NORTHERN EASTHERN MINDANAO STATE UNIVERSITY

FSM-102

NAME: Urbiztondo,Ranilyn D. Course/Yr Section: BTVTED FSM-2D

Lesson 1. SANITATION AND SAFETY IN CULINARY

OPERATIONS

Activity 1. Find the possible hazards in the pictures.

ANSWER :

What is wrong in the pictures?

As we can see in the image, the materials, equipment, and

ingredients are not properly organized. If the equipment,
ingredients, and materials are not properly organized, it can lead
to hazards. For example, in the first image, the materials in the
kitchen are not washed after use; they should be washed after
use to ensure that the kitchen and materials are clean and safe
from bacteria. The hazard in the second picture is a mechanical
hazard, as we can see the machine after they used it they just
left it open without checking if the machine is open or not, which
can cause a fire if the machine is not properly checked and well
organized.As we can see in the last image, the ingredients are
simply thrown into the reef without being labeled or separated,
which can be hazardous to the food they cook and cause
chemical hazards because the ingredients are not properly
organized.
Activity 2. Identify what is referred to in each item.

Corrective Action 1. Procedures followed when a deviation occurs.

Fresh Poultry 2. It should be stored in 40°F or lower the refrigerator and

should be packed in ice.

Control measures 3. Any activity or action that can be used to eliminate,

reduce, or, prevent any significant hazard.

Microwave Thawing 4.  This is the speediest method of defrosting food.

Hazard Analysis Critical Control Points  5. It is the way of managing

food safety hazards. The following principles are the procedures of food
safety management. 

Sanitizers 6. These are substances capable of destroying microorganisms,

including bacteria that cause food poisoning.

 Detergents 7. They are used routinely to clean tableware, surfaces, and

equipment. They can penetrate soil quickly and soften it. 

Deviation 8. Failure to meet a critical limit.

Acid Cleaners 9. They are used for soils and mineral deposits that cannot
be removed by detergents. They also remove scale in ware washing
machines and steam tables.

Pathogens 10. They multiply when food is exposed to the temperature

danger zone.
Activity 3. Let’s test your understanding by answering the following
questions. 5 points each. 

1. Why is personal hygiene important in the kitchen?

ANSWER:

Personal hygiene should be performed in the kitchen to ensure food

safety and contamination, as well as to avoid food poisoning. As a
result, the food they serve or cook is safe for the body and free of
bacteria.

2. Why is time and temperature important in maintaining the quality of

food?

ANSWER:

Time and temperature are important in maintaining food quality to

ensure that it is safe to eat and must ensure that food is always
properly cooked, cooled, chilled, or reheated. And to reduce the
possibility of harmful levels of bacteria in the food you eat.

3. What are some ways to ensure food safety in the kitchen?

ANSWER:
-Hand washing after handling Raw food.
- Wash fruits and vegetables before peeling
- Maintaining a clean work environment to help reduce spread of
bacteria and viruses
- Sanitizing after/ before using the materials needed in cooking.
 Lesson 2. THE KITCHEN ORGANIZATION AND LAYOUT

Activity 1. Match column A with column B. Write your answer on the space
provided before each number.  

Column A Column B

     E          1. It protects the chef from hot spills and splatter A. Toque
                   of foods and other kitchen danger.

    A           2. The purpose of this is to prevent hair from B. Neckerchief

                   falling into the food being prepared and cooked.

    D            3. This pattern helps in concealing stains and soiling. C. Chef’s Coat

    C            4. It serves as the chest and stomach area's shield D. Pants
                  against heat and burns from splattering of boiling liquids.

    B            5. It was intended prevent sweat from dripping on the food. E. Apron
Activity 2. Answer the following question. Write your answer
on the space provided. (5 pts. each).
1. What is the importance of having a uniform in the kitchen?

Wearing the proper uniform is one of the most effective ways to

ensure food safety. In food areas, chefs must always wear the
appropriate protective clothing, because this will help to ensure that
any contaminants carried on normal clothing, such as pet hairs or dirt,
will not enter the food and to prevent germs and bacteria from
contaminating.

2. What are some of the significant parts of a kitchen?

 The significant parts of a kitchen are:

 Delivery
 Storage
 Food preparation
 Meal cooking
 Service 
 Cleaning/washing

3. What is a work section, and what is the importance of having one?

Work Section is when two or more similar stations are grouped
in one large working area. The importance of work section is to of
enhancing individual senses of usefulness and belonging of their
work then to make their work are faster and facilitate.
 Lesson 3: KITCHEN TOOLS AND EQUIPMENT

Activity 1. Identify what is referred to in each item. Choose your

answer from the box given    below.

        Microwave 1. These are used for cooking or heating food.

         Colanders 2. Also called a vegetable strainer, are essential for

various tasks from cleaning vegetables to straining pasta or contents.

       Garlic Press 3. It is a kitchen tool which is specifically designed

for the purpose of pulping     garlic.

           Funnels     4. It is used to fill jars, made of various sizes of

stainless steel, aluminum, or of 
plastic
.
          Scraper        5. It is a rubber or silicone tool used to blend or
scrape the food from the bowl.

                       Spatula         6. It is used to level off ingredients when

measuring and to spread frostings and sandwich fillings.

  Measuring spoon 7. These are special, standardized spoons used

to measure very small quantities of ingredients by volume quickly and
accurately
 
   Boning Knife        8. It is used to fillet fish and to remove raw meat
from the bone
.
         Paring Knife   9. It is used to core, peel, and section fruits and
vegetables. Blades are short, concave with hollow ground.
            Blenders       10. These are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food. 

Activity 2. Arrange the following steps chronologically. Use A for the

first step, B for second and so on. Write your answer on the space
provided before the number. 

         D           1. Fill the sink with water and add a considerable

amount of detergent.

        A            2. Wear rubber gloves if you have dry hands or other
skin problem. If you are wearing long sleeves, roll them up or put
them under the gloves. Wear aprons too.

         E            3. Wash the lightest soiled items first. Start with

glasses, cups, and flatware. Soap each piece individually and rinse in
hot water.

        B             4. Scrape all the large pieces of food on the dishes
and place it in a compost bin or garbage can.

        K           5. Rinse out brush, sponge and allow to dry. Sterilize
your equipment often using boiling water with bleach. When a sponge
or brush starts to smell unpleasant, throw it away.

        H           6. Lay your dishes out on a rack to air-dry or wipe them

clean with a towel.

         I              7. There should be no visible matter and no "greasy"

feel. Run a hand over the dish to ensure that they are thoroughly
cleaned. If there is still some grease remaining, consider rewashing
the item.

        J              8. Wipe down the sink and your tools, Wipe down the
sink, dish drainer, and dishpan. Any rags, dish cloths or sponges
need to be left out to air dry, or thrown into the washing machine.
Remember to replace sponge and rags frequently.

       C              9. Stack the dishes in the proper order namely:

glassware, silverware, chinaware, and utensils. Stack them to the
right of the sink so that work progresses from right to left.

       G             10. Wash pots and pans last. Soak them first. Wash
the pans thoroughly and don’t forget to clean the bottoms. If anything
was burnt or overcooked to pots or casserole dishes, put a little extra
soap and water in it and let it stand while you wash the other dishes.

       F              11. Wash plates, bowls, and serving dishes.

Remember to scrape these items before washing. Soap each piece
gently and individually and rinse in hot water. Remember to keep an
eye when you should change the dish washing water.
Activity 3. 

On the third column draw a          star if the statement/s in column A match

with column B and if not write the correct word/s that best describe the
statement/s. 

A B C
1. It is the most popular material Aluminum Stainless Steel 
used for tools and equipment,
but is more expensive.
2. It is a greatly durable and Glass
cheap
material of kitchen utensils but
may not last long
3. An essential utensil for various Colander
tasks from cleaning vegetables
to straining pasta or tin contents.
4. Used to level off ingredients Scraper Spatula
when measuring dry ingredients
5. Use for turning food items Flipper
6. Commonly made up of heat- Measuring Cup Graduated
proof glass and transparent so for Liquid Measuring Cup
that liquid can be seen when Ingredients
measuring
7. It make the task of cleaning Seafood Serving
seafood and removing the shell Tools
much easier.
8. Enables you to more easily Serving spoons Serving tongs
grab
and transfer larger food items,
poultry or meat portions to a
serving platter, to a hot skillet or
deep fryer, or to a plate
9. Used for whipping eggs or Pastry blender Whisk 
batter, and for blending gravies,
sauces, and soups.
10. Used to measure heat Temperature
intensity. scales

Activity 4. List down at least five (5) examples tools and equipment
that you can find in your kitchen.
Identify the function of your kitchen tools and equipment. Follow the
format below. (10 points)

KITCHEN FUNCTION
TOOLS/EQUIPMENT
Funnels Used to fill jars
Serving spoons Used in preparing,serving,or eating food.
Serving tongs Used to grab and transfer food items.
Citrus knife Used to section citrus fruits.
Butcher knife Used to section raw  meat,poultry,and fish
Activity 5. Answer the following question. Write your answer on the
space provided. (5 pts. each)

1. Explain the difference between tools and equipment.

There are differences in tools and equipment as well. Tools are

generally thought of as hand tools that get the job done by using
manpower, whereas equipment can be tools, but it is typically larger
machines that do not require manpower for the most part. Equipment is
typically used for a single function, whereas tools are typically used for a
variety of functions.

2. Why it is important to clean, sanitize, and store tools and equipment

properly?

It's indeed necessary to accurately clean, sanitize, and store

equipment in order to prevent bacteria from penetrating or accidents from
occurring, as well as to avoid bacteria contamination, and it helps us to be
more secure, away from bacteria and other causes of illness.
 Lesson 4. THE MISE EN PLACE: BASIC FOOD
PREPARATION AND TECHNIQUES

Activity 1. Encircle the letter of the correct answer . 

C 1  . It refers to cutting into long, thin strips, matchstick-like in shape.

a. Chop b. Slice c. Julienne d. Macedoine
 
B  2.  To mash or grind food until completely smooth, usually in a food
processor, blender, sieve, or food mill.
a. Mash b. Puree c. Flake d. Quarter

B  3 . It means to rapidly stir a batter to incorporate the ingredients along

with air thoroughly.  
a. Stirring b. Beating c. Tossing d. Whipping

A  4 . It is a process of soaking food in a seasoned liquid.

a. Marinating b. Brining c. Mixing d. Breading

D  5 . It refers to coating q product with bread crumbs or other crumbs or

meal before deep-frying, pan-frying, or sautéing.
a. Marinating b. Brining c. Mixing d. Breading
Activity 2. Identify what is referred to in each item.

       Cut in       1. It is used to incorporate butter or shortening into dry flour.

    Whipping    2. It is the process of beating an ingredient vigorously to

incorporate air, making the  ingredient frothy.

     Kneading     3. It is to work dough, clay, etc. into a uniform mixture by

pressing, folding, and stretching.

     Poaching       4. It is a cooking technique in which food is briefly

immersed in steam or boiling water or fat.

      Marinating     5. It is a process of soaking food in a seasoned liquid.

      Parcooking     6. It refers to partial cooking of food that can be finished

or reheated for later use.

        Brining          7. It is used to preserve and enhance the tenderness

and flavor.

        Brining          8. It is used to preserve and enhance the tenderness

and flavor of the food.

         Batters         9.  It is a mixture of flour and liquid with other

ingredients, such as leavening agents, eggs, and various flavoring
materials.

         Brining         10. It is used to preserve and enhance the tenderness

and flavor of the food.
 Lesson 5: Cooking Techniques

Activity 1. Encircle the letter of the correct answer. 

B 1. It involves the use of fat or oil to transfer heat. 

a. Dry heat cooking technique 
b. Dry heat cooking technique using fat 
c. Moist heat cooking technique 
d. Combination of dry heat and moist heat cooking technique 

C 2. This is the process of heating food using liquid other than oil. 
b. Dry heat cooking technique 

b. Dry heat cooking technique using fat 

c. Moist heat cooking technique 
d. Combination of dry heat and moist heat cooking technique 

A 3. This is a process wherein the food is exposed to a high source of heat

coming from below or above. 
a. Dry heat cooking technique 
b. Dry heat cooking technique using fat 
c. Moist heat cooking technique 
d. Combination of dry heat and moist heat cooking technique

A 4. This technique is commonly used for tender meats, such as fish and
poultry, as the food cooks quickly   because it is exposed to very high heat
in a short time.
a. Broiling
b. Grilling
c. Broiling
d. Roasting

D 5. It is a moist heat cooking technique where food is partially and briefly

immersed into boiling water or oil. This is the fastest Way to change the
flavor and enhance the color of the food.
a. Boiling
b. Poaching
c. Simmering
d. Blanching
Activity 2. Select cooking terms in the left box and put them in the
appropriate box. 

