21 February 2011

To day we started with our chef course. We had to pack out the training kitchen and take stock of everything that was in there. We also learned all the names of all the utensils and other pieces of kitchenware. We were required to write down all the names of everything we put back in our working station. The complete list include:

Stock

1 sauté pan (med)

1 cake ring

1 sauté pan (small)

1 omelet pan

1 colander

1 conical strainer

4 Ben merrier inserts

1 rolling pin

1 6-sided grater

2 small stockpots

1 sauté pan (big)

1 1L measuring cup

1 pasta basket

1 saltshaker

1 knife set (7 piece)

1 cooling rack

1 meat mullet

1 fish turner

1 French whisk

1 piping bag

1 balloon whisk

1 egg lifter

1 perforated basting spoon

1 skimming spider

1 meat fork

1 basting brush

2 wooden spoons

1 solid basting spoon

1 fork

1 serving plate

1 sink basin

1 pot rack

1 shelf

1 table

1 set of chopping boards

We had to clean everything working from top (ceiling) to bottom (floor). We had to move the tables and clean on all sides (360 degrees), clean the pipes under the sink, and clean all surfaces including the walls and ceiling. The sink had to be dried out when done and all surfaces disinfected. The pots, pans and utensils had to be arranged neatly to maximize the limited working space.

The chemicals we used where a sanitizer, all purpose and oven cleaner including the dish washing liquid in the dispenser.

We had to find out what the difference is between a dariole mold and a ramekin.

A dariole mold looks like a small metal cup. Its shape is cylindrical with a slight taper to it and it may or may not have a lip around the top.

A ramekin or ramequin is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes.

The Final Product