You are on page 1of 11

1

THE CLASSICAL BRIGADE


As mentioned earlier, one of Escoffier's important achievements was the re-organization
of the kitchen and the kitchen staff. He divided the kitchen into departments, or stations,
based on the kinds of food items produced. This system, with some variations, is still
used today, particularly in large hotels with more traditional menus and food service.
The major positions in a brigade are:

A. The Chef is the person in charge of the kitchen. (Note: The title of "Executive Chef"
is given to the Chef in larger establishments.) The Chef/Executive Chef is the manager,
responsible for all aspects of food production including menu planning, costing,
purchasing, and schedule planning.

B. The Sous Chef is directly responsible for the daily production of food items. Due to
the Chef's responsibilities and time spent on managerial duties, the Sous Chef takes
responsibility of the day-to-day operation of the kitchen. Note: It is normal for the
Executive and Sous Chefs to have many years of practical experience prior to being
promoted to either position.

C. The Station Chefs or Chefs de Partie are in charge of particular stations throughout
the kitchen. The primary Chefs de Partie are:

Saucier (sauce chef) - responsible for the preparation of sauces, stews, hot hors
d'oeuvres, and sauteeing foods to order. This is usually recognized as the higest position
of all the stations.

Poissonier (fish cook) - primarily responsible for the preparation of all the fish items on
the menu. In smaller operations, these duties may be handled by the Saucier.

Entremetier (vegetable cook) - responsible for the preparation of vegetables, soups,


starches, and eggs. Larger operations may divide these duties among the vegetable cook,
the soup cook, and the fry cook.

Rotisseur (roast cook) - prepares all roasted and braised meats and their gravies or
sauces. The rotisseur also broils items to order. A larger kitchen may have a
separate broiler cook ("Grillardin") to handle the broiled items. The broiler cook may
also prepare deep-fried meats, poultry, and fish.

Garde Manger (pantry chef) - responsible for all cold items needed for the menu,
including salads, dressings, pates, cold hors d'oeuvres, and buffet items.

Tournant (relief or swing cook) - replaces the individuals in the other stations on days
off. Do NOT underestimate the skills of the tournant, as they must be capable to take
over any of the other stations.
Cooks and assistants in all of these areas are responsible for various duties assigned by
the leaders in each department. These are all very important jobs, and are the basis for
training in all the kitchen stations.
2

Blanching - partially or pre-cooking a food item is called blanching. When an item is


blanched, the holding time and quality can be increased, and the final cooking time is
decreased.

Marinating - soaking a food item in a seasoned liquid (composed of oil, an acidic


ingredient, and flavourings) is called marinating. Marinating adds flavour and helps to
tenderize.

Breading - coating foods with bread crumbs or batter. All food items that will be deep-
fried (with the exception of french fries) are breaded. Breading helps to retain flavour
and moisture, protect the frying fat from the food item, prevents the food item from
absorbing too much fat, and adds crispness.

yield - a specified amount of product by a recipe (volume, weight, or servings)


CONVERTING TOTAL YIELD
In order to calculate the total yield, you must first determine the conversion factor by
dividing the new yield by the old yield:
new yield / old yield = conversion factor
Then, to determine the new quantity of the product that you will need, you multiply the
old quantity by the conversion factor:
old quantity x conversion factor = new quantity

CONVERTING PORTION SIZE


In order to determine the total old yield of a recipe, you will multiply the original
portions by the original portion size:
original portions x original portion size = total old yield
To determine the total new yield, you perform the same calculation using the portions
and portion sizes that you desire:
desired portions x desired portion size = total new yield
NOTE: Please be aware that recipe conversions are not set in stone; the conversions
may not be accurate. Factors that can affect the accuracy of your calculations include:
equipment error, evaporation, recipe errors, and time.

RECIPE COST
In order to determine the cost of a recipe, you must:
Determine the cost for the given quantity of each ingredient, using the unit costing
procedure.
Add all of the ingredient costs together to obtain the total cost of the recipe.
In order to perform recipe costing, you will need to know the unit costs for each
individual ingredient and the amount of each ingredient used in the recipe.

