So Li A oie) | ESSENTIALS 20. *i 30172ISBN: 978-621-8179-29-5 Kitchen Essentials & Basic Food Preparation PHILIPPINE COPYRIGHT, 2022 and Published by 2. Forte 1633 Laguna St., Cor. Oroquita, Sta. Cruz, Manila Email: edricpublishing@gmail.com 09664639141 And Lyka M. Velasquez ALL RIGHTS RESERVED No part of this work covered by the copyright herein may be reproduced transmitted, stored or used in any form or by any means graphic, electronic, or mechanical, including but not limited to photocopying, recording, scanning, digitalizing, taping, web distribution, information network, or information storage and retrieval systems without prior permission from the author and the publisher 1 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION‘TABLE OF CONTENTS CHAPTER PAGE 1 KITCHEN HISTORY 3 2 SANITATION & FOOD SAFETY 9 3 KITCHEN ORGANIZATION 30 4 FOOD PREPARATION EQUIPMENT 36 5 BASIC FOOD PREPARATION & TECHNIQUE 51 6 COOKING TECHNIQUES 67 7 MEAT 7 8 POULTRY 85 9 FISH & SHELLFISH 92 10 EGGS 99 ul VEGETABLES & FRUITS 106 12 SOUPS & STOCKS 114 13 SAUCES 121 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 2CHAPTER 1 KITCHEN HISTORY ae A ( Ay Objectives: ‘y |At the end of this | ao uh € Uy : Na ON TNE i RY Na Up | = chapter, the students must be able to: 1. Understand oe importance kitchen 2. Define what a ge, | kitchen is #|3. Appreciate the history of kitchen KITCHEN ESSENTIALS & BASIC FOOD PREPARATION‘The kitchen is a symbolic room in a home. It has evolved and transformed through time and the course of history together with progressing lifestyles, economic situations, values and morals. The overall appearance, impression, setting, and relative significance of the kitchen in the home have been emblematic of the people who works in the kitchen and of the food that they serve. The same goes through the kitchen in a restaurant it is emblematic of the restaurants cleanliness and quality of served food. Therefore, a brief walk through the history of kitchens will help the students understand the ever-changing and complex interconnection between this room and the various roles it plays not only in a restaurant but also in domestic life. Kitchen started jn a home and later incorporated to businesses such as restaurants. A BRIEF HISTORY OF THE KITCHEN ‘The need for a place to prepare food in a family was the beginning of the modern kitchen. Usually centered on a source of heat and light, a fireplace (hearth) served as the sole heat source until the seventeenth century, meaning most of the family's daily living activities and cooking practices took place in one room that contained the fireplace. The first known kitchen separated from the living area was in Flanders during the thirteenth-century, along the coast of what is now known as Belgium. Kitchens in Flanders contained tables that supports food preparation. Horizontal boards were present above the table, which provided the capacity of storing kitchen utensils. These storage horizontal boards developed to be display dressers in the fifteenth-century, where these dressers became an indicator of social rank. Many of these concepts were eventually brought to other countries and incorporated into the early colonial kitchens. ‘The Colonial Kitchen ‘Although eventually established as a separate room in many homes, the early colonial kitchen was equipped with perhaps the only heat source in the home, a hearth, and it served as the focus of the family activity. Because it was the most comfortable room in the home, the kitchen was often used for family bathing as well. Figure 1.1 a colonial kitchen. Source: Brewminate.com KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 4Role of the Hearth in the Eighteenth-Century Kitchen Kitchens in eighteenth-century was typically large and often included a 6-foot wide and 4-foot deep walk-in fireplace. Figure 1.2 a colonial kitchen with a 6-foot wide and 4-foot deep walk-in fireplace. Photo by Jack E. Boucher. Library of Congress, Prints and Photographs Division, Historic American Buildings Survey. ‘The fireplace contained rotisseries for meat cooking, firedog for toasting breads and iron hooks for pots. Often some people considered building beehive ovens into the sidewall of the fireplaces for baking. The early kitchens were described to be dirty, inefficient and unsafe, compared to the modern kitchens. Therefore, during that time, the second most common cause of death in women, were burns because of catching fire from fireplaces. In households of wealthier families, the kitchen was only used by the servants or cooks and was located on the lower level of the house or in some cases, separated from the house. Eventually, fireplaces developed into having chimneys, which exhausts heat and smoke away from the kitchen and preventing also heating up the house especially during summer season. Wood and coal iron stoves, which enclosed the fire in a hearth, became available, later in the century. These stoves were safer and were less of a fire hazard for cooks and servants, In fact, the founding father of the United States, Benjamin Franklin designed one of such stove. Most of the kitchens in this period were enclosed with plain wood panels but in the eighteenth century, people already used paints to conceal such plain woods, but instead of using it as decorative, the paints were used more as a preservative. As paint gains popularity, other techniques of designing kitchen walls became available such as marbling and gaining kitchens. Other people included and developed woodwork and cabinetry in their kitchens to add as a decorative touch. The Modern Kitchen Two major trends from the nineteenth and twentieth centuries influenced the modern kitchen. Industrialization from the nineteenth century brought to the kitchen and evolved the kitchen with social and technological changes. In the twentieth century, standardization surfaced with a focus on work simplification and efficiency. During this period, numerous new products were developed. 5 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION‘The Victorian Kitchen ‘The nineteenth century brought the Victorian era, which coincides with the reign of Queen Victoria of the United Kingdom between 1839 and 1901. In this period, gas stoves became available, but many households still preferred the wood- or coal- burning stoves. The range, sink and table in a Victorian kitchen were all freestanding pieces. Appearance and efficacy of the kitchen was not the most important factors in this period and therefore, these kitchens were not very comfortable or convenient to work in. ‘The Beecher Kitchen By 1869, Catherine Beecher and her sister, Harriet Beecher Stowe, a noted author and abolitionist, had written a book, The American Woman's Home. The bool addressed the problems experienced by women in the kitchen at the time. The Beecher Kitchen was modeled from a ship’s galley. It featured work centers and applied latest technologies. Storage was designed to compartmentalize. Figure 1.3 Catherine Beecher’s intelligent kitchen design. Source: Beecher and Stowe 1869 Open shelving was shallow to permit only one row of food items, and bins for flour and other products were planned into the design (Figure 1.3). The cooking stove stood away from the work areas, while the other area incorporated work surfaces and shelves. Windows provided natural light, and painted walls and floors were easier to clean. They recommended placing the pantry between the kitchen and dining room to keep out noise and heat. These recommendations led to the development of kitchens that were a vast improvement over the colonial and Victorian kitchens. The Plumbed Sink Dry sink in kitchens was present in the early nineteenth century. Eventually, in the late nineteenth century, plumbed sink developed in kitchen households. Much of the emphasis on kitchen design and materials, focused on sanitation and cleanliness, and innovations and developments during the industrial revolution. The food preparation equipment of the 1800s began to reflect the emerging industrial revolution, and goods were designed with more utility and variety. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 6Standardization: The 1900s More efficient kitchen was introduce in this era. Several factors such as societal, economic and technological influences the path of kitchen improvement in the twentieth century along with the introduction of upgraded appliances. The better kitchen designs did not compromised sanitation for food preparation. ‘The Laboratory Look ‘The new kitchens of the era, with their continuous workspace and closed storage, looked very much like a laboratory designed for one person. Continuous development of cabinets, sink, built-in wall cabinets and new kitchen appliances greatly improved not only the kitchen design but also the way people prepare food. Electrification came in with full mechanization, allowing the development of electrical stoves, ovens and other electronic appliances. The new modern kitchen perhaps began in suburbia, where the family- and child-centered lifestyle made the kitchen into a place for family interaction. The kitchen started to become the center of home activity. 7 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONExercise 1 Name: Score: Schedule: 0 Date: WRITE-UP QUESTIONS 1. Define kitchen. 2. Why is cleanliness and sanitation important in a kitchen? 3. What role did the hearth/fireplace play in early Colonial kitchens and home life? 4, How did Catharine Beecher change the concept of kitchen? ACTIVITY 1. Describe the structure and design of your home kitchen. 2. What kitchen materials are present in your home kitchen? KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 8CHAPTER 2 SANITATION & FOOD SAFETY Objectives: At the end of this chapter, the students must be able to: 1. Appreciate the importance of food safety and sanitation in culinary operations. 