Successful Culinary Lab Management Guidelines

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Tracy Davidson
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1 Slide 1 Successful Culinary Lab Management Guidelines Culinary Arts Page1

2 Slide 2 Copyright Copyright Texas Education Agency, These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or noneducational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; copyrights@tea.state.tx.us. 2 Page2

3 Slide 3 Culinary Lab Management 3 Working in a culinary lab can be intimidating with the large commercial equipment and new skills to learn. This lesson will introduce you to some of the tools and equipment you will use Page3

Slide 4 Commercial Equipment Cooking equipment Holding Equipment Refrigeration 4 The capacity, durability, size and speed of commercial equipment can be overwhelming for someone who is not familiar

4 Slide 4 Commercial Equipment Cooking equipment Holding Equipment Refrigeration 4 The capacity, durability, size and speed of commercial equipment can be overwhelming for someone who is not familiar with the equipment. It is important to know the proper operating procedures, safety features and temperature settings of these large appliances to avoid injuries and ensure a properly cooked product. Page4

5 Slide 5 Cooking Equipment Broilers, grills and fryers Kettles and steamers Ovens Ranges 5 All of these appliances may vary in the location of the heat source to the food as some use dry heat while other may use moist heat. Page5

heat to produce flavorful foods with nice carmelization.

6 Slide 6 Broilers, Grills and Fryers Broilers and grills Broiler Grill Salamander Fryers Deep Pressure 6 Broilers, grills and salamanders use radiant heat to produce flavorful foods with nice carmelization. Deep fryers heat hot fat to produce fried foods. Pressure fryers fry food rapidly even at low temperatures. Page6

Steamers use water that is heated to the

7 Slide 7 Kettles and Steamers Kettles Steam-jacketed Tilt braiser Steamers Convection Pressure 7 Kettles are large pots with a self-contained heat source. Steamers use water that is heated to the vaporizing point to apply heat to food for a moist method of cooking. Page7

8 Slide 8 Ranges Flattop range Griddle Induction range Open-burner range 8 Range refers to a cooktop or a stove. There are several types of ranges available. Page8

9 Slide 9 Ovens Combination Convection Conventional Cook-hold Microwave 9 An oven is an enclosed compartment in which heat is applied to bake, roast or thaw food. Page9

10 Slide 10 Holding Equipment Steam tables Warming cabinets 10 It is essential that once food is cooked, it is held at a temperature that keeps it safe, healthy and appealing. Page10

Slide 11 Steam Tables and Warming Cabinets Steam tables: Hotel pans and metal inserts are kept hot by surrounding them with hot water and steam Placed where food is plated for service

11 Slide 11 Steam Tables and Warming Cabinets Steam tables: Hotel pans and metal inserts are kept hot by surrounding them with hot water and steam Placed where food is plated for service Sometimes referred to by the French term bain marie Warming Cabinets: An enclosed, heated cabinet designed to hold food 11 Steam tables and warming cabinets hold cooked food ready for service. Page11

12 Slide 12 Refrigeration Freezers Refrigerators Reach-in refrigerator Walk-in refrigerator 12 Refrigeration is one of the most important appliances in the commercial kitchen. Page12

13 Slide 13 Freezers Hold food at 0 F (-18 C) for long-term storage May be reach-in or walk-in 13 It is essential to keep food products at proper temperatures. Page13

size of a room and tall enough to walk in to 14 Refrigerators keep food

14 Slide 14 Reach-in and Walk-in Refrigerators Stores foods below 41 F (5 C) Reach-in: Smaller units placed at cooking stations Walk-in: Are the size of a room and tall enough to walk in to 14 Refrigerators keep food out of the temperature danger zone until ready to be cooked or served. Page14

15 Slide 15 Culinary Procedure Knife Skills 15 There are many culinary procedures to learn but we will focus on knife skills in this lesson. Page15

16 Slide 16 Parts of a Knife 1. Tip 2. Cutting edge 3. Spine 4. Bolster 5. Heal 6. Tang 7. Rivets 8. Handle 16 Knives are one of the most important tools for chefs. A sharp, well-constructed knife makes the task easier and quicker for the chef. Page16

17 Slide 17 Types of Knives 1. Boning 2. Butcher 3. Chef s (French) 4. Cleaver 5. Fillet 6. Paring 7. Santoku 8. Serrated 9. Tourné 10.Utility 17 There are many types of knives that can be used in a commercial kitchen. Investing in a good quality knife set to develop a young chef s skills is a valuable asset. Note: Display the types of knives you have available in your lab and explain how they are used. Page17

18 Slide 18 Basic Knife Cuts 1. Slicing Chiffonade Diagonal Roll cut Rondelle 2. Dice Small Medium Large 3. Mincing Batonnet Brunoise Julienne 18 Working in the foodservice industry, employees must be able to consistently produce shapes that are exactly the same. We will practice this technique after the slide presentation. Page18

Slide 19 Knife Skills for Chefs (click on link) (image from video) 19 Click on the hyperlink to view video: Knife Skills for Chefs Build your basic knife skills with these educational videos.

