Republic of the Philippines

OCCIDENTAL MINDORO STATE COLLEGE

Labangan, San Jose, Occidental Mindoro
website: www.omsc.edu.ph email address: omsc_9747@yahoo.com
Tele/Fax: (043) 457-0231 CERTIFIED TO ISO 9001:2015
CERT. NO.: 50500643 QM15

KITCHEN ESSENTIALS
AND
BASIC FOOD
PREPARATION
MANUAL

Prepared by:
DIXIE C. CASTRO, PhD
MARY ANN C. ROQUE, MSHRM
 APPROVAL SHEET

This Instructional Material entitled (KITCHEN ESSENTIALS AND BASIC

PREPARATION),authored by (MARY ANN C. ROQUE) and(DIXIE C. CASTRO) (A.Y.
2020-2021),is recommended for production and utilization by the students and faculty members
of the Occidental Mindoro State College.

PANEL OF EVALUATORS

Local Evaluation Committee

College of Business, Administration and Management

Member Member

Chairperson

Overall Instructional Materials Development Committee

VENESSA S. CASANOVA, PhD MA. IMELDA C. RAYTON, MA

Member Member

Recommending Approval:

JESSIE S. BAROLO, JR., MAEd

Chairperson

Approved:

ELBERT C. EDANIOL, EdD

Vice President for Academic Affairs
 (Please insert your approved syllabus here)

PREFACE

Work in the kitchen in hotels and restaurants requires knowledge of

weight, cooking procedure, food terms, measures in cooking and right
manipulation of ingredients. The most essential element in cooking is constant
practice. It also involves about knowing, selecting and preparing food raw
materials.
 Along this framework, the contents of this manual is designed for
Hospitality Management students who are enrolled in Kitchen Essentials and
Basic Food Preparation subject. Every lesson comprises of cooking principles,
market forms worksheets and suggested student activities.

This manual will enhance the knowledge and skills of the students and
each cooking activities will also develop camaraderie, teamwork among the
students and right work attitude while doing the actual laboratory works.

The whole manual is divided into eleven chapters. The first one starts with
the introduction to kitchen essential and basic food preparation. The second
chapter deals with the different kitchen tools and equipment necessary in
handling kitchen tasks. Chapter three is about food quality essential in ensuring
consumer safety and satisfaction. Chapter four discusses the different food
terms that are crucial in understanding food cookery followed by the basic cuts
and slicing technique as the basic knowledge on how to start cooking. Food
mathematics and temperature are also included in this manual as great guides
in quantifying a recipe and temperature during cooking can be more accurately
prescribed for better results. Chapter seven deals about food seasoning and
enhancers making dishes sumptuous. Garnishing, Soup, Mother Sauce,
Appetizers and Salads under Chapter 8 where students will execute culinary
techniques at the advance level and understanding specific preparations in these
different specialties. Chapter 9 includes major ingredients in food preparation
complying with health and safety standards. The last chapters 10 and 11 focuses
on the preparation of sandwiches and desserts aimed at conforming to
specification and standards.

Datas are derived from books, internet and enriched by private readings
of other related references. Included also in this manual are assessment method
such as different laboratory activities, oral questioning, quizzes and assignments
depending on the topics per chapter.
 TABLE OF CONTENTS

Lesson 1: Introduction to Kitchen Essential and Basic

Food Preparation

The Food Service Industry 1

Kitchen Brigade Chef 2

Kitchen Hygiene, Safety and Sanitation 3

Introduction to Food Microbiology 4

Food safety

Food Handling and Preparation 6

The Food Handler 8

The Safe Workplace 9

Lesson 2: Kitchen Tools and Equipment 15

Lesson 3: Food Quality 28

Food Quality Terms
Mechanical Characteristics
Effect of Temperature on Taste
Essential Ways for Good Cooking

Lesson 4: Food Terms 32

Lesson 5: Basic Cuts and Slicing Technique 35

Lesson 6: Food Mathematics and Temperature 37

Conversion of Measurement
Recipe Quantification
Lesson 7: Food Seasonings and Additives 44

