3. Speech Exercises

Ex. 1. Answer the following questions:

1. What is a kitchen?

2. What is its main goal?

3. What are the chef’s main concerns?

4. Under what conditions can the cooks work in the kitchen?

5. What are the commis duties in the kitchen?

6. Describe the service area of the kitchen.

7. In which way should the modern cooking area be equipped?

8. Why do we call such an area as a functional, labor-saving kitchen?

9. What are the main features of nowadays kitchen?

10. What is the common aim of all the efforts of kitchen staff?

Ex. 2. Make up short compositions using the following words and word-combinations.

1. Production unit, cost and quality, chief's concerns, amount of space, appliances and staff, come up to expectations.

2. Kitchen layout, well planned, well-lit cooking area, commis waiter, table for dirties, service area, washing - up area, hot plate and hot cupboard, fit with.

3. Equipment, coal range, rack and shelves, necessary utensils, time saving, gadgets, frying pens, boilers, description, regular assortment, tins and trays.

Ex.3. Retell the text.

Unit 10

TEXT

HOTEL KITCHEN ORGANIZATION AND SECTION DIVISION

Food and Beverage Division

The food and beverage operation is one of the two divisions responsible for deriving income to the hotel.

This division constitutes the following departments:

• Food and beverage production: kitchen

• Food and beverage service: Restaurant and Bars

Organizational Chart

Food and Beverage Division

Food purchase and storage

Food preparation

Service

Beverages

STEWARD

CHEF

Restaurant Manager

Head Bartender

Storekeeper Pantry men Yardmen

Cooks Butcher Pastry and Ice cream Chef Baker

Headwaiters Waiters Bus Boys

Bartenders Cellar men Porters Bar Boys

The kitchen of a hotel prepares food for many people. A big hotel might serve more than 1000 meals a day.

Such hotel might have more than one restaurant, there may be a coffee shop or people may wish to eat in their rooms.

A big hotel might employ more than 20 or 30 cooks to prepare the food.

A Kitchen Staff must be ready to cook meals for most of the day or night time.

The best way to do this is:

to divide the kitchen work up into different SECTIONS.

Each SECTION does only one type of food preparation. It must have a leader to direct the others in that section.

The person who is in charge of all the sections is the person in charge of the whole kitchen.

The title of this person is HEAD COOK or CHEF or CHEF DE CUISINE.

CHEF DE CUISINE is French name for CHIEF OF THE KITCHEN in English. The French for «section» is PARTIE so section leader or chief of Section becomes CHEF DE PARTIE.

So CHEF DE CUISINE is in charge of the whole kitchen and CHEF DE PARTIE is in charge of a special part of the kitchen or section.

There is a list of CHEF DE CUISINE duties:

1. Kitchen organization.

2. Making the menus.

3. Ordering the food.

4. Making a profit for the hotel.

5. Helping to employ kitchen staff.

6. Supervising the kitchen.

7. Informating the manager if new equipment is needed.

8. Helping to supervise the food stores.

Sometimes in the very big hotels there may be more than one kitchen.

A menu in an average restaurant would consist of:

1. hors d’oeuvres and soups

2. fish and shellfish

3. chicken and steak dishes

4. some heavier dishes, roasted or braised

5. vegetables

6. cold meats and salads

7. sweets or puddings

The method of work organization in the kitchen to supply all nessesary dishes for the menu demands the kitchen to be divided into specialized sections.

There is such a thing as an international system of Kitchen division. That is the same all over the world.

English names	French names
Chief Cook	Chef de cuisine
2nd Chief Cook	Sous Chef
Section leader	Chef de partie
Sauce Cook	Saucier
Roast Cook	Rotisseur
Fish Cook	Poissonnier
Vegetable Cook	Entremettier
Soup Cook	Potager
Larder Cook	Carde Manger
Special cold food Cook	+ Chef Du froid
Hors d’oeuvres Cook	+ Hors d’oeuvrier
Butcher	+ Boucher
Pastry Cook	Patissier
Baker	Boulanger
Relief Cook	Tournant
Break fast Cook	Chef de petit dejeuner
Staff Cook	Communard
Meat carver	Trancheur
Grill Cook	Grillardin
Assistant Cook	Commis de cuisine
Wash up man	Plongeur

The above is a complete list and we must not expect to see all these people in most hotel kitchens.

The method of dividing kitchen work was developed about 60 years ago - things have changed:

There are four main reasons that have affected catering industry to bring some changes into this system:

1. higher wages

2. convenience foods

3. more machines

4. different types of customers

The kitchen nowadays is still divided into sections (like before) but it has not so many of them as it was before:

Pastry cook (notisseur)

Grillcook (grillardin) - just 1 section

Staff cook (communard)

Sauce Cook (saucier) - just 1 section and the Chief of the section

Fish Cook (poissonnier) - here may act as the second Chief Cook

Section leader is a working cook who has spent some years as a commis and is now in charge of a section in the kitchen. He must be a fine cook and must be able to organize his work and tell his helpers what to do just by looking at the menu.

Sauce Cook - his section cooks any fancy meat dishes (but not grilled or roasted meat) his methods of cooking are:

stewing, braising, boiling, poele saute - he of course makes all the sauces.

Roast Cook - all roasted, grilled and deep fried foods are cooked by this man even if it is fish, meat or vegetables.

Vegetable Cook - his section cooks all the vegetables, potatoes, rice, spaghetti and very often the soups.

Larder Cook - his main work is preparing raw food to be cooked by other sections. Also - butchery, sandwiches, salads, cold sauces, hors d’oeuvres, cheese board etc.

Pastry Cook - he is in charge of making all the cakes, pastries, sweets and puddings. Sometimes ice cream is made here, the baker would work here if there is no separate bakery.

Relief Cook - he is an experienced chief of the section who looks after a section when the regular man is away on day off or sick.