module 1

• Chef de cuisine or executive chef


  Head of the kitchen or brigade de cuisine
• Sous chef


  Supervises menu preparation at the different stations under the chefs de partie
• Pastry chef


  In charge of baked goods such as bread and desserts
• Baker


  Works under the pastry chef
• The pastry area or cold kitchen area is separate from the hot kitchen area
• Butcher


  Takes care of butchering requirements
• Chief steward


  In charge of the kitchen's cleanliness
• Steward


  Works under the chief steward
• Banquet chef


  Heads banqueting and functions
• Garde manager


  In charge of cold food
• Assistant chef or assistant cook

  Prepares the menus at the different stations, also known as the commis
• Pantry person


  Handles the dry goods and stored items
• Commis


  Assistant chef working under the chef de partie
• Types of cook-tops


  • Open elements (burners) - either electric coils or gas flames
  • Flat top or hot top (lightweight) - burners covered with steel plate
  • Heavy-duty flat top - burners covered with heavy cast steel
  • Induction cook-tops - a fairly new type of range-top
• Types of ovens


  • Conventional oven - heats air in an enclosed space
  • Convection oven - contains fans that circulate the air and distribute the heat rapidly
  • Revolving ovens, also called reel ovens - large chambers containing many shelves or trays on an attachment like a Ferris wheel
  • Slow-cook-and-hold oven - traditional oven with a thermostat
  • Combination steamer oven, also called a combi oven - can operate as a convention oven, convection steamer, or both
  • Barbecue ovens or smoke ovens - produce wood smoke to add flavour
  • Infrared or reconstituting oven - uses quartz tubes or plates to generate intense infrared heat
  • Microwave oven - generates radiation to create heat inside the food
• Broilers


  Also called overhead broilers, used for cooking
• Salamanders


  Small broilers used for browning or glazing
• Grills


  Heat source is below the grid that holds the food
• Griddles


  Flat, smooth, heated surfaces for cooking food directly
• Sous-vide


  Method of cooking food sealed in airtight plastic bags in a water bath or temperature-controlled steam environment for longer than normal cooking times at a lower temperature
• Icemaker, ice generator, or ice machine


  Devices for making ice on a small or large scale
• Blast freezer


  Extremely cold freezer intended to rapidly freeze foods
• Rotisseries


  Cook meats and other foods by turning them slowly in front of heating elements
• Types of deep fryers

  • Standard deep fryers powered by gas or electricity with thermostatic controls
  • Automatic fryers that remove food from the fat automatically
  • Pressure fryers that fry foods under pressure
• Tilting skillet


  Versatile piece of equipment that can be used as a griddle, fry pan, brazier, stew pot, steamer, and bain-marie
• Steam-jacketed kettles


  Stock pots heated on the sides as well as the bottom
• Steam cookers


  Ideal for cooking vegetables and other foods rapidly with minimum loss of nutrients and flavour
• Mixers


  Versatile tools for many kinds of food mixing and processing jobs
• Food-cutter or food chopper


  Also known as the buffalo chopper, used for general food chopping
• Slicer


  Slices foods more evenly and uniformly than can be done by hand
• Vertical cutter/mixer


  Like a large, powerful, high-speed blender
• Food processor


  Used to chop or purée foods, including raw or cooked meats, and to mix or emulsify items like sauces and flavoured butters
• Blender


  Used to mix, purée, and emulsify liquids such as soups, sauces, and batters
• Immersion blender


  Handheld or portable blender that can be used in pureeing soups or smoothing sauces straight in the saucepan, with wire whip attachment