SIM Week 1-3

UNIVERSITY OF MINDANAO
College of Hospitality Education

Hospitality Management and Tourism Management
Physically Distanced but Academically Engaged
Self-Instructional Manual (SIM) for Self-Directed Learning (SDL)
Course: HPC 101/L- Kitchen Essentials and Basic Food Preparation
Author: ARA MAE T. CUISON and Ma. RINA T. QUILESTINO
THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY, NOT FOR

REPRODUCTION AND DISTRIBUTION OUTSIDE OF ITS INTENDED USE.
THIS IS INTENDED ONLY FOR THE USE OF THE STUDENTS WHO ARE
OFFICIALLY ENROLLED IN THE COURSE/SUBJECT.
EXPECT REVISIONS OF THE MANUAL.
TABLE OF CONTENTS
Title Page ---------------------------------------------------------------------------------------1

Table of Contents ---------------------------------------------------------------------------------------2
Course Information ---------------------------------------------------------------------------------------3
Course Policy ---------------------------------------------------------------------------------------3
Big Picture: Week 1-3 ---------------------------------------------------------------------------------------7
ULOa ---------------------------------------------------------------------------------------7
ULOb -------------------------------------------------------------------------------------30
COLLEGE OF HOSPITALITY EDUCATION
Hospitality Management/Tourism Management
2nd floor, HRM Building, Matina, Davao City, Philippines
che@umindanao.edu.ph
Telefax: (082) 2977024
Big Picture: Week 4-5 -------------------------------------------------------------------------------------50

ULOa -------------------------------------------------------------------------------------50
ULOb -------------------------------------------------------------------------------------59
ULOc -------------------------------------------------------------------------------------72
ULOd -------------------------------------------------------------------------------------81
Big Picture: Week 6-8 -------------------------------------------------------------------------------------99
ULOa -------------------------------------------------------------------------------------99
ULOb ------------------------------------------------------------------------------------106
Course Schedule -----------------------------------------------------------------------------------171
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Course Outline: HPC 101- Kitchen Essentials and Basic

Food Production
Course Coordinator: Ara Mae Tirol Cuison

Email: acuison@umindanao.edu.ph
Student Consultation Online Consultation (thru Blackboard LMS)
Send a text message before the online
consultation.
Mobile: 09338591921
Phone: (082) 2977024
Effectivity Date: August 17, 2020
Mode of Delivery: Blended (On-line with face to face or virtual
sessions)
Time Frame: 17 Hours
Student Workload: Expected Self-Directed Learning
Pre-requisites: HRM 421 and HRM 425
Co-requisites: None
Credit: 4 units Lecture, 2 units Laboratory
Attendance Requirements: A minimum of 95% attendance is required at
all scheduled virtual or face to face
sessions.
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Course Outline Policy
Areas of Concern Details

Contact and Non-contact Hours This 3-unit course self-instructional manual is
designed for blended learning mode of instructional
delivery with scheduled face to face or virtual
sessions. The expected number of hours will be 54
including the face to face or virtual sessions. The
face to face sessions
shall include the summative assessment tasks
(exams).
Assessment Task Submission Submission of assessment tasks shall be on 3rd, 5th,

7th and 9th week of the term.
Assessment task should be done in real time

through the features in the Blackboard Learning
Management System, the schedule shall be
arranged ahead of time by the course coordinator.
Turnitin Submission (if necessary) For specific types of assessment tasks like essays,
write-ups or literature review, students’ outputs are
required to be submitted through Turnitin with a
maximum similarity index of 30% allowed. This
means that if your paper goes beyond 30%, the
students will either opt to redo her/his paper or
explain in writing addressed to the course
coordinator the reasons for the similarity. In
addition, if the paper has reached more than 30%
similarity index, the student may be called for a
disciplinary action in accordance with the
University’s OPM on Intellectual and Academic
Honesty.
Please note that academic dishonesty such as

cheating and commissioning other students or
people to complete the task for you have severe
punishments (reprimand, warning, expulsion).
Penalties for Late The score for an assessment item submitted after
Assignments/Assessments the designated time on the due date, without an
approved extension of time, will be reduced by 5%
of the possible maximum score for that assessment
item for each day or part day that the assessment
item is late.
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However, if the late submission of assessment paper

