12.KITCHEN(COMMIS CHEF-1)186-218.doc

218KITCHEN&FOOD OREPARATIONJOB CATEGORY WINNERCOMMIS CHEF SHERATON FIJI RESORTTASKSBASIC STOCKS PREPARATIONBASIC SAUCESUNDERSTANDING BASIC VEGETABLES CUTSBASIC GARNISHING AND PLATING UP REQUISITIONING PROCESSBUFFET SETTING AND FAMILIARIZATIONEMERGENCY BREAKDOWN PROCEDUREUNDERSTANDING THE DIAGRAMS OF THE BASICFORMS OF PREPARATIONKITCHEN TERMS AND MEANINGSSAUTING ROASTING BOILINGBLANCHINGGRILLING POACHINGSTEAMINGGRATINATINGBAKINGBRAISING GLAZING POELERDEEP FAT FRYING POELERDEEP FAT FRYINGSTEWINGDAILY OUTLET ISSUES OF MEAT AND FISHEGG FRYINGKITCHEN&FOOD OREPARATIONJOB CATEGORY WINNERCOMMIS CHEF SHERATON FIJI RESORTTASKS (continued from preceding page)DAILY FRESH VEGETABLESBUFFET SETTING AND FAMILIARIZATIONHOW TO READ AN EVENT ORDERSTANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: BASIC STOCKS PREPARATIONSTANDARD: every chef will know and understand the six basic stocks and how to prepare them of which brown stock, fish stock and chicken stock will always be on hand.PROCEDURE:BASIC STOCKS FONDSA carefully prepared basic stock is essential to any quality sauce or soup. A good chef, who really knows and loves his profession, can best demonstrate his abilities in the preparation and in the use of basic stock.Stocks must always be cooked slowly and should not be covered, Scum and fat should be removed as they accumulate.Bone used for making brown stock should be cut into small pieces with a meat saw, After browning the bones , only a small amount of liquid need be added. This is initially reduced to a glaze to ensure that the stock has a rich brown liquid be added and simmered gently for 4 to 6 hours. If the stock is nor going to be used immediately, to prevent spoilage it should be cooled as quickly ,to prevent spoilage it should be cooled as quickly as possible by placing the container in cold running water . It should then be refrigerated.BROWN STOCK (FOND BRUN)YIELD Metric 10 LitresINGREDIENTS METRIC WEIGHT OR VOLUMEFish bones 5 to 6 kilogramsWHITE MIREPOIX:Onion 110 gramsCelery 55 gramsGarlic 2 glovesMushroom trimmings 115 gramsBay leaves 2Gloves 85gramsButter 10 litresWater 10 litresWine white or red 0.5 litresSalt 15 gramsPROCEDURES1. Chop and wash bones.2. Saut the mirepoix in butter.3. Combine the fish bones, mirepoix and water.4. Heat to the boiling point. Remove scum as it accumulates.5. Add wine and salt to the stock and simmer for 30 minutes and strain.CHICKEN STOCK (FOND BRUN)YEELD: Metric 10 litersINGREDIENTS METRIC WEIGHT OR VOLUNEBones, chicken and veal 5 6 kilogramsWater 12 litresBouquet garni: Onion, chopped 455gramsCelery, chopped 255 gramsThyme 3 gramsParsley 5 gramsBay leaf Cloves, whole 3 grams Peppercorns, crushed 3 gramsPROCEDURES1. Wash bones in cold water.2. Place bones in stock pot and cover with cold water. Bring to a boil ( blanch)3. Drain.4. cover bones with water. Add bouquet gatni spice.5. Simmer for 4 hours, Remove the scum as it accumulates.6. Strain through cloth.WHITE STOCK ( FOND BLANC)YIELD: METRIC 10 litresINGREDIENTS METRIC WEICHT OR VOLUMEBones, veal and chicken 5 to 6 kilogramsWater 12litresBouquet garni:Onion chopped 455 gramsCelery chopped 255 gramsThyme 3 gramsParsley Bay leaf 3 gramsCloves, whole 3gramsPeppercorns crushed 3gramsPROCEDURE1. Cut bones with a meat saw. Wash in cold water2. Place bones in stock pot and cover with cold water. Heat to boiling point( blanch).3. Drain.4. Cover bones with water. Add bouquet garni and spices.5. Simmer for 4 hours. Remove scum as it accumulates.6. Skim and strain.GAME STOCK (FOND DE GIBIER)YIELD: METRIC 10 litreaINGREDIENTS METRIC WEIGHT OR VOLUME Game bones, chopped 6 to 8 kilogramsPork ring 140 gramsFat 