SOP for KITCHEN

RESPIRATORY EMERGENCIES

A respiratory emergency is one in which normal breathing stops or in which breathing is

reduced so that oxygen intake is insufficient to support life.

Artificial respiration is a procedure for using air to flow in to and out of person, lungs when
natural breathing is inadequate or stops.

SAFE DISPOSAL OF ORGANIC & INORGANIC WASTE

Waste is something left over or not used.

GARBAGE & WASTE

 Garbage can include cans and bottles, old furniture, junkedautomobiles and tires.
 Garbage usually smells because the microscopic organisms whichbreak it down
release gases. Two of the gases usually realized arehydrogen sulfide and methane.
 Waste can be organic such as: paper, rags, grass clippings, leaves, wood, yard treatments
and sludge.
 Waste can also be inorganic and can include products like metals,tin cans, stones, glass,
bottles and other mineral waste.

TREATMENT OF GARBAGE & WASTE PRIOR TO DISPOSAL

There are three basic principles:

□ Reducing means using less.

□ Re-using helps in finding ways to use materials we would normally throwaway.
Recycling is a processing technique used so items can also be usedagain.

DISPOSAL OF FLAMMABLE FLUIDS/CLEANING AGENTS

□ Eliminate sources of ignition from work areas where flammable andcombustible liquids
are used.
□ Eye protection in the form of safety glasses must be worn at all times whenhandling flammable
liquids.
□ Gloves should be worn when handling flammable liquids.

ENERGY EFFICIENCY FOR HOTELS

HEATING:

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 □ Avoid overheating bedrooms and corridor areas.
□ Ensure good control of your heating system.
□ Service your boiler regularly.

HOT WATER:

□ Do not over heat water.

□ Make sure that leaking taps are repaired promptly.
□ Consider fitting spray water taps, as they use less hot water and energy.

AIR CONDITIONING:

□ Avoid operating the heating and cooling system simultaneously

□ Avoid using air conditioning for cooling until the temperature exceeds 23-24 C
□ Implement a building management system (BEMS).

LIGHTING:

□ Install occupancy and daylight sensors so that your light are not only on when required.
□ Use low-energy light.

REFRIGERATOR:

□ Defrost fridge regularly; check the seal on cold rooms and fridges; andkeep condensers and
evaporators clean.
□ Keep fridge doors closed as much as possible.

WATER CONSERVATION FOR HOTELS

Benefits from implementing water conservation measures:

□ Save money: reduced utility costs, and reduced cost of heating, pumping& maintenance.
□ Protect the environment: reduce strain on local water resources &infrastructure.
□ Improve guest comfort: reduce likelihood of water shortages, equipmentfailures, and
fluctuations in water pressure and temperature.

SHORT TERM PRACTICES

□ Install water- efficient showerheads

□ Reduce pressure carried by the property’s water distribution system
□ Install foot pedal valves in kitchen sinks

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LONG TERM PRACTICES

□ Harvest rainwater to use for laundry, etc,.

□ Irrigate lawn with grey water (from sinks, showers, laundry, etc)
□ Install low-flush toilets over time.

WASTEWATER TREATMENT

Wastewater is any water that has been used and is no longer pure. It includes:
□ Grey water
□ Sewage from toilets
□ Irrigation water
□ Water from swimming pool and hot tubs
□ Industrial water from factories, businesses, etc.

Basic wastewater treatment:

1. Preliminary Treatment: Removes trash and coarse sand and grit.

2. Primary Treatment: Removes most of the settle-able solids, and floatingmaterials.
Secondary treatment: Removes most of the remaining solids and furtherbreaks down the
biodegradable components.

TEA

Tea is an aromatic beverage commonly prepared by pouring hot or

boiling water over cured or fresh leaves of the Camellia Sinensis,an
evergreen shrub (bush) native to East Asia

□ Types of Tea: Classification is based on producing technique

o Green Tea – Wilted and unoxidized.
o Oolong Tea – Wilted, bruised and partially oxidized.
o Black Tea – Wilted, crushed and fully oxidized.
□ Grades of Tea: Leaves are graded as per quality and the size of leaf.
o Leaf grades – Larger leaves with more aroma and flavour
o Broken grades – It is a smaller, darker and stronger leaves. It includes fannings and dust,
which are tiny remnants created in the sortingand crushing processes and used almost
exclusively in tea bags.