2. Enumerate different hazards present in culinary operations. 3. Identify ways to prevent food hazards. 4. Understand the concept of HACCP. ‘9 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONFood safety is primarily achieved by controlling contamination at the food source. The government and even private-owned food regulations, require vigilance at all levels of food production, preparation and distribution. Additionally, the Department of Health (DOH) tracks down causal factors when even as few as one or two outbreaks of foodborne illness are found. Finally, food manufacturers and distributors are motivated to avoid lawsuits brought against them because of negligence. Therefore, many follow food safety practices and programs to ensure that their food products are safe. The result is general peace of mind for consumers. FOOD SAFETY Food Safety is a global concern. It refers to the protection of consumer health by reducing risk of individuals acquiring infection from foodborne illnesses through hygienic handling, preparing and storing of food. According to The Food Safety Act of 2013, Food safety refers “to the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use (Article II, Section IV).” ‘The aim of food safety may be achieved by different factors, examples include: Food handlers “A food handler is anyone who handles packaged or unpackaged food directly as well as the equipment and utensils used to prepare or serve food and/or surfaces that come into contact with food. Food handlers are expected to meet food hygiene requirements” (FAO, 2017 p. 7) @. Proper cleansing and sanitizing of all surfaces, equipment and utensils used in cooking or food preparation. b. Maintenance of food handler’s personal hygiene with proper sanitation techniques like hand washing and the use of personal protective equipment in the kitchen such as gloves, hairnet and masks. © Proper storing, chilling and heating of foods in relation to correct temperature, environment and equipment. d. Use of effective pest control in the kitchen. e. Understanding basic food biochemistry and food diseases. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 10‘The Philippines has a good policy foundation on food safety with the Food Safety Act of 2013 and the Code on Sanitation of the Philippines. The Food Safety Act of 2013 is also known as “An act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access to local foods and food products and for other purposes” and has the following objectives: Hazards in Food Safety Y Protect the public from foodborne and waterborne illness and unsanitary, unwholesome, misbranded, or adulterated food. Y Enhance industry and consumer confidence in the food regulatory system. ¥ Achieve economic growth and development by promoting fair trade practices and sound regulatory foundation for domestic and international trade. Source: https: / /www.officialgazette. gov.ph/2015/02/20/implementing-rules-and- regulations-of-republic-act-no-10611/ Hazards in food safety include three major types: a.) Biological hazards, b.) Chemical hazards and c.) Physical hazards (Table 2.1) Biological hazards Foodborne biological hazards are organisms such as bacteria, molds, viruses, and parasites. The seriousness of these biological hazards varies greatly. It is difficult to avoid microorganisms because they are everywhere. However, most biological hazards are inactivated or killed by adequate cooking and/or their numbers are kept to a minimum by sufficient cooling. Table 2.1 Types of Food-borne hazards | Biological [Chemical | Physical | Bacteria | Plant toxins ~ | Glass io Molds | Animal toxins | Bone Viruses Agricultural chemicals Metal Parasites Industrial chemicals Plastic Prions FEE eet iB Eee : | Source: Understanding Food by Amy Brown, 2008 47 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONMicroorganisms Microorganisms or microbes are microscopic organisms, therefore are naked to the eye. Microorganism are widespread in nature and are beneficial to life, but some can cause serious harm. It is important to remember that they cannot be seen and sensed, and are always present in raw foods. Bacteria cause more than 90 percent of foodborne illnesses, but only about 4 percent of identified bacteria are pathogenic. The remaining 96 percent are harmless, In fact, other bacteria are used to produce foods such as cheese, yogurt, soy sauce, butter, sour cream, buttermilk, cured meats and fermented foods such as pickles and beer. Pathogenic bacteria cause three types of foodborne illness: (1) infection, (2) intoxication or poisoning, and (3) toxin-mediated infection. Food Infections: About 80 percent of bacterial foodborne illnesses are due to food infections. Ingesting bacteria that grow in the host's intestine, replicate, and create an infection through their colonization cause these foodborne illnesses. Table 2.2 lists the bacteria primarily responsible for food infections. Bacteria Symptoms | Typical foods Mode of | Prevention Infection Meningitis | Raw milk, cheese | Soil or infected | Pasteurization and vegetables imal of milk; c Salmonella | Diarrhea, [Raw, Infected food- | Cook species abdominal | undercooked source animals; | thoroughly, pain, fever | eggs, raw milk, | human feces pasteurize milk meat Yersinia Diarrhea, | Raw, Infected Cook meats enterocolitica | vomiting _ | undercooked animals thoroughly, pork and beef, | especially chlorinate tofu swine, water water Table 2.2 Examples of the most common causes of bacterial food contamination Food Intoxication: Foodborne illnesses can also be the result of food intoxication or poisoning. Bacteria grow on the food and release toxins that cause illness in the person consuming the toxin-laden food or beverage. Certain plants and animals produce toxins, but the most common food intoxicants originate from bacteria. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 12Toxin-Mediated Infection: This type of foodborne illness occurs when bacteria enter the intestinal track and then start to produce the toxin in the intestine. Pathogenic Causing or capable of causing disease Other causes of foodborne infections are from viruses, fungi and parasites. Fungi can be described in a nonprofessional’s word as molds. Molds produce mycotoxins, which can cause food intoxication. Viruses are one of nature’s simplest organisms. Unlike bacteria, which can exist independently, a virus needs a living cell in order to multiply. These microorganisms have been identified as causal agents in about 3 to 10 percent of foodborne illnesses. Some of these may be familiar with students already as they are common, for example, Hepatitis is actually caused by a virus. Parasites can also cause foodborne diseases. Parasites are microorganisms that lives on or within another organism at the host’s expense without any useful return. Chemical hazards Chemical hazards are any chemical substances hazardous to health. These chemicals can come from plants (herbs, fruit pits, and mushrooms), animals (fish), or chemicals used in agriculture or industry that may end up in food unintentionally. Both fish and shellfish may harbor toxins causing foodborne illness. That is why in cases of “red tide”, people are very careful in buying seafood products, as during this time there is an increase chance that such products are poisonous. Students must also remember that not all fishes and plants are consumable such as pufferfish and amanita species of mushrooms. Red Tide Red tide is the result of the rapid growth of a reddish marine alga, usually occurring during the summer or in tropical waters. Shellfish, such as mollusks, oysters, and clams, and certain fish that consume red tide algae become poisonous. These products should not be eaten until the red tide has disappeared. 73 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONPhysical hazards Physical hazards in food and beverages that can harm the consumer's health include glass (the most common), bone, metal, wood, stones, false fingernails, toothpicks, watches, jewelry, insects, staples from food boxes, and many other foreign items that have been known to find their way into the food supply. PREVENTION OF HAZARDS: Sanitize Alt equipment tools bbelore preparing Cooking ‘yi fh Food storage Appropriate 5 Cleanliness / omperatures/ ) d temperature ‘recedures 4 i Procure from bine oe = / M, So ~~ Develop & follow comets itt enor feria — commer ine QD oo — Oo ==: Heat/cool Properly Figure 2.1 THE TEN PRINCIPLES OF SAFE FOOD HANDLING AND HYGIENE Source: National Environmental Health Association as used by Dr. Harlan Stueven, MD, www. dininggrades.com/blog/how-do-food-handlers-rate-their-own-food-safety-practices-3 (Photo by sketchbubble.com) I. Practice Proper Hygiene Good personal hygiene is essential for any food handler and minimizes the risk of food contamination. You may use a checklist as a guide for hygiene (Figure 2.2). Most people carry harmful bacteria on their bodies and can unwittingly transport them to food. Touching your mouth, nose, hair or even your clothing can spread bacteria and cause contamination. Even healthy people are not immune and must practice good personal hygiene to minimize this risk. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 14Tips for Proper Hygiene v iy Poor cleaning and personal hygiene habits/practices can cause food contamination, food poisoning, and spread of infection. Wash hands before performing the next job function after touching other food, and after smoking, chewing tobacco, eating and drinking, taking out the garbage, changing diapers, touching body parts such as the mouth or going to the washroom, Observe proper grooming and dressing. Wash hands before and after handling raw food, especially meat and poultry. Report immediately any symptoms of illness or infection to your supervisor. It may not be appropriate for you to handle food while you are sick. Cover any cuts with a bandage and wear clean gloves. However, do not wear rubber or latex gloves near open flames or other heat sources. Gloves may melt or catch fire. Change | gloves if you touch anything that would normally require you to wash your hands. | Wear hairnets to help prevent loose hair from falling on food. The average person loses about 50 hairs per day. Use tools or utensils to serve food whenever possible. Touch food with your hands as little as possible. Use a clean spoon each time you taste or sample food. Touch only the handles of flatware/utensils when setting the table. Do NOT wear jewelry in food preparation areas, especially rings; they may collect dirt or bacteria and make it harder to clean your hands. Similarly, keep nails trimmed short and do not wear nail polish. Do NOT use aprons to dry your hands. Do NOT smoke in food preparation areas. v ¥ v ¥ ¥ v ¥v Source: Canadian Centre for Occupational Health and Safety G'stay heathy. maintain daily steep, well-balanced diet, and relaxation. G Report to supervisor if you are sick. G Stay clean. Practice daily bathing, shampoo hair regularly, use deodorant, and take care of fingernails — they should be cleaned, trimmed, and free of polish and decorations. Wear only clothes that are new or have boon washed. Shoes should cover the foot (no sandles. open toe) and have nonskid soles, i Wear caps or hairnets. GB Avoid itoms that may fall inte food/beverages: hairpins, jewelry, false nails, nail polish, fait decorations, bandages on hand (cover with plastic gloves), handkerchicta. Food Handling Giivoid handling food; use serving spoons, scoopers, dippers, tongs, and ladles. GB Cover alt exposed food with lids, plastic wrap, or aluminum wrap. i Taste food with clean spoon and do not reuse. GB fr atoves are used, change them between food and nonfood handling. Kitchen GWash hands in the hand-washing sink before starting and after broaks/moals. G Cover all coughs/sneezes and immediately wash hands in hand sink Gino Smoking or gum chewing. i Keep all surfaces clean. GF Use potholders for pots and dish towels for dishes. & Keep cleaning items away from foods/beverages. _G1 Noid plates without touching the surface. D Carry silverware only by the handles. G Handte glassware without touching the rim or the inside. Figure 2.2 A Personal Hygiene Self Checklist 45 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONHand washing: Even though the hands are not visibly soiled or dirty and might Jook clean. They still harbor harmful and pathogenic biological hazards. That is the reason why hand washing is very important when working with food, as they can be a source of infection. Improper handwashing is one of the leading causes of food contamination. In fact, The Center for Disease Control (CDC) estimates that throughout the world over 2.2 million children under the age of 5 die cach year from diarrhea and respiratory infections caused by improper food preparation. KEY MESSAGE v Personal hygiene is important to prevent food poisoning. » When handling food, wash your hands thoroughly and’, often. If you are sick, do not go to work, because you can contaminate food more easily. Food handlers should be properly trained in safe food handling. ‘Sabunin ang too Kiskusin ang me Rg imga kamay pagan ng dan, ‘usta ang paptan ‘Kaskus ng paikot arg Banlawang mabat sa rg mga ial. mga dulo ng mga dal sa mals na table at patyuin ‘magkalang pala ‘ang mea kamay gamit ang sihgle-se tone Figure 2.3 Proper handwashing technique (Source: Department of Health, Philippines) Hand-washing sink: Food establishments have a separate sink strictly for hand washing. It should never be used for washing foods or utensils. To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least 20 seconds, using a nailbrush, and then drying with disposable towels or an air dryer. Cloth towels should never be used. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 16IL. Procure from safe sources A quality control program in a food establishment often ensures that only foods that meet written specifications are purchased. Food regulations are usually specified by the government agencies such as Bureau of Food and Drugs (BFAD) under the Department of Health, Department of Trade and Industries and Bureau of Agriculture and Fisheries Product Standards (BAFPS) of the Department of Agriculture (DA). Under the Food, Drug and Cosmetics Act, BFAD was made responsible for the safety of processed food products while the Agriculture and Fisheries Modernization Act (AFMA) made BAFPS accountable for fresh and primary agricultural and fisheries products. Sources of foods must be purchased from reputable vendors, markets and groceries. The establishments must meet temperature and humidity requirement. Foods must show no evidence of being refrozen. Food products must be in undamaged containers. Meats must meet the correct specifications such as weight, containers and proper storage. Dented, bloated and leaked cans and foods in unmarked containers must be discarded. In Chapter Activity Is it okay to buy this kind of product from the market? Yes or no? Why, why not? IIL. Prevention of cross-contamination Cross-contamination is one of the most common causes of foodborne illness during the summer. People going to beaches usually carry raw foods to cook or grill in the destination. Sometimes the container wherein raw meat juices are still present are used as the same container for the cooked meat, which can result to cross- contamination. The transfer of bacteria or other microorganisms from one food to another. 47 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION . Cross Contamination |‘To prevent cross-contamination, food should never touch contaminated surfaces unless it is to be thoroughly cooked. Surfaces should also be regularly washed and sanitized, especially after coming into contact with raw food. Wipe dust from tops of cans before they are opened. Susceptible surfaces that can cross-contaminate with food are the hands, utensils, tables, aprons and cleaning cloths IV. Training and Development Food handlers must have been trained for proper handling of food, sanitation and hygienic practices in food preparation. Training and development ensures that a food handler has learned safe food-handling techniques. It is often a job requirement for food service employees. Availability of periodic retraining on sanitation technique is also recommended. Feedback from managers is also important for employees or food handlers know if they have done something incorrect in food preparation or if their habits are acceptable. V. Clean and Sanitize Cleanup: Dishes in a food service establishment may be hand or machine-washed. Whatever method is used, the process must meet certain sanitation guidelines to pass a health department food inspection. In order to kill pathogens, dishwashing temperatures should be between 140°F and 160°F (60°C and 71°C), and rinse temperatures at least 180°F (82°C) for 10 seconds or 170°F (77°C) for 30 seconds, in order to kill most pathogens. Drying: Items should always be air or heat dried. Damp cloth towels should be avoided because they serve as an ideal medium for microorganism growth. Scheduling: Schedules for cleaning should be posted and followed scrupulously to maintain a sanitary work environment. Facilities: In order to remain sanitary, a food service establishment should be designed and maintained in ways that promote cleanliness. Floors, walls, and ceilings should have adequate ventilation. Materials used in construction should allow for easy cleaning. Garbage should be discarded in covered pest-proof containers that are frequently cleaned and free of litter. Having unclean restrooms is the most common complaint against eating establishments that consumers file with health departments. Pest Control: Even the cleanest facility can be put at risk of transmitting foodborne illness by the presence of insects, rodents, birds, turtles, or other animals. Rodents such as mice and rats can carry Salmonella, typhus, and the bubonic plague. Insects and cockroaches transfer microorganisms by landing, walking, and regurgitating their stomach contents on foods when feeding. All food should be securely stored in pestproof containers. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 18,Four Categories of Cleaning Agents 1. Detergents- They are used routinely to clean tableware, surfaces, and equipment. They can penetrate soil quickly and soften it. 2. Solvent cleaners- They are used periodically on surfaces where grease has burned on, They are also called degreasers. 3. Acid cleaners- They are used for soils and mineral deposits that cannot be removed by detergents. They also remove scale in ware washing machines and steam tables. 4. 