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Becoming a Chef

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The Five Grande Cuisines (euro-centric and outdated) How the French got us here Le Grande Cuisine (Early 19th century) Cuisine Classique (Late 19th Century) ... – PowerPoint PPT presentation

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Title: Becoming a Chef


1
Becoming a Chef
  • A lost tourist asks a New Yorker, how do you get
    to Carnegie Hall?

2
Agenda
  • Introduction and Syllabus
  • Define Professionalism
  • Name key historical figures responsible for
    developing food service professionalism.
  • Prevent food poisoning and food borne illness by
    exercising hygienic standards and food handling
    and storage techniques to industry standards.
  • Develop safe work habits to prevent injuries and
    common hazards in the kitchen.
  • Have an understanding of the kitchen policies and
    requirements for dish and cleanup duties.
  • Discuss Uniform and Knife kit ordering procedures

3
Homework
  • Chapter 5 in On Cooking
  • Select a Book for the Quarter
  • Watch a movie
  • Movie Summary to share
  • Worksheet one

4
What does it mean to be a foodservice
professional?
  • Respect for the craft
  • Respect for yourself
  • Respect for the products
  • Desire for excellence
  • Determination and follow-through
  • Transferable skills
  • Ability to work alone and as a team
  • Ability to motivate yourself and others
  • Ability to multi-task
  • Visualize - dream
  • Assist and serve
  • Manage and delegate
  • Work methodically-systematically
  • Integrity

5
The Five Grande Cuisines(euro-centric and
outdated)
  • Latin (Mexican)
  • Chinese
  • Indian
  • Italian/Mediterranean
  • French/Continental
  • The greatest influence on the structure of the
    modern restaurant

6
How the French got us here
  • Coined the term, literally
  • restaurer to restore.
  • First modern restaurant
  • 1765 Parisian tavern keeper, a monsieur,
    Boulanger Hung a sign advertising the sale of
    his special restorative, a dish of sheep hocks in
    white sauce.
  • Sued and Closed by a guild
  • claimed that Boulanger was infringing on their
    exclusive right to sell dishes. Each guild had a
    monopoly on certain foods prepared. He triumphed
    in court and re-opened.

7
Le Grande Cuisine (Early 19th century)
  • Marie-Antoine Carème
  • dozens of courses
  • elaborately and intricately prepared, presented,
    garnished and sauced foods
  • many complex courses over several hours
  • Immersed in the Classical Studies

8
Cuisine Classique(Late 19th Century)
  • Auguste Escoffier
  • Wrote the definitive text
  • Compilation, Organization, and Refinement

9
Nouvelle Cuisine(Early to mid twentieth century)
  • Fernand Point
  • Lighter and naturally flavored
  • Simply prepared
  • Focus on American Style Service

10
American Culinary Revolution (circa 1960s)
  • Democratized chefdom
  • A few philosophical visionaries
  • Alice Waters, Daniel Boulud, James Beard, MFK
    Fisker, Julia Child, et al.
  • Identified opposing food communities Fast and
    Slow

SIMPLE
11
Worldwide Culinary Symposium
  • No longer a simple national issue
  • Demands involvement
  • What does Big Food mean to Little People?

12
Safety and Sanitation
  • The U.S. Public Health Service identifies more
    than 40 diseases that can be transmitted through
    food. Many can cause serious illness some are
    even deadly. Therefore, providing consumers with
    safe food is the food handlers most important
    task.

13
Why Bacteria Grow
  • Bacteria are everywhere
  • Poor sanitation standards
  • Poor personal hygiene
  • Lack of training
  • Cross contamination
  • Food can be a source of pathogenic bacteria

14
Six Conditions for Growth
  • F.A.T. T.O.M.
  • F.ood
  • A.cidity
  • T.ime
  • T.emperature
  • O.xygen (or lack of)
  • M.oisture

15
Preventing Food Borne Illness
  • Keep bacteria from spreading
  • Stop its growth
  • Kill it
  • Food Storage
  • Proper Holding
  • Handling and preparation
  • The food danger zone!
  • Rodent/Pest control

16
Clean vs. Sanitize
  • Clean
  • To remove unwanted food particles, dirt, and
    other non-bacterial matter
  • Sanitize
  • To reduce bacteria to a safe level
  • Sterilize
  • To eliminate all bacteria (Improbable in a
    kitchen environment)