110 grams Juniper Berries Mirepoix:Onion 200 gramsCelery 100gramsCarrots 55grams Water 12 to 15 litresSalt 15 gramsPROCEDURE1. Place the bones, rind, and fat in a pan and brown.2. Add the mirepoix and continue browning.3. Remove bones and mirepoix and place in a stock pot.4. Deglaze the pan and with a small amount of liquid.5. Pour all the ingredients into the stock pot and simmer slowly for 4 hours.6. Skim the fat frequently and add more water of necessary.7. Strain through cloth.VEGETABLE STOCJ ( FOND DE LEGUMES )YIELD: METRIC 10 litresINGREDIENTS METRIC WEICHT OR VOLUMEFat Onion, chopped 150 grams Leeks, sliced 300 gramsCabbage, shredded 300 gramsCelery, diced 150grams Tomatoes 150 grams Fennel 150 grams Garlic 100 gramsBay leaf 1 gramsClove, whole Water 12 litresSalt 15 gramsPROCEDURE1. Saut the onion and leeks in the fat for a few minutes. Add other vegetables and saut until transparent.2. Add liquid and salt and simmer for approximately 1 hour.NOTE:This stock is used primarily for vegetarian and fish items.SECOND COOKING OF BASIC STOCK REMOUILLAGEThe second cooking of a basic stock is called remouillage. It is used in the preparation of meat extract (glace de viande). The cooked chicken and game are added to the basic stock and a mirepoix. The stock is simmered for five hours.MEAT EXTRACT GLACE DE VIANDEThis meat extract is prepared by reducing the brown stock to a gelatinous consistency. The glaze is used to improve the flavour of sauces and to coat certain meats, games, poultry and aspices.The meat extract is made by straining the remouillage or brown stock into a heavy stock pot. The stock is allowed to simmer over low heat to a syrupy consistency. Towards the end, the remaining liquid should be very low, and the glaze should simmer until thick enough to coat a spoon.The hot glaze should be poured into containers, covered tightly, and refrigerated. Glace de poisson and Glace gibbier are obtained by reducing a Fumet de poisson and a Fond de gibier, respectively.FISH STOCK (FOND OU FUMET DE POISSON)YIELD:Metric 10 litresINGREDIENTS:METREC WEIGHT OR VOLUMEFish bones5 to 6 kilogramsWHITE MIREPOIX:Onion110 gramsCelery55 gramsGarlic2 clovesMushroom trimmings155 gramsBay leaves2Cloves3Butter85 gramsWater10 litresWine white or red0.5 litresSalt15 gramsPROCEDURES1. Chop and wash bones.2. Saut the mirepoix in butter.3. Combine the fish bones, mirepoix and water.4. Heat to the boiling point. Remove scum as it accumulates.5. Add wine and salt to the stock and simmer for 30 minutes and strain.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATIONJOB CATEGORY： COMMISHEAD： GMAPPROVAL： DATE：TASK：BASIC SAUCESSTANDARD： EVERY CHEF SHALL KNOW AND UNDERSTAND THE EIGHT BASIC SAUCES AND HOW TO PRODUCE THEM. PROCEDURE：REFER TO DIAGRAMBROWN SAUCES SAUCES BRUNESFollowing is a listing of the structure of the main and small brown basic sauces and their most important variationsBasic Ingredient or stockBrown StockWhite Stock(Fond brun)(Fond blanc)Main Basic Saucespartially bound Brown Stock Tomato Sauce(Fond burn lie)Small Basic SaucesReduced Brown Stock(Demi glace)The Most Important Bigarade Orange Sauce (Sauce bigarade)Portuguese-ProvencalBordelaise Wine Sauce (Sauce Bordelaise)Brown Chaud froid Sauce (Sauce chaud froid brune)Brown Cream Sauce (Sauce chaud brune)Charcutiere Sauce (Sauce charcutiere)Colbert Sauce (Sauce Colbert)Devilled Sauce (Sauce Diane)Diane Sauce (Sauce Diane)Duxelles Sauce (Sauce Duxelles)Gratin Sauce (Sauce au gratin)Hunters Sauce (Sauce Chasseur)Italian Sauce (Sauce Italienne)Medeira Sauce (Sauce Madere)Marrow Sauce (Sauce a la moelle)Pepper Sauce (Sauce Poivrade)Perigueux Sauce (Sauce Perigueux)Piquante Sauce (Sauce