University of Antique

Tario-Lim Memorial Campus

Tibiao, Antique

Bachelor of Science in ENTREPRENEURSHIP

A.Y. 2023-2024

INSTRUCTIONA
MATERIAL
CULR
Y 1 Essentials
Kitchen
&
Basic Food Preparation
Course Instructor:
SHEMAE Y. MENDOZA
 UNIVERSITY OF ANTIQUE
TARIO-LIM MEMORIAL CAMPUS

COLLEGE OF BUSINESS & MANAGEMENT

HMGTC 1 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

Chapter Kitchen: An Overview

1:
Chapter Objectives:
1. Introduce the Kitchen and its different types
2. Identify the work centers for Kitchen activities
3. Familiarize with the basic layout of a commercial kitchen
4. Discuss the considerations that should be considered in designing a kitchen
5. Introduce the Kitchen Brigade, its history and its organizational structure

A. INTRODUCTION TO THE KITCHEN

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial
establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and
cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design.
Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a
kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or
area may also be used for dining (or small meals such as breakfast), entertaining and laundry.

Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace
facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with
bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a
huge walk-in refrigerator and a large commercial dishwasher machine. In some instances, commercial kitchen
equipment such as commercial sinks are used in household settings as it offers ease of use for food preparation
and high durability

B. TYPES OF KITCHEN ON A COMMERCIAL SCALE

The kitchens are known by different names as per their functions and style of management.
1. Main Kitchen
- The main kitchen is probably located in the central part of the hotel where the overall sequence of
food receiving, storing, preparing, cooking, serving and clearing areas are properly designed and
managed. Technically, it is known as central kitchen having many sections. Hence, it may occupy a
large space. This kitchen provides a wide range of food varieties e.g., Indian, Continental, Oriental,
Mexican, Italian, etc. through its respective sections with the help of skilled/ semi-skilled culinary
crafts persons called chef-de-parties and commie cooks.
- The main kitchen is usually located adjacent to room service, service bar, store, pantry/ stillroom,
bakery, butchery etc. for efficient workflow. It may have both a' la carte and table d' hote menu for
breakfast, Lunch and dinner. This kitchen may serve up to three or four fine dining restaurants
simultaneously. There is often a separate kitchen for the banquet and other activities.
- Basically, the main kitchen is divided into the following sections:
 The Hot Sections (the main cooking areas)
 The Vegetable Preparation Area
 The Cold section
 The Pastry/ Bakery Section
 The Butchery Section
 The Larder
 Temporary Kitchen
 2. Satellite Kitchen
- Satellite kitchen is constructed and established to cater to a particular outlet where the main kitchen
cannot cater due to its location disadvantage. Largely, this kitchen can organize most of the
preparation work in its own kitchen. However, it may depend on upon the main kitchen for various
other things such as sauce, stocks, gravies, pasta, etc. Usually, a sous chef commands over this
kitchen. This kitchen becomes a must for specialty restaurants such as Indian, Continental, Chinese,
Mexican, Nepalese, etc. which are located away from the main kitchen.
3. Fast Food Kitchen (Commissary)
- Fast food kitchen is influenced by American catering technology, i.e., ‘fast food to lead a fast life'.
Fast food was developed from original 'fish and chips' concept at that time. But modern catering
mostly provides dry and light food. It is independently established to meet the pace of customers'
busy life. It is specially located at the public are (lobby level) of a hotel, or out of the hotel where
either food is taken away or consumed at the fast food lounge area. Most of the fast food
establishments may be found in retail and leisure areas and in roadside service complexes, airport
lounge, railway stations, and at some events where mobile hamburger and hot dogs stalls are
traditionally seen.
- It provides varieties of dry and light meals like a burger, sandwich, fish and chips, pizza, snacks,
grilled meat/ fish/ shellfish, cold and hot beverages, etc. The characteristics of fast food kitchen are
as follows:
 Highly equipped with standard equipment.
 Fully skilled employees.
 Pre-cooked food at reasonable price range.
 Established anywhere to cater to the fashionable customers.
 Products offered can be cooked quickly and held in the short-term without deteriorating.
4. Display Kitchen
- In this kitchen, food is prepared and cooked in full open view of customers, which appeals to the
eyes, palate and dining experience of the consumers. At the same time, the sizzle and aroma of food
item add to the pleasure of eating e g. Grill Room. It is also termed as theatre kitchen. The hygiene,
Sanitation and decor of the kitchen, as well as the skill and showmanship of the staff, in particular,
may determine the sale of such kitchens. This kitchen also seeks the support of the main kitchen for
various items. It is headed by sous chef/chef de parties.

