Professional Cookery Manual E

Professional
Cookery Skills
MANUAL
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Version V1.0 (September 2021)

PROFESSIONAL COOKERY SKILLS MANUAL
Acknowledgements
The Skills for Inclusive Growth (S4IG) program is an initiative of the Australian Government in
collaboration with the State Ministry of Skills Development, Vocational Education, Research &
Innovations . S4IG is working with the skills development system to re -position skills development and
strengthen training approaches to support employers across the tourism value chain with job ready
skills that result with improved employment outcomes and income levels for graduates. Better skills
across the workforce improves workplace quality which is a key contributor towards increased revenue
for enterprises, especially those that depend on visitors purchasing products and services. A world class
tourism industry has to provide world class products and services. A well functioning tourism sector
(the visitor economy) can significantly contribute towards inclusive growth across Sri Lanka generating
improved revenues and better jobs for Sri Lankans.
This Professional Cookery Skills Workbook & Manual in Tourism and Hospitality has been designed
for enterprises, training providers and trainees engaged in food preparation and cooking. The training
package uplifts the skills of professional cooking to international standards whilst promoting Sri
Lankan cuisine and styles. This Professional Cookery Skills Workbook and Manual is an initiative of
the S4IG Program coming out of the successful ‘ Supreme Chef’ television competition which placed
a spotlight on cooking as a career and the benefits of this occupation in promoting Sri Lanka’s unique
and authentic ingredients and food specialties. The workbook is a user friendly tool to guide trainees
through to completion of the Governments NVQ Level 4 requirements. The Workbook and Manual also
supports employers to deliver quality services and products and links their occupational and workplace
requirements. This strengthens the role of training providers and ensures that future training will be
relevant to kitchens across the industry.
S4IG is proud to be able to support the tourism industry and support implementation of Government
tourism, employment and skills development policies. Modules are developed based on the NVQ Level
4 Professional Cookery National Competency Standards (NCS) and satisfy government requirements for
quality. The workbook and manual are industry recognized giving added value and surety of quality to
employers and trainees looking to improve cooking skills and the performance of enterprises across the
tourism and hospitality value chain. S4IG has started working with the Vocational Training Centers and
Training Providers to implement this upgraded training to support the industry with better professional
cooking services. S4IG is firmly committed to the principle of Better Skills, Better Jobs, Better Business
and Better Futures through tourism.
II
S4IG acknowledges the tremendous support extended by TVEC Officials towards accreditation of this
program. The development of this training package has been driven and supported by the Chefs’
Guild of Sri Lanka who provide industry expertise and leadership in professional cooking in Sri Lanka.
S4IG looks forward to partnering with the Chefs Guild to support widespread implementation of these
training resources across workplaces in Sri Lanka and with selected training providers. This cooperation
will enable the Chef Guild to work with training providers to train those interested in future employment
as well as upskill the existing workforce across the industry. On behalf of the S4IG program I further
extend our sincere gratitude to all those who worked tirelessly to prepare this training package and
learning resources. This product delivers world class skills for the tourism and hospitality industry
ensuring professional cooking and food preparation services are available for visitors nationwide.
David Ablett
Team Leader
Skills for Inclusive Growth (S4IG)
III
Vocational Training Authority
To Future Chefs of Sri Lanka,
I write to you with confidence that this course will provide you with all the
tools, skills and expertise to embark on a professional career in cookery.
The Vocational Training Authority (VTA) fully embraces this course and
is excited by the impact it will have on the quality of the training we can
deliver for Professional Cookery. It is our vision that youth throughout
Sri Lanka should have access to the best training available. I believe that
this course satisfies this vision, offering trainees in Sri Lanka international
standard material, backed up with international standard training.
The Manual and Workbook are presented in a simple and attractive fashion but the content is detailed
and comprehensive. It is the kind of material to which any course should aspire.
The materials and course have been expertly developed by the Chefs Guild of Lanka (CGL). CGL will also
take responsibility for the training of trainers and manage the roll out of training throughout the country
in support of VTA. We very much appreciate this collaboration and hope, in time, it can be developed
further. Working with the best in the industry to produce high quality trainees is a model we are
determined to make succeed for the good of the youth in the country.
I am thankful to Skills for Inclusive Growth, a project of the Australian Government, for their vision and
commitment to creating these materials and their close co-operation with CGL.
To you, Professional Chef in waiting, I wish this course to be a stepping-stone to a successful and
prosperous career in hospitality. A career I sincerely hope you develop in Sri Lanka before taking on the
world.
Best of luck!
Eranga Basnayake
Chairman
Vocational Training Authority of Sri Lanka
IV
National Apprentice and Industrial Training Authority
Dear Apprentice,
I am writing to confirm that the National Apprentice and Industrial Training

Authority fully endorses this training package.
In reading these materials I am reminded of the immortal words of Leonardo

da Vinci “Learning never exhausts the mind.” I am humbled by how much a
professional chef needs to learn to be able to embark on a career in cookery.
At the same time, I am excited by how practice and experimentation in
culinary arts can result in such a variety of high quality outcomes.
Immense credit should be extended to the Chefs Guild of Lanka who have put in considerable time, effort
and expertise to develop these fantastic materials. It is of importance and significance that this package
should be produced, and implementation supported by the industry in which trainees will be employed.
In truth, only industry can know what is needed to succeed in it; only industry can know which knowledge
and skills are essential to those who wish to begin a career in it; and only industry can keep abreast of
changes or adaptations that may be required to keep a training package relevant. Therefore we embrace
this relationship with the Chefs Guild of Lanka and look forward to their continued guidance in making the
course a success.
I would like to extend my thanks to Australian Aid and their skills development programme in Sri Lanka,
Skills for Inclusive Growth, for facilitating the development of these materials and overall training package.
I am happy that an international bilateral relationship such as this has encouraged the flowering of a much
needed partnership between the public and private sector.
Most of all, I would like to encourage the apprentice who undertakes this training to not be intimidated by
the amount of information it seems you must take in to complete this course. In your efforts to become a
professional chef you will become energised, not exhausted. The world will become your oyster.
Yours sincerely,
Tharanga Naleen Gamlath
Chairman
National Apprentice and Industrial Training Authority (NAITA)
V
National Youth Services Council
To our young trainees,
The mission of The National Youth Services Council (NYSC) is to empower

the youth of Sri Lanka to face life’s challenges by making use of local and
global opportunities.
I am happy to say that this new training material in Professional Cookery

NVQ Level 4 will empower the trainees who use it and provide them with
excellent opportunities to peruse a career locally and globally.
At NYSC we are fortunate to have excellent kitchen training facilities at our

main campus in Maharagama and in other centres around the country. Our fantastic staff have produced
some great young chefs through our training programmes. Now, with a detailed, colourful, and easy to
follow training package designed by the Chef’s Guild of Lanka we can be sure to raise standards even
higher and guarantee a uniformity in the quality of training given.
It is a source of great satisfaction when I travel around the country and see NYSC alumni working in
top class hotels and restaurants. However, the truth is that we need to attract more young people into
this profession if the country is to satisfy the expected rise in numbers of tourists from over the world
coming to Sri Lanka. We also need to provide them with an international standard menu with the quality
and variety they would expect from other top international tourist destinations. This course and the
accompanying training of trainers that the Chef’s Guild will manage is a great way to achieve this vision.
Quality training will attract a higher number of quality trainees, quality trainees will improve the quality
of our top hotels and restaurants, quality hotels and restaurants will attract more tourists.
The National Youth Services Council is delighted and honoured to be among the first to use these
materials. We will utilise them to their full and our young trainees will benefit immensely.
Yours faithfully,
Damith Wickramasinghe
Director General/Chairman
National Youth Services Council
VI
Chefs guild of lanka
Gerard Mendis Madhawa Weerabaddhana

CGL Chairman Course Development and
Training Coordinator
To Whom It May Concern,
The Chef’s Guild of Lanka (CGL) is proud to endorse these training materials for the NVQ Level 4 Course
in Professional Cookery.
One of the ambitions of the CGL is to help lift the consistency of cookery training throughout Sri Lanka.
To do this, training materials must meet a high standard of quality. Thus, these materials were developed
with the full oversight of CGL’s training experts. With an ongoing feedback and editing process firmly in
place, we can attest that these materials fulfil the standards elevated by the CGL to meet international
training standards.
Over the duration of 6 months the trainees will undertake rigorous theory and practical training which
covers basic industry knowledge, 40 sessions of practical menu production training in Continental, Ethnic
and Sri Lankan cuisine and intensive sessions in Functional English Language training.
The course materials offer the trainee a user-friendly and practical tool for learning (the Workbook),
the required basic knowledge (the Manual), a path to on-the-job training and a path to on-the-job
evaluation. The course materials have been translated into Sinhala and Tamil, to allow all trainees full
access to the information and knowledge inside these books.
These materials contain all the information necessary to successfully complete the National Competency
Standard, designed by TVEC. As such, the training course and course materials can be utilised to the
maximum to support trainees when they undergo job placement to join our industry.
VII
As these materials and this course offers the trainee hours of practical input that goes above and beyond
that required of the National Curriculum Standard, we are elevating the standard of cookery training
and thus fulfilling our ambition of improving the skills of trainees that work in professional kitchens
island wide. If completed successfully, this course will produce trainees who are not only fit for industry
but have the knowledge and skills to forge a successful career in professional kitchens in Sri Lanka and
beyond.
We recommend that these materials and this course be adopted by training institutions, hotels, guest
houses and homestays around the country to move towards a national standard of excellence in basic
cookery training.
We are committed to improving the contents of the materials and the course over time and we look
forward to incorporating feedback we hope to receive from users of the materials (trainers and trainees
alike), and any emerging theory and practical training concepts.
We hope trainees and trainers can enjoy using these materials.
We hope these training materials will boost the trainees’ confidence in cooking as well as their passion
for cooking.
Gerard Mendis Madhawa Weerabaddhana

CGL Chairman Course Development and
Training Coordinator
VIII
CONTENTS
ACKNOWLEDGEMENTS
LETTERS OF ENDORSEMENT
SECTION 1 - Hygiene Standards 03
SECTION 2 - Food Safety Standards 37
SECTION 3 - Waste Management 75
SECTION 4 - Kitchen Organization Structure 83
SECTION 5 - Time Management 107
SECTION 6 - Introduction to Kitchen Utensils, Tools and Equipment 117
SECTION 7 - Food Knowledge and Practices 151
SECTION 8 - Cooking Methods 257
SECTION 9 - Mise en Place procedures 279
Resource Credits 300
1
Section 01

Hygiene Standards
Section 01 | Hygiene Standards
HYGIENE STANDARDS
In this section you will learn what your responsibilities are as an employee within the hospitality and
food handling industry, specifically concerning safety, health and hygiene.
First you must understand WHY Personal Hygiene, Health and Safety are important.
The two most important reasons are:
1. EMPLOYEE RESPONSIBILITY
When working in the commercial kitchen you must take personal and public health and hygiene very
seriously. This is because you are responsible for, not only your own health and safety, but also that of
your colleagues (co-workers) and very importantly, your customers.
Why is personal and public hygiene important?
Most people carry harmful bacteria or harmful particles on their bodies and can transport these bacteria
or harmful particles to food. Touching your mouth, nose, hair or even your clothes can spread bacteria
and cause contamination.
What is Contamination?
Contamination means the spread of harmful bacteria or particles.
What is Cross Contamination?
Cross contamination occurs when bacteria (or viruses) or chemicals/poisons or objects contaminate
food, working surfaces, equipment or even your bare hands because it has been transported from one
surface to another. Cross contamination can happen at any time or place and can lead to disease, food
poisoning, sickness and serious injury.
See the table below:
Type of Contamination Example What could happen
Microbiological bacteria, viruses, fungus and mold. Microbiological contamination can

lead to disease.
Physical sand, stones, hair, glass pieces, Physical contamination can lead to
wood pieces, soil injury.
Chemical pesticide, herbicide, tobacco, Chemical contamination can lead

soap, detergent to sickness/poisoning.
4
CROSS CONTAMINATION OF FOOD can happen in very obvious ways and in ways that you may not
notice. It can happen:
When you shake hands with someone before handling food.

When you pet a dog or a cat before handling food.
When you touch raw food with a cut finger.
When you use a dirty cloth to wipe tables.
When sand blows from the beach into dining areas.
When you use the same knife to cut raw meat and fruit.
When you sneeze or cough into your hand before handling food.
When you touch your face or hair before handling food.
Be mindful of your behavior and movement and monitor your immediate surroundings so that you can
take the necessary precautions (washing hands, using clean and the correct equipment, keeping areas
tidy and sanitary) to avoid cross contamination.
(Also see information on Cross Contamination – Food Safety and Cleaning Sections)
2. THE IMPACT OF POOR HYGIENE PRACTICES
What would happen if you as an employee or your employers or your co-workers did not practice a high
standard of Hygiene and safety?
Food poisoning outbreaks (deaths, suffering, bad reputation)

Food contamination and customer complaints
Pest infestations
Waste food due to spoilage
Closure of premises/prohibition of processes
Fines from court action
Civil action from ill or annoyed customers
Loss of production (whilst cleaning/checking)
Decontamination (time to clean and remove contamination)
Lower profit
Finally – loss of your job, establishment loses license to operate, loss of your co-workers jobs, loss to the
community.
These are very serious consequences. Let us look at the ways we prevent these negative impacts.
Below are the five areas in which you should achieve a very high standard of health and hygiene plus
safety and security. You will also look at how to do achieve these standards.
5
A: Take care of your own hygiene, health and safety.

B: Kitchen Hygiene
C: Help make your workplace safe. (Workplace Hygiene)
D: Equipment and Utensil Hygiene
E: Food Hygiene
A: TAKE CARE OF YOUR OWN HYGIENE, HEALTH AND SAFETY.
Even healthy people must practice good personal hygiene to eliminate or minimize the risk of cross-
contamination. It is your responsibility to maintain personal hygiene as well as a good appearance.
This helps maintain kitchen and workplace hygiene.
Personal Hygiene
Below is a table showing the different ways to maintain personal hygiene and why each is important.
How to maintain personal hygiene Why doing this helps
Shower every day. Prevents body odor, maintain a healthy look.
Wash my hair. Prevents odors and infestation from lice.
Shave. Prevents hair falling into food, etc..
Brush your hair. Removes loose hair.
Tie long hair away from your face. Prevents hair fall into food.
Keep fingernails short and clean. Prevents dirt and bacteria from collecting under the
fingernails.
Remove nail polish and artificial nails Prevents nail polish or artificial nail from falling into
food.
Avoid wearing strong perfume or Prevents food from smelling strange.

aftershave.
Any cuts or open wounds must be covered/ Prevents wound from getting infected and leading
dressed. to more serious disease. Also prevents spread of
bacteria.
Remove jewelry such as earrings, rings, Prevents items such as gemstones, metals and pins
necklaces and bracelets. from falling into food.
6
Remove your watch. Prevents loss of watch or watch falling into food.
Wear clean clothes to work. Maintains a good image, and prevents cross-
contamination.
Wear a clean uniform. Maintains a good image and prevents cross

contamination of food.
Wear kitchen clogs. Prevents accidents.
Wash your hands. Prevents cross contamination.
Brush your teeth. Prevents bad breath and helps maintain a good
image and good health.
Hand Washing
Improper handwashing is one of the leading causes of food contamination and is responsible for the
spread of deadly bacteria such as Salmonella, E. coli, and Norovirus, as well as dangerous respiratory
infections such as Adenovirus and Hand-Foot-Mouth disease. In fact, The CDC (Centres for Disease
Control and Prevention) estimates that throughout the world over 2.2 million children under the age of
5 die each year from diarrhea and respiratory infections caused by improper food preparation.
Even if hands look clean, they can still harbor harmful germs and bacteria so correct hand washing is
absolutely paramount when working with food.
Know how and when to wash your hands.

Hands should be washed:
Before starting work

Before handling food at any time
After going to the washroom
After handling waste/garbage
After smoking
After handling money
After handling animals
After handling raw meat
After handling hazardous chemicals
After taking a break
After touching your face, nose, hair – after sneezing or coughing
After cleaning a wound or a cut
After being outside
After handling dirty linen
7
How hands should be washed:
1) Wet hands preferably with warm/hot water.

2) Lather with soap (preferably liquid soap). Try to avoid or limit the use of bar soaps as they can harbor
bacteria. If you do need to use bar soap, then ensure that it is stored in a container that allows for
self-drainage and is cleaned regularly.
3) Scrub/Rub the palms, back of your hands and between each of your fingers for 20 seconds – 30
seconds
4) Clean your nails by scratching the centre of your palm.
5) Rub your thumbs and wrists.
6) Rinse preferably with warm/hot water, pointing down to the drain.
7) Turn tap off with the paper or elbow. Taps can be a breeding ground for bacteria when people turn
them on using dirty hands, so try to use a paper towel to turn the tap off.
8) Air dry hands or use per towel. Do not use a tea towel or your apron as that will contaminate your
hands again. Use paper towel to open the door. Where possible avoid touching door handles after
washing hands.
Wet hands with water. Apply enough soap to cover all Rub hands palm to palm.
hand surfaces.
Right palm over left hand with Palm to palm with fingers Backs of fingers to opposing
interlaced fingers and vice versa. interlaced. palms with fingers interlocked.
Rotational rubbing of left thumb Rotational rubbing, backwards Rinse hands with water.
clasped in right palm and vice and forwards with clasped
versa. fingers of right hand in left palm
and vice versa.
Dry thoroughly with a single-use Use paper towel to turn off …and your hands are safe.
paper towel. faucet.
8
Hand washing stations must be equipped with :
Hot and cold running water, antibacterial soap, method to dry hands hygienically, waste container.
Role of Employers:
Food businesses/establishments are required to provide hand washing facilities to all food handlers
including clean running water, soap and drying facilities. They must also ensure that these hand washing
stations are used exclusively for washing the hands, arms and face and not the preparation of food.
Behaviors in the workplace
Our behavior in the kitchen may also be a source of food contamination, and some things you may do
without thinking can be seriously harmful.
When moving around the workplace try the following tips:
Avoid all unnecessary contact with ready to eat foods such as salads, cooked meat or fruit. This has
been proven to significantly reduce the risk of food contamination.
If you cough or sneeze into your hands, always ensure you wash your hands thoroughly and replace
any gloves.
Never touch your face, hair, jewelry or clothing while preparing food.
Do not taste food with your fingers or with utensils that are then returned into the food.
Do not smoke. If you do need to smoke, always ensure it is done well away from all food preparation
areas, and ensure your hands and face are washed thoroughly afterwards.
Wipe perspiration from your face away using a cloth or paper towel, then wash your hands thoroughly.
Avoid chewing gum while preparing food.
Replace any protective clothing such as aprons and gloves when moving from one area of the kitchen
to another.
Always know your company policies regarding moving between workstations.
By eating well, sleeping well, being clean, washing hands thoroughly helps prevent sickness.
By knowing what to do if you are sick or injured helps prevent more serious sickness or injury.
By avoiding dangerous activity in the kitchen helps prevent injury.
By knowing what to do in an emergency helps prevent any risks to personal health and safety.
By reading important notices, signs, posters, information about health, hygiene and safety can help
prevent risks to personal health and safety.
By using the kitchen and everything in it correctly can reduce any risks to personal health and safety
(cleaning chemicals, broken utensils, electrical plug points are all risks).
9
Clothing
Dirty clothing is one of the leading causes of cross contamination in the kitchen as is can carry bacteria
from one place to another.
It is important that all clothing be laundered and stored correctly to prevent the spread of bacteria.
Clothing must also be microbial clean, meaning that the microbes on the garment have been reduced to
a safe level. Always use good quality cleaning products and be sure to store clean clothes in a clean, dry
place, away from any possible sources of contamination.
Many protective items such as gloves and hairnets are designed to be used once only, and must be
disposed of after use and never re-used. Long hair should always be tied back and preferably contained
using a hair net. Jewelry should also be kept to a minimum.
Wear your kitchen uniform
Your kitchen uniform is another way prevent cross-contamination. You should wear a uniform even
when you are training to be a chef/cook. These uniforms have practical value and were created
specifically to address what chefs face daily in the kitchen.
TOQUE
100 fold initially

signified status.
Today it is worn COAT
for protective
purposes. Double-breasted
to cover up spills
and heavy cotton to
insulate from heat.
APRON
Added protection
from spills and PANTS
hazards.
Loose and
checkered pattern
or black pants
distract from
spills and allows
movement in the
kitchen.
SHOES
Slip-resistant black
leather shoes
prevent falls.
10
Chef Safety
Safety is the most important basis for much of the uniform’s design. Every piece of clothing, including
the apron, is constructed to prevent hot liquid and food, as well as steam, from landing on the chef’s
body and causing injury. The material is either very thick, such as with the jacket, or very baggy, such as
with many varieties of pants.
Even the buttons on the chef’s jacket are usually of a material other than plastic or metal. Since plastic
could melt and metal could become very hot, very quickly -- both making it difficult to whip off the jacket
if it caught fire, for example, or if scalding liquid soaked a sleeve.
Non-slip shoes, of course, are necessary in any kitchen to reduce the risk of slipping on wet floors.
Cook Comfort
Cooking means that person is dealing with hot appliances and flames, possibly in summer when the air
conditioning might be overwhelmed. The uniform might be made of thick material, but it is not tight, so
there is some air circulation.
The very tall chef’s hat you see in some kitchens allows for heat, both external kitchen heat and body
heat, to rise up and away from the chef’s head. There are shorter versions of a chef’s cap, but these too
have some space above the skull. Those non-slip shoes have good support and boxy toes that ensure the
chef’s feet do not start to hurt after several hours on that kitchen floor.
Food Hygiene
The uniform also protects the customer and food; in other words, it contributes to good food hygiene/
safety. The hat contains loose hairs and sweat, which no one wants dripping into the food; the same goes
for the neckerchief, the scarf like piece of material you see so many cooks wear. The uniform material --
usually cotton -- is absorbent and helps catch and stop any errant sweat droplets.
Even the white color of most chefs’ uniforms helps with comfort and hygiene. The white color reflects
heat away from the chef’s body, and it lends the kitchen a clean appearance. It is not unusual for that
white to become spattered with food, of course, but it is easier to see spills and clean up bits of food that
may have clung to the uniform. It’s become more common to see restaurants use different colors for
cooks’ uniforms, but white remains the standard look.
Community Belonging
The uniform creates for the training chefs/cooks a sense of community belonging. While “community”
and “belonging” may not spring to mind when the student is chopping several onions in a hot kitchen,
that uniform signals to others that the trainee is part of the crew and that they belong in that kitchen
with everyone else. And it reminds the trainee that their training is leading to a real world career in a
celebrated profession.
11
Parts of the Kitchen uniform:
01. A Chef Coat or Chef’s Jacket
A typical chef coat is also known as VEST BLANC in French. It is made out of thick white cotton
fabric. It is one of the most important part of chef uniform. The main function of the chef coat
is to prevent or protect the chef from the heat of the cooking ranges. The coat is always double
breasted so that it will avoid any chances of burns and injuries to chef.
02. A Chef Pant or Trouser
A chef pant or trouser is either BLACK or CHECKERED depending upon the position. The checkered
pants are designed such to cover-up spills or to hide the dirt. These are also made of thick cotton
fabric, to protect the chef from the heat.
03. A Chef Cap /toque
One of the most important parts of chef uniform. The main purpose of this cap is to prevent hair
fall in the food. It is also designed to absorb the sweat generated while working in kitchen. It is
also worn to add distinction to the person working as chef.
04. A Scarf
A chef scarf is usually worn around the neck area of the chef and is usually knotted in the front.
These are traditionally designed to absorb the perspiration and sweat around your neck area.
These scarves are also used to indicate the levels of chef in the organization by different colour
codes.
05. An Apron
It is usually made of thick cotton fabric and is worn around the waist area of the chef. The apron
should reach below the knees to give maximum protection to the chef from heat and hot liquids. It
also prevents your uniform from getting dirty.
06. Shoes
It is mandatory for all kitchen professionals to wear shoes while working in the kitchen. They
should be black and non-slippery. They prevent or protect your foot from getting hurt by any falling
hot liquids or objects.
12
07. Kitchen Dusters
These are not considered part of the uniform but they are very important for a chef to work
properly. These are thick cotton material cloths which are used by chefs - mainly for wiping
equipment, tables, utensils, food commodities, etc.
Personal Health
You should never prepare food for others if you suspect or feel that you may be sick. Food handlers
are prohibited from working with food when they are sick as there is a high chance of contamination.
Some viruses can be transmitted through food just as bacteria can, and may be able to survive on food
for long periods of time. That is why it is so important that any food handlers who may be sick stop
working with food immediately.
Illnesses that would prevent you from working with food include, typhoid, cholera, hepatitis A,
tuberculosis and gastroenteritis. You should not work with food when experiencing symptoms such as
diarrhea, vomiting, stomach cramps, sore throat or a fever.
If you suspect that you may be sick, then you must inform your supervisor right away and stop working
with food immediately. If you have to miss work due to illness, then you may need a medical certificate
from a doctor to confirm when you are able to return safely.
It is not just illnesses that may stop you working with food. Any food handlers suffering from cuts,
sores or boils must ensure their wounds are covered using clean, good quality dressings and bandages,
and ensure that they are changed regularly. Signs of wound infection or discharge from the eyes,
ears, or nose must be reported immediately, and the food handler must stay away from any food
handling areas in the workplace.
Have a checklist for personal health:
Do not come to work when you are sick. Call your Manager to let
him/her know.
If you are very sick at work, especially with stomach pain or Prevents further sickness.
fever, jaundice, diarrhea, vomiting or sore throat – YOU MUST Prevents germs from spreading
report it to your supervisor or manager and then go home to colleagues and guests.
immediately. Prevents contamination of food.
If you have visibly infected skin lesions/open wounds (boils, cuts,

etc.) or discharge from ears, eyes, nose YOU MUST report it to
your supervisor or manager and then go home immediately.
Do not engage is Smoking,

Prevents the spread of bacteria
Spitting, Chewing or Eating,
which could lead to sickness.
Sneezing or Coughing over unprotected food.
13
Personal Safety
In a properly organized workplace, you should be able to perform your duties with the least possible
mental or physical stress. Working in a commercial kitchen is exciting, but it is also hard work. It is
important to be aware of hazards, risks and potential accidents that can happen.
Possible scenarios and their consequences:
Scenario Consequence to self Consequence to hotel
Lost income due to inability to Loss of labor leading to loss of

Workplace injury
work income
Loss of labor leading to loss of

Sickness Loss of job
income

Mental stress Inability to work, loss of job
income

Lack of sleep Inability to work safely or well
income
Here are specific example of workplace accidents:
Situation What could happen in these situations?
A greasy or wet floor Falling, broken bones
Mixing cleaning chemicals Chemical poisoning
Bullying in the workplace Lose motivation to work
Moving heavy tables or furniture Falling, back injury
Aggressive guests Fear of coming to work
Leaving bags in the hallway Tripping
Leaving work tools out Causing injury
Carrying things up and down stairs Falling, injury to the body
Broken glass Cuts and infection
Broken light fixture Electrocution
Cooking with hot oil Burns, Fire
14
Kitchen tools left on the counter Injury to the body
Chopping vegetables in a hurry Cut to the hand
Blocked staircase Falling, injury to the head or body
Faulty plug point Electrocution
Blocked emergency exit Cannot escape fire emergency, death
Overworking Fatigue, Stress, loss of motivation
How to avoid dangerous situations and accidents
1) Be aware of areas of the body that can be easily hurt– shoulder, back, wrists, ankles, knees, feet and
toes (lifting/carrying) forearms, hands and fingers (burns and cuts)
2) Use correct lifting techniques

Lifting or carrying heavy items is hard and dangerous. It can lead to back, upper limbs and knee
injuries. These injuries take a long time to heal. When lifting an item please follow procedure to avoid
such injuries.
PLAN THE LIFT

When planning the lift ask yourself the following questions:
Can I do it by myself or do I need help/a team/ a trolley?

Can I break a large load into smaller loads?
Where am I taking this load? Which path should I take?
Can I move the load by trolley to the destination before lifting?
GET INTO POSITION

Do not bend your back. Keep your back straight. Bend your knees.
Do not start from a sitting position/Start in a good posture.
Get a good hold of the load.
LIFT AND CARRY

Turn your feet and not your back when turning direction.
Keep load at waist level so you can see where you are going.
PUT THE LOAD DOWN

Do not bend your back. Keep your back strainght. BEnd your knees.
15
3) Eat and sleep well. An injury or illness is more likely if you are overly tired or work too hard. Skipping
meals can lead to illness and fatigue.
4) Wear protective clothing (see Chef’s Uniform).
5) Do put your personal items in a locker or in a secure place in the staff room. This prevents loss or
theft. It also helps keep the hotel tidy and remove items that endanger the guest by blocking a
hallway or doorway.
6) Do not come to work if you have taken drugs or alcohol.
7) Do any kind of training that builds hazard awareness or safety and hygiene awareness. Educate
yourself.
8) Learn First Aid if you can.
9) Know exactly what you will need to clean a surface – the correct amount of cleaning agent, the
correct protective clothing, the correct cleaning tools.
10) Practice in a safe environment before attempting to do something by yourself.
11) Ask for help when necessary.
12) Learn about your working environment and the equipment you are expected to use. Get someone to
teach you.
13) Know what to do if you see any damaged equipment. Know who to report to if you see a problem
with electrical equipment.
14) Be careful when using electrical equipment.
Electrical equipment, when handled incorrectly, can lead to serious injury such as electrocution, hot
water burns and hand/wrist injury.
Read the manuals carefully when operating any electrical equipment.
Ask senior staff to help you learn how to use electrical equipment carefully and correctly.
15) If you do get involved in a workplace incident/accident follow your hotel’s procedures/protocol.
Inform the relevant people immediately and ensure that the incident/accident is recorded for future
reference.
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Aside from the physical incidents that may occur you should also be aware of the mental hazards that
can affect your safety and health.
Examples of mental hazards and how to prevent them:
Mental Hazard Potential risks How to prevent
Aggressive guest Risk of bodily injury. Keep calm.

Risk of mental stress. Report to supervisor or the
Manager immediately.
Bullying among Risk of mental stress/trauma and Do not suffer in silence.

colleagues loss of work efficiency. Report to supervisor or the
Manager.
Sexual Harassment Risk of physical assault and mental Do not suffer in silence.
stress/trauma and therefore loss Know your rights.
of work efficiency.
Report to supervisor or Manager or
to an organization that can help and
support you.
Fatigue and stress Risk of bodily injury/further Take regular breaks.

from overwork. fatigue and stress. Discuss scheduling with your
Risk of mental stress. Manager.
Loss of work efficiency.
Consider the health and safety of your colleagues and your establishment’s guests.
What is public safety?
It is the safety of your colleagues and your guests in the hotel.
How can you ensure public safety?
By following the personal safety advice (see above) / house rules / establishment procedures.
By understanding what hazards are and the risk they pose.
By assessing which hazards you can deal with personally.
By understanding the importance of reporting potential hazards, accidents or near accidents. Reporting
helps prevent someone from getting hurt or property from being damaged.
Knowing who you need to report potential hazards to in your hotel.
Recording potential hazards so that the hazard can be systematically dealt with.
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Warning others of a potential hazard.

By knowing where safety equipment can be found: Fire Extinguishers, First Aid Boxes, Defibrillators,
etc.
By being aware of your surroundings.
By learning about fire safety and practicing fire drills.
Hazard Awareness and Risk Management
What is a hazard?
A hazard is a physical or mental situation or condition that creates the possibility of danger, accident, etc.
What is Hazard Awareness?
Hazard awareness is a way to train yourself to be conscious of your surroundings. Look, listen, notice
what is going on around you.
What is Risk Management?
This is a system to help prevent the hazards from turning into dangerous accidents.
Examples of physical hazards and how to deal with them:
Physical Hazard Potential risks How to prevent
A burning cigarette All fire hazards pose the threat of Keep ashtrays in rooms and public
thrown into a a fire. Any fire can cause injury or spaces.
dustbin death by smoke inhalation, or by
burns. Any fire can cause serious Do routine checks of entrances and
a blocked entrance/ damage to property. exits and remove any blockages.
exit
Keep all public areas clear and
clean.
a fire extinguisher
that does not work Do routine checks of plug points in
all areas of the hotel.
a lack of smoke
alarms or fire Invest in fire safety posters/signs,
extinguishers fire extinguishers and smoke alarms
and maintain them properly. Have
a frayed wire/cable these items in relevant locations
within the hotel.
a faulty plug point
Check and maintain all electrical
appliances, wires and cables.
a faulty electrical
appliance
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hot cooking oil Be careful when cooking with oil

and wear and apron.
A gas/electric stove
that has not been Check that all gas stoves or electric
turned off. appliances are switched off when
not in use.
Do routine fire drills.
Learn about fire safety.
REPORT ANY HAZARDS TO THE

RELEVANT PEOPLE.
Pests (mosquitoes, Mosquitoes carry diseases such as Monitor all public areas and waste
cockroaches, rats) dengue or malaria. management areas for signs of
Cockroach droppings can cause pests.
food contamination or allergies.
Rats and rat droppings also carry Invest in screens, nets, cockroach
diseases and their presence can and rat traps.
lead to food contamination and/or
illness. Keep mosquito repellant (electrical)
in guest rooms.
Pest infestation of Pest infestation of food storage
food storage areas areas can lead to serious food Do not use rat poison or insect
contamination, loss of food sprays as this can cause serious
products and therefore loss of food contamination and a danger
money as food has to be thrown to the health of anyone working
away. This affects the revenue of near the poison.
the establishment.
Do not allow guests or other staff
into areas of pest infestation.
REPORT ANY INFESTATIONS TO THE

RELEVANT PEOPLE.
Slippery/wet People can slip, fall and sustain Use a sign to warn of a slippery
floors and long bad injuries such as broken bones. floor.
electrical cables
from cleaning Use a sign to warn a floor is being
equipment. waxed or cleaned.
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Hot water accidents - Hot water accidents can cause All water heating equipment should
serious burns. be well-maintained and checked
Malfunctioning carefully before use.
water heater, water Spilt liquid can lead to slips and
dispenser, or kettle falls, causing bodily injury. Practice handling tea and coffee
pots correctly before service.
Spilt hot beverage
Know how to use electrical
equipment correctly.
Clean spills up immediately.
Broken glass Broken glass poses the risk of cuts Remove and dispose of any broken
and wounds, some of which can glass immediately and correctly.
be life threatening.
Monitor/Check all areas where
glass/ damaged or broken items are
Damaged or broken Damaged items pose the risk of present and remove immediately.
kitchen utensils and cuts and wounds.
equipment REPORT ANY HAZARDS TO THE
RELEVANT PEOPLE.
Untidy, unsanitary Such areas can lead to cross Tidy up, clean and disinfect public
and cluttered public contamination or injury through areas / floors regularly.
areas. accident.
Overflowing waste/ Overflowing bins invite all kinds of Dispose of waste correctly and
garbage bins pests and animals. This risks food immediately.
contamination and a danger of
injury to the people in the hotel. Keep bins lidded.
(Reference: Waste Management
Section) Have a waste management
schedule
Hazardous cleaning Risk of poisoning (inhalation) and Store in a secure place and store in
chemicals food contamination. the correct fashion.
Read the manufacturers’

instructions on how to use the
chemicals correctly.
Wear protective clothing and

ventilate the area well when using
chemicals.
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The key to personal and public safety is not to panic, do not run in public spaces, and know what to do
in many different situations. Be competent.
Have the emergency numbers for your locality readily available at all times.
Keep all areas of your working spaces clean.
B: KITCHEN HYGIENE
Kitchen hygiene looks at how to keep the kitchen and your workstation (your main work space) clean
and sanitized. Here are some basic rules:
1. Wash hands - Making sure your hands are clean is at the top of the kitchen hygiene rules list. It is
easy for bacteria to be transferred from our hands, so wash your hands throughout preparing and
cooking food.
2. Thoroughly cook food – Ensure food is cooked properly. If undercooked, harmful bacteria could lead
to food poisoning. Use a food thermometer to check internal temperatures of food.
3. Correct food storage - Another one of the most important food hygiene rules in the kitchen is safe
storage. Make sure leftovers or open food packets are covered with cling film or sealed in a plastic
container. Do not put warm food into the fridge, and keep your fridge clear of any items that are
out of date.
4. Wipe down counter tops - Wiping kitchen counter tops after every use is one of the easiest (and
most essential) basic kitchen hygiene rules. You will not only be keeping things clean and tidy, you
will be stopping the spread of bacteria, too. Maintaining good kitchen hygiene is all about spot-
cleaning. Keep a roll of extra absorbent kitchen paper or extra absorbent cloths to quickly mop up
spills.
5. Use different boards for cutting fish, meat, veg, dairy or bread (different colour boards can help
with this), and never leave edible food next to raw meat.
6. Clean your chopping board after use - Bits of food left on a chopping board will soon breed bacteria,
so scrubbing down your board immediately after use is vital to stop them spreading.
7. Empty your bin regularyl - Regularly changing your bin is a key aspect of kitchen hygiene. Old food
in a bin will soon decompose and bacteria will start to form, so take your rubbish out on a daily
basis to avoid any funny smells.
8. Clean grease and oils correctly – Clean grease and oils with a separate cloth, using the correct
detergent. If you do not do so the grease and oils can be transferred from your cloth to every other
surface in the kitchen. Try using a piece of absorbent kitchen paper towel instead.
9. Keep the refrigerator clean – Spills and decaying food can contaminate other food items. Regularly
clean your refrigerator, store food items correctly.
10. Scrub your sink daily - Your sink is used regularly throughout the day, so it will become grimy and
covered in bacteria quickly if it is not kept clean. Wipe up any pooled water or spillages round the
sink to keep it hygienic between scrubs.
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C: WORKPLACE HYGIENE AND SAFETY
Workplace Hygiene and Safety refers to the wider area of the kitchen -that includes the other wash-up
areas, dry storage areas, cold storage areas, waste disposal areas, etc.
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on
unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean
that it is sanitary.
To maintain a high standard of workplace hygiene and safety, you and your establishment should have
clear plan / procedure and schedule. By doing so you will greatly reduce the chance of contamination.
Cleaning Procedures and Schedules
A cleaning and sanitation plan is important in any food service preparation area. It ensures that all
surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or other pathogens
from an unclean surface to clean equipment such as cutting boards or tools. A sanitation plan has two
components:
1. A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage
2. A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and how
frequently it happens.
Below is an example of a daily cleaning schedule:
Daily Cleaning Schedule. Date: ______________
Supervisor
Item Frequency Method Responsibility
Initial
Upright Prior to use if 1. Lock out machine (unplug)
Mixer mixer not used and remove attachments
in previous 2 and bowl. Send through
hours dishwasher.
Immediately
after use when 2. Wash down all surfaces with a
task is finished clean cloth immersed in clean
warm water and detergent.
Pastry cooks ________
3. Wipe down all surfaces with a
second clean cloth immersed
in sanitizing solution (100
ppm chlorine or 28 mL bleach
per 4.5 L water).
4. Allow to air dry prior to

reassembly and next use.
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Daily Cleaning Schedule. Date: ______________
Supervisor
Initial
Meat Prior to use if 1. Lock out machine (unplug)