has a valid reason, a letter of explanation should be
submitted and approved by the course coordinator.
If necessary, you will also be required to
present/attach evidences.
Return of Assignments/ Assessments Assessment tasks will be returned to you two (2)
weeks after the submission. This will be returned by
email or via Blackboard portal.
Assignment Resubmission You should request in writing addressed to the

course coordinator his/her intention to resubmit an
assessment task. The resubmission is premised on
the student’s failure to comply with the similarity
index and other reasonable grounds such as
academic literacy standards or other reasonable
circumstances e.g. illness, accidents, financial
constraints
Re-marking of Assessment Papers and You should request in writing addressed to the
Appeal program coordinator your intention to appeal or
contest the score given to an assessment task. The
letter should explicitly explain the reasons/points to
contest the grade. The program coordinator shall
communicate with the students on the approval and
disapproval of the request.
If disapproved by the course coordinator, you can

elevate your case to the program head or the dean
with the original letter of request. The final decision
will come from the dean of the college.
Grading System All culled from BlackBoard sessions and traditional

contact
Course discussions/exercises – 30%

1st formative assessment – 10%
2nd formative assessment – 10%
3rd formative assessment – 10%
All culled from on-campus/onsite sessions (TBA):
Final exam – 40%
Submission of the final grades shall follow the usual

University system and procedures.
Preferred Referencing Style APA 6th Edition.
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Student Communication You are required to create a umindanao email

account which is a requirement to access the
BlackBoard portal. Then, the course coordinator
shall enroll the students to have access to the
materials and resources of the course. All
communication formats: chat, submission of
assessment tasks, requests etc. shall be through the
portal and other university recognized platforms.
You can also meet the course coordinator in person

through the scheduled face to face sessions to raise
your issues and concerns.
For students who have not created their student

email, please contact the course coordinator or
program head.
Contact Details of the Dean Dr. Florence Kristina M. Jimenez

Email: mellina_florencekristina@umindanao.edu.ph
Phone: 09224325186
Contact Details of the Program Head Prof. Jacqueline M. Cenizal

Email: jcenizal@umindanao.edu.ph
Phone: 09177705532
Students with Special Needs Students with special needs shall communicate with
the course coordinator about the nature of his or
her special needs. Depending on the nature of the
need, the course coordinator with the approval of
the program coordinator may provide alternative
assessment tasks or extension of the deadline of
submission of assessment tasks. However, the
alternative assessment tasks should still be in the
service of achieving the desired course learning
outcomes.
Instructional Help Desk Contact BSHospMgt@umindanao.edu.ph
Library Contact Ms. Brigida E. Bacani

Email: library@umindanao.edu.ph
Phone: 0951376681
Well-being Welfare Support Help Desk Ms. Danica Baja

Contact Phone: 09755604961
Course Information: see/download course syllabus in the

Black Board LMS
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CC’s Voice Hello future chef! Welcome to this course, HPC 101- Kitchen Essential and
Basic Food Production. I see that you are eager to get into the hospitality and
tourism industry and become a Professional. Now, before you immerse
yourself in the field, you need to get equipped, and we begin by gaining more
knowledge about Culinary Science.
CO Before you become an effective Hospitality/Tourism Professional you need to

Carry out basic Mise en Place and Apply basic food preparation which is one
of the course outcomes (CO) of this subject.
Let us begin!
Big Picture
Week 1-3: Unit Learning Outcomes (ULO): At the end of the unit, you are expected to:
a) To explain the basics of Culinary Arts.

