The Four Tops Essay Example | Topics and Well Written Essays - 750 words

The Four Tops - Essay Example They signed with Motown records in 1963 (Johnson 2). Even though, the four tops are best remembered for the records they produced at Motown in the Sixties, they also had noteworthy success at such places as Casablanca, ABC, and Arista in the decades that followed. Although the four tops began their career at Motown, they had a considerable prehistory before their arrival at the label Benson and Payton attended Detroit North High School While Fakir and Stubbs attended Pershing High School in the North end of Detroit. They first sang together at a friend’s birthday where they had met the four of them after graduating from high school; they formed the Four Aims in 1954 where they evolved into a versatile night club act. Payton had a talent of arranging harmonies, and he became the group musical director. His Cousin Roquel Davies also became closely affiliated with the group, and he provided management, material and even vocal assistance during the formative years of the group. Th e four tops recorded several classics in Motown, which remains the most outstanding singles during the label’s mid sixties. ... Four Tops made Billboard’s Hot 100 chart 45 times between 1964 and 1988 and fifty two times in R&B chart. Twenty-four of their singles managed the Top forty, and seven of those managed the Top ten. Throughout their career, they sang in close harmony and not even a single voice stood apart from the others. In 1962, the group was approached by Berry Gordy for a deal, but they failed to sign a deal with him since they said they wanted to be sure whether Gordy’s Independent Label would survive. Gordy described the group as very loyal to each other and their vocal blend as phenomenal. However, after two years, they signed a deal with Gordy and their first project was an album of show tunes named Breaking. At this point, the Four Top future seemed uncertain with failed singles on three labels and one unreleased album on a fourth label. Nonetheless, there followed a triumphant union with Holland-Dozier-Holland, which resulted to a hit, â€Å"Baby I Need Your Loving,† im mediately. It was decided that the Four Tops be reshaped from a close harmony group to one with lead vocalist (Levis) while Benson, Fakir and Payton provide background vocals, harmonies, and occasionally co-leads. In addition, it was resolved the need to emphasize Levis’ high range, where his croaky, anguished vocals most expressively communicated the passion of Eddie Holland’s lyrics The Four Tops Led in Mid-1965with ‘I cannot help Myself’ classic spotlighting the group. However, the climax of their work with Holland was ‘Reach Out I’ll Be There’ from its spectacular neoclassical arrangement to Levis thunderous vocal. It was one of their greatest recordings. It remained in the charts for almost four months, and it was their second number one hit (Jones 52). The fruitful union of

Managment Essay Example | Topics and Well Written Essays - 5000 words

Managment - Essay Example was done by HSE (2001), it was seen that the the way health and safety is maintained is of equal importance just like the way other sectors are managed because it reflects how efficient and relevant the (HSE, 2001) system could be in the working place. The objective of this report is to asses how health and safety management system is being observed and implemented at Carillion place. This objective ha sto be met by checking the main elements of the system at Carillon plc. The main elements include: planning, performance, performance assessment and performance improvement of the health and safety system. Carillion is a multinational construction company located in Wolverhampton, United Kingdom. It mainly deals with construction and engineering activities both civil and building and employs approximately 51,000 across the globe. One of the major sectors that Carillon keeps watch on is the health and safety management of the company. Due to its value for that sector it was given an award of OHSAS certification in 2000. With Carillon having the certification of BS OHSAS 18001, it meets the requirements for the methodology that is located which it is named Plan-Do-Check-Act (PDCA) approach, that has been illustrated using a diagram in Fig 1.0.0 (HSE 2001, p.6). it has a certification for OHSAS 18001, this makes OHSAS 18001 health and safety management system the body that is used to check it and it can also be checked by the HSG65 gap analysis model. A summary of this review has been shown in Appendix B. Factors that make the health and safety management of Carillion effective is the fact that it has its health and safety policies written that sets the trend for maintaining health and safety in the organization. A copy of this policy statement has been put in Appendix A. The policy statement document has been written and undersigned by Richard Howson, the CEO of Carillion construction company. It clearly says that the Health and Safety of the people that work

The Alma Ata Declaration

