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Introduction
 
The equipment used in a commercial kitchen is a mixture of
old equipment like a stove that have not really changed much
over the years and new technology equipment like combi
ovens that have dramatically improved the efficiency of
cooking operations.
 
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Mise en Place
 
Mise en place literally translated from the French means ‘to
set in place’ or ‘everything in place’.

In cooking the term is used to describe the preparation done

before starting the actual cooking process during a service
period.
 
In most circumstances a cook will make a Mis en Place list at
the start of their shift and then rank that list in order of priority
and efficiency, then get on with the job.
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The ‘Standard Recipe’

The main purpose for using standard recipes is to:

Maintain a consistent quality in food production.
Record the food cost for each menu item.
Control the portion size.
Establish the food cost percentage for each menu item.
Write accurate food orders.
Assist in the training of new staff.
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Use recipes to determine quantities

 
Using standard recipes ensures that the food produced by
anyone at any time is consistent, which helps build customer
confidence in your establishment.

The standard recipe allows for standard quantities to be used

in recipes and when extending the recipe to larger production
quantities.
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Activity 1
 
1. The recipe for mushroom sauce uses 200 gm of
mushrooms per litre of sauce.
What weight of mushrooms is needed to make 5 litres of
mushroom sauce?
2. One size 12 chicken make four portions of Coq an vin.
How many whole chickens do I need to make 35 portions?
3. The recipe for Tartare sauce has 100 gm of capers, 150gm
of gerkins and 60 gm of chopped parsley.
What are the quantities for four litres?
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Hand tools used by a cook

Chef’s knife Fine grater
Boning knife Fish tweezers
Utility knife Whisk
Fish filleting knife Vegetable peeler
Palette knife Mandolin
Carving fork Food processor
Oyster knife Thermometers
Meat cleaver Piping bag
Paring knife Tamis
Turning knife Stick blender
Steel Kitchen scales
Parisienne scoop Rolling pins
Citrus zester Mouli
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Speciality equipment
 
Pasta maker
Cryovac machine
Foam canister
Ice cream machine
Sous Vide water bath
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Kitchen equipment
 
Combi ovens
Atmospheric steamer
Salamander
Microwave oven
Deep fryers
Grill
Stove
Mixer
Wok burner
Brat pan
Walk in Coolroom or freezer
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Before using equipment

Things to look out for:

Safety features and safety guards
Electrical cords and in good condition and not damaged
Does the equipment look in good condition?
Temperate adjustments
Timers
Size suits what cooking you are planning
Water and energy use
Who else in the kitchen needs that equipment
Is the equipment clean and sanitised ready for use
Are the blades sharp?
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Activity 2
 
Briefly explain a practical example of use for the following
equipment in a commercial kitchen.
 
1. Brat pan
2. Sous Vide water bath
3. Combi oven
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Knife sharpening
 
Knife sharpening hints

All straight edge knives need to be sharpened regularly.

It is easy; just learn the procedure of washing the knife, drying

it, and then steeling it before putting the knife away in a
protected sleeve or knife holder.
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Knife Tips

Every once in a while, you will need to use a wet stone or a

knife sharpener (different from the steel) to bring back the
edge.

Always use a wooden or a plastic cutting surface when

chopping and slicing.

Glass and ceramic surfaces are very hard on the edge of the
knife causing the knife to go blunt quickly.
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Sharpening with a stone

To use a sharpening stone:

1. Apply a light coating or oil or water (depending on the type
of stone) to protect and lubricate the surface.
2. Using the medium grit side of a combination stone, hold
the blade at a 20 to 30 degree angle.
3. Repeat three or four times on each side of the blade.
4. To remove any burrs, complete three of four strokes using
the fine grit side of the stone.
5. Test for sharpness by cutting something, not by drawing
your finger across the blade.
6. Clean and dry the stone, following the manufacturer's
instructions.
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Sharpening with a Steel

How to use a sharpening steel:

1. Place the knife blade against the
tip of the sharpening steel at an
angle of approximately 20
degrees.
2. Pull the knife down and across the
steel, describing a slight arc.
3. Repeat this action on the back of
the steel to sharpen the other side
of the blade.
4. Repeat steps 2 and 3 five to ten
times, alternating the left and right
side of the blade.
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Knife skills
 
A chef needs good knife skills to be able to work efficiently,
accurately, safely and quickly.

