Kitchen Brigade Hierarchy and Heat Transfer Methods

Explore the roles and responsibilities within a kitchen brigade, from the Head Chef to the Plongeur, each playing a vital part in culinary operations. Learn about the transference of heat through conduction, radiation, and convection in cooking processes. Gain insights into the management of kitchen stations, dishwashing tasks, and various positions like the Roast Cook and Fish Cook.

• Kitchen Brigade
• Culinary Roles
• Heat Transfer
• Cooking Techniques
• Chef Hierarchy

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1. Revision LESSON 2.

2. Kitchen Hierarchy Head Chef-Chef de cuisine (kitchen chef; literally "chief of kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food

3. Sous-chef de cuisine (deputy kitchen chef; literally "under-chief") receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.

4. Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail) is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.

5. Commis Junior cook also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station

6. Plongeur (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs

7. More positions in a kitchen brigade R tisseur (roast cook) Grillardin (grill cook) Friturier (fry cook) Poissonnier (fish cook) Entremetier (entr e preparer) Potager (soup cook) Legumier (vegetable cook) Garde manger (prepares salads; organizes large buffet displays; and prepares charcuterie items

8. Transference of Heat Conduction This is transferring of heat through one solid to another. This can be done using materials that are good heat conductors such as metal Radiation Heat passes from its source in direct rays until it falls on the object heats it and than cook it Convection This occurs when a liquid or gas is heated causing hot air to rise and cooler air to sink

9. Small Equipment & Utensils Small equipment and utensils are made from a variety of materials such as non-stick coated metal , iron, copper , aluminum and wood. Best heat conductor (material)is copper It is important to clean equipment well after use and avoid cross contamination

10. Mechanical & Large Scale Equipment The purpose and importance of using mechanical equipment. Why not only large kitchens need mechanical equipment. One has to be very careful when using a mechanical equipment. Choose carefully what are the mechanical equipment needed for your kitchen

11. Methods of cooking Boiling Boiling is the cooking of prepared foods in a liquid at boiling point. This could be water , court-bouillon , milk or stock Steaming Steaming is the cooking of prepared foods by steam under varying degrees of pressure. Poaching Poaching is the cooking of foods in the required amount of liquid at just below boiling point

12. Methods of cooking Sous Vide Sous-vide is a method of cooking in which food is placed in vacuum-sealed plastic bags then cooked slowly by steam or water bath Stewing Stewing is the slow cooking of food cut into pieces and cooked in the minimum amount of liquid Braising Braising is a method of cooking in the oven, the food is cooked in liquid in a covered , dish , casserole or cocotte. It is a combination of stewing and pot roasting

13. Methods of cooking Roasting Roasting is the cooking in dry heat with the aid of fat or oil in an oven or on a spit Pot Roasting Pot roasting ( Poele ) is cooking on a bed of root vegetables in a covered pan Baking Baking is the cooking of food by dry heat in an oven in which the action of dry convection heat is modified by steam

14. Methods of cooking Grilling This is a fast method of cooking by radiant heat sometimes known as broiling Saute Tender cuts of meat and poultry are cooked in a saute or frying pan Shallow Frying Shallow frying is the cooking of food in a small quantity of preheated fat or oil in a shallow pan

15. Methods of cooking Stir Frying Vegetables , strips of fish , meat and poultry can be fast fried in a wok or frying pan in a little fat or oil Deep Frying This the cooking of food in preheated deep oil or clarified fat Tandori Tandoori cooking is by dry heat in a clay oven called a tandoor

16. Methods of cooking Tajine Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast Microwave This is a method of cooking and reheating food using electromagnetic waves in a microwave oven powered by electricity

17. Stocks Stock is a liquid containing some of the soluble Nutrients and flavors of food which are extracted By prolonged and gentle simmering Meat stocks (white-brown) 4 to 6 hrs Fish stock 20 minutes Vegetable stocks 1 hr

18. Hot Sauces All sauces should be Smooth-Glossy in appearance-Definite in taste- Light in texture The thickening medium should be used in moderation A Sauce is a liquid which has been either reduced or thickened by Beurre Manie-Egg yolks-Cornflower-Roux

19. Traditional sauces Anchovy Sauce -Fish Veloute, mushroom & oyster flavor, butter, anchovies Hollandaise-Egg yolks and clarified butter Bernaise-Hollandaise, tarragon & chervil Mornay Sauce Bechamel & grated cheese Onion Sauce Onions & demi glaze Parsley Sauce Bechamel, cream, butter & parsley Cream Sauce B chamel, cream & butter Mustard Sauce Bechamel & mustard

20. Roast gravy Chop the bones or trimmings and brown in oven or in some oil on top of the stove. Place bones with stock or water bring to the boil skim and simmer. Separately brown the vegetables and add to the bones and simmer for 1.5 to 2 hours, pass through a chinoise, season and serve. 1. 500 gr veal or beef bones or trimmings 2. 1.25 ltr stock or water 3. 125 gr onions 4. 60 gr celery It can also be done by deglazing the roasting tin after the joint is cooked, during the relaxing period before carving 5. 125 gr carrots

21. Hollandaise 1. 12 pepper corns 2. 2 tbsp vinegar 3. 4 egg yolks 4. 2 tbsp cold water 5. 400 ml clarified butter 6. 2 tbsp lemon juice 7. Salt & pepper Place pepper corns & vinegar in a pot and reduce by 1/3 and strain, add the cold water and allow to cool. Mix in the yolks and with a whisk beat over a bain marie till it doubles in volume and the egg yolks have been cooked, gradually add the butter and correct with seasoning.

22. Cold Sauces Mayonnaise Tartar sauce 25gr chopped capers & 50gr chopped gherkins, finish with chopped parsley Andalusian sauce 2tbsp tomato ketchup & 1 tbsp red pepper julienne Green sauce 50gr spinach, tarragon, chives, watercress & chervil Remoulade sauce 25gr capers, 50gr gherkins & 1tsp anchovy essence finish with chopped parsley

23. Cold Sauces Vinaigrette (5parts oil -1 mustard-1 vinegar) Herb Oil Chutneys

24. Soups Definition. Soups are liquids which can be very thin or quite thick depending upon what they contain and are classified according to their thickness or to the principal liquid or other ingredients they contain

25. Soups Soups are classified as follows. Clear - Consomm Royal Broth - Scotch Broth Puree - Cream of carrot Bisque - Lobster Bisque National Mulligatawny Veloutes Chicken Veloute