{"id":38967,"date":"2024-06-17T15:12:07","date_gmt":"2024-06-17T13:12:07","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38967"},"modified":"2024-06-17T15:12:10","modified_gmt":"2024-06-17T13:12:10","slug":"a-konyhai-hierarchia-es-annak-fontossaga-2-resz","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/a-konyhai-hierarchia-es-annak-fontossaga-2-resz\/","title":{"rendered":"Hierarchia v kuchyni a jej v\u00fdznam - 2. \u010das\u0165\u00a0"},"content":{"rendered":"
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V predch\u00e1dzaj\u00facej \u010dasti sme vysvetlili hierarchiu komer\u010dnej kuchyne a \u00falohy na jej vrchole. V kuchyni, ktor\u00e1 obsluhuje stovky alebo dokonca tis\u00edce \u013eud\u00ed, v\u0161ak ka\u017ed\u00e1 oblas\u0165 potrebuje \u0161\u00e9fkuch\u00e1ra, ktor\u00fd je v\u00fdlu\u010dne zodpovedn\u00fd za konkr\u00e9tnu \u00falohu a je v nej absol\u00fatnym odborn\u00edkom. Ak si nie ste ist\u00ed, kto je Coup de main alebo \u010do rob\u00ed Plongeur, \u010d\u00edtajte \u010falej!\u00a0<\/strong>\u00a0<\/p>\n\n\n\n

HIDEG KONYHA <\/strong> <\/h3>\n\n\n\n

Mana\u017e\u00e9r garde<\/h3>\n\n\n\n

Rovnako ako v\u00e4\u010d\u0161ina re\u0161taur\u00e1ci\u00ed vo svete, aj Garde Manger je franc\u00fazsky term\u00edn. \u201eGarde\u201d znamen\u00e1 \u201estr\u00e1\u017e\u201d a \u201emanger\u201d znamen\u00e1 jednoducho \u201ejes\u0165\u201d. To znamen\u00e1, \u017ee Garde Manger je osoba, ktor\u00e1 dohliada na jedlo a pripravuje jedl\u00e1, ako s\u00fa napr\u00edklad ryby, morsk\u00e9 plody<\/a>, hydina, zverina a vo\u013ene \u017eij\u00face vt\u00e1ctvo.<\/a> S\u00fa zodpovedn\u00ed aj za v\u00fdtvory zo \u017eelat\u00edny alebo pa\u0161t\u00e9t, ako aj za \u0161al\u00e1ty a studen\u00e9 jedl\u00e1.\u00a0\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Hors d'Ouvrier - predjedlo<\/h3>\n\n\n\n

Prejdime k \u010fal\u0161iemu franc\u00fazskemu term\u00ednu: hors d'\u0153uvre. Hors d'\u0153uvre znamen\u00e1 predjedlo, tak\u017ee je to dom\u00e9na \u0161\u00e9fkuch\u00e1ra. Ako u\u017e n\u00e1zov napoved\u00e1, zaober\u00e1 sa v\u0161etk\u00fdm, \u010do s\u00favis\u00ed s predjedlom. Studen\u00e9 om\u00e1\u010dky, marin\u00e1dy, \u0161al\u00e1ty at\u010f. Hors d'Ouvrier podporuje Garde Manger vo ve\u013ek\u00fdch a v\u00fdnimo\u010dn\u00fdch kuchyniach, preto\u017ee, \u010do nie je prekvapuj\u00face, jeho \u00falohy s\u00fa zvy\u010dajne aj tak zodpovednos\u0165ou Garde Manger.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

MELEG KONYHA <\/strong> <\/h3>\n\n\n\n

\u010co by to bolo za tepl\u00fa kuchy\u0148u bez om\u00e1\u010dok a pr\u00edloh? Samozrejme, \u017ee \u017eiadne! Preto tu maj\u00fa na starosti Saucier a Entremetier, ale popri nich tu n\u00e1jdete aj mnoho \u010fal\u0161\u00edch poz\u00edci\u00ed a odborn\u00edkov. <\/p>\n\n\n\n

Saucier - V\u00fdrobn\u00edk om\u00e1\u010dok<\/h3>\n\n\n\n

V\u00fdrobca om\u00e1\u010dok je profesion\u00e1l, ktor\u00fd pripravuje om\u00e1\u010dky, v\u00fdvary a buj\u00f3ny<\/a> zabezpe\u010di\u0165 pr\u00edpravu. V men\u0161\u00edch kuchyniach sa star\u00e1 aj o m\u00e4so a morsk\u00e9 plody. V komer\u010dn\u00fdch kuchyniach je situ\u00e1cia zvy\u010dajne \u00faplne in\u00e1. Na efekt\u00edvnu pr\u00e1cu v tomto prostred\u00ed potrebujete kuch\u00e1ra s mnoh\u00fdmi \u0161peci\u00e1lnymi zru\u010dnos\u0165ami. Techniky pr\u00edpravy s\u00fa alfou a omegou kuchyne. Nejde len o varenie alebo pe\u010denie, ale aj o vytv\u00e1ranie r\u00f4znych chut\u00ed, text\u00far a kombinovanie potravinov\u00fdch \u0161trukt\u00far<\/a> je.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Entremetier a L\u00e9gumier - K\u00f6rets\u00e9f<\/h3>\n\n\n\n

Poz\u00edcia entremetiera alebo \"gurm\u00e1nskeho \u0161\u00e9fkuch\u00e1ra\" je dnes v kuchyni absol\u00fatnym trendom v\u010faka rast\u00facemu dopytu po vegetari\u00e1nskych a veg\u00e1nskych jedl\u00e1ch. Plat\u00ed to najm\u00e4 pre L\u00e9gumier alebo zeleninov\u00e9ho kuch\u00e1ra. T\u00ed s\u00fa skuto\u010dn\u00fdmi odborn\u00edkmi, ale vo v\u00e4\u010d\u0161ine pr\u00edpadov t\u00fato pr\u00e1cu vykon\u00e1va Entremetier, ke\u010f\u017ee je aj tak zodpovedn\u00fd za v\u0161etky pr\u00edlohy. <\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Cukrovinky<\/h3>\n\n\n\n

Patisserie je tie\u017e franc\u00fazsky v\u00fdraz. \u201cPatisser\u201d znamen\u00e1 \u201cmiesi\u0165\u201d alebo \u201cpiec\u0165 kol\u00e1\u010d\u201d. Je to ve\u013emi d\u00f4le\u017eit\u00e1 s\u00fa\u010das\u0165 gastron\u00f3mie, preto\u017ee dokonal\u00e9 jedlo je dezert<\/a> nem\u00f4\u017ee skon\u010di\u0165 bez neho, v\u0161ak? Netreba dod\u00e1va\u0165, \u017ee si to vy\u017eaduje aj skuto\u010dn\u00fa profesionalitu. Pattisier, teda cukr\u00e1r, zohr\u00e1va absol\u00fatne ved\u00facu \u00falohu v oddelen\u00ed dezertov a ako tak\u00fd je zodpovedn\u00fd za v\u0161etky dezerty. Popri nich s\u00fa to pek\u00e1r, teda Boulanger, Confiseur, teda \u0161\u00e9fkuch\u00e1r dezertov, a, samozrejme, zmrzlin\u00e1r, teda Glacier.\u00a0<\/p>\n\n\n

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\"\"
Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Ostatn\u00e9 poz\u00edcie<\/strong> <\/h3>\n\n\n\n

Hierarchia kuchyne sa sklad\u00e1 zo \u0161tyroch men\u0161\u00edch oblast\u00ed. Ve\u010f kuchy\u0148a potrebuje ve\u013ea pomocn\u00fdch r\u00fak, aby mohla ka\u017ed\u00fd de\u0148 dobre fungova\u0165. Coup de main, zn\u00e1my aj ako pomocn\u00fd kuch\u00e1r, je preto nevyhnutn\u00fd. Rovnako ako kuch\u00e1rski u\u010dni, apprentis de la cuisine. Bez oddelenia um\u00fdvania riadu, Plongeur, by bol v kuchyni tie\u017e \u00fapln\u00fd chaos. Ke\u010f\u017ee aj tieto pomocn\u00e9 poz\u00edcie m\u00f4\u017eu potrebova\u0165 pomoc, existuj\u00fa aj kuch\u00e1rski u\u010dni, s\u00fa to Stagiaires. Hoci s\u00fa niektor\u00e9 poz\u00edcie ve\u013emi podobn\u00e9 svojimi povinnos\u0165ami, v kuchyni sa nikdy neprekr\u00fdvaj\u00fa, preto\u017ee ka\u017ed\u00fd presne vie, \u010do rob\u00ed, a pod\u013ea toho aj kon\u00e1.  <\/p>\n\n\n\n

Zdroj z<\/strong><\/a> <\/strong> <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ak si nie ste ist\u00ed, ak\u00e9 je miesto Coup de main v kuchynskej hierarchii alebo \u010do m\u00e1 Plongeur robi\u0165, \u010d\u00edtajte \u010falej!\u00a0\u00a0<\/p>","protected":false},"author":14,"featured_media":38977,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-38967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei"],"yoast_head":"\nA konyhai hierarchia \u00e9s annak fontoss\u00e1ga - 2. r\u00e9sz\u00a0<\/title>\n<meta name=\"description\" content=\"Ha bizonytalan vagy, hol helyezkedik el a konyhai hierarci\u00e1ban a Coup de main, vagy mi a feladata a Plongeur-nek mindenk\u00e9pp olvass tov\u00e1bb!\u00a0\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/a-konyhai-hierarchia-es-annak-fontossaga-2-resz\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A konyhai hierarchia \u00e9s annak fontoss\u00e1ga - 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