I.

Introduction to
Culinary Profession
 A. Understanding Culinary Profession
CULINARY
Is an art or process of food preparation. It is the term used for
the international standard and highest form of cooking. It
does not only deal purely on what is an art but it is also a
science because it is creative in nature and involves several
factors namely:
1. Planning
2. Measurement and Procedure
3. Time Elements
4. Quality
5. Tools and Equipment
6. Working Condition
 The work COOKING (Cuisine) denotes both art of
preparing dishes and the place were they are
prepared. The first cook was primitive man who
discovered that meat was tastier and easy to digest
when heated over fire. From this moment, cooking was
born and progressed when some indigenous men gave
much consideration until the discoveries of useful
instrument from hollowed stone to spit and pots and
started to use water. The process continued to improve
until it developed into more undertaking which we call
now Culinary Methods.
 It is very interesting to note that the ancient time,
the cooks were regarded as slave in relation to the
present trend. They are much in demand and
considered as professionals in the Food and Beverage
Department. By virtue of this development, the
attitudes of many have changed and now content that
to engage in Culinary is a good profession.
This profession is endless in new ideas and creation,
always sees the
opportunity to improve as it
was proven in the history of
Culinary Art.
IV. HYGIENE AND SANITATION

Personal hygiene and sanitation are very important to the food

service personnel since he is vital link in the prevention of food
borne diseases.

It is also important to
promote a high
standard of professionalism,
cleanliness and physical
fitness in the food service
operation.
A. Personal Hygiene
HOW:
• Daily bathing
• Wash hands before start working in the kitchen
• Always have short and clean fingernails
• Have regular haircut (for men)
• Avoid touching your nose while preparing food
• Brush your teeth every after meals
• Clean your ears regularly
• Always wear clean socks all the tie while on duty
• Shave moustache regularly
• Always wear complete uniform while on duty
such as :
 1. Chef’s Hat – white
2. Neckerchief – white or any color prescribed by
management
3. Coat/Shirt – White
4. Trousers – Checkered or black
5. Apron – White
6. Side Towel
7. Black Leather Shoes
Reminder:
It is very important to wear proper uniform while working of
kitchen. Uniforms must be changed everyday, so as to look
neat and decent. A chef with well-dressed uniform and free
from any dirt will not only look more healthy and admirable
but also implies professionalism. At all cause, no personal
cloths allowed to be used in the food preparation.
Other Things To Bear In Mind:
• Cuts, burn or skin disorder should be covered with
waterproof dressing.
• Communicable disease are not allowed to perform
food service job such as:
• Sore eyes
• Tuberculosis
• Hepatitis
• Flu
• Etc
B. Kitchen Hygiene
1. How Does Sanitation Affects The Kitchen Area?
It is essential to maintain sanitation in every kitchen
area. By neglecting this important aspect (sanitation) in
the food service operation it might cause serious
problem resulting to food poisoning of the consumers.
Remember bacteria can easily
affect the food quality due to careless
management of the person handling
food.
 WHAT IS A BACTERIA
BACTERIA are microscopic organism which
are capable of moving around themselves.
They must be transferred from place to place
through people, rodents and insects, soil and
things which have in contact with them. The
rate of which bacteria grows or multiplies can
be alarming. Their growth is fast and simple.
Under favorable conditions they multiply by
dividing into two. Refer to the chart below.
No. of Minutes
0 Germ on bacterium starts
to divide partly divided
20 Completed divisions each
bacterium divides
40 4 bacteria
 With only one bacterium to start at 8:00 the table below
shows how quickly the billion mark can be reached if
precautionary steps are not taken.
Time No. of germs of
bacteria
8:00 1
9:00
10:00 8
64
11:00 512
12:00 4,096
1:00 32,768
2:00 262,144
3:00 2,097,157
4:00 134,217,728
5:00 1,073,741,824
In a period of nine (9)hrs, one bacterium becomes more than
one billion bacteria and multiply day and night without
stopping.
 As I mention earlier, they multiply very fast under
unfavorable conditions, one of which is temperature. As
shown in the temperature table below, the bacteria grow
slowly or not at all, in the lower temperature ranges when
removed from the refrigerator or cold storage. However,
they multiply rapidly. It is therefore very important to
remember.
1. To heat the foodstuffs until
temperature in excess of 170 degrees
are reach.
2. To hold it at that temperature
for long enough to ensure that food is
safe to eat.
 TEMPERATURE (degree F) GERM ACTIVITY
0-45 Dormant (no growth)
45-50 Slow Growth
50-97 Faster Growth
97-100 Rapid Growth
100-104 Decreasing
104-145 Slow Growth
145-170 Very Slow Growth
170-212 Dead