b) To evaluate the tools and equipment needed in the kitchen.
Big Picture in Focus: ULOa. To explain the basics of Culinary Arts.
Metalanguage
In this section, there are essential key terms that you need to learn, which will help you achieve ULOa,
that will consequently lead to completing the first CO. These terms will be encountered as we go
through learning the International Cuisine.
1. Culinary Arts – This pertains to food preparation, cooking and presentation of food in an
artistic way with additional knowledge in food science, nutrition and diet to prepare meals
expertly.
2. Gastronomy – This refers to the practice of choosing, cooking and consuming good food.
3. Sanitation – This pertains to conditions that relates to public health, especially for
providing clean food and drinking water for safe consumption.
4. Safety – This refers to the condition of being safe from getting hurt or having injury.
5. Bacteria – A member of a large group of microorganisms which have cell walls but does
not have organelles and organized nucleus, including some which cause disease.
6. Allergens – It is a substance that is most often eaten or inhaled that causes allergic
reaction.
7. Hazard – It is an agent that can cause harm or damage to humans, property or the
environment.
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Essential Knowledge
The passion to become a chef is manifested by one’s craving for food and yearning to cook. The easy way to
learn how to cook is to learn how to follow the recipe. Being a good cook does not happen overnight. It takes
lot of hard work, time, resources, creativity to develop the right taste, and overcome challenges in order to
become competitive and successful
Culinary arts refer to the art of preparing and cooking food. The word “culinary” is defined as something related
to, or connected with cooking. The culinary artists are responsible for skillfully preparing meals that are not only
pleasing to the palate but to the eye as well. They are required to have knowledge of the science of food and an
understanding of diet and nutrition.
Professionalism
It is of critical importance that all chefs always act professionally in the workplace. In the food industry,
professionalism is a word with a broad meaning that embraces totality of a person such as conduct, dress code,
attitude, aims and knowledge of culinary.
The Chef’s Uniform:
ü Jacket
ü Apron
ü Pants
ü Neckerchief
ü Shoes
ü Toque or chef hat
The Evolution of Food
The Great Chefs and their Cuisine
To understand professional cooking, it is a must to study the history on how food has evolved from haute cuisine
to classic cuisine, nouvelle cuisine, and fusion cuisine. You need to look back on the different movements and
the chefs who created them in order to understand the different ‘eras’ of eating.
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Guilds Had Monopoly on Specialty Food Items
In France during the 18th century, different foods were prepared by guilds in charge of manufacturing goods.
Each guild had a monopoly of its own food specialty.
The first restaurant that opened in 1765, owned by Monsieur Boulanger, claimed sheep feet in white sauce as
its specialty. This was the first establishment to prepare and serve foods on the same premise and cater to
customers who came simply to eat.
Antonin Careme (1800)
Ø Introduced meals consisting of dozens of elaborate courses to the French upper class.
Ø He created desserts based on elaborate architectural design, made garnishment and plate presentation
an art form, and standardized the use of roux as a thickener. He designed numerous kitchen tools and
equipment and was the first person to establish recipes in writing. He was known as the “chef of kings
and the king of chefs.”
The Epicurean
Charles Ranhofer (1893), published the Epicurean. It contained more than 3500 recipes. According to him,
“sauces and meats should not be repeated in the same menu;” courses should follow an organized schedule;
and high-quality seasonal foods should be the focus of the meal. As the chef of the first American restaurant,
Delmonico’s in New York City, he invented baked Alaska and lobster Newburg, and introduced the avocado to
New York.
From the elaborate system of haute cuisine with various classification of sauces, Auguste Escoffier reduced them
to five basic “mother sauces.” This gained him the title, the “father of classic cuisine.” He also organized the
“kitchen brigade” system which was basically a line and staff diagram for the kitchen.
Haute Cuisine
Prepared by chefs at the grand restaurants and hotels of Europe, the haute cuisine (French: literally “high
cooking) or grande cuisine was known to be of extravagant preparations and presentations served in small and
numerous courses. Marie Antoine Careme became the most prominent chef of haute cuisine in the 17th century.
Nouvelle Cuisine
In 1971, nouvelle cuisine was eventually modified and Americanized by Alice Walker who was considered the
central figure of this movement, and who opened the Chez Panisse in Berkeley, California. Walker focused on
seasonal and locally grown produce prepared in a simple way, and this philosophy spread across the nation that
made farmers and chefs to work together.
Fusion Cuisine
It is a combination of ingredients and preparation methods of various ethnicities and regions of the world. There
is freedom to create food, and there are no specific principles to be followed. This cuisine had taken a hold of
the United States by the mid-1980s.
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Gastronomy
It is the art and science of good eating and drinking.
Two elements of the Gastronomic Experience
Ø Living environment
Ø The food on the plate
Senses:
Ø Sight
Ø Hearing
Ø Smell
Ø Taste
Ø Touch
A good meal is not necessarily a very intricate succession of dishes; it is invariably simple dishes made from
fresh ingredients, well-seasoned, presented neatly with the correct combination and blending of ingredients
that are suitably garnished.
Kitchen Organization
The Organization of Modern Kitchens
The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly
and so all workers know what their responsibilities are.
The way the kitchen is organized depends on several factors.
1. The menu. The kind of dishes to be produced obviously determine the jobs that must be done. The
menu is in fact the basis of the entire operation.
2. The type of establishment.
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The major types of food-service establishments are as follows:
v Hotels
v Institutional Kitchens
v Private clubs
v Catering and banquet services
v Fast-food restaurants
v Carry-out or take-out
v Full-service restaurants
v Private homes (personal chef)
3. The size of the operation
4. The physical facilities, including the equipment in use.
The Classical Brigade
The modern kitchen organization is being reorganize and as it is being reorganized the changes mostly happened
is the kitchen is divided into departments, or stations, based on the kinds of foods produced. A station chef was
placed in charge of each departments.
The major positions are as follow:
1. The chef is the person in charge of the kitchen, it has the title of executive chef. The executive chef is
responsible for all aspects of food production.
2. If a food-service operation is large, with many departments or if it has several units in different
locations, each may have a chef de cuisine in which they report to the executive chef.
3. The sous chef is in charge of production and works as the assistance to the executive chef or chef de
cuisine.
4. The station chefs or chefs de partie are in charge of particular areas of production. The following are the
most important station chefs.
Ø Sauce chef or saucier

