Front cooking
Frontcooking ( Engl. Front "front" and to cook "cooking" - hence frontal cooking ) is a term used in gastronomy and provides a special type of cooking is in gastronomy In front cooking the chef prepares the food outside the kitchen and immediately before. Guest, who is given the opportunity to observe essential parts of the preparation and cooking process. This process is also used in the care of the elderly and the disabled; z. B. in dementia-friendly facilities.
Special features of front cooking
Basically, front cooking requires a special kitchen device, in addition to the public display of all ingredients, in particular special extractor technology . The ingredients to be processed must be prepared under the eyes of the guest before the start of front cooking for later processing. Accordingly, the front cooking only focuses on the last steps of preparation so that the entire process does not take too long in the presence of the guest.
Professional requirements of the cook
In addition to his kitchen-technical qualifications, the chef needs additional knowledge in the areas of customer service, communication and sales. It is his job to advise customers on the right choice of ingredients, their ingredients and their possible combinations. During the preparation, the chef often entertains the guest with brief information about the food.
There are currently only a few options for further training in front cooking in Germany .
Areas of application
- Front cooking is mostly used in modern, experience-oriented restaurants and in the catering business.
- Frontcooking is most widespread today in fast food restaurants at train stations , airports and motorway service stations . Here, prefabricated or finished products or convenience food are mostly used.
- TV cooking programs are a special form of front cooking .
literature
- Christoph Held, Doris Ermini-Fünfschilling: The home suitable for dementia: living space design, support and care for people with Alzheimer's disease. Karger Medical and Scientific Publishers 2006, ISBN 3-805-5801-0X .
Individual evidence
- ^ Elisabeth Leicht-Eckardt: Resident-oriented housekeeping: Practical concepts and their implementation in care for the elderly. Verlag Neuer Merkur 2012, ISBN 3-937-3466-6X , no.4.1