The Alma Ata Declaration The Alma Ata Declaration was formally adopted at the International Conference on Primary Health Care in Alma Ata (in present Kazakhstan) in September 1978 (WHO, 1978). It identifies and stresses the need for an immediate action by all governments, all health and development workers and the world community to promote and protect world health through Primary Health Care (PHC) (ibid). This has been identified by the Declaration as the key towards achieving a level of health that will allow for a socially and productive life by the year 2000. The principles of this declaration have been built on three (3) key aspects which include: Equity It acknowledges the fact that every individual has the right to health and the realisation of this requires action across the health sector as well as other social and economic sectors. Participation It also identifies and recognises the need for full participation of communities in the planning, organisation, implementation, operation and control of primary health care with the use of local or national available resource. Partnership It strongly supports the idea of Partnership and collaboration between government, World Health Organisation (WHO) and UNICEF, other international organisations, multilateral and bilateral agencies, non-governmental organisations, funding agencies, all health workers and the world community towards supporting the commitment to primary health care as well as increasing financial and technical support especially in developing countries. Other important principles identified by the Declaration include: health promotion and the appropriate use of resources. The declaration calls on all governments to formulate strategies, policies and actions to launch and sustain primary health care and incorporate it into the national health system. It was endorsed by the World Health Assembly in 1978 hence enshrining it into the policy of the WHO (Horder, 1983). Background Back in the 1960s and 1970s, many developing countries of the world gained independence from their colonial leaders. In efforts to provide good quality healthcare service for the population, these new governments established teaching hospitals, medical and nursing schools most of which were located in urban areas (Hall Taylor, 2003) thus creating a problem of access to good quality health service especially for people that reside in rural communities. Successful programmes were initiated by Tanzania, Sudan, Venezuela and China in the 1960s and 1970s to provide primary care health services that was basic as well as comprehensive (Benyoussef Christian, 1977; Bennett, 1979). It is on the basis of these programmes that the term Primary Health Care was derived (Hall Taylor, 2003). In low income countries, the primary health care strategy as described by the Alma Ata was very influential in setting health policy during the 1980s however in high income countries such as the United Kingdom, it was considered irrelevant on the presumption that the level of primary care service was already well developed (Green et al., 2007). Primary health care has been defined in the Declaration of Alma Ata as; essential health care based on practical, scientifically sound and socially acceptable methods and technology made universally accessible to individuals and families in the community through their full participation and at a cost that the community and country can afford to maintain at every stage of their development in the spirit of self reliance and self-determination. It forms an integral part both of the countrys health system, of which it is the central function and main focus, and of the overall social and economic development of the community. It is the first level of contact of individuals, the family and community with the national health system bringing health care as close as possible to where people live and work, and constitutes the first element of a continuing health care process. (WHO, 1978) The Alma Ata Declaration brought about a shift on emphasis towards preventive health, training of multipurpose paramedical workers and community based workers (Muldoon et al., 2006). In order to achieve the global target of health for all by the year 2000, goals were being set by the WHO (WHO, 1981) some of which include: At least 5% of gross national product is spent on health. A reasonable percentage of the national health expenditure is devoted to local health care. Equitably distribution of resources At least 90% of new-borne infants have a birth weight of at least 2500g. The infant mortality rate for all identifiable subgroups is below 50 per 1000 live-births. Life expectancy at birth is over 60 years. Adult literacy rate for both men and women exceeds 70%. Trained personnel for attending pregnancy and child birth and caring for children for at least 1 year of age. It has been over 30 years now that the Declaration of Alma Ata was adopted by the WHO. A look at the current health trend around the world especially in developing countries such Nigeria, Ghana, Niger, Zimbabwe and so many others will reveal that the goal of achieving health for all by the year 2000 through primary health care has not been a reality. Although there have been reasonable improvement in immunisation, sanitation and access to safe water, there is still impediments in providing equitable access to essential care worldwide (WHO, 2010) What went wrong? Lawn et al. (2008) explain that the Cold War significantly impeded the