KITCHEN ESSENTIALS AND

BASIC FOOD PREPARATION

HMPC 1
 Chapter I
Introduction
OBJECTIVES:
• Discuss the origin of classical development of
French cuisine.
• Identify modern development that led changes in
the food service.
• Enumerate trends in cooking.
• Identify different types of kitchen layout.
• Distinguish the positions of the classical kitchen
brigade.
• Identify and describe three skill levels of food
production.
• Identify eight behavioral characteristics that food
service worker should develop and maintain to
• COOKING
• man start use of fire and used it in various ways.
• Latin word "culina" later coined into"culinary"

• Origin of Classical and

Modern French Cuisine
• 750 A.D. France cooking is practiced in renowned
monasteries and convent.
• Chateux or castle had its own recipe, people of
France are fanatic of buying exotic spices from
the east.
• 1800 century (later half) chefs organized and
planned kitchen activity. Divided into groups
according to specific task.
During Middle Ages
• Monks or Friars- practiced quantity food
production in monasteries and abbeys.
• Master craftsmen- practices food service, gained
knowledge about cooking and baking.
-Artisan craftsman created baguette
"bouts pointus"
• Rise of various guilds- food services
professionals organized guilds.
- like Chame De
Rotesserie (Guild of Roasters) -
developed classic kitchen organization
 • Industrial Revolution in France- brought by
middle class:
entrepreneurs,shopekeepers,industrialists and
financiers who dominated the social and
economic life in Europe.
- great chefs are
hired, food serve on exclusive establishment
and dining out became popular.
Early Renaissance Period

The Development of Haute (Oht) Cuisine

• Catherine de Medici of Italy- Married Henry II of France in
1533 they introduced:
- Gelato (Italian Ice cream)
- use knives,fork and
• Henry IV, Henry II’s (nephew)- developed trend
towards fine food service.
• Boulanger 1760- offered ragoux in the place
called "restaurer". The enterprise was known
restorante, and now known as restaurant.
Industrial Revolution Period
Starting the end of the 18th century
Contributions:
1. Progression of courses in dinner and sequence of
proper wines to accompany them.
2. Perfected soup consommé
3. Developed french sauces and dishes (bechamel,
veloute, espagnole and allemande)
4.Founder classical cuisine
5. Refined organized technique.
6. Produced books contain systematic account of
 • Grande Cuisine- The rich,intricate and elaborate
cuisine of the 18th and 19th century French
aristocracy and upper class.

Great Chefs of French and Founders of

Classical Cuisine
• Father of 20th century cookery and “Emperor of
World’s Kitchen”
Contributions:
1.Simplified classical cuisine,menu and dishes.
2.Reorganized the kitchen, resulted in streamlined
workplace.
3.Written many articles and cookbooks.
4.Developed rules in quantity in food preparation.
5.Teamed Cesar Ritz a famous hotelier, in operating
finest hotel in Europe.

Cooking in the 20th and 21st Centuries

• Nouvelle Cuisine 1960s and early 1970s
-simple,natural flavors, and preparation light
sauces.
-more artful and presentation.
Contributions:
• Most influential chef worked in La Pyramide
in Vienne, France
• Simplified and lightened classical cuisine.
• His apprentices Paul Bocuse, Jan and Pierre
Troisgros and Alain Chapel
Modern Development in the Food Service
Industry which Led to remarkable
changes
1.Development of new equipment.
2.Development and availability of new food
products.
3.Sanitary and nutritional awareness.
4.Modern cooking style.

Factors to consider in kitchen organization

1.Menu
2.Type of Establishment
3.Layout
4.Work Section
Trends in Cooking
1. Fusion Cuisine- different practice and techniques
from more than one region, or international cuisine
in one dish.
2. Sous vide- French word “under vacuum”
3. Molecular Gastronomy- developed to investigate
the physical and chemical transformation of food
ingredients during cooking.
(What is kitchen?)Flow and Kitchen
1.Straight Line- most basic and desirable, called
assembly-line flow.

2.Parallel flow- use when there is not enough space

to arranged food preparation.
Four variation of parallel design
1.Back-to-back- Island into two straight lines that
run parallel to each other.

2.Face-to-Face- Central aisle separates two straight

lines.
3.L-shape- well suited to access several groups of
equipments.

4.U-shape- seldom used, but ideal for smal space w/

one or two employees.
The Classic Kitchen Brigade System
Escoffier instituted the system to simply works in
the hotel kitchens. Organizing restaurant kitchen
staff to maximize efficiency.

• Chef de Cuisine or Executive Chef- responsible

for all aspects of food production. Includes menu
planning,costing, and planning work schedules
of his employee.
• Sous Chef- second command of the actual food
production and minute by minute supervision of
the kitchen staff and activities.
• Chef de Partie(Station Chef) - Incharge to
particular areas of production.
1.Commis (Komi)-responsible for performing various tasks in the
kitchen, such as preparing ingredients, cooking food, and cleaning
up after service.
2.Saucier (so-see-yay) Sauce Chef- prepares all kind of sauces and
has the highest position of all station chefs.
3.Poissoinier (pwah-so-nyay) Fish Cook-Prepares fish dishes.
4.Entremetier (awn-truh-met-yay) Vegarable Cook-prepares
vegetables,soup ,straches and eggs.
5.Garde-Manger (gard-ma-zhay)-also called a pantry chef, is the
specialty chef in charge of cold food items and storage.
6.Patissier (pa-tees-syay) Pastry Chef-makes various kinds of baked
goods, including candies, chocolates, cakes, cookies, cupcakes,
pies and bread.
1.Four Subdivision of Patissier:
*Boulanger- prepares bread and pastr
*Confiseur- prepares candied desserts.
*Glacier- prepares cold desserts; like ice cream, sorbets and
sherbet
*Decorateur- prepares center peice and decorate cakes for
displays.
7.Rotisseur (ro-tee-sur)- prepares roasted and braised meat togther
with their sauces.
8.Grillardin (gree-ar-dan) Broiler Cook-handles broiled items and
deep fried fish and meat.
9.Tourant (toor-nawn)- Relief cook or swing cook
10.Potager (poh-ta-jay) makes and prepare soups
11.Friturier (fri-tuhr-yay) Fry cook-prepares fried food
Modern Kitchen Organization
Modern Kitchen Organization
The purpose of kitchen organization is to assign or allocate tasks so
they can be done efficiently and properly and so all workers know
what their responsibilities.
Skill Level
- refers to the title or position being held in the kitchen.
Three General Categories
1.Supervisory- leadership position required food experienced
individual who is knowledgeable about all aspects of food
reparation,production and cost control.
2.Skilled and technical- possess knowledge and experience in
cooking techniques.
3.Entry Level- no require particular skills or expeirience;acts
Standard of Professionalism
Qualities of Good Workers
1.Positive Attitude towards the job
2.Professionalism
3.Staying Power
4.Ability to Work with people
5.Eagerness to Learn
6.A Full Range of Skills
7.Dedication to Quality
8.Good Understanding of the Basics
 Favorite Slide
Thank you!
Prepared by: Rosenne O. Sese ,LPT