Kitchen Organisation.

 

Kitchen Organisation

For the smooth functioning of any organization or department, it is essential that there exist a proper system specifying each individual's responsibilities and the work to be

performed by various people. Such compartmentalization of work makes work easier in any setup, even in a kitchen.

Sauce cook : The sauce cook prepares the entrees, i.e., all the meat, poultry and game dishes which are not roasted or grilled. This includes all made-up dishes, such as vol-au-vents, stews and braised, boiled, peeled and sauteed dishes. Thie sauce cook also prepares certain garnishes for these dishes and makes the meat, poultry and game sauces.

Roast cook : All roasted and grilled meat, poultry and game are cooked by the roast cooks. All grilled and deep-fried fish and other deep fried foods, including potatoes, are also cooked by this cook. The only deep fried food which may not be cooked by the roast party is cooked in the pastry The work of the rotisseur includes the gamishing of the grills and roasts. The roast cook, therefore, grills the mushrooms and tomatoes and makes the Yorkshire pudding and roast gravy

Fish cook : Except for the grilled and deep-fried fish, all the fish dishes, fish sauces and garnishes are cooked by the cook. The preparation of the fish is usually done by a fishmonger in the larder.

Vegetable cook : All the vegetables and potatoes, other than those which are deep fried, and the egg and farinaceous dishes, are the responsibility of the vegetable party Such things as soups, savoury souffles and, in some places, pancakes, are also cooked by this party,

Soup cook : In large establishments there make soups and their garnishes. In some brigades, the egg and farinaceous dishes are also the responsibility of this party.

Larder cook : The larder is mainly concerned with the preparation of food which is cooked by the other parties. This includes the preparation of poultry and game and, in small establishments, the preparation of meat. The fish is prepared by a fishmonger in the larder by cleaning, filleting and portioning, although most establishments now order ready prepared fillets of fish. All the cold soup, egg, fish, meat, poultry and game dishes are decorated and served by this party. Cold sauces, sandwiches and certain work for cocktail parties, such as canapes and the filling to bouchees, are done by this party. The horsd'roeuvre and salads are made by the horsd'ceuvrier in his or her own place, which is near the larder. The oysters, cheeses and dessert fruits may also be served from the larder.

Butcher cook : Earlier, usually the butcher worked under the direct control ofthe chef or sous-chef and dissected the carcasses and prepared all the joints and cuts ready for cooking. But now, many establishments order meat which is pre-jointed or pre-cut.

Pastry cook : All the sweets and pastries as well as items required by other parties, such as vol-au-vents, bouchees, noodles, etc., are made by the pastry cooks, who also make the covering for meat and poultry dishes. Ice cream and petits fours are made here too. Formerly, a glacier was employed to

make all the ice creams, but most ice creams are now produced from factories.

The bakery goods, such as croissants, brioche, etc., may be made by the pastry

cook when there is no separate bakery.

Baker cook : The baker would make all the bread,rolls, croissants, etc., but few hotels employ their own bakers today.