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Commercial Cooking

Commercial Cooking. Why it’s different from anything you’re used to Why it’s not so scary. How do we cook at home?. Answer these in your notes Do you follow recipes? What do you wear? Who is around? How do you serve meals? Plating & Appearance How do you treat your guests?

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Commercial Cooking

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  1. Commercial Cooking Why it’s different from anything you’re used to Why it’s not so scary

  2. How do we cook at home? • Answer these in your notes • Do you follow recipes? • What do you wear? • Who is around? • How do you serve meals? • Plating & Appearance • How do you treat your guests? • How do you clean up?

  3. Home cookery is like a hobby You do it for your family You do it for adventure You do it for love

  4. Commercial Cooking is Different You think cooking is a cute job, eh? Like Mommy in the kitchen? Well, Mommy never had to face the dinner rush when the orders come flooding in, and every dish is different and none are simple, and all of the different cooking times, but must arrive at the customer's table at exactly the same time, hot and perfect! Every second counts, you CANNOT be MOMMY!

  5. How Commercial Cooking is Different • Professionalism • Laws and Guidelines to Follow • Equipment • Procedures for everything: plating, serving, portions

  6. Professionalism • Moving from the idea that you’re “just cooking” to the idea that you’re paid to feed others, maintain high standards, create items for clients • Respect colleagues and clients • Be willing to learn new things • Do your job, or lose it

  7. Laws & Guidelines • Federal Laws • Ensure general food safety • Govern food labeling (for nutrition and ingredients) • State Laws • Ensure that a restaurant is clean and safe to visit • Keep workers safe from workplace hazards • Company Guidelines & Procedures • Ensure consistent customer experiences

  8. The Kitchen • “Small” • Countertops, cooktops are limited spaces, share them • There are several people working there with equally important tasks to accomplish • There is NO ROOM FOR DIVAS • Hot • Fire hot! • Easy to mess up, easy to clean up • The key is to clean as you go!

  9. The Equipment • The equipment is larger and faster to accommodate large orders that are needed “immediately” • Often more durable than domestic counterparts, and usually more expensive • The equipment is not always compatible with domestic wares • Make sure you use the right tool for the job!

  10. Professional Coolers(freezers & fridges) • Can be walk-in or reach-in (ours are reach-in) • Organization matters! • We have 3 refrigerators- one for protein, one for produce, and one for ready-to-eat (RTE) foods • Smaller locations may have 1 cooler for all foods • Store items according to FIFO and RTE foods on top (think “drippy items on the bottom”) • Inspect & clean them often

  11. Gas Stove • Many makes and models mean that training has to be done in person • OUR gas stove • Has an electric ignition (a push button makes a spark that starts the fire), and knobs that regulate gas • Ignite the stove, then change the flame • The stovetop is made of cast iron, and stays hot long after you turn it off.

  12. Gas Grill • Allows us to make large items and nice grill marks, usually with less fat • MUST BE LIT WHEN THE GAS IS ON (ours has 6 burners), and relit whenever we lose gas (after holidays, fire alarms, power loss) • It is always hot

  13. Convection Oven • Many brands mean there are many ways to operate them • Ours is gas with an electric start and timer • Turn knob to “cook” and set temperature • Be careful with timer, it will turn the oven off when time is up

  14. Tilt Skillet • It’s a huge cooking surface, and it can tilt • Sanitize it before and after each use • On/off toggle and temerature controls are on the bottom right hand of the unit • The lid does not always “stay open” on its own- keep one hand on the lid!

  15. Procedures • Make sure that each guest has consistently excellent experiences • Employees perform duties effectively • Easier to train new employees • No surprises for anyone! • Follow recipes exactly to ensure guest satisfaction and safety, as well as minimized waste

  16. Portioning & Plating • Reduces waste • Food items are not over/undercooked • Food is not thrown out • Ensures a good value for customers • Looks appetizing • Ensures profits for company • Proper portion for the cost

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