desired impact expectation of the Alma Ata Declaration in the sense that global developmental policy at that time was dominated by neo-liberal macro economical and social policies. The effect of this on poorer countries of the world particularly in Africa was implementation of structural adjustment programmes in effort to reduce budget deficit through devaluations in local currency and cuts in public spending. This resulted in the removal of subsidies, cost recovery in the health sector and cut backs in the number of medical health practitioners that could be hired. The introduction of user charges and encouragement of privatisation of services during this period had an untoward effect on poor people who could not afford to pay for such services. The combination of these factors hence resulted in part to the crippling of the quality of service that can be provided at the primary care level. People who could afford such service resorted to health service offered at secondary or tertiary care which in most cases is difficult to access. The introduction of a new concept of Selective Primary Health Care as proposed within a year of the adoption of the Alma Ata Declaration by Walsh Warren (1979) changed the dimension of primary health care. This interim approach was proposed due to the difficulty experienced in initiating comprehensive primary health care services in countries with authoritarian leadership (Waterston, 2008). Walsh Warren (1979) argued that until comprehensive primary health care can be made available to all, services that are targeted to the most important diseases may be the most effective intervention for improving health of a population. The measures suggested include; immunisation, oral rehydration, breast feeding and the use of anti malarias. This selective approach was considered as being more feasible, measurable, rapid and less risky, taking away decision making and control away from the community and placing it upon consultants with technical expertise hence making it more attractive partic ularly to funding agencies (Lawn et al., 2008). An example of a selective primary care approach is the Expanded Programme on Immunisation (EPI). Selective primary health care is concerned with providing solutions to particular diseases such as HIV/AIDS and tuberculosis while comprehensive primary care as proposed the Alma Ata begins with providing a strong community infrastructure and involvement towards tackling health issues (Baum, 2007). The shift in maternal, new-borne and child health as a result of programmes that removes control from the community hinders the actualisation of the goals of primary health care as emphasized by the Alma Ata Declaration. The reversal of policy in the 1990s by the WHO and other UN agencies to discourage traditional birth attendants and promoting facility based birth with skilled personnel (Koblinsky et al., 2006) is an example of such. The World Banks report Investing in Health which was published in 1993 saw the World Bank become a great influence and major key player in international public health as such robbing the WHO of the prestigious position (Baum, 2007). It considers investments for interventions that only have the best impact on population health as such removing local control and advocating a vertical approach to health. This move counteracts the process of the social change described by the Alma Ata Declaration which is necessary for realisation of its goals. These go to show that consistency both in leadership (locally and globally), policy as well as good evidence (to drive policy making and actions), are important ingredients for global initiatives to succeed. What went right? Even with the several elements that prevailed against the achievement of the collective goals of the Alma Ata Declaration, several case studies show that when provided with a favourable environment, primary health care as prescribed by the Alma Ata is sufficient to bring about a significant improvement in the health status of any population or country. Case study 1: Primary Health Care in Gambia Using data obtained from a longitudinal study conducted by the United Kingdom Medical Research Council over a 15 year period for a population of about 17,000 people in 40 villages in Gambia, Hill et al. (2000) compared infant and child mortality between village with and without primary health care. The extra services that were provided in the villages with primary health care include: a village health worker, a paid community nurse for every 5 villages and a trained traditional birth attendant. Maternal and child health services with vaccination programme were accessible to residents of both primary health care and non primary health care villages. There was marked improvement in infant and under 5 mortality in both sets of villages. After primary health care system was established in 1983, infant mortality dropped from 134/1000 in 1982 83 to 69/1000 in 1992 94 in the primary health care villages and from 155/1000 to 91/1000 in non primary health care villages over the same period of time. Between 1982 and 83 and 1992-94, the death rates for children aged 1-4 fell from 42/1000 to 28/1000 in the primary health care villages and from 45/1000 to 38/1000 in the non primary health care villages. However, in 