Food Production Module 1.pptx

Module 1
Introductionto Professional
Cookery

UnitDetails
A. History & Origin of Modern cookery
B. Attitude and behaviour of Kitchen
personnel
C. Personal hygiene, uniform and basic
food safety. Handling kitchen equipment
D. Aims and objectives of cooking
E. Hierarchy of kitchen department
* Classical kitchen brigade
* Duties and responsibilities
*Career opportunity
F. Basic culinary terms

Course
Objective
 To develop the knowledge and basic skills
required by kitchen department.
 To demonstrate the professional behavior
expected in the food production
department.
 To manage food service operations in the
kitchen
 To understand the hierarchy, regulations,
standards, and best practices of the food
service industry.

History & Origin
of Modern
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.

Theoriginof
cooking
 The art of cooking is ancient.
 The first cooking was a primitive man, who had
put a chunk of meat close to the fire, which he
had eat to warm himself.
 He discovered that the meat heated in this way
was not only tasty but it also much easier to
masticate.
 From that moment in unrecorded past, cooking
has evolved to reach the present level of
sophistication.

 Food preparation is a modern term in professional
cookery.
 It denotes preparation and cooking.
 It follows a flow pattern which commences with the
purchasing and selection of materials, their handling,
processing and the ultimate presentation of the dishes
to the customer, where “food service” takes over.
 In French, the word “cuisine” denotes the art of
cooking- preparing dishes, and the place the kitchen
in which they are prepared.

BirthofFrench
Cuisine
French cuisine is also known as
“HAUTE” cuisine
Birth year of “HAUTE” cuisine is
1533.
It was started by Catherine de’
Medici.
In 17th century the main France's
own indigenous style developed.
Cheese and wine are the major
part of the cuisine.

Originof
classicalor
moderncuisine
Middle of 18th century
France  guilds
Licenses to prepare specific
items
After French revolution 
chefs opened restaurants
Revolutionary government
abolished guilds

Contributionby
MarieAntonio
Careme
 First celebrity chef in the world.
 Father of french cuisine.
 Architect of haute cuisine.
 Created four french mother sauces:-
1Béchamel
2Espagnole
3Veloute
4Allemande sauce
 Redesigned chef white ( smaller apron
and modern toque )

Georges-Auguste
Escoffier(1847–
1935)
 Father of modern cuisine
 Contribution:
 Simplification of classical cuisine and the classical
menu,
 The reorganization of the kitchen
 He introduced double breasted CHEF COAT and
CHEF HAT also.
 He created BRIGADE SYSTEM in the kitchen.
 One of the most important leaders of French
cuisine.
 He codified the recipes of FIVE MOTHER
SAUCES.
 He even published a cookbook “LE GUIDE
CULLINAIRE”

MODERN
TECHNOLOGY
 Development of new equipment
 Gas ranges
 Ovens
 Tilting skillet
 Blast chiller and freezer
 tools

Molecular
gastronomy
 Sub discipline of food science that seeks
to investigate the physical and chemical
transformations of ingredients that occur
in cooking.
 Chef Ferran Adria
 Chef Heston Blumenthal

Attitude and
behaviour of
Kitchen personnel
There are basic ten rules for the
kitchen department which are as
follows:

Allow enough time:
Read and be prepared well in
advance the day earlier for tasks
waiting to be done the next day !
Kitchen Rule : One

 Plan your work:
Proceed in the logical order
taught to you…
Stop and ask in case of a doubt…
Don't feel shy or inhibited
Kitchen Rule : Two

 Sharp knives:
Well maintained knives help you work
better and produce better results.
Keep all knives organized in clear view.
Food Production Operations, 2e
© Oxford University Press 2014 All rights reserved
Kitchen Rule : Three

 Use appropriate, clean and
sanitized equipment:
Appropriate clean equipment produce
desired results
Kitchen Rule : Four

 Keep clean, work clean
and clean as you go:
Hygiene and clean working
habits should be a natural
habit
Don't wait for someone else
to do it…
Kitchen Rule : Five

Respect for the
ingredients:
Ingredients are expensive.
They need to be treated with
care and passion.
Only then would you see great
quality in the dishes you
produce.
Kitchen Rule : Six

 Store all food
ingredients in a proper
manner:
Food can get spoiled or
contaminated if not handled
and stored in the proper
manner
Kitchen Rule : Seven

KITCHEN RULE: EIGHT
 Practice makes perfect:
All great skills and art require a
lot of dedication and
perseverance
Never give up 
Kitchen Rule : Eight

