More Related Content


essentials of culinary arts.pptx

  2. PROFESSIONALISM  An attitude that reflects pride in the quality of your work.  One of the most important ways of demonstrating professionalism pride is in the area of sanitation and safety.  Pride in one quality is reflected in your appearance and work habits.  Poor hygiene, grooming, personal care and sloopy work habits are unacceptable.  Poor sanitation and safety can cost a lot of money
  3. BASIC KITCHEN SAFETY AND HYGIENE IMPORTANCE OF SAFE FOOD  Safe food  Looks good  Tastes good  People will not get sick  Gives energy  Make us happy
  5. BIOLOGICAL HAZARD PATHOGENS Microorganism: a tiny, usually single-celled organism that can be seen only through a microscope. Pathogen: a microorganism that can cause disease. 1. Bacteria 2. Viruses 3. Fungi 4. Parasites
  6. CHEMICAL HAZARD  Exposure of food to chemicals  Cleaning compounds  Polishing compounds  Insecticides  Chemical poisoning  Lead – lead water pipes or utensils containing lead
  7. PHYSICAL HAZARD  Proper food handling  Contamination of food with objects that may not be toxic but may cause injury or discomfort  Proper food handling is necessary to avoid physical contamination  Physical hazard 1. Insects 2. Nails 3. Broken glass
  8. ALLERGEN HAZARD  Substances that causes an allergic reaction. Reactions to food may occur as soon as the food is eaten or touch FOOD ALLERGENS  Wheat products  Soy products  Peanuts and tree nuts  Egg, milk, and dairy products  Fish and shellfish  Chicken and other poultry  Monosodium glutamate
  9. CONTAMINATION  Most food- borne illness is the result of eating food that has been contaminated.  Contaminated means the food contains harmful substances not originally present in it.  Contaminated food is food that is not pure
  10. CROSS CONTAMINATION  Transferring of hazardous substances, mainly microorganisms, to a food from another food or another surface such as equipment, worktables or hands.  Mixing contaminated left over with a freshly cooked batch of food  Handling ready to eat foods with unclean hands  Using the same chopping board for raw meats and ready to eat foods.
  11. PERSONAL HYGIENE  Shower daily before cooking  No long manicured nails  Always have short and clean nails  Always groom and tie hair  Be a clean chef!
  12. PROPER WASHING HAND  Before, during and after cooking  Dirty, using bathroom  Proper ways to wash hands
  13. CONDITIONS FOR BACTERIAL GROWTH ( FATTOM) FOOD- perishable  Bacteria require some kind of food in order to grow. Food with sufficient amount of proteins are best for bacterial growth.
  14. ACIDITY- most potentially hazardous food have PH level of 4.6 and 7
  15.  TEMPERATURE- Temperature between 40F and 140F.  Temperature danger zone TDZ 5C- 57C or 40F- 140F
  16.  TIME- Perishable items shouldn’t be inside the temperature danger zone for more than 4 hours.  Not more than 4hours
  17.  OXYGEN AND MOISTURE  Bacteria require water and oxygen in order to grow and absorb food  Protecting against bacteria  Keep bacteria from spreading
  18. FLOW OF FOOD  Prevent cross contamination  Prevent time- temperature abuse
  19. CULINARY TERMS MISE EN PLACE  To put into place  To prepare ingredients prior to cooking
  20. MIREPOIX  Onion, carrots and celery  Basic flavouring used in all areas of cooking Onion - 2 part Carrot – 1 part Celery – 1 part
  21. ROUX  Cooked mixture of equal parts by weight of fat and flour used to thicken liquid.  Sauce and soup
  22. DEGLAZE  Adding liquid to a pan to dissolve cooked particles of food remaining on the bottom
  23. REDUCE  To cook by simmering until the quantity of liquid is decreased
  24. SEARING  To brown the surface of a food quickly at high temperature
  25. SWEAT  To cook slowly in fat without browning
  26. CARRY OVER COOKING  Internal temperature continues to rise even after the meat is removed from heat source.
  27. MOIST COOKING METHOD  BRAISING- to cook meat in liquid, halfway of the meat  Mechado  Bulalo  Morcon
  28.  STEWING- cooking meat in liquid, fully submerged  Menudo  Sinigang na baboy  Kare- kare
  29.  POACHING- cooking meat in liquid between 165F to 185F.  Poached salmon  Sinigang na sugpo
  30.  BLANCHING- cooking in boiling water and putting in ice cold water.
  31. BOILING- boiling temperature is 100C
  32.  STEAMING  Steamed fish  Steamed dumplings
  33. DRY COOKING METHOD  SAUTEING- cooking in little oil over high heat.
  34. PAN FRYING- cooking with half oil in over high heat.  Fried fish  Fried porkchop  Fried chicken
  35. CONFIT- SUBMERGE IN OIL AT LOW HEAT DEEP FRYING- cooking meat submerged in oil at high heat  French fries  Calamares  Chicken nuggets
  36.  STIR FRYING- cooking small meat in high heat or very high heat with little oil.  Chopsuey  Pancit
  37.  ROASTING- cooking meat in oven  Roasted chicken  Roasted beef
  38.  GRILLING- cooking meat over charcoal on high heat  Barbecue  Grilled steak
  39. VEGETABLE CUTS  Brunoise  Small, medium and large dice  Paysanne  Julienne  Batonnet