PERFORMING UNIT COSTING


unit cost - that which determines the price paid to acquire a specified item; how much a
specific item cost you in a recipe (such as the cost of one potato from a case).
To calculate the cost per unit, you divide the purchase cost by the number of units in
the purchase:
3

as purchased cost / number of units = cost per unit

PORTION COST
The portion cost is useful information for food cost controls. To determine the portion
cost, you divide the total cost of the recipe by the number of portions produced by the
recipe:
total recipe cost / number of portions = cost per portion

YIELD TESTING
yield - the edible or usable quantity of food left after processing (cleaning and
trimming). Known as the as purchased quantity of a food item. Note: The amount of the
as-purchased (A.P.) and the edible portion (E.P.) may vary considerably!
yield factor (or yield percentage) - the ratio of the usable quantity to the purchased
quantity.
There are a few formulas with which you should be familiar:
A.P. - trim loss = yield
yield / A.P. = yield percentage
In order to determine the price of an ingredient (the E.P. cost), you will divide the as-
purchased (A.P.) cost by the yield percentage:
A.P. cost($) / yield percentage = E.P. cost
In order to determine the purchase amount, you divide the edible portion (E.P.)
quantity by the yield percentage:
E.P. quantity / yield percentage = A.P. quantity

COOKED YIELD TESTING


Most foods suffer additional loss in the cooking process. As a chef, you must account for
this loss. Therefore, we perform cooked yield calculations. Know that loss also occurs
when trimming fat or bones, and when slicing or portioning foods after cooking.
as-served (A.S.) - the actual weight of one portion as it is served to the customer.
shrinkage - the loss from the pre-cooked (raw) weight to the as-served weight.
In order to calculate the shrinkage percentage, you must first calculate the total
shrinkage weight. Subtract the as-served weight from the raw net weight:
net weight (raw) - A.S. (weight) = total shrinkage (weight)
Then, to calculate the shrinkage percentage, divide the total shrinkage weight (from
the above calculation) by the raw net weight:
total shrinkage (weight) / net weight (raw) = shrinkage %
To calculate the total cost of the cooked item, divide the net cost by the as-served
weight:
net cost / A.S. (weight) = cooked cost

INVENTORY
An inventory is an itemized list of the goods or merchandise owned by a business at a
specific point in time.
Inventory is necessary to calculate financial statements, pinpoint problems, and predict
future needs.
4

Food and beverage can be inventoried on an on-going basis, OR by a periodic physical


inspection and counting.
Perpetual Inventory
Also known as a "running inventory."
Perpetual inventory is maintained on an on-going basis.
Perpetual inventory shows the balance on-hand for any given item at any given time.
This type of inventory usually requires a computer or a great deal of labour.
Perpetual inventory is beneficial for high-value items such as meat or alcohol.
Physical Inventory
Physical inventory requires actual physical listing and counting of all food in the kitchen.
Quantities of items are "extended" in order to find the total inventory value.
Physical inventory is usually done on a regular basis (weekly, monthly, quarterly, etc.).
Physical inventory is more accurate than a perpetual inventory.

SHRINKAGE
Shrinkage is the difference between what should be on hand and what actually is on
hand.
Shrinkage can only be found through a physical inventory.
Shrinkage may be caused by theft, collusion with vendors, poor record keeping, or
spoilage.
Controlling Shrinkage
Check all deliveries against the order sheet and invoice.
Maintain proper storage.
Implement strict requesting and ordering procedures.
Conduct unscheduled ("surprise") inventories.

COST OF GOODS SOLD (also called "food cost")


The food cost is the cost of all the foods and beverages used in producing menu items.
The food cost can be calculated as the total cost of all foods used during a given time
period OR as the cost of one portion or menu item.
Calculating Food Cost
Inventories must be taken at the beginning (opening inventory) and at the end (closing
inventory) of a given period.
All purchases must be accurately recorded during the period between the opening
inventory and the closing inventory.
In order to calculate food cost, follow these steps:
Take the value of the food inventory at the beginning of the period (the opening
inventory)
ADD the value of the food purchased during the period
SUBTRACT the value of the food inventory at the end of the period (the closing
inventory)
EQUALS the cost of goods (foods) sold.
Other points about calculating food cost:
When producing a menu item, food cost is calculated using a standardized recipe and a
CURRENT price listing.
5

Ingredient amounts are multiplied by unit costs and added together to find the total cost
of the menu item.
The cost that is calculated is then used to calculate a profitable menu selling price.

FOOD COST PERCENTAGE


Food cost percentage is the ratio of costs to sales. In order to calculate food cost
percentage, you can use two different formulas, depending on your information:
cost of food sold / food sales = food cost percentage
food cost / menu selling price = food cost percentage
Points to Remember About Food Cost:
Food cost percentages should be compared with previous figures.
Your food cost percentages should also be compared to similar food service operations.
Changing the menu price, raw food cost, or the portion sizes will change the food cost
percentage.
Periodic evaluations are essential for success.