C. “WORK CENTERS” FOR KITCHEN ACTIVITIES

Mainly the kitchen space is divided into five major area. They are:

1. Storage Area
- Used to store particular goods, either dry or moist, in large quantity for quick and smooth operation.
Equipment located in this area include the cool room, deep freezer, cold Store and dry store.
2. Food Preparation Area
- Equipment should be positioned in those preparation or cooking areas where it is used frequently.
3. Cooking Area
- This area is the actual cooking, where cooking gas and equipment are fixed, such as deep fat fryer, hot
plate, stockpots pressure steamers etc.
4. Cleaning and Washing Area
- Dishes and glasses are washed in an area conveniently close to the serving sections. Pots and pans are
washed in separate areas or in areas near their use, depending on the size of the kitchen.
5. Service Area
- Equipment’s used to hold food hot or cold services are positioned near the dining room entrance.
Beverage and toast making facilities are located near the service section for quick and easy access by
waiters.

D. DESIGN CONSIDERATIONS OF A COMMERCIAL KITCHEN

 Since a large quantity and variety of food is produced in the professional kitchens, various designs are
considered before setting up a kitchen. The food production managers must consider the following factors with
respect to the kitchen.

 Restaurant menu and service types

 Heating, ventilation, and air conditioning
 Employee workflow
 Storage, food production, cleaning, and service space
 Equipment
 Drainage and plumbing
 Communication among employees
 Safety of Employees & Property

A. TYPICAL LAYOUT OF A COMMERCIAL KITCHEN

1. Island Layout
- In this type of layout, the cooking ranges, ovens and
other cooking equipment are placed together at the
center of the kitchen. The other sections are placed
along the wall in order to follow a concentric
design. Any section can be an island depending on
the requirements.

- It is an open layout that favors staff communication.

It also leaves an adequate open floor space for
cleaning. This layout is followed in large kitchens

2. Zonal Layout
- The total kitchen space is divided into different
zones for various activities. The principle equipment
is located along the walls. This layout follows an
appropriate order.

- In this layout, staff communication and supervision

are easy as the central space is completely open.

3. Assembly Line Layout

- In this layout, kitchen equipment is organized in a
row. The food preparation space is kept at one end
and the service space at the other. The areas for
cleaning/washing and storage/receiving are behind
the assembly line to keep them separate from the
main busy space. This allows the cooks to send the
food quickly down the line. This layout provides very
high efficiency, and excellent communication and
workflow.

- This layout is very effective in case of the establishments with a limited menu with large momentum.
E. THE KITCHEN BRIGADE
The kitchen brigade system, also known as the “brigade de cuisine”, is a framework for hiring and organizing
restaurant kitchen staff to maximize efficiency. In the system, everyone has a specific and useful role, which
helps the kitchen run like a well-oiled machine.

The full brigade consists of more than 20 kitchen jobs including an executive chef, sous chef, and multiple
types of chefs de partie (line cooks) who oversee particular stations. Examples of line cooks in the full brigade de
cuisine include a potager, who oversees the soups, a poissonnier, who is responsible for seafood dishes, and
a pâtissier, who oversees the pastry program.

The kitchen brigade system has roots in fine dining. Today, it’s less commonly seen in its entirety due to the
proliferation of more casual restaurant concepts. Even though the brigade de cuisine was intended for full-
service restaurants (FSRs), its legacy can be found even at fast food concepts. Fast food kitchens have stations
for frying, grilling and assembling dishes and they hire line cooks to work these stations and maximize
efficiency.

HISTORY OF THE KITCHEN BRIGADE SYSTEM:

The kitchen brigade system was created in the 19th century (1846–1935) by Georges-Auguste Escoffier,
a chef who is responsible for revolutionizing French cuisine and is known as known as "the king of chefs and the
chef of kings". Escoffier, who was a protégé of Marie-Antoine Carême, the father of French cooking, became
famous for modernizing and simplifying the French cuisine codified by his mentor.

Escoffier’s special touch was applying French army principles to the kitchen. He based the brigade
system on his experience working as a chef in the French military. Having served in the French army, Escoffier
transferred his experience with the clearly defined structure and duties of a military brigade into the kitchen,
assigning over 20 specific cook positions throughout the kitchen. The purpose of the kitchen brigade was to
ensure every cook had a clear purpose and the kitchen could work to maximum efficiency.

F. LIST OF POSITION IN THE KITCHEN BRIGADE:

This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments
would have an extensive staff of this size. As noted under some titles, certain positions are combined into other
positions when such a large staff is unnecessary. Note: Despite the use of chef in English as the title for a cook,
the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen", but also refers to food
or cooking generally, or a type of food or cooking.

