Chapter 4 Kitchen Essentials: Part 1

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Chapter 4 Kitchen Essentials Part
1ProfessionalismSection 4.1

• Vocabulary Questions

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Vocabulary

• Culinarian
• NRAEF
• ACF
• Flavor
• Umami
• Respect

• Workstation
• Kitchen Brigade
• Dining Room Brigade
• Sous Chef
• Professionalism

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Questions

• What are the 6 ingredients of professionalism?
• What are the 5 basic tastes?
• List the work sections their stations.
• Why are there so many fewer positions in the
  dining room than in the kitchen?
• Why is communication so important?

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• Chapter 4
• Kitchen Essentials Part 1Professionalism

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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 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.
• Flavor, aroma, taste Culinary professionals must
  produce foods that taste great, or the customer
  will not return.
• Judgment Culinary professionals must use
  discretion and appropriate behavior with
  coworkers, supervisors, and employees.

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What Does It Mean To Be a Culinary Professional?
(cont.)

• Dedication Becoming a culinary professional is
  hard work.
• 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.
• Respect Respect is having consideration for
  oneself and others. In order to respect others, a
  person must first respect himself or herself.
• Personal responsibility Personal responsibility
  means that a person is responsible for the
  choices he or she makes. Personal responsibility
  means that a person accepts accountability and is
  in control.
• Education and the culinary professional
  Employers value a formal culinary education.

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Workstations

• A workstation is a work area in the kitchen
  dedicated to a particular task.

• Workstations using the same or similar equipment
  for related tasks are grouped together into a
  work section.
• Good kitchen design maximizes the flow of goods
  and staff from one area to the next and within
  each area itself.
• A kitchen-brigade system is a method for staffing
  a kitchen so that each worker is assigned a set
  of specific tasks.
• A dining-room brigade is 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.

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Section 4.1 Summary

• Professionalism means being courteous, honest,
  and responsible in ones dealings with customers
  and coworkers. It also indicates that a person is
  maintaining standards for his or her work and
  behavior.
• Professional culinarians have knowledge, skill,
  taste, judgment, dedication, pride, respect, and
  a sense of personal responsibility.
• A kitchen brigade is a system of staffing a
  kitchen so that each worker is assigned a set of
  specific tasks.
• A traditional dining-room brigade is 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.

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Chapter 4 Kitchen Essentials Part
1Professionalism