Professional Documents
Culture Documents
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.
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.
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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.
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.
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
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.
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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.
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.
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
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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
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
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.
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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.
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.
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.
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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.
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.
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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.