Lesson 8: Garnishing, Soup, Mother sauce, Appetizers 52

and Salads

Lesson 9: Major Ingredients in Food preparation 73

Fats and Oils
Egg and Egg Cookery
Sugar and Sugar Cookery
Milk and Milk Products
Dairy Products
Cereal and Cereal Cookery
Starch and Alimentary Paste
Fruits and Vegetables
Meats
Seafoods
Lesson 10: Sandwiches 116

Lesson 11: Desserts 123

References 124
 INTRODUCTION

The food service industry as we all know is the fastest growing business
industry today, nut its growth and development have been phenomenal. In a few
short years, food service operations have evolved from home cookery to
scientifically planned and administered quantity food product system. Largely
this progress is the result of the availability of a wide variety of convenience
foods, dried and frozen products, mixes and canned goods. Also quantity food
preparation and handling equipment have become more sophisticated to make
the needs of an expanding food service industry.

The effective restaurant or hotel manager never takes the kitchen for
granted, always working at improvement and never resting until it meets with
his or her approval. The inevitable result of such relentless attention to quality
food production is customer approval and success which will reflect the
establishment itself.

Food scientists and dieticians teach a great deal about composition and
preparation of food, but it is the chef who reigns the scheme.

The great chef of this time was Marie-Antoine Careme (1784-1833),

whose career spanned the first 30 years of the 19th century. He learned all the
five branches of cooking, and he dedicated his career to redefining and organizing
culinary technique. His books contain the first systematic account of cooking
principles, recipes and menu making. He became famous as the creator of
elaborated and elegant display pieces, the ancestor of our modern wedding
cakes, sugar sculptors, ice and tallow carving. He brought out cooking out of the
Middle Ages and out into the modern period.

George Auguste Escoffier (1847-1935) was the great chef of this century
and is revered by chef and gourmets as the father of 20th century cookery. His
two main contribution were the simplification of classical cuisine and classical
menu and reorganization of the kitchen. Careme began the reform but Escoffier
brought the menu in 20th century. His second major achievement, the
organization of the kitchen, resulted in a streamline workplace that was better
suited for turning out the simplified dishes and the menus that he instituted.

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 CHAPTER 1
Introduction to Kitchen Essential and Basic Food Preparation

Topics:
1. The Food Service Industry
2. Kitchen Brigade Chef
3. Kitchen Hygiene, Safety and Sanitation
4. Introduction to Food Microbiology
5. Food Handling and Preparation
6. The Food Handler
7. The Safe Workplace
8. Standard of Professionalism

Learning Outcomes:

1. Explain the kitchen essential and its components.

2. Identify the different persons who gave much contribution in development
of culinary arts.
3. Apply the personal hygiene and kitchen sanitation in performing
laboratory activities.
4. Determine food quality as well as the subjective evaluation of food
depending on its taste, aroma and texture.
5. Understand the roles of food handlers in keeping the food safe.

Cooking is the act of using heat to prepare food for consumption. It is

creative in nature and involves several factors namely;
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1. Planning
 2. Measurements and Procedure
3. Time Elements
4. Quality
5. Tools and Equipment
6. Working Condition

What is Mis-en-Place?

Mise en place (pronounced MEEZE – ahn- plahs) is a French phrase that

mean “put everything in place”. Make a list of tasks and set appropriate priorities
for that work. Make verything that you need available and ready like tools and
equipment to be used and thhe ingredients. Starting each shift with a written
plan of attack – your own mise en place list – is a great way to learn more about
what you are doing now and how you can improve. You may find that you can
accomplish two tasks at once, or you may find that you are more efficient at a
task when you can concentrate on it completely. Mise en place skills are
“transferrable” too. When you become efficient at setting yourself up successfully
at one type of task, you are well on your way to being more efficient at many new
tasks. It is also a stepping stone on the path to the next level of culinary
excellence.