Knowing how to use the various knives on a professional basis

is very important.
 
It’s very important to get the advice and demonstration of your
trainer or supervisor as we can only explain some basic points
in this student resource.
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Holding the Knife

Almost every kind of food used in the kitchen has to be sliced,

diced or chopped to suit it to a particular cooking method or
recipe.
 
A knife handled correctly is a safe, efficient and effective
preparation tool, whereas a knife handled incorrectly can be
dangerous to the user and damaging to the food being
prepared.
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The grip

The correct grip is important because it gives you maximum

control over the knife.

It increases your cutting accuracy and speed and reduces the

chance of an accident.

A proper grip allows for an easy action, good control of motion

and for the best use of necessary force.
 
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Using your free hand

You use your free hand to:

Hold on to the food so it will not slip.
Guide the side of the knife blade to help control the width of
the cut.

To maintain a smooth cutting rhythm, you should:

Continuously move your free hand back as the cutting
proceeds.
Keep the second joints of the fingers at right angles to the
cutting surface.
Allow the side of the knife blade to ride against your fingers
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Activity 3
1. Give two cutting preparation tasks you perform in the kitchen
and explain what knife you use
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Using different parts of the knife

Using the tip

Using the centre/edge
Using the heel
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Safety with knives

 
Always handle knives carefully, especially when cleaning
them.
Never leave knives in a sink of water
As a general rule, hold the knife edge away from the body.
When carrying a knife in the kitchen, make sure the cutting
edge is close to your leg and have the point toward the ground.
Don’t run your fingers down the edge to check the
sharpness. 
Don’t attempt to catch a falling knife; let it fall and get your
feet out of the way.
Don’t hide a knife under anything.
Don’t hand a knife to anyone else
When carrying your knives in public places, they must be in a
knife case or roll, or a tool box
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Cutting food
 
The cutting of vegetables can be divided into two main
categories:
Rough cutting
Mirepoix
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Precision cutting

Julienne
Brunoise
Jardinière
Macedoine
Paysanne
Turning vegetables
Chiffonade
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Activity 4
 
1. The terms: Brunoise, Paysanne, Macedoine, Chiffonade,
Jardiniere, Mirepoix are Not English terms. What language do
they come from?
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Skinning a tomato

Practice peeling a tomato by following this method:

Wash the tomato and, with the tip of a paring knife, cut a
small cross on the bottom.
Remove the eye of the tomato (stem end).
Drop the tomato into rapidly boiling water for approximately
15 to 30 seconds.
Plunge it quickly into iced water.
This method will split the skin which can now be easily
removed.
If some of the flesh comes away with the skin, it means you
are leaving the tomato in the boiling water for too long.
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Slicing an onion

Remove the top and bottom of the onion (top and tail).
Peel the onion by slitting the outer skin and peeling it off.
Cut the onion in half vertically from the stem to the root.
Remove the root.
The uses of sliced onions include making soups, sauces,
stews, braises and vegetable dishes
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Preparing citrus fruits

Peeled slices
Remove both ends of the fruit to just expose the flesh.
Stand the fruit on a cutting board and with a sharp knife and
using a slightly curved action, slice off the skin and the pith
without cutting too much into the flesh
Turn the fruit on its side and cut slices 3 mm thick and remove
any pips.
 
 
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Wedges
Remove both ends of the fruit without cutting into the flesh.
Stand the fruit on the cutting board and cut in half
Remove any pips and cut off the strip of pith from the
centre of each wedge.
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Segments
Cut off the ends of the fruit squarely so as to just expose the
flesh.
Stand the fruit on the cutting board and using a slightly
curving action, slice downwards following the shape of the fruit
to remove all the peel and pith and as little of the flesh as
possible.
Hold the fruit in one hand and working over a basin, remove
each segment by cutting along each side of it close to the
membrane.
Squeeze the juice from the core into the bowl.
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Dicing and onion

Cut a peeled onion in halves from stem to root.

