KIT-HPC Reviewer

• The Classic and Modern Kitchen Brigade Positions were introduced by the legendary French Chef, Georges-Auguste Escoffier
• The Kitchen Brigade was influenced by Escoffier's experience in the French army and applied a military brigade structure into the kitchen
• The Classic Kitchen Brigade Positions hierarchy includes:

  • Chef de cuisine: head of the entire kitchen, also known as the executive chef
  • Sous chef: second in command, fills in for the chef de cuisine when off, and acts as an expediter during service
  • Chefs de partie: responsible for specific sections in the kitchen, with demi-chefs and commis working under them
  • Demi-chef: assistant station chef, oversees food preparation
  • Commis: junior cooks working under chefs de partie
  • Apprentice: works in a specific station, often without formal culinary training
• In modern commercial kitchens, some positions seen include:

  • Saucier: sauté cook
  • Poissonier: fish cook
  • Entremeteir: in charge of entrees
  • Potager: in charge of soups and stocks
  • Legumier: vegetable chef
  • Rotisseur: chef assigned in roasting
  • Garde manger: in charge of cold foods
  • Grillardin: grill man
  • Patissier: pastry chef
  • Friturier: fry cook
  • Boucher: in charge of meat butchery
  • Charcutier: prepares pork products
• The Modern Kitchen Brigade Positions include:

  • Executive chef: in charge of overall kitchen management
  • Chef de cuisine: head of the kitchen
  • Sous chef: second in command, monitors quality of menu items
  • Area chefs: responsible for specific sections in the kitchen
• In the kitchen, there are chefs de partie or station chefs responsible for a particular section
• Line cooks and station chefs are the same, depending on the size of the kitchen operations
• Area chefs may be assigned and rotate in different stations like grilling, rotisserie, frying, and other stations in the kitchen
• Expeditor (aboyeur) is responsible for taking orders from servers and announcing orders in the kitchen
• Expeditor ensures efficient coordination between ordered dishes from the dining area to the kitchen
• Expeditor does final inspection, checks garnishes, and adds finishing touches to dishes before they are delivered to guests
• Chef's uniform consists of a toque blanche, double-breasted jacket, apron, and necktie
• Toque Blanch (Hat):

  • Indicates the rank of the chef in the kitchen
  • Prevents hair from falling into the food being prepared and cooked
• Chef's Coat:

  • Signifies cleanliness and repulses heat from the kitchen
  • Thick cotton protects against heat and spattering of boiling liquids
  • Double-breasted jacket can be reversed to hide stains and shields against heat and burns
• Pants are black and white checkered to help conceal stains and soiling
• Apron protects the chef from hot spills and splatter of foods and other kitchen dangers
• Shoes should be sturdy and anti-slip to prevent burns and injuries
• Professional kitchen serves as a vital part of the food service facility where food is prepared, cooked, and plated
• Components of a Kitchen:

  • Delivery
  • Storage
  • Food Preparation
  • Meal Cooking
  • Service
  • Cleaning/Washing
• Different layouts of Kitchen:

  • U-shape kitchen
  • L-Shape Kitchen
  • Island Kitchen
  • Corridor Kitchen
• Sanitary Practices in the Kitchen:

  1. Keep all surfaces clean and sanitary

  2. Clean as you go

  3. Wash your hands

  4. Prevent cross-contamination

  5. Cook foods to the proper temperature

  6. Serve cooked foods immediately or chill them quickly

  7. Hold hot foods above 140°F

  8. Keep refrigerated foods below 40°F

  9. Use thermometers

  10. Rotate food stock properly using FIFO (First In, First Out)
• General Rules in the Kitchen:

  1. Provide a definite place for everything and put everything in its place

  2. Use pot holders conveniently

  3. Use dish towels for dishes only, not for hands

  4. Dining room dishes belong to the dining table, not the kitchen

  5. Use a spoon to taste food and avoid returning it to the cooking mixture without washing

  6. Work in a small area as much as possible to save steps and energy
• Food Safety is the protection of consumer health and well-being by safeguarding food from anything that can cause harm
• In the Philippines, consumers are protected by law under Republic Act (R.A) 10611, also known as the Food Safety Act of 2013
• R.A. 10611 aims to protect the public from foodborne and waterborne illnesses, enhance industry and consumer confidence in the food regulatory system, and promote economic growth and fair trade practices
• Foodborne Illness is an illness transmitted to humans by consuming contaminated foods or beverages
• Symptoms of Foodborne Illness include inflammation of the gastrointestinal tract lining, nausea, vomiting, abdominal cramps, and diarrhea
• Foodborne illnesses can result from food infection (ingestion of food containing living bacteria), food intoxication (ingestion of food containing a toxin), or food intoxicification (bacteria producing toxin in the intestine)
• Causes of foodborne illness include biological hazards (organisms like bacteria, molds, viruses, and parasites), chemical hazards (harmful chemicals in food), and physical hazards (objects like glass, bone, metal, wood, stones, etc.)
• The HACCP System (Hazard Analysis and Critical Control Point) is a preventive approach to food safety addressing physical, chemical, and biological hazards
• Seven principles of an HACCP Program:

  • Conduct hazard analysis
  • Determine critical control points
  • Establish critical limits
  • Establish monitoring procedures
  • Establish corrective actions
  • Establish verification procedures
  • Establish record-keeping and documentation procedures
• Personal habits of a food service worker include maintaining proper attire, hygiene, and habits like hair restraint, work clothes, footwear, facial masks, gloves, daily baths, nail trimming, covering wounds, avoiding jewelry/nail polish, hand washing, and more
• Cross contamination occurs when harmful microorganisms are transferred from one surface or food item to another
• Ways to prevent cross contamination:

  • Cook food to appropriate temperature
  • Clean and sanitize surfaces
  • Wash kitchen utensils after each use
  • Wash fruits and vegetables
  • Avoid touching face or hair
  • Use disposable gloves
  • Use different supplies for raw and cooked vegetables
  • Practice good personal hygiene habits
• Storage Temperatures and Procedures:

  • Dry storage should be kept at 10°C to 15°C, dry, cool, well-lit, with shelves off the floor and wide aisles
  • Refrigerator storage should keep foods at 4°C or colder, with regular temperature monitoring, avoiding storing raw meat above prepared food, and following the FIFO system
• Freezer Storage:

  • Maintain freezers at 18°C (0°F) or lower and monitor regularly
  • Defrost units regularly and store frozen foods in another freezer during defrosting
  • Do not freeze thawed foods unless thoroughly cooked
  • Follow the FIFO system method
• Time and Temperature Control for Safety (TCS):

  • TCS foods are time and temperature abused when exposed at 5°C (41°F) to 60°C (140°F) in the temperature danger zone
  • Tools for temperature control include training food handlers, providing thermometers, and temperature logs for monitoring
  • Calibrate thermometers by adjusting the reading to 0°C (32°F) in a mixture of ice and water
• Preventing Cuts:

  • Keep knives sharp and use a cutting board
  • Always keep an eye on work when handling knives and store knives properly
  • Do not attempt to catch falling knives and clean knives carefully away from the user
• Preventing Burns:

  • Assume all pots are hot and use dry pads when holding them
  • Keep pan handles out of the aisle and fill pans to prevent spilling
  • Wear appropriate clothing to prevent burns
• Preventing and Dealing with Fires:

  • Know the location of extinguishers and how to use them
  • Keep hoods and equipment clean to prevent grease buildup
  • Ensure exits are clear and have an emergency plan in place