 System based from the FAILURE mode and

Effect Analysis System used by NASA

coordinated with the Pillsbury Company to
ensure safe food for space travel.
 It is a preventive and proactive system based on
seven principles.
1. Conduct a hazard analysis
2. Identify critical control points
1. Recieving
2. Storing
3. Cooking
4. Cooling
5. Re-heating
6. Hot Holding
7. Cold Holding
8. Plating
 Establish Critical Limits
 Establish Critical Control Monitoring
Requirements
 Establish Corrective Actions
 Establish Record Keeping Procedures
 Establish Procedures for verifying the HACCP
system is working as intended
 Planning
 Team Assemby
 Flow Chart
 7 Principles
 Staff Training
 Full System Checks
 Review and Periodic Audits
 On-going Training
 Physical
 Chemical
 Biological
 Allergens
 Are hazards which should not be on food and is
easily visible with the naked eye.
 Types of Physical Hazard
› Can lead to laceration, bleeding of the gums, choking or
damage to the gastrointestinal tract or even death
 Example: glass, staples, plastic, twigs, fish bone, stones
› Physical Quality Hazard – shows a lapse in the existing
sanitation or hygiene program, is less dangerous than the
latter but should not be found on food
 Example: Hair strand, insects, paper
 Affects more people than physical hazards most
oftentimes cannot be seen. Some can be smelled but
most go undetected.
 Types of chemical hazards
› Prohibited Substances – chemicals which should not be
present in any amount
 Example: melamine from milk, shellfish and marine toxins,
cleaning chemical residues
› Unavoidable Poisonous Substances – Chemicals which
have allowable limits as per FDA in the event that addition
to food is unavoidable
 Are divided into spoilage organisims or pathogenic organisims.
 Types of biological Hazards
› Bacteria – most common causes of food posioning. They do not need a live
host to grow and multiply. Stops in multiply in freezer
 Food
 Acidity
 Time
 Temperature
 Oxygen
 Moisture
› Viruses – smallest type of biological hazards. All food borne type viruses
orginated from the human intenstines.
 Resistant to: Freezing, chilling, preservatives, and even cooking temperature of
up to 60C.
 Can be life threatening for some guests. Basic
control in operation start with being aware at
what type of allergens may be hidden or present
in a food item.
Color Coding for Sanitation
Anatomy of Knife
Taking Care
Different Cuts
Techniques
 Red – Raw Meat
 Blue – Raw Seafoods
 Yellow – Raw Poultry
 Green – Fruits and Vegetables
 White – Ready to eat foods
 Brown – Cooked Meats
 One of the most important tools the student chef
must master is the knife.

Good knife skills are critical to a chef’s success

because the knife is the most commonly used tool
in the kitchen.
 Use the correct knife for the task at hand
 Always cut away from yourself
 Always cut on a clean cutting board
 Do not cut on glass, marble or metal
 Place a damp towel underneath the cutting board
to keep it from sliding as you cut
 Keep knives sharp; a dull knife is more dangerous
than a sharp one
 When carrying a knife, hold it pointed down, parallel
and close to your leg as you walk
 A falling knife has no handle. Do not attempt to
catch a falling knife; step back and allow it to fall
 Never leave a knife in a sink of water; anyone
reaching into the sink could be injured or the knife
could be dented by pots or other utensils
 Sharpening
› Whetstone
› Steel – hones or
straightens blade after
sharpening

 Washing and storing

› Do not wash knives in
commercial dishwashers
› Always wash and dry
knives by hand
 Slicing
› Chiffonade
 Finely sliced or
shredded leafy
vegetables or herb

› Lozenges
 Diamond-shaped
pieces, usually of
firm vegetables
› Rondelles or rounds
 Disk-shaped slices

› Diagonals
 Oval-shaped slices

› Oblique-cut or roll-cut
 Small pieces with two
angle-cut sides
 To horizontal slice is to butterfly or cut a pocket into
meats, poultry or fish; it is also a method used to
thinly slice soft vegetables.
 To chop is to cut an item into small pieces
where uniformity of size and shape is
neither necessary or feasible.
• This pungent, aromatic paste can be used as a marinade for
meat, poultry and seafood or added to sauces.
 Bâtonnet
› 1/4 X 1/4 X 2
inches

