TVL 1 COOKERY LESSON 1 KITCHEN BRIGADE Autosaved

Michael P.
Almine
Cookery- SHS
2
TABLE OF CONTENTS
Page
Table of Contents …………………………………………………. 2
BASIC COMPETENCIES
Kitchen Brigade …………………………………………………… 3-8

Personal Protective Equipment ……………………………………. 9-15
Occupational Health and Safety……………………………………. 16-22
List of Food Preparation Utensils………………………………….. 23-51
COMMON COMPETENCIES
Basic Knife Skills…………………………………………………. 52-66

Recipe and Measurement…………………………………………. 67-78
Basic Mis En Place Practices…………………………………….. 79-88
Different Cooking Method……………………………………….. 89-97
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Subject: TVL 1 Cookery
Topic: KITCHEN BRIGADE
Week/Date: Week 1
___________________________________________________________________________
___
Learning Outcomes
At the end of the lesson, the learner should be able to
1. Determine the different staff assigned in the kitchen.

2. Determine the different duties and responsibility of each position, and
3. Know the flow of command in the kitchen.
What is Brigade de Cuisine?
 It is a system of hierarchy found in restaurants and hotels employing extensive staff,

commonly referred to as “kitchen staff” in English-speaking countries. The concept
was developed by Georges Auguste Escoffier towards the end of the 19th century.
 Escoffier established separate kitchen stations, each responsible for a certain part of
the menu. Each one is responsible for a station that produces specific parts of the
menu.
 A system of order in the kitchen facilitates operational efficiency, which ensures the
continued success of a restaurant. The kitchen brigade system is a significant asset in
the culinary industry. Such a system delivers on the key business objectives of quality
and consistency in the end product (food).
Chef
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A chef is a person who is a highly skilled professional cook who is proficient in all aspects of
food preparation.
How long does it take to become a chef?
It can take several years of training and experience before cooks can begin working as sous
chefs in fine dining restaurants. Sous chefs then typically gain years of experience in their
positions before becoming head or executive chefs.
The Kitchen Brigade Positions
Chef de cuisine
This person is in charge of all activities related to the kitchen which usually includes menu
creation, management of the kitchen and staff, ordering and purchasing of inventory, and
plating design. Chef de cuisine generally controls the whole kitchen and this position is also
known as executive chef, grand chef, chef manager, head chef, or master chef.
Sous-chef
A sous-chef de cuisine is a chef who is ‘the second in command in a kitchen; the person
ranking next after the chef de cuisine and direct assistant of the chef de cuisine. Sous-chef
tend to be more hands on and actively involved in the day-to-day running of the kitchen.
Chef de partie
A chef de partie, also known as a “station chef” or “line chef”, is in charge of a particular
area of production in a restaurant. In large kitchens, each chef de partie might have several
cooks or assistants. Each chef de partie’s responsible for running a specific section of the
kitchen.
Specific Chef de Partie titles can include the following:
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 Sauté chef (aka saucier or sauce chef) – Responsible for sautéing foods and creation
of the sauces and gravies that will accompany the dishes. Often the most respected
role in the brigade system of stations, reporting directly to the head chef or sous-chef.
 Butcher chef (aka boucher) - In charge of preparing meats and poultry before they are
delivered to their retrospective stations, the butcher chef may handle fish and seafood
preparations. May also responsible for breading meats and fish.
 Fish chef (aka poissonnier) - An expert in the preparation of fish dishes, and often
responsible for fish butchering as well as creating the appropriate sauces. This station
may be combined with the saucier position.
 Fry chef (aka friturier) – This individual specialises in the preparation of fried food
items.
 Grill chef (aka grillardin) – As the name implies, the master of all foods that require
grilling.
 Pantry chef (aka garde manger) – A pantry chef is responsible for the preparation of
cold dishes, such as salads, pâtés and other charcuterie items.
 Roast chef (aka rotisseur) – Responsible for the preparation of roasted and braised
meats and their appropriate sauces.
 Roundsman (aka chef de tournant , swing cook, or relief cook) – Someone who fills in
as needed on all of the station, rather than having a specific job.
 Vegetable chef (aka entremetier) – Prepares hot appetizers, vegetables, soups,
starches, and eggs. A potager would be in charge of making soups, and a legumier
would be in charge of preparing any vegetable dishes.
Commis chef
A commis is a junior member of staff that works under a chef de partie in order to learn the
ins and outs of a specific station, these are often people that have recently completed, or are
still undertaking formal culinary training.
Kitchen Porter (aka kitchen assistant or kitchenhand)

These are workers that assist with rudimentary task within the kitchen, and are less likely to
have any formal culinary training. Task include basic food preparation such as washing salad
and peeling potatoes, in addition to basic cleaning duties.
Dishwasher (aka escuelerie)

The person responsible for washing dishes and cutlery, and even they get a fancy title! It
derives from the word ‘scullery’, which is described as a “small room adjoining a kitchen, in
which dishwashing and other kitchen chores are done”.
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Time to review your understanding about kitchen brigade, are you ready?
Identify the specific position in the Kitchen Brigade.
__________ 1. Task include basic food preparation such as washing salad and peeling
potatoes.
__________ 2. Specialises in the preparation of fried food items.
__________ 3. Responsible for sautéing foods and creation of the sauces and gravies.
__________ 4. Generally controls the whole kitchen.
__________ 5. Known as a “station chef” or “line chef”.
In preparation for our next topic, try to go to your kitchen and observed
your parents or guardians while cooking. Check if they are using the
following tools and equipment while preparing or cooking food.
 Apron
 Gloves
 Oven mitts
 Chef uniform
What do you think is the main purpose of using it in the kitchen?
WORKSHEET 1
Written Work 1
A. Multiple Choice. Choose the equivalent kitchen brigade position mentioned on each
number. Encircle the letter of the correct answer.
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1. Executive Chef/Head Chef
a. Chef de Cuisine
b. Chef Boyardee
c. Sous Chef
d. Top Chef
2. Fry Chef
a. Frissionier
b. Fish Fry
c. Friturier
d. Fritissioner
3. Saucier
a. Sauces
b. Swing Chef
c. Sauté Chef
d. Roundsman
4. Assistant of the Chef

a. Soup Chef
b. Sauté Chef
c. Station Chef
d. Sous Chef
5. Poissonier
a. Pouring Chef
b. Fish Chef
c. Pastry Chef
d. Frosting Chef
6. Roast Chef
a. Rotisseur
b. Rossionier
c. Roasiuex
d. Rosemary
7. Grillardin
a. Grill Cheese
b. Grill Chef
c. Gourmet Chef
d. Glacier
8. Vegetable Chef
a. Echouer
b. Vegetarianer
c. Entremetier
d. Vegetarienne
WORKSHEET 1
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9. Soup Chef
a. Paiementier
b. Polissonne
c. Potpourri
d. Potager
10. Pantry Chef

a. Garde Manger
b. Gourmet Chef
c. Hot Foods Chef
d. Sous Chef
B. Answer the following questions base on your own understanding.
1. What is kitchen brigade?
2. How does the brigade system work?
3. What is the purpose of the brigade system?
4. What are the benefits of having a kitchen brigade?
5. If you will become a chef, what is your preferred position in the kitchen brigade?
Why?
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6. Why did you choose TVL Cookery strand? Give at least 3 reason (5 pts.).
References:
Competency Based Learning Material by Chef Robert H. Gonzaga
https://www.howtobecome.com/how-to-become-a-chef
https://www.consumerreports.org/cro/news/2014/10/7-scariest-kitchen-accidents/index.htm
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Topic: Personal Protective Equipment (PPE)
Week/Date: Week 2
___________________________________________________________________________
__
Learning Outcomes
 Determine the importance of PPE

 Know the policy and procedure on using PPE and,
 Know how to take precautionary measures to avoid accident in the kitchen
Providing staff the proper restaurant equipment and supplies is vital for ensuring the
wellbeing and safety of employees. More specifically, restaurants, hotels and just about every
other place of business requires some degree of personal protective equipment (PPE) to
reduce the risk of injury and keep workers as protected as possible from potential hazards.
Common injuries experienced by employees in commercial kitchens includes burns, cuts and
sprains.
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Personal Protective Equipment that can help safeguard staff from unnecessary injury are:
Gloves
Should be made available for staff to wear especially during food handling. There are
different types of gloves that are required for various task, such as:
 Dishwashing gloves helps protect the workers hand from hot water, as well as from
abrasive chemicals that may be used in soaps and sanitizers.
 Cut- resistant gloves made from special, strong materials that help prevent skin from
being accidentally sliced by sharp knives.
 Freezer gloves are insulated gloves with good grips designed to shield the hands from
frostbite, which can be a potential problem when spending a significant time in
freezers or walk in refrigeration storage units.
Oven Mitts
Prevent burns and are primarily used for placing and removing hot items from ovens,
handling hot plates or dealing with other hot food or restaurant equipment.
Aprons
Not only does this PPE help keep a worker’s uniform clean, but it also provides an additional
barrier between the employee’s body and dangerous substances, such as chemicals, hot
grease and oils. Waterproof aprons is advisable to use by staff when there is a risk of spillage
of clothing either in the facility or community environment.
Anti-slip shoes
The floor in the kitchen restaurant are often slippery due to regular water and grease spills.
Wearing safety footwear helps provide employees with better grip, assisting in the prevention
of slipping and falling.
Eye protection gear
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Should be available for use by the staff when there is risk of splashing of substances, flying
objects and exposure to radiation like safety goggles.
Other notable safety items that should be considered include:
Wet floor signs
Are essential for both staff and customers. It alerts people that the floor is wet so they can
avoid these areas or take extra caution when walking in these spots.
Slip-resistant mats
Ideal for kitchen floors or other high traffic areas in the restaurant where there is a greater
possibility for slips and falls (i.e. front entrance/exit). These rubber mats not only offer better
foot grip but provide a softer and more comfortable walking surface that gives the feet, knees
and other joints better protection from strains and other similar injuries.
Always keep in mind that regardless of the personal protective restaurant supplies and
equipment you provide to your employees, “It is essential that your staff is educated on
the importance of using safety gear and know how to use it properly”.
Time to review your understanding. Looking at the picture below, what do you
think could possibly happen if you are not observing proper PPE in the kitchen?
Write your answer on the space provided below.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________
Chef’s Uniform
A chef uniform functions much more than a garment you’re required to wear to work. Each
part of your ensemble plays specific role in protecting you from everyday kitchen dangers. A
typical chef uniform includes a chef’s jacket, chef pants, a hat, a neckerchief, an apron, a
good slip-resistant shoes, and a hand towels.
Let’s discuss what each part of your chef uniform is designed to do.
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Chef Jackets
Chef jackets are an important part of the chef uniform because your chef jacket is
traditionally double breasted to protect you against hot spills, splatters, burns, and other
kitchen mishaps. The design of your chef jacket also allows for you to unbutton a flap and
switch to a cleaner front if you need to conceal stains or spills. Your chef uniform sleeves are
long to protect your arms from burns, platters, and scalding steam.
Chef Hats
The most recognizable part of your chef uniform is the Chef Hat is the classic French cooking
hat or “Toque blanche” is literally translated as “white hat”. Although they do come in a
variety of shapes and sizes, most are tall and pleated. They serve to keep hair out of your food
and sweat off your face.
Chef Neckerchiefs
The Chef Neckerchief absorbs sweat from your neck. Although not required by most kitchen,
it still adds a finished “professional” look to any chef uniform.
Chef Pants
Chef Pants are often baggy with elastic waistbands and odd patterns, and are absolutely
essential in protecting chefs. Despite hot kitchen temperatures, long chef pants are meant to
protect your legs from spills, splashes, and burns. The baggy shape of chef pants keeps hot
foods and liquids from making contact with your skin and the waistband is necessary for
rapid removal.
Chef Aprons
The Chef Apron is a chef uniform essential. It serves as an extra barrier against hot splashes,
hot foods, and other kitchen dangers. Do not use your apron to wipe up spills, messes, or your
hands, towels are available for this purpose. You can however use your chef apron to
conveniently grab hot pots out of the oven. The cleaner the chef apron and the chef uniform,
the more professional your appearance.
Chef Shoes
Sturdy, comfortable, anti-slip chef shoes are a chef uniform essential. If you wear sandals,
open shoes, tennis shoes or shoes of any sort, you increase your chances of getting burned or
injured by falling knives. Certain brands of shoe are specially made for chef s who are on
their feet for long periods of time.
Remember chefs, keep your uniform clean, remove your jewellery when cooking, don’t wear
perfume, and only wear your chef uniform in the kitchen to prevent germs and bacteria from
contaminating the foods you are preparing with.
In preparation for the next topic, kindly ask your parents or guardians
about the rules they impost to avoid accident especially in the kitchen.
Write it down!
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Do you follow those rules?
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WORKSHEET 2
Written Work 2
A. Look at the picture closely and name the different parts of a Chef Uniform that also
served as their Personal Protective Equipment while working in the kitchen (6pts)
B. Identify the name of the PPE base on the sentence given below.
__________ 1. It provides an additional barrier between the employee’s body and

dangerous substances, such as chemicals, hot grease and oils.
__________ 2. Made from special, strong materials that help prevent skin from
accidentally sliced by sharp knives.
__________ 3. Helps protect the workers hand from hot water, as well as from abrasive
chemicals that may be used in soaps and sanitizers
__________ 4. It absorbs sweat from your neck.
__________ 5. They do come in a variety of shapes and sizes, most are tall and pleated.
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WORKSHEET 2
C. Draw your ideal Chef Uniform design and briefly explain why you want such design.
What are the unique features of your chef uniform? Explain briefly (10 pts.).
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References:
https://ph.images.search.yahoo.com/
http://www.ehsdb.com/resources/Safety_Quiz/Safety_quiz_documents/PPE-1.pdf
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Topic: Occupational Safety and Health
Week/Date: Week 3
___________________________________________________________________________
___
Learning Outcomes
1. Define Occupational Health and safety

2. Explain the importance of Occupational Health and safety, and
3. Determine the common Kitchen Hazards and how to minimise it.
Occupational Safety and Health (OSH)
 Commonly referred to as health and safety, occupational health and safety,

occupational health, or occupational safety is a multidisciplinary field concerned with
the safety, health, and welfare of the people at work.
 As define by the World Health organization (WHO) “occupational health deals with
all aspects of health and safety in the workplace and has a strong focus on primary
prevention of hazards.”
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The goal of an occupational safety and health program is to foster a safe and healthy working
environment.
Common Kitchen Hazards

Hazards in the kitchen often relate to food
preparation equipment, manual handling, the way
stock is stored, and the cleanliness of the
environment.
But in truth, most if not all hazards are created by
people.
If you work in accordance with your food handler’s
safety training and the prevention measures
discussed below, you’ll cut hazards down to a safe
minimum.
The common kitchen hazards include:
1. Manual Handling
2. Slips, trips and falls
3. Improper storage
4. Fire and electric hazards
Manual handling
Carrying, lifting, pushing, and other manual handling manoeuvers can, if not done safely,
seriously harm the body’s musculoskeletal system.
Hazardous manual handling tasks include:
 Lifting boxes and crates of food.
 Pushing or pulling wheeled racks (such as trolleys).
 Carrying pots or stacks or plates.
 Moving equipment
 Handling containers of drinks
 Unloading food and drink deliveries
 Cutting and deboning (meat and poultry)
 Reaching for items on shelves or in walk-in fridges.
Manoeuvring awkward loads with contents are especially risky, as you usually have to adjust
your grip on the move to minimise strain.
To minimise manual handling hazards, you should:
 Keep the load close to your body with the heaviest part on your side.
 Get a good grip of the load and adopt a stable position.
 Know your limits. If the load is too strenuous, don’t push yourself. Loads should
never exceed 25 kg.
 Adopt a good posture to keep your back straight and avoid twisting or leaning.
 Clear away obstacles or wet patches on th route beforehand.
 Make use of manual handling equipment such as trolleys and keg trucks. Be sure to
follow their instructions for safe use.
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If your job involves a great deal of lifting and carrying, you should undergo manual handling
training which should fully cover proper techniques.
Time to review your understanding about Occupational Safety and Health. Look at
the picture closely and describe the situation. Write your answer on the given
space below.
Answer:
Slips, trips, and falls

Kitchen often have numerous slip, trip, and fall risks created by human error, meaning you
and other need to focus closely on proper safety practices and housekeeping.
Slip, trip, and fall hazards include:
 Floor contamination, such as spillages of water, sauces, oil, and flour.
 Wet floors from cleaning.
 Obstructions in walkways, including trailing cables, boxes, and crates, bins, cleaning
equipment, etc.
 Uneven, worn down, or loose flooring.
 Using a ladder to access high pantry shelves.
 Standing in a truck to unload deliveries.
Preventing floor contamination is critical as people are constantly moving around on their
feet, sometimes while transporting hot food that could spill onto them if they fell.
To minimise slip, trip, and fall hazards, you should:
 Carry out good housekeeping which means cleaning spillages and move obstructions
out of walkways right away.
 Take extra care while cleaning.
 Keep cables out of walkways.
 Report any issues with the flooring or work activities that are generating hazards like
leaking equipment.
 Use ladder in accordance with safety instructions.
 Avoid accessing heights without a stable ladder.
 Carry out deliveries with c0-worker.
Improper storage
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If not properly stored in shelves and fridges, objects could fall from height onto people, while
food could become unsafe to use over time.
To store correctly, you should:
 Store heavy items no higher than waist height and don’t overstock shelves.
 Use First In, First Out (FIFO) food storage system.
 Use a stepladder if you must access higher shelves. Follow ladder safety rules.
 Follow your food and safety hygiene training.
 Know how to store food in the fridge safely: ready-to-eat food on the top; raw meat,
poultry, and fish on the bottom; and fruits and vegetable in the bottom drawer. Keep
food in containers for further separation, and don’t overload the fridge.
 Check best before and use-by dates on stock regularly.
 Keep allergic ingredients well away from non-allergic ones.
 Ensure the temperature of the fridge is between 0-5°c and the freezer is below -18°c.
Fire and electrical hazards

You regularly use electrical equipment and naked flames in a kitchen. Fire and electricity are
serious dangers; they can cause burns and shocks or even ignite a fire.
To minimise fire and electrical hazards, you should:
 Keep an eye out for sources of ignition and fuel. Remove cardboard boxes, packaging,
and flour (with wet cleaning to prevent creating a combustible cloud).
 Take extreme care when working around naked flames or electric stoves. Keep
flammable materials away from sources of heat and remember to wear a suitable
chef’s jacket.
 Check-up spilled chemicals immediately. Use non-flammable materials to do so.
 Use electrical equipment and appliances only for their intended purpose.
 Keep electrical appliances away from water and do not overload socket outlets.
 Never attempt to repair electrical equipment yourself. If it appears faulty or has
stopped working, take it out of use and report it to senior staff ASAP.
 Turn off all electrical equipment, stoves, and ovens at the end of the work day and
when cleaning.
These list of kitchen hazards and preventive measures are far from exhaustive, but they give
you useful know-how for preventing the most common dangers you might face in a
commercial kitchen and they increase your awareness.
Your safety-conscious mind-set will help you spot all types of hazards while at work.
In preparation for our next topic, List down all the food preparation utensils
available in your kitchen on the space provided below.
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Do you know each corresponding uses?
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WORKSHEET 3
Written Work 3
A. Multiple Choice. Read the question carefully. Encircle the letter of the correct
answer.
1. When should a risk assessment be carried out?

a. Anytime major changes to the kitchen layout are made.
b. Whenever a new member of staff joins the team.
c. When new equipment or machinery has been installed.
d. All of the above.
2. Which of these items commonly used in a kitchen is considered a hazardous

substance?
a. Eggs
b. Olive oil
c. Flour
d. Uncooked spaghetti
3. A piece of portable equipment you’ve been using to prepare food – an electric whisk-
appears to be faulty; it sometimes doesn’t turn on and sometimes turns off by itself.
What should you do?
a. Throw it away in the nearest bin
b. Continue using it until it’s fully broken.
c. Bring in your own version to use and keep the fully one as a spare.
d. Remove it from the premises and report it to a senior member of staff.
4. What type of work activities carried out in a kitchen environment could lead to
occupational dermatitis?
a. Wet work, e.g. cleaning surfaces and washing dishes.
b. Strenuous manual handling activities, e.g. unloading stock.
c. Working over a hot stove, e.g. while frying fish or vegetables.
d. Any preparation activities involving knives.
5. A risk assessment of the kitchen is being carried out. Which of the following is a
health and safety hazard that should be addressed?
a. Preparation of raw and cooked food are in separate areas.
b. Dirty cookware has been left in the sink designated for washing fruit and
vegetable.
c. Food handlers are wearing hair nets and chef’s coats.
d. “Caution: Wet Floor” signs have been displayed in the centre of the kitchen.
B. True or False.
_________ 1. Properly selected hand protection can protect employees from burns,
electric shock, and chemical absorption.
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_________ 2. PPE must be inspected prior to use.
_________ 3. The primary objective of PPE is to protect employees by creating a
barrier against workplace hazards.
_________ 4. Personal protective equipment can protect employees from all
workplace hazards.
_________ 5. Safety glasses used in conjunction with a face-shield provide the
greatest level of protection when using grinding equipment.
WORKSHEET 3
C. Identify the picture if it is under the Manual Handling, Slips, trips and falls, improper
storage or Fire and electric hazards.
_________1
_________ 2.
__________ 4.
__________ 5.
__________ 3.
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References:
https://en.wikipedia.org/wiki/Occupational_safety_and_health
https://www.grainnet.com/pdf/PPE_Quiz_PSS.pdf
https://ph.images.search.yahoo.com/
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Topic: List of Food Preparation Utensils
Week/Date: Week 4
_______________________________________________________________________
__
Learning Outcomes
 Determine the different utensils and tools use for the preparation of food
 Know the exact uses of the different utensils.
List of food preparation utensils

A kitchen utensil is a hand-held, typically small tool that is designed for food-related
functions. Food preparation utensils are a specific type of kitchen utensil designed for
use in the preparation of food. Some utensils are both food preparation utensils and
eating utensils; for instance, some implements of cutlery – especially knives – can be
used for both food preparation in a kitchen and as eating utensils when dining (though
most types of knives used in kitchens are unsuitable for use on the dining table).
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was
fuelled in part by the emergence of technologies such as the kitchen
stove and refrigerator, but also by a desire to save time in the kitchen, in response to the
demands of modern lifestyles
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List of food preparation utensils
Alternative Purpose in food

Name Design Image
names preparation
To remove the
core and pips from
Apple corer
apples and similar
fruits
To cut apple and

similar fruits
easily while Cf. peele
Apple cutter
simultaneously r
removing the core
and pips.
Baster Used during An

cooking to cover impleme
meat in its own nt
juices or with a resembli
sauce. ng a
simple pi
pette,
consistin
g of a
tube to
hold the
liquid,
and a
rubber
top
which
makes
use of a
partial va
cuum to
control
the
liquid's
intake
and
release.
The
process
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of
drizzling
the liquid
over
meat is
called ba
sting –
when a
pastry
brush is
used in
place of
a baster,
it is
known as
a basting
brush.
Beanpot A deep, wide- Bean

bellied, short- pots are
necked vessel typically
used to cook bean- made of
based dishes ceramic,
though
pots
made of
other
materials
, like cast
iron, can
also be
found.
The
relatively
narrow
mouth of
the bean
pot
minimize
s
evaporati
on and
heat loss,
while the
deep,
wide,
thick-
walled
body of
the pot
29
facilitate
s long,
slow
cooking
times.
They are
typically
glazed
both
inside
and out,
and so
cannot
be used
for clay
pot
cooking.
Biscuit press Cookie press A device for It

making consists
pressed cookies of a
such cylinder
as spritzgebäck. with a
plunger
on one
end
which is
used
to extrud
e cookie
dough
through a
small
hole at
the other
end.
Typicall
y the
cookie
press has
interchan
geable
perforate
d plates
with
holes in
different
shapes,
such as a
star
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shape or
a narrow
slit to
extrude
the
dough in
ribbons.
Commonly used
to create a hard
Blowtorch, layer of
Blow torch
blowlamp caramelized sugar
in a crème brûlée.
[2]
Boil over Milk watcher Preventing liquids A disc

preventer , Milk guard, from boiling over with a
Pot minder outside of the pot raised
rim,
designed
to ensure
an even
distributi
on of
temperat
ure
througho
ut the
pot. This
preventin
g
bubbles
from
forming
in liquids
such as
milk, or
water
which
contains
starch
(for
instance
if used to
cook
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pasta).
Can be
made of
metal,
glass or
ceramic
materials
.
Twists the metal

Bottle opener
cap off of a bottle
A round,
open
topped
container
, capable
of
holding
liquid.
Materials
To hold food,
used to
including food
Bowl make
that is ready to be
bowls
served
vary
consider
ably, and
include
wood,
glass and
ceramic
materials
.
Bread knife To cut bread A serrate

d blade
made of
metal,
and long
enough
to slice
across a
large loaf
of bread.
Using a
sawing
motion,
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instead
of
pushing
force as
with
most
knives, it
is
possible
to slice
the loaf
without
squashin
g it.
Generall
y made
of glass
or
porcelain
to absorb
Browning pl Used in a heat,
ate, microwave oven which
Browning tray
Browning bo to help turn food helps
wl brown colour
the layer
of food
in
contact
with its
surface.
Used to produce
Butter curler decorative butter s
hapes.
Cake and pie Cake shovel, To cut slices in This

server pie cutter pies or cakes, and utensil
then transfer to a typically
plate or container features
a thin
edge to
assist
with
slicing,
and a
large
face, to
33
hold the
slice
whilst
transferri
ng to a
plate,
bowl or
other
container
.
The
cutting
edge of
cheese
cutters
Designed to cut
are
soft, sticky
Cheese cutter typically
cheeses (moist
a fine
and oily).
gauge
stainless
steel or
aluminiu
m wire.
Used to cut
Cheese knife
cheese.
Used to cut semi-

hard and hard
Cheese slicer cheeses. It
produces thin,
even slices.
Cheesecloth To assist in the A gauzed

formation of cotton
cheese cloth,
used to
remove
whey
from
cheese
curds,
and to
help hold
34
the curds
together
as the
cheese is
formed.
Originally used to
slice large cuts of
beef, it is now the
Chef's knife
general utility
knife for most
Western cooks.
Used for the

removal of pits
Cherry pitter Olive stoner
(stones) from
cherries or olives.
Straining
substances such
A
as custards, soups
Chinois Chinoise conical
and sauces, or to
sieve
dust food with
powder
A cooking pot
Clay pot
made out of clay
Hacking through
bone or slicing
large vegetables
(such as squash). A large
The knife's broad broad
Cleaver
side can also be bladed
used for crushing knife.
in food
preparation (such
as garlic).
35
A bowl-
shaped
container
with
holes,
typically
made
from
plastic or
metal. It
differs
Used for draining from a
Colander substances cooked sieve due
in water to its
larger
holes,
allowing
larger
pieces of
food,
such as
pasta, to
be
drained
quickly.
Cookie cutter Biscuit moul Shaping biscuit Generall

d, dough y made
Biscuit cutter of metal
, or
Cookie moul plastic,
d with
fairly
sharp
edges to
cut
through
dough.
Some
biscuit
cutters
simply
cut
through
dough
that has
been
rolled
flat,
others
36
also
imprint
or mould
the
dough's
surface.
Pierces and
Corkscrew removes a cork
from a bottle.
A
clamping
device,
similar in
design to
a
Used to crack the nutcrack
Lobster
Crab cracker shell of a crab or er but
cracker
lobster larger,
with
ridges on
the
inside to
grip the
shell.[2]
Usually
smaller
and
lighter
than
A portable board
butcher's
Cutting board on which food can
blocks,
be cut.
generally
made
from
wood or
plastic.
37
Most
dough
scrapers
consist
of handle
wide
To shape or cut enough
Bench scrap dough, and to be
Dough scraper er, Scraper, remove dough held in
Bench knife from a one or
worksurface two
hands,
and an
equally
wide,
flat, steel
face.
Tablewar
e, such
as plates,
glasses,
Edible
utensils
tableware
and
cutlery,
that is
edible
Pierces the air

pocket of an
eggshell with a
small needle to
keep the shell
from cracking
during hard-
Egg piercer
boiling. If both
ends of the shell
are pierced, the
egg can be blown
out while
preserving the
shell (for crafts).
38
Holds a raw egg,
and is placed
Egg poacher inside a pot of
boiling water to
poach an egg.
A slotted spoon-
like utensil used to
separate
Egg separator
the yolk of an egg
from the egg
white.
Consists
of a
slotted
dish for
holding
Slicing
the egg
peeled, hard-
and a
Egg slicer boiled
hinged
eggs quickly and
plate of
evenly.
wires or
blades
that can
be closed
to slice.[3]
Egg timer Used to correctly Historica

time the process l designs
of boiling eggs. range
consider
ably,
from hou
rglasses,
to
mechani
cal or
electroni
c timers,
to
39
electroni
c devices
which
sense the
water
temperat
ure and
calculate
the
boiling
rate.
Device used
to defat or
Fat separator
separate fat from
stocks or gravies.
A long, narrow
knife with a finely
serrated blade,
Fillet knife
used to slice
fine filet cuts of
fish or other meat.
Used to remove
the scales from the
Fish scaler Urokotori
skin of fish before
cooking
Used for lifting or

Spatula,
Fish slice turning food
turner
during cooking
Flour sifter Blends flour with

other ingredients
and aerates it in
40
the process.[4]
Typicall
y
consists
of a
bowl, a
plate
with
holes
like a
colander,
and a
Used to mash or crank
Food mill
sieve soft foods. with a
bent
metal
blade
which
crushes
the food
and
forces it
through
the
holes.
A pipe
Used to with a
channel liquid or wide,
fine-grained conical
Funnel
substances into mouth
containers with a and a
small opening.[2] narrow
stem.
Presses garlic
cloves to create
Garlic press a puree,
functioning like a
specialized ricer.
Grapefruit Finely serrated

knife knife for
separating
segments of
grapefruit or other
41
citrus fruit.[5]
Used to grate
Cheese grate cheeses, spices,
Grater
r, Shredder citrus and other
foods
A small pouring
jug that separates
Gravy roast
Gravy strainer
separator meat drippings fro
m melted fat, for
making gravy.[2]
Chops or minces
Herb chopper
raw herbs.
Honey dipper Drizzles honey.
A ladle is a type
of serving
Ladle spoon used
for soup, stew, or
other foods.
42
Used to slash the
tops of bread
Lame
loaves
in artisan baking.
A juicer with a
fluted peak at the
end of a short
Lemon reamer handle, where a
half a lemon is
pressed to release
the juice.
Operated
by
pressing
A juicer, similar the fruit
in function to against a
Lemon
a lemon reamer, fluted
squeezer
with an attached peak to
bowl. release
the juice
into the
bowl.
A long-handled,
narrow pick, used
to pull meat out of
Lobster pick Lobster fork
narrow legs and
other parts of a
lobster or crab.[2]
A mandoline is
used for slicing
and for cutting
Mandoline juliennes; with
suitable
attachments, it can
make crinkle-cuts.
43
Mated
colander pot
The
Pyrex-
brand
tradition
al
measurin
g cup
(the
Anchor
Hocking-
brand
look-
alike is
shown,
right) is
available
in 1 cup
(8
ounce), 2
cup (16
Measuring ju
ounce), 4
Measuring cup g, Measuring
cup (32
jar
ounce)
and 8
cup (64
ounce)
sizes and
includes
U.S.
customar
y units in
quarter,
third,
half and
two-
thirds
cup
incremen
ts, as
well as
metric
units.
44
Typically sold in a
set that measures
dry or wet
Measuring ingredients in
spoon amounts from 1/4
teaspoon (1.25 ml)
up to 1 tablespoon
(15 ml).[6]
Operated with a
hand-crank, this
presses meat
Meat grinder Mincer through a
chopping
or pureeing attach
ment.
Used to tenderize
meats in
Meat preparation for
tenderiser cooking. Usually
shaped like a
mallet.
Thermometer used
to measure the
Meat internal
thermometer temperature of
meats and other
cooked foods.
Small scoop used

to make smooth
Melon baller balls of melon or
other fruit, or
potatoes.[5]
45
To finely and
consistently
Mezzaluna
chop/mince foods,
especially herbs.
To zest citrus
fruits or finely
Microplane
grate hard foods
such as cheese.
Essential
ly a
To make foam or small
Milk frother froth in milk for battery
coffee. powered
electric
mixer.
Generally made from

either porcelain or
wood, the mortar is
shaped as a bowl. The
To crush food,
Mortar and pestle, generally shaped
Molcajete releasing flavours
pestle like a small club, is
and aromas
used to forcefully
squeeze ingredients
such as herbs against
the mortar.[7]
To crack open the

Nutcracker hard outer shell of
various nuts.
46
A small,
Nutmeg grater specialized grating
blade for nutmeg.
To protect hands
from burning
Oven glove Oven mitt
when handling hot
pots or trays.
To evenly
dispense soft
Pastry bag substances
(doughs, icings,
fillings, etc.).
Cuts into pastry

ingredients, such
as flour and
butter, for
blending and
mixing while they
Pastry blender
are in a bowl. It is
made of wires
curved into a
crescent shape and
held by a rigid
handle.[4]
Pastry brush Basting To spread oil, Some

brush juices, sauce or brushes
glaze on food. have
wooden
handles
and
natural
or
plastic br
istles,
whilst
47
others
have
metal or
plastic
handles
and silic
one bristl
es.
Cuts straight or
crimped lines
Pastry wheel
through dough for
pastry or pasta.
Peel Pizza shovel
Potato peele
Peeler
r
Burr mill,
burr grinder,
Pepper mill
pepper grind
er
48
Pie vent,
Pie bird
pie funnel
A pizza cutter is a
Pizza cutter Pizza slicer utensil that is
used to cut pizzas.
Potato masher
Presses very
smooth vegetable
mashes or purees,
Potato ricer Ricer
operates similar to
a meat
grinder/mincer.
Pot-holder
Used for
dejointing and
cutting uncooked
poultry; reinforced
Poultry shears
with a spring, they
have one serrated
blade and pointed
tips.
49
Used to pierce
bread dough,
cracker dough,
pizza dough or
Roller docker
pastry dough to
prevent over
rising or
blistering.
A long, rounded
wooden or marble
Rolling pin
tool rolled across
dough to flatten it.
Salt shaker
Kitchen scal
es,
Scales
Weighing sc
ales
Kitchen sciss
Scissors
ors
50
Ice cream sc
Scoop
oop
Sifter,
Sieve
Strainer
Slotted spoon Skimmer
Spatula
A wide
Sieve, shallow
For removing hot
spoon sieve, wire-
food from a liquid
spoon mesh
Spider or skimming foam
skimmer, basket
off when making
basket with a
broths
skimmer long
handle
Measuring the
Sugar Candy
temperature,
thermometer thermometer
or stage, of sugar
51
A tamis
has a
cylindric
al edge,
made
of metal
or wood,
that
supports
Used as
a disc of
Tamis Drum sieve a strainer, grater,
fine meta
or food mill.
l, nylon,
or horseh
air mesh.
Ingredie
nts are
pushed
through
the
mesh.
Designs
vary
consider
ably; the
earliest
tin
To open tins or openers
Tin opener Can opener
cans were
knives,
adapted
to open a
tin as
easily as
possible.
A small
Used to slice
Tomato knife serrated
through tomatoes.
knife.
52
For gripping and
lifting. Usually
used to move Two
items on hot long
surfaces, such as arms
Tongs barbecues, or to with a
select small or pivot
grouped items, near the
such as sugar handle.
cubes or salad
portions.
Needle,
about
20 cm
long and
about
3mm in
For pinning, or
Trussing diameter,
sewing up, poultry
needle sometim
and other meat.[8]
es with a
blade at
end for
pushing
through
poultry
Twine
must be
cotton—
Butcher's twi never
ne, synthetic
Cooking twin —and
e, For trussing roasts must be
Twine
Kitchen strin of meat or poultry. natural—
g, never
Kitchen twin bleached
e —in
order to
be "food
grade".
53
Most
whisks
consist
of a long,
Balloon narrow
To
whisk, gravy handle
blend ingredients
whisk, with a
smooth, or to
flat whisk, series of
incorporate air
Whisk flat coil wire
into a mixture, in
whisk, loops
a process known
bell whisk, a joined at
as whisking or whi
nd other the end.
pping
types. Whisks
are also
made
from ba
mboo.
For mixing and

stirring during
Wooden spoon
cooking and
baking.
A handle
and a
curved
metal
end, the
top of
For
which is
obtaining zest fro
Zester perforate
m lemons and
d with a
other citrus fruit.[5]
row of
round .
holes
with
sharpene
d rims
Time to review your understanding about the list of food preparation

utensils. Name at least 10 kitchen utensils that you can see in the
picture below and briefly explain its functions.
54
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
In preparation for our next topic, kindly check the different kinds of
knife available in your kitchen and know their specific uses. Write your
answer on the given space below.
WORKSHEET 4
Written Work 4
A. Multiple Choice. Choose the right name of kitchen utensils base on the picture
given and its uses. Encircle the letter of the correct answer.
1. I am used to roll out, and flatten dough, what am I?
a. Kitchen Mallet
b. Rolling Pin
55
c. Spatula
d. Pastry Blender
2. I am used to scrape the ingredients down from the sides

of mixing bowls, what am I?
a. Rubber Scraper
b. Spatula
c. Spring Form Pan
d. Turner
3. I add air to ingredients to make them light and fluffy,

or stir thin sauces and batters, what am I?
a. Pastry Blender
b. Mixer
c. Spatula
d. Wire Whisk
4. I protect your counter tops while you cut and

chop food, what am I?
a. Cooling Rack
b. Cutting Board
c. Whisk
d. Turner
5. You place hot foods on me when they come

out of the oven, I allow air to circulate around
them and cool the foods down, what am I?
a. Pastry blender
b. Sifter
c. Rotary beater
d. Cooling rack
6. I allow liquids to drain away from foods like corn
or green beans, what am I?
a. Sifter
b. Rotary Beater
c. Mixing Spoon
d. Slotted Spoon
7. I am used to measure small
amounts of both liquid and dry
ingredients, what am I?
a. Spoons
b. Peeler
c. Measuring spoons
d. Slotted Spoons
8. This utensil measures large amounts of food such as,
oil, water, milk, etc. What is the name of this utensil?
a. liquid measuring cup
b. dry measuring cup
56
c. measuring spoon
d. measuring bowl
9. I am a large bowl with holes. I drain liquids away from
foods like cooked pasta, what am I?
a. Steamer
b. Ricer
c. Strainer
d. Slotted Spoon
10. I am used to bake muffins or cupcakes, what am I?
a. Cake Pan
b. Jelly Roll Pan
c. Muffin Pan
B. Identify what kitchen utensils needed for each cooking preparation. (3 points for
complete answer).
1. Tinolang Manok Soup -

2. Chicken and Pork Adobo -
3. Cameron Rebosado -
4. Caesar Salad -
5. Leche flan -

Topic: Basic Knife Skills
Week/Date: Week 5
_______________________________________________________________________
__
Learning Outcomes
 Determine the different kinds of knives,

 Learn the different type of slices and,
 Perform the knife classic skills.
There's no need to take a chefs course to learn how to use a knife properly, as long as
you know how to hold a knife, you can cut all sorts of foods neatly and professionally,
follow these simple steps and you can cut foods with ease and without cutting off your
fingers, which is always good.
Always use a sharp knife as they can cut through the food with ease and wont slip and
cut you as would a blunt knife. First, let us learn the different types of knives.
57
Types of Knives
There are many different types of knives that are used for various tasks, and it can be
difficult to know which knives are essential for your kitchen. We broke down the knife
types and provided explanations of each and what they’re used for.
Chef Knives
You can find chef knives in nearly every commercial kitchen, and
they are versatile tools that can be used for a variety cutting tasks.
Chef knives have a wide blade that tapers to a point. This point is
suitable for a number of prep tasks, such as chopping, mincing, and
slicing. Additionally, chef knives can come in several different sizes,
although the most popular sizes are between 8"- 12”.
Utility Knives
Utility knives are a mix between slicing and paring knives. They
feature scalloped edges and blades that are slightly longer than
standard paring knives. A sharp utility knife is very efficient for
slicing fruits and vegetables, and they’re an ideal tool for food
prep.
Bread Knives
Bread knives are designed for slicing different types of bread, and
they feature serrated blades that can cut through crispy crusts.
Most bread knives feature offset handles, which are designed to
prevent the user’s knuckles from hitting the cutting board.
Additionally, you can usually find bread knives between 7"-10”
long.
Paring Knives
This extremely versatile type of knife can be used for many food prep
tasks from peeling vegetables and chopping fruits to deveining shrimp
and slicing cheese. Paring knives typically have blades that range
between 2 ¼” and 4 ½”, and there are a number of different styles of
paring knives.
58
Spear Point Paring Knives
The top and bottom of the blades on these knives are curved like a
spear. Spear point paring knives are designed for small, precise
tasks like cutting produce, creating garnishes, or devein shrimp.
Bird's Beak Paring Knives
This type of paring knife, often referred to as a curved paring

knife or tourne knife, has a blade that curves downward,
mimicking the shape of a bird’s beak. Bird’s beak paring knives
are designed for peeling rounded fruits and creating garnishes.
Sheep's Foot Paring Knives
Sheep’s foot knives feature a rounded tip with a straight edge,

which make them perfect for chopping and julienning fruits and
vegetables.
Butcher Knives
Used for breaking down cuts of meat or trimming fat, butcher knives
are typically found in butcher shops and restaurants. This type of knife
has a slight curve, which helps with cutting through meat. Many types
of butcher knives also feature granton edges, which allow you to easily
slice through meat without tearing or shredding the product.
Slicing Knives
Featuring long, straight blades, slicing knives are designed for slicing
cooked meats like smoked hams, roasted turkeys, or sirloin steaks.
These knives typically have a long blade with a rounded tip.
Boning Knives
59
Featuring flexible, semi-flexible, or stiff options, boning knives allow users to separate
meat from bones while reducing the amount of wasted meat. Boning knives come in a
variety of sizes and knife styles, so you can find the perfect option for the type of meat
you’re working with.

Carving Knives
With long blades, meat carving knives are the ideal choice for slicing
cooked meats like smoked ham, roasted chicken, or deep fried turkey.
Carving knives are much thinner than chef knives, enabling them to
carve thinner, more precise slices.
Cleavers
With a wide and long blade, cleavers are some of the largest knives a
chef will have in their cutlery kit. Despite their size, cleavers feature
thin and lightweight blades that can be used for a number of tasks,
such as crushing garlic, chopping vegetables, and slicing meat.
Cleavers can also be found in many Asian restaurant kitchens.
Flank and Shoulder Knives
Flank and shoulder knives are a variation of boning knife with

longer blades that are designed specifically for cutting flank
steaks. Their straight, stiff blades are perfect for generating
precise cuts while boning, trimming, and jointing.
Oyster Knives
Essential for any restaurant or diner that serves fresh

shellfish, oyster knives are used to open oyster shells and
60
then remove the meat from the shell. There are several types of oyster knives that are
used for different sizes and preparations of oysters.
Boston Style Oyster Knives
Boston-style oyster knives have long, narrow blades that are

effective at opening oyster shells regardless of their size.
Frenchman Style Oyster Knives
Frenchman oyster knives have a short, wide blade featuring a

sharp edge that is perfect for finding the crease on oyster
shells.
Galveston Style Oyster Knives
Galveston-style oyster knives have longer blades that narrow to a

point, and they’re often used for processing medium and large
Eastern oysters.
New Haven Style Oyster Knives
The short and wide blade on New Haven-style oyster knives is

designed for small and medium oysters. They’re also designed for
serving oysters on the half shell. Additionally, New Haven-style
oyster knives point upward, which avoids damaging the oyster
meat inside.
61
Providence Style Oyster Knives
These knives are similar to New Haven-style knives, but they do

not have a curved tip. They’re ideal for shucking medium-sized
oysters.
Cheese Knives
Cheese knives are specially designed to cut through dense, sticky,

and hard cheeses, and they’re the perfect tool for restaurants that
offer charcuterie boards. Cheese knives come in a variety of designs
that match with specific types of cheeses.
Cimeter Knives
Cimeter, or scimitar, knives are a type of butcher knife that are used
for prepping and cutting meat. Their long, curved blades are ideal for
trimming fat off ribs or breaking down a large cut of beef.
Breaking Knives
Breaking knives are a type of butcher knife that are used for cutting
large sections of meat into smaller cuts.These types of butcher
knives feature curved blades, which gives the user additional
leverage when cutting through tough skin, cartilage, and small
bones. Additionally, breaking knives are ideal for trimming fat
from cuts of meat.
Santoku Knives
Santoku knives have a similar shape and construction as chef knives.

Additionally, they can be used for a variety of cooking tasks, such as
chopping, slicing, and dicing, like chef knives.

Petty Knives
62
Petty knives are known for their quality and balance, and they’re excellent utility knives
to have in your repertoire. Similar in size and shape to utility knives, petty knives have a
few key differences. They are slightly longer than utility knives but shorter than chef
knives, which allow you to use them as either a chef knife or utility knife.
Sashimi Knives
Essential for any sushi restaurant, sashimi knives feature long and
thin blades that allow chefs to cut thin and precise cuts of raw fish
without tearing the meat. Due to their length, sashimi knives can
also be used for breaking down large cuts of fish.
Deba Knives
Typically found in sushi restaurants and Asian-style operations,

deba knives are often used as a light- or medium-duty cleaver.
These knives have medium-length blades, and they can be used for
a variety of tasks, such as preparing cuts of fish, chopping
vegetables, or cubing meat.
Gyuto Knives
Gyuto knives are similar in use and shape to chef’s knives.

However, there are several key differences between a gyuto knife
and a chef knife. Gyuto knives are lighter and thinner than chef
knives, and they have a flatter edge. This allows the knife to have
faster push-cutting abilities and makes it easier to handle.
Nakiri Knives
Nakiri knives have razor-sharp edges and thin blades that are
perfect for cutting vegetables and fish into thin slices.
63
Alright! We already tackle the kinds of knife so let’s check your
understanding. Are you ready? Identify the exact knife base on the
sentences below.
_________ 1. Their long, curved blades are ideal for trimming fat off ribs or breaking
down a large cut of beef.
_________ 2. You can find this knives in nearly every commercial kitchen, and they are
versatile tools that can be used for a variety cutting tasks.
_________ 3. This is an ideal choice for slicing cooked meats like smoked ham, roasted
chicken, or deep fried turkey.
_________ 4. This knife is very efficient for slicing fruits and vegetables, and they’re an
ideal tool for food prep.
_________ 5. This knives are specially designed to cut through dense, sticky, and hard
cheeses.
Tips!
If you’re chopping board slips while you are cutting, a handy tip is to put a
damp cloth underneath.
64
In this intractable, I’ll show you a method to dice an onion using a technique I call The
Claw, this method shows you how to hold your food so you won’t injure yourself.
I'll also show you how to roughly chop a mushroom.
Step 1: Method One - the Claw!
In order to cut food without cutting off some of your digits, one of the easiest ways to
remember how to safely cut is The CLAW!
The Claw is a way to hold the food you are cutting and tucking the tip of your middle
finger inwards so that the blade is guided with your knuckle and your ring and index
fingers are holding the food, and the thumb is guiding the food towards the blade,
depending on what you are cutting. This way your fingertips will not be in the way of the
blade and neatly tucked away.
To hold the blade properly make sure your fingers are tightly wrapped around the
handle, and the thumb and index finger near or on the blade.
Step 2: Using the Claw to Cut an Onion
Ingredients and equipment

 An onion
 Chopping board
 Knife
65
 Damp towel if chopping board moves while chopping
Preparation
 Hold the onion with The Claw, being sure that it doesn’t roll around too much.
 Cut the end of the onion off, not the end with the roots, the root end holds the
onion together, so you can cut it easier.
 Peel the onion.
 Throw the peel away, preferably in the food recycle bin if you can.
Step 4: Final Product - Diced Onion
Final product, diced onion, ready to be gently fried until caramelized and added
to your favourite meal, yummy and no fingers lost, yay.
Step 5: How to Roughly Chop
2
1
3 4
 Using the same equipment as with cutting the onion, only changing the onion for
a mushroom.
 Put the mushroom on the chopping board and place your knife sharp side down
near the mushroom, holding the tip of the blade with your fingers, this is to hold
the knife down and give some control over where you are chopping.
66
 Making sure the tip of the blade is held in place by your fingers and gently rock
the blade over the mushroom, slicing through it holding the mushroom with your
thumb if necessary.
 Move the chopping board around so you are cutting the mushroom at a 90 degree
angle and begin the process again, cutting into even smaller pieces, and voila
roughly chopped mushrooms.
Now, let us learn about Classic Knife Cuts!
Whether you are working at being a chef, or simply want to improve your skills in the
kitchen, mastering the most common culinary arts knife cuts will bring you one step closer
to creating impressive-looking, evenly cooked, delicious meals. Learn what the basic cuts
are, such as small dice, batonnet, julienne, brunoise, and more.
Large Dice
The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square
cut is most often used for vegetables like potatoes, and sometimes fruits such as
watermelon.
Batonnet
The batonnet (pronounced bah-tow-NAY) is basically creating a rectangular stick that

measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches. It is also the starting point for another cut,
the medium dice.
Medium Dice
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The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the
large dice. This is generally a good choice when recipes don't specify the size of the dice
and the ingredient list just says "diced tomatoes."
Allumette
Measuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, the allumette is sometimes referred to as
the "matchstick cut." It's also the starting point for the small dice.
Small Dice
The littlest of the dice cuts, the small dice measures 1/4 inch × 1/4 inch × 1/4 inch and is
produced by slicing the allumette into 1/4-inch sections.
Julienne
The julienne cut measures 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.
Brunoise
The brunoise knife cut (pronounced BROON-wahz) 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.
Fine Julienne
The fine julienne knife cut 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.
Fine Brunoise
The fine brunoise knife cut (pronounced BROON-wahz) measures 1/16 inch × 1/16 inch ×
1/16 inch. It sure is tiny!
Minced
Smaller than a fine brunoise, the mince is less precise since it is supposed to be finely cut.
We most often mince garlic, or other aromatics, when we want the flavor to be distributed
more throughout the dish.
Chiffonade
This cut is mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves
are stacked, rolled, and then sliced perpendicularly, creating thin strips.
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Time to review your understanding about basic knife skills. Answer the
following questions.
1. ___________ is the smallest of the dice cuts.

2. ___________ is the littlest of the dice cuts.
3. ___________ is one of the easiest and safest method in cutting of vegetables.
4. ___________ is a smaller version of the large dice.
5. ___________ is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch.
In preparation for our next topic, kindly check for available measuring tools for
cooking in your kitchen. Write all the items below.
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WORKSHEET 5
Written Work 5
A. Multiple Choice. Select the best answer.
1. You should always clean and dried knives in which of the following manner?
a. By hand
b. Using a dishwasher
c. Clean by hand, dry in a dishwasher
d. Clean using a dishwasher, dry by hand
2. Never try to ____ a knife.
a. Carry
b. Sharpen
c. Catch
d. Clean
3. It is best to keep your knife ______ for maximum safety.
a. Sharp
b. Dull
c. Dirty
d. Corroded
4. Every good chef needs an assortment of knives at his disposal. What type of
knife would be best suited for slicing up a loaf of sour dough?
a. Chef knife
b. Fillet knife
c. Paring knife
d. Serrated knife
5. If I said “cut the vegetables into brunoise”, what would I mean?
a. a fine dice cut
b. the natural shape of the vegetable
c. thin strips
d. thick strips
6. What would I be looking for if I ask for a julienne cut?
a. a fine dice cut
b. the natural shape of the vegetable
c. thin strips
d. thick strips
7. What do I mean by a paysanne cut?

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a. A chunky dice cut
b. A fine cut
c. The natural shape of the vegetable
d. Thin strips
8. What would I mainly use a paring knife for?
a. Boning out meat
b. Turning potatoes
c. Filleting fish
d. Cutting vegetables.
9. Which of these knives is long, thin ang flimsy?
a. Fillet knife
b. Turning knife
c. Boning knife
d. Large chef knife
10. Which of these ingredients would be likely to chiffonade?
a. Eggs
b. Potatoes
c. Basil
d. Chocolate
11. Which of these knife is small and serrated?
a. Tomato knife
b. Turning knife
c. Paring knife
d. Filleting knife
12. If someone were to cut vegetables into mirepoix, what would you expect the
vegetables to look like?
a. Chunky, rough cut
b. Long, thin cut
c. Fine, detailed cut
d. Small, dice cut
13. What is the name of the object used to sharpen knives in the kitchen?
a. A steel
b. A wheel
c. A block
d. A nail
14. Smaller than a fine brunoise.
a. Fine julienne
b. Fine brunoise
c. Mince
d. Small dice
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15. A knives that have razor-sharp edges and thin blades that are perfect for cutting
vegetables and fish into thin slices.
a. Gyuto knife
b. Nakiri knife
c. Deba knife
d. Sashimi knife
B. Essay. Answer the following questions.
1. Have you experience being accidentally cut by a knife? If yes, how and why did
it happened? Minimum of 50 words (5 Pts.)
2. What have you learned from this lesson? Minimum of 50 words (5 Pts.)

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Topic: Recipe and Measurement
Week/Date: Week 6
_______________________________________________________________________
___
Learning Outcomes
1. Know the measurement terms and measurement conversion
2. Identify the different types of weight and measuring equipment, and
3. Know the explanation of the recipe cards and the importance of their uses and the
simple recipe costing.
Correct measurement is critical. It allows combination of ingredients to produce items

with a consistent flavour, texture and yield. Every time the recipe is used to maintain
quality and the consistency of the food being prepared. Learning how to measure
ingredients is essential when you are learning how to cook. The correct balance of
ingredients is what makes food taste good. We all know when there is too much salt in
something, and can certainly tell when something is too spicy or bitter.
Professional cooks make it look so easy by throwing in a dash of this or a pinch of that,
because they have the experience and the feel for measuring without having to use the
exact measuring tool.
When you are learning how to cook, it is best to try to be precise with all your
measurements.
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The three basic tools used to measure ingredients in cooking are:
 Measuring spoons
 Dry measuring cups
 Liquid measuring cups
Measuring Spoons
A basic set of measuring spoons come with 5 spoons:
 1/8 teaspoon
 ¼ teaspoon
 ½ teaspoon
 1 teaspoon
 1 Tablespoon
Recipes are always written with the small t representing teaspoon and the capital T
representing tablespoon. By the way, 3 teaspoons = 1 Tablespoon; Who Knew? Even
though the words are the same, standard measuring spoons are *not* the same as the
teaspoons and tablespoons in the drawer that you use to eat with.
When working with a limited set of measuring spoons or scaling your favourite
recipes up or down, memorizing this kitchen fact will save time:
For everything else, use this list of conversions for cooking measurements:
 How many teaspoons in a tablespoon? 1 U.S. tablespoon = 3 U.S. teaspoons

 How many teaspoons in a ½ tablespoon? ½ U.S. tablespoon = 1½ U.S.
teaspoons
 How many ¼ teaspoons in a tablespoon? 1 U.S. tablespoon = 12 U.S. ¼
teaspoons
 How many teaspoons in 3 tablespoons? 3 U.S. tablespoons = 9 U.S.
teaspoons
 How many tablespoons in ¼ cup? ¼ U.S. cup = 4 tablespoons
It is very important to be exact when measuring things

like baking powder and baking soda. (These are
leavening agents which means they make things rise.)
Always even off the top of the measuring spoon with
the straight edge of a knife.
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When measuring spices the spoon often doesn’t fit into the mouth of the spice jar. Pour
some spice in a small bowl and then measure.
To get the spice back into the jar make a funnel out
of paper and it just pour the unused spice back into
the jar!
Dry Measuring Cups

Dry measuring cups are usually made of metal or
plastic and have an even rim. You dip the cup into
the dry ingredients and level off with the straight
edge of a knife. (Again, don’t confuse the word
“cup” in a recipe with cups that are used for
drinking.)
This is method of measuring is called “dip and

sweep”
To measure brown sugar always use dry measuring

cups. You need to always pack the brown sugar
into the measuring cup. This would be very
difficult and not very accurate with a liquid
measuring cup.
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If you need to measure anything sticky like honey, syrups, or even peanut butter, spray
the measuring cup with vegetable spray. This will help the sticky ingredients slip right
out of the measure when you’re done.
If you are brewing fresh coffee, one “scoop”

measures 1/8 cup or 2 tablespoons of coffee (to 5
½ ounces of water). I always use two scoops with
my French Press coffee maker.
Liquid Measuring Cups

Finally, there are liquid measuring cups, which
have a pour spout and a handle which helps when
adding the liquid ingredients to your other
ingredients. The measurement markings are down
from the rim, which helps to prevent spilling.
There are 8 fluid ounces per cup.
Tempted as you might be to use your kitchen glasses to measure, do

you know how many ounces of liquid your kitchen glasses hold?
When you’re measuring liquids, be sure to

look on the outside, not the inside of the
cup. Always look at eye level, but don’t
hold the cup up to your eye level. I
guarantee you will not be able to hold it
steady or level and your measuring will be
off.
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Put the cup on a flat surface, bend down and look at the outside of the cup to get an
accurate measurement. There are some liquid measuring cups on the market today,
specifically designed to look down into the cup for the proper measurement. For today,
we are using only the classic glass measuring cup.
How to Measure Butter

All sticks of butter are made up of 8 Tablespoons, which is also ½ cup of butter.
There are markings on the wrapper indicating Tablespoons. Sometimes the wrapper gets
twisted making the two ends a bit wonky. If you want just 1 Tablespoon check the lines.
Measurement Conversions for Recipes

Sometimes you find a great recipe but it uses measurements that are not familiar to you,
such as listing mL instead of cups. Whether they are metric, imperial, or gas mark,
conversion tables come in handy when this situation arises, helping you create whatever
recipe you wish to try.
Before you begin converting, it is important to acknowledge that liquid cups are different
from dry cup measurements. When measuring dry ingredients, such as flour, you need to
use a dry measuring cup; besides that, it is sometimes impossible to level off the ingredient
in a liquid measuring cup, the measurement is much more accurate in the dry cup. The
reverse is also true.
While dry cups convert to grams and ounces, liquid cups directly convert to metric
milliliters (mL) and liters.
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 1/4 cup = 60 mL
 1/3 cup = 70 mL
 1/2 cup = 125 mL
 2/3 cup = 150 mL
 3/4 cup = 175 mL
 1 cup = 250 mL
 1 1/2 cups = 375 mL
 2 cups = 500 mL
 4 cups = 1 liter
Volume: Metric to Imperial
 25 ml. equals 1 fl oz.
 75 ml. equals 2 1/2 fl oz.
 100 ml. equals 3 1/2 fl oz.

78
 600 ml. equals 1 pint
 700 ml. equals 1 1/4 pints
 850 ml. equals 1 1/2 pints
 1 litre equals 1 3/4 pints
 1.5 litres equals 2 3/4 pints
 2 litres equals 3 1/2 pints
 2.5 litres equals 4 1/2 pints
 3 litres equals 5 1/4 pints
Oven Temperatures: Celsius to Fahrenheit to Gas and Description
 110 C equals 225 F equals 1/4 Gas equals Cool

 120 C equals 250 F equals 1/2 Gas equals Cool
 140 C equals 275 F equals 1 Gas equals very low heat
 150 C equals 300 F equals 2 Gas equals very low heat
 160 C equals 320 F equals 3 Gas equals low heat
 170 C equals 340 F equals 3 Gas equals moderate
 180 C equals 350 F equals 4 Gas equals moderate
 190 C equals 375 F equals 5 Gas equals hot oven
 200 C equals 400 F equals 6 Gas equals hot oven
 220 C equals 425 F equals 7 Gas equals very hot
 230 C equals 450 F equals 8 Gas equals extremely
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Weight: Metric to Imperial
 15 grams equals 1/2 oz.
 25 grams equals 1 oz.
 40 grams equals 1 1/2 oz.
 450 grams equals 1 lb.
 500 grams equals 1 lb. 2 oz.
 900 grams equals 2 lbs.
 1 kg. Equals 2 lbs. 4 oz.
80
Measuring Tips
 It’s best not to measure ingredients over your mixing bowl. If you
are adding a teaspoon of salt, for example, and are measuring it over a cup of
flour, if the box of salt slips, you could ruin your creation!
 If a recipe calls for a pinch of something, it is literally what fits between your
thumb and forefinger, or about 1/16 teaspoon!
 A pinch is smaller than a dash.
 So a dash is bigger than 1/16 of a teaspoon but… less than and 1/8 teaspoon of
dry ingredients. I know this sounds ridiculous!
 Fortunately a pinch and a dash usually refer to salt, and that is according to your
own taste!
 Scant, on the other hand just means “slightly less than.” For example a scant ½
cup would mean slightly less than ½ cup.
And of course heaping is slightly more, in fact overflowing! For now…that’s all you
need to know about measuring! Cheers!
Time to review your understanding about recipe and measurement.

Answer the following questions.
1. How many tablespoon are in a cup?

Answer: ___________
2. How much is a “dash”?

Answer: ___________
3. How many cups are there in a gallon of milk?

Answer: ___________
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In preparation for our next topic, kindly enumerate the things that you do in order
to maintain the cleanliness and orderliness of your kitchen before, during and after
cooking. Write your answer below.
82
WORKSHEET 6
Written Work 6
1. Multiple choice. Encircle the correct answer.
1. A sweet potato casserole recipe calls for ¼ cup of flour for 4 servings. To serve
16 people, how much flour is needed?
a. ¼ cup
b. ½ cup
c. 2 cups
d. 1 cup
2. To correctly measure brown sugar, you must Pac it down firmly so that it retains
the shape of the cup.
a. True
b. False
3. What is the abbreviation for pound?
a. lb
b. Lub
c. Pd
d. Po
4. How do you measure liquid ingredients?
a. Set liquid measuring cup on a flat surface. Pour liquids and then read the
measurement at eye level.
b. Pour the liquid into the measuring cup until its in the correct line.
c. Pour liquids into the dry measuring cup making sure that it is on a flat
surface.
5. It is important to know/read all the directions of a recipe before cooking it.
a. True
b. False
83
6. It is the abbreviation for ounces.
a. oc.
b. onc.
c. oz.
d. onz.
7. How many teaspoon are there in 1 spoon?
a. 4
b. 2
c. 3
d. 5
WORKSHEET 6
8. How many tablespoons are in a cup?

a. 8
b. 32
c. 16
d. 4
9. A pinch is smaller than a dash.
a. True
b. False
10. 450 grams equals 1 lb.
a. True
b. False
11. How many ml in 2 cups?
a. 300 ml
b. 500 ml
c. 100 ml
d. 1000 ml
12. To measure brown sugar always use dry measuring cups.
a. True
b. False
13. If you need to measure anything sticky like honey, syrups, or even peanut butter,
spray the measuring cup with vegetable spray.
84
a. True
b. False
14. ¼ cup is equal to how many ml?

a. 30 ml
b. 60 ml
c. 40 ml
d. 50 ml
15. When you are learning how to cook, it is best to try to be precise with all your
measurements.
a. True
b. False
References:
https://www.thespruceeats.com/recipe-conversions-486768
https://play.howstuffworks.com/quiz/food-measurements-quiz
85
Topic: Basic Mise En Place Practices
Week/Date: Week 7
_______________________________________________________________________
___
Learning Outcomes
1. Know the application of proper preparation of ingredients and equipment used in
cooking
2. Define Mise En place, and
3. Know the importance of mise en place.
Mise En Place
 Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase
which means "putting in place" or "everything in its place".
86
 It refers to the setup required before cooking, and is often used in professional
kitchens to refer to organizing and arranging the ingredients (e.g., cuts
of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables,
and other components) that a cook will require for the menu items that are
expected to be prepared during a shift regardless if it is for Breakfast, Lunch,
Dinner, Afternoon Tea, Pool Buffet or any other meal. Onions are diced, spices
are measured, and broth has been portioned. And it’s not a bad idea to have your
pans and ladles laid out, too!
Taking the time to do all of this upfront actually ends up saving you time in the long run.
With everything laid out in front of you, you’re more organized and efficient. Your
whole cooking process becomes streamlined. You’re far less likely to do something like
accidentally adding the salt twice and you’re not scrambling to find an ingredient in the
back of the cupboard right when it’s needed.
The better the Mise En Place, the better the service will be.
MIS EN PLACE OF SOUPS, STOCKS AND SAUCES
How to make Bouquet Garni
 Bouquet garni, which is French for

"garnished bouquet," is a classic herb mixture used for preparing stocks, soups,
casseroles, meats, and vegetables. The traditional combination is parsley, thyme,
87
and bay leaf, but you may also find recipes that include other herbs such as
rosemary, basil, chervil, peppercorn, and tarragon. You can make bouquet garni
with fresh or dried herbs. If the herbs are fresh, the combination is secured with a
bit of cooking twine, while cheesecloth is generally used to wrap the dried herbs,
and the bundle is secured with twine.
Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor,
texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when
left to cook for a long time, and dry herbs are not the most attractive when floating at the
top of a finished dish. Bundling up the herbs—whether dried or fresh—also makes for
easy removal.
Ingredients
 1/4 cup dried parsley

 2 tablespoons dried thyme
 1 tablespoon dried and ground bay leaf (or 2 whole dried bay leaves)
 Optional: 2 tablespoons dried rosemary
Steps to Make It
1. Gather the ingredients.
2. Combine parsley, thyme, bay leaf, and rosemary, if using, in a bowl.
3. Place the herb mixture in a double-layered square of cheesecloth.
4. Gather the sides together to form a pouch, and then secure the bundle with a piece
of kitchen twine. Leave one piece of the string long enough so you can easily
remove the bouquet garni from the cooking pot.
5. If not using right away, place the herb mixture in an airtight container and store in
a cool, dark place away from heat sources. Use within six months.
For everyday cooking of soups and stews, this type of bouquet is an easy way to impart
flavor without the nuisance of fishing out the bits of herbs. Try adding cloves and citrus
zest to perfume milk for a warm beverage and add bundles of herbs to slow-cooked meats,
to the cavity of a whole chicken before roasting, or to chicken or beef stock.
How to Make Clarified Butter?

Clarified Butter: What it is, how to make it, and how to use it.
When you dip crab or lobster meat in melted butter, you're probably dipping it in
clarified butter. But it's used for more than just dipping. Also known as drawn butter,
clarified butter plays an important part in making everything from Indian cuisine to
English muffins.
Clarified Butter: Quick Q&A
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Q: What's clarified butter?
It's simply regular butter with the milk solids removed.
Q: Why clarify butter?

Have you ever tried to cook with butter? You know that high heat can quickly smoke and
then burn your butter. Butter is mostly fat but also includes milk solids, which can
smoke, scorch, brown, and burn at high temps. Separate and remove those solids, and
you have a clear, golden-yellow fat with a higher smoking point than regular butter. With
clarified butter (also known as "drawn butter"), you can sauté or fry at a high
temperature without burning the butter. In other words, clarified butter gives you all the
flavour without the burn.
How to Make Clarified Butter
To make 1 cup of clarified butter you'll need 1¼ cup of unsalted

butter. (You will lose about 25 percent of the original butter's total
volume when clarifying.)
1. Melt the Butter: Place butter in a
heavy-bottomed saucepan over a very low
heat. Let the butter melt slowly, do not stir
the butter while it is melting.
2. Separate the Milk Solids from the Butter Fat: As the butter melts, it will separate
into three layers. The top layer is a thin layer of foam, the middle layer is clear and
golden and contains the bulk of the liquid (weighing in at about 80% of the total), and
the bottom layer is where the water and most of the milk solids are. This natural
separation is what makes clarifying possible.
89
3. Skim the Foam: Skim the foam off the surface
of the butter, discard the foam. Avoid dipping the
ladle into the butterfat while skimming, as the fat
should remain intact.
4. Remove the Butterfat At this point, there are

two possible methods for removing the butterfat
from the water on the bottom of the pan. The
method we chose to illustrate is to decant the fat
from the water.
Method 1, Decant the Fat: Carefully and slowly

pour the fat into another container. You can see the
water underneath the clear yellow butterfat. If you notice any of the water slipping into
the fat, you may need to re-decant your new batch of clarified
butter. If there is any water in the clarified butter, and you try
adding it to a hot pan, the water will immediately boil when it hits
the pan, causing the hot clarified butter to splatter out of the pan
and potentially burning the cook.
Method 2, Ladle the Fat: An alternate method for separating the

fat from the water is to use a ladle and skim the fat up and out of
the pan, making sure not to let any of the water get into the ladle.
Pour your newly clarified butter into a separate container, and

discard the water and small amount of remaining milk fat.
As your clarified butter sits, you might notice more foam float to
the top; use a spoon or pour your clarified butter through a fine mesh strainer and
cheesecloth to remove this last bit of foam.
How to Store Clarified Butter
You can store clarified butter or ghee in an airtight jar in your cupboard for 3-4 months,
or in your fridge for much longer.
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How to make Beurre Manié
Beurre manie is one of the best ways to thicken a

sauce or a soup. This fancy-sounding mixture—it
means kneaded butter in French—is incredibly simple
to make and equally easy to use. Just rub enough flour
into softened butter to make a thick paste; then whisk
in little bits of the paste to finish a pan sauce for, say,
shrimp scampi or a roast turkey, or to enrich a
seafood chowder. As the butter melts, it separates and
evenly disperses theflour particles, which swell and
thicken the liquid. The result: a lustrous, velvety
texture with nary a clump. Once a technique that was
employed by professional and home cooks,
unfortunately, this smart kitchen trick is rarely seen
anymore. We think it's time to revive it.
How to Do It:
Simply mix equal parts of softened butter and
flour together in a small bowl, and use your fingers or
a fork to form a smooth paste. Then roll teaspoon-size
amounts of the paste into balls. (You can also make
large amounts of beurre manie in a food processor and
store the balls in the freezer, bringing them to room
temperature before use.)
When simmering a sauce, whisk in one ball at a time

as needed. Allow the mixture to return to a boil, and
cook for at least 1 minute to thicken. If your sauce is
not as thick as you'd like, add a bit more beurre manie.
The butter-coated flour particles will melt and quickly
thicken the sauce as it simmers, and the additional
butter will add a sleek luster, similar to the effect of
mounting a sauce with cold butter.
Roux
 A classic thickening agent for soups and sauces, roux (pronounced "roo") gives

dishes silky-smooth body and a nutty flavour. It's an essential building block of
dishes that range from macaroni and cheese to gumbo. How to make a roux is
something every cook should know, and easier than you might think. Let's do
some roux!
91
 Roux is made by cooking equal parts flour and fat together until the raw
flavour of the flour cooks out and the roux has achieved the desired colour.
Butter is the most commonly used fat, but you can also make roux with oil, bacon
grease, or other rendered fats.
There are four varieties of roux: white, blond, brown, and dark brown. The different
colours are a result of how long the roux is cooked; white is cooked for the shortest time,
while dark brown cooks the longest. White and blond roux are the most common, used to
thicken sauces, soups, and chowders. Brown and dark brown roux have more flavour,
but less thickening power than white or blond roux. Dark roux are primarily used
in Cajun and Creole dishes, most notably gumbo and jambalaya.
If you're cooking and storing a batch of roux for future use, use clarified butter as it will
harden when refrigerated, trapping the flour in suspension. This suspension helps to
prevent lumps when the roux is whisked into a sauce or soup. Having a well-made roux
on hand will make it easy to use this marvellous thickener in everyday cooking.
How to Make Roux?
Roux takes just a few minutes to make. Whether you are making just enough for a single
dish, or a batch to divide and freeze for later, the proportions of ingredients are the
same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen
scale, this is easy to measure. If you do not have a kitchen scale, use measuring cups or
spoons to measure 1 part oil or fat and 1-3/4 parts all-purpose flour.
We'll explain how to make a small batch.
Step 1. Begin by heating 2 tablespoons

oil or fat in a saucepan over medium
heat until a pinch of flour sprinkled into
the oil will just begin to bubble.
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Step 2. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of
cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade
desired. Do not allow the roux to bubble too vigorously, or it will burn rather than
brown.
Four stages of Roux
The white stage is and the colour is a little paler than when the clarified butter and flour
were first combined once the flour loses its raw smell, after about 5 minutes of cooking
and stirring. Although slightly grainy in texture, it is much smoother than it was at the
beginning. The mixture is bubbling vigorously
The blond stage is reached after about 20 minutes of continuous cooking and stirring.
The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or
toasted bread. The roux is now tan colour, very smooth, and thinner than it was at the
white stage.
The brown stage is reached after approximately 35 minutes of cooking and stirring. It
be a peanut butter-brown colour and its aroma is more pronounced and sharper than the
nutty nuances of blond roux. The roux is now thinner, and the bubbling has slowed even
more.
The dark brown stage is reached after about 45 minutes of cooking and stirring. It is
the color of melted milk chocolate. Its aroma will also mellow from the strong, roasted
flavor of brown roux and will actually smell a little like chocolate. The roux is no longer
bubbling, and is very thin.
Let’s check your understanding about our lesson. On the picture below,
kindly identify the 4 stages of roux. Write your answer below the
picture.
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In preparation for our next topic, kindly enumerate the different cooking method
that you already know. Write it on the space provided below.
WORKSHEET 7
Written Work 7
A. Multiple Choice. Encircle the letter of the correct answer.
1. “Mis en Place” means ______.

a. Everything in place
b. I am in place
c. Mine is in place
d. All of the above
2. It is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables.
a. Bouquet garni
b. Roux
c. Brown sauce
d. White sauce
3. It is made by cooking equal parts flour and fat together.

a. Butter
b. Roux
c. Sauce
d. Bouquet garni
4. It is one of the best ways to thicken a sauce or a soup.

a. Clarified butter
b. Roux
c. Beurre maniè
d. Bouquet garni
5. Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor,
texture, convenience, and presentation.
94
a. True
b. False
6. At this stage, the color is a little paler than when the clarified butter and flour
were first combined.
a. Dark brown stage
b. Blond stage
c. Brown stage
d. White stage
7. The roux is now tan in color, very smooth, and thinner than it was at the white
stage.
a. Dark brown stage
b. Blond stage
c. Brown stage
d. White stage
8. Its aroma will also mellow from the strong, roasted flavor of brown roux and will
actually smell a little like chocolate.
a. Dark brown stage
b. Blond stage
WORKSHEET 7
9. At this stage, its aroma is more pronounced and sharper than the nutty nuances of
blond roux.
a. Dark brown stage
b. Blond stage
c. Brown stage
d. White stage
10. Mis en place is only done before cooking.

a. True
b. False
B. Essay. Answer the following questions.
1. How important is Mis en place in the kitchen?
95
2. What will happen if there is no proper mis en place in the kitchen?
3. When does mis en place take place? Is it before, after or during cooking
of food?
References:
https://www.allrecipes.com/article/how-to-make-roux/
https://www.allrecipes.com/article/clarifying-butter/
https://www.saveur.com/article/Techniques/saveur-100-beurremanie/
https://www.saveur.com/article/Techniques/saveur-100-beurre-manie/
96
Topic: Different Cooking Method
Week/Date: Week 8
_______________________________________________________________________
__
Learning Outcomes
1. Describe the main differences between dry and moist heat cooking methods
2. List the different cooking methods under dry and moist heat cooking methods
3. Compile the list of foods that can be cooked using the dry and moist heat cooking
methods
97
Cooking Methods
In cooking, there are some basic methods of cooking that are used. These commonly
used basic cooking methods are divided into two general groups. The groups are:
 Dry heat cookery methods, and

 Moist heat cookery methods.
The methods of cooking are divided into these two groups because of the way food is
cooked and the type of heat that is used. Let us have a look at the Dry Heat cookery
methods.
Dry heat method
In dry heat cooking methods, the food being cooked does not use water to cook the food.
The food is left dry and heat is applied to cook the food. Such methods of cooking are:
baking, steaming, grilling, and roasting. When heat is applied to the food, the food cooks
in its own juice or the water added to the food during its preparation evaporates during
the heating process and this cooks the food. Heat is applied directly to the food by way
of convection thus making the food to get cooked. The action or movement of air around
the food, cooks it. Let us now have a look at each of these cooking methods
 Roasting- Cooking meat or vegetable in the oven. This is a cooking method that
uses dry heat where hot air covers the food, cooking it evenly on all sides with
temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat
source. Roasting can enhance the flavor through caramelization and Maillard
browning on the surface of the food. Roasting uses indirect, diffused heat (as in
an oven), and is suitable for slower cooking of meat in a larger, whole piece.
[1]
Meats and most root and bulb vegetables can be roasted.
 Grilling- In this method, the griller, which has a tray, is heated up and the food is
placed on the grill tray to cook. This is a form of cooking that involves dry heat
applied to the surface of food, commonly from above, below or from the side.
98
 Broiling- Unlike grilling, the heat source is above whatever you are cooking and
doesn’t actually have contact with the side that is being cooked.
 Baking- Cooking bread or pastries in an oven.
 Pan frying- Cooking meat or vegetables with fat in a frying pan.
 Deep fat frying- Cooking meat or vegetable with fat in a deep frying pan.
 Sautéing- This is where we use a little bit of oil or butter in a shallow pan and
cook something, more often than not using relatively high heat.
Combination Method
 Braising- Cooking meat or vegetable in a covered pot with less liquid, oil or
sauce. (from the French word braiser) is a combination-cooking method that
uses both wet and dry heats: typically, the food is first sautéed or seared at a high
temperature, then finished in a covered pot at a lower temperature while sitting in
some (variable) amount of liquid (which may also add flavor).
 Stewing- Cooking in a covered pot with liquid enough to cover the meat or
vegetable. Stews have less liquid and much thicker and require longer cooking
over low heat. Stewing is suitable for the least tender cuts of meat that become
tender and juicy with the slow moist heat method.
Moist heat method
In moist heat cookery methods, liquid is used as a medium to cook the food. Such
medium could be water, coconut cream or oil. The moist heat cookery methods include:
boiling, stewing, shallow frying, deep frying, barbequing and basting. All these moist
heat cooking methods use liquid to cook the food in.
 Boiling- With this method of cooking, enough water is added to food and it is
then cooked over the fire.
 Steaming- To steam food, water is added to a pot and the stand is place inside
the pot. The water level should be under the stand and not above it. There is no
contact between the food and the water that is added to the pot.
 Simmering- Cooking the food with a little boiling liquid into a low heat. It is
a food preparation technique by which foods are cooked in hot liquids kept just
below the boiling point of water[1] (lower than 100 °C or 212 °F) and
above poaching temperature (higher than 71–82 °C or 160-180°F). To create a
steady simmer, a liquid is brought to a boil, then its heat source is reduced to a
lower, constant temperature.
99
 Poaching- Cooking a delicate food in a very slow boiling liquid. is a cooking
technique that involves cooking by submerging food in a liquid, such
as water, milk, stock or wine. Poaching is differentiated from the other "moist
heat" cooking methods, such as simmering and boiling, in that it uses a relatively
low temperature (about 70–80 °C (158–176 °F)). Poaching is often considered a
healthy method of cooking because it does not use fat to cook or flavor the food.
Let’s review your understanding. What cooking method/methods being

use in order to cook the recipes below?
a. Pork Sinigang-
b. Samgyupsal-
c. Chicken cordon blue-
d. Seafood Carbonara-
e. Egg benedict-
f. Lamb stew-
g. Lechon biik-
h. Chicken ravioli-
100
WORKSHEET 8
Written Work 8
A. Multiple choice. Encircle the correct answer.
1. To cook quickly in a small amount of fat.

c. Sauté
d. Braise
e. Simmer
f. Poach
2. Which of the cooking method is the least healthy?

a. Grilling
b. Baking
c. Frying
d. Broiling
3. The correct description for boiling is

a. Small bubbles breaking at the surface of 98 degrees Celsius.
b. Large bubbles breaking at the surface of 100 degrees Celsius.
c. No bubbles of 95 degrees Celsius.
d. None of the above.
4. The correct description of simmering is

a. Small bubbles breaking at the surface of 98 degrees Celsius.
b. Large bubbles breaking at the surface of 100 degrees Celsius.
c. No bubbles of 95 degrees Celsius.
5. The correct description of poaching is

a. Small bubbles breaking at the surface of 98 degrees Celsius
b. Large bubbles breaking at the surface of 100 degrees Celsius
c. No bubbles of 87 to 95 degrees Celsius.
6. Braising requires the food to be

a. Half-covered with liquid, covered and cooked in the oven.
b. Completely covered with liquid, covered and cooked in the oven.
101
c. Half-covered with liquid, covered and cooked on the stove.
d. Deep fry and cooked in the oven.
7. Foods to be stewed should be prepared

a. Into large pieces prior to stewing.
b. Smaller even bite-sized pieces prior to stewing.
WORKSHEET 8
8. The resulting liquid created during the stewing process is

a. Strained, reduced and served as the sauce.
b. Served with the stew.
c. Strained and discarded.
d. Use as stock.
9. Poaching is a suitable cookery method for

a. Large portions of tough cuts of meat.
b. Only eggs.
c. Smaller portions of tender foods.
10. The difference between baking and roasting is

a. The temperature for baking is much higher.
b. Baking requires the addition of baste.
c. Roasting requires the addition of baste.
11. The four forms of frying are:

a. Deep, sauté, stir and pan-frying.
b. Deep, sauté, shallow, and stove.
c. Pan, shallow, oven and deep.
12. Foods to be deep fried are generally coated to:

a. Protect the foods from drying out, add texture and colour.
b. Cook the foods faster.
c. Keep the oil from getting cold.
13. First-class tender cuts of meat are the only suitable meat cuts for grilling.
a. True
b. False
14. Salamander, char grill and gyros are all equipment used for grilling.
102
a. True
b. False
15. When poaching eggs, vinegar is added to the water to ad flavour.

a. True
b. False
16. Stewing and braising are long slow wet methods of cookery used to break down
connective tissues in tough cuts of meat.
a. True
b. False
WORKSHEET 8
17. Blind baking refers to baking in the oven without a light.

a. True
b. False
18. Stewing and braising are long slow wet methods of cookery used to break down
connective tissues in tough cuts of meat.
a. True
b. False
19. Blind baking refers to baking in the oven without a light.

a. True
b. False
20. In moist heat cookery methods, liquid is not used as a medium to cook the food.
a. True
b. False
21. Deep fat frying cooking meat or vegetable with fat in a deep frying pan.
a. True
b. False
22. A method of cooking where heat source is above whatever you are cooking and
doesn’t actually have contact with the side that is being cooked.
a. Grilling
b. Broiling
103
c. Boiling
d. Steaming
Performance Task 1
Chef in action! It’s time to cook one of your favourite food.
Give the details of the following:
 Name of the recipe.
 List of food preparation utensils needed.
 Ingredients with exact measurements.
 Cooking procedure that includes specific knife cuts for the ingredients.
 Describe the taste, texture and appearance of finish product.
 Feedback from your family members about the food you cooked.
 PPE use and Health and Safety procedure taken
 1 paragraph of reflection statement after the Performance Task completed.
Note: It should be written in paragraph form.
Rubrics:
Content – 20
Creativity – 20
Grammar and Vocabulary – 10
A Total of 50 points
104
References:

https://en.wikipedia.org/wiki/Roasting
https://en.wikipedia.org/wiki/Grilling
https://en.wikipedia.org/wiki/Braising
https://en.wikipedia.org/wiki/Simmering
https://www.proprofs.com/quiz-school/topic/cooking
105

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TVL 1 COOKERY LESSON 1 KITCHEN BRIGADE Autosaved

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Michael P.

Table of Contents …………………………………………………. 2

Kitchen Brigade …………………………………………………… 3-8

Basic Knife Skills…………………………………………………. 52-66

At the end of the lesson, the learner should be able to

1. Determine the different staff assigned in the kitchen.

What is Brigade de Cuisine?

 It is a system of hierarchy found in restaurants and hotels employing extensive staff,

How long does it take to become a chef?

The Kitchen Brigade Positions

Kitchen Porter (aka kitchen assistant or kitchenhand)

Dishwasher (aka escuelerie)

What do you think is the main purpose of using it in the kitchen?

4. Assistant of the Chef

10. Pantry Chef

B. Answer the following questions base on your own understanding.

1. What is kitchen brigade?

2. How does the brigade system work?

3. What is the purpose of the brigade system?

4. What are the benefits of having a kitchen brigade?

At the end of the lesson, the learner should be able to

 Determine the importance of PPE

__________ 1. It provides an additional barrier between the employee’s body and

__________ 4. It absorbs sweat from your neck.

At the end of the lesson, the learner should be able to

1. Define Occupational Health and safety

Occupational Safety and Health (OSH)

 Commonly referred to as health and safety, occupational health and safety,

Common Kitchen Hazards

Slips, trips, and falls

Fire and electrical hazards

1. When should a risk assessment be carried out?

2. Which of these items commonly used in a kitchen is considered a hazardous

At the end of the lesson, the learner should be able to

List of food preparation utensils

Alternative Purpose in food

To cut apple and

Baster Used during An

Beanpot A deep, wide- Bean

Biscuit press Cookie press A device for It

Boil over Milk watcher Preventing liquids A disc

Twists the metal

Bread knife To cut bread A serrate

Cake and pie Cake shovel, To cut slices in This

Used to cut semi-

Cheesecloth To assist in the A gauzed

Used for the

Cookie cutter Biscuit moul Shaping biscuit Generall

Pierces the air

Egg timer Used to correctly Historica

Used for lifting or

Flour sifter Blends flour with

Grapefruit Finely serrated

Honey dipper Drizzles honey.

Small scoop used

Generally made from

To crack open the

Cuts into pastry

Pastry brush Basting To spread oil, Some

Peel Pizza shovel

Slotted spoon Skimmer

For mixing and

Time to review your understanding about the list of food preparation