INTRODUCTION TO

COOKERY
Aims and Objective of cooking
1. Cooking preserves food for a longer time. The high temperature destroys bacteria and
limits spoilage.
2. It is economical as the cooked leftovers could be utilised and interesting new dishes
could be prepared.
3. Cooking gives variety to the menu, as one food item could be cooked in various ways
and given different textures.
4. Cooking helps in creating eye appealing dishes by combining or mixing different
coloured ingredients.
5. Different flavours can be created by cooking.
6. Cooking is good for increasing nutritive value of the ingredients.
7. Cooking helps in making food easily digestible.
Skills in the kitchen
1. Attention to Detail
2. Business Sense
3. Cleanliness
4. Creativity
5. Culinary Expertise
6. Fast-Paced Decision Making
7. Motivational
8. Multitasking
9. Organization
10. Team Player
ATTITUDE AND BEHAVIOUR IN THE KITCHEN

1. POSITIVE ATTITUDE TOWARD THE JOB

2. STAYING POWER
3. ABILITY TO WORK WITH PEOPLE
4. EAGERNESS TO LEARN
5. A FULL RANGE OF SKILLS
6. EXPERIENCE
7. DEDICATION TO QUALITY
8. GOOD UNDERSTANDING OF THE BASICS
Skills level
1. Entry level,
2. Skilled Level
3. Supervisory Level
Personal hygiene
To prevent cross contamination of food it is essential to wash your hands frequently

1. Before starting work

2. Before handling food
3. Between handling raw and ready to eat foods
4. After going to the toilet
5. After handling raw foods
6. After handling waste
7. After eating, drinking or smoking, coughing, sneezing or touching your face
8. After taking a break
9. After handling chemicals
10. After handling money
How to wash hands
Personal Habits

● No smoking in food areas

● No coughing, sneezing, spitting over food
● No strong smelling perfumes should be worn when handling foods
● No nail varnish should be worn when handling food
● No jewellery other than a plain wedding band or sleeper earrings should be
worn
● All cuts, wounds or sores should be covered with a waterproof dressing.
● Over-clothing should be clean and present no risk of contamination to food.
● Hair should be tidy and covered where necessary to prevent the risk of it
falling into food.
● Staff should report to their supervisor if they have had symptoms of diarrhoea,
vomiting, nausea, abdominal cramps or fever.
Safety procedure in handling equipment

1. A knife should never be left in the sink of water as it is bad for the blade
and also presents safety hazards to other person putting hands in the
water.
2. Hold the knife away from the body and make sure the blade faces
downward to avoid injury to self and to others.
3. A duster should be folded to the size of the chopping board and firmly
placed under the chopping board to avoid slipping.
4. Instructions manual given with the machines must be read and pasted
near the machines on the wall.
5. Machines having sharp blades like buffalo chopper, while cleaning or
wiping, one must ensure that power supply are stopped.
Safety procedure in handling equipment ( Continued)

6. While handling hot plates or trays either dry dusters or appropriate gloves
should be used.

7. Wipe hands properly before handling the electric equipment.

8. Gas supply should be turned off if not required.

9. Enough space should be ensured for the staff before installing any machine.

10. Heavy equipments should not be carried alone.

11. First aid box should be placed in the kitchen.

12. Equipment s should be used of an appropriate size and shape.

Uniforms & protective clothing

Chef cap/hat (toque in French):

Scarf/neckerchief:

Chef coat/jacket (veste in French)

Uniforms & protective clothing
Chef pants/trouser:

Apron:

Shoes
Thank you