How to get ready in food preparation
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This document discusses various rules and best practices for safety, sanitation, and work simplification in a kitchen environment. It emphasizes the importance of following standardized recipes and procedures to produce consistent quality products efficiently. This includes organizing work areas and equipment, planning tasks, using correct methods, and implementing portion control to manage food costs.
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This power point presentation comes from the following website: http://www.uen.org/Lessonplan/preview.cgi?LPid=30977
Intro to quantity food production and purchasing
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
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This document outlines various cooking methods and food preparation techniques. It describes techniques for cutting foods like dice, chop, slice, cube, mince, and julienne. It also describes methods for mixing and combining ingredients like beat, stir, blend, dredge, marinate, cream, and baste. Further, it details different cooking methods including dry-heat methods like broiling, roasting, baking, sautéing, pan-frying, and deep-fat frying as well as moist-heat methods like poaching, simmering, boiling, steaming, and stewing. It also covers the combination method of braising.
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Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
History and overview of baking
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This power point presentation comes from the following website: http://www.uen.org/Lessonplan/preview.cgi?LPid=30977
Intro to quantity food production and purchasing
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
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This document outlines various cooking methods and food preparation techniques. It describes techniques for cutting foods like dice, chop, slice, cube, mince, and julienne. It also describes methods for mixing and combining ingredients like beat, stir, blend, dredge, marinate, cream, and baste. Further, it details different cooking methods including dry-heat methods like broiling, roasting, baking, sautéing, pan-frying, and deep-fat frying as well as moist-heat methods like poaching, simmering, boiling, steaming, and stewing. It also covers the combination method of braising.
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Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
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The document provides a history of baking from ancient times to modern day Philippines. It describes how baking began with the Swiss Lake Dwellers mixing flour and water and cooking it on heated stones over 8,000 years ago. The first public bakeries were established in Greece between 200-300 BC. Baking was brought to America by the Jamestown colonists in 1604 and flourished in the late 19th century. Wheat and baking traditions spread from Spain to the Philippines in the 17th century and the baking industry has since developed further with establishment of mills and baking education.
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The document discusses different types of carving used to decorate buffets, including vegetable carving, fruit carving, ice carving, and butter sculpture. It provides instructions on techniques for carving fruits, vegetables, ice, and other mediums. The history and uses of carving in food presentation are outlined, along with basic tools, techniques, and storage methods for different types of carvings.
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The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
Introduction to cookery
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
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There are several types of ovens described, including deck ovens, rack ovens, mechanical ovens, convection ovens, Dutch ovens, range ovens, and pizza ovens. The document also provides instructions on how to properly preheat an oven, including removing items, adjusting shelves, setting the correct temperature, and waiting for the oven to fully heat before adding food.
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This document provides information on basic knife skills and cutting techniques. It discusses the parts of a knife, different types of knives, proper grip and hand positioning. It explains why different knives are needed for different foods. It also covers knife safety tips. The document then describes various cuts for vegetables and fruits, including dice, julienne, batonnet, brunoise, slicing, fluting, segmenting, and more. Specific techniques for each cut are outlined.
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The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
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This chapter discusses different culinary skills used in food preparation including various cutting techniques like chopping, dicing, and slicing. It also covers key ingredients and methods for preparing cakes, pastries, and batters. Specifically, it outlines the rubbing-in, creaming, whisking, and all-in-one methods for making cakes as well as the shortcrust and rough puff pastry techniques. Finally, it describes thin and thick batters used for pancakes, fried foods, and other dishes.
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The document discusses different types of carving used to decorate buffets, including vegetable carving, fruit carving, ice carving, and butter sculpture. It provides instructions on techniques for carving fruits, vegetables, ice, and other mediums. The history and uses of carving in food presentation are outlined, along with basic tools, techniques, and storage methods for different types of carvings.
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The document provides tips for plating and presenting food attractively. It emphasizes that presentation is important because people "eat with their eyes first". It recommends using large plates to allow separation of items, keeping colors neutral, and arranging food in a balanced and harmonious way. Specific tips include using the "smiley face" layout, focusing on the protein, and adding height and color to make plates visually appealing.