4. Abrasive cleaners- They are used to remove dirt and soil that accumulated slowly and can hardly be removed by detergents. Source: Kitchen Essentials & Basic Food Preparation, Daryl Cornell p. 9 Table 2.3 Chemical Sanitizers Used in Commercial Food Establishments Sanitizer How to Use Chiorine 200 ppm for water and equipment Iodine 25 ppm for hand washing and equipment Quaternary ammonium compounds 200 ppm for walls, 500 ppm for floors Organic acids (lactic, acetic, propionic) _| 130 ppm for stainless steel surfaces *ppm 5 parts per million. VI. Food storage Food safety must be the priority of food handlers when unpacking and storing food deliveries. To keep food safe it is important to have enough storage space and designated area specific for different kinds of food products. It is essential to always check the temperature of the area in which food is stored and to be sure, there is plenty of light and ventilation in the area. Storage are must be near chemicals, trash, pipes or mechanical room (which can produce heat and toxic chemicals). By ensuring that the food storage areas are well maintained and are meeting safety standards, the risk of food safety issues will decrease significantly. General Food Storage Area Maintenance Tips | V_ Keep all storage areas clean and dry Y Clean floors, walls and shelving in coolers, freezers, and dry storage areas on a regular basis Clean up spills and leaks right away to stop contamination to other foods Clean dollies, carts, transporters and trays often Do not line shelving - make sure shelving is open so air can flow between foods | All items should be 6” from walls and floors | All items should be 12” from the ceiling 19 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION SAN KNVY Make sure each food item has a specific place for storing and is labeled Y Repair cracks and crevices in storage areas — you do not want pests! Y_Repair doors and windows that don’t close tightly Source: Food Safety: Food Storage and Maintenance Written by Laurel McCamman, RD Dry Foods ‘The storeroom for dry foods should be located near the receiving area and close to the main kitchen. No matter where the site is, there are several crucial points to consider in the maintenance and regulation of the dry storeroom. The space must be dry and cool to avoid spoilage and the swelling of canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F). The storeroom should be easy to keep clean and free from rodents and vermin. This means all wall, ceiling, and floor openings should be sealed and protected to prevent access. ‘The storeroom must be arranged in a way that supplies can be facilitated in a stock rotation. This guarantees that first items received will be the first items used, or the “first in, first out” (FIFO) concept in stock rotation. Refrigerated Products ‘The refrigerator, whether a walk-in or a standard upright, is an important component in planning the storage of food items. Most fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. 2 & Critical Control Point for Refrigerated Products Keep foods 4°C (39°F) or colder. This is the safe temperature for refrigerated products. Dairy Products Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Follow these guidelines: © Fat in dairy products absorb strong odors from storage. Therefore, dairy products must be stored with protective coverings. © Do not store dairy products in a vegetable cooler; a separate refrigerator is much more acceptable. iGTCHEN ESSENTIALS & BASIC FOOD PREPARATION 20,© Keep the refrigerator clean at all times. © Rotate dairy products when fresh product arrives. This allows the use of old products first before the new ones (FIFO concept). Produce Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F). Keep these factors in mind when storing produce: o Soft fruits should not be stored too long. Instead, it is recommended that they must be bought fresh. © Refrigeration can slow ripening of unripe fruits o Remove rotting fruits in the refrigerator first before storing freshly bought stocks. ‘The chain reaction can quickly destroy the quality of a whole case of fruit. © Most produce are stored at 2° to 4°C, but there are exemptions such as potatoes and bananas. Bananas turn black quickly when in this temperature. It is optimal to store them at 10°C to 15°C (50°F to 59°F) © Hardy vegetables such as carrots and cabbage can last for longer periods, while delicate vegetables is best when bought as fresh as possible. Fresh Meats, Poultry, and Seafood These items are the most difficult to store and the most expensive food items sold by the restaurant. When storing meats, poultry, and seafood items, remember the critical control point. Critical Control Point for Fresh Meats, Poultry and Seafood Keep foods 4°C (39°F) or colder. This is the safe temperature for fresh meats, poultry and seafood. | Keep these factors in mind when storing fresh meats, poultry, and produce: © Carcass meats should be stored at walk-in refrigerator, unwrapped and hanged to let air circulate around them. They should be stored at 1°C to 3°C (34°C to 37°F). © Fresh meat not be stored for too long. Individual cuts are preferably used within two days after they are cut. © Boned meat should be kept no longer than three days © Steaks, chops, stewing meat and ground meat must be stored at 2°C to 4°C (36°F to 39°F) and kept covered with plastic or stainless trays. 21 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION© Fresh seafood must not be kept for too long and stored at ~1°C to 2°C (30°C to 34°F). cross-contamination. Frozen Foods Raw products must be placed below cooked products in a refrigerator, to prevent Frozen foods should be stored at -18°C (0°F) or lower. Incorrect temperatures may result to food discoloration and vitamin degradation. Critical Control Point for Frozen Foods Frozen food must be kept at -18°C or lower to maintain its quality. &6 Keep these factors in mind when storing frozen foods: © Properly wrapped frozen foods have longer shelf life. Fresh fruit must be properly prepared for freezing or it will not store well. o Improperly wrapped freezer products may result to freezer burn, the loss of moisture, which greatly affects texture and flavor of food. According to Food Safety, Sanitation, and Personal Hygiene book, meat is susceptible to freezer burn and a common sign for this is a white or grey dry spot on the surface of the frozen product. © Follow the FIFO concept. Rotating stock is extremely important with frozen foods. VII. Time and Temperature Danger Zone | The danger zone refers to the temperature, which is usually at the range of 4°C and 60°C (40°F and 140°F), wherein most bacteria will grow rapidly in these temperatures. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 22Bighxe'2-4'Dacigeriacas Bacteria grow rapidly in the ee temperature danger zone and this ig phhtatbeas includes the human body (Ga tata: si wate-ae contained. temperature of 98.6°F (37°C) (see Figure 2.4). The goal for consumers is to keep foods out of the temperature danger zone by storing cold foods 16 240) Sebi In pressure canner. x ae [ under 40°F (4°C), and hot foods wom tnpertre peers ruth tit simesiniatet tear ABOVE 140°F (60°C). The goal is @ w different for retailers (restaurants, etc.) that have a slightly modified temperature danger zone of 41°F (5°C) IDANGER ZONE Os to 135°F (57°C). Bacteria normally do not survive temperature extremes, although a few bacteria survive below % © freezing (32°F/0°C). ‘Temperature some gro of bts danger zone is the leading cause of ¢ ¢ Ebemm mre comme foodborne illnesses. Table 2.4 lists some important temperatures that we food handlers must remember while table 2.5 shows temperatures needed to destroy microorganisms in different foods. Table 2.4 Important temperatures to remember. Temperature | What happens? 100° Celsius Water boils 7 60° Celsius ‘Most pathogenic bacteria are destroyed. Keep hot foods above this temperature. 20° Celsius Food must be cooled from 60° Celsius to 20° Celsius within two hours or less. 4° Celsius Food must be cooled from 20° Celsius to 4° Celsius within four | hours or less. O° Celsius ‘| Waterfreezes Pee 18° Celsius _| Frozen food must be stored at -18° Celsius or below. Source: Food Safety, Sanitation, and Personal Hygiene by The BC Cook Articulation | Committee 23 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONTime: The Two-Hour Rule applies: Any perishable food left out in danger zone temperatures for more than two hours of actual time, or four hours of cumulative time, should be discarded. Cumulative time includes the time from the truck to the store, the store to the freezer, the freezer to the kitchen, and the time on the counter where the food is being prepared. Microbial growth occurs exponentially; the number of bacteria can grow from harmless to staggering in a relatively short time. In Chapter Activity List at least three different examples of food thermometers that can be used to check food temperatures. Ay 25 3. VIII. Cooling, Reheating and Thawing Heating: As discussed improper temperature contributes to most foodborne diseases. Heat often destroys bacteria in a boiling water (212°F or 100°C) after 10 minutes. However, not all food can be boiled, so the aim is to preserve foods out of the temperature danger zone. Certain foods, especially meat, poultry, and fish, need to reach higher temperatures than the minimum consumer standard of 140°F (60°C), or 135°F (57°C) for retailers, during cooking in order to ensure safety (Table 2.5). The heat must completely penetrate the food. Therefore, in relation to heating, it is not recommended to heat or cook large meats like turkeys in a microwave oven as the heat waves can only penetrate % to mostly 2 inches. Another concern is the short heating time of microwaved foods. Cooling/Reheating: Inappropriately cooled foods are a major cause of foodborne illnesses. Foods should be cooled to below 40°F (4°C) within four hours of removal from cooking or they pose a danger to consumers. Liquid foods should be placed in shallow pans less than 3 inches deep to cool, and thicker foods in pans less than 2 ~~ inches deep (Figure 2.5). All hot foods must be reheated to at least 165°F (74°C) for 15 seconds within two hours before serving. In For even, rapid cooling... CD a food service establishment, untouched left L overs are sometimes discarded, because they 10 NOT use large, Use shallow : O.NOT use ta Use shallo