1. Food contamination it can cause harm to consumers health and safety.

It started by
buying or shopping the ingredients, when we are not careful in buying food,
contamination may happen. We must inspect perishable food to be sure if packaging is
not damage or the canned goods are free from bulges and leaks. When buying fresh
and frozen foods get those food home promptly and then quick store then in the
refrigerator or freezer. When cooking food, be aware in tools or equipment we use.
Some tools may give bacteria that cause food contamination. We need to keep our
hands, tools, utensils, and surfaces that come in contact clean. Wash them with warm
water and soap before and after handling food. Some contamination happens also
because of microbial. It happens when have a poor proper food handling. We must
separate raw food to ready-to-eat food. Always wash raw fruit and vegetables. We must
also know how the proper food storage of each food.
2. A successful worker in the culinary industry must have a positive attitude toward the job.
Worker with this attitude was dedicated to his/her job. No matter what happen to their job
they have the power to resolve problems or trouble about their job. Workers must have
an ability to work with people. With this attitude their co-workers or colleagues feel
comfortable coming to them to ask questions or giving advice. They work environment
was easy and light. Worker must have eagerness to learn. With this attitude they are
willing to learn new things and new experiences that will help to develop the best version
of their selves. And last the worker must have a dedication to quality. This attitude
important for a worker to have a good quality service. They just don’t work but giving
their dedication to their job was their priority.
3. In menu planning principles, menu was a communication tool between the restaurant
and the costumer. Then, menu planning must satisfy the guest expectation, attain
marketing objectives, help to achieve quality objectives, can be cost effective and be
accurate. When doing menu planning, food industry must consider nutritional adequacy,
economic considerations, equipment, or their workspace, what happen to leftover food,
food habits of the target costumers, availability of the ingredients, meal pattern if needed
and the variety. The responsible for menu planning must have wide knowledge about the
food, knowledge of ways to present the food, and have knowledge about different
methods on how to prepare and serve food.
4. Kitchen tools is a small handheld tool used for preparing food. It is one that hold in the
hands and use to do a particular kind of works in the kitchen. Example of tools are
measuring tools- it is used to have an exact measurement of the ingredients in cooking
 specially in baking. Knife- use to cut foods. We have different kinds of knife according to
its uses. Spoons- this help to check the thickness of liquids and tenderness of solid.
Cutting board- is used to provide a safe place to cut food. Tongs- is used for grabbing
food when they are got. While kitchen equipment was referring to small appliances or
large power operated appliances. It helps in the fast-paced processing of food. Example
of equipment are oven- it comes in direct heat to the food. Refrigerator- is used to store
raw and cooked food. Utility carts- is used to transport food or equipment to another
area. Steam table- is used to placed food to keep food hot for service. Insulated carriers-
is used to placed food to keep it hot or cold.
5. HACCP was a management system in which food safety is addressed through analysis
and control of biological, chemical and physical hazards. For a food industry they must
practice seven HACCP principles. They must conduct a hazard analysis. Its is important
to consider the ingredients and raw materials, steps in the process, product storage and
preparation use by the consumer. They must determine critical control points which
applied and essential to prevent a food safety hazards. They need to establish critical
limits on this they have a maximum value to which a biological, chemical or physical
contamination be controlled or prevent. They establish monitoring procedures which they
planned observation to assess the critical control point is under control. They must
establish corrective actions in which their actions is to prevent foods which may be
hazardous. They must also establish verification procedure and record-keeping. With
this all, it will help the food industry to serve a safe and healthy food.
6. Mise en place its means gathering and preparing the ingredients to be cooked and
assembling tools and equipment necessary to cook them. We use mise en place before
we proceed to actual cooking. It is important to practice mise en place to save time and
not to have a stressful cooking. To use this, first, we must have recipe on hand or
develop a plan. Second, gather all of the ingredients, utensils and equipment needed.
Third, wash, cut and measure all the ingredients. Forth, place the ingredients into
appropriately dishes or container for easy grabbing. And lastly, set all the ingredients
around cooking area. This simple preparation was applied not only in the food industry
but applied to our own kitchen.
7. The two general method in cooking are by dry heat and moist heat cooking. Dry heat
cooking is a process where food is exposed or cook through either below heat or above
heat. Example of dry heat was grilling- meat can be grilled on a grid or rack over coals or
an open fire. Roasting- meat is surrounded and cooked by heated air, usually in oven.
While moist heat cooking is a process where food cook by immersing it in liquid, usually
water or stock. Example of moist heat was braising- cooking in steam trapped and held
in a covered container or foil wrap, the source of the steam may be water. Steaming-
carries much more heat using water in a very gently way to cook food.