KITCHEN BRIGADE

▪ DUTIES AND RESPONSIBILITIES

• Chef de cuisine/ Executive chef

⁃ chef de cuisine literally means '' chef of the kitchen''. The chef supervises all the positions in the
kitchen. He or She is responsible for the quality of the food and the safety of the guests and cooks.

• Sous chef ( SOO shef )

⁃ Sous means ''under'' in French. The sous chef is the second in command. In the absence
of the chef, the sous chef assumes the authority and responsibility of the chef.

• Chef de garde ( chef deh GAHRD )

⁃ Chef de garde is the night chef, In a large operation that operates 24 hours a day, the
chef de garde is in charge of the kitchen after the chef has left for the evening.

• Chef de partie ( shef deh pahr- TEE )

⁃ A chef de par tie is the position in charge of any of the particular workstation in the
kitchen. In American kitchens, the chef de par tie maybe called a station chef. The number of cooks
working in each station varies with the size of the kitchen and scope of the menu.

• Saucier ( saw-see-YAY )

⁃ As the name of the positions implies, the saucier is responsible for making sauces. The
saucier also prepares any sautéed or pan fried items.

• Poissonier ( pwah-sawn-YAY )

⁃ Poisson is French for '' fish '', therefore the poisoner is the fish cook. This positions
responsible for the preparation of all fish and shellfish items. In many kitchens, the poisoner is not under
the direction of the saucier, but is the head of his or her own workstation,

• Garde Manger ( gahrd mohn-ZHAY )

⁃ The garde manger is in charge of the cold food station. This position makes salads,
dressing, fruit plate, and many types of cold appetizer and buffet platters.

• Butcher

⁃ The butcher cuts and trims meats and poultry for other stations in the kitchen.

• Rottiseur ( roh-teess-UHR )

⁃ This position s charge with roasting meats and poultry and preparing pan sauces and
gravies to accompany them. The rotisseur also carves these roasted items.

• Grill cook
 ⁃ All grilled and broiled meats, poultry, and fish are cook by this staff member.

• Fry cook

⁃ Deep-fried items are prepared and cooked by the fry cook. Since grilled item soften have
deep-fried garnishes, some kitchen combine the jobs of grill cook and fry cook.

• Entremetier (ehn-treh-meh-tee YAY )

⁃ The entremetier oversees the operation an cooking of vegetables, starches, egg dishes,
and hot appetizers.

• Pastry chef

⁃ Pastry chef is the head of the baking and pastry department. He or she oversees the
work of specialists in the station.

• Pastry cook

⁃ Pastry cooks prepare primarily sweets and pastries. These cooks work in the bakeshop
during the daytime.

• Baker

⁃ The baker makes breads, Duties of a baker may also include breakfast pastries. Bakers
typically work during the night and early morning hours so breads are fresh for the beginning of the
workday.

• Decorator

⁃ Many bakeshops have a specialist who decorate cakes an pastries. The decorator also
makes chocolate carving or sugar sculptures for pastry displays. This job require artistic ability.

• Tournant ( toor-NAHN )

⁃ The tournament is also called chef or roundsman. This position fills in for other staff
members on their days off. A versatile and talented individual is required to perform a different job each
day.

• Commis ( koh MEE )

⁃ In addition to cooks, a department may also have one or more commis or '' assistants ".

• FOOD SAFETY AND SANITATION

1. CONTROL TIME AND TEMPERATURE

2. PRACTICE GOOD PERSONAL HYGIENE

 ⁃ Proper hand washing- hand and fingernails should be washed and cleared thoroughly
before handling food, between each task and before using food preparation equipment.

⁃ Strictly enforce rules regarding eating, drinking, and smoking.

⁃ Preventing employees who are ill from working with food. All cuts, burns and sores must
be properly cleaned and covered.

⁃ General cleanliness. Daily bathing, clean hair and clean clothing is a must.

3. PREVENT CROSS CONTAMINATION

⁃ Employees should wash their hands frequently when working with raw foods. NEVER
touch raw foods and touch ready-to-eat foods without washing their hands.

⁃ Do not allow raw or contaminated foods to touch or drip fluids onto cooked or ready-to-
eat foods.

⁃ Clean and sanitize food-contact surfaces ( equipment/ utensils) .

⁃ Clean and sanitize cleaning cloths between each use.

4. PURCHASE FROM APPROVED SUPPLIERS

⁃ Deliver foods at proper temperatures.