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The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
Introduction to cookery
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
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Store all tools, equipment, and frequently used items in designated and easily accessible locations. Properly store cleaned and sanitized equipment and utensils on clean surfaces and handle them carefully to prevent recontamination before use. Proper stacking and storage of glassware, chinaware, silverware, spices, herbs, condiments, canned goods, equipment, utensils, and other items is important.
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This document provides information on basic knife skills and cutting techniques. It discusses the parts of a knife, different types of knives, proper grip and hand positioning. It explains why different knives are needed for different foods. It also covers knife safety tips. The document then describes various cuts for vegetables and fruits, including dice, julienne, batonnet, brunoise, slicing, fluting, segmenting, and more. Specific techniques for each cut are outlined.
portion-control
The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
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The curriculum provides learning competencies, sample activities, and assessments for each lesson aimed at developing students' skills in using tools and equipment safely and performing tasks like calculations, interpreting plans, and following safety procedures for farm operations.
Preparing kitchen tools and equipment and the ingredients in food preparation
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
Method Study
The document discusses method study, which involves systematically analyzing work processes to improve efficiency. It describes the objectives and procedures of method study, including defining the current process, recording it, examining it through questioning, developing an improved method, installing the new method, and maintaining it. Common recording techniques and classifications of movements are also outlined.
HACCP and GMP in Project Planning
This document discusses project planning and food safety systems. It provides an overview of project planning stages including preparing a project overview, developing an activity plan, assigning responsibilities, implementing the plan, and creating a closeout report. It also discusses prerequisites for project planning. The document then focuses on Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMP), outlining the key steps and aspects of each system. HACCP is described as a food safety management system used to identify and control biological, chemical, and physical hazards, while GMP covers sanitation, maintenance, and personnel practices.
K to 12 TLE Curriculum Guide for Animal Production
This document outlines a lesson plan for an exploratory course on animal production. It includes 3 lessons that cover various topics:
1. Using and maintaining farm tools and equipment, including safety practices. Activities include identifying tools and reporting defective equipment.
2. Performing basic calculations for tasks like estimating materials and converting units. Learners will estimate needs for housing animals and calculate feed conversion.
3. Interpreting housing plans and drawing layouts of different structures. Learners will research building codes and symbols used in construction plans.
The lessons emphasize applying safety measures, proper disposal of waste, and following emergency procedures. A variety of assessments including written tests and performance evaluations are used to evaluate learning.
K to 12 TLE Curriculum Guide for Fish Processing
The document discusses competencies related to food (fish) processing. It covers using standard measuring devices and instruments, operating food processing tools and equipment, and performing mathematical computations. Specifically, it outlines learning objectives, performance standards, and assessment activities for skills like identifying measuring tools, following procedures to operate equipment, gathering and analyzing production data, and calculating costs. The overall goal is to teach skills needed for food processing jobs in agriculture and fishery industries.
K to 12 TLE Curriculum Guide for Agricultural Crop Production
This document outlines a curriculum for an exploratory course on agricultural crop production. It includes 4 lessons that cover various topics:
1. Preparing farm tools and equipment, selecting the appropriate tools for different jobs, and practicing safety.
2. Performing estimations and basic calculations needed for crop production tasks like budgets, costs, and financial statements.
3. Interpreting farm plans and layouts, planting systems, irrigation system designs, and government plans.
4. Applying safety measures when working in farms, including using personal protective equipment, first aid, storing materials, and proper waste disposal.
Assessments include written tests and performance evaluations of the skills taught in each lesson, such as tool
GMP for Nutraceuticals .pdf
The document outlines good manufacturing practices (GMP) for nutraceuticals. It discusses 12 key areas that GMP for nutraceuticals covers: 1) Premises, 2) Equipment, 3) Personnel, 4) Quality Assurance, 5) Sanitation Program, 6) Operations, 7) Specifications, 8) Stability, 9) Samples, 10) Records, and 11) Recalls. Under each area, it provides details on requirements. For premises, it describes requirements for personnel and material flow, walls/ceilings, HVAC systems, utilities, and pest control. It emphasizes the need for preventative maintenance of equipment, calibration of instruments, and cleaning procedures. It also outlines personnel requirements for
method study
Method study is the systematic recording and examination of work processes to develop more efficient methods. Its objectives include improving processes, equipment design, layout, resource use, safety, and work environment. The method study procedure involves defining the current method, recording it, examining it for improvements, developing new methods, installing them, and maintaining them. Common recording techniques include process charts, diagrams, and time measurement tools. Method study aims to reduce unnecessary motions and optimize work arrangements, tools, and equipment usage according to principles of motion economy. It provides the basis for setting performance standards and incentives.