COFFEE

Coffee is a brewed drink prepared from roasted coffee beans, the seedsof berries from certain
Coffea species. Although there are about 25 different varieties of the coffee plant, only two are
grown for commercialcoffee production – Coffea Arabica and Coffea Robusta.

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 Coffee is prepared in many blends and is prepared in many styles. It canbe instant or prepared
using a filter/drip, a percolator, a plunger or in anespresso machine. Styles of coffee
frequently requested are-
 Black filter coffee. Freshly percolated coffee served without milk orcream.
 Espresso coffee. Traditional short strong black coffee.
 Americano. Espresso with added hot water to create regular blackcoffee.
 Cappuccino. Espresso coffee topped with steamed frothed milk(1/3 coffee, 1/3
milk & 1/3 froth)
 Café Latte. Espresso coffee topped with higher proportion of milk,the milk is
not frothed.
 Decaffeinated. Coffee with caffeine removed. Can be used as analternative to
prepare the service of styles listed above.
 Turkish or Greek Coffee. Intense form of coffee made in special jugs with
finely ground coffee.
 Instant Coffee. Coffee made from processed powder (often freeze dried). Regular
and decaffeinated styles are available.

SERVICE OF TEA & COFFEE

 All hot beverages must be of the best quality and to be served at theright temperature.
 A choice of brown, white and sugar substitute should be given.
 Skimmed milk/ cream should be available upon request.
 Coffee, tea, cappuccino, espresso, café latte must be served in itsrespective cup.
 Brown sugar/coffee crystal for all kinds of coffee, white sugar forteas.
 Sugar substitute should also be available.
 All cups/ glasses must be clean with no marks, chips or lipstick.

EQUIPMENT'S REQUIRED FOR TEA AND COFFEE SERVICE:

For Tea service:

 Tea cup and saucer.

 Tea strainer and spoon.
 Tea pot, hot water jug,
 Creamer /Milk Pot

For Coffee service:

 Coffee cup and saucer

 Tea spoon.
 Creamer /Milk Pot

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TEA COFFEE SERVICE PROCEDURES:

 Heat up the milk and put in a milk jug (cold milk for Ice coffee or tea).
 Prepare sugar bowl, milk jug, teaspoons and coffee/tea saucers OR Straw,Stirrer, Sugar Syrup on
a tray.
 Brew coffee or tea / Pour coffee or Tea into a full glass of ice in long glass(For Ice
Tea or Coffee).
 Place the sugar bowl / milk jug / sugar in the middle of guest table. (Fromthe right side of the
guest)
 Serve hot coffee and tea with a platter of cookies.
 The cup handle must face towards to right hand side and tea spoon mustbe placed at right
side corner.
 Announce the item name when serving the guest. “Ms. Marovi, this is yourCappuccino.”
 Leave by saying “Please enjoy your coffee/ tea” and with a friendly smile.

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 FOOD SAFETY & HYGIENE
PERSONAL HYGIENE

Grooming:

□ Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant used daily.
□ Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in the food
production area.
□ Wash hands (including under fingernails) and up to forearms vigorouslyand thoroughly with
soap and warm water for a period of at least 20 seconds.
o When entering the facility before work begins.
o Immediately before preparing food or handling equipment.
o As often as necessary during food preparation when contaminationoccurs.
o In the restroom after toilet use, and when you return to your workstation.
o When switching between working with raw foods and working withready to-eat
or cooked foods.
o After touching face, nose, hair, or any other body part, and aftersneezing or
coughing.
o After cleaning tables.
o After cleaning duties.
o Between each task performed and before wearing disposablegloves.
o After smoking, eating, or drinking.
o Any other time an unsanitary task has been performed – i.e. taking out garbage, handling
cleaning chemicals, wiping tables, picking up a dropped food item, etc.
 Wash hands only in hand sinks designated for that purpose.
 Dry hands with single use towels. Turn off faucets using a paper towel inorder to prevent
recontamination of clean hands.
 Change disposable gloves as often as hand washing is required. Washhands before
donning and after discarding gloves

PROPER ATTIRE:

 Wear appropriate clothing – clean uniform with sleeves and clean non-skid, close-
toed work shoes (or leather tennis shoes) that are comfortable for standing and working on
floors that can be slippery.
 Wear apron on site, as appropriate.
 Do not wear apron to and from work.
 Take off apron before using the restroom.
 Change apron if it becomes soiled or stained.

