12KITCHENCOMMIS CHEF1186218Word文档下载推荐.docx
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12KITCHENCOMMIS CHEF1186218Word文档下载推荐.docx
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BAKING
BRAISING
GLAZING
POELER
DEEPFATFRYING
DEEPFATFRYING
STEWING
DAILYOUTLETISSUESOFMEATANDFISH
EGGFRYING
TASKS(continuedfromprecedingpage)
DAILYFRESHVEGETABLES
HOWTOREADANEVENTORDER
STANDARDSANDPROCEDURES
DEPARTMENT:
JOBCATEGORY:
FOODPREPARATIONALLKITCHENSTAFF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
BASICSTOCKSPREPARATION
STANDARD:
everychefwillknowandunderstandthesixbasicstocksandhowtopreparethemofwhichbrownstock,fishstockandchickenstockwillalwaysbeonhand.
PROCEDURE:
BASICSTOCKS–FONDS
Acarefullypreparedbasicstockisessentialtoanyqualitysauceorsoup.Agoodchef,whoreallyknowsandloveshisprofession,canbestdemonstratehisabilitiesinthepreparationandintheuseofbasicstock.
Stocksmustalwaysbecookedslowlyandshouldnotbecovered,Scumandfatshouldberemovedastheyaccumulate.
Boneusedformakingbrownstockshouldbecutintosmallpieceswithameatsaw,Afterbrowningthebones,onlyasmallamountofliquidneedbeadded.Thisisinitiallyreducedtoaglazetoensurethatthestockhasarichbrownliquidbeaddedandsimmeredgentlyfor4to6hours.Ifthestockisnorgoingtobeusedimmediately,topreventspoilageitshouldbecooledasquickly,topreventspoilageitshouldbecooledasquicklyaspossiblebyplacingthecontainerincoldrunningwater.Itshouldthenberefrigerated.
BROWNSTOCK(FONDBRUN)
YIELD
Metric10Litres
INGREDIENTSMETRICWEIGHTORVOLUME
Fishbones5to6kilograms
WHITEMIREPOIX:
Onion110grams
Celery55grams
Garlic2gloves
Mushroomtrimmings115grams
Bayleaves2
Gloves85grams
Butter10litres
Water10litres
Winewhiteorred0.5litres
Salt15grams
PROCEDURES
1.Chopandwashbones.
2.Sauté
themirepoixinbutter.
3.Combinethefishbones,mirepoixandwater.
4.Heattotheboilingpoint.Removescumasitaccumulates.
5.Addwineandsalttothestockandsimmerfor30minutesandstrain.
CHICKENSTOCK(FONDBRUN)
YEELD:
Metric–10liters
INGREDIENTSMETRICWEIGHTORVOLUNE
Bones,chickenandveal5–6kilograms
Water12litres
Bouquetgarni:
Onion,chopped455grams
Celery,chopped255grams
Thyme3grams
Parsley5grams
Bayleaf
Cloves,whole3grams
Peppercorns,crushed3grams
1.Washbonesincoldwater.
2.Placebonesinstockpotandcoverwithcoldwater.Bringtoaboil(blanch)
3.Drain.
4.coverboneswithwater.Addbouquetgatnispice.
5.Simmerfor4hours,Removethescumasitaccumulates.
6.Strainthroughcloth.
WHITESTOCK(FONDBLANC)
YIELD:
METRIC–10litres
INGREDIENTSMETRICWEICHTORVOLUME
Bones,vealandchicken5to6kilograms
Water12litres
Onionchopped455grams
Celerychopped255grams
Parsley
Bayleaf3grams
Cloves,whole3grams
Peppercornscrushed3grams
PROCEDURE
1.Cutboneswithameatsaw.Washincoldwater
2.Placebonesinstockpotandcoverwithcoldwater.Heattoboilingpoint(blanch).
4.Coverboneswithwater.Addbouquetgarniandspices.
5.Simmerfor4hours.Removescumasitaccumulates.
6.Skimandstrain.
GAMESTOCK(FONDDEGIBIER)
METRIC–10litrea
INGREDIENTSMETRICWEIGHTORVOLUME
Gamebones,chopped6to8kilograms
Porkring140grams
Fat110grams
JuniperBerries
Mirepoix:
Onion200grams
Celery100grams
Carrots55grams
Water12to15litres
1.Placethebones,rind,andfatinapanandbrown.
2.Addthemirepoixandcontinuebrowning.
3.Removebonesandmirepoixandplaceinastockpot.
4.Deglazethepanandwithasmallamountofliquid.
5.Pouralltheingredientsintothestockpotandsimmerslowlyfor4hours.
6.Skimthefatfrequentlyandaddmorewaterofnecessary.
7.Strainthroughcloth.
VEGETABLESTOCJ(FONDDELEGUMES)
Fat
Onion,chopped150grams
Leeks,sliced300grams
Cabbage,shredded300grams
Celery,diced150grams
Tomatoes150grams
Fennel150grams
Garlic100grams
Bayleaf1grams
Clove,whole
1.Sauté
theonionandleeksinthefatforafewminutes.Addothervegetablesandsauté
untiltransparent.
2.Addliquidandsaltandsimmerforapproximately1hour.
NOTE:
Thisstockisusedprimarilyforvegetarianandfishitems.