are a potential source of microbial contamination. Figure 2.5 Proper cooling technique Source: Understanding Food by Amy Brown, 2008 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 24Thawing: For safe thawing, only one of the methods below should be used. Insufficient thawing may lead to insufficient cooking and pathogen survival. Drip from thawing chickens or meats can contaminate surfaces and other foods. ‘Therefore, correct method must always be followed to prevent hazards. > Refrigerator, on the bottom shelf to avoid contaminating other foods with any drippings. Thawing frozen meat at room temperature is considered an unsafe practice. Running cold water over meat wrapped in protective plastic, or placing it in a bath of ice water and frequently replacing the water, are not as safe as defrosting in a refrigerator. > Microwave oven followed by immediate cooking. > As part of the cooking process. KEY MESSAGE % Its safe to cook foods from the frozen state. ats 4 The cooking will take approximately 50% longer than the g recommended time for fully thawed or fresh meat and i poultry. IX. Cooking temperature Table 2.5 Temperatures where microorganism are destroyed [Food Temperature E | Poultry, whole or ground | 74 Celsius = Whole cuts of meat (beef, pork, lamb or veal) _| 64° Celsius round meats: [71° Celsiu: 64° Celsius or until meat is opaque Leftovers 74° Celsius Source: Center for Disease Control and Prevention (CDC) HACCP ‘The acronym HACCP (pronounced has-sip) stands for Hazard Analysis and Critical Control Point. This is a step-by-step prevention-based food safety system based on seven principles. HACCP system is recommended to be incorporated in food service establishments. Having a customized written HACCP plan now shifts the emphasis from patrolling (of government agencies, etc.) to prevention of food hazards. In essence, the HACCP program comprises evaluating probable hazards by first identifying and then monitoring them. The hazard analysis functions as the basis for establishing critical control points (CCPs). Limits for each CCP are then established. These CCPs are then 25 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONmonitored to assure that they stay within the recommended limits. They are also verified through record keeping preventing foodborne illness. Table 2.6 HACCP Terms and Definitions HACCP Term Definitions ‘Acceptable Level | The presence of a hazard that does not pose the likelihood of causing an unacceptable health risk. Control point ‘Any point in a specific food system at which loss of control does not lead to an unacceptable health risk. Critical control | The point at which loss of control may result in an unacceptable health point risk. Critical limit The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. Deviation Failure to meet a required critical limit for a critical control point. Hazard A biological, chemical, or physical property that may cause an unacceptable consumer health risk. Monitoring A planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety. Continuous monitoring means an uninterrupted record of data. | Preventive ‘An action to exclude, destroy, eliminate, or reduce a hazard and prevent measures recontamination through effective means Risk ‘An estimate of the likely occurrence of a hazard. _ Se Sensitive ‘Any ingredient historically associated with a known microbiological ingredient hazard that causes or contributes to production of a potentially hazardous food as defined in the Food Code. Methods, procedures, and tests to determine if the HACCP system in use | complies with the HACCP plan. Source: HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Verification Seven Principles of HACCP 1, Assess the Hazards > The first step in the development of a HACCP plan for a food operation is identifying the hazards associated with the food or beverage product. After identifying the hazards, preventive measures are determined to keep these hazards under control. 2. Identify the Critical Control Points (CCPs) > A critical control point (CCP) is any point in a food production system during which a loss of control may result in an unacceptable health risk. CCPs include cooking, chilling, specific sanitation procedures, product formulation control, prevention of cross-contamination, and employee and environmental hygiene (discussed above). Problems with CCPs can occur at any time from the point of growing and harvesting the food to consumer consumption. At any of KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 26these points, a preventive measure can be applied to eliminate, prevent, or minimize the risk of a food hazard. 3. Establish Limits at Each Critical Control Point > Critical control points are meaningless without quantification. Examples of critical control points are temperature, time, pH and humidity. 4, Monitor Critical Control Points (Observations and Measurements) > The most common CCP monitored is the temperature of food during preparation, holding, and serving. These can be recorded as part of the HACCP plan’s documentation. 5. Take Corrective Action > When monitoring shows that a critical limit has been exceeded, the next step is to establish the action to be taken. The purpose of a corrective action plan is to determine if any unsafe food was produced. 6. Decumentation-Establish Record-Keeping Systems > Record keeping is essential to a smoothly operating HACCP plan. It serves as the foundation from which proactive change and correction can occur, and may prevent small problems from escalating into large and costly ones. A written log of temperatures and other critical control points at various stages of food production documents where a health problem originated. It also protects individuals or corporations meeting their obligations. 7. Verification > Verify if critical limits at CCPs are satisfactory, it can either be internal or external verification, 27 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONCHAPTER 3 KITCHEN ORGANIZATION ii i Objectives: 1. At the end of this chapter, the students must be able to: 2. Identify the different positions in culinary operations. 3. Identify the different parts and functions of a chef’s uniform. | KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 30 is eee : 3Successful production of a meal, from food preparation to food cooking to food serving requires organization. Good organization involves people working together toward the common goal of preparing and serving attractive, tasty, nutritious, and profitable meals. FOOD SERVICE ORGANIZATION At the center of every food service operation is an organization with a structure set up to achieve specific goals. Objectives necessary to reach these goals are identified by a management and then mobilizes its human resources to meet them, This requires division work. Figure 3.1 is an example of an organizational chart showing some dit of works in a culinary operation. Figure 3.1 Example of a restaurants organizational chart RESTAURANT Esscutive chef perser Coffee shop] [Dinner restaurant Pastry chef chef supervisor | | chef supervisor - I I L I 1 Banquet | [chet earde] | [ Saucier | Entremetier| [Butcher] [ Assistant] [ tater chet | | manager pastry chet T Cooke Cooke | Cooks Cooke Room service station cooks Panty Pantry Pantry workers workers wrkers Helper Helver | [Helper] [ Helper Pot washer Source: Mizer et al., Food Preparation for the Professional (John Wiley & Sons, 1998). Kitchen Brigade Positions Service organizations was introduced by George-Auguste Escoffier (1847-1935), French chef and known as the father of 20-century cookery. The kitchen team of employees under this type of food service organization is called the brigade de cuisine (breegahd-de-kwee-zeen) or the kitchen brigade. This was adapted by the structure and duties of a military kitchen called chef de partie system. 31 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONEscoffier’s System of Organization via Stations At the head of each station in the kitchen are station chefs or heads with a particular area of expertise: A. Classic Kitchen Brigade Position © Chef de cuisine: The person in charge of the entire operation, including kitchen administration, hiring, budgeting, purchasing, work scheduling, menu planning, and more. Commonly known as the executive chef. © Sous (soo) chef: The second-highest position in the kitchen. The sous chef is in charge of all areas of production and supervision of the staff. © Chefs de partie: A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. They are responsible for a particular meal where they specialized. They work usually with demi-chefs (assistant chefs) and commis (attendants). © Demi-chef: Assistant of chefs de partie. © Commis: Junior cooks, work under the chefs de partie and demi-chef. They are usually students taking formal culinary training. © Apprentice: Just like commis but without formal culinary training. Helps in cleaning and work preparation such as peeling and washing dishes. Modern Kitchen Brigade Position Positions here can either be in a modern or classic kitchen brigade positions. © Sauce chef/saucier (so-see-ay): The highest position among the stations. This chef specializes in the production of sauces, sauce-related dishes, hot hors doeuvres, stews, and sautéed foods © Fish cook/poissonier (pwahso-nee-ay): Sometimes the sauce chef covers this station. They cook fish and shellfishes. Often prepare sauces in the absence of sauce chef. o Entremetier (ontramet-ee-ay): Prepares vegetables. They are also in charge of entrees, entrance meals, or main course. They can also be considered as combination of potager and legumier. © Soup cook/potager (poh-ta-zhay): Prepares soups and stocks. o Legumier: Vegetable chef. o Roast cook/rotisseur (ro-tee-sur): Responsible for meat dishes, particularly if they are roasted or braised. o Broiler cook/grillardin (greeyar-dan): Specializes in preparing grilled, broiled, or deep-fried meats, poultry, and seafood. o Pantry chef/chef garde manger (guard-mon-zhay): Prepares all nondessert cold foods such as salads and cold hors d’oeuvres. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 32o Pastry chef/patissier (pa-tees-seeay): Prepares baked goods— pastries, desserts, and breads. o Relief, swing, or rounds cook/tournant (tour-non): Capable of handling any station in order to relieve one of the other chefs. © Expeditor: Also known as the ticket man, the person who calls the tickets for the kitchen. ‘The CHEF’s UNIFORM History The chef's uniform has become a well-known symbol of status, influence, and of course, delicious food. It took time and thought for the chef's uniform to be what it is today and hold such symbolism. It has significantly changed over the years from merely a uniform outfit to each article of clothing serving a purpose in the kitchen. ‘The world’s first celebrity chef, Marie-Antoine Caréme, originally sketched the chef’s uniform we are so familiar with today in 1822. In his sketch titled, “Le Maitre d’Hotel Francais,” two chefs stood next to each other, each donning white hats, double-breasted coats, and aprons tied around their waists. While the history of the chef's uniform has included some changes and modernization, the outfit still closely resembles Caréme’s sketch. Today, the uniform consists of a white hat, double-breasted coat, pants, and an apron around the waist. ‘The White hat (Toque Blanche) A chef’s hat carries great symbolism and speaks to a chef's experience and expertise. The height of the hat symbolizes how experienced a chef is. The taller the hat, the more experience he has. In the same fashion that cooks wear hair nets to cover their hair, the chef's hat also ensure that hair is held secure and away from the food. It also ensures that the chef's vision always remains clear and unobstructed. 33 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONChef's coat © ‘The reason a chef's uniform is white is to represent ar is influence and an authoritative presence. It is also seen as le clean and pristine, two qualities you would prefer someone uf preparing your food to have. The color also serves a functional purpose. White deflects heat rather than absorbs it; essential while working in a hot kitchen. Pants Running around a kitchen for hours on end means wearing comfortable and breathable pants. A chef's uniform usually has black or white hounds tooth patterned pants because it hides stains and spills very well. Apron Similar to why you wear an apron in your kitchen \ at home, the chef's apron provides added protection against the spills and splashes that often occur in the ) kitchen. Although the chef is wearing their coat, it does not usually extend too far past the waist. From there, the apron helps protect their legs from kitchen hazards and helps to guard against stains to the coat itself. Aprons that have pockets are also great for storing utensils, as chefs are sometimes busy moving from station to station in the kitchen. ‘The Neckerchief The chef's neckerchief operates in a ways that it helps absorb the moisture from sweat to enhance comfort in hot kitchens. It can also be untied to wipe off moisture and sweat from face, forehead or other parts of the body. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 34Exercise 3 Name: Score: Schedule: Date: WRITE-UP QUESTIONS 1, Why does cook, food handlers and chefs need uniform while in the kitchen? 2. What is the classical kitchen brigade? 3. What is the modern kitchen brigade? IDENTIFICATION 1. Father of 20% century cookery. 2. Designer of the chef’s uniforms. 3. Junior cooks that are still undertaking formal culinary training __4. The one that makes sauces in the kitchen _______5. Second in command in a classic kitchen brigade. __ 6. Chef assigned in roasting foods. 7. Also known as assistant station chefs. 8. Also known as the pastry chef. 9. The vegetable chef. 10. Prepare soups and stocks. 35 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONCHAPTER 4 D moon KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 36 FOOD PREPARATION EQUIPMENT Objectives: At the end of this chapter, the students must be able to: 1. Identify different food preparation equipment 2. Master the use and function of such equipment 3. Know their proper handling and careIt is important to learn how to use food preparation equipment correctly because thorough knowledge of kitchen tools are essential for success in the kitchen. Modern technology continues to improve kitchen tools to a more specialized and technical equipment to reduce labor in the kitchen. This chapter will discuss the most commonly used equipment in culinary operations. PRIMARY EQUIPMENT Ranges, conventional ovens, convection ovens, microwave ovens, refrigerators and dishwashers comprises the primary equipment. Ranges: Ranges can have open or flattop surfaces with electrical or gas burners. Figure 4.1 Examples of Ranges Source: Understanding Food by Amy Brown, 2008 Do’s & Don’ts 1. Make sure gas pilots are lit before turning on burners. If burners do not light, turn off gas and allow the gas to ventilate before trying again to light pilots or burners. 2. Do not keep flattop ranges on high heat unless items are being cooked over them. Damage to tops could result. Ovens: Ovens can either be a part of the range (conventional oven) and is usually located below it or it can be of a separate unit. Ovens can be used for baking and roasting and sometimes for braising, poaching and even simmering. Ovens rely on hot air for heating food, primarily by convection, but conduction and radiation can also occur. Figure 4.2 shows some of the types of ovens that are available to food service establishments. They include: 37 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONthe stack has a separate thermostat. Stack or deck oven. Each component of © Convection oven. A fan circulates hot air therefore, baking contents more quickly. * Revolving or carousel oven. Trays rotate oe like a ferris wheel, ensuring an even temperature. more quickly. J generates heat. © Brick-lined or hearth oven. temperatures. * Microwave oven. Figure 4.2 Types of Oven Source: Understanding Food by Amy Brown, 2008 Do’s & Don'ts . 1. Preheat ovens thoroughly, but no longer than necessary, to avoid excess energy use. the door more often than necessary. 3. Space items well to allow for heat circulation. L a = 2. To avoid high energy loss and interruption of cooking, do not open Z e Impingement oven. Hot-air jets heat food ¢ Infrared oven. A very hot infrared bulb * Pizza oven, which reaches very hot > Refrigerators/Freezers: As discussed, the most important factors in preventing foodborne illness is the control of critical point temperatures. Therefore, the proper refrigeration and freezing of foods must be maintained. Refrigerator temperatures should be maintained at or below 40°F (4°C), and freezers or freezer compartments at O°F (218°C). Dishwashers: The two categories of dishwashers are household dishwashers and commercial dishwashers. The three basic types of household dishwashers are: ¢ Built-in dishwasher—integrated under the counter to match the cabinets. © Portable dishwasher—used as soon as the hoses are attached to the kitchen faucet; one hose drains into the sink. ° Convertible dishwasher—used as a portable or installed permanently as a built- in. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 38.AUXILIARY EQUIPMENT Auxiliary equipment includes fryers, broilers, steamers, grills, cutting equipment, mixers, and coffee/tea makers. Griddles: Griddles supplement range units. Their larger, flat, smooth surfaces are ideal for preparing eggs, hamburgers, pancakes, French toast, and hash browns. Griddles must never be washed with soap and water but must be cleaned with grease mop and soft cloth as to maintain the primed surface. Tilting Skillets: Found only in large food service operations, the tilting skillet, brazier, or fry pan can be used to make anything from chili to poached eggs. The entire skillet can be tilted to pour out liquid-based contents. eGo a Broilers and Grills: The difference between broiling and grilling is the heat source: the broiler’s heat is above the food whereas the grill’s is below the food. Salamanders: Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities. It can also be used for caramelizing, grilling, toasting and hot holding dishes. Steamers: Steamers heat food by moist heat. Two basic types of steamers are used in food service organizations: cabinet or compartment steamers and steam-jacketed kettles. © Cabinet steamers—stacked one above the other with the door of each sealed tight with clamps. © Steam-jacketed kettles—used more for fluid-type foods such as soups and stews. Deep Fryers: Breaded fish and vegetables, fried chicken, and French fries are some of the foods commonly prepared in deep fryers. Frying is similar to boiling, except that in 39 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONfrying the liquid is fat, which can reach higher temperatures than water. Most deep fryers have automatic heat controls. Woks: This large bowl-shaped pan is central to Chinese cooking. Crockery: Crockery, or electric slow cookers, have been popular for some 40 years and are particularly good for moist-heat cooking of meat and legumes. Rotisseries: “A device for cooking meat, especially chicken, by turning it around slowly near a flame or stove.” (Cambridge, dictionary). A small electric motor rotates product on a spit as moist, hot air circulates