Transcript CHapter 4 PPT_Professionalism.ppt

ProStart
Obj. 4.0
Kitchen Essentials:
Part 1—
Professionalism
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Top 10 Qualities of a Great Culinary
Professional
 Creativity
 Willing to try something new
 Passion
 For food and cooking
• Selecting, preparing, and
creating menus
 Business Sense
 Kitchen produces quality food
but is also cost-effective and
efficient
 Practice
 A great chef never stops perfecting
his technique
 Multitasker
 Handle many tasks at once
 Commitment to Quality
 Ingredients and final product
 Quick Decisions
 Attention to Detail
 Team Player
 Everyone must work together to
ensure the timely production of
quality foods
 Handle Criticism
 Not everyone will always like what
a chef prepares, and a good chef
knows no to take poor reviews
personally.
Advice to Aspiring Chefs
 https://youtu.be/vjIW1RPx4H0
 https://youtu.be/8kn7HHSvjK8 - Career Advice from
Gordon Ramsey
 https://youtu.be/kW140spadx8 -What it Takes to work in
a Michelin Star Restaurant
3
What Does It Mean To Be a
Culinary Professional?
 Culinarian is one who has studied and continues to study
the art of cooking.

The attributes of a culinary professional include:
 Knowledge: A professional culinary program provides the culinary
student with a basic knowledge of foods, food styles, and the methods
used to prepare foods.
 Skill: Culinary schooling alone cannot make a culinary professional.
• Practice and hands-on experience provide the skills
necessary to produce quality foods or organize, train,
motivate, and supervise a staff.
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Chapter 4 | Kitchen Essentials: Part 1—Professionalism
4
What Does It Mean To Be a Culinary
Professional?
 Sense of Flavor, aroma,
taste: Culinary professionals must
produce foods that taste great, or
the customer will not return.
• 5 basic tastes
– Salt, bitter, sweet, sour, and
umami (savory)
 Judgment: Culinary
professionals must use discretion
and appropriate behavior with
coworkers, supervisors, and
employees.
What Does It Mean To Be a
Culinary Professional?
 Dedication: Becoming a
culinary professional is hard
work.
• Working conditions/hours
 Pride: It is important to have
a sense of pride about a job
well done. Pride extends to
personal appearance and
behavior in and around the
kitchen.
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What Does It Mean To Be a Culinary
Professional?
 Respect: Respect is having consideration for oneself and others.
In order to respect others, a person must first respect himself or
herself.
• Respecting ingredients
• Respecting guests
• Respecting co-workers
 Personal responsibility: Personal responsibility means
that a person is responsible for the choices he or she makes.
– Doing the work without excuses
– Taking responsibility for your mistakes and willingness to
correct them
– Asking for help
– Being punctual for work
– Going the extra mile
Workstations
A work area in the kitchen
dedicated to a particular
task
 Ratatouille scene https://youtu.be/GgiK-HWKPjw
Workstations using the
same or similar equipment
for related tasks are
grouped together into a
work section.
 Budget and space determine
workstations
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Chapter 4 | Kitchen Essentials: Part 1—Professionalism
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Workstations
 Good kitchen design
maximizes the flow of
goods and staff from
one area to the next
and within each area
itself.
 Creates efficient work
environment, keeps food safe,
and helps reduce preparation
and service time
9
Workstations

A kitchen-brigade system is a
method for staffing a kitchen so
that each worker is assigned a set
of specific tasks.
 Developed by Escoffier
• Brigade Matching game
 Most kitchens use a simplified
version of his system

A dining-room brigade

led by the dining room manager
(maître d) who generally trains all
service personnel, oversees wine
selections, works with the chef to
develop the menu, organizes the
seating chart, and seats the guests.
 https://youtu.be/5x6vOSUTGf0
Kitchen Brigade System Example
 https://youtu.be/grGI_uYUCPM - Escoffier’s Brigade
System
 https://youtu.be/A6T7d2yB-2I - History of Escoffier
12
Stop! Go Research!
 Work with your kitchen group members to fill in the jobs of each
of the members of the brigade system. See pages 227-228 in the
red text. Must be completed before class ends.
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Business Math
Math influences every decision
that a manager makes in an
operation. It is the foundation
of the kitchen and the back
office.
Chefs and managers need to
know how to determine
 Math skills are extremely
important in foodservice
settings.
Culinary professionals need to
understand the concepts of fraction,
decimals, and percentages.
 recipe yields,
 convert recipes from customary
to metric measure, and
 change the yields of recipes.
 Managers are expected to have
a basic understanding of math
and know how to apply
mathematical principles to
business situations.
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Chapter 4 | Kitchen Essentials: Part 1—Professionalism
 They need to know how to use
and apply these math functions
in the kitchen.
• Examples
14
U.S. and Metric
Measurement Systems

The most commonly used system of
measurement in the United States is
based on customary units.

