BASIC NAPKIN FOLDS dishes are to be placed in the center,  STARTERS: COURSES 1 TO 4

the lighter towards the edges.

1. PYRAMID  MAIN COURSES: COURSES
 Cups should not be placed on 5,6, AND 8 TO 12
2. CLOWN’S HAT the saucers.
 AFTERS: COURSES 13 TO 16
3. THE CROWN  Hot dishes should not touch
the cold dishes. 2 TYPES OF MENU
4. LILY
Points to Remember  A LA CARTE MENU
5. BIRD OF PARADISE
 Before leaving the kitchen, key characteristics are:
6. BISHOPS HAT
check to see that all food orders and  a complete list of all food
7. SINGLE CANDLE necessary serving tools for the course served: extensive choice listing under
are on the tray. headings or type of meal cooking
8. CARDINALS HAT
 Ensure that the tray is clean. method
9. ROSEBUDS
 Load heavier items in the  each dishes being separately;
10. FAN center of the tray. shows the price of each dish
11. THE ROSE  When stacking dishes with  all dishes being prepared to
covers, don’t stack more than four order often containing the exotic and
12. GOBLET FAN high cost seasonal foods.
high. Don’t overload the tray.

 In carrying a large tray, place  usually more expensive :

LOADING TRAYS it on a tray stand. Bend the knees and higher cost price
pull the tray gently towards the
Bus person or busboy- is a person in- shoulder.
charge in transferring food from the TABLE D’ HOTE OR SET MENU
preparation area to the service areas.
Also in-charge of clearing soiled key characteristics
dishes and washing them. HOLDING AND USING A SERVICE
SPOON AND FORK  restricted menu: the menu
has a fixed number of courses (3 to 4
1. THE SERVICE FORK SHOULD BE selections)
Trays are used: POSITIONED ABOVE, OR ON TOP OF
THE SERVICE SPOON.  there is a limited choice
 Carrying food from the within each course.
2. LOCK THE END OF THE SERVICE
kitchen to the restaurant SPOON AND FORK WITH THE SMALL
FINGER AND THE THIRD FINGER  fixed selling price
 Service in rooms and lounges
3. THE SPOON AND FORK ARE  all dishes are ready to be
 Clearing from MANOEUVERED WITH THE THUMB served at a set time
sideboards/workstations AND THE INDEX
4. THE SERVICE FORK MAY BE TURNED  the menu can be available
 Clearing from tables during pre-determined time
TO MOULD THE SHAPE OF THE ITEMS
 Carrying equipment BEING SERVED.
THE BUFFET MENU
MENU
 availability and quantity of
  selling aid the food items will depend on the
price
  originally the bill of fare
( english) menu (french)  quantity is not limited to
 LOADING TRAYS: portions
 dates back in 18th century
 Load food trays with the PRIX FIXE MENU
heaviest entrée nearest to your body  modern menu first appeared
during the 19th in the parisian  (fixed price) menu is a set
 Plates that will be brought to restaurants of a palais-royal meal for a fixed price similar to a table
the service area should never be d’ hote menu but usually there is no
stacked  choice in selection.
 Arrange food orders from CLASSIC MENU SEQUENCES CARTE DU JOUR ( card of the day)
larger to heavier dinner plates and
 List of food only available o calculate the size of the service or preparation to be
that day usually shows a selection of portion allowed for each guest and performed.
seasonal dishes and specialties decide how it should be presented,
(specials of the day) considering the other items to be o place clean hot plates on the
served gueridon
PROMOTIONAL MENU
o as noted, silver service takes o present serving dishes,
 is a form of a la carte menu containing the food prepared in the
place from the left of the guest
which is at times offered to the guest kitchen to the guest, and then place
in addition to the a la carte menu. o hold the serving dish over them on the guerison.
the guest’s plate, no more than 5
THE CHILDRENS ( KIDS) MENU o at the gueridon, place both
cm above it.
hands to manage the service gear,
 designed to appeal to the
o place the main item of the holding the serving spoon in your
kids. the menu is entertaining.
course to the front of the guest’s right hand and the fork in your left.
 the menu ‘degustation’ plate.
o hold the spoon below the
 small portions of numerous o place the vegetables around fork as you collect the food
dishes and behind the main item away from
the guest in the pattern already o position the main item to the
THE MENU ‘SURPRISE’ decided for plate presentation. front of the plate, with the vegetables
around and behind it.
 the guest doesn’t know what o note that no items are placed
will be served. the chef will select the on the rim of the plate o sauces may be served at the
dishes, no menu list with a description gueridon or at the table, using the
of the courses. o garnishes are placed to silver service technique.
enhance the presentation
o place the plated meals in
o if you are serving small items front of the guest’s from their right,
A CYCLE MENU such as button mushrooms, transfer a using the usual plate service
 a group of menus which are small number at a time. you can then technique
rotated on a set cycle ( one that runs position them carefully on the plate.
o the plated meals in front of
for a period of time with foods o pick up food items on the the guest’s from their right, using the
changing daily). side of the serving spoon closest to usual plate service technique.
PLATE SERVICE you (it’s left side) and release them
from the side of the spoon. when a FAMILY SERVICE
- requires the waiter to be skilled in food items is being picked up from the -. serving dishes are placed on the
carrying plates without disturbing the serving dish, the service gear is dining table, allowing the guest’s to
food arranged on them. no more than moving towards you: when the item is select and serve themselves
4 plates are carried at a time. released on the guest’s plate, the
service gear is moving away from you FAMILY SERVING TECHNIQUE
SILVER SERVICE
o plate presentation should be o before serving, plates are
- transferring food from a service dish placed on the tables
consistent:
to the guest’s plate from the left with
the use of service gear. o move around the table o use a service cloth, place
serving each guest in turn, with the clean hot plates from a stack in front
- Service gear means a serving spoon
host last. of the guests from the guest right.
and fork, but occasionally it may
consist of knives, especially fish GUERIDON SERVICE
knives.
- the term “gueridon” means trolley o place the serving dishes on
SILVER SERVICE PROCEDURE: (or side table) used for service or the table, each with a set of
preparation of foods in the dining serving gear resting on the
o place clean hot plates in
environment. refers to transfer of side of the dishes.
front of the guests from the right
food from a serving dish to a plate on
from a stack carried in the left hand o place the serving gear so that
a gueridon
the handles face the nearest
o hold the serving dish on a
 gueridon service technique guest
service cloth on the flat of your left
hand, with your hand under the o set the gueridon with SMORGASBOARD SERVICE
centre of the service dish appropriate mise-en-place for the
- guests select from a presentation of  Butter knife is placed on the  Breakfast Napkin- 9” to 12”
food items, hot or cold serving bread and butter plate, to it’s square