around food and throughout the rotisserie's cavity. CUTTING EQUIPMENT Meat slicers, food choppers, and grinders are common pieces of equipment in food service establishments. Figure 4.3 Cutting Equipmentsm Source: Understanding Food by Amy Brown, 2008 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 40Meat Slicer: A meat slicer is a machine, powered manually or to slice meat. It can also be used to slice other food items such as by electricity, designed firm cheeses, cabbage, other produce, etc. Typically, a meat slicer is used to slice already-cooked, cold meats into thin slices for sandwiches. Carelessness in the use of a meat slicer causes more food service accidents than any other kind of equipment. The following safety tips apply: The machine should always be unplugged when not in use. Food Chopper or Cutter: hey are usually used as help in dish hard-to-chop ingredients like nuts, herbs, and cooked meat. Another potentially dangerous piece of food service equipment is the food chopper or cutter. The key to preventing injuries here is to turn the machine off, flip the safety catch on before removing the food with a bowl scraper. es that requires a lot of chopping such as salsa, chutney and soup. Food choppers are also handy for slicing up MIXERS Mixers are convenient for controlling the rate at which ingredients are combined. They are used to prepare whipped cream, beaten egg whites, and mashed potatoes. BLENDERS & FOOD PROCESSORS Blenders and food processors allow further refinements to mixing food. Blenders have the blades or mixing component on the bottom. They are used for everything from making milk shakes to blending the vegetables used in making gazpacho, a Spanish cold soup. Food processors are more versatile and allow cutting, chopping, grinding, slicing, and shredding foods, and even kneading dough. They come with specialized blades for accomplishing all these tasks, and many even come with a juicing attachment. 41 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONCOFFEE MAKERS Many homes and food service venues use automatic coffee makers daily. Food service operations serve coffee from an electric urn or automatic coffee brewer. POTS AND PANS Generally, food handlers want two basic properties in pots and pans. Its surface should be chemically unreactive so that it will not change the taste or edibility of food. In addition, it should conduct heat evenly and efficiently, so that local hot spots will not develop and burn the contents. sauceran SHEET PAN Pots and pans are nnn snn distinguished using the different a alin sizes, shape and type of handle —— they have. Moreover, they can ——S also be distinguished by their [| RoasTING PANS ~S*«( Capacity: the number of quartz is > : rs (pot, pan, kettle) and inches (baking pans and skillets are described in inches; 8- or 9-inch cake pan). Pots have two handles and are used when preparing large quantities. Saucepans and frying pans have a single long handle and less capacity. Saucepans are usually straight- ‘SQUARE BAVING Pan a a sided, whereas frying pans can \—necrooouae a ~C*«#é e e¢ittherr staightt- or slope-sided. Ca The flattest pans are those used RSSROUS [= —=S«for_baking and roasting, The sturdiest, and thickest, pans are used for roasting. Figure 4.4 Pots and Pans Source: Understanding Food by Amy Brown, 2008 A double boiler consists of a bottom pan in which water is heated, and a top pan containing a food item that must be kept below the boiling point. These are used for preparing certain sauces, and to keep food hot without burning. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 42Pot and Pan Materials Pots and pans are made from a variety of materials: * Aluminum, copper, and stainless steel ° Nonstick coatings * Cast iron *Glass and _glass/ceramic combinations Figure 4.5 Different pots with different materials In Chapter Activity Pans/Pots Definition/Description/Function Saucepan ‘Saucepot Bake pan Sheet pan Kettle Roasting pan Straight-sided sauté pan Stockpot Double boiler Saucier Loaf pan ‘Angel food cake pan KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONPREPARATION UTENSILS tie So meet ee —= > —_— =) molds Used to level ff ingens when ensuing, ome food from fet, ans and Spread rostngs ute, End other ant foods Hie ore Spatuas ae sed fr scraping bas Langer offset sptulas or turers — Used to turn mea, pancakes potatoes, nd ether foods wie browning, ‘The fset or bend keps the hand aay from te ht surface. Tans Bade—soid or perforated and wed 235 a Saaper to femave grease and ‘termatrls Used to tm mat while Boting. Bt segetbles Ie enarthe-ab fom ‘steamer seve food, and seve ee cutee sed totum meat while cooking oF ‘w hold meat and other foods whe aig steed, Straight whisk—For general pu poses and smooth sauces Balloon whisk—forincarporating at Into egg whites and whipped eam, Flt whisk For ssuces and graves Molds in avait of shapes are used for gelatine and dessonts Pastry brushes —To spread melted ‘ute of thn matress tongs ‘or eggs and water: ‘Greate brashes—To remove grease from soups, stocks, and sauces ‘vegetable brushes —To dean vegetables and ruts, Spoons, skimmers, and stalners Wooden spoons—forstirng, mx re AG ing, creaming, tossing, folding, and. ening sold spoons tot foods, ncuding tiie ty ae abo {Se spoon igs ove foo Slotted or prtorted spoons — Ce — GST ccrN they ware cooked Skimmers—Use to remove scum nd gase from the tp stocks, Sraies, and oer liquide ako uss Yo le food out of hot gud Straners ina variety of sees and shapes ae used fr separating solids — ‘nd iuld. The mesh vares fam fine {o coatse.A seve has saat uses, but {sa staness steel perforated ap with ‘honda Colandor—Used to drain cooked foods ite pasts and to rnc salad teens and bers ‘China cap—used to sea quid fiom solide when making soups and ‘faves; aso used to pure foods. fone wooden mole eased ay force fod though the tine Flour and dough utensils Stfter—used to tft flour or powdered sugar and to Blend dry ingredients. Pastry blender—Used to cut Shortening Into owe Roting pin—Used tol ou pasty, fata od ates a Dough scraper—Used to scrape the ough fem the bos Pastry bags—Used to make shaped pastries and decorations The bag ie sed with a vary of ups or tubes Gesignsd to aeate different shapes ‘when a soft food like ng is squeezed ‘rough Figure 4.7. Utensils shows some of the supporting utensils most commonly used in food preparation. (Source: Understanding Food by Amy Brown, 2008) KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 46Table 4.2 Common Kitchen Utensils and Their Uses Utensils Description/Function Spoons For mixing and serving. Different versions are available such as solid, slotted or perforated versions. Perforations allow liquids to drain, Wire whisks | For mixing. Categorized by shape. Straight or French whisks is for general purposes or smooth sauces. Thin wires of balloon whisks is for beating of egg whites and cream. Flat whisks are used to create sauces and gravies. /Spatulas _—‘(| Have many purposes and have variety of shapes. Rubber spatulas are for scraping bowls or for folding beaten eggs. Straight spatula (palette knife) is for measuring ingredients and ideal to spread icings on cakes. Sandwich spreader and for sandwich fillings, butter and jams. Pie server ‘An angled spatula to lift pie, cake or pizza edges. Off-set spatula | Similar designed with pie server but is used to turn items such as hamburgers, eggs and pancakes. | Bench scraper | Scraping and cutting dough Pao | Pastry wheel _| Cut pastry dough, can also be used to cut pizza Pastry brush _ | Coat pastry with egg white or sugar glaze MEASURING UTENSILS About five different types of measuring utensils are frequently used in food preparation: liquid and dry measuring cups, measuring spoons, ladles, and scoops (Table 4.3). Table 4.3 Measuring tools Liquid Measuring Cups- Available in different sizes, 1-cup, 2-cup and 4-cup capacities. Their volumes are divided into % , % and % cup. They are usually glass and have a pouring lip. They are for all-purpose usage. Dry Measuring Cups- Fractional, flat-topped {absence of pouring lip), they are single volume (1/2, % and 1). | Measuring Spoons- Used to measure both liquid and dry ingredients. 47 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONliquids. Ladles- They are individually stamped with their capacity in ounces that can be used to measure potatoes and other soft foods. Scoops or Dippers- They has a scoop number that indicates number of portions from a quart (ie. a number 8 scoop yields ¥%-cup portions from 1 quart). The larger the scoop number the smaller the serving. Used for serving ice cream, mashed DipperiScoop CUTTING TOOLS Kitchen Shear- A kitchen tool specifically made for food preparation that is more versatile than a standard pair of cutting scissors. The blades have a notch for cutting through poultry joints. Poultry Shear- Used to cut through fowl and fish bones Peeler- used to remove the outer layer of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and pears. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 48Exercise 4 Name: Score: Date: WRITE-UP QUESTIONS What are the four basic types of cooktops? . What is the difference between a standard oven and a convection oven? List + do’s and don'ts for operating each type. . What is the difference between a broiler, a salamander, a grill, and a griddle? . How does the metal used to make a cooking pan affect its cooking qualities? What equipment is used to measure most recipe ingredients? Why? What metals are used to make high quality knife blades? What knife is the most often used in the professional kitchen? Name and describe other important knives and their purposes. IDENTIFICATION SNP Rs eee Sharpening of knives using this method produces a sharp cutting edge. The type of knife that is used for cutting steaks. Type of material used in pot that causes poor heat conduction. A pan that is central to Chinese cooking. A cooking equipment wherein the heat source is above the food, A cooking equipment wherein the heat source is below the food. Type of oven where heat is generated by a very hot infrared bulb. ‘Type of knife that is geared toward cutting delicate foods such as tomatoes and or carving meat. 49 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION9. . Preparation utensil that is for creating sauces and gravies. 