Slicer slicer not used and set slicer to zero.
in previous 2
hours 2. Remove blade guard. Send
Immediately through dishwasher.
after use when
task is finished 3. Carefully wash down all
surfaces with a clean cloth
immersed in clean warm
water and detergent.
Garde manger ________
4. Carefully wipe down all
surfaces with a second clean
cloth immersed in sanitizing
solution (100 ppm chlorine
or 28 mL bleach per 4.5 L
water).
5. Allow air dry prior to

reassembly and next use.
Dry Monday after 1. Remove food from shelves

Storage dinner service. one shelf at a time. Store
rolling rack in dry storage
while cleaning shelf in place.
2. Wash down all surfaces

with a clean cloth immersed
in clean warm water and
detergent.
3. Wipe down all surfaces Grill Cook ________

with a second clean cloth
immersed in sanitizing
solution (100ppm chlorine
or 28 ml bleach per 4.5 L
water).

replacing food on shelves.
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Supervisor
Initial
Reach in Tuesday after 1. Remove food from shelves

Freezer dinner service one shelf at a time. Store
rolling rack in cooler while
cleaning shelf in place.
2. Wash down all surfaces

with a clean cloth immersed
in clean warm water and
detergent. Garde Manger ________
3. Wipe down all surfaces

with a second clean cloth
immersed in sanitizing
solution

replacing food on shelves.
Dishwashing Procedures
Effective dishwashing ensures that all equipment is sanitary and ready for use when required. Using
soiled or dirty china is not only dangerous, but it will tell customers that the establishment has little
or no regard for customer safety. The table below shows the proper procedures for both manual and
automatic dishwashing.
Before washing, scrape dishes and pre-soak any items with hard to remove residue. Then follow
the procedure in the table below, depending on whether you are using a high- or low-temperature
dishwasher or you are washing dishes manually.
Dishwashing procedures table:
Step meat mirepoix acid products
Wash Use a commercial Wash cycle must reach at Wash cycle must reach at
detergent and 45°C (113°F) least 60°C (140°F). least 60°C (140°F).
water.
Rinse Rinse in clean hot water. Hot rinse cycle. Warm or cold rinse cycle
with sanitizer.
Sanitize Sanitize for 2 minutes with Rinse cycle must reach at Final rinse must have
an approved sanitizing least 82°C (180°F) for at concentration of 50 ppm
solution. least 10 seconds. chlorine or 12.5 ppm
iodine.
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Dry Drain boards should be Drain boards should be Drain boards should be
sanitized and sloped for sanitized and sloped for sanitized and sloped for
drainage. drainage drainage
Never towel dry. Never towel dry. Never towel dry.
Did you notice that we use different cloths for cleaning and sanitizing?
Did you notice that air drying is preferred to towel drying?
WORKPLACE SAFETY
Safety vs Security
Personal and public safety is covered in previous pages but it is worth to review what hazards can be
found in a workplace and how to minimize the risk of hazards creating a threat to your safety or the
customer’s safety.
Security means knowing that you work in a secure environment. Being able to work/stay in a secure
environment is paramount for the peace of mind of the employee, the employer and the customers.
Maintaining public security can mean the following:
a. Having establishment procedures in place for customer property that has been left, lost or stolen:
return left / lost items immediately if possible
keep a lost property box
keep a record of what and where and when item was found
b. Having procedures in place to prevent theft, fraud or fraudulent behavior:

keeping passport records, ID records, phone numbers,
use secure payment systems, security boxes, etc.
c. Knowing how to deal with customer property:

handle with care (no dropping or dragging)
always ask for permission before touching
d. Ensuring safe transport to and from the establishment.
e. Hiring security personnel.
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Maintaining personal security can mean the following:
a. Understanding what harassment means.

b. Reporting any kind of harassment. DO NOT SUFFER IN SILENCE.
c. Understanding that sexual harassment is illegal in Sri Lanka.
d. Having a procedure in place for dealing/reporting with harassment cases (report to the Police, the
Assistant Commissioner of Labour in your district, etc.)
e. Knowing your rights – get legal assistance if you need it (volunteer organizations such as Women in
Need and Sooriya can help with legal assistance).
f. Keeping your valuables in a secure location.
g. Ensuring safe transport to and from work.
h. Knowing you have the right to a safe working environment and suggesting ways to ensure this.
First Aid Box
As mentioned it is your responsibility to help maintain personal and public safety. This can be done in
many different ways as can be seen from the information in previous pages of this section. In addition to
prevention methods, learning more about safety, health and hygiene is essential.
One way to do this is to undergo First Aid training. If your hotel has a pool it is important for some staff
to have life-saving training. Some staff may undergo Fire training.
At the very least it imperative that First Aid Boxes be kept in your establishment and maintained
regularly.
A First Aid Box should contain band aids, gauze, surgical tape, roller bandages, tweezers, a small pair of
scissors, a clinical thermometer, antiseptic cream/lotion, Dettol, a First Aid Book.
If a guest or colleague has incurred an injury, follow your hotel procedure. If you are trained to
handle the situation do so immediately. The main thing here is to make the guest or colleague safe
and comfortable as quickly as possible until professional help arrives. Accidents and injuries must be
reported and recorded for future reference.
26
Where to get more information
You can get information concerning hygiene, safety and emergency procedures from any number of
sources.
Your Manager
Senior Staff
Colleagues
Code of Conduct/ procedures or guidelines
Posters/Leaflets/Manuals
Training Courses
the Internet – websites for the Department of Labour (Sri Lanka), International Labor Organization
(ILO), National Institute of Occupational Safety and Health
D: EQUIPMENT AND UTENSIL HYGIENE
Routine Equipment Maintenance
Most kitchen equipment is intended to be disassembled for cleaning. Refer to the manufacturer’s
instructions and training provided by your employer or instructor on how to do this safely. Some
equipment is intended to be cleaned in place. This should be identified in your sanitation plan and
cleaning schedule.
All equipment must be routinely cleaned and inspected. Older equipment may have nooks and crannies
where dirt and bacteria can hide, which can be difficult to clean effectively. Proper cleaning procedures
must be established and followed at all times with regular review to ensure that procedures are
working. If equipment is replaced or cleaning materials change, the process may have to be adjusted.
If you notice any safety concerns with the equipment while cleaning it, such as a frayed cord, missing
guard or loose parts, let your supervisor know immediately.
It is imperative for safe food-handling outcomes for all workers to be familiar with standard sanitation
and hygiene practices. Figure 1 shows the cycles of transmission of micro-organisms. One of the basic
principles is to break the cycle by avoiding cross-contamination, which can be achieved by ensuring
personal hygiene practices are followed.
Food
Handler
Food Environment
27
Cleaning with Gloves
There are disposable gloves and re-usable gloves.
Disposable gloves must be disposed of correctly after single use. However, this does create a lot of
waste. Re-usable gloves have to be washed and dried thoroughly before use.
Do not use the same gloves across different cleaning areas. For example, gloves used for cleaning
equipment should not be the same gloves used for cleaning surfaces.
This is to prevent cross-contamination.
Do not use gloves that have touched raw ingredients for other purposes.
Do not use gloves that have touched waste/garbage for any other purposes.
How to clean and sanitize utensils and tools:
28
Cleaning includes the following:
Cleaning simply means removing dirt, dust, unwanted objects. It is NOT the same as sanitizing
and disinfecting. Cleaning is to maintain industry standards of sanitation and hygiene, to maintain
appearance and presentation and to prevent premature aging of items and surfaces.
Sanitization includes the following:
It is also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill
any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food
preparation.
Leading sanitizers used in the food service industry are chlorine solutions (bleach), quaternary solutions
(quats), and iodine. Use these materials according to the manufacturer’s instructions that accompany
the product and that are found on the material safety data sheet (MSDS) using the appropriate personal
protective equipment.
Cleaning utensils
Some of us have been to establishments where we had to return utensils due to lingering food material
or even rust. There are even some instances where the storage of food service utensils leaves an
obvious path for contamination to occur. Think about how the customer will feel if they receive such
unclean utensils. Think about what will happen if there is cross-contamination between food and dirty
utensils / food preparing tools.
Food processing, preparation and handling areas are perfect breeding grounds for harmful bacteria and
subsequent cross-contamination.
It is therefore is extremely important that we pay close attention to how we clean, sanitize and store
our utensils; whether they are metal, wooden or plastic. General washing with soap and a scrubbing
pad is not always enough. Here are some additional areas that you may be neglecting when it comes to
keeping your utensils free of harmful bacteria.
Pre-cleaning
Some utensils and kitchen equipment are constructed in such a way that food residue may get
stuck in areas that might not be easily removed with a scrubbing pad, such as scoops, curved
canisters, colanders (drainers), sieves, forks, whisks, food processors, blenders. Pre-cleaning can
be hard work, but start by doing the following before you wash.
Pre-soak to loosen food residue. Scrape off excess residue that is left behind after soaking.
Ensure you have the right cleaning tools available such as brushes and a heavy-duty scouring
pad. If your utensil comes with detachable parts make sure you take note of what these parts can
withstand — keeping in mind that not all parts can be immersed in water.
If you happen to have special equipment such as an espresso machine or brewing gadgets in your
kitchen, ensure that you purchase the required cleaning kit for special parts.
29
Washing and sanitizing
Use food-grade detergent or soap to wash your equipment, using a heavy-duty scouring pad to
remove stubborn residue. If you are unable to effectively remove all residue you may need to soak
for a longer period or use a different tool to wash.
Rinse thoroughly with clean water after cleaning, then sanitize. This can be done by adding one
tablespoon of bleach to one gallon of warm water to make a sanitizer solution. And soaking
equipment or utensils in the solution for two minutes once it’s safe to do so.
Alternatively, you can use a vinegar solution to spray on equipment after washing by heating it in
a saucepan to about 65° Celsius and transferring to a spray bottle for application. It is important to
note that the sanitizer solution will not be effective if there is food residue on your equipment.
Important - Allow your utensils to air-dry completely before you reuse them, to avoid
contamination of your food with the sanitizer solution.
Quick Tip - When using utensils with raw animal products such as knives, cutting boards and
utensils, they must be washed, rinsed and sanitized after use to prevent cross-contamination
when being used for other food items.
Storage
Always store kitchen equipment and utensils in drawers or cupboards to prevent them from
accumulating dust. You can retrofit storage drawers with storage trays for organization purposes;
however, you must ensure that cupboards, shelves, and organizers are cleaned and sanitized prior
to storage. Additionally, make sure you clean and sanitize these areas periodically with the above-
mentioned methods and schedules.
Maintenance versus cleaning
Do you know the difference between maintenance and cleaning?

Maintenance includes the following:
✓Checking (electrical and otherwise) equipment that is broken and fixing the problem.
✓Checking lighting fixtures and electric hand dryers that are broken and need immediate replacing.
✓Checking ventilation equipment such as ceiling fans, ventilator fans and ventilation units to make sure
they are working correctly.
✓Re-applying paint.
✓Checking smoke alarms and fire extinguishers regularly to make sure they are working correctly.
✓Checking kitchen equipment such as refrigerators and hot cupboards when they are not working
properly and fixing the problem.
30
✓Checking air conditioning units, fixing problems or servicing the units on a regular basis.
✓Checking electrical outlets (plug points) on a regular basis, fixing any problems.
Maintenance of the machines usually is the job of the maintenance team. However, if it becomes your
job, READ THE MACHINES’ MANUAL to know how to properly clean parts, which parts cannot be cleaned
under a tap, which parts need to be wiped down, which parts need to be emptied, etc. Do not attempt
to disassemble a machine if you do not know how to re-assemble it.
If you are not on the maintenance team that means you have not received the proper training required
to do any kind of maintenance. Therefore, DO NOT ATTEMPT TO DO ANY MAINTENANCE without first
seeking advice and/or permission. If you do so it may lead to accident, injury or further damage of the
item.
Cleaning a refrigerator or freezer:
The following are instructions for cleaning a refrigerator or freezer that is not made of stainless steel.
1. Collect your cleaning equipment and the correct cleaning agent.

Do not use disinfectant or undiluted bleach!
(This may lead to chemical cross contamination of the food.)
2. Wear gloves.
3. Remove all food and drink items from the interior and store in an appropriate place.
4. Remove all shelves and drawers and soak in warm water and dishwashing liquid.
5. Wipe down the interior of the fridge with sponge or wet cloth.
6. Wipe down the interior with a dry cloth.
7. After cleaning and rinsing the shelves and drawers, dry them completely before replacing them in the
refrigerator.
8. Put food and drink items back.
9. Wipe down the exterior of the refrigerator. For the exterior, disinfectant can be used. Clean the
handles thoroughly.
10. Inspect the refrigerator and make a record in cleaning schedule.
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For stainless steel refrigerators and freezers, learn and follow the manual instructions or your
establishment’s protocols. Below are some basics for cleaning anything that is made of stainless steel:
01. Always start by cleaning with warm water and soft

cloth.
02. Use dishwashing liquid and warm water to clean

tougher stains and dirt.
03. Use a stainless steel cleaner to remove stains if

The Do’s of needed, but always read the directions and test a
Cleaning small spot on the appliance first.
Stainless
04. Wipe in the direction of the grain to avoid leaving
Steel streaks.
05. Always towel dry after cleaning to prevent water

spotting. You can consider this the easiest way to
polish stainless steel if you can wipe away all of the
water streaks.
01. Never use steel wool or steel brushes. They will

scratch the surface of your stainless steel and make it
more susceptible to rusting and staining.
02. Abrasive cleaners will scratch the surface and should

always be avoided.
The Don’ts
of Cleaning 03. Bleach will stain and damage stainless steel. Do not
Stainless use cleaning sprays or solutions that contain bleach
Steel WHEN CLEANING.
04. Dirty water and cleaning solutions can leave a residue

that can stain and damage the surface, so don’t forget
to rinse and dry.
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E: FOOD HYGIENE
What does Food Hygiene mean?
Food Hygiene is a part of Food Safety. You will learn more about this in the Food Safety Section.
Food Hygiene can be defined as handling, preparing and storing food or drink in a way that best reduces
the risk of consumers becoming sick from the food-borne disease.
The key elements of food hygiene are:
Personal hygiene. This includes handwashing, protective clothing, illness procedures, and other
duties (such as avoiding smoking).
Preventing cross-contamination. This includes preventing bacterial, physical, chemical, and

allergenic contamination, particularly by having appropriate equipment in place (such as separate
cutting boards).
Cleaning procedures. Thorough cleaning of the kitchen, equipment, and kitchenware (including
plates and cutlery) is vital.
Allergen control. All businesses must clearly explain which foods are allergenic and must prevent
allergens from cross-contaminating other food.
Safe storage of food. This includes storage locations and containers, a FIFO system, labelling, and
temperature control.
Cooking temperatures. Businesses must ensure they cook and hold food at appropriate
temperatures to prevent bacterial risks.
Having a good knowledge of food ingredients. Knowing about the different types or composition
of food ingredients will dictate how such ingredients are safely stored or cooked.
33
Food hygiene is important for the following reasons:
1. Food poisoning can lead to gastroenteritis and dehydration or potentially even more serious health
problems such as kidney failure and death.
2. This risk is especially significant for those in the high-risk category: Small children/ babies, pregnant
moms, the elderly and immunocompromised, especially HIV infections and cancer patients.
3. To prevent the accidental injury or death through allergen-containing food items.
4. Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.
5. Keeping one healthy and preventing the additional cost of buying medication and medical check-ups.
This is especially important is business. Companies worldwide lose billions of dollars per year due to
staff downtime.
Understanding food that can be hazardous:
There are some food items that have natural toxins (poisons) which are harmful to us. There are food
items that have natural, physical parts that are harmful to us. There are food items that cause an allergic
reaction in some people.
It is your job to learn and understand what these natural, food hazards are as well as how to reduce the
harm these food items can do.
Dealing with allergy-inducing food
Allergies are the body’s response to something in the air or food or drink, or something the body
touches, that causes the person to itch, cough, sneeze or develop rashes or even get sick. Your
establishment is responsible for the health of your customers when they consume food at your
establishment so it is important to know if your customers have any food or drink allergies.
Sometimes the guest will inform the establishment before arriving but usually customers inform staff
of allergies when they are ordering food during food service. So it is important to know about the
ingredients of the dishes your establishment serves. If you do not know this information, you run the
risk of making your customers very ill. This will be bad for the establishment. Some allergies can cause
death.
Here are some allergy-inducing ingredients: milk, eggs, nuts (eg. almonds peanuts,etc.), seafood, lentils,
pineapple, tomatoes. The following are dishes you might see on your menu but contain the allergens
above.
Food / Drink Contains Allergen What ingredient?
Mango lassi Yes Milk
Kiribath Yes Milk
Fruit Salad Yes Pineapple
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Kokis Yes Eggs
Pittu No ---
Devilled cuttlefish Yes Seafood, tomatoes
Curd Yes Milk
Black tea No ---
Wade Yes Lentils
Coconut Roti No ---
Ice Cream Sundae Yes Peanuts
Natural Toxins
Contains
Name Effect of Toxins How to avoid hazard
Toxins
Do not use wild mushrooms. Use

Vomiting, diarrhea, only mushrooms that have been
Wild Mushrooms Yes
hallucinations identified as non-poisonous or
purchased from reliable source.
Store potatoes in a dark, cool and

Stomachache, vomiting
Potatoes Sprouts Yes dry place. Do not eat if it turns green
diarrhea
or sprouts.
Dried beans must be soaked for

Kidney Beans (and Stomachache, vomiting
Yes at least 12 hours and then boiled
other dried beans) diarrhea
thoroughly.
Rapid breathing,
dizziness, headache,
Cassava (manioc)
stomachache, vomiting Add a bit of turmeric and cook very
and bamboo roots Yes
diarrhea, convulsions well.
and almonds
Make sure purchased raw items are

Stomachache,
Mussels, scallops fresh, stored correctly and cooked
vomiting, diarrhea,
and oysters appropriately. Frozen items should
paralysis
be thawed correctly.
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Natural, Physical Hazards:
Food items that have bone parts, scales, such as fish, and bone parts and cartilage, such as poultry, and
meat, can be hazardous if the parts are not removed/processed correctly.
Leaving such sharp or bony or chewy parts in the food can lead to cuts in the mouth and choking.
Hazardous Food
And finally here is a list food items that need special care because their composition allows for easy
contamination by bacteria. Whether during preparation, transporting, cooking, storing or serving be
aware of the actions to take to prevent contamination by bacteria:
raw and cooked meat/poultry or foods containing raw or cooked meat/poultry; for example burgers,
curries, kebabs, pâté and meat pies
foods containing eggs (cooked or raw), beans, nuts or other protein-rich food, for example batter,
mousse, quiche and tofu
dairy products and foods containing dairy products, for example milk, dairy-based desserts, bakery
products filled with fresh cream or with fresh custard (yoghurt is not included here as it is an acidified
product)
seafood (excluding live seafood) and foods containing seafood, for example sushi
sprouted seeds, for example of beans and alfalfa
prepared fruits and vegetables, for example cut melons, salads and unpasteurised juices
cooked rice and both fresh and cooked pasta
foods that contain any of the above foods, for example sandwiches, pizzas and rice rolls.
Picture of allergic reaction to allergens:
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Section 02

Food Safety
Section 02 | Food Safety
FOOD SAFETY
What is Food Safety?
Food safety refers to the management systems that establishments must have in place if they sell food.
These systems are to help establishment comply with Food Handling Laws. It means employing all the
measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Every country will have a Food Standards Agency - the governing body that works with local authorities
to ensure businesses meet these laws. In particular, they measure a business’s food safety system
based on three key aspects: hygienic food handling, the physical condition of the business, and food
management systems.
(Refer to Section 1: Hygiene and Safety)
Why is Food Safety important?
Impact of Poor Food Safety
Wasted food due to contamination and spoilage. Spoiled food is unfit for human consumption.
Food poisoning outbreaks and sometimes deaths
Civil action taken by food poisoning victims.
Fines and accumulation of demerit points due to contravention of Hygiene Regulation.
Closure of food premises by the municipality.
Loss of production and revenues.
Benefits of Good Food Safety Practices

Increased shelf-life of food.
Excellent food quality to the satisfaction of customers and patrons
Results in good reputation and increase in business activities
Compliance with the relevant laws and regulations.
All of these contribute to the increase in revenues and results in higher profit
Good working conditions, higher staff morale.
How do we ensure the safety and suitability of food along the food handling and food production chain?
First you must understand the hazards that can happen at any point on the food handling and food
production chain.
(Refer to Section 1)
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What are the hazards when dealing with food?
Key Definitions
A food safety hazard is something that has the potential to contaminate food and cause harm. There
are four main categories of contamination hazards, all of which will be covered throughout
this course:
A microbiological A physical hazard is A chemical hazard An allergenic hazard

hazard is where the presence of a is the presence of is the presence of an
a food becomes foreign object in food harmful substances allergen in food, such
contaminated by products, such as in food such as as peanuts, eggs and
micro-organisms, such pieces of glass, hair or pesticides, cleaning sesame seeds. Any
as bacteria, moulds pins. chemicals, toxins food can contain an
and parasites. and environmental allergen, but some are
contaminants. more common than
others.
If you consume food or drink that has been made in an unhygienic place or in an unhygienic manner, or
the food or drink has been stored incorrectly and has spoiled you can get food poisoning. This means
being sick or catching diseases from food that contain germs, dangerous chemicals or objects. To
understand how such contaminants enter food is to understand how cross contamination occurs.
Type of Contamination Example What could happen
bacteria, viruses, fungus and Microbiological contamination

Microbiological
mould. can lead to disease.
Physical sand, stones, hair, glass pieces, Physical contamination can

wood pieces, soil lead to injury.
Chemical pesticide, herbicide, tobacco, Chemical contamination can

soap, detergent, bleach lead to sickness/poisoning.
Foods containing allergens

Allergenic Sickness and death.
such as peanuts, eggs and milk.
Perishables Rice, pasta, dairy products Sickness
Mushrooms, kidney beans,

Natural Toxins Sickness
shellfish
Rat droppings, cockroach Sickness, food wastage,

PESTS
droppings, ants financial cost
39
Factors Affecting Bacteria/Fungal Growth
Warm Temperature
The best temperature for the growth of food bacteria is 37 degrees Celsius. To prevent their growth food
must be stored in temperatures below 5c or above 65c. The temperature range of 10c to 65c is known
as the “DANGER ZONE”.
Time
If there is sufficient time, a small amount of bacteria can increase to such an extent that there are
enough present to cause food poisoning. For this reason, it is essential that high risk foods are not left in
the temperature danger zone longer than is absolutely necessary.
High Risk Perishable Foods

High Risk foods are those foods that are most likely to be the vehicles of the food poisoning organisms.
They are usually ready to eat foods and / or they are usually high in proteins, and so require strict
temperature control and protection from contamination.
High in protein content Ready to eat Food
Milk and Dairy Products Cold Meats

Eggs and Egg Products Cold Desserts
Meat and Poultry Salad bar Selections
Fish and Shellfish (sushi) Rice
Lobster and crabs Pasta
The following situations allow high risk foods to become contaminated:
Food prepared too far in advance and stored at room temperature

Cooling food too slowly prior to refrigeration
Not reheating food to a high enough temperature, to destroy food poisoning bacteria.
The use of cooked food contaminated with food poisoning bacteria.
Under-cooking which leads to bacteria surviving in the food.
Not thawing frozen poultry for sufficient time.
Storing hot food below 65c.
Infected (sick) food handlers.
Improper use of leftovers.
Cross Contamination
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Be aware of how cross-contamination happens:
How can contaminants enter food? Here are some examples:
Person to Person – shaking hands with someone who has not washed their hands after going to the
toilet, being near someone who is coughing and sneezing
Person to Food – touching food or drink without washing hands, or touching food without covering up
open wounds, touching food after touching garbage or animals or chemicals, not tying hair up, wearing
nail polish, smoking in food preparation areas, spraying pesticide in food preparation areas
Food to Food – raw meat or egg touching cooked food or cut food, cooked/hot food placed next to
raw food such as fruit or salad (food splatter), allergen-containing food (for example nuts) entering
food.
Linen to Food – wiping hands on a dirty towel or handkerchief and then touching food, wearing dirty
clothes/apron, using dirty table cloths
Equipment to Food – using the same knife to cut meat and vegetables or fruit, a storage item has
broken/is faulty and the food has spoiled, using dirty cutlery/dishes/blenders/water dispensers.
Chemicals to Food – spraying pesticide around the food preparation area, cleaning agents being kept
close to food preparation or food storage areas, leaving cigarettes near food preparation areas.
D N’T
CROSS CONTAMINATE
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Other hazards to think about:
People
People commonly harbor food poisoning bacteria in the nose, mouth, intestine, by sneezing or
coughing, or by being in contact with a contaminated product or sources.
Water
Contaminated water, e.g. sewerage water can cause serious contamination. All water to be used within
the premises should be suitably treated e.g. by chlorination
Other animals and birds
Just like rodents, other animals, whether they be wild or domesticated, are capable of contaminating
food products through various means e.g. feathers and hair which are transferred through contact. It is
best to keep pets away from food and its storage.
Garbage and waste food
It will be best if waste and other near spoiled food products are discarded and are not allowed to
accumulate near other food products as they are capable of contaminating those around it. Once
disposed, food handlers should wash their hands.
Damaged Equipment
Damaged tools, utensils and equipment can also pose risks to food preparation areas and food
items. Broken plates and glasses can cause injury or harbour germs in the cracks. Damaged tools and
equipment that are not tended to immediately can cause serious injury and if used can contaminate
food items by releasing particles such as rust and plastic.
Here are some examples of what to do should you find damaged equipment or surfaces in food
preparation and food service areas:
Why it is dangerous What action to take
Food that must be kept warm

Inform the Manager
or hot will become cold and
Hot cupboard or bain-marie immediately. Remove the
increase the risk of bacterial
that is not working broken item for fixing
contamination.
The grease may drip down

onto kitchen surfaces and Inform the Manager. The fan
Grease covered exhaust fan contaminate food. The grease should be cleaned by someone
may prevent the fan from who knows how to do it.
working correctly.
Chemical agents, bacteria and

Inform the Manager. Tiles
germs can enter the cracked
Cracked tiles will have to be replaced by a
areas which can lead to cross
professional.
contamination of food.
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It can cause an accident and

Inform the Manager. Anything
pose a danger to the health of
Broken cupboard handle broken must be fixed
employees.
immediately.
Mold can be highly dangerous

to employees health, guests Inform the Manager. Mold
Surface mold (wall/cupboard) health and food safety. It can damage must be dealt with by
cause disease, allergies and a professional.
toxic poisoning.
How can you avoid cross contamination and bacterial growth?
Consider the Food Safety Pillars
The Food Safety Pillars are:

Good Personal Hygiene (See Section 1)
The first pillar is probably the most important in terms of eliminating cross-contamination. Hand
washing and clean hands awareness are critical to food safety.
Cleaning and Sanitizing Procedures and Schedules (disinfecting) (See Section 1 and 6)
The second pillar in creating a food safety system is understanding fundamental aspects of cleaning
and sanitizing.
It is vital to have cleaning schedules to maintain safety standards.
Clean as you go.
Know how to clean food storage areas, chillers, dishwashers.
Dealing with Pests.
Good Food Storage Practices

The third pillar looks at supply and delivery chains, food labelling, best before dates, safe food storage,
dry foods storage, fruits and vegetable storage, chilled food storage, frozen food storage and
stock rotation.
Temperature Control
The fourth pillar of food safety is a fundamental principle in preventing the growth of bacteria and
ensuring the quality of food is maintained.
Food Handling
The fifth pillar of food safety related to how food is handled during storage and preparation. Food
Handling carries the greatest risk when dealing with cross-contamination.
Activities such as thawing frozen food, cooking and re-heating, taking food temperature, cooling food,
hot-holding, cold-holding and food service.
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Food handling also includes correct labelling of food items, using different (labelled) cutting boards and
knives for different food items and constantly checking that crockery (plates) are clean before plating
food. It is also important to check that food has no foreign particles in it before serving.
Kitchen Layout and Waste Management (See Section 3 and 4)

The last pillar is the layout of the working space is also critical when thinking about Food Safety. If
the kitchen space is disorganized or not well-thought out, if the workstations are poorly designed, if
utensils and equipment are not kept in convenient locations, then the risk of accident, injury, and cross
contamination becomes very high.
When dealing with food it is useful to have a checklist of the areas that need to be clean/prepared in
order to prevent contamination of food.
Consider these questions: Why it is important

Being clean prevents contamination via bacteria
which may be on our hair, our jewelry, our
watches. Also it is unhygienic for hair to be found
Am I clean? in food.
(e.g. Is my hair out of the way, Have I taken
off jewelry or my watch? Have I been outside? If you are sick DO NOT be in contact with food or
Have I touched any pets?) food preparation areas at all. Go home and get
well. This is to prevent contamination via bacteria
and avoids the spread of disease.
Am I sick?
If you have a cut on your hand or finger,
determine how badly you are hurt and inform
your manager. Deal with the wound immediately.
Am I wounded? If you can continue to work, WEAR GLOVES.
This is to protect the food and your hands from
contamination via bacteria.
It is vital to wash hands thoroughly before

Are my hands clean? handling food or preparing for food service. See
the section on Safety and Hygiene to learn about
when and how to wash your hands.
Your hands should be clean even if you wear
gloves. If you use reusable gloves check that they
Are my gloves clean? ae clean and dry before use. This is to prevent
contamination of any food you touch.
If you have been washing dishes or dealing with
waste it is likely there is bacteria on your apron or
Is my uniform/apron clean?
uniform. Therefore it is vital that you wear a clean
apron before handling food or preparing for food
service.
44
Raw meat contains a lot of bacteria that can be

transferred from your hands to cooked or other
raw food. Always wash your hands after touching
Have I touched any raw meat? raw meat. During food preparation, if you are
handling raw meat DO NOT handle other raw
food or cooked food until you have thoroughly
washed your hands. This advice is the same even
if you are wearing disposable or reusable gloves.
Are the food preparation areas clean and It is important to keep a clean and safe
cleared of obstruction (i.e. no equipment or environment in order to prevent accidents from
food items on the floor)? happening in the food preparation areas.
This is to prevent cross contamination of food and
Is the food preparation equipment clean? therefore preserve the health of you and your
customers.
Am I using the correct equipment for my tasks? It is important to use the equipment meant for
the task at hand. Do not mix equipment up.
This is to prevent cross contamination of food and

therefore preserve the health of you and your
guests. If anything in the food
Are the food storage areas/equipment clean
preparation area is not clearly labelled MISTAKES
and clearly labelled?
can happen and food can easily be contaminated
by bacteria, objects and chemicals/poisons.
Washing and disinfecting the cutting boards

Are the cutting boards clean and sanitized? properly prevents bacteria and mold from
growing.
Are there any dangerous chemicals in the This is to prevent contamination via chemicals
food preparation areas? Have the correct and poisons into food and therefore preserve the
detergents and sanitizers been used? health of you and your guests
It is important to routinely check that
Are all the storage equipment refrigerators, freezers, hot cupboards, bain-
working properly? maries, etc. are working properly. If they are not
working properly this will lead to food spoiling
and becoming a health hazard.
Are all food storage areas clean and clear This is to prevent contamination of food and
of pests? therefore preserve the health of you and your
guests.
Is all waste being dealt with correctly Food waste or non-food waste should be managed
and efficiently? correctly in order to maintain hygiene and prevent
cross contamination.
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GOOD FOOD STORAGE PRACTICES
First consider what the different food types are:
What is perishable foods?

Foods that spoil easily, for example, all dairy products and eggs
Ready-to-eat food such as salads, sandwiches, desserts, cooked meats and fish, cooked rice, cheese
Meat, poultry, fish and seafood, un-cut vegetables and fruit
Any raw food
What is semi-perishable food?

Potatoes, apples, oranges, bread
What is processed food?

Food that has been salted or fermented or preserved in vinegar or brine or oil, such as ham, smoked
fish, sausages, pickles, etc.
Follow the manufacturer’s guidelines for storage if package or tin is unopened.

If the package or tin is opened, follow your establishment’s guidelines or S.O.P.
S.O.P - Standard Operating Procedures: this means the rules and regulations of your workplace or
establishment.
(Generally, opened tins/cans should not be stored in the refrigerator as you risk chemical
contamination. Place contents of opened tins/cans into a suitable storage container before putting into
the refrigerator.)
What is prepared food/ingredients?

Cut up vegetables, fruit, marinated meat, salted fish, chopped garlic or ginger, spices, table salt,
pepper powder, etc.
What is dry food?

Flour, sugar, pasta, rice
What are frozen foods?

Food that has been frozen fresh or processed and frozen, for example, frozen vegetables, French Fries
Specific Storage Practices
Dry Foods
Store dry foods in a dry cupboard. Any dampness would damage the food – it would make the sugar
stick together .Always use the tinned food, pasta or rice that you already have in the cupboard first – not
the new packet you have just bought. This should stop out-of-date food gathering at the back of the
cupboard!
46
Semi perishable foods
These foods do not need to go in the refrigerator. They include bread, which we often store in a bread
bin. We can store root vegetables and most fruits in a cool cupboard or rack.
Perishable foods and Prepared foods
These foods should be kept in the refrigerator

Remember that raw food should go on the bottom shelves; and cooked foods should go on the
upper shelves.
Frozen foods
These should be kept in the freezer at -18ºC.

All frozen foods need to be defrosted, thawed safely.
Never refreeze frozen foods.
Here are some suggestions of how food can be stored:
Easy to
Food items spoil Container How to store Temperature
or not
raw chicken O lidded container refrigerator Below 5 degrees
marinated chicken O lidded container refrigerator Below 5 degrees
box of cornflakes X box store room ---
un-opened box of
O resealed/box refrigerator Below 5 degrees
cornflakes
ham O lidded container refrigerator Below 5 degrees
chocolate mousse O covered container refrigerator Below 5 degrees
tinned mushrooms X tin store room ---

In cooking
cooked rice for serving O At cooking heat Above 60 degrees
container
potato salad O lidded container refrigerator Below 5 degrees

Cool room or
eggs O Carton or egg rack 45 degrees or below
refrigerator
tin of biscuits X tin store room ---
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How to receive different food items
Food Delivery
Receiving temperatures
Chilled goods: 0 - 5° C , tolerate up to 8° C
Frozen food: - 18° C
Delivery reception area should be kept clean and free from waste and any risk of infestation by pests.
Placed in appropriate storage within 15 min of delivery

Check for freshness, good color, good smell, contamination (spills, dirt, soil, sand, damage), infestation
(pests) and temperature
General Storage Room Requirements:
Requirement Reason
Store at 15 cm off the floor and 5 – 7.5 cm away To prevent contamination from dust, dampness
from walls. and pests.
Store at 45 cm from sprinkler heads

To prevent contamination from water.
Do not store under unprotected water or sewer
To prevent contamination from sewer water.
lines.
Keep storerooms, coolers, freezers neat,
To prevent cross contamination.
organized and clean.
Doors of cold rooms should only be open for a To prevent contamination from condensation,
short time pests (flies) and people.
Refrigerator Requirements:
Requirement Reason
To prevent contamination from illness-causing
Maintain at 2 – 3 degrees Celsius.
bacteria.
Make sure thermometer is accurate and To maintain correct temperature which in turn
functioning. prevents bacteria from growing.
Do not pack/overload the fridge with too many This is to prevent spills from contaminating other
items. Leave adequate space to store food items food. This also keeps raw food away from
sensibly. cooked food
If possible, have one refrigerator for raw food,

To ensure there is no cross contamination.
and one for cooked/prepared food.
48
General Rules for Storing Food items in a Refrigerator:
Most commercial kitchens will have separate refrigerators for raw food and for cooked or prepared food.
Sometimes you may find a refrigerator specifically for raw meat, poultry and seafood. This depends on
the size of the establishment as well as the budget for large equipment.
If however, the establishment is small and there is only one refrigerator, there are some simple rules to
follow to prevent cross contamination of food.
Apply FIFO – new stock should be placed behind older stock.

Keep an eye on use-by dates and all items should be correctly labelled.
Raw meat, poultry, fish should be well sealed and kept on the bottom shelf. This prevents any
moisture from these items contaminating other foods.
Ready-to-eat foods such as dairy products, preserves and pickles, and other processed food items
should be kept on the top and middle shelves.
Prepared food such as salads, desserts, sandwiches, cakes, etc, should be kept far away from raw food
items, so top shelf is best if possible.
Eggs can be kept on the top shelf or in the egg holders in the door.
If there is a bin or drawer for fruits or vegetables, place fruits or vegetables in the drawer Do not store
fruits and vegetables together. These items should be in sealed bags.
When storing different food items understand the following rules:
New food items should be stored right away to prevent food from spoiling and becoming a
health hazard.
Remove all existing dirt and debris from, wash and dry fresh fruits and vegetables thoroughly before
refrigeration. This prevents pests and spoilage.
Thoroughly wash all vegetables and fruits in clean, potable water.
Refrigerate dairy items immediately upon delivery, or immediately after use.
Food items that are past their use-by date and damaged tins/packets of food must be disposed of
immediately to prevent health hazards. The item is no longer safe to serve to guests. Your hotel should
keep a record of food items it purchases that is regularly updated or there will be a danger of food
contamination and poisoning.
Food storage areas or food store rooms should be kept clean to prevent food contamination and can be
achieved by having a cleaning schedule and also by being aware of your environment (keeping an eye
out for pests or damaged equipment).
Raw meat should be stored separately, after being properly portioned and wrapped.
Wash meat in a special sink and not at your workstation as it will contaminate the vicinity.
Do not reuse any storage container that had meat or fish stored in. Use disposable storage containers
for raw food like meat and fish.
Do not store warm food in the refrigerator, it will not be cooled down evenly and can cause illness.
Cover ready-to-eat food, cooked food and / or store it in proper storage containers.
Never defrost food on room temperature. Defrost the food in the refrigerator.
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Do not leave raw food at room temperature for more than 2 hours, especially meat and fish. Even if the
food is frozen, bacteria will start to grow rapidly when the temperature is between 40 to 140° F.
Keep your raw food under 4° C to slow down the growth of bacteria.
Food items should always be correctly labelled to prevent cross contamination. Labelling helps you or
your chef to find food items or ingredients quickly and efficiently.
ALWAYS write the date/time/name of cook for ready-to-eat food that is being placed in the fridge for
a short time.
ALWAYS write the date/time/name of cook for prepared (seasoned or marinated) raw food that is
going to be refrigerated.
If you open a new item and use only part of the product, ALWAYS write the name of cook, time and
date that the product was open (and replaced in its correct storing location).
Food ingredients or cooked food should be properly portioned before refrigeration or freezing so
that when they are thawed or re-heated they can be thawed or re-heated evenly.
When preparing platters or food for buffets use food within a 24 hour period (some products may be
held for longer – for example soups, sticks and sauces.
If using gloves the gloves must be of very high quality – check with your establishment what grade of
gloves they use. Only wear gloves over a clean hand when touching ready-to-eat food. Do not wear
gloves when handling raw food or washing equipment as this will spread cross contamination.
FIFO and Stock Rotation Schedules
Check the use-by dates so that you know which tins or packets to use first. Maintain a stock
rotation schedule/system.
Stock rotation describes the procedure that your establishment takes to manage old and new
food items. A stock rotation list/procedure will tell you how to store food items according
to their use-by date and/or when a food item was purchased. It is important because this
maintains food safety standards and the health and safety of the customers.
One aspect of stock rotation is FIFO = First In First Out system. New tins or packets of food are
stored behind older tins and packets to prevent wastage of food and maintain food safety.
What does “shelf life” mean?
Shelf life refers to “Best Before” date or “Expiry Date” of all food products. You can see these dates on
the labels of food products.
Shelf life also refers to how long a fresh food item can be stored for before spoilage occurs. For example,
dairy food items have a very short shelf life.
Do all food products have a shelf life?
YES.
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Other Storage Methods
BLAST CHILLER
Blast freezers are sometimes referred to as shock freezers. The idea of this type of freezer storage is to
very rapidly bring down the temperature of (usually) foodstuffs or fresh produce, freezing them very
quickly.
They are widely used in the frozen food industry for things like iced cream, pre-prepared meals and
vegetables or fish. Many commercial kitchens also utilize freezer storage units.
Why use a Blast Freezer?
When you freeze food (or anything else for that matter) the water inside crystallizes into ice. The
longer the freezing process takes, the larger the ice crystals. Larger ice crystals damage the cells of the
food ingredient by causing phenomena like cell bursting, which affects quality and flavour of foods.
Rapid freezing causes the ice crystals to be very small, which does less damage and preserves food at a
higher quality.
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Long term storage: once food is “blast frozen” it can be moved into a normal freezer for longer term
storage.
Quality and taste of the food is preserve: blast freezing slows down the growth of bacteria. Provided
that the food is handled safely and then put into the freezer immediately after preparation, there is a
greatly reduced risk of contamination.
How Do You Blast Freeze?
A lot of blast freezers use blower fans which force cold air across the contents of the freezer in order to
rapidly chill it. Others can work in other ways depending on the design. They can be equipped with trays
which move about in order to position foods, and often include various compartments for freezing.
An average freezer can normally handle foods at room temperature or even heated as long as the
capacity of the freezer is not overloaded. Put a lot of hot food in the freezer and its temperature will rise
which will negatively affect its cooling capacity.
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VACUUM PACKING
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This
method involves (manually or automatically) placing items in a plastic film package, removing air from
inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The
intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods
and, with flexible package forms, to reduce the volume of the contents and package.
Why use vacuum packing?
Food preservation and money saving: vacuum sealing extends the shelf life of food, whether it is
processed, cooked or raw. You can vacuum seal many different kinds of food and the food can last up
to 3 years in the freezer.
Being able to preserve food for longer means less food spoilage and less food wastage, which helps
keep costs down.
Keeping leftovers: Vacuum sealing can help preserve the integrity of any food leftovers and keeps costs
down by reducing food wastage.
Protection from contamination: Vacuum sealing adds a layer of protection. not only from bacteria,
fungus, and mould, but also damage from freezer burn.
Protection from decay: Vacuum sealing removes air (oxygen) and so colour, taste and flavour are all
well-preserved.
No need for additives: Fresh produce can be vacuum sealed without being processed. They only need
to be well cleaned and dried.
Even marinated or seasoned food can be vacuum packed and by sealing the flavours in, the flavours of
the marinade or seasoning deeply penetrates the food item.
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What is freezer burn?
This is what happens when food has not been properly sealed during the freezing process. The colour
and the texture of the food changes, and will affect taste and texture of the food when cooked.
Freezer burn on minced beef Freezer burn on chicken breast
How do you vacuum pack?
There are many different types of machines available on the commercial market. If you establishment
has one, ensure that you learn how it is used.
Vacuum pack machines require special vacuum pack bags that resist heat and puncture. These bags
should be purchased by your establishment.
A common type of machine is the external sealer or the single or double chamber sealer. The food
ingredient or food is placed in the bag and placed either at vacuum and sealing point (external sealer) or
in the machine itself (single and double chamber machines). Air is first removed from inside the bag and
then the bag is heat sealed.
NOTE: remember when using machines, educate yourself. Read the manual when you can and make sure
how to use it is demonstrated to you first.
54
TEMPERATURE CONTROL
As a food handler it is vital you understand the importance of temperature control. How to measure and
maintain temperature and when to check temperature of food are the skills you will need to create a
safe food production environment.
Look at the diagram below.

When food stays in the “danger zone” for too long the food becomes unfit for consumption.
Food poisoning
bacteria grow best in 100oC
the temperature range Hot Food Zone
between 5 degree Celsius 63oC
and 60 degrees Celsius.
This the danger zone. TEMPERATURE
DANGER ZONE
This means we need to
keep perishable food
5oC
either very cold or very Cold Food Zone
hot, in order to avoid
0oC
food poisoning.
Frozen Food Zone
-15oC
55
How do you measure/ /check food temperature?
Refrigerators and freezers have an in-built thermometers and there will be a screen where you can check
the temperature. Checking internal temperature of food requires a food thermometer.
Refrigerator Freezer Hot Cupboard Bain-marie
Correct
Below 5 ° C Below 0 ° C Above 60 ° C (see below)
temperature
How to check/ Thermostat Thermostat

maintain Thermostat Thermostat / food / food
temperature thermometer thermometer
Why is it
To prevent food spoilage, to prevent food from changing taste/consistency and
important to
contamination.
maintain?
Holding Temperatures:
This means the temperature at which prepared (or cooked) hot or cold food should be maintained at.
This is important for buffet food and any food that is not served right away (food that is prepared before
food service starts).
Hot food has to be kept hot at or above 63°C.

Hot food can be kept below 63°C but only for about two hours.
Chilled food has to be kept at or below 8°C.

Chilled food can be kept at 10°C for about four hours.
The table below shows the cooling down temperature and time and the (re) heating temperature and
time of prepared food:
Cold buffet – Keep below 5°C by chilling the bowls & placing food in ice basket .
Hot buffet – Keep above 63°C by warming the food using a flame or steam bath
(bain marie).
FOOD HANDLING
Cooling hot food
cooling from hot to less than 5° Celsius should be as quick as possible to keep food outside the
temperature danger zone
cool food from 63° C to less than 10° C in less than 2 hours
refrigerate immediately when temperature is below 10°C
using small containers/shallow trays facilitates speed of cooling
56
container depth of 4 inches (10 cm ) maximum and food depth of 2 inches (5 cm)
cool large amounts of hot liquids in an ice bath while stirring, then in a refrigerator
always use a thermometer to test cooling process for completeness
never cool at room temperature
Thawing frozen food
preferred: in a refrigerator below 5°C

always re-date the product
least preferred – under clean, drinkable running water – less than 21°C
in a microwave oven (only if part of cooking process)
in a regular oven (only if part of cooking process)
Cooking food
Food that is reheated for hot holding must reach an internal temperature of at least 73°C for 15 seconds.
Cooking and Reheating Temperatures for Hazardous Foods

An accurate food thermometer should be used to check the internal temperature of cooked and
reheated hazardous foods for at least 15 seconds.
(Hazardous foods are foods that need to be kept hot or cold in order to keep them safe.)
Cook until internal Reheat until internal

Hazardous Food Item
temperature is temperature is
82 °C (180 °F) 74 °C (165 °F)
Whole poultry
Cut and ground poultry and all parts of 74 °C (165 °F) 74 °C (165 °F)
ground meats that contain poultry
Food mixture containing poultry, egg, 74 °C (165 F) 74 °C (165 °F)

meat, fish or another hazardous food
71 °C (160 °F) 71 °C (160 °F)

Pork and pork products
Ground meat, other than ground meat 71 °C (160 °F) 71 °C (160 °F)
containing poultry
70 °C (158 °F) 70 °C (158 °F)

Fish
60 °C (140 °F) 60 °C (140 °F)

Other hazardous foods, such as roast
beef, lamb or goat
57
Handling and reheating leftovers
When dealing with leftovers it is imperative that you handle and re-heat correctly or you risk bacterial
contamination as well as loss of taste, texture and colour of the food.
Cool leftovers as quickly as possible (within 2 hours), store in the fridge and eat within 3–4 days.
Alternatively, freeze leftovers for 3–4 months. After this point, they are still considered safe to
eat — but texture and flavor may be compromised.
Use up your refrigerator leftovers within two days.
If you are taking leftovers from the freezer, eat within 24 hours. Make sure they are thoroughly
defrosted before heating, by leaving them in the refrigerator or using the defrost setting on your
microwave. Once defrosted, refrigerate and eat within 3–4 days.
It is safe to reheat partially defrosted leftovers using a saucepan, microwave or oven. However,
reheating will take longer if the food is not completely thawed.
Reheat food until piping hot throughout. When reheating leftovers, be sure they reach at least
74ºC as measured with a food thermometer, for 2 minutes.
Reheat sauces, soups and gravies by bringing them to a rolling boil.
Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way
through.
If you are using a microwave, be aware that food does not heat evenly throughout, so take your
food out halfway through cooking time and give it a stir or rotate the food for even heating.
Arrange food items evenly in a covered microwave safe glass or ceramic dish, and add some
liquid if needed. Be sure the covering is microwave safe, and vent the lid or wrap to let the
steam escape. The moist heat that is created will help destroy harmful bacteria and will ensure
uniform cooking. Also, because microwaves have cold spots, check the temperature of the food
in several places with a food thermometer and allow a resting time before checking the internal
temperature of the food with a food thermometer. Cooking continues for a longer time in dense
foods such as a whole turkey or beef roast than in less dense foods like breads, small vegetables
and fruits.
Do not reheat leftovers more than once. If you have a big pot of soup, for example, it is better
to take out what you need and reheat it in a smaller pan. Equally do not refreeze leftovers.
This is because the more times you cool and reheat food, the higher the risk of food poisoning.
Bacteria can multiply when food is cooled too slowly or reheated insufficiently.
58
Protecting ready-to-eat food and cold food
Food that is served without further cooking such as salads, cooked chicken/lobster/potato/tuna
sandwiches, must be made from cold products.
Protect ready-to-eat foods from contamination at all times. Ready to eat foods do not have a ‘heat’
step to eliminate microbiological hazards. Keep covered and maintain correct temperature depending
on the food. ALWAYS USE GLOVES WHEN HANDLING ready-to-eat food.
Raw foods that are to be cooked should be protected – however if they accidently become
contaminated with a bacteria or a virus, the heat step will in most cases eliminate this hazard.
Taste food during production using single service spoons, keep plenty on hand in appropriate locations.
DO NOT RE-USE SPOONS.
Maintaining buffet food quality
Rotate food often.

Display small quantities.
Change out containers when 2/3 empty.
Do not add fresh food to containers already at the buffet.
Cooking Zone Boiling Water

100oC bacteria will be destroyed
75oC Cooking / Reheating
63oC Minimum Hot Holding
Danger Zone 37oC Body Temperature

Ideal temperature for bacteria to grow
8oC Food Storage

Store food at this temperature or below
5oC Fridge Temperature

All the above
Freezer Temperature temperatures are
Cold Zone -18 Co
Bacteria will not grow but may not die guidelines only
59
Delivery Storage Handling Waste
Food that is frozen Thawing procedure Deal with waste

goes straight to packaging
freezer if not being
used soon.
Food is received in
Reheating
the delivery area. Deal with leftovers
procedures
Food that is not
frozen must be
prepared for Cooking Waste Management
storage or be used
for cooking
The above diagram is an example of how food ingredients and food dishes move around a commercial
kitchen. You should see that there is a flow. The movement of food is affected not only by when and
how food is transported but also to where. In this regard having an efficient kitchen layout improves
efficiency of work.
KITCHEN LAYOUT AND WASTE MANAGEMENT
The last pillar of the food safety is understanding how a disorganized kitchen can also lead to
contamination of food. You will learn more about waste management in the section 3.
While maintaining good standards of hygiene and safety for food delivery and food storage areas is
important, you must remember that these areas do not exist on their own, separate from the wider
kitchen. A commercial kitchen will have many areas of work and it is important you know what each area
or space is called, what that area or space is used for, who works in that area and how to keep those
areas clean and sanitized.
In addition to cleaning and sanitizing schedules there will be work schedules, service schedules and so
on. It is vital that you know your place in the commercial kitchen to ensure smooth work flow for you
and everyone else. This prevents cross-contamination and accidents from occurring.
Try to answer the following questions to start thinking about the importance of kitchen layout and
organization:
Where is everything? Utensils, tools, equipment, cutlery, dishes, etc.

Are the above tools in a convenient location?
Where are electrical utensils and heavy equipment stored?
– is it close or far from my workstation?
Where is the delivery, storage, food preparation area?
Where is the washing up area (s)? – is it close or far from my workstation?
60
Where is the food service area?

Where is waste disposal? – is it close or far from my workstation?
Where is my workstation? – do I share my workstation with anyone?
What are my duties regarding kitchen layout and waste management practices?
Is there good or poor air ventilation?
Where are the fire extinguishers? Are there smoke alarms?
WHAT IS HACCP?
HACCP stands for Hazard Analysis and Critical Control Points.

It is a system for preventing hazards from occurring. It was a system designed by NASA (National
Aeronautics and Space Administration), the Pillsbury Company and the United States Army in the 1960’s.
They produced this system because they were trying to create safe food for space missions.
The use of this system spread to the catering industry, baby food production, canned food production
and commercial kitchens all over the world. As a food handler it is highly recommended that you learn
about and understand this system . Ask your employer if they provide HACCP training.
Or search online for information:

https://safefoodalliance.com/haccp/the-beginners-guide-to-haccp/
61
Below is basic flow chart of how HACCP works in food production:
Assemble HACCP Team
Describe product
Identify how product will be used
Construct Flow Diagram of how product will be produced
On site confirmation of Flow Diagram
List all Potential Hazards and do Hazard Analysis
Determine what the CCPs are (Critical Control Points)
Establish Critical Limits of CCP
Establish Monitoring system for CCP
Establish Corrective Action for each CCP
Establish Verification Procedure
Establish Documentation and Record Keeping
62
Here are examples of how the HACCP system FLOW DIAGRAM can be used in a commercial kitchen:
Flow Plan For Fish & Fish Products
Step 1 Receiving
Temp < + 5 C
2 Storing
Temp < -18 c
3 Thawing
Temp Between 16 c – 20 c
Seasoned with Salt,

4 Pre Preparation Pepper & Lime Juice
5 Cooking
Temp > 85 c (Core

Temperature for 15 Minutes)
Temp Between 8c – 4c
Re Heating Hot Holding Cold Holding
6 > 65 c less than 3 Hrs

Temp – 65 c
SERVICE
63
Flow Plan for Meat & Meat Products
Step 1 Receiving
Temp < + 5 C
2 Storing
Temp < -18 c
3 Thawing
Seasoned with Salt,

4 Pre Preparation Pepper, Mustard Cream,
Herbs & Oil
5 Cooking
Temp > 85 c (Core


Temp – 65 c
SERVICE
64
Flow Plan for Fruits
Step 1 Receiving
2 Storing
Stewed with Sugar

3 Pre Preparation Syrup
Cooking
Hot Holding Cold Holding
SERVICE
65
Flow Plan for Vegetables
Step 1 Receiving
2 Storing
Mixed with Sauces &

3 Pre Preparation Curry Powders & Mixed
with Dressings and Oil
Cooking
SERVICE
66
Flow Plan for Milk & Milk Products
Step 1 Receiving
Temp < 5 c
2 Storing
Temp < 5 c
Boiling, Whipping
3 Pre Preparation adding Colours and
Flavouring
Temp Between 16 c-20 c
4
Temp > 65 c Temp < 5 c
SERVICE SERVICE
67
Flow Plan for Egg & Egg Products
Step 1 Receiving
2 Storing
Temp < 8 c
Boiling, Poaching
3 Pre Preparation Adding Salt, Pepper and
Seasoning
4
SERVICE SERVICE
68
Flow Plan for Cereals
Step 1 Receiving
2 Storing
3 Preparation
4 Hot Holding
Temp > 65 c
5 Hot Serving Cold Serving
69
Flow Plan for Bakery Products
Step 1 Receiving
2 Storing
3 Preparation
4 Hot Holding Cold Holding
Temp > 65 c
5 Hot Serving Cold Serving
Temp > 65 c Room Temp
70
Flow Plan for Bakery Products
Step 1 Receiving
2 Treating
Storing
71
Flow Plan for Poultry & Poultry Products
Step 1 Receiving
Temp < + 5 C
2 Storing
Temp < -18 c
3 Thawing
Seasoned with Salt,

4 Pre Preparation Pepper, Mustard Cream,
Herbs and Oil
5 Cooking
Temp > 85 c (Core


Temp – 65 c
SERVICE
72
SUMMARY of FOOD SAFETY:
Are you clean?

Are you healthy? Maintain Personal
Are you wearing Hygiene
the right clothes
and shoes?
Do you know how to

Handle Food Safely store fresh, frozen,
canned food?
Are you using

a cleaning
schedule/ Clean Food Handling
rotation? Area Regularly
Are you doing
pest control?
Dispose of Food Is garbage

Waste Correctly being properly
separated?
(See Waste Management for Waste Disposal and Pest Control)
73
Section 03

Good Waste Management Practices
Section 03 | Good Waste Management Practices
GOOD WASTE MANAGEMENT PRACTICES
In this section you will learn about good waste disposal practices and good ideas for better waste
management. Every establishment generates waste and how that waste is managed is critical. You must
strive to help manage your establishment’s waste effectively and identify opportunities to manage waste
better.
Kitchen waste should never be burned. Burning waste such as plastic or metal can lead to serious health
problems for you and your team members. It is illegal. It also smells terrible and your guests will think of
you and your hotel badly. Please do not burn waste.
Why is it important to have good waste management or good waste disposal practices?
It is important in order to keep work areas of the commercial kitchen clean, sanitized and accident-free
(improve workflow). It is important in order to prevent the spread of diseases, pests, bad smells, and
cross contamination. It is important because all waste is an environmental problem which eventually
leads to environmental contamination of the food chain.
Cross contamination describes how surfaces and food and drink, can be contaminated or poisoned in
different ways. When managing waste it is easy for microbiological (e.g. bacteria), physical (e.g. hair,
dirt) or chemical (e.g. detergent, bleach) contaminants to spread from your hands, apron, shoes, and
cleaning equipment to your face, other people’s hands, furniture, bedsheets, kitchen surfaces, and food
and drink items. This can lead to serious problems such as food poisoning and injury.
To read more about cross contamination and how to avoid it please refer to the information in Hygiene
Standards Section.
General points to consider:
Waste should be disposed of quickly and efficiently. Never let waste pile up and never keep waste
in a place that can be seen (or smelt) by guests.
When disposing of waste it is good practice to wear gloves and an apron. Cover your face with a
face mask so you do not inhale noxious fumes. It is also a good idea to cover your shoes so you do
not have to clean them in case the shoes get dirty.
If your bins are overflowing with waste you should move the excess into a separate garbage
container or bag.
Waste should be managed away from kitchen and public areas.
If you are unable to identify the type of waste you should ask your manager or experienced
member of staff to verify it and advise disposal method.
76
Clearing and Disposing of Food Waste
Clear kitchen / food waste immediately because:
It helps keep kitchen surfaces clear of waste and pests such as flies and rodents.
It helps keep kitchen surfaces clean and less prone to germs.
It helps because food waste is cleared to the waste bin area and reduces smell in the kitchen.
It helps prevent pests from being attracted to the kitchen or waste bin areas.
To perform safe food waste disposal the following steps are recommended:
1. Put on an apron and rubber gloves.

2. Collect food waste and non-food waste (plastic, paper, glass, metals) separately if possible in plastic
containers (bucket or basin).
3. Transfer waste to waste area and dispose according to waste bin labels.
4. Clean disposable plastic containers before disposal.
5. Wash out glass containers before disposal. Wash out and dry metal containers before disposal.
6. Wash and dry collecting containers and store appropriately.
7. Dispose of disposable rubber gloves appropriately and remove apron.
8. Place the apron in the dirty linen basket.
9. Wash hands thoroughly.
Clearing and disposing of general waste
Different kinds of waste should be disposed of in different, preferably colour-coded and/or labelled bins.
This means separating waste into the following categories:
Plastic
Paper
Cans
Glass
Food Waste
If your establishment has the space and facility, food waste can be turned into compost for the
establishment’s garden.
Why is it important to separate waste?
Dumping all waste together creates a lot of garbage. Remember that everything we throw away
has to go to a waste disposal area (dump) and it is vital to keep these areas small and manageable.
Separating waste helps reduce the overall amount of waste. Waste that can be recycled should be
recycled. Waste that can be composted should be composted. Waste that is hazardous should be
disposed of correctly in order to not contaminate the wider environment.
77
Hazardous and Non-Hazardous Waste
Most hazardous waste is non-recyclable with the exception of glass. All non-hazardous waste is
recyclable. Food waste can be turned into compost.
Hazardous waste Non-hazardous waste
Sharp objects Food waste
Cleaning chemicals Tins
Used batteries Plastics
Glass Cardboard
Cooking oil Newspapers
What about broken tiles, pieces of wood, old cleaning equipment, disused parts such as taps, etc.?
If a waste item cannot be recycled or disposed of in a normal fashion, always first seek advice from
your manager or supervisor. Follow standard operating procedures and advice from waste disposal
department of your city/town. Since such items pose a hazard, store such items away from public
spaces, in a secure and sealed off area until the item can be disposed of.
Sustainability and Waste Management
Sustainability has many meanings. It is the idea that in order to manage resources and protect and
maintain a clean and healthy environment we must avoid the excessive use of water, energy, plastics and
green spaces. If we do not do so we may face a shortage of water, a shortage of energy (power cuts, high
electricity bills), and shrinking green spaces or land because of growing rubbish piles. Here are some
ideas for making waste management sustainable for your establishment.
Prevent
Avoid buying disposable products and products with unnecessary packaging.

Post signs in guest bedrooms reminding them to consider the environment.
Fix leaks immediately.
78
Reduce
Buy more durable, long-lasting products.

Buy recycled goods.
Install dual flush toilets to help reduce the amount of water used during flushing.
Use hand towels or invest in electric hand driers instead of paper towels in public bathrooms.
The use of paper in offices can be reduced by printing paper double sided, and by printing internal
documents on paper that has already been printed on one side.
Reuse
Reuse paper printed on one side.

Buy container refills.
Use rechargeable batteries.
Reuse grey water (e.g. water from water bath or swimming pool for washing paths outside and
watering plants.)
Recycle and Compost
Recycling is good for the environment because it significantly lowers the amount of waste going to
landfill and can reduce waste costs if fewer collections are needed for general waste.
Recycle glass, plastic, cardboard, papers, metal, aluminum and textiles.

Compost food waste, grass cuttings and garden waste.
Recycle damaged linen – for example, old towels can be made into cleaning cloths
Monitor: Regular monitoring of waste to ensure waste minimization strategies result in reduced
amounts of waste disposal each month.
Hazardous waste: Batteries, engine oil, cooking oil, solvents, paints, old fluorescent tubes and other
hazardous wastes must be disposed of with care. Find out if there is a local organization for collecting
particular kinds of hazardous waste. One way to reduce the use of solvent based paints is to use
natural paints. The benefit of natural paints is also to reduce off-gassing and improve indoor air
quality.
Soap Dispensers: Refillable liquid soap dispensers can be used in guest rooms instead of soap bars.
This minimizes waste by not needing to throw away used soap bars after every guest has checked
out.
Separate Bins: In order to recycle aluminum cans, glass bottles and metal tins, separate bins could be
made available in the kitchen and bar so that these items can be easily recycled.
Compact Metal Tins: In order to compact tins and minimize the number of recycling bin uplifts, the
company could consider purchasing a can crusher. A typical can crusher can be wall-mounted and is
inexpensive.
79
More Ideas for Energy and Water Management
Water Management Good Practices Energy Management Good Practices

Percentage of Hotels Adopting the Practice
Dual Flush Toilets

79%
Light Timers Use of LED TV
3% 4%
Linen and Towel Reuse
56%
Low flow shower and taps

Biomass Boilers Effective AC
50%
6% 5%
Use of treated waste water for
watering gardens
50%
Key Switches Use of Solar Power
Rain Water harvesting 60% 69%
02%
Sensors in toilets
Use of Energy Efficient Lighting Methods
02%
88%
Solid Waste Management Good Practices
Composting Recycling Solid Waste 3R System

Segregation
22% 22% 13%
18%
80
Waste Water Management Good Practices
Sewerage Septic Tanks Biogas Production

Treatment Plants 36% 36%
42%
(source: Institute of Policy Studies Sri Lanka (IPS):

http://www.ips.lk/talkingeconomics/2015/02/09/good-environmental-management-practices-in-the-
hotel-industry-in-sri-lanka-determinants-and-barriers/
Pest Control
A pest is any animal or plant which has a harmful effect on humans, their food or their living conditions.
Pests include animals which:
carry disease-causing micro-organisms and parasites, for example, mosquitoes which carry Ross River
virus and Murray Valley encephalitis.
damage stored food. For example, rats and mice may eat grain in silos, rice or biscuits in shops and
homes and contaminate this food with their faeces (droppings) and urine.
damage clothing. Silverfish, for example, eat holes in clothes.
damage buildings. For example, termites can cause considerable damage to timber in buildings.
bite people. For example, bed bugs (so called because they often bite people in their beds) are
very difficult and expensive to control. Their bites can cause great irritation to those bitten and, like
mosquito bites, can become infected if scratched.
Typical pests you might find in your kitchen or general establishment area include rats, mice,
cockroaches, mosquitoes and other insects. You might be used to seeing pests but your guests will think
badly of your establishment if they think you have a pest problem.
It is easy to know if your establishment has a pest problem because you might be able to hear them, see
droppings or notice that food has been chewed or eaten
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Identifying pest droppings
(source: Cornell University: https://cpb-us-east-1-juc1ugur1qwqqqo4.stackpathdns.com/blogs.cornell.

edu/dist/5/2739/files/2014/05/Droppings-130t5bm.jpg)
Rat Mouse
Cockroach
How can commercial kitchens deal with pests?
Use netting around the windows to prevent mosquitos and other insects from getting in.
Store food off the ground.
Keep food stored in containers that rodents and insects cannot enter.
Keep storage areas closed.
Set cockroach traps and check and change them regularly.
Keep waste in bins and make sure the bins have lids which close tight.
Remove or block places where rodents can enter the hotel.
Contact a professional pest control expert if you have a serious problem.
Report any infestation immediately so action can be taken.
82
Section 04

Kitchen Organizational Structures
Section 04 | Kitchen Organizational Structures
KITCHEN ORGANIZATIONAL STRUCTURES
In this section you will learn about how kitchen staff are organized, what responsibility each staff
member has, and how a commercial kitchen flows during work hours.
You will also learn about how to be a good team member, why being a good team member is important,
your rights as an employee and what is expected from a professional worker.
THE KITCHEN BRIGADE
The kitchen brigade is the name we give to the team that works in the
professional kitchen. This expression comes from the French word
“Brigade de Cuisine”. The father of “Brigade de Cuisine” and modern
French cuisine and the culinary arts, is a chef called Chef Georges Auguste
Escoffier.
It was this man’s kitchen practices that have led to the standardized
practices of cooking and catering that we use in professional kitchens all
over the world today.
He believed that a professional kitchen can only function efficiently and

smoothly if everyone in the kitchen understands his or her role completely,
and complete their tasks accurately.
KITCHEN HIERARCHY
Professional kitchens can be found in restaurants or hotels. Hotels and restaurants come in different
sizes. The way kitchen staff members are organised depends very much on the size of the establishment.
Large kitchens need more staff and more specialization of staff functions
84
If you work in a hotel you will be part of the Food and Beverage Staff (F&B staff).
Here is an example hierarchy:
F & B Director
F & B Assistant Director
Restaurant Banqueting Room Service Bar

Manager Manager Manager Manager
Banqueting Head Room Service Head Bar

Head Waiter Waiter Captain Manager
Room Service
Station Head Dispense Waiter Steward Bartender
Junior Station Head Wine Waiter Assistant Steward Bar Waiter
Waiters Food Waiter
85
Breakdown of the roles in F&B:
Role Responsibilities
Cost Control
Purchasing
F & B Director Staff Recruitment and Training
Customer Relations
Has good knowledge of Marketing and Management
Assist Manager during busy hours

Assistant F & B Director Responsible for operation of any outlet if that outlet manager is on leave
Manage duty schedule and performance of outlet managers
Responsible for the work of the staff

Manage staff relations
Manage duty roster, granting leave, staff promotions, training and
Restaurant Manager
discipline
Manage sales and spending budget
Maintain communication between restaurants (in a big hotel)
Responsible for the smooth running of banquet outlet

Banquet Manager Responsible for organizing outlet
Responsible for taking bookings
Responsible for the operation of the room service outlet

Room Service Manager Monitor billing and duty rotas
Responsible for equipment and keeping inventory
Person behind the bar and serves beverages

Bartender Mix and serve alcoholic beverages
Responsible for the bar area
Person who serves the customer, takes orders

Prepares tables for food service
Waiter
Announces orders in the kitchen
Communicates with kitchen staff (ABOYEUR)
Different sized kitchens will have slightly different hierarchies.

Your job is to understand your role and the hierarchy in the establishment you work in.
86
Here is an example of modern kitchen organization:
Executive Chef
Sous Chef Pastry Chef
Chef de Partie Chef de Partie
Demi-Chef de Partie
Commis Chef 1, 2, 3
Trainee Cook (Apprentice)
Here is an example of a small kitchen brigade:
Chef de cuisine
Chef de partie Chef hot range
Butcher Commis 1 Rotisserie
Entremetier Commis 2 Garde manger cook
Reliever cook Commis 3
87
Here is an example of a larger kitchen brigade:
Chef de Cuisine
Sous Chef
Chef de Saucier Chef de Chef de

Entremetier Gardemanger
Commis 1 Commis 1 Commis 1
Trainee Trainee Trainee
Chef de Rotisserie Chef de Patisserie
Commis 1 Commis 1
Commis 2 Commis 2
Commis 3 Commis 3
Trainee Trainee
88
Breakdown of the roles in Kitchen Brigade:
Chef de Cuisine Develop recipes, menus and recommend menu pricing

Monitor portion control
Or Supervise food testing, sampling
Supervise food production
Executive Chef Maintain food cost standard and cost control
Promote hygiene, safety and sanitation
Introduce new products
Handle customer concerns and suggestions
Involved in inventory-taking and purchasing supplies and equipment
Maintain coordination between departments and sections
Do inspection
Determine job roles/expectations, salaries
Check availability of stock
Executive Sous Chef Assist the Chef de Cuisine / Executive Chef

Take charge of the kitchen if the Executive Chef is not there
Communicate between Chef de Cuisine / Executive Chef and kitchen staff
Ensure smooth flow of kitchen work
Monitor portion control and food preparation standards
Supervise food testing, sampling
Assist in menu planning, new cuisine concepts
Sous Chef In a large kitchen be responsible for your own department/section

Ensure proper work flow from preparation to presentation of dishes
Control wastage or breakage of department/section
Report to Chef de Cuisine or Executive Sous Chef
Chef de Partie Control a section of the kitchen

Ensure prompt service of kitchen staff under your section
Monitor hygiene and sanitation standards
Monitor wastage and breakage
Check and keep records
Brief section staff of menu changes or new dishes
Commis Assisting in the food preparation process

Cooking and preparing elements of high quality dishes
Preparing vegetables, meats and fish
Assisting other Chefs
Helping with deliveries and restocking
Assisting with stock rotation
Cleaning stations
Contributing to maintaining kitchen and food safety standards.
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Apprentice (Trainee) Assist Commis

Learn the trade through on the job training
Escuelerie Head dishwasher
Kitchen porter collecting and washing pots, pans, plates and cutlery. getting pots,
pans plates and cutlery back into use quickly. washing and disinfecting
kitchen appliances, work surfaces, floors and walls. making sure kitchen
equipment is properly stored.
Aboyeur Waiters and waitresses – responsible for serving food and returning
cutlery and dishes.
In a large professional / commercial kitchen, there will be many specialized chefs. Here are a few you
should know:
Chef Garde-Manger Responsible for preparation of cold hors d’oeuvres

Organize large buffet display
Prepare salad and charcuterie items
Chef Legume Responsible for vegetable dishes
Chef Patisserie Prepare dessert
Chef Boulangerie Prepare bakery items
Chef Poissonier Prepare fish and seafood dishes
Chef Entremetier Prepare entrée (soup, vegetable dishes, egg dishes but NOT meat)
Chef Potage Answer to the Chef entremetier

Prepare soup
Chef Rotisserie In charge of the rotisserie (roasting and broiling)
Chef Friturier Prepare fried food
Chef Sommelier Specialize in wines

Suggest a wine that will accompany a dish or course
Responsible for the selection and purchasing of wine
Chef Saucier Responsible for the sauces, stocks, glazes
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There are people and departments who play an important role in the commercial kitchen:
F&B
Human Management
Suppliers
Resources
Food
Front Office
Inspectors
Housekeeping Kitchen Guests
Marketing Media
Purchasing
Engineering
Security
Escoffier believed it was important for employees to know their roles as well as the roles of others to
ensure the smooth performance of a professional/commercial kitchen. Without understanding what
others do means you cannot respect how important other people or departments are to your job. And
without understanding what your role is means you cannot perform adequately and therefore let the
team down.
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WORK SPACES
As a member of the kitchen brigade it is important for you to know and understand the space that you
work in.
First consider the F&B spaces. There are five main F&B Service areas:
Stillroom (Food Storage Area)

Contains food and beverage items for food service
Must be clean and checked daily
Silver Room or Plate Room

Contains a complete stock of silver / crockery
Contains surplus stock in cases of emergency
Must be well-organized
Must be locked
Wash-Up
Where plates and cutlery are washed
Cutlery must be placed in a wire basket
Crockery must be stacked correctly
Glassware must be taken to separate wash up point
Hot Plate
Meeting point between kitchen staff and service staff (the waiter in charge of this space is an
ABOYEUR)
All dishes must be checked for good presentation at this point
Must be efficiently run for quick service to customer
Get to know your establishment’s work spaces. Walk around and see how people are moving in those
spaces.
Likewise, get to know your kitchen work spaces. Walk around and see how people move around in those
spaces. Think about how you move in those spaces.
KITCHEN SPACES
Chef Office Menu Planning, Documentation
Soup
Hot Range
Main Course = meat, fish, vegetable
Dessert
Pastry and Bakery Bakery Products
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Salads / Starters
Pastry/Cold Kitchen
Hors D’oeuvres
Cut of Meat
Butchery Saefood / Cut of Fish
Cold Room / Freezer Store cold and freezer items
Sub Stores Dry food, Stationary
There will be many different types of cooks under each of the food handling categories above:
Hot Range Cold Kitchen Butchery Pastry Other Range

of Cooks
Sauce Cook Larder Cook Butcher Pastry Cook Staff Cook
Cold Work
Roast Cook Baker Relief Cook
Cook
Hors
Fish Cook D’oeuvres Night Cook
Cook
Vegetable
Duty Cook
Cook
Breakfast
Grill Cook
Cook
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Good Kitchen Work Flow
Every kitchen has its own work flow. What does work flow mean?
It means the flow of movement in the kitchen during work hours.
A smooth flow of movement ensures the following:
✓ Employees are working at optimum speed and efficiency.

✓ Accidents and hazards are avoided.
✓ Food delivery is safely managed.
✓ Food storage is easy and effective.
✓ Food preparation is easily managed.
✓ Food production is easily managed.
✓ Food service is quick and stress-free.
✓ Wash-up is quick and effective.
✓ Food wastage is reduced.
✓ Waste is properly handled and disposed of.
How is good work flow created?

It depends on the following factors:
What is the layout of the kitchen space?

Where is my station?
What is my job?
Where are utensils and equipment kept?
Where is food storage located?
Where is the food delivery/acceptance area?
Where is the hot plate area?
Where is wash-up located?
Where is food disposed of?
How many people are working at the same time?
Where are the hazards and hazardous materials?
Where is the fire extinguisher?
Where are the windows?
Where is the source of the water, gas and electricity located?
When you start working in a commercial kitchen you MUST familiarize yourself with the kitchen flow so
that you can answer the above questions. If you can answer these questions, then you can become part
of the work flow more easily.
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Also ask yourself the following questions in regards to health and safety:
Is the kitchen space clean?

Does it have a cleaning and sanitization schedule?
How can I do my part in the cleaning and sanitization?
Are there objects blocking doorways and exits?
Is the floor dry?
Do I understand all the safety precautions I must take when using heavy equipment, hot equipment,
wet equipment and sharp equipment?
Here is an example of a commercial kitchen layout:
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Here is a general work flow diagram:
Delivering raw
products:
Delivery
Acceptance
Checking
Cooking raw
Storing raw
products:
products:
In the cooking
Chillers,
area Plate and
Freezers,
Garnish
Dry Storage
Preparing raw
products:
Remove from
storage, Prepare,
Store if necessary
NOTE: Flow patterns of servers and kitchen staff meet at food pick-up and dirty dishes drop-off areas
but NEVER CROSS.
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The Benefits of a Clean and Organized Workspace:
To keep the workspace hygienic and safe.

To give a good image of your establishment.
To help you do your work efficiently and on time.
To help you to complete your work efficiently and on time
To maintain professionalism
To keep good standards of hygiene
To set a positive image for the establishment
The Benefits of Planning and Organizing Your Work:
To complete the job in a safe manner

To get the job done quickly and efficiently
To prevent mistakes from happening
To be professional
To complete work on time and in sequence
Organized work means smooth service which means customer satisfaction
An example of using your time efficiently at work.
Prioritize your work and keep a WORK PLAN

Follow standard operating procedures of your establishment
Look at kitchen schedules for meal service on a daily basis
Allocate time for specific tasks
Identify your work load
What is a work plan?
A work plan is essentially a plan of action for the tasks you will need to finish in order to produce a
dish of food. A work plan will tell you what you are making, how much you are making, the method of
making and what to do first, second, third and so on.
You might be required to create your own work plans for specific recipes, or your might be given a
work plan by your Chef de Partie, or you might create a work plan with a team of commis chefs and
apprentices.
A work plan is important because it helps you become efficient, consistent and reliable.
(You will learn more about work plans in Section 5.)
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How to be a Good Employee
There are 3 ways to become a good employee:
1. Know your responsibilities/duties and carry them out appropriately.

2. Know your establishment’s code of conduct.
3. Be a team player.
1. Kitchen Staff Responsibilities
Cleaning all dishes, work stations, cooking equipment and food storage areas in accordance with food
safety regulations.
Washing, chopping, shredding and grating ingredients for use by the Chef.
Sweeping and mopping floors as required.
Assisting with unloading of deliveries.
Storing ingredients according to prescribed food safety regulations.
Assisting with monitoring of inventory.
Reporting all damaged or faulty equipment to the Kitchen Manager or immediate supervisor.
Packaging leftover food upon request.
Cleaning trash cans and disposing of waste on a regular basis.
Understand and follow standard operating procedures.
2. Code of Conduct
Many hotels have a code of conduct that supervisors, (HR) managers and general staff have to follow.
The code of conduct is a set of rules that ensure everyone employed by the hotel behaves in a
responsible and professional way. A code of conduct might include rules about the following areas:
Conflict of interest
Bribery and financial crime
Trade restrictions and sanctions
Gifts and Tips
Handling personal data
External communications
Respect in the workplace
Diversity and inclusion
Safety and security
Environment
Political activities
With a clear code of conduct employees are better able to present a positive image of their
establishment. Your manager or establishment owner will be able to provide a code of conduct for you
to follow.
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3. Teamwork and Team Building
Without effective teamwork any establishment will fail. Teamwork Is important for the following
reasons:
• Gets the job completed quickly and on time

• Helps maintain the smooth running of the different work areas
• Creates a positive and friendly working environment
• Peer and self assessment helps to maintain high standards of work
Teamwork, team structure, and communication are key elements in creating an effective team. A team is
made of individuals working together to achieve the same goal. Each person needs to have a clear idea
of what they must do to help the team achieve its goal. Being a good team member includes:
A) knowing that every member of the team is important and valuable

B) knowing how to communicate well with others,
C) knowing what good behaviour is,
D) improving your skills.
A) Know every team members’ value to the team – for example:
Role Individual Responsibility Team Support Value
Supports the team by making sure

Plongeur Wash dishes and cutlery that clean cutlery and dishes are
available at all times.
Takes order from guest and serve Supports the team by relaying
Aboyeur
food orders and serving the customer.
Responsible for the daily mis-en- Supports the team by making sure
place and duties to support the the Commis 1 and Commis 2 or the
Commis 3
Demi Chef de Partie or Commis I demi chef de partie can do their
and 2 in the daily operation. jobs smoothly.
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As a good team member you should be able to:
know how long it will take you to complete your task.

prioritize your tasks.
provide help and support to others when it is asked for, or when you have completed your own work
or when you have been asked by management and/or you have the skills/ability.
ask for help when you need it. For example, lifting heavy items, dealing with a guest complaint, or even
when you need a toilet break. Know who you can ask for help in different situations.
work to achieve team goals.
Support and value all members of the team, not only those who cook.
How can you be an effective team member? Here are some ideas:
Be honest and straightforward. Do not play games or lie to others. Do not be afraid to say “what is
what” whether it is good news or bad news. Your honesty will help the team.
Do your share of the work. In a good team there is a sense that everyone is doing their fair share of
work. This helps keep everyone motivated.
Be reliable. Be PUNCTUAL and meet deadlines.
Be fair. When you do good work you can take credit. But do not take credit for other people’s work.
Compliment others. If other people do good work, tell them. If they are weak in some areas, help
them.
Talk to your team members. Good teamwork needs communication.
Be positive. Someone with a “can-do” attitude is a good team member. Someone who is negative will
not help the team.
Give ideas / opinions on how to achieve team goals.
Know your limits.
You cannot provide work or support for your team when:
you do not have time or your own workload is incomplete

you do not have the skills needed
it would be unsafe for you to try to help
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B) How to communicate clearly with your team
Firstly you should know your facts / information. Do you have a clear idea of what you need to
communicate? If you are not clear in your own mind, take some time to think about what exactly you
need to communicate.
It is then very important that you speak confidently and clearly. Do not cover your mouth when
speaking. Speak at a good volume so your team member can hear you.
If you are leaving a written message for a team member you should write legibly and leave the written
message in a place where your team member can find it easily.
You should pass on essential information to a team member as soon as possible for the following
reasons:
So they know what to do in case of an emergency situation

So they know how to help customers in an emergency situation
So they will not panic in an emergency situation
So they can work as part of a team in an emergency situation
To maintain good working relationships
To complete work tasks on time
To prevent errors in taking orders, prevent accidents, etc.
To minimize wasted food/drink/time
To maintain / maximize customer satisfaction (changes to bookings, etc)
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C) How to behave in a team
Behaviours that help teams work well together
Being polite
Respecting others
Helpfulness, Timeliness
Friendliness
Good communication at all times
Make the work fun
Behaviours that do NOT help teams work well together
Gossiping
Being lazy
Lack of personal hygiene
Being late or sick often
Bullying
Harassment of any kind
What is harassment in the workplace?
Harassment describes unwanted behaviour that makes you feel bad, sad, embarrassed, humiliated, or
scared. It can be physical / sexual harassment, such as unwanted touching or hitting. It can be verbal
harassment, such as shouting or threatening language. It can be emotional harassment, such as bullying.
Harassment can come from someone on your team, your supervisor, your manager, or even a guest.
You must not tolerate any kind of harassment whatsoever.
(Reference: See the information on Personal Safety in Safety and Hygiene Section.)
If you have a problem with another team member you should report the problem as quickly as possible
to the relevant person (your supervisor, manager or hotel owner, the police, outside organizations). By
dealing with the problem quickly you will be able to stop it from getting worse.
By dealing with a problem quickly you will minimize disruption to your work and to your life.
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D) Reasons to improve your skills and knowledge
Professional Cookery is a fantastic industry for a career. If you like working as part of a team, giving
good customer service, being rewarded for your ability and working in a job which provides long term
opportunities, then professional cookery is the right choice for you.
However, to achieve job satisfaction or earn a promotion, you will need to improve and develop your
knowledge and skills. Setting career goals or planning your career path is how you can realize your goals.
For example, you might be working as a Commis 3 today but perhaps you would like to be Chef de
Partie or Executive Chef one day? Or perhaps you would like to become the chef owner of your own
restaurant?
The sky is the limit but to achieve your goals you have to always be looking to improve yourself.
Ways you can improve yourself
Always be honest with yourself. Ask yourself these questions:
Have I done a good job? Am I satisfied with your work?

Is my work up to standard? How can I do my job better?
What are my strong points? Which areas can I improve?
Am I satisfied with my work? Why? Why not?
Get honest feedback from others. Your team members, your manager / supervisor and your guests can
give you helpful information about how you can improve your skills. Never be afraid of feedback – if we
did not care what others thought about us we would never improve.
You can ask these questions one on one, during team meetings or when talking with your manager in a
formal appraisal.
Other ways to improve your knowledge is by looking for information on-line, finding cookery training
videos on-line (there are many on YouTube).
Have a Learning Plan
A Learning Plan is an action plan that outlines the learning and development activities to help you
perform your job properly. A learning plan is also a great way to carefully improve your job skills. For
example, if you have a goal of becoming a Sous Chef a learning plan can help you achieve that goal step
by step.
A learning plan might have clear aims, for example ‘in the first 6 months I will perfect mu vegetable
cutting technique’ or ‘In one year I will get my certification in Professional Cookery NVQ Level 4’.
It can be more practical. For example, ‘Week 1 – practice cleaning storage areas, Week 2 - Practice
cleaning utensils, Week 3 –Finish my workbook exercises about Food Safety’.etc
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You should regularly review your learning plan as it lets you know what to do to improve at work. It also
highlights the skills you need to develop in your career. Also, do not be afraid to be flexible with your
learning plan since anything and everything you learn can be beneficial in some way.
Your Rights as a Hospitality Employee
What does “employee rights” mean?
Every person should be safe and secure while working. That is a “right”. And often there are many
“rights” that are recognized by the law so if someone violates your rights you can seek legal action
against that person.
There are many different kinds of rights; economic, civil, human, and of course employee rights. Some
basic employee rights are; the right to refuse unsafe work, the right to be adequately compensated, the
right to be free from discrimination, etc.
In a lot of industries in Sri Lanka employees do not know their rights. It is important you know basic
things like:
How many hours a week you work

How much leave or holiday time you get
Start and finish times
Weekend work, overtime
How much you are paid for your work
If you do not know the procedures of your establishment are concerning your work schedule, ask your
supervisor or Chef de Partie. If they do not know – ask them to find out for you.
It is important for you to know your rights so that you do not overwork and risk your health. It is also
important to know that you are rewarded for the work you do by means of correct salary payment and
other benefits.
In your work place everybody should be treated equally in accordance with the terms and conditions of
their employment.
Equality means equal treatment for men and women, equal treatment for employees no matter what
their ethnic background. This includes EQUAL PAY.
Diversity means working in an environment which respects and includes people with different
backgrounds and abilities.
Where can you get advice on your Rights and Employee/Employer Responsibilities?
You can get information from your manager, your supervisor, your colleagues, the hotel owner, hotel
policies, Human Resources Coordinator, Federation of Chambers of Commerce, NIOSH, Ministry of
Labour, etc.
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If you need to look outside your hotel try the following places (web addresses current as of April 3,
2018):
The Federation for Chambers of Commerce and Industry Sri Lanka: http://www.fccisl.lk (English only)
The National Institute of Occupational Safety and Health (NIOSH): http://www.niosh.gov.lk/index.
php?lang=en (Sinhala & Tamil)
The Ministry Of Labour and Trade Union Relations: http://www.labourmin.gov.lk/web/ (Sinhala and
Tamil)
Hotels, Restaurants and the Community
Hotels and restaurants and food service outlets do not exist as independent units separated from the
wider world. Our customers come from all over the world but we are located in our local communities.
Therefore, community issues can become your establishment’s issues, for example:
health issues such as dengue, flu, or any disease that can spread easily
environmental issues such as dealing with garbage, recycling, water and power shortages,
unpredictable weather
economic issues such as business competition, recruiting, language training, skills training
Community involvement may take on many forms. Involvement within a community may include raising
money for local charities, organizing clean-up days for local parks or beaches, volunteering for a local
Habitat for Humanity project, or simply educating locals and guests about sustainability in general.
Community involvement does not just include those people outside of the organization. Employees are
also a part of the community so it is important for a hotel company to take care of its employees by
paying fair wages, providing fair benefits, encouraging them to volunteer in charitable activities, and
educating them about the importance of being involved with the local community, learning about the
cultures of the tourists, and learning about the local culture.
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Section 05

Time Management
Section 05 | Time Management
TIME MANAGEMENT
What is Time Management?
Managing your time well, in the workplace or in life generally, is necessary for performing your duties
and tasks efficiently and safely.
There are two areas of time management to consider:
Why it is important
When you are training to be a chef or cook, or you are working as an apprentice you will have many,
many duties and tasks. You will be expected to attend training sessions. You will be expected to practice
what you have learned in training sessions. You will be expected to do self-study. You will be expected to
do your job in the kitchen.
If you do not think about how to manage your time the following can happen:
1. You become stressed. When you are stressed it is easy to make mistakes and mistakes can cost money,
create accidents and let your team down.
2. You cannot finish your duties or tasks on time so you work late after normal hours. This will make
you tired and lead to sickness. When you are tired it is easy to make mistakes and mistakes can cost
money, create accidents and let your team down.
3. You lose time to do self-study and improve your knowledge. This will mean that you do not learn
anything new for yourself. This will affect your career opportunities.
4. You try to do many things at the same time. This means each task is not done to satisfaction or a good
or high standard. This will affect your career opportunities.
5. You become an unreliable team member. This will affect your job and career.
(See Section 4 – Team Work)
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How you can manage your time
Here are some ideas for better time management in life in general:
1. Try to keep a daily plan, a weekly plan and a monthly plan. Be kind to yourself. Be realistic. Do not
forget you need time for relaxation as well.
2. If you have been given a self-study task, do not wait till the last minute to finish it. Try to finish as
much of the self-study task as you can before other duties make you busy.
3. Focus on one task at a time. If some tasks can be combined then do so but ONLY after you have given
yourself time to THINK and PLAN how you will combine tasks.
4. Take care of your health. Get the sleep you need. Eat well and do not miss meals. Getting some
exercise is also beneficial.
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How you will manage your time in the kitchen
First, understand the 4 Stages of Food Production:
What is production planning / scheduling?
This stage is when the head of the kitchen brigade plans what the meal service will be and how the
meal service will be accomplished. You will not be part of the decision-making process. After the
decisions are made you will know what your tasks are, the order in which you should do them, and
by when you should complete those tasks.
What is pre-preparation?
This stage is gathering all the ingredients - this may include delivery/storage of ingredients. Check
ingredients and equipment you need for mise-en-place.
What is mise-en-place?
It is a French word and it means to put everything you need in its correct place for food production.
(See Section 8)
What is production?
This stage is when the dish is cooked and plated for service to the customer.
NOTE: These four stages are affected by the type of meal service your establishment serves. There are
two kinds of meal service you should know: set meal service (buffet or course menu) and extended
meal service (a la carte).
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Second, become familiar with the stages of food production
Know your establishment’s Standard Operating Procedures

Which parts of the menu are you involved in at the moment?
Study the menu, your recipes.

Have you memorized some recipes yet? What are the ingredients? What are the measurements?
Have a WORK PLAN for every dish you need to make.
Know where all the ingredients are kept.

Where are the vegetables stored? Where is the dairy stored?
Know your workstation / kitchen /workspace as if it were your own house

What shape is your workstation (is it U-shaped? Or one line?) Where is everything kept?
WORK PLANS
A work plan is a plan of action for a particular recipe.

Each plan will consist of a list of tasks (NOT ONLY method of cooking).
Consider the following points:
What is the recipe?

What are you making?
What is the yield of the recipe?

How much do you have to make?
You must understand the tasks for producing the dish in the recipe.
If you do not understand who can you ask for clarification? ALWAYS get clarification if you are not sure.
Do not wait till the last minute.
Plan the order of your tasks, depending on the recipe.

Which task will take the longest?
You will need to think of the time that each task will take.
Do your pre-preparation
What needs to be boiled, chopped, cleaned?
What needs to be thawed or re-heated or pre-heated?
What needs to blanched, breaded or battered?
What are the holding temperatures for different ingredients and different parts of a recipe (for
example, if the sauce can be made first where will you store it)?
Do you have all the necessary tool and equipment?
Is your knife sharp enough?
Is the cutting board clean and dry?
Do you have all your measuring tools?
Will I need to use heavy equipment and is it ready to be used?
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Do your mise-en-place
Are all the raw vegetables or fruits washed and cut and placed in holding dishes?
Has the meat been marinated?
Do you have the right quantities of all the necessary ingredients?
Produce the dish

Cook the ingredients and plate the dish.
Is there a plating diagram?
For example:
Pickled Kumquat
Seared Scallop
Blood Pudding
Parsley Root Puree

Sauce Mandarin
Red Ribbon Sorrel

Cut Seared Scallop
asymmetrical
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Tips for working efficiently
Allow more time than you think you will need for one task. As your skills improve, you will be able
to work faster and make more accurate time estimates.
Organize the kitchen. Always store items in the same place so that you won’t waste time looking
for them.
Learn to use equipment properly.
Look for ways to simplify. Could a different piece of equipment complete a task more quickly?
Would a different cooking method be more efficient? Thinking through your options can help you
save time and energy.
Gather all equipment and ingredients first. Assembling everything you will need before you start
has several advantages. First, you won’t discover halfway through a recipe that you are out of an
ingredient you need. Second, it will be easier to check whether you used every ingredient. Third,
and perhaps most important, you will have every-thing you need right at your fingertips.
Dovetail tasks. Not every preparations step needs your undivided attention. You could, for
example, make a tossed salad while chicken pieces are roasting. Dovetailing is especially
important when you are preparing a whole meal. If you plan to dovetail tasks, be sure to adjust
your time schedule.
Clean up as you work. Before you start work, fill the sink or a dishpan with hot, sudsy water.
Whenever you have a few free moments, was the equipment you have finished using. Also keep
a clean, wet dishcloth handy to wipe up spills as they happen. Put away ingredients as you finish
with them. Your final clean-up will take much less time.
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Improve your ability to create a workplan:
To improve your ability to manage your time, always reflect on how a task or recipe went afterwards.
Create a work Perform the

plan tasks
Work Activate
Plan Plan
Follow Reflect
Up
Use your Think about
reflection to what could be
make changes done better
to the work
plan.
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Below is an example of a (team) work plan created for a course menu:
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Standard Operating Procedures (S.O.P)
Every commercial kitchen will have a set of guidelines (S.O.P) for the different tasks of food production.
There will be an S.O.P for Kitchen Safety, Food Safety, Personal Hygiene, Opening and Closing the kitchen,
Washing Hands, Receiving Deliveries, etc.
A kitchen S.O.P is a step-by-step process document that acts as a guide for kitchen staff in the
performance of their kitchen duties. The S.O.P helps maximize time efficiency since it is specifically
designed for the kitchen layout and work flow of that particular establishment.
If your establishment has an S.O.P for producing work plans then follow that S.O.P.
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Section 06

Introduction to Kitchen
Utensils, Tools and Equipment
Section 06 | Introduction to Kitchen Utensils, Tools and Equipment
INTRODUCTION TO KITCHEN UTENSILS, TOOLS

AND EQUIPMENT
This section is an introduction to kitchen utensils, tools and equipment

There is a great number of and a great variety of utensils, tools and equipment. Many kitchens have
specialised equipment depending on their requirements. And kitchen equipment is always developing
and improving. Educate yourself whenever you can about new developments.
However, there is a common set of equipment and tools that is used in every kitchen. It is important to
be familiar with how to use, maintain and clean tools effectively.
Having a good understanding of what the purpose is for each tool, utensil or piece of equipment will
help in understanding and remembering the physical demonstration of each tool.
TOOLS:
Hand tools can be divided into three groups
A. Small (utensils)-( for example, whisks, knives, bowls, measuring tools)
B. Large (for example, steamers, fryers, hot cupboard)
C. Mechanical, (for example, mincers ,mixers ,refrigerators)
A. SMALL TOOLS
Measuring Volume (wet ingredients)
Measuring Volume (wet ingredients) : Measuring jugs, cups and spoons
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Measuring Weight (dry ingredients) : Measuring jugs, cups and spoons
Measuring Temperature – Food Thermometer
Conversion Tables for measuring weight and volume:
Liquid Measures
1 cup 8 fluid ounces ½ pint 237 ml
2 cups 16 fluid ounces 1 pint 474 ml
4 cups 32 fluid ounces 1 quart 946 ml
2 pints 32 fluid ounces 1 quart 946 ml
4 quarts 128 fluid ounces 1 gallon 3.784 litres
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Dry Measures
3 teaspoons 1 tablespoon ½ ounce 14.3 grams
2 tablespoons 1/8 cup 1 fluid ounce 28.3 grams
4 tablespoons ¼ cup 2 fluid ounces 56.7 grams
5 1/3
1/3 cup 2.6 fluid ounces 75.6 grams
tablespoons
8 tablespoons ½ cup 4 ounces 113.4 grams 1 stick butter
12 tablespoons ¾ cup 6 ounces 0.375 pound 170 grams
32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams
Food Preparation and Production Tools:
Corer: for taking the

Vegetable peelers: for peeling the skin of fruits
core out of fruits like
and vegetables
apples and pears.
Mandolin Slicer: for Zester: for removing zest Parisienne Scooper: for
slicing vegetables into from citrus fruits. scooping melon balls
various cuts
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Egg slicer and egg wedger: for cutting eggs into

smooth slices
Trussing needle: for

Meat Bat/ cutlet bat: for Larding needle: for threading
trussing poultry
tenderizing meat lard through meat
and meat
4 – way Grater: for grating Mortar and Pestle: for grinding herbs
cheese, or vegetables and spices
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Table mounted can opener Glass mixing bowl
Pastry Brush: for spreading egg or

Rolling pin: for rolling dough
butter on pastry or bread
Balloon Whisk: for whisking or whipping Piping bag (with nozzle set):
heavy cream or eggs or butter For piping cream
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Ramekins: for baking small

Fluted Tartlet Mold: for tarts
hot desserts
Wooden spoons: for any kind of stirring

Fish Slice: for cooking fish
or sauteeing
Perforated spoon: Soup Ladle: for soups and stews
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Conical Strainer: for strainer liquids Sauce Ladle: for sauces
Potato Masher: for mashing potatoes Pizza cutter: for cutting pizza into slices
Pots and Pans
Sauté Pan (straight edge) Sauté Pan (slope sided)
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Saucepans and stockpots Cast Iron Skillets Sizzling Plate
Large Stock Pot
Pancake Pan Saucepan
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Pie Dish Souffle dish
Braising Pan Casserole
Savouring Mould Roasting Tray
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Chafing Dish Burner
Wok
Tall Pot
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Two factors that affect a pan’s ability to cook evenly are:
Thickness of metal – a heavy gauge pot or pan cooks more evenly than a thin one, the thickness should
be at the bottom.
Type of Metal – Different metals have different conductivity (speed at which they transfer heat)
Aluminium – most common, light weight

Copper – best heat conductor of all, very expensive and must be used very carefully
Stainless Steel – a poor conductor of heat, tends to scorch food as heat is uneven but good for storing
food
Cast Iron – distributes heat evenly and can take high temperatures. Can rust easily unless kept
conditioned and dry
Non-stick coating – easily scratched, DO NOT use metal spoons or clean with abrasive materials. Best
for eggs and cooking without oil.
Pots and Pans Set
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B: LARGE TOOLS
FOOD
Can 1
Can 2
WATER
HEATER
Double Boiler: for melting chocolate or stirring custard
Sous Vide Machine: for cooking vacuum packed food
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Hot Range and Hot Holding Equipment
Griddle: can cook many different things at Salamander: overhead grill for toasting
the same time or browning or hot holding
Deep Fat Fryer: for deep frying food Bratt Pan: able to cook large amounts at
the same time
Electric Convection Oven
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4 - Ring Gas Stove with Griddle Pan and Oven
Microwave oven Overhead hood
Grill with hood cover Grill
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Waffle Grill Panini Grill
Bain-Marie: for hot holding Pressure Steamer
Cold Range and Cold Holding Equipment
Blast Chiller Freezer
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Refrigerator
C: MECHANICAL EQUIPMENT
Hand-held Liquidizer
Blender
/ Blender
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Food Processors
Commercial dough and batter mixer: for mixing ingredients for bakery items
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Mechanical Potato Peeler
Food Slicer Mincing Machine
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Band Saw: for slicing large chunks Buffalo Chopper: chops or emulsifies
fish or meat food ingredients
Ice Cream Dispenser Ice Cream Maker
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Ice Cube Maker Boiler
Toaster Electric Soup Tureen
Electric Coconut Scraper Fly killing machine
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Food Processing Equipment: Sinks and Racks and Work Tables
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KNIVES AND KNIFE TOOLS
The knife will be your most important tool. Therefore you must understand its parts, the uses of different
knives, how to sharpen, clean, sanitize, store the knives, and ultimately how to respect this tool by using
it in a safe and hygienic manner.
Handle
Heel
Butt
Tang
Bolster Spine
Point
Edge
Tip
Parts of the knife and its uses:
Point: To score, stab or start a hole.
Tip: for delicate or detailed cutting, skinning.
Edge: Depending on the knife the edge can be smooth or serrated. A well-used part of the blade – for
chopping, slicing.
Heel: Lower part of the blade – used for cutting food that needs extra force.
Spine: The thickest part of the blade and provides the strength of the blade.
Bolster: Where handle meets blade. Protects the fingers by preventing them from sliding towards the
blade.
Handle: This part can be made from many materials and the design of the handle can dictate the ease
with which it is used.
Tang: The unsharpened part of the blade that attaches to the handle.
Butt: Back end of the knife and is usually curved for better grip.
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Knife Sets
140
Although there are many knives you will get to know over the course of your career as a chef/cook, here
are the basic knives you should know:
Cook’s or Chef’s Knife

This is the type of knife you will use the most. It is for all kinds of chopping, dicing, mincing and slicing.
The longer the blade the heavier it is and can be difficult to handle. Small-handed cooks should choose
shorter blades and large-handed cooks should use longer blades.
Paring Knife
For peeling and coring fruits and vegetables
Turning Knife
Much like a paring knife, it is used for cutting fruits and vegetables. However it has a curved blade
which makes it easier than a paring knife to cut, peel or carve fruits and vegetables.
Bread Knife
Usually for slicing bread. The serrated edge guarantees a smooth cut without breaking the bread or any
delicate food so it is used for cutting sandwiches and pastries and cakes.
Fillet Knife
The blade is quite flexible and narrow.
Used for filleting fish. The narrow blade is able to move smoothly along the backbone of the fish or
along the skin of the fish.
Carving Knife
The carving knife which has a rigid blade is slicing roast meat while a more flexible carving knife is
usually used for roast poultry or pork.
Utility Knife
A small, lightweight blade.
For cutting fruits and vegetables.
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Cleaver (or Chopping Knife)

A knife with a wide, rigid blade. Used for chopping, pounding crushing and shredding.
Boning Knife
A thin, short and rigid blade to remove the main bone within a cut of meat such as ham or beef.
Smaller boning knives are sued for trimming meat.
Other tools you might see in the professional kitchen:
Grapefruit knife – curved lade to cut the flesh of the grapefruit away from the skin. A blade with slit in
the centre for cutting between the fruit lining.
Cheese Knife – This blade has a curved and forked tip for picking up cheese.
Food Saw – This is useful when cutting through frozen food or meat or bone.
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Kitchen Scissors – a versatile tool for cutting open packets to cutting food.
Using a knife correctly:
Grasp the knife between the thumb and Guide the knife, the blade slides against the
forefingers fingers, the finger tips are curled under out of
the way of the blade
Tips: Relax hands and wrist, let the blade do

the cutting
The knife moves in a rocking motion,

from front to back, as well as up and
down.
The knife should be at the same height

or just below your elbows, so that the
whole upper body, not just the hands,
can put downward pressure on
the knife.
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Use the correct knife for the task.

Always cut AWAY from yourself.
Always use a cutting board.
Keep knives sharp to maintain efficiency of work.
When carrying a knife, keep it to your side with the point down and cutting edge away from you.
When passing a knife to someone, put the knife down on a clean work surface and let them
pick it up.
Do not catch a falling knife.
Do not leave knives in a sink of water – this risks accidental injury.
Do not leave knives near the edges of tables.
Cleaning and Maintenance of Knives:
After use, always wipe knife clean. (Keep knife wiping cloth separate from other cloths. Clean and
sanitize knife wiping cloth correctly after use.)
Wash by hand (washing in the dishwasher will damage knife).
When washing knife that has been used for cutting meat, poultry, etc., always use hot, soapy water.
Store in dry place, away from other utensils to prevent accidental cuts. Preferrably store in a wooden or
polythene knife block.
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When sharpening knives
(A) (B)
In the above picture (A) the cook is using a Sharpening Steel to sharpen the knife. This tool can be made
from steel, glass or ceramic.
It is also possible to sharpen a knife with a sharpening stool (B). When using a sharpening tool you must
follow the instruction carefully in order to sharpen correctly.
(C)
In some kitchen you might see a sharpening stone or wet stone (C). A sharpening stone should have
two sides, a rough side and a smooth side. You sharpen using the rough side first. Lay the blade flat on
the stone at a 45 degree angle. Hold the knife handle with one hand and with the other hand place two
fingers on the blade, raise the blade slightly (20 degrees) and push down and forward or towards you.
You must do this for both sides of the blade.
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Cutting Boards:
A knife is nothing without a cutting board. Wooden or polythene cutting boards are mainly used since
metal, ceramic or glass cutting boards can be very slippery.
When using cutting boards, DO NOT USE the same cutting board for different foods. If you use the same
cutting board you will risk cross-contamination between raw foods and cooked foods, raw meat and raw
vegetables, etc. Therefore use, different boards and make sure designated boards are either colour coded
or labelled so that you know what board is for what food.
For example:
COLOUR CODED CUTTING BOARDS
RAW MEAT
RAW FISH
COOKED MEAT
SALAD & FRUIT
VEGETABLES
BAKERY & DAIRY
CLEANING SCHEDULES (See also section 1, 2)
What is a cleaning schedule?
A cleaning schedule is an easy and effective way of showing all the kitchen spaces and equipment that
have to be regularly cleaned as well as when to clean them.
It is also a set of instructions that describes how to maintain the premises and equipment in a clean
and sanitary condition.
Why have cleaning schedules?
Cleaning schedules are used to ensure that all food preparation areas are kept clean and sanitized.
In order to comply with the Food Standards Code. Environmental, Health, Services and Food
businesses must maintain their premises and all equipment in a clean and sanitary condition. The
standard of cleanliness expected must ensure there is no accumulation of food waste, dirt, grease or
any other visible matter.
When handling food on or with dirty equipment, bacteria can be transferred to the food product.
This has the potential to cause food poisoning. In order to help minimize the risk of food poisoning
illnesses, all food premises must be kept in a clean condition.
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How do I develop a cleaning schedule?
The easiest way to develop a cleaning schedule for your business is to walk through the premises and
make a list of all items that need cleaning. You will need to include things like the walls, floors and
ceiling, as well as all equipment, fittings and fixtures. It is important to include all items, including
those that are not cleaned frequently.
Once you have a list of everything that needs to be cleaned, you will now need to record how it is
cleaned, and determine how often it needs to be cleaned. It is also good to include who is responsible
for the cleaning, and what chemicals/ detergents need to be used.
Recommended Cleaning Frequencies
After each use or meal preparation period:
All utensils, crockery, cutlery, pots and pans, equipment such as meat slicers, milkshake mixers and
cutting boards/blocks. Also food preparation benches, sinks, and customer tables.
At least daily:
Equipment such as microwaves, coffee machines, microwave ovens, stove tops, Bain Marie, floors and
walkways, refrigerator rubber door seals, all staff/patron toilets, change rooms, waste areas.
Weekly:
Walls beneath and behind all appliances, shelving, cupboards, flyscreens, interior cool rooms and
refrigerators, freezers, dry storage areas, including outside of all ingredient containers, ovens and
rubbish bins.
Monthly:
Light fittings, exhaust fans and exhaust canopies. Pest control should also be reviewed monthly.
Three monthly:
Arrange for grease trap to be cleaned and professional pest control.
Annually:
Check fire suppression system

Check the fire extinguishers (this may need to be done twice a year, depending on the establishment)
Clean the hoods twice a year. Use a professional company that specializes in hood cleaning rather than
doing the job yourself (very messy and time-consuming).
Clean the pilot lights on any gas kitchen equipment (Be sure to follow the manufacturer’s instruction).
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What should a cleaning schedule look like?

Cleaning Schedule example:
Cleaning and Maintenance of Kitchen Tools:
When cleaning non-electrical tools:

a. pre-clean
b. wash and rinse
c. sanitize
d. dry thoroughly
e. store correctly
When cleaning electrical tools:

a. choose cleaning agent/liquid
b. DISCONNECT the electrical equipment from power source
c. read cleaning instructions if necessary,
d. safely disassemble
e. pre-clean/ soak to remove dried on food,
f. soap, wipe and/or scrub (gently)
g. rinse
h. sanitize if necessary
i. dry thoroughly
j. reassemble and store correctly
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Some things to remember when cleaning kitchen tools in particular:
Use the correct cleaning liquid.

Use the correct cleaning cloth or sponge or brush.
Use hot water if possible.
Sanitize the kitchen tools with correct sanitizer.
Dry thoroughly on a drying rack. (If a tool needs to be used immediately after cleaning, dry with a
cleaning cloth that is for drying purposes only.)
If using a dishwasher, make sure you know how to use the dishwasher correctly, and you must know
which tools and electrical tool parts can be washed in a dishwasher.
Some things to remember about the maintenance of kitchen tools:
If you notice something wrong, DO NOT use the equipment.

Report it to your supervisor immediately.
Examples of maintenance issues: frayed electrical cord, broken switch, screws coming loose or missing,
rattles or strange noises in the equipment, smells, smoke or sparks coming from the equipment, broken
handles
What is cleaning and sanitizing?
It is important for food business proprietors to understand that cleaning and sanitizing are two separate
procedures. A surface will generally need to be cleaned before it can be sanitized. Below are the
definitions of both procedures:
Clean means ‘clean to touch’. There should be no accumulated dust, dirt or food particles on the
surface, and no objectionable odour.
Sanitize means to apply heat and/or chemicals to a surface in order to reduce the number of bacteria.
The number of bacteria on the surface must be reduced to a level that is safe for food contact
Preventing Injuries from Mechanical Equipment
You need to take responsibility to look after your own safety in the kitchen by following these rules.
1. Do not use any equipment unless you understand its operation.

2. Use all guards and safety devices on equipment. Set slicing machines at zero (blade closed) when not
in use.
3. Don’t touch or remove food from any kind of equipment while it is running, not even with a spoon
or spatula.
4. Unplug electrical equipment before disassembling or cleaning.
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5. Make sure the switch is off before plugging in equipment.

6. Do not touch or handle electrical equipment including switches, if your hands are wet or if you are
standing in water.
7. Wear properly fitting clothing. Tuck in apron strings to avoid getting them caught in machinery.
8. Use equipment only for its intended purpose.
9. Stack pots and other equipment properly on pot racks so they are stable and not likely to fall.
Preventative Maintenance Schedule
As you have already learned, keeping any kitchen equipment clean and using it safely is very important.
These two acts are a part of preventative maintenance. Neglecting maintenance can lead to accidents in
the future.
Every kitchen should have a preventative maintenance schedule. A weekly, monthly and yearly checklist
of checking and maintaining all kitchen equipment is needed. If this is not done, it can cause important
equipment to fail when it is most required and can cost a lot of money for replacement and loss of time
in operations.
1. It prolongs equipment life

2. It ensures that all equipment is working at optimum performance
3. It saves money and time in the long term.
NOTE: In Section 5, S.O.P (standard operating procedures) was discussed. Read it again because your
establishment will have its own S.O.P for cleaning and maintaining utensils tools and equipment,
which you must follow.
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Section 07

Food Knowledge
Section 07 | Food Knowledge
FOOD KNOWLEDGE
Classification of ingredients and Nutritional Knowledge
Food knowledge is a science. It is important as a trainee chef/cook that you understand the science
behind the art of cooking. In this section you will learn about the different food groups and how that can
affect menu choices.
You will learn about flavours, nutrition and sustainability.
Six categories of Nutrients Categories of food

Carbohydrates Fruits and Vegetables
Fats Dairy/Eggs
Proteins Meat/Fish/Poultry
Vitamins Grains and Cereals
Minerals Lentils
Water
Junk Food, Sweets,

Sugar Drinks 10%
Milk, Cheese And Meat, Poultry, Sausage,

Eggs 15% Fish 15%
Bread And Cereals Fruits And

20% Vegetables 25%
Water 30%
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What are nutrients?
Nutrients are sources of energy or body-building element that the body cannot produce by itself.
Therefore it must consumed through food.
Nutrient Function Food Source

Sugar
Honey
Dairy Products
Fruits
Carbohydrates: Vegetables
To supply energy to brain,
Simple Carbohydrates
nervous system, muscles and
Bread
blood.
Complex Carbohydrates Rice
Corn
Potatoes
Fruits
Vegetables
Milk
Meat, Fish and Poultry

To build the body (the muscles,
Proteins Dairy Products and Eggs
skin, hair, blood, enzymes),
(some)Vegetables
regulate water
Legumes and Nuts
Meat, Fish and Poultry
Dairy Products and Eggs
To maintain the body and bodily Oils
functions (store energy, help Cocoa butter
Fats
absorb vitamins, insulate vital Grains
organs, etc.) Nuts and Seeds
Vegetables
Fruits
To maintain the body and bodily
Vegetables
functions (boost the immune
Vitamins Dairy Products and Eggs
system, convert food into
Meat
energy, etc.)
Grains
To build the body and help with
bodily functions (strengthen
Minerals bones, teeth, nerve control, Found in most food groups
etc.)
Provides a medium for chemical
Water reactions, remove waste Fruits, Vegetables, Liquids
products and makes up 50-60 %
of body weight
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Water is present in all food and dishes in different amounts.

But that is not a substitute for drinking water, which is very important for keeping the body
correctly hydrated.
Dietary Fibre describes the parts of a plant that cannot be digested. It can help reduce cholesterol if
eaten regularly. Food that contains dietary fibre – oats, beans, peas, barley, citrus fruits, strawberries
and apple pulp.
There are four kinds of fats:

1. Saturated – raises unhealthy cholesterol levels
(meat-based diet is high in saturated fat)
2. Trans Fatty acids – raises unhealthy cholesterol levels
(fast food contains a lot of trans fatty acids)
3. Polyunsaturated – healthier fat
(Nuts and seeds, sesame seed oil and sunflower oil are rich in this type of fat)
4. Monounsaturated – healthier fat
(avocado, olives, canola and peanut oil are rich in this type of fat)
Calorie – what is a calorie?
This is the word we use to measure food energy. It is written as kcal.
1 gram of pure fat supplies 9 kcal

1 gram of pure carbohydrate supplies 4 kcal
1 gram of pure protein supplies 4 kcal
How does this affect menu choices?
Today many people are concerned with the health of their bodies. There are many diseases that are
considered to be modern diseases because these diseases are connected to lifestyle and food habits.
Humans in the 21st Century are more unhealthy in their eating habits than ever before. That has led to
more heart, liver and kidney disease. Humans are fatter than they have ever been.
That is why many people go on diets. Many people want to eat healthier meals, or meals with less
calories. That is why some restaurant menus write how many calories their dishes contain.
When planning a menu it is important to think what kind of customer is coming to eat your food and
what kind of dish they are looking for. Many customers today look for fresh and healthy dishes.
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TASTES AND FLAVOURS
Scientists describe seven basic tastes: bitter, salty, sour, astringent, sweet, pungent (eg chili), and umami.
There are however five basic tastes that the tongue is sensitive to: salt, sweet, bitter, sour, and umami.
Sweet – detected by the presence of sugars
Salt – produced by the presence of salt ( sodium chloride)
Bitter – taste that detects alkaloids
Sour – taste that detects acids
There is a fifth, more complex taste: Umami
Umami is hard to define but some people describe it as savouriness. It is the name for the taste
sensation produced by the free glutamates commonly found in fermented and aged foods. In English, it
is sometimes described as "meaty" or "savoury". In the Japanese, the term umami is used for this taste
sensation, whose characters literally mean "delicious flavour." Umami is now the commonly used term
by taste scientists. The same taste is referred to as xianwèi in Chinese cooking. Savoury is considered a
fundamental taste in Japanese and Chinese cooking, but is not discussed as much in Western cuisine.
(for example, parmesan, soy sauce have “umami”)
Lesser tastes:
Astringent (for example, tea, unripe fruit)
Pungent (to mean spicy, for example, capsicum)
• BITTER
• SOUR
• UMAMI
• SALTY
• SWEET
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What is the difference between flavour and taste?
Taste refers to the direct connection between tongue and food item.
Flavour refers to the taste, texture and smell of a food item. Therefore flavour is affected by whether the
dish is hot, cold, warm, cool, soft , hard, and which smells are stronger.
What does this mean when you cook?
This knowledge will affect the following:
How and for how If you undercook the taste

long you cook raw If you overcook then all may not be palatable
ingredients taste will be lost to customer
if you combine strong If you combine one strong

What ingredients you tasting ingredients the taste with one weaker taste
combine dish may not be pleasant the dish will be unbalanced
Where you place

How you plate a Which tastes come first
different ingredients
dish and what dish is affects the tastes that
can affect the eating
served first come later
experience
What is food composition?
Food composition refers to the different nutrients that make up the food type. For example, fruits made
up of fibres, water, minerals and carbohydrates.
Why is it important to know the composition of food?
Since different nutrients react differently to different preparation and cooking methods (hot or cold
methods) you must know the composition of food so that you can predict how the food will behave
when you prepare it for a dish. If you can predict how it will behave you can avoid mistakes such as
over-cooking, or under-cooking.
It is also important to know food composition for storage purposes. If you know that proteins easily
degrade if not kept under very cold temperature, then you know how to store protein-rich food.
You can find food composition tables on the internet or in nutritional science books.
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MEAT
Meat is a very important ingredient in cooking and many of the dishes you will make will contain a meat
ingredient. There are two categories of meat, and this is further divided into red and white meat.
Red Meat:
Lamb , Beef
Reared Meat
White Meat:
Meat Pork , Veal
Red Meat:
Deer , Wild Boar
Game Meat
White Meat:
Rabbit
Composition of meat: (muscle, connective tissue, fat and bone)

75% of water, 19% of protein, 2.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds.
Beef
Beef (and veal) and lamb/mutton are called red meat A cut of beef is meat that is muscle close to the
bone. Any meat from near the hooves or the horns is tough and hard to chew. Any meat far away from
the horns or hooves is softer. The chuck is used for chuck-steaks and roasts or used for ground beef.
The rib contains short and prime ribs and the rib eye and entrecote is the boned steak cut off the sirloin.
Brisket is usually used for barbecue. The shank is used for stews and soups (it is very tough meat). The
loin is used for T-bone and porterhouse steaks. The sirloin is used for sirloin steaks. The tenderloin is
mainly used in filet mignons or steaks. It is the most tender and most expensive cut. Meat of a young
cow is called veal.
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Beef Cuts
Brisket 5 Bone Rib Rolled Topside of Beef
Classic Fillet Steak (170g) Fillet Medallion (70g) Burgers
Sirloin Steak (210g) Minute Sirloin Steak (110g) Rib-eye Steak (210g)
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Minute Rib-eye Steak (110g Rump Steak (170g) Rump Medallion (70g)
Flank Steak Flatiron Steak Entrecote Steak
Porterhouse T-Bone Steak
(T-Bone is cut from the front so there is less tenderloin and porterhouse is cut from the back so it has
more tenderloin)
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Parts of the Tenderloin (Fillet)
(Head part) Chateaubriand
(Middle Part)
Fillet steak and Tournedos Fillet steak
Chateaubriand
(Tail Part) Mignon
Mignon
Tournedos
LAMB
Lamb and mutton are the meat from sheep. If the sheep is in its first year the meat is called lamb and if
the sheep is in its second year or more it is called mutton. In South Asian cuisine, mutton is sometimes
used to refer to goat meat. Lamb is generally more expensive than mutton. Mutton has an intense, red
colour and the flavour is very strong. Lamb is tender with a very mild flavour. Most cuts of lamb are
good for grilling, braising and the rack or leg is best for oven roasting. Since mutton is slightly tougher,
slow cooking methods like stewing is best.
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Lamb Chop Lamb Shoulder Leg of Lamb
Rolled Saddle of Lamb French-trimmed Lamb Loin

Rack of Lamb
Lamb Fillet
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PORK
Pork is considered to be white meat compared to lamb /mutton and beef.

Like beef, meat for pork cuts come from muscle close to the bone. The rib cuts contain ribs for barbecue
or for smoking. The shoulder is best for slow roasting and braising (diced). The loin is very soft meat so it
is best for grilling or pan-frying (medallions/porkchops/tenderloin). The cheek is good for curing/salting.
Picnic or shoulder arm is good for a dish like baked ham. The hock and feet are for soups or stews. The
ham leg is for roasting whole or curing (to make ham) and can be cut into smaller joints. The bacon or
belly is for slow-roasting, pan-frying or smoking and is commonly used to make bacon.
The fat above the loin is called lard and is used in many recipes.
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Pork Shoulder Pork Chops Pork Belly
Pork Rib Pork Mini Steaks Pork Fillet Medallions
Pork Loin for

Roasting
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How to check for freshness of meat:
It is very important that meat be fresh before cooking or storing. This is to prevent contamination, cross-
contamination and food poisoning.
How can you know if the pork of beef is fresh?
Use your eyes - the pork or beef or lamb/mutton should be a bright red colour. If the colour is dark
the meat is no longer fresh. However, even fresh meat will change colour if you leave it exposed to the
air for 30 minutes or more. That does not mean you cannot use it. You must use your other senses to
check if the meat has become unsuitable for eating.
Use your hands – press down firmly with your finger and if the pork or beef springs back nicely it is
fresh. If it does not spring back at all do not use the meat.
Use your nose – pork or beef or lamb/mutton should not have any strong smell so put it to your nose
and smell carefully .
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Storage:
Make sure the raw, fresh meat is clean. Pat dry with a paper towel. Portion and place in an airtight,
plastic container. Use the meat within 2-3 days if not freezing.
Keep raw meat in the coolest part of the refrigerator away from cooked meat and other ready-to-eat
foods.
Raw meat can likewise be smoked or pickled on site before storing. If your establishment smokes or
pickles its own meat, please follow your establishment’s standard operating procedures for storing the
meat. Usually smoked or pickled meat is refrigerated.
Meat that is already frozen and vacuum-packed should be placed in a freezer immediately.
Meat can be purchased smoked or pickled. Follow the manufacturer’s guidelines for how to store
smoked or pickled meat.
Frozen meat should be thawed under refrigeration.
Cooking Temperatures:
All meat should be cooked according to the recipe, and internal temperatures should be measured
accordingly.
Temperature
Cooking meat Cook at 63 degrees Celsius for 15 seconds.
60 degrees Celsius and above. (well-cooked

Holding temperature for meat dishes roasts can be kept at 55 degrees Celsius)
Storing marinated meat / cooked meat 5 degrees Celsius or below.
NOTE: This is a rough guide to help you understand that it is important to cook meet appropriately and
safely. Knowing when meat is done (cooked appropriately) requires much practice.
Note: Pork must ALWAYS be well-cooked because of parasitic worms that occur in pork flesh. If
these worms are not killed through proper cooking they will pass into the human body.
TOP TIP: Whether beef or lamb is done depends on the degree of cooking the recipe asks.
Degree of cooking means whether the meat has to be cooked to rare, medium-rare or well-done. See the
illustration on the following page.
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For Beef and Lamb:
55° C 65-70° C
60° C 75° C
60-65° C 75-80° C
NOTE: You can also see whether you have the appropriate texture by the colour of the juices that run
from the meat during or after cooking.
How to store cooked meat:
Cool the meat down immediately, place in an airtight, plastic container and it can be kept for
up to 3 days in the refrigerator. If placed in the freezer in a re-sealable, plastic bag (vacuum
package), it can be kept for up to three months.
ALWAYS tag the bag or container that the meat is stored in with the date and time, name of
handler, and the name of the product in the bag or container.
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GAME
There are two types of game: feathered or furred
The word game is used, for culinary purposes to describe animals or birds that are hunted for food,
but now many types of game are being bred domestically, for example – pigeon, duck, venison, wild
boar. Game meat is less fatty and quite lean. The fat content of wild birds is less when compared to
domesticated birds. This type of meat requires tenderizing and marinating.
Common game animals are rabbit, wild boar and deer (venison).
Common game birds are wild duck, wild pigeon, and wild guinea fowl.
Game bird meat tends to be dark meat. Game animal meat like wild boar and venison is red meat while
rabbit is considered white meat.
When handling game meat:
Keep the meat out to bring it up to room temperature first.

Game meat is generally tougher and consists of coarser fibres than meat from domesticated animals.
This is why it is always important to keep track of the direction of the muscular fibres, even if you’re
cooking the finest, tenderest cuts. Slice across the fibres before and after cooking.
Game meat has less fat content than far-reared meat so barding and larding and basting is necessary to
maintain the moisture in the flesh.
Game meat is often well-marinated (if the recipe calls for it).
What to remember when cooking game:

The meat should be at room temperature before cooking.
Keep an eye on the direction of the fibres.
Fry in oil and plenty of butter.
Never cook steaks and fillets all the way through. Finish off your meat in the oven.
If the meat has been in a flavoured marinade, it is a good idea to use the marinade as the basis of a
sauce for the finished meal. Keep the juices and flavours by cooking in an
If you overcook game meat on a high temperature it will produce a bitter, metallic taste like liver.
Like other red meat game meat must be rested before serving. Rest the meat in a warm place under a
cloth (not foil) after cooking.
Use a thermometer
Measure the internal temperature at the fattest part of the cut. You can remember 56°C as a guideline
for all game apart from wild fowl such as capercaillie and goose that need to reach 67-68°C so as not to
be dry.
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Temperatures for wild fowl
Ancient tradition says that wild fowl should be served well done, but it tastes much better if you use a
thermometer and go for precisely the right temperature. That makes sure your meat is safe and juicy.
Game Temperatures
Most dark game meat (see above for exceptions) is good at the following internal temperatures:
Rare 56°C
Red 58°
Pink 60°
Light pink 62°
Well done 65°
POULTRY
Poultry is sometimes called white meat, and is a very lean and healthy meat. It has a very mild flavor
and is almost always tender. Younger birds are more tender than older birds and birds that can fly have
only dark meat.
Poultry can mean chicken, duck, goose, guinea fowl, pigeon and turkey.
Poultry also includes game birds like quail and peacock. Game bird flesh is much like duck and goose
flesh because it is dark red in colour, has a strong grain, and is very lean (very little fat).
Poultry is often prepared without the skin (except for duck). Wings and shins (drumsticks) are meat on
the bone cuts and often the skin is kept on for a crisper finish. The thigh is sometimes called dark meat
and is the juiciest meat of the bird. It can be prepared on or off the bone, and with or without the skin.
It takes a little longer to cook thigh meat and has a firm texture. The leg describes the thigh and shin
(drumstick) connected together. The breast meat is considered a healthier cut because there is less fat
found in the breast muscle.
Chicken, duck, turkey and goose can also be cooked and served whole.
Most cooking methods can be applied to poultry meat.
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Composition: (muscle, connective tissue, fat and bone)

72% of water, 21% of protein, 4.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds.
Below is a brief description of the different types of poultry:
Name Description
Contains white and dark meat. Readily available fresh or frozen. Can be prepared in
Chicken many ways.
Contains only dark meat.

Duck High percentage of bone to meat and a lot of fat.
Good for roasting.
Skin good for making crackling.
Contains only dark meat.

Goose Has very fatty skin
Good for roasting and best served with an acidic fruit-based sauce.
Contains only dark meat

Pigeon Has very little fat.
Good for broiling, roasting or sautéing.
Contains both white and dark meat.

Turkey Has a small amount of fat.
Can be prepared in a variety of ways.
Contains both white and dark meat.

Quail Cooked meat looks similar to chicken. It has a high protein content.
Good for roasting and broiling.
How to check for freshness:
It is very important that chicken be fresh before cooking or storing. This is to prevent contamination,
cross-contamination and food poisoning.
How can you know if the chicken is fresh?
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Use your eyes - the poultry should be a pink, fleshy colour. If the colour is grey the meat is no longer
fresh. However, even fresh meat will change colour if you leave it exposed to the air for 30 minutes or
more. That does not mean you cannot use it. You must use your other senses to check if the meat has
become unsuitable for eating.
Use your hands – poultry that has gone bad feels slimy to the touch (even after rinsing). Fresh poultry
feels firm and does not feel slimy or sticky.
Use your nose – poultry should not have any strong smell so put it to your nose and smell carefully. If
it smells ‘sour’ it has gone bad.
Storage:
Fresh poultry should be clean. Pat dry with a paper towel. Portion and place in an airtight, plastic
container. Fresh poultry can be stored on ice at Celsius for up to two days.
Keep raw chicken in the coolest part of the refrigerator away from cooked meat and other ready-to-eat
foods.
If the chicken is not going to be used within 2 days, it is better to place the chicken in a re-sealable
plastic bag and frozen. In the freezer fresh chicken can be kept for up to 3 months.
Frozen poultry should be stored at 0 degrees Celsius.
Frozen poultry (frozen at purchase) should not be kept for more than six months.
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Frozen poultry should be thawed under refrigeration.
Storing cooked meat: Cool the chicken down immediately, place in an airtight, plastic container and it
can be kept for up to 3 days in the refrigerator. If placed in the freezer in a re-sealable, plastic bag, it can
be kept for up to three months.
Cooking Temperatures
Always keep poultry out of the temperature danger zone whether hot holding or keeping cold.
When cooking, whatever the method, cook till well-done. That means that the colour of the flesh
changes from opaque white meat / dark pink red meat to pinkish white or light brown.
There are some exceptions, such as duck. In this case, please follow the cooking guidelines of your
establishment.
Chicken Cuts
Below is a picture of the different cuts of chicken which you should know:
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In addition you should know and practice the different ways to cut and “trim”
poultry:
Chicken Supreme
Saute Cuts
French Trim
FISH (lollipops and supreme)
Here is a classification of fish that is commonly used in cooking:
FISH
Fresh Water Salt Water
Oily Fish White Fish Oily Fish White Fish
Salmon Carp Anchovy Flat Round

Trout Eel Herring
Catfish Pilchard
Sardine Halibut Barracuda
Sprats Skate Sea Bass
Mackerel Plaice Cod
Tuna Sole Grouper
Brill Haddock
(Turbot) Shark
Whiting
Sailfish
(Thalapath)
Mullet
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Composition: (fish muscle and bones)

70% water, 15-20% protein, 15 -18% oils, vitamins and minerals
Fish is a very popular and very healthy choice of ingredient and appears in many main dishes on menus.
Fish is a very delicate type of flesh and so not all cooking methods can be used to cook fish. Fish is also
delicately flavoured and so strong marinades are rarely used. The skeleton, head and tail of the fish is
often used to make a base for soups and stocks. The back, abdomen and tail meat can be removed all
together to create the fillet cut. The fillet cuts can be further categorized into different cuts for beautiful
presentation. Fish meat meat can be ground with other ingredients to make fish balls or fish cakes.
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How to check for freshness of fish
It is very important that fish be fresh before cooking or storing. This is to prevent contamination, cross-
contamination and food poisoning.
How can you know if the fish is fresh?
Use your nose – Smell the fish. It should have a crisp, metallic odour. Fresh fish does not smell bad.
Use your eyes -
Check the fish’s eyes (clear and bright and not cloudy)
Gills (no blood spots on the outside and clean and moist and bright red on the inside)
Skin (should be shining, taut, slimy and smooth).
Scales should be intact, moist and lying flat.
If the fish is gutted the belly should be clean. There should be no visible damage.
Use your hands – the fish should be firm and resilient to the touch and not lumpy or soft.
Storage
Fish should be stored in the refrigerator as soon as it is delivered and cleaned/gutted. Where possible it
should be stored on a bed of ice in the refrigerator.
The fish must be gutted and thoroughly rinsed in cold water. Pat dry with a paper towel and place in
shallow dish (cover with foil or clingfilm securely) or in an airtight, plastic container.
It should be used within 1-2 days after delivery.
Keep raw fish in the coolest part of the refrigerator away from cooked fish and other
ready-to-eat foods.
If the fish is not going to be used within 2 days, it should be wrapped tightly in moisture-proof bags and
stored in the freezer. In the freezer fresh fish can be kept for up to 3 months.
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Preserved Fish
Not all fish that you will use in your cooking will be fresh fish. A recipe might call for fish that has been
preserved. Below are the different ways fish can be preserved.
Frozen – this is done as soon as the fish is caught or as it arrives at the port market. Alternatively
the fish is cleaned, gutted, filleted and then frozen. This means the fish is already frozen when it
is delivered to the kitchen.
Store in the freezer.
Salted – Cod and herring are often packaged in salt. Caviar is lightly salted roe of the
sturgeon fish.
Store in the refrigerator.
Frozen – this is done as soon as the fish is caught or as it arrives at the port market. Alternatively
the fish is cleaned, gutted, filleted and then frozen. This means the fish is already frozen when it
is delivered to the kitchen.
Store in the freezer.
Pickled – fish is filleted, rolled or skewered and pickled in vinegar. (Herring)

Store in the refrigerator
Smoked– fish is gutted or left whole, soaked in a brine (salt) solution and smoked with a
wood fire.
Store in the refrigerator.
Dried – fish is cleaned and gutted, then sun dried or air-dried.

Store in a cool, dark, environment unless the package is opened. If package is opened, place in
airtight container and put in the refrigerator.
Canned – oily fish is usually canned, either in their own juices/oils/brine or in tomato sauce.
Store in a cool place.
Gravalaxe – this means the fish has been cured but not smoked. Not as much salt is added (like
it is for smoked fish) and sugar and dill have been added to the curing process. This method
originated from the Nordic culture.
Store in the refrigerator or freezer (treat the same as raw fish).
These methods of preserving fish can also be done in the kitchen if the recipe calls for it in
dish preparation.
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Le Darne: slice of round fish cut on the bone Le troncon: slice of flat fish cut on the bone
Le filet: cut of fish free from the bone Le supreme: fillets of large round fish cut in a
slanted direction
Le Delice: trimmed and neatly folded fish La goujon: fillet cut into strips
La goujonette: goujon cut into smaller strips
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Le paupiette: fillet of flat fish, spread, stuffed Le steak: trimmed darne of a round fish with
and rolled no bone
Pan Dressed
Steaks
Fillets
COOKING Temperatures
As mentioned, fish meat is delicate compared to animal meat and when cooking great care must be
taken not to over cook the fish. However, fish is considered a safety hazard, which means fish must be
cooked through. Through practice using different types and cuts of fish you will learn how to recognize
that the fish is done. As a general rule, opaque flesh turns milky white and flesh turns brown and
salmon’s pink colour turns a light pink.
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How to store cooked fish
Cool the dish down immediately, place in (preferably shallow) airtight, plastic container and can be kept
for up to 3 days in the refrigerator. If placed in the freezer in a re-sealable, plastic bag, it can be kept for
up to 3 months.
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SHELLFISH
Here is a classification of commonly used shellfish:
SHELLFISH
Fresh Water Salt Water
Crustaceans Molluscs Crustaceans Molluscs Cephalopods
Uni-valve Bi-Valve Octopus

Crayfish Snails
(One Shell) (Two
Squid
Crawfish Shells)
Cuttlefish
Winkles Oysters
Whelks Mussels
Scallops
Clams
Crabs
Lobsters
Prawns
Jumbo
prawns
Shrimp
Composition: 75-80% water, 15-20% protein, 2-5% fat, 1-2% minerals. The meat of crustaceans including
lobster, shrimp, and crab is white fleshed, with connective tissue has more collagen and is therefore not as
tender as fish.
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How to check for freshness in shellfish
It is very important that shellfish be fresh before cooking or storing. This is to prevent contamination,
cross-contamination and food poisoning.
How can you know if the shellfish is fresh?
Use your nose – Smell the shellfish. They should smell of the ocean. Fresh shellfish does not smell bad.
Use your eyes - Shellfish that has had the shell removed (shucked shellfish) should look plump and
they should be covered in their juices. Their juices should be clear or slightly gray and should not
contain sand or shell.
Use your hands – Shellfish with shells should be clean and the shells should be closed. If they are open,
they should close when you tap them.
Storage
All raw shellfish should be kept in the coolest part of the refrigerator, away from other raw food and
cooked food.
Shellfish that are purchased live in their shells should be put in a shallow pan with NO WATER, covered
with moist paper towels or cloth and place in the refrigerator below 4 degrees Celsius. Do not store in
plastic or other airtight containers.
Mussels and clams must be used within 2-3 days while oysters need to be used within 7 days. Shellfish
that has had the shell removed (shucked shellfish) can be placed in a sealed container and frozen.
Live lobsters and crabs should be cooked the day they are purchased (delivered) and then stored in the
refrigerator for up to 2 days. Best to cook immediately and serve.
Prawns and shrimp that are fresh but not live should be placed in a covered container or plate covered
in plastic wrap and refrigerated immediately. Should be cooked the day they are purchased (delivered).
Clean and rinse squid, cuttlefish and octopus and then place on a plate or in a container, cover with
moist paper towel or damp cloth and then cover with plastic wrap or lid of the container. It can be kept
in the refrigerator for up to 2 days.
Frozen seafood should be kept frozen and dated. Follow package instructions for correct thawing/re-
heating/cooking.
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Shucking
Your trainer should show you how to shuck/fabricate different shellfish or how to prepare crab, lobster
and shrimp. Below is an example of shucking an oyster. Instead of a towel, you can use thick gloves since
shucking is hazardous and risks hand cuts. There are videos on the internet you can watch to help you
practice.
Cooking Shellfish:
To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 63°C for
15 seconds. Since it is often impractical to use a food thermometer to check the temperature of cooked
shellfish, here are some tips and recommended ways to cook shellfish safely:
Shucked shellfish (clams, mussels and oysters without shells) become plump and opaque when cooked
thoroughly and the edges of the oysters start to curl. The FDA suggests boiling shucked oysters for 3
minutes, frying them in oil at 190°C for 10 minutes, or baking them at 232°C for 10 minutes. (Oysters
are best eaten fresh.)
Clams, mussels, scallops and oysters in the shell will open when cooked. The FDA suggests steaming
oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
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Scallops turn milky white or opaque and firm. Depending on size, scallops take 3 to 4 minutes to
cook thoroughly.
Boiled lobster/crab turns bright red. Allow 5 to 6 minutes – start timing the lobster when the water
comes back to a full boil.
Shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 454
grams of medium size shrimp in the shell.
How to prepare squid, cuttlefish and octopus (cephalopods)
Tenderising cephalopods
The flesh of cephalopods (such as squid, cuttlefish and octopus) must often be tenderized before
cooking. This can be done by:
gently pounding the flesh with a flat mallet

honeycombing by scoring in a criss-cross pattern
marinating in a liquid such as milk (this also helps reduce any unpleasant smells)
Overcooking will toughen the flesh. It is best cooked using:

a slow low-heat cooking method (e.g. simmer for 1–3 hours, depending on size)
a fast high-heat cooking method (e.g. stir-frying).
You will know the flesh is cooked when the colour changes (pale white to milk white for squid and
cuttelfish, brown/gray to reddish brown for octopus).
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VEGETABLES
It is important as a chef to have a good general knowledge of

vegetables as well a good knowledge of local produce varieties.
Expand your knowledge by reading, looking on the internet or
going to the market and asking questions. Did you know there
are more than 5 types of lettuce?
Vegetables contain 65% - 95% water, as well as minerals,

vitamins and fibre. Consumption of vegetables can lower
blood sugar, blood pressure and is better for the environment.
Vegetables can be prepared in a variety of ways and their flavors
can be enhanced through seasoning. It is easy to make meat,
fish or poultry the main attraction of a dish but the same can be
done for vegetables!
Composition: water, dietary fibre, carbohydrates (starch), many

vitamins and minerals
(and a small amount of protein depending on the vegetable)
Types of Vegetables:
Example
Spinach, Lettuce, Watercress,

Endives, Chicory, Vine leaves,
Leafy Vegetables Kale, Bok Choy,
Pumpkin, Squash, Tomato,

Eggplant, Brinjal, Bread fruit,
Bell Peppers, Cucumber,
Fruit
Avocado,
Gourd
Pods and Seeds Beans, Okra, Corn, Peas
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Carrot, Parsnips, Beetroot,

Radish, Turnip
Root Vegetables
Asparagus, Beansprouts, Globe

Stems and artichoke, Celery, Broccoli,
Shoots and Cauliflower
Flowers
Tubers Potato, Sweet Potato, Yam,

Cassava (Manioc)
Bulbs Onions, Garlic, Spring Onion,

Leek
Oyster, Shitake, Abalone, Truffle,

Mushroom and
Chanterelle, Button Mushroom,
Funghi
Ceps
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How to check for freshness:
Use your eyes - Fresh vegetables and leaves should be vibrant in colour, with no black spots. Some
even look glossy. Look for any damage, mould or fungus. If there is too much damage, or any mould or
fungus the vegetable cannot be used. They should be clean and free from soil and un-blemished (no
marks, dents, scratches, etc.). They should also be an even size and shape.
Use your hands – Fresh vegetables and leaves should feel firm and not limp. If the vegetable is soft,
it is already decaying and may not be suitable for certain types of cooking. Slightly old vegetables can
be used in stews and soups or to make stock. Leaves like lettuce should make a crunching noise if you
crush the leaf. Leaves like niviti (Sri Lankan spinach) should snap cleanly when you tear them. Root
Vegetables should be firm and not spongy
Use your mouth – most vegetables you can eat raw and one of the best ways to test for freshness is to
wash it thoroughly and bite into it. Fresh vegetables should be crunchy, taste juicy or taste fresh. And
of course, even raw, almost all vegetables should taste good.
Storage:
Store vegetables in a cool, dry, well-ventilated space.
Temperature should be about 4 – 16 degrees Celsius.
Do not store strong-smelling vegetables with delicate-smelling vegetables.
Remove root vegetables from their sacks and store in bins, or sacks. Remove/clean off soil and pat dry
before storing.
Potatoes and onions are best kept in cool and dark areas.
Store fresh mushrooms in an open container for up to 5 days (do not use mushrooms that have
exposed gills, are darker in color, have wrinkles or look shriveled, have a strong smell or are slimy to
the touch).
If mushrooms are already in a sealed container, keep in sealed container for up to 5 days or until ready
to cook.
Do not store vegetables and fruits together.
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Cleaning:
DO NOT use soap or detergent to wash vegetables.
Always wash your hands first.
Wash in a bowl of water under running water. Rub the vegetables vigorously with your hands but do
not squeeze.
For vegetables that have hardy skins (potatoes, etc.) a vegetable cleaning brush can be used.
Vegetables like broccoli and cauliflower should be soaked for 2-3 minutes before washing to allow dirt
to fall out and down into the water bowl.
Leafy vegetables such as lettuce, niviti or other leaves should be washed separately from other
vegetables. Soak the leaves in cold water for a few minutes, drain and repeat the soak. Drain the
leaves a second time with a clean strainer or colander, then dry with kitchen paper or salad spinner.
Salad spinners, strainers and colanders should be thoroughly cleaned with warm soapy water after
every use.
MUSHROOMS – can be quickly rinsed (but not soaked) just before use. Supermarket bought
mushrooms should be ready to use for cooking but always check for soil or dirt.
You can use a water dip containing potassium permanganate (Condy’s crystals) to soak vegetables
(5-8 minutes) safely but you must remove and rinse the vegetables under cold running water before
using the vegetables.
Vegetable Cuts:
Below are pictures of the basic vegetable cuts that you should identify and practice.
Brunoise Macedoine
This is a very small diced cube sized between This is a diced cube 5mm square. Root vegetables
1-3mm square. Often used as a garnish for are suited to this cut, e.g. carrot, turnip, swede.
consommé. Typical vegetables are carrot, onion,
turnip and celery.
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Jardiniere Baton
A short, thin baton or stick about 2.5cm long and Sticks of vegetables approximately 5cm long, 5mm
approximately 3mm wide and 3mm thick. Size may wide and 5mm thick. Used as an accompaniment.
be varied depending on end use.
Paysanne Julienne
Various thin shapes such as squares, triangles, Long, thin, matchstick shaped pieces about 4cm in
circles or half-rounds. In order to cut economically length. Vegetables cut julienne are mostly used as
the shape of the vegetables will decide which garnish.
shape to choose. All are cut thinly at about
1-2mm thick.
Mirepoix Chiffonade
Diced aromatic vegetables (usually carrots, A technique for cutting herbs and green leaves
onions, and celery) to make a flavour base for into very thin strips or ribbons and is usually used
stocks and sauces. for garnish.
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Fine Julienne
1/16 “ / 1.5mm x 2” / 5cm
Julienne
1/8 “ / 3mm x 2” / 5cm
Batonnet
¼ “ / 12mm x 2” / 5cm
Brunoise Dice
1/8 “ / 3mm
Small Dice
¼ “ / 6mm
Medium Dice
½ “ / 12mm
Large Dice
¾ “ / 2cm
Paysanne
Tourne
End View
Side View
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NUTS
Nuts used in the culinary arts (cooking) are either edible seeds (with hard shell) or fruit (almonds, pine
nuts, and peanuts). They can add crunchy texture and a warm flavour to any dish. Nuts contain a large
amount of healthy fats, fibre, water, vitamins and minerals..
Many types of nuts are available commercially, either salted or unsalted. For cooking purposes they
should not be salted.
Remember:
Nuts are considered a food hazard because they contain allergens. People who have a nut allergy can
become very sick or even die if they consume any nut or nut essence.
This means you must NOT use nuts or nut essence or oils (for example, almond essence and peanut oil)
if the customer asks for a nut-free dish. The entire dish must be completely nut free, even the sauce or
garnish.
This also means you cannot prepare nut free dishes in the same place as dishes that contain nuts.
Storage:
Make sure the nuts are dry before storing them. They will last longer if stored in their shells.
Do not store with food that has strong smells (for example, onions).
Store shelled nuts at room temperature for up to 3 months.
Store shelled or unshelled nuts in the refrigerator or the freezer in an airtight container for up to
six months.
Before cooking
Toasting nuts can help release the warm, nutty flavours.

Pre-heat a pan over medium heat.
Scatter nuts into pan without crowding – should be a single layer.
Gently swirl nuts or stir nuts to get an even toasting.
Immediately transfer nuts to a cool container. (This prevents the nuts from turning dark brown).
Toasted nuts can be chopped or added whole to dishes.
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Types of Nuts
Name Used
Almond In pastries and cakes, to make

marzipan and essence, as an
accompaniment at buffet tables
Brazil Nut In ice cream, salad, pastries
Pine Nut In salads, to make pesto, in

savory dishes, cookies, bread
Cashew Nut
In curries, stir fry dishes, cakes,
cookies
Peanut In salads, to make peanut butter,

savory dishes, stir fry dishes,
pastries, cakes, ice cream
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Hazelnut In salads, cakes, chocolate, to

make praline, for garnish, in
pastries, pies
Pecan In pies, tarts, salads, cakes,

cookies
Macadamia In salads, appetizers, desserts
Pistachio In ice cream, cakes, pastries,

garnish
Walnut In ice cream, appetizers, salads,
pasta dishes, soup, bread
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POTATOES
Here we will look specifically at potatoes. This tuber is a highly versatile vegetable and used in many,
many dishes and so it is worth understanding this vegetable a bit better.
A little history
Potatoes come from South America. It was brought to Sri Lanka by Europeans in the 1850’s. One third
of potatoes grown worldwide are grown in China and India, with Russia following close behind.. There is
a great variety of potatoes and many are available globally. The most well-known form of potato is the
Russet potato.
Commercial Food Production and Uses:
Potatoes can be found in raw form in markets all over the world. In raw form they can be found fresh
(straight from the farm, with dirt and soil still covering the skin), brushed (dirt and soil brushed off) and
brushed and washed (brushed and cleaned).
Potatoes are also widely available in ready-to-cook forms – frozen French Fries, mashed potato powder,
buffalo potatoes (potato wedges), potato balls, and potato slices (usually available in canned form).
Dehydrated potato flour is used as a thickener for sauces and stews, and potato starch is used as a
binding agent for cake mixes, biscuits and ice cream.
Local Varieties
In Sri Lanka most potatoes of different varieties are grown in Nuwara Eliya (pinkish yellow skln) and
Welimada. The availability depends on the season. Potatoes from Pakistan are also available (pale skin
and pale flesh).
NOTE:
It is important to know the local as well as the imported variety of potatoes because different potatoes
react differently to various cooking methods. This will affect taste, flavor and texture. This is the same
for a salad as well as a curry.
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Type Description
Starchy High starch content., low in moisture, fluffy and absorbent.
Ideal for baking, frying, boiling and mashing
Do not hold their shape.
For example, Russet (pictured), Idaho, Maris Piper, yams, sweet

potatoes (white flesh)
Waxy Low starch content, high is sugar and moisture

Ideal for roasting, boiling
Hold their shape well after cooking.
(good for potato salads and gratins).
For example, Red Bliss (pictured), French Fingerling
All purpose Medium starch content, relatively fluffy and absorbent.

Ideal for many cooking methods.
For example, Yukon golds (pictured)

White Potato, Naxos Potato, Purple Potatoes
Purple potatoes, King Edward
New potatoes (or baby potatoes) are less in calories compared

to mature potatoes. Usually served with the skin on, they are a
good source of fibre. They have a sweeter flavour than mature
potatoes.
Ideal for salads, or as an accompaniment.
Ideal for roasting or boiling.
Selection
Choose potatoes that are heavy and very firm, with smooth skin and a just few eyes (indents).
They should not have any soft spots, cracks or cuts.
Any tuber with a green color or sprouts should be avoided – they have been over-exposed to light
(remember, potatoes are at home in the ground) and therefore released too much solanine, a toxin
that can make you sick. Potatoes should never taste bitter.
Storing
To store, they should be kept in a cool, dark area of the storage area – ideally between 7°C to 10°C.
They should stored UNWASHED. Potatoes should not be washed on delivery unless they are going to be
used immediately. Washing removes the potato’s natural protection from bacteria.
You should avoid sunlight, warmth and humidity, as this will cause them to sprout or go bad.
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Do not store with onions as both vegetables emit gases that cause the other to decay.
Fully grown potatoes have a shelf life of up to 2 months.
Do not refrigerate potatoes!
Temperatures below 40°F (4°C) converts the starch to sugar, resulting in a sweeter taste and potential
burning when fried, and streaks or gray appearance after cooking. Starchy and all-purpose potatoes
should last for up to two months, and waxy potatoes a few weeks when properly stored.
Cleaning
WASH BEFORE USING - Most potatoes will come with some dirt attached to the skin, so you’ll want to
get a brush and give them a light scrub with water.
Another way is to fill up a large pot with water, put the potatoes in, and let them soak for a bit right
before cooking–most of the dirt will fall to the bottom of the pot.
Give them one last rise, and you’ll be ready to go. After peeling potatoes, especially Russets, immerse in
a bowl of water to prevent enzymatic browning on the surface.
FRUITS
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Tropical
Bananas
Stone Hard Soft Citrus Melons
Pineapples
Apricots Apples Strawberries Oranges
Dates
Cherries Crabapples Raspberries Limes
Mangoes
Damsons Pears Blueberries Grapefruits
Papayas
Peaches Gooseberries Kumquats
Mangosteen
Plums Blackberries Lemons
Kiwi
Nectarines Cranberries Mandarins
Dragonfruit
Grapes Tangerines
Rambutan
Avocado
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How to check for freshness
Read the information below about how to check that fruits are fresh:
Use your eyes - Hard fruits should have shiny skins with no bruises or dents. Citrus fruit should have
smooth skins. Melons and watermelons should NOT be too shiny. All fruit should be vibrant in color.
Use your hands – Hard fruits and stone fruits should be firm to the touch. Peaches can be slightly soft
but not squishy. If they are soft they are over-ripe. Soft fruit (berries) should feel plump to the touch.
Watermelons should sound hollow when thumped. Grapes should eb firmly attached at the stem.
All fresh fruit should feel heavy for their size. This means the flesh is dense, and therefore should
have good flavor.
Use your mouth and NOSE – Citrus fruits, melons pineapples and some stone fruit should
smell fragrant.
Storage:
Store fruits and vegetables in separate produce drawers in the refrigerator to minimize the effects of
cross contamination.
To maintain flavor, color and texture, store fruit properly. Some fruits should be stored at room
temperature, some ripen at room temperature and then are refrigerated, and others always should be
refrigerated. If you plan to store apples longer than seven days, store them refrigerated to maintain
quality.
Do not refrigerate bananas, citrus fruits, mangoes, melons, papayas, persimmons, pineapple, plantains
and pomegranates. Refrigeration can cause cold damage or prevent them from ripening to good flavor
and texture.
Sort fruit before storing and remove any fruit that is damaged or has black spots.
.
Store fruit that needs to ripen on the counter in a paper bag, perforated plastic bag or ripening bowl
on the counter away from sunlight to prevent moisture loss. These include avocados, kiwi, nectarines,
peaches, pears and plums.
Store frozen fruit at 0 degrees Fahrenheit or lower. It can be stored for eight to 12 months.
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Store canned fruit in a cool, dry place and use within one year for top quality.
Store dried fruit in an airtight container in a cool, dry place. Use within a few months.
Fruit Cuts
Fruits can be cut using the same techniques as vegetables (most often cubes or slices) especially if being
used in a fruit and vegetable salad or a dessert fruit salad. Fruit can also be carved for decoration.
There are many online tutorials that you can watch to help you practice some of these cutting skills.
In addition your trainer should introduce some basic fruit cutting skills in your practical training.
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Fruit cutting or carving requires a paring knife, a peeler, a corer, and sometimes a spoon (kiwi) or a
special knife (grapefruit), or a melon baller.
Melon baller and carving knife
Parisienne Scoop Peeler
Corer
Cooking Methods
Fruit can be cooked using moist or dry heat methods.

Poaching and stewing methods are wonderful for dressing up plain fruit. Sauces and compotes are
usually made using stewing fruit.
Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits.
Figs, grapes, quince and bananas will also poach well.
Some fruits, such as berries, will not hold their shape after poaching or stewing, but they make a good
hot fruit sauce.
Apricots, bananas, apples, pineapples, peaches, plums, pears and cherries are excellent fruits for
grilling or sautéing.
198
HERBS AND SPICES
Seasoning food is an essential part of cooking. Seasoning enhances taste and flavour and improves the
eating experience. Besides salt, pepper, garlic, ginger and lemon, herbs and spices help us add flavour
and smell to complement the dish.
Spices
Spices means “fruits of the Earth” and are different from herbs because they come from parts of plants
such as the bark/seeds/roots that have been dried (and powdered or crushed). For example, Cinnamon
is taken from the bark, cloves from the buds, saffron from the flower, allspice from the fruit, mustard
from the seed etc.
Herbs
Herbs refers to leaves and stems of soft-stemmed, non-woody plants. The leaves can also be used in
their fresh or dried form.
Below are the pictures of different herbs in their fresh or plant form:
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Herb Leaves (See pictures above)
Fresh herbs can be categorized into robust (R) or fragile (F). This is important to know because you must
handle and store the leaves of the fragile herbs carefully so as to not damage them.
NOTE: Fresh leaves are usually added at the last minute (before serving the dish). Dried leaves are
usually added at the first stage of cooking.
Name DESCRIPTION Used in

Tomato dishes
Used as dried whole leaf or crushed
Basil (F) Salads
Very aromatic
Marinades
Stocks
Used as dried whole leaf Soups
Bay Leaf (R)
Pungent aroma Sauces
Roast dishes
Salads
Cilantro (F) Used as fresh whole leaf or dried. Soups
(Coriander) Very pungent flavour. Sauces
Dressing
Salads
Used as fresh whole leaf. Soups
Dill (F)
Mild flavour of dill seed. Fish Dishes
Sauces
Beverages
Used as fresh whole leaf or dried. Desserts
Mint (F) Very aromatic leaving a cool sensation on tongue. Lamb
Cooked Fruits
Vegertable Dishes
Tomato Sauces, Soups,

Used as fresh whole leaf or dried.
Oregano (F) Pizza, Meat Dishes,
Pungent aroma
Pasta Dishes
Garnish
Stews
Used as fresh whole leaf or dried. Sauces
Parsley (R)
Delicate, sweet flavour. Salads
Potato Dishes
Lamb Dishes
Used as fresh whole leaf or dried. Meat Dishes
Rosemary (R) Very aromatic. Fish Dishes
Soups
Stews
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Poultry Dishes
Used dried or fresh. Fish Dishes
Tarragon (F)
Mint and licorice-like flavour. Eggs
Dressing
Soups
Stcks
Used dried or fresh whole leaf. Sauces
Thyme (R)
Very aromatic. Meat Dishes
Poultry Dishes
Dressing
Salads
Used dried or fresh whole leaf Eggs
Chives (F)
Mild onion-flavour Fish Dishes
Sauces
Meat Dishes
Used as fresh whole leaf or dried
Poultry Dishes
Sage (F) Pungent flavour
Soups
Stew
Below are the pictures of different seeds
All Spice Anise Seeds Cardomoms
Coriander Celery Seeds Cumin
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Fennel Seed Cloves Saffron
Dill Seed Mustard Seeds Nutmeg
Cinnamon
Vanilla Seed
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Spice Seeds
Sausages
Used as whole ,dried berry or grounded.
Allspice Poached fish
Similar flavour to clove, nutmeg and cinnamon.
Cooked fruits
Cookies
Anise Seeds Star-shaped spice, licorice-like flavour
Pastries
Pickling
Used as whole pod or grounded seed.
Cardamon Pastries
Sweet and aromatic
Curry
Cooked fruits
Bread
Used as stick or grounded.
Cinnamon Pastries
Aromatic but astringent
Ham
Beverages
Curry powder
Sausage
Cumin Used whole or grounded. Meat
Egg
Cheese
Pickling
Dill Seeds Used as whole seed. Soups
Marinades
Curry
Used as whole seed. Sauces
Fennel Seed
Similar to anise in flavour Marinades
Fish dishes
Curry
Used as whole threads. Rice
Saffron
Mild distinctive flavour, makes a bright yellow colour Sauces
Meat Dishes
Baked goods
Sauces
Nutmeg Used whole or grounded.
Soups
Sweet aromatic flavour
Poultry Dishes
Vegetable Dishes
Mustard Sauce
Mustard Seeds Used whole or grounded. Pickling
Pungent in flavour Sandwiches
Hams
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Salad
Celery Seeds Used whole or grounded. Pickling
Has a strong celery flavour Tomato Dishes
Marinades
Marinades
Sauces
Used whole or grounded.
Cloves Meats
Sweet, pungent smell and flavour
Pastries
Cakes
Pickling
Sausages
Coriander Used whole or grounded.
Stock
Aromatic flavour.
Curry
Salad Dressing
Vanilla Seeds are used.

Mostly used in desserts
Aromatic Flavour
Powders
Name Description Used in
Fish Dishes
Paprika Made from dried, sweet, red pepper.
Seafood
Used grounded.
Salads
Bright in colour, mild in flavor.
Sauces
Curry Powder
Turmeric Intense, yellow root, from the ginger family. Mild but Relish
peppery flavour. Salads
Eggs
Curry
Grounded, BLENDED spice containing more than 20 Soups
Curry Powder different spices. Sauces
Creates yellow colour, peppery in flavour. Meat Dishes
Fish Dishes
Curry
Chili Powder Grounded, BLENDED spice containing cumin, dried Chili con Carne
chili pepper, oregano and allspice Stews
Sauces
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Basic Combinations for Soup and Stock:
Mirepoix
Bouquet Garni 2 parts
Onions
Fresh Herbs, 1 part Celery
Parsley, Thyme, 1 part Carrot
Bay Leaf Wrapped
in Celery and Leek
Sachet d’epice
Parsley
Stems, Bay
Leaf, Thyme,
Crushed
Peppercorns
Matignon
1 Part Onions
or Leeks
1 Part Celery
1 Part Carrots
1 Part Bacon or
Salted Pork
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A bouquet garni (or sachet d’epice) and mirepoix, along with white wine, lemon juice, a
little salt and water, make a basic poaching liquid / stock called court-bouillon.
Bouquet garni and Sachet d’epice are used in a similar way when making sauces or certain
soups.
A duxelles is used to flavour soups, sauces, fill omelets and ravioli.
Duxelle
A combination of
mushrooms, shallots and
fresh herbs that is slowly
cooked until it reaches a
paste-like consistency.
Oignon Pique / Cloute

Onion
Bay Leaf
Clove
(For flavouring sauces or
stews)
Oignon Brule
Halved Onion burnt in a skillet
or on a grill to enhance the
colour and flavour of stocks
and soups
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How to store dried herbs and spices:
Spices and herbs are weakened, spoiled or change colour when exposed to oxygen, heat, moisture and
sunlight. Therefore spices and herbs must be stored away from these three things.
1. Store in a cool place.

2. Store in a dark place, away from direct sunlight.
3. Store in a dry place.
4. Store in stainless steel or glass containers whenever possible.
In a commercial/professional kitchen there will be dry storage areas where spices and herbs are stored.
Make sure you are familiar with those areas.
Some powdered spices can easily lose their colour and potency quickly and may be stored in a
refrigerated space.
As with all food handling and food storage rules, check the date of manufacture of dried herbs and
spices and use the FIFO standard practice.
How to store fresh herbs:
Fresh herbs are best used as soon as cut from plant. If your establishment has their own organic herb
garden, then follow the protocols of your establishment for using the fresh herbs.
If you are using herbs cut fresh from the plant that has been purchased and supplied to your
establishment from outside sources and you want to store the leaves for cooking later, you can follow
the following steps:
1. Rinse the leaves thoroughly to remove sand or soil or dust.

2. Dry thoroughly with paper towel. If you do not, mildew and fungus can grow on the herbs.
3. Wrap the stems of the leaves or leaves themselves in damp paper towel. Do not wrap tightly or
the leaves will get damaged. Put herbs in plastic container or bag. Leaves should not touch side of
container or bag.
4. Place in cool place (chiller or chiller drawer of refrigerator).
Sometimes fresh herbs are already packaged and ready for storing in a chiller or chiller drawer of a
refrigerator after receiving. In that case follow the protocols set by your establishment.
Alternatively you can dry the fresh leaves for longer shelf life. There are a few methods for storing fresh
herbs:
Air Drying: Drying works well for herbs like oregano, thyme, marjoram, and sage. Before drying,
shake to remove dirt and discard any withered leaves. (You can gently wash the herbs, but be sure
to dry them thoroughly to prevent mildew.) Secure the stems together using twine or a rubber band
and hang upside down in a warm, dry, well-ventilated place away from sunlight. If you do not have a
dark spot, or if dust is a concern, you can cover the bundle with a paper bag; just ensure that there
is enough space for air to circulate. Leave to dry until the leaves crumble, anywhere from 1-4 weeks.
Store in an airtight container for up to a year.
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Oven Drying: Oven drying is faster than air drying and a good option for those living in humid
environments. To oven dry, spread herbs on a baking sheet lined with parchment paper (metal can
affect the flavor) and place in a 150° F oven with the door slightly ajar. Check herbs frequently and
remove when crumbly; it may take between 1-4 hours. Store in an airtight container for up to a year.
Freezing: Freezing is the best option for leafy herbs like basil, cilantro, parsley, and tarragon. One
method consists of chopping the herbs, packing them into an ice cube tray, and topping off with broth
or water. Another method is to blend the herbs into a paste with a little oil or water before freezing.
Store frozen cubes in an airtight container in the freezer for up to 3 months.
DAIRY
What does “dairy” mean?
Dairy products are products made from cow’s (or goat’s) milk.
Butter, yoghurt, sour cream, and cheese all come from cow’s milk. Some cheeses are made from goat’s
milk or buffalo milk.
Dairy products can be used as an ingredient in dishes or beverages. Dairy products are very nutritious
because they contain protein, vitamins and minerals (such as calcium).
Dairy products are also highly perishable. This means they can easily spoil so they have to be
stored correctly.
MILK
Milk has to be pasteurized before being used or consumed. Pasteurized milk has been boiled at
approximately 72 degrees C for 15 seconds and then quickly cooled to 4 degrees Celsius. UHT milk has
been heated to about 135 degrees Celsius for only 2-5 seconds and then quickly cooled to 4 degrees
Celsius. By boiling at these temperatures microorganisms that cause spoilage and disease are killed. (UHT
milk has a 6-9 month shelf life while pasteurized milk has a refrigerated shelf life of 1 week.)
Most commercially available milk has also been homogenized – this means the pasteurized milk has
been strained to break down the fats and blend into a smooth liquid.
Composition of cow’s milk: 87.7% water, 4.9% carbohydrate, 3.4% fat, 3.3% protein, and 0.7% minerals.
How to store milk:

Pasteurized milk can be received at 7°C or lower. Then it must be cooled to 4°C or lower within four
hours. Cream and other dairy products must be received at 5°C or lower.
Store below 4°C. If there is even a small rise in temperature the shelf life is reduced by half.
Containers of milk should be sealed.
Do not freeze.
Milk, cream, and cultured dairy products should have a sweetish flavour. Items that are too sweet or
that have a sour, bitter, or mouldy taste should be thrown out. Always use the FIFO (first-in, first-out)
method of stock rotation for these dairy products. With the FIFO method, store products to ensure that
the older products are used first. For example, place products with an earlier use-by or expiration date
in front of products with later dates. Any dairy product that has passed its use-by, sell-by, or expiration
date should be thrown away.
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Fresh Milk Products

Ice cream
Yoghurt
Cheese
3.25% fat
Whole milk Butter
Closest to milk direct from the cow.
Soups
Milk puddings
Beverages
Ice cream
Yoghurt
1 – 2% fat Soups
Low Fat milk
Creamy but not as rich tasting as whole milk. Milk puddings
Beverages
*
Ice cream
Less than 0.5% fat Yoghurt
Skim milk Is the least creamiest and has the least amount of Milk puddings
calories Beverages
*
Made from fresh liquid milk that has bacteria added to
it to create a sour taste. Baking and the
Does not actually contain butter. preparation
Buttermilk
Has a rich, thick texture and tangy acid taste that is of many items, such as
valued in baking and the preparation salad dressings
of many items, such as salad dressings
Evaporated About 6.5 % fat
Baking
milk 60% of water has been removed.
About 8.5% fat Used in specialty baking
Condensed
60% of water has been removed and sugar added. where sweetness is
milk
Tastes sweeter and richer than evaporated milk required.
Usually made from whole or skim milk. It is made by
Milk powder Baking
removing all the water
NOTE: It is also important to recognize that low-fat and skim milks behave differently in cooking than
whole milk does. Fat brings flavor, body, and mouthfeel to a dish. If a chef reduces the fat in the milk, the
ingredient will perform differently in the recipe.
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Milk Alternatives
Some people are unable to consume any milk products. It is a form of allergy and can produce very bad
reaction in the body. If you have such a customer it is important to have alternatives handy.
Type of Milk Alternative FAT CONTENT NOTES
Depends on the type of fresh Made by adding enzymes to

Lactose-free milk
milk used. milk to break down the lactose
Often fortified with vitamins

(including calcium, and
perhaps vitamin D and
riboflavin) and offered in low-
fat forms
Four grams of fat per eight-
Soy milk (non-dairy) Has a slightly nutty flavor
ounce serving (fortified)
with a rich texture
Is available in different flavors
Good source of protein; has
no cholesterol
Often fortified with vitamins

(check for the addition of
calcium, vitamin D, and
riboflavin)
Usually made with water,
Three grams or less per eight- brown rice syrup, starch, and
Rice milk (non-dairy) other thickeners
ounce serving
Has a sweet flavor and a thin
texture
Is available in different flavors
Has less protein than milk or
soy milk
Made from ground almonds

and water
Low in calories and
saturated fat
Contains no cholesterol or
Two to three grams per eight- lactose
Almond milk (non-dairy)
ounce serving May be sweetened and
flavored (e.g.,
chocolate, vanilla)
Often fortified
with calcium and vitamin D
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Made from grated brown

coconut and water
Mild, sweet taste, with little
Thick: 20% to 22% Thin: 5% to
Coconut milk (non-dairy) or no coconut smell
7%
Often used in baking and
cooking
Cooking with milk:
We use milk a great number of ways. From milk we make cheese, cream, butter, yoghurt and ice cream.
Milk can used to tenderize squid and octopus. And of course turns up in many recipes, such as for
desserts like baked custard.
We mainly boil milk when we are using it for cooking purposes. Milk is a mixture (emulsion) of butterfat,
proteins, and water. When milk is boiled, the three components of the emulsion break apart: the milk
proteins coagulate and separate from the water, producing what is commonly known as curdled milk.
This is how cheese is made.
However you will run into problems if the milk is over-boiled, or not boiled correctly.
The problems you can have when you cook with milk products:
CURDLING- this means the milk becomes lumpy
SCORCHING – this means the milk over boils and rises out of the pot, leaving bits stuck to you pot or pan.
How you can avoid these problem:
Boiling is a sure way to curdle or scorch milk. It is not just boiling. Heating milk too quickly, even if it
never comes to a boil, can also curdle or scorch it. To prevent the milk from curdling or scorching, heat
the milk gently over medium-low heat.
Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A
common technique is to thicken your sauce or soup with roux before adding the milk. This changes the
makeup of the liquid and prevents curdling.
Avoid Strong Acids

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more
likely to curdle. To counteract the effect of the acid, you can use a starch along with the acid.
Season at the End

Salt is another ingredient that can cause milk to curdle. Do not avoid salt, since you'll need to season
your sauce. The key is to add the salt at the end, rather than cooking or reducing it with the salt already
in it. Seasoning your sauces and soups at the very end is a good habit to get into anyway.
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Temper the Milk

Do not add cold milk directly into a hot liquid. Instead, whisk small amounts of the hot liquid into the
cold milk. When the milk is warm, then add it into the hot liquid. This process is called tempering.
Another option is to simply heat the milk gently in a saucepan before adding it.
CREAM
TYPES OF CREAM
TYPE OF CREAM AMOUNT OF FAT NOTES
Used in sauces and soups, and

Light whipping cream At least 30% but less than 36%
as a garnish for desserts
Heavy whipping cream 36% to 38% Used to make whipped cream
Produces a greater yield and a

Very heavy whipping cream 40% longer shelf life for the products
made with it
Light cream 18% to 30% Sometimes called coffee cream

One part milk/one part cream;
technically half-and-half does
Half-and-half 10.5% to 18%
not have enough fat in it to be
called cream
CULTURED DAIRY ITEMS
CULTURED DAIRY ITEMS
TYPE OF CULTURED DAIRY

AMOUNT OF FAT NOTES
ITEM
Traditional buttermilk is the

liquid left after churning
butter out of cream
Cultured buttermilk has been
fermented using lactic acid
Buttermilk 1% to 2% bacteria
Can separate as it sits; shake
before use
Also available in a powdered
form
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Many varieties are flavoured

with fruit
Source of protein
Often consumed by
vegetarians
Yogurt 0.5% to 4% “Greek” variety has twice
as much protein as regular
yogurt; 15–20 grams per
serving
“Greek” yogurt is higher in fat
Available as “light,” “low-fat,”

Sour cream 18% to 40%
and “fat-free”
Unlike U.S. sour cream, it is

Crème fraîche 30% to 45% less sour and thinner, with a
higher fat content
BUTTER, MARGARINE, GHEE
Butter, margarine and ghee ARE NOT MADE FROM THE SAME SOURCE and therefore cannot be used in
the same way.
Name NOTES
4 Types:
Salted – all-purpose butter
European – light sour taste,

creamy and good for spreading
on bread and baking.
Butter DAIRY PRODUCT Whipped – butter that has

been whipped and so is very
light. Not suitable for cooking.
Clarified – milk solids and

water has been removed so
only butterfat is left. Ideal for
cooking and sautéing.
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NOT A DAIRY PRODUCT
It is made from vegetable or Good for baking pastries, cakes

Margarine
animal fats or oils. and cookies.
DAIRY PRODUCT
Ghee is a type of clarified

Ghee Similar to clarified butter.
butter that originates from
India.
CHEESE
Cheese is one of the oldest food items in the history of cooking. Many cultures have their versions but all
are made from cow, goat or buffalo’s milk. Cheese can be served as a course, an accompaniment or used
as an ingredient. It is a food that has high levels of fat and protein. Cheese is rich in fat, protein, mineral
salts and vitamins. it is a body-building, energy-producing and protective food.
How cheese is made:
The enzyme rennet is added to milk, which then coagulates the milk protein. The coagulated milk
separates into whey and curd. The whey is drained and the curd is pressed into moulds.
We need 5lt of milk to produce 500g of cheese.
There are many kinds of cheese depending on the moisture content and whether they are ripened with
mold or un-ripened. Cheese can be used in a variety of dishes.
Categorization of cheeses:
There are a few ways to categorize cheeses. One way is to separate them into ripe and unripe cheeses.
An un-ripe cheese has had acid (called casein) added to the milk protein. A ripe cheese has had the
enzyme rennet and culture acids and bacteria or yeasts added, which will “ripen” then cheese. Most
cheeses are ripe cheeses. They will have a strong or pungent aroma.
Other ways of categorizing cheeses are by texture or by country of origin.
Below are examples of cheeses categorized by texture.
Hard cheeses (30% water):
These cheese have been aged carefully and are therefore brittle (can be crumbled by hand). They are
usually grated or melted and often used in cooking.
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Name Description
Parmesan (Italy)
Hard, gritty texture, it is a low fat cheese with a fruity and nitty
flavor. It is often grated and used extensively in cooking. Very
pungent and flavorful.
Asiago (Italy)
Nutty -flavored and can be fresh or mature. The mature is yellow

and crumbly while the fresh asiago is smoothing and milder and
white in color.
Firm Cheeses:
Although these cheese are harder to the touch, they are not brittle. They can be dense in texture. They
are often used in soups, pasta, sauces and sandwiches.
Name Description
Cheddar (USA or Britain)
Golden, or white or orange in colour, it has a fresh, mellow and

nutty flavor.
Emmentaler (Switzerland)
It is sweet and tangy in flavor and melts easily. It has firm, dense
body and is used for making fondue.
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Gruyere (Switzerland)
It is a hard, yellow cheese with a sweet and slightly salty flavor.

Fresh gruyere is creamy and nutty but becomes stronger in taste
as it matures. It melts well and is often used in soups, gratins,
casseroles and fondue.
Semi – soft Cheese (50% water):
These cheeses can be mild in flavor, or have a very intense flavor. They usually have a buttery texture and
are often eaten as part of a cheese board (hors d’oeuvres).
Name Description
Gouda (Holland)
It has a fruity, nutty flavor and melts well. Commonly used in

sandwiches and hot dishes and soups.
Harvati (Denmark)
It has a salty, buttery flavor and melts very easily at room

temperature. It can be enjoyed as a dessert cheese but as it melts
very well it is a popular burger, or hot sandwich cheese..
Roquefort. (France)
It is one of the blue cheeses made from ewe’s milk ,sharp flavor &
salty aftertaste. Since it has such a strong aroma and taste it is used
in sauces and dressing. It can also be enjoyed as a dessert cheese.
216
Stilton (England)
It is white with blue veins soft and strong flavor. It makes a good
dessert cheese and is also used in soups and salads.
Soft Cheeses (80% water):
Soft cheeses have a creamy center and ripen quickly. They can be used as an appetizer, hors d’oeuvre, or
in soups.
Name Description
Brie (France)
White, soft creamy texture and is considered a dessert cheese.

Enjoy at room temperature
Camembert (France)
Camembert has an edible rind. Fresh camembert can be bland and

has a harder texture but as it matures it has a rich, buttery flavor
and texture becomes smooth.
Boursin (France)
It is a soft, creamy cheese and is available in a variety flavours. It is

usually used as a spread or as an ingredient in vegetable dips.
217
Fresh (unripened) cheese:
These cheeses have a mild flavor and can be used directly in salads, desserts, and on pizza.
Name Description
Feta (Greece)
White, moist and crumbly. It has a salty and sour taste. It is often
used in Greek Salad.
Mascarpone (Italy)
It is a thick, soft cheese with high fat content. It is smooth in texture

and buttery in flavor. It is often used in desserts.
Mozarella (Italy)
It is made from buffalo milk. It is pale white in colour with a little

bite. It is used as a topping for pizza and when melted the flavors
become stronger.
Ricotta (Italy)
It is white and crumbly and similar to cottage cheese but it is

smoother. It has a light flavour so it is good for many different
dishes.
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Cheese from buffalo and goat’s milk:
Although it is important to have a basic knowledge of the cow’s milk based cheeses in order to make
many basic dishes, it will be important also to learn about cheeses made from goat’s milk and buffalo’s
milk. This additional knowledge can help you expand your creativity when putting new recipes together,
and can also help make commercial kitchen use more sustainable sources of food. Locally produced
cheese made from goat’s milk or buffalo’s milk is more reasonably priced and can provide new flavours
to a dish.
It is also important to know whether the cheese you are using is made from cow’s milk or goat or buffalo,
because the aromas will be very different, and this will affect how you arrange your cheese boards.
Goat (milk) cheese – sometimes called by the French name, Chevre, goat’s milk can come in many
textures and flavours. It can be creamy or crumbly and mild or tangy. Capric acid is added to goat’s milk
to make the cheese. Some people feel goat’s cheese is the healthier choice.
Buffalo (milk) cheese – Using the milk of the domestic water buffalo, perhaps the most famous
of cheeses using buffalo milk is buffalo mozzarella. It is traditionally a Southern Italian cheese, and
produces a creamier mozzarella than cow’s milk mozzarella. Bocconcini and Burrata are some other
(creamy) cheeses made from buffalo milk. Buffalo milk has a higher fat,, protein and calcium content.
Hygiene
Cheese is a living product and should handle carefully. It should be always be wrapped
In grease-proof or wax pepper or foil, or put into a closed container.
Natural rind can be exposed to air. So it can be breathe .but when we cut, that surface should be
covered with polythene film to prevent from drying out..
Storing cheese
1. Wrap cheese in waxed or parchment paper so it can still breathe without drying out. New
wrapping should be used each time a cheese is rewrapped.
2. The optimal temperature for storing cheese is 35°F to 41°F (2°C to 5°C), at a high humidity level,
which typically means toward the bottom of the refrigeration system.
3. Double wrap pungent cheeses (those with a strong smell and taste, ripened cheese), such as blue
cheeses, so the aroma does not permeate other foods, and other food aromas do not permeate the
cheese. Alternatively, cheese can be wrapped and held in an airtight plastic container or plastic bag.
4. Do not freeze cheeses, as they may lose their texture and flavor profile.
5. If stored cheese is overly dry or slimy or if it lets off a strong odor, throw it out immediately.
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Food value
Cheese is rich in fat, protein, mineral salts and vitamins. it is a body-building, energy-producing and
protective food.
Uses
As appetizers, for soups , for salads , for sauces , for main causes
NOTE:
Soft cheese when cut should not appear runny, but should have delicate creamy consistency. Hard, semi
hard and blue vein cheese when cut should not be dry.
There are also vegetarian alternative:

Hard cheese made from vegetable fat and even tofu we can categorize under this category.
EGGS
Air Cell
Chalaza
Germinal Disc
Thick Albumen
Yolk
Thin or Fluid
Albumen
Vitelline
(yolk)
Membrane Chalaza
Shell Membranes Shell
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Hens’ eggs come in five sizes: small, medium, large, extra large and jumbo.
Small 42g
Medium 49g
Large 56g
Extra Large 63g
Jumbo- 70g
How to know if the egg is fresh (receiving eggs)
Egg shells should be clean, strong, and slightly rough.

When cracked open, there should be a high proportion of thick white to thin white. (As an egg ages, the
thick white gradually changes into thin white.)
The yolks should be firm, round (not flat) and of a good, even, fresh-looking colour. As an egg ages, the
yolk loses strength and begins to flatten.
No odour
Clean and unbroken shells
Reject any shell eggs with an off odour, a sulphur smell, or dirty or cracked shells.
Always check the expiry date of the egg cartons / containers.
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There are 3 different grades of egg:
GRADE GRADE GRADE

AA A B
Have firm, thick Egg whites can be Have a flatter yolk
egg whites and a slightly less firm. and thinner whites.
round, high yolk.
Clean, normal shaped,

unbroken shell. Can be used
Grade
Firm, round, high and centered in anything.
AA
yolk.
Thick white is firm.
Clean, normal shaped,

unbroken shell.
Firm, round, high and centered Can be used
Grade A
yolk. in anything.
Thick white is quiet firm but
thin white is spreading slightly.
Shell has some staining and

may be abnormal in shape but
is unbroken. BAKING
Grade B Yolk is large and a little flat. SCRAMBLING
Thick white is clear but watery.
Thin white spreads over wide
area.
How to store eggs:
Store at 4 degrees Celsius.

Eggs can be received at an air temperature of 45°F (7°C) or lower. Store eggs and egg products in
refrigeration of 41°F (5°C) or lower and frozen eggs in the freezer until ready to be thawed.
Store at humidity level 70 – 80%
Keep for up to 4 weeks.
Rotate egg stock to maintain freshness
Eggs can be frozen but must be thawed before cooking and then cooked thoroughly.
Eggs age faster at room temperature so storing them in a cool room is advisable.
Old eggs are used for hard cooking to eliminate bacteria.
DO NOT USE dirty, cracked or broken eggs.
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Other edible eggs:
Most of the eggs you will use will be hen’s eggs. However there are other eggs that are used in cooking.
Quail Eggs Goose Eggs
Hen’s Eggs Guinea Fowl Eggs
What can you do with eggs?
Other than cooking or cooking with eggs, we do a great many things with eggs. You can use whole eggs
to make cakes, you can use just the egg whites to make fluffy pancakes, and so on.
What are the basic egg dishes?
Scrambled eggs
Fried eggs (sunny side up, over easy)
Poached eggs
Omelette
Soft and hard boiled eggs
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What basic dishes are eggs a part of?
Crème Caramel Scotch Eggs
Quiche Egg Salad Sandwich
Devilled Eggs Frittata
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Other Uses of Eggs in Commercial Food Production:
Eggs are used in many different ways to enhance other dishes. Eggs play a very important role in the
making of desserts, stocks, fried meats and so on.
Beaten egg yolks can be used to thicken soups and sauces (Mayonnaise,
Thicken Hollandaise) or milk in custard. When heat is applied the egg coagulates and
holds the liquid in suspension.
The emulsifying property of egg yolks means that they can hold ingredients
which do not normally mix together, such as oil or butter, in suspension. This
Emulsify
is the basis of many sauces. E.g. In emulsion sauces such as mayonnaise and
hollandaise, egg yolks are used to combine oil or fat with vinegar to make a
sauce.
Eggs bind ingredients together, for example, pane l’Anglaise. (egg wash and
Bind breadcrumbs) or coat ingredients in batter for deep frying (batter fry)
When an egg is whipped, it aerates by trapping millions of tiny air bubbles

Aerate
within itself. The air bubbles help to raise up other ingredients to make light
and fluffy dishes such as sponges and soufflés.
Beaten egg has a shiny texture which gives a gloss or glaze and a golden
Glaze brown colour to pastry and bread. The egg is called an egg wash and is applied
with a pastry brush.
Egg whites are used to clarify stock (mixed with mince to make a clarifying
Clarify
‘raft’) and in the making of consommé and aspic
Enrich Eggs add flavour and nutritional value to cakes, puddings, pasta and drinks
such as eggnog.
CEREALS What are cereals?
Cereals are plants such as corn, rice, wheat, barley, oats and
buckwheat.
What are grains?
Grains are the seeds of cereals. There are many types of grains
eaten in different cultures.
Grains are low in fat content and high in dietary fibre, vitamins
and minerals. Whole grains are more nutritious than polished
grains (red rice is healthier than white rice).
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Wheat grain and plant Rice grain and plant
From rice or wheat grains we make cereals, bread and pasta.

But there are other grains or grain parts that are becoming popular as a healthier choice to rice and
wheat.
Quinoa Couscous
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Rice and Wheat Germ:
BRAN LAYER
(Includes Aleurone)
Fibre
Vitamins
Minerals
Phytonutrients
Endosperm
Carbohydrate
Protein
Germ
Essential Fatty Acids
Vitamin E
B Vitamins
Minerals
Phytonutrients
It is important to know the parts of the rice and wheat germ because this informs you of the composition
of the grains you will use in recipes, which are in turn affected by whether you use whole grain or
polished grain.
RICE
White Rice has been milled to remove the outer husk, the bran, and the germ. Milled rice is also called
processed or polished rice. That is why it is white in colour. Though less nutritious, white rice has some
advantages over brown rice: it stores longer and cooks faster. White rice comes in short, medium, and
long grain varieties.
Brown rice has been given the lightest touch in terms of processing. It is the whole grain version with
just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more
nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties. Sweet brown
rice is a short-grain, starchy brown rice that becomes very soft and sticky when it is cooked, and is
popular in Asian cuisines.
Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fibre. It actually turns purple
when you cook it. It has mild nutty flavour and is slightly sticky when cooked. It is used in a variety of
Chinese and Thai dishes and can be used in combination with white rice to make a colourful pilaf.
Aromatic rice has a distinctive perfumed aroma when cooked. Popular examples are basmati (India)
Jasmine (Thailand), Texmati (Texas, U.S.A), and Wehani and pecan wild rice (both from Louisiana, U.S.A).
Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto
Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most
easily found in the market, but other risotto rice varieties include Carnaroli, Vialone Nano, and Baldo.
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Sticky rice, or "glutinous rice," or “sweet rice”, is a short-grained rice that is typically used in Asian
specialties such as sushi or Asian desserts and sweets. The rice is often ground to make rice flour.
Wild rice is actually the seed of a grass plant, and so not a "true" rice, though it is often found in rice
blends and pilaf mixes and casseroles. Wild rice has a nutty flavour and a chewy bite.
Instant or quick rice is cooked before being dehydrated and packaged. While it is fast, it lacks the flavour
and texture of regular rice.
Parboiled rice has gone through a steam-pressure process before milling that gelatinizes the starch in
the grain. This process produces a more separate grain that is light and fluffy when cooked. Ideal for
many types of rice dishes.
Type Description and Name Dishes

Fried Rice
Thin and long in appearance,
not sticky after cooking. Low Rice and Curry
starch content means it is lighter
and drier and easy to separate. Buriyani
Long Grain
Best as a side dish or as a bed
White
for dish with sauce.
rice
Examples:
Basmati (India)
Jasmine (Thailand)
Paella
Shorter, but not as plump as

short grain rice. It has a higher
starch content than long grain,
so it is a little sticky after
cooking.
Medium Grain
White rice Examples: Risotto
Spanish rice (Spain)

Arborio (Italy)
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Shorter, rounder and plumper Sushi

than long grain and medium
grain rice. It has a much higher
starch content, so it is quite
Short Grain sticky after cooking.
White rice
Examples:
Koshi Hikari (Japan)
Do not forget about corn!

Corn is a very versatile grain. Most often it is grouped as a vegetable and prepared very much like many
vegetables (steamed, boiled or sautéed). But it is a grain and can be barbecued, blended for soup, or
used an alternative to wheat and made into corn bread.
Local varieties of rice

Sri Lanka also has a great variety of local rice. From samba rice to red rice, sometimes they are a
healthier choice compared to processed rice.
Selecting Rice:
Good quality rice is – whole and unbroken grains, uniform shape and size, the correct color depending
on variety, chalky to the touch, and SHOULD NOT be damaged, dirty, discolored, or have foreign material
like dirt, sand and stones. The rice should be dry.
Storage and Cleaning:
Rice should be stored in sealed containers at room temperature in a cool and dry place.
Brown rice needs faster stock rotation than other varieties of rice.
Most processed rice has already been effectively cleaned but some types of rice recommend rinsing
before cooking. Follow the protocols of your establishment.
Some rice grains like the Arborio variety, which is used to make the Italian dish, Risotto, needs to be
soaked before cooking. This is to remove the starch and make it less sticky.
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Cooking Tips
There are many different ways to cook rice: stovetop, rice cooker, multi-cooker (Instant Pot),
microwave and oven-baked.
If you are using a rice cooker, follow the guidelines set by the manufacturer. If you are using
a pot over heat on a stove, follow the S.O.P of your establishment.
Some general rules

if cooking in a pot the ratio of water to rice is two cups to one. (one cup of rice takes 20
mins)
Do not lift the lid when the rice is cooking. Moisture will escape and the rice will become
dry. Use a timer to have the correct time for boiling or steaming.
After rice is cooked let the right sit with the lid on for 5 minutes.
After 5 minutes, lift the lid and with a fork, separate the grains, which will make the rice
fluffier.
You can serve rice immediately, or put the lid back on to keep it warm but it should not be
left out at room temperature for more than 2 hours.
To chill rice for a salad, spread it out on a sheet pan and cool quickly.
LEGUMES
What are legumes?
Legumes are plants whose seeds are found in pods. Sometimes the pods are also edible. For example,
green beans and long beans are legumes whose seeds and pods can be cooked and eaten.
What are pulses?
Pulses are the edible seeds of legumes (some of whose pods may not be edible). Pulses are usually found
in dried or frozen form. Lentils and mung beans are example of pulses.
Composition: protein, folate, fibre, fatty acids and minerals such as iron.
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LEGUMES
Vegetable Crop:
Green Beans
Green Peas
Pulses:
Chickpeas
Lentils
Kidney Beans
Adzuki Beans
Mun Beans
Cowpea
Oil Seeds:
Peanuts
Soybeans
Name of Pulse Description and Name Dishes
Peas Fried Rice

Pilaf
Cream of Pea Soup
Contains protein (22%) and Salad
starch (over 50%) Accompaniment to
main dish
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Lentils Contains protein (27%) and

starch (over 48%) low fibre
content
Dhal Curry
Lentils come in many colours Soup
and sizes. Usually purchased in
dried form and some varieties
require rehydration before
cooking.
Kidney Beans Contains protein (22-27%) and

starch (39-47%), and relatively
low in fibre
Usually found in dried form

Salad
so must be rehydrated before
cooking
Must be boiled well as kidney
beans have natural toxins.
Chick peas (Garbanzo Beans)
Contains protein (19-25%)

and starch (35-50%) Usually Salad
found in dried form so must be
rehydrated before cooking Soup
Must be boiled well.
Mung Beans
Contains protein (20-30%) and

starch (over 45%) but not a lot Salad
of fibre or oils. Soup
Usually boiled.
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Cow Pea Beans
Usually found in dried form

so must be rehydrated before Curry
cooking Stew
(Black eyed peas are a variety of Salad
the cow pea)
Soya Beans
Miso Soup
Main ingredient in soy products, Stir-fry with soy product
soya sauce and tofu and miso
paste Vegetarian dishes
Peanuts
Contains 40-50 % oil so it is a

rich source of protein Soup
Can be purchased fresh or dried
Desserts
Usually boiled or roasted before
eaten.
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PASTA
Pasta is the name given to the dried food items that originate from Italy.
Pasta is made from semolina (type of wheat flour) with water and eggs, and is made into a dough, which
is then kneaded and shaped and sized accordingly. Pasta can also be made from rice flour or corn flour to
make a gluten free pasta.
Pasta can be found dried or fresh or stuffed (filled).
Fresh Pasta
This is usually made locally with fresh ingredients. Fresh pasta is usually made with a mixture of eggs and
all-purpose flour or low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta
and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let
the pasta take front stage.
Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta are needed to serve
four people generously. Fresh egg pasta is generally cut into strands of various widths and thicknesses
depending on which pasta is to be made (e.g. fettuccine, spaghetti, and lasagne). Dough, which is made
out of egg yolk and flour, results in a very refined flavour and texture. Pasta can also be made
without eggs.
Fresh pasta should be eaten the day as it contains raw egg.
Dried Pasta
Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts
that require large machines with superior processing capabilities to manufacture. The ingredients
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required to make dried pasta include semolina flour and water. Eggs can be added for flavour and
richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be
dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a
longer period. Approximately 0.5 kg (1 lb) of dried pasta serves up to four people.
Stuffed (filled)
Stuffed pasta is usually fresh pasta stuffed with a filling. The filling could be meat, cheese, seafood,
poultry, vegetables, mushrooms. Stuffed pasta, like fresh pasta, is very tender and takes little time to
cook. Since they are filled with other ingredients, great care must be taken when storing. They can be
frozen and stored. They do not need to be thawed before cooking. They are commercially available
already frozen. Sometimes they come in different colours if the pasta shell has been tinted with spinach,
tomato or mushroom. Common stuffed pasta are cannelloni, ravioli and tortellini.
Storage
Uncooked, dried pasta can sit in the cupboard for a year if airtight and stored in a cool, dry area. Cooked
pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple
teaspoons of oil helps keep the food from sticking to itself and the container. Cooked pasta may be
frozen for up to two or three months.
There are many shapes, types and colors of pasta but below are some of the most common pasta you
should know:
Pasta sticks/rods – (Spaghetti)
Spaghetti comes in different widths and so there are different names
Angel Hair, Capellini, Spaghettini, Vermicelli,

are all names of very thin, long rods of pasta.
Usually dried pasta packaging will have the
name of the pasta.
Since they aer very thin, they are most

commonly served with broth, or thin or
delicate sauces.
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Spaghetti is a well-known and popular pasta.
It is a very versatile pasta and can be served

with tomato sauce, cream sauce, chunky
sauce, meat, poultry, but it is generally not
used in salads.
Fettucini
Long, wide and flatter than spaghetti, thicker

texture
Served with cream based sauces
Linguine
Long, slender ribbons of flat pasta
Served with seafood
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Pasta Sheet
Lasagne
Very wide thick pasta with a ruffled edge
Lasagna al Forno (lasagna layered with meat

in tomato-based sauce, and bechamel sauce)
Pasta Shapes
Farfalle
Pasta in the shape of a bow tie or ribbon
Served with chunky sauces or pasta salads
Fusili
Pasta in the shape of a screw or spring
Thick sauces, casseroles, salads
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Conchiglie
Pasta in the shape of conch shells
Served with meat or tomato sauces, salads
Rotelle
This pasta looks like wheels. The name

derives from the Italian word for “little
wheels”.
Penne
Pasta in the shape of a tube
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Macaroni
Short pasta tubes, sometimes straight,

sometimes curved.
Like spaghetti it is very versatile. It can be

served with tomato or cream sauces,
salads, soups.
Stuffed (filled pasta)
Cannelloni
Very large pasta tubes, usually made for

stuffing with other ingredients
Cheese, meat (stuffed inside)
Ravioli
Small, square pillows of stuffed pasta

(traditional filling is ricotta cheese with
spinach)
Tomato-based sauce or cream-based sauce
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Tortellini
Small, ring-shaped pasta stuffed with meat or

cheese.
It is traditionally served with broth.
Cooking Basic:
Al Dente – Pasta should never be over-cooked. Pasta is best served “al dente”. This is the Italian
word for “firm to the bite/teeth”. It means the pasta should not be soft when it is bitten or
chewed. It should have some resistance. If pasta is over-cooked all the flavor of the semolina
flour and egg will be greatly reduced. The extra water in the pasta will also reduce the flavor of
the pasta sauce. This is a skill you must master.
NOODLES
Noodles is the word we use to describe food that looks like pasta but is not pasta. Noodles originate in
Asia and many Asian countries have their version of noodles. Noodles can be made from wheat flour or
rice flour.
Like pasta, most noodles are in dried form and have to be rehydrated (boiled or SOAKED) before eating.
Some noodles however can be bought in fresh form and used after lightly simmering in broth or lightly
stir fried.
Name Description Served with -

Lo Mein
Chow Mein
(Chinese Noodles) Soup
Made from wheat flour and egg,
these noodles look very similar
to spaghetti Stir fry
Have to be boiled
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Thai flat rice noodles
Thin and flat Soup

Have to be soaked in hot water
Vegetable/meat stir-fry
Rice Vermicelli
Soup
Very thin and transparent Salad
Have to be soaked in hot water Spring roll
Stir fry
Kuay Taew
Slightly thicker and wider than
the Thai flat noodles. But these
noodles are flat in shape Stir fry
Can be used to make stuffed
noodles
Sold as fresh sheets
Have to be rinsed in warm water
Ramen (Japanese noodles)
Very similar to Chinese noodles

but can vary in width,
Soup
Have to be boiled
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Glass noodles Made from mung bean, potato,

sweet potato, or tapioca starch
(sometimes known as bean Soup
thread noodles) Stir fry
Often used in Asian cooking
Usually available in dried form Braised dishes
and must be soaked before
using.
Cooking Basic:
Whether you use fresh noodles or dried noodles, make sure you use a lot of water.
After boiling, rinse the noodles in cold, potable water to wash of the extra starch. This also
stops the cooking process making sure the noodles are not over-cooked.
Cook exactly to the advised time – if using packaged noodles read the guidelines on the
package for cooking times.
BREAD
Bread, like rice, is a staple food. That means it is part of almost every meal in many, many cultures. It is
made from flour and water and is baked. Commercially-made bread has yeast added to it to improve
texture and flavour.
Bread is used in many different ways and in many different dishes. It can accompany a main meal, or be
used to thicken a sauce. It can even made into a dessert.
Although there are so many different types of bread, only 14 will be listed here.
Name Description
Dense, moist, and sweet

Banana Bread
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Baguette Chewy crust, soft inside
Breadstick Crunchy, biscuit-like
Sweet and soft – commonly

Brioche used to make bread (dinner)
rolls and hamburger buns
Broad, flat and slightly collapsed

Ciabatta
in the middle
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Cornbread Crumbly, rich and crispy
Flat, dimpled, topped with

Focaccia
rosemary
Contains more than one type of

Multi-grain
grain
Pita Flat, soft and round
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Flavourful, dark, dense – made

Pumpernickel
with rye
Can be light or medium dark in

Rye
colour – made from rye
Dense with a thick crust,

Soda
sometime contains raisins
Sourdough Slightly sour in taste, hard crust
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Contains a lot of fibre and

Whole wheat
vitamins, rich flavour
Made from wheat dough and

yeast, traditionally hand-shaped
into a ring, very dense, and
Bagels chewy.
Often cut in half and various
fillings added
PROCESSED FOOD
Most of the food you will handle will be fresh. However there are many types of processed food or
canned/tinned food that are of very high quality and can make your life a little easier.
Processed food is any kind of food that has been through a process, such as, canning, to help preserve
the food and give it a longer shelf life.
Processing can be done through adding various chemicals (additives and preservatives) through smoking,
salting, pickling with oil or vinegar, drying or even washed/cut and frozen.
This means much of what we eat, and much of our ingredients are processed, for example, rice, bread,
tin tuna or mackerel, peanut butter, cornflakes, frozen vegetables, ham and sausages and frozen
meatballs, salad dressing, etc.
HEALTH
Processed food, while convenient and sometimes required in a recipe, does have a few disadvantages.
Additives and preservatives: Some people are allergic to such chemicals. Over time such chemical can
build up in the body.
Too much salt – many processed food contains a lot of salt, which is bad for blood pressure and
overall health.
Over-processed – If the sugar is refined or the rice is refined, a lot of the nutritive value of the food has
been lost.
What does this mean for cooking?
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Whenever possible cook fresh ingredients.

Do not over – wash processed and packaged rice.
Do not use too much salt or sugar – consider how much salt or sugar you will get from the processed
food ingredient and balance the tastes and flavors accordingly.
Frozen food is the least processed and usually frozen fresh from harvest.
Educate yourself – READ THE PACKAGING. All the information is written on the package.
Whatever the process in which the food has undergone, always follow the manufacturer’s
guidelines for de-frosting or re-heating or cooking or storing
Processed food Types
Type of processed food Used in
Bangers and Mash, Hot Dogs, appetizers,

Sausages
sandwiches, pizza toppings, soups
Ham Roast Ham, appetizers, sandwiches
Salami Pizza toppings, appetizers, sandwiches

Salted and / or
Cured Meat Bacon and Eggs, Cobb Salad, sandwiches,
Cured Bacon
hamburgers
Corned Beef or Mutton Sandwiches, appetizers,
Smoked Meat Salad, sandwiches, stew, pate
Canned / Tinned Fish

Different types of appetizers and salads,
(brine-preserved or oil- sandwiches, fish paste (anchovies) for
preserved or fermented) spreads, pizza toppings, and sauces
Cured Fish
Appetizers, salads, sandwiches, fishcakes,
Smoked fish
chowder, pate
Frozen Fish Fillets Fish and Chips
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Chutneys, Pickles, Salted Appetizers, sandwiches and are often used as

Vegetables an accompaniment to main dishes
Frozen Peas, Corn, Mixed Salads, fried rice, as an accompaniment

Vegetables
Dried Fruit Appetizers, salads, dessert pastries
Vegetables and
Fruits Frozen Pastries Appetizers
Dried lentils can be rehydrated and used in

Dried Lentils
soups or salads
Stock Cubes Soups, Sauces
Cordials and Syrups Juices, dessert sauces
Sweet or savoury sauces, glazes, salad,

Wines, Vinegars and Spirits
dressings, shooters, stews
FOOD ALLERGIES, DIETARY REQUIREMENTS
In your career as a chef/cook you will have the opportunity to serve many different types of customers.
This also means you must be sensitive to certain people’s dietary requirements.
Dietary Requirement
This means that some individuals will ask for certain types of ingredient to be removed from a dish
because of their condition (high blood pressure, diabetic, pregnant, infant) or because they have food
allergies.
Food Allergies (See Section 3)
Allergic reactions can be mild, such as itchy throat/eyes, coughing, mild nausea and turning red. But
some allergic reaction can be fatal.
An allergic reaction is the body’s response to allergens in food.

For example: milk, egg, nuts, fish, shellfish, wheat, soybean, pineapple, etc.
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What can we do?
If you receive an order for a dish with no milk or no eggs DO NOT USE egg or milk.
You can use a milk substitute or an egg substitute.
Examples of milk substitute:

Soy Milk
Almond Milk
Coconut Milk
Oat Milk
Rice Milk
Cashew Milk
Macadamia Milk
Examples of egg substitute:

Applesauce. Applesauce is a purée
made from cooked apples.
Mashed Banana. Mashed banana
is another popular replacement for eggs.
Ground Flaxseeds or Chia Seeds
Commercial Egg Replacer
Silken Tofu
Vinegar and Baking Soda
Yogurt or Buttermilk
Arrowroot Powder
If you are preparing a gluten free dish you will NOT USE wheat flour. Instead you will substitute with flour
or starch made from RICE, SOY, TAPIOCA, CORN or POTATO.
NOTE: You should EDUCATE yourself in what food items contain common allergens.
And listen to your customers/ follow the order given to you:

If you are making a salad that contains nuts but the instruction is to remove the nuts, YOU MUST
REMOVE NUTS FROM THE SALAD AND DRESSING..
You risk the health of your customer if you ignore the customer’s demand.
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STANDARDIZED RECIPES AND RECIPE YIELDS
How are standard recipes created?
Recipes can come from anywhere. A chef may have a recipe that he or she inherited from another chef,
or has taken from his or her family recipe book. Sometimes a recipe is created based on one special
ingredient. A chef takes this recipe and perfects it over many years, constantly preparing, revising and
experimenting. Once the desired dish is created, the recipe is set and it becomes a standard recipe
for the chef’s establishment. A standard recipe usually determined by the executive chef of that
establishment.
What is in a standard recipe?
A standard recipe is a set of instructions used to consistently prepare a known quantity and quality of
food for a specific establishment. A standardized recipe will produce a dish that is almost identical in
taste and yield every time it is made, no matter who follows the instructions.
Here is an example of standard recipe:
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A standard recipe will include
Customers expect to receive what they order from the menu. The
Product Name recipe name should be same as the menu name.
Yield The number of portions that recipe will make. The yield is also an
important factor of costing.
Portion Size This refers to the size of each portion
This refers to how much of each ingredient you will need. Always
Ingredient follow the recipe measurements. If you make a mistake with your
Quantity measurments this will affect yield and portions, which will lead to a
change in taste and quality.
Method of This refers to the steps to follow to cook the dish. Always follow the
Preparation and steps or the recipe taste will change and this may lead to
Cooking customer disatisfaction.
Cooking This refers to the temperature you will expect to have when using
Temperatures this recipe. Follow the cooking temperature or risk spoiling the dish.
Standard Recipes list the recommended cooking time. Follow the

Cooking Time
recommeded cooking time or risk over-cooking or under-cooking.
Mise en Place Standard Recipes may linclude a list of small equipment required for
the recipe.
Service There may instructions for hot or cold storage.

Instructions
Plating / Garnish There may be a plating design, and / or instructions for garnish.
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In addition to the list above, standard recipes may also include recipe cost, nutritional analysis, variations,
work simplification tips, suggested accompaniments or companion recipes, and photos.
What are the advantages of a standard recipe?
Benefits of using a standardized recipe include:

a consistent quality and quantity
standard portion size/cost
assuring nutritional content and addressing dietary concerns, such as special diets or
food allergies
aiding in forecasting and purchasing
fewer errors in food orders
incorporating work simplification principles and aids in cross-training
assisting in training new employees
incorporating HACCP principles
reducing waste
more easily meeting customer expectations
What is a standard yield?
The yield of a recipe is the number of portions it will produce. Yields can also be expressed as a total
volume or total weight the recipe produces. An example would be a soup recipe that yields 700g
portions which could also be stated as a volume yield of 5.7 litres or a 1 ½ gallon. A weight example
would be a recipe that yields 578g portions of taco meat or a total yield of 5 pounds.
But it must be remembered that all food commodities have a certain amount of wastage. That is to say
that not all the parts of an ingredient is used in a recipe. For example, paraw fish is 50% wastage after
the fish has had the head and tail removed. The usable quantity of the food commodity (consumable
amount) is what is calculated into the yield.
What is a yield test?
A yield test is defined as a technique to determine the number of portions produced after the
required processing has been performed. This may include trimming, butchering, cutting, cooking or a
combination of these. During these processes fat, bone and other inedible or unnecessary parts
are removed.
What is a standard portion?
A standard recipe includes the size of the portions that will make up a serving of the recipe.
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Controlling portion size has two advantages in food management:

portion costs for the item will be consistent until ingredient or labour costs change
customers receive consistent quantities each time they order a given plate or drink.
Standard portions mean that every plate of a given dish that leaves the kitchen will be almost identical in
weight, count, or volume. Only by controlling portions is it possible to control food costs. If one order of
bacon and eggs goes out with six strips of bacon and another goes out with three strips, it is impossible
to determine the actual cost of the menu item.
Adhering to the principles of standard portions is crucial to keeping food costs in line. Without
portion control, there is no consistency. This not only could have drastic effects on your food
costs (having no real constant costs to budget for) but also on your customers. Customers
appreciate consistency. They expect that the food you prepare will taste good, be presented
properly, and be the same portion size every time they order it. Consider how the customer
would feel if the portion size fluctuated with the cook’s mood. A cook’s bad mood might mean
a smaller portion or, if the cook was in a good mood because the workweek was over, the
portion might be very large.
It may be hard to grasp the importance of consistency with one single portion, but consider
if fast-food outlets did not have portion control. Their costs, as well as their ordering and
inventory systems, would be incredibly inaccurate, all of which would impact negatively on
their profit margin.
Simple methods to control portion include:

weighing meat before cooking
using the same size juice glasses when juice is served
portioning with scoops and ladles that hold a known volume
using processed or convenience products. (These products are received usually frozen and are ready to
cook. Portions are consistent in size and presentation and are easily costed out on a per unit basis. This
can be helpful when determining the standard portion costs.)
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Types of measurements used in the kitchen
Volume
Number or Count (for example: Weight
(for example: 3 cups, scoops, of (for example: 10 g)
eggs) liquid or fluid)
Unit Count
Number measurement is only used when accurate measurement is not critical and the items to be used
are understood to be close in size.
Numbers are also used if the final product is countable. For example, 24 pre-made tart shells would be
called for if the final product is to be 24 filled tart shells.
Volume
Volume measurement is usually used with liquids or fluids because such items are awkward to weigh. It
is also used for measuring portions, for example, portion scoops are used to dole out vegetables, potato
salad, and sandwich fillings to keep serving size consistent. Ladles of an exact size are used to portion
out soups and sauces. Often scoops and ladles used for portioning are sized by number.
Weight
Weight is the most accurate way to measure ingredients or portions. When proportions of ingredients
are critical, their measurements are always given in weights. This is particularly true in baking where it is
common to list all ingredients by weight, including eggs (which, as mentioned earlier, in almost all other
applications are called for by count). Whether measuring solids or liquids, measuring by weight is more
reliable and consistent.
Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy. Digital
portion scales are most commonly used in industry and come in various sizes to measure weights up
to 11 lbs. This is adequate for most recipes, although larger operations may require scales with a larger
capacity.
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Recipe Conversion
Recipes often need to be adjusted to meet the needs of different situations. The most common
reason to adjust recipes is to change the number of individual portions that the recipe produces
(convert up or convert down). For example, a standard recipe might be written to prepare
25 portions. If a situation arises where 60 portions of the item are needed, the recipe will be
properly adjusted. Or only 10 portions need to be prepared of that same recipe so the recipe
will be converted down.
This is usually NOT the job of a Commis 3 so you will not be expected to know how to do this. It
will take several years of experience before you will get any practice for recipe conversion.
Remember – Standardization Always Meets Expectations. Food service operations need to

meet the expectations of their customers, every time they visit. Food service operations need
to meet expectations for employees, their skill level and training. Food service businesses need
to meet expectations for costs and profit for all menu items. Standardized recipes are critical to
the food service industry.
SUSTAINABILITY IN THE COMMERCIAL KITCHEN
What is sustainability? WHY is it important?
In the last few pages you have been reading about standard recipes. You now understand that standard
recipes help manage food costs and reduce waste. Another way to reduce costs and waste is to consider
the sustainability of the ingredients you are using.
In the past people in cold countries ate only what was available in that season. In tropical countries,
although we have vegetables and fruit all year round, people also used to eat according to what trees
and plants were producing at that time of year.
In the modern world we have access to anything we want because of modern transport systems,
refrigerated cargo planes, trains and automobiles and heated greenhouses. However, this globalisation
of food movement has created a lot of environmental damage.
There is less fish in the sea. More chemicals are put on plants and vegetables. Hormones are used in
meat production. None of these things help to keep us healthy or the planet healthy.
So what can we in the food service industry do?
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To achieve sustainability, food should be sourced “locally” wherever possible, so minimising the
energy used in production, transport and storage. It should also support farmers, sustainable
agriculture and local communities, and give farmers in developing countries a fairer deal.
Minimising packaging and food waste is also key. The food thrown away by the US and Europe
could feed the world three times over. The food service industry is very. A part of this waste
problem.
Sustainable operating practices include using tap water not branded bottled water where
possible. Hotels and restaurants with a growing social conscience are eliminating bottled water
from the menu and donating profits to help fund access to sanitary tap water in the developing
world.
It is not just about a product’s carbon footprint, says Mark Sainsbury, co-director of the recently
launched Sustainable Restaurant Association (SRA), based in the UK: “Being sustainable in our
industry includes paying staff properly, not overcharging customers, paying suppliers on time,
getting involved with the community.”
The business benefits of sustainable sourcing are:
Economic as restaurants and hotels will continue to come under increasing pressure from customers,
regulators, investors and tour operators to employ green procurement policies.
Reduced operating costs through bulk buying from local suppliers, demanding reduced packaging,
buying seasonally, etc. If you grow your own produce, costs can be cut even more dramatically.
Improved quality of food and service from suppliers as establishments improve relationships with
suppliers. They will also reduce the environmental and health risks, and avoid the negative publicity
associated with purchasing “problem products”.
Better community relationships, increased customer loyalty, and improved morale and loyalty
among staff. It is also an opportunity to demonstrate to stakeholders the importance placed on
sustainability issues.
Resource:
https://www.greenhotelier.org/our-themes/community-communication-engagement/sustainability-in-
the-kitchen-food-drink/
Resource:
https://www.greenhotelier.org/our-themes/community-communication-engagement/sustainability-in-
the-kitchen-food-drink/
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Section 08

Cooking Methods
Section 08 | Cooking Methods
COOKING METHODS
Why do we cook?
The object of cooking is to make it palatable, pleasing to the eye and to help the stomach digest food
particles and absorb nutrients easily. Cooking also plays a part in ensuring no harmful bacteria enters
the body.
makes food easy

to digest and safe
to eat
gives variety to our gives food a

diets and menus
Cooking pleasant texture
makes the eating

experience
enjoyable
What is cooking?
It is the transfer of heat from its source to the food.

There are three types of heat transfer:
Conduction – Direct contact with heat source, for example, when a flame touches the bottom of a
frying pan.
Convection – Heat is transferred through currents of air, steam, water or fat, for example, boiling.
Radiation – Heat transfer by means of waves of heat or light striking the food, for example, as
happens in a microwave oven.
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What happens to food when it is heated?
Proteins coagulate: Proteins transform from a liquid state to a solid state. For example, meat becomes
firmer when cooked, egg whites change colour and become solid when cooked.
Starches gelatinize: The starch granules swell to occupy more space. When they do that the starch and
liquid space they occur in becomes thicker.
Sugars caramelize: Sugars turn brown and change flavour, which changes the flavour in the food the
sugars can be found.
Water evaporates: All food contains an amount of water. By reducing the water the food can change
appearance, flavour or texture. For example, reducing sauces or soups to thicken them.
Fats melt: Fats melt but do not evaporate when heated. This adds flavour to the food in which it can be
found (for example, pork or beef) or the melted fat can help with the cooking of other food.
When the proteins, starches, sugars, water, and fats found in food change or transform, this affects the
colour, texture, appearance, smell, flavour and nutritive value of the food. It is important for you as a
cook to know that.
Why are there different methods of cooking?
There are different methods of cooking because there are many types of food and each type of food will
react in a different way to heat.
Why is it important to know different methods?
By over-cooking or by under-cooking or by using the incorrect cooking method, you will alter food in
a way that makes it unpleasant to eat, and certainly the nutritive value of the food will be lost. You
will need to always improve your understanding of what happens to food when it is cooked, and that
includes:
Knowing how cooking is affected by how the food ingredient is prepared before cooking (how it has
been cut, marinated, processed, etc.)
Knowing different cooking methods
Understanding temperature control
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The nutritive value of raw food is affected by how and

Nutritive how long you cook it. For example, boiling vegetables
for an incorrect amount of time will cause nutrient loss
Value compared to boiling for a short time or steaming.
Over-boiling vegetables break the fibres that give

vegetabes their pleasant crunch. Over cooking proteins
Texture (meat or fish for example) hardens the texture, making
them rubbery and dry.
Colour and smell is what makes dishes appetizing to

a customer. There are cooking techniques that help
Colour preserve the colour of vegetables. There are cooking
methods that help us know when a food is safe to eat,
for example, the colour of meat.
Smell or aroma, like colour, enhances our appetite and

Smell taste. It is the caramelization of the sugars in food that
create these aromas, and likewise, if a food item is over-
cooked or burnt, you get the smell of burnt sugars.
Cooking changes the flavour of raw food. The correct

or appropriate cooking techniques and methods can
Flavour enhance the natural sweetness of a vegetable or fruit, or
the juiciness of meat or simply make eating a cooked egg
more pleasant than eating a raw egg.
Today customers are attracted to dishes that appeal to their eyes, nose and taste buds. They will return
to an establishment time and time again if the dishes that are produced are not only consistent in
maintaining this appeal but also because the dishes have high nutritive value.
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What are the different cooking methods?
Moist Heat Cooking

Dry Heat Cooking
Combination Methods
What else do I need to know?
You need to know that stock is an important element in several methods of cooking. Stock
forms the basis of all meat sauces, soups and purees. See Module 12 to learn more about
stocks, soups and sauces.
What are the utensils I need for cooking?
In Section 6 of the Orientation Manual you will find pictures of some of the different tools, utensils and
large equipment required for preparing and cooking food. Review the information.
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MOIST HEAT COOKING
Average
Method WHAT TO KNOW
Temperature
Boiling 100°C To boil food items, first you must heat a liquid such as water,
(212°F) court bouillon, milk or stock, to boiling point. Then the food
item can be immersed in the boiling liquid. The boiling point
temperature must be kept constant. Boiling cooks food quickly
but it can also damage the structure of the food item (for
example, soft, white fish can break into pieces if it is over boiled).
Utensils/Equipment: deep pan/pot, slotted spoon, colander
Good for pastas, noodles, rice, dumplings, hardy vegetables such

as potatoes, carrots, are food items that can be boiled.
TOP TIP: “al dente” pasta

You must learn and understand this expression. It is an Italian
word meaning, firm when bitten”. This means that you MUST NOT
OVERCOOK pasta. Any kind of pasta should be firm to the bite but
cooked thoroughly. You must pay attention to the cooking times
of different types of pasta. Ask or read the packaging and follow
the instructions.
Top Tip: Lid off or Lid on
When liquid is boiled all the energy (steam) rises to the top.
Keeping a pot lidded allows the liquid to reach boiling point
faster. This saves time and heat source energy.
By keeping the pot lidded you can maintain the desired cooking
temperature at a lower heat setting.
You do not need to keep the pot lidded if you are trying to
reduce the amount of liquid (evaporation).
If you need to monitor the food, keep the lid off.
If you are boiling vegetables keep the lid off.
Poaching 87°C – 95°C To poach you only need enough liquid to cover the food item. The
(150°F – water should not be boiling. It should be simmering.
185°F) This means there are bubbles rising but the water itself is not
moving very much. Keep the heat low and cooking time should be
short.
Utensils/Equipment: shallow pan
Good for eggs, poultry, fish and fruit.
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Steaming 100°C or To steam you will cook the food in an enclosed environment that
more is filled with steam. The food should never touch the source of
the steam (boiling water). Steaming is quite a fast process and is
especially beneficial for vegetables as this method helps retain
the nutritive value of the vegetables.
There are three kinds of steam –

Direct, Indirect and High Pressure
Utensils/Equipment: steamer, pressure cooker, steaming rack or

basket
Direct steaming is good for vegetables and seafood.

Indirect steaming is good for making certain puddings.
High Pressure is good for tenderizing vegetables and poultry and
meat.
Pots and Pans Set
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DRY HEAT COOKING METHODS
Dry heat can be further divided into cooking with fat or cooking without fat. Fat can mean vegetable oil,
olive oil, butter, ghee, et, cetera. Cooking without fat means using hot air or hot metal.
Cooking without fat:
Average
Method WHAT TO KNOW
Temperature
Roasting To roast you will use dry heat in an enclosed space, such as an
oven. The oven has to be PRE-HEATED.
In the oven the food item will be placed uncovered on a RACK

inside a BAKING PAN. Food cooked in an oven will continue
to cook even after you have removed it from the oven. That
is why temperature control and time control is important to
understand. Roasting usually takes longer than baking and is
done at a higher temperature setting.
Utensils/Equipment: Oven, metal rack and metal pan, gloves
Meat and poultry and vegetables that are commonly roasted.
Baking To bake you will use dry heat in an enclosed space, such as an
oven. The food is baked uncovered in a metal tin or pan, or
ceramic dish, to let any moisture evaporate. Food cooked in an
oven will continue to cook even after you have removed it from
the oven. That is why temperature control and time control is
important to understand.
Utensils/Equipment: oven, baking pan, bread tin, cake tin, pie

pan, quiche pan, sheet pan, cast-iron pan (skillet), ceramic dish,
cooling rack, gloves
Bread, cakes, and meat, poultry and fish are food items that are
commonly baked.
Broiling To broil you will need a direct, primary heat source that comes
from above the food item. Temperature is controlled by how
close the food item is to the heat source. Thicker food (for
example, meat) needs to be further away than thinner food
(for example fish). Broiling is a fairly quick process. Broilers are
heated only by gas or electricity.
Utensils/Equipment: overhead broiler, SALAMANDER, broiling

rack, heatproof platter, gloves
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Grilling Food can be grilled using a gas, electric, charcoal, or wood-

fired grill. To grill the direct, primary heat source comes from
below the food item. Grilling is a fairly quick process and to grill
correctly you must pre-heat the grill.
Food items can be lightly brushed with oil before placed on the
grill.
Utensils/Equipment: Grill oven, tongs, grill spatula, two-prong

fork, skewers, grilling basket, aluminium drip pan, gloves
Meat, poultry, fish and vegetables can be grilled.
Barbecuing 107°C – 121°C This method is roasting or grilling using a wood/coal fire.
(225 °F -250°F) Traditional barbecuing is done in wood/coal burning ovens or
pits. In the commercial kitchen it is done in a smoke oven. Food
is suspended above the heat on a grill/rack or spit and the food
comes into contact with the wood or coal smoke.
Utensils/Equipment: smoke oven, tongs, two-prong fork, grill or

rack, spit, gloves.
This method of cooking is good for tougher meats such as beef

brisket or pork shoulder.
Grill Salamander: overhead grill for toasting or

browning or hot holding
Grill Oven
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Oven gloves Skewers, Two-Prong Fork, Spatula, Tongs
Roasting and Baking Trays
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Cooking without fat:
Average
Method WHAT TO KNOW
Temperature
Sautéing To sauté food, you will pre-heat the pan and a very small amount
of fat before adding the food. You will add the food just as the fat
is starting to smoke. You will not cook many food items at once
as temperature control is very important for sautéing. After the
food is sealed you will reduce the heat to make sure the food is
cooked evenly. This is very a quick method of cooking. Sautéed
food is usually served with a sauce. (see deglazing)
Deglazing – after the food that was sautéed has been removed, a
liquid such as wine is added to the pan to dissolve the small bits
of food left in the pan. This liquid will become the base for the
sauce for the food that was sautéed.
Top tip – to prevent fat from sticking to the pan it is usually

lightly dusted with flour.
Utensils/Equipment: sauté pan, sauté paddle
This method is used for food that is thin or delicate, such as

fillets of fish, seafood, tender cuts of meat fruit and vegetables.
Pan-frying To pan-fry you will heat a moderate amount of fat in a pan

(shallow before adding the food to be fried.
frying) Use enough fat to cover half or three quarters of the food. The
fat should not be so hot that it smokes. It should be hot enough
so that the food sizzles when placed in the fat. The food will
need to be turned over.
Utensils/Equipment: shallow frying pan, spatula
Fish and chicken and potatoes are often pan fried.
Broiling 175°C – 190°C To deep fry you need to place the food in a large amount of
(350 °F -375°F) heated fat completely. Temperature and time control will help
you know whether the food has been fried all the way inside.
Once deep fried, the food needs to be drained of the excess fat.
The fat (oil) used in deep frying has to be changed regularly to
prevent the colour from darkening and the changing of the smell
of the fat/oil.
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Top Tips:
Fry at the correct temperature depending on the food.

Do not overload the baskets.
Use good quality fat.
Replace 15-20% of the fat with fresh fat after each daily use or
follow S.O.P of your establishment. (The dark colour and smell
of old fat/oil transfers to the food and make the food taste
unpleasant.)
Avoid frying strong tasting food and delicate tasting food in
the same fat/oil.
Remove excess water from food before frying.
Do not add salt during frying.
Fry close to service
Skim fat of food particles often.
Clean baskets appropriately after service.
Utensils/Equipment: deep fryers, frying basket, gloves
Potatoes, onions, fish and poultry are popular fried food items.
Stir – fry Fast-frying strips of meat, poultry or vegetables in a wok with

a small amount of fat. It is a method of cooking common in
Chinese cuisine.
The fast-frying seals in flavour as well as helping the food retain

its natural crunchiness.
Utensil/Equipment: Wok
Griddle: can cook many different things at the

same time
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Deep Fat Fryer: for deep frying food
Shallow pans Saute Pan
Wok
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COMBINATION COOKING
Combination cooking means that you combine both a dry heat method and a moist heat method to
produce the dish. This method is usually used for tougher cuts of meat to help make the meat soft
and flavourful for eating. Therefore it is important that the right cut of meat is used in the different
combination cooking methods. In general, pot roasting is for very touch cuts of meat such as beef or
pork shoulder. This sort of meat does not have large ribbons of fat.
Average
Method WHAT TO KNOW
Temperature
Braising 230°C To braise, you will first sear the meat in a pan over high heat.
Then you will deglaze the pan and replace the meat. Then you
will add more stock, sauce or water but NOT to immerse the
meat. You might even add aromatic vegetables such as onions
or carrots or even mushrooms to the braising liquid. When the
meat is successfully braised and removed from the pan, the
leftover cooking / braising liquid (along with any vegetables you
added) can be strained and thickened to make a sauce.
Braising takes a long time and therefore it is important to

maintain the correct temperature and time control.
Utensils/Equipment: stove top, pan, tongs, wooden spoon
Stewing To stew, you will first sear the meat in a pan, pot over high heat.
Then you will add the stewing liquid (water or stock) until it
completely covers the food. Cover the pan/pot and reduce the
heat so that it is simmering (not boiling). Vegetables may be
added part way through simmering.
Stewing takes a long time and therefore it is important to

Utensils/Equipment: stove top, stewing pot or pan with lid,

tongs, wooden spoon
Pot Roasting 175°C – 190°C This is the same as braising but instead of using meat that has
(350 °F -375°F) been cut up before cooking, pot roasting is used for meat that
has not been cut up.
In pot roasting you will need a pot large enough for the whole
piece of meat to be placed in.
Also, pot roasting requires an oven to finish the cooking process

(in an uncovered roasting pot)
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Pot roasting takes a long time and therefore it is important to

Utensils/Equipment: OVEN, large roasting/stewing pot or pan

with lid, tongs, wooden spoon OR slow cooker
Combi-Oven
(A three-in-one oven that allows you to cook with steam, hot air/convection or both)
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Accident Prevention:
Hot water or liquid is a hazard. Take the necessary precautions:
Always wear your apron to prevent your skin being burned by drops of hot water. Use gloves or cloth
when necessary.
DO NOT put your face over any kind of boiling liquid. The steam can also cause burns.
DO NOT lift the lid of a boiling pot or pan towards you or anyone else. Always remove the lid away from
you and anyone else who is standing close by.
Lower food into boiling liquid, do not dump.
Turn pot and pan handles away from your sleeves (sleeves get caught on handles easily).
Use commercial steamers correctly. (Read the manual for safety guidelines)
Do not attempt to open a pressure cooker unless it is completely finished (follow S.O.Ps or manual
guidelines).
Using ovens, grills, griddles and hot cooking utensils is a hazard. Take the necessary precautions:
Use oven gloves or heavy oven cloths when taking trays out of the oven.
Use tongs, fish slices, heat resistant spatulas, etc. Do not use your hands!
Do not overload trays as this risks spills.
Open oven doors slowly as hot steam can suddenly hit your face.
If you have used too much oil or the marinade you are using contains oil, there is a risk of fire. Use the
correct amount of oil for cooking , and drain oil marinades before placing it on heat source.
Using cooking utensils and equipment requires you to understand these tools and how they can be used
to maximise the efficiency of different cooking methods.
Use the appropriate coking tools at all times.
Know the safety guidelines or S.O.P of your establishment concerning large equipment such as deep fat
fryer, grills and griddles, stove tops and ovens
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W
OTHER METHODS OF COOKING Fo
Th
Average “sa
Method WHAT TO KNOW
Temperature
Ke
Sous-Vide This is a method of cooking that cooks food that has been
vacuum-sealed in special plastic bags using precise temperature T
control. The benefit of precise temperature control is that it
allows for meat, fish and seafood, poultry and even vegetables to F
be cooked to the exact texture desired.
Method:
You will use either (sous-vide) pre-packaged food or you will

vacuum pack food items or ingredients in an appropriate bag at
your establishment.
When it is time to use the food item or ingredient, DO NOT

REMOVE FOOD FROM BAG – instead place the bag inside the
sous-vide machine at the correct temperature.
Top Tips:
Follow your establishment S.O.Ps for using sous-vide food, or

use a HACCP system to manage risks and hazards.
CHILL food items or ingredients BEFORE vacuum packing.
Use the food immediately or freeze immediately.
Thaw frozen food in the refrigerator.
After cooking and opening the bag, serve immediately.
Utensils/Equipment: Vacuum Packaging, Vacuum Packer, Sous

Vide Machine
Microwave Cooking in a microwave oven. Although the microwave oven was

invented to help re-heat food or thaw food quickly, it is perfectly
possible to cook food using this equipment. Follow manual
instructions and establishment guidelines for cooking times and
dish positions of different food.
(Food at the edge of a dish in the microwave will heat up faster
than in the middle. Factor this into your cooking.)
Be careful – you cannot put non-microwaveable glass, ceramic,

metal or plastic in the a microwave.
Make sure you learn and understand how to use a microwave

before you use one.
Utensils/Equipment: microwave, microwave proof cooking

plates/dishes
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Paper Bag Known as “en papillote”, this method means putting food in
Cooking a tightly sealed, oiled, grease-proof paper bag or foil, so that
during cooking no steam escapes.
This method truly seals nutritive value of the food as well as the
flavour and aroma. Bag is opened by or in front of customer.
Utensils/Equipment: oven, oven-cooking bag, grease-proof bag

or foil
Good for red mullet (fish), veal scallops,
Sous-Vide machine
Microwave oven Paper bag cooking
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In addition to the cooking methods in this section, you should learn, understand, practice the
following:
Method Meaning Why should I know this?
Season adequately: The process of adding salt, To enhance flavour of food ingredient.
pepper, herbs, spices.
Marinate correctly: The process of resting food To help the marinade penetrate and
in its seasonings between an tenderize - this is done for meat and
hour and 24 hours. poultry.
How to simmer: A gentle boiling which means Simmering in water is required for
the water or liquid never poaching. Simmering soup or stock
reaches 100°C. or sauces is necessary when reducing
(removing water content) in order to
enhance or strengthen flavor.
How to BLANCH and Immerse in boiling water for This is a food preparation method and
REFRESH a short time (check recipe). is very useful for keeping colours of
Then remove food and dip vegetables and fruit, as well as seal flavors,
into ice bath (bowl of ice and speed up food production cooking
water), or run under cold time.
water. This stops the cooking
process. Blanching can also be used to re-heat
certain vegetables (beans, carrots, leeks)
Blanching can also help remove skins from
tomatoes.
Parboiling This means to partially Parboiling helps soften the food (especially
boil food in boiling until it potatoes) to help produce a crispier outer
is a little soft but not fully texture.
cooked. Unlike blanching
there is no ice-bath stage in RICE is also parboiled before stir-frying or
parboiling. You would parboil wok frying to ensure the rice is not hard.
food to prepare them for
another cooking method,
such as roasting or frying.
How to sear: This means to brown or Searing helps seal the flavor of the
cook marinated meat or marinade inside the meat and poultry.
poultry before it is braised or
stewed.
275
How to baste: Pouring braising liquid over Braising and roasting reduces water
meat or poultry. content and there is a danger that the meat
or poultry piece/joint will become very dry.
Or, pouring fats from roasting
meat/poultry over the pieces
or joint.
How to de-glaze: Add wine or stock to remove To create a sauce using the flavors left in
food bits left in a pan after the pan.
sauteeing
What is “pane This means the food has This is a preparation method for frying or
l’anglaise”? been passed through flour deep-frying.
(seasoned), egg wash and
(BREADING) bread crumbs.
What is “Milanese”? This means the food has This is a preparation method for frying or
been passed through flour deep-frying.
(seasoned), beaten egg and
parmesan.
What is “Batter”? This means the food has This is a preparation method for frying or
been dipped into a batter deep-frying or Japanese tempura.
before frying.
The batter is made from

flour and water or milk
(sometimes with egg).
The above preparation methods are vital to the final cooking stages of many dishes, whether they are
meat and poultry dishes or whether they are vegetable dishes.
276
Below are example of the methods of cooking for some well-known dishes:
Method of cooking
Main Course Dish Serving
main ingredient
Fillet of Sole Poached, simmered, As you can see from the

baked pictures chosen here, a dish is
not considered complete if they
are not accompanied by the
appropriate accompaniment.
This is usually a sauce,

secondary ingredients such
as vegetables, potatoes, and
garnish.
Plating is another aspect of

serving that will be part of your
learning. At this point you will
follow the plating guidelines of
Mullet Meuniere Shallow fry a fillet of your establishment (Standard
mullet Recipes)
Crumb Fried Fish Fish is passed through

seasoned flour, egg-
washed and breaded
(P’ane L’anglaise)
Fish is deep fried
277
Grilled fillet Steak Grill beef fillet steak In addition to mastering

different cooking methods,
making sauces, soups and
stocks, you will also learn, over
time, the degree to which an
ingredient is cooked - not only
temperature wise, not only if an
ingredient is cooked through,
but also for the desired texture
for a particular dish.
For example: if you are cooking

beef or lamb, are you serving
it rare, medium rare or well-
done?
Roast Chicken Roast a whole chicken
Crème Caramel Baked egg custard
278
Section 09

Mise En Place
Section 09 | Mise En Place
MISE EN PLACE
In this section you will learn one of the most important, if not the most important stage in cooking. This
is called “mise-en-place”. This means to put everything you will need for cooking into its correct place
before cooking can begin.
Mise-en-place is a French word for “putting in place” and is used for preparing kitchen equipment and
food before serving. By practising and attaining good skills for mise-en-place, you will also learn how
to be disciplined, methodical and organized in your actions and thinking. These are important skills for
becoming a chef.
NOTE: This is not the same mise-en-place that is used by Food and Beverage staff (wait staff) who serve
the meals to the customer. The procedure is different even though the meaning is the same.
The 4 Stages of Food Production
In Section 5 you will have read about how to manage your time in the kitchen. As there are a few stages
to producing a dish, it is advisable to review this Section.
Production
Production is the last stage of cooking. It is the moment when you assemble all the ingredients of the
dish for service. This is when a dish is cooked and plated and made ready for service. Before production
can happen there are three preliminary stages: Production Planning stage, Preparation stage and Pre-
Preparation stage.
Production Planning:
The executive chef or the chefs-de-partie decide what type of service will be given to the customer
that day (extended meal service or set meal service). Then they decide what is on the menu for that
particular service. Then comes the planning stage when mise-en-place schedules, cooking schedules,
recipe checks, food purchase schedule, food store checks, etc. will be planned.
Every establishment will have its own style of production planning. Sometimes you will be part of the
planning stage. Sometimes you will not.
Pre-preparation:
Once the menus and schedules have been confirmed then the work begins on pre-preparing the kitchen.
Every establishment will have its own S.O.Ps concerning this (standard operating procedures). You will
most certainly be part of this stage.
280
Here is a pre-preparation example:
If you have been told you are assisting hot desserts, you may be asked to prepare by checking food
stores for the ingredients that will be needed according to the recipes that are going to be used that
day. You will be asked to collect and bring the ingredients to the work station. You will be asked to
check the oven or the temperature of the hot holding equipment , and then gather all the necessary
utensils to bring to the workstation. You will be asked to check that all equipment is CLEAN,
UNDAMAGED, and FUNCTIONING CORRECTLY.
If at this point there is something faulty with any of the utensils or equipment, your chef-de-partie or
your immediate supervisor must be informed IMMEDIATELY. If at this point you find that the ingredients
are below standard, or the ingredients are spoiled or not fresh, your chef-de-partie or your immediate
supervisor must be informed IMMEDIATELY.
Pre-preparation is also the time to think of WASTE MANAGEMENT and CLEANING PROCESS and RISK
MANAGEMENT. When you gather your ingredients you must think of how to prepare the ingredients
and how to deal with left over parts (meat trimmings, fish bones, vegetable peels, et cetera). You have to
think about the time it will take you to get the ingredients from storage. You have to think about how to
avoid cross contamination of ingredients as you bring them together.
Ask yourself some of these questions:
Do I have to thaw anything?

Do I have to re-heat anything?
How often will I need to clean my work area?
How and where will I get the ingredients from?
How and where will I get utensils and equipment from?
What do I clean my work area with?
Where is the waste disposable container?
Is it easily accessible?
Is the waste container clean far away from the ingredients?
Can any left overs be re-purposed (for example, fish, chicken and meat carcass for stocks and soups)?
What do I need to be careful about (hazard check)?
Do I have my gloves if I am using the oven?
Pre-preparation may also a time to prepare stocks or sauces or marinades or stuffing that may not
necessarily be used the day you make it. There are many dish ingredients that are made in advance.
Pre-preparation may also the time to create a WORK PLAN.
What is a work plan?
A work plan is a list of instructions that are in order of priority. A time line ensures that tasks are done in
the right sequence.
281
The purpose of a work plan is:
to increase productivity
to ensure all tasks are completed in an appropriate time
to ensure all required equipment is available
YOUR WORK PLAN SHOULD INCLUDE:
The time required or the time you have been given for each task.
Cutting, chopping, trimming, seasoning, marinating.
Preparing your workstation and ingredients for cooking.
Pre-heating equipment.
Cooking time.
As you can see, time management is important. Knowing how much time one task will take will dictate
how much time you will need to prepare the correct amount of food.
Mise en place:
A large part of your time in a commercial kitchen is spent doing mise en place. A large part of successful
cooking depends on how efficient your mise en place is. A large part of smooth food service depends on
your good your mise en place is.
You will need to:
A. Check hygiene and sanitation of yourself and your workstation / kitchen
B. Check the recipes
C. Prepare your knives:

Collect the knives you need, sharpen, clean, sanitize
D. Prepare your utensils and equipment
E. Know which types of vegetable and fruit cuts you will be using
F. Know the types of meat, poultry, and seafood cuts / trimming you will be using
G. Know about marinating, seasoning, salting, and portioning
H. Know about blanching, par-boiling, breading etc.
I. Dealing with processed or pre-prepared food items.
282
A. REFER to Section 1 and 2
Have you gone through your personal hygiene checklist?
For example
Yes / No
Tie hair back
Wear uniform
Wear correct shoes
Wash hands
Have you checked the cleanliness and sanitation of your workstation?

Is your waste system in place?
For example
Clean / Not Clean
Food storage areas
Utensils and equipment
Counter surfaces
Floors
283
B. RECIPES
Do you have the recipes you need?

Are you using standard recipes?
What is the yield of the recipe?
How many portions do you have to make?
Standard Recipes, Yields and Yield Conversion Method

In Section 7 there is information about standard recipes. Review the information.
If you follow the instructions of a standard recipe, you will always get
the same dish. This is quality and quantity control.
Expectation of Consistency: Customers expect to have the same
Advantages quantity and quality if they order the same dish as they have before.
Portion control is easier with a standard recipe.
Allows for good work flow in the kitchen.
Food wastage is reduced.
Product Name
Yield
Portion Size
Parts Ingredient Quantity
Preparation Procedures
Cooking Temperatures
Cooking Time
If there are more or less customers than expected the yield of a

standard recipe will be increased or decreased. This is called recipe
conversion.
Yield Conversion
Method If a recipe’s yield is converted a method of conversion will be used to
adjust the quantity of ingredients taht will be needed.
This is the job of the Chef de Partie and you will need several years
cooking experience before you are able to use a conversion method.
284
C. PREPARE THE KNIVES YOU WILL NEED
Check your knives – have they been cleaned and sanitized?

Are they in good working order – is the handle or blade loose or tight?
Have they been sharpened?
285
D. UTENSILS AND EQUIPMENT
Do you have:
Measuring utensils
Holding utensils (bowls/containers)
Cooking utensils and equipment
Hot holding and cold holding equipment
Measuring Utensils example:
Holding Utensils example:
Resistant to Air-tight lids

heat, cold and for hygiene
hard work and odour-free
storage
For food
preparation Sizes customized
and storage for all needs
286
E. VEGETABLE AND FRUIT CUTS
What types of cuts for vegetables or fruits does the recipe ask for?
(See Section 7)
Brunoise Macedoine Jardiniere

This is a very small diced cube sized This is a diced cube 5mm square. A short, thin baton or stick about
between1-3mm square. Often used Root vegetables are suited to this 2.5cm long and approximately
as a garnish for consommé. Typical cut, e.g. carrot, turnip, swede. 3mm wide and 3mm thick. Size
vegetables are carrot, onion, turnip may be varied depending on end
and celery. use.
Baton Paysanne Julienne

Sticks of vegetables approximately Various thin shapes such as squares, Long, thin, matchstick shaped
5cm long, 5mm wide and 5mm triangles, circles or half-rounds. In pieces about 4cm in length.
thick. Used as an accompaniment. order to cut economically the shape Vegetables cut julienne are mostly
of the vegetables will decide which used as garnish.
shape to choose. All are cut thinly at
about 1-2mm thick.
Chiffonade Concasse
Mirepoix
Diced aromatic vegetables (usually A technique for cutting herbs and This is a rough chop or dice of
carrots, onions, and celery) to green leaves into very thin strips vegetables and fruits, usually
make a flavour base for stocks and or ribbons and is usually used for tomatoes for use in sauces and
sauces. garnish. soups. The tomatoes are peeled
and the seeds removed before
chopping.
287
F. MEAT, POULTRY AND FISH CUTS
In Section 7 there is information about the different cuts you need to know about. Review the
information.
Poultry
There are different ways to “trim” poultry meat. This means there are different ways to present the
poultry meat. One popular way is to “French trim”.
288
Meat
For beef, lamb, pork or game meat, check the recipe for what cut of meat you will need and how many
grams of it. Usually commercial kitchen have ready-cut meats purchased and delivered. Some kitchen
have in in-house butchery.
Some points to remember when dealing with meat:
Find out what your responsibilities (or S.O.P) are in regards to cuts of meat during pre-preparation /
mise en place.
Depending on the dish, red meat may have to be tenderized or marinated before mise en place. Check
the recipe to see what tenderizing technique or marinade you are using and how long the marination
should take.
Factor this into your mise en place time.
Fish and Seafood
Fish will need to be cleaned and trimmed during the pre-preparation time, especially if you are using
cuts from a whole fish rather than ready-cut fish. Seafood, such as squid and cuttlefish need to be de
cleaned and trimmed but remember that seafood is a hazardous and delicate food so you can only
prepare seafood just before cooking. Factor this into your time management.
Cleaning and Filleting Fish
1. What to remember when scaling and gutting fish:

Use the correct knife. (Has the knife been sharpened?)
Remove the scales and guts completely.
Wash well but do not damage the fish.
2. What to remember when filleting fish:

Use the correct knife. (Has the knife been sharpened?)
Follow the method that you have been trained in.
Skin on or skin off? If you are removing the skin you may need a thinner knife.
Remove any small bones by hand BUT do not damage the fish.
Practice with round and flat fish as often as possible to improve your skills.
289
Filleting a Fish
Cleaning squid and cuttlefish
Remove head, guts, arms and tentacles from the body.

Grasp the animal with one hand and reach inside the body
with your other hand, using your fingers to gently pull away
the arms, tentacles, head and guts.
Wash the tube, which will be empty except for a mucous

membrane and transparent “pen”. Pull the pen and
membrane away under cold running water.
Pull the skin off the tube and fins. Do this under cold
running water, using your fingers. Discard the skin.
290
Remove the ink sac. The narrow ink sac is attached to the
head, and can be retained and used for sauces. If the sac is
broken, the ink can be washed off with cold running water
without affecting the quality of the squid or cuttlefish.
Cut the tentacles and arms from the head. These can be
eaten, but the remains of the head which contain the guts
and small hard beak are discarded. Depending on where
the tentacles and arms are cut, the beak may need to be
squeezed from the fleshy rim where the tentacles and arms
were connected to the head.
Squid and cuttlefish flesh should be tenderized. This makes the flesh soft even after cooking. You can
tenderize by gently pounding the flesh with a flat mallet, honey-combing by cutting a criss-cross pattern
or marinating in a liquid such as milk.
(Criss-cross pattern)
291
Cleaning octopus
Octopus can be prepared using

either of the method A or method B
below. After preparation, tenderize.
Preparing octopus — Method A
This method allows the octopus to remain in one piece. Under running water:
a) Using a small knife, nick the membrane just inside the base of the head.
b) Turn the head inside out, through the opening at its base.
c) Pull away the guts and beak, while washing the inside of the head.
d) Turn the head back to the right way out.
e) Use your fingers to remove the skin of the head.
On a clean cutting board:
Cut away the skin of the head and the guts. These can be discarded although the ink sac is edible. The
eyes can be cut out and discarded if not needed.
Octopus — Method B
This method is simple and quick.
a) Cut out the eyes by slicing either side. The eyes can be eaten, but are usually discarded.
b) Remove the hard beak in the centre of the arms.
c) Clean out the head by removing the guts, which are discarded, and the ink sac, which can be used for
sauces.
d) Wash the head under cold running water.
292
Optional: using your fingers, peel the skin from the head and, if desired, from the arms.
The head can be kept whole and stuffed, or cut into rings. The arms, depending on size, can be left whole
or cut into pieces.
Tip:
The skin can be loosened by blanching the octopus, making peeling easier. This should be
done before cooking. If it is not done correctly the octopus can be very tough, especially if
large.
G. MARINATING, SEASONING AND PORTIONING
Seasoning and Marinating

(See Section)
The process of adding Seasoning usually

How to season
salt, pepper, herbs, To enhance flavour happens during or after
adequately:
spices. cooking.
The process of resting

To help tenderize or
How to marinate food in its seasonings Marinating is usually
enhance flavour - this
correctly: between an hour and done before cooking.
is done for meat.
24 hours.
Check the recipe to see if the meat or game or poultry needs seasoning or marinating. If it is required
you must account for the time it will take to marinate or season the food item.
Seasoning Marinating
293
Portioning:
(See Section 7)
This refers to the amount of food that you will need to make . First check the recipe you are using. What
is the yield?
Will that yield be enough for the number of customers you will serve?
If not how will you adjust the ingredient amounts?
How long will adjusting take?
Have you prepared enough crockery and cutlery?
294
H. BLANCHING, BREADING, PARBOILING, etc
If you are making dishes that require two steps of production or cooking (which is sometimes required
for meat, poultry, fish and some vegetables), the first step will be done during the mise en place (or
sometimes even during the pre-preparation stage.).
The following are some of the basics you will need to know how to do.
Meaning Why should I know this?
Simmering in water is required for

A gentle boiling which means poaching. Simmering soup or stock
How to simmer: the water or liquid never or sauces is necessary when reducing
reaches 100°C. (removing water content) in order to
enhance or strengthen flavor.
This is a food preparation method and

is very useful for keeping colours of
vegetables and fruit, as well as seal
Immerse in boiling water for a
flavors, and speed up food production
short time (check recipe). Then
cooking time.
How to BLANCH remove food and dip into ice
and REFRESH bath (bowl of ice water), or run
Blanching can also be used to re-heat
under cold water. This stops the
certain vegetables (beans, carrots, leeks)
cooking process.
Blanching can also help remove skins from
tomatoes.
Blanching and Refreshing
295
This means to partially boil food

in boiling until it is a little soft
Parboiling helps soften the food POTATOES
but not fully cooked. Unlike
to help produce a crispier outer texture.
blanching there is no ice-bath
Parboiling RICE is also parboiled before stir-frying or
stage in parboiling. You would
wok frying to ensure the rice is not hard.
parboil food to prepare them
for another cooking method,
such as roasting or frying.
Parboiling
This means the food has

“Pane L’anglaise”
been passed through flour This is a preparation method for frying or
(seasoned), egg wash and bread deep-frying.
(BREADING)
crumbs.
Pane L’anglaise
296
This means the food has been passed

This is a preparation method for
“Milanese” through flour (seasoned), beaten egg
frying or deep-frying.
and parmesan.
This means the food has been dipped

into a batter before frying. This is a preparation method for
Batter fry frying or deep-frying or making
The batter is made from flour and water Japanese tempura.
or milk (sometimes contains egg).
This means to brown or cook marinated Searing helps seal the flavor of
How to sear: meat or poultry before it is braised or the marinade inside the meat and
stewed. poultry.
I. DEALING WITH PROCESSED OR PRE-PREPARED FOOD ITEMS.
In Section 7 there is information about processed and pre-prepared (convenience) food. Review the
information.
TYPES of PROCESSED FOOD GUIDELINES FOR USE
Processed food refers to products that When using processed food remember to:
have been partially or completely cooked
or processed by an outside manufacturer. Store correctly
Such food products include:
Check shelf life
frozen vegetables and fruits
frozen meat and fish and seafood Check that there is no damage before
using.
canned food
cured meat (ham, sausages, bacon, etc.) Defrost or thaw correctly
frozen food like pizza, pastries, pies, tarts
stock cubes Read the manufacturer’s instructions on
frozen puff pastry how to store and use (and maybe cook) the
product.
To cook or prepare at the right

temperarture for the right amount of time,
using the the correct methods.
Handle with care.
297
Some very basic guidelines for mise en place:
One by one, wash, cut, dice, chop, mix, prepare, measure all of your ingredients and place them into
appropriately sized dishes, bowls, and containers for easy grabbing.
Pre-heat oven or grill, according to the recipe requirements.
Arrange your ingredients and utensils around your cooking station for better/easy accessibility (this
helps makes your workflow more efficient and this skill improves with practice and good knowledge of
your workstation set up.)
You can place all of your cold ingredients in lidded or covered containers that fit in a commercial
refrigerator to easily grab from as you cook.
Clean as you go: this means if there is an opportunity for you to clean (the cutting board, the knife,
holding bowls, the surface, etc.) then do so. This will cut down time spent on cleaning after food
production is over and help prevent cross-contamination.
After food production is completed and your shift has ended, clean and sanitise your workstation.
Here is an example work plan for making Spaghetti Bolognaise:
Ingredients: (List all of your Processes (skills) (List the Safety Rules (List 3 safety rules.
ingredients and the quantities processes that you will use. they must be linked to your
that you will need.) These are the verbs, ‘doing recipe. They should display your
words’.) knowledge of the recipe.)
1 onion, chopped
1 clove garlic, crushed chop 1. Turn saucepan handle to the
250 gm mince beef crush side. This will prevent the
1 tablespoon oil fry pan being accidently knocked
1 teaspoon dried mixed herbs add over.
2 tomatoes, chopped simmer 2. Use knives carefully. Bend
1 tablespoon tomato paste boil your fingers back to prevent
½ cup water cook cuts.
200 gm spaghetti drain
3. Use a wooden spoon to
1 litre boiling water serve
stir hot food in the frying
¼ teaspoon salt pour
pan. Wooden spoons do
4 tablespoons grated sprinkle
not conduct heat and will
parmesan cheese
therefore protect you from
burns.
298
EXAMPLE with time frame
Time Steps Equipment
Divide List the steps that you will complete to make List all of the equipment that
your times your recipe. you will use in this box. be
into 5 or Remember to include any processes from the sure to include the measuring
10 minute ingredients list. (any preparations that must be equipment that you will use to
intervals. done before you start) collect your ingredients. (check
the ingredients list)
1.35 Put on apron, wash hands, collect equipment 1 tablespoon, 1 teaspoon,

and ingredients. measuring jug, 1/4 teaspoon,
large saucepan, knife, chopping
board, garlic crusher, frying pan,
wooden spoon, sieve,
1.45 Put water on to boil. large saucepan

Dice onion, crush garlic. knife, chopping board, garlic
Chop tomatoes. crusher
1.55 Fry onion and garlic until transparent. frying pan, wooden spoon
Add beef. Cook until browned.
2.05 Add herbs, tomatoes, tomato paste, water and frying pan, wooden spoon
pepper. Simmer for 20 minutes.
2.10 Add spaghetti to boiling water. Cook 15 saucepan

minutes.
Stack dishes, wipe bench, begin washing up.
2.25 Drain spaghetti. Serve onto plates. sieve, saucepan

Spoon sauce over spaghetti. Sprinkle with plate
cheese. Serve.
2.35 Eat.
Complete washing up. Check bench.
299
Resource Credits
Resource Credits
SECTION 1 - Hygiene Standards

How to wash hands Giacomo Baldon, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
diagram via Wikimedia Commons
OpenStax College, CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via
Allergic reaction 2
Wikimedia Commons
SECTION 2 - Food Safety Standards
Bread Bread by Melvin Salas from the Noun Project
Soup bowl soup bowl by Icongeek26 from the Noun Project
Cleaning product cleaning products by Darri from the Noun Project
Peanut butter Peanut Butter by Nhor from the Noun Project
Chicken Chicken by priyanka from the Noun Project
Knife Knife by arif fauzi hakim from the Noun Project
Cucumber vegetables by Icongeek26 from the Noun Project

Vacuum packaging Jwallingford1, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
machine Wikimedia Commons
“Freezer Burned Steak Frozen IMG_1025” by Steven Depolo is licensed under CC
Freezer burn 1
BY-NC 2.0
Netpilots, CC BY 3.0 CH <https://creativecommons.org/licenses/by/3.0/ch/deed.
Freezer burn 2
en>, via Wikimedia Commons
Thermometer Thermometer by Wawan Hermawan from the Noun Project
Whole chicken Chicken by Clockwise from the Noun Project
Chicken leg Chicken Leg by Vectorstall from the Noun Project
Sandwich Sandwich by Pascal Heß from the Noun Project
Pork joint pork by Chanut is Industries from the Noun Project
Burger Burger by Adrien Coquet from the Noun Project
Fish seafood by ProSymbols from the Noun Project
Roast beef roast beef by Vectors Point from the Noun Project
https://en.wikipedia.org/wiki/File:Kitchen_at_the_Universidad_de_
Commercial kitchen
Especialidades_Esp%C3%ADritu_Santo.jpg
301
Resource Credits
SECTION 4 - Kitchen Organization Structure
Toilets Toilet by Ayub Irawan from the Noun Project
Towel towel by Jo Santos from the Noun Project
Tap tap by Dairy Free Design from the Noun Project
Watering can watering by Ines Simoes from the Noun Project
Rain clouds raincloud by Linseed Studio from the Noun Project
Man on toilet Toilet by Laymik from the Noun Project
Alarm clock Alarm Clock by vectlab from the Noun Project
TV TV by Lars Meiertoberens from the Noun Project
Boiler unit Boiler by ProSymbols from the Noun Project
AC unit eco Air conditioner by Brand Mania from the Noun Project
On switch switch by luca fruzza from the Noun Project
Solar panel solar panel by Rockicon from the Noun Project
Light bulb Light Bulb by Oksana Latysheva from the Noun Project
Compost bin Compost Bin by Gemma Evans from the Noun Project
Recycle arrows rotation by yudi from the Noun Project
Man putting litter in bin Trash by Adrien Coquet from the Noun Project
Three leaves three leaves by Sweet Farm from the Noun Project
Sewage plant Factory by Tippawan Sookruay from the Noun Project
Septic tank Septic tank by Gan Khoon Lay from the Noun Project
Gas to leaf Eco Gas by Saeful Muslim from the Noun Project
SECTION 5 - Time Management
Georges Auguste Escoffier https://snl.no/Georges_Auguste_Escoffier

https://images.saymedia-content.com/.image/t_share/
Kitchen layout
MTczODM3MzQzOTcwMDQzMDEz/blueprints-of-restaurant-kitchen-designs.gif
302
Resource Credits
SECTION 6 - Introduction to Kitchen Utensils, Tools and Equipment

Stilfehler, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Measuring jug 2
Wikimedia Commons
carol, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Measuring spoons
Wikimedia Commons
othree, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia
Measuring jug
Commons
Ildar Sagdejev (Specious), CC BY-SA 4.0 <https://creativecommons.org/licenses/
Measuring temperature
by-sa/4.0>, via Wikimedia Commons
westwind, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Mandolin slicer
Wikimedia Commons
Dvortygirl, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Zester
Wikimedia Commons
Rainer Zenz, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Egg slicer
Wikimedia Commons
Ellywa, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Larding needle
Wikimedia Commons
Trussing needle Ll1324, CC0, via Wikimedia Commons
Scott Fillman, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Piping bag
Wikimedia Commons
Soup ladle Piotr Miazga pmiazga, CC0, via Wikimedia Commons
Grenadille, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Sauce ladle
Wikimedia Commons
Ceeseven, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Sizzling plate
Wikimedia Commons
www.cooksandkitchens.co.uk, CC BY 2.0 <https://creativecommons.org/licenses/
Large stock pot
by/2.0>, via Wikimedia Commons
www.cooksandkitchens.co.uk, CC BY 2.0 <https://creativecommons.org/licenses/
Saucepan
by/2.0>, via Wikimedia Commons
No machine-readable author provided. Dbenbenn assumed (based on copyright
Savouring mould claims)., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Wikimedia Commons
Veganbaking.net from USA, CC BY-SA 2.0 <https://creativecommons.org/licenses/
Double boiler 1
Double boiler 2 https://commons.wikimedia.org/wiki/File:Bain-marie.jpg
Athikhun.suw, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Sous vide machine
via Wikimedia Commons
Cyungbluth, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Griddle
Wikimedia Commons
Turaids, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Electric convection oven 1
Wikimedia Commons
303
Resource Credits
me, Per Erik Strandberg, CC BY-SA 2.5 <https://creativecommons.org/licenses/by-

Waffle grill
sa/2.5>, via Wikimedia Commons
Rivalinb2, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Panini grill
Wikimedia Commons
Bain-Marie: for hot http://www.aerdt.de/ aerdt gif gastronomietechnik, CC BY 3.0 <https://
holding creativecommons.org/licenses/by/3.0>, via Wikimedia Commons
Hand-held liquidizer / Donovan Govan., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>,
blender via Wikimedia Commons
Donovan Govan., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>,
Food processors1
Myself, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Food processors2
Wikimedia Commons
Arge300exx at en.wikipedia, CC BY-SA 3.0 <https://creativecommons.org/licenses/
Batter mixer
Brett L., CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via
Food slicer
Wikimedia Commons
Mk2010, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Fly machine
Wikimedia Commons
Grapefruit knife Coyau / Wikimedia Commons
Thomas Kees (Powerbiker1), CC BY-SA 3.0 DE <https://creativecommons.org/
Cheese knife
licenses/by-sa/3.0/de/deed.en>, via Wikimedia Commons
Cooking pot Cooking Pot by Dara Ullrich from the Noun Project
SECTION 7 - Food Knowledge and Practices

Stephreyn85, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Food pyramid
Wikimedia Commons
Food pyramid Pyramid by iconixar from the Noun Project
Bortz60, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Flank steak
Wikimedia Commons
Flatiron steak https://en.wikipedia.org/wiki/File:Flatiron_steak.jpg
© Alice Wiegand / CC-BY-SA 4.0 (via Wikimedia Commons), CC BY-SA 4.0 <https://
Porterhouse
creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons
MCB at English Wikipedia, CC BY-SA 2.5 <https://creativecommons.org/licenses/
T-Bone steak
Jan in Bergen, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Leg of lamb
Wikimedia Commons
French-trimmed rack of Joe Mabel, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
lamb Wikimedia Commons
Naotake Murayama from Los Altos, CA, USA, CC BY 2.0 <https://creativecommons.
Lamb loin
org/licenses/by/2.0>, via Wikimedia Commons
304
Resource Credits
Pork shoulder © Alice Wiegand

Rainer Zenz, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Pork belly
Wikimedia Commons
Enrico BBQness, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via
Pork rib
Wikimedia Commons
ja:User:NEON / User:NEON_ja, CC BY-SA 3.0 <https://creativecommons.org/
Pork loin for roasting
licenses/by-sa/3.0>, via Wikimedia Commons
Appearance Eye by Alice Design from the Noun Project
Aroma nose by Nociconist from the Noun Project
Taste tongue by Becris from the Noun Project

Spanish4foodies, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>,
Le steak
Melon baller © Alice Wiegand
Howcheng, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Celery seeds
Wikimedia Commons
Sugeesh, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Cumin
Wikimedia Commons
Dsaikia2015, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Mustard seeds
Wikimedia Commons
Pigup, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Matignon
Wikimedia Commons
Duxelle https://commons.wikimedia.org/wiki/File:Duxelles.jpg
Marco Cattaneo, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Asiago
Guy Waterval, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Emmentaler
© Rolf Krahl / CC BY 4.0 (via Wikimedia Commons), CC BY 4.0 <https://
Gruyere
creativecommons.org/licenses/by/4.0>, via Wikimedia Commons
Gouda Pierre-Yves Beaudouin / Wikimedia Commons
Anna Rydin, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Havarti
Wikimedia Commons
Thesupermat, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Roquefort
Wikimedia Commons
Stilton Coyau / Wikimedia Commons
Thesupermat, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Brie
Wikimedia Commons
Camembert Coyau / Wikimedia Commons
M.Minderhoud, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>,
Boursin
305
Resource Credits
Ramagliolo9 at Italian Wikipedia, CC BY-SA 4.0 <https://creativecommons.org/

Mascarpone
licenses/by-sa/4.0>, via Wikimedia Commons
de:Benutzer:Horst Frank, SVG code cs:User:-xfi-, text removed by User:Kjoonlee,
Egg diagram CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via Wikimedia
Commons
jill, jellidonut... whatever from Raleigh, NC, USA, CC BY 2.5 <https://
Egg salad sandwich
Vi..Cult..., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via
Quinoa
Wikimedia Commons
Wheat-kernel_nutrition.svg: Jkwchuiderivative work: Jon C, CC BY-SA 3.0 <https://
Wheat grain
creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons
MMFE, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Lasagne
Wikimedia Commons
Conchiglie Popo le Chien, CC0, via Wikimedia Commons
MOs810, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Rotelle
Wikimedia Commons
scott feldstein from waukesha, United States, CC BY 2.0 <https://
Tortellini
Takeaway, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Kuay Taew
Wikimedia Commons
CC BY 4.0 <https://creativecommons.org/licenses/by/4.0>, via Wikimedia
Glass noodles
Commons
Ginny, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via
Banana bread
Wikimedia Commons
Breadstick Shisma, CC0, via Wikimedia Commons
Guillaume Paumier, CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via
Pita
Wikimedia Commons
Veganbaking.net from USA, CC BY-SA 2.0 <https://creativecommons.org/licenses/
Rye
Meat and fish Food by mynamepong from the Noun Project
Milk and cheese dairy by Sou from the Noun Project
Bread and cereal Bread by parkjisun from the Noun Project
Fruit and veg harvest by supalerk laipawat from the Noun Project
Water bottle Bottled Water by Nikita Cherednikov from the Noun Project
Mouth mouth by Mello from the Noun Project

Robert Loescher, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Vegetable chopped
sunnysun0804, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Macadamia
Egg icons Egg by Vectors Point from the Noun Project
306
Resource Credits
SECTION 8 - Cooking Methods

Turaids, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Oven
Wikimedia Commons
Lymantria, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Oven gloves
Wikimedia Commons
Cyungbluth, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via
Griddle
Wikimedia Commons
Caureus, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Wok
Wikimedia Commons
Vacuum-packaging Jwallingford1, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
machine Wikimedia Commons
Erikoinentunnus, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>,
Sous-vide machine
Mk2010, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Microwave oven
Wikimedia Commons
Krzysztof Golik, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>,
Mullet meuniere
SajjadF, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via
Crème caramel
Wikimedia Commons
SECTION 9 - Mise en Place procedures

https://commons.wikimedia.org/wiki/File:Lamb_marinated_in_Cabernet_
Marinating
Sauvignon.jpg
ilovebutter from Houston, TX, USA, CC BY 2.0 <https://creativecommons.org/
Refreshing
licenses/by/2.0>, via Wikimedia Commons
Pane L’anglaise 1 https://commons.wikimedia.org/wiki/File:Chicken_marsala_05.jpg
307

Professional Cookery Manual E

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Professional

Farheen Khurrum - Contract Representative

Version V1.0 (September 2021)

Vocational Training Authority

To Future Chefs of Sri Lanka,

National Apprentice and Industrial Training Authority

I am writing to confirm that the National Apprentice and Industrial Training

In reading these materials I am reminded of the immortal words of Leonardo

National Youth Services Council

To our young trainees,

The mission of The National Youth Services Council (NYSC) is to empower

I am happy to say that this new training material in Professional Cookery

At NYSC we are fortunate to have excellent kitchen training facilities at our

Chefs guild of lanka

Gerard Mendis Madhawa Weerabaddhana

To Whom It May Concern,

We hope trainees and trainers can enjoy using these materials.

Gerard Mendis Madhawa Weerabaddhana

SECTION 1 - Hygiene Standards 03

SECTION 2 - Food Safety Standards 37

SECTION 3 - Waste Management 75

SECTION 4 - Kitchen Organization Structure 83

SECTION 5 - Time Management 107

SECTION 6 - Introduction to Kitchen Utensils, Tools and Equipment 117

SECTION 7 - Food Knowledge and Practices 151

SECTION 8 - Cooking Methods 257

SECTION 9 - Mise en Place procedures 279

Resource Credits 300

PROFESSIONAL COOKERY SKILLS MANUAL

Why is personal and public hygiene important?

Contamination means the spread of harmful bacteria or particles.

What is Cross Contamination?

See the table below:

Type of Contamination Example What could happen

Microbiological bacteria, viruses, fungus and mold. Microbiological contamination can

Chemical pesticide, herbicide, tobacco, Chemical contamination can lead

When you shake hands with someone before handling food.

2. THE IMPACT OF POOR HYGIENE PRACTICES

Food poisoning outbreaks (deaths, suffering, bad reputation)

A: Take care of your own hygiene, health and safety.

A: TAKE CARE OF YOUR OWN HYGIENE, HEALTH AND SAFETY.

How to maintain personal hygiene Why doing this helps

Shower every day. Prevents body odor, maintain a healthy look.

Wash my hair. Prevents odors and infestation from lice.

Shave. Prevents hair falling into food, etc..

Brush your hair. Removes loose hair.

Avoid wearing strong perfume or Prevents food from smelling strange.

Wear a clean uniform. Maintains a good image and prevents cross

Wear kitchen clogs. Prevents accidents.

Wash your hands. Prevents cross contamination.

Know how and when to wash your hands.

Before starting work

How hands should be washed:

1) Wet hands preferably with warm/hot water.

Hand washing stations must be equipped with :

Behaviors in the workplace

When moving around the workplace try the following tips:

Wear your kitchen uniform