The kitchen staff (brigade de cuisine) needs to work harmoniously to avoid possibility of any error. The
kitchen staff is organized in the following way:
 Figure 1.1: Kitchen Staff (Brigade de Cuisine)

 Chef de cuisine (kitchen chef; "chief of the kitchen")

- Is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the
assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains
a sanitary and hygienic environment for the preparation of food.
 Sous-chef de cuisine (deputy/second kitchen chef; "under-chief")
- Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as
the representative when the chef de cuisine is not present.
 Saucier (saucemaker/sauté cook)
- Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work
on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen
brigade.
 Chef de partie (senior chef; "chief of the group")
- Is responsible for managing a given station in the kitchen, specializing in preparing particular dishes
there. Those who work in a lesser station are commonly referred to as a demi-chef.
 Commis (junior cook / assistant cook)
- Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for
the station.
 Plongeur (dishwasher or kitchen porter)
- Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
 Rôtisseur (roast cook)
- Manages a team of cooks that roasts, broils, and deep fries dishes.
 Poissonnier (fish cook)
- Prepares fish and seafood dishes.
 Potager (soup cook)
- In larger kitchens, reports to the entremétier and prepares the soups.
 Legumier (vegetable cook)
- In larger kitchens, also reports to the entremétier and prepares the vegetable dishes.
 Garde manger (pantry supervisor; "food keeper")
- is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads;
organizes large buffet displays; and prepares charcuterie items.
 Pâtissier (pastry cook)
- Prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares
breads and other baked items; may also prepare pasta.
 Boulanger (baker)
- in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier
 Boucher (butcher)
- Butchers’ meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

G. THE MODERN KITCHEN BRIGADE

- In today's modern kitchen, positions listed in the classic brigade system are rarely used. The classic
kitchen brigade system still exists in large cruise liners or places where large food volume is produced.
But with the radical changes in equipment, the presence of modern and advanced kitchen appliances,
and the changes in how food is fabricated and prepared, some of the positions stated above are no
longer needed. These changes resulted in the consolidation of employee responsibilities and even staff
reduction

The Modern Kitchen Brigade Positions

1. Executive chef - in charge of the overall management and operation of the kitchen, including 'the
creation of the menu, ordering, and purchasing of supplies; oversees staff and reports to owners or
managers; sometimes handles more than one restaurant kitchen. Some restaurants have separate
executive chefs and chef de cuisine.
 2. Chef de cuisine - the head of the kitchen who directly reports to the executive chef or the owner, if the
owner has the control of the kitchen. There are restaurants where the executive chef and chef de
cuisine is the same or only one.
3. Sous chef— second in command, next to the chef de cuisine. The sous chef is in command in the
absence of the chef de cuisine. He / She monitors the quality of menu items as to the standards of the
executive chef or chef de cuisine and supervises the preparation, portioning, and presentation of the
menu items.

4. Area chefs - similar to the classical kitchen brigade, the area chefs are the chefs de partie or station
chefs responsible for a particular section in the kitchen. The line cooks and station chefs are the same,
depending on the size of the kitchen operations. Area chefs may be assigned and rotate in different
stations like grilling, rotisserie, frying, and other stations in the kitchen.

5. Line cooks — work together with the area chef who is assigned to a particular station in the kitchen.

6. Expeditor (aboyeur in modern days is called the wheelman, ticket man, expo— the person who calls the
tickets for the kitchen) is responsible for taking orders from the servers and directly announces order in
the kitchen. Expeditor ensures that there is efficient coordination between the ordered dishes from the
dining area to the kitchen. He/She does the final inspection, checking of garnishes, and finishing touches
to the dish before it Is delivered to the guests by the servers. He/She makes sure that the food is served
promptly and correctly, and in some cases, may deliver the orders themselves.

H. THE CHEF'S UNIFORM

A Brief History of Chef's Uniforms
The chef uniform consists of a jacket, apron, and necktie, which were
developed and of necessity rather than fashion
(as it is today): Each chef's uniform has its
specific purpose.

 Toque Blanch (Hat)

- During the 16th century, the hat indicates the rank of the purpose of
the toque is to prevent into the food being prepared and cooked.

 Chef's Coat
- The chef's white coat signifies cleanliness. It repulses heat from the kitchen. The thick cotton serves as
protection from the heat and spattering of boiling liquids. The chef's jacket is a double-breasted jacket
that can be reversed to hide stains. Also, it serves as the chest and stomach area's shield against heat
and burns from splattering liquids. The chef's white jacket symbolizes high regard
for their profession.

 The Neckerchief
- The neckerchief was intended to prevent sweat from dripping on the food. It is
tied around the neck to soak body sweats,
or it can be untied to wipe off moisture from the face, forehead,
or other parts of the body.

 The Pants
- It is a black and white checkered pants. This pattern helps i"
concealing stains and soiling. Nowadays, more chefs are
customizing their uniforms into denim and other patterns for
chefs' uniforms.
  The Apron
- One of the essential parts of the chef's uniform is the apron. It protects
the chef from hot spills and splatter of foods and other kitchen
dangers. An apron is not intended for wiping spills and messes; thus, it
can be useful in grabbing hot pots out of the oven.