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HAIR RESTRAINTS AND JEWELRY:

□ Wear a hair net or cap in any food production area that completelycovers all hair.
□ Keep beards and mustaches neat and trimmed. Beard restraints arerequired in any food
production area.
□ Refrain from wearing jewelry in the food production area.
□ Only a plain wedding band is permitted.
□ No necklaces, bracelets, or dangling jewelry are permitted. o No earringsor piercing that can be
removed are permitted.

CUTS, ABRASIONS, AND BURNS:

□ Bandage any cut, abrasion, or burn that has broken the skin.
□ Cover bandages on hands with gloves and finger cots as appropriate.
□ Inform floor manager of all wounds.

SMOKING, EATING, AND GUM CHEWING:

□ Smoke only in designated areas. No smoking or chewing tobacco shall occur inside
production facilities.
□ Eat and drink in designated areas only. A glass of water or a closed beverage container may be
used in the production area, when put out ofsight.
□ Refrain from chewing gum or eating candy during work in a food production area.

HAND WASHING

All food production and service personnel will follow proper hand washing practices to ensure the
safety of food served to customers.
All employees involved in handling food must wash hands using the followingsteps:
□ Wash hands (including under the fingernails) and forearms vigorously and thoroughly with
soap and warm water (water temperature should be atleast 100ºF) for a period of 20 seconds.
□ Wash hands using soap from a soap dispenser. Lather at least 10 seconds.
□ Use a sanitary nail brush to remove dirt from under fingernails.
□ Wash between fingers thoroughly.
□ Use only hand sinks designated for that purpose. Do not wash hands insinks in the production
area.
□ Dry hands with single use towels or a mechanical hot dryer. (Retractablecloth towel dispenser
systems are not recommended.) Turn off faucets using a paper towel in order to prevent
recontamination of clean hands iffoot pedals are not available.

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EATING AND DRINKING AT WORK

Restaurant employees will eat and drink in designated areas outside ofthe kitchen. All restaurant
employees must:
□ Eat and drink in designated areas only, never in the work area. Eating (with the exception
of cooks tasting foods to ensure quality) is NOT allowed in the production and service
areas. Drinking from a closed beverage container or glass of water is permitted in
production area, when placed out of sight.

GLOVE AND UTENSILS USE

Gloves or utensils will be used for handling all ready-to-eat foods and when there are cuts,
sores, burns, or lesions on the hands of food handlers.
All employees handling food or utensils must:

□ Wash hands thoroughly prior to putting on gloves and when gloves arechanged.
□ Change gloves when:
o Beginning each new task.
o They become soiled or torn.
o They are in continual use for four hours.
o Finished handling raw meat and before handling cooked or ready-to-eat foods.
□ Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
□ Cover cuts and sores on hands, including fingernails, with clean bandages. If hands are
bandaged, clean gloves or finger cots (protectivecoverings) should be worn at all times to
protect the bandage and to prevent it from falling into food.

SERVICE HYGIENE STANDARDS

All food will be served in a manner to ensure food safety.

Employees involved in the service of food must observe the following
procedures:

□ Cleaning and sanitation:

o Before food is placed in service area clean on around the service area, using warm
soapy water and designated clean cloths.Thoroughly rinse after washing.
o Sanitize on and around the service area, using an approved chemical sanitizer at
proper concentration.
o Wipe down area as needed throughout service with cloth stored insanitizing solution
away from food.
o Cloths used for cleaning food spills should not be used for anything else.