KITCHEN BRIGADE CHEF

1. Executive Chef - the chief in command of the kitchen. Directs the entire
operation of the food production department.

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2. Executive Sous Chef or Assistant Executive Chef – deputy officer of the
kitchen. Carries all instructions of the executive chef and delegates to all
chefs.
3. Sous Chef – take charge of the certain kitchen section being assigned to
him and takes over the position of executive sous chef in his absence.

4. Chef Saucier – makes sauces for various dishes. Also acts as sous chef or
assistant to the executive chef.

5. Garde Manger – takes full charge of the cold kitchen section.

6. Pastry Chef – in charge of the pastry shop for preparation of sweets, cakes,
pastries and breads.

7. Chef de Partie – head chef of a certain section in the kitchen. Supervises

and takes responsibility in cooking first class dishes.

8. Chef Tournant – an experienced chef who relieves the other chefs when
they are away.

9. Demi-chef– assistant to chef de partie - Responsible for cooking dishes

including sauces. Also supervises other cooks under him.

10. Commis – responsible for mise-en-place, directly reporting to demi

chef, also helps in actual cooking.

11. Poissonier Chef – responsible in the fish item preparation.

12. Rotisseur Chef – in –charge in the roasting station.

13. Grillardin Chef – responsible in the grill station.

14. Fruiturier Chef – responsible for all fried foods.

15. Entremetier Chef – incharge in the vegetable section also for hot
appetizers, soup, starches and pastas.

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 KITCHEN HYGIENE, SAFETY AND SANITATION

Appearance and Grooming of the Kitchen Staff

1. Wear clean and complete chef uniform.

a. Toque
b. Chef’s double-Breasted Jacket
c. Chef’s trouser
d. Apron
e. Hand towel
f. Dish towel
g. Non-skid clog shoes
2. Wear clean under garment
a. Hairnet
b. Undershirt
c. Socks
3. Personal Hygiene and Sanitation

Personal Hygiene and Sanitation – are very important to the food operation
personnel since they have a vital link in the prevention of food borne diseases.
It is also important to promote a high standard of professionalism, cleanliness
and physical fitness in the food service operation.
a.) Personal hygiene
• Daily bathing
• Washing of hands before and after working in the kitchen.
• Always have short and clean fingernails.
• Have regular hair cut for men
• Avoid touching nose or combing hair while preparing food.
• Brush teeth every after meals
• Clean ears regularly
• Shave mustache regularly
• Put under arm deodorant every after taking a bath
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Other things to bear in mind:
 Cuts, burns or skin disorder should be covered with water proof
dressing. Communicable diseases are not allowed to perform food service
job such as sore eyes, tuberculosis, hepatitis, flu. Etc.

Introduction to Microbiology
Most food-borne-diseases are cost by bacteria, tiny-celled plant so small
that they can be seen only under a microscope. It should not merely be learned
but should be put use systematically. One effective system that food service
establishments can use to ensure food safety is called the Hazard Analysis
critical Control Point (HACCP) System.

The steps of HACCP system is to identify, monitor and control any dangers
of food contamination. It is a system of seven steps;

1. Accessing hazards
2. Identify critical control points
3. Setting up procedures for critical control points
4. Monitoring critical control points
5. Taking corrective actions
6. Setting up a record-keeping system
7. Verifying that the system is working

Bacteria Growth
Bacteria multiply by splitting in half. Under ideal conditions for growth,
they can double in number every 15-30 minutes. This means that one single
bacterium could multiply into a million in less than six hours.

