12KITCHENCOMMIS CHEF1186218.docx

12KITCHENCOMMIS CHEF1186218.docx

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12KITCHENCOMMISCHEF1186218

KITCHEN

&

FOODOREPARATION

JOBCATEGORYWINNER

COMMISCHEFSHERATONFIJIRESORT

TASKS

BASICSTOCKSPREPARATION

BASICSAUCES

UNDERSTANDINGBASICVEGETABLESCUTS

BASICGARNISHINGANDPLATINGUP

REQUISITIONINGPROCESS

BUFFETSETTINGANDFAMILIARIZATION

EMERGENCYBREAKDOWNPROCEDURE

UNDERSTANDINGTHEDIAGRAMSOFTHEBASIC

FORMSOFPREPARATION

KITCHENTERMSANDMEANINGS

SAUTÉING

ROASTING

BOILING

BLANCHING

GRILLING

POACHING

STEAMING

GRATINATING

BAKING

BRAISING

GLAZING

POELER

DEEPFATFRYING

POELER

DEEPFATFRYING

STEWING

DAILYOUTLETISSUESOFMEATANDFISH

EGGFRYING

KITCHEN

&

FOODOREPARATION

JOBCATEGORYWINNER

COMMISCHEFSHERATONFIJIRESORT

TASKS（continuedfromprecedingpage）

DAILYFRESHVEGETABLES

BUFFETSETTINGANDFAMILIARIZATION

HOWTOREADANEVENTORDER

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

BASICSTOCKSPREPARATION

STANDARD:

everychefwillknowandunderstandthesixbasicstocksandhowtopreparethemofwhichbrownstock,fishstockandchickenstockwillalwaysbeonhand.

PROCEDURE:

BASICSTOCKS–FONDS

Acarefullypreparedbasicstockisessentialtoanyqualitysauceorsoup.Agoodchef,whoreallyknowsandloveshisprofession,canbestdemonstratehisabilitiesinthepreparationandintheuseofbasicstock.

Stocksmustalwaysbecookedslowlyandshouldnotbecovered,Scumandfatshouldberemovedastheyaccumulate.

Boneusedformakingbrownstockshouldbecutintosmallpieceswithameatsaw,Afterbrowningthebones,onlyasmallamountofliquidneedbeadded.Thisisinitiallyreducedtoaglazetoensurethatthestockhasarichbrownliquidbeaddedandsimmeredgentlyfor4to6hours.Ifthestockisnorgoingtobeusedimmediately,topreventspoilageitshouldbecooledasquickly,topreventspoilageitshouldbecooledasquicklyaspossiblebyplacingthecontainerincoldrunningwater.Itshouldthenberefrigerated.

BROWNSTOCK（FONDBRUN）

YIELD

Metric10Litres

INGREDIENTSMETRICWEIGHTORVOLUME

Fishbones5to6kilograms

WHITEMIREPOIX:

Onion110grams

Celery55grams

Garlic2gloves

Mushroomtrimmings115grams

Bayleaves2

Gloves85grams

Butter10litres

Water10litres

Winewhiteorred0.5litres

Salt15grams

PROCEDURES

1.Chopandwashbones.

2.Sautéthemirepoixinbutter.

3.Combinethefishbones,mirepoixandwater.

4.Heattotheboilingpoint.Removescumasitaccumulates.

5.Addwineandsalttothestockandsimmerfor30minutesandstrain.

CHICKENSTOCK（FONDBRUN）

YEELD:

Metric–10liters

INGREDIENTSMETRICWEIGHTORVOLUNE

Bones,chickenandveal5–6kilograms

Water12litres

Bouquetgarni:

Onion,chopped455grams

Celery,chopped255grams

Thyme3grams

Parsley5grams

Bayleaf

Cloves,whole3grams

Peppercorns,crushed3grams

PROCEDURES

1.Washbonesincoldwater.

2.Placebonesinstockpotandcoverwithcoldwater.Bringtoaboil（blanch）

3.Drain.

4.coverboneswithwater.Addbouquetgatnispice.

5.Simmerfor4hours,Removethescumasitaccumulates.

