Compilation of Modules In

Cookery

Submitted by: Chandni Sangar

Submitted to: Sir Arman Orlanda
Module 1

CLEANING SANITIZING AND STORING EQUIPMENTS

Summary
Store kitchen equipment in cupboards or drawers where they will not collect dust and grime.
Before storing kitchen equipment, disinfect storage receptacles and shelving with a commercial
disinfectant or with a solution of 1 tablespoon of bleach to 1 gallon of water.
Getting Soapy
Kitchen equipment and surfaces, including pots, pans, utensils, countertops and cutting
boards, can be washed with water and dish detergent.

Sanitize for Safety

Sanitizing, which is the process of reducing bacteria to a safe level, can be achieved by
applying a solution of one tablespoon of bleach and one gallon of warm water to reduce
harmful bacteria.

Going Green
Because exposure to bleach can be harmful to our health and the environment, you may
want to consider sanitizing kitchen equipment with a product with milder environmental
effects, such as vinegar or hydrogen peroxide. 

Storage
Store kitchen equipment in cupboards or drawers where they will not collect dust and grime.
Before storing kitchen equipment, disinfect storage receptacles and shelving with a commercial
disinfectant or with a solution of 1 tablespoon of bleach to 1 gallon of water.
Module 2

FOLLOWING WORKPLACE PROCEDURE FOR HEALTH SAFETY AND

SECURITY PRACTICES

Summary
Effective health and safety plans can reduce workplace injuries, which are a source of lost
time, lost money for you and your employees, as well as an administrative drain. Workplace
security can protect your business against theft, while also guarding the safety of your staff
against incursions of violence.
Safe work practices are generally written methods outlining how to perform a task with
minimum risk to people, equipment, materials, environment, and processes. Safe job procedures
are a series of specific steps that guide a worker through a task from start to finish in a
chronological order.
1. Identify the hazards.
2. Identify the persons at risk.
3. Evaluate the level of risk.
4. Implement controls to remove or reduce risk.
5. Record and monitor ( for 5 employees and over)
 Use separate, clean cutting boards for each type of food. ...
 Sanitize other food surfaces after cutting up meat or fish. ...
 Wash your hands thoroughly after cutting meat.
 Never return cooked food to the same plate you used for raw food.
 Always handle knives with caution.
 When picking up a knife, make sure you aren't holding anything else or are
distracted.
 Keep your knives sharpened so you don't need to strain while chopping, slicing,
of dicing.
 When chopping round objects, cut one side to make it flat and then lay the flat
side down on your chopping block. This way, you can stabilize whatever item you
are chopping.
 Grasp the knife handle firmly and lay your other hand on top of the knife to
prevent any blade contact.

Module 3
OBSERVING WORKPLACE HYGIENE PROCEDURES
Summary
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can
grow on unsanitary surfaces and then contaminate food. ... Always ensure that you clean and
sanitize a work area before starting to prepare food.

Personal hygiene

The human body can provide places for disease-causing germs and parasites to grow and
multiply. These places include the skin and in and around the openings to the body. It is less
likely that germs and parasites will get inside the body if people have good personal hygiene
habits.

Workplace Hygiene

1. Clean the desk regularly. ...

2. Disinfect your hands at least once a day. ...
3. Wash your cups, mugs, plates and cutlery regularly. ...
4. Keep a box of tissues on your desk.
5. Always sanitize your table after using it
6. Always clean the floor and dirt around the laboratory
7. Observe your workplace before doing your work
8. Maintain cleanliness always

Module 4

INGREDIENTS USE IN PRODUCING A RECIPE

Summary
Basic needs in cooking are always available in every household every ingredient in a recipe has a
specific purpose. It's also important to know how to mix or combine the ingredients properly,
which is why baking is sometimes referred to as a science. There are reactions in baking that are
critical to a recipe turning out correctly. Even some small amount of variation can dramatically
change the result. Whether it's breads or desserts, each ingredient plays a part.

Basic ingredients at Kitchen 12 Essential Spices

 Garlic Black Pepper

 Onion red Cinnamon powder
 Onion yellow Fennel seeds
 Pepper Cardamom
 Salt Cloves
 Sugar Fenugreek
 Ginger Garam Masala
 Cooking oil Cumin Seeds
 Tomatoes Turmeric
 Spices Coriander
 Chili Curry powder
 Seasonings Basil

How to measure wet and dry ingredients

Measuring dry ingredients, use dry measuring cups or weigh them with a scale. For liquids,
stick to a liquid measuring cup.

Wet Ingredients:

1. Step 1: Get the Right Tools. First, you need the right tools: liquid measuring cups. ...
2. Step 2: How to Measure. Pour the liquids into the measuring cup. ...
3. Step 3: Keep It Level. Be sure to fill the spoon and keep it level when you're
measuring smaller amounts.
4. Step 4: Measuring Honey. ...
5. Step 5: Measure. ...
 6. Step 6: Master Measuring.

Dry Ingredients:

1. Fill measuring cup until it overflows. Spoon flour or other light, powdery dry ingredient
into your measuring cup until it domes up over the top. ...
2. Level it off with the back of a knife. ...
3. Fill measuring spoon. ...
4. Level it off with the back of a knife.

Introduction to baking ingridients

1. Grains and flours 7. Chocolates and other cocoa products
2. Sweeteners 8. Nuts and seeds
3. Fats oils 9. Thickening agents
4. Leavening agents 10. Spices and other flavorings
5. Eggs 11. Fruits
6. Dairy products 12. Breads

Module 5

PLANNING AND ORGANIZING PRODUCTION

Summary

Food production planning is one of the most important functions of a foodservice operation.
This function directly impacts operational costs. With a food production plan, the culinary team
knows quantities needed for each day’s operation. Production planning also ensures that staffing
is adequate, that food is in-house, early preparation steps are done, foods are thawed properly,
and many other functions are completed.

How to Mice en place:

  Read the entire recipe.
 Prepare your work space. Prepare sanitation bucket. ...
 Prepare the equipment. Check that all equipment is clean before food preparation. ...
 Gather ingredients. Pre-measure all ingredients into prep cups and. ...
 Prepare ingredients and place in bowls. This may include washing, knife work, etc.

The standard breading procedures:

1. Flour: The food is first dusted in flour, shaking off any excess. The flour helps to
wick up any additional moisture from the food. ...
2. Egg Wash: Next, it is dipped into a beaten egg wash. This helps the main coating stick
to the food at the final step. ...
3. Breading: Finally, it's dredged in the main coating.

What's the different between marinating & baking:

While brining is for moisture, marinating is for flavor. Marinades typically contain acid, which

helps break down the protein and helps infuse the meat with the flavors that you have going in
your marinade, whether that's herbs or spices or some other source. ... You should refrigerate
meat while its marinating, also Baking is a method of preparing food that uses dry heat, typically
in an oven, but can also be done in hot ashes, or on hot stones. 

Basic Knife Cuts

Knife Skills Demo

Mastering basic knife skills is one of the most essential parts of cooking, along with
keeping your knives sharp. A sharp knife not only allows you to work faster, but safer. ... For
example, you would not use a large chefs' knife to deseed a chili, the key is the amount of control
you have over the knife at all times.
Difference cuts
Julienne is technically a baton measuring 5cm x 3mm x 3mm. Chopping these batons into cubes
is known as dicing and for brunoises, the batons are cut into particularly fine 3mm cubes.

When learning basic knife skills it is better to practice julienne to begin with. Use a cheap
vegetable such as a potato or a carrot and turn the trim into mash or a soup.While it is not
essential to know the exact measurements of different cuts, it is a useful skill to be able to cut
vegetables into uniform shapes and sizes, especially when preparing a special meal that requires
the wow factor.

Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long
thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne,
celery for céléris remoulade, or potatoes for Julienne Fries.

Bâtonnet is a French vegetable cut with a precise meaning. It means a

vegetable cut into batons or sticks. The purpose of this is to allow rapid and easy cooking, or for
a vegetable which can be eaten raw (such as a carrot, zucchini or cucumber) to be presented as
small, delicate bite-sized
 Brunoise is a culinary knife cut in which the food item is first julienned
and then turned a quarter turn and diced, producing cubes of about 3 millimetres ( ⁄8 in) or less
on each side. In France, a "brunoise" cut is a smaller 1 to 2mm. Some typical vegetables for a
brunoise are carrots, celery, leeks, and turnips.

Fine Julienne is a French culinary term that means a Fine Matchstick

Cut. Fine Julienne is the smallest of the classical, named Log Cuts. The smallest sized
rectangular log cut, Fine Julienne is 1/16” wide,1 /16” tall and approximately 2” long, (5 cm long
by .15875 cm by .15875 cm).
 Small Dice. A small dice usually refers to an ingredient cut into 1/4-
inch cubes. If you see, let’s say, “1 cup celery, diced small” in the ingredient list, this is the cut
to aim for. A lot of recipes start with a base of sautéed celery, carrots, onions, or bell peppers
diced small.

A large dice typically refers to a vegetable or item cut into 3/4-inch

squares. This is also the cut I use when a recipe calls for something large to be chopped (e.g.,
chopped potatoes). You might see this cut used for everything from onions to watermelon.

The cut is a small dice with a slice about 1/4 inch thick. It is mostly
used for garnishing and allows for great exposure once plated, as it is the kind of knife cut that
customers can see on a plate." ... "Parmentier is a French culinary term meaning medium dice.
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.

Knife Skills Are Important Anyone who wants to cook — whether professionally or at home —
needs to know how to use a knife. And that doesn’t just mean knowing how to cut various
vegetables into various shapes, though that’s certainly part of it.

Module 6
STOCK, SAUCES & SOUP

Summary
Stocks are rich, flavorful liquids used as a base for soups, sauces and other dishes. Usually
produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with
liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled
roasting pan and browned in an oven. Sauces are the decadent derivatives of a stock base. They
are concentrated in flavor, add richness, smoothness, and enhance any dish. ... Stocks are
flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently
simmering various ingredients in water.

Stock

Sauces