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ysabetwordsmithHere are the content notes for "A Good Objective of Leadership."
"A good objective of leadership is to help those who are doing poorly to do well and to help those who are doing well to do even better."
-- Jim Rohn
Liberty first appeared in:
"Conscious of the Injustice"
Story Date: Late March of 2015
Summary: After Shiv brings a new girl to the gang, Boss White calls Dr. G for help dealing with what he saw in her mind.
She reappears in this poem, which has not yet been sponsored:
"Not a Destination, But a Process"
Story Date: Late March of 2015
Summary: Liberty meets Dr. G.
The key to baking and decorating mass quantities of cookies:
1) Calculate the time for different steps. Include some firebreaks in case you fall behind, so that doesn't wreck the whole schedule. Shiv got an experienced cook to do this part for him and write down the schedule. I couldn't do it either.
2) Using the time calculations above, fit the steps together in an assembly line fashion. One thing can be cooling or drying while you work on the next thing.
3) Recruit helpers. Assign them to stations such that baked goods can flow from one end to the other as they get mixed, baked, cooled, decorated, and packaged. Remember to have another team of helpers doing dishes so you don't run out. A team of several people can crank out many dozens of cookies in the time it would take one person to make a couple of batches.
4) Mise en place. You don't have time to run around looking for things. Set out all your necessary ingredients, cooking utensils, bakeware, decorating supplies, etc. at the relevant stations. Double-check that you have enough ingredients before you begin. It's up to you and the type of recipe whether you want to measure in advance or as you go; some things don't like to sit out.
Brigade de cuisine means "kitchen brigade" and refers to types of cook based on seniority, skill, and what work they do. Few kitchens are big enough to have them all, so in most places, workers serve more than one role. The rank levels are often simplified to top, middle, and bottom. Blues Moon has a small, cramped kitchen but a generous supply of employees. Many of these shuffle around as needed based on their skills and current demands. Some types of prep work can be shifted to the restaurant when it is closed to diners or to the staff kitchen downstairs. For the purposes of today's activities, these are the equivalent roles.
Chef de cuisine (kitchen chef; "chief of the kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
This is Cook's rank.
Chef de partie (senior chef; "chief of the group")
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.
This is Shiv's rank today, as he is organizing the cookie production for Halloween.
Commis(e) (junior cook / assistant cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. A man is a commis; a woman is a commise.
This is the current rank of most people working under Shiv today. He pulls people from the available pool and assigns them to a station and task(s).
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work. An apprenti is a male, and apprentie female.
This is Liberty's work today, as Shiv is responsible for teaching her how to bake and decorate cookies. The main focus is learning to decorate with royal icing, so she starts with simply lining and flooding the background, then tries her hand at some of the easier bone lining.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
This is the rank of the team assigned to wash dishes so the cookie production team doesn't run out of equipment. Blues Moon does have a big dedicated sink for dishwashing.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes.
-- Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
-- Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur.
This is Cook's main role in terms of what he makes, in that most of the time nobody else touches his grill. However, he makes a lot of other things too, most of those at different times of day because he focuses on the grill when the restaurant is open.
Tournant (spare hand/roundsman)
moves throughout the kitchen, assisting other positions in kitchen.
This is the role of most kitchen employees most of the time, and the pool of general workers from which Cook assigns people for Shiv to supervise. They have a variety of basic to intermediate cooking skills and work under the direction of someone else.
Pâtissier (pastry cook)
prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta.
Décorateur (decorator)
in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.
Boulanger (baker)
in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.
This is the role that Shiv and his team are performing today. He assigns people to bake cookies, decorate them, and package the finished ones. As the best artist, once he has people assigned and cookies coming down the line, he handles the most finicky of the decorating tasks such as outlining the bones on some cookies, shading the fondant, and painting on fine details.
Browse recipes for royal icing, sugar cookies, chocolate Halloween cookies, and gingerbread cookies. These are generally good for occasions when you want cookies to cut out and decorate.
You can use royal icing to decorate with different methods including a bag or outline and flood. Note that outlining and flooding can be done with different timespans and consistencies. If you outline and let it dry for a few minutes to an hour, then flood the center, the outline and flood tend to stay distinct: good if they are different colors or you want the outline to show. If you outline and then flood promptly, they tend to form a single smooth surface: good for a seamless look. Similarly if you use two different consistencies for outlining and flooding, they tend to stay seperate; if you use the same medium consistency for both steps, they tend to merge.
Shiv's Cookie Skeletons Hands and Ribs on Black
These cookies are made by outlining the square cookie base with black liner royal icing, then filling it with black flood royal icing. After that dries, the bones are carefully drawn on with white liner royal icing, and the hearts in red liner royal icing.