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Ø Fish cook or poissonier
Ø Vegetable cook or entremetier
Ø Roast cook or rotisseur
Ø Pantry chef or garde manger
Ø Pastry chef or patissier
Ø Relief cook, Swing cook or tournant
Ø Expediter or aboyeur
5. Cooks and assistants in each station or department help with the duties assigned to them.
SANITATION AND SAFETY
Sanitation
Sanitation and safety minimize the risk of food-borne illnesses. Knowledge and understanding of one’s personal
hygiene are vital in minimizing food contamination and preventing food-borne illnesses in the hospitality
industry. Cleaning which is the removal of visible dirt is not enough; sanitizing is necessary to kill the disease-
causing bacteria. There are two ways of killing bacteria: by heat or by chemicals.
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Sanitation Challenge: Providing Safe Food
The most common causes of food-borne illnesses are failure to properly cool foods, failure to cook and hold
foods at the proper temperature and poor personal hygiene. Food-borne illness is a disease carried or
transmitted to people through food.
The Cost of Food-Borne Illness
An outbreak of food-borne illness may cost hundreds of thousands of pesos in damages due to the following
cases:
v Loss of customers
v Lawsuits including legal and court fees
v Business closure
v Demoralization of employees
v Public embarrassment
Food Hazard
Preventing food-borne illness is one of the most important challenges facing every food service worker.
Most food-borne illness is the result of eating food that has been contaminated. To say a food is contaminated
means it contains harmful substances not originally present in it.
Any substance in food that can cause illness or injury is called a hazard. Food hazards are of four types:
1. Biological hazards
2. Chemical hazards
3. Physical hazards
4. Allergens
Pathogen
The most important kind of biological hazards consider are microorganisms. A microorganism is a tiny, usually
single-celled organism that can be seen only with a microscope. A microorganism than can cause disease is called
a pathogen.
Four kinds of microorganism can contaminate food and cause illness:
1. Bacteria
2. Viruses
3. Fungi
4. Parasites
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Most food-borne diseases are caused by bacteria.
4. Disease-causing bacteria or pathogens. These are the bacteria that cause most food-borne illness, the bacteria
we are most concerned with.
Pathogens do not necessarily leave detectable odors or tastes in food. In other words, you can’t tell if food is
contaminated by smelling, tasting, or looking at it.
Each kind of bacterial pathogens causes disease in one of three ways:
1. Intoxications are caused by poisons (toxin) the bacteria produce while they are growing in the food,
before it is eaten. It is these poisons, not the bacteria themselves, that cause the disease.
2. Infections are caused by bacteria (or other organisms) that get into the intestinal system and attack the
body. Disease is caused by the bacteria themselves as they multiply in the body.
3. Toxin-mediated infections are also caused by bacteria that get into the body and grow. Disease is
caused by poisons the bacteria produce as they grow and multiply in the body. Most food-borne disease
are toxin-mediated infections.
Bacterial Growth
Bacteria multiply by splitting in half. Under ideal conditions for growth, they can double in number every 15 to
30 minutes. This means that one single bacterium could multiply to one million in less than six hours!
Conditions for Growth
1. Food. Bacteria require food in order to grow. They like many of the foods we do. Foods with sufficient
amounts of proteins are best for bacterial growth. This include meats, poultry, fish, dairy products, and
eggs, as well as some grains and vegetables.
2. Moisture. Bacteria require water to absorb food. Dry foods do not support bacterial growth. Foods with
a very high salt or sugar content are relatively safe, because the bacteria is unable to use the moisture
present.
3. Temperature. Bacteria grow best at warm temperatures. Temperatures between 41F and 135F
promote the growth of disease-causing bacteria. This temperature is called the Food Danger Zone.
4. Acidity or alkalinity. In general, disease-producing bacteria like a neutral environment neither too acidic
nor too alkaline. The acidity or alkalinity of a substance is indicated by a measurement called pH. The
scale ranges from 0 (strongly acidic) to 14 (strongly alkaline). A pH of 7 is neutral. Pure water has a pH
of 7.
5. Oxygen. Some bacteria require oxygen to grow. These are called aerobic. Some bacteria are anaerobic,
which means they can grow only if there is no air present, such as in metal cans. Botulism, one of the
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most dangerous forms of food poisoning, is caused by anaerobic. A third category of bacteria can grow
either with oxygen or without it. These bacteria are called facultative.
6. Time. When bacteria are introduced to a new environment, they need time to adjust their surroundings
before they start growing. This is called lag phase.
Potentially Hazardous Foods or TCS Foods
Foods that provide a good environment for the growth of disease-causing microorganisms are called
potentially hazardous foods. Looking back at our list of conditions for growth of bacteria, we can see
that protein foods with sufficient moisture and neutral pH are the most likely to host bacteria that
cause disease. Of the conditions in the list, the one over which we have most control is temperature.
These foods are called TCS foods.
Protection against Bacteria
1. Keep bacteria from spreading. Don’t let food touch anything that may contain disease
producing bacteria, and protect food from bacteria in the air.
2. Stop bacteria from growing. Take away the condition that encourage bacteria to grow. In the
kitchen, our best weapon is temperature.
3. Kill bacteria. Most disease-causing bacteria are killed if they are subjected to a temperature
of 170F for 30 seconds, or higher temperatures for shorter times.
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Bacterial Diseases
For the most common bacterial disease it is important to pay particular attention to the way it is
spread, the foods involved, and means of prevention.
Viruses
Viruses are even smaller than bacteria. They consist of genetic material surrounded by a protein layer.