A profitable menu is based on many variables. Often, if a menu is static (does not
change) or changes too often, it can negatively affect your food cost. In this lesson, we
will learn about the factors that will affect your food costs, and the things that you can do
to help control them.
Purchasing and Ordering
Many establishments will keep a par stock (a level of stock that is on-hand at all times).
When purchasing, ensure that certain specifications are met (such as grade, quality,
packaging, and unit size).
Receiving
When receiving, ensure that you:
confirm items were ordered.
check that invoiced items are delivered.
check that the quality of the items is up to standard (check both freshness and amount in
case).
Storing
Proper, and quick, storage of the product that you order is critical. Speedy storage
prevents spoilage, pilfering, and waste. In addition, practice F.I.F.O. (first in, first out).
Issuing
Limit issuing to specific personnel. This will eliminate waste, and ensure proper rotation
of stock, as well as preventing confusion.

KITCHEN PROCEDURES
Proper kitchen procedures are probably the most critical area of preserving food cost.
Careful, and strict, standards in the kitchen will preserve your food cost, whereas sloppy
kitchen procedures result in increased, and expensive, wastage. Some of the kitchen
procesures that you should attend to are:
Standard Portions
use uniform portions (by weight)
use pre-portioned products (potatoes, steaks)
use of standard portioning equipment
6

pay attention to the portioning skills of your employees


Waste
Controlling production of waste is critical. Track wastage and correct excessive waste.
Sales and Service
Accurately change prices and adjust food costs accordingly.
Control "comp" of food due to poor service or preparation.
Control dropped or spilled foods.

FORMULAS
Use the following formulas to calculate the selling price of an item:
Using Food Cost Percentage
cost per portion / food cost percentage = selling price
Factor Pricing
This method uses a multiplier to calculate the selling price. It is similar to the Food Cost
Percentage method. To begin, you must determine the factor:
100 / food cost percentage = factor
You then take the factor and multiply it by the cost per portion:
cost per portion x factor (from above) = selling price
Prime Cost Pricing
The Prime Cost is determined by adding the food cost and the cost of the direct labour
involved in producing an item. To begin, you must calculate the Prime Cost:
food cost + direct labour (cost) = prime cost
You must then express the above calculation in a percentage:
food cost % + direct labour % = prime cost %
Then, divide the Prime Cost by the Prime Cost percent in order to determine the selling
price:
prime cost / prime cost % = selling price
Perceived Value Pricing
For this method, you need to determine what the selling price (the "market price") is
for a similar menu item. You will then compare this selling price with the selling price
that you determine for the new item. Are the two similar in price? Will the customer be
happy?
To begin, ensure that you have accurate information on your labour and overhead costs.
Use the following formula:
100 % - total cost % = food cost %
food cost % x selling price = food cost

Profit-Based Menu Pricing


Profit-based pricing uses a desired profit as the starting point. There are two methods:
gross profit pricing and budget-based pricing:
1. Gross Profit Pricing
The Gross Profit is the difference between the cost of food served and the dollars taken
in for food sales. Note: A sales history is required to use this method. The formulas that
you will use are:
gross profit / total # of customers = average gross profit per customer
average gross profit per customer + food cost = menu price
7

2. Budget-Based Pricing
The Budget-Based Pricing method uses a profit percentage as the main focus in
determining menu price. Note: You must know the percentage of overhead expenses to
use this method. The formulas you will use are:
100 % - (desired profit% + overhead%) = food cost %
100 / food cost % = factor
factor x food cost = selling price

CLASSES OF FIRES THAT MAY OCCUR


There are several fires that may occur in a food service facility, and there are specific fire
extinguishers to use on each fire. Examples of these fires, and the proper
extinguishers, are:
Class "A" Fires - occur with ordinary combustable materials, such as wood, paper, or
rags. Use a fire extinguisher marked with a GREEN TRIANGLE for a Class A fire.
Class "B" Fires - occur with flammable liquids, such as deep fat oil, grease, and
gasoline. Use a fire extinguisher marked with a RED SQUARE for a Class B fire.
Class "C" Fires - occur in or near electrical equipment, such as fuse boxes, small
appliances, and refrigerators. Use a fire extingusher marked with a BLUE CIRCLE for
a Class C fire.