themselves directly on the plates right-hand side parallel with  Tea Napkin- 6” to 9” square
without the help of service staff the main knife and fork, so  Cocktail Napkin- 4” to 6”
that a bread roll can be square
BUFFET SERVICE placed on the plate.  Placemat- 18” x 24”
- guest move to the buffet and select  The blades of all knives on
what they want, from a presentation  Table Cloth
the cover should face left.  54”x54” to fit a table 2 ft. 6
of food items, hot or cold.
 The first and only wine glass inches square and a round
Laying of the tablecloth is positioned 1 inch from the table
tip of the main knife.  72”x72” to fit a table 3 ft.
- Place the thumb on top of square
the inverted fold with the Additional glassware is
positioned at a 45 degrees  72”x 96” to fit a rectangular
index and third fingers shaped table
either side of the middle angle to the left of the first
glass.  72” x 44” to fit a rectangular
fold. shaped table
- Positioned over the edge of  A folded napkin is placed in  6”x 12” for buffet table.
the opposite side of the the centre of the cover.
table from where you are Reminder: in the dining it is proper
standing. 2. Set Menu Cover to use the terms “dinnerware” &
- Let go of the middle fold and flatware” instead of chinaware and
open the tablecloth out, by  Features prearranged item at
a fixed price for the whole silverware.
drawing it towards you until
the table is covered with the meal.
tablecloth.  The cutlery and glasses for
- Adjustment maybe made by the whole meal are laid in  Today more people than ever
pulling from the edge of the advance. are eating outside the home
cloth and to meet this demand
Food and Beverage Service there is widening diversity in
Laying covers to MATCH menus and Procedures the nature and type of food
HOUSE STANDARDS and beverages on offer.
Tableware
-All cutlery and glassware should be Because of the expansion of
- A term recognized as the industry and increasing
cleaned and polished before they are
embracing all items of pressures for improved
placed on the table
flatware and cutlery and professionalism in food and
-The main knife and fork should be hollow ware. beverage service staff, there
positioned 1 inch from the edge of the is even greater need for
table and 12 inch apart ( depending Three Types of Tableware more people to make their
on the size of the establishment’s 1. Flat ware- denotes all forms of career in this noble
dinner plates) spoon and forks profession, alongside the
2. Cutlery- refers to the knives and need for improved
-Bread and butter plate is always other cutting equipment. confidence and performance
positioned to the guest’s left. 3. Hollow ware- item made from through higher standards of
TYPES OF COVERS silver apart from flatware and knowledge and skills.
cutlery.
Two Basic Service Considerations Linen Restaurant mis-en-place
when Laying Covers: table covering and napkins of all
types used in the restaurant. Setting the mood/ambience
1. A la Carte/ Basic Cover
 Linen Key Points to be considered in
 The lay-up is performed
setting the dining
before the guests arrive- is
 table covering and napkins of atmosphere are:
for a main course only.
all types used in the Lighting-
 After the guests have restaurant. - daylight or bright lighting (daytime).
ordered, this basic cover is Sizes of Napkin/ Serviette - Subdued light (evening dining).
then corrected to suit the  Dinner Napkin- 18” to 24” - Candlelight can enhance the mood
customer’s actual orders. square for evening dining
Views both service staff and - A window counter where
- Tables should be set to take customers. The layout usually soiled dishes will be placed
the best advantage of the consist of: - Washed cleaned wares will
views from the dining room ( also be picked up from this
subject to the limitations of Dining area counter
space) - Seating capacity of more
Music than 100 and orders come in Service Station or Side Stand
- Background music may be big volume ( large - Place where preparations for
appropriate in establishing a restaurants) service are undertaken
mood - Divide the dining area into - Equipped with a sideboard or
Décor station cabinet with drawers for
- It should be consistent and - Installed 7 to 15 tables in placing the par stock of
create a harmonious each station and about 30 to supplies, cutleries,
atmosphere. 50 seats condiments and service
equipment to be used for set
STATION MISE-EN-PLACE - Each station is manned by a up and service.
Mise-en-place – French for “put in station head (or captain
place”. The equipment and waiter) Food preparation Area
food that is prepared ready - Located at the back or
for service before service - Assisted by assigned waiters adjacent to the dining area
begins. or food attendants so that the dispatching of
Station mise-en-place orders will be faster and
- Preparation of a waiter’s - Busboy is assigned to each more efficient.
workstation in a food- station
service area, housing all TAKING RESERVATIONS
equipment required for
service. Bar Counter  When the telephone rings ,
- Where drink orders are lift the receiver and say “
placed and prepared Good morning (state the
Side board/side stations with - Shall be equipped with a name of the establishment)
shelves, drawers or simply a counter where various wines May I help you?”
table clothed should carry the and drinks are displayed  If the customer is making the
following: - In charge by a bartender or a booking in person then say
Water jug bar waiter “Good morning, Sir/ Madam,
Butter dish Food Display Counter how may I help you?”
Check pad on service plate - Restaurants serving buffet or  When taking the booking the
Assorted condiment fast foods or counter items essential information
Hotplate usually set up a specific place required:
Side knives for food display  day and date
Dinner knives Dispatching Counter  Name of the customer
Fish knives/forks - Food from the kitchen must  Customer’s telephone
Soup spoons, tea and coffee spoons be dispatched through a number
Dessert spoons and forks window counter  Number of covers required
Service spoons and forks - Food dispatcher is assigned  Time of the event –arrival
Bread basket to handle the dispatching of  Any special requirements
Service plate orders.  Signature of the person
Underflats taking the booking in case of
Coffee saucers queries
Side plates Cashiers Counter  After taking the bookings
Dessert plates - Equipped with a cash register repeat and confirm the full
Dinner plates or the Point of Sales System details back to the customer.
Trays (POS) bill forms and receipts  At the end of a telephone call
Linen needed for cashiering for booking say, Thank you,
- a chute for placing bill for Mr. Bryan. We look forward
each table to seeing you on Thursday.”
Restaurant Lay Out
- The restaurant layout must Dishwashing Counter
Keypoints to consider when taking a
be designed to ensure - Placed inside the kitchen
reservation:
convenience of service to
 movement by guests and complaining of inappropriate
 Position the tables so as to service staff. placement.
allow for sufficient  Consider the placement of  Accommodate guests
covers to avoid guests “specific needs.

