MQC Shs Cookery Q1-Edited - PDFX Compressed

Lesson 1 INTRODUCTION
• LO 1
CLEAN AND MAINTAIN KITCHEN TOOLS AND PREMISES
• TOOLS AND EQUIPMENT

Cooking Materials
Aluminum
- is mostly used in the
kitchen and the most
popular because it is
lightweight, attractive and
less expensive.
Cooking Materials
Stainless Steel
- is the most popular
material used for tools and
equipment, but it is more
expensive. It is easier to
clean and shine and will not
wear out easily.

Cooking Materials
Glass
- is used for salad making and dessert but not practical for top or surface
cooking.
How to take care of Glass?
1.To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning.
2.Use baking soda to remove grease crust and boiled vinegar as final rinse.
3.Use a nylon scrub.

Cooking Materials
Cast Iron
- is durable but must be kept
oiled to avoid rusting. Salad oil
with no salt or shortening can be
rubbed inside and out and dried.
Wash with soap (not detergent)
before using.
Cooking Materials
Double boiler
- is used when temperature
must be kept below boiling,
such as for egg sauces,
puddings; it is used to keep
food warm without
overcooking.
Cooking Materials
Teflon
- is a special coating applied
inside aluminum or steel
pots and pans. It prevents
food from sticking to the
pan.
Kitchen Tools
Can opener
- is used to open food
containers.
Colanders
- also called a
vegetable strainer, are
essential for various
tasks from cleaning
vegetables to straining
pasta or contents.
Kitchen Tools
Plastic and Hard
Rubber
- are used for cutting

and chopping. They
are duller than knives.
Cutting boards
- are wooden or plastic
board where meat, fruits
and vegetables are cut.

Kitchen Tools
Funnels
- are used to fill jars, made

of various sizes of stainless
steel, aluminum, or of
plastic.
Garlic Press
- is a kitchen tool which is
specifically designed for the
purpose of pulping garlic.

Graters Kitchen Tools
- are used to grate, shred,
slice and separate
vegetables such as
carrots, cabbage and
Kitchen shears
cheese.
- they are practical for opening food
packages, cutting tapes or strings or
simply remove labels or tags from items.

Kitchen Tools
Potato masher
- is used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.
Rotary egg beater
- is used for beating small

amount of eggs or batter. The
beater should be made of
stainless steel.
Kitchen Tools
Scraper
- is a rubber or silicone
tool used to blend or
scrape the food from the
bowl.
Serving spoons
- are small, shallow bowl on a handle used
in preparing, serving, or eating food.

Kitchen Tools
Serving tongs
- are used to grab and

transfer food items,
poultry or meat portions
to a serving platter, hot
Spatula deep fryer, and plate.
- is used to level off ingredients
when measuring and to spread
frostings and sandwich fillings.

Temperature scales Kitchen Tools
- are used to measure heat intensity.
Different thermometers are used for
different purposes in food preparation – for
meat, candy or deep-fat frying. To check
the accuracy of the equipment’s thermostat. Spoons
- are solid, slotted, or

perforated. Used to
spoon liquids over foods
and to lift foods, including
the liquid out of the pot.
Whisks
Kitchen Tools
- are used for blending,
mixing, whipping eggs or
batter, and for blending
gravies, sauces, and
soups.
Wooden spoons
- are made of hard wood
which are used for creaming,
stirring, and mixing.

Measuring Tools Household Scales
- are used to weigh large quantity of ingredients
in kilos, commonly in rice, flour, sugar, legumes
or vegetables and meat up to 25 pounds.
Measuring cup
- for liquid ingredients is

commonly made up of
heat-proof glass and
transparent so that the
liquid can be seen.
Kinds of Knives
French knife
- is used to chop, dice, or mince food.
Heavy knives have a saber or flat grind.
Fruit and salad knives
- are used to prepare

vegetables, and fruits.
Kinds of Knives
Kitchen knives
- often referred to as cook's or chef's
tools, used for all types of kitchen tasks
such as peeling an onion, slicing carrots,
carving a roast or turkey, etc.
Citrus knife
- has a two-sided blade

and serrated edge. It is
used to section citrus
fruits.
Kinds of Knives
Vegetable peeler
- is used to scrape vegetables, such as
carrots and potatoes, and to peel fruits.
The best ones are made of stainless steel
with sharp double blade that swivels.
Paring knife
- is used to core, peel,

and section fruits and
vegetables.
Equipment
Equipment may refer to a small electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such as ranges or a refrigerator.
• ranges
• ovens
• refrigerators (conventional, convectional and microwave)
are mandatory pieces in the kitchen or in any food establishment.

Equipment
Refrigerators/freezers
- are necessary in preventing bacterial
infections from foods. Refrigerators
have special compartment for meat,
fruits and vegetables to keep the
moisture content of each type of food.
Oven
- is a chamber or
compartment used
for cooking, baking,
heating, or drying.
Equipment
Microwave ovens
- are used for cooking or heating food.
Blenders
- are used to chop, blend, mix, whip, puree,
grate, and liquify all kinds of food. A blender
is a very useful appliance.

Fundamental cleaning
procedures
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped
and rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from
equipment surfaces is based on the manipulation of the four
basic cleaning factors and the method of cleaning. Typically,
alkaline chemical solutions are used for the cleaning cycle.

Fundamental cleaning
procedures
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the cleaning
cycle, to thoroughly remove all remaining chemical solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and
removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and
chemical concentration are critical for optimum results.

Steps in Washing Dishes
1. Wear rubber gloves if you have dry hands or
other skin problem. If you are wearing long
sleeves, roll them up or put them under the
gloves. Wear aprons too.
2. Scrape all the large pieces of food on the
dishes and place it in a compost bin or garbage
can.
3. Stack the dishes in the proper order namely:
glassware, silverware, chinaware, and utensils.

4. Fill the sink with water and add a
considerable amount of detergent.
5. Wash the lightest soiled items first.
Start with glasses, cups, and flatware.
6. Wash plates, bowls, and serving dishes.
Remember to scrape these items before
washing.
7. Wash pots and pans last. Soak them first.
Wash the pans thoroughly and don’t
forget to clean the bottoms.
8. Lay your dishes out on a rack to air-dry
or wipe them clean with a towel.
9. There should be no visible matter and no
"greasy" feel.
10. Rinse out brush, sponge

and allow to dry. Sterilize
your equipment often using
boiling water with bleach.
11. Wipe down the sink and

your tools. Any rags, dish
cloths or sponges need to be
left out to air dry, or
thrown into the washing
machine.
tips and warning to
observe in washing the
 Wash glassware first before greasy pots and pans.
 Rubber gloves will protect hands.
dishes
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for hand washing dishes.
 Keep dishwashing liquid out of the reach of children.

tips and warning to
observe in washing the
• dishes
Dishes can be washed easily if you keep them under the water while scrubbing them
for particles to lift away.
• Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking
time while you wash another dish.
• Try drying pots and pans with a paper towel to reduce residue from the pan which
causes staining the dishcloth.
• Don’t soak aluminum while dishwashing for it may cause darkening.
• Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.
Washing with the
dishwasher machine
1. Load it Up.
2. Don't crowd the dishes.
3. Add detergent.
4. Turn it on. Set the timer as
necessary (shorter time for
lightly-soiled dishes, longer
time for heavily-soiled).
5. Dry the dishes.

Lesson 1 Introduction
• LO 2
CLEAN AND SANITIZE KITCHEN PREMISES
• FOOD SAFETY AND SANITATION

Food Safety and
Sanitation
Labensky, et al. © 2007 Pearson Education

On Cooking: A Textbook of Upper Saddle River, NJ
After studying this unit
• You will be able to:
✓ Identify the causes of food-borne illness.
✓ Handle foods in a safe manner.
✓ Explain and follow a HACCP system.
✓ Take appropriate actions to create and
maintain a safe and sanitary working
environment.

Diseases that can be
transmitted through
food.
Many can cause serious

illness; some are even
deadly.

food handler’s most
important
responsibility.
Unfortunately, food
handlers are also the
primary cause of food-
related illnesses.
Sanitation
➢The creation and maintenance of
conditions that will prevent food
contamination or food-borne illness.

Contamination
Biological
–Caused by disease-causing
microorganisms such as
bacteria, molds, yeasts,
viruses or fungi
Chemical
–Caused by chemical
substances, especially
cleaning agents, pesticides
and toxic metals
Physical
–Caused by particles such as
glass chips, metal shavings,
bits of wood or other foreign
matter

Contamination Occurs in
Two Ways
Direct contamination
–The contamination of raw foods in their
natural setting or habitat
Cross-contamination
–The transfer of bacteria or other
contaminants from one food, work surface
or piece of equipment to another

Biological Contaminants
Microorganisms
➢Single-celled organisms as well as tiny
plants and animals that can be seen only
through a microscope

Bacteria
➢Single-celled microorganisms
➢The leading cause of food-borne illness

Shape Classifications of
Bacteria

Binary Fission

Bacterial Illness
• Intoxication
–Certain bacteria produce toxins; the toxins
can poison the consumer
• Infection
–Occurs when live pathogenic bacteria are
ingested
• Toxin-mediated infection
–Living organisms are ingested; they then
produce toxins

Potentially Hazardous
Foods
• Foods from animal sources
• Food from a plant that has been heat
treated
• Raw seed sprouts
• Cut melons
• Garlic in oil mixtures, non-acidic
• Foods containing any of the items above

Controls in the Fight Against
Bacteria
➢Temperature
➢Time
➢Moisture
➢Acid/alkali balance
➢Atmosphere

Temperature
➢The most important factor in the
pathogenic bacteria’s environment because
it is the factor most easily controlled by
food service workers

Temperature Danger
Zone

Time
• Lag phase
–Getting comfortable
• Log phase
–Accelerated growth
• Stationary phase
–Overcrowding
• Decline or negative growth phase
–Bacteria die at an accelerated rate

Bacterial Growth Curve

factors to bacterial
growth
Moisture
• Bacteria need moisture to live
➢Bacteria growth is halted but not killed in
dehydrated foods
➢When dehydrated foods are rehydrated,

bacteria present can flourish and the food
may become potentially hazardous

Acid/Alkali Balance
➢Bacteria are affected by the pH of their
environment
➢They can survive in a wide range of pH
levels
➢They prefer a neutral environment with a
pH of 6.6-7.5

Atmosphere
• Aerobic
–Thrive on oxygen
• Anaerobic
–Cannot survive in the presence of oxygen
• Facultative
–Will adapt and can survive with or
without oxygen

Hand Washing
➢ Use hot water.
➢ Apply antibacterial soap.
➢ Rub hands and forearms briskly with lather for
at least 20 seconds.
➢ Scrub between fingers and clean nails with a
clean nail brush.
➢ Rinse thoroughly under hot running water;
reapply soap and scrub hands and forearms for
another 5-10 seconds; rinse again.
➢ Dry hands with a single-use towel using the
towel to turn off the water; discard the towel
in a trash receptacle.

Three-Compartment Sink
Procedure

FIFO
✓ First
✓ In
✓ First
✓ Out

HACCP
➢An effective and efficient system for managing
and maintaining sanitary conditions in all
types of food service operations
»Hazard
»Analysis
»Critical
»Control
»Points

Chemicals used in cleaning and
sanitizing kitchen tools and equipment
Cleaning is the process of removing food and other types of
soil from a surface.
Cleaning is done with a cleaning agent that removes food,
soil, or other substances.

Sanitation
Sanitizing is done using heat, radiation, or chemicals.
Heat and chemicals are commonly used as a method for
sanitizing in a restaurant than radiation. The item to be
sanitized must first be washed properly before it can be
properly sanitized.
Cleaning Compound
Detergents - these are cleaning agents,
solvents or any substance used to wash
tablewares, surfaces, and equipments.
Solvent Cleaners -
commonly referred to as
degreasers, they are
Acid Cleaners - used periodically
used on surfaces where
in removing mineral deposits andgrease has burned on.
other soils that detergents cannot
eliminate such as scale in washing
machines and steam tables, lime
buildup on dishwashing machines
Cleaning Compound
Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
• Ammonia
• Dish washing liquid
• Chlorine
• Carbonic Acid
• Timsen
• Disinfectants and Soaps

how to clean, remove
stains, sanitize and store
• Clean the Cutting Board
A.Use a metal scraper or spatula to
scrape away any remaining bits and
pieces of food.
B.Scrub the board with hot, soapy water
thoroughly.
C.Allow the board to air dry.

•
Removing Stains from the Cutting Board
A. Wet the stained area with water and sprinkle it with salt and allow the
salt to melt undisturbed for twenty-four hours.
B. Rinse the salt from the cutting board with clean water.
C. Using the salt and clean water, create a paste.
D. Use a clean nylon scrubbing sponge or a clean toothbrush to scour or
scrub the paste on the stained area of the cutting board.

•
Removing Stains from the Cutting Board
E. Rinse the area clean with fresh water.
F. Repeat the procedure to guarantee that you have removed all of the stain.
G. Rinse the board clean.
H. Scrub the cutting board with hot, soapy water and rinse with clean water.
I. Allow it to air dry.

• Sanitizing the Cutting Board
A. Cutting boards can be sanitized using a diluted liquid chlorine bleach solution.
B. Combine one teaspoon of bleach to one quart of water.
C. Pour the solution onto the entire surface area of the board and allow it to sit undisturbed for several minutes.
D. Rinse the board clean with water.
E. Allow it to air dry or use a clean cloth to dry it.
Note: You may use a vinegar solution in place of the bleach solution.
• Storing the Cutting Board:

Once the cutting board has completely dried, store
it vertically or in an upright position.
Methods of Cleaning
Equipment
Foam
– You use this to increase the contact time of the chemical
solutions to improve cleaning with less mechanical force.
Clean In Place (CIP)
– It is utilized to clean the interior surfaces of tanks and pipelines
of liquid process equipment. Time, temperature and mechanical
force are manipulated to achieve maximum cleaning.

Methods of Cleaning
Equipment (cont…)
Clean Out of Place (COP)
– is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning.
Mechanical
– it normally involves the use of brush either by hand or a
machine such as a floor scrubber.

Factors that influence
the cleaning process
 Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning process.
 Time – the longer a cleaning solution remains in contact with the equipment surface,
the greater the amount of food soil that is removed.
 Temperature – soils are affected by temperature in varying degrees.

Factors that influence the
cleaning process (cont…)
 Chemical concentrations – it varies depending on the chemical itself, type of food soil, and the equipment
to be cleaned.
 Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent flow and
pressure inside a pipeline.
 Water – minerals in hard water can reduce the effectiveness of some detergents or a sanitizers.
Methods of Sanitizing
1. Thermal Sanitizing.
- It involves the use of hot water or steam.
There are three methods of using heat to sanitize surfaces –
• steam
• hot water
• hot air.
Methods of Sanitizing
2. Chemicals
- approved chemical sanitizers are chlorine, iodine, and quaternary ammonium.
The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is between 55F (13C) and 120F (49C).
c. Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time

Characteristics of Ideal
Chemical Sanitizer
• Approved for food contact surface application
• Have a wide range or scope of activity
• Destroys microorganisms rapidly
• Stable under all types of conditions
• Tolerate a broad range of environmental conditions
• Readily solubilizes and possesses some detergency

Characteristics of Ideal
•
Chemical Sanitizer
Low in toxicity and corrosivity
• Inexpensive
• Heat sanitizing has several advantages over chemical sanitizing agents?
• Can penetrate small cracks and crevices
• Non-corrosive to metal surfaces
• Non-selective to microbial groups
• Leaves no residues
• Easily measurable
Equipment Sanitation
Procedures
1. Range
A. Remove all burnt sediments and wipe grease from
top of range after each use
B. Scrape grease from curbs and openings hinges
C. When cool, wash top of range

1. Range Procedures
D. Run oiled cloth over top of range
E. Clean oven by removing grates, scraping off food
deposits, washing and drying
F. Keep burners clean. Gas burners can be soaked and
scrubbed with stiff brush while electric burners should
be cleaned with a brush or with a damp cloth

Procedures
2. Dishwashing machine
A. Remove strainer pans; wash and stock outside machine until next use
B. Scrub inside frequently with stiff brush
C. Remove and clean the wash and rinse arms and fits daily to remove foreign particles
D. Wash tables and top of machine
E. Clean nozzles
F. Do a special periodic cleaning in hard water area

3. Slicers Procedures
A. Clean immediately after using, especially after slicing vegetables and nuts
B. Remove all parts to clean
C. Dry and cover knives after cleaning with oil-damped cloth
D. Wash carriage slides thoroughly
E. Wipe outside with cloth
F. Clean table and pedestal under slicers
G. Replace guard after cleaning

Procedures
4. Refrigerator
A. Wipe up spilled foods
immediately
B. Wash inside shelves and trays
at least twice a week with baking
soda
C. Rinse and dry thoroughly D.
Flush drains weekly

5. Sink and Drains
Procedures
A. Keep outlet screened at all times
B. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water)
C. Clean and replace greased tray regularly
D. Use force pump if drain is slow
E. Replace washers immediately on leaking faucets

Procedure for
1.
disinfecting premises
Preliminary cleaning is required.
2. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and sponge.
3. Sponge on mop or allow to air dry.
4. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or
cloth.
5. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top with
potable water before rinse.

Keep kitchen clean and
safe
1. Remove unnecessary clutter from surfaces.
2. Keep your refrigerator clean and tidy.
3. Use a rubbish bin with a lid to keep odors out that attracts
flies and other insects.
4. Wash and disinfect your rubbish bin once a week.
5. Use separate chopping boards for different kinds of food.

Keep kitchen clean and
safe
6. Change the dishcloth you wipe surfaces with every day.
7. Use a paper towel for any mess that is particularly likely to cause contamination, such
as raw meat or eggs, and anything that has fallen on the floor.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria.
10. Wash surfaces that get touched.
11. Wash your hands before handling food.

safety measures that you should do when using cleaning
agents:
1. Ensure adequate ventilation
2. Have knowledge of basic first aid
3. Wear cotton clothing to cover
your limbs and other parts of
your body that might be exposed
to the cleaning agent.

safety measures that you should do when using cleaning
agents:
4. Wear suitable footwear–it
should be closed in and have a
steel toe
5. Wear industrial strength, thick
plastic or rubber gloves
6. Wear protective eye and face
wear
Storage of chemicals
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food products.
3. Store in a cool, well-lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.

7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
Storage of chemicals
their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

Food safety in food
service
- the most important aspect of the food business, as
a superb service and delightful meal or nothing if it
causes illness to the diner.
“safety first before taste”

Objectives of food safety
and sanitation
• Prevent spoilage of food.
• Prevents food poisoning
• Protect food workers transfer of disease is caused
by improper handling and to;
• Increase sales and patronage of customers by
providing food safety standards in food production
and service
Food Risks Factors
Common risks factors responsible for foodborne illness:
• food from unsafe sources
• improper holding (time and temperature abuse)
• inadequate cooking
• contaminated equipment
• poor personal hygiene

people highly susceptible
to food borne illness
• infants and toddlers
• elderly
• pregnant women
• people taking certain
medications
• person with weaker immune
system
• LO 3
FOOD PREPARATION TERMS
Lesson 1
INTRODUCTION
LO 3
FOOD PREPARATION TERMS

1. Add alternately
• to add small amount of ingredient, blend it in
then add a small amount of a second ingredient,
repeating it until all ingredients are used up.
2. Bake
• a method of cooking in the oven by dry heat.
3.Barbeque
• food is prepared by skewering meat, seasoned
and brushed with oil, placed on a grill and cooked
over charcoals.
4. Baste
• to ladle hot fat or liquid over meat or poultry
while baking or roasting.
5.Beat
• to agitate an ingredient or mixing it by turning
over and over with an upward motion.
6. Blanch
• to treat with boiling water in order to retard the
action of the enzymes and to minimize spoilage.
7. Blend
• to mix two or more ingredients thoroughly until
evenly distributed through the mixture.
8. Boil
• to cook in liquid usually stock or water at a
certain temperature. The boiling temperature of
water is 100°C (212°F).
9. Bone (debone)
• to remove the bones from a piece of meat,
poultry or fish.
10. Braise
• to cook slowly in a small amount of liquid in
tightly covered container.
11. Bread
• to roll in breadcrumbs to form a coating.
12. Broil
• the process of cooking food by direct heat under
a grill or oven or a hot fire (as charcoal fire).
13. Brown
• to give a dish, usually already cooked an
appetizing golden brown color by placing it in a
hot oven in a short time.
14. Candy
• to cook in heavy syrup or dip in candied syrup.
15. Caramelize
• to prepare by heating sugar very slowly in a thick
pan until it completely melts and turns a golden
brown color.
16. Chill
• to cool in a refrigerator to 40°F to 45°F (7°C).
17. Chop
• to divide food into very small pieces.
18. Coat
• to cover completely.
19. Cool
• to lower temperature by allowing it to stand at
room temperature until all cooking heat is gone.
20. Cream
• to manipulate fat and sugar with a wooden spoon
or electric mixer until it is smooth.
21. Crumble
• to break into small pieces with the use of a fork
or fingers.
22. Cure
• it means to preserve.
23. Decorate
• to make more attractive by the use of colorful
additions.
24. Deep fat fry
• food is cooked in sufficient fat to cover it
completely.
25. Dip
• to plunge into liquid or dry ingredient until
covered then remove quickly.
26. Dissolve
• to combine a liquid and a solid ingredient until a
solution is formed.
27. Dot
• to cover with small particles as to dot with
butter.
28. Dredge
• the action of sprinkling food lightly and evenly
with flour, sugar, etc.
29. Dress
• to prepare a fish or animal to be cooked by
cleaning it.
30. Dust
• to dust is very lightly covering a piece of food
with some sort of powder.
31. Flour
• to dredge with flour before frying.
32. Flake
• to break into small pieces with a fork without
mashing the pieces.
33. Flute
• to make the edge in a scalloped effect as in
piecrust.
34. Fold
• a method of combining a whisked mixture with
the other ingredients so that it returns its
lightness as in sponge cake mixture.
35. Fry
• cooking food in small amount of fat.
36. Garnish
• decorative touches are added to a dish to
improve its appearance.
37. Glaze
• to cover with some sort of a shiny coating.
38. Grate
• to shave food such as cheese and vegetables into
small shreds.
39. Grease
• to rub with fat or oil.
40. Grill
• to grill is to cook over direct heat.
41.Grind
• the process of reducing hard foodstuffs such as
nuts and coffee beans to small particles by
means of a food mill or grinder.
42. Hull
• to remove the stem and cap from berries; also to
remove husks and silks from corn.
43. Knead
• working dough with the hands to obtain a
required consistency.
44. Leaven
• to make light or increase volume by the use of
yeast or baking powder.
45. Level off
• to move the level edge of a knife or spatula
across the top edge of a container, scrapping the
excess.
46. Marinate
• to soak meat or fish in a mixture of oil, vinegar
and wine before cooking to give it flavor and
make it tenderer.
47. Mash
• to pulverize by pressing and working with wire
flat-headed device.
48. Mold
• to make into specific shape or form.
49. Pan Broil
• to cook meat in an uncovered, hot and ungreased
pan, pouring off the grease as it deposit on the
food.
50. Pan Fry
• to cook in small amount of fat.
51. Pan Boil
• to boil food in a normal way but only for half the
time until somewhat softened.
52. Pare
• to peel or trim.
53. Peel
• to strip off the outside covering.
54. Poach
• to simmer food like fish gently in milk, water or
other liquid.
55. Pit
• to remove stones or seeds from fruits.
56. Preheat
• to heat a pan or oven before using.
57. Puree
• fruit, vegetable, meat, pounded, sieved and
liquidized to give a smooth finely divided pulp.
58. Render
• to extract fat meat trimmings.
59. Roast
• a method of cooking by radiant heat.
60. Sauté
• to cook food in fat without being browned.
61. Scale
• to remove scales on fish with the use of a knife.
62. Shell
• to remove an outer covering that is hard.
63 Simmer
• keep a liquid just below boiling point 185°F to
210°F (85-99°C).
64. Sprinkle
• to scatter fine substances as sugar so that they
fall separate particles.
65. Squeeze
• to apply pressure on the sides of a fruit to
extract juice.
66. Steam
• to cook covered, over boiling water.
67. Stew
• cooking in moist heat in a small amount of liquid
kept in simmering temperature.
68. Stir
• to change the position of ingredients by a
circular or zigzag motion.
69. Stir-fry
• an oriental technique in cooking, to fry quickly in
small amount of fat and turn the ingredients
frequently.
70. Stuff
• to place a savory mixture used to give flavor to a
dish in a cavity.
71. Thaw (running water)
• to bring to a temperature below freezing.
Thawing (refrigerator)
Thawing (microwave oven)
72. Toss
• to mix by lifting motion with the use of two
implements.
73. Truss
• to tie meat or fowl with a string or fasten it with
pins or skewers so it keeps its shape during
cooking.
74. Unmold
• to loosen or to remove from container.
75. Whip
• the process or beating egg whites, cream, etc
until stiff and thick.
• LO 4
MISE EN PLACE
Mise-en-Place

Mise-en-Place
➢ French term, which literally means
“Everything in its place.”
➢ Organize and plan your work.

✓ work patterns
✓ ingredients list
✓ tool and equipment list

The Prep List
➢A blueprint for how food production is
going to be achieved during the work day.
➢An overview of what needs to be done

and how long it will take to do it.
➢The order in which assignments should be

completed.

Writing a Prep List
➢A prep list is not just a rewriting of recipes
➢Composing a written map of how to

accomplish the tasks necessary to prepare
the recipes.
➢Read and understand the recipes you will

be using.
➢Schedule your tasks through prioritization

Selecting Tools and Equipment
✓ All tools, equipment and work surfaces must be
clean and sanitized
✓ Knives should be sharpened
✓ Measuring devices should be checked for

accuracy periodically
✓ Ovens and cooking surfaces should be

preheated, as necessary

Selecting Tools and Equipment (cont.)
✓ Foods should be gathered and stored

conveniently at the proper temperature.
✓ Expiration dates on foods should be checked

periodically for validity.
✓ Sanitizing solution, hand towels, disposable

gloves and trash receptacles should be
conveniently located.

Measuring and Preparing Ingredients
✓ Weigh and measure all ingredients
✓ Clarify butter
✓ Toast nuts and spices
✓ Make bread crumbs
✓ Prepare bouquet garni and sachet
✓ Marinate meats and poultry
✓ Prepare rubs and pastes
✓ Steep dry ingredients (rehydration)

Flavoring
• A bouquet garni and sachet are used to
introduce flavorings, seasonings and aromatics
into stocks, sauces, soups and stews.
• Marinating is a process of soaking meat and

poultry in seasoned liquid to flavor and
tenderize it.
• Rubs are finely ground mixtures of dry herbs

and spices used to season meat and poultry.

Bouquet Garni
• A selection of herbs
(usually fresh) and
vegetables tied into a
bundle with twine; a
standard bouquet garni
consists of parsley
stems, celery, thyme,
leeks and carrots

Sachet
• Made by tying
seasonings together in
cheesecloth; a standard
sachet consists of
peppercorns, bay
leaves, parsley stems,
thyme, cloves and,
optionally, garlic

RUBS MARINATE

Setup for Standard Breading Procedure

• LO 1
• PERFORM MISE EN PLACE
Lesson 2 PREPARE APPETIZERS
•
History of Appetizer
Appetizers were originally introduced by the Athenians as a buffet in the early third century
B.C.
• Until the nineteenth century that appetizers truly caught on, as meals evolved into more of a
structured ordeal.
• Aperitifs came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol.
• By the twentieth century they had taken their place as a precursor to the main course.
Perform Mise en Place
Kitchen Tools and Equipment
Ball Cutter
– sharp edged scoop for cutting out balls of fruits and vegetables
Rubber spatula
– used to scrape off contents of bowls
Channel knife
– small hand tool in making garnishes

Spatula
– used for manipulating foods like spreading
Wire Whip
– used for mixing thinner liquids.
Zester
– used to remove zest or citrus peels in thin strips.
French knife
– for chopping, slicing and dicing

Paring knife
– used for trimming and paring fruits and vegetables.
Butter curler
– used for making butter curls.
Cutting board
– board for cutting fruits and vegetables
Kitchen shear
– cutting device for ingredients like scissors

Potato Masher
– designed to press potato and cooked vegetables
Chiller
– for keeping cold foods chilled for service
Oven
– for baking
other tools and equipment
1. Measuring spoons are used for measuring dry and liquid ingredients in small quantity.
used in preparing appetizers

2. Measuring cups are used to measure dry ingredients. They come in various sizes and
volumes.
3. Glass measuring cup is used for measuring liquid ingredients like water and oil.
4. Mixing bowls containers with smooth, rounded interior surfaces with no creases to
retain some mixture.
5. Mixing spoon is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.

other tools and equipment
used in preparing appetizers
6. Paring knife is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander
Classifications of Appetizer
1. Cocktails are usually juices of
orange, pineapple, grapefruit or
tomatoes served with cold salad
dressings.
2. Hors D’ Oeuvres refers to small
portions of highly seasoned foods.

3. Canapés are made out of thin
slices of bread in different shapes.
4. Relishes/Crudités are pickled
item which are raw, crisp
vegetables such as julienne carrots
or celery sticks.
5. Petite salads are small portions of
salads and usually display
characteristics found in most salads.
6. Chips and Dips are popular
accompaniments to potato chips,
crackers, and raw vegetables.

7. Fresh Fruits and Vegetables are the simplest
appetizers. Fruits are good appetizers because they
give an attractive appearance, fragrance,
appealing taste and delicious flavor.
8. Finger foods are variety of appetizers wherein
the only requirement is that you keep everything
small enough to be picked up with the fingers and
eaten with little mess.

Canapés Consists of
Three Parts
1. Base – holds the spread
and garnish. Crackers and
toasts are firmer and give a
pleasing texture and
crispness to the canapé.

Three Parts
2. Spread - placed on top of
the base so the garnish sticks
to it without falling off.
Three types of spreads
a) Flavored butter – made
from softened butters with
flavorings.
Three Parts
b) Flavored Cream Cheese -made from flavored
butters, except cream cheese is substituted for the
butter. Mixture of cream and butter can be used.
c) Meat or Fish salad spreads – made from finely
chopped meat or fish that are spreadable. Seasons
should be checked carefully to make the spread
more stimulating to the appetite.

Three Parts
3. Garnish – any food item or
combination of items placed
on top of the spread which
usually gives color, design, and
texture or flavor accent to the
canapé.
Food Items Used to
Decorate Canapés
A. Vegetables, pickles and relishes
Radish Slices Pickled Onions
Chutney Parley
Tomatoes
Olives
Pickles Asparagus Tips Cucumber
Slices Pimiento
Food Items Used to
Decorate Canapés
B. Fish
Smoked Fish
Smoked Salmon Shrimp
Caviar
Shrimp
Tuna Flakes
Sardines Lobster
C. Meats
Turkey Ham Salami Roast
Beef Chicken
D. Cheese, hard cooked egg
slices
Guidelines for Assembling
Canapés
• Good mise-en-place is essential.
• Assemble as close as possible to serving time.
• Select harmonious flavor combinations in spreads and garnish such as:
• Mustard and ham
• Lemon butter and caviar
• Pimiento cream cheese and sardines
• Tuna salad and capers
• Anchovy butter, hard cooked egg slice and olive.

Guidelines for Assembling
Canapés
• Make sure that at least one
of the ingredients is spicy
in flavor.
• Use high quality ingredients.
• Keep it simple.
• Arrange canapés carefully
and attractively on trays.

• LO 2
• PREPARE A RANGE OF APPETIZERS
Hot and Cold
Appetizer
Hors d’oeuvres are often served preceding a
meal; they are served as the food at cocktail
parties involving alcoholic beverages.
a. Hot Hors d’oeuvres are served
between the soup and fish course. In
today’s shortened menus, they are often
served instead of hot entrée.
Devils on horseback
Hot and Cold
Appetizer
b.Cold hors d’oeuvres
should stimulate appetite,
and therefore should
always be served at the
first course in the menu.

Bruschetta
Appetizer Recipe: Salmon
and Cucumber Bites
Tools/Equipment Needed:
Chopping board Spatula
Bread knife
Mixing bowl
1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice 4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips
2 teaspoons fresh dill, chopped, for garnish
Steps/Procedure:
o Peel and slice cucumber into 1/4-inch slices.
o In a bowl, mix lemon zest, lemon juice, crème, and pepper. o To assemble, top a cucumber slice with a strip of salmon, a dollop (about
o 1/2 tsp) of crème mixture.
o Garnish with dill.

•
Fruit Cocktail
Use fruits that are pleasantly tart and not too
sweet.
• Cut fruits into desired shapes.
• Add fresh lemon or lime juice to fruit mixtures to
provide necessary tartness. A simple wedge of
melon with lime is a refreshing cocktail. Add a
few drops of flavored liqueur to improve flavor.

Preparing Canapés from
Tools/Equipment Needed:
toast
Bread knife Spatula
Tray
Cutting board
Ingredients Needed:
Pullman loaves Spreads
Toppings
Steps/Procedures:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as breadcrumbs.
2. Cut the bread horizontally into slices, 1⁄4 inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes
with a knife. Make the cuts neat and uniform.

• LO 3
• PRESENT A RANGE OF APPETIZERS
Fundamentals of
Plating
• Balance.
• Color.
• Shapes.
• Texture.
• Flavors.
• Portion size.
• Arrangement on the plate.

Basic Principles of
Platter Presentation
1. The three elements of a buffet platter.
• Centerpiece or Grosse piece (gross pyess).
• The slices or serving portions should be
arranged artistically.
• The garnish should be artistically done in
proportion to the cut slices.
2. The food should be easy to handle and serve.

Basic Principles of
3. A simple design is best.
4. Attractive platter presentation may be made on
silver or other metals, on mirrors,
5. Once a piece of food has touched the tray, do
not remove it.
6. Think of the platter as part of the whole.

Basic Principles of
Designing the platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. Indicate the centerpiece, slices of foods and
garnishes.
2. Get movement into your design. Good design makes your eyes move across the platter following the lines you have set up.
It could be arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by giving it direction and height.
4. Keep items in proportion.

Basic Principles of
Designing the platter
5. Make the garnish count. Use garnish to balance out a plate by providing additional element.
6.
Don’t drown every plate in sauce or gravy. It may hides colors and shapes. You may cover
a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and wedged-shaped
pieces toward the customer and the best side of
each slice is face up.

• LO 4
• STORE APPETIZER
Storing Appetizer
Tools and Equipment
1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Storing Appetizer
Sanitary Practices when storing salads and appetizers
1. Handle the food properly to prevent spoilage and
contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients
and food.
4. Keep away from food when you are ill.

Storing Appetizer
Sanitary Practices when storing salads and appetizers
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
• Chill to refrigerate or to reduce the temperature of
food.
• Place it to cold storage like refrigerator to preserve
perishable food.

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Lesson 1 INTRODUCTION

CLEAN AND MAINTAIN KITCHEN TOOLS AND PREMISES

• TOOLS AND EQUIPMENT

- is mostly used in the

kitchen and the most

lightweight, attractive and

- is the most popular

material used for tools and

equipment, but it is more

clean and shine and will not

wear out easily.

How to take care of Glass?

soaking and cleaning.

3.Use a nylon scrub.

- is durable but must be kept

oiled to avoid rusting. Salad oil

with no salt or shortening can be

rubbed inside and out and dried.

Wash with soap (not detergent)

- is used when temperature

must be kept below boiling,

such as for egg sauces,

puddings; it is used to keep

food warm without

- is a special coating applied

inside aluminum or steel

pots and pans. It prevents

food from sticking to the

- is used to open food

- are used for cutting

- are wooden or plastic

board where meat, fruits

and vegetables are cut.

- are used to fill jars, made

- is a kitchen tool which is

specifically designed for the

purpose of pulping garlic.

packages, cutting tapes or strings or

simply remove labels or tags from items.

- is used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

Rotary egg beater

- is used for beating small

- are small, shallow bowl on a handle used

in preparing, serving, or eating food.

- are used to grab and

- is used to level off ingredients

when measuring and to spread

frostings and sandwich fillings.

Different thermometers are used for

different purposes in food preparation – for

meat, candy or deep-fat frying. To check

the accuracy of the equipment’s thermostat. Spoons

- are solid, slotted, or

- are made of hard wood

which are used for creaming,

stirring, and mixing.

- are used to weigh large quantity of ingredients

in kilos, commonly in rice, flour, sugar, legumes

or vegetables and meat up to 25 pounds.

- for liquid ingredients is

- is used to chop, dice, or mince food.

Heavy knives have a saber or flat grind.