Remouillage
Remouillage is a cost-saving technique used in professional kitchens where chefs make a second, lighter stock by reusing bones or vegetables that were already used to make a first stock. It's like getting a second brewing from tea leaves, but with cooking ingredients. While not as rich as the first stock, this practice helps kitchens reduce waste and maximize ingredients. This technique is particularly valued in high-volume restaurant operations and institutional cooking where managing food costs is important. You might see this term in resumes of chefs who have experience in resource management and sustainable kitchen practices.
Examples in Resumes
Implemented remouillage techniques to reduce kitchen waste by 25% while maintaining stock quality
Trained junior cooks in remouillage methods for efficient stock production
Developed standard operating procedures for remouillage process in high-volume kitchen operations
Typical job title: "Chefs"
Also try searching for:
Where to Find Chefs
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you implement a remouillage program in a large-scale kitchen operation?
Expected Answer: A senior chef should discuss cost-benefit analysis, training staff on proper techniques, implementing quality control measures, and creating standard operating procedures for consistent results.
Q: How do you balance cost savings from remouillage with maintaining food quality standards?
Expected Answer: Should explain methods for testing stock strength, appropriate uses for second stocks, and how to integrate them into different recipes while maintaining dish quality.
Mid Level Questions
Q: What are the key differences between first stock and remouillage?
Expected Answer: Should explain how remouillage is lighter in flavor and color, appropriate uses for each type of stock, and how to maximize yield from ingredients.
Q: How do you properly store and label remouillage products?
Expected Answer: Should discuss proper cooling procedures, storage containers, labeling systems including dates, and food safety considerations.
Junior Level Questions
Q: What is remouillage and why is it used in professional kitchens?
Expected Answer: Should be able to explain that it's a second stock made from previously used ingredients and its role in cost savings and sustainability.
Q: What safety considerations should be taken when making remouillage?
Expected Answer: Should mention proper temperature control, storage times, and basic food safety principles when handling previously used ingredients.
Experience Level Indicators
Junior (0-2 years)
- Basic stock-making techniques
- Understanding of kitchen safety and sanitation
- Following recipes and procedures
- Basic ingredient knowledge
Mid (2-5 years)
- Efficient stock production methods
- Quality control procedures
- Kitchen cost management
- Team training abilities
Senior (5+ years)
- Advanced cost control systems
- Kitchen efficiency optimization
- Menu development incorporating secondary products
- Training program development
Red Flags to Watch For
- No knowledge of basic stock-making techniques
- Lack of understanding about food safety and sanitation
- No experience with cost control or inventory management
- Poor understanding of kitchen efficiency and waste reduction
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