Preface

In the larger Philippine food and beverage sector, the kitchen is the heart of any
establishment. It is the foundation for a great meal and is the reason why customers keep
coming back. For employees, this is their source of living which employs more than a
hundred thousand Filipinos. It is, therefore, a must to become familiarized in the different
areas of operations of a kitchen. Just like any sector, the kitchen shows a challenge when it
comes to different changes it poses. The taste of customers changes from time to time, and this
is one main reason why a kitchen employee should adapt and be trained. In the past years,
there had already been many trends going around the culinary and gastronomy field,
specifically, the rejuvenation of slow food and the introduction of higher sciences in cooking,
better known as molecular gastronomy. Many great chefs have been trained in this area, but
one thing all of them have in common is this: they all started from the basics.
This is what this worktext is all about--kitchen essentials. With the contents of this
book, the students will be familiarized with basic knowledge and demonstrate practical
skills in basic culinary tasks, food preparation, and food presentation in a commercial food
service establishment.
The contents of the book signify the technical know-how a starting or aspiring
cook or chef needs to achieve before he/she advances his/her culinary skills.
The chapters in this book cover a wide array of topics a culinary student needs
to know. There are also many recipes provided to start off the cooking
adventure of the students.The book will come in handy in the kitchen essentials
and basic food preparation subject under the Hospitality Professional course as
mandated by CHED Memorandum Order No. 62, Series of 2017. It is the hope
of the authors that through the aid of class instruction of Kitchen Essentials and
Basic Food Preparation, aspiring culinary students will become responsible,
highly skilled, and world-class chefs and restaurateurs of the future!
Sanitation and Safety in Culinary Operations LESSON 1
Globalization has contributed to significant changes in consumers' eating habits. With
easy access to transportation, there is an increased demand for food prepared in public
places. Global food chain becomes complex due to diverse people and demand for a wider
variety of food.
With the growing population and high demand for food, the food industry faces great
challenges on food safety as food can be contaminated at any point in production and
distribution. These challenges put greater responsibility on food producers and handlers to
ensure that their products comply with the existing requirements under the food law and
are safe for human consumption.

Lesson Learning Objectives:

At the end of this lesson, the student should be able to
1 appreciate the importance of food safety and sanitation in culinary operation;
2. demonstrate good personal hygiene and proper hand washing technique;
3. identify potential hazards and determine ways to prevent their occurrence;
4. explain the difference and importance of cleaning and sanitizing;
5. identify cleaning agents and sanitizing methods;
6. distinguish appropriate time and temperature to produce safe food;
7. apply the seven principles of Hazard Analysis Critical Control Points (HACCP); and
8. demonstrate and apply kitchen safety.
 What is Food SAFETY?

Food safety is the protection of consumer health and well-being by safeguarding

food from anything that can cause harm.

In the Philippines, consumers are protected by law under Republic Act (R.A.) 10611 or
commonly known as the Food Safety Act of 2013.

R.A. 10611 - FOOD SAFETY ACT of 2013

"An act to strengthen the food safety regulatory system in the country to protect
consumer health and facilitate market access to local foods and food products, and for other
purposes’
- Protect the public from foodborne and waterborne illnesses and unsanitary,
unwholesome, misbranded, or adulterated food
- Enhance industry and consumer confidence in the food regulatory system
-Achieve economic growth and development by promoting fair trade practices
and sound regulatory foundation for domestic and international trade
 Why is Food Safety Important?
Bring an article showing some shocking news of poor food safety practices
and incidence of foodborne illnesses.

Sanitation came from the Latin word sanitas, meaning "health." It is "the
creation and maintenance of hygienic and healthful conditions!

Sanitation is considered as an applied science because it pertains to the

application of procedures that includes designing, development, implementation,
maintenance, restoration, and/or improvement of hygienic practices to control
the existence of biological, chemical, and physical hazards during the processing,
preparation, merchandising, and sale of food. Safe and wholesome food supply
can be assured if food is hygienically prepared in a clean environment by healthy
workers.

Sanitation is more than just cleanliness. It can improve the hygienic conditions
of commercial operations, public facilities, and aesthetic qualities. Also, applied
sanitary science can improve waste disposal, which results in less pollution and an
improved ecological balance. Therefore, when effectively applied, food sanitation
and general sanitary practices have a beneficial effect on our environment.

Food Handler
Those whose work involves food are considered food handlers. An employee,
an owner, or anyone who works in a food business where food is processed,
prepared, stored, distributed, or exposed for sale could compromise the safety of
Role of the Food Handler
The responsibility of a food handler is to ensure that the food produced is
safe. Improper handling of food carries a higher risk of contamination that can
cause severe illnesses, and worse, even death.

Foodborne illnesses are caused by biological or chemical substances entering

the body through contaminated food or water. It is commonly called "food
poisoning."

What Can Be Done to Keep the

Food Safe?
 10 PRINCIPLES OF SAFE FOOD HANDLING
AND HYGIENE
1. Practice Proper Hygiene
2. Training and Development
3. Procure from safe sources
4. Prevent Contamination
5. Clean and sanitize
6. Food Storage cleanliness / Temperature
7. Control time and temperature
8. Proper cooling , reheating and thawing
9. Cooking by Appropriate temperature and procedures
10.Develop HACCP program
 1.Practice Good Personal Hygiene

Personal hygiene means to maintain the cleanliness of the human

body and clothing to sustain overall health and well-being. The
following are some practices of health care:

Grooming and Dressing

Taking a daily bath
Practicing good oral hygiene
Wearing clean uniform/clothes
Not wearing artificial nails or finger polish
Not wearing jewelry (except for plain wedding band)
Wearing effective hair restraints
 Hand Washing
When to Wash Hands
Wash hands before handling, preparing, and serving food.