Shiv's Cookie Skeletons Whole Skeleton on Gingerbread
These cookies are made by using white liner royal icing to draw the bones directly on the gingerbread man base. White flood royal icing can be used to fill the larger part of the skull, if the liner is too thick to form a smooth surface. After that dries, skull details are drawn on with black edible marker.
How to make easy Skeleton Cookies
Shiv's Cookie Skeletons Whole Skeleton on Sugar Cookies
These cookies are made by outlining the gingerbread man base with black liner royal icing, then filling it with black flood royal icing. After that dries, the bones are carefully drawn on with white liner royal icing. White flood royal icing can be used to fill the larger part of the skull, if the liner is too thick to form a smooth surface. After that dries, skull details are drawn on with black edible marker.
Shiv's Cookie Skeletons Whole Skeleton in Pieces
These cookies are made by using white liner royal icing to draw the bones and outline the skull directly on the sugar cookie base. White flood royal icing is used to fill the skull. After that dries, skull and pelvis details are drawn on with black edible marker.
The anatomically detailed cookie cutters can be used on cookie dough or fondant. The fondant will stay white, while cookie dough tends to get darker as it bakes. Fondant is a soft, smooth, quasi-edible dough used in decorating; you can make spectactular embellishments to place on a cake or a giant cookie. It's safe to eat, but not everybody likes the texture or flavor of it. You can buy it or make your own.
Edible paint and markers come in a variety of styles. These are ideal for adding fine details to baked goods. Dark areas such as eye sockets can be colored with full-strength paint. Bones may be shaded with a dilute wash of black, brown, and/or blue paint. Which looks best will depend on the base color of the fondant or icing -- whether it is neutral, warm, or cool in its undertone.
Shiv's Cookie Skeletons Skull in Fondant
Shiv's Cookie Skeletons Hand in Fondant
Shiv's Cookie Skeletons Male & Female Pelvis in Fondant
Shiv's Cookie Skeletons Foot in Fondant
Shiv's Cookie Skeletons Whole Skeleton in Fondant
Giant Chocolate Cookie
A giant chocolate cookie can be decorated in many ways, such as topping it with fondant skeletons or dancing skeleton sets.
Texas Sheet Cake
This picture shows how to trim a pound cake from a rectangle to a coffin shape. With a sheet cake, you just cut it into rectangles and then trim the corners off each one, topping it with a skeleton of fondant or cookie pieces. Corner trimmings can be used to make dirt cups.
Dirt Cups
Black-Eyed Pea & Pumpkin Stew
Easy Mini Whole wheat Bread
"A good objective of leadership is to help those who are doing poorly to do well and to help those who are doing well to do even better."
-- Jim Rohn
Liberty first appeared in:
"Conscious of the Injustice"
Story Date: Late March of 2015
Summary: After Shiv brings a new girl to the gang, Boss White calls Dr. G for help dealing with what he saw in her mind.
She reappears in this poem, which has not yet been sponsored:
"Not a Destination, But a Process"
Story Date: Late March of 2015
Summary: Liberty meets Dr. G.
The key to baking and decorating mass quantities of cookies:
1) Calculate the time for different steps. Include some firebreaks in case you fall behind, so that doesn't wreck the whole schedule. Shiv got an experienced cook to do this part for him and write down the schedule. I couldn't do it either.
2) Using the time calculations above, fit the steps together in an assembly line fashion. One thing can be cooling or drying while you work on the next thing.
3) Recruit helpers. Assign them to stations such that baked goods can flow from one end to the other as they get mixed, baked, cooled, decorated, and packaged. Remember to have another team of helpers doing dishes so you don't run out. A team of several people can crank out many dozens of cookies in the time it would take one person to make a couple of batches.
4) Mise en place. You don't have time to run around looking for things. Set out all your necessary ingredients, cooking utensils, bakeware, decorating supplies, etc. at the relevant stations. Double-check that you have enough ingredients before you begin. It's up to you and the type of recipe whether you want to measure in advance or as you go; some things don't like to sit out.
Brigade de cuisine means "kitchen brigade" and refers to types of cook based on seniority, skill, and what work they do. Few kitchens are big enough to have them all, so in most places, workers serve more than one role. The rank levels are often simplified to top, middle, and bottom. Blues Moon has a small, cramped kitchen but a generous supply of employees. Many of these shuffle around as needed based on their skills and current demands. Some types of prep work can be shifted to the restaurant when it is closed to diners or to the staff kitchen downstairs. For the purposes of today's activities, these are the equivalent roles.
Chef de cuisine (kitchen chef; "chief of the kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
This is Cook's rank.
Chef de partie (senior chef; "chief of the group")
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.
This is Shiv's rank today, as he is organizing the cookie production for Halloween.
Commis(e) (junior cook / assistant cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. A man is a commis; a woman is a commise.
This is the current rank of most people working under Shiv today. He pulls people from the available pool and assigns them to a station and task(s).