Piquante)Port Wine Sauce (Sauce au porto)Robert Sauce (Sauce Robert)Rosebuck (Venison) Sauce (Sauce chevreuil)Salmi Sauce (Sauce salmis)Tarragon Sauce (Sauce a l estragon)Tortue Sauce (Sauce tortue)Wine Merchants Sauce (Sauce marchand de vin)Zingara Sauce (Sauce Zingara)BROWN BASIC SAUCE (FOND BRUN LIE)YIELD:Metric 10 litresPROCEDURE Or VolumeINGREDIENTSMetric Weight or VolumeBrown Stock 20 litres 1. Dissolve arrowroot or cornstarch in 4 deciliters of stock.Arrowroot 100 to 150 grams 2. Reduce the remainder of the OR stock to halfIts volume Cornstarch 3. Stir dissolved cornstarch or arrowroot into the reduced stock. 4. Stir and cook until slightly thickened.DEMI-GLACE I (DEMI GLACE I )YIELD: Metric 10 litresINGREDIENTS Metric Weight or Volume PROCEDUREButter or margarine 30 grams 1. Saute the mirepoix in fat. Add tomato puree and cook until vegetables are tender. Mirepoix:Carrots 100 gramsCelery50 gramsOnion 50 gramsBay leaf 1/4 leaf Thyme 1 sprigTomato puree100 gramsRed wine 1 litre 2. Deglaze with wine.Brown Sauce 15 litres 3. Add brown sauce. 4. Simmer for 1/2 hour Salt 20 grams 5. Strain. 6. Bind with starch if necessary 7. Adjust seasoning.WHITE BASIC SAUCE (VALOUTE)YIELD: Metric 10 litresINGREDIENTSMetric Weight or Volume PROCEDUREButter 600 grams 1. Melt butter.Flour 800 grams 2. Add flour, stir and cooking without ColoringWhite stock Chicken 12 litres 3. Add the cold stock.Stock, Fish Stock 4. Simmer for 1 to 1 1/2 hours, OR Stirring occasionally. If necessaryAdd more stock.Salt 20 grams 5. Adjust seasoning. 6. Strain through cheesecloth.NOTE: If the stock used has a weak flavour, saut a mirepoix in the butter before mixing in the Flour.ALLEMANDE SAUCE (SAUCE ALLEMANDE)YIELD:Metric - 10 litresINGREDIENTS Metric Weight or Volume PROCEDUREVeal white basic 12 litres 1. Reduce the sauce to the desired Sauce (Veloute consistency while Stirring.de veau)Thickening: (Liaison) Egg yolks 8 to 10 2. Blend egg yolks & cream. Cream 1 litre 3. Add the hot sauce slowly to the thickening, stirring constantly Heat the sauce almost to boiling point to bind.Lemon juice 60 milliliters 4. Add lemon juice to taste.Variations of Allemande Sauce Caper Sauce aux capres Add capers and a dash of Vinegar to Allemande Sauce.WHITE SAUCES SAUCES BLANCHESThe basic white sauce is used in the preparation of many sauces. Some are derived from veal stock, some from fish stock, and others made from poultry or vegetables. The sauces should always be derived from the corresponding stock. For example, Tarragon Sauce for fish from fish stock. Following is a listing of the structure of the main and small white sauces with their most important variations. Basic IngredientsWhite Stock Chicken stock Fish Stock Milk (Fond Blanc) (Fond de vollaille) (fond de poisson) (Lait)Main Basic SaucesVeal White Chicken White Fish White BchamelBasic Sauce Basic Sauce Basic sauce Sauce (Veloute de veau) (Veloute de volaille) (Veloute de poisson) Egg yolk and cream Egg yolk and creamThe Most Important Variations Caper AlbuferaAnchovy AuroraChaud froid Mushroom Bercy Chantilly Chive Tarragon Caper Cream Chivry Toulouse Cardinal HorseradishCurry Chaud-froidMornayHorseradishDiplomat NantuaMushroom Fine Herb Poulette Lobster Tarragon Normandy Tarragon OysterVilleroiRicheShrimpVictoriaBUTTER SAUCES SAUCES AU BEURREStructure of the basic butter sauces and their variations.Basic Sauces:Hollandaise BearnaiseMaltaiseChoronMousselineFoyot RachelHOLLANDAISE SAUCE (SAUCE HOLLANDAISE)YIELD: 10 servingsINGREDIENTSMetric Weight orPROCEDUREVolumeShallots, chopped 50 grams1. Reduce the chopped shallots vinegar,Vinegar 1/2 decilitreand crushedPeppercorns, crushedPepper corns in a 10 to 15small