Wash hands after handling raw food; completing a task; eating and drinking; using
the toilet; coughing or sneezing; handling garbage; touching dirty dishes, equipment, or
utensils; and whenever hands come in contact with body fluids including vomit, saliva, and
runny nose.

Where to Wash Hands

Wash only at designated hand washing sinks.

Washing sinks should be accessible, supplied with

warm water, soap, and paper towel or hand dryer.

It is better to put hand washing sinks near the entrance

of the kitchen so that food handlers will be reminded to wash
their hands before working. It is also recommended to put
proper hand washing technique guide in front of the sink.
How to Wash Hands
Use of Gloves
Wearing gloves does NOT guarantee food safety. It is Essential
to change gloves often BEFORE putting gloves , it is vital to
wash Hands

When to Change Gloves

it is important to change gloves before starting a new task and

new preparations. Changing gloves is also necessary after
touching equipment or utensils that are not clean and sanitize ,
after handling trash and chemical and everytime that the
gloves are torn , soiled or damaged
 ACTIVITY

Create a video demonstrating the steps or

proper hand washing.
lI.Training and Development
Food handlers must be knowledgeable in safe food handling to ensure food safety.
Food handlers who understand food safety practices can prevent cases of food poisoning,
food spoilage, or waste due to contamination. Proper training can eliminate these risks
and give food handlers a clear understanding of why thorough cleaning is essential. It is
necessary to have the knowledge and proper training on food safety to achieve a successful
sanitation program.

Training must be given every time there is a new staff, a new piece of equipment, or a
new supply introduced because training is an ongoing process. It does not only give staff
knowledge on how equipment of supply is used, but it can also increase the level of staff
safety if they know how to use specific equipment and supply correctly.

Self-monitoring and Feedback

In every work or training, there is a tendency that we might forget something. It is

important to effectively communicate information verbally and visually by writing tasks on
a checklist. To be reminded of the staff's daily tasks and for the training information to sink
in, it is essential to do it routinely. Using checklists at the beginning and end will effectively
make sure that the staff has completed all their tasks. Management should also double-
check the completeness and provide constructive feedback on how to accomplish tasks
faster and more effectively.

Implementation of routine and documented checklist can help improve overall

performance and can be used for retraining that helps retain information. Proper demonstration
of procedures, as well as visual and auditory aid as training materials, can be used to retrain
the staff.
III. Procure and Purchase Food From Safe Sources

will you shop here??

Will you shop here?
IV. Prevent Cross-Contamination
It is essential to know what hazards or contaminants can cause food to become unsafe in order to prevent foodborne illnesses.
Food safety hazard refers to any agent that can be a potential cause of
harm, such as food contamination when food is exposed to hazardous
agents. Substances that naturally occur in the food are considered
non-contaminant but can cause some illnesses.

Types of Hazards
1.Biological Hazards (microorganisms)
2.Physical Hazards (foreign objects)
3.Chemical Hazards (chemicals you work with)
 Biological Hazards
Biological hazards include microorganisms. Bacteria, viruses, parasites, molds, and
algae are some of the foodborne microbes fund in animals and the environment (soil,
Water, and air).
Food aroma, texture, and/or appearance changes because of food spoilage. Food does
not change even with the presence of pathogens.
PARASITES
an organism that lives in or on an organism of another species
(its host) and benefits by deriving nutrients at the other's
expense:
A mold (US, PH) -is one of the structures that certain fungi can form. The dust-like, colored
appearance of molds is due to the formation of spores containing fungal secondary metabolites. The
spores are the dispersal units of the fungi.[1][2] Not all fungi form molds. Some fungi form
mushrooms; others grow as single cells and are called microfungi (for example yeasts).
Good sanitation practices and proper food handling are essential ways to prevent
food from becoming contaminated with microorganisms. It is essential to make sure that
microorganisms do not have a chance to grow within the food.

Physical Hazards
Physical hazards- include objects that can be seen by our naked eye. These hazards
can lead to different injuries.

How to Prevent Physical Hazards

1 Inspect equipment.
2 Avoid temporary "make-shift" repair.
3. Remove staples from food boxes.
4 Use razor blades in secure devices.
5 Inspect raw materials.
6 Wear proper attire.
7 Avoid loose jewelry and wearing of nail polish.
8 Use proper hair restraints.
9 Store food in approved containers or bags.
10 Cover glass bulbs in the preparation area.
11 Regularly clean can openers.
12 Throw away broken or chipped tableware.
 Chemical Hazards
Chemical hazards are hazards that are made from any fluid or stable compound that can be
harmful to health. They may be in the form of chemicals, such as pesticides, sanitizers, or any
other chemicals used in maintaining operations in the kitchen.

How to Prevent Chemical Hazards

1 Keep sanitizers and cleaners in their original containers with clear labels.
2 Store the cleaners and sanitizers separately from food.
3 Choose appropriate chemicals for the job and never mix.
4 Use a proper amount of chemicals.
5 Wash hands when through with chemicals.
6 Wash fresh produce with plain water.
7 Monitor pest control operators.
8 Keep food covered during pesticide applications.
9 Clean and sanitize equipment that might have come into contact with pesticides.
10 Limit access to chemicals.
 10 Typical Examples Of Chemical Hazards
1.Acids
2.Caustic substances
3.Cleaning products such as toilet cleaners, disinfectants, mildew remover and chlorine
bleach
4. Glues
5.Heavy metals, including mercury, lead, cadmium, and aluminum
6. Paint
7.Pesticides
8. Petroleum products
9. Solvents
10. Photocopier toner, etc.

