August, 29 2021

Name: Erika B. Guese

Course and Section: Bachelor of Science in Hospitality Management 1-1

Subject: HOSPM 1100 Lecture

Worksheet #1

Directions: ESSAY. Answer the following in not more than 300 words.

1. What is its significance of kitchen brigade system in today’s professional

kitchens?

The kitchen brigade system is, it organizes the kitchen’s staffs with their
chosen profession or where they are skilled. They were assigned with
different task according to what position they have that contributes to
preparing the foods in the menu and production of the restaurant. Brigade
system in today’s professional kitchen is the asset of the restaurant, why?
Because this will ensure the continuously high demand of the products in the
restaurant or it will benefit the restaurants profit. It will also benefit the
Restaurant’s impact. It will attract more customers.

The Kitchen Brigade system is the Managerial order of the staffs inside the
Restaurant. First, it was led by Executive chef, Followed by the sous-chef
which is the assistant of the executive chef, and supported by the area and
line chefs and ends with kitchen assistants or kitchen staffs. In today’s
professional kitchen, it is important to have a Kitchen Brigade system.
Because these are the staffs that will prepare your food and the jobs will be
done skillfully and accurately and the staffs will do their responsibilities. This
system will reduce the chances of wasting time because you have the
Kitchen Brigade system or the managerial order of staff.

This is less hassle because there are staffs that will prepare this. Create this,
and cook this. For example, in your Restaurant you don’t have Kitchen
Brigade system, so you and your staffs are having some time management
problem and product making problem. These problems will affect your
marketing and restaurant. So it is very important to have a Kitchen Brigade
 System. In a Restaurant it is necessary to keep your customers satisfied and
happy by your Restaurants performance.

2. Why the roles of a chef, sous-chef and line cook important in a modern
kitchen? Explain.

In today’s continuously changing rapid world or let’s say modernization

everything changes.

In modern kitchen the role of the Chef is very important in a restaurant.

Because, if the Restaurant doesn’t have a chef, then who will cook the dishes
and serve it to the customers? That’s why it is so important to have a chef for
every Restaurant. Because he or she knows the right way and delicious way
to cook the dishes on the menu that the customers will like and enjoy. The
chef is responsible for all kinds of food production, such as; menu planning,
purchasing, costing, planning work schedules, hiring, and training the hired
kitchen staffs.

Sous-chef is also important in modern kitchen. Why? Because the Sous-

chef helps the executive chef in cooking different kinds of dishes to prepare
for the customers. On the contrary, sous-chef is directly in charge of
production and works as the assistant to the executive Chef. If a Restaurant
doesn’t have a sous-chef then it will pressure the executive chef to cook
faster because of the customers. A lot of time will be wasted. That’s why
sous-chef is important. He or she is in charge of cooking also and assisting
the executive chef.

In modern kitchen, Line chef is also important. Line chef is responsible for the
fryers, ranges, flat-top grills, and broilers, preparing the food on the line,
preparing the ingredients, cutting, chopping, making the sauces, and mixing
ingredients. This will help the executive chef and sous-chef to cook faster and
serve the dishes to the customers.
 3. List and explain technological advances affecting food preparation.

First technological advances that affects the food preaparation is, Oven timers. This
will affect the food preparations in baking or needed to oven dishes. Some of the ovens
have time delay. The dishes and bake products will be burnt or not yet cook or over
cooked. Next technology is Induction hobs, the dishes will be over cooked because of
the heat that induction produces. Induction hubs heats the food faster than other
traditonal cooking materials.

Combination microwaves, it is available in grilling or the traditional ovens. The foods

will be brown and crisps if the kitchen staffs use the Combination microwave. It will be
less hassle or it will save time in grilling dishes. It has Auto defrost and auto cook
functions. Blenders, smoothie makers & food mixers, some food mixers have a
blade that can mix the bread dough easily without using your hands to mix it. Blenders
have powerful motors to easily crash the Ice. Smoothie makers can save time by
making smoothies faster. This has good effects to the food preparation. It will save time
and energy.

Food processor, this has good effects in food preparation. It will make the foods
healthier, safer, and tastier than usual. But there are heavily processed food that
includes unhealthy added sugar, sodium and fat. Bread makers, some of can create
jams and cakes. It is easier when making or preparing breads for breakfast. Steamers,
it is thermostatically controlled. There is no danger when using steamers. One example
your stove is full for cooking but you need to steam some food you can use the steamer
to easily prepare the food. This has good effect on food preparation.

These are some of the technology advances that affect the food preparation. Not all
technology advances have bad effects on food preparation some of it have good
effects.