Goals direct attention to important statement paints a goals that map to

elements of the skills being picture of your strategy known as
performed. future. At the scorecards. Each
organizational level, scorecard includes
 Goals prolong performer it's an all- data items in four
persistence. encompassing goal areas: financial,
 Goals foster the development for the future of the customer, internal
of new learning strategies. organization. As and learning.
TYPES with mission
statements, vision
 Process Goals – statements are 6. S.M.A.R.T - is the
Focused on usually short and criteria that goals be
improving catchy. specific,
performance, measurable,
techniques and achievable, realistic
strategies. 3. Big Hairy Audacious and time-bound. It
 Performance Goals Goal - A Big Hairy is commonly used in
– focused on overall Audacious Goal is an goal setting and
performance overly ambitious project
 Outcome Goals – goal that you're not management.
focused on winning likely to achieve but
and social Specific - Describes what you want to
represents a
comparison accomplish with as much detail as
statement about
possible.
your drive,
determination and Measurable – Describes goals in terms
GOAL SETTING vision. They are that can be clearly evaluated. No
commonly used to measurement means that task or goal
 Is the process of identifying motivate employees will never be attained.
something that you want to and inspire
accomplish; customers. Achievable / Action Oriented –
 Is a management technique Identifies a goal that focuses on
that involves developing an 4. Management By actions rather than personal qualities,
action plan with targets for a Objectives - Goals must have an action in order to
team or individual; Management By complete it.
 It is considered both a tool of Objectives is a
strategy implementation and Realistic – Identifies goals that are
management
performance management; actually able to be attained. Goals can
technique that
 Most effective performance be challenging but not unrealistic.
implements
enhancement strategy. strategies and Time Bound – identify goals that
 Part of MST – Mental Skills manages break a longer term goal into a
Training performance with shorter term goals and clearly
a process of specifies a completion date.
TYPES
participative goal
setting. PRINCIPLE OF GOAL SETTING
1. Mission Statements
- A short inspiring 1. Set specific goals
statement that 5. Balanced Scorecard
captures your goals, - A goal setting,
principles and strategy
values. implementation and
performance
2. Vision Statement - management
A vision methodology that
sets measurable
 2. Set moderately difficult but 5. Wear proper attire.
realistic goals Somatotyping 6. If at any point during the
3. Set short / long term goal - The system of B O D Y T Y P E S CHARACTERISTICS
4. Set performance and process classifying body E n d o m o r p h Round, soft, flabby, bulky
as well as outcome goals types depends M e s o m o r p h Muscular, large bones
5. Set practice and competition on ones body
E c t o m o r p h Lean, small body built
goals shape.
test, you will feel dizzy or
6. Record goals
unwell; do not hesitate to
7. Develop goal achievement
inform you’re professor.
strategies Somatotyping does bring some
7. Do not do the physical fitness
8. Consider personality and benefits. They are as follows:
test unsupervised.
motivation
9. Foster commitment 1. Helps the client to analyze up
Tests
10. Provide goal support to what extent of weight to
 VERTICAL JUMP
11. Provide evaluation of and reduce or to gain.
 PUSH UP
feedback about goals 2. Helps to determine what
types of diet and exercises to
“Motivation depends on goal setting”  30 METER SPRINT
perform.
“The journey is more important than 3. Helps to select the types of
the destination” sport to select. rating                           
men                         women
“Focus on one goal at a time” Body Mass Index very good                   < 5.80 
BMI is calculated from height < 6.30
Assignment: and weight. It is the easiest way to
determine the body fats. good                             5.80 - 6.09 
Write and establish SMART Goal
Compute your BMI 6.30 - 6.59
(Academic, Personal, etc...)
average                        6.10 - 6.29 
PHYSICAL FITNESS TEST 6.60 - 6.89
PHYSICAL FITNESS AND fair                                 6.30 - 6.60 
Physical fitness testing
COMPONENTS 6.90 - 7.20
Fitness - Provides information on the poor                              > 6.60 
status of your over all > 7.20
- The ability to carry out daily physical fitness.
tasks efficiently with enough - Serves as basis in
physical capacity to cope determining what P.E  ILLINOIS AGILITY RUN TEST
with the physical needs of activities you need to  THREE MINUTE STEP TEST
life. perform in order to improve
a particular component of - The lower your heart rate is
- States that it is the ability to physical fitness. after the test, the fitter you
carry out daily tasks - For school administrators, are.
efficiently with enough results of physical fitness test
energy left over to enjoy may also be used as a basis 3 Minute Step Test (Men) -
leisure time pursuits and to in evaluating the activities of Heart Rate
meet unforeseen the PE program.
emergencies. 3 Minute Step Test (Women) - Heart
Safety Guidelines that must be Rate
Physical Fitness considered before and during the
conduct of PFT:  BEEP TEST
- The ability to carry out daily
tasks with vigor and 1. Take into consideration the TRAINING PRICIPLES AND METHODS
alertness, without undue medical condition.
fatigue, and with ample 2. Condition your body before Training
energy to enjoy leisure time the test. - the condition of being
pursuits and to meet 3. Do not perform strenuous physically fit for the
unforeseen emergencies. activities. performance of an athletic
4. Check your pulse rate before exercise or contest
Body Types the test.
 - Act or science of bringing - Training allows us to develop skill related components of
one such a condition. the fitness we choose in the fitness
way that we like.
• Analyse what they have
Training Principles 3. Interval training learned in the lesson
- Alternating between Skill-Related Fitness
S – Specificity strenuous exercise & rest.
P – Progression Power
O – Overload 4. Circuit training
R – Reversibility - is the ability to move the body parts
- We perform a number of
T – Tedium swiftly while applying the maximum
different activities in a given
force of the muscles. Power is a
sequence.
Specificity – means the special combination of both speed and
adaptation that is made to the type of muscular strength.
5. Weight training
demands being imposed. - This enables us to overload Agility
our muscles gradually &
Progression – take the athlete onto safely. - is the ability to change and control
higher level of fitness the direction and position of the body
6. Plyometrics while maintaining a constant, rapid
Overload – providing a progressive - Develops power motion.
heightening of the stressor to oblige
Speed
the body to seek a higher status of 7. High Intensity Interval
adaptation. training - is the ability to move your body or
-  Is a type of training that parts of your body swiftly. For
F – Frequency involves a series of low- to example, a basketball player making a
I – Intensity high-intensity workouts fast break to perform a lay-up, a
T – Time interspersed with rest or tennis player moving forward to get
T – Type relief periods, the high- to a drop shot, a football player out
intensity periods are typically running the defense to receive a pass.
Reversibility – indicates situation in at or close to anaerobic
which the degree of adaptation exercise, while the recovery Balance
brought about by the training loads periods involve activity of
- is the ability to control or stabilize
will gradually weaken because the lower intensity
the body when a person is standing
intensity was reduced.
still or moving.
8. Core Training
Tedium – enjoyable form of trainings -  Is a sleek six pack, when in Coordination
Modalities/Supplementary Activities fact the abdominals are only
to Improve Performance a fraction of - is the ability to use the senses
your core muscles together with body parts during
1. Warm-up Exercises movement. For example, dribbling a
while core work does help
produce toned abdominal basketball. Using hands and eyes
Dynamic Exercises together is called hand-eye
muscles, core
Static Exercises exercises include a lot more coordination.
than just crunches ,
2. Game Based Activity Functional core training is
3. Cool Down Exercises about power, strength and Reaction Time
stabilization.
Training Methods - is the ability to reach or respond
PHYSICAL FITNESS COMPONENTS quickly to what you hear, see, or feel.
1. Continuous training
For example, an athlete quickly
- Exercising without rest Objectives: coming off the blocks early in a
intervals
At the end of the lesson, the learners swimming or track relay, or stealing a
- Two types of continuous
will be able to: base in baseball.
training:
a. Long, slow distance Health-Related Fitness
• Identify the different
b. High intensity
physical fitness components Muscular Strength
2. Fartlek training • Identify the importance of
recognizing the health and
 - is the amount of force you - Ectomorph – having a thin
can put forth with your and lean body build
muscles.
- Mesomorph – having a
- Muscular strength can muscular and sturdy body
translate into the capacity to build
lift, push, kick, and throw
with power. - Endomorph – having a round
and heavy body build
Muscular Endurance