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 □ Service utensils/service ware:
o Store utensils properly, with the handle extended above thecontainer, or on a
clean, sanitized food-contact surface.
o Use serving utensils with long handles to keep hands away from thefood item.
o Clean and sanitize utensils before using. o Use separate utensils foreach food item.
o Handle glassware and dishes properly; so hands are not in contactwith surfaces that
will be touched by food or patron’s mouth.
o Hold flatware and utensils by the handles.

□ Practice good personal hygiene:

o Wash hands before handling place settings or food.
o Never touch cooked or ready-to-eat foods with bare hands. Alwaysuse gloves or
utensils.
o Never touch food with bare hands. Serve with tongs or gloves.
o Wash hands between each different task. For example, if the sameemployee is loading
dirty dishes and taking out clean dishes, a thorough hand washing must be done
between the two tasks. Hand dips are not acceptable.

□ Service:
o Take temperatures of foods at the beginning of each serviceperiod.
o Record temperatures on Service Temperature Record and initial.
o Take temperatures of foods when changing pans of food to assureproper serving
temperatures are achieved.

LAUNDRY & LINEN USE

All employees will ensure that clean and sanitized cloths, towels, aprons,table linens, and mop
heads are used at appropriate intervals during the workperiod.

Linens used in the restaurant for purposes of cleaning and sanitizing arenot used in other areas
of the establishment. Linens should be kept separate by functional use to minimize risk of cross
contamination. All restaurant employees must:
□ Use wiping cloths and other cleaning cloths for purposes of cleaning andsanitizing, as needed.
□ Wiping cloths used for food spills from tableware and carry-out containersshall be maintained
dry and used for no other purpose.
□ Wiping cloths used for food contact surfaces shall be held between usesin an
appropriate sanitizing solution.
□ We recommend that wiping cloths and aprons are changed as neededbut at least every
day to minimize the risk of cross contamination. Soiled

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 cleaning linens and aprons should be placed in a designated container by use and taken to the
laundry area at the end of each shift.
□ Place soiled table linens in a designated container for transportation to the laundry at the end
of each meal period.
□ Transfer wet mop heads to a separate designated container to be takento the laundry at the end
of each shift. This will minimize mold growth andinfestation by pests.

VISITORS IN THE KITCHEN

Visitors in the kitchen are kept to a minimum, and when visitors arepresent, they must
adhere to the food safety practices followed in the kitchen.
□ Employees and Managers must:
o Limit the access of visitors in the food production areas.
o Provide hair restraints for all visitors to the food production areas.
o Ask all visitors to wash their hands following the foodservice operation’sprocedures.
□ The restaurant employees will:
o Post signs to inform all visitors of the following procedures:
 Limited access to restaurant production areas
 Location of and proper use of hair restraints o
 Location of and proper use of hand washing sinks.
o Observe to ensure that procedures for visitors are followed.
o Monitor visitors in kitchen

ILLNESS, HAZARDS AND PEST CONTROL

RESPONDING TO A FOOD BORNE ILLNESS COMPLAINT

All restaurant employees will respond to a complaint of a food borne illness promptly and will
show concern for the individual making the complaint.
When a complaint is received related to a food borne illness, employees will:
□ Indicate concern for the individual and let that person know that the complaint will be
referred to the restaurant manager.
□ Contact the restaurant manager if she/he is onsite.
□ If the restaurant manager is not on site write down the information about the complaint using
the Food borne Illness Incident Report.
The Manager will:
□ Talk with the individual making the complaint. Get basic information required to
complete the Food borne Illness Incident Report.
□ Try to resolve the complaint in house.
□ Remove all food from service. Store suspected food item in refrigerator in separated, dated
container labeled “DO NOT EAT”.
□ If a food borne illness outbreak is suspected call the local Health Department to report
the possibility of an outbreak and obtain assistance with the food borne illness investigation.
o Document:

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 o Symptoms
o Names and phone numbers and address of customers andemployees affected
o Physician’s names and phone number
□ Work with the media should they become involved.

RESPONDING TO A PHYSICAL HAZARD FOUND IN FOOD

All restaurant personnel will respond to a complaint of a physical hazardfound in food

promptly and will show concern for the individual making the complaint.

