Initao College

Jampason, Initao Misamis Oriental

Bachelor of Science in Hospitality Management

COURSE: Kitchen Essentials and Basic Food Preparation

COURSE CODE: HPC1 YEAR LEVEL: BSHM-1
TOPIC: Introduction to Kitchen Essentials and Basic Food Preparation DATE:

Fire was used to cook food with sanitary practices which are often linked to proper utilization of the kitchen. It was then
that kitchen was termed “culina” which was later coined into “culinary”

ORIGIN OF CLASSICAL AND MODERN FRENCH CUISINE

French cuisine flourished because each chateaux or castle had its own recipes and wealthy people of France are fanatic
of buying spices, from the east and introduced new and exotic spices in their kitchens. Later during the middle half of 1800 century
chefs had organized and planned kitchen activity and they were separated into groups according to their specific skills.

DURING THE MIDDLE AGES

PERSONS CONTRIBUTION
Monks or Friars Monks practiced quantity food production in the monasteries and abbeys.
1. Master craftsmen practiced food services, gained knowledge of baking and cooking.
Master craftsmen 2. Development of famous liquors such as Grand Marnier, Cointreau, Chartreuse and
Benedictine, wine, and beer.
1. Foodservice professionals organized guilds like Chame de Rotisserie (Guild of Roasters),
chartered in Paris in the 12th century.
Rise of various guilds 2. Guilds were developed into the classic kitchen organizations.
3. Chef’s tall hat (toque) became a symbol of the apprentice and later the black hat symbolized
master chef (black, at that time symbolized nobility).
1. The Industrial Revolution brought by the middle class: entrepreneurs, shopkeepers,
The Industrial Revolution in industrialists, and financiers who dominated the social and economic life in Europe.
France 2. Great chefs were hired, foods were served on exclusive establishment and dining out
became more popular.

EARLY RENAISSANCE PERIOD- THE DEVELOPMENT OF HAUNT (Oht) CUISINE

Married Henry II of France in 1533 and introduced the following.

Catherine de Medici of Italy 1. Gelato – an Italian ice cream
2. Use of knives, forks, and spoons during mealtime
Henry IV, Henry II’s nephew Developed trend towards fine food service.
1. He encouraged the development of good chef schools.
2. He used advanced science and the art of cooking.
King Louis XIV
3. His wife, Maria Leszezynsica (daughter of the famous King of Poland) closely supervised the
kitchen, set high standards of food quality and served elaborate dishes.
Boulanger offered a ragoux, a "health restorer" in the place called "restaurer" and the enterprise
Boulanger (1760)
was known as restorante, later on, known as the restaurant.

INDUSTRIAL REVOLUTION PERIOD- STARTING AT THE END OF THE 18th CENTURY

The Golden Age of Cuisine

Marie Antoine Careme (1784- The rise of Marie Antoine Careme in 1800, one of the world's most famous chefs as the chef to
1833) kings, heads of state and wealthy patrons.
Contributions of Careme
1. Introduced the concept of progression of courses in dinner and a sequence of proper wines
to accompany them.
2. Perfected the soup consommé.
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 3. Developed many fine French sauces and dishes.
4. Founder of classical cuisine
5.Refined and organized culinary techniques
6. Trained many famous chefs who eventually worked in clubs and restaurant.
Intricate and elaborate cuisine of the 18th and 19th century French aristocracy and upper
Grande Cuisine
classes.

GREAT CHEFS OF FRENCH AND FOUNDER OF CLASSICAL CUISINE

Known as the greatest chef of his time. He was revered by chef’s and gourmet as the Father of
20th century cookery and called the “Emperor of the World’s Kitchen.”
Georges Auguste Escoffier Main contributions:
(1847-1935) 1. He simplified classical cuisine and classical menu and simplified dishes and menus.
2. He reorganized the kitchen which resulted in a streamlined workplace.
3. He developed sound rules in quantity food preparation.
Fernand Point (1897-1955)
1. He simplified and lightened classical cuisine.
Nouvelle Cuisine French for
2. He was a perfectionist.
“new cooking”
3. Nouvelle cuisine emphasized more on artful plating presentations.
(1960’s and early 1970’s)

Modern Development in the Food Service Industry which Led to Remarkable Changes

1. Development of New Equipment: Gas and electricity and state-of-the-art processing equipment that simplifies food production
2. Development and Availability of New Food Products: Development of preservation techniques and the introduction of
convenience foods
3. Sanitary and Nutritional Awareness: Understanding the causes of food poisoning and spoilage
4. Modern Cooking Styles: Use of new techniques in cooking.

