Uploaded by mark deniel reyes

Galley Kitchen 0.1

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
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
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
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
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
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.
Holy basil
It is originally from India
but now grows in
Australia, West Africa,
and some Middle
Eastern countries.
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
It is common
throughout North
America, but
it originated in the
native to the south of
France and other
Mediterranean regions
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
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
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
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
Originally chives were
found in Asia and
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 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
It is native to the
Mediterranean region
and western Asia.
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.
It is indigenous to
Mediterranean countri
es and largely
cultivated in Romania,
Russia, Germany,
France, India, and
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
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.
native to India, Sri
Lanka, Bangladesh,
and Myanmar
They are native to
the Maluku Islands
(or Moluccas) in
Indonesia, and are
commonly used as a
originated in
Southeast Asia
pepper is native to
present-day Kerala in
Southwestern India,
and is extensively
cultivated there and
elsewhere in tropical
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
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
used to flavor
robust spicy sauces,
meat marinades
for the fact that it
provides pepper
flavor without any
little black specks.
clove is used as a
Cloves use to create
a sweet dish
ginger packs tons of
warm, pungent,
peppery flavor that
works so well with
meats and
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
Reyes, Mark Deniel M.
native to subSaharan Africa
have a sweet, nutty
It complement to
savory and sweet
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
region, anise is
cultivated in
southern Europe,
southern Russia, the
Middle East, North
Africa, Pakistan,
China, Chile, Mexico,
and the United
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
Native to the
region, cumin is also
cultivated in India,
China, and Mexico
for its fruits, called
seeds, which are
Ground Cumin has a
distinctive flavor with
an earthy, nutty,
spicy taste
with somewhat bitter
undertones and a
warm, penetrating
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
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
Reyes, Mark Deniel M.
used to flavour a
variety of foods.
aroma with hints of
Nutmeg, (Myristica
fragrans), tropical
evergreen tree
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
odor: fresh spice
woody black pepper
sweet anise. flavor:
Spicy, woody, peppery,
cola like, with
cinnamon, ginger,
nutmeg and clove
notes and a smoky
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
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
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