Dry heat Dry heat Moist Cooking Combination

Cooking Cooking technique of Dry Heat
Technique Technique and Moist
Using Fat Heat
Cooking
technique

 Baking  Searing  Boiling  Braising

 Roasting  Sautering  Simmerin  Stewing

g

 Broiling  Stir -  Poaching 

Frying

 Grilling  Pan  Blanching 

Frying

 Griddling  Deep -  Porboiling 

Frying

 Pan   Streaming 
broiling
 Lesson 6: STOCK, SOUP, AND SAUCES

Activity 1. Identify what is referred to in each item. Write your answer

on the space provided before the number. 

           Bouquet Garni     1. It is a French word for “bag of herbs” that

includes a bundle of thyme, parsley stems, and a bay leaf tied with cooking
twine.

           Consomme            2. It is rich, flavorful stock or broth that has been

clarified to make it perfectly clear and transparent.

     Aromatic Vegetables 3. This is the second most important contributor

to flavor in the stock, but in the case of vegetable stocks, it is considered as
the most important contributor to flavor.
 
           Cartilage                4. It serves as the best source of gelatin in
bones that thickens and gives body to the   stock.

         Cold Liquid             5. It is used in making stock to prevent it from

becoming cloudy.

        Glaze                        6. It is made from brown stock, chicken stock, or

fish stock that is reduced to create a jelly-like consistency.

        Sauce                    7. A flavorful liquid, usually thickened that is used

to season, flavor and enhance other foods.

       Remouilage           8. It is a weak stock that is made from used bones

from another preparation. It is sometimes used to replace water as the
liquid is used in a stock.
 
       Purees                 9. Vegetable soup thickened with starch.

       Fumet 10. Made by simmering fishbone and is often used for

flavorful fish stock especially one made with wine.

Bouquet Garni                           Cold Liquid                       Chowder

Consommé‘                               Glaze                               Bisques

Aromatic Vegetables                 Remouillage                     Fumet

Cartilage                                   Sauce                               White Wine

sauce
Activity 2. Let’s test your understanding by answering the following
questions. 5 points each.

1. Why is it necessary to blanch bones before making stocks?

To make the bones clean and safe and also to removes impurities
from the bones that can cause cloudiness and discoloration of stocks.

2.What will happen if hot stock is directly stored in the reach-in or

walk-in chiller?

If hot stock is directly stored in a reach-in or walk-in chiller, it will spoil

and the chiller will destroy it due to the temperature of the stock.

3.What will happen if stock is not degreased?

If stock is not degreased it can cause unhealthy because the fats are
not move in stock, then it not gives clearer stock.

4.Why is sauce important in a dish?

Sauce is important in a dish because it a flavorful liquid that is used

season and it can enhance the flavor of the dish.

5.What is the difference between broth and stock? 

Broth is made primarily from meat or vegetables, whereas stock is

made primarily from bones. Stock with bones produces a thicker liquid,
whereas broth is thinner and more flavorful.
Activity 3. Identify the following whether it is clear or thick soup.

1. Chicken and Corn Soup Thick

2. Ginataan  Thick
3. Consommé  Clear
4. Bisques Thick
5. Hearty Soup Thick
6. Purees  Thick
7. bouillon soup Clear
8. Egg Drop soup Thick
9. Chowders Thick
10. Vegetable soup Clear

Activity 4. Identify what thickening agent is being used to the

following sauces.

1. Veloute Sauce Blonde roux

2. Béchamel Sauce Fat
3. Hollandaise Fat
4. Espagnole Fat
5. Sweet and Sour Sauce Flour
 Lesson 7: CREREALS AND STARCHES

Activity 1. Read the following questions carefully and encircle the

letter that best describes the statement. 