Factors to Consider in Kitchen Organization:

1. Menu - determines the job that needs to be done and serves as the basis for the entire operation.
2. Type of Establishment
 hotel restaurant
 catering and banquet services
 fast-food restaurants
 full-service restaurants
 institutional kitchens (schools, hospitals, employee lunchrooms, airline catering, military foodservice)
3. Size of the Operation - the number of customers and the volume of food served.
4. Physical Facilities - including the equipment in use

TRENDS IN COOKING

1. Fusion cuisine. The practice of ingredients and techniques from more than one regional, or international cuisine in a single dish.

2. Sous vide (soo veed, French for "under vacuum") one of the technologies of practicing cooking by utilizing a method for
packaging and storing foods in vacuum-sealed plastic bags.

3. Molecular gastronomy is a new approach to cooking precision and founded by the Spanish chef Ferran Adri? in his acclaimed
restaurant, El Bulli. Molecular gastronomy tackles about:
a. This approach to cooking was introduced by French chemist named Hervé.
b. Exploration of potentials in gels, foams, powders, infusions, extracts and other unexpected ways of presenting flavors,
textures, and aromas.
c. Heston Homaro Blumenthal Cantu (England), Wylie Dufresne, Grant Achatz and Homaro Cantu (North and America) and
other chefs experimented and explored what science technology can contribute chefs to food as well as food presentation.

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KITCHEN

The kitchen is the most important part of an establishment where the meal preparation and production are processed.

Three (3) Important Features:

1. Design – the overall space planning includes the size, shape, style, and decoration of space and equipment in the kitchen.
2. Lay-out- detailed arrangement of the kitchen floor and counter space, location of equipment and work center.
3. Work Section- a group of several areas by the nature of the work being done.

FLOW AND KITCEHN DESIGN

1. Straight Line - the most basic, and most desirable, flow plan is the straight line, also called the assembly-line flow. This type of
design minimizes backtracking; it saves what's preparation time and confusion about what’s going out of the kitchen and what’s
coming back-in. coming back time in.
2. Parallel flow- is used when there is not enough space to arrange food preparation in a straight line.

There are four (4) variations of the parallel design:

Back-to-back. Equipment is arranged in a long, central counter or island in two straight lines that run parallel to each other.
Sometimes a four- or five-foot room divider or low wall is placed between the two lines.
Face-to-face. A central aisle separates two straight lines of equipment on either side of the room. Sometimes the aisle is wide
enough to add a straight line of worktables between the two rows of equipment.

L-shape. Where space is not sufficient for a straight-line or

parallel arrangement, the L-shape kitchen design is well suited
to access several groups of equipment and is adaptable for
table service restaurants.

U-shape. This arrangement is seldom used, but it is ideal for

small space with one or two employees such as a salad
preparation or pantry area.

G-shaped kitchen layout. The G-shaped kitchen layout is also

known as the peninsula layout. This layout stems from the L-
shaped layout with an additional workstation with cabinets. This
also provides more storage space.

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 Single Wall Kitchen Layout. This single-wall kitchen layout is
perfect for mobile homes, small condos, or lofts. The design
entails the stove, sink, and counter along one wall, which can
be adjusted using the stationary or movable island.

Galley Kitchen Floor Layout. A galley kitchen is based upon the

idea of cabinets and workstations on either of the walls with a
hallway between them. This maximizes the storage space and
allows enough counter space to keep appliances. This layout is
excellent for those who live alone, especially in dorms.

Island Kitchen Layout. Island kitchen layouts are popularly used

with an L-shaped design. This layout is also very effective for
small spaces or if you want to merge the dining area in the
kitchen. The workstations are along the wall, and the middle
island can also be used as a workstation.

THE CLASSIC KITCHEN BRIGADE

Escoffier instituted the brigade system to streamline and simplify work in hotel kitchens. The essence of designing a kitchen
brigade is to assign tasks efficiently.