Employees involved in the production or service of food must observe the following procedures
when a foreign object or physical hazard is found in food.
□ Apologize for the inconvenience of finding a foreign object in the food.
□ Determine if the foreign object did any harm to the individual, such as broke a tooth,
cut, etc.
□ Take the customer to the manager if there was physical harm to the customer. Save the
object and the box/bag from which it came, if known.
□ Record the manufacturer, codes, and dates listed on the box.
□ Report the incident to the restaurant manager, so appropriate follow-upcan be done.
The Manager will:
□ Gather information about the foreign object in food from person affected, staff
member preparing or serving food, and anyone else whowas affected.
□ Complete the Physical Hazard Incident Report.
□ Follow up as necessary.
□ File corrective action in HACCP file.

PEST CONTROL

Efforts will be made to ensure that pests are controlled in the restaurant,including use of a
licensed pest control operator (PCO).

Employees will use the services of an integrated pest managementprogram (IPM) using the
following steps:
□ Deny access to pests
o Use reputable suppliers for all deliveries.
o Check all deliveries before they enter the restaurant.
o Refuse shipments that have signs of pest infestation, such as gnawmarks on cardboards
containers.
o Keep all exterior openings closed tightly. Check doors for proper fitas part of
the regular cleaning schedule.
o Report any signs of pests to the Manager.

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 o Report any openings, cracks, broken seals, or other opportunities forpest infestation to the
floor manager
□ Deny pests food, water, and a hiding or nesting place
o Dispose of garbage quickly and correctly. Keep garbage containers clean, in good
condition, and tightly covered in all areas(indoor and outdoor). Clean up spills around
garbage containers immediately. Wash, rinse, and sanitize containers regularly.
o Store recyclables in clean, pest-proof containers away from the building.
o Place food and supplies after delivery as quickly as possible into storage.
o Keep all food and supplies at least 100 cm. off the floor and 50 cm.away from walls.
o Refrigerate foods such as powdered milk, cocoa, and nuts after opening. These foods
attract insects, but most insects become inactive at temperatures below 5º Celsius.
o Place other opened packages of cereals and grains in storage containers with tight fitting
lids.
o Use FIFO (First In First Out) inventory rotation, so pests do not have time to
settle into these products and breed.
o Clean the facility thoroughly and regularly. Careful cleaning eliminates the food
supply, destroys insect eggs, and reduces thenumber of places pests can safely take
shelter.
□ Use and Storage of Pesticides

The PCO should decide if and when pesticides should be used in your establishment.
PCOs are trained to determine the best pesticide foreach pest, and how and where to apply it.
The PCO should store and dispose of all pesticides used in your establishment. If any
over the counter pesticides are stored on-site, follow these guidelines:
o Keep pesticides in their original containers.
o Store pesticides in locked cabinets away from food-storage and food preparation areas.
o Store aerosol or pressurized spray cans in a cool place. Exposure to temperatures
higher than 45º Celsius could cause them to explode. Check local regulations before
disposing of pesticides. Many are considered hazardous waste.
o Dispose of empty containers according to manufacturers’ directions and local
regulations.
o Keep a copy of the corresponding Material Safety Data Sheets (MSDS) on the premises.
□ The Manager will:
o Supervise daily cleaning routines.
o Monitor completion of all cleaning tasks daily against the mastercleaning schedule.
o Review and change the master schedule every time there is a change in menu,
procedures, or equipment.

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 o Request employee input in the cleaning program during staffmeetings.
o Conduct routine inspections.
o Review infestation and control issues with PCO, take necessarysteps to controlling
and/or eliminating pests.
o Follow-up staff’s reporting with PCO as necessary.
o File PCO reports and staff observations logs with HACCP records.