TYPES OF FIRE EXTINGUISHERS


All kitchen employees should be familiar with the properties of the different types of fire
extinguishers. These are:
Class "A" Fire Extinguishers - can consist of either pressurized water OR a soda-acid
solution. However, because of the nature of most kitchen fires (oil and grease), these
extinguishers are seldom found in the kitchen area.
Class "B" Fire Extinguishers - consist of dense foam. Note: NEVER use these on an
electrical fire.
Class "B-C" Fire Extinguishers - consist of carbon dioxide, and are commonly found in
kitchens.
Class "A-B-C" Fire Extinguishers - consist of multi-purpose dry chemicals. This is the
type of extinguisher most frequently found in kitchens.

CATEGORIES OF DOUGH
There are three categories/types of yeast dough:
Lean (low in fat and sugar). Examples include hard crust breads and rolls (such as
baguettes).
Rich (high in fat, sugar, and eggs). Examples include sweet rolls, brioche, doughnuts,
etc.
Rolled-In (layers of dough and fat). Examples include danish, puff pastry, croissants.

Mixing Methods
The major purposes for mixing yeast doughs are:
To combine ingredients into uniform, smooth doughs.
To distribute the yeast throughout the dough.
To develop the gluten.
8

There are three methods of mixing yeast dough:


Straight Dough Method. To prepare straight dough, you combine all of the ingredients
together in a bown and mix.
Modified Straight Dough Method. The yeast is combined with liquids, then mixed in
with the other ingredients.
Sponge Method. The liquids are combined with the yeast and 30% of the flour, then
allowed to ferment until double in bulk. The remaining flour is then added and mixed
into a uniform dough.

There are 12 steps in the production of yeast doughs. These steps, and a few things to
remember about them, are:
Scaling. Make sure you weigh all ingredients VERY carefully.
Mixing. Mixing distributes the yeast and develops the gluten. Properly mixed dough can
be stretched to a thin membrane.
Fermentation. The purpose of fermentation is to produce carbon dioxide, which rises the
product. During the fermentation process, the dough should double in volume.
Punching. Punching forces out carbon dioxide, distributes yeast, relaxes the gluten,
equalizes temperature, and incorporates oxygen.
Scaling. The dough is divided into individual rolls or loaves and weighed.
Rounding. To "round" means to shape the dough into smooth, round balls. This
stretches the gluten on the outside while trapping gasses on the inside of the product.
Benching. "Benching" is allowing the product to rest, relaxing the gluten and making
panning easier.
Makeup and Panning. The dough is formed into desired loaf or bun shapes and placed
on/in prepared pans.
Proofing. Proofing increases the volume of the product. The product is proofed at a
temperature of 32-38C (90-100F), and light humidity is used.
Baking. Oven spring (look it up - page 777 in Gisslen!), coagulation of proteins, and
gelatinization of starches makes the product become firm and able to hold its shape.
Cooling. The bread is removed from the pans immediately to eliminate steaming and to
allow the escape of excess alcohol.
Storing. Crusty breads should be stored in paper for up to 1 day. Other breads should be
stored in breathable plastic bags.

TYPES OF QUICKBREAD DOUGHS


Biscuit Doughs (soft doughs). Biscuid doughs are rolled out, then cut into desired
shapes. Examples include biscuits, shortcakes, scones, and dumplings.
Batters. This category includes poured batters, such as pancake and waffle, and drop
batters, such as muffin and loaf.
Gluten Development of Biscuit Doughs and Batters
Muffin, loaf bread, and pancake batters are mixed as little as possible; mix these batters
only until the dry ingredients are moistened). This, plus the presence of fat and sugar,
keeps the gluten development to a minimum. Specific products have specific mixing
methods to prevent overdevelopment of the gluten:
Muffins. Overmixing muffins produces toughness and irregular shapes. Mix muffins
only until all the ingredients are combined.
9

Biscuit dough is often lightly kneaded. Knead biscuit dough enough to develop
some flakiness, but not enough to toughen.
Popovers are the exception. They are made with a thin batter, and are leavened by
steam. Therefore, use a gluten-rich flour to produce structure.

Muffin Method of Mixing


Batters are used for muffins, loaf cakes, pancakes, waffles, coffee cakes, etc. To produce
a batter:
Thoroughly combine the dry ingredients (sifting together is best).
Combine all liquids, including fats.
Add liquids to dry ingredients and mix just until flour is moistened.
Pan and bake immediately.
When producing a batter. keep in mind:
Quick breads should be mixed as little as possible to avoid gluten development.
Mix only to moisten the dry ingredients.
Small lumps will bake out.
Overmixing results in a tough product and produces tunnelling.