- is the ability to use the

muscles for a long period of
time without getting tired.

- Cardiovascular endurance

- - is the ability to perform

activities that need increased
oxygen for a period of time.
It requires a strong heart,
healthy lungs, and clear
blood vessels to supply the
body with oxygen.

Following terms related to

cardiorespiratory endurance

Heart Rate – refers to the

number of times your hear
beats per minute.

Resting Heart Rate (RHR) –

refers to your heart rate
when you are resting or not
doing any physical activity.

Recovery Time – refers to

how long it takes your heart
rate to return to RHR after
engaging in physical activity.

Flexibility

- is the ability to use your

joints fully.

- It is the ability to bend, twist,

reach, and move the joints
easily.

Body Composition

- - is the percentage of body

weight that is fat compared
to other body tissue, such as
bone and muscle.

BODY TYPES
KITCHEN ESSENTIALS The most characteristic and Cookery) by the Roman gourmet
ancient element of Greek cuisine Apicius in the first century. Among
HISTORY OF THE WORLD CUISINE is olive oil, which is used in most other things, Apicius wrote of force-
History helps us to dishes. It is produced from the olive feeding geese to enlarge their livers,
understand why things are the way trees prominent throughout the the very method used today in France
they are. In the culinary industry, it is region, and adds to the distinctive to produce fole gras, a rich duck or
helpful to know how methods taste of Greek food. The basic grain in goose liver.
developed so we do not take them for Greece is wheat, though barley is also
grown. Important vegetables Catherine de Medici
granted; and so that we may continue
to improve them. include tomato, Even after the fall of the
aubergine (eggplant), potato, green Roman Empire, Italy remained the
The Greeks make cooking an art beans, okra, green peppers, center of culinary excellence in
and onions. Honey in Greece is Europe for about 1000 years. In the
Greek cuisine has a long mainly honey from the nectar of fruit
tradition and its flavors change with 16th century, a teenage Italian
trees and citrus trees: lemon, princess named Catherine de Medici
the season and its geography. Greek orange, bigarade (bitter orange) trees,
cookery, historically a forerunner of was wed to Prince Henry heir to the
thyme honey, and pine honey. French throne.
Western cuisine, spread its culinary Mastic (aromatic, ivory colored resin)
influence - via ancient Rome - is grown on the Aegean island Unwilling to leave the foods
throughout Europe and beyond.  It of Chios. of her homeland behind when she
has influences from the different moved to France, she imported
people's cuisine the Greeks have Greek cuisine uses some master chefs capi cuochi “head cooks”
interacted with over the centuries, as flavorings more often than other from Italy to prepare the culinary
evidenced by several types of sweets Mediterranean cuisines do, treasures called zabaglione. They also
and cooked foods. namely: oregano, mint, garlic, onion,  brought new fruits and vegetables;
dill and bay laurel leaves. Other melons, broccoli, truffles
It was Archestratos in 320 common herbs and spices
B.C. who wrote the first cookbook in (underground mushrooms), green
include basil, thyme and fennel seed.  beans, peas and artichokes. Most
history. Greece has a culinary Persillade is also used as a garnish on
tradition of some 4,000 years. important, the capi cuochi showed
some dishes. Many Greek recipes, the French chefs how to cook,
Ancient Greek cuisine was especially in the northern parts of the
characterized by its frugality and was especially how to move beyond their
country, use "sweet" spices in medieval style of strong flavors and
founded on the "Mediterranean combination with meat, for
triad": wheat, olive oil, and wine, with hit-and-miss cooking techniques for
example cinnamon and cloves in more delicate flavorings, textures and
meat being rarely eaten and fish stews.
being more common. This trend in sauces, as well as more refined
Greek diet continued in Roman and The climate and terrain has tended to culinary methods. Catherine de
Ottoman times and changed only favor the breeding of goats and sheep Medici also introduced table manners
fairly recently when technological over cattle, and thus beef dishes are to the French, including instruction on
progress has made meat more uncommon.  Fish dishes are common how to use the fork.
available. Wine and olive oil have in coastal regions and on the islands. Boulanger
always been a central part of it and A great variety of cheese types are
the spread of grapes and olive trees in used in Greek cuisine including: In the 16th century the word
the Mediterranean and further afield Feta, Kasseri, Kefalotyri, Graviera, Ant "restorative" had been used to
is correlated with Greek colonization. hotyros, Manouri. describe rich and highly flavored
soups and stews capable of restoring
The Byzantine cuisine was The Romans lost energy. The word "restaurant" is
similar to the classical cuisine derived from the French word
including however new ingredients When Rome became the
great force in the world, about 200 "restaurer" (to restore -presumably as
that were not available before, like in restore lost energy).
caviar, nutmeg and lemons, basil, with BCE, they subjugated the Greeks, but
fish continuing to be an integral part respected them for their knowledge. In the 16th, and up until the mid18th
of the diet. Culinary advice was The Romans eventually learned from century all prepared foods that were
influenced by the theory of humors, their Greek slave chefs and, little by to be sold were made by guilds who
first put forth by the ancient Greek little, adopted their more civilized had a monopoly on certain food
doctor Claudius Aelius Galenus. culinary principles. items. "Rotisseurs" made roasted
Byzantine cuisine benefited from The oldest known cookbook meats. "Patissiers" made poultry
Constantinople’s position as a global was created during the height of the items, pies, and tarts. "Tamisiers"
hub of the spice trade. Roman Empire, De re Coquinaria (on made breads. "Vinaigriers" made
Sauces/stews (including
"restoratives"). All that catered and updated traditional French cooking English, the title "chef" in the culinary
organized feasts and celebrations methods. He is a legendary figure profession originated in the haute
were known as "Port-chapes". In among chefs and gourmands, and was cuisine of the 19th century, that
1765 Monsieur Boulanger hung a sign one of the most important leaders in introduced many French words into
on his tavern door advertising the sale the development of modern French the English language. In non-English
of his special "restorative", which was cuisine. Much of Escoffier's technique European languages, a "chef" is the
a dish of sheep's fat in white sauce. was based on that of Antoine Carême, head chef; others are "ctooks."
one of the codifiers of French haute
Basic Food Preparation cuisine, but Escoffier's achievement
was to simplify and modernize THE BRIGADE SYSTEM
