Track Overview
The job: produce everything the line will need, in the right quantities, in the right order, at the right time.
The shift: afternoon, alone or with one other person, in a kitchen that will be busy in six hours and is quiet now.
What makes it hard in this room: the gap. A restaurant preps at three for a six o'clock service. This kitchen preps at three for a room that fills at ten — and every short-clock item in the building is on a clock nobody's prep list accounts for.
Prerequisites for the whole track: Modules 3, 5, 8, 10, 15, 16, 17, 42, 45.
What this track does not cover: service execution, which is Working Line Cook, and the forecast that sets the quantities, which is Kitchen Manager.
Contents
- Reading the Prep List and Reordering It
- Receiving
- Fabrication and Yield
- Stocks, Beans and Long-Clock Production
- Sauces and Held Emulsions
- The Cold Station
- Baking
- Masa and the Chile Program
- Cooling, Labeling and Putting It Away
- Handing Off to the Line
Lessons
- Lesson 1 — Reading the Prep List and Reordering It
- Lesson 2 — Receiving
- Lesson 3 — Fabrication and Yield
- Lesson 4 — Stocks, Beans and Long-Clock Production
- Lesson 5 — Sauces and Held Emulsions
- Lesson 6 — The Cold Station
- Lesson 7 — Baking
- Lesson 8 — Masa and the Chile Program
- Lesson 9 — Cooling, Labeling and Putting It Away
- Lesson 10 — Handing Off to the Line