 Julienne
› 1/8 X 1/8 X 2
inches

 Fine julienne
› 1/16 X 1/16 X 2
inches
 Brunoise
› 1/8 X 1/8 X 1/8
 Small dice
› 1/4 X 1/4 X 1/4
 Medium dice
› 1/2 X 1/2 X 1/2
 Large dice
› 3/4 X 3/4 X 3/4
 Paysanne
› 1/2 X 1/2 X 1/8
 To mince is to cut items into very small
pieces
 The terms finely chopped and minced are
often used interchangeably
 Tourne
› Football-shaped pieces
with seven equal sides
and blunt ends

 Parisiennes
› Spheres of fruits or
vegetables cut with a
small melon ball
cutter
 FANNING  CONCASSE
 FLORETS • WEDGES
 The mandoline is a non-mechanical
cutting tool
Essentials
Components
Techniques
Styles
 Making food look good requires careful attention
to all kitchen tasks. The following three
principles should be observed in order to create
attractive food. Note that only. One of them
concerns arranging the food on the plate.
 Good Preparation and Cooking Techniques
 Professional Work Habits
 Visual Sense
 BALANCE
› Colors
› Shapes
› Texture
› Flavor
 PORTION SIZE
› Match portion size and plate
› Balance the portion size of the item in the plate
› Arrangement on the plate
 The classic arrangement: main item in front, vegetables, starch items, and garnish
 at the rear.
 • The main item alone in the center of the plate, sometimes with a sauce or
 simple garnish.
 • The main item in the center,with vegetables distributed randomly around it,sometimes
 with a sauce underneath.
 • The main item in the center,with neat piles of vegetables carefully arranged around
 it in a pattern.
 • A starch or vegetable item heaped in the center; the main item sliced and leaning
 up against it; additional vegetables, garnish, and/or sauce on the plate around the
 center items.
 • Main item,vegetable and starch accompaniments,and other garnish stacked neatly
 one atop the other in the center of the plate. Sauces or additional garnish may be
 placed around the outside.
 • Vegetable in center of plate,sometimes with sauce;main item (in slices,medallions,
 small pieces, etc.) arranged around it toward the outside of the plate.
 • Slices of the main item shingled on a bed of vegetables or a purée of vegetables or
 starch,with,perhaps,additional garnish to one side or around.
 Keep food off the rim of the plate.
› This guideline means, in part, selecting a plate large enough to
hold the food without. it hanging off the edge. In general, the
rim should be thought of as the frame for the food presentation.
Some chefs like to decorate this frame with a sprinkling of spice
or chopped herbs or dots of a sauce. When tastefully done, this
can enhance the appeal of the plate but, if overdone, it can make
the plate look unattractive. Some restaurants got into the habit
of throwing some badly chopped parsley over every plate that
left the kitchen. Over the years, this practice has been so
carelessly done, and— worse—so many customers have soiled
their sleeves on sauced rims that decorating the rim is falling out
of fashion.
 Arrange the items for the convenience of the
customer.
› Put the best side of the meat forward. The customer should
not have to turn the item around to start on it. The bony or
fatty edge of the steak, the back side of the half-duckling,
the boniest parts of the chicken pieces, and so on, should
face away from the customer. Often the most imaginative
platings are the most inconvenient. Tall, precarious towers
of food are difficult to eat,and the customer may have to
rearrange the food before eating.
 Keep space between items, unless, of course,
they are stacked on one another.
› Don’t pile everything together in a jumbled heap.
Each item should have its own identity. This is, of
course, related also to selecting the right plate size.
Even when items are stacked, this should be done
neatly so that each item is identifiable.
 Maintain unity.
› Basically, there is unity when the plate looks like one meal
that happens to be made up of several items rather than
like several unrelated items that just happen to be on the
same plate. Create a center of attention and relate
everything to it. The meat is generally the center of
attention and is often placed front and center. Other items
are placed around and behind it so as to balance it and
keep the customer’s eyes centered rather than pulled off
the edge of the plate.
 Make every component count.
› Garnishes are not added just for color. Sometimes they are
needed to balance a plate by providing an additional
element. Two items on a plate often look unbalanced, but
adding a simple sprig of parsley completes the picture. On
the other hand, don’t add unnecessary elements, especially
unnecessary inedible garnishes. In many or even most
cases, the food is attractive and colorful without garnish,
and adding it clutters the plate and increases your food
cost as well.
 Keep it simple.
› As you have heard before,simplicity is more attractive
than overworked,contrived arrangements and
complicated designs. Unusual patterns are
occasionally effective, but avoid making the food look
too cute or too elaborate.
 MAIN
 SAUCE
 VEGETABLE
 STARCH
 GARNISH