Conditions for Growth

1. Food – bacteria require some kind of food inorder to grow. Foods with
sufficient amounts of proteins are best for bacterial growth. These include
meats, poultry, fish, dairy product and eggs as well as some grains and
vegetables.
2. Moisture – bacteria require water inorder to absorb food. Foods with a
very high salt or sugar content are relatively safe, because these
ingredients make the bacteria unable to use the moisture present.
3. Temperature – bacteria grow best at warm temperature. Temperature
between 40F and 140F will promote the growth of disease-causing
bacteria. This temperature range is called Food Danger Zone.
4. Acidity or alkalinity – in general, disease-causing bacteria like a neutral
environment neither too acidic nor too alkaline.
5. Air – most bacteria require oxygen to grow. These are called aerobic. Some
bacteria are anaerobic, which means, they can grow only where no

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6. air is present, such as in metal cans. Botulism-one of the dangerous forms
of food poisoning and is caused by anaerobic bacteria.
 7. Time – when bacteria is introduced to a new environment, they need time
to adjust to their new surrounding before they start growing. This time is
called the lag phase. If other conditions are good, the lag phase may last
about an hour or somewhat longer.

Foods that provide a good environment for the growth of disease-causing

microorganisms are called potentially hazardous foods.

1. Any food that is derived from animals, or and food containing animal
products including meat, poultry, fish, shellfish and dairy products.

2. Any food that is derived from plants and has been cooked, partially
cooked or otherwise heat treated. This category includes not only
cooked vegetables but also such items as cooked pasta, cooked rice and
tofu.
3. Raw seeds sprout.

Foods that are not potentially hazardous includes, dehydrated foods, foods
that are strongly acidic and commercially processed foods are in their original
unopened, sealed containers.

FOOD SAFETY

Food Safety - is a scientific discipline describing preparation, storage, and

handling of food in ways that prevent food borne illness
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Food Borne Illness - is an illness carried or transmitted to people by food In the
Food business, preparation represents an integral stage in the processing of raw
materials to produce a quality finished food product for safe consumption.
Proper food handling is essential. The main concerns are cleanliness, preventing
cross-contamination, and keeping foods at safe temperatures. With just a little
knowledge, you can save yourself a lot of misery.

How Foods Become Unsafe

1. Purchasing food from Unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene.

Food Handling and Preparations

1. Start with clean, wholesome foods from reputable purveyors.
2. Handle foods as little as possible. Use tongs, spatulas or other utensils
instead of hands when practicable. Use clean, sanitized equipment and
worktables.
3. Clean and sanitize cutting and equipment after handling raw poultry, meat
fish or eggs and before working on another food.
4. Clean as you go.
5. Wash raw fruits and vegetables thoroughly.
6. When bringing foods out of refrigeration, do not bring out of more than
you can process than one hour.
7. Keep foods covered whenever possible.
8. Do not let any perishable foods remain in the temperature danger zone for
more than one hour.
9. Boil leftover gravies, sauces, soups and vegetable before serving.
10. Don’t mix leftovers with freshly prepared foods.
11. Chill all ingredients for protein salad before combining.
12. Chill custards, cream filling and other hazardous foods as quickly as
possible by pouring them in shallow, sanitized pans, covering them and
refrigerating.
13. Cook all pork products into an internal temperature for atleast 150F.

Hazards on Food
Food becomes hazardous by contamination.

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CROSS CONTAMINATION

1. Hands that touch raw foods such as chicken, then touch food that will not
be cooked, like salad ingredients.
2. Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are
not cleaned and sanitized, then touch ready-to-eat food.
 3. Raw or contaminated foods that touch or drip fluids on cooked or ready to
eat foods.

General symptoms of foodborne illness usually include one or more of the

following:
• Headache
• Nausea vomiting
• Vomiting
• Dehydration
• Abdominal pain
• Diarrhea
• Fatigue
• Fever

Most Common Food-Borne Diseases

1. Intoxications: caused by poisons (toxins) that the bacteria produce while
they are growing in the food.( Food has toxins already – illness comes from
toxins)
2. Infections: caused by eating food that contains living disease-causing
microorganisms that get inside the body and attack the intestines and
other part of the systems
3. Toxin-Mediated Infection: caused by eating a food that contains harmful
microorganism that will produce a toxin once inside the human body. A
toxin-mediated infection is different from intoxication because the toxin is
produced inside the system

Food Safety Controls

1. Follow manufacturer’s directions from storage and use only recommended
amounts.
2. Store away from food packaging, utensils and equipment used for food.
3. Store in a dry cabinet in original labeled containers, apart from other
chemicals that may react with them.
4. Tools used for dispensing chemicals should never used in foods.
5. If chemicals must be transferred to smaller containers or spray bottles
label each containers appropriately.
6. Use only food-grade lubricants or oils on kitchen equipment or utensils.