 Cook with passion for
pleasure and fun
Enjoy yourself and have fun.
Cooking is not a profession it is a
way of life !
Kitchen Rule : Nine

 Always keep your superiors
informed:
It is very important and a good
work culture to keep your
immediate superior and your chef
informed of any abnormalities
Kitchen Rule : Ten

CHEF
A chef is a trained professional cook who is proficient in all
aspects of food preparation, often focusing on a particular
cuisine.
26

Attitude
 Way of thinking or feeling about something
The way in which one acts or conducts oneself,
especially towards others.
27
Behaviour

Personal hygiene,
uniform and basic
food safety.
Handling kitchen
equipment
The rules related to personal
hygiene, uniform and basic food
safety are endless. It is an
individuals responsibility to ensure
high hygiene standards during
kitchen operations.

T
hi nk
Hygi ene
Kitchen Hygiene & Food Safety

 Protecting food from the risk of contamination, including harmful
bacteria, poisons and foreign bodies
 Preventing any bacteria present multiplying to a level which
would result in the illness of consumers or the early spoilage of
food
 Destruction of harmful bacteria in the food by thorough cooking,
processing or irradiation
 Discarding unfit/contaminated foods
FOOD HYGIENE
Food Hygiene

Food which is free from
contaminants and will not
cause illness or harm.
Safe Food

• Blow into bag
• Lick fingers
• Smoke
• Spit
• Eat sweets
• Wear jewellery
• Wear false nails
• Wear nail varnish
• Wear watches
• Touch mouth
• Pick nose
DO
NO
T
Personal hygiene – rules in food rooms

Personal hygiene –rules infoodrooms
• Keep hands clean
• Keep nails clean
• Keep nails short
• Wear waterproof dressings
• Replace above when loose
• Change soiled over- clothing
• Shower regularly
• Keep hair clean
• Wear head covering
DO
Personal hygiene – rules in food rooms

Introduction to Professional
Cooking
BHCT 101: FOUNDATION COURSE IN FOOD PRODUCTION - I
Unit 1 Lecture 3

⮚An Introduction of Food safety
⮚Types of Contamination
⮚Causes of contamination
⮚Prevention

IntroductionofFoodsafety
Food safety refers to the conditions and practices
that preserve the quality of food to prevent
contamination and foodborne illnesses.
Poor food handling and inadequate food safety can
cause infection (foodborne illness).
 Usually include stomach problems.
 Especially in young children, older adults, pregnant
women.
 People with weakened immune systems.

PhysicalContamination
Physical:
Hair,
glass,
plastic,
scabs,
rodent,
droppings,
files,
bones from meat/fish.

ChemicalContamination
Chemical:
Pesticides sprayed on fruits or vegetables,
freezer refrigerants,
drugs,
food additives,
chemicals from cleaning products and metal or non
food cookware and storage.

BiologicalContamination
Biological:
Bacteria
Viruses
Fungi
Parasites.

CausesofContamination
Cross contamination
Poor personal hygiene
Improper clean and sanitation
Time and temperature abuse

CrossContamination
High risk of cross -
contamination during
preparation because food is in
contact with hands, surfaces,
equipment & raw food could
contaminate cooked food.

TimeandTemperatureAbuse
Time Temperature Abuse is What happens
when Potentially Hazardous Food are left
in the Temperature Danger Zone for too
long.
The temperature Danger Zone is the
temperature range in which harmful
microbiological organisms grow/ reproduce
most rapidly.
A Potentially Hazardous Food is any food
that will support the growth of harmful
microbiological organisms. Food items high
in protein such as meats, soy products, and
dairy items are usually considered
potentially hazardous foods and need
special handling care.

Prevention
Prevent cross contamination
Maintain personal hygiene
Proper receiving of stores
Proper storing of raw
materials
Proper storage of cooked food
Maintain high standards of
cleaning and sanitation
standards
Pest control

Preventing:CrossContamination
Separate Equipment
Use separate equipment for different types of food
Prepare food at Different Times
Prepare raw meat, seafood and poultry at different times
the ready to eat food (when using the same prep table)
Clean and Sanitize
Clean and sanitize all work surfaces, equipment and
utensil after each task.
Storage

Preventing:PersonalHygiene
Good Personal Hygiene Includes:
 Maintaining personal cleanliness
 Wearing proper work attire
 Following hygienic hand practices
 Avoiding unsanitary habits and actions
 Maintaining good health
 Reporting illnesses

GloveUse
Single –use gloves used for handling food:
 Must never be used in place of hand washing
 Must Never be washed and reused
 Must fit properly

GloveUse
When to change gloves:
 As soon as they become
soiled or torn
 Before beginning a different
task
 After handling raw meat,
seafood or poultry and
before handling ready-to –
eat food.

EatingandDrinkingPolicy……..
Food Handlers Must Not:
 Eat, drink, smoke, or chew gum or tobacco
while working.
When:
 Preparing or serving food
 Working in food preparation
 Working in areas used to clean utensils and
equipment

Prevention:ReceivingFood
What do you check for when receiving food?
 Food Quality
 Food Brand
 Correct labeling with Expiring date.
 Proper appearance
 Proper temperature

Preventing: ReceivingFood
Box, container and canned food must be labeled and not
have:
 Bulky
 Pierced
 Rust
 Lids that are popped
 Seal problem
 Leaks

Prevention:StoringFood
 Put food away in a certain order: Chilled, Frozen and
Dry
 Store food in original packaging
 Use ‘First in First Out’ System (FIFO)
 Minimize time in the danger zone
 Prevent cross - contamination

A good Storage area has:
 Refrigerators, freezers and dry storage at the
correct temperature
 Refrigerators and freezers that are not overloaded
 A well- maintained, dry, cool, clean, well-lit,
ventilated dry storage
 Food six inches above the floor and four inches away
from the walls.
 Food separate from all cleaning chemicals and
clothing closets

 Check the temperature of food and storage areas
with a verified thermometer.
 Store refrigerated foods at 41°F (5°C). Or less.
 Store frozen food at 0°F (-18°C), or less
 Store dry foods between 50-70°F (10°C-21°C)
 Store whole produce at room temperature, and cut
produce at 41°F (5°C)
 Document temperature readings for your refrigerators,
freezers and dry storage.

Preventing:StoringCookFood
All food must have a label that includes:
Name of the food
Date by which it should be sold, eaten of thrown out.
Discard food that has passed the manufacture’s
expiration date.
Ready- to – eat food that was prepared in house:
Can be stored for 3 Days at 41°F (5°C) or lower
Must be thrown out after 3 days.

ChillingtheFood
Cool down food quickly.
 Put in shallow pans.
 Use the ice wands or ice paddles.
 Leave uncovered in the Freezer.
 Check and record the temperature
often.
 Remember to date and label the food.

Prevention:Cleaning/ sanitizing
 Clean and sanitize food handling equipment after every
use.
 Sanitize hand –contact surface such as taps or door
handles.
 Use cleaning and sanitation chemicals according to label
instructions.
 Make sure all cleaners are in their original container.
 Store chemicals and cleaning equipment separate
from food and utensils.

Prevention:PestControl
 Report defects in the building
 Seal access points and openings
 Keep doors and windows closed or use screens
 Inspect all deliveries closely
 Maintain a well planned cleaning and schedule
 Never food outside
 Store food pest –proof containers off the floor and way
from walls
 Rotate stock
 Maintain drains and water taps
 Make regular inspections

Without personal hygiene there is
no food safety
Prevention must focus on personnel
– personal cleanliness
– illness
– behaviour
Food handlers can contaminate food

A healthy human is covered with microorganisms
on hair (incl.
beards and
mustaches)
in the nose
in the mouth
on the skin
under the nails

time
illness ends
Ill people shed pathogenic
microorganisms
pathogens continue to be
shed!
shedding starts

Wounds shed pathogenic
microorganisms
wound healed
time

Only minute amounts of certain pathogens
can cause infections in humans
Infections occur easily when just one
food handler does not observe hand
hygiene rules.

Both direct and indirect routes of
contamination exist
Direct Indirect

The fecal-oral route is the primary route of
infection for food borne microorganisms

Washing hands is the most important food
poisoning prevention
Washing hands the right way only requires three elements:
– running water,
– soap, and
– something to dry hands with.
Step 1 Step 2 Step 3 Step 4

HOW TO WASH
Equipment needed:
Hand sink with hot and cold running water,
soap, and disposable paper towel
Steps:
1. Remove all jewelry from wrists and hands
2. Wet hands and apply soap
3. Build up a good lather and vigorously rub hands together for a MINIMUM
OF 20 SECONDS (the time it takes to sing Happy Birthday twice)
4. Pay particular attention to underneath fingernails,cuticles, in-between
fingers,and wrists
5. Rinse hands free of soap and dry hands with a disposable paper towel
6. Turn sink faucet off with paper towel

Personal Hygiene
Hands and Skins
(Food handlers must wash their hands especially)
1. After visiting the toilet
2. On entering the food room, after a break and before handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a baby’s nappy
5. After handling raw food Including eggs, and before handling ready – to
eat food.
6. After cleaning up animal faces or handling boxes contaminated by bird
dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.

WHY WASH YOUR HANDS?
• Hands are particularly important in
transmitting foodborne pathogens
• Dirty hands and/or fingernails may
contaminate the food being prepared
• Employees may serve as a reservoir
for pathogenic microorganisms

A special dress code is required for EVERYONE
who enters a food-handling area
cover hair
cover beards
no
jewelry
clean protective
clothing
clean shoes
EVERYONE:
 food handlers
 visitors
 management
 contractors
 auditors

What you can’t do at work
• No eating
• No drinking
• No smoking
• No spitting
• No chewing gum

If you are hurt….
• All open cuts or wounds are to be
protected with a secure waterproof
covering
– Bandage and glove

If you are ill……
• Inform your supervisor if you exhibit the
any of the following symptoms:
• jaundice (yellowing of eyes and skin)
• diarrhea
• vomiting
• fever
• sore throat with fever
• boils or cuts
• discharges from ears, nose or eyes
• excessive coughing or sneezing.

Handling
kitchen
equipment
 Hold the knife point downwards, when
carrying it around the kitchen
 Place knives flat on the table
 Do not let knives hang over the table edge
 When using a knife keep your mind and eye
on the job
 Use the right knife for the right job
 Always keep knives sharp
 Always clean the knife after use
 Always keep the handle free from any grease

Handling
kitchen
equipment
First Aiders And Fire Fighters In
Kitchens
Fatigue And Ways To Overcome
Them
Safety Procedures In Handling
Equipment
Hazard Spotting
HACCP
Train Staff To Handle Emergency

CHEF
A chef is a trained professional cook who is proficient in all aspects of food
preparation, often focusing on a particular cuisine.
80

IMPORTANCEOFUNIFROM
One of the most important aspect of organization
The main Function of the uniform is to look a person
like his Profession.
Uniform Gives you an identity, it makes a chef looks
like a chef.
It shows the unity and hence creates a team work
among the all employees
82

PartsofKitchenUniforms
A chef Uniform or kitchen uniform consist of the following parts;
A Chef Coat or Chef’s Jacket
A Chef Pant or Trouser
A Chef Cap
A Scarf
An Apron
Shoes
Kitchen Dusters
83

ChefCoatorChef’sJacket
A typical chef coat is also known as VEST BLANC in
French.
It is made out of thick white cotton fabric.
It is one of the most important part of chef uniform
The main function of the chef coat is to prevent or
protect the chef from the heat of the cooking ranges.
The coat is always double coated so that it will avoid
any chances of burns and injuries to chef.
84

ChefPantorTrouser
A chef pant or trouser is either Black or Checkered
in colour depending upon the position
The checkered pants are designed such to cover-up
spills or to hide the dirt.
These are also made of thick cotton fabric, to protect
the chef from the heat.
85

ChefCap
One of the most important part of chef uniform.
The main purpose of this cap is to prevent hair fall
in the food.
It is also designed to absorb the sweat generated
while working in kitchen
It is also wear to add royalty to the person working
as chef
86

ChefScarf
A chef scarf is usually worn around the neck area
of the chef and which are knotted in the front.
These are traditionally designed to absorb the
perspiration and sweat around your neck area.
Now a days these are also used to indicate the
levels of chef in the organization by different colour
codes.
87

Chef’sApron
It is usually made of thick cotton fabric and is worn
around the waist area of the chef.
The apron should reach below the knees to protect
the chef from heat and hot liquids.
It also prevents your uniform from getting dirty.
88

Shoes
It is mandatory for all kitchen professionals to
wear shoes while working in the kitchen.
It should be black and non slippery.
It prevents or protects your foot from getting
hurt by any hot liquids or may be from falling
equipment's.
89

KitchenDusters
These are not considered as the part of uniform,
but they are very important for a chef to work
properly.
These are thick cotton material clothes which are
used by chefs while working in the kitchens.
Mainly for wiping equipment’s, tables, utensils,
food commodities, etc.
90

Aims and
objectives of
cooking
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.

Cookingpartly
sterilizesfood
 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.

 Cooking increases the palatability of various
dishes.
 Cooking makes the food more attractive in
appearance, and hence more appetizing.
 Cooking introduces variety
 Many different types of dishes can be prepared
using the same ingredient.

Balancedmeal
 Cooking helps to provide a balanced meal
 Different ingredients of different
nutritive values combined together in one
dish makes it easier to provide a
balanced meal (e.g. a combination of
cereals and pulses together gives a
complete balanced meal.)

Hierarchy of
kitchen
department

Background • Developed by Escoffier
• Streamlines and simplifies work in
hotel kitchens
• Eliminates chaos and duplication of effort
• Each position has a station and defined
tasks
• Fine cuisine requires a large number
of trained cooks
• Hierarchy in the kitchen
• Duties of the kitchen staff
Hierarchy

Chef de Cuisine/Executive Chef
Sous Chef/Deputy Kitchen Chef
Chef de Partie/Section Chef
Apprentice/ Trainee
Commis/Junior
Cuisinier/Cook
Marmiton/Dish & Pot Washer

Sous chef de cuisine
(Deputy kitchen chef
Chef de Cuisine Management of
kitchen.
( Executive Chef ) • Planning
•Organizing
•Staffing
•Leading
•Controlling
•Motivating

Chef (chief)
• Responsible for all kitchen operations
• Ordering
• Supervision of all stations
• Development of menu items
• “chef de cuisine” or executive chef
Executive Chef

Sous chef de cuisine
(Deputy kitchen chef)
Sous Chef
(Deputy kitchen
chef)
• Receives orders directly
from the chef de cuisine
for the management of
the kitchen.
•Often represents the
Chef de Cuisine when he
or she is not present.

Sous (under) Chef
• 2ndin command
• Answers to chef
• Responsible for scheduling
• Fills in for chef
• Assists the station chefs as needed
• Smaller operation may not have a sous
chef
Sous Chef

Chef de partie
(Section chef)
• Responsible for
managing a given
station in the kitchen
where they specialize
in preparing
particular dishes.
•Those that work in a
lesser station are
referred to as a demi
chef

Cuisinier
(Cook)
• Do the actual cooking in a particular
section.
•Make indents/requisitions.
•Supervise activities of subordinates.
Commis
(Junior cook)
• Function under the cooks.
•Assist in the cooking &
other activities in a section.
Apprenti(e)
(Apprentice)
•Students gaining practical training &
work experience in the kitchen.
•Perform preparatory work and/or
cleaning work.

Plongeur
(Dishwasher)
• Cleans dishes and utensils
and may be entrusted with
basic preparatory job.
Marmiton
(Pot and pan washer)
• In larger restaurants takes
care of all the pots and pans
instead of the plongeur.

Station Chefs (chefs de partie)
“line cooks” andinclude:
Saucier – saucestation
Poissonier – fish station
Rôtisseur – roaststation
Grillardin – grill station
Friturier – fry station
Entremetier – vegetablestation
Tournant –roundsman
Garde-manger – pantrychef
Boucher –butcher
Pâtissier – pastrychef
Classical
Kitchen
Brigade

Saucier
• Responsible for sauces and all sautéed
items.
• Considered the most demanding,
responsible, and glamorous on the line
Sauce station

Poissonier
• Responsible for fish items
• Includes butchering
• Their sauces
Fish station

Rôtisseur
• Responsible for all roasted foods and
related jus or other sauces.
Roast station

Grillardin
• Grill station
• Responsible for all grilled foods
• May be combined with Rôtisseur

Friturier
• Responsible for all fried foods
• May be combined with Rôtisseur

Entremetier • Responsible for vegetables, starches,
potatoes and farinaceous.
• Also responsible for egg dishes
• In a fully traditional brigade system:
– Potager – soup station
– Legumier - vegetables

Tournant
• Roundsman
• wing cook
• Works as needed throughout kitchen

Garde-manger • Pantry chef
• Considered separate category of kitchen
work
• Cold food preparations
– Salads
– Cold appetizers
– Pâtés

Boucher
• Butchers meats, poultry, and occasionally
fish
• Often considered part of garde-manger
Butcher

Pâtissier
• Responsible for baked items, pastries
and desserts
• Often supervises separate kitchen area
or separate shop in larger operations
Pastry chef

Pâtissier
• Areas of specialization:
• Confiseur – prepares candies, petits fours
• Boulanger – prepares non-sweetened doughs
• Glacier prepares frozen and cold desserts
• Cecorateur – prepares show pieces and special
cakes

Other brigade positions:
• Aboyeur – expediter or announcer:
• accepts orders from dining room and
relays to various stations chefs
– Is last person to see plate before it leaves
kitchen.
– This could also be the sous chef or
kitchen steward
• Communard – cooks for the staff
– Assistant – works under a chef de partie to
learn the station and its responsibilities

Food Production Module 1.pptx

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