HPC (Module 1)

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM – HPC 1 – SECOND SEM. 20 – 21
COLLEGE OF HUMAN ECOLOGY

Bayombong Campus
DEGREE PROGRAM BSHM COURSE NO. HPC 1

SPECIALIZATION NONE COURSE TITLE KITCHEN ESSENTIALS AND BASIC
FOOD PREPARATION
YEAR LEVEL TIME FRAME 5 hrs. WK NO. 1 IM NO. 01
MODULE - I
I. CHAPTER TITLE
INTRODUCTION TO COOKERY
II. LESSON TITLE

1. Importance of Food
2. Kinds of Food
3. Chemical Structure of Food
4. Sensory Attributes of Food
III. LESSON OVERVIEW

Food has an important role in the culture and cuisine of every country in the world.
Different types of food combine to create tasty culinary delights that can bring people
together. Food culture often develops by combining local ingredients, different cooking
styles, and influences from cuisines from around the world. In this module, you will learn
about the many different types of foods and about the seven food categories. You will also
find out how many of these basic food staples can be transformed into delicious dishes,
likewise the chemical structure and the sensory attributes of food.
IV. DESIRED LEARNING OUTCOMES
At the end of this module the students are expected to:

 Define terms and explain the basic concepts about food, food quality, chemical
structure, physical properties of food and sensory attributes of food
V. LESSON CONTENT
A. IMPORTANCE OF FOOD
Food is the third most important thing for living

beings to provide energy and development, maintain life,
or stimulate growth after air and water. In fact, it is one
of the most complicated sets of chemicals.
Food plays an important role in the promotion of health and disease prevention.
In general, it consists of essential nutrients, such as carbohydrates, proteins, fats, minerals
and vitamins which are consumed to provide nutritional support for an organism and
ingested by an organism and assimilated by the organism's cells to sustain health. These
nutritious foods are in the form of grains, pulses, fruits, vegetables, oils, etc.
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for educational
purposes only and not for commercial distribution,”
NVSU-FR-ICD-05-00 (081220) HPC 1 – Kitchen Essentials & Basic Food Preparation | 1
B. TYPES OF FOOD
Food sources from animals, birds, seafood and some plants provide protein that is
the building blocks of cells.
a. Vegetables
 Vegetables are some of the most important

foods we need to consume regularly. The
food in the vegetables category is divided
into a number of subcategories. There are
root vegetables, bulb vegetables, stem,
leafy, and podded vegetables.
 Some ‘vegetables’ such as tomatoes, cucumbers, and eggplant are actually types
of fruit botanically, but in the culinary world are eaten as vegetables.
 Root vegetables are some of the most commonly consumed plants. In many
cultures, potatoes are an important source of carbohydrates. Potatoes can be
boiled, fried, sauteed, or mashed.
 Bulbous vegetables are also important foods in nearly every type of cuisine.
Chopped garlic or onions are often fried gently and form the basis of many
French, Chinese, Indian, and Mediterranean dishes.
 Green leafy vegetables. are Healthy foods such as fresh lettuce, spinach, and
other greens can be mixed with tomatoes, cucumbers, olive oil, and lemon juice
to create a Mediterranean salad. In Asian cuisine, bok choy, Chinese lettuce,
broccoli, or kale are often stir-fried with other vegetables and meat.
 Bamboo shoots are a type of stem vegetable used extensively in Asian cooking.
b. Fruits
 Foods in the fruits category are not just

delicious but they are also healthy.
Different types of fruit are common in all
food cultures. We can divide the foods in
the fruits category into various categories
such as tropical, citrus, drupes (fruit with a
single hard stone), berries, pomes (such as
apples), and pepos (such as melons).
 Various types of fruit should be an important part of everyone’s diet as they
contain vitamins, minerals, and fiber. Even the humble apple is a storehouse of
goodness.
 One of the most common way to eat fruit is raw. There is nothing easier than
peeling a banana, orange, mango, or pineapple and enjoying the succulent, sweet
tasty flesh. You can also chop up fresh fruit to create a tasty fruit salad.
Variations of fruit salads are enjoyed in most cultures.
 Apart from eating fruit fresh, you can also cook fruit and prepare it in many
ways. Apple pie with a tasty pastry crust is a common dessert in American
cuisine.
 Various types of fruits are so versatile, they are commonly found in other foods.
For example, chopped dates, cherries, raisins (dried grapes), and citrus peel are
often used in baked goods or in muesli as a breakfast food.
 One of the best ways to get all the healthy goodness from fruits is by juicing or
blending them. Putting a banana, some blueberries, or any other kind of fruit with
plain yogurt and milk in a blender can create a healthy fruit smoothie.
 Some exotic food cultures also use fruits along with savory dishes. For example,
mango chutney and lime pickle are common condiments in Indian cuisine.
Avocado (botanically a fruit) is the main ingredient of Mexican and Tex-Mex
guacamole.
c. Grains, Legumes, Nuts, and Seeds
 Grains form the staple food of most cultures

around the world. This food category
includes grains such as wheat, oats, rye, and
barley that are common in Europe and North
America. In other countries, rice, millet, and
corn are commonly used to accompany
dishes or as flour.
 Grains are so important in most food cultures that they are eaten at breakfast
(porridge or cornflakes), lunch (wholemeal, white, rye, or multigrain bread
sandwich), or in the evening (tortillas, noodles, or rice).
 Milled grains such as wheat flour are the basis for popular foods such as pastries,
bread, and flatbreads. Rice porridge (pudding) is commonly consumed in Asian
cuisine as a breakfast food or as a dessert in European cultures.
 Legumes are a family of plants that include beans and chickpeas. These are an
important basic food in most cuisines around the world. For example, chickpeas
are used to create hummus, which is a staple food in Lebanese, Greek, and
Turkish cuisine. Fermented beans are used to make soy sauce and some Chinese
dishes.
 Foods in the nuts and seeds category are not just a great source of fiber and
vitamin E, they are also very tasty. In Indian, Moroccan, and some Asian dishes,
cumin, coriander, and fennel seeds are toasted and ground before being used to
spice up food. In some Eastern European cuisine, caraway seeds are added to
bread or even cheese. Some seeds like sesame or poppy seeds are used on bread
rolls and bagels to add texture and flavor.
d. Meat and Poultry
 Meat and poultry are important foods in

many cuisines. Some animals such as cows,
pigs, chickens, and lamb are raised
specifically for their meat. Others, such as
game birds, wild boar, rabbits, and deer, are
often hunted. For cooking, meat can be
minced, cut into chops, diced, sliced, or
roasted as large cuts.
 In many Western countries, one of the
best kind of food to eat is a rare to medium cooked steak. Even though
Westerners tend to eat too much red meat such as beef and pork, hamburgers,
meatballs and sausages are popular meal choices.
 Deep-fried chicken drumsticks or wings are also a popular Sunday lunch in
Southern states in the US. Of course, turkeys or chickens roasted whole in the
oven are a traditional holiday food in many countries.
 Many food cultures also include cured meats in their culinary delicacies. For
example, Spain has dry-cured Jamon or Serrano ham, Italy has Parma ham, and
in American cuisine, bacon is a popular breakfast staple.
 When it comes to different cuisines in the world, each region has a preference for
meat. Lamb and goat meat are popular in the Mediterranean region, poultry is the
meat of choice in Asia, and Latin American food culture mostly revolves around
beef.
e. Fish and Seafood
 Seafood is another important category of

food. This food category includes fish,
shellfish such as crab and lobster, and squid
or octopus. Most types of fish sold in shops
are caught at sea. However, fish farming is
also a common way to raise salmon, carp,
rainbow trout, mussels, oysters, and clams.
 Most countries that have coastal regions
have a distinct fish culture. For example, in Mediterranean countries, whole
grilled, baked, or steamed fish is often on the menu. In addition, deep-fried squid
rings are popular as an appetizer and are even sold in fast-food restaurants.
 In fancy restaurants, choice fillets of fish including salmon, tuna, or cod are
usually on the menu. In some countries, deep-fried fish and fries (chips) are an
integral part of the food culture. Fish can also be chopped for stews or made into
fish cakes and fish curries.
f. Dairy Food Group
 Dairy foods are made from the milk of

animals such as cows, sheep, goats, and
even camels and buffalo. Milk is processed
in particular ways to create types of food
that are the central part of many cuisines
around the world.
 The most well-known dairy product is cow’s milk. This common food can be
sold full-fat, semi-skimmed, or skimmed, depending on the fat content. Cream is
a by-product of milk and this can be used to make butter or whipped up to use in
desserts or fill pastries.
 When it comes to types of cheese, France, Switzerland, the United Kingdom, and
other European countries have an important cheese culture. For example, soft
French cheeses such as brie or Camembert are popular favorites. Hard, aged
cheese from Italy such as Parmigiano-Reggiano tastes delicious when grated over
pasta dishes, and strong-tasting Stilton from the UK is an acquired taste.
 Mozzarella is a type of soft fresh cheese made from Buffalo’s milk. This is an
important food in American and Italian cuisine as it is a favorite topping on
pizzas. Feta cheese is made from sheep’s milk and is synonymous with Greek
cuisine.
 Plain or natural yogurt, a healthy type of dairy product which is a fermented
milk product that contains healthy bacteria. Natural yogurt is a popular
accompaniment to many Turkish dishes, as well as being common in Moroccan
and Mediterranean dishes. Milk kefir is a type of yogurt drink that is popular in
Eastern European and Russian cuisine.
 One of the most popular foods in the world is ice cream, a delicious frozen
dessert comes in all flavors. Ice cream can contain nuts, dried fruit, fresh fruit, or
chocolate. In addition, non-dairy alternatives to ice cream can be made from
coconut milk or almond milk.
 Sorbet – a type of frozen fruit juice similar to ice cream. In Italy, gelato is a
popular type of ice cream.
g. Eggs
 Eggs are commonly used in baking,

quiches and omelettes, and are very
versatile type of food. Eggs can be
consumed boiled, fried, poached,
scrambled and even raw such as in
mayonnaise and eggnog drink.
 The Italian pasta carbonara is a delicious pasta dish made with egg, hard cheese,
cured meat, and black pepper. The Tunisian egg brik is a popular dish where a
whole egg is wrapped in a triangular pastry pocket with various fillings.
C. Chemical Structure of Food – classified into six categories

a. C2H2O d. Vitamins
b. Fats e. Minerals
c. Proteins f. Water
 Water
o it is present in all food items
o most abundant of all elements of food in its natural state.
o Its most important function is as a biological solvent
o Typical water content of some foods

a. Cucumber - 96% h. Cheese – 37%
b. Tomato/Lettuce - 95% i. Honey – 20%
c. Cabbage – 92% j. Butter – 16%
d. Orange – 87% k. Rice – 12%
e. Banana – 75% l. Peanuts (roasted) – 3 %
f. Chicken – 70% m. Milk powder – 3%
g. Beef – 65%
o Water is made up of two hydrogen atoms and one oxygen atom.

o The boiling point of water is a very important point in cooking.
 Boiling point
 defined as the temperature when saturated vapor pressure of the liquid
equals the pressure of the atmosphere.
 at sea level, water boils at 100 0C, at higher elevation above sea level the
atmospheric pressure decreases so the boiling point of water also
decreases.
 Carbohydrates – contained oxygen and hydrogen in the proportion of 2 H2O

Two basic roles
o Storage of energy for both plants and animals. For plants only they also serve as
structural framework
o Are subdivided into sugars and polysaccharides; oligosaccharides
o Sugars are classified as monosaccharide, disaccharides or trisaccharides

depending on the number of basic sugar molecules present.
Three most common Sugar

 Sucrose – found in sugarcane (sugarbeet)
 Glucose – found in grape
 Fructose – found in fruit sugar
o Polysaccharides – a long chain of glucose molecules forms an important

polysaccharides which is starch – supplies calories in the diet.
 Cellulose is also an important polysaccharides and it is the most
abundant natural substance in nature; chief structural C2H2O.
 Cellulose responsible for the rigid structure of vegetable and the crisp
texture of salad.
o Starch – is the chief food reserve of plants and is converted as required (by the
plant) into sugar.
o evident in fruit ripening
o Pectin – another complex C2H2O present in fruits

o found in fruits that are rare to ripe
o overripe fruits lose the pectin because of the conversion of pectic acid.
When boiled with sugar and at the right acidity, pectin becomes jelly.
Fruits rich in pectin Little pectin content

a. Papaya a. grape
b. Apple b. strawberry
c. Guava
d. Citrus
o Fiber – term applied to polysaccharides that cannot be digested in the human

digestive tract.
 Fats – are characterized by their appearance and greasy feel and its inability to mix
with water.
o Fat – solid at room temperature

o Oil – liquid at room temperature
 fats are more concentrated energy sources
 one gram of fat provides full value of 9 calories while 1 gram of protein and
C2H2O provide on 4 calories each.
 Protein – are organic compound

o built and repairs worn out tissues
o Amino acid – building units of protein

o Denaturation – the term applied to any alteration in the original properties of
protein but not in the amino acid sequence.
Ex. Eggwhite is heated or when it is beaten. Protein of fish is denatured when
vinegar is added to it during the preparation of the Visayan fish delicacy,
kinilaw.
o Denaturation of meat proteins usually occur in the temperature range of 570 to

750C.
o There is a change in texture from soft to firm. Its ability to hold water is also lost
and shrinkage occurs.
o Hydrolysis of protein or proteolysis is another reaction that proteins undergo.

Hydrolysis happens when the pectide bonds are cleared so that the protein chain
is broken.
 Enzymes – are protein molecules synthesized by living organism for specific

action as biological catalysts.
o Catalysts – are substances that speed up chemical reactions without being used up
in the process.
Useful application of Enzymes in Foods
a. Meat tenderizers
Ex. Bromelin – pineapple effective tenderizers of
Papain – papaya
muscle meat
b. Invertase – use for certain confections like the soft chocolate of candies
c. amylase – yields fermentable sugars to be acted upon yeasts (breadmaking)
d. Pectinases - ripening of fruits is caused by pectinases that change fruit pectin
to pectin and peptic acids.
e. Microbial enzymes – bring about fermentation and proleolysis as in patis and
bagoong, vinegar and winemaking and cheese ripening.
 Vitamins – are complex organic compounds that are required in the diet in very
small amounts but are vital for maintenance of health.
Classification of Vitamins
a. Fat-Soluble Vitamins b. Water-Soluble Vitamins

 Retinol (Vitamin A)  Ascorbic Acid (Vitamin C)
 Cholecalciferol (Vitamin D) 
Thiamin (Vitamin B1)
 Tocopherol (Vitamin E)  Riboflavin (Vitamin B2)
 Phylloquinone (Vitamin K)  Niacin
 Panthothenic acid
 Cobalamin (Vitamin B12)
 Biotin
 Folic acid
 Choline
 Minerals – are inorganic substances that may not be in combination with

organic constituents.
o Micro – smaller amount – magnesium, fluoride, Nickel, Silicon, Tin, Iron,

Zinc, Selenium, Copper, Iodine, Cobalt.
o Macro - larger amount –calcium, phosphorous, potassium, sulfur, sodium,
chloride, magnesium
D. THE SENSORY ATTRIBUTES OF FOOD
a. Appearance of Food – includes size, shape, color of food

b. Color – greatly contribute to aesthetic appreciation of food
c. Flavor of foods
 Three components
1. Odor – 80 to 100 million olfactory fibers in the human nose
2. Taste - single most important attribute of food
- it is sensed by the taste buds which are located in the papillae of the
tongue
- Humans have approx. 9,000 to 10,000 taste levels
Four Tastes are true tastes

 Sweet – perceived at the tip of the tongue
 Bitter – back of the tongue
 Sour – edges
 Salty – both edges and top
3. Mouthful – the tactile sense when food is in the mouth is another

component of flavor sensation
 Sensory Evaluation is an important tool in the study of food.
VI. LEARNING ACTIVITIES
1. Discuss the importance of food in our daily living?