saucepanuntil almost dry.Water, cold 1/2 decilitre2. Add cold water and egg mixture Egg yolks 6to a thick creamconsistency using either low to medium heat or a water bath.Butter, melted600 grams3. Using low heat, mix in melted buttervery slowly, beating constantly.Salt 1 gram 4. Add seasoning (Caution if salted Butter used) lemon Cayenne pepper and few grains or juice.Lemon juice or 1/2 lemon 5. Strain through cheesecloth.6. Keep at a moderate temperature ina water bath.NOTE:For vegetables (asparagus, artichokes, cauliflower)Hollandaise Sauce is usually made with tarragon vinegar and white wine. The necessary degree of acidity of acidity can be obtained by using lemon juice.Variations of Hollandaise SauceMaltaise Sauce Sauce maltaise. This is a Hollandaise Sauce with orange juice and garnished with strips of blanched orange (zeste) peel. A speciality for asparagus). Mousseline Sauce Sauce mousseline.This is a Hollandaise Sauce to which whipped cream is added just before serving.BEARNAISE SAUCE (SAUCE BEARNAISE)YIELD: 10 servingsINGREDIENTSMetric Weight orPROCEDUREVolumeShallots, chopped 50 grams 1. Reduce the chopped shallots,Tarragon vinegar1/2 decilitretarragon vinegar, and crushedPeppercorns, crushed10 to 15peppercorns until almost dry.White wine 1/4 decilitre2. Add wine and egg yolks. Beat the Egg yolks 6mixture to a thick cream consistencyUsing either low heat or a water bath.Butter, milted and 600 grams3. Using very low heat, mix in clarified Melted butter very slowly, beating Constantly.Salt 1 gram 4. Add seasoning (caution if salted Cayenne pepper few grains salted butter is used) and Lemon juice of 1/2 lemonlemon juice.5. Strain through cheesecloth.Tarragon leaves, chopped 1 leaf6. Garnish with chopped tarragonLeaves and chopped parsley.Chopped parsley5 grams 7. Keep at a moderate in a water bath.NOTE: The container used for serving this sauce should be warm, never hot.Variations of Bearnaise SauceChoron Sauce Sauce Choron. This is a Bearnaise Sauce mixed with a little tomato puree.Foyot Sauce Sauce Foyot. This is a Bearnaise Sauce mixed with meat glaze.Rachel Sauce- Sauce Rachel. This is a Bearnaise Sauce mixed with both tomato puree and meat glaze. BECHAMEL SAUCE (SAUCE BECHAMEL)YIELD: Metric 10 litresINGREDIENTSmetric Weight orPROCEDUREVolume Roux:1.Melt butter and mix in flour.Cook for a few minutes.Butter 600 grams2. Allow roux to cool.Flour 800 grams Milk 10 litres3. Scald milk & gradually addTo the roux.Nutmeg1 gram 4.Add nutmeg, bay leaf, and onion.Bay leaf 1 5.Simmer for at least 30 minutes. Add more hot milk if necessary.Onion, studded 6.Adjust seasoningWith clovesSalt 15 grams 7.Strain through cheeseclothNOTE:If the sauce is to be used to coat fish, meat, or vegetables, the consistency should be thicker than normal.Variations of Bchamel SauceAurora Sauce Sauce Aurora. This is a Bechamel Sauce seasoned with whipped puree.Chantilly Sauce sauce Chantilly. This is a Bachamel Sauce blended with whipped cream.Cream sauce sauce crme. Mix a small amount of cream into a Bechamel Sauce.Horseradish sauce Saue raifort. This sauce may be prepared from a thick Cream Sauce of from a white basic sauce (veloute).Horseradish is added to the sauce.Mornay Sauce sauce Mornay. This is a cream Sauce with grated cheese, butter, and cayenne.Nantua Sauce sauce Nantua. This is a Bechamel Sauce seasoned with shrimp butter. It is garnished with diced lobster.OIL SAUCES SAUCES A L HUILEStructure of the basic oil sauces and their most important variations.Mayonnaise VinaigretteGreen FishermansRemoulate NorwegianRusse RavigoteTartarTyrolianMAYONNAISE (SAUCE MAYONNAISE)YIELD: Metric 12 litresINGREDIENTS Metric Weight orPROCEDUREVolumeEgg yol