6.Strainthroughcloth.

WHITESTOCK（FONDBLANC）

YIELD:

METRIC–10litres

INGREDIENTSMETRICWEICHTORVOLUME

Bones,vealandchicken5to6kilograms

Water12litres

Bouquetgarni:

Onionchopped455grams

Celerychopped255grams

Thyme3grams

Parsley

Bayleaf3grams

Cloves,whole3grams

Peppercornscrushed3grams

PROCEDURE

1.Cutboneswithameatsaw.Washincoldwater

2.Placebonesinstockpotandcoverwithcoldwater.Heattoboilingpoint（blanch）.

3.Drain.

4.Coverboneswithwater.Addbouquetgarniandspices.

5.Simmerfor4hours.Removescumasitaccumulates.

6.Skimandstrain.

GAMESTOCK（FONDDEGIBIER）

YIELD:

METRIC–10litrea

INGREDIENTSMETRICWEIGHTORVOLUME

Gamebones,chopped6to8kilograms

Porkring140grams

Fat110grams

JuniperBerries

Mirepoix:

Onion200grams

Celery100grams

Carrots55grams

Water12to15litres

Salt15grams

PROCEDURE

1.Placethebones,rind,andfatinapanandbrown.

2.Addthemirepoixandcontinuebrowning.

3.Removebonesandmirepoixandplaceinastockpot.

4.Deglazethepanandwithasmallamountofliquid.

5.Pouralltheingredientsintothestockpotandsimmerslowlyfor4hours.

6.Skimthefatfrequentlyandaddmorewaterofnecessary.

7.Strainthroughcloth.

VEGETABLESTOCJ（FONDDELEGUMES）

YIELD:

METRIC–10litres

INGREDIENTSMETRICWEICHTORVOLUME

Fat

Onion,chopped150grams

Leeks,sliced300grams

Cabbage,shredded300grams

Celery,diced150grams

Tomatoes150grams

Fennel150grams

Garlic100grams

Bayleaf1grams

Clove,whole

Water12litres

Salt15grams

PROCEDURE

1.Sautétheonionandleeksinthefatforafewminutes.Addothervegetablesandsautéuntiltransparent.

2.Addliquidandsaltandsimmerforapproximately1hour.

NOTE:

Thisstockisusedprimarilyforvegetarianandfishitems.

SECONDCOOKINGOFBASICSTOCK–REMOUILLAGE

Thesecondcookingofabasicstockiscalledremouillage.Itisusedinthepreparationofmeatextract（glacedeviande）.Thecookedchickenandgameareaddedtothebasicstockandamirepoix.Thestockissimmeredforfivehours.

MEATEXTRACT–GLACEDEVIANDE

Thismeatextractispreparedbyreducingthebrownstocktoagelatinousconsistency.Theglazeisusedtoimprovetheflavourofsaucesandtocoatcertainmeats,games,poultryandaspices.

Themeatextractismadebystrainingtheremouillageorbrownstockintoaheavystockpot.Thestockisallowedtosimmeroverlowheattoasyrupyconsistency.Towardstheend,theremainingliquidshouldbeverylow,andtheglazeshouldsimmeruntilthickenoughtocoataspoon.

Thehotglazeshouldbepouredintocontainers,coveredtightly,andrefrigerated.GlacedepoissonandGlacegibbierareobtainedbyreducingaFumetdepoissonandaFonddegibier,respectively.

FISHSTOCK（FONDOUFUMETDEPOISSON）

YIELD:

Metric–10litres

INGREDIENTS:

METRECWEIGHTORVOLUME

Fishbones5to6kilograms

WHITEMIREPOIX:

Onion110grams

Celery55grams

Garlic2cloves

Mushroomtrimmings155grams

Bayleaves2

Cloves3

Butter85grams

Water10litres

Winewhiteorred0.5litres

Salt15grams

PROCEDURES

1.Chopandwashbones.

2.Sautéthemirepoixinbutter.

3.Combinethefishbones,mirepoixandwater.

4.Heattotheboilingpoint.Removescumasitaccumulates.