EMERGENCIES

CONTACT WITH BLOOD AND OTHER BODILY FLUIDS

Blood and other bodily fluids will be handled to minimize the possibility ofcross contamination.
All restaurant employees must:
□ Contain the source of the blood.
□ Wear disposable gloves when exposed to blood or bodily fluids tominimize the risk of
contamination.
□ Dispose of contaminated gloves so that they do not come in contact withother people, food,
or equipment. Dispose of any contaminated foods.
□ Clean and sanitize any affected food contact surfaces. Cleaning suppliesshould be washed
after use.
□ Follow procedures outlined by the restaurant manager.
□ Seek assistance from someone trained to handle blood or bodily fluids asneeded.
NOTE: A Blood-Borne Pathogens Kit should be located in the restaurant, tobe used when
handling blood is necessary.

FOOD SAFETY IN EMERGENY SITUATIONS

Facility emergency plans contain specific procedures to ensure the safetyof customers and staff
in emergency situations. In case of facility emergencies, foodservice personnel will be knowledgeable
about handling procedures affecting food safety.
□ All employees in the restaurant must:
o Follow established procedures related to handling food safely duringemergencies.
o Maintain confidentiality when security is an issue.
o Be aware of implications when the following issues arise:
 Menu changes
 Staff notification systems – phone trees, etc.
 Food disposal procedure
1. When food is wholesome but service not occurring in a timely manner
2. When food is no longer wholesome because of improper holdingtemperatures
or potential contamination, fire, smoke, chemicals,fumes

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 □ General Guidelines:
o If in doubt throw it out.
o Original package of food must be intact.
o Clean containers prior to use.
□ The Manager will:
o Develop procedures that address food safety concerns duringemergencies.
o Instruct staff and review those procedures on regular basis, at least once a year.
o Provide specific directions regarding safe food handling for allemergency
situations.
o Observe all employees to ensure procedures are being followed.
o Inform the local health department (or equivalent) if an emergency affecting food
safety occurs.
o Follow up, as necessary, with employees and food safety
professionals.
o Evaluate and update procedures as appropriate.

FOOD SAFETY PROGRAM VERIFICATION

The restaurant will have an on-going process in place for verification that the food safety program
is functioning as planned. A member or members ofthe food safety team will:
□ Observe employees performing tasks, especially at critical control points(CCPs) (receiving,
storing, preparing, cooking, transporting, and serving).
□ Establish appropriate verification inspection schedules.
□ Check CCP records.
□ Review critical limits to verify that they are adequate to control hazards.
□ Check monitoring records.
□ Check corrective action records to review deviations and their resolution.
□ Check process or finished product.
□ Check equipment calibration records.
□ Verify accuracy of equipment that continuously monitors temperatures,such as freezers
and refrigerators.
□ Review the entire food safety program periodically.
□ Review hazard analysis and related CCPs.
□ Review written record of verification inspections.
□ Validate food safety program through on-site review and verification ofthe flow diagrams
and CCPs.
□ Review modifications of the food safety program.

EQUIPMENT HANDLING

FACILITY AND EQUIPMENT MAINTENANCE

The facility and equipment will be maintained to ensure the safety of thefood served to customers.

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The Manager must:
□ Ensure that all hand washing sink areas are supplied with soap dispensers and disposable towels or
functioning air dryers at all times.
□ Maintain toilet facilities so that they function properly and are clean.
□ Take temperatures routinely of water to ensure that hot (minimum 45ºCelsius) and cold (20º
Celsius) running water is available at all sinks.
□ Check to make sure that there is no possibility of back siphon age.
□ Check to make sure that all food waste and rubbish are stored in rodent and insect proof
containers with tight fitting lids.
□ Be sure temperatures of all cooling equipment are taken and recorded routinely to ensure
proper calibration of thermometers and proper equipment operation. See Temperature Record
for Freezer, Temperature Record for Freezer/Refrigerators, and Temperature Record for
Refrigerator.
□ Be sure temperatures of all heating equipment are taken and recordedroutinely to ensure
proper functioning and thermometer calibration.
□ Record temperatures of holding equipment at least daily to ensure proper functioning and
calibration.
□ Monitor the maintenance of ventilation systems, ensuring that systems areadequate and regularly
cleaned according to the recommended schedule.
The Manager will:
□ Assure all equipment in the restaurant is well maintained.
□ Contract with an equipment repair company to have preventive maintenance done for all
equipment, including calibration of cooking equipment.
□ Log all preventative and repair work maintenance.
□ Review temperature logs to ensure that they are being done and todetermine problem
areas.
□ Follow up on any equipment issues or needs.
□ Maintain all facility and equipment documentation with HACCP records.