These harmful chemicals can enters the body through three (3) major means – Ingestion
through the mouth, Absorption through the skin and inhalation through the nose.
V. Clean and Sanitize

Maintaining a clean work environment can help reduce the spread of bacteria and
viruses that can cause foodborne illnesses. Bacteria can grow on unsanitary surfaces and
then contaminate food. Just because a work surface looks clean does not mean that it is
sanitary. Effective cleaning must occur before sanitizing.
Cleaning
It is a process of removing food and other types of soil from a surface, such as a dish,
glass, etc. It is achieved using cleaning agents to remove visible dirt and rinsing off with
Clean water.

Four Categories of Cleaning Agents

1. Detergents- They are used routinely to clean tableware, surfaces, and equipment.
They can penetrate soil quickly and soften it.
2. Solvent cleaners - They are used periodically on surfaces where grease has
burned on. They are also called degreasers.
3. Acid cleaners - They are used for soils and mineral deposits that cannot be
removed by detergents. They also remove scale in ware washing machines and steam
tables.
4. Abrasive cleaners - They are used to remove dirt and soil that accumulated
slowly and can hardly be removed by detergents.
Detergents Acid cleaners Abrasive cleaners

Solvent cleaners
Sanitizing
Sanitizers - are substances capable of destroying microorganisms, including
bacteria that cause food poisoning. They can reduce surface contamination by
putting bacteria to a safe level when appropriately used.

Sanitizing - is usually achieved using heat (steam, hot water, and hot air), or
chemicals, or a combination of both methods.

Hot water sanitizing is used at (75°C or hotter) to soak items for 2 minutes or
more.

Chemical sanitizers are toxic, and residue must be rinsed off. They include
QACS
(quaternary ammonium compounds), chlorine release agents (hypochlorites),
and iodophors (iodine-based compounds). Some sanitizers, such as chlorine
dioxide, are food safe and do not require rinsing.
VI. Food Storage
Storage Temperatures and Procedures
Time and temperature should not be abusive to make food safe. Purchase only
quantity that can be accommodated by the storage space. It can help the storage room
keep the right temperature and allow air to flow freely. Foods should be kept in the
designated room for storage. Do not store food directly on the floor or under overhead
pipes. Place food on shelves or mobile equipment at least six inches off the floor. Practice
the "FIFO" principle - first in, first out. Rotate and monitor expiration dates.
Dry Storage

Dry room storage - should be located near the main kitchen and receiving area. The
following should be observed to take care of and control the dry storeroom.
1. The dry storage's ideal temperature is 10°C to 15°C (50°F to 59°F), and it should be
kept dry and cool.
2. All walls, ceilings, and floor openings should be sealed and protected to keep it
free from rodents and vermin.
3.The design must allow easy arranging and rearranging of supplies to facilitate stock
rotation. It should allow stock rotations by merely pushing out the old stock by
sliding the new stock in from the other side of the shelf. This guarantees that the
first items received will be the first items used--the FIFO concept in stock rotation.
4. The area should be well lit.
5. Do not store items directly on the floor. Shelves must have 15 cm (6in.) allowance
above the floor.
6. Provide wide aisles to allow room for carts or dollies to prevent possible injuries.
7 Lock the food and supply storage areas to prevent pilferage. Food storage
control is an essential step in the overall control of food costs.
Storing fresh foods in the refrigerator delay their deterioration and decomposition.
There are some considerations to ensure that the refrigerator does not break down and risk
spoiling food:
1. Monitor the temperature of the refrigerator daily. Thermometers should be
provided for daily readings of all refrigerators.
2. Maintain a regular servicing contract to keep refrigerators in good working order.
3. Develop a regular schedule for cleaning the refrigerator to ensure it is cleaned
consistently.
4. The refrigerator door should not be left open longer than needed. REMEMBER:
Keep foods at 4°C (39°F) or colder, the safe temperature for
refrigerated storage.
Dairy Products Place a thermometer in the warmest and coldest area of the
Dairy products should be stored in the refrigerator at temperatures of 2°C to 4°C refrigerator; measure and record temperature regularly.
(36°F to 39°F). Do not store raw meat above a prepared food.
Follow these guidelines: Follow the FIFO system method.
1.Store dairy products with protective coverings to avoid the absorption of strong
odors from storage.
2.Dairy should not be stored in the vegetable cooler.
3.Refrigerators should be kept clean.
4.Practice the FIFO system.
Produce
To avoid rapid deterioration and ensure the freshness of produce, it should be stored
in the refrigerator at 2°C to 4°C (36° to 39°F).
Consider the following factors when storing produce:
1.Hardy vegetables can be stored for a week, while leafy vegetables and soft fruits
should be bought daily.
2.Unripe fruit can be ripened slowly when stored in the refrigerator.
3.Remove rotting fruits before storing and when rotating stock.
Fresh Meats, Poultry, and Seafood
To keep meats, poultry, and produce fresh, store at refrigerated storage with 4°C
(39°F) or colder.

Carcass meats should be stored in a walk-in refrigerator with a temperature of 1°C

to 3°C (34°F to 37°F).

Individual meat cuts, such as ground meat, steaks, stewing meat, and chops,
should be kept covered in plastic or stainless-steel trays and stored at 2°C to 4°
(36°F to 39°F).

Fresh poultry should be stored in 40°F or lower the refrigerator and should be
packed in ice.

Fresh seafood should be stored at -1°C to 2°C (30°F to 34°F) and should be packed
in ice.

Raw products should be stored on the lower shelves of the refrigerator, below the
cooked products.
Freezer Storage
Freezer temperature that rises above 18°C can make the food discolored and lose
vitamin content. Damage cannot be corrected by lowering the temperature after the temperature has risen.

REMEMBER:
Maintain freezers at 18°C (0°F) or lower. Monitor and record regularly.
Defrost units regularly. During defrosting, store frozen foods in another
freezer.
Do not freeze thawed foods unless they have been thoroughly cooked.
Follow the FIFO system method.

in storing frozen foods, the following factors are considered:

1 Fruits, vegetables, fish, and meat that are received frozen will keep a relatively
long freezer shelf life when properly wrapped.

2. All freezer products not properly wrapped will develop freezer burn, which is a loss of moisture that affects both
the texture and the flavor of the food. A common sign of freezer burn is a white or grey dry spot developing on
the surface of the frozen product. Meat is particularly susceptible to freezer burn.

3. Rotating stock is extremely important with frozen foods. Such rotation is severe in standard chest freezers as it
often means that old stock must be removed before new stock is added.
VII. Control Time and Temperature
Time/Temperature Control for Safety (TCS) is the leading cause of
foodborne illnesses. TCS foods are time and temperature abused
when they are exposed at 5°C (41°F) to 60°C(140°F) or commonly
known as the temperature danger zone. This occurs when food:
• does not meet the minimum internal temperature during cooking;
• are not at proper temperature during holding time; or
• are not reheated or not appropriately cooled.
Pathogens multiply when food is exposed to the temperature danger zone.
To reduce the incidence of foodborne illnesses, it is ideal to lessen the exposure of food in the temperature danger
zone. It is critical when food is held in more than 4 hours.

Tools for Temperature Control

 Train Food Handlers
Food handlers need to learn what to do, how to do it, why it is important, and
what corrective actions to take, if necessary.
 Along with training, provide thermometers and temperature logs for successful
monitoring.
VIll. Proper Cooling, Reheating, and Thawing
Cooling
Cool foods from 60°C (140°F) to 21°C (70°F) within 2 hours and foods from 21°C (70°F) to 5°C (41°F)
within 4 hours. Never cool food at room temperature before putting in the cooler. Label and date food
before cold storage. Do not mix leftover food with fresh food. Divide food into smaller batches; liquid
foods should be no more than three inches deep, while thicker foods should be no more than two
inches deep. Set the open pans on the top shelf of the cooler and cover the food after it has cooled.
Pans may be uncovered when the food temperature reaches 7.2°C (45°F). Use an ice bath to speed
cooling. Reheating
Foods that are previously prepared must be reheated for at least 73.9°C (165°F) for
15 seconds within 2 hours and held above 60°C (140°F) until served. Do not reheat foods in
steam tables.
Thawing
It is a physical process that results in the phase transition of a substance-_from a solid
to a liquid.
Types of Thawing
1.Refrigerator thawing
2.Cold water thawing
3- Microwave thawing
4Thawing as part of the cooking process
 Refrigerator Thawing

It is undoubtedly the easiest method for defrosting frozen food--stick it in the fridge
and wait until it is thawed. However, waiting compared to other thawing methods.
Thawing even a small amount of frozen food can usually take an entire day.
> Poultry, fish, and ground meat should be kept in the refrigerator before cooking
from 1 to 2 days after it has been defrosted. Beef, pork, lamb, or veal (roasts,
steaks, or chops ) will keep refrigerated for another 3 to 5 days after thawing.
> Thaw ready-to-eat foods should be stored above raw food, so the thawing water
does not contaminate the ready-to-eat food.

Cold Water Thawing

This approach is much faster than refrigerator thawing. However, it requires a lot
more attention. Raw food can be thawed under cold running water at a temperature
of 21.1°C (70°F) or lower. Make sure that the frozen food item is in a watertight
plastic bag. It is necessary to change the water every 30 minutes to ensure that it
stays sufficiently cold.Using hot water could heat the outer layer of the food that can
cause the multiplication of
bacterial growth. Once the food is thawed completely, it needs to be cooked
immediately.Food can be safely refrozen once it is cooked thoroughly.
 Microwave Thawing

This is the speediest method of defrosting food. Use a microwave-safe

container and cover loosely. Do not use plastic wrap, foam trays, aluminum, or
stainless steel. Microwaves that automatically rotate allow the food to be
thawed evenly. Food containers, however, must be turned halfway of the
thawing process if the microwave does not rotateNautomatically. Cook the
microwave defrosted food immediately.

Cooking Process As Part of Thawing

Some food can be thawed during the cooking process, such as when frozen
hamburger patty is cooked.
IX. Cooking Temperature and Procedures
Cook to the right temperature.
Place a clean, sanitized thermometer in the thickest part of the food; insert the
thermometer into the food at least 2 inches for sauces and stews.

Eggs should be cooked until the egg yolk and egg white are firm. Ensure that recipes
used in eggs are cooked or heated correctly.

In using microwaves as a cooking vessel, food should be covered, stirred, and rotated for
even cooking. When no turntable can be found, rotate the dish once or twice during cooking.

Boil sauces, soups, and gravy when reheating.

Product Minimum Internal Temp. and Rest Time
Beef ,Pork , Veal , Lamb , Steak , Chops , roast 145F (62.8C) and allow to rest at least 3 minutes
Ground Meats 160F (71.1C)
Ham , Fresh or Smoked (uncooked) 145F (62.8C) and allow to rest for at least 3 Minutes

Fully Cooked Ham(to reheat) Reheat cooked hams packages in USDA – inspected
plants to 140F (60C) all other to 165F (73.9C)
Product Minimum Internal temperature and Rest Time
X. HACCP
What is HACCP?
Hazard Analysis Critical Control Points (HACCP) is the way of managing food safety hazards. The following
principles are the procedures of food safety management.
Seven Principles of HACCP
1. Conduct hazard analysis. 4. Establish monitoring procedures.
2. Determine the critical control points (CCP). 5. Establish corrective actions.
3. Establish critical limits. 6. Establish verification procedures.
Control 7. Establish record-keeping and documentation procedures.
A . To maintain compliance with established criteria by managing the conditions of operation
B. The state where the correct procedures are being followed and criteria are being met
Control Measures - any activity or action that can be used to eliminate, reduce, or
prevent any significant hazard
Control Point - controlled in any step where biological, physical, and chemical factors can occur
Corrective Action - procedures followed when a deviation occurs
Criterion - a requirement on which a judgment or decision can be based
Critical Control Point - a step where control is applied to meet the acceptable level to eliminate, reduce, or
prevent a food safety hazard
Critical Limit - a parameter where biological, physical, or chemical must be controlled at a maximum and/or
minimum value to eliminate, reduce, or prevent to an acceptable level the occurrence of a food safety hazard
Deviation - failure to meet a critical limit
HACCP Plan - The procedures are needed to be followed based on the principle of
HACCP in the form of a written document.
 Kitchen Safety

With complex tasks and the presence of powerful machinery and hot equipment, it
cannot be denied that there are many hazards in the kitchen. Thus, kitchen workers must
give importance and attention to kitchen safety rules.

The Safe Workplace

This section is concerned with how workers may prevent accidents in their workplace.
Accidents can be in the form of cuts, burns, and falls. With this in place, we can still say that
prevention is better than cure; that is why safety is built into the workplace.
The management of a food service operation must see to it that the structure and
equipment have the following necessary safety features:
1. Structure, equipment, and electrical wiring shöuld be in good condition.
2. There should be adequate lighting on workplaces and surfaces and in corridors.
3 .Nonslip floors
4. Marked exits
5. Equipment supplied with necessary satety devices
6. Posted emergency telephone numbers
7. Posted emergency procedures, including the Heimlich maneuver for victims of choking. One or more
employees should have received formal training in this procedure. Besides, it is a good idea to train one or more
employees in cardiopulmonary resuscitation (CPR). 00
8. Well-planned trathc patterns to avoid collisions between workers
 Preventing Cuts
1.Keep knives sharp. Sharp knives are safer to use than dull ones.
2.Use a cutting board. The cutting board is made to prevent frequent accidents. Do not use other
surfaces for chopping.
3. Always have an eye on work, especially when handling knives. Have only one knite at a time on
the cutting board. Knives not in use should be on the worktable-near but not on the cutting board.
4, When cutting, make sure that the direction of the blade is away. Utilize knives only for cutting and
not for any other tasks.
5, If a knife is falling, do not attempt to catch it.
6. Do not put knives in a sink where it cannot be seen to avoid injury.
7.Clean knives carefully by wiping it away from the user.
8. Knives should be stored in knife racks when not in use.
9.BWhen carrying knives, always hold it in a downward position, pointing down, with the edge away.
Do not swing the arm.
10.Items that are breakable such as glasses should be kept out of the kitchen.
11. Do not put breakable items in the pot sink.
12. Sweep unbroken glass. Do not pick it up.
13. Discard chipped or cracked dishes and glasses. Do not throw them out with other garbage.
14. Drain the sink before trying to take out the glass if there is broken glass in the sink.
15. Dispose of all nails and staples when opening crates and cartons
-
 Preventing Burns

1. Always assume that all the pots are hot to avoid grabbing it immediately.
2. Dry pads should be used when holding pots as wet ones generate steam that can cause burns.
3. Pan handles should be kept out of the aisle so no one can bump into them.
4. Fill pans only to the right amount to prevent spilling.
5. If a container is too heavy, get help.
6. When letting steam escape, take the lids off cooking liquids carefully to prevent steam
burns.
7. Long sleeves and a double-breasted jacket should be worn to prevent spilling food on
yourself.
 Preventing and Dealing With Fires

1. Know where extinguishers are located so that it is accessible to use. Know how to use it.
2. Make sure that there is a handy supply of salt or baking soda to put out fires on range tops.
3. Hoods and other equipment should be kept clean to prevent grease buildup.
4. Smoke only in the designated smoking areas. Kill open butts to prevent it from burning.
5. Exits should always be free from obstacles to facilitate proper evacuation.
6. Make sure that an emergency plan is in place
 Preventing Injuries From Machines and Equipment

1. Be appropriately oriented on how to use machines and equipment.

2. Use safety devices on equipment. Set slicing machines at zero (blade closed) when not in use,
3. Never touch or remove food from any equipment while it is running.
4. Unplug electrical equipment before disassembling or cleaning.
5. Before plugging in equipment, make sure that the switch is off.
6. If hands are wet, never touch or handle electrical equipment, including switches.
7. Aprons must be tucked in. As much as possible, wear properly fitting clothes to avoid getting them
caught in machinery.
8. Use equipment only for its intended purpose.
9. Stack pots and other equipment correctly on pot racks so they are stable and not likely to fall.
 Preventing Falls

1. Clean up spills immediately.

2. To make it less slippery, throw salt on a slippery spot while a mop is being fetched.
3. Keep aisles and stairs clear and unobstructed.
4. Carry objects where you can still see where you are going. Do not carry objects
5. Walk. Do not run.
6. Stand on a safe ladder, not on a chair or piles of boxes, to reach high shelves or to clean high
equipment.

Preventing Strains and Injuries From Lifting

1. Do not lift with your back; lift with your leg muscles.
2. Do not turn or twist your back while lifting. Make sure your footing is secure.
3. When moving heavy objects in long distances, use carts or help rom others
DISCUSSION QUESTIONS
1. What are some ways to ensure food safety in the kitchen?
2. Why is time and temperature important in maintaining the quality of food?
3. Why is personal hygiene important in the kitchen?
4. What do you do when facing potential accidents in the kitchen?
5. What are some hazards that can be found in the kitchen?
What is a Chef??
• A chef is a culinary
professional who uses their
thorough knowledge of
food and preparations to
create quality meals
 Chef Uniform
Type of uniform worn by cooks
Chef Hat History

Two popularly-told stories highlight the main purpose of the chef hat's creation, which was to
prevent cross-contamination from chef to food and establish a professional uniform.
According to one origin story, King Henry VIII required his chef and those who prepared his
food to cover their heads after finding hair in his soup one day.
The popularization of the white toque hat in culinary tradition can be attributed to Marie
Antoine-Carême, a French pastry chef from the 1800s. However, it wasn't until famed French
chef, Aguste Escoffier, created an elevated look for trained chefs that included the tall, white,
and pleated toque hat. Escoffier argued that chefs should wear professional uniforms, which
included hats that varied in length to signify rank and easily identify positions within the kitchen
brigade.
Why Do Chefs Wear Tall Hats?
Traditionally, the height of a chef’s hat denotes their
experience and rank in the kitchen. Thus, the
executive chef wears the tallest hat in the
kitchen, and then the hats get shorter as you go down
the hierarchy.
What Do the Pleats In a Chef Hat Stand For?
The origin of the number of pleats in a chef hat is
similar to the height of a chef hat. When the toque
hat was first created, it was said that the number of
pleats in the chef's hat represented how many
techniques or recipes that chef had mastered. For
example, if the hat had 100 pleats, then that chef had
mastered 100 recipes. In modern days, the number of
pleats is generic and does not represent anything
other than keeping the traditional look of the toque.
9 different types of
chef hats
TOQUE - A toque ( or) is a type of hat with a narrow brim or no brim at all. Toques were popular
from the 13th to the 16th century in Europe, especially France. The mode was revived in the 1930s.
Now it is primarily known as the traditional headgear for professional cooks .

As part of a restaurant's dress code, chef hats are an important

article of clothing to ensure sanitation in the kitchen and
complete a chef's uniform. This guide will take you through the
different types of chef hats and their purposes,
1. Toque Hat
A toque chef hat is the most traditional of all chef's hats. It can look one of two different ways - either with a
straight-sided base and a floppy, pleated top that comes in a variety of colors or as a tall, stiff, and pleated
hat that is white. Traditionally, a toque hat is a symbol of seniority in the kitchen and is typically worn by
the executive chef.

•Popular for use in upscale restaurants, catered

events, and hotels to show a
high-end, professional look
•Available in cotton, polyester, and poly-cotton blend
materials
•Typically fastened with an adjustable self-fastening
band to fit a variety of head sizes
2. Chef Skull Cap
A chef skull cap, or pill box cap, is tight-fitting and lightweight, with many featuring a mesh top for
enhanced air circulation in hot kitchens. It is less formal than a toque chef hat, yet still provides a
professional, clean-cut look amongst kitchen staff, making it a great choice for modern and trendy eateries.

•Popular choice for bakers, pastry chefs, and line cooks

•Available in cotton, polyester, and poly-cotton blend materials
•Typically features an elastic band on the back to fit a variety of
head sizes
3. Chef Beanie
A chef beanie is a more informal type of chef headwear. It has a looser fit in comparison to a chef
skull cap while remaining snug and flat to the head. The beanie is ideal for more casual eateries
looking to supply their kitchen with comfortable, uniform headwear.

• Popular choice for line cooks, food prep cooks, and

outdoor kitchens
• Available in a cotton material
• Typically features an adjustable self-fastening or
elastic band on the back to fit a variety of head sizes
4. Baseball Cap
A baseball chef cap helps cover staff members' hair and keep an informal, yet professional
appearance amongst your staff. They are made with absorbent and breathable materials that ensure
comfort throughout long shifts. Their wide brims shade and protects eyes from bright overhead
lighting or direct sunlight for added convenience.

• Popular choice for quick-serve restaurants, fast food

restaurants, and food truck operators
• Available in cotton, polyester, and poly-cotton blend
materials
• Typically feature a hook-and-loop back closure to fit a
variety of head sizes
5. Chef Beret
Chef berets offer a similar European style as the toque chef hat, but with less body to them. They
are lightweight and feature small holes around the sides to keep the user cool while in a hot kitchen.
Their design provides all-day comfort while helping to provide a clean, professional look.

• Popular choice for modern and upscale restaurants and

cafes
• Available in poly-cotton material
• Typically feature an adjustable strap to fit a variety of
head sizes
6. Chef Bandana
Chef bandanas and neckerchiefs absorb sweat to help staff stay cool in warm kitchens.
Tie as a neckerchief to prevent sweat from dripping from the neck, or as a bandana to cover hair or
protect the forehead from dripping sweat. While using it as a bandana presents as a more casual form
of chef headwear, using it as a neckerchief can add a layer of sophistication and function to your
chef's uniform.

• Popular choice for modern and casual restaurants, cafes,

and food trucks
• Available in cotton, polyester, and poly-cotton blend
materials
• Self-tie to fit a variety of head sizes
7. Chef Headwrap
Chef headwraps are made with lightweight, breathable, and moisture-wicking fabric to ensure
comfort throughout long shifts. Designed to provide comfort and function for chefs, headwraps are a
great alternative to a traditional chef hat.