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 THE FOOD HANDLER

Personal Hygiene

Maintaining good personal hygiene helps fight infection by removing

substances that allow bacteria to grow from the surface of your skin.

• Brushing teeth twice to three times a day, once in the morning after eating
and again before bed, is recommended. Brushing for 2-3 minutes each
time is recommended. Toothbrushes should be used for 3 to 4 months and
then thrown away
• Daily Bath or shower is the best protection, Clean thoroughly armpit, groin
and feet the main areas from which body odor originates, use hygienic
products when bathing.
• Cleaning ears regularly.
• Wear clean and sanitize clothing.
• Shave mustache and bear for male.
• Hair must be clean cut for males.
• Cutting nails up to require length.

Actions That Can Contaminate Food

• Scratching the scalp
• Running fingers through the hair
• Rubbing an ear
• Touching a pimple or an infected wound
• Wearing a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

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Cleaning and Sanitizing Equipment
 Cleaning means removing visible dirt while sanitizing means killing the
disease-causing bacteria. Two ways of killing bacteria are by heat or by
chemicals.

Procedure:
1. Sort
2. Scrape
3. Pre-rinse
4. Wash-use warm water and detergent
5. Rinse-use clean, warm water to rinse off detergent
6. Sanitize – place utensils in a rack and immerse in hot water at 170F (77C)
for 30 seconds.
7. Drain and air-dry. Do not towel dry
8. Store.

The Safe Workplace

Kitchen work is usually considered a relatively safe occupation, atleast in
comparison with many industrial jobs. Nevertheless, the kitchen has many
hazards. Minor injuries from cuts and burns are very common, and more serious
injuries are all too impossible. The quantity of very hot equipment and of
powerful machinery, combined with the busy, sometimes frantic pace, make it
important for everyone to work carefully and with constant attention to rules of
safety.
Most of this section is concerned with ways that workers can prevent
certain kinds of accidents, such as cuts, burns, and falls. However, it is much
easier to develop and practice habits that prevent accidents if safety is built into
the workplace. The management of a food service operation must see to it that
the structure and equipment have necessary safety features.

1. Structure, equipment, and electric wiring in good repair.

2. Adequate lighting on work surface and in corridors.
3. Non-slip floors.
4. Clearly marked exits.
5. Equipment supplied with necessary safety devices.
6. Conveniently located emergency equipment such as fire extinguishers, fire
blanket and first aid kit.
7. Clearly posted emergency telephone numbers.
8. Smooth traffic patterns to avoid collisions between workers.

Preventing Cuts
1. Keep knives sharp. A sharp knife is safer than a dull one, because it
requires less pressure and is likely slip.

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2. Use a cutting board. Do not cut against a metal surface. Place a damp
towel under the board to keep it from slipping.
3. Pay attention to your work when using a knife or cutting equipment.
 4. Cut away from you.
5. Use knives only for cutting, not for such jobs as opening bottles.
6. Don’t try to catch a falling knife, step back and let it fall.
7. Don’t put knives in sink, under water, or any place where they can’t be
seen.
8. Clean knives carefully, with the sharp edge away from you.
9. Store knives in a safe place, such as in rack, when not in use.
10. Carry a knife properly. Hold it beside you, point down, with the sharp edge
back and away from you. Don’t swing your arm. Whenever possible, carry
knives in a sheath. Warn people when are walking fast with knife in hand.
11. Keep breakable items, such as dishes and glassware out of the food
production area.
12. Don’t put breakable items in the sink.
13. Sweep up, don’t pick up broken items.
14. Discard chipped or cracked dishes and other items.