At the time nearly all taverns Carême's elaborate and ornate style.
offered prepared dishes. The dishes Referred to by the French press as roi In the 1800s Georges
were usually prepared off premises by des cuisiniers et cuisinier des rois Auguste Escoffier developed the
the appropriate guild member, and ("king of chefs and chef of kings"[1]— brigade system used in most large
taverns had little say in what the though this had also been previously commercial kitchens today.
patrons would be served. Patrons of said of Carême), Escoffier was
France's pre-eminent chef in the early THE CHEF’S UNIFORM
the taverns were served family style
at a communal table. This was part of the 20th century. The White Jacket – is double breasted
acceptable because the tavern's Alongside the recipes he for the reason that the chef can
primary function was to provide recorded and invented, another of always rebutton it to hide dirt when it
lodging and drink - not food. Escoffier's contributions to cooking becomes soiled during service.
Boulanger's tavern differed since his was to elevate it to the status of a
establishment provided prepared respected profession by introducing The Checkered Trousers – serve to
dishes on site and to order (meaning a organized discipline to his kitchens. cover dirt and spots that develop
variety of dishes) - the first "modern" He organized his kitchens by the during operations in the kitchen area.
restaurant. His clientele was not only brigade de cuisine system, with each
The Neckerchief – is worn originally
patrons looking for lodging and drink, section run by a chef de partie.
to absorb perspiration of the face. It
but included patrons that had a main Escoffier published Le Guide
is usually tied cravat (necktie-style).
interest in dinning! Culinaire, which is still used as a major
reference work, both in the form of a The Apron – serves to protect the
Boulanger was forced to cookbook and a textbook on cooking. uniform from spillages and also to
close his establishment because he Escoffier's recipes, techniques and protect the body from burns and
was quickly taken to court in a lawsuit approaches to kitchen management scalds.
brought by the members of the remain highly influential today, and
guilds. They claimed that Boulanger have been adopted by chefs and The Toque – is the most recognizable
was infringing on their exclusive right restaurants not only in France, but part of the uniform. It gives the
to sell prepared dishes. Thankfully also throughout the world. finished look and is a symbol of
Boulanger triumphed in court and THE CHEF professionalism.
later reopened. After Boulanger's trial
several other restaurants opened up The Shoes – should have closed toes
The Chef is a person who is
in the succeeding decades. Boulanger preferably with non-skid soles. Chef’s
able to create and guide the creation
opened up the door to the modern clogs are ideal and raised soles help
of cuisine at a high degree of
restaurant. you walk through puddles on the floor
proficiency and profitability. He held
and are easy to slip off and dry when
a highly regarded position anywhere
Georges Auguste Escoffier feet get wet. Socks must be worn at
in the world.
all times.
born
A chef is a person who cooks The Side Towel – refers to clean
in France 
professionally for other people. kitchen towel for wiping and for
October 28, 1846
Traditionally, a chef is a highly skilled handling hot pots.
professional cook who is proficient in
died all aspects of food preparation.
February 12, 1935
The word "chef" is adopted CULINARY PRINCIPLES AND
Georges Auguste Escoffier (and shortened) from the term chef CREATIONS
(pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.fje]; 28 de cuisine (French pronunciation: 
Mise en Place
October 1846, Villeneuve-Loubet, [ʃɛf.də.kɥi.zin]), the director or head
Alpes-Maritimes – 12 February 1935) of a kitchen. (The French word comes “Mise en place means far more than
was a French chef, restaurateur and from Latin caput and is simply assembling all the ingredients,
culinary writer who popularized and a doublet with English"chief".) In pots and pans, plates and serving
pieces needed for a particular period. - Lay the stone in front of you Slow and steady wins the intact
Mise en place is also a sate of mind.” (see figure 1) and make sure arteries.
it will not slide. (support it
Mary Donovan, The New Professional with a tea towel). Wipe the blade clean of any shrapnel
Chef (1996, John Wiley & Sons, New - Hold your knife almost flat and inspect your handiwork.
York) with the cutting edge away You can hold it, blade up, to a light
from you, as if you’re going and you should not be able to see any
Mise en place is French phrase that
to slice the top layer off the highlights (which would be burrs and
literally means “setting in place”. The
stone. nicks).
phrase is used nearly universally in
You want to grind the cutting You can run your thumb or finger
the restaurant industry. In all types
edge at its current angle lightly down the blade (from the back
of restaurants, to refer to;
(usually about 20 degrees). edge of the knife to the cutting edge).
1. The overall concept of having - Rest the heel of the blade on You should not feel any catching or
everything prepared, the near part of the stone scraping.
organized and ready before and apply a bit of pressure
you begin cooking. with your other hand to push Now the quick way: Get a coffee mug,
2. The resulting ingredients you it down. Guide the knife turn it upside down and wet the base.
prepare during the mise en along the length of the Run your knife on the unglazed
place process. stone, from the heel to the portion of the base, the exposed
tip. ceramic acts just like a sharpening
Basic knife use - Repeat this about 10 times stone.
and then do the same again
1. To grasp a chef’s knife with To help keep it sharper longer, do not
with the other side of the
optimum power and control, put it in the dishwasher (the
blade. You should notice a bit
grip the base of the blade detergent erodes the edge) and make
of gritty paste forming on the
with the thumb and sure it is not stored loosely in your
stone and blade. Do not wipe
forefinger. Then grip the drawer.
it off; it will still help you
handle with the last three
sharpen the blade. Just add a BASIC CUTS
fingers.
bit more water if it gets too
2. To cut items effectively, use
dry. You then want to do Common Knife Cuts and Cutting
your other hand to guide the
both sides again six times, Techniques
food toward the knife blade.
then three times, then a few
3. Hold the item against the The Large dice is a culinary knife cut
more single alternating
cutting board firmly, and let measuring ¾ inch × ¾ inch × ¾ inches.
swipes with progressively
the knife blade slide against
lighter pressure. The Medium dice measures ½ inch by
the knuckles of your guiding
hand as you push the food ½ inch x ½ inch.
(If you have a double-sided
toward the blade.
stone, flip from the coarse side to the The Small dice measures ¼ inch x ¼
4. Make certain to keep the
smooth side and refine the edge even inch x ¼ inch.
fingertips of your guiding
further using the same technique)
