FOOD SAFETY AND SANITATION cleaning materials like

insecticides.
FOOD PREPARATION 3. Physical Hazards
- completed with special care to - are bits of glasses, staple
make sure that the food we serve wires, paint chips, and
to the clientele is safe and free rodent hair caused by
from harmful bacteria or careless handling of food.
micro-organisms.
OTHER CAUSES OF CONTAMINATION
CLEANING 1. Botulism
- refers to the physical removal of - is a kind of food
dirt and food particles on the intoxication caused by
working surface spore-forming bacteria
SANITIZING called Clostridium
- is the reduction of a number of Botulinum.
microorganisms to safe levels on - Symptoms: vomiting,
the surfaces that come in diarrhea, blurred vision
contact with food like working 2. Staphylococcus
tables, kitchen knives, and other - caused by the toxin
tools and equipment that can be produced by
harmful to the customers and Staphylococcus Aureus
employees. - Symptoms: vomiting,
cramps, and diarrhea
THREE FOOD HAZARDS 3. Salmonellosis
1. Biological Hazard - refers to intoxication
- food that is contaminated caused by Salmonella
with toxins found in food Typhimurium
causing diseases and - Symptoms: headache,
micro-organisms like acute gastroenteritis, and
pathogens such as viruses, diarrhea
fungi, parasites, and - These symptoms found in
bacteria. eggs, meat, poultry,
2. Chemical Hazard shellfish, and sauces
- refers to food that has 4. Ergotism
been contaminated with
 - are caused by mold that TIPS TO AVOID CROSS-CONTAMINATION
grows on wheat and rye. a. Food should be stored
- Symptoms: hallucinations, properly: FIRST-IN,
convulsions, and FIRST-OUT procedure or
gangrene of extremities FIFO.
5. Streptococcus b. Never use chopping
- occurs within one (1) to board and knives for raw
four (4) days. materials for cutting
- This is caused by various cooked food.
bacteria of anaerobic in c. Thaw frozen foods
nature. properly.
- Some are transmitted by d. Kitchen personnel should
animals and workers follow proper personal
contaminated with feces, hygiene and sanitation
others from nose and procedure: good
throat of infected humans. grooming, neat and
6. Trichinosis clean.
- caused by trichinella e. Proper cooking and
spiralis, a spiral worn that reheating should be
lives in the intestines where practiced.
it matures and lays eggs f. Food should be prepared
and later invades the carefully, keeping in mind
muscle tissue. to maintain cleanliness
- It is transmitted by infected and sanitation.
swine and rats. g. Cleaning and sanitizing
- Symptoms: fever, diarrhea, should meet the standard
sweating, muscle pain, requirement.
vomiting, and skin lesions h. Pest management
7. Cross-contamination - Build them out of
- refers to the transfer of your facility.
micro-organisms from a - Create an
contaminated source to environment in
another which is usually which they cannot
improper or unsanitary find food, water or
handling of food. shelter.
 - Rely on professional 4. Acid / Alkali balance
extermination. a. Bacterial are affected by
i. Dish and equipment the pH of their
cleanliness environment.
b. They can survive in a wide
Binary Fission (Controls in the Fight range of pH levels.
against Bacteria) c. They prefer a neutral
1. Temperature environment with a pH of
- The most important factor 6.6 – 7.5.
in the pathogenic 5. Atmosphere (OXYGEN)
bacteria’s environment is a. Aerobic – Thrive on oxygen
that it is the factor most b. Anaerobic – Cannot
easily controlled by food survive in the presence of
service workers. oxygen
2. Time c. Facultative – Will adapt
a. Lag phase – getting and can survive with or
comfortable without oxygen
b. Log phase – accelerated
growth VIRUSES
c. Stationary phase – - Invade the living cells of a host,
overcrowding take over those cells’ genetic
d. Decline or negative material and cause the cells to
growth phase – bacteria produce more viruses.
die at an accelerated rate 1. Hepatitis
3. Moisture 2. Norwalk
a. Bacteria need moisture to 3. Food and mouth disease
live.
b. Bacteria growth is halted FUNGI
but not killed in - Plants ranging from single-celled
dehydrated foods. organisms to giant mushrooms
c. When dehydrated foods 1. Mold
are rehydrated, bacteria 2. Yeast
present can flourish and
the food may become
potentially hazardous
CONTAMINANTS sharpening to keep the edges in
1. Residual– used in growing the alignment or honed.
food supply
2. Foodservice chemicals– cleaners,
polishes, pesticides, and
abrasives
3. Toxic metals– lead, mercury,
copper, zinc, and antimony