15. Use special containers for broken items. Don’t throw them in with other
garbage.
16. If there is broken glass in the sink, drain it before trying to take out glass.
17. Remove all nails and staples when opening crates and cartons, and
dispose of them.

Preventing Burns
1. Always assume a pot handle is hot. Don’t just grab it with your bare hand.
2. Use dry pads or towels to handle hot pans. Wet ones will create steam,
which can burn you.
3. Keep pan handles out of the aisles, so people won’t bump into them. Also,
keep handles away from open flames of gas burners.
4. Don’t fill pans so full they are likely to spill hot foods.
5. Get help when moving heavy containers of hot foods.
6. Open lids away from you to let steam scrape safely.
7. Use care when opening compartment steamers.
8. Make sure gas is well ventilated before trying to light ovens or pilot lights.
Strikes matches before turning on the gas and strikes matches away from
you.
9. Wear long sleeves and double breasted jackets to protect you from spilled
or spattered hot
foods or fat. Also, wear sturdy leather shoes with closed toes.

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10. Dry foods before putting them in frying fat, or fat may splatter on you.
11. When placing foods in hot fat let them away from you, so that fat will not
splash on you.
12. Keep liquids away from the deep fryer.
13. Always warn people when you are walking behind them with hot pans or
when you are walking behind someone who is working with hot items.
14. Warn service people about hot plates.
Preventing Fires
1. Know where fire extinguishers are located and how to use them.
2. Use the right kind of fire extinguisher.
3. Keep a supply of salt or baking soda hand to put out fires on range tops.
4. Keep hoods and other equipment free from grease buildup.
5. Don’t leave hot fat unattended on the range.
6. Smoke only in designated areas. Do not leave burning cigarettes
unattended.
7. If a fire alarm sounds and if you have time, turn off all gas and electric
appliances before leaving the building.
8. Keep fire doors closed.
9. Keep exits free from obstacles.

Preventing Injuries from Machine and Equipment

1. Do not use any equipment unless you understand its operation.
2. Use all guards and safety devise on equipment. Keep slicing machine at
zero when not in use.
3. Don’t touch or remove food from any kind of equipment while it is running,
not even with a spoon or spatula.
4. Unplug electric equipment before disassembling or cleaning.
5. Make sure the switch is off before plugging in equipment.
6. Do not touch or handle electric, including switches, if your hands are wet
or if you are standing in water.
7. Wear properly fitting clothing and tuck in apron strings to avoid getting
them caught in machinery.
8. Use equipment only for the purpose intended.
9. Stack pots and other equipment properly on pot racks, so that they are
stable and not likely to fall.

Preventing Falls
1. Clean up spills immediately.
2. Throw salt on a slippery spot to make it less slippery, while a mop is being
fetch.
3. Keep aisles and stairs clear and obstructed.
4. Don’t carry objects too big to see over.
5. Walk don’t run.

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6. Use a safe ladder, not hairs or piles of boxes, to reach high shelves, to
clean high equipment.

Preventing Strains and Injuries from Lifting

1. Lift with the leg muscles, not back.
2. Don’t turn or twist the back while lifting, and make sure your footing is
secure.
3. Use a cart to move heavy objects long distances, or get help.
Standard of Professionalism
The emphasis of a foodservice education is on learning a set of skills. But
in many ways, attitudes are more important than skills, because a good attitude
will help you not to learn skills but also persevere and to overcome the many
difficulties. The successful food service worker follows an unwritten code of
behavior and set of attitudes call professionalism.

1. Positive attitude toward the job.

2. Staying power.
3. Ability to work with other people.
4. Eagerness to learn.
5. A full range of skills.
6. Experience
7. Dedication to quality
8. Good understanding of the basic.

Assessment Method
• Long Quiz
• Recitation