2. What are the different sensory attributes of food?
3. Why is sensory evaluation important in the study of food?
VII. ASSIGNMENT
1. What are the basic kitchen arrangements and its work centers?
2. Identify some kitchen utensils and equipment and state its function?
3. What is the significance and purpose of mis-en-place?
VIII. EVALUATION
Note : On line Evaluation
IX. REFERENCES
A. Book/Printed Resources
CORNELL, DARYL ACE V., & YAO, CLAIRE ANN M. 2020. Kitchen Essentials
And Basic Food Preparation, Rex Book Store, First Edition,
Manila,Philippines.
LABENSKY, S., INGRAM, G. G., & LABENSKY, S. R. (2008). Prentice Hall
essentials dictionary of culinary arts. Pearson/Prentice Hall.
LAPID, FRANCISCO E. AND SOTTO, EFREN. 2010. How to start your own
Business. Philippines, National Bookstore.
PAWSEY, LINDA. 2000. Folds and Frills. Ann Wilson International Sales.
Singapore
HALL, C. M., & SHARPLES, L. (2004). The consumption of experiences or the
experience of consumption? An introduction to the tourism of taste. In Food
tourism around the world (pp. 13-36).
REYES, RUTH J. 2015. Culinary Arts. Manila, Philippines
REYES C, SIMON J. 2009. Food Selection and Preparation. Manila,
Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume I.
Manila, Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume II.
Manila, Philippines
SUBIDO, RORY C. 2004. Food Service and Catering management. A practical Guide.
Pasig City, Philippines. Anvil Publications.
B. Internet:
https://www.scientificworldinfo.com/2018/07/importance-of-food-in-our-daily- life.html
https://leafyplace.com/types-of-food/
COLLEGEOFHUMAN ECOLOGY
BayombongCampus
DEGREEPROGRAM
BSHM
COURSENO.
HPC1
SPECIALIZATION
NONE
COURSETITLE
KITCHENESSENTIALSANDBASICFOODPREPARATION
YEARLEVEL
1stYear
TIMEFRAME
5hrs.
WKNO.
2
IMNO.
02
MODULE-II
BASIC KITCHENARRANGEMENTS, UTENSILS &
EQUIPMENT,WORKSIMPLIFICATION, MEASURINGTECHNIQUES
ANDEQUIVALENTSINFOODPREPARATION
BasicKitchenArrangements,WorkTriangleandWorkCentersHousekeepingOrganizationalC
hart
UtensilsandEquipmentandFunctions
WorkSimplificationTechniques
MisenPlace&MisenScene
MeasuringTechniques&Equivalents
Forchefsandcooks,tradetools,equipmentandutensilsarejustasimportantas recipes. Every art

or profession requires the operator to be skilled in the properusageand

caféofappropriatetools and utensils.
Getting the kitchen layout right is the most important factor in ensuring afunctional and
practical kitchen area. Whether it is small and cramped or large
andexpansive,acleverlayoutwillmakeallthedifference inhelpingtogetthemostoutofthe space.
Accurate measurements are important because precise amounts are

requiredforreactionstotakeplace,forarecipetoturnoutandtokeepcorrectrecordsofameasureme
ntandithelpsthechefproduceconsistentlyfabulous foodseverytime.
Employing work simplification and mis-en-place in all the tasks will make
theworkeasierand fastertomaximizeproduction.
Successinthekitchenwillalldependsonathoroughknowledgeontheabovestatedlessons in this
module.
DESIREDLEARNINGOUTCOMES
Attheendofthis module,thestudentsareexpectedto:
Describethebasickitchenarrangements,worktriangle,workcenters,utensils&equipmentand
theirusesor functions
Discuss&demonstrateworksimplificationtechniquesinfoodpreparation.
Identifysanitationproceduresobservedincleaningkitchentools,equipmentandpremises.
Demonstrateandpracticemeasuringtechniquesinordertoachieve
accuratemeasurementsin food preparation
Recognizethesignificanceandpurposeofmis-en-place
BASICKITCHENARRANGEMENT
KITCHEN
Itisthefoodlaboratoryinthehouse
Itiswherethefoodisprepared,cooked,dishoutorservedandstored.
WORKTRIANGLE
Refersto the path followed by a worker during food preparation. Itisaconnecting link
between sink, refrigerator and range forming a triangle.
Thesumofthesidesofthisworktriangleshouldnotexceed22ft.or6.5m.
Essentialtoachieveaworkablekitchen
Distances:
oRefrigeratortosink
4-7ftor1.2-2.1m
oSink torange
4-6ftor1.2-1.8m
oRangetorefrigerator
4-9ftor1.2-2.7m
WORKCENTER
Itisaplacewhereyoucandoaparticularkindofwork
SinkCenter
Provideswateranddrainageforfoodpreparationandclean-up(sink,faucet)
CookingCenter
Providesspaceforcooking(gasrange,cookingparaphernalia,oven)

MixingCenter
Providesfacilitiesforputtingtogetheringredientsneededformixingfoodutensilsneeded:mixing
andpreparation equipment.
RefrigeratororIceBoxCenter
Providesrefrigerationoffoodwitheasilyspoil(refrigerator,chiller).
ChinaCenter/Diningarea
Keepequipmentsforservingandeating.
TYPESOFKITCHENARRANGEMENT/LAY-OUT
U-ShapedKitchen
U Shape kitchen is the layout of kitchen furniture and equipment relies onthree adjacent
kitchen walls. The advantage of such layout is that suchkitchen can make full use of the
space and may have enough
storagespace.Thisdesigncancreatethemosteffective“triangleworkingarea”.
This layout combines the advantages of II shape and L-shape layout.

Thedisadvantages:thiskindoflayoutisapplicabletolargeindependentkitchenwith enough
space. If it is a small kitchen, this kind of layout will affect
theuser'susingexperienceandgiveusersadiscomfortsenseofcrowdedandnarrow.
It is recommended that this kitchen space layout be selected only if thekitchenarea is large
enough
L-ShapedKitchen
L Shape is also refer to “triangle shape kitchen. In this kind of layout, allkitchen furniture
and equipment are arranged on the adjacent sides of akitchen corner. The advantage of this
design is that the layout order
isconsistentwiththeuser'snormaloperationprocessinthekitchen,andthecornerspace can
beused efficiently.
This kind of layout is more economic than single column type. The use ofspace is more
reasonable, and the operation efficiency is better. Also, theintegrity of furniture layout is
better, and won't be affected by other parts’designofthe house.
L-shaped layout is suitable for any size of kitchen, more flexible whencomparedwith
otherkindsoflayout.
Suggestions:Inordertoensurethatthe“triangleworkingarea”is
withintheuser'sapplicableoperationscopeandwillnotaffecttheoperationefficiency, the length
of the short side shall not be less than 15 feet, andthelength ofthelong side shallnotexceed
20 feet
I-Shaped;Corridor;twowalledkitchen
Singlecolumnshapealsorefersto“IShapeKitchen”.Asthenameimplies,“I Shape” means that
all the equipment in the kitchen is only arranged onanyside ofthe entire kitchen space.
The advantages of such kitchen layout is that the structure is simple,kitchen workflow
planning is simple, and the pipeline is arranged on onesideofthe kitchenspace
foreasydecoration.
The downside is that the kitchen’s workspace is in a straight line, and
incontrasttothelayoutoftheotherkitchenlayout,thisshapehasthelongest
round-trip route in the kitchen, which increases the user's fatigue andreducesthe
efficiencyofcooking.
Suggestions:thiskitchenspacelayoutissuitableforsmallfamilyapartments that kitchen space
is narrow and independent, and the wholekitchensizeis around80 square feet.
Doublecolumnshape

Double column shape also refers to “II shape” or “corridor shape”. Thelayout of the
kitchen furniture equipment is arranged according to twofacing walls of the kitchen space,
with a corridor and a moving spacebetweenthem.
Theadvantageofthislayoutisthatitcanbeoperatedbyseveralpeopleatthe same time and can
form a very effective “triangle working space”.House owners’ can use the space of kitchen
corridor repeatedly, raisingspaceutilization rate.
Disadvantages: itis not easy to form centralized pipeline layout,
andhorizontalpipelineoccupiesalargespaceandisdifficulttobecovered.
As for the owner, kitchen working sometime is very difficult to carry
oncontinuously,andoftenneedtoundertake180degreesturnintheoperation.What’sworse,Itisqu
iteinconvenientforsomeusers,especiallynotsuitable fordisabled people touse.
Suggestions: To facilitate the turning operation of the user, the
interiorspaceofthelayoutshallprovideatleast6to10feetwidthfortheoperator.
CharacteristicsofanIdealKitchen
Kitchenshouldbewelllightedandwellventilated.Atleastonewindowtoallowfree circulation
ofairand to coolthe room.
Itshouldbeconvenientlyarranged
Itshouldhaveplentyofstoragearea.
Itshouldhaveacompletetoolsandutensilsneededforthedifferentfoodpreparation,process and
methodsofcooking.
Kitchenshouldbeattractivelyandcheerfullyarranged
Itshouldhaveawashablewall,floorthatareeasilycleaned,correctheightof working surface,
easily cleaned table taps, shallow cupboard shelvesandaservice wagon ortea wagonorcart.
KitchenOrganization
Somepositionsmaynotbeapplicableinsmallerscalehotelandrestaurantoperations.
Understanding the organizational system that will best suit thetypeofoperation.
ThekitchenbrigadewasintroducedbythelegendaryFrenchchef,GeorgesAuguste Escoffier.
This was organized to form an organizational
hierarchyofauthority,responsibility,andfunctionforprofessionalkitchens.Thisistoensure that
every cook had a clear purpose and the kitchen could work tomaximumefficiency.
TheClassicKitchenBrigadePositions
Thefollowingarethebasichierarchyofaclassickitchenbrigadesystem:
Chefdecuisine-istheheadoftheentirekitchenortheheadhoncho,mostcommonly known as the
executive chef, and is in charge of the overallmanagement of the kitchen operations. It
includes innovating new
menuitemsaswellasplanning,purchasing,costing,andsupervisingofthestaff.
Souschef-isthesecondincommandortheunderchef.He/
Shesupervisesandcoordinatesthevariousstationchefs(chefsdepartie).Thesouscherfillsinforth
echefdecuisinewhenhe/sheisoff.He/Shealsoactsas an expediter (aboyeur) during service
(usually in training to becomehead chef). The sous chef is more hands-on and actively
involved in
dailykitchenoperationsandreceivesordersdirectlyfromthechefdecuisineforthemanagementof
the kitchen.
Chef de partie - There is more than one chef de partie; each one
isassignedandresponsibleforaspecificsectioninthekitchen.Thechefsdepartie (station chef)
are responsible for a particular part of the meal wherethey are specialized in or divided into
the method of cooking to make thekitchen more productive. Che de partie usually has
several demi-chefs(assistantstationchefs)andcommis(attendants)workingunderthem.
Demi-chef-istheassistantstationchef:doesmostoftheactualpreparation of food in the specific
station he she is assigned: may
berequiredtoassistwithcooking,preparation,andplatingwhenstationchefsareabsent:overseesa
llpreparation,cookingandpresentationforplates
Commis - are junior cooks: also work on a specific station under the chefde porte and

demi-chef generally responsible for the tools used in thatstation: usually in training to
become a demi-chef. They are often peoplewhoare stillundertaking formalculinarytraining.
Apprentice - might work in a specific station; gaining experience becausehe/ she is less
likely to have any formal culinary training: helps in
cleaningandworkpreparation,includingpeelingandwashingsaladsandsometimeswashing the
dishes
Inmoderncommercialkitchens,havingallpositionsstatedbelowisnotnecessary, but some of

the following stations listed are still seen, in whole orcombinedwith otherstations:
Saucier - is the sauté cook; makes sauces; also often regarded as
thehighestrespectedroleinthekitchenbrigadesystemofstations.
Poissonier - is the fish cook, cooks and prepares fish and shellfish dishesfrom sautéing to
poaching and often prepares any sauces that need toaccompanythe fish,inthe absence ofa
saucier
Entremeteir - in charge of the entrees or "entrance to the meal. In today'skitchen, entrees
are considered the "main course. This is a
combinedpotagerandlegumier,preparingvegetabledishes,soupsandstocks.
Potager - is in charge of the soups and stocks assistant to the saucier,considereda lower-
skilled position
Legumier - is the vegetable chef; in charge of the gratins, pilafs,
braises,andotherhotvegetable side dishes.
Rotisseur - chef assigned in roasting-roasted and braised foods and anystuffing for them.
Garde manger-is in charge of all cold foods, includingsalads, cold meats, pates, terrines,
sausages, hors d'oeurves, decorativecarvinggarnishes and buffetitems ifpresent
Grillardin-isthe"grillman",grillsandbroilsfood
Patissier - is the pastry chef. The patissier also supervises the
confiseur,whomakespetitsfours(smallfancycakes,cookies,orconfections)and
candies; the glacier, who makes cold or frozen desserts (today this wouldbe who makes ice
cream and other frozen desserts, and perhaps alsomakes ice sculptures); the decorateur,
who decorates cakes or other
itemitems;andtheboulanger,whobakesandmakesbread,rolls,andcakes.
Friturier-isthefrycook;preparesallfrieditems(basically-deepfrying)
Boucher - is in-charge of meat butchery, and poultry and fish
treatment,maypreparetheseandthengivethemtothegardemangerfordistributionvariousstation
chefs
Charcutier - prepares pork products, such as pâté, pâté en croûte (pate incrust meat pie),
rillettes, hams, sausages, or any cured meats; maycoordinatewiththe gardemangerand
delivercuredmeats
TheModernKitchenBrigadePositions
Executivechef-inchargeoftheoverallmanagementandoperationofthekitchen, including the

creation of the menu, ordering, and purchasing ofsupplies; oversees staff and reports to
owners or managers;
sometimeshandlesmorethanonerestaurantkitchen.Somerestaurantshaveseparateexecutivech
efs andchefdecuisine.
Chef de cuisine - the head of the kitchen who directly reports to theexecutive chef or the
owner, if the owner has the control of the kitchen.There are restaurants where the
executive chef and chef de cuisine is thesameoronlyone.
Souschef-secondincommand,nexttothechefdecuisine.Thesouschefis in command in the
absence of the chef de cuisine. He/She monitors thequality of menu items as to the
standards of the executive chef or chef
decuisineandsupervisesthepreparation,portioning,andpresentationofthemenuitems.
Area chefs - similar to the classical kitchen brigade, the area chefs are thechef de partie or
station chefs responsible for a particular section in
thekitchen.Thelinecooksandstationschefsarethesame,dependingonthesize of the kitchen
operations. Area chefs may be assigned and rotate indifferent stations like grilling,

rotisserie, frying, and other stations in thekitchen.
Linecooks-worktogetherwiththeareachefwhoisassignedtoaparticularstationin the kitchen.
Expeditor - (aboyeur in modern days is called the wheelman, ticket man,expo the person
who calls the tickets for the kitchen) is responsible
fortakingordersfromtheserversanddirectlyannouncesorderinthekitchen,Expeditor ensures
that there is efficient coordination between the
ordereddishesfromthediningareatothekitchen.He/Shedoesthefinalinspection,checkingofgar
nishes,andfinishingtouchestothedishbeforeitisdeliveredtotheguestsbytheservers.He/
Shemakessurethatthefoodisserved promptly and correctly, and in some cases, may deliver
the ordersthemselves.
KITCHENUTENSILSANDEQUIPMENT
Acounterscalehasaplatformhasaplatform,butitissmallenoughtobeplacedin a
counter.Itcanalso weigh boxes.
Aportionscaleisascaleusedtoweighcutsofmeatsandotherlightdryproducts.
Thermometers
Thetemperatureoffrozenandfreshfoodsinthereceivingareaischeckedthrough the use of a

thermometer. The minimum internal temperature for frozenfoods is 18°C (OF) or below,
while fresh foods should have a temperature of 5°C(41°F) or below. Items should be
rejected and suppliers should be advised if therequiredtemperature is notmet.
Dollies
Dollies are small carts with small wheels for moving heavy loads from thereceivingarea to
the storagearea.
TheStorage Area
After receiving supplies and food items, they will be brought to the storagearea. The food
can be stored in refrigerators, freezers, on shelving units,orin containers.
The storage equipment needed dependson the type of food serviceoperation, the amount to
be stored, and the size and space of the storagearea.
Adequate space for storage is necessary to control the temperature topreventfood
fromspoiling foodborneillnesses.
First in and first out rule should be implemented. Old stock must be put infront and newly
delivered items at the back. Each item should be markedwithits storage dates.
All food products that will be stored in the freezer should have a label anddate. They must

be kept in airtight containers to retain their freshness andtoavoid freezerburn.
Freezer burn is a condition wherein the air reaches the food; the
frozenfoodhasbeendamagedbecauseofdehydrationandoxidation.
Glasscontainers,aswellasaluminum-madecontainers,arenotrecommended as they can break
because of their chemical reactions toacidicfood items.
StorageEquipment
Freezersareusedtomaintainthefreshnessoffoodsandkeepthematthetemperaturebeforeuse.The
reareusuallythreetypesofcommercialrefrigerators:theroll-in,reach-in,andwalk-
inunits.Therearealsofreezersandlowboyrefrigerators(ahalf-
sizedrefrigeratorusuallyputunderthe counter).
StorageEquipment
Walk-inFreezerorRefrigerator-anenclosedwalk-instoragespace
Reach-inRefrigerator/Freezer-storageequipment that keeps your items

freshandaccessibleatarm'slengthwhilestanding. It has commonly one, two,
orthreedoorswithslidingshelves.
Freezer - a storage space that requires

atemperatureof18°C(00F)orlower.Ithelpsprolongtheshelflifeofthefood.
LowboyRefrigerator-alsousedtoreferto any low-profile refrigerator or

freezer,includingundercountersandworktoprefrigerators. It can mean any
refrigeratororfreezerthatishorizontalandlowtotheground.
RefrigeratorsandFreezers
CleaningandMaintenancePracticesforRefrigeratorsandFreezers
Makearegularscheduleforcleaning.
Whendefrosting,makesurethattheequipmentisempty.Transferallfoodtoanotherfreezerora
coldstorage area.
Whencleaningandwashingtherefrigeratorandfreezer,itisrecommendedtouse a baking
sodaand watersolution.
Followinstructionsfrom themanual.
Aftercleaning,turnontheequipmentandfillit withfoodforstorage.
Shelving Unit - a flexible display system that canbe moved or adjusted to accommodate
differentproductdimensions.Eachstationinthekitchenhasitsshelves;itcanbeanoverheadshelfo
rashelfinthecornerto maximize space.
StorageContainer-storageforsmallfoodquantities. It is advisable to use clean foil or


plasticfilmcontainerswithtightfittinglidcoverstominimizepotential contamination. It should
be labeled withcontentsand date ofstorage.
CleaningandMaintenancePracticesforShelvingUnitsandStorageContainers
Usehotandsoapywatertocleantheshelvesandcontainersthoroughly.
Rinsewithwaterandsanitize.
Drytheshelvesusingacleancloth,whiledrythestoragecontainersthroughair-drying.
Returnthefoodsinsidewhentheshelvesandstoragecontainersarecompletelydry.
PreparationArea
The next step in the food flow is preparation. In this area, raw foods arebeing process and
prepared for cooking. It includes cutting and slicing,
mixing,chopping,grinding,alargevolume.Preparationconsumesmuchtime,andhavingadequat
eequipmenthelplessenthetimeforpreparation.Mixers,processors,andslicersarethemostcomm
ontypesofequipmentusedinthepreparationarea.
Cleaning and Maintenance of Storage EquipmentPreparationEquipment