Viruses are inactive or dormant until they enter a living cell. Then they use that cell to make more
viruses and release them into the organism. The new viruses can then enter new cells and continue to
multiply.
Parasites
Parasites are organism that can survive only by living on or inside another organism. The organism a
parasite lives in and takes nourishment from is called host. Parasites may pass from one host organism
to another and complete a different stage of their life cycle in each organism.
Fungi
Molds and yeasts are examples of fungi. These organisms are associated primarily with food spoilage
rather than food-borne disease. Most molds and yeasts, even those that cause spoilage, are not
dangerous to most human beings, Some in fact, are beneficial.
Chemical and Physical Hazards
Some kinds of chemical poisoning are caused by the use of defective or improper equipment or
equipment that has been handled improperly. The following toxins create symptoms that show
themselves very quickly, usually within 30 minutes of eating poisoned food.
To prevent these diseases, do not use the materials that cause them.
1. Antimony. Caused by storing or cooking acid foods in chipped gray enamelware
2. Cadmium. Caused by cadmium-plated ice cube trays or containers.
3. Cyanide. Caused by silver polish containing cyanide.
4. Lead. Caused by lead water pipes, solder containing lead, or utensils containing lead.
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5. Copper. Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper
utensils, or carbonated beverages in contact with copper tubing.
6. Zinc. Caused by cooking foods in zinc-plated utensils.
Allergens
An allergen is a substance that causes an allergic reaction. Allergens affect only some people,
and these people are said to be allergic.
Allergic reactions to food may occur as soon as the food is eaten or, in some cases, merely
touched, or they may not occur until hours after the food is eaten.
Safety
Kitchen work is usually considered a relatively safe occupation, at least in comparison in many
industrial jobs. Nevertheless, the kitchen presents many hazards. Minor injuries form cuts and
burns are common, and more serious injuries are all too possible.
The Safe Workplace
1. Structure, equipment, and electrical wiring in good repair.
2. Adequate lighting on work surfaces and in corridors.
3. Nonslip floors.
4. Clearly marked exits.
5. Equipment supplied with necessary safety devices
6. Heat-activated fire extinguishers over cooking equipment, especially deep fryers.
7. Conveniently located emergency equipment.
8. Clearly posted emergency telephone numbers.
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9. Clearly posted emergency procedure.
10. 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 require less pressure
and is less likely to slip.
2. Use a cutting board.
3. Pay attention to your work when using a knife or cutting equipment.
4. Cut away from yourself and other workers.
5. Use knives only for cutting, not for such jobs as opening bottles.
6. Don’t try to catch a falling knife
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.
3. Keep pan handles out of the aisle so people won’t bump into them.
4. Don’t fill pans so full they are likely to spill hot foods.
5. Get help when moving heavy containers of hot food.
6. Open lids away from you to let them steam escape safely.
7. Use care when opening compartment steamers.
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Preventing and Dealing with Fires
1. Know where fire extinguisher is located and how to use them.
2. Use the right kind of fire extinguisher. There are four classes of fire and fire extinguisher.
3. Keep a supply of salt or baking soda handy to put out fires on range tops.
4. Keep holds and other equipment free from grease build up.
5. Don’t leave hot fat unattended on the range.
6. Smoke only on designated area.
7. Keep fire doors closed.
Preventing Injuries from Machines and Equipment
1. Do not use any equipment unless you understand its operation.
2. Use all guards and safety devices on equipment.
3. Unplug electrical equipment before disassembling or cleaning.
4. Make sure the switch is off before plugging in equipment.
5. Wear properly fitting clothing.
6. Use equipment only for its intended purpose.
7. Stack pots and other equipment properly on pot racks.
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Preventing Falls
1. Clean up spills immediately.
2. Throw salt on a slippery spot to make it less slippery.
3. Keep aisles and stairs clear and unobstructed
4. Don’t carry objects too big to see over.
5. Walk, don’t run.
6. Stand on a safe ladder, not a chair piles of boxes to reach high shelves.
Preventing Strains and Injuries from Lifting
1. Lift with the leg muscles, not the back.
2. Don’t turn or twist your back while lifting
3. Use a cart to move heavy objects long distance, or get help.
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CULINARY MATH
Measurement Charts
Accurate measurements are crucial to the success of any dish. The following charts give quick and easy reference
for gauging oven temperatures and converting metric and imperial units of ingredients and equipment.
The charts below use standard U.S measures following U.S Government guidelines. The charts offer equivalents
for United States, metric, and Imperial (U.K.) measures All conversions are approximate and most have been
rounded up or down to the nearest whole number.
Ex. 1 teaspoon= 4.929milliliters- rounded up to 5 mililiters.
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Tables of equivalent Measures
Menus Planning, Recipes, and Cost Management
Types of Menus
Ø Static and Cycle menu. A menu that is made up for a certain time period and is then prepared. The
length of the cycle refers to the length of time the menu is in effect, cycle usually varies from three to
seven days or more.
Ø Daily Menu. A menu that changes everyday
Ø Fixed Menu or Standard Menu. A menu that offers the same dishes every day for a long period of time
Ø A la carte (ah la kart). A menu where each item is offered and priced separately, and selected
separately by the dinner on the menu
Ø Table d’hôte (tabbled oat). A type of menu in which one price is given for an entire meal
The Modern Menu
Ø First courses. Appetizer, soup, fish, salad
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Ø Main dish. Meat, poultry, fish with vegetable accompaniment
Ø Dessert dishes. Fruits and cheese, sweets
Major Menu Planning Considerations
o Variety and balance