hand curled under to protect The Batonnet measures 2 ½ inches x
them from cuts. - Rinse and wipe the blade. ½ inch x ½ inch.
- Now grab the sharpening
How to sharpen a knife Pronunciation: bah-tow-NA
steel with your less dominant
Most people probably do not hand. The Julienne measures 2 ½ inches x
sharpen their knives properly, or Holding the tip up and 1/8 inch x 1/8 inch.
enough. A dull knife may result to slightly away from you, draw
your blade down the length Pronunciation: joo-lee-ENN
injuries like hand cuts.
of the steel at the same
Common Knife Cuts and Cutting
Tools you will need: a sharpening angle you sharpened it at.
Techniques
stone, sharpening steel and a dull Start with the heel of the
knife. blade at the top of the steel The Fine Julienne measures 1/16 inch
and finish with the tip of the × 1/16 inch × 2 inches.
- Most stones need blade by the rod’s hand
lubrication. We recommend guard. Pronunciation: (fine) joo-lee-ENN
getting a water stone, since it
The Allumette also known as
is cleaner than oil stones; Just do this with light to
Matchstick cut measures ¼ inch × ¼
you need to soak them for a medium pressure, alternating sides
inch × 2½ inches.
few minutes first. every 1 or 2 swipes.
Pronunciation: al-yoo-MET product. (for example, merchandise food attractively are
“Indian Mint Cilantro Sauce”) traits that aid the menu planner.”
The Brunoise measures 1/8 inch × 1/8  The yield, given in weight,
inch × 1/8 inch. number of pans, number of Payne Palacio and Theis, Introduction
servings, or some other to Foodservice
Pronunciation: BROON-wahz
easily understandable Menu has two related meanings in
The Fine Brunoise measures 1/16 measurement. the foodservice industry;
inch × 1/16 inch × 1/16 inch.  The portion size by count,
weight, or some other 1. The foods you choose to
Pronunciation: (fine) BROON-wah offer at your establishment;
measurement.
THE BASICS ABOUT RECIPES  Cooking time and and
temperature described as 2. The printed list of the foods
The word recipe comes from accurately as possible. (for you show to your customers.
the Latin word “to take”. As a matter example, “simmer for 10 to
of fact, recipe originally meant 15 minutes” or “bake at 350 Steps in Menu Development
“prescription”. The letters “Rx” that F for 1 hour) 1. Entrée : Plan the meats and
you see on a prescription today are  Ingredients, arranged in other entrées (i.e., center of
actually an abbreviation for the word order of appearance in the the plate) for the entire
recipe. recipe. Ingredients should period or cycle because
be described as follows: entrées are generally the
This reinforces the statement
descriptive term relating to most expensive items on the
that chefs are given the same trust in
the condition of the food at menu. Costs can be
our society as doctors.
purchase should appear first, controlled to a great extent
Recipes are written as in “dehydrated onions” or through careful planning by
documents that describe the creation “frozen broccoli”; balancing the frequency of
of a particular food item. Accurate descriptive terms relating to high-cost versus low-cost
recipes are necessary for various an operation the cook has to entrées. If the menu pattern
reasons: perform should appear after provides entrée choices, the
the name of the item, as in selection should include at
 To document CCP’s for your “onions, chopped” or “garlic, least one vegetarian option.
HACCP program; minced”
 To provide information for  Quantities of ingredients 2. Soups and sandwiches : If a
ordering supplies; such as “1 cup” or “2 kilos”. soup and sandwich
 To provide a baseline for The quantities can appear combination is to be an
creating new, improved either before the ingredients entrée choice, it should be
items; or after, as long as you are planned with other entrées.
 To train new personnel; consistent. In a cafeteria, a variety of
 To provide a documented list  Directions for preparation, sandwiches may be offered,
of ingredients if, for instance, arranged in steps, in order, and these may not change
allergy questions arise; and each starting with a verb, from day to day. If more
 To control the quality and such as “Add sugar” or than one soup is included,
quantity of products “Sauté mushrooms”. one should be a cream of
prepared. Directions should include an hearty soup and one a stock-
indication of which steps are based soup.
Standardized Recipes CCPs. They should also
A recipe that is used in a include, as necessary, a
commercial kitchen is called a description of any required
equipment, using the correct 3. Vegetables and “sides” :
standardized recipe. The
term of the equipment. Decide on the vegetables
standardized recipe is a set of
instructions for preparing a particular  Other optional information and side dishes appropriate
may include nutritional data to serve with the entrées.
product in your establishment.
and recipe variations. Potatoes, rice, pasta or other
Standardized recipes usually grains may be included as
include some or all of the following DEVELOPING MENUS one choice. On a selective
information: menu, pair a less popular
“An inherent liking for good vegetable with one that is
 The title usually in bold type food, a lack of prejudice, a flair for well accepted.
at the top of the page that planning based on creativity and
precisely describes the intelligence, and the ability to
4. Salads : Select salads that coffee, tea and a variety of sanitary, food can easily become
are compatible with the milk is offered in most contaminated. To prevent this, it is
entrées and vegetables. If a foodservices. Decaffeinated important to understand the
protein-type salad such as coffee and tea are generally difference between cleaning and
chicken, tuna or deviled egg provided, and soft drinks and sanitizing.
is planned as an entrée a variety of juices also may
choice; it should be be included. Cleaning is the process of removing
coordinated with the other food and other types of soil from a
entrée selections. If only one Types of Menus surface, such as countertop or plate.
salad is offered, choose one Sanitizing is the process of reducing
1. Extent of selection :
that complements or is a
 Selective menu - the number of microorganisms on a
contrast in texture to the clean surface to safe levels.
includes two or
other menu items.
more choices in
To be effective, cleaning and
some or all menu
5. Desserts : If there is no sanitizing must be a two-step process.
categories.
choice to be offered, plan a Surfaces must be first cleaned and
 Semi-selective
light dessert with a hearty rinsed before being sanitized.
menu – allows one
meal and a richer dessert
or more selections Cleaning agents are chemical
when the rest of the meal is
in some of the compounds that remove food, soil,
not too filling. On a selective
menu categories. rust, stains, minerals and other
menu, the number of choices
 Non-selective or deposits. They must be stable,
may be limited to two or
pre-selective menu noncorrosive and safe for employee
three plus a daily offering of
– offers no choices. use. To use cleaning agents safely:
fruit, ice cream or sherbet
2. Set :
and yogurt.  Follow manufacturer’s
