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-II

Pioneers in Culinary
a) Monsier Boulanger
b) Antoine Beauvillier
c) Georges Auguste Escoffier
d) Marie Antoine Careme
e) Charles Ranhofer
f) Ray Kroc
g) Ferdinand Point

Food Safety is extremely important to prevent food-borne illness.

Buy and Store Food Safely

 Do not buy food in damaged packages or cans.

 Look for expiration dates on food packages. Do not buy outdated foods.
 Buy only pasteurized milk, cheese, ciders and juices.
 Keep raw meat, poultry, and fish in a separate shopping bag. This prevents the juice from dripping
onto other food.
 Place perishable foods in the refrigerator or freezer right away after grocery shopping.

Prepare Food Safely

 Wash your hands with hot soapy water before and after you prepare foods.
 Thaw food in the refrigerator or microwave oven, not on the kitchen counter.
 If possible, use 2 cutting boards. 1 for raw meat, poultry, and seafood, and other one for cutting
fresh fruits and or vegetables.
o If you have one cutting board, prepare first all fruits and vegetables, and put them safely out
of way. Wash the cutting board very well with soap and hot water. Then prepare the raw
meat, poultry or seafood.

COLOR CODED CHOPPING BOARDS

RED RAW MEAT
BLUE RAW FISH
YELLOW COOKED MEAT
GREEN SALAD & FRUIT
BROWN VEGETABLE
WHITE BAKERY & DAIRY

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

PREPARATION 2018-2019
  Cook foods thoroughly to kill harmful bacteria.
 Use thermometer to check that meat and poultry are completely cooked. Cook to an internal
temperature of:
o At least 145 F for roast and steaks
o 180 F for whole poultry
o At least 160 F for ground beef
o Cook fish until it is opaque and flakes easily with a fork
o Cook eggs until the white and yolk are firm

Food Storage Times

Food Stored Refrigerator Time Freezer Time

Meat (raw) 3 to 5 days 6 to 12 months
Meat (cooked) 3 to 4 days 2 to 3 months
Ground Meat (raw) 1 to 2 days 3 to 4 months
Ground Meat (cooked) 3 to 4 days 2 to 3 months
Poultry (raw) 1 to 2 days 9 months (parts) 1 year (whole)
Poultry (cooked) 3 to 4 days 4 to 6 months
Lunch Meats (open package) 3 to 5 days 1 to 2 months (freezer wrap)
Fish (raw) 1 to 2 days Up to 6 months
Fish (cooked) 3 to 4 days 4 to 6 months
Eggs in shell (raw) 4 to 5 weeks Do not Freeze
Eggs in shell (hard cooked) 1 week Do not Freeze
Milk A few days past “sell by” date Do not Freeze
Cheese (semi, hard) 3 to 4 weeks Ca freeze (changes taste and texture

 DO NOT leave perishable, cooked food at room temperature longer than 2 hours.
 Remove the stuffing from poultry and meat. Refrigerate them in separate containers.
 To be safe, discard moldy food.

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

PREPARATION 2018-2019