Here are the answers to the quiz questions: 1. Cookery is defined as a chemical process involving the mixing of ingredients, application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. (4 marks) 2. The six objectives of cooking food are: 1. To partly sterilize food 2. To make food more digestible 3. To increase palatability 4. To make food more attractive in appearance 5. To introduce variety 6. To help provide a balanced meal (6 marks)

1. L A U R A L A W
P E R A K C O L L E G E O F T E C H N O L O G Y
DHK2553
KITCHEN MANAGEMENT

2. LAURA LAW
• Contact Number: 0124682383
• Email: laura@itp.edu.my
• Working Experience: Hard Rock Hotel Penang (6 years)
• Position:
• Hard Rock Café Server
• Reservation Tele Sales
• Hard Rock Café Assistant Operations Manager
• Retail Manager

3. OBJECTIVE
This course is designed to equip students with the knowledge
and skills in kitchen operations and
Food preparation Space layout
Kitchen facility setup Menu planning
Kitchen departmental structuring Staffing
Purchasing Receiving
Storing Costing developing recipes
Food preparation with emphasis on the management of the
process budgeting, marketing and food safety

4. SCORING
COURSEWORK
QUIZ 10%
TEST 10%
PRACTICAL 30%
FINAL EXAM 50%
PRACTICAL WORK
Emphasis will be give on
the management of the
food preparation process
(kitchen operations) such
as handling kitchen utensil
and equipment,
coordinating process and
procedures, problem
solving, communication
and teambuilding

5. LEARNING OUTCOME
At the end of the course, you should be able to
1. Discuss the development of modern food service
and food production including the effects of
recent food and equipment
2. Apply basic knowledge of food preparation,
maintaining high standard of food quality,
sanitation and safety
3. Describe the role of purchasing, receiving, storing
and issuing plan in food production and describe
the role of technology in these process
4. Demonstrate selecting appropriate food,
equipment, tools and utensils needed to prepare
menu

6. ATTENDANCE
CLASS START ON TIME
LATENESS : TO INFORM MONITOR 30 MINS EARLIER
BEFORE CLASS START
ABSENT MORE THAN 10% - 1ST WARNING LETTER
ABSENT MORE THAN 15% - 2ND WARNING LETTER
ABSENT MORE THAN 20% - LETTER BAR FROM FINAL EXAM
ABSENT : SUPPORT WITH PARENTS LETTER OR APPLY
LEAVE EARLY

7. SLIDE AVAILABLE
All slide available at the
www.slideshare.net/LauraLaw1028
After u click follow, u can download phone apps

8. INTRODUCTION TO
COOKERY
D H K 2 5 5 3 K I T C H E N M A N A G E M E N T
L A U R A L A W

9. COOKERY
• Cookery is defined as a “chemical process” the
mixing of ingredients; the application and
withdrawal of heat to raw ingredients to make it
more easily digestible, palatable and safe for
human consumption.
• Cookery is considered to be both an art and
science.
• The art of cooking is ancient.

10. COOKERY - SCIENCE
• Nutritional aspects, the effects of combining various
foodstuffs and the use of modern technology can
be considered the science of cooking.
• The “how of cooking” can be considered to be the
art and the “why of cooking” could be the science.

11. Balancing the art
and science must be
the goal of every
professional chef.

12. OBJECTIVES OF COOKING
FOOD
D H K 2 5 5 3 K I T C H E N M A N A G E M E N T
L A U R A L A W

13. 1. COOKING PARTLY STERILIZES FOOD
• Above 40°C (140°F) the growth of bacteria falls off
rapidly and in general it ceases above 45°C (113°F).
• Non-sporing bacteria are killed at temperatures above
60°C (140°F) for varying periods of time.
For example
• To make milk safe for consumption, it is pasteurized at
63°C (145°F) for 30 minutes or at 72°C (161°F) for 15
seconds.
• Boiling kills living cells with the exception of spores, within
a few seconds.
• Spore bearing bacteria take about 4 to 5 hours of
boiling to be destroyed (Higher the temperature shorter
the time required to destroy them)

14. 2. COOKING HELPS TO MAKE THE FOOD
MORE DIGESTIBLE
•Complex foods are often split
into simpler substances during
cooking.
•This helps the body to absorb
and utilize the food more
readily than in the raw form.

15. OTHERS OBJECTIVE
3. Cooking increases the palatability of various
dishes.
4. Cooking makes the food more attractive in
appearance, and hence more appetizing.
5. Cooking introduces variety Many different
types of dishes can be prepared using the same
ingredient.
6. Cooking helps to provide a balanced meal

16. METHODS OF COOKING
D H K 2 5 5 3 K I T C H E N M A N A G E M E N T
L A U R A L A W

17. METHODS OF COOKING
In order the food to be cooked, heat must be
transferred from the heat source (such as a gas flame
or an electric element) to and through the food.
Understanding the ways in which heat is transferred
and the speed at which it is done helps the cook to
control the cooking process.
Heat is transferred in three ways
Conduction, Convection and Radiation

18. METHODS OF COOKING

19. CONDUCTION
Conduction occurs in two ways –
1. When heat moves (conducts) directly from one item to
the other, which is in contact with it.
• For example from the top of the range to a pot placed
on it, from the pot to the milk inside etc.
2. When heat moves from one part to an adjacent part of
the same item.
• For example from the exterior of a roast to the interior, or
from a sauté pan to its handle.
Different metals (materials) conduct heat at different rates
(speeds) Heat moves rapidly through copper and
aluminum, more slowly in stainless steel, slower yet in glass
and porcelain. Air is a very poor conductor of heat.

21. CONVECTION
Convection occurs when the movements of air, steam, or liquid
(including hot fat) spreads heat.
• There are two kinds of convection
1. Natural
Hot liquids and gases rise, while cooler ones sink. Thus in any oven,
kettle of liquid, or deep fat fryer there is a constant, natural
circulation that distributes heat.
2. Mechanical
In convection ovens and convection steamers, fans speed the
circulation of heat. Thus, heat is transferred more quickly to the
food, and the foods cook faster.
Stirring is a form of mechanical convection. Thick liquids cannot
circulate as quickly as thin ones, so the rate of natural convection is
slower. This explains in part why it is so easy to scorch thick soups
and sauces.

22. RADIATION
• Radiation occurs when energy is transferred by waves from the source to
the food. The waves themselves are not actually heat energy, but are
changed into heat energy when they strike the food being cooked.
(Light waves, radio waves, and X – rays are examples of radiation not
used for cooking)
• Two kinds of radiation are used in the kitchen:
1. Infra-red Broiling
In a broiler, an electric element or a ceramic element heated by a gas
flame becomes so hot that it gives off infra red radiation, which cooks the
food.
There is also high-intensity infra red ovens designed to heat food rapidly.
2. Microwave
• The radiation generated by the oven penetrates part way into the food,
where it agitates the molecules of water.
• The friction caused by this agitation creates heat, which cooks the food,
a) Because microwave radiation affects only water molecules, a
completely waterless material will not heat up in a microwave oven
b) Because most microwaves penetrate no more than about 2 inches into
foods

23. QUIZ
QUESTION 1
Define cookery (4M)
QUESTION 2
List six (6) objective of cooking food (6M)