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
Cup
Tbsp, tsp
Gallon
Pound, oz.
Cooking and baking require exact
weighing and measuring of ingredients
to ensure consistent quality and
minimal waste.

Chemistry
• Scientific formula

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Chapter 4 | Kitchen Essentials: Part 1—Professionalism
Equivalencies
15
U.S. and Metric
Measurement Systems

The metric system is the standard
system used in many other parts of the
world.
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Metric units are based on multiples of
10 and include
milliliters,
liters,
milligrams,
grams, and
kilograms.
When a recipe is written using metric
units, use metric measuring tools.
Thermometers measure degrees of
temperature in either


Fahrenheit (°F), which is the customary
measure, or
Celsius (°C), which is the metric
measure.
Standardized Recipes
A recipe is a written record of the
ingredients and preparation steps needed
to make a particular dish.
Standardized recipes, must follow
a format that is clear to anyone who
uses them.
 Lists the ingredients first, in the
order they are to be used,
 assembly directions or the method
for putting the ingredients
together.
A standardized recipe includes:
 Temperature, time, and equipment
 Step-by-step directions
 Nutrition information
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Standardized Recipes
 In commercial recipes, weight
is generally the preferred
method for measuring.
 More accurate
• 4# apples vs. 4 large
apples
 Mise en place
 “to put in place”
 Preparation and assembly of
ingredients, pans, utensils,
and equipment
Converting Recipes

The conversion of the recipe affects…
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the cost of the recipe,
but not necessarily the cost of the
portion.
When properly converted and
prepared, the quality of the product
produced from the recipe 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.
Using basic math skills, it’s easy to
increase or decrease many recipes.

4.2
Convert a recipe when the yield of
the recipe (the amount it provides) is
not the same as the amount of
product needed.
Table 4.9 (p. 247)
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Converting Measurements
 As long as the correct
measuring equipment is
available, it is not necessary to
convert measurements from
one system to the other.
 But, it is a skill that you need to
know!
 Examples
 Practice
Measuring
Measurement refers to how much of something
is being used in a recipe.
Volume is the amount of space an
ingredient takes up.

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Often used for amounts of dry ingredients
such as herbs that are too small to be
weighed
Volume measurement is best used for
liquids. (fluid ounce)
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.
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4.2
Most customary sets include these sizes:
1/4 tsp, 1/2 tsp, 1 tsp, and 1 tbsp.
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Measuring (cont.)
 Weight is the measurement of
an item’s resistance to gravity.
Weight is expressed in ounces
and pounds.
 A food scale is helpful for
measuring ingredients by
weight.
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Measuring

Fat can be measured in several ways.

Stick method: Used for fat that comes
in 1/4-pound sticks, such as butter or
margarine.
• The wrapper is marked in
tablespoons 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.
• When adding to the recipe,
use a rubber scraper to
empty as much of the fat as
possible from the cup.

Water displacement method: This
method involves combining fat with
water in a liquid measuring cup.
• Demo
• Measuring Lab
EP/ AP Amounts
 Most veggies have to be
trimmed and cut before being
used in recipes.
 Must know…
 EP (Edible Portion)
 AP (As Purchased Portion)
 Book of Yields
 p. 255 (Table 4.10)
EP/AP Amounts
 To determine how much
of an item is needed to
yield an AP (as
purchased ) amount,
 Simply divide the edible
portion amount needed by
the yield percentage.

 Need 4# cauliflower
• Conversion chart shows
that cauliflower has a 55%
yield
 4# cauliflower ÷0.55 = 7.27#
untrimmed


4.2
Example: Pasta Salad Recipe
So to get 4# trimmed cauliflower,
the chef needs to purchase 7.27#
untrimmed.
Example: Chicken for Chili
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EP/AP Amounts
 To determine the AP quantity
needed to result in a given EP
(edible portion) quantity,
 It is also important to know the
cooking loss for the item.
 Can have a major effect on
the operation’s food cost
percentage
EP/AP Amounts
 A conversion chart is a list of
food items showing the
expected, or average,
shrinkage from AP amount to
EP amount.
 A butcher test is used to measure
the amount of shrinkage that
occurs during the trimming of a
meat product.
 A cooking loss test is a way to
measure the amount of product
shrinkage during the cooking or
roasting process.
EP/ AP Amounts
 Products today can be purchased “as edible portion”
 Usually known as convenience foods
• Purchased already trimmed and cut
– Precut fries
• Higher price but prep time and labor cost may
ultimately be lower
 Group Activity
 EP/ AP Amounts
Costing Recipes
Costing recipes can be complicated,
but the profitability of a restaurant or
foodservice operation depends on
balancing costs and prices.
Standard recipe cost and cost
per serving, or standard portion
cost, are key success factors in
quantity food production
operations.
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Costing Recipes
 To find the total cost of a standard recipe, a manager
must know both the ingredient amounts needed and the
market price of each one.
 Many operations price out all recipes and then check
them every six months to see if they are still accurate,
while others compare standard recipe costs to the
national price index twice a year.
 Practice!