Work Table - It is made of stainless steel, usually used in food production. Itis
aesthetically pleasing and easy to clean and sanitize to prevent bacterialgrowth.
Slicer-alsocalledaslicingmachine.Itisatoolcommonlyseenindelicatessens and is used to
slice cheeses, sausages, meats, and other deliproducts.It is usedto slicefoodsinto
uniformslices.
MeatGrinder-
amachinethatcutsmeat(raworcookedmeat,fish,vegetables,orsimilarfood)intofinechopsbyfor
cingitthroughtinyholes.Theholesize of the platewilldeterminethe finenessofthemeat.
Bench Mixer - has a removable stainless-steel bowl that helps automate therepetitive tasks
using a dough hook, a paddle, and a whip attachment used toknead,stir,whisk,orbeat
Food Processor - an electric with interchangeable blades within a
closedcontainerintowhichfoodisinsertedforslicing,shredding,mincing.Chopping,pureeing,or
otherprocesses athighspeed.
Blender - a kitchen appliance used to mix, puree, or emulsify food and
othersubstances.Some can also crushice.
Commercial Juicer - a tool used to extract juices from vegetables and fruits;also known as
the juice extractor. It can also grind, crush, and squeeze thejuiceoutthepulp.
Table-mountedCanOpener-
adeviceusedinaprofessionalkitchentoopencarsoffood.Itshouldbecleanandsanitizeafterusetop
reventcontamination.
CleaningandSanitizingPracticesforPreparationEquipment
Refertothemanualforthecleaninginstructionoftheequipment
Equipmentmustbeturnedoffandunpluggedbeforecleaning.
Washinhot,soapywater.Rinseandsanitizeeachpiece.
Air-drywashingdevicesorusecleancloth.
CookingArea
Thecookingareaiscomposedofseveralstations.Astationisadesignatedarea where the food is

prepared. The number of stations in the cooking areadependson thesize ofthe kitchenand
themenu offered.
Cooking EquipmentRangeTops
OpenRangeBurner-It isthemostwidelyusedpieceofcommercialcookingequipment. It

consists of four or six open range burners, which are used
forcookingwithpotsandpans.Flamecanbeeasilyadjustediftheheatsourceisvisible.
Flat Top Range- Hot top range has a flat, solid cast-iron or steel top.Operators may choose
between two burner configurations: concentric forsautéing in an a la carte line; or straight
line for boiling, stewing, or simmeringina production kitchen.
Induction - A coil of copper wire is place under the cooking pot and
analternatingelectriccurrentpassesthroughit.Cookingisperformedusingdirectinduction
heating of cooking vessels rather than relying indirect radiation,convection, or the
conduction. Induction cooking a high power and very
rapidincreasetemperaturetobeachieved,andchangesinheatsettingsareinstantaneous.
Ovens
Deck Oven - Deck oven relies on radiant heat when heat is transferred to theproduct
through heated air from the baking chamber and conducted heattransfers heat directly to
the product from the baking stone or deck.
Evencookingcanbeachievedusingdeckovensbecauseoftheconsistentheatthatmakesitidealfor
controlled baking.
Convection Oven - This oven circulates air around the food through hot airblownfrom
afan.Foodcooksfasterthroughtheconvectionmechanism.Heat
isdistributedevenlyinconvectionovens,allowingfoodtobecookedevenlyinlesstimeand
lowertemperatures thantheconventionaloven.
Combination Steamer Oven - involves three methods of cooking in oneappliance
convection, steam, and a combination of steam and convection.Convection, or the
circulation of dry heat, can be used to bake bread or roastmeats. The steamfunction
delicately poachesfish, steamsrice, or cookvegetables so they can have the perfect texture.
When using the combinationfunction, both steam and convection work together to produce
results that aremoistflavorful,and haveminimalshrinkage.
FlashBakeOven-usesintensevisiblelightthatpenetratesthefoodtoprovideheating and infrared
energy that cooks the surface of the food to attain thedesiredbrowning
Microwave Oven - an electric oven that cooks, heats, reheats, and
defrostsfoodbyusingelectromagneticradiationinthemicrowavefrequencyrange
Commercial Barbecue Smoke Oven - mostly made from stainless steel
andhaveindependentsystemsforsmokegenerationandcooking.Smokegenerators use friction,
an electric coil, or a small flame to ignite sawdust ondemand.
BroilersandSalamanders
Broiler - Its heat sources are located either above or below the
broilercookingsurface.Theseheatsourcescookfooddirectlyorindirectlybywayof radiant
heating elements. The juice dripping down onto the radiant heator open flame of the
broiler that ignite or evaporate creates a smoky flavorofbroiled food.
Salamander-
isanoverheadinfraredheatingelementwithaverytemperature.Itisusuallyusedforbroiling,brow
ning,caramelizing,glazing.toasting,and evenhotholding dishes attemperature.
GrillsandGriddles
Grill-ametalframeworkusedforcookingfoodoveranopenfire
Griddle-aflatorridge,heatedsurface,mostlyonthetopofarange;othersareseparate unitheated
frombelowforcooking
Rotisseries
Rotisserie - a device for cooking meat especially chicken, by turning itaroundslowly neara

flame orcooker
DeepFatFryer-usedtoheatcookingoils(fats)sofoodscanbecompletely covered in hot oil when
fried. It consists of a temperature-controlled cooking chamber to hold the cooking oil,
which may or may nothavea lid.
TiltingSkillet
TiltingSkillet-usedincookinglargebatchesoffood.Ithasalargepanwithcooking surfaces
on the bottom andsidewalls.Itallowscookingoffoodsandtransferring them
quickly without any messesorspills.Atiltingskillethastheabilitytotiltthe braising pan
forward to transfer foods
intostoragecontainersorservingdishes.Alsoknownasbraisingpan,itcanbeusedtofry,simmer,st
eam,sauté,orgrill.
TrunnionKettles
Trunnion Kettle - a steam-heated vessel thatcooks by the transferring heat from the
steamthrough condensation against the kettle wall.
Itcanbetiltedtoemptycontentsbyturningawheelorpulling alever.
SteamCookers
Pressure Steamer - Pressurized door and steam valve employ a closedsystemthathelps

build pressureinside.
Steamer-cancookalargequantityoffoodnutritiouslyandquickly.Preparation is secure, and
little attention is needed. Direct contact with hotwatervaporcooks the food.
Cleaning and Sanitizing Cooking

EquipmentCookingEquipment(Ranges,Gasstove,Hotstove)
Wipethetopdailywhilestillwarm.Usewetclothorsponge.
Usemilddetergentandscouringpadtocleananyfoodsspilledandburntwhilecooking.
Warmsoapywaterhelpsremoveanyfoodparticlesfromanopenburnerthatcancause
ablockage.Itcan bedoneweekly.
Aslightlyoiledclothcanbeusedtowipetheequipmentdry.
Ovens
Aftereverymeal,wash,rinse,anddrydailythe outersurfaceoftheoven.
Liquidwaxcanbeusedforthefinishedpartsoftheenamel.
Brushtheinsidetoremovesedimentsbroughtbyfoodparticlesduringcook

Afterwashingtheoven,wipeanystickyareasthenswitchofftheoven.
HoldingArea
The holding area is where the food is displayed before the service. This
iswherecookedfoodiskeptatasafetemperatureduringtheholdingtime.
HoldingEquipment
Holdingequipmentisusedtokeephotandcoldfoodsatasafetemperatureofoutofthetemperatured
angerzonewhileitisreadyforservice.Someexamplesofhotholdingequipmentaresteamtables,b
ains-marie,overheadwarmers,and
proofing/holdingcabinets.Thereisalsocoldholdingequipmentforholdingcoldfood;itincludes
drop-in cold wells.
HoldingEquipment
SteamTable-keepsthefoodwarmduringservicewithsteaminghotwaterunderthe pans
Bain-marie - a receptacle containing hot or boiling water into which
thecontainerisplacedtowarmorcookthefooditem.Itisusedtokeepsaucesand soups warm. It is
also sometimes used to melt ingredients that will beusedforotherdishes
orbakeotherproducts.
InsulatedFoodCarrier-Itisaninsulatedfoodboxusedfortransportationof food. It ensures that
foods stay at the ideal temperature while inside thecarrier.
Holding/ProofingCabinet-Thiswillallowyoutoproofdoughandfinishedfoodhotandreadyto
serve.Itistwo differentequipmentin one.
OverheadWarmer-
safelyholdstemperatureoffoodproductswithdrying,discoloring,orfurthercookingthem.Foodi
skeptatanoptimumtemperaturethat'sreadytobeservedforamoreextendedperiod.Overhead
food warmers are usually mounted under shelves or hung bychains.
Drop-in Cold Well - serves as a blanket for prechilled food products
thatcreateevenchilling,retainingthefreshnessofthefoodproducts.
ServiceEquipmentisequipmentusedinservingfoodstothecustomers.
Serviceequipment
Chafing Dish - uses gentle, indirect heat to keep food that is already
cookedwarm.Chafingdishescannotbeusedforcooking.Hotelpansareinsertedintoachafingdish
andare availablein avarietyofsizes.
Hotel Pans - stainless-steel pans referred to as "steam table pans,"
"servicepans,"or"counterpans.Theseareusedforfoodstorage,holding,andserving.Theyhave
avarietyofsizes.
Canned Fuel - a fuel used for heating food, typically placed under a chafingdish. It is
usually sold in a small canister and burned directly within thatcanister,with orwithouta
wick.
Bottle Brewer - This is where coffee is brewed in decanters; coffee is storedin decanters
placed on warmer plates. This is commonly used in
conveniencestoresorrestaurantswithlowvolume ofcustomers.
Thermal Shuttle Brewer - Thermal shuttle brewers can produce 1.5 to 3 galor 12 oz cup
servings. Coffee is not "overcooked" or burnt and can be held forfour hours during
transport or two hours when serving. These brewers
arerecommendedforhighvolumeoperations;itcanserve200-400cupsperhouror50-100 pounds
perweek.
Heated Shuttle Brewer - It can produce 0.5 to 1.5 gal of coffee. The coffeecan be stored in
a heated shuttle up to 2 hours after brewing. This brewer
isrecommendedformediumtohighvolumeofoperations;itcanalsoserve200-400cups
perhour100 pounds perweek.
AirpotBrewingSystem-Itsbrewvolumesrangebetween58-72ozorabove4-6.12 oz cup
servings. By brewing into preheated air pots, coffee is not
burntandcanbeheldforupto2hourswhilemaintainingtheappropriatetemperature. It can be
appropriate for a food service facility that has low tomediumvolume ofcustomers.
Utility Cart - a vehicle designed for the transport of food to bus tables or
tomoveheavyitemsfromonelocationtoanother.Itismadeofrubberizedplasticorstainless steel.
Washing/CleaningArea
The area is not included in the food flow; however, it is one of the
kitchencomponentsessentialfortheefficientperformanceofthefoodservicefacility.
CommercialDishwasher-astainlesssteelequipmentusedinlargekitchens;used to clean and

sanitize dishes, plates, utensils, glasses, trays, cups, andbowls.
Commercial Sink - The most common type of washing sink is the three-compartment sink.
Eachcompartment hasitsuse: rinsing, washing,andsanitizing.
Garbage Disposal Unit - a device, usually electrically powered, installedunder a kitchen
sink between the sink's drain and the trap. Food wastes areshreddedinto smallpiecesin the
disposalunit.
CareandMaintenanceofKitchenEquipment
Careinhandling,using,andstoringarenecessaryforallkitchenequipment-whether large or
small, heavy or light--in order to extend its lifespanand minimize its depreciation and to
maintain the attractiveness and efficientconditionofthe equipmentwhilein use.
ScheduleforCareofKitchenEquipment
Allkitchenequipmentmustbekeptclean.
All removable parts of kitchen equipment must be washed with a suitabledetergent and hot
water after each use. The kitchen equipment must becompletelydryat washing and
beforereplacing it.
All pieces must becheckedif working. Itisnecessary tohave
attentivesupervisiontoensurethattheequipmentishandledcarefullytodetectdefectsearly.