o Flavors, textures, appearance, nutrients
o Kitchen capacity
o Equipment limitations
o Availability of foods
o Personnel limitations
Food Item Concerns
o Point of origin
o Grade quality
o Cooking method
o Size of portion
Recipe
- a recipe is a set of instructions for the production of a certain dish.
o Standardized Recipes. These are tested recipes that specify the same amount of each ingredient,
preparation, cooking procedures, yields and portion size. A standardized recipe should produce a
known quality and quantity.
o Instructional Recipes. These are recipes structured to teach the basics of cooking. They provide
instructions for preparation, techniques, and variations and optional ingredients in order to learn a
pattern behind each recipe.
Measurement
o Portion Control. The measurement of portions to ensure that the correct amount of an item is served.
Portion control begins with measuring ingredients
o The Metric System
- If a recipe is written using the metric system, use a metric system measuring equipment.
- If the recipe is written in the U.S system, use the U.S measuring equipment.
Food Cost
Factors to Consider
o Menu, purchasing, receiving, storing, issuing
o Kitchen procedure (portion control and standards, waste, sales and services)
Controlling Food Costs
o A critical part of the food service business is controlling costs
o The cost control system is a pathway to successful cost control and potential profits.
Yield Cost Analysis
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Determine the difference between the AP (as purchased) price of an item and EP (edible portion) of the item.
- As purchased is the way an item is purchased, untrimmed and un-fabricated.
- Edible portion is an item that has been fabricated and all the unusuable parts for this recipe are taken
away.
Converting Recipes to Different Quantities
-How to Scale a Recipe
The procedure for adjusting the ingredient quantities for a different number of portions is called scaling recipe.
Ex. Scaling a 10-portion recipe down to 6 portions involves two steps
Ø Divide 6 by 10. This gives you a conversion factor of 0.6
Ø Multiply each ingredient amount by 0.6
-Conversion Factor
Simply divide the desired number of serving by the original number of serving. The resulting number is called
conversion factor. Here is the formula:
Desired serving ÷ original serving =conversion factor
To illustrate:
Your recipe calls for 2 quarts of chicken stock. All you need to do is multiply 2 quarts by your conversion
factor of 0.6:
2 quarts x 0.6 = 1.2 quarts chicken stock
Convert 1.2 quarts into ounces. If we consult this handy cooking unit’s conversion tool, we see that there
are 32 ounces in a quart, so:
32 x 1.2 = 38.4 ounces
Convert into cup. Our conversion tool reminds us that there are 8 ounces in a cup, so:
38 ÷ 8 = 4.75
Which means 1.2 quarts is equal to approximately 4 ¾ cups.
How to Price your Restaurant Menu
Recipe cost and portion control are two ways to make a profit with your menu.
-Recipe Cost
Recipe cost- refers to the cost of all the ingredients for particular recipe while excluding the operating
expenses such as labor cost and fixed expenses.
To get the cost per serving:
Total cost ÷ Number of serving = Cost per serving
The formula for selling price goes as follows:
Cost per serving ÷ Desired food cost percentage = Selling Price
To determine the contribution margin:

Page 24 of 27
Telefax: (082) 2977024
Selling price – Product cost =Contribution margin
-Portion Control
One reason why chain restaurant is so successful is because they have a firm handle on portion control. The
cooks in those restaurants know exactly how much ingredients should be put in every dish. This means that
everything should be measured out.
Mise en place
v A French term which literally means ‘to put in place’ or ‘everything in its place’.
v It refers to basic preparation steps of food preparation.
v A chef gathers and prepares the ingredients to be cooked, assembles the tools and equipment
necessary to cook them, and has everything he/she needs to prepare and serve them in an
organized and efficient manner at the beginning of the process to the meal period.
Planning and Organizing Production

Challenges
There are many challenges that need to be addressed in the kitchen most especially during peak hours.
Dishes must be prepared and cooked at their best quality and served immediately. A kitchen that lacks
the necessary number of staff also posts a big challenge in the preparation of dishes.
Solutions
• All equipment should be clean and sanitized
• Knives should be sharpened.
• Delivered food items must be in portion sizes, e.g. meat cuts.
• Ovens and cooking surfaces should be preheated when necessary.
• Menu items must be broken down into stages of production.
• Menu should be planned ahead of time and the stages done in advance.
• Time allocation to prepare for each stage of the recipe should be determined.
Self-Help: You can also refer to the sources below to help you further understand the
lesson.
1. Gisslen, W. (2015). Professional cooking. 8thed. New Jersey: John Wiley & Sons.
Page 25 of 27
Telefax: (082) 2977024
Keyword Index
The following terms and concepts discussed in this unit are essential for you to remember. To help
you retain the lessons, please review the terms below.
Culinary Arts Allergens
Gastronomy Hazard
Sanitation
Safety
Page 26 of 27
Telefax: (082) 2977024
Course prepared by:
___________________________
ARA MAE T. CUISON
Course reviewed by:
__________________________
JACQUELINE M. CENIZAL
Approved by:
___________________________
FLORENCE KRISTINA M. JIMENEZ
Page 27 of 27

