BOSIRE TRAINNING MANUAL

CHEF BOSIREKITCHENTRAINING MANUALS
Bongesh78@yahoo.com 15th August 27, 2015
In our personal kitchen we purchase organic and have long term relationships with farmers
around the area. We want to be fully involved in the food we eat from farm to table. It’s
because of this that we also try to purchase no-hormone, free-range, and grass-fed meats,
dairy, and eggs from animals treated humanely whenever possible.
We realize that priorities, when it comes to food, will be different for each client. We’ll discuss
your specific priorities in the client assessment interview and answer any questions you may
have.
When purchasing your groceries we will look for local and organic options first but will always
have a strict eye on quality no matter where your store preference is or what your priorities
are.
Most importantly we want to provide clean, natural, whole-foods that will give you both a
sense of delight and adventure, while also keeping both your health and the health of the
planet in mind.

KITCHEN TOOLS AND EQUIPMENT
Outcomes:
Upon successfulcompletion of this training, the chefs& cooks will be able to:
– Demonstrate knowledge of selection, use and maintenance of kitchen tools and
equipment
Objectives and Content:
1. Identify types of kitchen tools and equipment and describe their applications.
 heating and cooling appliances
 hand tools
 food preparation equipment
2. Describe safe use of kitchen tools and equipment.
 heating and cooking appliances
 hand tools
3. Describe care and storage of tools and equipment.
 hand tools
4. Describe sanitation procedures associated with assembly and disassembly.
 hand tools
 AA. Sanitation and Hygiene
 A1. Responsible for the preparation, production, and serving of entrée items
and hot appetizers which are sautéed, pan-fried, deep
 fried, braised, baked, or poached.
 A2. Practice sanitation and safety in the receiving and storage of foods, food
preparation, service foods, and clean up procedures.
 A2 a. Provide clean wiping cloths
 A2 b. Recognize unclean work areas
 A2 c. Identify and select appropriate cleaning and sterilizing agents
 A3. Practice the principles, techniques, and skills in food preparation, waste
management and all related areas.
 A3 a. Control disposalof food waste and garbage.
 A3 b. Control storage of perishable goods.

 A4. Utilize food service equipment and utensils efficiently and safely at all
times.
 A5. Wear professional chef ’s attire (in accordancewith AR 670-1 and TB
MED 530) emphasizing standards of personalhygiene.
 A6. Identify alternative methods on the production schedule to meet special
dietary needs.
 A7. Practice communication and customer service skills.
 A8. Operate as an effective
WEIGHTS AND MEASURES
Outcomes:
Upon successfulcompletion of this training the chefs& cooks will be able to:
– Demonstrate knowledge of weighing and measuring devices, their applications
and procedures for use.
– Demonstrate knowledge of increase and decrease recipe yields and portions to
meet specific requirements.
1. Define terminology associated with weights and measures.
2. Identify and use metric, imperial and US systems of measure.
i) abbreviations
ii) conversion of units
iii) accuracy in cooking versus baking
3. Identify types of weighing and measuring devices and describe their applications
and procedures for use.
i) categories
– volume
– weight
ii) zeroing
iii) care and maintenance
4. Describe methods used to measure ingredients for portion control.
 scaling
 calculations
 baker’s formulas
BASIC COOKING METHODS AND PRINCIPLES
Outcomes:

 Demonstrate knowledge of cooking methods and their
characteristics.
 Demonstrate knowledge of cooking terminology and techniques.
 Demonstrate knowledge of seasonings and flavourings, their
purposeand use.

1. Define terminology associated with basic cooking principles.
2. Describe basic cooking principles and the effects of heat on foods.
3. Describe basic methods of cooking.
 dry
 moist
 combination
 deep fry
4. Describe methods of checking for doneness.
5. Describe the use of seasonings and flavorings to enhance foods.
 types and characteristics
 shelf life
 techniques for use
6. Describe the procedures for taking temperatures of various food products.
7. Describe food quality indicators and their applications.
i) indicators
 taste
 sheen
 colour
 thickness
 texture
 aroma
 testing techniques
8. Describe the use of alcohol in the cooking and flavouring of foods.
9. Describe the deep frying method of cooking.
i) equipment
 procedures for use
 cleaning
 maintenance
ii) types of fat
iii) storage and handling procedures

RECEIVING AND STORAGE
Outcomes:
– Demonstrate knowledge of receiving and inspection procedures.
– Demonstrate knowledge of storage methods and their application.
1. Describe receiving and inspection methods.
 dairy products
 produce
 meats
 poultry
 seafood/fish
2. Describe the contents of an invoice.
3. Describe storage methods and temperatures.
 dairy products
 produce
 meats
 poultry
 seafood/fish
4. Describe the procedures used to label and date stock.
5. Describe procedures used to rotate stock.
6. Describe methods used to reduce waste.
VEGETABLES
Outcomes:
Upon successfulcompletion of thistraining the chefs& cooks will be able to:
– Demonstrate knowledge of various types of vegetables their selection, storage,
rotation, preparation and availability.
1. Identify the classifications of vegetables.
2. Describe vegetables, their quality indicators, availability and storage methods.
 advantages of using in-season produce
 methods of determining freshness
 storage life
 rotating
3. Describe the procedures used to clean, refresh and cut vegetables.
 cleaning
– time

– methods
– cleaning with chemicals
 cutting
– forms
– techniques
– usage of scraps
4. Describe the procedures used to prepare vegetables.
 cooking principles
– temperature
– amount of water
– covered or uncovered
– checking for doneness
 cooking methods
– moist heat
– dry heat
– combination
– frying or deep-frying
 bulk preparation
 holding methods
5. Describe presentation and finishing techniques for vegetables.
1. Prepare and cookselected vegetables.
2. Plate vegetable dishes.
MUSHROOMS
Outcomes:
Upon successfulcompletion of this the chefs& cooktraining the chefs& cooks
will be able to:
– Demonstrate knowledge of the selection and preparation of mushrooms.
1. Identify types of mushrooms and describe their use in food preparation.
2. Describe the procedures used to prepare mushrooms.
 fresh
– cleaning
– cutting
 canned
 dried
3. Describe the procedures used to detect spoilage in mushrooms.
 fresh
 canned

1. Select and prepare a variety of mushrooms.
2. Plate mushroom dishes.
VEGETABLE SPECIALTY DISHES
Outcomes:
– Demonstrate knowledge of various vegetable specialty dishes.
1. Describe vegetables, their quality indicators, availability and characteristics.
2. Describe the procedures used to prepare specialty vegetable dishes.
 stir-fry techniques
 baked-stuffed items
 vegetable trays
FRUITS AND NUTS
Outcomes:
– Demonstrate knowledge of fruits and nuts, their selection, storage, preparation
and availability.
1. Identify commonly used fruits and describe how they differ from vegetables.
2. Describe fruits, their quality indicators, availability and storing methods.
 advantages of using in-season fruits
 methods of detecting spoilage
– fresh fruit
– canned fruit
– frozen fruit
 storage life of fruit
– fresh fruit
– canned fruit
– frozen fruit
 rotating
3. Describe the procedures used to clean and cut fruit.
 clean and handle fruit
 peel, core and section fruit
 prevent discoloration of fruit

4. Describe the procedures used to prepare fruit for a variety of dishes.
 appetizers
 accompaniments
 main courses
 desserts
 garnishes
 centerpieces
5. Describe the methods used to cookfruit.
 moist heat method
 dry heat method
 combination method
 frying or deep frying method
6. Identify commonly used nuts and describe their quality indicators and
applications.
 storage
 allergies to nuts
1. Select and prepare a variety of fruits and nuts.
2. Place fruits and nuts.
3. cut different fruit design
FRUIT SPECIALTY DISHES
Outcomes:Uponsuccessfulcompletion of this training the chefs& cooks will be
able to:
– Demonstrate knowledge of various specialty fruit preparations.
1. Describe the procedures used to prepare fruit items using established techniques
and methods.
 buffet
 candy or glazed
2. Describe the procedures used to prepare preserves.
 jams
 jellies
3. Describe the procedures used to prepare fruit for freezing.
1. Prepare and plate a variety of fruit specialty dishes.
 Do pre-preparation of fruits, vegetables, farinaceous products, and tubers

 Clean and peel all fruits and vegetables both by hand and by machine
 Peel fruit, vegetables, and tubers
 Core fruit and vegetables
 . Section fruit, vegetables, and tubers
 . Zest or scorecitrus fruit
 . Practice all of the standard cuts on fruits, vegetables, and tubers
 . Mince
 Slice
 Chop
 . Small, medium, large dice
 Oblique/Roll cuts
 . Tourne
 . Brunoise
 . Julienne
 French fry
 . Batonnet
 . Paysanne
 . Bias slice
 . Fluting mushrooms
 . Puree, bread, batter, stuff fruits and vegetables
 Marinate and preserve fruits and vegetables
 D2. Cookall fruits, vegetables, tubers, farinaceous products, cereals, grains
and beans available in the following manners:
 Blanching
 . Shocking
 . Boiling
 . Par-boiling
 . Deep frying
 Pan frying
 . Sautéing
 . Steaming
 Baking
 Broiling
 . Stew
 Braise
 . Poach
 D3. Make complex preparations with fruits, vegetables, tubers, cereals,
grains, beans, and farinaceous products

POTATOES
Outcomes:
– Demonstrate knowledge of potatoes, their selection, storage, preparation and
availability.
1. Describe the procedures used to prepare potatoes for cooking.
 peel
 wash
 cut
 soak
 blanch
 storage
 handling
 rotating
2. Describe the various methods used to prepare potato dishes.
 pan fried
 boiled
 mashed
 baked
 scalloped
 deep fried
 steamed
3. Describe the various types of potatoes and their applications.
 variety
 size
 4. Describe the procedures used to cookpotatoes.
 time
 water
 checking for doneness
5. Describe portion control and plating techniques.
1. Select potatoes and prepare a variety of potato dishes.
 2. Plate potato dishes.
 boiled-
 Duchess- Any approved recipe source
 . Dauphine- Any approved recipe source

 . O’Brien-
 . German potato cakes- Scalloped-
 . Au gratin-
 . Garlic cheese (parisienne
 . Prepare six different vegetables in five different ways each; Example:
Carrots
 Lyonnaise
 Glazed
 Amandine Prepare potatoes in 15 different ways; Examples:
 . Oven browned
 . Baked
 Quick baked potato halves (twice baked potatoes)-Q04401
 . French fried-
 . Cottage fried
 Home fried-
 Mashed-

