Kit

• Boulanger - began advertising on his shop sign that he served soups, which he called restaurants or restoratives


  1765
• Boulanger served a dish of sheep's feet in a cream sauce
• Carême


  The greatest chef of the period following the French Revolution, who dedicated his career to refining and organizing culinary techniques
• Carême's work


  • Contained the first systematic account of cooking principles, recipes, and menu making
• Escoffier


  The greatest chef of his time, revered as the father of twentieth-century cookery
• Escoffier's contributions


  • Simplification of classical cuisine and the classical menu
  • Reorganization of the kitchen
• Escoffier rejected the "general confusion" of the old menus, and called for order and diversity, emphasizing the careful selection of one or two dishes per course</b>
• Executive chef


  The person in charge of the kitchen, responsible for all aspects of food production
• Sous chef


  Directly in charge of production and works as the assistant to the executive chef
• Chef de cuisine


  In charge of a particular kitchen in a large food-service operation, reporting to the executive chef
• Station chefs/Chefs de partie

  • Sauce chef/Saucier
  • Fish cook/Poissonier
  • Vegetable cook/Entremetier
  • Roast cook/Rôtisseur
  • Pantry chef/Garde manger
  • Pastry chef/Pâtissier
  • Relief cook/Swing cook/Tournant
  • Expediter/Aboyeur
• Cooks and assistants in each station or department help with the duties assigned to them
• Kitchen and dining layout and design

  Important factors to consider: type of food served, restaurant concept and dining experience, accommodating staff needs
• Types of restaurant kitchen layouts

  • Assembly line layout
  • Zone layout
  • Island layout
  • Open kitchen layout
• Parts of a knife

  • Blade
  • Edge
  • Spine
  • Bolster
  • Tang
  • Handle
• 9 basic cutting techniques

  • Large dice
  • Batonnet
  • Medium dice
  • Allumette/Matchstick
  • Small dice
  • Julienne
  • Fine julienne
  • Brunoise
  • Fine brunoise
  • Mince
  • Chiffonade
• Hand tools and small equipment

  • Ball cutter, melon ball scoop, or parisienne knife
  • Cook's fork
  • Straight spatula or palette knife
  • Sandwich spreader
  • Offset spatula
  • Rubber spatula or scraper
  • Pie server
• Blade


  • Small, cup-shaped half-sphere
  • Used for cutting fruits and vegetables into small balls
• Cook's fork


  • Heavy, two-pronged fork with a long handle
  • Used for lifting and turning meats and other items
  • Must be strong enough to hold heavy loads
• Straight spatula or palette knife


  • Long, flexible blade with a rounded end
  • Used mostly for spreading icing on cakes and for mixing and bowl scraping
• Sandwich spreader


  • Short, stubby spatula
  • Used for spreading fillings and spreads on sandwiches
• Offset spatula


  • Broad blade, bent to keep the hand off hot surfaces
  • Used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and so on
  • Also used as a scraper to clean benches and griddles
• Rubber spatula or scraper


  • Broad, flexible rubber or plastic tip on a long handle
  • Used to scrape bowls and pans
  • Also used for folding in egg foams and whipped cream
• Pie server


  • Wedge-shaped offset spatula
  • Used for lifting pie wedges from pan
• Bench scraper or dough knife

  • Broad, stiff piece of metal with a wooden handle on one edge
  • Used to cut pieces of dough and to scrape workbenches
• Pastry wheel or wheel knife


  • Round, rotating blade on a handle
  • Used for cutting rolled-out doughs and pastry and baked pizza
• Spoons: slotted, perforated, and solid


  • Large stainless-steel spoons that hold about 3 ounces (90 mL)
  • Used for stirring, mixing, and serving
  • Slotted and perforated spoons are used when liquid must be drained from solids
• Skimmer


  • Perforated disk, slightly cupped, on a long handle
  • Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids
• Tongs


  • Spring-type or scissors-type tools used to pick up and handle foods
• Wire whip


  • Loops of stainless-steel wire fastened to a handle
  • Heavy whips are straight, stiff, and have relatively few wires. Used for general mixing, stirring, and beating, especially heavy liquids.
  • Balloon whips, or piano-wire whips, have many flexible wires. Used for whipping eggs, cream, and hollandaise, and for mixing thinner liquids.
• China cap


  • Cone-shaped strainer
  • Used for straining stocks, soups, sauces, and other liquids
  • Pointed shape allows the cook to drain liquids through a relatively small opening
• Fine china cap or chinois


  • China cap with very fine mesh
  • Used when great clarity or smoothness is required in a liquid
• Strainer


  • Round-bottomed, cup-shaped tool made of screentype mesh or perforated metal
  • Used for straining pasta, vegetables, and so on
• Drum sieve or tamis

  • Screen-type mesh supported in a round metal frame
  • Used for sifting flour and other dry ingredients and for puréeing soft foods
• Colander


  • Large perforated bowl made of stainless steel or aluminum
  • Used to drain washed or cooked vegetables, salad greens, pasta, and other foods
• Food mill


  • Tool with a hand-turned blade that forces foods through a perforated disk
  • Interchangeable disks produce varying degrees of coarseness or fineness
  • Used for puréeing foods
• Grater


  • Four-sided metal box with grids of varying sizes
  • Used for shredding and grating vegetables, cheese, citrus rinds, and other foods
• Plane grater


  • Usually known by the brand name Microplane
  • Shaves off thin shreds of the item being grated, the way a carpenter's plane shaves wood
  • Available in varying degrees of fineness or coarseness
• Zester


  • Small hand tool used for removing the colored part of citrus peels in thin strips
• Channel knife


  • Small hand tool used mostly in decorative work