Reyes, Mark Deniel M. Galley Kitchen Also called the parallel kitchen, this is one of the most efficient kitchen layouts. It is ideally suited for small spaces and serves as a perfect one-cook kitchen. It comprises two parallel walls opposite each other with a walkway in between, which is why it’s called as a walkthrough kitchen. That makes it easier to design cabinets, as you no longer have to concern yourself with corner cabinets. If you have ample space, you can also include an island, as shown in the picture. Reyes, Mark Deniel M. One-wall Kitchen The one-wall kitchen is trendy in studio flats and loft apartments because it utilizes minimum space. The layout places all three work centers in a straight line. The cabinets and appliances get mounted on a single wall. However, it is never a good idea to place the workstations side by side, as you wouldn’t have any free countertop space between them. Modern straight kitchens sometimes also include an island, making it a bit like the galley layout. Reyes, Mark Deniel M. U-Shaped Kitchen Also known as the horseshoe kitchen layout, this style has three walls of cabinets and appliances. Choose this layout if you have large kitchen space or are likely to spend a lot of your time in the kitchen. It provides the additional floor, counters and cabinet space, creating an efficient work triangle that helps save time and energy when cooking meals. Reyes, Mark Deniel M. L-Shaped Kitchen Ideal for small family homes, it serves you best if you have small floor space. The layout utilizes two walls in an L-shape for cabinets, countertops, and appliances, which provide an efficient design for the integration of the three workstations. The design is efficient enough for you to allow in an engineer to fix or repair the appliances. It wouldn’t be long enough before the inevitability of calling in an engineer to look at an appliance befalls. If you have space left over, then you can also accommodate a small dining table or an island as suited to your needs. Reyes, Mark Deniel M. Island Kitchen Island kitchens add more work and storage space to a kitchen. You can utilize the island for cabinet space, appliances, the sink, countertops, a bar counter by arranging it with Bar Stools, or a place to eat. An island has the power to evolve L-shaped kitchens into a horseshoe layout, and one walled kitchen into galley styled ones. But make sure that you have enough kitchen space and clearance before deciding on an island layout. Reyes, Mark Deniel M. Peninsula or G-Shaped Kitchen Peninsula kitchens mainly contain a connected island. It provides a freestanding workspace that can serve as a countertop, storage or eating area. Unlike an island, the freestanding space is accessible from three sides. Other than that, the peninsula kitchen offers all the benefits of an island kitchen while utilizing less floor space in comparison. Reyes, Mark Deniel M. Kitchen Brigade Chef de Cuisine (Executive Chef / Head Chef) ‘Head Chef’ is the translation for the French term ‘Chef de Cuisine’. The Head Chef will typically focus on managerial duties relating to the whole kitchen. For example, they supervise and manage staff, control costs and make purchases, and liaise with the restaurant manager and suppliers to create new menus. Sous Chef (Deputy Chef) The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen. The sous chef also fills in for the head chef when they are not present. Chef de Partie (Station Chef) This role is a vital part of the brigade system, but it’s split into many different roles. There is more than one chef de partie and each one is responsible for a different section of the kitchen. This makes kitchen operations much more productive and helps to coordinate large quantities of meals at busy times. Specific chef de partie roles include the following: Sauté Chef/Saucier (Sauce chef) – This chef is responsible for sautéing foods and creating sauces and gravies that accompany other dishes. They report directly to the head chef or sous chef. Boucher (Butcher Chef) – They prepare meat and poultry before they are delivered to their respective stations. Poissonnier (Fish Chef) – They prepare fish and seafood. In smaller kitchens, the boucher often takes on the role of the poisonnier. Rotisseur (Roast Chef) – They are responsible for roast meats and appropriate sauces. Friturier (Fry Chef) – This member of staff prepares, and specialises in, fried food items. Grillardin (Grill Chef) – They are the king or queen of all things grilled. Garde Manger (Pantry Chef) – This person is in charge of the preparation of cold dishes, such as salads. Pattisier (Pastry Chef) – The master of all things pastry, baked goods, and desserts. Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job, but rather fills in as and when needed at different stations. Reyes, Mark Deniel M. Entremetier (Vegetable Chef) – They prepare vegetables, soups, starches, and eggs. In larger kitchens, this role may split into two: Potager, who is in charge of making soups, and Legumier, who is in charge of preparing any vegetables. Commis Chef (Junior Chef) The commis chef works under the chef de partie to learn the ins and outs of a specific station. The junior chef has usually recently completed, or is still partaking in, formal training. Kitchen Porter Kitchen porters assist with basic tasks in the kitchen, and are less likely to have had formal training. Their role typically involves introductory food preparation, such as peeling potatoes, and some cleaning duties. Escuelerie (Dishwasher) This person is responsible for washing anything that was used in the food preparation and cooking process. Aboyeur (Waiter/Waitress) Waiters and waitresses work at the front of house and are customer-facing. They serve customers their dishes and anything else they order. If a customer has a problem with their food, it is the role of the waiter or waitress to report this to the kitchen Reyes, Mark Deniel M. Reyes, Mark Deniel M. Herbs Picture Name Origin Holy basil It is originally from India but now grows in Australia, West Africa, and some Middle Eastern countries. Oregano oregano was originally grown in Greece Smell / Taste holy basil's smell and taste vary. Some claim it to be delicious, smelling of bubble gum. Others say it smells like lemon and mint, with leaves that produce a bitter but pleasant tea. strong odor similar to thyme and sage has a pungent smell and taste Thyme It is common throughout North America, but it originated in the southern Mediterranean. Rosemary native to the south of France and other Mediterranean regions Parsley Origin and History The botanical name Petroselinum comes from the Greek word for stone, which is petro, given to parsley because it was found growing on rocky hillsides in Greece. Although the Ancient Greeks did not use parsley in cooking, it was revered as a symbol Best use holy basil is often added to stir-fry dishes and spicy soups because of its peppery taste you can use oregano in the kitchen, including in baking and cooking, in soups and salads, and even in dressings and oils. lovely and gentle flavor that blends beautifully with just about anything. Its taste is a bit earthy with lemony and minty tones. herb blends are frequently used to flavor meat, stews, and soups. In Mediterranean cuisine, thyme is a popular seasoning for lamb dishes. The taste is piney, but also rosemary is used as bitter and somewhat a seasoning in a astringent. The aroma is variety of dishes, tea-like, with a fragrance such as soups, similar to charred wood casseroles, salads, and stews. Parsley gives off a mild grassy smell when you rub it and whiff it and also tastes the same. It has a more pungent smell than cilantro, with the flat-leaved version having robust(pepperlike) taste but not as strong as cilantro. Curly parsley is on the You can use this variation insandwiches, salad dressings, soups and pasta And it is used as a garnish Reyes, Mark Deniel M. of oblivion and death and as a funeral herb bland side and is solely used for decorative purposes Native to Eurasia, North America, southern Africa, and Australia, mints are widely distributed throughout the temperate areas of the world and have naturalized in many places. Originally chives were found in Asia and Europe. It's hard to describe Use as a garnish the taste and smell of m for cool drinks and int without using the fruit desserts word itself. Fresh, cool, bracing, aromatic, distinct, strong-scented Coriander Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. it is highly popular in culinary dishes and is often used in Asian cooking, including curries, Chinese and Thai meals. Dill It is native to the eastern Mediterranean region and western Asia. Mint Chives As the entire chive plant is edible, they are extremely versatile. Their flowers can be picked and used as garnishes, and their bulb and leaves can also be eaten. With their light onion flavor, The seeds and leaves have distinct flavours the seeds have a lemony taste and can be ground down and used as a spice. The leaves, a little more bitter, are often chopped up and used as a garnish aromatic smell chives can be used in all sorts of summer dishes, from the classic potato salad, to soups and omelets pair beautifully with seafood. The herb is also popular matched with potatoes and soups. Reyes, Mark Deniel M. Fennel It is indigenous to Mediterranean countri es and largely cultivated in Romania, Russia, Germany, France, India, and Japan. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. Its highly aromatic nature and aniseed flavour makes it a wonderful ingredient for both sweet and savoury dishes. Its young tender leaves can be used for garnishes, in a salad, in soups and with fish sauce, as well as in sweet, sticky sauces and delicious puddings Reyes, Mark Deniel M. Spices Picture Name Origin Cinnamon native to India, Sri Lanka, Bangladesh, and Myanmar Cloves They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice originated in Southeast Asia Ginger Black Pepper pepper is native to present-day Kerala in Southwestern India, and is extensively cultivated there and elsewhere in tropical regions Smell / Taste Best use It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamaldehyde and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds. It gives a warm and sweet with a bitter flavor. Cloves are very strong and pungent in smell which is cause by Eugenol. It smells peppery sharp, pungent, aromatic, and warm cinnamon variety to use in baking due to its potent It also adds a dimention of taste that people wont be able to tell. If something is peppery, you can pick it out, used to flavor robust spicy sauces, meat marinades for the fact that it provides pepper flavor without any unsightly little black specks. clove is used as a flavoring. Cloves use to create a sweet dish ginger packs tons of warm, pungent, peppery flavor that works so well with meats and vegetables best used in sweet hot recipes accenting the ginger flavor and used spice in the world, adding both heat and depth of flavor to nearly any dish Reyes, Mark Deniel M. Sesame seed native to subSaharan Africa have a sweet, nutty taste It complement to savory and sweet dishes Allspice Allspice, also called pimento, Jamaica pimento, Jamaica pepper, pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy treenative to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. Native to Egypt and the eastern Mediterranean region, anise is cultivated in southern Europe, southern Russia, the Middle East, North Africa, Pakistan, China, Chile, Mexico, and the United States The taste and smell of a llspice are what actually led to its name. When you taste allspice you think of cloves, cinnamon, nutmeg, juniper, ginger and pepper... Allspice berries are sometimes used in stews and soups, and for pickling and brining. You will certainly have better success using the ground version in desserts Anise seed is more sweet and herbal smelling and tasting Native to the Mediterranean region, cumin is also cultivated in India, China, and Mexico for its fruits, called seeds, which are Ground Cumin has a very distinctive flavor with an earthy, nutty, spicy taste with somewhat bitter undertones and a warm, penetrating Anise seed is used for flavoring baked goods such as biscuits, cakes, sweet rolls and bread, soups, beverages and confectionery (e.g., licorice), and in preparation of cordials and liqueurs. Cumin can be used ground or as whole seeds It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and Anise seed Cumin Reyes, Mark Deniel M. Nutmeg Saffron used to flavour a variety of foods. aroma with hints of lemon. Nutmeg, (Myristica fragrans), tropical evergreen tree (family Myristicaceae) and the spice made of its seed. The tree is native to the Moluccas, or Spice Islands, of Indonesia and is principally cultivated there and in the West Indies. Saffron is native to Southwest Asia, but was first cultivated in Greece. The wild precursor of domesticated saffron crocus is Crocus cartwrightianus. odor: fresh spice woody black pepper sweet anise. flavor: Spicy, woody, peppery, cola like, with cinnamon, ginger, nutmeg and clove notes and a smoky nuance Saffron has a very subtle flavor and aroma — some say it's floral, some say it's like honey, and some would just say pungent. The flavor can be hard to nail down and described soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries, one of the most common uses is in desserts, especially apple or pumpkin pie. Nutmeg is also used in a variety of beverages, such as eggnog, chai, mulled wine, or as a garnish over foamy coffee drinks. saffron to soups, stews, salad dressings, and other recipes with a lot of liquid, you can simply toss the crushed threads in with the rest of the ingredients