Food production basics

. 1. . 1 Gajanan Shirke- MIH,www.gajananshirke.com

. 2.   Quantity cookery has existed over a thousand of years as long as there
have been large people to feed. Modern food service have begun shortly after the
middle of the 18th century. At this time, food production in France was controlled
by Guilds. Caterers, pastry makers, roasters and butchers held licenses to
prepare specific items. An innkeeper had to buy the various menu items from the
guilds in order to serve meals to their guests. The Food Service Industry 2
Gajanan Shirke- MIH,www.gajananshirke.com
. 3.  Monsieur Boulanger In the year 1765, a Parisian man, began advertising in
his shop sign that he served soups called “restaurants” or “restoratives”. This
word literally means “fortifying”. He served “sheep’s feet in a cream sauce”. The
guild of stew makers challenged him in the French court, but Boulanger won by
claiming that he didn’t stew the sheep’s feet in the sauce, but served it with the
sauce. 3 Gajanan Shirke- MIH,www.gajananshirke.com
. 4.   The French Revolution had a particularly significant effect on restaurant
proliferation. Professional chefs who previously have worked for the monarchy
and nobility either fled from France to escape the guillotine or went into business
for themselves.  At the start of the French Revolution, there were about 50
restaurants in Paris. Ten years later, there were about 500. The Role of the
French Revolution to the Food Service 4 Gajanan Shirke-
MIH,www.gajananshirke.com
. 5.  • Over the next several hundred years, French cooking changed,
incorporating new ingredients, seasonings, procedures, and styles of
presentation. • The result of these changes was grande cuisine, an elaborate
cuisine consisting of many courses and following strict cooking rules. The Birth of
Grande Cuisine 5Gajanan Shirke-MIH,www.gajananshirke.com
. 6.  The Grande Cuisine of Marie Antoine Careme (1784-1833) detailed
numerous dishes and sauces. Careme emphasized procedure and order. His
goal was to create more lightness and simplicity. Beginning with Careme, a style
of cooking developed that can truly be called international, because the same
principles are still used by professional cooks around the world. The Birth of
Grande Cuisine 6 Gajanan Shirke- MIH,www.gajananshirke.com
. 7. Georges Auguste Escoffier (18471935) – a renowned chef and teacher. He
was the author of Le Guide Culinaire, a major work codifying classic cuisine’s that
is still widely used by professional chefs. – His other significant contributions
include simplifying the classic menu in accordance with the principles advocated
by Careme, and initiating the brigade system. – Escoffier’s major achievement is
he reorganization of the kitchen which resulted in a streamlined workplace better
suited to turning out the simplified dishes and menus he instituted. Caterina de
Medici (1519-1589) – An Italian princess from the famous Florentine family,
married the Duc d’Orleans, later Henri II of France . – She introduced a more
refined style of dining, including the use of the fork and the napkin. Marie Antoine
Careme (1784-1833) – known as the founder of the grande cuisine and was
responsible for systematizing culinary techniques. – He had a profound influence
on the later writing of Escoffier, and was known as the “chef of kings, king of
chefs”. Notable Figures in Culinary History 7 Gajanan Shirke-
MIH,www.gajananshirke.com
. 8. Fernand Point (1897-1955) * The most influential chef in the middle of the
twentieth century. •Worked in his restaurant, La Pyramide in Vienne, France.
Point simplified and lightened classical cuisine. •Ferran Adria • A Spanish chef
which owns El Bulli. Adria expolores new possibilities in gels, foams, powders,
infusions, extracts and other unexpected ways of presenting flavors, textures and
aromas. •This approach to cooking is called “Molecular Gastronomy”, a name
 coined by the French chemist Herve This. •Molecular gastronomy has been taken
up by noted chefs Heston Blumenthal, Wylie Dufresne, Grant Achatz and
Homaro Cantu. Notable Figures in Culinary History 8 Gajanan Shirke-
MIH,www.gajananshirke.com
. 9.   Domestic Kitchen - The kitchen at home. This kitchen is for personal use.
It contains necessary equipment for cooking small portions.  Commercial
Kitchen - Is a large kitchen for preparing a large portion or many portions of food.
The commercial kitchen can be the kitchen in a restaurant, hotel, school, and
hospital. It requires a lot of space and equipment. A good floor plan is very
important for a good service flow. - The commercial Kitchen can be separated
into different section TYPES OF KITCHEN 9 Gajanan Shirke-
MIH,www.gajananshirke.com
. 10. Commercial kitchens are organized into work stations and work sections.
Organizing the kitchen in this way streamlines the work flow and helps reduce the
amount of time it takes to prepare and serve food. Work stations- contains all the
tools and equipment needed to prepare a certain dish or type of food. For
example, if a restaurant offers onion rings on the menu, they are prepared at the
fry station. The fry station contains a deep fryer, tongs, and fry baskets. It may
also contain a holding station with heat lamps to keep foods hot. Each work
station also contains storage and a power source. The menu and the size of the
establishment impact the size of each work station. Work sections Related work
stations are organized into work sections that may share equipment or perform
similar tasks. A hot foods section, for example, might contain a fry station and a
sauté station, along with other stations that prepare hot foods. Grouping work
stations into work sections allows a foodservice operation to assign staff to cover
more than one station if neither station requires the full-time services of one
person or if the kitchen is short-staffed. Work Stations and Work Sections 10
Gajanan Shirke- MIH,www.gajananshirke.com
. 11.  Executive Chef – Head chef, In-charge of the kitchen, is a professional
cook who supervises cooking and food presentation. Also responsible for the
menu planning, purchasing, costing and planning work schedules. Sous Chef – is
the second in command. He or she would assist the chef and can fill the position
of cook when needed. He also replace the head chef when he is off duty. Chef de
Partie – Station chef, responsible for a particular cooking station. Kitchen Brigade
System 11 Gajanan Shirke- MIH,www.gajananshirke.com
. 12. KITCHEN BRIGADE 12 Gajanan Shirke- MIH,www.gajananshirke.com
. 13. Historically, large hotels have used a brigade system, which divides
responsibilities into special tasks assigned to each member of the staff. Today,
however, most establishments use a variation of the classical brigade system.
Pantry Chef, (Garde Manger) is responsible for cold food items (salads,
dressings, cold meat and cheese platters, cold meats and sauces) Sauce chef,
(Saucier) prepares sautéed foods and their sauces Fish chef, (Poissonier) is
responsible for all types of fish and their sauces Roast chef, (Rotisseur) roasts,
braises, and stews foods and produces their sauces Fry chef, (Friturier) Cooks
fried foods Kitchen Brigade System 13 Gajanan Shirke-
MIH,www.gajananshirke.com
. 14. Vegetable chef, Entremetier Cooks hot appetizers, soups, egg dishes,
pasta, and vegetables Pastry chef, Patissier Produces all baked goods, desserts,
and pastries Confiseur – candies and petit four Boulangere – bread and rolls
Glacier – frozen and cold desserts Decorateur – cake decorations and special
desserts Tournant, swing chef works every station in absence of the regular chef
Butcher, Boucher butchers all meats and poultry Communard, Staff chef
prepares the staff ’s food Expediter /announcer, Aboyeur takes the order and
gives it to the correct chef Commis Works as an apprentice under a particular
station chef Assistant, Cook work at each station under the station chef Kitchen
Brigade System 14 Gajanan Shirke- MIH,www.gajananshirke.com
. 15.  Skills Experience Attitude Stamina Quality Seeker Interpersonal skill
Attributes for the Job 15 Gajanan Shirke- MIH,www.gajananshirke.com