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Chapter 4 Kitchen Essentials: Part 1—Professionalism

Chapter 4 Kitchen Essentials: Part 1—Professionalism. What Does It Mean To Be a Culinary Professional?. To be professional is to be courteous, honest, and responsible in your dealings with customers and coworkers.

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Chapter 4 Kitchen Essentials: Part 1—Professionalism

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  1. Chapter 4 Kitchen Essentials: Part 1—Professionalism

  2. What Does It Mean To Be a Culinary Professional? To be professional is to be courteous, honest, and responsible in your dealings with customers and coworkers. • A culinarian is one who has studied and the art of cooking. The attributes of a culinary professional include: • Knowledge: culinary programs provides a basic knowledge of foods and methods used to prepare foods. • Skill: Practice and hands-on experience provide the skills necessary to produce quality foods • Flavor, aroma, taste:5 basic tastes: salt, sour, bitter, sweet and umami (savory). The tongue can also taste fattiness, calcium, metal, spicy-hot, minty-cool, and temperature. • Judgment:Culinary professionals must use discretion and appropriate behavior with coworkers, supervisors, and employees. 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  3. What Does It Mean To Be a Culinary Professional? (cont.) • Respect:Respect ingredients (limit waste), guests and coworkers • Personal responsibility:Doing the work without making excuses • Education and the culinary professional: Employers value a formal culinary education. • May become a Chef de Cuisine: handles all daily operations in a professional kitchen 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  4. Workstations A workstation is a work area in the kitchen dedicated to a particular task (ex. Garde-manger: station where cold items are prepared) • kitchen-brigade system: staffing a kitchen so that each worker is assigned a set of specific tasks. • Executive chef: responsible for all kitchen operations • Sous chef: accepts orders and relays to various stations • Station chef: Ex. pantry chef (Garde Manger), bread baker (Boulanger) • A dining-room brigade: led by the dining room manager (maître d - who generally trains all service personnel, captain: explains the menu to guests and takes their orders 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  5. Business Math Math influences every decision that a manager makes in an operation. It is the foundation of the kitchen and the back office. • Managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations. • Chefs and managers need to know how to determine recipe yields, convert recipes, and change the yields of recipes. • Culinary professionals need to understand the concepts of fraction, decimals, and percentages (parts per 100). See page 240 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  6. U.S. and MetricMeasurement Systems • The most commonly used system of measurement in the United States is based on customary units (measuring equivalents sheet and formula) • The metric system is used in many other parts of the world. Metric units are based on multiples of 10 • Thermometers measure degrees of temperature in either Fahrenheit (°F), which is the customary measure, or Celsius (°C), which is the metric measure. • F to C: -32, multiply by 5, and divide by 9 • C to F: multiply by 9, divide by 5 and add 32 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  7. Standardized Recipes A recipe is a written record of the ingredients and preparation steps needed to make a particular dish. • standardized recipes, follows a format that is clear to anyone who uses them. • A standardized recipe lists the ingredients first (in the order they are to be used) and then the assembly directions • A standardized recipe includes: • Name of the recipe • Ingredients • Yield • Portion size • Temperature, time, and equipment • Step-by-step directions • Nutrition information 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  8. Converting Recipes Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. • When properly converted, the quality of the product should not vary from the original, no matter how many portions it yields. • Sometimes you must change (or convert) a recipe if the yield is not the amount you need. desired yield = Conversion factor (# to multiply by) original yield See page 248 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  9. Measuring Measurement refers to how much of something is being used in a recipe. • Volume is the amount of space an ingredient takes up. Volume measurement is best used for liquids. • Dry ingredients are measured by leveling them off evenly at the rim of the spoon or cup using a straightedge. • A typical set of measuring cups includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures. • Liquid measuring cups are see-through and have measurement markings on the side. • Measuring spoons generally come in a set of four or five. Most customary sets include these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, and 1 Tbsp. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  10. Measuring (cont.) • Weight is expressed in ounces and pounds. ex. spring scale; balance beam (Baker’s scale) p.252 • Fat can be measured in several ways. • Stick method: Used for butter or margarine. The wrapper is marked in Tbsp. and in fractions of a cup. Simply cut off the amount needed. • Dry measuring cup method: Pack the fat down into the cup; level off the top; use a rubber scraper to empty the fat from the cup. • Water displacement method: This method involves combining fat with water in a liquid measuring cup. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  11. EP/AP Amounts • To determine how much of an item is needed to yield an AP (as purchased ) amount : AP = EP yield % • To determine the EP (edible portion) quantity: EP = AP X yield % See page 256 • A cooking loss test is a way to measure the amount of shrinkage of meats 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  12. Costing Recipes • To find the total cost of a standard recipe, a manager must know both the ingredient amounts needed and the price of each one. • Many operations price out all recipes and then check them every six months to see if they are still accurate 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

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