⁃ Use clean refrigerated trucks.

⁃ Agree to adjust delivery schedules to meet establishment's needs.

• CLEAN- free from dirt and impurities

• SANITIZED- Free from microbial contamination.

• CONTAMINATION- Presence of harmful substances originally not present in food.

• BACTERIA- Single- celled living organism that can cause spoilage.

• MICROORGANISM- Small living organism that can only be seen under a microscope.

• CROSS-CONTAMINATION- Occurs when microorganism is transferred from one surface

to another.

• FOOD BORNE ILLNESS- A disease that is carried or transmitted to people by food.

▪ MAIN CAUSE OF BORNE ILLNESS

• Failure to properly cook foods.

• Failure to cool and hold foods at proper temperature.

 • Poor personal hygiene.

• Cross-contamination.

▪ WHAT IS THE TEMPERATURE DANGER ZONE ?

⁃ Microbes that cause food poisoning multiply most quickly on potentially hazardous
goods that are store in the Temperature Danger Zone between 5*C and 60*C

⁃ Potentially hazardous foods must be kept at safe temperatures of at or below 5*C or at

or above 60*C to stop food poisoning microbes from multiplying.

▪ RESULT OF A FOOD BORNE DISEASE OUTBREAK:

⁃ lost of customers and sales

⁃ lost of prestige and reputation

⁃ embarrassment

⁃ increased insurance premiums

⁃ lawsuits

⁃ retraining of employees

⁃ absenteeism of employees

⁃ lowered employee morale

▪ People at Risk

• young and children

• pregnant woman

• elderly people

• people w/ weak immune system

• people taking medication

▪ Potentially Hazardous Foods

• poultry

• fish
 • sliced melons

• milk , dairy products and eggs

• baked potato

• shellfish and crustaceans

▪ TYPES OF CONTAMINATION

• BIOLOGICAL- coming from plants or animals (bacteria, viruses, and parasites)

• CHEMICAL- from toxic meals, pesticides and preservatives, cleaning supplies.

• PHYSICAL- foreign objects such as metal shaving, staples, fingernails, hair and broken
glass.

▪ PREVENTIONS

• Do not cook high foods in metal utensils

• Store chemicals always from food

• Label each container properly specially chemical containers

• Wash fruits and vegetables before preparation or consumption

• Only trains professionals should apply pesticides

• Closely inspect foods from receiving until prodduction

• Follow good hygiene and keep clean at all times.

▪ What do bacteria need to grow?

⁃ FATTOM

▪ Common food borne illness caused by bacteria

• Salmonellosis

• Botulism

• Gastroenteritis
 ▪ KEEPING FOOD SAFE IN STORAGE

• FIFO - is a method of stock rotation in which new supplies are shelved based on he use
by expiration date so that the older products are used first.

• Storage areas should be positioned to prevent contamination

• Keep potentially hazardous foods out of the TDZ

• Follow FIFO

• Potentially hazardous ready-to-eat foods should be discarded if not used within several
days of preparation

• Check temperatures of stored food and storage areas regularly

• Store food only in designated storage areas

• Keep storage areas clean and dry

• Keep all goods in clean, undamaged wrappers, container that are properly labeled

• Clean carts or vehicles that transport foods

• Transport food between containers properly

▪ PROPERLY STORAGE IN THE FREEZER OR CHILLERS

⁃ Cake

⁃ Fish

⁃ Beef

⁃ Ham

⁃ Ground Beef

⁃ Poultry

▪ Storing Temperatures

⁃ Refrigerated Storage 5*C ( dairy )

⁃ Deep Chill -3*C ( prep items )

⁃ Freezer Storage -18*C ( meats and poultry)

⁃ Dry Storage 10-21*C ( canned goods)

 ▪ VEGETABLE CUTS

• ALUMETTE- 1.5 mm x 1.5 mm x 5 cm

• BRUNOISE- 1.5 mm x 1.5 mm x 1.5 mm used for garnishing soups, stuffing’s

• BATONNET- 6 mm x 6 mm x 6-7.5 mm used for side dishes

• JULIENNE- 3 mm x 3 mm x 6 mm

• MIREPOIX- 2 cm x 2 cm x 2 cm

• MATIGNON- 1 cm x 1 cm x 0.5 cm

• PAYSANNE- 12 mm x 12 mm x 3 mm can be round, square or rectangular

• RONDELLE- round or blas cuts, varied diameter or thickness

• TOURNE- 2 in long x 3/4 in diameter w/7 sides and flat ended

▪ COOKING METHODS

* MOIST HEAT

• BOILING - ( 100*C ) to cook in a liquid that is bubbling rapidly and is greatly agitated.

