KITCHEN PRACTICAL BASICS HANDBOOK

This handbook belongs to:

BASIC CUISINE

KNOWLEDGE

FOR

KITCHEN PRACTICALS

* KAZAKHSTAN *

CHEF: Frédéric

TABLE OF CONTENTS

TOPIC: PAGE:

Kitchen work flow…………………………………….….……..3 - 4

Hygiene & Safety in the Kitchen………………………….…....5 - 8

Basic Equipment Identification…………………..….………...10 - 19

Classification of fruits and vegetables…………………………20

Basic Methods of Vegetables Cutting………………..………...21 - 23

Methods of Preparing Potatoes………………………..……….24 - 28

Methods of Cooking……………………………………... ...…..29 - 37

Basic Stocks, Roux and Sauces………………………….……..38 - 46

B ook References………………………….…………………..…47

Traditional concept of kitchen work flow

The whole production is realized in the cooking area from raw materials. This concept needs the setting and the application of the logical and the rational process called “forward flow”. It uses numerous specific areas and a highly qualified staff.

GOODS RECEPTIONS *Qualitative and quantitative control of goods received

Elimination of crates, boxes. The different foodstuffs are disposed in special plastic containers with lids easily disinfected. Remove packaging according to the nature of the products.

STORAGE *Goods storage before preparation with specific temperature. *Dry store *Freezer *Chiller

Dry goods:+15°C To +18°C Chilled meats: 0°C to +3°C Chilled poultry: 0°C to +4°C Chilled fish: 0°C to +6°C BEC(Dairy products:+6°C Fruits or vegetables=+6°C to +10°C (except tropical fruits) Potato and roots=Cold area without light and protected against insects and rodent

PRELIMINARY PREPARATIONS *Specific areas(vegetable, butchery and larder)

Peeling, washing and cutting. Fish and dressing of chicken Game preparation De-boning and meat preparation

COOKING OR PREPARATION OF DISHES *Hot kitchen *Cold kitchen or larder(Garde manger) *Pastry kitchen or bakery

The different preparations are organized and carried out under the respective department chefs according to meal service times.

DISTRIBUTION(SERVING) *Control portioning *Check finishing

Dishes are served to guests

Kitchen premises

It is important to have proper planning of the layout of a commercial kitchen. This is to ensure that daily operations run efficiently. The diagram above shows an example of a kitchen layout that emphasizes on ‘forward flow’.

Below is an example another example of a kitchen layout in a restaurant and allocation of equipments:

Hygiene and safety in the kitchen

- Micro-organisms & Food poisoning:

• Food poisoning or food borne illness is a general term applied to diseases which result in a disturbance of gastrointestinal tract, normally affecting the stomach and intestines.

• Pathogenic Bacteria. We shall call them harmful germs.

• The three most common are:

* Salmonella (80% of food poisoning caused by salmonella),

* Clostridium Perfringens,

* Staphylococcus Aureus.

They are microscopic. This means we can not see them with the naked eye. Contaminated food may therefore look the same as fresh food; it can also taste and smell normal.

- Sources of germs:

• Raw food,

• Humans,

• Animals and birds,

• Insects (flies and cockroaches),

• Soil and dust.

- Factors having an influence on the growth of bacteria:

• Time

• Moisture

• Warmth

• Food

If just one of the four factors required for growth is removed, the germs will not be able to multiply and the food will be safe