1994 when supervision of primary health care was weakened, infant mortality rate in primary health care villages rose to 89/1000 for primary health care village in 1994 96. The rate in non primary health care village fell to 78/1000 for this period. The implementation and supervision of primary health care is associated with a significant effect on infant mortality rates for these groups of villages that benefitted from the programme. Case study 2: Under 5 mortality and income of 30 countries To assess the progress for primary health care in countries since Alma Ata, Rohde et al. (2008) analysed life expectancy relative to national income and HIV prevalence in order to identify over achieving or under achieving countries. The study focused on 30 low income and middle income countries with the highest year reduction of mortality among children less than 5 years of age and it described coverage and equity of primary health care as well as other non health sector actions. The 30 countries in question have scaled up selective primary care (immunisation, family planning) and 14 of these countries have progressed to comprehensive primary care which has been marked with high coverage of skilled birth attendants. Equity with skilled birth attendance coverage across income groups was accessed as well as access to clean water and gender inequality in literacy. These 30 countries were grouped into countries with selective primary care; mixture of selective and comprehensive primary health care; and comprehensive primary health care alone. The major players among countries with comprehensive primary health care are Thailand, Brazil, Cuba, China and Vietnam. Overall, Thailand tops the list and it has comprehensive primary health care. Maternal, new-borne and child health in Thailand were prioritised even before Alma Ata and has been able to increase coverage for immunisation and family planning interventions. The Government investment in district health systems provided a foundation for comprehensive primary health care in maternal, new-borne and child health as well as other essential services. Community health volunteers also played a significant role towards Thailands medical advancement. They promoted the use of water sealed latrines to improve sanitation and were very instrumental towards the decline of protein calorie malnutrition in pr e-school children in the past 20 years (WHO, 2010). Participation of the community health volunteers is a major source of community involvement into health care of Thailand (ibid). The following factors were identified as important lessons from high achieving countries: accountable leadership and consistent national policy progress with time; building coverage of care and comprehensive health systems with time; community and family empowerment; district level focus which is supported by data to set priorities for funding, track results as well as identify and redress disparities; and prioritising equity, removing financial barriers for poorest families and protection against unavoidable health cost. Case study 3: Integration of cognitive behaviour based therapy into routine primary health care work in rural Pakistan Rahman et al. (2008) in a cluster-randomised control study in Pakistan shows the benefits derived when cognitive behaviour therapy in postnatal depression is integrated with community based primary health care. Training was provided to the primary health care workers in the intervention group to deliver psychological intervention. The health care workers also receive monthly supervision and monitoring. Significant benefit (lower depression and disability scores, overall functioning and perception of social support) was reported in the intervention group to suggest that this kind of measures as supported by the Alma Ata can drive the initiative towards Health for all. It is evident and clear that countries that practiced comprehensive primary health care as enshrined by the Alma Ata reaped great benefits in terms of population health improvement. Although it has been argued that comprehensive primary health care is too idealistic, expensive and unattainable (Hall Taylor, 2003), evidence suggest that it is more likely to deliver better health outcomes with greater public satisfaction (Macinko et al., 2003). This kind of care can deal with up to 90% of health demands in low income countries (World Bank, 1994). Relevance of Alma Ata in this present time Our present world that has been characterised by marked epidemiological transition in health. Low income countries as well as high income ones are faced with increasing prevalence of non communicable as well as chronic disabling disease (Gillam, 2008) hence, the existence of infectious diseases (malaria, HIV/AIDS, Tuberculosis etc), and diseases like cardiovascular disease and diabetes. For low income countries such as sub-Sahara African Countries, this constitutes a major health problem because their health systems are mainly oriented towards providing services inclined with maternal and child health, acute or episodic illnesses. As such current health systems need to have the capacity to provide effective management for the current disease trend. The Alma Ata provides a foundation for how such effective health service can be