Sie sind auf Seite 1von 3

Unit: 4

Topic Title: FUNCTIONS OF VARIOUS SECTIONS


OF KITCHEN
Topic Objective:

Able to know about various section of kitchen and their functions.

CLASSICAL SECTIONS OF KITCHEN


S
F
A
U
&
C
B
E

P
R
O
D
U
C
T
T
I
O
N

FUNCTIONS OF CLASSICAL SECTIONS IN KITCHEN


Larder: Larder in simple means "food storing place". But in
the broader sense, in professional kitchens, it has a broader
meaning. It is just not a storing place but a place where all raw
materials are prepared and dressed before cooking.
Depending on the size of the establishment, the work of
larder may be broken down into various sections
again. The duties and functions of larder department
include storage of perishable foods, both raw and cooked,
which include foods such as meat; fish, poultry and game are
prepared and made ready for cooking. Also in this department
all the cold foods on the menu like hors d'oeuvres,
cold fish, or meat dishes, salads etc. are prepared. This
section includes butchery, garde-manger mainly where all the
foods are processed and stored.
Sauce Section: The section is responsible for providing
all meat, poultry, and game and offal dishes with the
exception of those that are plain roasted or grilled. All
the meat dishes cooked and garnished here. Also all
sauces served hot required by various sections of the kitchen
are prepared in this section of the kitchen. Cooking by
braising, boiling and poaching is done in this section but not
roasting and grilling.
Roast Section: As the name implies, all roast dishes of
meat, poultry and game are done in this section. Grilling
also is the responsibility of this section. Also cooking by
deep-frying is done in this section. It also prepares and
finishes any savouries that are required.
Fish Section: This section is responsible for the provision of
all seafood preparations in the menu except for those that
are grilled or deep-fried.
Soup Section: Preparation of all types of soups like

Vegetable Section: This section handles the preparation


of all entremets, which are done skill fully and served as a
separate course. Also, this section prepares the various
vegetable and potato accompaniments in the menu.
Peeling, Cleaning and trimming and cooking of vegetables
are done here. Other responsibilities like preparing all
the egg dishes and pasta cooking and rice cooking for
various sections are also done in this section.
During the period of service, each day various
quantities of vegetables are prepared, cooked,
refreshed and placed into refrigerator. The mise-enplace is carried out according to the requirements of
the menu.
Management of cooking vegetables well for large
numbers calls for particular knowledge, skill and
judgment and should never be entrusted to an unskilled
and disinterested cook.
Pastry Section: This section is normally separate
from the main kitchen and is a self contained section

CONTINENTAL: This is the section where there will prepare soups, sauces, main
with its own cold storage etc. the main function of this
course & also appitiser. Example- cocktile samosa,canaps, pastas etc.
section is to prepare hot and cold desserts, for lunches,
dinners
andIt pastries
for tea-time
andclose
other
occasions.In this section they will
PANTRY:
is the section
which will be
to continental.
prepare
sandwiches,
pizzas,
salad
& appitizers.
Various
pastries
like burgers,
short crust,
puff
and
desserts like
mousses, souffls etc. are also prepared here. All decorative

INDIAN: This section is responsible for the preparation of all Indian dishes.
works like sugar confectionery, chocolate work etc. are also
carried
out INDIAN:
in this section.
SOUTH
This section is responsible for preparing south Indian dishes like
tamarind rice, dall, sambar, chutneys & south Indian breakfast items like dosa, idlly,
Sorbets
poori
etc. and water-ice like items are made in pastry

SECTIONS OF KITCHEN IN INDIAN HOTELS

Thisseen
section
is responsible
preparing North Indian dishes like pulav,
ThisNORTH
kind of INDIAN:
sections are
in group
hotels of for
india.
gravies, kadai curries, paneer curries, dal makhni etc.
C
OF
N&
T
IB
N
E
NP
T
AR

TANDOOR: This section is responsible for preparing Tandoor items like roties, kebabs,
tikkas, kulchs, naan etc.
HALWAI: This section is responsible for preparing Indian Sweets like gajar ka halwa,
gulab jamum, rasmalai, shai tukra, laddu, rasgulla, moong dal halwa etc.
GARDE MANGER: (COLD KITCHEN) This section is responsible for preparing salads,

O dressings, pates, terrines, vegetable carvings, fruit carvings, ice carvings


D
U

BAKERY: This section is responsible for preparing breads, puffs, sponge, quiche,
C tarts, pies, bread rolls& sticksetc
T
T

I PASTRY: This section is responsible for preparing cakes, pasrties, chocolate garnishes,
O desserts like mouse, cheese cake etc.
N

BUTCHERY: This section is responsible for handling all the non-veg items. From the
receiving area the meat will enter into the butchery and there the butcher chef will clean
FUNCTIONS
OFcut
VARIOUS
IN KITCHEN
the meat and
the meat SECTIONS
according to the
kitchen requirement. This section also
responsible for the storage and issue of meats by first in first out.

Food for the body is not enough. There must be

food for the soul Dorothy Day (American Lady


Journalist & Social Activist)

Questions:
1.) Explain about various sections of kitchen?
2.) Explain about the function of various sections of kitchen?

Food for the body is not enough. There must be

food for the soul Dorothy Day (American Lady


Journalist & Social Activist)