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work. An apprenti is a male, and apprentie female.
This is Liberty's work today, as Shiv is responsible for teaching her how to bake and decorate cookies. The main focus is learning to decorate with royal icing, so she starts with simply lining and flooding the background, then tries her hand at some of the easier bone lining.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
This is the rank of the team assigned to wash dishes so the cookie production team doesn't run out of equipment. Blues Moon does have a big dedicated sink for dishwashing.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes.
-- Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
-- Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur.
This is Cook's main role in terms of what he makes, in that most of the time nobody else touches his grill. However, he makes a lot of other things too, most of those at different times of day because he focuses on the grill when the restaurant is open.
Tournant (spare hand/roundsman)
moves throughout the kitchen, assisting other positions in kitchen.
This is the role of most kitchen employees most of the time, and the pool of general workers from which Cook assigns people for Shiv to supervise. They have a variety of basic to intermediate cooking skills and work under the direction of someone else.
Pâtissier (pastry cook)
prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta.
Décorateur (decorator)
in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.
Boulanger (baker)
in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.
This is the role that Shiv and his team are performing today. He assigns people to bake cookies, decorate them, and package the finished ones. As the best artist, once he has people assigned and cookies coming down the line, he handles the most finicky of the decorating tasks such as outlining the bones on some cookies, shading the fondant, and painting on fine details.
Browse recipes for royal icing, sugar cookies, chocolate Halloween cookies, and gingerbread cookies. These are generally good for occasions when you want cookies to cut out and decorate.
You can use royal icing to decorate with different methods including a bag or outline and flood. Note that outlining and flooding can be done with different timespans and consistencies. If you outline and let it dry for a few minutes to an hour, then flood the center, the outline and flood tend to stay distinct: good if they are different colors or you want the outline to show. If you outline and then flood promptly, they tend to form a single smooth surface: good for a seamless look. Similarly if you use two different consistencies for outlining and flooding, they tend to stay seperate; if you use the same medium consistency for both steps, they tend to merge.
Shiv's Cookie Skeletons Hands and Ribs on Black
These cookies are made by outlining the square cookie base with black liner royal icing, then filling it with black flood royal icing. After that dries, the bones are carefully drawn on with white liner royal icing, and the hearts in red liner royal icing.
Shiv's Cookie Skeletons Whole Skeleton on Gingerbread
These cookies are made by using white liner royal icing to draw the bones directly on the gingerbread man base. White flood royal icing can be used to fill the larger part of the skull, if the liner is too thick to form a smooth surface. After that dries, skull details are drawn on with black edible marker.
How to make easy Skeleton Cookies
Shiv's Cookie Skeletons Whole Skeleton on Sugar Cookies
These cookies are made by outlining the gingerbread man base with black liner royal icing, then filling it with black flood royal icing. After that dries, the bones are carefully drawn on with white liner royal icing. White flood royal icing can be used to fill the larger part of the skull, if the liner is too thick to form a smooth surface. After that dries, skull details are drawn on with black edible marker.
Shiv's Cookie Skeletons Whole Skeleton in Pieces
These cookies are made by using white liner royal icing to draw the bones and outline the skull directly on the sugar cookie base. White flood royal icing is used to fill the skull. After that dries, skull and pelvis details are drawn on with black edible marker.
The anatomically detailed cookie cutters can be used on cookie dough or fondant. The fondant will stay white, while cookie dough tends to get darker as it bakes. Fondant is a soft, smooth, quasi-edible dough used in decorating; you can make spectactular embellishments to place on a cake or a giant cookie. It's safe to eat, but not everybody likes the texture or flavor of it. You can buy it or make your own.
Edible paint and markers come in a variety of styles. These are ideal for adding fine details to baked goods. Dark areas such as eye sockets can be colored with full-strength paint. Bones may be shaded with a dilute wash of black, brown, and/or blue paint. Which looks best will depend on the base color of the fondant or icing -- whether it is neutral, warm, or cool in its undertone.
Shiv's Cookie Skeletons Skull in Fondant
Shiv's Cookie Skeletons Hand in Fondant
Shiv's Cookie Skeletons Male & Female Pelvis in Fondant
Shiv's Cookie Skeletons Foot in Fondant
Shiv's Cookie Skeletons Whole Skeleton in Fondant
Giant Chocolate Cookie
A giant chocolate cookie can be decorated in many ways, such as topping it with fondant skeletons or dancing skeleton sets.
Texas Sheet Cake
This picture shows how to trim a pound cake from a rectangle to a coffin shape. With a sheet cake, you just cut it into rectangles and then trim the corners off each one, topping it with a skeleton of fondant or cookie pieces. Corner trimmings can be used to make dirt cups.
Dirt Cups
Black-Eyed Pea & Pumpkin Stew
Easy Mini Whole wheat Bread