Equipment with defects must be reported immediately for repair to
avoiddisruptingworkinthekitchen.
It is vital to have oiling or servicing of the kitchen equipment on a
weeklyfortnightly,ormonthlybasistomaintainthemovablepartsofmachineryandtoavoid
obstructions. The service instructions provided by the manufacturer
areanexcellentguidetotheserviceprocedurethatshouldbefollowed.Itisusefulto prepare a
simple instruction card for each kitchen equipment, carrying
themanufacturer'sinstructionthatwillbeeasilyunderstoodbytheoperatorsofthekitchenequipm
ent.Thecardcouldbekeptnearthekitchenequipment.
Periodical checking of all electrical inputs to the kitchen equipment must bedoneto
ensurethe efficiencyofelectricalsupply.
Periodicalcheckingofinsulations,plumbing,andotherconnectionsareneededtokeeptheoptimu
mefficiencyofthekitchenequipment.
Helptrainthestafftolearnregularmaintenanceproceduresfromthemanufacturer'sengineerto
makefulluse ofwarrantyperiods.
Each machine must have an assigned staff that is responsible for the care ofeachmachine.
It is costly to maintain a piece of kitchen equipment; it costs time and money.Without

proper maintenance, it could mean an interruption of work that can causestrainon
people,delayedproduction,andadditionalcost.
In order to prolong the life and maximize the usage of Kitchen equipment,
properprocedures must be followed, as well as the regular care and
maintenance.Cleaningschedulesforsomecommonlyusedkitchenequipmentmayhelp.
Preparation Tools and EquipmentCookware

Cookwareiscomposedofcookingvesselsusedonstoveorrangecooktops,such as
saucepan,fryingpan,etc.
Thefollowingareexamplesofcookware:
Stockpot - A deep, straight-sided pot use for making and simmering largequantities of
stocks or liquids. Stockpots with spigots are used to drainliquid without disturbing the
solid contents or lifting the pot. Sizes: 8-200quarts(liters)
Saucepot-Aroundpotof mediumdepth;similartoastockpotbutshallower, making stirring or
mixing easier; used for soups, sauces, andotherliquids,sizes:6-60 quarts (liters)
Brazier - A round, broad, shallow, and heavy-duty pot with straight sides;also called a
rondeau; used for browning, braising, and stewing meats;sizes:11-30 quarts (liters)
Sauce Pan - Similar to a small, shallow, light saucepot, but with one longhandle instead of
two loop handles; may have straight or slanted sides;usedforgeneralrange topcooking,1 ½-
15 quarts(liters)
Double Broiler - A pot with two sections. The boiling water is held by thelower section,
similar to a stockpot. The food cannot be cooked
sizes:directlywithheat;theuppersectionholdsfoodsandcookedatlowtemperatures.Sizeoftopse
ction:4-36quarts (liters).
Sauté pan, Slope-sided - Also called a sauteuse, where meats,
fish,vegetables,andeggsaresauteedandfriedonthesloppingsidespanandareflippedandtossedw
ithouttheuseofaspatula;size:6-14inches(160-360mm)top diameter.
Cast-ironSkillet-Veryheavy,thickbottomedfrypan
Fish Poacher - A long, narrow, straight-sided pan with a removable rackinsert;used
forpoaching wholefish
SautéPan,Straight-sided-Alsocalledasautoir;astraight-sidedsaucepan, but heavier; used for
browning, sautéing, and frying. Becauseof its broad surface area, the sauté pan is used for
cooking sauces andotherliquidswhenrapidreductionisrequired.Sizes:2125inches(65-
130mm)deep;6-16 inches (160-400mm)indiameter
Roasting Pan - A large rectangular pan; deeper and heavier than a bakepan;used
forroastingmeats andpoultry
Pressure Cooker - The pressure cooker removes air from the vessel totrap the steam inside
produced by the boiling liquid. The food is quicklycooked by the steam as the internal

pressure creates high temperaturetogether with a high thermal heat transfer Steam is
released after cookingtoopen thevesselsafely.
Wok-Around-bottomedsteelpanwithtwoloophandles.Itisusedforstir-frying, especially in
Chinese cuisine. Woks are best used with specialburner units that have a high heat output
and broad ring-shaped supporttheholds the woksteadyduring cooking.
Bakeware
Sheet Pan - A shallow rectangular pan (1 inch/ 25 mm deep) for

bakingcakes,rolls,andcookies;alsousedto bakeorbroilmeatsandfish
Stainless-steelBowl-Around-bottomedbowl;usedformixing,whipping,and producing
hollandaise, mayonnaise, whipped cream, and egg
whitefoams.Roundconstructionenablesawhiptoreachallareas.Itisavailableinmanysizes.
Springform Pan - In making cheesecake, bake soft, and sticky mixes, aspringform pan is
used. The sides are closed with clasps, and there is aninsertthe restinthe bottomofthepan.
MuffinPan-Muffinpansareusedfordifferentbakingkindsofmuffinsandcupcakesand can bein
various sizes.
Bake Pan - A rectangular pan about 2 inches (50 mm) deep; used
forgeneralbaking;availablein a varietyofsizes
Pie Pan - Pie pans are used for baking pies. Deep pie pans have slightlywiderthan
ordinarypie pan toaccommodate deep-dish.
Loaf Pan - It is also known as bread pan, which is used for baking loaf-shapedfoods.
Tart Pan - Delicate crusts, such as tarts and quiches, are baked in a
tartpan.Tartpanmayhave smoothorflutedsides.
Tube Pan - A tube pan is used for baking tube-shaped desserts, such asangelfood
cake.Itmayhavea removable bottom.
Bakewareiscomposedofcookingvesselsthatareusedinsideanoven.
Sometoolsareconsideredbothcookwareandbakeware.

MeasuringTools
There are different measuring methods measuring equipment used

forliquids,dryingredientsandfats.Thefollowingaretoolsthatcanbeusedmeasuringingredients.
MeasuringSpoon-Measuringspoonsarespecializedstandardizedspoonsusedtomeasurea small
amount of an ingredient, either liquid ordry,when cooking. Measuring spoons may
bemadeofplasticormetalandothermaterials.Theyareavailableinmanysizes,including1tablesp
oon,½tablespoon,1teaspoon,½teaspoon,¼teaspoon,and1/8teaspoon.
Measuring Cup (For Dry Ingredients) - A cup isused in measuring dry ingredients; it is
usually apartofasetingraduatedsizes,including¼cup,
½cup,1/3cup,and1cup.
MeasuringCup(ForLiquidIngredients)-Astandardcupusedtomeasureincooking,especially
liquid ingredients, with marks to showfractionalamountandwithalipforpouring.
Weighting Scale - Balance or springscale is used to measure the mass

orweightofingredients.
Ladle - In measuring and portioning liquids, ladles are commonly used. Thesizeis stamped
on thehandle.
Scooper - Scoops are used for portioning soft, solidliquids, and they come in standard sizes
and have aleverformechanicalrelease.
MixingTools
WoodenSpoon-Awoodenspoonisusedforstirringsauces and for mixing ingredients in

cooking. It ismadeofwood andhas along handle.
Slotted Spoon - A slotted spoon is a large plastic

ormetalspoonwithholesinit.Itisusedtotakefoodoutofa liquid.
HeavyMetalSpoon-Heavymetalspoonsareusedtostirthick mixtures.
Whisk - Whisk is mad e of loops of wire attached

toahandle,anditservesasamixingtooltoincorporateair intofood.
RotaryBeater-Rotarybeaterisusedtobeat,blend,andincorporate air into food.
Sifter-Asifterisusedtoblenddryingredientsandremovelumps.
PastryBlender-Apastryblenderismadeofcurvedpieces of thin metal attached to a handle. It

is usedtoblendshortening,butter,and cheese.
BakingTools
PastryBrush -Pastrybrushesareusedtobrushbutterorsauceonfoods.
Flexible Spatula - Flexible spatulas are used to scrape bowls/saucepans
andfoldingredientsinto oneanother.
Pastry Cloth and Rolling Pin - Pastry cloth keeps the dough from sticking

tothecounter.Rollingpinisusedwhenrolling outdoughorpastry.
Stockinette - Stockinette covers the rolling pin and prevents the dough fromstickingto the
rolling pin.
Bent Edge Spatula - Bent edge spatula is used to remove cookies from
abakingtray.Itisalsousedtoturnmeats,fish,pancakes,eggs,andomelets.
Straight-edged Spatula - A straight-edged spatula is used to spread cakeicings/meringues
and leveldryingredients.
Pastry Bag - Cone-shaped cloths or plastic bags are used for decorating andshaping items,
such as whipped cream, cake icing, duchesse potatoes, andsoftdough.
Thermometers
Mustbeplacedinfoodwhileitiscooking.
Instant-readOven-safethermometers-Instant-
readthermometersareinsertedintofoodattheendofcooking.
Candy/Deep Fat Thermometer - Candy thermometers aremarked with different

temperatures needed for different kindsofcandy.
Meat Thermometer - A meat thermometer is used to measure the internaltemperature of

meat. The internal temperature has a direct relationship withthedegree of"doneness"
ofmeatorbread.
Deepfatthermometersregisteroiltemperaturefordeep-
fryingfoods(doughnutsandFrenchfries).
CuttingTools
PoultryShear-Poultryshearsareusedtocutthroughfowlandfishbones.
Kitchen Shear - Kitchen shears are used for a variety of cutting chores, suchas snipping
string and butcher's twine, trimming artichoke leaves, and dividingtaffy.
Peeler-Peelerremovestheoutersurfaceoffruitsandvegetables.
ShredderGrater-Shreddergraterisafour-sidedmetaltoolusedtoshredandgratefood (cheese
andcabbage).
Cutting Board - Cutting boards are used when cutting and chopping foods toprotecttables
and countertops
Knives
Themostcommonlyusedtoolinthekitchenisaknife.Thechefmustknowwhattype ofknifeisa
specific task
DifferentTypesofKnivesandTheirUses
Paring Knife - For a more detailed andcontrolled cutting, a paring knife is used.It is best to
use for peeling vegetablesand fruits, or for slicing a single garliccloveorshallot.
Peeling Knife - The peeling knife has itspointed tip that curves downward. It
isalsoknownasthebird'sbeakknife.Peelingknivesaremainlyusedfordecorativegarnishes.Peeli
ngknivescanalso remove skins and blemishes fromfruitsandvegetables.
Tomato/CheeseKnife-Forneatlyslicingtomatoesandcheese,tomato/cheese knife is used. The

tinyserrationsonthebladepreventfoodfromtearing.
Bread Knife - The bread knife has aserrated edge and a thick blade that areperfect for
cutting soft and hard freshloaves without tearing and squishing theinsides.
UtilityKnife-Theutilityknifeisaperfectchoice for smaller tasks. It is larger

thantheparingknifeandsmallerthanachef'sknife.
SteakKnife-SteakKnifedoesnotneedfrequent sharpening; it has a serratedbladeorstraight-

edgeknife.
Trimming Knife - The trimming knife isdesignedforcuttingbutinsmallerjobs.
“Inaccordancewith
Section185,FairUseofCopyrightedWorkofRepublicAct8293,thecopyrightedworksincludedi
nthismaterialmaybereproducedfor
Thenarrow-curvedbladeisdesignedforcleancutsandtrimmingchickenfats.
FilletKnife-Theseknivesareveryflexibleknivesusedtofilletfish.Theblade is around 6-11

inches, allowing ittogoquicklythroughbackboneandskin.
Boning Knife This kind is ideal for thekitchen in removing bones inward of
themeatandpoultryfromthemain bone.
Carving/SlicingKnife-Thisknifeisused to slice cooked meats and fish. Ithas a thinner blade

used for slicing andcarvingfood.
Chef's Knife/Cook's Knife - This is theknife that any chef would not want
tomiss.Ithasastandardbladeformultipurposeuseinthekitchen.
VegetableCleaver-Avegetablecleaverhas a more delicate blade than that of

ameatcleaver.Vegetablecleaversareusedtosliceproduceandefficientlychop,aswellastotransfe
rfoodtoabowlorpot.
Meat Cleaver - The meat cleaver is aknife that has a wide blade and a thickspine. Meat
cleavers use their weight tocut through meat or poultry bones; theyarenotmeantforslicing.
HoningSteel/KnifeSharpener-Ahoning steel/knife sharpener is

essentialforkeepingknivessharp.Thesteelsmoothsandhelpsrealigntheworncarbonsteelon
theblade's edge.
OTHERTOOLS
Tong-Tongsarespring-actionorscissor-

typetoolsusedtopickupitemssuchasmeats,vegetables,orice cubes.
Chef's Fork - A chef's fork is used to turn and lift heavy pieces of meats
andotheritems.Itisalso known asa braising fork.
Melon Baller – It is used to scoop out smooth balls, such as melons,
butter,andcheese.Ithasavarietyofsizesandshapes.Itisalsoknownasparisienne-scoop.
Zester-Asmallhandtoolusedtopeelofthecoloredpartofcitrusinthinstrips
Strainer - Strainers have a cup-shaped body made of perforated mesh. Theholes range from
extra-fine to coarse. Strainers can be used to drain pasta,vegetables,and
stocksaftercooking.
Colander - A stainless-steel or aluminumlarge perforated bowl; used

towashedthedegreeofcookedvegetables,saladgreens,pasta,andotherfoods
Meat Tenderizer - Made of aluminum or steel that has different size toothlikepoints on
each side of a meat tenderizer. These points tenderize meat bybreakingup and
bruisingmuscle fibers.
Chinois - A chinois or China cap is a metal strainer used for straining saucesand stocks. It
has a pestle, a round, bat-like instrument, that can be used topressverysoftfood through
theChina cap.
Funnel - A funnel has several sizes and can be made of various materials. Itis used to pour
liquid from a large container into a smaller container, such asfroma potinto a bottle.
Skimmer - A perforated disk, slightly cupped, on a long handle; used forskimming froth
from liquids and for removing solid pieces from soups, stocks,andotherliquids
Food Mill – A food mill is a bowl-like container with cutter disks used to puréeand strain
food. Disks are available in varying degrees of coarseness orfineness.
PizzaCutterApizzacleanlyslicesbakedpizzaintoservingpieces.
Egg Slicer - An egg slicer works by placing a peeled, hard cooked egg in thehollow of the
slicer. Push the tool down, and the wires will slice the egg or cutit into wedges.
Mandoline – A manual slicing implement consisting of blades fitted in a
flatmetalorwoodframework.Foldinglegspositionthemandolineontheworktableata45-
degreeangleforuse.Leversallowthebladesto beadjustedtocontrolthe thickness of the slices.
A traditional mandoline has a flat blade and
aserratedblade.Additionalbladescanbeusedincombinationwiththeflatbladeto cut julienne
and bâtonnet. The serrated blade is used to cut that or waffleslices. For safest use, a
detachable guard is also supplied. The guard
holdsthefoodandallowsittobeslicedwithoutgettingthefingersneartheblades.
Can Opener - Heavy-duty can openers are mounted on the edge of
theworkbench.Theymustbecarefullycleanedandsanitizedeverydaytopreventcontaminationof
foods.Replacewornblades,whichcanleavemetalshavingsinthe food.
MeasuringTechniquesforSolidIngredients
WhiteFlour
Sifted.Siftflouronce,placelightlyintomeasuringcupwithspoonorscoopuntilthemeasureisover
flowing.Donotshakethecup.Leveltheflourwithstraightedge ofa spatula orknife.
Unsifted. Spoon tablespoons of flour lightly into the measuring cup untilthe measure is
overflowing. Do not shake the cup or hit the spoon againstthecup.Leveltheflourwiththe
straightedge ofaspatula orknife.
PowderedDryMilk
Pour dry milk from spout or slit inside the box, or spoon lightly
intomeasuringcupwithoutshakingthecupuntilthemeasureisoverflowing.Levelwiththe
straightedge ofa spatula orknife.
Sugars
Brown Sugar. If brown sugar is lumpy, roll out lumps between one sheetof wax paper
before measuring; then pack into a cup firmly enough for thesugarto keep theshapeofthe
cupwhenturned out.
White Sugar and Granulated Brown Sugar. Unless sugar is lumpy, donot sift it before
measuring. Fill the cup or spoon with sugar to
overflowingwithoutshakingthecup.Levelthesugarwiththestraightedgeofaspatulaorknife.
BakingPowder
Stirthepowderinthecontainerenoughtolightentheproductandtobreakup any lumps. Dip dry

spoon into the powder, bring it up heaping full and level offtheexcess withthe
straightedgeofaknife orspatula.
Salt
Stirthepowderinthecontainerenoughtolightentheproductandtobreakup any lumps. Dip dry

spoon into the powder, bring it up heaping full and level offtheexcess withthe
straightedgeofaknife orspatula.
Spices
Tomeasurelessthan¼teaspoon,useyourfingerordivide¼inhalf.Thisisusually referred to as
adash orpinch.
ShreddedCheese
Lightly place the shreds in a dry measuring cup until even to the rim. Donotpack thecheese
into the cup.
SolidShortening
With a rubber spatula, pack into cup, run spatula through shortening toreleaseair;pack
again and leveloff.
ButterorMargarine
When using a bar or stick or butter, cut the desired amount. Use theseequivalents:½lb
=lcup;¼lb =½cup.
MeasuringTechniquesforLiquidIngredients
Fluidmilk
Set the measuring cup on a levelsurface. Pour milk up to the measure

mark.Readvolumemeasurebylookingatitateyelevel.
Oilormeltedfats
Pour oil or melted fat into measuringcup placed on level surface. Read
volumemeasureateye level.

Syrup,HoneyandMolasses
Set the measuring cup on a levelsurface. Pour milk up to the measure

mark.Readvolumemeasurebylookingatitateyelevel.
WORKSIMPLIFICATION
Work Simplification - is the simplest, quickest and easiest way of doing
thingsGoalsofWork Simplification
toconservetimeandenergy
tomaximizeproduction/output
toaccomplishmorehouseholdtasksinagiventime
to allow more free time to members so that they can devote these to otheractivities
ClassificationofTasks(Swartz)
LightTasks(under100%abovelisting)
handsewing,crocheting,paring,slicingvegetables,cleaningusinglabor-
sewingmachines,dusting,wipingvases,figurines,plates;foldingclothes
ModerateHeavytasks(100-150%)
dustingfurniture,polishingfloors,washingdishes,cooking,kneading,launderingusingawashin
gmachine,hangingclothes,wateringplants
c.Heavy(150– 200%)
-
washingclothesbyhand,scrubbingthefloor,gardening,ironingclothes,sweepingfloors,trimmin
g plants.
d.ExtremelyHeavy(above300%)
- fetchingwater,carryingheavyloads,cleaningthecarpet,cleaningwallsandceilings
PrinciplesofWorkSimplificationinrelationtoMovement
Sitcomfortablywhileworking
Heightsofworkingtables,otherworkareasandworkingtoolsshouldbeadjustedaccordingtotheh
eightoftheworkerand thenatureofthejob
M=39– 41“;F=34 –37”
Work areas should be within normal reach (refers to the distance reached bythehands in
anextended position)
Slidethingswheneverpossible(usecarts)
Pre-positiontoolsandsupplies
Useefficienttoolsandequipment
Executethefewestmovementspossible indoingajob(dovetailing)
Createaworkingenvironmentthatisconduciveandidealtowork(goodventilation,sufficientlight
ing,etc.)
Useotherpartsofthebodythanthehandwheneverpossible
Usethelowest–classmotionpossible
Measuring Techniques & EquivalentsWeightsand Measures

1tsp = 60drops
5milliliters
5grams
1tbsp=3tsps
15milliliters
15grms

½ ounce1cup =16 tbsp
240milliliters
240grams
8fluidounces
1quarts=2pints
4cups
760milliliters
1peck=2gallons
8quarts
1ounce =2 tbsps
30 grams1/8cup
1kg=2.2pounds(lbs)
1000grams
1 quart
1pint=2 cups
480milliliters
480grams
16fluidounces
1gallon=4quarts
16cups
½peck
1pound=16ounces
454grams
2cups
1L =4 ½ cups
1000ml
1 oz=29.573 or3.0
1cup=½lb
½c=¼lb
oTo convertouncesto grams,multiplyouncesby30(28.35)

Toconvertgramstoounces,dividethegramsby30(28.35)
Toconvertpoundstokilograms,dividethepoundsby2.2
Toconvertkilogramstopounds,multiplythekgby2.2
Abbreviations Conversion
0C= (F – 32) x5or 5 (F – 32)
c– cups 9 9
gal– gallon
gm–gram 0F = (9/5 x c) + 32 orkg– kilogram
l–liter c x9 +32 Or 1.8 x c + 32lb –pound 5
mg–milligram
ml– milliliter Ex. 750C– 0F
oz– ounce 75 2= 675+32 =1670F

pt– pint 5 5
qt–quart
tbsp or t – tablespoontsport– teaspoon
MIS EN PLACE & MIS EN SCENEMiseEn Place

Mise en place (meez-on-plahss) isa French culinary word which
means"everythingputinplace."Itreferstothepre-preparationbeforecooking,whichinvolves a
series of steps and stages that require extended hours due to thecomplexitiesofthe tasks.
It includes food pre-preparation, including par cooking and blanching; cuttingand
trimming of all the meat, poultry, fish, and vegetables; and breading
andbatteringthatwillbeneeded during the mealservice.
The most fundamental skills required for a mise en place and the most basicof these is

knife skills. The principles, such as on how to hold the chef's knife,howto maintaina sharp
edge,and howto make necessarycuts.
Mise-en-scene is a French term which refers to “prepare the environment andmake it

presentable” Food and beverage outlets should be pleasant, comfortable,safeandhygienic
toensure betterenvironmenttoacceptguests.
HandlingtheKnife
Knife skills are the most essential and basic skills that a cook or a chef
mustlearn.Becauseknivesarethemostcommonlyusedtoolinthekitchen,acookora
chefshouldknowthe differentpartsofa knife.
PartsoftheKnife
TheBlade
The blades of different knives vary in length, thickness, shape, and sizesfor them specific
parts. The blade is the part of a knife used for cutting, mincing,chopping,andotherdividing
tasks.
Point - The point is the front part of the knife where the edge and spine meet.Thepointis
oftenused forscoringandpiercing.
Tip-Thisisthefrontpartoftheknife,whichincludestheknifepoint.
Belly - It is the part of the blade right after the tip. Knives with "curvy"
belliesandsmalltipsareusuallybetterforslicingorchoppingvegetablesastheyallowquick,smoot
h rockingmotions on thecutting board.
Cutting edge - The edge is the cutting part of the blade that is used
forchoppingandslicing.Theedgeshouldalwaysstaysharpandshouldbemadeofmaterials
thatare resistantagainstchipping orbreaking.
Spine-Thespinereferstothefullthicknessportionoftheblade,oppositetheknifeedge.
Heel-therearpartoftheedgeoppositetothepointwhereitmeetsthehandle
Bolster - the part in the middle of the knife which is thick enough to join
theknifebladetoitshandle.Itprovidesweightandbalancetoaknife.Atthesame,itprotects
thehand fromgetting awayfromtheknife edge.
TheHandle
The handle is the part where you hold the knife. It covers the tang,
rivetsforextrasecurity,andthebutt.Thehandlecanbemadeofdifferentmaterialssuchaswood,pla
stic,andivory,orsometimes,itcomeswithonepieceofsolidmetal.
DifferentCuttingsandTechniques
Brunoise
Recommended Tool: Chef’s knifeTodoabrunoisecut,the
foodmustfirstbe julienned then
turned a quarter and diced again tocreate approximately 1/8-inch cubes. This cutting
techniqueisidealfor carrots,onions, leeks,and celery, but can also be usedwith bellpeppers
andhard rootvegetables like beets
andturnips.Steerclearofthiscutwhenpreparingsoftervegetableslikegreenbeansandcauliflower
.
Chiffonade
Recommended Tool: Chef’s or paring knifeThechiffonademethodisbest

forcutting herbs into longribbons. Stack freshbasil
ormintleaves,rollthemuptight,andcutacrosshamburger style. This technique also workswell
for leafy greens like spinach, collards,andkale.
Chop
RecommendedTool:Chef’sknife
Used for a variety of foods, choppingisa casual,imprecise termthatsimplymeans to roughly

cut food into bite-sizedpieces.
Cube
RecommendedTool:Chef’sknife
Using a more precise method

thanchopping,cubedingredientsarecuttoauniformsize(e.g.“1/2-
inchcube”).Thiscutisusedwithmanyfoods,frompotatoestomeatsto bread.
Dice
RecommendedTool:Chef’sknifeGenerallysmallerthanastandard
cube, thedicecutalsocreatesuniformsquaresforevencookingandapolishedlook. Dicing is
often used to make a classicsalsa or mirepoix (a mix of carrots, onions,andcelery).
Julienne/FrenchCut
Recommended Tool: Chef’s orparingknife
Injulienne(orFrench)cut,the ingredient is cut into long, uniformstrips like matchsticks.

Julienne cut isoftenusedfor saladingredients andgreenveggies,like
cucumbers,bellpeppers,andzucchini.
Mince
RecommendedTool: Chef’s knifeorfoodprocessor
Mincedingredientsarecutvery, very finely. Mincing is the

idealcuttingtechniqueforaromatics,likeonion,garlic,andginger,whereapaste-likeconsistency
isadesirableendresult.
Slice
Recommended Tool: Chef’s, paring,orserrated knife
Slicingisageneraltermthatmeanstocutacrossthegrainintothin,
uniformpieces.Almost everyfruitorvegetable canbesliced,aswellasotheringredientslike
cheeseandbread.
What isthesignificance of applyingworksimplificationand mis-en-place whendoinga

tasksuchas preparationoffood?
Whyisitimportanttobeaccurateinmeasuringingredientswhencooking?
Ifyouwereacookorchefinafoodserviceestablishmentisitimportanttobefamiliarizedwith
thedifferentkitchentools andequipment?
Explainthefunctionsofheatandpurposesofcooking.
Describethevariouscookingmethodsemployincookingfood?
Note:OnlineEvaluation
Book/PrintedResources
CORNELL,DARYLACEV.,&YAO,CLAIREANNM.2020.KitchenEssentials
andBasicFoodPreparation,RexBookStore,FirstEdition,Manila,Philippines.
LABENSKY,S.,INGRAM,G.G.,&LABENSKY,S.R.(2008). PrenticeHall
essentialsdictionaryofculinaryarts.Pearson/PrenticeHall.
LAPID,FRANCISCOE.ANDSOTTO,EFREN.2010.Howtostartyourown
Business.Philippines,NationalBookstore.
PAWSEY,LINDA.2000.FoldsandFrills.AnnWilsonInternationalSales.
Singapore
HALL, C. M., & SHARPLES, L. (2004). The consumption of experiences or
theexperienceofconsumption?Anintroductiontothetourismoftaste.InFoodtourismaround the
world(pp.13-36).
REYES,RUTHJ.2015.CulinaryArts.Manila,Philippines
REYES C, SIMON J. 2009. Food Selection and Preparation. Manila,
PhilippinesRONDILLAAIDA,AVENDANOEMMA,ROQUEELSA.2016.CookeryVolume
I.
Manila,Philippines
RONDILLAAIDA,AVENDANOEMMA,ROQUEELSA.2016.CookeryVolumeII.
Manila,Philippines
SUBIDO, RORY C. 2004. Food Service and Catering management. A
practicalGuide.Pasig City,Philippines.AnvilPublications.
Internet:
https://www.google.com/search?
q=cooking+methods&rlz=1C1BNSD_enPH930PH930&oq=cooking+methods&aqs=chro
me..69i57j0l9.4041j0j15&sourceid=chrome&ie=UTF-8
q=cooking+equipment&rlz=1C1BNSD_enPH930PH930&oq=cooking+equipment&aqs=c
hrome..69i57j0l9.4688j0j15&sourceid=chrome&ie=UTF-8
https://www.google.com/search?q=what+is+mis-en-
scene&rlz=1C1BNSD_enPH930PH930&oq=what+is+mis-en-
scene&aqs=chrome..69i57j0i10l4.10653j0j4&sourceid=chrome&ie=UTF-8
rlz=1C1BNSD_enPH930PH930&sxsrf=ALeKk015K6o0DsUbliNsqjubBYYSKiOKOg:16
16682242839&source=univ&tbm=isch&q=importance+on+the+basic+kitchen+layout+an
d+arrangement&sa=X&ved=2ahUKEwiT9rHW0svvAhVMa94KHV0MCmEQjJkEegQIIh
AB&biw=1536&bih=722#imgrc=jhQXR2otQnGwDM
COLLEGE OF HUMAN ECOLOGY

Bayombong Campus
DEGREE PROGRAM BSHM COURSE NO. HPC 1

SPECIALIZATION NONE COURSE TITLE KITCHEN ESSENTIALS
AND BASIC FOOD PREPARATION
YEAR LEVEL 1st Year TIME FRAME 5 hrs. WK NO. 2 IM
NO. 02
MODULE - II
BASIC KITCHEN ARRANGEMENTS, UTENSILS & EQUIPMENT, WORK
SIMPLIFICATION, MEASURING TECHNIQUES
AND EQUIVALENTS IN FOOD PREPARATION
1. Basic Kitchen Arrangements, Work Triangle and Work Centers Housekeeping

Organizational Chart
2. Utensils and Equipment and Functions
3. Work Simplification Techniques
4. Mis en Place & Mis en Scene
5. Measuring Techniques & Equivalents
For chefs and cooks, trade tools, equipment and utensils are just as important as recipes.
Every art or profession requires the operator to be skilled in the proper usage and café of
appropriate tools and utensils.
Getting the kitchen layout right is the most important factor in ensuring a functional and
practical kitchen area. Whether it is small and cramped or large and expansive, a clever
layout will make all the difference in helping to get the most out of the space.
Accurate measurements are important because precise amounts are required for reactions
to take place, for a recipe to turn out and to keep correct records of a measurement and it
helps the chef produce consistently fabulous foods every time.
Employing work simplification and mis-en-place in all the tasks will make the work easier
and faster to maximize production.
Success in the kitchen will all depends on a thorough knowledge on the above stated
lessons in this module.
IV. DESIRED LEARNING OUTCOMES

At the end of this module, the students are expected to:
• Describe the basic kitchen arrangements, work triangle, work centers, utensils &
equipment and their uses or functions
• Discuss & demonstrate work simplification techniques in food preparation.
• Identify sanitation procedures observed in cleaning kitchen tools, equipment and
premises.
• Demonstrate and practice measuring techniques in order to achieve accurate
measurements in food preparation
• Recognize the significance and purpose of mis-en-place
A. BASIC KITCHEN ARRANGEMENT
KITCHEN
 It is the food laboratory in the house
 It is where the food is prepared, cooked, dish out or served and stored.
WORK TRIANGLE
 Refers to the path followed by a worker during food preparation. It is a connecting link
between sink, refrigerator and range forming a triangle. The sum of the sides of this work
triangle should not exceed 22 ft. or 6.5 m.
 Essential to achieve a workable kitchen
Distances:
o Refrigerator to sink 4-7 ft or 1.2-2.1 m
o Sink to range 4-6 ft or 1.2-1.8 m
o Range to refrigerator 4-9 ft or 1.2-2.7 m
WORK CENTER
 It is a place where you can do a particular kind of work
a. Sink Center
 Provides water and drainage for food preparation and clean-up (sink, faucet)
b. Cooking Center
 Provides space for cooking (gas range, cooking paraphernalia, oven)
c. Mixing Center
 Provides facilities for putting together ingredients needed for mixing food utensils
needed: mixing and preparation equipment.
d. Refrigerator or Ice Box Center
 Provides refrigeration of food with easily spoil (refrigerator, chiller).
e. China Center/Dining area
 Keep equipments for serving and eating.
TYPES OF KITCHEN ARRANGEMENT/LAY-OUT
a. U-Shaped Kitchen
• U Shape kitchen is the layout of kitchen furniture and equipment relies on three adjacent
kitchen walls. The advantage of such layout is that such kitchen can make full use of the
space and may have enough storage space. This design can create the most effective
“triangle working area”.
• This layout combines the advantages of II shape and L-shape layout. The disadvantages:
this kind of layout is applicable to large independent kitchen with enough space. If it is a
small kitchen, this kind of layout will affect the user's using experience and give users a
discomfort sense of crowded and narrow.
• It is recommended that this kitchen space layout be selected only if the kitchen area is
large enough
b. L-Shaped Kitchen
• L Shape is also refer to “triangle shape kitchen. In this kind of layout, all kitchen
furniture and equipment are arranged on the adjacent sides of a kitchen corner. The
advantage of this design is that the layout order is consistent with the user 's normal
operation process in the kitchen, and the corner space can be used efficiently.
• This kind of layout is more economic than single column type. The use of space is more
reasonable, and the operation efficiency is better. Also, the integrity of furniture layout is
better, and won't be affected by other parts’ design of the house.

• L-shaped layout is suitable for any size of kitchen, more flexible when
compared with other kinds of layout.
• Suggestions: In order to ensure that the “triangle working area” is within the user's
applicable operation scope and will not affect the operation efficiency, the length of the
short side shall not be less than 15 feet, and the length of the long side shall not exceed 20
feet
c. I-Shaped; Corridor; two walled kitchen

• Single column shape also refers to “I Shape Kitchen”. As the name implies, “I Shape”
means that all the equipment in the kitchen is only arranged on any side of the entire
kitchen space.
• The advantages of such kitchen layout is that the structure is simple, kitchen workflow
planning is simple, and the pipeline is arranged on one side of the kitchen space for easy
decoration.
• The downside is that the kitchen’s workspace is in a straight line, and in contrast to the
layout of the other kitchen layout, this shape has the longest
round-trip route in the kitchen, which increases the user's fatigue and reduces the
efficiency of cooking.
• Suggestions: this kitchen space layout is suitable for small family apartments that
kitchen space is narrow and independent, and the whole kitchen size is around 80 square
feet.
d. Double column shape

• Double column shape also refers to “II shape” or “corridor shape”. The layout of the
kitchen furniture equipment is arranged according to two facing walls of the kitchen space,
with a corridor and a moving space between them.
• The advantage of this layout is that it can be operated by several people at the same time
and can form a very effective “triangle working space”. House owners’ can use the space
of kitchen corridor repeatedly, raising space utilization rate.
• Disadvantages: it is not easy to form centralized pipeline layout, and horizontal pipeline
occupies a large space and is difficult to be covered.
• As for the owner, kitchen working sometime is very difficult to carry on continuously,
and often need to undertake 180 degrees turn in the operation. What’s worse, It is quite
inconvenient for some users, especially not suitable for disabled people to use.
• Suggestions: To facilitate the turning operation of the user, the interior space of the
layout shall provide at least 6 to 10 feet width for the operator.
Characteristics of an Ideal Kitchen

a. Kitchen should be well lighted and well ventilated. At least one window to allow free
circulation of air and to cool the room.
b. It should be conveniently arranged
c. It should have plenty of storage area.
d. It should have a complete tools and utensils needed for the different food preparation,
process and methods of cooking.
e. Kitchen should be attractively and cheerfully arranged
f. It should have a washable wall, floor that are easily cleaned, correct height of working
surface, easily cleaned table taps, shallow cupboard shelves and a service wagon or tea
wagon or cart.
Kitchen Organization
• Some positions may not be applicable in smaller scale hotel and restaurant operations.
Understanding the organizational system that will best suit the type of operation.
• The kitchen brigade was introduced by the legendary French chef, Georges Auguste
Escoffier. This was organized to form an organizational hierarchy of authority,
responsibility, and function for professional kitchens. This is to ensure that every cook had
a clear purpose and the kitchen could work to maximum efficiency.
The Classic Kitchen Brigade Positions
The following are the basic hierarchy of a classic kitchen brigade system:
• Chef de cuisine - is the head of the entire kitchen or the head honcho, most commonly
known as the executive chef, and is in charge of the overall management of the kitchen
operations. It includes innovating new menu items as well as planning, purchasing,
costing, and supervising of the staff.
• Sous chef - is the second in command or the under chef. He/She supervises and
coordinates the various station chefs (chefs de partie). The sous cherfills in for the chef de
cuisine when he/she is off. He/She also acts as an expediter (aboyeur) during service
(usually in training to become head chef). The sous chef is more hands-on and actively
involved in daily kitchen operations and receives orders directly from the chef de cuisine
for the management of the kitchen.
• Chef de partie - There is more than one chef de partie; each one is assigned and
responsible for a specific section in the kitchen. The chefs de partie (station chef) are
responsible for a particular part of the meal where they are specialized in or divided into
the method of cooking to make the kitchen more productive. Che de partie usually has
several demi-chefs (assistant station chefs) and commis (attendants) working under them.
• Demi-chef - is the assistant station chef: does most of the actual preparation of food in
the specific station he she is assigned: may be required to assist with cooking, preparation,
and plating when station chefs are absent: oversees all preparation, cooking and
presentation for plates
• Commis - are junior cooks: also work on a specific station under the chef de porte and
demi-chef generally responsible for the tools used in that station: usually in training to
become a demi-chef. They are often people who are still undertaking formal culinary
training.
• Apprentice - might work in a specific station; gaining experience because he/ she is less
likely to have any formal culinary training: helps in cleaning and work preparation,
including peeling and washing salads and sometimes washing the dishes
In modern commercial kitchens, having all positions stated below is not necessary, but
some of the following stations listed are still seen, in whole or combined with other
stations:
• Saucier - is the sauté cook; makes sauces; also often regarded as the highest respected
role in the kitchen brigade system of stations.
• Poissonier - is the fish cook, cooks and prepares fish and shellfish dishes from sautéing
to poaching and often prepares any sauces that need to accompany the fish, in the absence
of a saucier
• Entremeteir - in charge of the entrees or "entrance to the meal. In today's kitchen,
entrees are considered the "main course. This is a combined potager and legumier,
preparing vegetable dishes, soups and stocks.
• Potager - is in charge of the soups and stocks assistant to the saucier, considered a
lower-skilled position
• Legumier - is the vegetable chef; in charge of the gratins, pilafs, braises, and other hot
vegetable side dishes.
• Rotisseur - chef assigned in roasting-roasted and braised foods and any stuffing for
them. Garde manger-is in charge of all cold foods, including salads, cold meats, pates,
terrines, sausages, hors d'oeurves, decorative carving garnishes and buffet items if present
• Grillardin - is the "grill man", grills and broils food
• Patissier - is the pastry chef. The patissier also supervises the confiseur, who makes
petits fours (small fancy cakes, cookies, or confections) and
candies; the glacier, who makes cold or frozen desserts (today this would be who makes
ice cream and other frozen desserts, and perhaps also makes ice sculptures); the
decorateur, who decorates cakes or other item items; and the boulanger, who bakes and

makes bread, rolls, and cakes.
• Friturier - is the fry cook; prepares all fried items (basically-deep frying)
• Boucher - is in-charge of meat butchery, and poultry and fish treatment, may prepare
these and then give them to the garde manger for distribution various station chefs
• Charcutier - prepares pork products, such as pâté, pâté en croûte (pate in crust meat pie),
rillettes, hams, sausages, or any cured meats; may coordinate with the garde manger and
deliver cured meats
The Modern Kitchen Brigade Positions
• Executive chef - in charge of the overall management and operation of the kitchen,
including the creation of the menu, ordering, and purchasing of supplies; oversees staff and
reports to owners or managers; sometimes handles more than one restaurant kitchen. Some
restaurants have separate executive chefs and chef de cuisine.
• Chef de cuisine - the head of the kitchen who directly reports to the executive chef or
the owner, if the owner has the control of the kitchen. There are restaurants where the
executive chef and chef de cuisine is the same or only one.
• Sous chef - second in command, next to the chef de cuisine. The sous chef is in
command in the absence of the chef de cuisine. He/She monitors the quality of menu items
as to the standards of the executive chef or chef de cuisine and supervises the preparation,
portioning, and presentation of the menu items.
• Area chefs - similar to the classical kitchen brigade, the area chefs are the chef de partie
or station chefs responsible for a particular section in the kitchen. The line cooks and
stations chefs are the same, depending on the size of the kitchen operations. Area chefs
may be assigned and rotate in different stations like grilling, rotisserie, frying, and other
stations in the kitchen.
• Line cooks - work together with the area chef who is assigned to a particular station in
the kitchen.
• Expeditor - (aboyeur in modern days is called the wheelman, ticket man, expo the
person who calls the tickets for the kitchen) is responsible for taking orders from the
servers and directly announces order in the kitchen, Expeditor ensures that there is
efficient coordination between the ordered dishes from the dining area to the kitchen.
He/She does the final inspection, checking of garnishes, and finishing touches to the dish
before it is delivered to the guests by the servers. He/She makes sure that the food is
served promptly and correctly, and in some cases, may deliver the orders themselves.
B. KITCHEN UTENSILS AND EQUIPMENT
A counter scale has a platform has a platform, but it is small enough to be placed in a
counter. It can also weigh boxes.
A portion scale is a scale used to weigh cuts of meats and other light dry products.
Thermometers
The temperature of frozen and fresh foods in the receiving area is checked through the use
of a thermometer. The minimum internal temperature for frozen foods is 18°C (OF) or
below, while fresh foods should have a temperature of 5°C (41°F) or below. Items should
be rejected and suppliers should be advised if the required temperature is not met.
Dollies
Dollies are small carts with small wheels for moving heavy loads from the receiving area
to the storage area.
The Storage Area
• After receiving supplies and food items, they will be brought to the storage area. The
food can be stored in refrigerators, freezers, on shelving units, or in containers.
• The storage equipment needed depends on the type of food service operation, the
amount to be stored, and the size and space of the storage area.
• Adequate space for storage is necessary to control the temperature to prevent food from
spoiling foodborne illnesses.
• First in and first out rule should be implemented. Old stock must be put in front and
newly delivered items at the back. Each item should be marked with its storage dates.
• All food products that will be stored in the freezer should have a label and date. They
must be kept in airtight containers to retain their freshness and to avoid freezer burn.
• Freezer burn is a condition wherein the air reaches the food; the frozen food has
been damaged because of dehydration and oxidation.
• Glass containers, as well as aluminum-made containers, are not recommended as they
can break because of their chemical reactions to acidic food items.
Storage Equipment
Freezers are used to maintain the freshness of foods and keep them at the temperature
before use. There are usually three types of commercial refrigerators: the roll-in, reach-in,
and walk-in units. There are also freezers and lowboy refrigerators (a half-sized
refrigerator usually put under the counter).
Storage Equipment
Walk-in Freezer or Refrigerator - an enclosed walk-in storage space

Reach-in Refrigerator/Freezer - storage equipment that keeps your items fresh and
accessible at arm's length while standing. It has commonly one, two, or three doors with
sliding shelves.
Freezer - a storage space that requires a temperature of 18°C (00F) or lower. It helps
prolong the shelf life of the food.
Lowboy Refrigerator - also used to refer to any low-profile refrigerator or freezer,

including under counters and worktop refrigerators. It can mean any refrigerator or freezer
that is horizontal and low to the ground.
Refrigerators and Freezers
Cleaning and Maintenance Practices for Refrigerators and Freezers

• Make a regular schedule for cleaning.
• When defrosting, make sure that the equipment is empty. Transfer all food to another

freezer or a cold storage area.
• When cleaning and washing the refrigerator and freezer, it is recommended to use a
baking soda and water solution.
• Follow instructions from the manual.
• After cleaning, turn on the equipment and fill it with food for storage.
• Shelving Unit - a flexible display system that can be moved or adjusted to accommodate
different product dimensions. Each station in the kitchen has its shelves; it can be an
overhead shelf or a shelf in the corner to maximize space.
• Storage Container - storage for small food quantities. It is advisable to use clean foil or
plastic film containers with tightfitting lid covers to minimize potential contamination. It
should be labeled with contents and date of storage.
Cleaning and Maintenance Practices for Shelving Units and Storage Containers
• Use hot and soapy water to clean the shelves and containers thoroughly.
• Rinse with water and sanitize.
• Dry the shelves using a clean cloth, while dry the storage containers through air-drying.
• Return the foods inside when the shelves and storage containers are completely dry.
Preparation Area
The next step in the food flow is preparation. In this area, raw foods are being process and
prepared for cooking. It includes cutting and slicing, mixing, chopping, grinding, a large
volume. Preparation consumes much time, and having adequate equipment help lessen the
time for preparation. Mixers, processors, and slicers are the most common types of
equipment used in the preparation area.
Cleaning and Maintenance of Storage Equipment Preparation Equipment

1. Work Table - It is made of stainless steel, usually used in food production. It is
aesthetically pleasing and easy to clean and sanitize to prevent bacterial growth.
2. Slicer - also called a slicing machine. It is a tool commonly seen in delicatessens and is
used to slice cheeses, sausages, meats, and other deli products. It is used to slice foods into
uniform slices.
3. Meat Grinder - a machine that cuts meat (raw or cooked meat, fish, vegetables, or
similar food) into fine chops by forcing it through tiny holes. The hole size of the plate will
determine the fineness of the meat.
4. Bench Mixer - has a removable stainless-steel bowl that helps automate the repetitive
tasks using a dough hook, a paddle, and a whip attachment used to knead, stir, whisk, or
beat
5. Food Processor - an electric with interchangeable blades within a closed container into
which food is inserted for slicing, shredding, mincing. Chopping, pureeing, or other
processes at high speed.
6. Blender - a kitchen appliance used to mix, puree, or emulsify food and other substances.
Some can also crush ice.
7. Commercial Juicer - a tool used to extract juices from vegetables and fruits; also known
as the juice extractor. It can also grind, crush, and squeeze the juice out the pulp.
8. Table-mounted Can Opener - a device used in a professional kitchen to open cars of
food. It should be clean and sanitize after use to prevent contamination.
Cleaning and Sanitizing Practices for Preparation Equipment

• Refer to the manual for the cleaning instruction of the equipment

• Equipment must be turned off and unplugged before cleaning.
• Wash in hot, soapy water. Rinse and sanitize each piece.
• Air-dry washing devices or use clean cloth.
Cooking Area
The cooking area is composed of several stations. A station is a designated area where the
food is prepared. The number of stations in the cooking area depends on the size of the
kitchen and the menu offered.
Cooking Equipment Range Tops

1. Open Range Burner - It is the most widely used piece of commercial cooking
equipment. It consists of four or six open range burners, which are used for cooking with
pots and pans. Flame can be easily adjusted if the heat source is visible.
2. Flat Top Range - Hot top range has a flat, solid cast-iron or steel top. Operators may
choose between two burner configurations: concentric for sautéing in an a la carte line; or
straight line for boiling, stewing, or simmering in a production kitchen.
3. Induction - A coil of copper wire is place under the cooking pot and an alternating
electric current passes through it. Cooking is performed using direct induction heating of
cooking vessels rather than relying indirect radiation, convection, or the conduction.
Induction cooking a high power and very rapid increase temperature to be achieved, and
changes in heat settings are instantaneous.
Ovens
1. Deck Oven - Deck oven relies on radiant heat when heat is transferred to the product
through heated air from the baking chamber and conducted heat transfers heat directly to
the product from the baking stone or deck. Even cooking can be achieved using deck
ovens because of the consistent heat that makes it ideal for controlled baking.
2. Convection Oven - This oven circulates air around the food through hot air blown from
a fan. Food cooks faster through the convection mechanism. Heat
is distributed evenly in convection ovens, allowing food to be cooked evenly in less time
and lower temperatures than the conventional oven.
3. Combination Steamer Oven - involves three methods of cooking in one appliance
convection, steam, and a combination of steam and convection. Convection, or the
circulation of dry heat, can be used to bake bread or roast meats. The steam function
delicately poaches fish, steams rice, or cook vegetables so they can have the perfect
texture. When using the combination function, both steam and convection work together to
produce results that are moist flavorful, and have minimal shrinkage.
4. Flash Bake Oven - uses intense visible light that penetrates the food to provide heating
and infrared energy that cooks the surface of the food to attain the desired browning
5. Microwave Oven - an electric oven that cooks, heats, reheats, and defrosts food by
using electromagnetic radiation in the microwave frequency range
6. Commercial Barbecue Smoke Oven - mostly made from stainless steel and have
independent systems for smoke generation and cooking. Smoke generators use friction, an
electric coil, or a small flame to ignite sawdust on demand.
Broilers and Salamanders
1. Broiler - Its heat sources are located either above or below the broiler cooking surface.
These heat sources cook food directly or indirectly by way of radiant heating elements.
The juice dripping down onto the radiant heat or open flame of the broiler that ignite or
evaporate creates a smoky flavor of broiled food.

2. Salamander - is an overhead infrared heating element with a very temperature. It is
usually used for broiling, browning, caramelizing, glazing. toasting, and even hot holding
dishes at temperature.
Grills and Griddles
1. Grill - a metal framework used for cooking food over an open fire
2. Griddle - a flat or ridge, heated surface, mostly on the top of a range; others are separate
unit heated from below for cooking
Rotisseries
1. Rotisserie - a device for cooking meat especially chicken, by turning it around slowly
near a flame or cooker
2. Deep Fat Fryer - used to heat cooking oils (fats) so foods can be completely covered in
hot oil when fried. It consists of a temperature- controlled cooking chamber to hold the
cooking oil, which may or may not have a lid.
Tilting Skillet
• Tilting Skillet - used in cooking large batches of food. It has a large pan with cooking
surfaces on the bottom and sidewalls. It allows cooking of foods and
transferring them quickly without any messes or spills. A tilting skillet has the ability to tilt
the braising pan forward to transfer foods into storage containers or serving dishes. Also
known as braising pan, it can be used to fry, simmer, steam, sauté, or grill.
Trunnion Kettles
• Trunnion Kettle - a steam-heated vessel that cooks by the transferring heat from the
steam through condensation against the kettle wall. It can be tilted to empty contents by
turning a wheel or pulling a lever.
Steam Cookers
1. Pressure Steamer - Pressurized door and steam valve employ a closed system that helps
build pressure inside.
2. Steamer - can cook a large quantity of food nutritiously and quickly. Preparation is
secure, and little attention is needed. Direct contact with hot water vapor cooks the food.
Cleaning and Sanitizing Cooking Equipment Cooking Equipment (Ranges, Gas stove, Hot
stove)
1. Wipe the top daily while still warm. Use wet cloth or sponge.
2. Use mild detergent and scouring pad to clean any foods spilled and burnt while cooking.
3. Warm soapy water helps remove any food particles from an open burner that can cause
a blockage. It can be done weekly.
4. A slightly oiled cloth can be used to wipe the equipment dry.
Ovens
1. After every meal, wash, rinse, and dry daily the outer surface of the oven.
2. Liquid wax can be used for the finished parts of the enamel.
3. Brush the inside to remove sediments brought by food particles during cook
4. After washing the oven, wipe any sticky areas then switch off the oven.
Holding Area
The holding area is where the food is displayed before the service. This is where cooked
food is kept at a safe temperature during the holding time.
Holding Equipment
Holding equipment is used to keep hot and cold foods at a safe temperature of out of the
temperature danger zone while it is ready for service. Some examples of hot holding
equipment are steam tables, bains-marie, overhead warmers, and
proofing/ holding cabinets. There is also cold holding equipment for holding cold food; it
includes drop-in cold wells.
Holding Equipment
1. Steam Table - keeps the food warm during service with steaming hot water under the
pans
2. Bain-marie - a receptacle containing hot or boiling water into which the container is
placed to warm or cook the food item. It is used to keep sauces and soups warm. It is also
sometimes used to melt ingredients that will be used for other dishes or bake other
products.
3. Insulated Food Carrier - It is an insulated food box used for transportation of food. It
ensures that foods stay at the ideal temperature while inside the carrier.
4. Holding/Proofing Cabinet - This will allow you to proof dough and finished food hot
and ready to serve. It is two different equipment in one.
5. Overhead Warmer - safely holds temperature of food products with drying, discoloring,
or further cooking them. Food is kept at an optimum temperature that's ready to be served
for a more extended period. Overhead food warmers are usually mounted under shelves or
hung by chains.
6. Drop-in Cold Well - serves as a blanket for prechilled food products that create even
chilling, retaining the freshness of the food products.
Service Equipment is equipment used in serving foods to the customers.
Service equipment
1. Chafing Dish - uses gentle, indirect heat to keep food that is already cooked warm.
Chafing dishes cannot be used for cooking. Hotel pans are inserted into a chafing dish and
are available in a variety of sizes.
2. Hotel Pans - stainless-steel pans referred to as "steam table pans," "service pans," or
"counter pans. These are used for food storage, holding, and serving. They have a variety
of sizes.
3. Canned Fuel - a fuel used for heating food, typically placed under a chafing dish. It is
usually sold in a small canister and burned directly within that canister, with or without a
wick.
4. Bottle Brewer - This is where coffee is brewed in decanters; coffee is stored in
decanters placed on warmer plates. This is commonly used in convenience stores or
restaurants with low volume of customers.
5. Thermal Shuttle Brewer - Thermal shuttle brewers can produce 1.5 to 3 gal or 12 oz cup
servings. Coffee is not "overcooked" or burnt and can be held for four hours during
transport or two hours when serving. These brewers are recommended for high volume
operations; it can serve 200-400 cups per hour or 50-100 pounds per week.
6. Heated Shuttle Brewer - It can produce 0.5 to 1.5 gal of coffee. The coffee can be stored
in a heated shuttle up to 2 hours after brewing. This brewer is recommended for medium to
high volume of operations; it can also serve 200- 400 cups per hour 100 pounds per week.
7. Air pot Brewing System - Its brew volumes range between 58-72 oz or above 4-6.12 oz
cup servings. By brewing into preheated air pots, coffee is not burnt and can be held for up
to 2 hours while maintaining the appropriate temperature. It can be appropriate for a food
service facility that has low to medium volume of customers.
8. Utility Cart - a vehicle designed for the transport of food to bus tables or to move heavy
items from one location to another. It is made of rubberized plastic or stainless steel.
Washing/Cleaning Area
The area is not included in the food flow; however, it is one of the kitchen components
essential for the efficient performance of the food service facility.
1. Commercial Dishwasher - a stainless steel equipment used in large kitchens; used to

clean and sanitize dishes, plates, utensils, glasses, trays, cups, and bowls.
2. Commercial Sink - The most common type of washing sink is the three- compartment
sink. Each compartment has its use: rinsing, washing, and sanitizing.
3. Garbage Disposal Unit - a device, usually electrically powered, installed under a kitchen
sink between the sink's drain and the trap. Food wastes are shredded into small pieces in
the disposal unit.
Care and Maintenance of Kitchen Equipment

Care in handling, using, and storing are necessary for all kitchen equipment-whether large
or small, heavy or light--in order to extend its lifespan and minimize its depreciation and to
maintain the attractiveness and efficient condition of the equipment while in use.
Schedule for Care of Kitchen Equipment
1. All kitchen equipment must be kept clean.

2. All removable parts of kitchen equipment must be washed with a suitable detergent and
hot water after each use. The kitchen equipment must be completely dry at washing and
before replacing it.
3. All pieces must be checked if working. It is necessary to have attentive supervision to
ensure that the equipment is handled carefully to detect defects early.
4. Equipment with defects must be reported immediately for repair to avoid disrupting
work in the kitchen.
5. It is vital to have oiling or servicing of the kitchen equipment on a weekly fortnightly,
or monthly basis to maintain the movable parts of machinery and to avoid obstructions.
The service instructions provided by the manufacturer are an excellent guide to the service
procedure that should be followed. It is useful to prepare a simple instruction card for each
kitchen equipment, carrying the manufacturer's instruction that will be easily understood
by the operators of the kitchen equipment. The card could be kept near the kitchen
equipment.
6. Periodical checking of all electrical inputs to the kitchen equipment must be done to
ensure the efficiency of electrical supply.
7. Periodical checking of insulations, plumbing, and other connections are needed to keep
the optimum efficiency of the kitchen equipment.
8. Help train the staff to learn regular maintenance procedures from the manufacturer's
engineer to make full use of warranty periods.
9. Each machine must have an assigned staff that is responsible for the care of each
machine.
• It is costly to maintain a piece of kitchen equipment; it costs time and money. Without
proper maintenance, it could mean an interruption of work that can cause strain on people,
delayed production, and additional cost.
• In order to prolong the life and maximize the usage of Kitchen equipment, proper
procedures must be followed, as well as the regular care and maintenance. Cleaning
schedules for some commonly used kitchen equipment may help.
Preparation Tools and Equipment Cookware

Cookware is composed of cooking vessels used on stove or range cooktops, such as
saucepan, frying pan, etc.
The following are examples of cookware:

1. Stockpot - A deep, straight-sided pot use for making and simmering large quantities of
stocks or liquids. Stockpots with spigots are used to drain liquid without disturbing the
solid contents or lifting the pot. Sizes: 8-200 quarts (liters)
2. Saucepot - A round pot of medium depth; similar to a stockpot but shallower, making
stirring or mixing easier; used for soups, sauces, and other liquids, sizes: 6-60 quarts
(liters)
3. Brazier - A round, broad, shallow, and heavy-duty pot with straight sides; also called a
rondeau; used for browning, braising, and stewing meats; sizes: 11-30 quarts (liters)
4. Sauce Pan - Similar to a small, shallow, light saucepot, but with one long handle instead
of two loop handles; may have straight or slanted sides; used for general range top
cooking, 1 ½ -15 quarts (liters)
5. Double Broiler - A pot with two sections. The boiling water is held by the lower section,
similar to a stockpot. The food cannot be cooked sizes: directly with heat; the upper
section holds foods and cooked at low temperatures. Size of top section: 4-36 quarts
(liters).

6. Sauté pan, Slope-sided - Also called a sauteuse, where meats, fish, vegetables, and eggs
are sauteed and fried on the slopping sides pan and are flipped and tossed without the use
of a spatula; size: 6-14 inches (160- 360 mm) top diameter.
7. Cast-iron Skillet - Very heavy, thick bottomed fry pan
8. Fish Poacher - A long, narrow, straight-sided pan with a removable rack insert; used for
poaching whole fish
9. Sauté Pan, Straight-sided - Also called a sautoir; a straight-sided saucepan, but heavier;
used for browning, sautéing, and frying. Because of its broad surface area, the sauté pan is
used for cooking sauces and other liquids when rapid reduction is required. Sizes: 212 5
inches (65-130 mm) deep; 6-16 inches (160-400 mm) in diameter
10. Roasting Pan - A large rectangular pan; deeper and heavier than a bake pan;
used for roasting meats and poultry
11. Pressure Cooker - The pressure cooker removes air from the vessel to trap the
steam inside produced by the boiling liquid. The food is quickly cooked by the steam as
the internal pressure creates high temperature together with a high thermal heat transfer
Steam is released after cooking to open the vessel safely.
12. Wok - A round-bottomed steel pan with two loop handles. It is used for stir-
frying, especially in Chinese cuisine. Woks are best used with special burner units that
have a high heat output and broad ring-shaped support the holds the wok steady during
cooking.
Bakeware
1. Sheet Pan - A shallow rectangular pan (1 inch/ 25 mm deep) for baking cakes, rolls, and
cookies; also used to bake or broil meats and fish
2. Stainless-steel Bowl - A round-bottomed bowl; used for mixing, whipping, and
producing hollandaise, mayonnaise, whipped cream, and egg white foams. Round
construction enables a whip to reach all areas. It is available in many sizes.
3. Springform Pan - In making cheesecake, bake soft, and sticky mixes, a springform pan
is used. The sides are closed with clasps, and there is an insert the rest in the bottom of the
pan.
4. Muffin Pan - Muffin pans are used for different baking kinds of muffins and cupcakes
and can be in various sizes.
5. Bake Pan - A rectangular pan about 2 inches (50 mm) deep; used for general baking;
available in a variety of sizes
6. Pie Pan - Pie pans are used for baking pies. Deep pie pans have slightly wider than
ordinary pie pan to accommodate deep-dish.
7. Loaf Pan - It is also known as bread pan, which is used for baking loaf- shaped foods.
8. Tart Pan - Delicate crusts, such as tarts and quiches, are baked in a tart pan. Tart pan
may have smooth or fluted sides.
9. Tube Pan - A tube pan is used for baking tube-shaped desserts, such as angel food cake.
It may have a removable bottom.
Bakeware is composed of cooking vessels that are used inside an oven.

Some tools are considered both cookware and bakeware.
Measuring Tools
There are different measuring methods measuring equipment used for liquids, dry
ingredients and fats. The following are tools that can be used measuring ingredients.
1. Measuring Spoon - Measuring spoons are specialized standardized spoons used to

measure a small amount of an ingredient, either liquid or dry, when cooking. Measuring
spoons may be made of plastic or metal and other materials. They are available in many
sizes, including 1 tablespoon, ½ tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon, and 1/8
teaspoon.
2. Measuring Cup (For Dry Ingredients) - A cup is used in measuring dry ingredients; it is
usually a part of a set in graduated sizes, including ¼ cup,
½ cup, 1/3 cup, and 1 cup.
3. Measuring Cup (For Liquid Ingredients) - A standard cup used to measure in cooking,
especially liquid ingredients, with marks to show fractional amount and with a lip for
pouring.
4. Weighting Scale - Balance or spring scale is used to measure the mass or weight of
ingredients.
5. Ladle - In measuring and portioning liquids, ladles are commonly used. The size is
stamped on the handle.
6. Scooper - Scoops are used for portioning soft, solid liquids, and they come in standard
sizes and have a lever for mechanical release.
Mixing Tools
1. Wooden Spoon - A wooden spoon is used for stirring sauces and for mixing ingredients
in cooking. It is made of wood and has a long handle.
2. Slotted Spoon - A slotted spoon is a large plastic or metal spoon with holes in it. It is
used to take food out of a liquid.
3. Heavy Metal Spoon - Heavy metal spoons are used to stir thick mixtures.
4. Whisk - Whisk is mad e of loops of wire attached to a handle, and it serves as a mixing

tool to incorporate air into food.
5. Rotary Beater - Rotary beater is used to beat, blend, and incorporate air into food.
6. Sifter - A sifter is used to blend dry ingredients and remove lumps.
7. Pastry Blender - A pastry blender is made of curved pieces of thin metal attached to a
handle. It is used to blend shortening, butter, and cheese.
Baking Tools
1. Pastry Brush - Pastry brushes are used to brush butter or sauce on foods.
2. Flexible Spatula - Flexible spatulas are used to scrape bowls/saucepans and fold
ingredients into one another.
3. Pastry Cloth and Rolling Pin - Pastry cloth keeps the dough from sticking to the counter.
Rolling pin is used when rolling out dough or pastry.
4. Stockinette - Stockinette covers the rolling pin and prevents the dough from sticking to
the rolling pin.
5. Bent Edge Spatula - Bent edge spatula is used to remove cookies from a baking tray. It
is also used to turn meats, fish, pancakes, eggs, and omelets.
6. Straight-edged Spatula - A straight-edged spatula is used to spread cake icings/
meringues and level dry ingredients.
7. Pastry Bag - Cone-shaped cloths or plastic bags are used for decorating and shaping
items, such as whipped cream, cake icing, duchesse potatoes, and soft dough.
Thermometers
1. Must be placed in food while it is cooking.
2. Instant-read Oven-safe thermometers - Instant-read thermometers are inserted into food

at the end of cooking.
3. Candy/Deep Fat Thermometer - Candy thermometers are marked with different

temperatures needed for different kinds of candy.
4. Meat Thermometer - A meat thermometer is used to measure the internal temperature of

meat. The internal temperature has a direct relationship with the degree of "doneness" of
meat or bread.
5. Deep fat thermometers register oil temperature for deep-frying foods (doughnuts and
French fries).

Cutting Tools
1. Poultry Shear - Poultry shears are used to cut through fowl and fish bones.
2. Kitchen Shear - Kitchen shears are used for a variety of cutting chores, such as snipping
string and butcher's twine, trimming artichoke leaves, and dividing taffy.
3. Peeler - Peeler removes the outer surface of fruits and vegetables.
4. Shredder Grater - Shredder grater is a four-sided metal tool used to shred and grate food
(cheese and cabbage).
5. Cutting Board - Cutting boards are used when cutting and chopping foods to protect
tables and countertops
Knives
The most commonly used tool in the kitchen is a knife. The chef must know what type of
knife is a specific task
Different Types of Knives and Their Uses
1. Paring Knife - For a more detailed and controlled cutting, a paring knife is used. It is
best to use for peeling vegetables and fruits, or for slicing a single garlic clove or shallot.
2. Peeling Knife - The peeling knife has its pointed tip that curves downward. It is also
known as the bird's beak knife. Peeling knives are mainly used for decorative garnishes.
Peeling knives can also remove skins and blemishes from fruits and vegetables.
3. Tomato/Cheese Knife - For neatly slicing tomatoes and cheese, tomato/cheese knife is
used. The tiny serrations on the blade prevent food from tearing.
4. Bread Knife - The bread knife has a serrated edge and a thick blade that are perfect for
cutting soft and hard fresh loaves without tearing and squishing the insides.
5. Utility Knife - The utility knife is a perfect choice for smaller tasks. It is larger than the
paring knife and smaller than a chef's knife.
6. Steak Knife - Steak Knife does not need frequent sharpening; it has a serrated blade or
straight-edge knife.
7. Trimming Knife - The trimming knife is designed for cutting but in smaller jobs.
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the
copyrighted works included in this material may be reproduced for
The narrow-curved blade is designed for clean cuts and trimming chicken fats.
8. Fillet Knife - These knives are very flexible knives used to fillet fish. The blade is
around 6-11 inches, allowing it to go quickly through backbone and skin.
9. Boning Knife This kind is ideal for the kitchen in removing bones inward of the meat
and poultry from the main bone.
10. Carving/Slicing Knife - This knife is used to slice cooked meats and fish. It has
a thinner blade used for slicing and carving food.

11. Chef's Knife/Cook's Knife - This is the knife that any chef would not want to
miss. It has a standard blade for multipurpose use in the kitchen.
12. Vegetable Cleaver - A vegetable cleaver has a more delicate blade than that of a
meat cleaver. Vegetable cleavers are used to slice produce and efficiently chop, as well as
to transfer food to a bowl or pot.
13. Meat Cleaver - The meat cleaver is a knife that has a wide blade and a thick
spine. Meat cleavers use their weight to cut through meat or poultry bones; they are not
meant for slicing.
14. Honing Steel/Knife Sharpener - A honing steel/knife sharpener is essential for

keeping knives sharp. The steel smooths and helps realign the worn carbon steel on the
blade's edge.
OTHER TOOLS
1. Tong - Tongs are spring-action or scissor-type tools used to pick up items such as
meats, vegetables, or ice cubes.
2. Chef's Fork - A chef's fork is used to turn and lift heavy pieces of meats and other items.
It is also known as a braising fork.
3. Melon Baller – It is used to scoop out smooth balls, such as melons, butter, and cheese.
It has a variety of sizes and shapes. It is also known as parisienne- scoop.
4. Zester - A small hand tool used to peel of the colored part of citrus in thin strips
5. Strainer - Strainers have a cup-shaped body made of perforated mesh. The holes range
from extra-fine to coarse. Strainers can be used to drain pasta, vegetables, and stocks after
cooking.
6. Colander - A stainless-steel or aluminum large perforated bowl; used to washed the

degree of cooked vegetables, salad greens, pasta, and other foods
7. Meat Tenderizer - Made of aluminum or steel that has different size toothlike points on
each side of a meat tenderizer. These points tenderize meat by breaking up and bruising
muscle fibers.
8. Chinois - A chinois or China cap is a metal strainer used for straining sauces and stocks.
It has a pestle, a round, bat-like instrument, that can be used to press very soft food
through the China cap.
9. Funnel - A funnel has several sizes and can be made of various materials. It is used to
pour liquid from a large container into a smaller container, such as from a pot into a bottle.
10. Skimmer - A perforated disk, slightly cupped, on a long handle; used for
skimming froth from liquids and for removing solid pieces from soups, stocks, and other
liquids
11. Food Mill – A food mill is a bowl-like container with cutter disks used to purée
and strain food. Disks are available in varying degrees of coarseness or fineness.
12. Pizza Cutter A pizza cleanly slices baked pizza into serving pieces.
13. Egg Slicer - An egg slicer works by placing a peeled, hard cooked egg in the
hollow of the slicer. Push the tool down, and the wires will slice the egg or cut it into
wedges.
14. Mandoline – A manual slicing implement consisting of blades fitted in a flat
metal or wood framework. Folding legs position the mandoline on the worktable at a 45-
degree angle for use. Levers allow the blades to be adjusted to control the thickness of the
slices. A traditional mandoline has a flat blade and a serrated blade. Additional blades can
be used in combination with the flat blade to cut julienne and bâtonnet. The serrated blade
is used to cut that or waffle slices. For safest use, a detachable guard is also supplied. The
guard holds the food and allows it to be sliced without getting the fingers near the blades.
15. Can Opener - Heavy-duty can openers are mounted on the edge of the
workbench. They must be carefully cleaned and sanitized every day to prevent
contamination of foods. Replace worn blades, which can leave metal shavings in the food.
C. Measuring Techniques for Solid Ingredients
1. White Flour
a. Sifted. Sift flour once, place lightly into measuring cup with spoon or scoop until the
measure is overflowing. Do not shake the cup. Level the flour with straight edge of a
spatula or knife.
b. Unsifted. Spoon tablespoons of flour lightly into the measuring cup until the measure is
overflowing. Do not shake the cup or hit the spoon against the cup. Level the flour with the
straight edge of a spatula or knife.
2. Powdered Dry Milk
Pour dry milk from spout or slit inside the box, or spoon lightly into measuring cup
without shaking the cup until the measure is overflowing. Level with the straight edge of a
spatula or knife.
3. Sugars
a. Brown Sugar. If brown sugar is lumpy, roll out lumps between one sheet of wax paper
before measuring; then pack into a cup firmly enough for the sugar to keep the shape of the
cup when turned out.
b. White Sugar and Granulated Brown Sugar. Unless sugar is lumpy, do not sift it before
measuring. Fill the cup or spoon with sugar to overflowing without shaking the cup. Level
the sugar with the straight edge of a spatula or knife.
4. Baking Powder
Stir the powder in the container enough to lighten the product and to break up any lumps.
Dip dry spoon into the powder, bring it up heaping full and level off the excess with the
straight edge of a knife or spatula.
5. Salt
Stir the powder in the container enough to lighten the product and to break up any lumps.
Dip dry spoon into the powder, bring it up heaping full and level off the excess with the
straight edge of a knife or spatula.
6. Spices
To measure less than ¼ teaspoon, use your finger or divide ¼ in half. This is usually
referred to as a dash or pinch.
7. Shredded Cheese
Lightly place the shreds in a dry measuring cup until even to the rim. Do not pack the
cheese into the cup.
8. Solid Shortening
With a rubber spatula, pack into cup, run spatula through shortening to release air; pack

again and level off.
9. Butter or Margarine
When using a bar or stick or butter, cut the desired amount. Use these equivalents: ½ lb = l
cup; ¼ lb = ½ cup.
Measuring Techniques for Liquid Ingredients
1. Fluid milk
Set the measuring cup on a level surface. Pour milk up to the measure mark. Read volume
measure by looking at it at eye level.
2. Oil or melted fats
Pour oil or melted fat into measuring cup placed on level surface. Read volume measure at
eye level.
3. Syrup, Honey and Molasses
Set the measuring cup on a level surface. Pour milk up to the measure mark. Read volume
measure by looking at it at eye level.
D. WORK SIMPLIFICATION
Work Simplification - is the simplest, quickest and easiest way of doing things Goals of
Work Simplification
a. to conserve time and energy
b. to maximize production/output
c. to accomplish more household tasks in a given time
d. to allow more free time to members so that they can devote these to other activities
Classification of Tasks (Swartz)
a. Light Tasks (under 100% above listing)

- hand sewing, crocheting, paring, slicing vegetables, cleaning using labor- sewing
machines, dusting, wiping vases, figurines, plates; folding clothes
b. Moderate Heavy tasks (100 - 150%)

- dusting furniture, polishing floors, washing dishes, cooking, kneading, laundering using
a washing machine, hanging clothes, watering plants
c. Heavy (150 – 200%)

- washing clothes by hand, scrubbing the floor, gardening, ironing clothes, sweeping
floors, trimming plants.
d. Extremely Heavy (above 300%)

- fetching water, carrying heavy loads, cleaning the carpet, cleaning walls and ceilings
Principles of Work Simplification in relation to Movement
1. Sit comfortably while working

2. Heights of working tables, other work areas and working tools should be adjusted
according to the height of the worker and the nature of the job
M = 39 – 41 “; F = 34 – 37”

3. Work areas should be within normal reach (refers to the distance reached by the hands
in an extended position)
4. Slide things whenever possible (use carts)
5. Pre-position tools and supplies
6. Use efficient tools and equipment
7. Execute the fewest movements possible in doing a job (dovetailing)
8. Create a working environment that is conducive and ideal to work (good ventilation,
sufficient lighting, etc.)
9. Use other parts of the body than the hand whenever possible
10. Use the lowest – class motion possible
E. Measuring Techniques & Equivalents Weights and Measures

1 tsp = 60 drops
5 milliliters
5 grams
1 tbsp = 3 tsps
15 milliliters
15 grms
½ ounce 1 cup = 16 tbsp
240 milliliters
240 grams
8 fluid ounces
1 quarts = 2 pints
4 cups
760 milliliters
1 peck = 2 gallons
8 quarts
1 ounce = 2 tbsps
30 grams 1/8 cup 1 kg = 2.2 pounds (lbs)
1000 grams
1 quart
1 pint = 2 cups
480 milliliters
480 grams
16 fluid ounces
1 gallon = 4 quarts
16 cups
½ peck
1 pound = 16 ounces
454 grams
2 cups
1 L = 4 ½ cups
1000 ml
1 oz = 29.573 or 3.0
1 cup = ½ lb
½ c = ¼ lb
o To convert ounces to grams, multiply ounces by 30 (28.35)

o To convert grams to ounces, divide the grams by 30 (28.35)
o To convert pounds to kilograms, divide the pounds by 2.2
o To convert kilograms to pounds, multiply the kg by 2.2
Abbreviations Conversion
0C = (F – 32) x 5 or 5 (F – 32)
c – cups 9 9
gal – gallon
gm – gram0F = (9/5 x c) + 32 or kg – kilogram
l – liter c x 9 + 32 Or 1.8 x c + 32 lb – pound 5
mg – milligram

ml – milliliter Ex. 750C – 0F
oz – ounce 75 2= 675 + 32 = 167 0F

pt – pint 5 5
qt – quart
tbsp or t – tablespoon tsp or t – teaspoon
F. MIS EN PLACE & MIS EN SCENE Mise En Place

• Mise en place (meez-on-plahss) is a French culinary word which means "everything put
in place." It refers to the pre-preparation before cooking, which involves a series of steps
and stages that require extended hours due to the complexities of the tasks.
• It includes food pre-preparation, including par cooking and blanching; cutting and
trimming of all the meat, poultry, fish, and vegetables; and breading and battering that will
be needed during the meal service.
• The most fundamental skills required for a mise en place and the most basic of these is
knife skills. The principles, such as on how to hold the chef's knife, how to maintain a
sharp edge, and how to make necessary cuts.
Mise-en-scene is a French term which refers to “prepare the environment and make it
presentable” Food and beverage outlets should be pleasant, comfortable, safe and hygienic
to ensure better environment to accept guests.
Handling the Knife
• Knife skills are the most essential and basic skills that a cook or a chef must learn.
Because knives are the most commonly used tool in the kitchen, a cook or a chef should
know the different parts of a knife.
Parts of the Knife
The Blade
The blades of different knives vary in length, thickness, shape, and sizes for them specific
parts. The blade is the part of a knife used for cutting, mincing, chopping, and other
dividing tasks.
• Point - The point is the front part of the knife where the edge and spine meet. The point
is often used for scoring and piercing.
• Tip - This is the front part of the knife, which includes the knifepoint.
• Belly - It is the part of the blade right after the tip. Knives with "curvy" bellies and
small tips are usually better for slicing or chopping vegetables as they allow quick, smooth
rocking motions on the cutting board.
• Cutting edge - The edge is the cutting part of the blade that is used for chopping and
slicing. The edge should always stay sharp and should be made of materials that are
resistant against chipping or breaking.
• Spine - The spine refers to the full thickness portion of the blade, opposite the knife
edge.
• Heel - the rear part of the edge opposite to the point where it meets the handle
• Bolster - the part in the middle of the knife which is thick enough to join the knife blade
to its handle. It provides weight and balance to a knife. At the same, it protects the hand
from getting away from the knife edge.
The Handle
The handle is the part where you hold the knife. It covers the tang, rivets for extra security,

and the butt. The handle can be made of different materials such as wood, plastic, and
ivory, or sometimes, it comes with one piece of solid metal.
Different Cuttings and Techniques
1. Brunoise
Recommended Tool: Chef’s knife To do a brunoise cut, the
food must first be julienned then
turned a quarter and diced again to create approximately 1/8- inch cubes. This
cutting technique is ideal for carrots, onions, leeks, and celery, but can also be used with
bell peppers and hard root vegetables like beets and turnips. Steer clear of this cut when
preparing softer vegetables like green beans and cauliflower.
2. Chiffonade
Recommended Tool: Chef’s or paring knife The chiffonade method is best
for cutting herbs into long ribbons. Stack fresh basil or mint leaves, roll them up
tight, and cut across hamburger style. This technique also works well for leafy greens like
spinach, collards, and kale.
3. Chop
Recommended Tool: Chef’s knife
Used for a variety of foods, chopping is a casual, imprecise term that simply means to
roughly cut food into bite-sized pieces.
4. Cube
Recommended Tool: Chef’s knife
Using a more precise method than chopping, cubed ingredients are cut to a uniform size
(e.g. “1/2-inch cube”). This cut is used with many foods, from potatoes to meats to bread.
5. Dice
Recommended Tool: Chef’s knife Generally smaller than a standard
cube, the dice cut also creates uniform squares for even cooking and a polished look.
Dicing is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and
celery).
6. Julienne/French Cut
Recommended Tool: Chef’s or paring knife
In julienne (or French) cut, the ingredient is cut into long, uniform strips like matchsticks.
Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell
peppers, and zucchini.
7. Mince

Recommended Tool: Chef’s knife or food processor
Minced ingredients are cut very, very finely. Mincing is the ideal cutting technique for
aromatics, like onion, garlic, and ginger, where a paste-like consistency is a desirable end
result.
8. Slice
Recommended Tool: Chef’s, paring, or serrated knife
Slicing is a general term that means to cut across the grain into thin,
uniform pieces. Almost every fruit or vegetable can be sliced, as well as other ingredients
like cheese and bread.
1. What is the significance of applying work simplification and mis-en-place when doing a
task such as preparation of food?
2. Why is it important to be accurate in measuring ingredients when cooking?
3. If you were a cook or chef in a food service establishment is it important to be
familiarized with the different kitchen tools and equipment?
1. Explain the functions of heat and purposes of cooking.

2. Describe the various cooking methods employ in cooking food?
Note : On line Evaluation
A. Book/Printed Resources
CORNELL, DARYL ACE V., & YAO, CLAIRE ANN M. 2020. Kitchen Essentials
and Basic Food Preparation, Rex Book Store, First Edition, Manila, Philippines.
LABENSKY, S., INGRAM, G. G., & LABENSKY, S. R. (2008). Prentice Hall
essentials dictionary of culinary arts. Pearson/Prentice Hall.
LAPID, FRANCISCO E. AND SOTTO, EFREN. 2010. How to start your own
Business. Philippines, National Bookstore.
PAWSEY, LINDA. 2000. Folds and Frills. Ann Wilson International Sales.
Singapore
HALL, C. M., & SHARPLES, L. (2004). The consumption of experiences or the
experience of consumption? An introduction to the tourism of taste. In Food tourism
around the world (pp. 13-36).
REYES, RUTH J. 2015. Culinary Arts. Manila, Philippines
REYES C, SIMON J. 2009. Food Selection and Preparation. Manila, Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume I.
Manila, Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume II.
Manila, Philippines
SUBIDO, RORY C. 2004. Food Service and Catering management. A practical Guide.
Pasig City, Philippines. Anvil Publications.
B. Internet:
https://www.google.com/search?q=cooking+methods&rlz=1C1BNSD_enPH9
30PH930&oq=cooking+methods&aqs=chrome..69i57j0l9.4041j0j15&sour
ceid=chrome&ie=UTF-8
https://www.google.com/search?q=cooking+equipment&rlz=1C1BNSD_enPH
930PH930&oq=cooking+equipment&aqs=chrome..69i57j0l9.4688j0j15&s
ourceid=chrome&ie=UTF-8
https://www.google.com/search?q=what+is+mis-en-
scene&rlz=1C1BNSD_enPH930PH930&oq=what+is+mis-en-
scene&aqs=chrome..69i57j0i10l4.10653j0j4&sourceid=chrome&ie=UTF-8
https://www.google.com/search?rlz=1C1BNSD_enPH930PH930&sxsrf=ALeK
k015K6o0DsUbliNsqjubBYYSKiOKOg:1616682242839&source=univ&tb
m=isch&q=importance+on+the+basic+kitchen+layout+and+arrangement&
sa=X&ved=2ahUKEwiT9rHW0svvAhVMa94KHV0MCmEQjJkEegQIIhAB
&biw=1536&bih=722#imgrc=jhQXR2otQnGwDM

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Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

IM – HPC 1 – SECOND SEM. 20 – 21

COLLEGE OF HUMAN ECOLOGY

DEGREE PROGRAM BSHM COURSE NO. HPC 1

II. LESSON TITLE

III. LESSON OVERVIEW

IV. DESIRED LEARNING OUTCOMES

At the end of this module the students are expected to:

Food is the third most important thing for living

IM – HPC 1 – SECOND SEM. 20 – 21

 Vegetables are some of the most important

 Foods in the fruits category are not just

IM – HPC 1 – SECOND SEM. 20 – 21

c. Grains, Legumes, Nuts, and Seeds

 Grains form the staple food of most cultures

d. Meat and Poultry

 Meat and poultry are important foods in

IM – HPC 1 – SECOND SEM. 20 – 21

e. Fish and Seafood

 Seafood is another important category of

f. Dairy Food Group

 Dairy foods are made from the milk of

IM – HPC 1 – SECOND SEM. 20 – 21

 Eggs are commonly used in baking,

C. Chemical Structure of Food – classified into six categories

o Typical water content of some foods

o Water is made up of two hydrogen atoms and one oxygen atom.

 Carbohydrates – contained oxygen and hydrogen in the proportion of 2 H2O

IM – HPC 1 – SECOND SEM. 20 – 21

o Sugars are classified as monosaccharide, disaccharides or trisaccharides

Three most common Sugar

o Polysaccharides – a long chain of glucose molecules forms an important

o Pectin – another complex C2H2O present in fruits

Fruits rich in pectin Little pectin content

o Fiber – term applied to polysaccharides that cannot be digested in the human

o Fat – solid at room temperature

 Protein – are organic compound

o Amino acid – building units of protein

o Denaturation of meat proteins usually occur in the temperature range of 570 to

IM – HPC 1 – SECOND SEM. 20 – 21

o Hydrolysis of protein or proteolysis is another reaction that proteins undergo.

 Enzymes – are protein molecules synthesized by living organism for specific

Useful application of Enzymes in Foods

a. Fat-Soluble Vitamins b. Water-Soluble Vitamins

 Minerals – are inorganic substances that may not be in combination with

o Micro – smaller amount – magnesium, fluoride, Nickel, Silicon, Tin, Iron,

D. THE SENSORY ATTRIBUTES OF FOOD

a. Appearance of Food – includes size, shape, color of food

IM – HPC 1 – SECOND SEM. 20 – 21

Four Tastes are true tastes

3. Mouthful – the tactile sense when food is in the mouth is another

 Sensory Evaluation is an important tool in the study of food.

VI. LEARNING ACTIVITIES

1. Discuss the importance of food in our daily living?

IM – HPC 1 – SECOND SEM. 20 – 21

Forchefsandcooks,tradetools,equipmentandutensilsarejustasimportantas recipes. Every art

IM – HPC 1 – SECOND SEM. 20 – 21

Accurate measurements are important because precise amounts are

IM – HPC 1 – SECOND SEM. 20 – 21

This layout combines the advantages of II shape and L-shape layout.

IM – HPC 1 – SECOND SEM. 20 – 21

IM – HPC 1 – SECOND SEM. 20 – 21