To kill the germs, it is sufficient to boil them for few

minutes. But to kill to toxins (poisons ) which bacteria leave
behind, it is necessary to boil the food for 30minutes. To
complete the process, the bacteria spores left in the food
must be destroyed. Since these are partially heat resistant,
boiling time must be extended from 4-5 hours
2. Preventive Measure To Control Bacteria Multiplication
1. Never use a handkerchief or an apron in lieu of a towel.
2. Never touch your face or hair without washing your
hands afterward
3. Never taste food from the mixing or cooking spoon
4. Never leave the spoon in the pan when the food is
being cooked
5. Never use hand towel in lieu of dishtowels.
6. Never throw rubies out of the window, use garbage
can
7. Never leave in the kitchen food which is spoil
8. Never engage in unnecessary conversation while food
is being prepared.
9. Never use jewelry such as ring , bracelets and watches
while cooking
10. Never blow the food to cool them off.
 11. Never work with dirty hands and untrimmed
fingernails
12. Never use aluminum, tin or iron containers for
strongly acid foods
13. Never allow fruit peelings or left over vegetable to
drop on the working table
14. Never work without an apron
15. Never sweep or dust a room while cooking or one
setting the table
16. Never leave used utensils an wash after cooking
17. Never leave the garbage can an empty after such
cooking period
18. Never place hot food in the refrigerator
19. Never leave the sink unclean after cooking
 20. Never leave the stove unclean after cooking
21. Clean the refrigerator inside and outside once a week
22. Have a place for everything and every things in its proper
places
C. FOOD HYGIENE
Always keep food in hygienic way keeping it in a clean
container , properly covered and using ladle or spoon when
testing it.
V. SAFETY MEASURE
A. CAUSES OF ACCIDENTS.
1. By not knowing the right way to do things.
2. By deliberately or thoroughly doing things the wrong way
B. FOOD PREPARATION OPERATIONS
1. Use only dry cloths, towels and to handle hot cooking
utensils.
2.Lift edge of cover on side of pot away from you first so
that steam, will escape that way, not into your face
3. Keep stove top and hand free from grease to avoid
dangerous fires
4. Keep handles of pans away from stove and out of the
aisle so that utensils won’t be brushed off the stove. Take
care that handle is not near an open fire.
5. Get help in moving heavy, hot containers. Be sure work
area is clear when swinging them out.
6. When drawing hot water or coffee from an urn, turn
spigots slowly to avoid rush-and-splash. Check that all valves
and spigots are in proper position before filling in URN.
 7. Ventilate a gas oven several minutes before lightning. Strike
matches away from clothing or flammable matter
8. Don’t clean oven or stove until it has cooled
9. Protect food from foreign substances. If you break an article
near open food containers, report this to your supervisor so that
the food can be taken out of service
10. Avoid over-filling containers with hot liquids or foods. Make
sure edges are free from foods. Warm service people of hot
dishes
C. Drawers and Doors
1. Be careful in closing drawers- keep them closed, out of the way
2. Open and close doors by handling in the knobs
3. Avoid crushing your fingers when cleaning the plate
4. Make sure it is free from any foreign object before whipping it
with cloth or tissue napkin.
D. Handling Knives
1. Don’t daydream with a knife in your hand. Pay attention to what your
are doing
2. Cut away from your body- and away from fellow workers
3. When drying a knife, keep the sharp edge away from you
4. Use a cutting board- never a knife against metal
5.Keep all knives in proper storage place when not in use
6. Don’t leave knives on sink or in water or any place where they can’t be
seen easily
7. A sharp knife is SAFER than a dull one. It cuts more easily, take less
pressure, has less danger of spillage. Sharpen knives as per instructions of
the supervisor.
8. After honing knives, place on the steel to remove burrs. Then wipe
knives with a cloth or towel to remove any additional particles that may
be present
9. If a knife falls, get out of the way! DON’T TRY to grab it
10. Use the knife for operation which it is intended. DO NOT use knives
and cleavers as can openers
E. Floors
1. Keep floors clean and dry. If you spill anything or see
