies, kadai curries, paneer curries, dal makhni etc.
    C
    OF
    N&
    T
    IB
    N
    E
    NP
    T
    AR

    TANDOOR: This section is responsible for preparing Tandoor items like roties, kebabs,
    tikkas, kulchs, naan etc.
    HALWAI: This section is responsible for preparing Indian Sweets like gajar ka halwa,
    gulab jamum, rasmalai, shai tukra, laddu, rasgulla, moong dal halwa etc.
    GARDE MANGER: (COLD KITCHEN) This section is responsible for preparing salads,

    O dressings, pates, terrines, vegetable carvings, fruit carvings, ice carvings


    D
    U

    BAKERY: This section is responsible for preparing breads, puffs, sponge, quiche,
    C tarts, pies, bread rolls& sticksetc
    T
    T

    I PASTRY: This section is responsible for preparing cakes, pasrties, chocolate garnishes,
    O desserts like mouse, cheese cake etc.
    N

    BUTCHERY: This section is responsible for handling all the non-veg items. From the
    receiving area the meat will enter into the butchery and there the butcher chef will clean
    FUNCTIONS
    OFcut
    VARIOUS
    IN KITCHEN
    the meat and
    the meat SECTIONS
    according to the
    kitchen requirement. This section also
    responsible for the storage and issue of meats by first in first out.

    Food for the body is not enough. There must be

    food for the soul Dorothy Day (American Lady


    Journalist & Social Activist)

    Questions:
    1.) Explain about various sections of kitchen?
    2.) Explain about the function of various sections of kitchen?

    Food for the body is not enough. There must be

    food for the soul Dorothy Day (American Lady


    Journalist & Social Activist)

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