Hf120
Yingzi Liang Class 1 Chapter 1: Question1 &2 1. Describe the kitchen brigade system and its significance in today’s professional kitchens:
The kitchen brigade means the workers are assigned to specific tasks. A kitchen must be well organized and staffed with appropriate personel. Everyone has a specific role in the kitchen.Today’s professional kitchens use a simplified version of brigade in order to reduce labor costs and streamline operations. For example, a chief will be not only be familiar the back-of-the-house or kitchen brigade, but will also understand how the dining room and front of the house is organized. This system makes today’s professional kitchens more efficient and productive. And this system is always used by today’s modern kitchen.
2:what are the roles of a chef, sous-chef and line cook in a modern kitchen?
Chef: The ones who are most familiar with the back-of –house or kitchen brigade. And they will also know how the dining room or front of the house is organized. The chief is the general leader of the kitchen. Train the dining room staff, and responsible for purchasing food items and equipments. Also they may be responsible for creating the menu, designing dining room and kitchen.
Sous-chef: Primary responsibility is to make sure the food is prepared, portioned, garnished and presented according to the executive chief standards. Also they are responsible for producing menu items and supervising the kitchen.
Line cook: They are responsible for preparing menu items according to recipe specifications. Also they may be assigned to a specific area. They are capable of working several stations and wherever needed during each shift.
Define:
Marie Antoine Careme: He is known as the “cook of kings and the king of cooks”. He is an acknowledged master of French Grande cuisine. His stated goal was to achieve ”lightness”, ”grace”, ”order” and “Perspicuity” in presentation of foods. Also he was a writer of culinary arts.
The kitchen brigade means the workers are assigned to specific tasks. A kitchen must be well organized and staffed with appropriate personel. Everyone has a specific role in the kitchen.Today’s professional kitchens use a simplified version of brigade in order to reduce labor costs and streamline operations. For example, a chief will be not only be familiar the back-of-the-house or kitchen brigade, but will also understand how the dining room and front of the house is organized. This system makes today’s professional kitchens more efficient and productive. And this system is always used by today’s modern kitchen.
2:what are the roles of a chef, sous-chef and line cook in a modern kitchen?
Chef: The ones who are most familiar with the back-of –house or kitchen brigade. And they will also know how the dining room or front of the house is organized. The chief is the general leader of the kitchen. Train the dining room staff, and responsible for purchasing food items and equipments. Also they may be responsible for creating the menu, designing dining room and kitchen.
Sous-chef: Primary responsibility is to make sure the food is prepared, portioned, garnished and presented according to the executive chief standards. Also they are responsible for producing menu items and supervising the kitchen.
Line cook: They are responsible for preparing menu items according to recipe specifications. Also they may be assigned to a specific area. They are capable of working several stations and wherever needed during each shift.
Define:
Marie Antoine Careme: He is known as the “cook of kings and the king of cooks”. He is an acknowledged master of French Grande cuisine. His stated goal was to achieve ”lightness”, ”grace”, ”order” and “Perspicuity” in presentation of foods. Also he was a writer of culinary arts.