12.KITCHEN(COMMIS CHEF-1)186-218

186KITCHEN&FOODOREPARATIONJOBCATEGORYWINNERCOMMISCHEFSHERATONFIJIRESORTTASKSBASICSTOCKSPREPARATIONBASICSAUCESUNDERSTANDINGBASICVEGETABLESCUTSBASICGARNISHINGANDPLATINGUPREQUISITIONINGPROCESSBUFFETSETTINGANDFAMILIARIZATIONEMERGENCYBREAKDOWNPROCEDUREUNDERSTANDINGTHEDIAGRAMSOFTHEBASICFORMSOFPREPARATIONKITCHENTERMSANDMEANINGSSAUTÉINGROASTINGBOILINGBLANCHINGGRILLINGPOACHINGSTEAMINGGRATINATINGBAKINGBRAISINGGLAZINGPOELERDEEPFATFRYINGPOELERDEEPFATFRYINGSTEWINGDAILYOUTLETISSUESOFMEATANDFISHEGGFRYING187KITCHEN&FOODOREPARATIONJOBCATEGORYWINNERCOMMISCHEFSHERATONFIJIRESORTTASKS(continuedfromprecedingpage)DAILYFRESHVEGETABLESBUFFETSETTINGANDFAMILIARIZATIONHOWTOREADANEVENTORDER188STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:BASICSTOCKSPREPARATIONSTANDARD:everychefwillknowandunderstandthesixbasicstocksandhowtopreparethemofwhichbrownstock,fishstockandchickenstockwillalwaysbeonhand.PROCEDURE:BASICSTOCKS–FONDSAcarefullypreparedbasicstockisessentialtoanyqualitysauceorsoup.Agoodchef,whoreallyknowsandloveshisprofession,canbestdemonstratehisabilitiesinthepreparationandintheuseofbasicstock.Stocksmustalwaysbecookedslowlyandshouldnotbecovered,Scumandfatshouldberemovedastheyaccumulate.Boneusedformakingbrownstockshouldbecutintosmallpieceswithameatsaw,Afterbrowningthebones,onlyasmallamountofliquidneedbeadded.Thisisinitiallyreducedtoaglazetoensurethatthestockhasarichbrownliquidbeaddedandsimmeredgentlyfor4to6hours.Ifthestockisnorgoingtobeusedimmediately,topreventspoilageitshouldbecooledasquickly,topreventspoilageitshouldbecooledasquicklyaspossiblebyplacingthecontainerincoldrunningwater.Itshouldthenberefrigerated.189BROWNSTOCK(FONDBRUN)YIELDMetric10LitresINGREDIENTSMETRICWEIGHTORVOLUMEFishbones5to6kilogramsWHITEMIREPOIX:Onion110gramsCelery55gramsGarlic2glovesMushroomtrimmings115gramsBayleaves2Gloves85gramsButter10litresWater10litresWinewhiteorred0.5litresSalt15gramsPROCEDURES1.Chopandwashbones.2.Sautéthemirepoixinbutter.3.Combinethefishbones,mirepoixandwater.4.Heattotheboilingpoint.Removescumasitaccumulates.5.Addwineandsalttothestockandsimmerfor30minutesandstrain.190CHICKENSTOCK(FONDBRUN)YEELD:Metric–10litersINGREDIENTSMETRICWEIGHTORVOLUNEBones,chickenandveal5–6kilogramsWater12litresBouquetgarni:Onion,chopped455gramsCelery,chopped255gramsThyme3gramsParsley5gramsBayleafCloves,whole3gramsPeppercorns,crushed3gramsPROCEDURES1.Washbonesincoldwater.2.Placebonesinstockpotandcoverwithcoldwater.Bringtoaboil(blanch)3.Drain.4.coverboneswithwater.Addbouquetgatnispice.5.Simmerfor4hours,Removethescumasitaccumulates.6.Strainthroughcloth.191WHITESTOCK(FONDBLANC)YIELD:METRIC–10litresINGREDIENTSMETRICWEICHTORVOLUMEBones,vealandchicken5to6kilogramsWater12litresBouquetgarni:Onionchopped455gramsCelerychopped255gramsThyme3gramsParsleyBayleaf3gramsCloves,whole3gramsPeppercornscrushed3gramsPROCEDURE1.Cutboneswithameatsaw.Washincoldwater2.Placebonesinstockpotandcoverwithcoldwater.Heattoboilingpoint(blanch).3.Drain.4.Coverboneswithwater.Addbouquetgarniandspices.5.Simmerfor4hours.Removescumasitaccumulates.6.Skimandstrain.192GAMESTOCK(FONDDEGIBIER)YIELD:METRIC–10litreaINGREDIENTSMETRICWEIGHTORVOLUMEGamebones,chopped6to8kilogramsPorkring140gramsFat110gramsJuniperBerriesMirepoix:Onion200gramsCelery100gramsCarrots55gramsWater12to15litresSalt15gramsPROCEDURE1.Placethebones,rind,andfatinapanandbrown.2.Addthemirepoixandcontinuebrowning.3.Removebonesandmirepoixandplaceinastockpot.4.Deglazethepanandwithasmallamountofliquid.5.Pouralltheingredientsintothestockpotandsimmerslowlyfor4hours.6.Skimthefatfrequentlyandaddmorewaterofnecessary.7.Strainthroughcloth.193VEGETABLESTOCJ(FONDDELEGUMES)YIELD:METRIC–10litresINGREDIENTSMETRICWEICHTORVOLUMEFatOnion,chopped150gramsLeeks,sliced300gramsCabbage,shredded300gramsCelery,diced150gramsTomatoes150gramsFennel150gramsGarlic100gramsBayleaf1gramsClove,wholeWater12litresSalt15gramsPROCEDURE1.Sautétheonionandleeksinthefatforafewminutes.Addothervegetablesandsautéuntiltransparent.2.Addliquidandsaltandsimmerforapproximately1hour.NOTE:Thisstockisusedprimarilyforvegetarianandfishitems.194SECONDCOOKINGOFBASICSTOCK–REMOUILLAGEThesecondcookingofabasicstockiscalledremouillage.Itisusedinthepreparationofmeatextract(glacedeviande).Thecookedchickenandgameareaddedtothebasicstockandamirepoix.Thestockissimmeredforfivehours.MEATEXTRACT–GLACEDEVIANDEThismeatextractispreparedbyreducingthebrownstocktoagelatinousconsistency.Theglazeisusedtoimprovetheflavourofsaucesandtocoatcertainmeats,games,poultryandaspices.Themeatextractismadebystrainingtheremouillageorbrownstockintoaheavystockpot.Thestockisallowedtosimmeroverlowheattoasyrupyconsistency.Towardstheend,theremainingliquidshouldbeverylow,andtheglazeshouldsimmeruntilthickenoughtocoataspoon.Thehotglazeshouldbepouredintocontainers,coveredtightly,andrefrigerated.GlacedepoissonandGlacegibbierareobtainedbyreducingaFumetdepoissonandaFonddegibier,respectively.195FISHSTOCK(FONDOUFUMETDEPOISSON)YIELD:Metric–10litresINGREDIENTS:METRECWEIGHTORVOLUMEFishbones5to6kilograms