• Popular choice for quick-serve restaurants, fast food,

and food trucks
• Available in a poly-cotton material
• Self-tie to fit a variety of head sizes
8. Chef Headband
Chef headbands keep hair out of the face while cooking and are made with moisture-wicking fabric
to absorb sweat. Many chef headbands can be used in multiple ways in addition to a traditional
headband, including a do-rag, wrist band, hair tie, neck gaiter, or even a face mask.

•Popular choice for quick-serve restaurants, fast food,

and outdoor kitchens
•Available in cotton, microfiber, and polyester materials
•Self-tie or elastic bands fit a variety of head sizes
9. Chef Visor
Chef visors are made with lightweight, absorbent materials to keep your staff cool and typically
include a sweatband on the inside to help keep sweat off their faces. Visors are an informal type of
chef hat and are a great choice for casual eateries and fast food. They can also help protect from sun
glare, making them great for food truck operators, barbecue pit masters, and outdoor caterers.

• Popular choice for quick-serve restaurants, fast

food, and outdoor kitchens
• Available in a polyester material
• Typically feature an elastic or hook-and-loop back
closure to fit a variety of head sizes
Why a Chef’s Jacket is Important in the Kitchen
Those new to the industry may think that a chef’s jacket is nothing more than a way to distinguish yourself in
the kitchen, and while this is true, it is only partly so. A chef’s jacket, like every piece and part of the uniform,
serves several purposes, mostly involved in keeping the wearer safe from harm in a potentially dangerous
environment.
Safety
First and foremost, a chef’s coat is designed to keep the chef safe. It is made of high quality, double thick
cotton, usually fire resistant.
If you’ve worked in a professional kitchen, especially a larger one with many people working all at once, you
know that dangers abound. For one thing, a restaurant kitchen is a fast paced environment. The goal is to cook
delicious food and get it to patrons fast. Doing this means you could easily bump into another chef, get too
close to a hot flame, or open a pot lid too quickly and be met with a burst of hot steam. While a chef’s jacket
isn’t an invisible shield to completely protect you from injury, it can do a fine job making sure that your
sleeve doesn’t catch on fire or that the steam hits your jacket instead of your skin. The thick fabric can
prevent a sharp tool from tearing the jacket and your skin, and it can prevent boiling hot liquids from giving
you serious burns.
Like all pieces of the uniform, a chef’s jacket is designed for keeping you safe.
Cleanliness
Because the kitchen is busy and fast paced, you can bet you’re going to spill food on yourself on a regular
basis. A traditional chef’s coat is double breasted, with two rows of buttons down the front. This means that if
you spill something on yourself, but find that you need to leave the kitchen, you can simply unbutton the coat
and switch the stained layer with the fresh, clean layer. The thick fabric ensures that the bottom layer is stain
free, so no one has to know that you’ve got marinara or gravy stains on your jacket. If you don’t do a lot of
messy cooking, single breasted jackets are also available.
Professionalism
Of course, there’s more to safety when it comes to the chef’s uniform. It also signals that the wearer is a
professional that takes his career seriously. It’s no secret that the restaurant industry employs a significant
number of people, but not all of them are serious about their work.
APRON
• Since heat is a constant factor and danger in the kitchen, everything is
designed to help you be as safe as possible. A half apron protects you
against spills in the lower section of your body, while a full apron
protects all of you. Some aprons even have pockets, which means you
can be more organized by putting a towel, pen, or anything else you
may need. While it’s not advisable, you can also use your apron to
grab hot equipment, however, to make sure that never happens, the
next item is of the utmost importance.
SIDE TOWELS
• This towel is meant to grab hot pans,
dishes, or any kind of equipment on
the fly. Without it, not only are you
more prone to burning but if you are
constantly looking for a rag, you risk
ruining a dish by not being able to
remove it from the heat fast enough.
Pants

The pants have three jobs: to be durable, comfortable,

and breathable. As long as you can find pants that resolve
these issues then you are good to go. You don’t want to
be stuck on a long shift with pants that restrict your
movement and makes you sweat profusely.
Chef’s Footwear
• Your shoes are arguably the most
important part of your ensemble. You
can cook with just a t-shirt on and
some uncomfortable pants, except
imagine doing a fourteen-hour shift on
a rigid pair of shoes that offers no
protection against slips. Your feet
would not only hate you, but you could
also injure yourself. That’s why non-
slip, comfortable shoes are paramount.
What is a chef?

• A chef is a trained culinary professional. They have the educational

and practical experience to understand the creative side of food
preparation. Chefs make up their own recipes and can make custom
dishes for pleasure or upon request. They often plan shopping lists
and menus for their establishments. Some chefs also have supervisory
roles in their kitchens.
What is a cook?

• Cooks are food professionals who prepare meals in any setting. They
typically follow someone else's recipes or meal plans. They may
prepare food in mass quantities. Cooks can also perform other duties,
like cleaning the kitchen, shopping for supplies with a predetermined
list or completing other tasks as instructed by a supervisor.
 Chef vs. cook
Chefs and cooks have a variety of differences between them regarding their responsibilities,
management structure and other factors. Some distinctions between the two professions include:
 Specialties
Cooks may be less likely to have a specialty designation related
to their culinary skills. They can often make anything from a
recipe, such as the main dish, a side dish or a dessert. Cooks
may, however, have different titles in the kitchen based on their
years of experience. They include:

•Line cook: These cooks control one particular station

in a kitchen, such as a griddle or a fryer. It takes
approximately four years of kitchen experience to
advance
Prep cook:to this
Theserole.
cooks clean produce, prepare
ingredients, chop vegetables, cut meat and perform
other pre-cooking duties to get ingredients ready for
the line cook. They often have one year or less of
kitchen experience
Short-order cook: These cooks typically work in places
like fast-food restaurants and diners where they take
multiple orders at once and use more simple
preparation techniques such as microwaving, frying
and grilling. There isn't usually an experience
requirement for this position
 •Executive chef: This chef is often the main supervisor
in a kitchen. They can typically make any type of food
on the menu or as requested by a customer, and they
also often plan meals and make decisions about
•establishment
Sous chef: Theseofferings.
chefs serve as assistants to
executive chefs. They complete duties as assigned and
supervise the kitchen staff.

