Fundamentals of
Professional
Cookery
PRE-TEST Link:
https://docs.google.com /for
ms /d /e /1FAIpQLSdHdVdTB-
LBSOd9DJWioUlJ3 tkY9edne1
e0gprqDfg7SZ16cA/viewform
?usp=header
PRETEST:
1. These are set of instructions that indicate appropriate actions for
any workplace situations that the staff may encounter.
Select one:
a.Standard Operating Procedures (SOPs) b. On-the-job Training
c.Terms and Conditions d. Rules and Regulations
2. This kitchen equipment has an enclosed space which allows hot
air to circulate.
Select one:
a. Griddle b. Deep-fryer c. Oven d. Rangetop
3. A 'pinch' in kitchen measurement is equivalent to _______.
Select one:
a.1 tsp b.1/4 tsp c.1/8 tsp d.1/3 tsp
4. A cutting technique often use for sauteeing
Select one:
a. Bruniose b. Julienne c. Paysanne d. Mirepoix
5. It is a technique by which alcohol is added to a dish and ignited, both for
effect and to burn off the alcohol.
Select one:
a. Soufflé b. Chiffonade c. Croquettes d. Flambé
6. Which of the following are the Personal Protective Equipment (PPEs)
used in the kitchen.
Select one:
a.Kitchen Boots, Chef’s Hat, Chef’s Dress, Mesher
b.Protective Glasses, Spatula, Oven Gloves, Dishwasher
c.Apron, Plastic Gloves, Spatula Holder, Kitchen Tape
d.Chef’s Uniform, Apron, Chef’s Toque, Oven Mitts, Gloves
7. This will help the kitchen staff find his/her place in the organization and identify the chain of
command and flow of authority in the establishment.
Select one:
a. Organization Construction b. Assembly c. Hierarchical Arrangement d. Organizational
Structure
8. It means to put in place. In culinary jargon, it refers to advanced preparation of ingredients.
Select one:
a. Monter au beurre b. Mise en place c. Concassé d. En papilotte
9. He/She is the assistant to the head chef, aiding in kitchen administration and supervises food
production.
Select one:
a. Commis b. Executive Chef c. Chef de Partie d. Sous Chef
10. What does the term a la carte mean?
Select one:
a. A practice of ordering individual dishes from the menu
b. Served in a tray presented to the table
c. Cooked that is still tough when bitten
d. Separately priced items not part of a set
Table of contents
Introduction
•TOPIC 1: Organizational Structure in the Kitchen
❑ Kitchen Staff (1)
❑ Kitchen Staff (2)
❑ Kitchen Staff (3)
❑ Kitchen Staff (4)
❑ Example of a Kitchen Organization
•TOPIC 2: Knowing your Role as a Kitchen Staff
•ACTIVITY: Chef-chef Hooray!
ANSWER KEY IN PRETEST:
1. Standard Operating Procedures (SOPs)
2. Oven
3. 1/8 tsp
4. Bruniose
5. Flambé
6. Chef’s Uniform, Apron, Chef’s Toque, Oven Mitts,
Gloves
7. Organizational Structure
8. Mise en place
9. Sous Chef
10. A practice of ordering individual dishes from the
menu
At the end of this unit, you should be able to:
•Identify the organizational structure inside the kitchen;
•Distinguish the importance of the roles of the kitchen staff;
•Enumerate several duties and responsibilities of the kitchen
staff;
•Identify professional work habits observed in the kitchen.
LESSON 1: THE KITCHEN DEPARTMENT
LESSON 2: THE KITCHEN STAFF
TOPIC 1: Duties and Responsibilities of a Kitchen Staff
As a kitchen staff, it is your responsibility to complete the task that is being assigned to you. One of your primary
duties is to always keep the kitchen clean. Every kitchen maintains a hygiene and sanitation standard to ensure the
health and safety of the employees and customers.
Working in the kitchen may require several skills and knowledge to perform specific functions that is why starting with the most
basics is the most important thing to keep in mind.
Take note that the kitchen staff reports to the sous chef and executive chef.
TOPIC 1: Organizational Structure in the Kitchen
The following are different roles and positions of the kitchen staff. Take note that not all kitchen
have a complete line-up of positions, depending on the needs and capabilities of the kitchen.
TOPIC 1: Organizational Structure in
the Kitchen
Kitchen Staff (1)
TOPIC 1: Organizational Structure in the Kitchen
Kitchen Staff (2)
TOPIC 2: Knowing your
Role as a Kitchen Staff
To be able to perform
your duties properly,
you must understand
your role in the
organization. Here are
some ways to help you
know your duties and
responsibilities as a
kitchen staff.