spilled liquids or foods, wipe them up immediately
2. WALK – don’t run or slide – across the floors.
3. Never leave utensils on the floor. Someone is sure to trip
over them – maybe you
F. Refuse Disposal
1. Place food scrape in proper containers
2. Don’t overflow containers
3. Don’t stack refuse containers
4. Report broken or defective refuse containers
G. Safety Clothing
1. Wear safe shoes with closed toe for added protection.
Keep neatly laced to prevent tripping over untied shoelaces
 2. Be careful that the aprons don’t get caught while working
with or near grinders, mixers and other moving machinery
3. Keep uniforms free of pins and gadgets which might drop in
food or causes scratches
H. Fire Safety
1. Smoke only in designated areas
2. Immediately report any fire, no matter how small, so that
the fire department may be called
3. Know where the fire extinguishers are located and how each
should be used. If you see an extinguisher partially used or one
with its seal broken, report it to your supervisor immediately
4. Know the fire exits and how to use them and be prepared to
show them to guest should needs arise
5. Keep fire doors, fire exits and fire stairs clear of materials and
equipment. Use only in the event of emergency or fire drill
IV. HAND TOOLS AND EQUIPMENT
A. Familiarization And Usage Of Kitchen Tools And Equipment
1. Kitchen Hand Tools
Boning Knife – Used in separating raw and cooked meat from bone
with minimum waste
Bread Knife – Is used to cut bread
Butcher Knife – Used in sectioning raw, carcass meat. May chop
through small bones or cartilage
Cake Knife – Used to insert under a wedge of cake after cutting to
remove from sheet
Claim knife – Used for inserting between the shell and opening the
clam
Dough Cutter – Used for cutting or dividing rolled out or batch
doughs, lifting doughs from board and scraping dough board
French Cook Knife – Most used of all. Slicing, chopping, and mincing
meat and vegetable
Fruit Knife – Used for cutting and peeling fruits and vegetables
Grapefruit Knife – Used for sectioning grapefruit and orange
Meat Saw – (hand) Used to saw through heavy bone structure
Ham slicer – Has narrow blade good for cutting through cold meat
Meat Cleaver – Used to chop through medium bone and heavy
cartilage, such as the back bone structure in cutting chops from ribs
Oyster Knife – Used for inserting between the shell and opening the
oyster
Paring Knife – Paring fruits and vegetable. Point used for eyeing and
removing blemishes
“Parisian” Ball Cutter – Used to cut perfect ball shapes from melons,
potatoes and other fruits and vegetables
Pie Knife – Used to slip under individual wedges after cutting to
remove from pan without breaking
Roast Beef Slicer – Will slice completely across the largest cooked
roast of beef.
Sandwich Spreader – Used for buttering and spreading in making
sandwiches
Scimitar Steak Knife – Used for cutting large pieces of meat which
require a full blade
Carving Pork Knife – Used to hold roasts, ham, or fowl in position
for craving
Cook’s Fork – (Light Duty) Insulated handled fork used for holding
meat while slicing
Cook’s Fork – (Heavy Duty) Insulated handled two-prong fork of
heavy duty metal used for turning and handling large pieces of
meat
Cook’s Pot Fork – Extra long fork for deep stock pots and
barbecuing
Hamburger Turner – Used to slip under and support hot cakes,
fried eggs, hamburgers, etc., while turning
Ladle – Used for transferring soup, cream, stew and gravies
Perforated Spoon – Used to remove vegetables and meats from
liquids
Solid Basting Spoon – Used for turning gravy over roasts, and a
utility mixing spoon.
Spatula – Used for scraping utensils or spreading
Steak Turner – Used to insert under steak and turn
China Cup Strainer – Used to strain sauces and semi- solids
which can be forced through perforations. Also used to rice
cooked vegetables
Pastry Bags And Tubes – Metal or plastic tubes with designed
tips used to produce designs on cake and other pastries
Steel – Used to improve cutting edge on knives after sharpening
Tongs – Used to clamp and lift food
Whip – Used to mix or incorporate air into food
Scoop – Scooping flour, sugar and other large quantities
Measuring Cup – (Quantity) Used to measure large quantities
of liquid. Sizes most common are 1 pint, 1 quart and
1gallon
URN Cup – Cool handled measuring container for making
coffee. Usually 1gallon capacity with graduations showing
quarts

THERMOMETERS
Candy Thermometer – Used to measure the temperature of
candy to tell when it is all thread, soft ball, hard ball, crack,
or hard crack stages. (graduated from 60degrees F to 340
degrees F)
Fat Frying Thermometer – Used to measure the temperature
of fat. (Graduated from 100degrees F to 600degrees F)
Roasting Thermometer – Used to measure the internal
temperature of roast beef, veal, ham etc.
 Service Equipment
Banquet Cover – Used to cover dishes for ease of stacking
and to aid in keeping the serving temperature constant
Plank, Fillet Steak – wooden plank used for serving
individual fillet steak. Also used for serving chops, fish,
and vegetables
Plank, Steak or Fish – Wooden plank used for serving
broiled steaks and fish
Snail Service
A. Snail Plate – Snails are sometimes cooked on the plate
and are almost always served on the snail plate
B. Snail Holder – A spring type holder for grasping the
snail to remove from the shell
C. Snail Fork – A two-tined fork is used to remove the
snail meat from the shell
Kitchen Equipment
Pots and Pans
Bake Pan – Baking small quantities of dough or other bakery
products, such as sweet rolls, biscuits
Braizier with cover – searing, braising, and stewing. Sizes from
15quarts to 28quarts
Colander – Draining salad greens, fruits, and raw garnishes or
salad vegetables after washing. Several sizes
Cup Cake Pan – Cooking container for cup cakes and muffins
Double Boiler – Water boils in lower section. Top section is used for
food which must be cooked at temperatures below that of boiling
water
Fry Pan – (egg pan) quick frying of food in a minimum amount of fat
Heavy Duty Sauce Pan – (with long handle) used for cooking large
amount of sauce on top of the stove
Ring Mold – A metal or plastic form or mold for gelatin, aspic and
mousse
Roast Pan – roasting large quantity foods, such as
steamship roast, turkey, etc
Shallow Sauce Pan – (with long handle) used for cooking a
small amount of sauce on top of stove, where the ratio of
liquid and solid require activating
Sheet Pan – Baking sweet goods, oven frying, and baking
products as cookies and melba toast
Soup Tureen with Cover – to soup warm during serving
hours
Stock Pots – Boiling and simmering where a large amount
of water in relation to solids is used, as in making stocks,
soups, and boiling certain vegetables. Sizes from 2 ½
gallon to 40 gallon capacity
Stock Pot with Spigot -
Tube Cake Pan – Baking angel food, chiffon and fruit cakes
 Steam Table Inserts
Steam Table Insert – (full size) designed to fit steam
tables. Used for baking or steaming some foods in the
same pan in which served, or as a transfer pan from
cooking utensils to hot storage
Steam Table Insert – (half size) same as full- size
serving pan.
Steam Table Insert – (third size) same as for full- size
serving pan
Steam Table Insert – (round) used for serving gravies,
soup, and sauces. Designed to fit steam table
Measuring Tools
Measuring Cup – Measuring dry ingredients; usually
graduated in fourths
 Bread knife

Butcher Knife
Boning
Knife
Claim Knife

French
Cake Dough Cutter cook
Knife knife

Grape
Fruit Knife Ham
fruit knife
Meat Saw Slicer
 Meat Cleaver
Cook’s Pot Fork
Pie Knife
Carving Pork
Knife Hamburger
Turner
Oyster Knife
Roast Beef Slicer
Cook’s Fork Ladle
Heavy Duty
Paring Knife
Sandwich
Spreader
“Parisian” Perforated
Ball Cutter Scimitar Steak Knife Cook’s Fork Spoon
Solid Basting Spoon China Cup Strainer