• SIMMERING - ( 85-90*C )

• POACHING - ( 71-82*C )

• BLANCHING- cook an item partially and briefly

• STEAMING- to cook foods by exposing directly to steam.

• BRAISING - to cook in a small amount of liquid after browning. Liquid is served with the
product as sauce.

* DRY HEAT

• ROASTING- to cook foods by surrounding them w/ hot dry air usually in a n oven.
Usually applies to meat and poultry.

• BAKING - usually refers to cakes, bread , vegetable and fish.

• BROILING - cooking w/ radiant heat from above. Uses high heat, uses for tender meats,
poultry, fish.

• GRILLING - done on an open grid w/ heat source coming from below.

• SAUTE - cook quickly in a small amount of fat.

 • FRYING - to cook food in fat

▪ STOCKS AND SAUCES

• TYPES OF STOCKS

• White Stocks - bones, mirepoix, water, spice sachet

• Brown Stocks - bones, mirepoix, tomato products, water , spice sachet

• Fish Stocks - bones, mirepoix, water, white wine, sachet

• Sauce - a flavorful liquids, usually thickened, that is used to season, flavor, and enhance
other foods.

▪ INGREDIENTS

• Liquid ( white/brown stock, milk, tomato + stock, clarified butter )

• Thickening Agent ( roux, starches, egg yolk and cream )

• Seasoning/Flavoring Agents

▪ GRAND SAUCES

BENCHAMEL SAUCE

• Base: Milk ( usually whole milk )

• Thickening Agent: White Roux

• Classical Flavoring: White onion, clove, bay leaf, salt, white pepper, nutmeg

• Common Secondary Sauces: Cream sauce, mornay, cheddar cheese sauce, mustard
sauce, nantua

• Classically Served With: Eggs, fish, steamed poultry, steamed vegetables, pastas, veal
 VELOUTE

• Base: White stock ( classically Veal, but Chicken and Fish stock can also be used )

• Thickening Agent: Classically a Roux, but sometimes also a Liaison is used.

• Classical Flavorings: None, used specially as a base

• Common Secondary Sauce: Sauce vin blanc ( white wine sauce ). Sauce supreme, sauce
allemande, sauce poulette, sauce bercy, sauce normandy

• Classically served with: Eggs, fish, steamed poultry, steamed vegetables, pastas, veal.

TOMATO SAUCE

• Base: Tomatoes ( raw, tomato paste, tomato puree, stewed tomatoes )

• Thickening Agent: Classically a Roux, modern versions commonly use a reduction or

purees

• Classical Flavorings: Salt pork, mirepoix, garlic,white veal stock, salt and pepper, sugar
( just enough to balance acidity, not enough to make the sweetness perceptible )

• Common Secondary Sauces: Modern variations concentrate more on seasonings giving

rise to sauces such as creole, Portuguese and Spanish sauce tomato.

• Classically Served With: Pasta, fish , vegetables , ( specially grilled ), Polenta , veal ,
poultry ( Especially Chicken ), Breads with dumplings such as Gbocchi.

SAUCE ESPAGNOLE ( Aka sauce Brune or Brown Sauce )

• Base: Roasted Veal Stock ( roasted chicken stocks is sometimes Used in modern
variations )

• Thickening Agent: Brown roux

• Classical Flavorings: Mirepoix, sachet ( bay leaf, fresh thyme, parsley ), Tomato puree

• Common Secondary Sauces: Demi- glace, bordelaise, sauce robert, lyonnaise, sauce
modeira, sauce bercy, sauce chasseur

• Classically Served With: Roasted meats, especially beef, duck, veal, lamb

HOLLANDAISE SAUCE

• Base: Egg yolks and butter ( classically Clarified Butter )

• Thickening Agent: Emulsification

 • Classical Flavorings: Peppercorns ( black ), white wine vinegar, salt, lemon juice, cayenne
pepper

• Common Secondary Sauces: Béarnaise, maltaise, mousseline, foyot, choron

• Classically Served With: Eggs ( eggs benedict ), Vegetables (especially Asparagus ), light
poultry dishes, fish, beef (béarnaise sauce ).