provided. Because, primary health care is the first line of contact an individual has to health care, it is thus very influential in determining community heal th especially when the community is fully empowered to participate. As societies modernise, as it is the case in our current world, the level of participation increases and people want to have a say in what affects their lives (Garland Oliver, 2004). Thus, the level participation in health care is better off and more powerful in this present time than it was when it was the Alma Ata was adopted. Evidence suggest that the values as enshrined by the Alma Ata are becoming the mainstream of modernising societies and it is a reflection of the way people look at health and what they expect from their health care system (WHO, 2008). Alma Ata failed in some countries because the Government of such countries refused to put strategies towards sustaining a strong and vibrant primary health care system that is appropriate to the health needs of the community such that access is improved, participation and partnership is encouraged and health is improved in general. There is no goal standard guideline or manual on Alma Ata but individual governments have to develop their own strategies which should be well suited towards meeting their own needs. The Alma Ata founding principles is still relevant towards achieving these goals especially as it brings health care to peoples door step as it encourages training of people to efficiently and effectively deliver health services. Evidence has shown that there is a greater range of cost effective interventions than was available 30 years ago (Jamison et al., 2006). It is for these reasons that primary health care is essential towards achieving the millennium development goals e specially as it concerns child survival, maternal health, and HIV/AIDS, malaria, tuberculosis and other diseases. The Alma Ata emphasises the importance of collaboration as an important tool towards introducing, developing and maintaining primary health care. This partnership as supported by the Alma Ata is essential to increase technical and financial support to primary health care especially in low income countries. It is a current trend to find an increasing mixture of private and public health systems as well as increasing private-public partnerships. Governments, donor and private organisations are now working together to promote and protect health unlike after Alma Ata (OECD, 2005). There is also increased funding and this is shifting from selective global funds to strengthening health systems through sector wide approaches (Salama et al., 2008). This kind of collaborations is a step in the right direction and when it is strengthened according to the principles of the Alma Ata, it will not only improve the buoyancy of the health care system but also improve participation and equity in the sense that health care is more qualitative and accessible to the people. The years that followed after adoption of the Alma Ata by WHO member states was characterised by unstable political leadership and military dictatorship especially among low income countries which lead to neglect of the health sector. This created unfriendly environments for the development and maintenance of stable primary health care systems. In this current times however, most countries have embraced the democratic system of leadership that promotes equity, participation and partnership. Health equity is continually enjoying prominence in the dialogue of political leaders and ministries of health (Dahlgren Whitehead, 2006). Thus, the environment being created is friendlier to the Alma Ata hence making it more relevant in this time. Thirty years ago, the values of equity, people centeredness, community participation and self determination embraced by the Alma Ata was considered as being radical but today these values have become widely share expectations for health (WHO, 2008). Our current time has been marked by gross technological advancement which was not available in the 1970s. There is also an increased wealth of knowledge and literature on health and on the growing health inequalities between and within countries all of which was not available 30 years ago. All these put together provides a relevant foundation to support the Alma Ata in the present time making it more relevant in delivering effective health care service. Conclusion The prevailing political and economic situation around the world make the Alma Ata more relevant than it was in 1978. However, there is still need for more to be done. There is need for the revitalisation of primary health care according to the tenets of the Alma Ata and progress made should be consistently monitored. There is also the need for an increased commitment to the virtues of health for all as well as increased commitment of resources towards primary health care which should be driven by good evidence base. It is important that emphasis be changed from single interventions that produce short term or immediate results to interventions that will create an integrated, long term and a sustainable health care system. Even with the challenges being faced so far with full implementation of the Alma Ata, the ideals are relevant still relevant now more than ever.

