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The Culinary Arts & Management
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Back of the House Functions &Back of the House Staff
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Key Terms
Back-of-the-house (BOH) Executive Chef
Sous-Chef
Kitchen Manager Steward
Dishwasher
Chef
Cook
Expediter
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Back-of-the-House
The back-of-the-house (BOH)is the area in ahospitality business that guests usually do not
see.
It is also called the heart-of-the-house.
In a Restaurant these areas include the:
Kitchen
Receiving Area
Storage Area Business Offices
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Back-of-the-House The back-of-the-house employees include all
employees whose work does not directly involveinteraction with guest
The back-of-the-house is responsible for the
following seven functions: Food Production
Purchasing and Receiving
Marketing and Sales
Human Resources Accounting
Security
Engineering and Maintenance
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The Kitchen
The kitchen is the center of all food preparationand production.
In the kitchen, food and other items are received,
stored, prepared, and plated for service.
Dishes and other items are cleaned and stored in
the kitchen.
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Back-of-the-House Staff
The back-of-the-house staff consists of:o Managers
o Cleaning Staff
o Food Production Staff
The cleaning staff is responsible for cleaning andmaintaining plateware, flatware, glassware, and
utensils.
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Managers
There are two general areas that need to bemanaged in the kitchen:
Menus
Operations
The menu area includes everything involved inplanning menus, developing standardized
recipes, and creating new recipes
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Managers
The operations area includes: Kitchen safety and sanitation
Hiring, training, and supervising all BOH staff
Food Quality
Food Quantity
Coordination with Front-of-the-House
Cost Controls
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Executive Chef
The executive chef is the top manager in arestaurant or hotel kitchen.
Many executive chefs participate in designing the
menu, developing the look of the dining room, and
designing the layout of the kitchen.
Some executive chefs coach the staff so that they
can correctly answer questions about the menu
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Sous-Chef
The sous-chefis the second-in-command in thekitchen.
The sous-chef has similar training but less
experience than the executive chef.
The primary responsibility of the sous-chef is to
make sure that the food is prepared, portioned,
garnished, and presented according to the chefs
wishes.
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Kitchen Manager
In a chain restaurant, the person responsible forthe menu is the corporate executive chef.
The corporate chef is responsible for the menu
development for all the units of the chain.
As a result, chain restaurants do not have
executive chefs.
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Steward
Every restaurant must have clean glassware,
silverware, and plate ware.
The people who take care of this area are the
steward and the dishwashing crew.
The stewardsupervises the dishwashing, potwashing, and cleanup.
The dishwasherhas the responsibility of
operating the dishwashing machine. The dishwasher also hand washes large items
like pots and heavily soiled items in large sinks
calledpot sinks.
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Food Preparers
Food preparers include chefs, cooks, andexpediters.
The exact titles and organization of the kitchen
vary from restaurant to restaurant.
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Chefs A chef is a professional cook.
To become a chef requires a considerable amountof training and experience.
The traditional titles and responsibilities of chefs in
fine-dining and hotel and kitchens were developed
by the great French chef, Auguste Escoffier (1846-
1935).
Auguste Escoffier organized the kitchen into
stations and created specific positions with specifictasks at each station.
Escoffiers system for organizing the kitchen is
called the kitchen brigade.
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Kitchen Brigade
Title In English Title In French TasksStation Chefs Chefs de PartieSaute Chef Saucier Sauteed items and their saucesFish Chef Poissonier Fish dishes and their saucesRoast Chef Rtisseur Roasted foods and their saucesGrill Chef Grillardin Grilled foodsFry Chef Friturier Fried foodsVegetable Chef Entremetier Hot appetizers, soups, vegetables, starches, pastas, eggs
Pantry Chef Garde Manager Cold foods, such as salads, cold appetizers, pates, saladdressing, sandwichesPastry Chef Ptissier Baked items, pastries, dessertsBaker Boulanger Breads, rollsButcher Boucher Butcher meats, poultrySwing Cook Tournant Works where needed
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Cooks
A cook is a person who prepares food for eating
Casual restaurants usually have one or more cooks
who prepare the meals
These cooks may be called:
Line Cooks Station Cooks
Short-Order Cooks
These cooks are often organized into three groups:
Hot Food Cooks
Cold Food Cooks
Prep Cooks
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Qualities of a Good Line Cook
Efficient: A good line cook works quickly and efficiently to
provide the quantity of products needed to keep up with our
volume of business.
Organized and Focused: A good line cook stays focused on
one or two tasks at a time and completes those tasks before
moving on to something else. Attention to Cleanliness and Sanitation: Much of a line cooks
job is involved with maintaining standards of cleanliness in the
kitchen. A good line cook must be aware of our cleaning and
sanitation standards and must maintain them consistently. Team Player: A good line cook is always aware of whats
going on in the kitchen and is ready and willing to help others get
the job done.
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Personnel Sanitation Standards
Personal cleanliness and hygiene is the responsibility of
every employee at the restaurant. Not complying with these
standards could compromise the safety of our foodservice
establishment.
Everyone in the restaurant handles food and interacts with
customers. Thats why it is so important that every
employee follows a high standard of personal hygiene.
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Hand Washing Steps
Step 1. Wet your hands with running water as hot as you cancomfortably stand (at least 100F [38C]).
Step 2. Apply soap. Apply enough soap to build up a good latherStep 3. Vigorously scrub hands and arms for at least twenty seconds.Lather well beyond the wrists, including exposed portions of
the arms.Step 4. Clean under fingernails and between fingers.Step 5. Rinse thoroughly under running water. Turn off the faucet
using a single-use paper towel, if available.Step 6.
Dry hands and arms. Use single-use paper towels or awarm-air hand dryer. Never use aprons or wiping cloths to dryhands after washing.
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Checking in Products Temperature
Product Proper TemperatureFresh meat 41 F or lower (5C or lower )Fresh poultry 41 F or lower (5C or lower )Fresh fish 41 F or lower (5C or lower )Fresh lobster, shrimp and shellfish 45 F or lower (7C or lower )Milk and milk products 41 F or lower (5C or lower )Ice cream 6 to 10 F (6C to 10C )Whole eggs 45 F or lower (7C or lower )Liquid eggs Mfg. Recommendation
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Measure
Basic Measures3 teaspoons =1 tablespoon8 tablespoons = cup = 4 oz16 tablespoons =1 cup = 8 oz1 cup =
=
8 oz
1 pint =2 cups = 16 oz1 quart =4 cups = 32 oz gallon =8 cups = 64 oz1 gallon =16 cups = 128 oz1 pound = 16 oz
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Type of Cutting
Dicing:
Cut the item into lengthwise slices of the desired thickness.
Stack the slices and cut into cubes the desires size (small, medium ,
large).
Chopping:
Trim the root and stem ends off the vegetable (peel if necessary). Slice or chop the vegetables at regular intervals into roughly the
same sized pieces.
Mincing:
Gather herbs, garlic, etc., into a pile on the cutting surface and
position the knife above the pile.
Keeping the tip of the knife on the cutting surface, raise and lower
the knifes heel firmly and quickly to chop item to desired fineness.
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Type of Cutting
Shredding/ Chiffonade:
Roll leaves of greens or herbs into cylinders.
Make fine, parallel cuts.
Julienne:
Trim vegetables so the sides are straight.
Slice vegetables lengthwise. Stack slices, aligning edges, and make parallel cuts of the same
thickness through the stack.
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Plate Presentation
Dish type and size Portion size
Garnish
Layout Balance
Serviceability
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Recipes
When preparing recipes, you need to know the units of measure used
for ingredient portions.
Weight units are Kg. and Grm. and are measured using a scale.
Volume units are cups, tablespoons, teaspoons, etc. and are
measured using cups and spoons.
Quantity (each) is the number of items as in the number of bags,cans, boxes, patties, etc. that are in the recipe.
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Expediter
Most casual, fine-dining, and hotel restaurantshave an expediter
The expediter is the member of the culinary staff
who gets the orders from the servers, gives them
to the station chefs or line cooks They then check the orders before they are
picked up
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THE END