Pastry chef: These chefs focus on creating unique

desserts and similar items like cookies, cakes and
bread
•Garde manger: This type of chef works with cold
dishes, such as salads and different types of dressings.

Chef de partie: This type of chef is like a line cook

because they often control one particular section of
the kitchen, such as cooking meat or making sauces
•Commis chef: This type of chef is typically a trainee or
apprentice, and they focus on food preparation, such
as chopping, slicing, peeling and other related tasks.
Commis chefs are like prep cooks, but they are training
or studying culinary techniques to advance through
Brigade de cuisine
List of Positions
This is a comprehensive list of the members of a full kitchen
brigade. Only the largest of establishments would have a staff
of this size.
 Chef de cuisine (kitchen chef; "chief of
the kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the
assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a
sanitary and hygienic environment for the preparation of food

Sous-chef de cuisine (deputy or second

kitchen chef; "under-chief")
receives orders directly from the chef de cuisine for the management of the kitchen,
and often serves as the representative when the chef de cuisine is not present

Saucier (sauce maker or sauté cook)

prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish
dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade

Chef de partie (senior chef; "chief of the group

is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in
a lesser station are commonly referred to as a demi-chef
Cuisinier (cook)
is an independent position, usually preparing specific dishes in a station; may also be referred to as
a cuisinier de partie

Commis (junior cook / assistant cook)

also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the
station. A woman is a commise.

Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen.
They perform preparatory work and/or cleaning work. An apprenti is a male, and apprentie female

Plongeur (dishwasher or kitchen porter)

cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

Marmiton (pot and pan washer; kitchen porter)

in larger restaurants, takes care of all the pots and pans instead of the plongeur
 Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes

Grillardin (grill cook)

in larger kitchens, prepares grilled foods instead of the rôtisseur.

Friturier (fry cook)

in larger kitchens, prepares fried foods instead of the rôtisseur.

Poissonnier (fish cook)

prepares fish and seafood dishes

Entremétier or entremettier (entrée preparer)

prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg
dishes. Originally the entremets preparer

Potager (soup cook)

in larger kitchens, reports to the entremétier and prepares the soup
 Legumier (vegetable cook)
in larger kitchens, also reports to the entremétier and prepares the vegetable dishes

Garde manger (pantry supervisor; "food keeper")

is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares
salads; organizes large buffet displays; and prepares charcuterie items

Tournant (spare hand/roundsman)

moves throughout the kitchen, assisting other positions in kitchen
Pâtissier (pastry cook)
prepares desserts and other meal-end sweets, and for locations without a boulanger,
also prepares breads and other baked items; may also prepare pasta

1) Confiseur
in larger restaurants, prepares candies and petit fours instead of the pâtissier
2) Glacier
in larger restaurants, prepares frozen and cold desserts instead of the pâtissier

3) Boulanger (baker)
in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier
 Boucher (butcher)
butchers meats, poultry, and sometimes fish; may also be
in charge of breading meat and fish items

Aboyeur (announcer/expediter)
takes orders from the dining room and distributes them to the various stations;
may also be performed by the sous-chef de partie

Communard (staff cook)

prepares the meal for the restaurant staff
Garçon de cuisine ("kitchen boy")
in larger restaurants, performs preparatory and auxiliary work for support

commis de débarrasseur (busser)

clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling
What is hot and cold kitchen?
A hot kitchen and a cold kitchen are different parts of the same commercial kitchen, the
difference being in the use to which a particular space is put. The hot kitchen can best be
summed up as being that part of a kitchen where raw materials are prepared and cooked,
whether baked, fried, roast, boiled or steamed.

What are the sections in the kitchen?

Basically, the main kitchen is divided into the following sections:
•The hot sections (the main cooking areas) Still rooms.
•The vegetable preparation area.
•The cold section.
•The pastry/ bakery section.
•The butchery section.
•The larder.
•Temporary kitchen.
Hot Kitchen

• A hot kitchen and a cold kitchen are different parts of the same
commercial kitchen, the difference being in the use to which a
particular space is put. The hot kitchen can best be summed up as
being that part of a kitchen where raw materials are prepared and
cooked, whether baked, fried, roast, boiled or steamed. It is in this
part of the kitchen that hot kitchen chefs carry out their business. The
hot kitchen is usually equipped with modern facilities such as gas and
electric stoves, exhaust fans, ovens, chillers, hot and cold water
supply, dishwashers and so on. Chefs send finished dishes from the
hot kitchen to the cold kitchen to await serving at table
Hot Kitchen Chefs
The vegetable preparation area
The cold section
The pastry/ bakery section
The butchery section
Larder - a room or place where food is kept; pantry.
Is the larder separate from the hot
kitchen?
The storage of all prepared and cooked
items like cold appetizers, cold meats,
cold sauces, salads etc. and all cold
items found on the Menu. In order for
the Larder to function properly it is
essential that the Larder is separate
from the hot Kitchen and is located in a
cool place but not very far
Temporary kitchen