5.Addwineandsalttothestockandsimmerfor30minutesandstrain.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

COMMIS

HEAD：

G．M．APPROVAL：

DATE：

TASK：

BASICSAUCES

STANDARD：

EVERYCHEFSHALLKNOWANDUNDERSTANDTHEEIGHTBASICSAUCESANDHOWTOPRODUCETHEM.

PROCEDURE：

REFERTODIAGRAM

BROWNSAUCES–SAUCESBRUNES

Followingisalistingofthestructureofthemainandsmallbrownbasicsaucesandtheirmostimportantvariations

BasicIngredientorstockBrownStockWhiteStock

（Fondbrun）（Fondblanc）

MainBasicSaucespartially–boundBrownStockTomatoSauce

（Fondburnlie）

SmallBasicSaucesReducedBrownStock

（Demi–glace）

TheMostImportantBigaradeOrangeSauce（Saucebigarade）

Portuguese

-Provencal

BordelaiseWineSauce（SauceBordelaise）

BrownChaud–froidSauce（Saucechaud–froidbrune）

BrownCreamSauce（Saucechaud–brune）

CharcutiereSauce（Saucecharcutiere）

ColbertSauce（SauceColbert）

DevilledSauce（SauceDiane）

DianeSauce（SauceDiane）

DuxellesSauce（SauceDuxelles）

GratinSauce（Sauceaugratin）

Hunter’sSauce（SauceChasseur）

ItalianSauce（SauceItalienne）

MedeiraSauce（SauceMadere）

MarrowSauce（Saucealamoelle）

PepperSauce（SaucePoivrade）

PerigueuxSauce（SaucePerigueux）

PiquanteSauce（SaucePiquante）

PortWineSauce（Sauceauporto）

RobertSauce（SauceRobert）

Rosebuck（Venison）Sauce（Saucechevreuil）

SalmiSauce（Saucesalmis）

TarragonSauce（Sauceal’estragon）

TortueSauce（Saucetortue）

WineMerchant’sSauce（Saucemarchanddevin）

ZingaraSauce（SauceZingara）

BROWNBASICSAUCE（FONDBRUNLIE）

YIELD:

Metric–10litresPROCEDURE

OrVolume

INGREDIENTSMetricWeightorVolume

BrownStock20litres1.Dissolvearrowrootorcornstarchin4decilitersofstock.

Arrowroot100to150grams2.ReducetheremainderoftheORstocktohalf

ItsvolumeCornstarch

3.Stirdissolvedcornstarchorarrowrootintothereducedstock.

4.Stirandcookuntilslightly

thickened.

DEMI-GLACEI（DEMI–GLACEI）

YIELD:

Metric–10litres

INGREDIENTSMetricWeightorVolumePROCEDURE

Butterormargarine30grams

1.Sautethemirepoixinfat.Add

tomatopureeandcookuntilvegetablesaretender.

Mirepoix:

Carrots100grams

Celery50grams

Onion50grams

Bayleaf1/4leaf

Thyme1sprig

Tomatopuree100grams

Redwine1litre2.Deglazewithwine.

BrownSauce15litres3.Addbrownsauce.

4.Simmerfor1/2hour

Salt20grams5.Strain.

6.Bindwithstarchifnecessary

7.Adjustseasoning.

WHITEBASICSAUCE（VALOUTE）

YIELD:

Metric–10litres

INGREDIENTSMetricWeightorVolumePROCEDURE

Butter600grams1.Meltbutter.

Flour800grams2.Addflour,stirandcookingwithout

Coloring

WhitestockChicken12litres3.Addthecoldstock..

Stock,FishStock4.Simmerfor1to11/2hours,OR

Stirringoccasionally.Ifnecessary

Addmorestock..

Salt20grams5.Adjustseasoning.

6.Strainthroughcheesecloth.

NOTE:

Ifthestockusedhasaweakflavour,sautéamirepoixinthebutterbeforemixinginthe

Flour.

ALLEMANDESAUCE（SAUCEALLEMANDE）

YIELD:

Metric-10litres

INGREDIENTSMetricWeight