EQUIPMENT CLEANING AND SANITIZING

Equipment is washed, rinsed, and sanitized after each use to ensure thesafety of food served to
customers.

Employees who use equipment will be responsible for washing and sanitizing removable parts
after each use. Equipment that handles potentiallyhazardous foods is cleaned at least every eight hours.
Steps include:
□ Disassemble removable parts from equipment.
□ Use the three-sink method to wash, rinse, and sanitize all parts. Verifysanitizer concentration
for each meal period and as necessary per policy.
□ Wash, rinse, and sanitize all food contact surfaces of the equipment thatare stationary.
□ Allow all parts of the equipment to air dry.
□ Re-assemble the equipment.

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CLEANLINESS AND SANITAZION

The cleanliness and sanitation of the Swiss Café, Restaurant & Lounge is tobe maintained.

Employees involved in the service of food to customers in the Swiss Café, Restaurant & Lounge
must observe the following procedures to ensure its safety:
□ Before service:
o Clean and sanitize tables.
o Wash hands before handling place settings, food, or beverages.
o If tableware is preset, it should be protected from contaminationby being wrapped,
covered, or inverted.
□ During service:
o Handle all dishes, glasses, cups, and flatware by non-food contactsurfaces only.
o Immediately wipe up spills as they occur. Use designated cloths and appropriate
sanitizing solution.
□ After service:
o Remove unused flatware after Service, clean and sanitize.
o If tables are covered with linen, remove after Service and replacewith clean
tablecloths. Soiled cloth linen, tablecloths, and napkinsshould be taken to the
laundry and kept separate from other linenused in the establishment, such as
custodial towels. Treat stains promptly.
o If no tablecloth is used, remove all materials (salt and pepper shakers, sweetener, etc.)
clean and sanitize tables. Replace materials and reset tables.
o Wipe table seats if necessary after table tops have been cleaned and sanitized.
o Sweep and mop floors or vacuum carpet after meals.

MACHINE WARE WASHING – HIGH TEMPERATURE

All flatware, serving dishes, and utensils are washed, rinsed, and sanitizedafter each use. The
machine for ware washing will be checked prior to each meal period to ensure that it is functioning
properly.

Employees who use the ware washing machine will be responsible for knowing how to use
the machine, document its use, and properly maintain itafter use. Steps include:
□ Fill dish machine tanks using the automatic filler prior to use.
□ Run dish after being filled, but prior to being, until it reaches 45° Celsius.
□ Verify that soap and rinse additive dispensers have enough products forthe day’s use.
□ Scrape and rinse all items before placing them in the machine.
□ Load the dishwasher racks. Avoid overloading or improper loading.

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 □ Place rack in machine and close door.
□ Temperatures should be at least:
o Wash - 65° Celsius with a cycle of at least 2 minutes
o Rinse - 75° Celsius
o Final rinse - 85° Celsius.
Note that for stationary-rack single tank or 1 compartment, single- temperature
machines, water temperature must be of 70° Celsiuswhen contact with dishware. Final
temperature should not exceed90° Celsius. A temperature sensor should turn black.
o Minimum water pressure for final rinse should be 15-25 psi
o Run racks of dishes and flatware through the dish machine. Sort andtransfer flatware
to service canister with handles up; run throughmachine again.
o Using clean hands, remove dishes from machine, and allow to airdry.