Safe catering-recording-forms
Recording forms are essential to demonstrate control of food safety hazards within a business. The forms provided in Safe Catering can be used to record monitoring checks of deliveries, temperatures, cooking/cooling, hygiene inspections, training and more. Using the forms helps businesses meet food safety requirements and shows procedures are working effectively.
Production planing and control
Production planning and control involves determining resource requirements, arranging production schedules according to marketing demand, and making most economical use of inputs to achieve low production costs and meet timelines. It guides the flow of production so that products are manufactured as planned and in the right quantities. Techniques include planning, routing, scheduling, dispatching, follow-up, and inspection to direct production according to plans and ensure quality standards are met.
macias abby.pptx
This document provides an overview of developing a food safety system using Hazard Analysis and Critical Control Points (HACCP). It discusses the 7 principles of HACCP for identifying potential food hazards and establishing controls. Key steps include identifying hazards, establishing critical control points, setting standards, monitoring procedures, corrective actions, record keeping, and verifying the system is working properly. Regular training of employees is important for an effective HACCP food safety system.
Manufacturing setup startup after lockdown thought by dhananjay
The document provides guidance for safely restarting factory operations after a lockdown. It outlines procedures that must be followed across various departments, including adhering to government guidelines, ensuring employee safety, reviewing work-in-progress, checking equipment and supplies, and communicating with stakeholders. Departments covered include office, HR, purchasing, stores, receiving inspection, production planning, foundry, heat treatment, machine shop, final inspection, packing, and development. The goal is to safely restart operations while addressing any backlogs or issues that arose during the lockdown period.
Proper Storage of Tool.pptx
The document outlines guidelines for an effective tool and equipment maintenance program including: 1) having a well-organized and scheduled maintenance plan that controls hazards and defines procedures while training key personnel, 2) following the manufacturer's recommended maintenance schedule, recording maintenance, and designating responsibilities, and 3) properly storing tools, parts, and equipment in an organized and labeled manner to increase efficiency and reduce costs.
PMG Newsletter (Volume2.Issue2)- Digital.pdf
Good Manufacturing Practices (GMP) are a set of guidelines and standards designed to ensure the consistent production and control of high-quality pharmaceutical, food, and medical products. GMPs encompass every aspect of the manufacturing process, from raw materials to finished goods, emphasizing safety, cleanliness, and efficiency. Key elements include proper documentation, employee training, quality management systems, equipment maintenance, and environmental monitoring. By adhering to GMPs, manufacturers can minimize risks, maintain product quality, and ultimately safeguard consumer health.
Good Manufacturing Practices in Pharmaceutical Industry
GMP is a part of quality assurance which ensures that products are consistently produced and controlled to the quality standards approproiate to their intended use.
It is concerned with both production & quality control.
Product is considered adulterated if GMP is not followed
K to 12 TLE Curriculum Guide for Aquaculture
This document outlines a lesson plan for a course on agriculture/fishery-aquaculture. It includes 4 lessons that cover:
1. Using farm/fishery tools and equipment, identifying aquaculture facilities, and performing preventative maintenance.
2. Performing estimations and basic calculations for aquaculture projects.
3. Drawing layout plans for ponds, tanks, pens and cages.
4. Applying safety measures when working in aquaculture farms.
The lessons include learning competencies, projects, activities and assessments to teach students about proper use and maintenance of tools/equipment, basic calculations, design of aquaculture facilities, and safety procedures.