Internet - Cybersex and the Online Gender Gap :: Exploratory Essays Research Papers

Cybersex and the Online Gender Gap    Introduction of a New Concept Sex. This is one of the most commonly discussed topics face-to-face and online that stirs up controversy. The introduction of the Internet and its mass appeal and use has only kindled the flame of the ever-burning fire of the controversy of sex related material and the ever-present gender battle between men and women. Victor J. Vitanza’s Cyberreader contains a section entitled â€Å"Sexual Politics† that explores the issues of computers and sex, and the gender gap in the cyber world between men, women, and computers. After viewing these materials, I would like to discuss the behavior patterns of men and women when it comes to talking and learning about computers, the stereotypes with computers, and sex in the virtual/cyber world. Men and women are capable of learning the same subject matter, but apparently neither gender wants to admit or state the obvious. The genders separate themselves in the computer/cyber world like they do in the real world. The predetermined stereotypes and prejudices that began with the invention of the computer and Internet are still the standards we hold today; men dominate the computer/cyber world. Another log on the fire of the gender battle is sex and the Internet. The behaviors displayed by men and women both bring the two genders together and split them apart. Gender shouldn’t matter online because it can be hidden in the sense that screen names don’t always hold a gender related characteristic. The Gender Gap Computers and everything that relates to them has always been perceived as â€Å"a man’s job† or a male dominated field. This so called gender gap got its roots from this misconception, and the following essays give some insightful information to help clear up these misunderstandings in the computer/cyber/virtual world. According to Barbara Kantrowitz the gender gap begins at an early age when children begin learning about computers. â€Å"Girls get subtle messages--from society if not their parents--that they should keep their hands clean and play with their dolls. Too often, they’re discouraged from taking science and math†¦Ã¢â‚¬  (Kantrowitz, 177) Kantrowitz goes on to discuss how around the fifth grade these subtle little messages kick in with girls because computers are â€Å"not quite feminine topics†, so girls don’t dive into the computer world like boys do.

An exploration of the different types of love in Shakespeare’s “Twelfth night”

What does Shakespeare convey about the nature and variety of love in this play? Shakespeare explores a great variety of themes in this play, the main one being love and its many different natures. The aim of this essay is to examine the text to discover ways in which Shakespeare portrays love using characterisation and style. Orsino is the first character to speak in â€Å"Twelfth night†; his first words are â€Å"if music be the food of love play on†. The main part of his speech describing his love for Olivia is consists of refined and eloquent language, which seems to be used to impress rather than to express his feelings, he also talks more of love its self than Olivia which makes you doubtful of his sincerity: â€Å"O spirit of love, how quick and fresh thou art†Love Poem â€Å"Love thoughts lie rich when canopied with bowers† He also thinks himself to be â€Å"as all true lovers are† in that the love he feels for Olivia is so intense that it is painful: â€Å"And my desires like fell and cruel hounds, E'er since pursue me† He is also portrayed as inconsistent, in the first seven lines of the play he tires of the music, which had been played proclaiming that it, is â€Å"not so sweet now as it was before†. This also hints at the fact that when he possesses something he will lose interest in it. Orsino is Shakespeare's representation of the melancholy, he is a man who will worship a woman he does not know, and is often thought to be in love with the idea of love rather than Olivia herself. It also appears that Orsino is lacking in self confidence for two reasons; the first is that he does not woe Olivia himself and the second is his craving for Olivia to adore him and be obsessed by him: â€Å"When liver, brain, and heart, These sovereign thrones, are all supplied, and fill'd (Her sweet perfections), one self same king!† The next main character to appear is viola. Viola represents true love in two forms; the first is her love for her brother. Her sincere love seems to contrast Olivia's weeping and obsessive grieving for her lost brother. It also appears as if she almost feels obliged to morn him in this way, to keep his memory fresh; â€Å"A brother's dead love, which she would keep fresh And lasting, in her sad remembrance.