POTATO SPECIALTY DISHES
Outcomes:
– Demonstrate knowledge of various specialty potato dishes and their preparation.
1. List types of potatoes and describe their characteristics and applications.
2. Identify potato specialty dishes and describe their ingredients and
characteristics.
 Croquettes
 Maxim
 saladaise
 duchesse
 baked-stuffed
 Lyonnaise
 lorette
 potato pancakes
 herbed
3. Describe the procedures used to prepare and hold specialty dishes.

 clean
 cook
 added ingredients
 checking for doneness
 plating and serving
Prepare and plate a variety of potato specialty dishes.
RICES AND GRAINS
Outcomes:
– Demonstrate knowledge of various types of rices and grains, their selection,
storage and preparation.
1. Define terminology associated with rice.
2. Describe storage and handling methods
3. Describe types of rice, their characteristics and applications.
4. Describe types of grains, their characteristics and applications.
 bulgar
 kasha
 buckwheat
5. Describe various methods used to prepare rice and grains and their
associated procedures.
 boil/simmer
 steam
 pilaf
 risotto
1. Prepare various grain and rice dishes.
2. Plate grain and rice dishes.
Prepare three rice dishes; Examples:
D3g1 a. Rice pilaf
D3g1 b. Red beans & rice
D3g1 c. Pork fried rice
D3g1 d. Risotto
D3g1 e. Fried Rice
D3g1 f. Basmati rice

D3g 2. Prepare barley
D3 h. Prepare roasted vegetables for purees and mousses
D3 i. Utilize and prepare frozen vegetables
D3 j. Utilize roasted and or prepare canned vegetables
PASTAS AND DUMPLINGS
Outcomes:
Upon successfulcompletion of this the training the chefs& cooks will be able to:
– Demonstrate knowledge of various types of pasta and dumplings and their
preparation.
1. Define the terminology associated with pastas.
2. Define the terminology associated with dumplings.
3. Describe methods for handling and storage of pasta. Breaded- Any approved
recipe source and add into special instructions
 Mixed vegetable stir fry
 Mix dough for pasta and fabricate one type of pasta from scratch
 Prepare pasta dough
 . Prepare mix for dumplings/spaetzle- Any approved recipe source
 Prepare gnocchidough
 Prepare dried and fresh pasta in six different ways; Examples:
 . Spaghetti w/ meat sauce
 Macaroni and cheese
 Penne Primavera and or Noodles Jefferson
 Fettuccine Alfredo and or Orzo w/ lemon and herbs
 Stuffed Manicotti and or Lasagna
 GnocchiRomano and Pasta Provencal
4. Describe the types of pasta, their characteristics and applications.
 fresh
 dried
 shapes
 frozen
5. Describe the ingredients and quality indicators of pasta.
6. Describe the procedures used to prepare pastas.
 ingredients
 equipment
 filling
 drying
 cooking

 doneness
7. Describe types of dumplings, their characteristics and applications.
 spatzle
 bread-style
 semolina
 gnocchi
8. Describe the ingredients and quality indicators of dumplings.
9. Describe the procedures used to prepare dumplings.
 ingredients
 equipment
 cooking
10. Describe portion controland plating techniques.
1. Make pasta.
2. Prepare a variety of pasta dishes.
3. Prepare a variety of dumplings.
4. Plate pasta dishes.
5. Plate dumplings.
STOCKS AND GLAZES
Outcomes:
– Demonstrate knowledge of stocks, their preparation, storage and use.
– Demonstrate knowledge of glazes, their preparation, storage and use.
1. Identify types of stocks and describe their uses.
 white
 brown
 fish
 vegetable
2. Describe the ingredients and quality indicators of stocks.
3. Describe the procedures used to prepare stocks.
 types of bones and/or trimmings
 ratio of bones, vegetable and liquid
 length and cutting of bones
 cooking time and temperature
 straining
 remouillage

4. Describe the procedures used to reduce stocks.
5. Describe the procedures used to store stocks.
 cooling
 handling
 storing
 maintaining quality of stored stock
 6. Identify glazes and describe their purpose.
 meat
 poultry
 fish
7. Describe the ingredients and quality indicators of glazes.
8. Describe the procedures used to prepare glazes.
9. Describe the procedures used to store glazes.
1. Prepare a variety of stocks.
2. Prepare a variety of glazes.
THICKENING AGENTS
Outcomes:
Upon successfulcompletion of this the training the chefs& cooks will be able to:
– Demonstrate knowledge of various types of thickening agents, their preparation
and use.
1. Define terminology associated with thickening agents.
2. Describe types of thickening agents, their characteristics and applications.
 types of flour
 corn starch
 arrowroot
 waxy maize
 tapioca
 egg yolk
3. Describe the preparation and use thickening agents.
 Prepare various thickening agents.

SOUPS
Outcomes:
– Demonstrate knowledge of various types of soups, their storage and preparation.

1. Define terminology associated with soups.
2. Describe the procedures used to reconstitute soups.
CLEAR SOUPS AND CONSOMMES
4. Describe the types and classifications of clear soups and consommés.
5. Describe the ingredients and quality indicators of clear soups and consommés.
6. Describe methods and procedures used to prepare clear soups and consommés.
7. Describe garnishes for clear soups and consommés.
8. Describe the procedures used to cooland store clear soups and consommés.
THICKENED SOUPS
9. Describe the types and classifications of thickened soups.
 cream
 chowder
 puree
 bisque
10. Describe ingredients and quality indicators of thickened soups.
11. Describe methods and procedures used to prepare thickened soups.
12. Describe garnishes for thickened soups.
13. Describe the procedures used to cooland store thickened soups.
 Prepare a variety of soups.
 Plate soups.
SPECIALTY AND NATIONAL SOUPS
Outcomes:
– Demonstrate knowledge of various specialty or National soups, their storage and
preparation.
1. Describe the types and classifications of specialty/national soups.
2. Describe the ingredients and quality indicators of specialty/national soups.
3. Describe the methods used to prepare specialty/national soups.
4. Describe garnishes for specialty/national soups.
5. Describe the procedures used to cooland store specialty/national soups.
 Prepare and plate a variety of specialty and national soup

 . Prepare broth soups;Examples:
 Chicken noodleVegetable
D5. Prepare a consommé- Any approved recipe source
 . Prepare a raft
 . Prepare double
 Prepare different types; Examples:
 . Beef
 Chicken
D6. Prepare cream Soups;Examples:
 Cream of mushroom
 Tomato
 Broccoli
 . Cream of asparagus- Any approved recipe source
D7. Prepare puree soups;Examples:
 . Puree of split pea, Add into special instructions variation
 Navy bean
 Carrot
 . Potage Crecy- Any approved recipe source
D8. Prepare bisque- Any approved recipe source;Examples:
 . Lobster
 Shrimp
D9. Prepare chowder; Examples:
 . New England clam-
 . Manhattan clam
 . Corn -Prepare specialty and national soups;Examples:
 . Minestrone
 . Shrimp gumbo
 . Gazpacho- Any approved recipe source
 Egg drop
SAUCES
Outcomes:
– Demonstrate knowledge of various types of Mother sauces, their preparation and
storage.
1. Describe the ingredients and quality indicators of Mother sauces.

2. Describe the procedures used to prepare Mother sauces.
 Espagnole
 béchamel
 veloute
 tomato
 warm butter sauces
– Hollandaise
– Béarnaise
3. Describe the appropriate uses for various Mother sauces.
4. Describe the procedures used to handle and store sauces.
5. Describe the procedures used to prepare cold sauces.
 tartar
 remoulade
 cocktail sauce
 horseradish
 mint sauce
 cranberry sauce
1. Prepare mother sauces.
2. Prepare a variety of cold sauces.
Prepare sauces
Leading (Mother) sauces – make the following
Béchamel- Any approved recipe source
Prepare two small sauces;Examples:
 Cheese-
 Nantua
 Veloute (Veal, Chicken, Fish)- Any approved recipe source
 Prepare two small sauces;Examples:
 SupremeCurry- Any approved recipe source
 Espagnole
 Prepare two small sauces;Examples:
 Bordelaise
 Chasseur
 . Prepare classical demi-glace
 Tomato sauce
. Prepare two small sauces;Examples:
 Creole
 . Portuguese
 . Hollandaise-

Prepare two small sauces;Examples:
 . Maltaise
 . Bearnaise
 Specialty sauces
 . Prepare au jus
 . Prepare pan gravy
 . Prepare meat glace from stockmeats
 Prepare Fond Lie
SPECIALTY AND DERIVATIVE SAUCES
Outcomes:
Upon successfulcompletion of training the chefs& cooks will be able to:
– Demonstrate knowledge of derivative sauces, their preparation and storage.
– Demonstrate knowledge of specialty sauces, their preparation and storage.
1. Describe the procedures used to prepare derivative sauces.
 Espagnole
– bordelaise
– mushroom
 Béchamel
– cheese
– alfredo
 Veloute
– supreme
– dill
 Tomato
– marinara
– bar-b-que
 Hollandaise
– mataise
– mousseline
 Béarnaise
2. Describe the procedures used to prepare specialty (non-derivative) sauces.
3. Describe the procedures used to prepare hot and cold butter sauces.
4. Describe the ingredients and quality indicators of specialty and
derivative sauces.

 Prepare and plate a variety of specialty and derivative sauces.
 Gain a working knowledge of the use of bases and flavorings for the
preparation of various sauces and gravies
C3. List ingredients and seasonings used in stockpreparation
C4. Identify and describethe use of stocks
 White, Brown, and Fish stock
C5. Demonstrate the preparation and uses of glazes prepared from stocks
C6. Identify and select thickening agents
 Arrowroot
 Roux
 . White roux
 Blond roux
 . Brown roux
 Cornstarch
 Beurre manie
 . Whitewash
 Breadcrumbs
 . Liaison
C7. Identify the seasoning forms
 . Sachet bag
 Mirepoix
 . Dry seasoning mixes
 . Liquid flavorings; Examples:
 . Liquid smoke
 Worcestershire sauce
 . Hot or Pepper sauce
 . Lemon juice
 Herbs
 . Fresh
 . Dried
 Bouquet garni
Identify and select bones for stock
Identify and select ingredients for soups
 Vegetables
 . Fresh
 Frozen and canned
 Starches
 Beans

 Meats, fish, and seafood
 Outline the major classifications and uses of sauces
 D. Production
 D1. Prepare stocks
 . White
 Chicken
 . Veal
Demonstrate proper use of garnish to enhance the flavor, texture and visual
appearance of soups and sauces
Garnish sauces
Producetwo classical sauce garnishes; Examples:
 Zingara- Any approved recipe source
 Chasseur- Any approved recipe source
 Bordelaise- A
 . Brown
 Beef
 RoastChicken/duck/game
 . Prepare remouillage
 Fish
 . Shellfish
 Lobster
 Shrimp
 Vegetable
 Prepare court bouillons- Any approved recipe source
 Prepare and use a variety of thickening agents
 . White, Blonde, Brown roux
 Beurre manie
 Cornstarch
 Arrowroot
 . Liaison
 Thicken naturally using the reduction technique
MEAT (CUTTING AND HANDLING)
Outcomes:
– Demonstrate knowledge of procedures used to cut and handle meat.

1. Describe the ageing process ofmeats.
2. Define terminology associated with cutting meat.
 break down
 de-bone
 trim
 primal cuts
 secondarycuts
 portion
3. Describe the procedures used to cut meat.
 bone and muscle structure
4. Describe the procedures used to handle meat.
 wrapping
 temperature
 preventing freezer burn
1. Cut and handle meat for a variety of recipes. Prepare and cookmeats and poultry
for roasting
.Season
Stuff
 . Steamship round of beef
 Grilled steak
 . Beef fajitasRoast, fresh ham
 Baked, stuffed pork chops Roast pork
 BBQ spareribs.Roast veal
 Baked fish or variation
 Blackened fish
 Savory roast lamb Baked chicken
 Honey glazed RockCornish hen
 . Roast turkey
 Carve roasted meats on the serving line
 Assemble and cookcasseroles
 Prepare sauces for broiled, grilled and roasted meats, fish and seafood;
Example:
i) Barbecue
ii) Au jus
5 B. Tools and Equipment on meat preparation and butchery
B1. Identify and select knives to be used in the butchery of meats, poultry, and
seafood
B1 a. Scimitar

B1 b. Boning knife
B1b 1. Stiff blade
B1b 2. Flex blade
B1 c. Slicer
B1 d. Utility knife
B1 e. Meat cleaver
B1 f. Fish filleting knife
B2. Identify and select tools for sharpening knives
B2 a. Steel
B2 b. Stones - Oil stone, water stone
B2 c. Honing oil
B2 d. Electric grinder
B3. Sharpen and steel knives
B4. Identify and select machinery used in the butchery of meats, seafood, fish and
poultry
B4 a. Meat grinder
B4 b. Band saw
B5. Identify and select tools used for butchery
B5 a. Meat mallet
B6. Clean and maintain all equipment related to fabrication
C. Product Identification- Meat, poultry & seafood
C1. Identify and select the primary cuts of meat
C2. Identify poultry
C2 a. Chicken
C2a 1. Fryer/broiler
C2a 2. Roasting hen
C2a 3. Capon
C2 b. Duck
C2 c. Goose
C2 d. Quail
C2 e. Turkey
C3. Identify shellfish
C3 a. Shrimp
C3 b. Clams
C3 c. Oysters
C3 d. Mussels
C3 e. Lobsters
C3 f. Crabs
C4. Identify fish
C4 a. Flat

C4 b. Round
C4 c. Fat
C4 d. Lean
C5. Identify and select the portions that break down the secondarycuts and
recommended cooking techniques
C5 a. Steaks; Examples:
C5a 1. T-bones
C5a 2. New York Strip
C5 b. Cutlets
C5 c. Poultry; Examples:
C5c 1. Wings
C5c 2. Boneless breast
C5 d. Sausages
C5 e. Chops
C5 f. Shellfish
C5f 1. Lobster tail
C5 g. Fish; Examples:
C5g 1. Fillets
C5g 2. Steaks
C6. Identify offals’s/variety meats
D. Production
D1. Fabrication- Meat, poultry & seafood
D1 a. Prepare the area where fabrication will occur
D1 b. Clean (remove skin, fat, gristle) from meat cuts
D1 c. Identify and select meats from primal cuts to secondary cuts
D1 d. Break down secondarycuts into portion sizes; Example:
D1d 1. Portion strip loin
D1d 2. Cut filet of beef into:
D1d2 a. Chateaubriand
D1d2 b. Filet mignons
D1d2 c. Turnedos
D1d 3. Cut whole chicken into:
D1d3 a. Airline Breast,
D1d3 b. Double breasts
D1d3 c. Quarters,
D1d3 d. Pieces of eight
D1 e. Pound meat to tenderize
D1 f. Debone poultry
D1 g. Tie meat and poultry
D1g 1. Truss chickens

D1g 2. Tie string to form a net around meats to be roasted
D1 h. Grind beef and form for appropriate applications
D1 i. Portion Pork, Veal, or Lamb Loin into:
D1i 1. Chops
D1i 2. Racks
D1i 3. Medallions
D1i 4. Scallopini
D1 j. Fillet fish
D1j 1. Round
D1j 2. Flat
D1 k. Portion fish
D1k 1. Steaks
D1k 2. Fillets
D1 l. Shell shrimp and crab
D1 m. Section lobster
D1 n. Wrap and store meats, poultry, and seafood
D1n 1. Label & date (FIFO)
POULTRY (CUTTING AND HANDLING)
Outcomes:
– Demonstrate knowledge of procedures used to cut and handle poultry.
1. Describe the ageing process ofpoultry.
2. Define terminology associated with cutting poultry.
 break down
 de-bone
 trim
 portion
3. Describe the procedures used to cut poultry.
 bone and muscle structure
4. Describe the procedures used to handle poultry.
 wrapping
 temperature
 preventing freezer burn
1. Cut and handle poultry for a variety of recipes.

POULTRY (PREPARATION AND COOKING)
Outcomes:
– Demonstrate knowledge of procedures used to prepare poultry for a variety of
dishes.
1. Describe the grades of poultry.
2. Describe the procedures used to select the grade and cut of poultry according to
menu requirements.
3. Describe the procedures used to cookpoultry.
 dry heat method
 moist heat method
 combination method
 4. Describe the procedures used to portion and plate poultry.
 slicing
 carving
 serving
1. Prepare a variety of poultry dishes.
2. Plate various poultry dishes.
STUFFINGS
Outcomes:
– Demonstrate knowledge of stuffings and their ingredients.
1. Describe types of stuffings and their ingredients.
 bread
 farce
 oyster
 duxelle
 chestnut

 rice
2. Describe the procedures used to prepare stuffings.
i) seasonings
1. Prepare stuffings.
BEEF AND PORK (PREPARATION AND COOKING)
Outcomes:
– Demonstrate knowledge of procedures used to prepare beef using a variety of
recipes.
– Demonstrate knowledge of procedures used to prepare pork using a variety of
recipes.
Objective and Content:
1. Identify types of cuts and describe their selection for specific applications.
2. Describe the tenderizing methods used for beef.
3. Identify types of marinades and describe their use.
4. Describe the procedures used to cookbeef and pork using the dry heat cooking
method.
 grill
 sauté
 broil
 roast
 bake
 fry
 stir-fry
5. Describe the procedures used to cookbeef and pork using the moist heat
cooking method.
 simmer
 poach
 steam
 blanch
6. Describe the procedures used to cookbeef and pork using the combination
cooking method.
 braise
 stew
7. Describe the procedures used to portion and plate beef and pork.

1. Select various cuts of beef and pork and prepare according to assigned recipes.
2. Plate beef and pork dishes.
D. Production
D1. Clarify butter
D2. Prepare meuniere butter
D3. Prepare beurre noisette
D4. Prepare beurre noir
D5. Make final preparation of fabricated meats and seafood for entrée dishes
D6. Stuff meat, fish, poultry, and seafood for entrée production
D7. Bread meat, fish, poultry, and seafood using standard breading procedurefor
entrée production
 Make egg wash
 . Make breadcrumbs
 . Make seasoned flour mix
D8. Batter meat, fish, poultry, seafood and vegetables for entrée production
 . Make tempura batter
 . Make beer batter)
 Make fritter batter
 D9. Pan-fry entrées
 Pan fried fish
 . Pan fried chicken breast
 . Deep fry entrées
 . Blanch fresh French fries then finish them for color
 . Fry entrée items
 Fried chicken
 . Veal parmesan
 Fried fish
 D11. Poachentrées
 Prepare poaching liquid- Any approved recipe source
 . Poach fish- Any approved recipe source
 Poachchicken- Any approved recipe source
D12. Braise entrées
 . Pot roast
 . Braised ribs
 . Braised pork chops
 . Chicken cacciatore
D13. Bake entrées and casseroles
 Baked, stuffed porkchops

 Baked fish
 . Lasagna
 . Stuffed Green peppers
D14. Stew entrées/fricassee entrees
 Beef stew
 Chuck wagon stew
 . Chicken Fricassee
 Veal blanquette
D15. Sauté entrées
 Shrimp scampi
 Fiesta chicken
 Stir-fry
 Beef Stroganoff
 Pasta Prima Vera
VEAL AND LAMB (PREPARATION AND COOKING)
Outcomes:
– Demonstrate knowledge of procedures used to prepare veal using a variety of
recipes.
– Demonstrate knowledge of procedures used to prepare lamb using a variety of
recipes.
1. Define terminology associated with preparation and cooking of veal and lamb.
2. Identify types of cuts and describe their selection for specific applications.
3. Describe the tenderizing methods used for veal and lamb.
4. Identify types of marinades and describe their use.
5. Describe the procedures used to cookveal and lamb using dry heat cooking
method.
 grill
 sauté
 broil
 roast
 bake
 fry
6. Describe the procedures used to cookveal and lamb using moist heat cooking
methods.
 simmer

 poach
 steam
 blanch
7. Describe the procedures used to cookveal and lamb using combination
methods.
 braise
 stew
 fricassee
 blanquette
8. Describe the procedures used to portion and plate veal and lamb.
1. Select various cuts of veal and lamb and prepare according to assigned recipes.
2. Plate various dishes of veal and lamb.
SPECIALTY MEAT, GAME BIRDS AND VENISON
Outcomes:
– Demonstrate knowledge of specialty meats, game bird and venison preparation.
1. Describe the classifications and characteristics of variety meats and organs
(offal).
2. Describe the procedures used to prepare specialty meat dishes.
3. Describe the procedures used to prepare venison.
4. Describe the procedures used to prepare games birds.
5. Describe the procedures used to prepare game and venison using specialty
methods.
 marinades
 brines
 smoking
 pickling
6. Describe the procedures used to portion and plate specialty meat, game birds
and venison.
1. Prepare and plate a variety of specialty meat dishes.

FISH AND SEAFOOD
Outcomes:
– Demonstrate knowledge of the types of fish and seafood, their selection, storage
and preparation.
1. Define terminology associated with fish and seafood.
2. Describe the classifications, quality indicators and characteristics of fish.
3. Describe the classifications, quality indicators and characteristics of seafood.
4. Describe the procedures used to process fish.
5. Describe the procedures used to process seafood.
6. Describe the procedures used to cookfish and seafood using the dry heat
cooking method.
 grill
 sauté
 broil
 roast
 bake
 fry
 deep-fry
7. Describe the procedures used to cookfish and seafood using the moist heat
cooking method.
 simmer
 poach
 steam
 blanch
8. Describe the procedures used to cookfish and seafood using combination
methods.
 braise
 stew
9. Describe the methods used to handle and store fish and seafood.
1. Prepare a variety of seafood recipes.
2. Plate seafood dishes.
FISH AND SEAFOOD SPECIALTY DISHES

Outcomes:
– Demonstrate knowledge of the selection and preparation of fish and seafood for
a variety of specialty dishes.
1. Identify specialty fish dishes and describe their ingredients and preparation.
 en papillote
 a la meuniere
 stews
 glazed fish dishes
 court bouillon
 fish cakes
 fish croquettes
 coquille St. Jacques
 lobster thermidor
 lobster newburg
 seafood casserole
 sushi
2. Describe the procedures used to prepare traditional dishes.1. Prepare and plate a
variety of fish and seafood specialty dishes.
GARNISHING AND PRESENTATION
Outcomes:
– Demonstrate knowledge of garnishing and presentation techniques.
1. Define terminology associated with garnishing.
2. Identify types of garnishing tools and their applications.
3. Describe types of garnishes, their applications and preparation techniques.
1. Prepare a variety of garnishes.
SALADS AND SALAD DRESSINGS
Outcomes:
– Demonstrate knowledge of basic types of salads and salad dressings, their
storage and preparation.

1. Define terminology associated with salads and salad dressings.
2. Describe handling and storage, and labeling and dating procedures for salads
and salad dressings.
3. Identify basic types of salads and describe their characteristics and applications.
 green
 vegetable
 cooked
4. Describe the types of salads used for:
 appetizers
 accompaniments
 main course
 dessert
5. Describe basic salad ingredients and their quality indicators.
6. Describe procedures used to prepare and combine salad ingredients.
8. Identify basic types of salad dressings and describe their characteristics and
applications.
 mayonnaise
 basic French
 cooked salad dressings
9. Describe ingredients and quality indicators of salad dressings and derivatives.
10. Describe the procedures used to prepare and combine salad dressing
ingredients.
1. Prepare a variety of salads and dressings.
1.Prepare cold sauces and dressings
Mayonnaise
Sauces- Prepare eight different variations
 Tartar
 . Cocktail
 . Chutney
 . Salsa
 . Louis
 Cumberland
 Mignonette
 Remoulade
 Ponzu
 Aioli
2.Dressings- Prepare ten different dressings; Examples:

 Thousand island
 Bleu cheese
 Vinaigrette
 French
 Ranch
 Caesar
 Russian
 Honey mustard
 Cooked dressings
 Fruit salad dressing dressings; Examples:
3.Honey lemon dressing
 . Yogurt
 Sour cream- Sour cream
SPECIALTY SALADS AND SALAD DRESSINGS
Outcomes:
– Demonstrate knowledge of specialty salads and salad dressings, their
preparation and storage.
1. Identify specialty salads and describe their characteristics.
 fruit salads
 combination salads
 gelatin salads
2.Describe the ingredients and quality indicators of specialty salads.
3. Describe portion control and plating techniques for specialty salads.
4. Describe handling and storage procedures for specialty salads and salad
dressings.
5. Identify ingredients and techniques used to prepare specialty salad dressings.
 thousand island
 sour cream
 chantilly
 emulsified French
 American or tomato French
 vinaigrette
 Italian
 honey lemon

 fruit
 Russian
 yogurt
 Caesar
6. Describe the procedures used to prepare specialty salad dressings.
1. Prepare and plate a variety of specialty salads and dressing
Prepare salads
Prepare green salads
 1.Prepare leafy salads
 . Tossed green
 Spinach
 Spring
Prepare vegetable salads
Composed salads
 . Chef. Mixed (bound)
 Potato
 . Coleslaw
 . German tomato
Prepare meat and poultry salads
Prepare seafood and fish salad
Prepare legumes and farinaceous salads
 Pasta
 Macaroni
 Three bean
Prepare legumes
 . Simmered dry beans
 Fruit salads
 . Waldorf
 . Fruit medley
 . Gelatin salads
 Jellied fruit
 Perfection
SANDWICHES
Outcomes:
– Demonstrate knowledge of various types of sandwiches and their preparation.
1. Describe terminology associated with sandwiches.

2. Describe the components of a sandwich.
 breads
 fillings
 spreads
 Describe types of sandwiches.
 hot
 cold
 fancy
4. Describe a sandwich station.
5. Describe portion control, plating techniques and garnishes.
1. Prepare various types of sandwiches.
2. Plate sandwiches.
Prepare cold sandwiches
 Sliced meat. Sliced cheese
 . Meat, seafood, and egg salad
Combination
Vegetable
 Specialty sandwiches
 Finger
Canapes
 Stockand maintain condiments for sandwiches
 Stockand maintain breads for sandwiches
APPETIZERS
Outcomes:
– Demonstrate knowledge of various types of appetizers, their storage and
preparation.
1. Define terminology associated with appetizers.
2. Describe storage and handling of appetizers.
3. Describe types of appetizers.
 canapés
 hot hors d’oeuvre
 cold hors d’oeuvre
 salads

 relishes
 cocktails
 vii) traditional
 viii) cheese
4. Describe procedures used to prepare a variety of hot and cold appetizers and
condiments.
 canapés
 hors d’oeuvres
 relishes
 cocktails
 cheese
 salad
 juices
– fruit
– vegetable
5. Describe portion control, plating techniques and garnishes.
6. Describe the types and purposes ofcenter pieces and the methods used to
prepare them
1. Prepare and plate a variety of appetizers.
2. Prepare cold hors d’oeurves/canapes
3. Deviled eggs
4. . Extract juice from fruits and vegetables
5. Prepare cold appetizers
6. Seafood Cocktail
7. . Fruit cocktails
8. Shuck oysters
9. Open clams
10. Prepare cheese boards and trays
11.Prepare cold entrée and salad plates
12.Prepare cold soups;Examples:
13.. Vichyssoise
. Gazpacho
14.Fruit
15.. Demonstrate the ability to set up, maintain and supply a cold station
DAILY PRODUCTS
Outcomes:

– Demonstrate knowledge of dairy products, their selection, applications and
quality indicators.
1. Define terminology associated with dairy products.
2. Describe the characteristics and applications of dairy products and non-dairy
substitutes.
 cheese
 milk
 cream
 sherbet
 butter
 ice cream
 margarine
 yogurt
 sour cream
 buttermilk
 lactaze
 xii) soymilk
3. Describe the characteristics of various cheeses and their applications.
 hard
 firm
 semi-soft
 soft
 cottage
 bakers
 processed
4. Describe the types of milk, their characteristics and applications.
 pasteurized
 homogenized
 whole
 skim
 evaporated
 condensed
 buttermilk
 powdered milk
5. Describe types of cream, their characteristics and applications.
 whipping cream
 coffee cream

 half and half cream
6. Describe types of ice cream, yogurt and sherbet, their characteristics and
applications.
7. Describe the characteristics and uses of butter and margarine.
8. Describe the procedures used to store dairy products.
 expiry date
 life of product
 storage methods
 rotating
1. Select and use a variety of dairy products forassigned recipes.
INTERNATIONAL AND SPECIALTY CHEESE
Outcomes:
– Identify and describe international and specialty cheeses and their
characteristics.
1. Define terminology associated with international and specialty cheeses.
2. Identify and describe international and specialty cheeses and their
characteristics.
3. Describe popular uses of international and specialty cheeses.
4. Describe procedures for storing and handling specialty cheeses.
1. Prepare and plate cheese.
STYLES OF SERVICE
(AMERICAN AND CAFETERIA)
Outcomes:
– Demonstrate knowledge of the American style of service, its associated
procedures and techniques.
– Demonstrate knowledge of the Cafeteria style of service, its associated
procedures and techniques
1. Describe the characteristics of American service.
 applications
 food preparation
 placement

 staffing
 appropriate dress
2. Describe the characteristics of Cafeteria service.
 applications
 placement
– food display
– utensils
– equipment
 staffing
 menu items
 seating
 clean-up
STYLES OF SERVICE (ENGLISH & BUFFET)
Outcomes:
– Demonstrate knowledge of the English style of service, its associated procedures
and techniques.
– Demonstrate knowledge of buffet planning, layout and preparation.
1. Describe the characteristics of English service.
 applications
 placement
 staffing
2. Describe terminology associated with buffets.
3. Describe types of buffets.
 hot
 cold
 combination
4. Describe buffet themes and presentations.
5. Describe buffet table set-ups.
6. Describe specialty buffet items.
 centerpiece

 edible
 platters
.
STYLES OF SERVICE (FRENCH & RUSSIAN)
Outcomes:
– Demonstrate knowledge of the French style of service, associated procedures
and techniques.
– Demonstrate knowledge of the Russian style of service associated procedures
and techniques.
1. Describe the characteristics of French Service.
 applications
 placement
 staffing
 menu items
2. Describe the characteristics of Russian service.
 applications
 placement
 staffing
 menu items
TERRINES, PATES, GALANTINES AND MOUSSE
Outcomes:
– Demonstrate knowledge of terrines, pates, galantines and mousse, their
ingredients and preparation.
1. Define terminology associated with terrines, pates, galantines and mousse.
2. Describe ingredients and quality indicators of terrines, pates, galantines and
mousse.
3. Describe the procedures used to prepare a terrine.
4. Describe the procedures used to prepare a pate.
5. Describe the procedures used to prepare galantine.

6. Describe the procedures used to prepare a mousse.
7. Describe plating and garnishing techniques.
8. Describe glazing techniques.
1. Prepare and plate terrines, pates, gelatins and mousse.
CHAUD – FROID
Outcomes:
– Demonstrate knowledge of chaud-froid and its preparation for center pieces.
– Demonstrate knowledge of chaud-froid sauces and their use with a variety of
food products fordisplay purposes.
1. Define terminology associated with chaud-froid.
2. Describe the ingredients and quality indicators of chaud-froid.
3. Describe the procedures used to prepare and apply a chaud-froid.
BREAKFAST COOKERY
Outcomes:
– Demonstrate knowledge of breakfast foods, their selection, preparation and
storage.
GENERAL
1. Define terminology associated with breakfast cookery.
2. Describe handling and storage methods.
4. Describe continental breakfast, and procedures used for preparation and service.
5. Describe the procedures used to prepare and serve tea and coffee.
EGG PREPARATION
6. Describe the characteristics, composition and grading of eggs.
7. Describe moist and dry heat methods of cooking eggs.
8. Describe the preparation of omelets and fillings.
9. Describe the preparation of egg products fora la carte and banquet service.
10. Describe the preparation and presentation of Quiches and Soufflés.
BREAKFAST FOOD PREPARATION
11. Describe procedures used to prepare and cookbreakfast foods.

 cereals
 breakfast meats
 seafood
 waffles
 French toast
 pancakes and crepes
 fruits
 vegetables
 pastries
 toast
1. Prepare and plate breakfast foods.
Product Identification and Knowledge
C1. Recognize different sizes, types, and grades of eggs
C2. Recognize the various types of canned, fresh or frozen juices for breakfast
C3. Identify and select fresh vegetables and fruits used for the breakfast meal
C4. Identify the different kinds of teas for hot tea
C5. Describe the varieties of coffee
C6. Identify the different types of breakfast meats
C7. Recognize properhandling and storage of eggs, fruits, vegetables and meats
used for breakfast.
D. Production
D1. Prepare fried eggs
D1 a. Over easy, medium, hard
D1 b. Basted- Any approved receipt source
D1 c. Sunny-side up
D1 d. Scrambled
D2. Prepare poached eggs
D2 a. Set up poaching water
D2 b. Set up system for poaching eggs in quantity
D2 c. Cookpoached eggs
D3. Prepare boiled eggs
D3 a. Soft-cooked eggs (3 – 5 min)
D3 b. Hard-cooked eggs
D4. Prepare complex egg dishes
D4 a. Assemble egg sandwiches
D4 b. Assemble breakfast burritos
D4 c. Prepare breakfast pizza
D4 d. Make Omelets
D4d 1. Prepare ten different fillings for omelet

D4d 2. Rolled omelet
D4d 3. Folded omelet
D4d 4. French omelet
D4d 5. Soufflé omelet
D4d 6. Eggs Benedict-, add Hollandaise sauce in specialinstructions on production
schedule
D4d 7. Create one variation of Eggs Benedict –
D5. Prepare breakfast meats
D5 a. Cookbacon
D5 b. Cookpatty sausage
D5 c. Cooklink sausage
D5 d. Cookham steak
D5 e. Prepare corned beef or roast beef hash from scratch
D6. Prepare and cookbreakfast batters
D6 a. Waffles
D6 b. Pancakes
D6 c. French toast
D6 d. Crepes
D6d 1. Prepare a pie filling for crepes,
D6 e. Fritters
D7. Prepare breakfast potatoes
D7 a. Hash browned potatoes
D7 b. Home fried potatoes
D8. Prepare hot cereals and breads
D8 a. Oatmeal
D8 b. Grits
D8 c. Baking powderbiscuits
D8 d. Toastall types of breads including English muffins
D9. Prepare breakfast beverages
D9 a. Brew regular and decaffeinated coffee
D9 b. Brew hot tea
D9 c. Reconstitute frozen juices
D9 d. Squeeze fresh orange and grapefruit juice
D9 e. Utilize juice dispensers
D9 f. Prepare a fruit or yogurt based smoothie
D10. Prepare fruits for breakfast
D10 a. Section grapefruit
D10 b. Section cantaloupe
D10 c. Prepare any assorted fruit for fitness bar
D10 d. Dispense canned fruits

D10 e. Clean and section a variety of fruits, then arrange on platter for breakfast
buffet
D11. Prepare all of the items necessary for a full breakfast buffet style service
E. Garnishment and Display
E1. Identify and implement six different breakfast plate garnishes
E2. Design layout and set up for a breakfast buffet including center pieces
F. Nutrition
F1. Be aware of fats and oils used in cooking breakfasts
F1 a. Amounts and kinds used (or available)
F1 b. Health impact
F2. Create a breakfast plate that is lower in calorie and fat content than traditional
breakfast
G. Sustainability through Waste Control
G1. Identify products appropriate for composting
G2. Identify the money saving benefits of recycling
G3. Identify a variety of products that can be recycled
G4. Identify a variety of areas where waste control can be utilized in the kitchen
G5. Research recycling and composting policy in your municipality
III. Vegetable Cook - 600
BAKING INGREDIENTS
AND ASSOCIATED CONVENIENCE PRODUCTS
Outcomes:
– Demonstrate knowledge of baking ingredients and techniques.
– Demonstrate knowledge of baking convenience products and their use.
1. Describe terminology associated with baking.
2. Describe handling and storage methods for ingredients and baked goods.
3. Describe bakers’ weights, measures and scaling.
4. Describe standards and grades of baking ingredients.
 flour
 shortening
 sugar
 eggs
 liquids

5. Describe leavening agents and their function.
 air
 steam
 baking soda
 baking powder
 yeast
6. Describe convenience products and the preparation required for each.
1. Prepare convenience baked products.
YEAST PRODUCTS
Outcomes:
– Demonstrate knowledge of yeast products and their preparation.
1. Describe terminology associated with yeast products.
2. Describe types of yeast and their applications.
 dry
 fresh
 instant
3. Describe the fermentation process ofyeast.
4. Describe the procedures used to prepare yeast doughs.
 sweet dough
 rolled in
 sponge
 straight
1. Prepare yeast products.
DESSERT PIES, FILLINGS AND TOPPINGS
Outcomes:
– Demonstrate knowledge of dessert pies, fillings and toppings and their
preparation
1. Describe terminology associated with pies, fillings and meringues.
2. Describe storage and handling methods.
3. Describe ingredients and quality indicators for pies.

4. Describe the importance of types of flour.
5. Describe mixing procedures and steps used to prepare pie doughs.
 crumb
 flaky
 short or sweet
 mealy
6. Describe the procedures used to prepare pie fillings.
 fruit
– fresh
– convenience
 gelatin-based
 pudding and creams
 custard
7. Describe procedures used to prepare pie toppings.
 meringue
 whipped cream
 stabilizers
8. Describe procedures used to bake pies.
 temperature control
 doneness
1. Prepare and plate a variety of pies.
B6. Identify and select tools for décorwork
 Pastry bags
 . Piping tips
 . Parchment paper- and its uses
 . Cake and decorating combs
 Turn tables
 Chocolate cutters
 Dipping tools
 Chocolate molds
 Fondant Funnel
 . Heavy copperpot
B7. Identify and select thermometers used in baking and pastry

B8. Identify and select all types of pans used in baking and pastry
 . Spring form
 . Muffin tins
 Bread loaf pans

 Turk’s head
 . Angel food tubes
 . Sheet pans
 . Round cake - 8”, 10”
 . Pie pans
 . Tart pans
 Barquette tins
 Flan rings
 Hotel pans / line pans
 Flexible silicone molds
Flexible silicone mats
B9. Identify and select pots and pans for pastry cooking
 Saucepots
 . Double boiler
B10. Identify and select glassware and china for serving desserts
 . Parfaits
 . Coupes
 Dessert dishes
 . Cake and pie plates
 . Sundae dishes
B11. Identify and select stationary equipment for baking and pastry
i) Ovens
ii) . Deck oven
iii) . Convection oven
iv) . Revolving tray oven
v) . Rack oven
vi) Revolving tray oven
vii) Rack oven
viii) Combination oven
ix) . Microwave oven
x) . Steam-injection oven
xi) . Burners
xii) . Hotel range
xiii) Confectioners stove
xiv) . Induction heat
xv) . Mixers
xvi) Blender
xvii) Immersion blender
xviii) Food processor

xix) Proofbox
xx) Retarders
xxi) Refrigeration
xxii) . Freezers
xxiii) . Electric ice cream makers
xxiv) Commercial ice cream makers
xxv) Batch ice cream freezers
B12. Describe an efficient layout for a small bakeshop within an operating kitchen
including the tools and equipment used, the
extent and limitations of production
B13. Clean and maintain all equipment related to this station
C. Product Identification and Knowledge
C1. Describe and demonstrate baking and pastry mise en place
C2. Increase or decrease a baking recipe using a baker’s formula
C3. Demonstrate knowledge of standardized formulas
C4. Convert recipes using the US and Metric systems
C5. Describe gluten and its functions
C6. Identify and select flours, meals, and starches
 Flours - rye, graham, whole wheat, cake, pastry, all purpose, bread, almond,
hazelnut
 . Meals – cornmeal
 . Starches - cornstarch, waxy maize, arrowroot, tapioca, granulated, sheet or
leaf gelatin
C7. Identify and select sizes and grades of fresh eggs
C8. Identify and select prepared egg products - sugared yolks, sugared whites,
whole eggs
C9. Identify and select dairy products
 Milk products
 . Whole, skim, 2%
 . Cream - heavy, coffee, half and half
 Canned milks - evaporated, sweetened condensed
 Dry powdered milk
 Sour cream
 . Yogurt
 . Cheeses
 Ice Creams
 Sherbets
 Buttermilk
C10. Identify and select fats, oils, and shortenings

 “Plastic” shortenings
 . Emulsified shortenings
 . Puff pastry shortening
 . Butter
 Margarine
 . Oil
 Lard
C11. Identify and select sweeteners
 . Granulated sugar
 . Powdered sugar
 . Molasses
 . Brown sugar
 Corn syrup
 Honey
 . Maple syrup
 Turbinado sugar
 . Cooking syrups
 Simples syrups
 . Cooked sugar
 Reduced fruit juices
QUICK BREADS
Outcomes:
– Demonstrate knowledge of quick breads and their preparation.
1. Define terminology associated with quick breads.
2. Describe types of quick bread products.
3. Describe the procedures used to prepare quick breads.
1. Prepare and plate quick breads.
BASIC CAKES, ICINGS & MERINGUES
Outcomes:
Upon successfulcompletions of this training the chefs& cooks will be able to:
– Demonstrate knowledge of basic cakes, icings and meringues, their preparation

and finishing.
1. Define terminology associated with cakes, icings and meringues.
2. Describe the types of basic cakes, their characteristics and uses.
3. Describe ingredients and quality indicators of cakes.
4. Describe the procedures used to prepare cakes.
 foam
 two-stage
 creaming
5. Describe the ingredients and preparation methods for basic icings.
6. Describe the ingredients and preparation methods for basic meringue.
7. Describe the procedures used to assemble, fill and ice cakes.
8. Describe portion control and plating techniques for basic cakes.
1. Prepare and plate basic cakes, icings and meringues.
SPECIALTY ICINGS & MERINGUES
Outcomes:
– Demonstrate knowledge of specialty icings and meringues, their preparations
and finishing.
1. Describe the types and characteristics of specialty icings.
 butter creams
 meringue
 royal
 fondant
 boiled
 ganache
 fudge
2. Describe the types and characteristics of meringues.
 French
 Italian
 Swiss
 common
 meringue shells
1. Prepare specialty icings and meringues.

SPECIALTY CAKES
Outcomes:
– Demonstrate knowledge of specialty cakes and their preparation.
1. Define terminology associated with specialty cakes.
2. Describe ingredients and quality indicators for specialty cakes.
3. Describe the types and characteristics of specialty cakes.
4. Describe the procedures used to prepare gateau.
5. Describe the procedures used to prepare cheese cakes and charlottes.
6. Describe the procedures used to prepare tortes.
1. Prepare and plate specialty cakes.
Production
D1. Apply the basic principles of baking and pastry and the basic knowledge of
ingredients and procedures including the
vocabulary and terminology to production
D2. Prepare yeast dough and yeast dough products
 . Producetwo loaves each of two different yeast breads
 French Bread
 Whole wheat bread
 . Producetwo dozen each of two different types of yeast dinner rolls
 Hot rolls (enriched dough
 Hard rolls (lean dough
 Prepare sweet roll dough and sweet roll dough products
 . Cinnamon rolls
 Raised doughnuts
D3. Prepare rolled-in dough and rolled-in dough products
 Danish pastry
D4. Prepare quick breads
 . Prepare soft dough and producebiscuits
 Mix batters
 Bagels
 . Biscuits
 . Muffins-or variation
 Corn bread- variation
 Banana bread
 Prepare Popovers
 Prepare crepes

 Prepare scones
 Prepare pate choux products
 Cream puffs.
 Éclairs
D5. Producecakes
 High-fat cakes
 Use creaming method
 . Pound cakeUse two-stage method
 . Devil’s food cakeLow-fat cakes
 . Use sponge method
 . Sponge cake
 . Prepare classic genoisePrepare cakes from mixes
 . White
 Chocolate or devil’s food
 Prepare Cheese cake
D6. Produceicings
 . Buttercream
 Foam type icings
 . Prepare boiled icing
 . Decorator’s
 Chocolate glaze (ganache)
D7. Ice and decorate cakes
 . Completely ice two different types of cake each with a different type of
icing
 Understand the use of fondant
D8. Producecookies using the creaming and sponge methods
 . Drop cookies
 . Chocolate chip
 . Oatmeal
 Bar cookies
 Brownies
 . Crisp toffee bars
 Sliced cookies
 Sugar
 . Snickerdoodles
COOKIES AND SQUARES
Outcomes:

– Demonstrate knowledge of cookies and squares and their preparation.
1. Define terminology associated with cookies and squares.
2. Describe types and characteristics of cookies and squares.
 rolled
 bagged
 dropped
 moulded
 ice box
 sheet
 barred
 convenience
3. Describe the mixing methods used for cookies and squares.
 one-stage
 creaming
 sponge
4. Describe the procedures used to prepare cookies and squares.
1. Prepare and plate a variety of cookies and squares.
PASTRIES
Outcomes:
– Demonstrate knowledge of pastries and their preparation.
1. Define terminology associated with pastries.
2. Describe ingredients and quality indicators for pastries.
3. Describe the procedures used to prepare pastries.
 puff pastry
 choux paste
 Danish
 convenience
 rolled-in
1. Prepare and plate various pastries.

DESSERTS
Outcomes:
– Demonstrate knowledge of puddings, Bavarian and mousse and their preparation.
– Demonstrate knowledge of cold desserts and their preparation.
– Demonstrate knowledge of chocolate and chocolate products and their
preparation.
1.Define terminology associated with the following:
 puddings, Bavarian and mousse
 cold desserts
 chocolate and couverture
2. Describe ingredients and quality indicators for the following:
 cold desserts
3. Describe the types and characteristics of the following:
 cold desserts
4. Describe the procedures used to prepare:
 baked custards and puddings
 crème anglaise and other cream sauces
 caramel or nougat
 Bavarian, chiffon and mousse
– cold desserts
– soufflés
– Sabayon
– bombes
– parfaits
– sorbet
– ice cream
– fruit
 chocolate pate
 traditional

5. Describe the procedures used to temper chocolate.
6. Describe storage and handling methods of chocolate and chocolate products.
1. Prepare and plate a variety of desserts.
Identify and select prepared bakers fillings
C14 a. Fruit fillings
C14 b. Baker’s cheese
C14 c. Nut fillings
C14 d. Nougat paste
C15. Identify and select nuts
C16. Identify and select fruits for pastry and baked goods
C17. Identify and select frozen pre-prepared baked goods and pastry products
C17 a. Puff paste dough and Danish dough
C17 b. Ready-proof rolls and breads
C17 c. Pre-made cakes, pies, desserts, convenience products
D.
D9. Producepies
 Prepare pie dough and crusts
 . Flaky dough
 Mealy doughGraham cracker or cookie crumb
Prepare Short dough
 Bake pie crust
 Line tart shells and bake
. Prepare fruit pies
 . Apple
 . Blueberry
Prepare cream pies
 Chocolate
 Banana
Prepare pie topped with meringue
 Lemon meringue
Prepare holiday pies
 Pumpkin
 Pecan
Prepare cobblers and crisps
 Apple crisp
 Peach cobbler
. Work with frozen puff pastry
 . Fruit turnovers
Prepare puddings and pastry fillings

 Vanilla custard sauce (creme anglaise
 Vanilla pudding (Pastry cream
Baked pudding
 . Rice
 . Bread
 . Cherry pie filling
 Coconutcustard
 . Chocolate cream pie filling
 . Assemble pies
 Make one whipped cream topped pie
 Make one different kind of fruit pie
 . Make one soft pie filling
 Bake and finish pies
 Bake premade pies.
D10. Prepare and bake pate au choux paste; Examples:
. Éclairs
. Cream puffs
D11. Understand the productionand handling of puff paste dough, how to work
with it and use it to make several items; Examples:
i) . Turnovers
ii) . Cream horns.
iii) Patty shells
iv) Napoleon
D12. Prepare meringue
 pare either Swiss or Italian meringue
D13. Prepare fruit desserts
 Prepare poached pears
 . Prepare apple crisp
D14. Prepare puddings and pastry fillings
Prepare vanilla custard sauce (creme anglaise)
i) . Prepare pastry cream
ii) . Prepare baked custards
Prepare crème brûlée
Prepare baked pudding; Examples:
i) . Rice
ii) . Bread pudding
Prepare one of the following:
Bavarian cream
i) Chocolate mousse
ii) . Soufflé

D15. Prepare ice cream desserts
 Prepare parfaits
 Prepare sundaes (coupes)
 . Prepare traditional sundaes
. Prepare one of the following:
i) . Pear Belle Helene
ii) . Peach Melba
iii). Bananas Foster
iv) Prepare a bombe
v) Prepare Baked Alaska
D16. Prepare Dessert Sauces
 . Fruit purees
 . Caramel sauce
 Chocolate sauce
D17. Understand the principles of pastillage, marzipan, nougat, chocolate, blown
and spun sugar, and the varieties of fancy pastry and candies
D18. Understand the properserving procedures and portion size for a variety of
desserts.
MENU PLANNING
Outcomes:
– Demonstrate knowledge of effective menu planning.
– Demonstrate knowledge of the planning, preparation and presentation of a menu.
– Demonstrate knowledge of menu planning based on sound nutritional practices
1. Describe the basic principles of menu planning.
2. Describe the types of menus.
3. Describe the steps used in writing a menu (i.e. variety, color).
4. Describe appropriate use of leftovers.
5. Describe procedures used to plan and order food to menu requirements.
6. Describe procedures used to plan meal presentation.
7. Describe macro nutrients (Heart Smart).
 carbohydrates
 fats
 proteins
8. Describe micro nutrients.
 vitamins
 minerals

9. Describe how to assess the nutritional adequacy of a menu.
10. Describe the personalfactors that influence dietary habits.
11. Describe sensory characteristics that influence the acceptanceof food products.
12. Describe techniques used to prepare a nutritious menu item.
13. Describe menus for special diet requirements.
14. Describe therapeutic diets.
15. Describe common food allergies..
1. Prepare and supervise various menus.
MENU COSTING
Outcomes:
– Demonstrate knowledge of inventory and costing procedures.
– Demonstrate knowledge of planning and ordering process.
– Demonstrate knowledge of food costcontrols and their operation.
1. Define terminology associated with menu costing.
2. Describe the procedures used to take an inventory.
3. Describe the procedures used to calculate food costs.
4. Describe the procedures used to calculate industry percent.
5. Describe the procedures used to purchase food.
6. Describe the procedures used to calculate As Purchased/Edible Portions
requirements.
7. Describe procedures used to convert recipes.
8. Describe food costs and food costcontrols.
 purchase specifications
 standard recipes
 standard yields
 standard portions
9. Describe how to calculate daily and monthly food cost.
10. Identify productivity guides and controls and describe their use.
11. Describe point of sale systems.
12. Describe financial information.
13. Describe the procedures used to calculate operational cost.
 food
 labour
 overhead
 profit
14. Describe the role of food preparation systems in kitchen management and cost

control.
15. Describe cookchill/cook/ freeze systems, their applications and operation.
16. Describe sous vide systems, their applications and operation.
17. Demonstrate knowledge of preparation systems and their applications.
BASIC MATH
Description:
This coursein Basic Math requires knowledge of general mathematical concepts
and
processes to enable trades persons to function in the institutional setting by
developing
numeracy skills required for technical courses. This math courseshould also
provide a
foundation for experiential learning through a knowledge of math relating to on-
the-job
skills and practices.
Course Outcomes:
1. To develop numeracy skills and knowledge required for institutional and on-the
job learning.
2. To develop the capability to apply mathematical concepts in the performance of
trade practices.
3. To develop an appreciation for mathematics as a critical element of the learning
environment
4. To use mathematical principles accurately for the purposes ofproblem solving,
job and materials estimation, measurement, calculation, system conversion,
diagram interpretation and scale conversions, formulae calculations, and geometric
applications.
Course Objectives (Knowledge):
1. Define and calculate using whole number operations
2. Define and demonstrate use of correctorders of operations
3. Demonstrate examples of operations with fractions and mixed numbers
4. Demonstrate examples of operations with decimals
5. Demonstrate examples of operations with percentages
6. Employ percent/decimal/fraction conversion and comparison
7. Define and calculate with ratios and proportions
8. Use the Imperial Measurement system in relevant trade applications
9. Use the Metric Measurement system in relevant trade applications
10. Perform Imperial/Metric conversions
11. Define and demonstrate the formulation of variables

12. Demonstrate and define the various properties of angles and make relevant
calculations
CUSTOMER SERVICE
Description:
This coursefocuses on the role of providing quality customer service. It is
important to have a positive attitude and the necessary skills to effectively listen
and interpret customer concerns about a product, resolve customer problems, and
determine customer wants and needs. chefs will be able to use the skills and
knowledge gained in this courseto effectively provide a consistently high level of
service to the customer.
Course Outcomes:
– define customer service
– explain why service is important
– describe the relationship between “service” and “sales”
– demonstrate an understanding of the importance of a positive attitude
– demonstrate methods of resolving customer complaints
1. Define quality service
 Identify and discuss elements of customer service
 Explain the difference between Service vs. Sales or Selling
 Explain why quality service is important
 Identify the various types of customers & challenges they may present
 Describe customer loyalty
 Examine barriers to quality Customer Service
2. Explain how to determine customers wants and needs
 Identify customer needs
 Explain the difference between customer wants and needs
 Identify ways to ensure repeat business
3. Demonstrate an understanding of the importance of having a positive attitude
 Identify & discuss the characteristics of a positive attitude
 Explain why it is important to have a positive attitude
 Explain how a positive attitude can improve a customer’s satisfaction
 Define perception and explain how perception can alter us and customers
 Describe methods of dealing with perception
4. Communicating effectively with customers
 Describe the main elements in the communication process

 Identify some barriers to effective communication
 Explain why bodylanguage is important
 Define active listening and state why it is important
 Identify and discuss the steps of the listening process
 Identify and discuss questioning techniques
5. Demonstrate using the telephone effectively
 Explain why telephone skills are important
 Describe the qualities of a professional telephone interaction
6. Demonstrate an understanding of the importance of asserting oneself
 Define assertiveness
 Discuss assertive techniques
 Explain the use of assertiveness when dealing with multiple customers
7. Demonstrate techniques for interacting with challenging customers in addressing
complaints & resolving conflict
 Examine & discuss ways to control feelings
 Examine & discuss ways to interact with an upset customer
 Examine & discuss ways to resolve conflict/customer criticism
 Examine & discuss ways to prevent unnecessary conflict with customers
QUALITY ASSURANCE/QUALITY CONTROL
Description:
This courseis designed to give students an understanding of the concepts and
requirements of QA/QC such as, interpreting standards, controlling the acceptance
of raw materials, controlling quality variables and documenting the process. It
includes information on quality concepts, codes and standards, documentation,
communications, company structure and policy, teamwork and responsibilities.
Course Outcomes:
Upon completion of this training the chefs& cooks able to:
– develop the skills and knowledge required to apply quality assurance/quality
control procedures as related to the trade
– develop an awareness of quality principles and processes
– apply quality assurance/quality control procedures in a shop project
Objectives & Content:
1. Describe the reasons for quality assurance and quality plans.
2. Explain the relationship between quality assurance and quality control.
3. Describe quality control procedures as applied to the production and checking of
specifications and processes in applicable occupations.

4. Describe quality control procedures as applied to the acceptance and checking of
raw materials.
5. Explain the role of communications in a quality environment.
6. Explain why it is important for all employees to understand the structure of the
company and its production processes.
7. Explain how human resource effectiveness is maximized in a quality managed
organization.
8. Explain the role of company policy in quality management.
9. Explain the purposeof codes and standards in various occupations.
10. Explain the concepts ofquality
 costof quality
 measurement of quality
 elements of quality
 elements of the quality audit
 quality standards
 role expectations and responsibilities
11. Explain the structure of quality assurance and quality control
 Describe organizational charts
 Identify the elements of a quality assurance system such as ISO, CSA,
 WHMIS, Sanitation Safety Code (SSC)
 Explain the purposeof the quality assurance manual
 Describe quality assurance procedures
12. Examine quality assurance/quality controldocumentation
 Describe methods of recording reports in industry
 Describe procedures of traceability (manual and computer-based
recording)
 Identify needs for quality control procedures
IGONGO CULTURAL CENTRE AND COUNTRY
HOTEL
Cook Training Manual 1
KITCHEN INDUCTION (part I) .

(1) WHAT IS THE PROFESSIONAL HOTEL KITCHEN?
 It is the area of the hotel which provides the food services and products to the guests and
the the employees. In it's operation the kitchen is similar to an orchestra where each
participant excels in his part and the chef unites and gives direction to the work of the
team. The hotel kitchen is each small part working together to contribute to making an
end product that gives the guest 100% satisfaction. Below is a typical "organizational
chart" for a medium to large sized hotel. The entry level is of course at the bottom, but as
you can see the place to go is up, and you will get there by acquiring the skills and
experience gained from hard work.

(2) WHAT IS COOKING?
 We can define "cooking" as the application of heat to food for the purpose of making it
more digestible, safer to eat, better looking and more palatable. Is making a soup
cooking? By our definition, yes it is cooking. Is making a salad cooking? By our
definition no, it is not cooking, but it is the part of the Professional Kitchen we will refer
to as "food preparation or cookery".
(3) WHAT IS THE PROFESSIONAL COOK?
 The professional cook is a person who is trained and skilled in the culinary techniques of
the kitchen and in the use of the tools of the kitchen. The cook's business is food. This
person has the capacity to work and be productive in any one of the hotel's kitchens with
a minimal amount of training and direction. The professional cook knows the basics of
the butchershop, the garde manger, the hot kitchen, and the bakery and pastry shop.
When needed, this person can filet a fish or fabricate a pork chop/ prepare canapes or
make mayonnaise, prepare a soup or sauce as requested by the chef, or bake a cake or a
loaf of bread.

(4) WHAT ARE THE BASICS TO BE MASTERED?
 PERSONAL
o Grooming
People are judged by their appearance. If they appear neat and clean they make a
good impression, and likewise, a slovenly appearance is usually associated with
sloppy work habits. Your presentation is very important in the workplace. When
reporting to work you must be clean shaven and have your hair kept cut to a
moderate length. Your hands should be clean. Your cleanliness and
wholesomeness will be reflected in your work...it will be better organized tend to
have a better presentation, reflecting your own presentation and attitude to your
work.
o
o Clothing
Kitchen personal, cooks and chefs, work in a special white uniform referred to as
"kitchen whites". This uniform includes pants, jacket, apron and hat. Not only
does this uniform aid in your presentation but it also serves a sanitary function as
well, and for these reasons you must report every day in a clean and pressed
uniform. By changing from your street clothes, you leave behind in the locker
room the dirt and bacteria of the street which can cause a health hazard when
handling food.In this fashion the "kitchenwhites" function as do "hospital whites"
of persons who work in hospitals, in helping to maintain a hygienic enviroment.
You should leave jewelry and watches at home. These types of items pose a risk
of chipping and ending up in the food or catching on a piece of equipment and
causing anaccident. If your uniform is too loose fitting it too can "catch" on
something in the kitchen and cause you an injury.Make sure your shoes have an
enclosed toe for added protection...sandals are not permitted in the kitchen!
o Smoking
This one is easy; smoking in food preparation and handling areas is prohibited! If
you must smoke, do so only in designated areas and make sure to wash your
hands before handling food again.
o Hands
Your hands are a frequent food contact area therefore they must be kept clean at
all times. Body temperature is the ideal for bacterial growth, therefore we always
attempt to minimize hand contact with the food and to make sure that the hands
are clean when handling the food. At times, certain foods will be prepared with
the use of disposable plastic gloves. If you have open cuts or sores, check with the
chef to see if you may be permitted to work. Wash your hands with hot water and
soap every time you use the toilet facilities(your body wastes are highly
contaminated); before reporting to work; after contacting anything that is dirty
such as the floor or a garbage can; sneezing into your hand; wiping your hand
through your hair; etc.
o
o Checklist for reporting to work
Hands and body clean, shaved and hair trimmed/ uniform complete and clean/ all

necessary tools for work/ proper shoes/ side towels/hotel Identification Card/ meal
card.
 INTRODUCTION TO EQUIPMENT
o Chef's Uniform
hat/jacket/pants/apron/proper shoes/side towels.
o Knives
 pairing knife; for small work and cleaning of products
 cook's knife; for medium heavy work e.g., dicing and slicing of
vegetables, cleaning of fish, trimming of meats
 chef's knife; for heavy duty work, e.g., chopping of root vegetables,
cutting large blocks of cheese, slicing large pieces of meat
o Small tools
 vegetable peeler; cleaning carrots, potatoes, celery, etc.
 parisian scoop ; melon balls,vegetable pearls,
 channel knife ; decorating cucumbers,lemons and limes
 food disher ; scooping ice cream, salads, mashed potatoes
 spatula ;turning hot foods like hamburger, eggs, pancakes
o Cutting Boards
 plastic or hard finished wood:
Using unfinished plywood is dangerous because the bacteria cannot be
removed by washing and there is the danger of wood splinters entering the
food because the wood is so soft. Make sure the board is clean, and be
careful what combinations of items you cut on it e.g., onions and then fruit
will give the fruit an onion flavor. To keep the board from sliding put a
flat damp cloth under it.
o Pots and Pans
An introduction and demonstation of the various types of pots and pans and what
they are used for:
 stock pot-
Large, high sided pots with loop handles for easy moving on and off stove;
used for boiling and simmering as in the making of soups and stocks; can
range from 5 to 40 gallon capacity/sometimes come with drain spout
which is especially good for the production of consommes.
 sauce pot-
Similar to stock pot but sides are lower to allow stirring of the ingridients;
range in capacity from 2 to 15 gallons.
 brazier-
Similiar to the above but of smaller capacity and much lower walls; heavy
duty to resist warping when searing meats; this is a very useful pot to have
in the kitchen for stove-top cooking; capacity ranges from 12 qts. to 30
qts.

 saute pan-
One handled with sloping sides,shallow, usually used for quick frying of
small amounts of food; size ranges from 5" to 14".
 egg pan-
One of the smaller saute pans;preferred to be teflon coated for non
sticking.
 roasting pan-
Rectangular pan with medium high sides; fold down handles for easy
movement in or out of ovens; is also very good to use on the stove top;
comes with removeable lid.
 hotel pan-
Also called food (transport) pan,chaffing dish insert,this pan comes in a
variety of standardized sizes & depths; this pan is not used for cooking
butfor the heating & or holding of foods; this is the standard chaffing dish
insert and steam table insert; one of the most used pans in the kitchen.
 sauce pan-
Smaller version of the sauce pot; has a single handle; used the same as
larger version but for smaller "on line" quantities; capacity from 1 qt. to 12
qts. Here we will give a brief explanation of the theory of "function &
shape" of pot and "the right size pan for the amount of material"
o Ladels, Spoons, Tongs and Spatulas
Introduction and demonstation of the various types of ladels spoons, tongs &
spatulas that are used in the kitchen....why the different sizes and what each is
best used for. This section will familiarize the new employees to some of the
numerous hand tools of the trade, and give them advice on how to use them.
Misuse of atool or a piece of equipment is an "almost guaranteed" accident.
 spoons-
May be slotted, perforated or solid and are used accordingly; used to dish
up food.
 ladels-
May be slotted or solid/solid is most often used; comes in sizes ranging
from .5 ozs. to 72 ozs.; used for dishing up liquids/soups, sauces, etc., very
important to use the proper size ladel for the type of function involved to
control portions.
 skimmers-
Flat ladel with small holes for removing scum from stocks or soups, or
removing items from deep fryer or boiling water; come in all sizes and
shapes
 strainers/colanders/
Used to drain items such as wash vegetables, cooked pastas, rice, etc;
come in a variety of shapes/ with & without legs.
 China cap
Cone shaped perforated strainer with long handle and hook; very strong
usually used to strain sauces or first "pass" for stocks; one of most often
used kitchen utensils.

 tongs
Come in many lengths/spring action "V" shaped for the handling of food
without hand contact and used to handle and turn hot foods that are being
sauteed or grilled.
 pastry bag
Usually nylon with removeable tip; mainly used in pastry shop, but also
used in hot and cold kitchens for "piping" mashed potatoes, purees,
canapes and other forms of decorations; comes in a large variety of sizes.
 whips
Flexible beater made of stainless steel; come in variety of sizes; used to
hand whip/beat items such as whip cream or to work and stir sauces when
thickening.
 whisks
Same as above, but stiff instead of used for the same purpose as above but
with heavier and thicker items that would not be workable with the lighter
weight whip.
o Gas Equipment
Introduction and demonstation of the various types of gasfired equipment in the
kitchens. This section will cover ovens, ranges, broilers, grills, salamanders, deep
fryers, chinese wok ranges; how to use them, how to control the temperature, how
to light them up if needed, safety precautions to observe when using gas
equipment.
 guest speakers
Bring in supervisor of the hotel's maintenence department.
o Electric Equipment
Introduction and demonstation of the various types of small and large pieces of
electrically driven kitchen equipment. In this section the apprentices will be
exposed to bar blenders, industrial sized blenders, mixers of all sizes,
foodprocessors, vegetable processors, juicers, slicers, grinders, butcher's table
saw, dough sheeter, dough mixer.
More detailed instruction in the use of these pieces of equipment will come during
the employee's rotation thru the specific department when the piece of equipment
is located.
 guest speakers
Bring in the chief steward to explain how to care for the equipment and
what to due in case of a break-down.
o Refrigeration Equipment
Introduction to the various types of pieces of refrigeration equipment that exist in
the kitchens, e.g. reach-ins, walk-in refrigerators and freezers, ice cream freezers,
roll in refrigerators.
 How to treat the equipment; keeping doors closed, blocking air
circulation
1. pack food looosely to allow circulation of cool air.
2. cover food to prevent dehydration or contamination, or flavor
mixing.
3. discard items not needed or spoiled to avoid overcrowding

4. rotate stock and put new items to the rear/respect the rule of "last
in last out".
5. keep the box clean/inside,outside,mechanically.
 How to store material in the different types of boxes.
 Stress to always be alert for malfunction be temperature sensitive and
report immediately any questionable situation
 Most of the refigerators and walk-ins have thermometers/ get used to
using them to check the temperatures
1. pack food looosely to allow circulation of cool air.
2. keep lights turned off in the walk ins.
3. keep boxed locked if required and indicated
4. try to always keep the same items in the same.
5. guest speakers Maintenence Department.
 INTRODUCTION TO HYGIENE and SANITATION
We can consider the problem of hygiene and sanitation in the kitchen to be controlable in
two basic divisions;
o Personal (Hygiene)
 Health
Must be good, persons ill or with open sores, flu, etc, cannot be allowed to
handle food.
 Uniforms and Clothing;
Clean, complete, sanitary, changed daily.
 Hands
By the vigilant use of soap and hot water, the most important and frequent
food contact area can be maintained clean. Clean hands are more
important than clean floors walls, etc.
 GUEST SPEAKERS
A microbioligist and a representative of the associated cleaning-chemical
company..
o Work Area (Food Handling)
 Food Contact Surfaces;
Table tops, cutting boards, refrigerator shelving, slicing machines, mixing
machines,blenders, etc. All these must be regularly cleaned, especially the
cutting boards/ surfaces should be smooth, clean, and in good repair. If
you want to use a piece of equipment and it is not clean, clean it yourself
or find a steward to do it, but don't use it until it has been cleaned.
Cleaning only removes the surface dirt and contamination and MUST be
followed by disinfecting and sanitizing the object with the proper
chemical,either chlorine or iodine based. Sanitizing is the process of
reducing the number of (pathogenic) microorganisms on a clean surface to

safe levels. Chlorine is indicated for wipe-down tasks and iodine or qua
ternary ammonia products are indicated for equipment soaking like cutting
boards which are work surfaces that must be constantly cleaned and
sanitized to kill developing bacteria. Preparing chicken for roasting on a
cutting board and then cutting up lettuce without sanitizing the board
could produce salmonella poisoning in persons eating the salad due to
cross-contamination. NOTE:: Food contact surfaces can also be sanitized
using hot water. The water must be at least 171 degrees F. and the food
contact surface being sanitized must remain in contact with the hot water
for at least 30 seconds.
 Small Tools and Knives;
The same dangers apply here as that they are essentially food contact
surfaces/knives should be throughly cleaned at the end of you shift, and
wiped down often during work.There should be no trace of corrosion
evident.
 Floor;
The floor is a complete health hazzard and no food products of any type
should come in contact with it / likewise the same applies with your hands
and if you pick something up off the floor wash your hands!
 Sinks;
They should have soap dispensers mounted over them and you should use
them often/dry your hands with disposable paper towels if possible, it does
no good to wash your hands and then dry them with a dirty contaminated
rag!
 Garbage Containers & Airborne Bacterias;;
Waste food material should be disposed of in clean garbage containers
which have snug fitting lids. In tropical areas the danger of "airbone"
bacterias infecting food products is much greater than in the temperate
areas. Therefore it is very important to utilize these containers, and to
make sure that the lids are in place at all times. This will also serve to help
reduce the attraction of flies to the workplace. If these cans are leaking
liquids or are not being emptied regularly, inform your supervisor; they
should be cleaned and disinfected inside and outside daily.
 Produce;
All produce entering the working refrigerators must be prewashed to
remove dirt and bacteria
 Spoiled foods;
When encountered must be disposed of. Consult with your supervisor.
 Wrapping and Storage;
all food going into refrigerators need to be wrapped to prevent

contamination and to preserve quality. Many perishible items like fish and
meat will dry out in the refrigerator environment if not sealed with the
wrapping material. Plastic cling film is the best kind of wrapping material
to use. In production areas like the butcher shop or banquet kitchen, it is a
good idea to label and date each item being wrapped.
 Raw Food over Cooked Foods;
dripping blood or juice from a raw piece of meat or seafood can very
easily contaminate a piece of cooked food. If this item is to be eaten cold
and therefore will not be reheated this will pose a very definite health
hazzard and could be leathal. NEVER store raw foods over cooked items
for this reason. If all items are properly wrapped as indicated in the
preceeding item, the danger of his type of food poisoning is reduced to
almost zero.
 Side Towels;
Your side towels should be kept dry and clean and not be used for wiping
down work areas and surfaces. For this, each area should have assigned to
it a plastic bucket that contains a solution of water and bleach to sanitize
the towels used to wipe down food contact surfaces. Using clean side
towels to handle food or hot equipment, and using the wet ones that have
soaked in a sterilizing solution, to clean up food work surfaces will greatly
reduce the possibility of cross contamination.
 Hazzardous Substances;
A source of frequent accidents and contamination offood products. These
substances should be clearly labeled and kept out of the food preparation
areas. When using a container that you yourself have not opened take an
extra minute to examine it and make sure that container that is marked
"peanut oil" is not really full of insecticide or grease remover.
 THE DANGER ZONE;Temperature Awareness
There are very definite critical food temperature levels that are involved
and are important in handling food and controlling bacterias and therefore,
are important in the controlling of food contamination. The "thermometer
chart" that follows should give you a very good idea of what the most
important temperatures are. Generally, hot foods should be kept at a
minimum of 135 degrees F or higher and cold foods refrigerated as
quickly as possible and kept at or below 41 degrees F ; RULE: get cold
foods at or over 135 degrees F. as quickly as possible and keepthem
there or above/get hot foods cold as quickly as possible and keepthem
below 41 degrees F.Large quantities of soups or stocks must be cooled
completely before refrigerating because their centers often retains heat and
can allow bacteria to reproduce even in the refrigerator. Putting the stock
pot in a sink with running water to cool it down faster is a traditional and a
recommended method to cool this item quickly and completely. Once
bacteria has formed, refrigerating it does not kill it. Therefore it is very

BOSIRE TRAINNING MANUAL

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Viewers also liked

Viewers also liked (12)

Similar to BOSIRE TRAINNING MANUAL

Similar to BOSIRE TRAINNING MANUAL (20)

BOSIRE TRAINNING MANUAL