17
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18
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19
HACCP Systems
  1. Assessing Hazards
  2. Identifying Critical Control Points
  3. Setting up procedures for critical control points
  4. Monitoring critical control points
  5. Taking corrective actions
  6. Setting up a record-keeping system
  7. Verifying that the system is working

20
Temperature Danger Zone
41 to 135
21
Behavior modification is key
  • Become aware of unconscious habits
  • Hair
  • Scratch
  • Pick
  • Chewing pen, etc

22
Food storage rules specifically for our labs
  • Chill down quickly in blast chiller
  • Bag and tag Wrap and lable
  • Put away in the correct area-learn the kitchen

23
Safe food handling techniques specifically for
our labs
  • Dry pot holders
  • Let knives drop, dont try to catch them
  • Stay close to your machine while running, do not
    walk away or get destracted.
  • Learn how to take apart, and put back together
    equipment
  • Leave the equipment and the kitchen cleaner than
    you found it.

24
Cleaning and dish room procedures specific to our
labs
  • Courtesy
  • dish person most important in kitchen

25
GOOD HYGIENE
  • No dangling jewelery - watches, rings, earrings,
    piercings
  • Bathe or shower daily-use deodorant, no heavy
    cologne, wash hair
  • Keep nails short, if you have long nails, loose
    them
  • Clean uniforms and shoes and hair restraint-white
    hat, white cap or hairnet
  • Brush teeth and wash hands often, especially
    after the use of the bathroom

26
PERSONAL SAFETY
  • Working with knives
  • keep eye on the work - 1 important rule carry
    away from body, pointed down at floor
  • Right knife for right job
  • use color coded cutting boards for the correct
    job
  • Keep knives sharp and clean. Store properly after
    use. Never put knife in dish station.
  • Cut away from body
  • Hold and cut away from fingers, never towards the
    hands
  • Let falling knife fall

27
Working with machines
  • pay attention to your work
  • unplug while assembly or cleaning
  • report defective equipment
  • dry floor and hands while working with equipment
  • use only if trained on equipment and authorized,
    If not, ask for help

28
Preventing burns
  • wear uniform correctly
  • use dry pot holders or towels, never wet-avoid
    steam burns
  • assume all metal surfaces are hot
  • handles on pots should be turned away from front
    of stove to avoid catching a sleeve or shirt on
    them
  • be careful around steamer, always open slowly
    with face and hands away from the door to avoid a
    facial steam burn.
  • avoid spilling hot liquids from heavy pots use a
    buddy system
  • protect eyes and skin from harsh chemicals and
    odors
  • alert dishwasher to hot pans or pots
  • communicate to others when walking through
    kitchen with hot pans or pots

29
FIRES
  • Preventing fires
  • Keep water away from hot grease
  • Keep grease or fat below fire temp, use equipment
    correctly
  • Handling minor cooking fires
  • Cover with pan lid to smother
  • Use baking soda to smother, never water with
    grease
  • If necessary, use fire extinguisher
  • Handling oven fires
  • Keep equipment clean to avoid fires
  • If a fire starts, close door-fire is contained.
    Smother it.

30
Lifting
  • Examine object
  • Hold close to body
  • Ask for help
  • Bend at the knees, not straight back and use legs

31
Keeping floors safe
  • clean up spills and grease-wash properly-do not
    salt the floor
  • keep floors clean and dry-post signs when mopping
    and warn others of wet floors.

32
Walking safely
  • do not run
  • wear non skid shoes, close toed
  • know where your co-workers are at all times, look
    where you are going!
  • carry tools correctly, knives pointed straight
    down.

33
What should be done if there is an accident or
emergency situation?
  • Cuts
  • If minor, clean bandage and finger cot and glove.
    If serious, public
  • safety is called and trip to ER.
  • Burns
  • cold water, towel, indirect icing-never grease or
    butter. If serious
  • go to nearest hospital. Public safety called.
  • Falls
  • avoid, if you fall, check first to see if
    anything broken, then have someone help you up.
    Check for bruises and breaks. If serious, public
    safety needs to be called.
  • Fires
  • smother, pull alarm, get out of building
  • Weather warnings
  • follow public safety to shelter, or escape from
    building.
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