B 1. These are added to processed meats as a filler, binder, moisture,

retainer, and fat substitute. 
a. Cereals b. Starches c. Legumes d. Tubers

A 2. Is any grain that is used for food.

a. Cereals b. Starches c. Legumes d. Tubers

B 3. A grain product that has retained the specific nutrients of the

unprocessed grain and contains natural proportions of bran, germ and
endosperm.
a. restored cereal b. whole grain cereal c. enriched cereal
d. tubers 

C 4. These cereals are excellent sources of thiamine, niacin, riboflavin, and

iron.
  a. restored cereal b. whole grain cereal c. enriched cereal
d. tubers

A 5. This is one made from either the entire grain or portions of one or
more grains to which there have been added sufficient amounts of
thiamine, niacin, and iron to attain the accepted whole grain levels of these
three nutrients found in the original grain from which the cereal is prepared.
a. restored cereal b. whole grain cereal c. enriched cereal
d. tubers
Activity 2. Let’s test your understanding by answering the following
questions. Write your answer on the space provided. 5 points each. 

1.  Enumerate the different kinds of starch and give its nutritional
value.

 Native or Natural Starch- refers to the starches as originally derived from

its plant source.

 Modified Starches -are starches that have been altered physically or

chemically, to modify one or more of its key chemicals and/or physical
property. 

 Purified starch -may be separated from grains and tubers by a process

called wet milling. This procedure employs various techniques of grinding,
screening, and centrifuging to separate the starch from fiber, oil, and
protein

2. Give at least three starch properties and reactions and describe it

in one sentence.

 Gelatinization. The sum of changes that occur in the first stages of

heating starch granules in a moist environment which includes swelling of
granules as water is absorbed and disruption of the organized granule
structure. 

Viscosity. The resistance to flow; increase in thickness or consistency.

When the newly gelatinized starch is stirred, more swollen granules break
and more starch molecules spill causing increase in viscosity or thickness.

 Retrogadationis the process in which starch molecules, particularly the

amylose fraction, re-associate or bond together in an ordered structure
after disruption by gelatinization; ultimately a crystalline order appears.

3. Explain the factors affecting starch paste viscosity and starch gel
strength.
 The factors affecting starch paste viscosity and starch gel strength
are:
Stress or other factor. Stirring Amount and Type. This is a gelatinized
cornstarch dispersion that is likely to break; the granules broke apart due to
stirring.
 Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally
speaking, with "native starches" the greater the amount of amylopectin the
more viscous the starch paste, whereas, the greater the amount of
amylase, the firmer the gel is (greater the gel strength).
 Heating rate. The faster starch-water dispersion is heated; the thicker it
will be at the identical endpoint temperature
Cooling and storage conditions
Ingredients added: acid,enzyme,sugar,fat and emulsifiers.
4. How important starch and cereals in one’s life?
Starch and cereals are important in ones life because these are very
valuable and can contribute a great deal to our heath and  a good source of
energy and the main source of a range of nutrients in our diet
 
5. Explain the basic principles in preparing pasta.
PASTA SHAPES
- There are hundreds of shapes and sizes of pasta with each shape used
for different preparations based on how the sauce will cling, the texture
desired, or how the product
will be used.

COOKING TIME DEPENDS ON THE SHAPE

- It is important to be familiar with different shapes of pasta so cooking
times can be
adjusted.
- The larger and fuller the pasta shape, the longer the cooking time.
- Most pasta recipes specify cooking times for pasta cooked al dente,
tender but
firm.
PASTA GETS BIGGER AND HEAVIER WHEN COOKED
- Generally, pasta doubles or triples in weight when it is cooked. Likewise,
thevolume increases 2 to 2 ½ times duringcooking

FOLLOW THE RECIPE

- The general rule for cooking pasta in boiling water is for 1 pound of pasta,
use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100
servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2
tablespoons of oil are needed to cook 6 pounds of dried spaghetti.
- The general rule for cooking pasta in boilingwater is for 1 pound of pasta,
use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100
servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2
tablespoons of oil are needed to cook 6 pounds of dried spaghetti.