 Shoes
- The shoes should be sturdy and anti-slip. Open shoes or shoes
made of canvass are not recommended as high chances burn and
injuries may occur.

I. THE PROFESSIONAL KITCHEN

Aside from the kitchen brigade, the commercial kitchen (or more generally, the professional kitchen), also
serves as one of the vital parts of the food service facility. This is where the food is prepared, cooked, and
plated. Equipment for cooking and facilities for washing, storage, utensils, and dishes are all here. Equipment
should be appropriate to the size and needs of the kitchen. An unplanned kitchen can create chaos and
accidents, as it is where people work with flames and knives. A well-planned professional kitchen will ensure
that there is a system for a smooth flow of work. Creating a workflow pattern can optimize performance and
efficiency in the process where the chefs, cooks, and staff can move around safely and efficiently.

The kitchen layout and design must meet both the needs of people (personnel and customers). The efficiency of
the kitchen production process, including the right equipment are crucial to ensure dynamic and ideal
restaurant operations.
The following are the factors that need to be considered in planning a kitchen layout and design:

þ Components of a Kitchen:
1. Delivery
2. Storage
3. Food Preparation
4. Meal Cooking
5. Service
6. Cleaning/Washing

1. Delivery
- This is where the food and nonfood items are received. This space and location should be included in the
plan. It is essential to consider the bulk of orders coming daily, the equipment used in the receiving area,
and the space for the carts to move the delivered items from one place to another. The location of the
 receiving area for delivery must not cause distraction to the customers and the operation of the food
service facility. Cleanliness and sanitation of this area are also vital. It should be away from the garbage
disposal unit of the facility.
2. Storage
- There are three types of storage areas: a cold storage area, a dry storage area, and a storage area for
nonfood items. The cold storage area is where refrigerated and frozen food items are located, while the
dry storage area includes all consumable and nonperishable items. On the other hand, a storage area for
nonfood items can be divided into sections. There can be a section for cleaning supplies, a section for
disposable products, and a section for clean dishes from the cleaning and washing area.
- In storing, always remember that cleaning and sanitation chemicals cannot be stored with food items or
above food equipment, utensils, dishes, or disposables to avoid cross contamination.

3. Food Preparation
- The food preparation area is usually located near the storage area so the cooks have easy and quick
access to the fresh dishes. Sinks for washing produce are available in the food preparation area. There is
also an area for cutting and mixing. The food preparation area has two sections: one section for
processing raw foods (cutting of meat, cleaning seafood, etc.) and one section for sorting foods into
batches (chopping vegetables, mixing salad dressings, etc.).

4. Meal Cooking
- The cooking area is where the meal is cooked and finished. It should be located near the service area.
Like the food preparation area, the cooking area can be broken down into different work stations.
- A work station is a working area where all necessary tools and equipment needed to produce a specific
type of food are present, including the storage. All required tools and equipment, workspace, and power
sources are available in the work station. With this, employees do not have to leave the station to
prevent cross-contamination, fatigue, and accident in the kitchen.
Example of a work station:
Grilled burgers are made in the grilling station. Tongs and other necessary tools needed for grilling are
present in the station, including all ingredients for that specific menu item.

þ Work section is when two or more similar stations are grouped in one large working area.

Example of work section:

Kitchen Sections Kitchen Stations
Hot Beverage Station
Beverage Section
Cold Beverage Station

Salad Station
Garde Manger Section Cold Platter Station
Sandwich Station

Broiler Station
Short Order Section Griddle Station
Fry Station

Broiler Station
Fry Station Griddle Station
Hot Food Section Sauté Station
Dry Heat Station Steam
Station
 - Once the spaces, working stations, and sections are identified, the cooking line will follow. The cooking
line is the arrangement of the kitchen equipment. Every food service facility is unique. The owner,
together with the chef, must carefully select the best cooking line arrangement that will suit the
specific needs of the food service facility. It is vital to choose an appropriate cooking line arrangement,
for it has a direct effect on the workflow. A workflow is an orderly movement of food and staff within
the kitchen.

5. Service
- This area is located at the very front of the kitchen. This will shorten the distance between the kitchen
and the service area for safer travel of food from the kitchen to the guest. This is where the servers pick
up the finished dishes. If the restaurant is a self-serve or a buffet-style restaurant, this is where the food
is displayed for the guests to assemble their plates.

6. Cleaning/Washing
- This is the area of the commercial kitchen where sinks, ware washing machines, and drying racks can be
found. Three-compartment sinks are necessary for quick and sanitary washing of the dishes. This area
should be located near the kitchen entrance, where the dirty dishes are dropped off, and near the
storage area so chefs