10. Used to coat pastry with egg white or sugar glaze. 11.. Type of measuring utensil that has a pouring lip. 12. Food preparation utensils that is used to strain liquids from solids. 13.. Used to drain cooked foods like pasta. 14. Cutting tool for cutting through fowl and fish bones. 15.. Used to remove vegetable or fruits outer coverings. 16.. Material used in pot that is good in retaining heat but slow to heat or cool. 17.. Also known as sauteuse, where meats, fish, vegetables and eggs are sautéed and fried. 18.A pot with two sections. The upper section is to hold foods and the lower section is to hold boiling water. 19.A deep, straight-sided pot use for making and simmering large quantities of stocks or liquids. 20.Also known as bread pan used for baking loaf-shaped foods. ACTIVITY 1, Classify all kitchen equipment described in this chapter into: Storage equipment | Preparation | Cooking tools Holding and Food equipment serving KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 50CHAPTER 5 BASIC FOOD PREPARATION & TECHNIQUE Objectives: At the end of this chapter, the students must be able | to: 1. Know the different basic important techniques in food preparation 2. Identify different flavorings and seasonings added to foods BT KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONMise en place (pronounced meez ahn plahs) is the term used in professional kitchens to describe the organizing and arranging of the workspace, ingredients and equipment before beginning to cook. It translates directly from French as, “to put in place.” It is an effective way to have efficiency in the kitchen. It helps the food handlers to save time by having everything/ingredients/cooking materials ready to use. It eliminates the chance of culinary disasters that occur from lack of preparation and at the same time, it saves space on counters. How to Properly Use Mise En Place Applying the practice of mise en place is a lot easier than the name may make it sound. To properly use mise en place, follow these simple guidelines. Have your recipe handy and develop a plan. Gather all of your ingredients, utensils, and equipment needed. One by one, wash, cut, dice, chop, and measure all of your ingredients. Place them into appropriately sized dishes, bowls, and containers for easy grabbing. Set your ingredients around your cooking station for better accessibility. For a larger-scale cooking project, you can place all of your cold ingredients in containers that fit in a commercial refrigerator to easily grab from as you cook. (Source: www,webstaurantstore.com /blog/2886/what-is-mise-en-place.html 28 a << CUTLERY TECHNIQUES One of the most essential and basic skill that every cook or chef must master is their knife skill. Because knives are the most commonly used in the kitchen. This chapter will cover their handling and the different styles of cutting food. [Knife Safety The safe use of knives is imperative for obvious reasons. There are only a few rules to remember, but they are crucial: Y Asharp knife is a safe knife. Using a dull knife is an invitation to disaster. If you try to force a dull knife through the surface of a food product, it is more likely to slip and cause an injury. v Never, ever grab a falling knife. The best way to avoid having to think about this rule is to make sure your knife is always completely on your work surface, without the handle sticking out into traffic areas. Use the right knife for the right job. Always cut away from - never towards — yourself. When you have a knife, keep your eyes on the blade. Carry a knife properly. Inaay KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 52¥ Never, ever put a knife in a sink full of water. ¥ Always cut on a cutting board. NEVER on Wooden Tables. Do not cut on metal, glass or marble. This will ultimately damage a knife’s edge. Handling Knives The most frequently used knife is the chef's or French knife. The positioning of the grip and of the food under the blade both influence the degree of control and leverage a person has over the knife (Figure 5.1). Figure 5.1 Proper holding of knife. KEY MESSAGE ‘* The proper way to hold a chef's knife is to grasp the blade firmly . between the pad of your thumb and the knuckle of your index finger just in front of the bolster, curling your remaining fingers ee around the bottom of the handle. * A good grip will allow the user to control the movement of the knife, avoiding slippage Resist the temptation to extend your index finger along the spine of your knife, because that method results in a lack of control of the angle vou are working with. Blade & Blade Positions Different sections of a blade are used for different tasks (Figure 5.2). The tip of the blade is usually used for delicate or light tasks. The base of the blade is good for heavy duty cutting such as chopping off tough base of celery. The center of the blade is usually used for most other cutting tasks. 53 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONFigure 5.2 Blade position used in different tasks Heel—neavy work enter—al-purpce wore Different materials can be used to make a blade. It can be made of carbon steel, stainless steel, plastic and ceramic blades. The modern kitchen usually use steels for blades. The best combination of metals is of iron, chromium, carbon and other metals. It provides no rust and no discoloration of blades. The blades are easily sharpened and are ie inexpensive. Parts of the Kitchen Knife edge spine tang scales. ti ee, butt Figure 5.3 Parts of the a a kitchen Knife | Source and Photo by: Ben Pam igs oN i Borchardt of Culinary lore $ Tip: The tip is the end of the blade. ‘The tip serves to create a pivot point used in several different cutting methods. Includes the knifepoint. Belly: The belly is the portion between the tip and heel. Knives with “curvy” bellies and small tips are good in chopping vegetables as they allow quick and smooth cutting motions. Heel: The heel of the blade is the end of the blade just before the handle, opposite the tip. Some blades have the heel blended into an extended bolster for more protection at the cost of versatility. The heel allows for high advantage providing strength for heavy cutting chores (sce figure 5.4) KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 4Bolster: The bolsters’ primary function is to actually add strength where the handle joins the blade. In hidden tang knives, it is especially important and protects the blade from high shearing forces that may cause failure. As well, the bolster often formed into a guard in order to help keep the hand from slipping forward. It provides more comfort and adds weight to the back of the blade to create more balance. Bolsters can make sharpening the entire blade more difficult. Figure 5.4 Knives with different heel Source and Photo by: Ben Borchardt of Culinary lore Spine: The spine is the back of the blade opposite the cutting edge. Point: This is the front part of the knife. It is used for scoring and piercing. Cutting edge: The cutting part of the blade. It is used for chopping and slicing. Butt: The butt or pommel is there to serve as a reference point for the hand. It is commonly seen indexed to aid in grip and so the user can identify the blade orientation by feel. CUTTING SYLES Uniformity is the usual goal in cutting food. It allows for even heating and gives food an appetizing appearance. Cutting styles include slicing, shredding, dicing (cubing), mincing, and peeling. 55 KITCHEN ESSENTIALS & BASIC FOOD PREPARATIONSlice- Cutting of food into large or thin pieces. The base of the knife is lifted up and down with a forward and backward motion. Julienne- This cut looks like a matchstick and has the nickname “shoestring.” This cut is usually used for vegetables like celery and onion. It is also a good size for cutting potatoes for French fries. A julienne of potato is sometimes referred to as an alumette. Shred- To cut leaf vegetables into thin strips. Dice- To cut food into even-size cubes (1/8 to ¥% inch) Cube- To cut food into even-size cubes (about % inch) Mince- To chop food into very fine pieces (less than 1/8 inch) Chiffonade- This cut is mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips. KITCHEN ESSENTIALS & BASIC FOOD PREPARATION 56Chop- Uneven cutting of foods in smalll pieces (less than ‘4 inch) or a coarse chop with ¥ or % inch irregular pieces. Pare- To cut off the outer coating (peel) of vegetables or fruits. Brunoise- The brunoise knife cut (pronounced BROON-wahz) measures 5 mm on each side, which makes it the smallest of the dice cuts. Brunoise is usually used for garnishes. Paysanne- The paysanne cut consists in slices of vegetables about 1 mm thick. It is useful for soups or trims. Jardiniére- French cooking term meaning to cut a vegetable into thickish batons. This is the size of vegetables commonly used in frozen vegetable mixes. Macedoine- Macedoine is a French cooking term for a mixture of vegetables. For a Macedoine of vegetable, the vegetables should be cut into a larger Brunoise of 1/4 inch dice or cut into larger and thicker cubes based on jardiniére. 57 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION