LESSON 1

Learning Proper:

1. Store knives in a drawer or Block. Make sure the knives are out of the children.
2. Never cook in loose clothes and keep long hair tied back.
3. Never cook with dangling jewelry.
4. Keep potholders nearby and use them.
5. Turn pot handles away from the stove.
6. Don’t let sensitive food sit in temperature like:
- Raw Meat, Fish and dairy products that spoiled quickly.
7. Wipe up spills immediately. And keep the floor dry.
8. Separate Raw meat and poultry from other items whenever you store them to avoid
contaminations
9. Wash your hands before cooking
10. Get a fire extinguisher.

Proper Uniform:
1. Chefs Hat aka Toque
2. White necktie
3. Optional name tag
4. White cooks coat with black buttons
5. Torchon or dish cloth
6. Check trouser
7. Sturdy slip resistant shoes.

Food safety requirements for hotels and restaurants:

HACCP - One of the key requirements for preparing food and storing food safely.
HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards.

7 Basic Principles of HACCP:

1. Handwashing facilities and toilets for staff.
2. Ventilation for kitchen and toilets
3. Lighting
4. Drainage for Kitchen and toilets.
5. Facilities for staff to change clothes
6. Storage of cleaning chemicals and disinfectants.
7. Design of food preparation area.

Design of Food Preparation area:

1. Floors should be constructed of material that is easy to clean and safe to walk.
2. Walls should be made of durable impervious materials that are washable and non-toxic
3. Ceilings and overhead fittings should be designed to avoid the accumulation of dirt, molds and
condensation.
4. Windows must be constructed to avoid dirt and accumulation and have insect screens.
5. Doors should be easy to clean and constructed of non-absorbent material.
6. Surface should be smooth washable non toxic and corrosion-resistant
 7. Washing facilities for equipment and food must be adequate for washing food and utensils should
have hot and cold water.
8. All equipment that comes into contact with food must be made of appropriate materials and kept
in a good condition.

Water Supply:
1. Water that is used as a food ingredient or comes in contact with food must be drinkable.
2. Ice that is used in food should be clean and made with potable water.
3. Steam that comes in contact with food must not contain contaminants or bacteria.
4. Water that is used for non-food purposes such as fire control and refrigeration must be isolated
and cannot contaminate food, drink, surfaces equipment
5. Staff working in food handling areas must keep good personal hygiene and be aware of practices
that can contaminate foods.

Foods:
1. All raw materials and ingredients must be safe and not contaminated.
2. Storage, processing and distribution systems must protect food from contamination and
cross-contaminations that makes it harmful to health or makes it unfit to be eaten.

Food Waste:
1. Food waste must be removed from the food preparation area as soon as possible and stored in
containers that are suitable for waste disposal services to handle. The containers must be easy to
clean.
Pest Control
- There must be adequate measures to prevent pests from contaminating food both in storage and
preparation.

Temperature Danger Zones

- Keep fridges below 5 degrees celsius
- Store hot food above 60 degrees celsius

- If you are out of room in the refrigerator, remove foods that are not potentially hazardous, such as
jams, pickles, vinegar-based dressings, bottled or canned drinks.
- Freshly cooked foods that are not for immediate consumption should be cooled to below danger
zones.
- Hot foods need to be kept and served at 60 degrees celsius or hotter.

two-hour/four-hour rule
- Use this rule to guide below to work out what actions you should take to avoid food poisoning if
potentially hazardous

7 simple steps to keep your food out of the Temperature Danger Zone:
 1. Plan Ahead - Don't over-prepare food; the more you make, the harder it is to keep it at the right
temperature. When catering for many people, try to prepare food as close to serving time as
possible.
2. Keep your fridge at or below 5 degrees celsius -
3. Check the storage instructions - Read the label on packaged foods to see if it needs to be
stored in the fridge or freezer.
4. Keep hot food over 60 ° C
5. Divide food up to cool quickly - Cool freshly cooked food quickly if it’s not for immediate use.
Divide it into small portions, and refrigerate or freeze it once it stops steaming.
6. Keep food on the move cool - When transporting perishable food like groceries, lunch, or picnic
items, always use a cooler bag with a frozen block or drink to keep it cool.
7. If in doubt throw it out - If perishable food is in the temperature danger zone for 2–4 hours, eat
it immediately.Discard it after 4 hours.

Mis en Place - French culinary phrase meaning “putting in place” or “everything in its place” refers to
setting up before cooking.

KNIFE SPECIFICATION AND PARTS:

1. Point: the very end of a blade.
2. Blade: part of the knife that is used for cutting.
3. Edge: : This refers to the sharpened part of the blade,
which is used for the majority of cutting work.
4. Tip: the front part of the knife's edge just beneath the
point. Normally used for delicate chopping and cutting
work.
5. Spine: Blunt upper side of the blade opposite to the
cutting edge.
6. Heel: lower edge of the blade, furthest from the tip, next to
bolster. Often the widest part of the blade.
- Commonly used when the chef needs more strength or
pressure to cut through tucker or tougher foods.
7. Tang: unsharpened part of the blade which connects the
blade edge to the handles. Also function as a handle
8. Scales: Sometimes called as “scales” the handle of the
knife gasped by the chef during use
9. Bolster: is the raised area between the blade and the
handle. It puts smalls space between the chef's hand and
the blade to stop the fingers from slipping.
10. Handle Fasteners: these are the screws or rivets which
fix the handle parts to the tang.
11. Butt: end of the handle at the very bottom of the knife
TYPES OF KNIVES
1. Bread Knife - the serrated edge cuts through the crust without flattening. Used to cut bread.

2. Carver - Carve meat with like pros by moving the thin blade in a sawlike motion.

3. Chef - this is the chameleon of knives. Dice everything, fruits, vegetables and even chickens.

4. Santoku - known as the Santoku knife’s name translate into “three virtues” which mean are slicing,
dicing, and mincing.

5. Paring - for detailed and oriented, this small knife gets in crevices to skin, seeds, core and great
garnishes with even the tiniest foods.

6. Slicer : the ultimate sandwich maker, this mid size knife is built for carving through meats and
cheese.
7. Fruit/Vegetables - makes cutting the skin of vegetables a breeze, and the forked tip helps in
transferring veggies.
8. Boning/Cleaver - super-thin blades used in preparing and removing bones from meat, poultry and
fish.

BASIC KNIFE CUTS:

1. The Large Dice: measuring ¾ inch by ¾ inch this square. This cut is often used in vegetables
like carrots, and potatoes, sometimes fruits.
2. Banttonet - rectangular stick that measures 1/ 2 inch by 1/ 2 inch and 3 inches long.
3. Medium Dice - 1/ 2 by 1/ 2 by 1/ 2 cube smaller version of large dice.
4. The Allumette - sometimes referred to as the “matchstick cut”
5. Small Dice - 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch
sections.
6. Julienne - 1/8 inch × 1/8 inch × 2 1/2 inches and is basically the allumette cut once more
lengthwise. You will most often use this cut for carrots, celery, or potatoes, and see the thin strips
used as a garnish.
7. Brunoise - measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts.
Brunoise is usually used for garnishes.
8. Fine Julienne - measures 1/16 inch × 1/16 inch × 2 inches. It is also the starting point for the fine
brunoise cut. This cut is often used for garnishes.
9. Fine Brunoise - measures 1/16 inch × 1/16 inch × 1/16 inch. It sure is tiny!
10. The Mince - less precise since it is supposed to be finely cut.
11. Tournée – a method of cutting and peeling root vegetables into oblong, seven-sided football-like
shapes.
LESSON 2: INTRODUCTION TO FOOD EQUIPMENT

COOKING EQUIPMENT

Rangetops - one of the most important pieces of cooking equipment in the kitchen.

TYPES OF COOKTOPS
1. Open Elements (Burner)
2. Flattop or Hot Top (Lightweight)
3. Heavy-duty Flattop
4. Induction Cooktops.

Disadvantage of Induction cooktop:

- Only iron or steel pots can be used. Traditional aluminum or copper cookware will not work.

DO’S AND DON’TS

1. Make sure gas pilots are lit before turning on burners.
2. For maximum heat, adjust air intake so gas flames are blue with a white tip.
3. Do not keep flattop ranges on high heat unless items are being cooked over them.

Ovens - are enclosed spaces in which food is heated, usually by hot air or some never kinds of ovens, by
microwaves or infrared radiation.

Conventional Ovens - operate simply by heating air in enclosed spaces. The most common ovens are
part of the range unit although separate oven units or ovens as part of a broiler unit also available.

Stack Ovens - are units that consist of individual shelves or decks arranged one above the other. Pans
are placed directly on the oven deck rather than on wire shelves. Temperatures are adjustable for each
deck.

Convection Ovens - contain fans that circulate the air and distribute the heat rapidly throughout the
interior. Because of the forced air, foods cook more quickly at lower temperatures.

OTHER TYPES OF OVENS

- Revolving Ovens
- Slow-cook-and-hold Ovens
- Combination Steamer Ovens
- Barbeques Ovens or Smoke Ovens
- Infrared or Reconstituting Ovens
- Wood-Burning Ovens
- Microwave Ovens

Broilers
- sometimes called overhead broilers to avoid confusing them with grills. It generate heat above
and food items are placed on a grate beneath the heat source. Broilers are best for preparing
Steaks, Chops, Chicken.
- Heavy-duty broilers produce very high heat and consume vast quantities of energy.
- Some broilers are said to go as high as 2,000°F (1,100°C) at the burner
Salamanders
- are small broilers used primarily for browning or glazing the tops of some items. They may also
be used for broiling small quantities during off-peak hours.

Grills
- used for the same cooking operations as broilers, except the heat source is below the grid that
holds the food rather than above it.
- Many people like grilled foods because of their charcoal taste, which is created by smoke from
meat fats that drip into the heat source.

Griddles
- are flat, smooth, heated surfaces on which food is cooked directly.
- Pancakes, French toast, hamburgers and other meats, eggs, and potato items are the foods most
frequently cooked on a griddle.
Rotisseries
- cook meats and other foods by turning them slowly in front of electric or gaspowered heating
elements
Deep Fryers
- It has only one use: to cook foods in hot fat. Yet because of the popularity of fried foods, this
function is an important one.
Steamers
- are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients
and flavor.
- All steamers hold standard-size counter pans (12 × 20 inches or 325 × 530 mm) or fractions
thereof. Their capacity varies from one to many pans. Steamer operation varies greatly
depending on the model.

PROCESSING EQUIPMENTS

Mixers
- Vertical mixers are important and versatile tools for many kinds of food mixing and processing
jobs, both in the bakeshop and in the kitchen.
TYPES
• Bench-model
• Floor models
- Adaptor rings enable several bowl sizes to be used on one machine. Most mixers have three
operating speeds.
- Paddle
- Wire Whip
- Dough Arm
Food Cuttes
- The food cutter or rotation chopper, familiarly known as the buffalo chopper, is a common piece of
equipment used for general food chopping. A variety of attachments makes it a versatile tool.
- Food is placed in a rotating bowl, which carries the food to a pair of knives spinning rapidly under
a cover. The fineness of the cut depends on how long the food is left in the machine.
- Food Grinders
- Slicer/Shredders
- Dicer
Slicers
- slices foods more evenly and uniformly than can be done by hand. This makes it valuable for
portion control and for reducing cutting loss.
Food Processor
- used in commercial kitchens long before home models were introduced.
- Professional models are 2–4 times larger than the largest home models. They consist of a motor
in a heavy base topped by a cylindrical work bowl containing an S-shaped blade.
Processors
- used to chop or purée foods, including raw or cooked meats, and to mix or emulsify such items as
sauces and flavored butters. With special disk attachments in place of the standard blade, they
can also slice, shred, and julienne solid foods such as vegetables.

Blender
- consists of a motor in a base, topped by a container with a spinning blade.
- blender’s container is tall and narrow, it is more suited for mixing and puréeing liquids than for
chopping solid foods
- In the commercial kitchen, the blender is used to mix, purée, and emulsify liquids such as soups,
sauces, and batters. It is also used in bars and coffeehouses to prepare certain drinks.
Immersion Blenders
- also called a stick blender or burr mixer, consists of the blade of a blender, protected by a guard,
at the bottom end of a long wand or shaft with a motor at the top.
- The cook can purée or mix hot or cold foods in any container without transferring them to a
blender jar.

HOLDING AND STORAGE EQUIPMENTS

- Several types of equipment are used to keep food hot for service.
- This equipment is designed to hold foods above 135°F (57°C) in order to prevent the growth of
bacteria that can cause disease.

1. Steam Tables : standard holding equipment for serving lines. Standard-size counter pans or
hotel pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the
foods.

2. Ban-Mare : is a hot-water bath. Containers of food are set on a rack in a shallow container of
water, which is heated by electricity, gas, or steam. The bain-marie is used more in the production
area, while the steam table is used in the service area.

3. Overhead infrared lamps: are used in service areas to keep plated food warm before it is picked
up by the service staff. They are also used for keeping large roasts warm
COLD FOOD STORAGE EQUIPMENT
- The quality of the food you serve depends to a great degree on refrigeration equipment. By
keeping foods cold, usually below 41°F (5°C), the refrigerator (known in the trade as the cooler or
the box) guards against spoilage and bacterial growth

Types of Refrigerator in Food Service:

1. The Walk In: room-size refrigerator with built-in shelves on the walls. Walk-ins can be customized
to fit nearly any available space.

2. Reach In: a standard upright refrigerator similar in shape to a large home refrigerator, but without
the freezer unit. It may have shelves or simply brackets for holding sheet pans.

3. Small Reach-Ins: that fit under counters, as well as refrigerated drawers, are used in prep and
service areas of the kitchen. Finally, refrigerated display cases are used in retail and the dining
areas of delis, bakeries, diners, coffee shops, and some restaurants.

4. Freezers: used to hold foods for longer times, or to store foods purchased in frozen form.

POTS PANS, AND CONTAINERS

Metal and Conductivity

- A good cooking utensil distributes heat evenly and uniformly.
- A poor cooking utensil develops hot spots that are likely to burn or scorch the food being cooked.
Factors affect a pan ability to cook evenly:
1. Thickness of the metal - A heavy-gauge pot cooks more evenly than one made of thin metal.
Thickness is most important on the bottom.
2. Kind of metal - Different metals have different conductivity, or the speed at which they transfer
or disperse heat.

Pots and Pans and their Uses

1. Stockpot
- A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.
- Sizes: 8–200 quarts (liters)

2. Saucepot
- A round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier.
Used for soups, sauces, and other liquids
- Sizes: 6–60 quarts (liters).

3. Brazier
- A round, broad, shallow, heavy-duty pot with straight sides.
- Also called a rondeau.
- Used for browning, braising, and stewing meats.
- Sizes: 11–30 quarts (liters)
 4. Saucepan
- Similar to a small, shallow, light saucepot.
- with one long handle instead of two loop handles. May have straight or slanted sides. Used for
general rangetop cooking.
- Sizes: 11 ⁄2–15 quarts (liters).

5. Saute pan, straight-sided

- Also called a sautoir.
- Used for browning, sautéing, and frying.
- Because of its broad surface area, the sauté pan is used for cooking sauces and other liquids
when rapid reduction is required
- Sizes: 21⁄2–5 inches (65–130 mm) deep; 6–16 inches (160–400 mm) in diameter.

6. Sauté pan, slope-sided

- Also called a sauteuse.
- Used for general sautéing and frying of meats, fish, vegetables, and eggs.
- The sloping sides allow the cook to flip and toss items without using a spatula, and they make it
easier to get at the food when a spatula is used.
- Sizes: 6–14 inches (160–360 mm) top diameter

MEASURING DEVICES

1. Scales
- Most recipe ingredients are measured by weight, so accurate scales are important.
- Portion scales are used for measuring ingredients as well as for portioning products for service.
Traditional portion scales are spring-operated and usually have a dial to indicate weight.
- More accurate digital scales are electrically operated and provide a digital readout.

2. Volume Measures
- used for liquids have lips for easy pouring.
- Sizes are pints, quarts, half-gallons, and gallons. Each size is marked off into fourths by ridges on
the sides.

3. Measuring Cups
- are available in 1-, 1⁄2-, 1⁄3-, and 1⁄4-cup sizes. They can be used for both liquid and dry
measures.

4. Measuring Spoons
- are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4
teaspoon. They are used most often for spices and seasonings.

5. Ladles
- are used for measuring and portioning liquids. The size, in ounces, is stamped on the handle.

6. Scoops
- come in standard sizes and have a lever for mechanical release.
- They are used for portioning soft solid foods.
 -The number of the scoop indicates the number of level scoopfuls per quart. In actual use, a
rounded scoopful is often more practical than a level scoopful, so exact weights will vary.
THERMOMETERS
- Measure temperature.

1. Meat Thermometers
- Indicates internal temperature of meats. Inserted before cooking and left in the product during
cooking.

2. Instant-read Thermometer
- gives readings within a few seconds of being inserted in a food product.
- It reads from 0°F to 220°F. Many chefs carry these in their jacket pocket like a pen, ready
whenever needed.
- Instant-read thermometers must not be left in meats during roasting, or they will be damaged.

3. Fat Thermometers and Candy Thermometers

- test temperatures of frying fats and sugar syrups. They read up to 400°F.

4. Special Thermometers
- are used to test the accuracy of oven, refrigerator, and freezer thermostats.

KNIVES, HAND TOOLS, AND SMALL EQUIPMENT

Knife Materials - metal a knife blade is made of is an important consideration, as the metal must be able
to take and hold a very fine edge.

1. Carbon Steel
- was for many years the traditional favorite because it can be honed to an extremely sharp edge.
- Its disadvantages are that it corrodes and discolors easily, especially when used with acid foods
and onions.
- Also, it discolors some foods (such as hard-cooked eggs) and may leave a metallic taste.
- Because of these disadvantages, it has given way to high-carbon stainless steel (described
below), which is now the preferred material for the best knives.

2. Traditional stainless-steel
- alloys will not rust or corrode, but they are much harder to sharpen than carbon steel. Stainless
steel is used mostly for low-cost, lightweight knives.

3. High-carbon stainless steel

- is a relatively new alloy that combines the best aspects of carbon steel and stainless steel.
- It takes an edge almost as well as carbon steel, and it will not rust, corrode, or discolor.
- Knives made of this material are highly prized and relatively expensive.
- Most high-quality knives today are made of high-carbon stainless steel.

SHARPENING & HONING KNIFE

Sharpening Stones
- essential to the proper maintenance of knives. Sharpen the blade by passing its edge over the
stone at a 20-degree Angle.
 - When sharpening knife , always start by using the coarsest surface of the stone and then move
on to the finer surface.
KEEP THE FOLLOWING GUIDELINES WHEN SHARPENING KNIFE:

- Allow yourself plenty of room as you work and stand with your weight evenly distributed
- Hold the steel with your thumb and fingers safely behind the guard
- Draw the blade along the steel so that the entire edge touches the steel.
- Be sure to keep the pressure even to avoid wearing away the metal in the center of the edge.
- Keep the knife blade over 20 degree angle
- Use a light touch, stroking evenly and consistently.
- Lay the blade against the steel; don’t slap it
- Repeat the stroke on the opposite side of the edge to properly straighten the edge.

HAND TOOLS AND SMALL EQUIPMENT

1. Rotary Peeler
- Blade is typically 2-3 inches long
- Peeling skin from vegetables and fruits. Swivel action accommodates contours of ingredients.

2. Parisienne Scoop
- Scooping out balls or ovals from vegetables and fruits.

3. Kitchen Fork
- 4-6 inches long
- Lifting finished items to the carving board or plate. Holding an item.

4. Palette Knife/Metal Spatula

- Flexible round-tipped tool; may be flat or offset
- Blade is between 4-5 inches long
- Spreading fillings, and glazes: placing garnishes: portioning and variety of functions

5. Whisks
- Sphere headed shape and have thin wires to incorporate air when making foams
- Beating, Blending, and whipping

6. Offset Spatula
- Blade is chisel edged between 9-10 inches long and 3-4 inches wide.
- For turning or lifting foods on grills broilers and grinders.

7. Ball Cutter, Melon Ball Scoop or Parisienne Knife

- The blade is a small cup shaped half sphere used for cutting fruits and vegetables into small
balls.

8. Cook’s Fork
- A heavy two-pronged fork with a long handle.
- Used for lifting and turning meats and other items.

9. Straight Spatula or Palette Knife

- A long flexible blade with a rounded end.
 - Used mostly for spreading icing on cakes and for mixing and bowl scraping.

10. Sandwich Spatula

- A short, stubby spatula.
- Used for spreading fillings and spreads on sandwiches

11. Offset Spatula

- A broad blade, bent to keep the hand off hot surfaces.
- Used for turning and lifting eggs, pancakes, and meats on griddles , grills, sheet pans and so on.

12. Rubber Spatula

- Broad and flexible rubber or plastic tip on a long handles
- Use to scrape bowls and pans
13. Pie Server
- Used for lifting pies

14. Bench Scraper or Dough Knife

- Stiff piece of metal with wooden handle on the edge
- Use to cut doughs

15. Pastry Wheel or Wheel knife

- A round rotating blade
- Used for cutting rolled out dough and pizza

16. Spoons: Slotted, perforated, and solid

- Large stainless spoons that hold 3 ounces
- Used for mixing stirring and serving

17. Skimmer
- Used for skimming froth from liquids and for removing solid pieces from soups stocks

18. Tongs
- Used to pick up and handle foods

19. Wire Whip

- Loops stainless steel wire 2 types:
Heavy Whips are straight stiff and have relatively few wires. Used for general mixing, stirring and beating
especially heavy liquids
Balloon Whips used for whipping eggs cream and hollaindaise

20. China Cap

- Used for straining stocks, sopups sauces and other liquids
- Cone Shape

21. Fine China Cap or chinois

- Used when great clarity or smoothness is required in a liquid

22. Strainer
- A rounded bottom cup shaped
- Used for straining pastas, vegetables and so on.

23. Drum Sieves or Tamis

- A screen-types mesh supported in a round metal frame. Used for sifting flour and other dry
ingredients.

24. Colander
- A large perforated bowl made of stainless steel or aluminum
- Used to drain washed or cooks vegetables salad greens pasta and other foods

25. Food Mill

- A tool with a hand turned blade that forces foods through a perforated disk.
- Used for pureeing foods.

26. Grater
- A four sided metal box with grids of different sizes
- Used for grating shredding vegetables cheese citrus and other foods

27. Plane Grater

- Usually known as Microplane
- These graters shave off thin shreds of the item benign grated

28. Zester
- A small hand tool for removing colored part of the citrus

29. Channel Knife

- A small hand tool used mostly for decorative work.

30. Mandoline
- A manual slicing implement consisting of blades filled in a flat metal or wood framework.
- 45 angle for use

31. Pastry Bags and Tubes

- Cone shaped cloths or plastics with an open end that can be filled with metal tubes.

32. Pastry Brush

- Used to brush items with eggs wash, glazes etc.

33. Can Opener

- Used to open cans.
FOOD SCIENCE
- Is the basic science and applied science of foods. Leads to scientific aspects of food safety and
food processings, informing and the development of food technology.
FOOD CIVILIZATION
- Inseparable from the history of men. It is as important as oxygen in maintaining life.

What is Food?
- Is any substance consisting essentially of nutrients used in the body of an organism to sustain
growth and vital processes and to furnish energy.
- According to FDA food is any substance whether simple, mixed, or compounded which is used as
food and drink.
- To the biologist food is simply defined as any matter eaten by man to sustain life and nourish the
body.

TERMS IN FOOD PREPARATION

Basic Cooking Terms

- Bake
- Beat
- Blend
- Boil
- Broil
- Brown
- Chop
- Dice
- Drain
- Grate
- Grease
Physical Aspects of Foods
- Raw foods materials are biological in nature and as such have certain unique characteristics
which distinguish them from other manufactured products.
- Because food materials are mainly of biological origin they have:
- Irregular Shapes commonly found in naturally occurring raw materials
- Properties with a non-normal frequency distribution
- Heterogeneous Composition
- Composition that varies with variety, growing conditions maturity and other factors
- Affected by chemical changes, moisture, respirations and enzymatic activity

PHYSICAL CHARACTERISTICS OF FOOD

1. Shape 6. Density 11. Center of gravity
2. Size 7. Porosity
3. Weight 8. Color
4. Volume 9. Appearance
5. Surface Area 10. Drag Coefficient
CHEMICAL STRUCTURE OF FOOD
- Food is a mixture of Chemicals in well-ordered system of cellular structures
- Any food item can be separated into chemically identifiable substances
1. Carbohydrates
2. Fats
3. Proteins
4. Vitamins
5. Minerals Water
Water - present in all food items. The most abundant of all elements in its natural state. Water is
biological solvent, Boiling point 100 c.
Properties of Water: H2O 2 hydrogen and 1 oxygen

BASIC COOKING METHODS

Dry-heat Method - cook food with hot air or fat (oil)
Moist-Heat Cooking Method - cook the food with a liquid usually water stock or steam
Combination Cooking Method - combination of dry-heat and moist heat method.

DRY HEAT METHODS

1. Sauteing - method of cooking food that uses a small amount of fat in a shallow pan
2. Pan-frying - form of frying by the use of less cooking oil than deep frying.
3. Deep frying - cooking method whereby food is submerged in hot oil or fat.
4. Grilling - a form of cooking that involves direct heat.
5. Broiling - in electric ovens , accomplished by placing the food near the upper healing element
with the lower heating element off and the oven door partially open.
6. Roasting - is a cooking method that utilizes heat, whether open flame, oven or other heat source.
Roasting usually caramelizes the surface of the food.
7. Baking - prolonged cooking of food by dry heat acting by conduction, and not by radiation,
normally in an oven.

MOIST HEAT COOKING METHODS

1. Poaching - process of gently simmering food in liquid generally water, stock or wine
2. Simmering - is a cooking technique in which food is cooked in hot liquid kept at or just below the
boiling point of water.
3. Boiling - cooking method in which food is boiled in water, or other based liquid such as stock or
milk. Boiling can be done in two days.
4. Steaming - method of cooking using steam. A preferred cooking method for health-conscious
individuals
5. Blanching - cooking terms that describes a process of food preparation wherein food substance
usually vegetables is plunged into iced water or placed under cold running water to halt the
cooking process.
COMBINATION COOKING METHOD
1. Braising - is cooking with moist heat typically in a covered pot with a variable amount of liquid
resulting in a particular flavor
2. Stewing - means preparing vegetables or meat by simmering in liquid. Unlike braising, the
ingredients are generally diced. (Beef Stew)
3. Stir-frying - A traditionally round-bottom iron pan called a wok is heated to a high temperature. A
small amount of cooking oil is then poured down the side of the wok (a traditional expression in
China regarding this is "hot wok, cold oil"), followed by dry seasonings (including ginger and
garlic), then at the first moment the seasonings can be smelled, meats are added and agitated,
then once the meat is seared, vegetables along with liquid ingredients (for example often
including premixed combinations of some of soy sauce, vinegar, wine, salt, sugar, and
cornstarch) are added.

Mis en Place
- It is the preparation of your section, or area in a kitchen. It can cover all of your equipment,
including your pots, pans, bottles of oil, oven cloths, sanitizer spray bottles, chopping boards,
marker pens, tasting spoons, gastronomy trays, and squares of greaseproof paper. The list goes
on. Anything that is an essential part of your area's set up
- In other words, everything that is essential to your daily job. With an effective Mise en Place,
every aspect of your menu will be ready to be used to create the order

Planning and Organizing Production

Even on the simplest level, pre-preparation is necessary. If you prepare only one short recipe, you
must first:
▪ Assemble your tools.
▪ Assemble your ingredients.
▪ Wash, trim, cut, prepare, and measure your raw materials.
▪ Prepare your equipment (preheat oven, line baking sheets, etc.).

What is Food plating and presentation?

- Food plating and presentation is the science and art of modifying, processing, setting, arranging,
or embellishing food to enhance its aesthetic appeal.

IMPORTANCE OF FOOD PRESENTATION

• The presentation of a dish is just as essential as the taste.
• Food presentation is someone’s first impression of a meal.
• Aesthetics and elegance are important to the eye, as it is through the sense of sight that other senses
can be stimulated; food must look great and be visually attractive for us to desire to eat it.

The most important factors for appropriate food presentation are the following:
1.Practicality
2.Balance
3.Unity
4.Focal Point
WORKMANSHIP
- Considers the elements of workmanship or skill exhibited in culinary competitions and which are
related to food presentation, such as:
- ❖ Proper handling of ingredients
- ❖ Exactness and consistency in knife skills
Proper Handling of Ingredients involves:
❖ Cleaning (squid eyes, shrimp veins)
❖ Peeling (avocados, tomatoes); Scaling of fish
❖ Trimming of meat (clean boning, appropriate layer of fat)
❖ Proper preparation of forcemeats (smooth texture, moist, food color)

Exactness and Consistency in Knife Skills

❖ Carving (complete, even slices, clean edges)
❖ Slicing (even, clean edges and faces)
❖ Shaping (tourne, figurines, parisienne, etc.)
❖ Dicing (dice, brunoise, batonette, julienne, etc.)

Cutting Hints!
• Thin slices are always desirable over thick slices, ¼” thick maximum.
• If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly.

Creativity
• Culinary professionals must be both skilled and creative. Composition and presentation are two
manners in which creativity should be demonstrated. Creativity has a lot to do with innovation.

Creativity can be demonstrated through:

➢ New combination of food (composition)
➢ New shapes (composition)
➢ New layout ideas (presentation)
➢ New garnishes which are functional (presentation)
➢ New design of platter or china
➢ Reworking or modernizing of traditional techniques and Presentation

Remember, when preparing food concentrate on:

➢ Originality of dish ➢ Numerical harmonizing of meat portions and garnishes ➢ Practical portion size
(cost and nutritional considerations) ➢ Proper portion size, 15-20 oz. of solid food for a total meal ➢
Respecting the integrity of food. ➢ Ensuring proper color presentation and flavor combination ➢
Presenting a natural appearance of taste ➢ Cooking meats properly (not too rare) ➢ Properly present
sliced meats (arranged in order and size) Also, meat slices should be served with the carved surface
upwards and not left as when carved ➢ Cutting vegetables precisely ➢ Coating food well

Things to avoid: ➢ Birds in plumage touching food ➢ Use of inedible materials ➢ Excessively thick
glazing ➢ Use of unnecessary ingredients ➢ Cluttering the platters ➢ Serving food on the rim of the
platter ➢ Repetition in preparatory methods ➢ Serving food on fat ➢ Using meat and vegetable juices
improperly to a point where they can make a dish look unappetizing. ➢ Excessive use of food coloring ➢
Use of plastic ornaments ➢ Allowing garnishes from becoming the focal point. Garnishes are meant to
enhance and complement. ➢ Unsuitable serving dishes