Lay the cut surface on the cutting board and with the tip of a
chef’s knife, cut each half lengthways at 2 mm intervals
Next make 2 - 4 horizontal cuts (depending on the size of the
onion) at right angles to the other cuts.
Now you have cut the onion in two directions and the root end
is still holding the pieces together.
Slice down through the onion at 2 mm intervals from top to
bottom
The piece left over containing the root is used in mirepoix or
put into stocks
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Activity 5
 
1. Give three uses for diced onions
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Chopped Parsley

Chopped parsley is a common garnish for all sorts of dishes

and sauces.

Be sure to wash the parsley very well at least twice, as parsley

often contains a lot of sand.
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Portion control

Menu items can be quantified by using the following

measuring methods:
Weight is normally expressed in grams (gm) and is usually
used to measure portions for items such as fish, meat, poultry,
and vegetables.
Volume is used to measure items such as soup, juices,
cocktail, spirits and other liquid type ingredients.
Count items such as eggs, asparagus, ice cream scoops,
chops or bacon are examples of ingredients that are counted.
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Portion sizes
 
As a rule of thumb, an approximate portion allowance could
be in the following ranges:
Entree 100gm
Soup 200 - 250ml
Main course 200 - 250gm
Vegetables 50gm
Dessert 100gm
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Activity 6
1. What portions are the steaks in your business?
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Portion control equipment

 
Various types of equipment are used in maintaining control of
portion size. Some of these include:
Soup ladles
Ice cream scoops
Cups, saucers, and glasses
Spoons
Dispensers
Moulds
Pie dishes, plates and bowls
Scales
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Advantages of standard portion sizes include:

Reducing customer dissatisfaction.
Reducing friction between kitchen and dining room staff.
Reducing or eliminating excessive costs.
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Activity 7
1. What portions are the fish in your business?
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What is Workflow Planning?

The following list of tasks will give you an idea of what is

required to select and assemble the correct equipment before
you start:
Turn on and light the ovens and set to the desired
temperature.
Assemble and turn on electric scales.
Select and assemble food processor - plug it in.
Select all small equipment required, including wooden and
metal spoons, whisks, ladles, piping bags, sieves etc. as
determined by the task to be done.
Gather support materials such as foils, plastics wraps, silicon
paper etc.
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Factors affecting workflow planning

 
Workflow planning involves four areas

1 • Logical Sequence

2 • Organisation

4 • Co-operation

3 • Time Constraints
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Why use workflow planning?

 
A workflow plan identifies the precise steps of the task:
The type of food to be prepared and served.
The number and size of the portions to be served.
The time when food has to be served.
The method of food service and presentation.
The location of the food service, e.g. the dining room
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Cross Contamination
 
Cross contamination is the transfer of bacteria or other
microorganisms from one food or area to another food or area.

This is of particular importance when working with poultry.

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Washing Hands

Properly
Warm - Hot Water
Soap
Rub together
Rinse
Dry
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When

After handling raw poultry.

On arrival, when starting the shift.
After going to the toilet.
After handling rubbish or garbage bins.
After sneezing, coughing or using a handkerchief.
After rubbing or touching face or body.
After smoking.
After handling money.
Before resuming work after a break or change of duties.
Before handling cooked or ready to eat food after handling
raw foods
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Food safety

The 2-hour/4-hour rule

Food Standards Code guidelines state:

 
Any ready-to-eat potentially hazardous food if it has been at
temperatures between 5°C and 60°C:
For a total of less than 2 hours; must be refrigerated or used
immediately.
For a total of longer than 2 hours but less than 4 hours; must
be used immediately; or
For a total of 4 hours or longer; must be thrown out.
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First in–First out (FIFO)

 
In the hospitality industry the term FIFO refers to stock
rotation.