SECONDCOOKINGOFBASICSTOCK–REMOUILLAGE
Thesecondcookingofabasicstockiscalledremouillage.Itisusedinthepreparationofmeatextract(glacedeviande).Thecookedchickenandgameareaddedtothebasicstockandamirepoix.Thestockissimmeredforfivehours.
MEATEXTRACT–GLACEDEVIANDE
Thismeatextractispreparedbyreducingthebrownstocktoagelatinousconsistency.Theglazeisusedtoimprovetheflavourofsaucesandtocoatcertainmeats,games,poultryandaspices.
Themeatextractismadebystrainingtheremouillageorbrownstockintoaheavystockpot.Thestockisallowedtosimmeroverlowheattoasyrupyconsistency.Towardstheend,theremainingliquidshouldbeverylow,andtheglazeshouldsimmeruntilthickenoughtocoataspoon.
Thehotglazeshouldbepouredintocontainers,coveredtightly,andrefrigerated.GlacedepoissonandGlacegibbierareobtainedbyreducingaFumetdepoissonandaFonddegibier,respectively.
FISHSTOCK(FONDOUFUMETDEPOISSON)
Metric–10litres
INGREDIENTS:
METRECWEIGHTORVOLUME
Fishbones5to6kilograms
Onion110grams
Celery55grams
Garlic2cloves
Mushroomtrimmings155grams
Bayleaves2
Cloves3
Butter85grams
Water10litres
Winewhiteorred0.5litres
Salt15grams
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
COMMIS
HEAD:
G.M.APPROVAL:
DATE:
TASK:
STANDARD:
EVERYCHEFSHALLKNOWANDUNDERSTANDTHEEIGHTBASICSAUCESANDHOWTOPRODUCETHEM.
PROCEDURE:
REFERTODIAGRAM
BROWNSAUCES–SAUCESBRUNES
Followingisalistingofthestructureofthemainandsmallbrownbasicsaucesandtheirmostimportantvariations
BasicIngredientorstockBrownStockWhiteStock
(Fondbrun)(Fondblanc)
MainBasicSaucespartially–boundBrownStockTomatoSauce
(Fondburnlie)
SmallBasicSaucesReducedBrownStock
(Demi–glace)
TheMostImportantBigaradeOrangeSauce(Saucebigarade)
Portuguese
-Provencal
BordelaiseWineSauce(SauceBordelaise)
BrownChaud–froidSauce(Saucechaud–froidbrune)
BrownCreamSauce(Saucechaud–brune)
CharcutiereSauce(Saucecharcutiere)
ColbertSauce(SauceColbert)
DevilledSauce(SauceDiane)
DianeSauce(SauceDiane)
DuxellesSauce(SauceDuxelles)
GratinSauce(Sauceaugratin)
Hunter’sSauce(SauceChasseur)
ItalianSauce(SauceItalienne)
MedeiraSauce(SauceMadere)
MarrowSauce(Saucealamoelle)
PepperSauce(SaucePoivrade)
PerigueuxSauce(SaucePerigueux)
PiquanteSauce(SaucePiquante)
PortWineSauce(Sauceauporto)
RobertSauce(SauceRobert)
Rosebuck(Venison)Sauce(Saucechevreuil)
SalmiSauce(Saucesalmis)
TarragonSauce(Sauceal’estragon)
TortueSauce(Saucetortue)
WineMerchant’sSauce(Saucemarchanddevin)
ZingaraSauce(SauceZingara)
BROWNBASICSAUCE(FONDBRUNLIE)
Metric–10litresPROCEDURE
OrVolume
INGREDIENTSMetricWeightorVolume
BrownStock20litres1.Dissolvearrowrootorcornstarchin4decilitersofstock.
Arrowroot100to150grams2.ReducetheremainderoftheORstocktohalf
ItsvolumeCornstarch
3.Stirdissolvedcornstarchorarrowrootintothereducedstock.
4.Stirandcookuntilslightly
thickened.
DEMI-GLACEI(DEMI–GLACEI)
Metric–10litres
INGREDIENTSMetricWeightorVolumePROCEDURE
Butterormargarine30grams
1.Sautethemirepoixinfat.Add
tomatopureeandcookuntilvegetablesaretender.
Carrots100grams
Celery50grams
Onion50grams
Bayleaf1/4leaf
Thyme1sprig
Tomatopuree100grams
Redwine1litre2.Deglazewithwine.
BrownSauce15litres3.Addbrownsauce.
4.Simmerfor1/2hour
Salt20grams5.Strain.
6.Bindwithstarchifnecessary
7.Adjustseasoning.
WHITEBASICSAUCE(VALOUTE)
Metric–10litres
INGREDIENTSMetricWeightorVolumePROCEDURE
Butter600grams1.Meltbutter.
Flour800grams2.Addflour,stirandcookingwithout
Coloring
WhitestockChicken12litres3.Addthecoldstock..
Stock,FishStock4.Simmerfor1to11/2hours,OR
Stirringoccasionally.Ifnecessary
Addmorestock..
Salt20grams5.Adjustseasoning.
6.Strainthroughcheesecloth.
Ifthestockusedhasaweakflavour,sauté
amirepoixinthebutterbeforemixinginthe
Flour.
ALLEMANDESAUCE(SAUCEALLEMANDE)
Metric-10litres
INGREDIENTSMetricWeight
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