Classical Kitchen Brigade Chart

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RICE, CEREALS & PULSES

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  CEREALS   Seeds of cultivated grass used in means of cooking or meals is called cereals. Examples: wheat, Maize, rice, millets- pearl millet, barnyard millet, quinoa, buckwheat etc.   WHEATGRAIN Botanical name - Triticum It is composed of three parts namely- bran, endosperm and germ. The fourth layer of the germ (there are six layers of germ) is called ‘Testa’ which is responsible for giving the colour to the wheat grain and sixth layer consists of ‘Aleuron’ cells, which contain the enzyme ‘Protease’ which has a softening action on the insoluble protein in the flour. The endosperm is the major component of the wheat grain and comprises of or consists of flour. The germ needs to be removed while extracting the flour from the wheat as the germ oil hinders the keeping quality of the flour.   Wheat may be classified ...
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PRODUCTION/ KITCHEN MANAGEMENT

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  Organization is a managerial function that involves bringing together the physical, financial and human resources to achieve the goals of a large organization. To organize a kitchen in simple terms will mean providing the kitchen with personnel, equipments and tools for working and raw materials for the preparation. The first step towards organizing is to list the activities that will be performed on a daily basis in the kitchen. ​ The following are a list of work or activities carried out in the kitchen: Procuring, receiving, storing and issuing raw materials Preparing of meats, fish and vegetables as per the menu and meal service. Cooking and service of various courses. Cooking of specialty dishes. Cooking food for banquets Doing ancillary works such as maintenance and cleaning of all equipments and kitchens Preparing food for  staff   These tasks may then be classified into subgroups so that they can be performed efficiently. For example kitchens are divided as ...
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QUENELLES, PARFAITS, ROULADES

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  QUENELLES Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is processed to a fine puree along with egg white which acts as a binder. Sometimes, bechamel sauce is also used. Seasonings, herbs and sometimes, light spices can also be added.  Two tablespoons dipped in hot water are used to shape the quenelles. These oblong shaped quenelles are then poached in fish stock for a couple of minutes until they are cooked.  The stock is then used to prepare a sauce like a Fish Veloute that will accompany the quenelles.                                                     PARFAITS This is the French term that means  perfect.  In culinary usage, it refers to two distinct and different product...
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