That means the stock that was delivered first gets used before
new stock that has just been delivered.
 
To do this effectively it is a good idea to date label the food as
you prepare food or when the food is delivered.
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Maintaining kitchen equipment

Before using any mechanical equipment you must become

familiar with how it works.
Never assemble or take mechanical equipment apart with the
power connected.
Treat mechanical equipment with respect
Kitchen equipment must be maintained in good, clean order
and serviced regularly when appropriate.
The tools and equipment you use every day in your profession
are potentially dangerous, so the more familiar you become
with safety procedures, the more efficiently you will work.
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Kitchen safety
 
Using equipment safely

Electrical equipment:
Always check equipment is safe before use before using.
Never put hands close to live electricity or the moving parts of
the unit.
Switch equipment off after use.
Switch equipment off and remove power plugs prior to
cleaning.
Do not use electrical equipment in wet areas.
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Checking power and equipment

Periodic safety checks should be conducted by qualified service

technicians who follow a standard procedure that is easily
monitored by the owners:
Use a checklist for items.
Record the date of service.
Record faults found on equipment.
Indicate repairs/maintenance required.
Record date of repair and name of repairer.
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Reporting unsafe conditions

These may include:

Broken or damaged electrical appliances or cords.
Uneven floors or broken tiles.
Damage or missing machinery guards (slicer/mixer).
Blocked fire exits.
Chemical spills.
Unsafe shelving.
Dangerous work practices.
Areas with poor lighting.
Damaged equipment.
Missing safety signs.
Suspicious or usual people who do not belong around the
building.
Unattended packages left in public areas (bomb).
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Cleaning and Sanitising

Things are not always what they appear.

Equipment may look clean but still contain harmful bacteria.

 
We usually talk about cleaning on two levels.
Cleaning
Sanitising
 
 
 
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Detergents
 
Detergents are chemicals designed to lift food, grease and dirt;
they also help wash away micro-organisms but do not kill them.

Sanitisers
 
Sanitisers are agents designed to kill or control the growth of
micro-organisms.
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When chemicals are used a number of things must be

considered including:
 
Concentration
Contact time
Temperature
Method of application
Cleanliness of surface
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Cloths and towels

 
Dirty and moist cloths and towels are a large source of
contamination in the kitchen.

A moist or wet towel that has been used for wiping food areas will
contain all the necessary elements for bacterial growth.
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Cleaning Schedule
 
A cleaning schedule is a timetable that shows:
 
What gets cleaned?
Who cleans it?
How they clean it.
When they clean it.
 
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Improving environmental practices

The message of many of the environmental campaigns is

known as the five R’s:
Refuse
Reduce
Reuse
Repurpose
Recycle
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Water

Bar and Kitchen

 
Turn tap off
Waterless woks
Low flow taps
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Energy
 
Tips to reduce electric use:
Turn off appliances at the wall socket as most equipment still
uses electricity in standby mode.
Turn off computers at night when not in use.
Take energy consumption into account when purchasing
equipment.
Use low energy light bulbs.
Hot water uses a lot of energy to heat the water
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Activity 8
1. What waste products are collected for recycling from your
business?
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Energy star rating

Most new electrical equipment will be labelled with an energy

star rating label to indicate the energy consumption of that
machine.
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Gas
 
Don’t waste gas by leaving ovens or gas jets on when not
cooking.

Don’t have a gas heater set to the highest setting; a lower

setting will ‘use less energy.
 
Packaging
 
Where possible, purchase products that are appropriately
packaged.

Products can be over packaged, which can result in waste

from the production and disposal of the packaging.
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Separating waste
 
By separating waste at the source, the use of landfill sites can
be reduced and recycling can be maximised.

Recycling

Waste that can be recycled:

Paper Aluminium scrap
Cardboard Steel
Glass bottles Computer equipment
Plastic bottles Electronic equipment
Other plastic products Mobile phones
Aluminium cans Printer cartridges