Organizational Structure
This refers to how members are situated in an organization. Organizational structures
will not only help you find your place in an organization but will also help you identify
the chain of command and the flow of authority in an establishment.
Contracts and Job Descriptions
A contract is a written document that states the description of your job, the scope of
your responsibilities, and the terms of your employment. This is usually provided by
your employer before you start working. Other than your main responsibilities, there
may be times when you are required to perform other side duties as deemed
necessary.
On-the-job Training
OJT or on the job training will let you familiarize yourself with the function of each staff
or each department and the processes inside the organization through hands-on
work experience. OJTs can be required for interns or new staff and even to old staff
members if a new policy or system is being implemented.
Standard Operating Procedure (SOPs), Policies and Procedures
These are set of instructions that indicate the appropriate actions to be
undertaken for any possible workplace situation. SOPs may be set by the
establishment, the industry, and sometimes by a concerned government
agency.
Daily Task Sheets, Direct Requests and Observation
A daily task sheet is document detailing the activities that you have to
undertake throughout your shift. This is usually handed to the staff or
posted in bulletins before the service or the shift starts.
Meanwhile, direct requests and observations will show you tasks that need
to be addressed immediately, depending on the event or what you feel
based on any given situation.
LESSON 1: Common Kitchen Tools, Utensils, and Equipment
TOPIC 2
TOPIC 2
TOPIC 4:
Knives
TOPIC 5:
Cooking
Equipment
Fryers
Typically, operators use fryers to heat a large volume of oil
to deep fry menu items like chicken or fries
Griddles
Griddles are heavy-duty countertop cooking equipment
that browns, sears or toasts menu items across all
dayparts.
Ovens
Ovens cover a broad range of equipment pieces and
include combi, deck, cook and hold, microwave and
convection.
Panini Presses
Panini presses are typically used for heating sandwiches
but there are other applications.
Ranges
Commercial ranges typically involve a range top and base, but sizes, features and configurations vary widely.
Rotisseries
A small electric motor rotates product on a spit as moist, hot air circulates around food and throughout the
rotisserie's cavity.
Steamers
Utilizing steam to cook food retains moisture, nutrients and color. Volume and application dictate
equipment selection.
Steam-Jacketed Kettles
Steam-jacketed kettles utilize steam energy to transfer heat via conduction to the food product inside.
Toasters
Staples in cafes, toasters can toast bread, warm
sandwiches, heat up pastries and more.
Tilting Skillets
A tilting skillet cooks large batches of food with a braising
pan that tilts to easily allow food to be transferred to a
container.
LESSON 2: MEASUREMENTS AND CONVERSIONS
Introduction
Math is widely used in the kitchen. That is why culinary math requires you to be
knowledgeable on the basics of addition, subtraction, multiplication, and division.
You will also be using ratios and percentages from time to time.
As a chef, you will be responsible for many computations done at the kitchen.
These may include:
•Recipe yield
•Ratio for preparing stocks
•Calculating cost of a dish
•Budget of food and labor
•Counting portions
•Measurement of ingredients
TOPIC 1: Common Weights Pinch 1/8 tsp
and Measurements Used in 1 tbsp 3 tsp
the Kitchen 2 tbsp 1 oz
The weights and measurements may
4 tbsp ¼ cup
be measured with the appropriate
equipment and tools. 8 tbsp ½ cup
12 tbsp ¾ cup
These are discussed in US
measurements. Measuring devices 16 tbsp 1 cup
usually used in the kitchen are: 1 cup of liquid ½ pint
•Scales 2 cups of liquid 1 pint
•Volume measures 4 cups of liquid 1 quart/ 1 liter
•Measuring cups
2 pints of liquid 1 quart
•Measuring spoons
•Ladles 4 quarts 1 gallon
•Scoops
16 ounces 1 pound
•Thermometers (meat, instant-read,
fat, or special thermometers). 1 pound 454 grams
TOPIC 2: Measurement Conversion
This is usually done when you need to increase or decrease the size of recipes.
Converting to Smaller Units
1. Multiply Pounds (lb) by 16 to get total ounces (oz.)
Example: 3 Lb. X 16 oz. = 48 oz.
2. Multiply Quarts (Qt) by 32 to get total fluid ounces (oz.)
Example: 2 Qt. x 32 oz. = 64 oz.
3. Multiply Cups by 8 to get total fluid ounces in a cup
Example: 3 cups X 8 oz. = 24 fl. oz.
4. Multiply Cups by 16 to get total tablespoons dry weight (Tb.)
Example: 2 cups X 16 Tb. = 32 Tb.
5. Multiply Gallons (G) by 4 quarts (Qt)
Example: 5 G X 4 Qt. = 20 Qt.
Converting to Larger Units
1. Divide ounces (oz.) by 16 to get total pounds (Lb)
Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.
2 Divide fluid ounces by 32 to get fluid quarts
Example: 16 Qt./4 = 4 quarts
3. Divided dry tablespoons by 16 to get total cups
Example: 20 Tb./16 = 1 ¼ C
TOPIC 3: Weight, Volume, and ¼ oz 7g
½ oz 14g
Dry Measures Conversions 1 oz 28g
There is a difference between
4 oz (1/4 lb) 113g
weight ounces and volume
ounces. Weight ounces (net wt oz) 8 oz (1/2 lb) 227g
are used in measuring dry food
while volume ounces (net fl oz) are 16 oz (1 lb) 454g
used in measuring fluid substances 24 oz (1 ½ lb) 680g
and food products.
WEIGHT CONVERSION 32 oz (2 lbs) 907g
To convert ounces to grams, 40 oz (2 ½ lbs) 1.13kg
multiply the number of ounces by
28.35 48 oz (3 lbs) 1.36kg
1 tsp (1/6 fl oz) 5 ml
VOLUME 1 tbsp ( ½ fl oz) 15 ml
CONVERSION
To convert fluid 2 tbsp (1 fl oz) 30 ml
ounces to milliliters, 1 cup (8 fl oz) 240 ml
multiply the number
(fl oz) by 30 1 pint (16 fl oz) 480 ml
1 qt (32 fl oz) 960 ml
1 gal (128 fl oz) 3.84 L
cup tbsp tsp ml
1 cup 16 tbsp 48 tsp 250 ml
¾ cup 12 tbsp 36 tsp 175 ml
DRY
2/3 cup 10 2/3 tbsp 32 tsp 150 ml
½ cup 8 tbsp 24 tsp 125 ml
1/3 cup 5 1/3 tbsp 16 tsp 75 ml MEASURES
¼ cup 4 tbsp 12 tsp 50 ml
1/8 cup 2 tbsp 6 tsp 30 ml
1 tbsp 3 tsp 15 ml
Dash or pinch = less than 1/8 tsp
Tablespoons Teaspoons Ounces Milliliters
Cups Pints Quarts Gallons Liters (L)
(Tbsp) (tsp) (oz) (mL)
1 3 ½ 1/16 15 0.015
4 12 2 ¼ 60 0.06
8 24 4 ½ 125 0.125
16 48 8 1 ½ ¼ 1/16 250 0.25
16 2 1 ½ 1/8 500 0.5
32 4 2 1 ¼ 950 0.95
128 16 8 4 1 3800 3.8
US CANADIAN
¼ tsp 1.25 ml
½ tsp 2.50 ml
1 tsp 5.00 ml
US-CANADA
1 tbsp 15 ml
WEIGHT AND ¼ cup 50 ml
MEASURES 1/3 cup 75 ml
CONVERSION ½ cup 125 ml
2/3 cup 150 ml
¾ cup 175 ml
1 cup 250 ml
1 quart 1 liter
LESSON 3: Food Safety
Table of contents
•TOPIC 1: Cleaning the Stations
• Three-Compartment Sink
•TOPIC 2: Washing of Ingredients
•TOPIC 3: Food Temperature
•ACTIVITY: Drag and Drop the Correct Temperature
TOPIC 1:
Cleaning
the
Stations
TOPIC 1: Cleaning the
Stations
Three-Compartment Sink
The same principles of
washing and rinsing apply
when washing dishes by
hand in a three-
compartment sink. Before
starting you must clean
each sink compartment
and drain board. Then
pre-scrape the dishes to
remove the excess food.
You can begin the three-
step process:
After this process, it is a must to dry the dishes on the drain
board/rack. Once done, store the tools and equipment in a
clean place free from contamination.
TOPIC 2:
Washing
of
Ingredie
nts
TOPIC 3: Food
Temperature
UNIT TEST:
1. Identify which of the two statements is/are true.
I. The kitchen staff should observe practice of FIFO (Follow In, Follow Out) in the workplace.
II. Mise-en-place should be performed after taking food products out of the pantry.
Select one:
a.Only statement I is correct.
b.None of the statements are correct.
c.Both statements are correct.
d.Only statement II is correct.
The correct answer is: Both statements are correct.
2. Which of the following are essential skills and knowledge for a kitchen staff?
Select one:
a.Carry out and oversee production schedule for the station
b.Neither A nor B
c.Both A and B
d.Perform administrative and managerial tasks for the establishment
The correct answer is: Both A and B
3. This will help the kitchen staff find his/her place in the organization and identify the chain of command and flow of
authority in the establishment.
Select one:
a.Hierarchical Arrangement
b.Organization Construction
c.Assembly
d.Organizational Structure
The correct answer is: Organizational Structure
4. Identify which of the two statements is/are true.
I. It is ideal to buy bulk products and store it in a freezer rather than preparing fresh products daily.
II. It is important to be familiar with the language and terms used inside the kitchen.
Select one:
a.None of the statements are correct.
b.Only statement II is correct.
c.Both statements are correct.
d.Only statement I is correct.
The correct answer is: Only statement II is correct.
5. Which of the following is NOT helpful in understanding your roles and responsibilities as a kitchen staff?
Select one:
a.Logbook
b.Daily Task Sheets
c.Direct Requests and Observation
d.Contracts and Job Description
The correct answer is: Logbook
6. Identify which of the two statements is/are true.
I. Recipes and information learned inside the kitchen can be shared with family and friends.
II. The kitchen staff should season food according to their individual preference.
Select one:
a.Only statement I is correct.
b.None of the statements are correct.
c.Only statement II is correct.
d.Both statements are correct.
The correct answer is: None of the statements are correct.
7. Identify which of the two statements is/are true.
I. The kitchen staff should always use his/her own knife.
II. Excess ingredients should be thrown away immediately to keep the workplace clean.
Select one:
a.Only statement II is correct.
b.None of the statements are correct.
c.Both statements are correct.
d.Only statement I is correct.
Feedback
The correct answer is: Only statement I is correct.
8. These are set of instructions that indicate appropriate actions for any workplace situations that the staff may encounter.
Select one:
a.Rules and Regulations
b.Standard Operating Procedures (SOPs)
c.Terms and Conditions
d.On-the-job Training
Feedback
The correct answer is: Standard Operating Procedures (SOPs)
9. He/She is the assistant to the head chef, aiding in kitchen administration and supervises food production.
Select one:
a.Commis
b.Chef de Partie
c.Executive Chef
d.Sous Chef
Feedback
The correct answer is: Sous Chef
10. They act as trainees and help out in day-to-day operations in the kitchen.
Select one:
a.Entremetier
b.Apprentices
c.Commis
d.Savory Cook
Feedback
The correct answer is: Apprentices
UNIT 2: Basics of Professional
Cookery
At the end of this unit, you should be able to:
•Identify common kitchen tools, utensils, and
equipment in the kitchen;
•Convert kitchen measurements;
•Practice food and occupational safety
procedures;
•Demonstrate basic knife skills; and
•Define basic and foreign culinary terms
commonly used in the kitchen.
LESSON 4: Occupational Health and Safety Procedure
Introduction
To avoid accidents and problems in the workstation and in food preparation, you
must practice occupational safety and proper health procedure. The lesson
includes the use of PPEs, proper handwashing techniques, good hygienic
practices, and kitchen safety measures.
TOPIC 1: Personal
Protective Equipment
(PPEs)
Personal Protective
Equipment (PPEs) are
specialized equipment
worn by the employees
to protect themselves
from health and safety
hazards while working.
These are important in ensuring safe food handling to avoid food contamination or any accidents
that may happen in the kitchen.
TOPIC 2: Handwashing
Among all hygienic practices
in providing safe food to
customers, the most important
is hand washing.
Note: Always consider the
faucet, sink and its surrounding
contaminated when starting the
hand washing procedure. You
must avoid touching the sink.
Use the hand-washing sink, not
the food preparation sink.
TOPIC 3:
Hygienic
Practices
If you
work with
food, you
must
always be
clean and
in good
health. Ho
w?
TOPIC 4: Safety Measures in the Kitchen
Always ensure safety in the kitchen!
Cooking is a joy, but it's important to remember safety comes first. Here are
some tips to keep your kitchen a happy and safe place:
General Safety:
Keep it Clean: Wipe up spills immediately. A clean kitchen prevents slips and
falls.
No Distractions: Put away phones and avoid distractions while cooking.
Focus on the task at hand.
Be Mindful of Children: Supervise children closely in the kitchen, especially
near hot surfaces and sharp objects.
Know Your Equipment: Read instructions for all appliances and tools before
using them.
Fire Safety:
Watch the Stove: Never leave cooking food unattended. Use a timer to remind
Watch yourself.
Keep Things Clear: Keep flammable materials (towels, curtains) away from the
Keep stove and oven.
Know How to Use a Fire Extinguisher: Keep one handy and know how to use it
Know in case of a fire.
Grease Fires: If a grease fire starts, DO NOT use water! Use baking soda, a lid,
Grease or a fire extinguisher.
Knife Safety:
Sharp Knives, Safe Cuts: Sharp knives are
safer than dull ones. Use a cutting board and
keep fingers away from the blade.
Proper Handling: Always hold knives by the
handle, never by the blade.
Store Safely: Store knives in a designated block
or drawer, out of reach of children.
Electrical Safety:
D r y Ha n d s : A l w a y s d r y y o u r h a n d s c o m p l e t e l y b e f o r e u s i n g e l e c t r i c a l
appliances.
Check Cords: Inspect cords for damage. Replace damaged cords
immediately.
Unplug When Not in Use: Unplug appliances when not in use. This
prevents accidents and saves energy.
Other Safety Tips:
U s e P ot H ol d e rs : A l w a y s u s e p o t h o l d e r s o r o v e n m i t t s w h e n h a n d l i n g
hot cookware.
Open Oven Doors Carefully: Hot air and steam can escape suddenly.
Don't Overfill Pots: Overfilled pots can cause spills and burns.
B e Ca r e f ul w i t h S t ea m : S t e a m c a n c a u s e b u r n s . O p e n l i d s a n d p a n s
away from your face.
W a s h Ha n d s F re q u e n t l y : W a s h h a n d s t h o r o u g h l y w i t h s o a p a n d w a t e r
before and after handling food.
R e me mb e r : S a f e t y i s e v e r y o n e ' s r e s p o n s i b i l i t y . B y f o l l o w i n g t h e s e
simple tips, you can create a safe and enjoyable cooking experience
for yourself and your loved ones.
LESSON 5: Knife Skills
Introduction
The chef's knife, also called the French knife, is one of the most essential
tools of the chef. Many other kinds of tolls are also used for cutting,
chopping, and slicing.
Knife skills are one of the basic requirements in performing mise en
place. It is also important to learn how to properly hold the chef's knife. A
good grip will give you control over the knife to prevent accidents and
improve your efficiency and accuracy. Holding the blade with the thumb
and forefinger is the best position for handling the knife.
Remember that in holding the knife,
1.Hold firmly to the item you are cutting so it will not slip.
2.Guide the knife so that the knife blade slides along the fingers since the
position of your hand will control the cut.
3.Curl your fingertips to avoid accidents.
In the following lesson, the most basic and common knife skills and
techniques will be demonstrated.
TOPIC 1: Basic Cuts
COARSE
Coarse cut refers to rough cuts used for many vegetables and
irregularly-shaped food items such as mushrooms and rhubarbs.
SLICING
Slicing refers to cutting food into broad or flat thin pieces.
MIREPOIX
Mirepoix cut refers to roughly cutting vegetables equally usually
done to mirepoix vegetables such as the carrot, onion, and
celery.
TOPIC 2: Cube Cuts
DICING
Dicing refers to cutting food
items into small uniform,
cube-shaped pieces of 1/8 –
¼ inches in sizes.
MACEDOINE
Macédoine cut refers to a diced
cut of fruit or vegetable,
usually small dice measuring ¼
inch on sides; 5mm diced cube.
TOPIC 2: Cube Cuts
BRUNOISE
Brunoise cut refers to very small diced cube cuts;
usually by 1/8 x 1/8 x1/8 inches.
MATIGNON
Matignon cut is used to evenly cut root
vegetables.
TOPIC 3: Stick Cuts
JARDINIERE
Jardinière cut refers to the “soup cut”, short
thin batons 2.5 cm long x 3 mm wide and
thick.
BATONNET
Batonnet cut refers to cutting vegetables
into strips. Technical measurement is ¼” by
¼” by 2.5 – 3” long. It is the base of julienne
and brunoise.
TOPIC 4: Strip Cuts
JULIENNE
Julienne cut refers to progressively
cutting thinner and thinner lengthwise
strips of food.
CHIFFONADE
Chiffonade cut refers to cuts on leafy
vegetables; usually at 1/8” wide into
thin strips and ribbons.
TOPIC 5: Fancy Cuts
PAYSANNE
Paysanne refers to a cut ½ x ½ x 1/8
inch either round square or
rectangular.
TOURNEE
Tournee cut refers to cutting
vegetables into a football shape
with seven equal sides and ends
left flat.
Prepared by:
IRISH C. MACALINDONG
Instructor III