19 Slide 19 Knife Skills for Chefs (click on link) (image from video) 19 Click on the hyperlink to view video: Knife Skills for Chefs Build your basic knife skills with these educational videos. View the following videos for examples on the proper use of quality knives and basic knife cuts. deo/knife/ Page19

20 Slide 20 Staff Meetings 20 Staff meetings - a meeting attended by the members of staff of a company, school or business to discuss issues relating to the running of the company, school or business. Page20

21 Slide 21 Training May be scheduled or random to discuss: Changes in the menu Customer complaints New employees New policies Suggestive selling techniques 21 Staff meetings may be held for various reasons and may be held often or only as necessary depending on management. Page21

22 Slide 22 Communication Managers should: Encourage communication Listen carefully Motivate the employees Praise employees work 22 In order for the foodservice operation to be run smoothly, managers must be able to be good leaders. Page22

Slide 23 Objectives of a Staff Meeting Creative Discussion Informational Motivational 23 In a creative session, (may be referred to as a brainstorming meeting), new ideas may be generated.

23 Slide 23 Objectives of a Staff Meeting Creative Discussion Informational Motivational 23 In a creative session, (may be referred to as a brainstorming meeting), new ideas may be generated. In a discussion meeting, participants offer input to solve a problem or address an issue. The informational staff meeting s primary purpose is to disseminate information to meeting participants. A motivational meeting may be useful to address change or improve attitudes. Page23

Slide 24 Restaurant Marketing - How to Manage Your Restaurant Staff (click on link) (image from video) 24 Click on hyperlink to view video: Restaurant Marketing - How to Manage Your Restaurant Staff

24 Slide 24 Restaurant Marketing - How to Manage Your Restaurant Staff (click on link) (image from video) 24 Click on hyperlink to view video: Restaurant Marketing - How to Manage Your Restaurant Staff It is certainly important to have happy and satisfied customers in your restaurant, and staff that is happy and content will help to achieve this goal. Good communications skills are one thing that will help to keep your staff happy. Page24

25 Slide What does this quote mean to you? Page25

26 Slide 26 Let s Review! 1. Is commercial equipment intimidating? 2. Can you identify all of the commercial equipment in the lab? 3. What should the temperature of the refrigerator be set at? The freezer? 4. What are the parts of a knife? 5. Can you name at least five types of knives? 6. Why are staff meetings needed? 26 Answers to the questions are found within the slide presentation or may vary with class discussion. Page26

27 Slide Questions? Page27

28 Slide 28 References and Resources Images: Hollestein Career and Technology Center, Eagle Mountain-Saginaw ISD, Fort Worth, Texas, Chef Damion Brown (Slides 4, 6, 7, 8, 9, 13, 14) Shutterstock images. Photos obtained with subscription. (Slides 3, 5, 10, 11, 12, 15, 16, 18, 20, 21, 22, 23, 25, 27) Textbooks: Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill. Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL: Goodheart-Willcox Company. Foundations of restaurant management & culinary arts. (2011). Boston, MA: Prentice Hall. 28 Page28

29 Slide 29 References and Resources YouTube : Restaurant Marketing - How to Manage Your Restaurant Staff It is certainly important to have happy and satisfied customers in your restaurant, and staff that is happy and content will help to achieve this goal. Good communications skills are one thing that will help to keep your staff happy. Video: Knife Skills for Chefs Build your basic knife skills with these educational videos. View the following videos for examples on the proper use of quality knives and basic knife cuts. Website: What Is the Objective of a Staff Meeting? It's important to convey the meeting's objectives in advance so that participants know what to expect and how to prepare Page29

Safety and Sanitation Guidelines

Slide 1 Safety and Sanitation Guidelines Safety and Sanitation Guidelines- Slide 2 Copyright Copyright Texas Education Agency, 2013. These Materials are copyrighted and trademarked as the property of the