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UNIVERSITY OF MINDANAO

College of Hospitality Education

Physically Distanced but Academically Engaged

Self-Instructional Manual (SIM) for Self-Directed Learning (SDL)

Course: HPC 101/L- Kitchen Essentials and Basic Food Preparation

Author: ARA MAE T. CUISON and Ma. RINA T. QUILESTINO

THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY, NOT FOR

Title Page ---------------------------------------------------------------------------------------1

Big Picture: Week 4-5 -------------------------------------------------------------------------------------50

Course Outline: HPC 101- Kitchen Essentials and Basic

Course Coordinator: Ara Mae Tirol Cuison

Course Outline Policy

Areas of Concern Details

Assessment Task Submission Submission of assessment tasks shall be on 3rd, 5th,

Assessment task should be done in real time

Please note that academic dishonesty such as

However, if the late submission of assessment paper

Assignment Resubmission You should request in writing addressed to the

If disapproved by the course coordinator, you can

Grading System All culled from BlackBoard sessions and traditional

Course discussions/exercises – 30%

All culled from on-campus/onsite sessions (TBA):

Final exam – 40%

Submission of the final grades shall follow the usual

Preferred Referencing Style APA 6th Edition.

Student Communication You are required to create a umindanao email

You can also meet the course coordinator in person

For students who have not created their student

Contact Details of the Dean Dr. Florence Kristina M. Jimenez

Contact Details of the Program Head Prof. Jacqueline M. Cenizal

Instructional Help Desk Contact BSHospMgt@umindanao.edu.ph

Library Contact Ms. Brigida E. Bacani

Well-being Welfare Support Help Desk Ms. Danica Baja

Course Information: see/download course syllabus in the

CO Before you become an effective Hospitality/Tourism Professional you need to

a) To explain the basics of Culinary Arts.

Big Picture in Focus: ULOa. To explain the basics of Culinary Arts.

The Chef’s Uniform:

ü Toque or chef hat

The Evolution of Food

The Great Chefs and their Cuisine

Guilds Had Monopoly on Specialty Food Items

Antonin Careme (1800)

It is the art and science of good eating and drinking.

Two elements of the Gastronomic Experience

Ø The food on the plate

The Organization of Modern Kitchens

The way the kitchen is organized depends on several factors.

2. The type of establishment.

The major types of food-service establishments are as follows:

v Catering and banquet services

v Private homes (personal chef)

3. The size of the operation

4. The physical facilities, including the equipment in use.

The Classical Brigade

The major positions are as follow:

Ø Sauce chef or saucier

Ø Fish cook or poissonier

Ø Vegetable cook or entremetier

Ø Roast cook or rotisseur

Ø Pantry chef or garde manger

Ø Pastry chef or patissier

Ø Relief cook, Swing cook or tournant

SANITATION AND SAFETY