Microbiology lab QC
This document discusses quality assurance and quality control procedures for microlaboratories. It defines quality and quality management, and explains how quality is ensured in laboratories through controlling all factors that influence reliable test results. Quality assurance aims to ensure accurate and reliable data generation and use. Key quality control procedures discussed include regular equipment maintenance and calibration, sterilization validation methods, reagent and media quality control, and environmental monitoring. Adhering to these standardized quality control protocols is important for generating credible results and safeguarding patient health.
PRAMOD @DESIGN SEM PRESENTATION.pptx
The document presents a design thinking approach to developing an innovative smart cooker. It begins by outlining key observations about rice cooking times and types. It then defines the problem statement and uses SCAMPER to generate concepts. The proposed smart cooker would feature sensor logic technology to automatically adjust temperature for cooking, a display interface for user control, and multifunctional capabilities beyond rice like making biryani and curries. The manufacturing process is described in 10 steps from procuring materials to testing the control panel system and app integration.
Similar to How to get ready in food preparation (20)
Preparing kitchen tools and equipment and the ingredients in food preparation
Preparing kitchen tools and equipment and the ingredients in food preparation
K to 12 TLE Curriculum Guide for Animal Production
K to 12 TLE Curriculum Guide for Animal Production
K to 12 TLE Curriculum Guide for Agricultural Crop Production
K to 12 TLE Curriculum Guide for Agricultural Crop Production
Manufacturing setup startup after lockdown thought by dhananjay
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Good Manufacturing Practices in Pharmaceutical Industry
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More from OLFU-AC
Figaro
Figaro Coffee is a Filipino chain of coffee shops/restaurants that aims to provide a European cafe experience. It offers specialty coffees and teas from around the world in a stylish setting. The name "Figaro" was chosen to fit the Italian/European theme and comes from the famous opera "The Barber of Seville". Figaro cafes have friendly staff, comfortable atmospheres suitable for couples or friends, and serve high quality coffee and presentable food.
Chapter 3: Overview of The Front Office Dept
The document discusses the functions and responsibilities of the front office department in a hotel. It covers front office operations like reservations, revenue management, guest services, and the night audit. It also discusses front office positions from management roles to entry-level jobs. Finally, it outlines human resources management considerations for the front office, including recruiting, training, motivation, and staffing.
Chapter 2: Front Office and the Guests: Planning for Quality Service
The document discusses developing a quality culture in hotel management. It states that senior managers must prioritize guest service, empower staff, and establish systems to measure quality. It also advocates for continuous quality improvement and using various planning tools. Providing quality service means addressing what guests want and need. Benchmarking best practices and aiming for zero defects are important when planning guest service processes.
Work simplification in kitchen unit
This document provides guidelines for proper management, food preparation, and portion control in a food service operation. It discusses establishing standard recipes, menus, and procedures for tasks like purchasing, food preparation, and plating/serving food. Portion control is emphasized as important for estimating food costs, reducing waste, standardizing yields, and setting prices. Proper tools like scales, scoops, and markers should be used to consistently portion accurate sizes attractively on plates for customers.
Purchasing
Here are the key points about product specification and pricing unit:
Product specification refers to the technical details and requirements that a product must meet in order to be deemed acceptable for procurement. It includes qualities like dimensions, materials used, performance characteristics, packaging requirements, warranty terms, and other relevant attributes. Developing clear product specifications helps ensure the item purchased is suitable for its intended use.
Pricing unit refers to the basic unit in which an item is priced and purchased. It could be per unit, per kilogram, per dozen, per liter, etc. Establishing the appropriate pricing unit is important for accurate budgeting and cost control. It allows for easy calculation of the total price based on the quantity required.
Portion control
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
The purchasing process
Specifications provide a precise description of a product's quality, factors, and requirements that will be used in production. They should be accurate, realistic, clear, simple, permit purchase from multiple suppliers, and allow flexibility. There are various purchasing methods including formal competitive bidding, negotiated purchases, purchase contracts, centralized purchasing through a common supplier, and warehouse club buying. Effective buyers represent their institution and have some legal knowledge in negotiations.
VIETNAMESECUISINE
The document discusses the influences on Vietnamese cuisine from neighboring countries and colonial powers. It notes that beef was introduced via invaders from Mongolia in the 10th century. Cooking techniques like stir-frying and deep-frying came from China during their 1000-year rule of Vietnam. Neighboring countries like Cambodia and Thailand introduced ingredients like noodles, spices, chili, and coconut milk. Explorers later introduced foods like potatoes, tomatoes, and snow peas in the 16th century. When France colonized Vietnam from 1858-1954, they introduced foods like baguettes, pate, coffee, and cakes. The US military during the Vietnam War era introduced ice cream through factories they built.
VIETNAMESECUISINE
(History) http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Vietnam.html
(Cooking Methods) http://vietkitchen2013.blogspot.com/2013/02/cooking-methods-in-vietnamese-cuisine.html
(Cooking tools and equipement) http://www.sbs.com.au/food/article/2013/05/16/utensils-vietnamese
http://www.xuvn.com/foodofvietnam/vietnamese_kitchen_cooking_utens.htm
(Common Ingredients) http://www.saveur.com/article/Techniques/A-Guide-to-Vietnamese-Ingredients
(Popular Dishes) http://www.myrecipes.com/how-to/5-to-try/vietnamese-dishes#more
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How to get ready in food preparation
- 2. KNOW & OBSERVE RULES FOR SAFETY & SANITATION Personal hygiene& clean work habit. Cleaning agent; pesticides & poisonous materials should be clearly marked & kept away from food. Storage of food under conditions that protect it from contamination & the holding time & temperature. Strict observation of safety precautions because people in large kitchens work with power tools, sharp instruments & high temperature.
- 3. CONT; SURPRISE FACTOR FREQUENT INJURIES RESPECT FOR ELECTRICAL POWER No one should attempt to lift heavy equipment & large volume materials.
- 4. CONT; Understand & specific requirements or assignments. Consider the following: 1. Item to be prepared 2. Serving portion & size 3. Serving time 4. Time, types & condition of service 5. Venue or place.
- 5. CHECK RECIPE CALCULATIONS STANDARD RECIPE- is a set of recipe with carefully adjust ingredients & their proportion to produce products of acceptable quality & in amounts sufficient for the desired number of portions. STANDARDIZED RECIPE INCLUDE THE FOLLOWING: 1. Name of the recipe, serving portion 2. Ingredients, specifications 3. procedures
- 6. CONT; 1. Procedures 2. Equipment to be used 3. Cooking time/ temperature 4. Garnish & plating Collecting supplies that will be required immediately.
- 7. CONT; ASSEMBLE NEEDED EQUIPMENT. PLAN FOR THE PROGRESS OF WORK ALLOT TIME FOR THE WORK TO BE DONE.
- 8. WORK SIMPLIFICATION Is the study of tasks & operations or a group of operations to determine the most efficient method of performance. STEPS IN WORK SIMPLIFICATION PROGRAM: 1. Make ready- arrange or pre- position correctly, all tools & supplies. 2. Do- used correct standard procedures in proper eaquence.
- 9. CONT; 3. Put away- carry through to completion all operations started. STANDARDIZATION OF WORK TECHNIQUES. it is important in a successful work simplification program, in order to obtain data on how much of any task can be accomplished in a given time & the cost of an hour’s work in relation to output.
- 10. STANDARD METHOD & PRACTICES 1. Make a plan & organize work. 2. Use the correct method & proper sequence. 3. Have a regular time for the performance. 4. Collect all proper equipment & pre-position. 5. Collect & prepare all ingredients 6. Perform all the same operation at one time. 7. Provide for short rest period.
- 11. STANDARD WORK SPACE & EQUIPMENT. 1. A function floor plan with proper equipment. 2. Comfortable work units to include adequate & proper lighting & ventilation. 3. a well- planned workspace. 4. Suitable equipment. 5. Standard motion.
- 12. WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITS. MANAGEMENT RANGE UNIT VEGTABLE UNIT SALAD UNIT PASTRY UNIT
- 13. ASSIGNMENT 1. WHAT IS PORTION CONTROL? 2. HOW DOES PORTION CONTROL HELP CONTROL THE FOOD COST? 3. WHAT IS PORTION SUBSTITUTION?