† This suggests that the grief is in some way an act to attract respect and attention. The language used by Valentine to describe her, in that it is eloquent and ends in a rhyming couplet, echoes this. Viola is also shown as a true lover in her love for Orsino. She is willing to sacrifice her own happiness for his and attempts to woe Olivia for him. Any other character would have tried to sway Olivia against him for selfish reasons. â€Å"My lord and master love you. O such love Could be but recompensed, though you were crowned The nonpareil of beauty† The way in which she speaks to Olivia also reveals her true love, in that she describes how she would woe Olivia were she in Orsino's place. It expresses the way she feels about Orsino and proves her to be self-sacrificing because she will not tell him, and will try and win Olivia. â€Å"Make me a willow cabin at your gate, And call upon my soul within the house; Write loyal cantons of contemned love, And sing them aloud even in the dead of the night† She is also in a position to love Orsino sincerely as she knows him completely; â€Å"Thou know'st no less but all: I have unclasped To thee the book even of my secret soul† Another fact, which proves her love for him, is that she expresses her thoughts in soliloquies. This shows that she is not attempting to impress or influence any one in the manner in which she speaks or by the content; â€Å"I'll do my best To woo your lady. Yet a barful strife! Whoe'er I woo, myself would be his wife.† The next lovers to be encountered are Maria and Sir Toby. These two represent love between friends and also sexual love, lust. They seem to be brought together by similar pleasures, for example the love of playing tricks. In this sense their love is more true than Orsino's obsession with Olivia. Sir Andrew joins Maria and Sir Toby in the above scene. He is depicted as similar to Orsino in that he is an unrequited lover with little chance of attaining his desire. His love seems even less genuine as there is very little mention of his feelings for Olivia or even of him seeking her love. Olivia then enters the play and mentions love almost immediately when declaring to Malvolio that he is â€Å"sick of self love†. The self-love Olivia mentioned is shown as another kind of love and also as a means to insert comedy into the play. Because Malvolio is so proud he is gulled by Maria's trick and thus follows humorous circumstances. Olivia seems to be as inconstant a lover as Orsino in that she immediately comes out of mourning when Viola attempts to woo her. She also transfers her affections from Olivia to her brother without realising that they are not the same person. Antonio is similar to viola in his love for Sebastian. He is devoted to him and would do anything for him with out looking for recompense, for example he gives him his purse in case he wishes to buy a trinket or toy. In conclusion I feel that Shakespeare depicts the multiple natures of love very successfully through out the play and shows strong contrasts between them.

Basic Kitchen Organization

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering f unctions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchenRestaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads.Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. K itchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and beverage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain admi nistrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes -Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishe s -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calculates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory func tions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Cooking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100Â °C Oil: 130Â °C-150Â °C PoachingStove/OvenStove: 65Â °C-80Â °C Oven: 165Â °C Boiling or SimmeringStoveBoiling: 100Â °C Simmering: 95Â °C – 98Â °C SteamingStove/Steamer100Â °C – 120Â °C Deep Fat FryingDeep Fat Fryer170Â °C – 180Â °CSauteing or Pan-FryingStove165Â °C – 200Â °C GrillingGrill240Â °C – 190Â °C Gratinate or Au GratinOven/Salamander240Â °C – 280Â °C BakingOven130Â °C – 260Â °C RoastingOven200Â °C – 220Â °C Finishing: 180Â °C Butter RoastingOvenStart: 140Â °C Finish: 160Â °C Braising/GlazingOven Meat Oven Vegetables Start: 200Â °C Cook: 160Â °C – 180Â °C Start: 140Â °C Finish: 160Â °C Glazing VegetablesStoveCook: 95Â °C – 98Â °C StewingStove95Â °C – 98Â °C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingred ients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For cooking tender ingredients which are high in protein at a low temperature (65Â °C – 80Â °C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98Â °C – 100Â °C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredients cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95Â °C – 98Â °C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100Â °C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant fat (shortening) at 170Â °C – 180Â °C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170Â °C – 180Â °C and never heat oil above 200Â °C oIf not in use, turn fryer temperature down to 90Â °C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180Â °C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs, etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, sea food, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentationBaking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, the product will have a shiny brown crust and moist, tender meats due to the slow cooking processStewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce