FOOD PRODUCTION

LECTURE 1.1
INTRODUCTION

Food Production and its related operations are integral elements of hospitality management, hotel
management, and restaurant businesses. It requires a skilled staff that can produce a wide variety of
quality foods. Cookery is defined as a “chemical process”, which consist:

· The mixing of ingredients;

· The application and withdrawal of heat;

· Decision making, technical knowledge, and manipulative skills.

· In the more advanced stages, a further element occurs- that of creativity.

Cookery is considered to be both an art and technology. Food preparation is a modern term in
professional cookery. It denotes preparation and cooking. It follows a flow pattern which commences
with the purchasing and selection materials, their handling, processing and the ultimate presentation
of dishes to customers, where “food service” takes over.

What is Cookery”?

Cookery is an art and science of preparing food for consumption by using heat. Cookery is an age-
old practice. A primitive human must have found a piece of meat or vegetable cooked in the bushfire
by chance. He must have found it edible, chewable and easy to consume. Probably, he even must
not have cooked deliberately until he knew how to create fire. The simplest method of cooking was
holding a piece of meat or vegetable in the fire directly, which is still in practice, with a little
sophistication. From the age-old cooking practices to cooking for fine dining, cookery has come a
long way with the evolution of humans, their skills, diverse cultures, and the equipment. Today,
cookery is an inseparable part of our lives that rules our tongues and hearts.

In French, the word cuisine denotes –the art of cooking-preparing dishes and the place kitchen
in which they are prepared.

Today’s “food-savvy” customers are a widely traveled group. They have increased exposure to
other countries food and restaurants and this has spurred them to have an interest in having
these cuisines available at home. The result is growth in food outlets specializing in previously
‘unknown’ foods’. The publics’ growing interest in grain, legumes, fish, vegetables, and fruits, along
with a desire to reduce overconsumption of animal fat, protein and sodium have helped popularize
nutritional cooking. Furthermore, they have spurred fundamental changes in the preparation and
presentation of traditional foods. An evening out for dinner to a restaurant has become a form of
entertainment – a restaurant is a destination where one can savor a quality experience. To provide
this experience a number of things go hand in hand. At the front of the house, it’s the manager and
his team who provide impeccable service in a beautiful and apt restaurant setup, but the most
important figure is the chef who with his brigade of staff churns out exquisite food to satisfy every
palate. Although cooking may have once been considered a less desirable job, today chefs are a
new breed- respected, even admired, for their skill, craftsmanship and even artistry. Some chefs
have received so much press coverage that their names are household words. The elevation of the
status of the chef helps attract bright and talented people to the industry. We welcome you all in this
fertinity and wishing you all the luck to become a Great chef At the last there are few questions for all
of you and you all need to find out the answers of these questions for the next session.

LECTURE 1.2
CULINARY HISTORY

Introduction of culinary:

Culinary is a word which touches different factors and the relation can be identified on different
parameters like culture, belief, seasonal availability and likes dislikes etc. Through these factors we
can understand the word culinary of a particular place, state, region or country but when we talk
globally about the Culinary, it drives a fine art where a great cookery requires taste, knowledge and
creativity which leads to an appreciation of delicacies and a mastery of technique. It includes
complete sciences, successful cookery demands, knowledge, skill and an understanding of the basic
principles, now a days you will find so many successful and professional expert Chefs with
extraordinary knowledge and sound judgement of mixing of food ingredients and create
mouthwatering dishes and achieve the excellence in the culinary domain.

Introduction of culinary history”

Culinary history has travelled a long journey from middle ages

to modern cookery which has so many changes in terms of development and gaining

the popularity of cuisines from different places. Many chefs have contributed

in making these cuisines better and made so many significant changes and

contributed as per their own expertise, skill and knowledge, today we will

discuss some of the brilliant chefs who all were behind the success of these

cuisines.

Chefs and Restaurants

Cooks/Chefs have always made food with quantity for as long as people have eaten together. chefs
have catered to the often elaborate dining needs of the wealthy and the powerful people. But the
history of the professional chefs is fairly recent. It happened mostly in French, and it is quite attached
with the history of restaurants – for only with the development of the restaurants during the late 18th
and the early 19th Century where the chef’s were expected to produce, efficiently and economically,
different dishes at different times for different Guests.

The 18th Century – Boulanger’s Restaurants

The word “Restaurant” is derived from the French word restaurer (to restore). Since the 16th
Century, the word restorative has been used to describe rich and highly flavored soups or stews
capable of restoring lost strength during recuperation from illness. Restoratives, like all other cooked
foods offered and purchased from outside the house, were made by guild members. Each guild had
the monopoly of preparing certain types of food items. For

example, during the reign of Henri IV (1533-1610), there were separate guilds for rotisseurs (who
spit roasted large joints of meat), patisiers (who cooked pies and tarts, often made with poultry),
tamisiers (who baked breads), vinaigriers (who made sauces and some stews) and porte-chapes
(caterers who organized feasts and celebrations.

The French claim that the world’s first modern restaurant was opened in 1765, when a Parisian
tavern keeper, a Monsieur Boulanger, hung a sign advertising the sale of a special restorative, a
dish of sheep’s feet in a white sauce. His establishment closed a short while later because of a
lawsuit brought by a guild, whose members claimed that Boulanger was infringing on their exclusive
rights to sell prepared dishes. Boulanger won in court and later reopened.

Boulanger’s establishment differed form the numerous inns and taverns that existed across Europe
for centuries. These inns and taverns served foods prepared off premises by the various guilds. The
choice was very limited. The food was an add-on to the basic service of sleeping accommodation
and drink. Customers were served family style and ate at communal tables. Boulanger’s contribution
was to serve a variety of foods prepared on premises to customers whose primary interest was
dining.

Several other restaurants opened in Paris during the succeeding decades, including the Grande
Taverne de Londres in 1782. Its owner, Antoine Beauvilliers (1754-1817) was the former steward to
the Comte de Provence, later, King Louis VIII of France. He advanced the development of the
modern restaurant by offering his wealthy patrons a menu listing available dishes during fixed hours.

The French Revolution (1789-1799) had a significant effect on the budding restaurant industry.
Along with the aristocracy, the guilds and their monopolies were abolished. The revolution also
allowed public access to the skills and creativity of the well trained and sophisticated chefs who had
worked in the private kitchens of the aristocracy. Although many of the aristocracy’s chefs either left
the country or lost their jobs (and some even their heads!!!), a few enterprising ones open
restaurants catering to the growing urbanized middle class in the new Republic

The Early 19th Century – Carême and Grande Cuisine

As the 19th Century progressed, more restaurants opened, serving a greater selection of items and
catering to a wider clientele. By mid century, several large grand restaurants in Paris were serving
elaborate meals reminiscent of the Grande cuisine or haute cuisine of the aristocracy. Grande
Cuisine reached its peak at the hands of Antonin Carême, whose meals were characterized by
several courses, each intricately prepared, presented and garnished. Other restaurateurs blended
the techniques and styles of Grande cuisine with the simpler foods and tastes of the middle classes
(cuisine bourgeoisie) to create a new cuisine, simpler than Grande cuisine but more than mere home
cooking.
The Late 19th Century – Escoffier and Cuisine Classique

Following the lead set by the French in both culinary style and the restaurant business, restaurants
opened throughout Europe and indeed across the world as well. During the 19th century Charles
Ranhofer opened the first

American restaurant in New York – Delmonico’s. One of the finest restaurants outside France was at
the Savoy Hotel in London opened by Cesar Ritz in 1898. The chef was the renowned Auguste
Escoffier. Escoffier was generally credited with the refining of Grande Cuisine established by
Carême, to create cuisine Classique or classical cuisine. By doing so, he brought French cuisine to
the world and to the 20th century.

The Mid -20th century – Point and Nouvelle Cuisine

The mid 20th century witnessed a trend towards lighter and more simply prepared foods. Fernand
Point was a master practitioner of this movement. But this master’s goal of simplicity was carried to
even greater lengths by chefs that he had trained, mainly, Paul Bocuse, Jean and Pierre Troisgros,
Alain Chapel, François Bise and Louis Outhier. They along with Michel Guérard and Roger Verge
were the pioneers of Nouvelle cuisine in the early 1970’s. Their culinary philosophy was based on
the rejection of overly rich, needlessly complicated dishes. These chefs emphasized healthy eating.
The ingredients must be absolutely fresh and of the highest possible quality, the

cooking methods must be simple. The accompaniments must be light and contribute of overall
harmony; the completed plates must be elegantly designed and decorated. Following these
guidelines, some traditional cooking methods have been applied to non traditional ingredients, and
ingredients have been combined in new and previously unorthodox fashions. For chefs with
knowledge, skill, taste and judgment, this works.

MARIE – ANTOIN (ANTONIN) CARẾME

CAREME was known as the King of Cooks and the Cook of Kings. He

was the acknowledged master of French Grande Cuisine. Abandoned on the streets

of Paris as a child, he worked his way from a cook’s helper in a working class

restaurant to become one of the most prestigious chefs of his time. During his

career, he was chef to the famous diplomat and gourmand, Prince de Talleyrand,

the prince regent of England, who later became King George IV; Czar Alexander I

of Russia and Baron Rothschild, among others.

His stated goal was to achieve lightness, grace, and order in

the preparation and presentation of food. As a patissier, he designed elegant

and elaborate pastry and confectionary items, many of which were based on
architectural designs. As a showman, he garnished his dishes with ornamental

skewers (hatelets) threaded with colorful ingredients such as crayfish and intricately

carved vegetables, and presented his creations on elaborate bases (soccles). As

a saucier, he standardized the use of roux as a thickening agent, perfected

recipes and devised a system for classifying sauces. As a garde-manger, Carême

popularized cold cuisine, emphasizing moulds and aspic dishes.

As a culinary professional, Carême designed kitchen tool,

equipment and uniforms. As an author, he wrote and illustrated many texts on

the culinary arts, including Le Maitre d’hotel Francais (1822), describing the

hundred of dishes he created and presented in the various capitals of Europe;

La Patissier royale parisienne (1825), describing elaborate and fanciful

designs for les pieces montées (center pieces), that were the crowning glory of

grand dinners; and his five volume masterpiece on the state of his profession,

L’art de la cuisine au XIXe siecie (1833), the last two volumes of which were

completed after his death by his protégé and associate Plummerey. His

treatises were not mere cookbooks. Rather, he analyzed cooking, both old and

new, emphasizing procedure and order and covering every aspect of the art of le

Grande Cuisine.

Carême died before age 50, burnt out, according to Laurent

Tailhade, by the flame of his genius and the coal of the spits. But this must

have been the glory he sought, for he once wrote: ‘the shorter the life, the

greater the glory’

AUGUSTE ESCOFFIER (1846-1935)

Escoffier’s brilliant career began at the age of 13 in his

uncle’s restaurant and continued until his death at 89. Called the ‘emperor of
the worlds kitchens’, he is perhaps best known for defining French cuisine and

dining.

Unlike Carême, Escoffier never worked in an aristocratic

household. Rather, he exhibited his culinary skill in the dining rooms of the

finest hotels in Europe including the Place Vendome in Paris and the Savoy

&Carlton hotels in London.

Escoffier did much to enhance the Grande cuisine that arguably

reached its perfection under Carême. Crediting Carême with providing the

foundation, Escoffier simplified the profusion of flavors, dishes and garnishes

that typified Carême’s work. He also streamlined some of Carême’s overly

elaborate and fussy procedures and classifications. For example, he reduced

Carême’s elaborate system to classify sauces into the five mother sauces that

is still recognized today. Escoffier sought simplicity and aimed for the

perfect balance of a few superb ingredients. Some consider his refinement of

Grande cuisine to have been so radical as to credit him with the development of

a new cuisine referred to as cuisine classique (classic or classical cuisine)

His many writings include Le livres des menus (1912), in which,

discussing the principles of a well balanced meal, he analogizes a great dinner

to a symphony with contrasting movements that should be appropriate to the

occasion, the guests and the season. His book Ma Cuisine was published in 1934.

However, his most important contribution is a culinary treatise intended for

the professional chef and was entitled Le Grande Culinaire (1903). Still in use

today, it is an outstanding collection of more that 5000 classic recipes and

garnishes. In it, Escoffier emphasizes the mastery of techniques, the thorough

understanding of cooking principles and the appreciation of ingredients –

attributes he considers to be the building blocks professional chefs should use

to create great dishes.

Escoffier was honored as a Chevalier of the French Legion of

Honor in 1920 for his work in enhancing the reputation of French cuisine.

FERNAND POINT (1897-1955)

A massive man with a monumental personality, Point modernized

and refined the classic cuisine of Escoffier. By doing so, he laid the

foundations for Nouvelle Cuisine.

Point received his early training in some of the finest

hotel-restaurant kitchens in Paris. In 1922, he and his family moved to Vienne,

a city in the south-west of France near Lyon, and opened a restaurant. Two years

later, his father left the restaurant to Fernand, who renamed it, La Pyramide.

During the succeeding years, it became one of the culinary wonders of the

world.

Point disdained dominating sauces and distracting accompaniments

and garnishes. He believed that each dish should have one dominant ingredient,

flavor or theme. Garnishes should be simple and must match like a tie to a

suit. Procedure was of great importance. He devoted equal efforts to the frying

of an egg and creating marjolaine (an almond and hazelnut sponge filled with

chocolate and praline buttercream). His goal was to use the finest of raw

ingredients and to produce perfect food that looked elegant and simple. But

simplicity was not easy to achieve. As he once said, ‘a Bearnaise sauce is

nothing but an egg yolk, a shallot, a little tarragon vinegar and some butter.

But it takes years of practice to make it perfect’.

INFLUENCES
ON MODERN FOOD SERVICE OPERATIONS

From Monsieur Boulanger’s humble establishment, great industry

has grown. The dramatic growth and diversification of the food service

industry is due in part to the Industrial Revolution and the social and

economic changes it wrought, including the introduction of new technologies,

foods, concerns and customers.

New Technologies

Technology has always had a profound effect on cooking. For

example, the development of clay and later metal vessels that could contain

liquids and could whit stand and conduct heat offered prehistoric cooks the

opportunity to stew, make soups and porridge, pickle and brine foods and

control fermentation. But it was not until the rapid technological advances

fostered by the Industrial Revolution that anything approaching the modern

kitchen was possible.

One of the most important advancements was the introduction of

the cast iron stove. Prior to the 19th century,, most cooking was done on spits

and grills or in cauldrons and pots set on burning coal or wood. This did not

lend itself to simultaneous cooking of different dishes or to items requiring

constant care and attention. With the introduction of cast iron stoves during

the 1800s (first wood, then coal and subsequently gas and finally electric by

early 20th century) cooks could now cook more comfortably and safely, and

control the temperatures. They were also able to efficiently prepare and hold

for later use or service a multitude of smaller amounts of items requiring

different cooking methods or ingredients, a necessity at a restaurant

simultaneously catering to different diners’ needs.

Also of great importance, were the development of food

preservation and storage techniques.. For thousands of years, food was

preserved by sun drying, salting, smoking and pickling, sugar curing and

fermentation. Although useful and effective, these methods destroy or distort

the appearance and the flavor of most foods. By the early 19th century,

preserving techniques that had minimal effect on appearance and flavor began to

emerge. By 1800, the Frenchman François Appert successfully canned food

items by subjecting food items stored in sterilized glass jars to very high

heat. An early mechanical refrigerator was developed by the mid 1800s; soon

reliable refrigerators, iceboxes and, later, freezers were available. During

the 20th century, freeze-drying, vacuum packing and irradiation became common

preservation techniques.

While advancements were being made in preservation and storage

techniques, developments in transportation technology were also underway.

During the 19th century, steam powered ships and railroads were able to bring

foods quickly to the market from distant suppliers. During the 20th century,

temperature controlled cargo ships, trains, trucks and airplanes all were used

as part of an integrated worldwide food transportation network. Combined with

reliable and dependable food preservation and storage techniques, improved

transportation networks have freed chefs from seasonal and geographical

limitations in their choice of foods and have expanded the customers’ choices

and culinary horizons.

Engineering advancements also have facilitated or even

eliminated much routine kitchen work. Since the start of the Industrial

revolution, chefs have come to rely increasingly on mechanical and motorized

food processors, mixers and cutters as well as a wealth of sophisticated

kitchen equipment such as high carbon stainless steel knife blades, infra red

thermometers and induction cooktops.

New Foods

Modern food preservation, storage and transportation techniques

have made both fresh and exotic foods regularly available to the chef and the

consumer.

Advancement in agriculture such as the switch from organic to

chemical fertilizers and the introduction of pesticides and drought or pest

resistant strains has resulted in higher crop yield. This of course has

recently led to serious and often heated debates as to the reliability and the

safety of these types of food. Organically grown crops have made a come back

and are increasingly popular from the food safety point of view. Genetically

Modified Foods (GMF) are also being experimented with and some of these are

already available in the market (square watermelons!!!). Hybridized and

genetically engineered foods have produced better crops, and, for better or for

worse, fruits, vegetables and other crops like grain, have a longer shelf

life and are more amenable to mass production handling, storage and

transportation methods.

Likewise, advancements in animal husbandry and aquaculture have

led to a more reliable supply of leaner meat, poultry and fish. Moreover, foods

found traditionally only in the wild (for example, game, wild rice and some

kinds of mushrooms) are now being raised commercially and are routinely

available.

Food processing and preservation techniques have also led to the

development of pre packaged prepared convenience foods, some of which are

actually quite good. After careful thought and testing, today’s chef can rely

on some of these products. Doing so allows greater flexibility and more time to

devote to other preparations.

New Concerns

Consumer concerns about nutrition and diet have fueled changes

in the food service industry. Obviously, what we eat, affects our health. Adequate

amounts of nutrients promote good health by preventing deficiencies; good

nutrition also helps prevent chronic diseases. Chefs must provide their

customers with nutritious foods. The public has long been concerned with food

safety. Constant grading and inspection by the authorities will help improve

standards. Concerns about nutrition and food safety have also resulted in

renewed interest in organically grown food and with genetically modified food.

New Consumers

Demographic and social changes have contributed to the

diversification of the food service industry by creating and identifying new

consumer groups, each with their own desires and needs. By tailoring their

menu, prices and décor accordingly, food service operators can cater to their consumers

needs. Through travel and exposure to books, magazines, TV shows about food,

consumers are becoming aware, better educated and sophisticated. Educated

consumers provide a market for new foods and cuisines as well as an

appreciation for a job well done. Although customers frequent a particular

restaurant because of the chef or the owner is a celebrity, or the restaurant

is riding high on a crest of fad or fashion, most consumers choose a restaurant

– whether it is a fast food outlet or an elegant French restaurant- because it

provides quality food at a price they are willing to pay. To remain successful,

then, the restaurant must carefully balance its commitment to quality with

marketplace realities.

LECTURE 1.3
ATTITUDES, BEHAVIOUR AND SKILLS IN THE KITCHEN PERSONNEL

CUISINE: Cuisine refers to a “art of creating dishes”

Full form:

C Care of equipment.

U Understanding the basic method (to achieve quality).

I Integrity in handling & serving food (would I eat the food prepared by me).

S Safety in handling equipment's.

I Initiatives you will have to take.

N Neatness during work & presentation.

E Efficiency of yourself.

Introduction

Food production department is one of the strongest and toughest department when we compare
different departments of Hotels, it require extreme physical hard and smart work, skill, knowledge
and innovativeness along with the clear basic concept and these are the reason why this department
gained extreme value and importance in the hospitality world in a very short time. There are many
countries where chefs are treated like celebrities and people are crazy to meet them once and follow
their unique excellence.

These all they have gain through sheer hard work and investing their prime time with full
concentration and practices in the Kitchen department day and night.

During this tough time the chefs learn many things like:

Discipline

Follow the orders or command of their seniors without argue Sharpen their skills Develop a
Hospitality friendly and learning oriented attitude Multitasking Guest handling and many more.
Level of Skills)

SKILL LEVELS

The discussion is necessarily general because there are so many types of kitchen organizations.
Titles vary also. The responsibilities of the worker called the second cook, it is not necessary that the
same would be in every establishment. Escoffier’s standardized system has evolved in many
directions. The general public tends to refer to anyone with a white hat as a chef, and people who
like to cook for guests in their homes refer to themselves as amateur chefs. Strictly speaking, the
term chef is reserved for one who has worked in the professional kitchen. The word chef is French
word which means “chief” or “head.” Studying only book will not make you a chef. The title must be
earned by experience not only in preparing food but also in managing a staff and in planning
production. New cooks who want to advance in their careers know they must always use the word
chef with respect. Skills required of food production personnel vary not only with the job level but
also with the establishment and the kind of food prepared. The director of a hospital kitchen and the
head chef in a luxury restaurant need different skills. The skills needed by a short-order cook in a
coffee shop are not the same as those needed by a production worker in a school cafeteria.
Nevertheless, we can group skills into three general categories.

A. LEVEL OF SKILLS AND EXPERIENCES

SKILLS may be grouped into 3 general categories.

1) SUPERVISOR: The head of the food service, whether called Executive chef or head chef or
kitchen director, must have management and supervisory skills as well as through knowledge of
food production.

He should be able to:

• Organize and motivate people under him.

• Planning menus and production procedures.

• Controlling costs and managing budgets.

• Purchasing food supplies & equipment.

• Must be an experienced chef in order to schedule food production.

• Train and instruct workers.

• Control quality.

2) TECHNICALLY: The cooks are the backbone of the kitchen. These workers carry out the actual
food production. They must have knowledge of and experience in cooking techniques. They must be
able to function well with their fellow workers and co-ordinate with other departments. Food
production is a team activity.

3) ENTRY LEVEL: This level of workers usually requires no particular skills & experience. The jobs
assigned to them are stewarding or basic pre-preparation of vegetables. As their knowledge, skill &
experience increases, they may be given more complex task which will eventually make them skilled
chefs. Many ex-chefs begin their career as pot washers. Beginning in an entry level position and
working one’s way up has been the traditional way of advancing in a food service career. Today
however, who are a graduate from hotel management start at entry level already possessing a
general knowledge of food production practices, which would give them a head start over other
beginners who have no knowledge. The process of learning of Food production education requires a
set of skills. But ATTITUDES are most important factor as a good positive learning attitude will not
only help you to learn skills but also helps in understanding the whole concept and process which
create a relativity between the concepts and helps to overcome during difficult situations. The
successful Chef always follow an unwritten code of respect and behavior and set of attitudes, which
is also called as professionalism.

Set of qualities are:-

1. Positive Attitude Towards The Job: In order to be a good professional chef you must like cooking
and want to do it well. Satisfaction of doing your job well and making everything run smoothly will
give you enjoyment, which you will always cherish. A chef with a positive work quickly, efficiently,
neatly and safely. Professionalism has pride in their work and wants to make sure that the work is
some thing to be proud of.

2. STAYING POWER: A food service personnel requires good health, physical and mental stamina
and a willingness to work.

3. ABILITY TO WORK WITH PEOPLE: Works as a team & it is essential to be able to work well as
a team and to co-operate with your colleagues.

4. COMMUNICATION:

• With your supervisors: let them know your difficulties.

• With your colleagues: share knowledge and learn from them. No body knows everything.

• With your subordinates: respect them & be courteous.

• With the food & beverage staff: control your temper.

5. EAGERNESS TO LEARN: There is more to learn about cooking than you will learn in a life time.
The food service industry is changing so rapidly that it is vital to be open to new ideas. No matter
how good your techniques are, you might learn an even better way.

6. MUST DEVELOP A FULL RANGE OF SKILLS: A chef must not only a good cook, but is also
important to develop and maintain other skills that are necessary for the profession.

Must be able to understand and manage food cost and other financial matters

• Manage and maintain proper inventories.

• Deal with suppliers.

• Understand personnel management.

 7. EXPERIENCE: There is no substitute for year of experience. Practice more & more to gain more
experience.

8. AIMING FOR A QUALITY: What ever you do must have a distinctive sign of quality.

9. CREATIVITY: Sky is a limit “Nouvelle Cuisine”.

10. RETURN TO BASIC: Experiments and innovation needs good understanding of basics.

11. CARE OF EQUIPMENT: Equipment has been put to your disposal to help you. TAKE CARE OF
IT, treat it as your own, even if it does not belong to you, for others will also be using it.

12. SAFETY : Kitchens can be dangerous place injurious can occur by cuts, burns, handling of
machines and equipment, falling etc. think about yours as well as others.

“NEVER RUN IN KITCHEN ALWAYA WALK”

LECTURE 1.4
Introduction:

HYGIENE: As per the definition of Hygiene:- “It is a series of practices to preserve good health”.

Hygiene in Food production department:

Personal Hygiene

Basic hygiene

Food hygiene

Bacteria:

Bacteria are the living micro-organism which is the most important for the food processor. Most are
harmless, many are highly beneficial, some indicate the disease organisms, spoilage and a few
cause disease.

Bacteria: Bacteria is a living organism which can not be seen through naked eyes and survive on
soil, water, Human parts etc.

It required basic things to survive like:

Food

Moisture
Air/Oxygen

Temperature

There is a video related to the growth of Bacteria and how it affect the health of a person.

https://www.google.com/search?q=chef+Hygiene&tbm=isch&ved=2ahUKEwjIwvmjtorqAhXVcX0KH
SqzCMgQ2-
cCegQIABAA&oq=chef+Hygiene&gs_lcp=CgNpbWcQAzIGCAAQBxAeMgYIABAHEB4yBggAEAcQ
HjIICAAQCBAHEB4yCAgAEAgQBxAeOgUIABCxAzoCCABQxakBWOzFAWCbygFoAHAAeACAAY
8GiAGPDZIBBzItNC42LTGYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=img&ei=vd_qXojwEtXj9QO
q5qLADA&bih=608&biw=1366&rlz=1C1RLNS_enIN874IN874#imgrc=dc-U8d24oV-c2M

Personal Hygiene

In Hospitality Industry, Chefs deals with the food and which require hygiene and sanitation at every
stage as it plays a vital role in promoting the food and protecting the health of the guests and
employees.

The foods, materials and equipment are required a constant handling by chefs and helping
employees at every stage of food production and service.

It is the duty of every Chef and staff to ensure that personal hygiene becomes a habit of all food
handlers.

TWO slide

All food handlers reporting for duty must be fresh, well groomed and clean.

Few points for personal hygiene that food handlers must follow:

1. Bathing: Workers must bathe daily (even twice) as body odour is offensive and skin is the main
breeding ground for bacteria. Head bath again twice a week.

2. Hair: Wearing of clean CHEF CAP to be encouraged to prevent hair from falling in food, prevent
from touching their scalp.

3. Teeth and Mouth: Teeth to be brushed thoroughly twice a day with a moderately hard brush –
first thing in the morning and after dinner.

4. Hands: when hands are in direct contact with food to prevent the transfer of bacterias, hands
should be washed:

• Before beginning work and after break.

• After eating or smoking.

• After using the toilet.

• After touching infected or unsanitary areas of the body or combing hair or using mobile phones.
• After using a handkerchief, sneezing or coughing into the hands.

• After handling raw foods, especially meat, fish and poultry.

• After handling waste food.

• Whenever they are dirty.

Hands should be washed thoroughly with plenty of soap and water – preferable rinsed

in running water or water stored in clean covered containers with a tap fixed on them.

If soap cakes are used, they should be kept dry. Liquid soap is more hygienic and

economical to use.

Hands must be thoroughly dried by using a roller towel, disposable paper, towels or a

hot air dryer.

Exposed wounds, cuts, burns can harbor bacteria. They need to be covered with a water

proof dressing. Pus formation, inflammation indicates infection. Such people should not

be allowed to handle food for some time.

5. Finger Nails: Nails should be trimmed as they harbor germs and can also chip and fall in

the food and kept clean. Nail polish use should not be allowed.

6. Feet and Footwear: Feet should be washed and kept clean. Always wear socks with

shoes to keep away dirt and perspiration. Shoes should from a part of the uniform,

sturdy, well fitting, and well-polished, with a low heel.

7. Jewelry: Food handlers should not wear any jewelry as they tend to harbor bacteria and

small parts may sometimes drop food into food.

8. Reporting Illness: If the food handler feels unwell he/she should report it to his or her

supervisor. Such food handlers should be excluded from work until medical clearance is

taken.

All catering staff should need to be periodically put through a medical check up to ensure that they
are not suffering from worms, T.B, skin or other infections. People with colds, sore throat, boils, and
diarrhea should not handle food.
Food Safety in Kitchens

Food Hygiene

Food hygiene may be defined as the sanitary science which aims to produce food which is safe

for the consumer and is of good keeping quality.

1. Procurement of raw material: Freshness, quality, quality of packaged food products

(e.g. Appearance, temperature, packaging and pack seals are intact).

2. Storage of Raw Materials: Storage areas (temperatures, products should be completely

covered, FIFO ( first in first out) & FEFO (first expired first Out), 6” above the ground, veg

& non-veg to be kept separate, all products with the label of expiry date, delivery date,

for cold storage at 5°C or below and -18°C for freezing .

3. Preparation of raw material:

a. General – Use of only potable water from safe source, clean work area, equipment,

product cover after preparation.

b. Sorting or cleaning –fruits and vegetables are disinfected with 50ppm chlorinated water before
cutting, peeling or serving. Do not reuse this chlorinated water for other purposes.

4. Cooking/Processing: Temp. of cooked food should reach 70°C, cooking in hygienic area,

for Tasting food use spoon only, do not Leave cooked food uncovered for a long time. Do not Blow
air from the mouth over the hot food. separate equipments and utensils for vegetarian and non-
vegetarian product, Frying oil/fat should be changed immediately when there is colour change,

5. Storage of cooked food: Cooked food should be stored covered and at appropriate temperature,
cold foods at 5°C or below hot foods at 60°C or above. Veg & non-veg products should be stored
separately and properly labeled with day and date of preparation, salads, garnishes or ready to eat
foods are immediately stored in clean covered containers and refrigerated.

6. Preparation of cooked food before serving: Cold foods are served cold, hot foods hot

(up to 70°C), and cooked food is not left at room temp. For more than 2 hours, surplus food is
discarded and not mixed up with freshly prepared food.

7. Serving of Cooked Food: The plate or utensil used for keeping or for pl;ating the cooked food
must be clean and stain free, cooked for should be immideatly served without any delay, avoid to
touch ready to eat food with bare hands.

8. Utensils & Equipment: Equipment must be clean hygienic for the use, surrounding/
 environment should be clean where the equipments are staged, all the equipment should be in
running condition and well maintained for the use, good lighting facility, pest control, insect
electrocuting device (IED) on the entrance of Kitchens, Air screens, maintenance & cleaning should
be properly followed.

Hygiene and Sanitization

Maintaining safety and quality is essential in the entire chain of food production ranging from
primary food production at the level of farmers, primary food processing at the farm, dairy, abattoir,
and grain mills etc. Secondary food processing level such as canning, freezing, drying, and brewing,
food distributors at the national and international level of import / export, food retailing and catering
and also domestic food preparation.

Safe food is food which is free of contaminants and will not cause illness or harm. Our food is
devitalized, colored, filled with chemicals, drugs and synthetic ingredients, polluted by agricultural
and environmental chemicals and are grown on impoverished land puffed up by chemical fertilizers.
Moreover the chemicals used are known to cause adverse effects in humans and animals. Therefore
all individuals involved in food handling should be trained in handling food safety. It is necessary to
create and maintain hygienic and sanitary conditions to safeguard the food.

This involves:

Protecting food from risk of contamination, i.e. preventing objectionable matter getting into food,
including harmful bacteria, poisons and foreign bodies.

• Preventing any bacteria present multiplying to a level which would result in illness of consumers or
the early spoilage of food.

• Destroying any harmful bacteria in the food by thorough cooking, processing or irradiation; and

• Discarding unfit or contaminated food.

Sanitary practices and hygienic conditions are becoming more and more important because

food is being processed, prepared and sold in larger volumes than before. Some microorganism

cause food spoilage and food borne diseases, but others are beneficial n food processing and

preparation. Sanitation can reduce the growth of microorganisms on equipment and dirt on

the food. This can reduce contamination of food by microorganisms that cause food borne

diseases and food spoilage. Sanitary principles also apply to waste disposal and can help reduce

pollution and improve ecological balance.

Safety in Storage of Food

Foods should be stored in the right way so that they do not become hazardous to health
and their quality does not deteriorate.

There are two kinds of storages:

1. Dry Storage Rooms: (For Dry Ingredients)

Non-perishable foods like cereals, pulses, legumes, sugars, spices, fats and

oils, packaged and canned foods; and for semi – perishables like under ripe fruits and

vegetables, potatoes and onions, bread and eggs.

Temperature conditions – 20-25°C (room temperature). If the outside temperatures are

too high, then the store temperatures have to be brought down by air cooling the store.

The storage should be dry cool well ventilated and free from infestation to maintain

quality of food. Good ventilation will reduce the humidity and high temperature.

• While most non-perishables can be stored together in a storeroom, some semi – perishables
require separate ventilated storage facilities, slightly cooler than the rest of the store.

• Foods which need to be held only for 2-3 days require a temperature of 10-

15.5°C. Like breads, bakery products.

• If space allows, fats and oils should be stored away from the rest of the food.

• Transparent glass jars may be used for pulses and spices.

• Eggs may be kept in cardboard trays and cartons and consumed in 2-3 days.

• Cleaning supplies which include detergents, brushes, mops, and antiseptic solutions should be
stored in separate section.

• Trash is always stored away from the store.

2. Low Temperature Storage:

There are many paerishable and semi perishable ingredienst which require the storage at a lower
temperature to increase their shelf life:

They are of two types:

a. Refrigerated Storage

Temperatures between 0 – 8 deg. Celsius.

This is necessary for perishables like milk and milk products, leftovers of cooked food,
fermented batters, dough’s, green vegetables and fruits.

All foods must be kept covered.

b. Freezer Storage

Freezer storage may be in the form of a free standing cabinet or a separate cabinet in

the refrigerator where the temperature is maintained from -20 to 0 deg. Celsius.

All meat/fish/poultry, frozen veggies, ice-creams etc. require frozen conditions.

For successful freezing, it is necessary to blanch foods, cool quickly to freezing temperatures and
pack in air tight containers and packets.

A food removed from the freezer, thawed for use, must never be put back in the freezer as this
increases the microbes manifold and make the food unsafe.

CONTAMINATION:

Food contamination refers to the presence of harmful chemicals and microorganisms in food, which
can cause illness to the consumers. It can be of various types and can be developed because of
improper practices of Food processing or storage while handling it.

TYPES OF CONTAMINATION:-

• PHYSICAL

• CHEMICAL

• BIOLOGICAL

LECTURE 1.5
Chef Uniform

Many workplaces choose to adopt a staff uniform, including retail, healthcare, and manufacturing
environments. Even those workplaces that don’t follow a strict uniform still tend to provide some
guidance on a suitable dress code. For example, asking for‘professional’ attire in education and
office environments.

In the hospitality industry, wearing a uniform is particularly important and beneficial for both staff
and customers alike. For front of house staff, wearing a uniform makes them easily identifiable and
maintains a professional image. For staff who are more behind the scenes, like chefs, the uniform is
important for health, safety, and hygiene. If you work in hospitality, it’s important that you wear the
correct uniform and understand why you should.
Why Is It Important for Chefs to Wear Uniform?

Under food hygiene law, including the Food Safety Act 1990, anyone who works with food has a
responsibility to ensure that the food they prepare is safe. While this does mean that food should be
stored and prepared safely, it also means that you need to understand the importance of wearing a
chef uniform in order to uphold the safety of food. In fact, there are three main reasons why chefs
should wear uniform:

Food Hygiene

Wearing the appropriate uniform is just one positive step you can take towards ensuring food safety.
Chefs must wear the correct protective clothing in food areas at all times, as this will help to ensure
that any contaminants carried on normal clothing, such as pet hairs or dirt, do not contaminate the
food.

As well as wearing their whites, chefs must also wear the appropriate hair coverings whilst in food
preparation areas. For example, wearing hats to cover hair and beard snoods to cover any facial hair
will help to prevent hairs from falling into food. What’s more, when abiding by other uniform
requirements, such as not wearing jewellery to work, you will help to prevent further contamination.
For example, you will prevent any bacteria that may be caught in the crevices of jewellery, or any
physical stones that may fall from the jewellery, from coming into contact with the food. In turn, this
will lead to safer food and benefits including happier customers and a better business reputation.

Personal Comfort

Multiple ovens, hobs, and other heating equipment undoubtedly make commercial kitchens hot
environments. For chefs, the heat can become very uncomfortable, especially if they are working a
long shift. Therefore, wearing the appropriate uniform is crucial for personal comfort.

To be comfortable and remain cool, chefs should wear uniform that is the appropriate size for them
and still has room to allow airflow and breathability. It should be made of a comfortable material and
not irritate the skin during use. Chefs must tell somebody if their uniform is uncomfortable or ill-fitting,
as this will affect their comfort, work ability, and performance in the long run.

Professionalism

While chef uniform is important for the safety of food as well as staff comfort, it also has a purpose
in terms of appearances. You may have an open kitchen in your restaurant where people can see
their food being prepared, or it may be the case that the chefs at your establishment aren’t generally
seen by the public. However, whichever one of these it is, there’s no doubt that chef uniform gives
an appearance of professionalism. If a customer notices a chef wearing their own clothes, they may
have questions about how safe the food is that they’re preparing.

Additionally, there are benefits if employees wear uniform outside of the kitchen, including your front
of house staff. Customers will be able to identify your staff quicker, resulting in reduced waiting
times, quicker and better customer service, and overall happier customers.

What are the Different Components of a Chef Uniform?

There are many different components of a chef uniform, each of which plays an important part.
Each piece of uniform has a specific purpose, from protecting food from contamination all the way to
denoting seniority in the chef hierarchy.

The different components of chef uniform include:

The Jacket

This has multiple different features that all contribute to its functionality and practicality. The jacket is
usually double-breasted as this provides an additional layer of protection from heat or any hot
splashes. The material is often made from a heavy cotton or a polyester and cotton mix as this
allows breathability and also helps to protect the chef from any hot splashes. The jacket is
traditionally white as this makes stains more easily identifiable, which helps to uphold hygiene. The
crisp white jacket also gives a professional and clean look.

Finally, the jacket should contain some sort of mechanism for fastening it up. This can either be
Velcro or stud buttons. Both Velcro and stud buttons provide the ability to remove the jacket quickly
in case of an emergency. The stud buttons are generally very low-risk, as the possibility of them
falling off and into food is much lower than other fastening mechanisms.

The Pants

Like the chef jacket, chef pants help to prevent contaminants from everyday clothes from
contaminating the food. They are also loose fitting to assist with movement and breathability and are
made from a thick material to help minimise the dangers from hot spills.

Traditionally, chef pants are designed to have a black and white checked pattern, although some
chefs are now opting for trousers with a plainer design.

The Apron

Whilst it isn’t considered a part of a traditional chef’s uniform, many chefs are choosing to wear an
apron over their whites when they’re in the kitchen. An apron provides an added layer of protection
against heat and flames, as well as stains.

Aprons should be made of a flame-retardant material and must be tied and fitted correctly. This will
help to prevent any loose parts from being dipped into food or coming into contact with open fire.

The Shoes

Chefs stand on their feet for hours at a time, so having comfortable shoes is key. For comfort, shoes
must be well fitted and have good shock absorption. This will relieve some of the pressure on the
bottom of the feet from standing on the hard floor.

For safety, all chefs should wear shoes that are non-slip and have steel or reinforced toecaps. This
will limit the risk of injury in case they drop any heavy equipment or hot liquids. Additionally, although
not compulsory, many chefs wear shoes without laces to limit the risk of tripping over an untied lace.

The Hat
The hat, or the toque blanche to use its traditional French name, is a well-recognised component of
a chef’s uniform. However, a lot of chefs choose not to wear the classic high hat anymore.
Historically, the wearing of the toque blanche indicated the status of a chef in the kitchen. The higher
the chef’s hat was, the more senior they were. Furthermore, the number of pleats on the hat
represented the number of recipes that the chef had mastered.

Now, many chefs choose head-wear that’s a little less extravagant, including smaller hats, skull
caps, and bandanas. Some even opt for disposable food service hats or hairnets to protect their
heads, and the safety of food, instead. The requirements for the type of head-wear depend on each
individual restaurant requirement. Some high-end fine dining restaurants still choose the toque to
signify quality and the level of establishment.

LECTURE 1.6
ORIGIN OF HACCP

HACCP was developed in the late 1950’s by a team of food scientists and engineers from the
Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space
Administration. The team developed a system designed to build quality into the product to ensure
food safety for the manned space program. As it approaches to its 50th anniversary. Hazard
Analysis and Critical Control Point (HACCP) repeatedly showed itself to be most effective system to
ensure food safety. The principles can be applied in a variety of venues, from agricultural production
to food service, from multinational corporations to small processors in developing countries.

ORIGIN OF HACCP

HACCP was developed in the late 1950’s by a team of food scientists and engineers from the
Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space
Administration. The team developed a system designed to build quality into the product to ensure
food safety for the manned space program. As it approaches to its 50th anniversary. Hazard
Analysis and Critical Control Point (HACCP) repeatedly showed itself to be most effective system to
ensure food safety. The principles can be applied in a variety of venues, from agricultural production
to food service, from multinational corporations to small processors in developing countries.

PRINCIPLES OF HACCP

Principle 1:- Conduct a hazard analysis.

Principle 2:- Determine the Critical Control Points (CCPS).

Principle 3:- Establish critical limit(s).

Principle 4:- Establish a system to monitor the control of the CCPS.

Principle 5:- Establish the solutions to be taken when monitoring indicates that a particular CCP is
not under control.
Principle 6:- Establish Procedures for verification to confirm that the HACCP system is working
effectively.

Principle 7:- Establish documentation concerning all procedures and records appropriate to these
principles and applications.

The following guidelines in this chapter will facilitate the development and implementation of
effective HACCP plans in your hotel or restaurant.

ISSUES OF FOOD SAFETY IN F&B PRODUCTION

 Size of the kitchen: - The size of facility depends on the type of cuisine, the number of consumers
being catered to per shift/per day.

 Location: - Location of the kitchen is most often affected by space and size constraints.

 Design and layout of the kitchen.

 Quality and efficiency of the kitchen equipment.

 Quality and standards of raw materials and ingredients.

 Quality of lighting.

 Quality of fuel and energy sources.

 Pest Control Systems in kitchen.

 Waste management in the kitchen.

 Waste management and disposal.

 Personal hygiene and health of the staff.

 Improper or inadequate protective clothing.

 Protective measures taken by staff. It is systematic approach to building safety.

 The HACCP concept has continually evolved over the years. The changes that it has undergone
have built a complete Food Safety Management System (FSMS) with increased efficiency and
effectiveness.

USES OF HACCP IN FOOD INDUSTRY

The HACCP system, which is science based and systematic, identifies specific hazards and
measures for their control to ensure the safety of the food. HACCP is the tool to hazards and
establish control system that focus on prevention rather than relying mainly on end product testing.

CHECKLIST OF QUESTIONS OF HAZARD ANALYSIS PROCESS

1. Ingredients: - Does the food contain any sensitive ingredients that are likely to present
microbial hazards (e.g. salmonella), chemical hazards, physical hazards (stone, glass, bone, metal).

2. Intrinsic factors of food: - Physical characters and composition (e.g. PH, type of acids, water
activity of the food during and after preparation which cause a prevent and hazard).

3. Procedures used for preparation: - Process to destroy Pathogens or Pest Control.

4. Microbial content of the food: -

 Is the food commercially sterile i.e. low acid canned food?

 What is the normal microbial content of the food?

5. Facility design: - It says about the people and moving equipment, air pressure is maintained
properly?

6. Equipment design: - Will the equipment provide the time/temperature control that is necessary
to meet critical limits or safe food?

7. Packaging: - Does the method of packaging affect the multiplication of microbial pathogens
and /or the information of toxins?

8. Sanitation: - Can the sanitation practices that are employed upon the safety of the food that is
being prepared.

9. Employee health, hygiene, and education: - Can employee health or personal hygiene
practices impact the safety of food?

10. Conditions of storage between packing and consumer.

11. Intended use: - Ready to use, take away or to-be-stocked in a room fridge?

12. Intended consumer: - Is the food intended for the general public, specific dietary group age or
individuals?

EDUCATION AND TRAINING

The success of HACCP system depends on educating and training management and employees in
the importance of their role in producing safe foods. This should also include information on the
control of food bronze hazards related to be stages of the food chain. It is important to recognise the
employees must first understand what HACCP is and then learn the skills, it is necessary to move it
function properly. Specific training activities should include working instructions and procedures that
will help the tasks of employees monitoring each CCPS.

INTRODUCTION TO FOOD STANDARDS

To protect people from health hazards because of adulteration, it is necessary to

impose control and check over the quality of food available to consumers.
· Standards are established by an authority for measuring quantity, weight or quality.

· This system ensures that each food stuff is what it purports to be or what its label
claims it to be and assures uniformity.

· National Official standards are set to safeguard the consumers health and ensure fair
food trade practices.

· In 1963, the FAO (Food and Agriculture Organization of the United Nations) and WHO
( World Health Organization) established a commission for setting up international food standards.

FOOD CONTAMINANTS

Food contamination refers to the presence in food of harmful chemicals and microorganisms which
can cause consumer illness.

Substance added intentionally or unintentionally that makes food unfit for human consumption, such
as animal droppings, biocides, disease-causing microorganisms or insects, dust, pests, and other
foreign bodies or impurities.

Is added only to increase the bulk or weight of food, such as water in milk and starch in ketchup, or
is food but is in wrong places, such as a bean in a can of peas.

BIOLOGICAL CONTAMINATION

Biological contamination is when bacteria or other harmful microorganisms contaminate food; it is a

common cause of food poisoning and food spoilage.

Food poisoning can happen when disease-causing bacteria or other germs, also called 'pathogens',
spread to food and are consumed. Bacteria are small microorganisms that split and multiply very
quickly. In conditions ideal for bacterial growth, one single-cell bacteria can become two million in
just seven hours.

Certain types of bacteria also produce bacterial toxins in the process of multiplying and producing
waste. Bacterial toxins can be very dangerous — in fact, botulinum, the bacterial toxin that causes
botulism, is the most potent natural poison known.

Certain foods are more vulnerable to biological contamination than others because they provide
everything bacteria need to survive and multiply — food, water and neutral acidity (pH). These are
called high-risk foods.

When high-risk foods are left in the Temperature Danger Zone (6ºC – 63ºC) for too long, Food
Handlers provide the other conditions bacteria need to grow — time and the right temperature.

It's important to remember that all foods can harbour dangerous pathogens. Norovirus, for example,
doesn't grow or multiply on food, but it can survive for days or even weeks on any type of food and is
a leading cause of food-borne illness in Australia.

CHEMICAL CONTAMINATION
Chemical contamination occurs when chemicals get into food. Common sources of chemical
contamination in a commercial kitchen include:

§ Kitchen cleaning agents: Never keep food stored in the same place as your cleaning chemicals,
and always use cleaning products designed especially for kitchen use.

§ Unwashed fruits and vegetables: Pesticides and fungicides on fruits and vegetables can be
harmful if ingested, so it’s important to properly wash all fruits and vegetables before preparing them.

§ Food containers made from non-safe plastics: Single-use items like plastic containers are not
designed to be reused again and again. Always store food in containers that are specially designed
for reuse.

§ Pest control products: Pest control products are extremely hazardous. Always store these
products away from food items and never use these products in areas where food is being prepared.

§ Kitchen equipment: Equipment with moving parts, such as slicers and mixers, may need regular
oiling. Always use food-safe oil to prevent chemical residues from contaminating food.

Physical contamination

Physical contamination happens when physical objects enter food. Common sources of physical
contamination include:

§ Hair: Always wear hair neatly tied back and wear a hairnet if possible.

§ Glass or metal: Cracked or broken crockery and utensils should be thrown away, as well as any
food that might have come into contact with it.

§ Pests: Pests — such as mice, rats and cockroaches — leave droppings (urine, saliva, fur, faeces)
that can contaminate food. Pests themselves can also make their way into food.

§ Jewellery: It is not recommended to wear jewellery when handling food. In some regions, it may
be restricted by local laws or regulations.

§ Dirt: Because dirt is so small, it’s easy not to notice it. Dirt often gets into food via unwashed food
and vegetables.

§Fingernails: Always keep nails short and clean to prevent contamination. Avoid wearing fake nails
as these can easily fall off and contaminate food.

Cross-contamination

In a food setting, cross-contamination refers to the transfer of contaminants from a surface, object or
person to food. This can happen in many different ways. Common causes of cross-contamination
include:

§ Clothing: Dirty clothes can transport bacteria from one place to another. If possible, clothing
should be replaced when moving from one work area to another. You should also thoroughly wash
your face and hands. This is especially important when working with high-risk foods or when
preparing allergen-free meals.
 § Utensils: Different utensils should be used to prepare different types of foods. For example, you
should never use the same chopping board or knife to prepare raw meat and ready-to-eat foods.

§ Food Handlers: Coughing, sneezing or even touching your face or hair before handling food can
cause cross-contamination. Washing hands regularly when handling food is essential.

§ Pests: Flies, cockroaches, mice and rats carry harmful bacteria, which they can transport from
one place to another. Pest control is vitally important in the workplace when it comes to preventing
cross-contamination.

§ Raw food storage: Cross-contamination frequently occurs when raw food comes into contact with
cooked or ready-to-eat food. If this happens, it's fair to assume the cooked or ready-to-eat food has
become contaminated. Raw food should always be covered and stored below ready-to-eat food in
the refrigerator to prevent this type of contamination.

§ Waste control: Garbage should be stored and sealed correctly to prevent cross-contamination. It
should always be stored away from other items in the kitchen to ensure it never comes into contact
with food during preparation. Regular cleaning and sanitising of waste bins should also be carried
out to minimise the risk of pest infestation.

CLEANING AND SANITIZING EQUIPMENT

• Unplug equipment (mixer, slicer, etc.)

• Take removable parts off equipment

• Wash, rinse, and sanitize in the sink

• Wash and rinse equipment surfaces

• Sanitize equipment surfaces

• Allow surfaces to air dry

• Put the unit back together

LECTURE 1.7
INTRODUCTION TO COOKERY

Many of us believe that cooking was invented or discovered but in reality

• Cooking has been more of an evolution along with changes in food and eating habits with times
and civilization, rather than a discovery or an invention.

• In prehistoric times the cavemen used to eat plants, fruits or hunt animals for food.
• The discovery of fire and evolution of agriculture changed the way we eat food today.

• We can only guess how the first cooked food ever was evolved

There are stories told about a piece of meat accidentally falling in fire and getting cooked, or the
cooked meat of animals trapped in the woods fire, though nothing can be proved. However, as
depicted in the picture, cookery has certainly evolved from caveman cooking over fire to a chef using
barbecue grill.

Modern Cookery

The modern day cookery has traveled a long way Starting from cooking in the whole animal over
fire, the art of cooking has evolved with evolution of men to the use of food technology and creativity
in modern cookery. shown in the picture is a complex food item prepared by application molecular
gastronomy. The development has created platforms of cooking using robots or creating mock meat
with plant proteins. Along with the evolution modern cookery requires a specific set of skills and
experience to work and grow in the environment of a professional kitchen.

The famous culinary author Krishna Arora in our text book Theory of cookery describes three
different levels of cookery with three different levels of skills

Namely

Cuisine Simple

Simple and minimum ingredients are combined with skills to create highest possible standard dish

Cuisine Bourgeois

Complex and many ingredients are combined with complex skills hence more complicated and
better quality dish is created

Cuisine Haute

Best possible and as many ingredients skills best quality highly complicated classical dish

Kitchen organisation

Also known as Hierarchy of kitchen department indicates how one can grow through different levels
of organisation with growth in skills and experience from an apprentice to a Executive chef.

Levels of Organisation Designation Skills and Experience

Top level Executive Chef

Executive Sous Chef

Sous Chef

Middle Level Chef De Partie

Demi Chef De Partie

Commis I

Lower level Commis II

Commis III

Apprentice

The table is indicative of three different levels of organisation top middle and lower

Top consists of exe chef, exe sous chef and sous chef, Middle comprises of Chef d partie, demi
chef d partie and commi 1, While comis, 2, 3 and apprentice are in middle level

Depending on the size and type of kitchen numbers and names of designation may vary.

• In earlier times word chef would literally translate to chief.

• The chefs were put in category of domestic help

• Awareness, media and professional chef’s organizations promoted the professional status of the
chefs

• To better organised the chefs in kitchen hierarchy chef Auguste Escoffier introduced kitchen
brigade which is also known as classical kitchen brigade.

Classical Kitchen brigade

as represented by chef Parvinder Singh Bali in our text book food production operations shows the
organisation of kitchen in a large hotels kitchen.

Saucier – He is masters in stock, sauces and soups preparation.

Poissonnier – He masters in fish items.

Rotisseur – They prepare roast items such as lamb, chicken, beef etc.

Patisseaur – They masters in bakery items.

Entremettier – He prepares vegetable items.

Grillardin – They prepare grilled items.

Potage – chef who prepare soup only.

Communar – also known as staff chef.

Petit De jeuner – He look after breakfast preparation.

Tourant – They are the reliever chef and are masters in all types of preparations.

Garde Manger – He masters in cold preparation eg. – salads, cold sauces, cold cuts etc.

LECTURE 1.8
Duties and responsibilities of various chefs:

Job Title : Executive Chef

Department : Kitchen

Division : Food & Beverage

Reports to : Food & Beverage Director/ General Manager

Roles and Responsibilities

Executive chef is head of the kitchen and is responsible for overall functioning of the kitchen
department. Apart from being skilled and experienced cooks they have to lead the whole kitchen
team.

• Drive the vision and the goal of the company.

• Anticipate guest’s need and wishes and surpass their expectations.

• Identifies and develops new product and equipment.

• Develop and define standards for food preparation and presentation.

• Ensure coordination with external and internal customers.

• Responsible for hygiene and cleanliness of whole kitchen area.

• Analyse and monitor cost on regular basis to ensure profit.

• Prepare departmental budget.

• Ensure career development of subordinates and self via trainings.

Job Title : Executive Sous Chef

Department : Kitchen

Division : Food & Beverage

Reports to : Executive chef

An executive sous chef assists the executive chef in directing and guiding the food production team
in providing a consistent standard and quality of food.

• Coordinate with all food preparation to ensure smooth running of operations.

• Ensure all preparations and presentations are as per the standard set by executive chef.

• Supervise food tasting and food sampling.

• Conduct daily cleanliness check.

• Ensure availability of raw material by proper planning, requisitioning and storage

• Maintains standards of safety, security and hygiene.

• Assists in menu planning and costing.

Job Title : Sous Chef

Department : Kitchen

Division : Food & Beverage

Reports to : Executive Sous Chef

A Sous chef is responsible for organizing and supervising the operation of main kitchen as per the
standards set by executive chef, he also has to independently handle one of satellite kitchens
assigned to him.

Look after the functions of executive sous chef in his/her absence.

• Pass on the training and guidelines for operations as per standards of the organisation.

• Approve store requisitions for assigned stations/for main kitchen in absence of executive sous
chef.

• Responsible for usage and spoilage of produced food and raw material under him.

• Responsible for mise en place at all the stations

• Maintain all attendance records.

Job Title : Kitchen Executive

Department : Kitchen

Division : Food & Beverage

Reports to : Sous Chef

A kitchen executive is responsible for maintaining the standards and efficiency of operations kitchen
areas/shift under his/her control.

• Ensure that the standards of food quality/hygiene/preparation and presentation are followed in
his/her kitchen.

• Ensure all equipment and machinery in his area is in best working condition.

• Ensure prompt and courteous service to all the guests.

• Check quality of available raw material from time to time.

• Ensure professional set up of buffet and food display.

• Control food wastage without compromising quality.

• Checks punctuality of team members.

• Work in close coordination with food and beverage service team

Job Title : Chef De Partie

Department : Kitchen

Division : Food & Beverage

Reports to : Kitchen Executive

chef de partie is responsible a specific section/part of the kitchen assigned to him/her.

• Ensure highest quality of food preparation by following standard recipe.

• Ensure high level of hygiene standards as Hazzard Analysis Critical Control Point (HACCP).

• Recommends changes in procedures and systems to ensure efficiency.

• Ensure proper operation, maintenance and storage of kitchen equipment.

• Maintain and check kitchen records at all the times.

• Monitor inter-kitchen food transfer.

• Ensure following of Standard Operating Procedures (SOPs).

• Register complains regarding improper functioning of machinery or improper employee

behaviour

Job Title : Demi Chef De Partie

Department : Kitchen

Division : Food & Beverage

Reports to : Chef De Partie

A demi chef de partie assists his/her supervisor in maintain the highest standards of food
quality/safety/hygiene as per HACCP in his/her area.

• Ensure prompt and accurate service by all the staff under him.

• Monitors the accuracy of inter-kitchen transfer.

• Discuss production planning with commis under him and concerned authorities.

• Receives daily requirement from stores and gets it checked by supervisors.

• Promotes professionalism and team work in his subordinates.

• Attend different types of trainings and pass on the same to subordinates.

Job Title : Commis

Department : Kitchen

Division : Food & Beverage

Reports to : Chef de Partie/Demi Chef De Partie

• Prepare food and provide prompt and accurate service to all the guests as directed by
supervisor.

• Prepares mis en place for the operation in his area.

• Ensure hygiene and cleanliness of his/her area at all the times.

• Responsible for maintaining equipment in his/her work areain best working condition.

• Ensures collection of all the perishables and grocery from store as per requisition.

• Ensures timely cleaning and sanitization of all equipment and tool in appropriate manner.

• Attend different types of trainings.

LECTURE 1.9
Job analysis identifies highest potential in the candidate to deliver best performance.

A job analysis is the most comprehensive way to understand specific “can do” and “will do”
components of your service, sales, and support job. With the help of a job analysis, you can
accurately identify job candidates with the highest potential to become high performers. By using a
job analysis to build a solid talent selection foundation, your organization can reap benefits that
include higher customer satisfaction, higher revenue per call, lower early-stage attrition, and an
improved company culture.

WHAT IS THE DEFINITION OF JOB ANALYSIS?

How do you define job analysis? The "Testing and Assessment: An Employer’s Guide to Good
Practices", published by the US Department of Labor provides a job analysis definition. It says a "job
analysis is a systematic process used to identify the tasks, duties, responsibilities and
working conditions associated with a job and the knowledge, skills, abilities, and other
characteristics required to perform that job." This is one way to define job analysis and best
describes its function.

What information is included in the job analysis process?

Information that a job analysis process includes:

A list of the competencies needed to be assessed

Examples of behaviors that clarify the competencies

Suggestions as to the types of exercises that resemble job situations

Suggestions for problem content to be used in the exercises

An indication of the level of proficiency required for the competencies

Standards for scoring applicant performance in the exercises

Documentation of job-relatedness

WHAT ARE THE BENEFITS OF A JOB ANALYSIS

There is no doubt the job analysis provides a number of benefits to the organization. They include:

Obtaining solid first-hand job-related data on the particular duties associated with the job

Identification of risks associated with the job responsibilities

Identification of the skills and abilities required for an employee to perform the job well

Identification of critical competencies required for success

Improved decision-making during the recruitment and hiring process

Better replacement decisions when employees exit the organization

More specific and accurate job descriptions

More accurate job postings

Assessment of the relative importance of the job to other jobs

Promotion of improved performance appraisals

Contributes to developing a more equitable compensation plan

Drives training requirements through greater knowledge about each job duty

Assistance with objectivity by enabling the separation of personal feelings about a person from job
requirements

Ability to offer evidence based and precise pre-hire employee assessments

Job Description

Job description includes basic job-related data that is useful to advertise a specific job and attract a
pool of talent. It includes information such as job title, job location, reporting to and of employees, job
summary, nature and objectives of a job, tasks and duties to be performed, working conditions,
machines, tools and equipments to be used by a prospective worker and hazards involved in it.

Purpose of Job Description

The main purpose of job description is to collect job-related data in order to advertise for a particular
job. It helps in attracting, targeting, recruiting and selecting the right candidate for the right job.

It is done to determine what needs to be delivered in a particular job. It clarifies what employees are
supposed to do if selected for that particular job opening.

It gives recruiting staff a clear view what kind of candidate is required by a particular department or
division to perform a specific task or job.

It also clarifies who will report to whom.

Job Specification

Also known as employee specifications, a job specification is a written statement of educational

qualifications, specific qualities, level of experience, physical, emotional, technical and
communication skills required to perform a job, responsibilities involved in a job and other unusual
sensory demands. It also includes general health, mental health, intelligence, aptitude, memory,
judgment, leadership skills, emotional ability, adaptability, flexibility, values and ethics, manners and
creativity, etc.

Purpose of Job Specification

Described on the basis of job description, job specification helps candidates analyze whether are
eligible to apply for a particular job vacancy or not.

It helps recruiting team of an organization understand what level of qualifications, qualities and set of
characteristics should be present in a candidate to make him or her eligible for the job opening.

Job Specification gives detailed information about any job including job responsibilities, desired
technical and physical skills, conversational ability and much more.

It helps in selecting the most appropriate candidate for a particular job.

Job description and job specification are two integral parts of job analysis. They define a job fully and
guide both employer and employee on how to go about the whole process of recruitment and
selection. Both data sets are extremely relevant for creating a right fit between job and talent,
evaluate performance and analyze training needs and measuring the worth of a particular job.

In Kitchen department For example:

Chef de partie is a working cook in charge of a clearly defined section of activities within the
kitchen. The Chef de Partie particularly of the sauce and Grade Manager may have the status and
duties of a Sous Chef in addition to sectional responsibilities.

All the Chef de Parties may be regarded as supervisors or foremen of their sections as well as
skilled craftsmen.

JOB DESCRIPTION OF DEMI CHEF DE PARTI

Ø Cooking and presentation as per the standardized recipes

Ø Allocation of work

Ø Checking mis-en-place on quality and quantity

Ø Control wastage

Ø Maintain quality

Ø Innovate new dishes

Ø Maintain discipline and grooming of staff

Ø To Maintain Hygiene and sanitation

Ø Portion control

Ø Storage of food and provisions

Ø Raw material quality check

Ø Allot duties to commis

 Ø Control overproduction and wastage.

Ø Assist in implementing TBEM processes

Ø Adhering to HACCP

Ø Enabling and adherence of the principles and work practices detailed under HACCP System in the
department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the
area of your work place.

LECTURE 1.10
 HACCP – introduction

1. Identify the hazards

Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your operation and
identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross contamination with raw
meat (biological hazard), contamination of uncovered food with detergent(chemical hazard) or a piece of
broken glass fallen into an uncovered food (physical hazard).

2. Determine the critical control points (CCPs)

Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat thoroughly will
kill pathogens such as E. coli O157.

3. Establish critical limit(s)

Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the centre of
the burger must reach a minimum temperature of 75°C (or an equivalent time temperature combination e.g.
70°C for 2 minutes) to ensure pathogens are destroyed.

4. Establish a system to monitor control of the CCP

When CCPs and critical limits have been identified it is important to have a way to monitor and record what is
happening at each CCP. Typically monitoring will involve measuring parameters such as temperature and
time. However, how you monitor and how often will depend on the size and nature of your business.
Monitoring should in all cases be simple, clear and easy to do e.g. probe refrigerated food to ensure that it is
being maintained below 5°C.
5. Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control

When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the
temperature of the food in a refrigerator rises to 10°C due to a technical fault. Discard the food and repair the
refrigerator using the manufacturer’s instructions to ensure the correct temperature of 5°C is achieved.

6. Establish procedures for verification to confirm the HACCP system is working

effectively

Review and correct the system periodically and whenever you make changes to your operation e.g. when
replacing an oven verify that the time/temperature settings in the new oven achieves the minimum safe
cooking temperature for a particular dish by probing the food.

7. Establish documentation concerning all procedures and records appropriate to

these principles and their application

For the successful implementation of HACCP based procedures, appropriate documentation and records must
be kept and be readily available. It is unrealistic to operate HACCP based procedures or to demonstrate
compliance with the current legislation without providing evidence such as written records. As with the
HACCP based procedures themselves, the complexity of the record keeping will very much depend on the
nature and complexity of the business. The aim should be to ensure control is maintained without generating
excessive paperwork.