Spatula
Steel Pastry Bags And Tubes

Steak Turner Measuring

Cup
Roasting
Tong Thermometer

URN Cup

Scoop Candy Thermometer Fat Frying Thermometer

 Snail Holder
Banquet Cover
Bake Pan
Snail Fork
Plank, Fillet Steak
Braizier with cover
Double Boiler
Plank, Steak or Fish

Snail Plate Colander Cup Cake Pan

 Soup Tureen
Fry Pan Heavy Duty Sauce Pan with Cover

Stock Pots
Ring Mold Shallow Sauce Pan

Sheet Pan

Roast Pan Stock Pot with Spigot

 Steam Table Insert – (third size)

Tube Cake Pan

Steam Table Insert – Measuring Cup

Steam Table Insert
(full size) – (round)

Steam Table Insert – (half size)

B. Proper Maintenance, Control And Storage Of Kitchen Tools
Hand tools are important part of kitchen equipment. The
proper care and use of the tools can facilitate quick and
effective food production without which your operation
cannot operate in the most efficient manner
Ten Rules For Food Storage And Maintenance Of Hand Tools
1. Have an established location for each hand tool in the
kitchen
2. Keep each hand tool in its designated location when not in
use
3. Keep hand tools sharp, especially knives
4. Do not allow hand tools with wooden and plastic handles to
soak in water
5. Do not use broken and cracked hand tools
6. Do not use knives and meat cleavers to open metal
container
7. Wash and thoroughly dry each hand tool after use
and before storing
8. Replace broken and cracked hand tools
9. Provide adequate storage and security for hand tools
10. Conduct physical inventory periodically
II. Some Other Matters
About Butchery
A. Butchery Portioning Control
MATERIAL :
Portion- cut items intended for descriptions must be
prepared from fresh chilled carcasses or bone in cuts, which
are in excellent condition
The meat must show evidence of prime and selected grade.
The following are two general practice of portion control
1. Portion Weight
Portion sizes are determined by its weight – oz., lbs., or in
grams. This is the most recommended in food service,
because prices can be standardized and easy to establish
food cost
2. Portion Thickness
Portion sizes are determined by measurement in centimeters
and inches. Most common in supermarket for home use
Portion Weight - There is an allowable 5% to 10%
deficiency in weight portion over or under
Weight Specified Tolerance (over or
under)
150 grams 7.5 – 15 grams
200 grams 10 -20 grams
300 grams 15 – 30 grams
Portion thickness
Thickness Specified Tolerance (over or
under)
1 inch or less 3/16 inch
More than 1 inch ¼ inch
Surface Flat
1. Steak – not less than ¼ in. but not more then ½ in.
at any one point
2. Chops, Cutlets and Fillets – not less than 3/16 of
an inch but no more than ¼ in. at any one point
3. Roast – ¾ in. to 1in. (maximum)
- ½ in. to ¾ in. (maximum)

B. Handling and Storage

The proper handling and storage of food immediately
after it has been received and checked is an
important factor in the prevention and control of loss
or wastage, from pilferage, distribution, or infestation.
They should not be left unguarded or exposed to the
elements which may jeopardized the quality.
C. Measures to be Followed After Delivery

1.Frozen Foods – store right away inside the freezer

2.Do not stock pile fresh meat in refrigerator or
freezer
3.Beef intended for aging should be hang untrimmed
4.Frozen meat must have be thawed at room
temperature, never in water
5.Do not store meat and fish in one refrigerator or
freezer
6.Do not store new deliveries on top of old deliveries,
use old stock first
7.Fishes must be placed in individual containers in
small quantity
8.Store them according to grades for easy disposal
D. Meats Preventive Measures

1. Trim meat, chicken and fish according to specification

2. Separate trimmings from the meat
3. Do not leave trimmed or untrimmed meat too long
outside if not attended to, place them inside the refrigerator
4. Cut them according to specified to specified portion size,
do not mix with blood dripping to prevent contamination
5. Do not mix out tender pieces with tough meat
6. Cover prepared meat with cloth or cellophane before
putting inside refrigerator or even transporting to another
area
7. Steak should be cut crosswise its fiber
8. Avoid to much washing of meat with water – it tends to
lose flavor