PIMSAT COLLEGES

D A G U P A N C A M P U S
MC ARTHUR HIGHWAY, BOLOSAN DISTRICT, DAGUPAN CITY
COLLEGE OF international hospitality MANAGEMENT
EXC ELLENCE HOSPITALITY PROFESSIONALISM
KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
PRELIMS

Professional Kitchen Brigade

Mise-en-place – to put everything on its’ place.
Chefs are part of a vulnerable profession, one with roots that go back to the beginning of recorded
history.

 Chef (Chef de Cuisine or Executive Chef)

 Sous Chef
 Station Chefs
a) Sautè Chef (saucier) f) Vegetable Chef (entremetrier)
b) Fish Chef (poissonier) g) Roundsinan (tournant)
c) Roast Chef (rôtisseur) h) Expediter or Announcer (aboyeur)
d) Grill Chef (grillardin) i) Communard
e) Fry Chef (friturier) j) Commis (apprentice or stager)

 Garde-Manger Chef and Butcher

 Pastry Chef (patissier)

Safety and Sanitation

Safeties and Sanitizing in a kitchen is the most prominent activity that anyone should do.
Food-Borne Illness
Pathogens – foods naturally contain a wide array of microorganism. Some may be beneficial; others may
have no effect on humans. Still others change the food itself, causing it to spoil.
Variety of Microorganisms
a) Bacteria c) Fungi
b) Virus d) Parasites
Pathogens Food Source
a) Moisture
b) Acids and Alkalis: PH Scale
c) Temperature
Hygiene and Sanitation
a) Hand Washing
b) Clean Uniform
c) Tools and Equipment proper sanitizing
Food Hazards
a) Biological Hazards
b) Physical Hazards

JOHN ISMAEL TORIO-LAMSEN, BSHRM KITCHEN ESSENTIALS AND BASIC FOOD

PREPARATION 2018-2019
 c) Chemical Hazards

JOHN ISMAEL TORIO-LAMSEN, BSHRM KITCHEN ESSENTIALS AND BASIC FOOD

PREPARATION 2018-2019