The Biscuit Method


Use these steps when producing a biscuit dough:
Scale all ingredients accurately.
Sift the dry ingredients together.
Cut in the fat or shortening until mealy.
Combine all the liquids and add to dry ingredients. Mix until a soft dough is formed.
Work the dough lightly by kneading.
Note: the dough should be soft, not sticky.
Variations in Biscuit Make-up:
Shortening: By using slightly more fat and cutting in less, you will produce a flakier
biscuit.
Kneading: Omitting the kneading step produces a very crusty, tender biscuit, but with
less volume.

1. CRISPNESS
Cookies are crisp if they are low in moisture. Crispness is due to many factors:
Low proportion of liquid in mix.
High sugar and fat content.
High temperature or long baking time.
Small size or thin shape.
Proper dry storage.

2. SOFTNESS
Softness is, obviously, the opposite of crispness! Softness is due to many factors:
High proportion of liquid in mix.
Low sugar and/or fat.
Honey, molasses, or syrups added. These sugars are "humectants" and will absorb
surrounding moisture.
10

Underbaking or low temperature.


Large size or thick shape.
Proper dry storage.

3. CHEWINESS
Moisture is necessary for chewiness, but other factors are also required:
High sugar and liquid content, yet low in fat.
High proportion of eggs.
Strong gluten development during mixing.

4. SPREAD
Spread is the amount that the cookies will "grow" (in width) during baking. Spread is
influenced by different factors:
High sugar increases spread.
High proportion of baking soda increases spread.
Low oven temperature increases spread.
High-moisture batters spread more than drier batters.
Strong flour decreases spread.
Cookies spread more on a greased pan.

There are three basic mixing methods:


One Stage Method
Creaming Method
Sponge Method

1. ONE-STAGE METHOD
Ensure that all ingredients are at room temperature.
Scale all ingredients accurately.
Place all ingredients in mixer. Using the paddle attachment, mix at low speed until
uniformly blended.

2. CREAMING METHOD
Ensure that all ingredients are at room temperature.
Scale all ingredients accurately.
Combine the fat, sugar, salt, and spices in the mixing bowl. Using the paddle, cream at
low speed. Remember: The more you cream, the lighter the cookie.
Add the eggs and liquid and blend at low speed.
Sift together the flour and the leavening agent, then combine with the creamed mixture.

3. SPONGE METHOD
Ensure that all ingredients are at room temperature.
Scale all ingredients accurately. (Better yet, warm eggs slightly for better foaming and
increased volume.)
Whip eggs and sugar together to proper stage.
Fold in remaining ingredients, as specified in the formula.
11

There are seven types of cookies:


Drop
Bagged
Rolled
Molded
Icebox
Bar
Sheet

1. Dropped Cookies
Dropped cookies may be made from soft dough or batter. Points to remember:
Use a scoop for proper portioning.
Drop the cookies on prepared baking sheet.
Rich cookies will spread themselves, but some cookies may need to be flattened before
baking.
2. Bagged Cookies
Bagged cookies are piped through a pastry bag. Points to remember:
Fit the pastry bag with the desired tip.
Fill the bag only half full to prevent dough from coming out the top.
Pipe desired shape directly onto the prepared sheet.
3. Rolled Cookies
Chill dough thoroughly.
On a floured board, roll the dough to desired thickness.
Cut out shapes with cookie cutters.
Place shapes on prepared baking sheets and bake.
4. Molded Cookies
Roll out into cylinders to the desired thickness.
With a knife or a pastry cutter, cut into desired size pieces.
Place pieces on prepared baking sheet and flatten with a weight or a fork. Shape the
individual pieces into desired shape.
5. Icebox Cookies
Scale into uniform pieces and form into cylinders.
Wrap cylinders in parchment or waxed paper and refrigerate.
On demand, unwrap and slice into desired thickness.
Place on prepared bake sheets, leaving ample space between cookies.
6. Bar Cookies
Scale dough into even portions and shape into cylinders.
Place three strips on each prepared pan, spacing well apart.
Flatten the dough into strips about 3-4 inches wide.
Bake, then cut into bars while still warm.
7. Sheet Cookies
There are many variations to sheet cookies, but the preparation remains the same:
Spread the dough into a bake sheet (similar to the preparation of a sheet cake) and bake
off.
After baking, the cookies are cut into desired shapes.

You might also like