10/11/23, 6:55 PM Cookery Coverage

Cookery Coverage
Part I - Types of Cleaning Agents

Cleaning: The process of removing visible dirt.

Sanitizing: Reducing the number of microorganisms to a safe level using heat,
radiation, or chemicals.

Detergents: Soapy and synthetic types for cleaning.

Soapy Detergent: Made from animal or vegetable fat with alkali, used for skin and
clothes.
Synthetic Detergent: Available in various forms, used for housekeeping.

Acid Cleaners: Used in solutions for metal and lime scale cleaning.

Citric acid and acetic acid - used to clean metals

Diluted hydrochloric acid - used in removing lime scale from sanitary ware
Oxalic acid - for removing stubborn water stains from hard floors and sanitary ware

Alkaline Cleaners: Used for washing clothes and removing grease.

Sodium Carbonate - softens water and helps remove light grease marks
Sodium Hydroxide - removes grease from grills and blocked drains
Sodium Hypochlorite - whitens and removes stain from hard and soft surfaces

Solvent Cleaners: For dry cleaning and stain removal.

Disinfectants: Kill harmful bacteria and germs.

II. Sanitizing Methods

Heat: Methods include exposing surfaces to steam, using hot water, and hot air.
Radiation: Applied in food processing facilities.
Chemicals: Effective options include chlorine, iodine, and quaternary ammonium.

III. How to Clean Kitchen Premises

Floors: It is necessary to clean the floors to avoid accidents such as slipping, preventing dust to
fly onto the food

1.1. - begin by sweeping the floor

1.2. - clean the floor with warm water and a mop
1.3. - use dish soap in warm water
1.4. - using a mop or soft cloth, scrub the floor gently

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Walls: food leftovers and grease smudged on the kitchen walls can make it unattractive and
draw dust and dirt.

1.1. - make an improvised cleaning tool by wrapping a dusting rag around the bristles
of a broom
1.2. - dust the wall from top to bottom with the improvised broom
1.3 - fill one bucket with ¼ cup of liquid cleaning detergent and 1 gallon of warm water
1.4. - dampen a sponge and in soapy water. Begin washing the bottom and work
yourself up the wall. Wipe down the wall in circular motion.

IV. Storing Appetizer

1. Refrigerate: Keep food cold.

2. Cold Storage: Preserving food through refrigeration.
3. Chilling: Refrigerating to reduce food temperature.

Safe Food Handling

Avoid wiping hands on clothing.

Use paper towels for cleaning during food preparation.
Change gloves, utensils, and dishes when changing functions.
Follow instructions for preparing precooked frozen foods.
Have foods ready shortly before serving.

Hand Washing

Use a soap dispenser.

Wash hands in a sink with hot and cold running water.
Use a separate sink for hand washing.
Dry hands with paper towels.

Wash Your Hands After:

Starting work
Using the toilet
Handling raw and cooked foods
Taking breaks
Eating
Drinking, sneezing, blowing nose, touching hair
Playing with pets
Scratching
Handling waste materials
Handling cleaning chemicals

Part II - Mise en Place Appetizers

Tools:

Mixing bowl: For mixing ingredients.

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Pastry blender: Used to cut solid fat when blending into flour.
Trussing needle: Stainless steel needle for threading twine through poultry or tying
roasts.

Classification of Appetizers:

Cocktail appetizers: Small snacks for social gatherings.

Canapés: Decorative, small bread-based appetizers with various toppings.
Chips n Dips: Snacks like chips and crackers served with dipping sauces.
Hors d'oeuvres: Small, savory dishes served before a meal.
Fruit salad: A fresh and fruity appetizer option.

Part III - Salads

Components of a Salad:

Base of a Salad: Layer of salad greens lining the plate.

Body of a Salad: The main part of the salad placed on top of the base.
Salad Dressing: Used to moisten and flavor the salad.
Garnish: Enhances the appearance of the salad.

Types of Salad:

Bound salad (e.g., tuna salad, chicken salad).

Fruit salad.
Gelatin salad (made with flavored gelatin).

Components of a canapé:

Base: Bread, crackers, cucumber, or puff pastry.

Spread: Cream cheese, hummus, guacamole, pâté, etc.
Topping: Smoked salmon, bruschetta, deviled eggs, etc.
Garnish: Herbs, microgreens, citrus zest, pickles, caviar, nuts, edible flowers, etc.

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