 Static – which
6. Garnishes : To maximize instructions carefully.
means that the
plate appearance, it is  Never combine cleaners or
same menus are
recommended that a attempt to make up cleaning
used each day.
planned garnish be agents.
considered for each meal.  Single-use menu –
is one in which the  Do not substitute one type of
The garnishes should be part detergent for another unless
of the master menu or a menu is planned for
a certain day or the intended use is stated
separate cycle. The planned clearly on the detergent’s
garnishes eliminate last event and is not
repeated again in label.
minute decision making and
allow adequate time to exactly the same
Cleaning agents are divided into four
ensure that proper form.
categories:
ingredients are available so  Cycle menu – a
assemble garnishes for each planned set of 1. Detergents
meal. menus that rotate 2. Solvent cleaners
7. Breads : Vary the kinds of at definite intervals 3. Acid cleaners
breads offered or provide a of few days to 4. Abrasive cleaners
choice of white or whole- several weeks.
grain bread and hot bread. 3. Method of pricing : Two methods used to sanitize
Vary the shape and  A la Carte menu – surfaces:
ingredients of bread to food items are
priced separately. 1. Heat sanitizing
maximize variety. 2. Chemical sanitizing
8. Breakfast items : Certain  Table d’Hote menu
breakfast foods are standard – offers a complete
SETUP FOR A THREE COMPARTMENT
and generally include fruit meal at a fixed
SINK FOR MANUAL DISHWASHING
juices, hot and cold cereals, price.
Procedures for Manual Dishwashing:
and toast. It is customary to  Du jour menu –
refers to the menu
offer eggs in some form and  Scrape and Rinse
of the day.
to introduce variety through  Wash
the addition of other  Rinse
CLEANING AND SANITIZING
entrées, hot breads and fresh  Sanitize
fruits. If you do not keep your  Drain and air dry
9. Beverages : A choice of facility and equipment clean and
beverages that includes
Procedures for Mechanical submerged in sanitizing 8. For plater knives, clean carefully
Dishwashing: solution. to ensure platting is not scratched
or worn off.
 Scrape and rinse. CLEANING AND SANITIZING THE
 Rack dishes so that PREMISES 9. Never allow a wooden-handed
dishwasher spray will strike knife to soak in water.
Serving stations (a small space to
all surface.
store tableware and linens, coffee,
 Run Machine at full cycle. water and other beverages)
 Sanitizing temperature:
Cutting boards
 180 °F (82 °C) for machines 1. Clean up spills immediately.
that sanitize heat 2. Wash, rinse and sanitize •the kitchen cutting board gets a
 140 °F (60 °C) for machine sinks and countertops either lot and this means that it gets a lot
that sanitize by chemical daily or after each shift.
exposure to bacteria.
disinfectant 3. Clean equipment daily or as
 Air dry and inspect dishes. often as recommended by Cleaning the cutting boards
Do not touch food contact the manufacturer.
surfaces. 4. Clean and sanitize bus tubs 1. After using the cutting board to
CLEANING AND SANITIZING manually or in the slice, dice or chop all kinds of
EQUIPMENT dishwashing machine. meat, use a metal scraper or
To prevent foodborne illness, spatula to scrape away any
Tools for Cleaning:
it is important to teach employees remaining bits of food.
how to clean and sanitize equipment CLEANING is easier when you
have the right cleaning tools. 2. Scrub the board with hot, soapy
properly.
water. Allow the board to air dry.
Stationary Equipment (example: 1. Brushes
machine meat slicer) 2. Scouring pads Removing stains from the
3. Mops and brooms
1. Turn off and unplug Cutting board
equipment before cleaning.
2. Remove food and soil
1. Wet the stained area with water
underneath and around the and sprinkle it with kosher salt.
equipment. 1. Sharpen knives Often with a 2. Rinse the salt from the cutting
3. Remove detachable parts
board with clean water.
and manually wash, rinse Sharpening steel and occasionally
and sanitize them, or run 3. Use a clean nylon scrubbing
through a dishwasher, if with a stone.
sponge to scrub the paste on the
permitted. Allow them to
2. Dry knives after washing it, stained area of the cutting board.
air-dry.
4. Wash and rinse fixed, food- specially the ones made of Carbon
4. Rinse the area clean with faster
contact surfaces, then wipe steel.
water.
or spray them with chemical
sanitizing solution. 3. Do not cut foods directly on a
5. Rinse the board clean, wipe
5. Keep cloths used for wiping metal surface.
with dry cloth.
surfaces that have come in
4. Use kitchen knives only for
contact with raw meat, fish
or poultry separate from
cutting food.
other cleaning cloths. Sanitizing cutting board
5. Wash thoroughly in hot water
6. Air-dry all parts, and then
and a mild soap and dry •  plastic and wooden cutting
reassemble according to
thoroughly with clean towel. boards can be sanitized using
directions. Tighten all parts
and guards. Test equipment diluted liquid hlorine bleach
6. When washing knives in a
at recommended settings, solution.
three-compartment sink, leave
and then turn off.
knife on the pre-scrape area for •if you prefer, you may use a
7. Re-sanitize food-contact
surfaces handled when safety. vinegar solution in place of the
putting the unit back bleach solution.
7. When drying a knife, do not
together by wiping with a
leave the knife’s edge in a manner •cutting board should be stored
cloth that has been
that can be harmful. vertically or in upright position.
Measuring and mixing tools people experience the same illness and injury are also features
illness after eating the same food. of good personal hygiene.
1. After baking, soak used cake
pans and muffin tins in warm Flow of food: path food takes from SAFETY AND SANITATION IN FOOD
water with dishwashing solution purchasing and receiving, through PREPARATION
to soften the burnt food. storing, preparing, cooking,
SAFETY in the kitchen means using
holding, cooling, reheating and
2. Wash all used baking items and serving. precautionary methods in the
accessories by either hand kitchen to prevent an accident.
washing. FDA Food Code: science-based Most accidents in the kitchen are
reference for retail food due to carelessness.
3. Dry all baking tools and establishments on how to prevent
equipment by air-drying on a foodborne illness.
drying rack or wiping with a dry
1.Wear appropriate ,clean clothing
dishcloth. Contamination: presence of
harmful substances in food. Some on the lab days
4. Store all baking tools and 2. Never cook in loose clothes and
food safety hazards occur
equipment in their designated naturally, while others are keep
places. long hair tied back. You don’t want
introduced by humans or the
environment. anything accidentally catching fire.
HAZARDS TO FOOD SAFETY 3. Store knives in a wooden block
Biological hazards Ready-to-eat food: any food that or
is edible without further washing Drawer.
 Include certain bacteria, or cooking. It includes washed, 4. Keep potholders nearby and
viruses, parasites and whole, or cut fruit and vegetables; use them.
fungi, as well as certain deli meats; and bakery items. 5. Don’t let temperature-sensitive
