KITCHEN TOOLS,EQUIPMENT, and WORKFLOW
as a Food Technologist, you should do the following:
✔Ensure food products are produced safely, high quality,
and legally.
✔Creating new recipes and concepts by using newly
discovered food materials.
Kitchen tools are used for a specific purpose
Kitchen equipment can be classified into three :
1. Storage equipment is used for food preservation.
Ex: Chillers – This type of equipment is for
food items that do not require freezing,
such as fruits, ready to eat food, and
vegetables
Freezers –A type of equipment used for food
items that require freezing; examples are frozen
meat and ice cream
Warmer – It is considered a holding place for
cooked items waiting to be served.
2. Production equipment is used for food preparation
in large amounts.
Ex: Mixer is used in combining ingredients that
are in large batches. Examples are bread dough,
cake batter, and even meat fillings.
Slicing machine : Used for slicing food items like
meat
Choppers – Used for chopping food that needs to
be into smaller pieces. A food processor is an
example of a chopper.
Kitchen Workflow
• A good kitchen workflow means that materials and
personnel can work smoothly from other areas to cooking
sections and to the servers and the guest tables.
Kitchen Workflow The layout should flow as such:
Receiving Area
The receiving Area should be near to Storage area
Storage is next to the preparation area then the
production area.
B. Storage type of kitchen layout depends on equipment,
stations, menu, and service type.
Kitchen Criteria
The basis of the kitchen layout to
ensure the efficiency of equipment
and space for the kitchen staff.
These are the criteria :
✔ Work station
✔ Smooth traffic flow
✔ Food safety
✔ Types of Equipment
✔ Number of customer capacity
✔ Purchasing system
List of the kinds of foodservice establishment and
characteristics of their kitchen.
FOOD SELECTION
People choose food and beverage based on several factors:
❑ how foods look ❑ taste ❑ health ❑ cultural ❑
religious values ❑Psychological and social needs
❑Budgetary concern
SIGHT The eyes receive the first impression of food; ❑
shapes ❑ colors ❑ consistency ❑ serving size ❑Presence
of any outward defects
ODOR ❑ Smell is almost as important as appearance
when people evaluate food item for quality and
desirability. ❑ Most of people can differentiate between
2,000 to 4,000 odors. ❑ Some trained individuals can
distinguish as many as 10,000.
CLASSIFICATION OF ODORS
Six classification: ❑ spicy ❑ flowery ❑ fruity ❑
resinous( eucalyptus) ❑ burnt ❑ foul
Four Classification : ❑ fragrant (sweet) ❑ acid (sour) ❑
burnt ❑ caprylic (goaty)
Adaptation Perception of a continuously present smell
gradually decreasing over time.
Volatile molecules Molecules capable of evaporating like
a gas into the air. It travels through air and some of them
reach the yellow - colored olfactory epithelium, an area
the size of a quarter located inside the upper part of the
nasal cactivity .
How does smell carried to people ? Why is the odor of
something baking more intense that the odor of cold items
like ice cream or frozen peaches? ❑ Heat converts many
substances into their volatile form. ❑ Because only
volatile molecules in the form of gas carry odor, It is
easier to smell hot foods that cold ones. ❑ Hot coffee is
much easier to detect than cold coffee. ❑ Relatively large
molecules such as proteins, starches, fats, and sugar are
too heavy to be airbone so their odors are not easily
noticed.
❑Lighter molecules capable of becoming volatile are
physically detected by the olfactory epithelium by one of
two pathways : (1) directly through the nose (2) during
eating when they enter the mouth and flow retronasally or
toward the back of the throat and up into the nasal cavity.
TASTE ❑ When food comes into the mouth, bits of it are
dissolved in the saliva pools and they come into contact
with the cilia, small hair-like projections from gustatory
cells. ❑ The gustatory cells relay message to the brain via
one of the cranial nerves(facial, vagus and
glossopharyngeal). ❑ The brain, in turn translates the
nervous electrical impulses into a sensation that people
recognize as “taste”.
THE FIVE TASTE STIMULI
Basic types of tastes : ❑ sweet ❑ sour ❑ bitter ❑ salty ❑
savory(umami a Japanese word meaning “delicious
CHEMICAL BASIS OF FIVE CATEGORIES OF
TASTE : 1. The sweetness of sugar comes from the
chemical configuration of its molecules. A long list of
substances yield the sweet taste including sugars, glycols,
alcohols, and aldehydes.
2. Sour taste comes from the acids found in food. It is
related to the concentration of hydrogen ions, which are
found in natural acids of fruits, vinegar, and certain
vegetables.
3. Bitterness is imparted by compounds such as caffeine
(tea, coffee),theobromine(chocolate),and phenolic
compounds(grapefruit).The ability to taste bitterness can
act as warning system to prevent us from ingesting toxins.
4. Salty taste comes from iodized salts such as the salt
ions(Na) in sodium chloride(NaCl) or other salts found
naturally in some foods.
5.Savory(umami) taste was first identified in 1908 by
researchers at Tokyo Imperial University.
Umami is glutamate an amino acids that imparts the taste
of beef broth but without the salt. Some people can detect
monosodium glutamate(MSG) in foods because it contains
glutamate.
FACTORS AFFECTING TASTE ❑ temperature of a
food and beverage ❑ color of the food ❑ time eaten of the
day it is eaten ❑ age, gender, and degree of hunger of the
taster
FLAVOR ❑ Flavor is the combines sense of taste, odor
and mouthfeel. Taste relies on the taste buds’ connection
to the brain via nerve cells, which signal the sensations of
sour, salt, sweet,bitter, and savory.
TOUCH
❑Texture is a combination of perceptions, with the eyes
giving the first clue. ❑The second comes at the touch of
fingers and eating utensils. ❑Third is the mouthfeel, as
detected by the teeth and the tactile the nerve cells in the
mouth located on the tongue and palate.
❖Consistency describes a food’s firmness or thickness.
(brittleness, chewiness, viscosity, thickness, thinness, and
elasticity (rubbery, gummy).
❖Astringency causes puckering of the mouth, is possibly
due to the drawing out of proteins naturally found in the
mouth’s saliva and mucous membranes
. Food such as cranberries, lemon juice, and vinegar have
astringent qualities.
The hotness in peppers is produced by a chemical called
capsaicin.
❖ Chemethesis is the ability to feel a food’s chemical
properties (e.g. cool mints or hot chili peppers)
NUTRITIONAL CRITERIA
Food Group plan. A diet-planning tool that “groups”foods
together based on nutrient and calorie (kcal)content and
then specifies the amount of servings a person should have
based on their recommended calorie intake.
CULTURAL CRITERIA
Culture is another factor influencing food choice. It
influences food habits by dictating what is or not
acceptable to eat
RELIGIOUS CRITERIA
Buddihism Buddhists believe in karuna which is
compassion and karma a concept that implies that “good is
rewarded with good; evel is rewarded with evil. Buddhists
are mostly vegetarian. They consider uncompassionate to
eat the flesh of another living creature.
PSYCHOLOGICAL AND SOCIAL CRITERIA
Social and psychological factors strongly influence food
habits
BUDGETARY CRITERIA
❑ Costs helps determine the types of foods and brands
that are bought and the frequency of restaurant patronage.
❑ A shortage of time for food preparation or eating out
can result in greater use of conveniece foods and “fast
foods” even if they are often more expensive and less
nutritious.
MISE EN PLACE
❑ Knife skills are one of the most important cooking
techniques in the kitchen. ❑ Preparation of the ingredients
is the key to a successful cooking. ❑ The right ingredients
and the cuts/size of the ingredients is the key element in
mise en place. ❑ As a future Food technologist, you
should also know the basic vegetable cuts in order for you
to assess a product that requires specific size and shapes of
vegetables ❑ Also, part of being a kitchen safety
assessment is checking if the staff practice correct cutting
procedure
🞆 Goal for you: given a recipe, organize mise en place 🞆
The French term “mise en place” literally means “to put in
place” or “everything in its place” 🞆 In culinary context it
refers to those elementary preparation steps that are
necessary during culinary preparations ⚫Gathering and
prepping the ingredients to be cooked ⚫Assembling the
necessary tools and equipment
CHEF'S KNIFE Use : ❑ Mincing, slicing, chopping
BONING Use : 🞆 A sharp point and narrow blade for
removing bones in poultry, meat and fish. 🞆 There are two
types. 🞆 It comes in 2 varieties: stiff (for beef and pork)
and flexible (for poultry and fish).
BREAD KNIFE 🞆 Use A serrated knife used for cutting
bread and other foods with hard/soft composition.
CLEAVER 🞆 Use : A large heavy knife to chop through
bones and joints. The Chinese cleaver or Chinese chef
knife is a general-purpose cleaver and is thinner. It is used
for slicing, chopping and mincing.
BASIC SETUP OF WORKSTATION =Sharp
knife+Chopping board with clean damp towel underneath
the chopping board.
🞆 When working with a chef’s knife, it’s important to
hold it right: 🞆 1.Hold the chef knife by gripping the
handle, then have the thumb and index finger hold the top
of the blade on separate sides. 🞆 2. Secure food with the
other hand, with fingertips tucked in safely. The blade
should rest on the knuckle. This is known as the claw grip.
How to use a knife – dicing onions 1. Slice the top of the
onion 2. Slice the onion in half vertically 3. Lie onion and
make vertical incisions to the root 4. Make horizontal cut
to the root 5. Dice
🞆 How to use a knife – filleting fish 🞆 Scale the fish using
a scaler from head to tail. 🞆 Gut by inserting a knife into
the vent, slicing away from the gut towards the head. 🞆
Remove the guts from the base of the head where
everything is connected. 🞆 Cut behind the head. Angle the
knife and slice to the bone and follow behind the fins. 🞆
Peel the fillet back and sever the fish bones.
🞆 Knife safety 🞆 Cut away from your body 🞆 Do not
attempt to catch a falling knife 🞆 Do not run with a knife
🞆 Hand over the knife handle-first 🞆 Keep knives
sheathed when storing or carrying 🞆 Keep knives sharp 🞆
Do not use a knife for prying open objects 🞆 Do not use a
knife on live electrical items 🞆 Seek first aid when cut by
a knife

MEASUREMENTS OF INGREDIENTS
COOKING TECHNIQUES
Basic Cooking Techniques ◦ Two types of cooking
methods:
1.Moist heat method a cooking method that uses liquid to
cook food.
2. The dry heat method that uses direct or indirect heat is
cooking using Deep frying ◦ A cooking method that
submerges food in hot fat and is usually applied to breaded
or battered food.
Blanching ◦ Food that is partially and briefly placed in
water to remove external membranes. ◦ Blanching
procedure :
1. Boil water first, then immerse food, then cool down in
ice-cold water.
◦ Poaching ◦ Poaching is a moist heat method that uses
liquid temperature ranging from 140 F to 180 F
temperature. Comparing boiling, the temperature starts at
212 F while simmering, the temperature is 180 F and 205
F.
Boiling ◦ Place food in water then to a boil. This method
keeps nutrients.
Simmering ◦ Cooking in liquid with a temperature
between 85° and 96°C.
Steaming ◦ Food is directly cooked in steam by using a
steamer
Braising Food is seared then continue cooking longer in a
small amount of liquid.
DRY HEAT METHOD
Baking ◦ Using dry heat of temperature of 121° to 246°C
(250° to 475°F), or higher. An oven is used for cooking
vegetables, meats, dough, batters, fish, and poultry
Roasting ◦ Food is cooked in an uncovered pan to produce
a well-browned exterior and, ideally, a moist interior.
Oven-cooking food
Grilling ◦ Food is cook directly overheat. Usually,
charcoal or an electric grill is used.
Barbequing ◦ Food is basted with a special sauce while
grilling at low temperature in a covered pit.
Broiling ◦ Food is cook using a heat source coming from
the above and used to finish a dish with melted butter
Pan-broiling ◦ Food is sautéed in a pan or skillet as
alternate for a griddle
DRY HEAT METHODS USING FAT
Pan-frying ◦ Food is cooked in moderate heat in a
medium amount of fat.
Sautéing ◦ Food is to cook quickly using a small amount
of fat and cooking food fast. The liquid becomes a part of
the sauce served with the sautéed dish is called deglazing.
Food Plating and Presentation
Food plating is the term for the arrangement of food on a
plate to entice the diner. When judging food, it is the first
appearance through our sense of sight. It can also have the
visual flavor of the dish by the ingredients on it.
The Plate The plate to be used depends on the restaurant's
nature, the size of the menu, and the size of the restaurant.
each type of restaurant uses various tableware for plating.
The elements that affect the kind of plates and cutlery for a
restaurant are:
1. Nature of the restaurant Casual dining cafes use
common kinds of cutleries and plates, while formal dining
like French Cuisine Casual Restaurant requires numerous
plates per course.
2. Size of menu The type of dishes will be the basis of the
number of cutleries and plates. Formal restaurants have
different plates per course versus casual restaurants with a
minimal number of cutleries and plates.
3. Size of the restaurant Have you ever experienced dining
in Chowking? Have you noticed the shapes of their plates?
It is because the shapes of the plates help maximize the
use of the space in the table. The more the large the
restaurant, the more they can use different plates.
Four fundamentals in plating styles
1. Create a framework. Conceptualize your plating
and presentation ideas by actual drawing before
 applying to real food. Check and research for the
current food styling on the internet or food
magazines.
2. Ensure balance. Pointers to consider in plating for
credit:
2.1Combine the right colors and shapes. Make
sure each color for every ingredient compliments
each other.
2.2. Balance flavor thru a variety of texture and
mouthfeel.
3. Portion size A balanced meal is one of
consideration for food plating. For Filipinos, we
are recommended to follow the Pinggang Pinoy
for food Portions. In Pinggang Pinoy, the plate is
portioned into four. One portion for starch, one
portion for protein, one portion for vegetables, and
one portion for fruits.
4. Showcase the main ingredients In plating, the
main ingredients should be visible and avoid too
many side dishes. An example in the above picture
is Beef steak with mashed potatoes. Notice that
the beef is placed above the mashed potato
because it is the main dish.
Guides in food plating :
1.Classical plating
Three basic food items on a plate:1. Vegetables,
starches, and main dish.
A guide to classical plating is thru the use of the hands of
the clock as a reference. Vegetables placed in the 12-3
section of the clock face, starches in 9-12, and the mains
should occupy the 3-9 section.
2.Tools
Cutting, molding & shaping Foods are carefully cut and
molded to add the visual appeal of a dish. This decorating
method requires skill, precision, and finesse and, when
done well, can bring a plate to life. These are the two main
cuisines :
Western cuisine The highlight uses cutting tools to
increase the height of their dish or make thinly sliced
meat.
Asian cuisine The cuisine focus on using edible garnishes
like fruits and vegetables, then carved and cut as decor
.Standard tools used in making garnish :
The peeling knife is used to peel, trim and clean produce.
A fluted knife is used in making wavy design cuts.
A vegetable peeler is used to peel and also core.
A melon baller is used to scoop out balls or half balls
from melons, carrots, butter, pumpkin, and cucumber.
Round cutters are used to create circular decorative cuts.
Egg slicer is used in dividing eggs.
Pastry bags, particularly the different tips, are used for
decoration for cream, icings, and butter.
A metal spatula is used for molding icings and sauces.
3.Plating and sauce application
Sauce act as a visual element that ties besides flavor and
depth.
Guide in using sauces for plating: Pour or drizzle on the
plate either above or below the food. Make dots on the
side of the plate.
4.Garnishing
The garnish should give a representation of the flavor of
the dish.
Guidelines on garnishing: ● Cut items to be for
garnishing in small portions. ● Give colors and shapes by
fixing the garnishes around the main dish. ● Do not over
garnishing and keep simple, edible, and complementary
Three Traditional Plating for Asian Cuisine
1.Communal plating
Sharing is part of the culture of Asians in dining.
Communal dishes can be challenging to plate because of
large serving sizes. Examples of communal can be plated
elegantly by the use of aesthetically pleasing garnishes.
The used steamboats, woks, double-boil soup terrines,
dim sum baskets, and even banana leaves can be used as
the platter
2.Individual servings
Trends in Asian restaurants now use a modern outlook
thru individual servings.
3.One-dish meals
Single serving dishes like fish porridge, nasi lemak, and
nasi biryani are very common in Asian dining culture.
Common ways of plating one-dish meals: ● Starch is
plated in the center of the plate or bowl. ● Above the
starch is the protein. ● Vegetables are placed around the
sides. ● Colour and texture are enhanced visual elements
in plating.
Eggs Cookery

● Shell - made up mainly of calcium carbonate -has many

pores which allow gases to pass in and out of eggs for
developing embryo
● Shell membrane-composed of an outer and inner
membrane
● Air sac or air cell
● White-consists of thick and a thin white
● Yolk-yellow and white yolk (latebra); vitalline
membrane which encases the yolk; and chalazae, the yolk
cord or cord anchor

Uses of Eggs in Cookery

Proteins of egg yolk ● Vitelline,phosvitin and levitin
Lipids ● triglycerides ● phospholipids (e.g.,lecithin) and
lipoproteins ● cholesterol
Other nutrients ● Eggs are good sources of the B
vitamins and iron.
1.Cooked and served “as is”, e.g. ● In the shell -soft
cooked or hard cooked ● Poached-cooked in water ● Fried
-sunny side up -over easy -over medium - over well ●
Scrambled ● Omelette - American (two folds) -French
(three folds) ● Boiled - Soft boiled - Hard Boiled