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The Food Service Industry

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.

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 sheeps feet in a cream sauce. The guild of stew makers challenged him in the French court, but Boulanger won by claiming that he didnt stew the sheeps feet in the sauce, but served it with the sauce.

The Role of the French Revolution to the Food Service

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 Birth of Grande Cuisine

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 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

Notable Figures in Culinary History

Georges Auguste Escoffier (18471935) a renowned chef and teacher. He was the author of Le Guide Culinaire, a major work codifying classic cuisines 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. Escoffiers 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 dOrleans, 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

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.

TYPES OF KITCHEN
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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

Work Stations and Work Sections

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 saut 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.

Kitchen Brigade System

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

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 sauted 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

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

Skills Experience Attitude Stamina Quality Seeker Interpersonal skill

Attributes for the Job

Type of Institution
Hotels - must provide a variety of services for their guests, from budget-minded tourists to business people on expense accounts, from quick breakfast and sandwich counters to elegant dining rooms and banquet halls. Hospitals - must satisfy the dietary needs of the patients. Schools - must consider the ages of the students and their tastes and nutritional needs. Employee food services - need menus that offer substantial but quickly served reasonably priced food for working customers. Catering and banquet operations - depend on menus that are easily prepared for large numbers but that are lavish enough for parties and special occasions. Fast-food and take-out quick-service operations - require limited menus featuring inexpensive, easily prepared, easily served foods for people in a hurry. Full-service restaurants - range from simple neighborhood diners to expensive, elegant restaurants. Menus, of course, must be planned according to the customers needs. Trying to institute a menu of high-priced, luxurious foods in a caf situated in a working-class neighborhood will probably not succeed.

Breakfast

Kind of meal

Lunch : Speed, Simplicity, Variety

Dinner : Offer more selections and more courses. Usually in more

relax and leisurely manner.

Classical Menu
7. Cold entre

1. Cold hors doeuvre small,savory appetizers 3. Hot hors doeuvre

small,hot appetizers

cold meats, poultry, fish, pt, and so on

8. Sorbet
9. Roast

2. Soup clear soup, thick soup, or broth

a light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course usually roasted poultry, accompanied by or followed by a salad

4. Fish any seafood item 5. Main course or pice de resistance

a large cut of roasted or braised meat, usually beef, lamb, or venison, with elaborate vegetable garnishes

10. Vegetable

usually a special vegetable preparation, such as artichokes or asparagus, or a more unusual vegetable such as cardoons

11. Sweet

6. Hot entre

individual portions of meat or poultry, broiled, braised, or panfried, etc.

what we call dessertcakes and tarts, pudding, souffls, etc.

12. Dessert

fruit and cheese and, sometimes, small cookies or petits fours

Appetizer; hot or cold Salad Soup Fish Sorbet Entre Dessert

Modern Menu

Menu Planning
FACTORS TO BE CONSIDERED WHEN PLANNING A MENU:

Equipment Personnel Availability of products

Menu - is a list of dishes served or available to be served at a meal. Course -is a food or group of foods served at one time or intended to be eaten at the same time.

Recipe
Recipe - is the record of ingredients and preparation method for cooking the dish. Standardized recipe - is a set of instructions describing the way a particular establishment prepares a particular dish.

Recipe
The structure of a standardized recipe.
Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. Name of the recipe. Yield, Including total yield, number of portions, and portion size. Ingredients and exact amounts, listed in order of use. Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on. Directions for preparing the dish. Directions are kept as simple as possible. Preparation and cooking times. Directions for portioning, plating, and garnishing. Directions for breaking down the station, cleaning up, and storing leftovers.

Chicken Breasts Parmesan Portion size: 1 chicken breast,4 oz Total yield: 12 portions Quantity Ingredients Equipment 4 oz Flour 2 half-size hotel pans 114 tsp Salt one 2-qt stainless-steel bowl 12 tsp Ground white pepper 1 wire whip 5 Whole eggs, size large 1 meat mallet 312 oz Grated parmesan cheese four 12-in.saut pans 112 oz Whole milk 1-oz ladle 12 Boneless, skinless chicken breasts,4 oz each tongs 4 oz Clarified butter plastic wrap instant-read thermometer, sanitized Procedure Advance Prep: CCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40F or lower until needed. 2. Collect all equipment. 3. Place the flour in the hotel pan. Season with the salt and white pepper. 4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and milk. Mix in with the whip. CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40F until needed. 6. Flatten the chicken breasts lightly with the meat mallet until 12 in. thick. Place the breasts in a hotel pan. CCP Cover with plastic wrap. Refrigerate at below 40F until ready to cook. CCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly. Cooking: 8. Place one of the saut pans over moderate heat. Allow to heat 2 minutes. 9. Measure 1 oz clarified butter into the pan. CCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture. Coat both sides completely. Return remaining chicken and egg mixture to refrigerator. CCP 11. Place the 3 breasts in the saut pan. Wash hands after handling the raw chicken and before handling cooked food. CCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an internal temperature of 165170F. Test internal temperature with sanitized instant-read thermometer. CCP 13. Repeat with the remaining chicken breasts, using clean saut pans. If your work is interrupted before completion, cover and refrigerate chicken and egg mixture. CCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145 F. CCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment.

Measurement Basic Units

In the metric system, there is one basic unit for each type of measurement: The gram is the basic unit of weight. The liter is the basic unit of volume. The degree Celsius is the basic unit of temperature.

Measurement
Units of Measure U.S. System Weight : 1 pound =16 ounces Volume : 1 gallon = 4 quarts 1 quart = 2 pints ` or 4 cups or 32 (fluid) ounces 1 pint = 2 cups or 16 (fluid) ounces 1 cup = 8 (fluid) ounces 1 (fluid) ounce = 2 tablespoons 1 tablespoon = 3 teaspoons

How to be Successful in the Kitchen

Phases of Production in the kitchen: Game Plan / Action Plan Mise en Place Cooking Serving

Game plan / Action Plan

Organization

What are you going to make? How much food will you need? How much time will you need? How many people will you need for production?

Mise en Place
Means

putting everything in its place, prior to preparation and cooking.

Gathering of all equipment needed.
Gathering of all ingredients needed. Station Set-up

Station set-up

Station Set-up

 Pre-preparation:

Cooking

Washing / cleaning of ingredients Cutting / slicing, trimming, portioning Trussing, Seasoning

Preparation:
Start item with longest cooking time Clean as you work / Clean as you go Finish production as close to service time as

possible. Double check everything.

 Set up lines for service: Hot plates, for hot items, cold plates for cold items.
Serving spoons, forks, etc.

Serving

Actual service: Plates neat and clean Food Arrange properly on the plate Maintain proper temperature of food items

Variety & Balance

Flavors Texture Appearance Nutrients

Meal Components
Protein Starch Vegetables Sauce

Presentation
B.U.F.F.
Balance:

Selection of food Color Cooking Methods Shape Textures Seasonings and flavorings

Unity: The food in the presentation should work in harmony and unity.

Presentation

This means the food will tatse as good as it looks. Focal Point: The platter or plate should have a focal point to which the eye is automatically drawn. The existence and location of this focal point is largely dependent on the placement and relationship of the various food components. Flow: Through proper handling of balance, unity and focal point, it is possible to develop a sense of movement or flow. Flow gives the presentation life and a sense of Freshness.