plants, mushrooms, and Sugars, spices, seasonings, and foods sit out in the kitchen.
seafood that carry harmful properly cooked food items are 6.Separate raw meat from
toxins. also considered ready to eat. other items whenever you use or
store
Time-temperature abuse: food has them.
Chemical hazards been time-temperature abused
 Include pesticides, food any time it has been allowed to THE FLOW OF FOOD
additives, preservatives, remain too long at a temperature Introduction
cleaning supplies and toxic favorable to the growth of Your responsibility for the
metals that leach from foodborne microorganisms. safety of the food in your
cookware and equipment. Potentially hazardous food: food establishment starts long
that contains moisture and before any food is actually
Physical hazards served to the customer. Many
protein and that has a neutral or
 Consist of foreign objects slightly acidic pH. Such food things can happen to a
that accidentally get into requires time-temperature control product on its path through
the food, such as hair, dirt, to prevent the growth of the establishment, from
metal staples and broken microorganisms and the purchasing and receiving
glass. It also includes production of toxins. through storing, preparing,
naturally occurring objects cooking, holding, cooling,
Cross-contamination: occurs when reheating and serving.
such as bones in fillets.
microorganisms are transferred
CONCEPTS from one food or surface to Preventing Cross-
another. Contamination
Foodborne illness: illness carried A major hazard in the flow of
or transmitted to people by food. Personal hygiene: habits that
include keeping hands, hair, and food is cross-contamination,
Foodborne-illness outbreak: body clean, and wearing clean and which is the transfer of
incident in which two or more appropriate uniforms. Avoiding microorganisms from one food
unsanitary actions and reporting or surface to another. Cross-
contamination can occur at
almost any point in an Acidity - To add lemon juice Grate - To rub foods against a
operation. or Calamansi juice or vinegar. grater to divide into small
Bake - To cook by dry heat. particles.
When you know how and Barbeque - To roast slowly in
where microorganisms can be a grid-iron, over coals, or Grease - To rub lightly with
transferred, cross- electric unit, usually basting butter, margarine oil or fat.
contamination is fairly simple with a highly seasoned sauce. Mince - To reduce to very
to prevent. It starts with the Baste - To pour or spoon small particles with a mincer,
creation of barriers between liquid over food as it cooks to chopper or knife.
food products. These can be moisten and flavor it. Mix - To combine ingredients
physical or procedural. Batter - Something that is in any way that affects a
beaten usually means the distribution.
Time and temperature control mixture from which pancakes, Parboil - To boil until partially
CONCEPT pudding and cakes are made. cooked, the cooking is usually
Boiling-point method: method Beat - To make a mixture completed by another
of calibrating thermometers smooth or to introduce air by method.
based on the boiling point of using a brisk, regular motion Pare - To cut off the outside
water. that lifts the mixture over and covering.
Calibration: process of over. Peel - To strip off the outside
ensuring that a thermometer Blanch - To pre-treat in boiling covering.
gives accurate readings by water or steam for one to Puree - To press through a
adjusting it to a known three minutes. fine sieve or mill to produce a
standard, such as the freezing Blend - To mix two or more smooth soft food.
point or boiling point of water. ingredients thoroughly. Saute - To brown or cook in a
Flow of food: path food takes Boil - To cook in water or a small amount of fat.
through an establishment, liquid mostly water in which Simmer - To cook in a liquid
from purchasing and receiving bubbles rise continuously and just below the boiling point.
through storing, preparing, break on the surface. Steep - To allow a substance to
cooking, holding, cooling, Braise - To cook slowly in a stand in liquid below the
reheating and serving. covered utensil in a small boiling point for the purpose
amount of liquid or in steam. of extracting flavor, color or
CONCEPT Chop - To cut into pieces with other qualities.
Ice-point method: method of a sharp tool, as a knife. Stew - To simmer in a small
calibrating thermometers Clarify - To clear a stock or quantity of liquid.
based on the freezing point of broth by adding slightly Stir - To mix food materials
water. beaten egg white. with a circular motion.
Thermometer: device for Cream - To work one or more Toss - To rumble ingredients
accurately measuring the foods with a heavy spoon or a lightly with a lifting motion; to
internal temperature of food, firm spatula until the mixture prevent crushing, using 2 forks
the air temperature inside a is soft and creamy. or a fork and spoon.
freezer or cooler or the Deep-fry - To cook in deep Truss - To tie meat or fowl
temperature of equipment. hot fat until crisp and golden. with a string or fasten it with
Time temperature indicator Dice - To cut into small even pins so it keeps its shape
(TTI): time and temperature pieces. during cooking.
monitoring device attached to Dredge - To sprinkle or coat Whip - To beat rapidly to
a food shipment to determine with flour or another fine produce expansion.
if the product’s temperature substances. Whisk - To beat rapidly with a
has exceeded safe limits Flake - To break into pieces whisk, rotary beater or electric
during shipment or later with a fork. mixer in order to incorporate
storage. Fry - To cook in a little fat or air and increase volume.
oil in a frying pan.
Culinary Terminologies HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)
 HACCP system can also be The HACCP Approach the HACCP plan
used to control risks and hazards and system and
throughout the flow of food. In order to focus on the verify its
critical aspects of the HACCP plan,
HACCP (pronounced Hass-ip) is effectiveness.
based on the idea that if it is essential that you have the
necessary prerequisite food safety
significant biological, chemical, or
physical hazards are identified at programs in place. These
programs are the foundation upon The Seven HACCP Principles
specific points within a product’s
flow through an operation, they which an effective HACCP system 1. Conduct a hazard analysis
is built. 2. Determine critical control
can be prevented, eliminated or
reduced to safe levels.  Principles 1 and 2 points (CCPs)
help you identify 3. Establish critical limits
To be effective, HACCP 4. Establish monitoring
system must be based on a and evaluate your
hazards. procedures
written plan that is specific to each 5. Identify corrective actions
facility’s menu, customers,  Principles 3, 4 and
5 help you 6. Verify that the system
equipment, processes and works
operations. Since each HACCP establish ways for
controlling those 7. Establish procedures for
plan is unique, a plan that works record keeping and
for one establishment may not hazards.
 Principles 6 and 7 documentation
work for another.
help you maintain