HAZARD ANALYSIS CRITICAL CONTROL

PAINT
- is an effective and efficient
system for managing and
maintaining sanitary conditions in
all types of food service
operations. FRENCH OR CHEF’S KNIFE
- frequently used knife in the
KNIVES kitchen, for general-purpose
- most important hand tool and chopping, slicing, dicing, and so
must be treated with great on.
respect.
SANTOKU OR JAPANESE COOK’S KNIFE
- wide-bladed knife that is
becoming increasingly popular
as a substitute for the traditional
chef’s knife

SHARPENING STONES/ WHETSTONE UTILITY OR SALADS KNIFE

- used to sharpen blades by - Used mostly for pantry work,
passing its edge over the stone. cutting and preparing lettuce,
fruits, and so on
STEEL OR HONING STEEL
- used between sharpening with PARING KNIFE
the stone and after the - used for trimming and paring
vegetables and fruits
BONING KNIFE CHOPPING BOARD
- Used for deboning raw meat - durable board on which to place
and poultry material for cutting

SLICER
- Used for carving and slicing
cooked meats

SERRATED KNIFE
- Used for cutting bread, cakes,
and similar items

BUTCHER KNIFE
- Used for cutting, sectioning, and
trimming raw meat in the butcher
shop
APPETIZERS
SCIMITAR OT STEAK KNIFE - foods which stimulate the
- Used for accurate cutting of appetite, through their attractive
steaks appearance, fragrance or
appealing flavor
CLEAVER - originally introduced by the
- Used for cutting through bones Athenians as a buffet in the early
third century B.C
OYSTER KNIFE - being used in America and
- Used for opening oysters England in the 1860’s, is more of a
local flavor than “hors
CLAM KNIFE d’oeuvres.”
- Used for opening clams - are served between the main
course and dessert as a refresher
VEGETABLE PEELER - dishes that can truly be
- Used for peeling vegetables and considered Filipino because we
fruits. are best known for using our
hands to eat the small finger
 foods that come with the first fish, or meat then deep-fat
course fried.
- a finger food consisting of
APERITIFS three parts; a base, a
- came about by the Romans and spread or topping and
were classified as liquid appetizer garnish.
that typically contained alcohol

CLASSIFICATION OF APPETIZERS
1. Cocktails
- usually juices of orange,
pineapple, grapefruit or
tomatoes served with cold - could be served hot or
salad dressings cold
- may be in the form of a - larger version of canapés
fruit or vegetable juice is termed ZAKUSKIS which
mixed with little alcoholic is named after the Chef
beverage or seafood like Zakuski.
shrimps, crabs, or lobsters 4. Relishes / Crudites
served with slightly - pickled item which are
seasoned sauce. raw, crisp vegetables such
2. Hors D’Oeuvres as julienne carrots or
- refer to small portions of celery sticks
highly seasoned foods. It is 5. Petite Salads
a combination of - small portions of salads
canapés, olives, stuffed and usually display the
celery, pickled radishes characteristics found in
and fish most salads.
3. Canapes 6. Chips and Dips
- made out of thin slices of - popular accompaniments
bread in different shapes. to potato chips, crackers,
- bread may be toasted, and raw vegetables.
sautéed in butter or 7. Fresh Fruits and Vegetables
dipped in a well-seasoned - are the simplest appetizers
mixture of egg, cheese,
 8. Finger Foods 7. Arrange canapés carefully and
- These are variety of attractively on trays.
appetizers wherein the
MISCELLANEOUS HORS’ D OEUVRES
only requirement is that
1. Antipasto
you keep everything small
- Italian Appetizer
enough to picked up with
a. Cured meats –
the fingers and eaten with
Salami, prosciutto,
little mess
bologna, boiled
ham
b. Seafood items –
Canned items like
sardines, anchovies,
and tuna
c. Cheeses –
provolone,
mozzarella
d. Hard cooked egg
and stuffed eggs
e. Relishes – raw
vegetables
3 TYPES OF SPREAD
f. Mushrooms and
1. Flavored butter
other vegetables
2. Flavored cream cheese
3. Meat or Fish salad spread
2. Bruschetta

GUIDELINES FOR ASSEMBLING CANAPES - slice of Italian bread that is

1. Good mise en place is essential. toasted, rubbed with
2. Assemble as close as possible to brushed garlic, and
serving time. drizzled with olive oil,
3. Select harmonious flavor served with toppings like
combination in spreads and canapés.
garnish such
3. Topas
4. Make sure that at least one of the
ingredients is spicy in flavor
5. Use high quality ingredients.
6. Keep it simple.
 - small item intended to be FUNDAMENTALS OF PLATING
eaten with wine or other
1. Balance
drinks usually in bars
2. Portin Suze
3. Arrangement on the Plate
4. Caviar

- salted roe, or eggs, of the

sturgeon. Any product STORE APPETIZERS
labeled caviar must come
- Storing salads and appetizers is
from sturgeon. Roe from
one of the most important
any other fish must be activities done after preparing
labeled as such (white fish them to maintain freshness and
caviar). avoid spoilage.

5. Amuse Bouche STORING TECHNIQUES

- tiny appetizer or hors 1. Refrigerate – This will keep food

cold and cool.
d’oeuvres offered to
2. Cold Storage – The process of
guests seated at their
preserving food by means of
tables either before or refrigeration.
after they have ordered 3. Chilling – To refrigerate to reduce
from the menu the temperature of food.

HOT HORS D’ OEUVRES

- served between the soup and SALAD

fish course. In today’s shortened
- a dish of mixed raw vegetables.
menus, they are often served
instead of hot entrée
ENSALADA FRUIT SALAD

- is a mixture of chopped fruits

usually eaten as a dessert,
COLD HORS D’ OEUVRES
Ensalada de frutas.
- should stimulate appetite, and
SALAD CREAM
therefore should always be
served at the first course in the
- is a type of mayonnaise usually
menu.
sold in bottles like Salsa para
ensalada.
SALAD DRESSING TYPES OF SALADS

- is a sauce for putting on salad, 1. Appetizer Salad

usually consisting of oil and 2. Accompaniment Salad
vinegar and sometimes spices. 3. Main Course Salad
4. Separate Course Salad
TERMINOLOGIES 5. Dessert Salad

Chicken salad – salad composed CLASSIFICATION OF SALADS

primarily of chopped chicken meat
1. Green Salad
Coleslaw, slaw – basically shredded 2. Vegetable, Grain Legumes and
cabbage Pasta Salads
- whose main ingredients
Crab Louis – lettuce and crabmeat
are vegetables other than
dressed with sauce Louis
lettuce of other leafy
Dish – a particular item of prepared greens.
food - Starchy items such as
grains, pastas and dried
Fruit salad – salad composed of fruits legumes can also form the
body of a salad.
Herring salad – based on pickled herring - Raw or cooked
vegetables are usually
Molded salad – salad of meat or
added to the starch items
vegetables in gelatin
to enhance the color,
Pasta salad – a salad having any of flavor and nutritional
various pasta as the base balance of the salad.
- Protein items such as
Potato salad – any of various salad poultry, meat, seafood
having chopped potatoes as the base and cheese maybe
added to vegetables and
Salad – food mixtures either arranged starch salads.
on a plate or tossed and served with a 3. Bound Salads
moist dressing; usually consisting of or - mixtures of foods that are
including greens held together or bound
with a dressing usually a
Salad nicoise – typically containing
thick dressing like
tomatoes and anchovies and garnished
mayonnaise
with black olives and capers
4. Fruit Salad

Tossed salad – salad tossed with a

dressing
 - contain fruits as their main PROCEDURE FOR QUANTITY SALAD
ingredients, like appetizer PRODUCTION
salads or dessert salads.
5. Compose Salads 1. Prepare all ingredients.
- made by arranging two or 2. Arrange salad plates on
more elements attractively worktables.
on a plate 3. Place bases on all plates.
6. Gelatin Salads 4. Arrange body of salad on all
- gelatin products are made plates.
with sweetened prepared 5. Garnish all salads.
mixes with artificial color 6. Refrigerate until serving.
and flavor. But some 7. Do not add dressing to green
professional cook used to salads until serving.
prepare salads using
IMPORTANT FACTORS IN SALAD
unflavored gelatin relying
PREPARATION
on fruit juices and other
ingredients for flavor. 1. Quality of ingredients.
2. Eye Appeal.
3. Simplicity.
STRUCTURE OF SALAD 4. Neatness.
5. Contrast and Harmony of Colors.
6. Proper Food combinations.
7. Foods should be recognizable.
8. Keep foods properly chilled but
not ice-cold.
9. Serve hot foods while hot and
cold foods cold.
10. Keep it clean and crispy.
11. Flavorful.
12. Drain all the ingredients well.
INGREDIENTS OF SALADS 13. Do not overcook food.

1. Salad Greens INGREDIENTS OF SALAD DRESSING

2. Vegetables (Raw)
3. Vegetables (cooked, pickled 1. Oils
and can) - It should have mild, sweet
4. Starches flavor. Strongly flavored oil
5. Fruits (cooked, raw, canned or can make excellent salad
frozen) dressing but not
6. Proteins Foods appropriate with every
7. Miscellaneous food.
 2. Vinegar
- It should have a good,
clean sharp flavor. Most
salad vinegar are about
5% acidity, but some
range as 7-8%.
3. Lemon Juice
- Fresh lemon juice maybe
used in place of vinegar or
it can be an addition to
vinegar in some
preparations.
4. Egg Yolk
- essential ingredient in
making mayonnaise and
other emulsifier dressings.
For safety, pasteurized
eggs should be used.
5. Seasoning and Flavorings
- Using fresh herbs are
preferable to dried herbs.
TYPES OF SALAD DRESSING
1. Oil and Vinegar Dressing
- The basic vinaigrette is a
simple mixture of oil,
vinegar and seasonings
which is an example of
temporary emulsions.
2. Emulsified Dressing
- Mayonnaise is an
emulsified dressing. It is
served as the base for
wide variety of other
dressings. Mayonnaise
based dressings are
generally thick and
creamy.
3. Other dressings
- Cooked salad dressing is
similar in appearance to
mayonnaise, but it has a
tarter flavor, while
mayonnaise is richer and
milder. Cooked dressing is
made with little or no oil
and with a starch
thickener.
EMULSIONS IN SALAD
1. Temporary Emulsion
- simple oil and vinegar
dressing
- The harder the mixture is
beaten or shaken, the
longer it takes for it to
separate.
2. Permanent Emulsion
- Mayonnaise is also a
mixture of oil and vinegar,
but the two liquids do not
separate because it
contains egg yolk which is
a strong emulsifier
SAFETY AND HYGIENIC PRACTICES IN
STORING SALAD AND DRESSING
1. Green Salads are plated in a
cold plate. Avoid plating salads
more than an hour or two before
service. Garnish that is tossed
should be added at serving time.
2. Refrigerate salads before serving
time.
3. Dressing is added immediately
before serving, or serve it on the
side.
 4. Refrigerate salads until serving.
Do not hold more than a few
hours, or the salads will sag.
Holding boxes should have high
humidity.
5. Do not add dressing to green
salads until serving, or they will
sag.
TOTAL SALES - term that refers to the
total volume of sales expressed in peso.
TOTAL NUMBER SOLD - refers to the total
number of steaks, shrimp cocktails and
etc.

ENTREPRENEURAL COMPETENCIES

- Key characteristics that should be

possessed by successful
entrepreneurs.

ENTREPRENEURSHIP

- Process of designing, initiating

and running a new business
- The ability and readiness to
develop, organize and manage
a business endeavor

ENTREPRENEURAL ENDEAVOR

1. Raw materials to be purchased

for the production of goods
2. Updates himself on the method
of cost, and
3. Knowledgeable enough of
financial management

FOOD COST - the expense to an

establishment

SALES - revenue resulting from the

exchange of products

RECIPE - list of ingredients