Chef De Cuisine (Shef-du-kwizine) Or Executive Chef - Responsible for all aspects of food production. This includes menu
planning, purchasing, costing, and planning work schedules of his employees.

Sous Chef (soo chef) - Second in command and answers to the executive chef. Takes command of the actual food production and
the minute-by-minute supervision of kitchen staff and activities.

CHEF DE PARTIE (Station Chef)

In-charge in particular areas of production.

1. Commis (Komi) - also known as an apprentice or stager works under a chef de partie to learn the station and its
responsibilities
2. Saucier (so-see-ay) Sauce Chef - Prepares all kinds of sauces, stews, and hot hors d'oeuvres and sautés foods to order and
has the highest position of all station chefs.
3. Poissoinier (pwah-so-nyay) - Fish Cook Prepares fish dishes.
4. Entremetier (awn-truh-met-yay) Vegetable Cook - Prepares vegetables, soups, starches, and eggs. In a large kitchen, duties
are usually divided among vegetable cook, fry, and soup.
5. Garde-Manger (gard-mawh-zhay) - The cold-foods chef (pantry man), also known as the Pantry Chef, is responsible for
preparation of cold cuts or foods, salads, and dressings, pâtés, cold hors d'oeuvres and buffet items. The butcher (Boucher) is
responsible for butchering meats, poultry, and occasionally fish. The Boucher may also be responsible for breading meat and
fish items.
6. Patissier (pa-tees-syay) Pastry Chef - Responsible for baked items, pastries, and desserts. Four (4) Subdivisions of
Pâtissier.
a. Boulanger - prepares breakfast bread and pastries.
b. Confiseur - prepares candied desserts.
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 c. Glacier - prepares cold desserts such as ice cream, sorbet, and sherbet.
d. Decorateur - prepares a piece of the art used for a centrepiece, decorates a cake and food for display.
7.Rotisseur(ro-tee-sur) - Prepares roasted and braised meats and their gravies and other items toorder
8. Grillardin (gree-ar-dan) Broiler cook - Handles broiled items and deep-fried meats and fish.
9.Tournant (toor-nawn) Relief cook or swing cook - Replaces the other station chefs or he is the reliever.
10.Potager (Poh-ta-jay) - Soup maker or soup cook Prepares soup.
11. Friturier (Fri-tuhr-yay) - Prepares fried foods.
Marmiton - Pots and pans washer
Plongeur – Dishwasher

MODERN KITCHEN ORGANIZATION

The task of a person working inside the kitchen could be lessened by merging two positions for as long as the workload is
permissible. Cooks may become line cooks, those assigned for preparing the ala carte menu. For an establishment, who are
catering to go meal, a short-order cook is responsible for the food preparation. They are known as the backbone of the kitchen
during service time. This cook may handle the broiler, deep fryer, griddle, and sandwich and salad production.

SKILL LEVEL
Refers to the title or position being held in the kitchen.
Three General Categories
1. Supervisory - graduates of a 4-year course or related studies and qualified to become head, supervisor, or director. Leadership
positions require an experienced individual who is knowledgeable about all aspects of food preparation and production and cost
control.
2. Skilled and technical - They must possess knowledge of and experience in cooking techniques, or their area of specialization.
3. Entry level - Entry-level jobs in food service usually require no skills or experience. He acts as the assistant to line cook or run
errand for them.

STANDARD OF PROFESSIONALISM
Qualities of a Good Food Service Worker
1. Positive Attitude towards the Job. The much-needed required skills are useless if one lacks a good attitude towards work.
2. Professionalism. Act professionally no matter what your situation is.
3. Staying Power. He must possess physical and mental stamina, good health, and a willingness to work under pressure.
4. Ability to Work with People. Able to get along with anyone regardless of position.
5. Eagerness to Learn. Able and willing to explore, learn and accept comments, suggestions, and recommendations for
improvement.
6. A Full Range of Skills. Maintain, develop, and explore more. It is important to keep abreast of what is new or the trends in the
food service.
7. Dedication to Quality. Always go for the best and don't settle for less. Make it sure that service and food are of good quality.
8. Good Understanding of the Basics. You must be innovative; however, you must still remember the importance of the basic
techniques and the classic methods.

ORGANZATIONAL CHART OF THE HOTEL KITCHEN/PRODUCTION AREA