HANDLING OF FOOD PROCEDURES

PURCHASING OF FOOD

Food is purchased only from approved vendors to assure the safety of food served to customers.
Employees purchasing food must:
□ Understand regulations for specific foods:
□ Purchase packaged or processed food only from suppliers who receive their products
from licensed reputable purveyors and manufacturers, who adhere to good manufacturing
practices and who are HACCP certified
□ Fresh produce may be purchased directly from local growers as there isno inspection process
for these non-potentially hazardous foods (with exception of melons and fresh alfalfa sprouts).
When making direct purchases, buyers should ensure packages are clean and will maintain the
integrity of the food item, as communicated through productspecifications.
□ Meat and fresh shell eggs may be purchased from local licensedproducers, but because these
foods are considered potentially hazardous, the products must be inspected for safety. An
inspected shield should be on the package. Meat and fish may be purchased by the restaurant
at a specialized and reliable local trader after approval fromthe Swiss Café, restaurant & Lounge
Manager.
□ Purchase pasteurized dairy products.
□ Visit approved vendors to ensure that they maintain clean warehouses adhere to safe storage
and handling practices and have a secure facilityto minimize intentional contamination.
□ Observe the delivery vehicles to ensure that they are clean and temperatures are controlled.
□ Request photo ID badge of delivery person, when you do not trust is orhave complaints

17
 □ Use written product specifications to ensure that the vendor knows what isto be The kitchen
manager will:
□ Develop and implement written product specifications to ensure products purchased consistently
meet restaurant expectations.
□ Coordinate delivery times with vendors/suppliers to ensure that deliveries are made when they
can be stored immediately. Schedule receiving times when product quantity and quality can be
checked, including product temperatures.
□ Review orders and delivery information to ensure orders and product specifications are being
met.

RECEIVING OF FOOD

All food should be checked for proper conditions as it is received in thefacility. Employees
receiving food should:
□ Receive only one delivery at a time from approved suppliers. Verifycredentials of delivery
person.
□ Check to make sure frozen food is solid, and does not show evidence ofthawing and re-
freezing.
□ Check to ensure that refrigerated foods are received at or below 5ºCelsius.
□ Record the date received on the outside of each package, and a use-bydate if applicable.
□ Remove potentially hazardous foods from the temperature danger zone(> 5º Celsius) and
place in storage as quickly as possible.
□ Accept only pasteurized dairy products.
□ Reject potentially hazardous foods that are not at acceptable temperature and
cans with swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust, or dents.
□ Evaluate quality of products by odor, sight, and touch. Reject unacceptable
products. Products must meet order specifications and quality requirements. If any foods are
deemed unacceptable, they should be rejected and put in a designated area for credit.

RECEIVING FROZEN AND REFRIGERATED FOODS:

□ Check temperature with a calibrated thermometer to assure that cold foods (especially
potentially hazardous foods – foods in which microorganisms are able to grow rapidly – often
moist, high in protein, andhave a neutral or slightly acidic pH) are below 5° Celsius.
□ Reject, with the exception of fresh shell eggs (7° Celsius), all foods that should be stored
below 5° Celsius that are delivered above 5° Celsius.
□ Check at random the temperature of three different refrigerated food items for each delivery.
Record date, employee initials, vendor, productname, and temperature of these products in the
Receiving TemperatureLog.

18
 □ Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial
growth. Proper cooler temperatures are 5º Celsius or lower. Proper deep chill storage
temperatures are from 0º Celsius to -3.5º Celsius or below. Proper freezer temperatures are -18º
Celsius.
□ Use First In First Out (FIFO) inventory rotation of products in all storage areas to assure that the
oldest products are used first. Products with the earliestuse-by or expiration dates are stored in
front of products with later dates. Mixing old food with new food is not acceptable.
□ Keep products in original package until used.

RECEIVING DRY GOODS:

□ Check dry goods for leaks, flaws, or broken packages. Dry goods shouldbe dry, free of mold,
and free of insects. If the packages are flawed, theyshould be rejected and put in a
designated area for credit.
□ Inspect cans for leaks, dents, bulges, or other visible signs of damage. Notify a manager
if a damaged can is found.
□ Date boxes and cans with receiving date.
□ Separate chemicals from foods.
□ Check delivery invoice against the items delivered, and the purchase order.
□ When damaged items are found, the manager or designee should call the distributor so
the product can be picked up and returned and a credit issued.
□ Note on the invoice any items rejected.
□ Proper dry storage temperatures are between 10º Celsius and 21º Celsius at 50 to 60 percent
humidity.
The kitchen manager will:
□ Assure that all foods come from approved vendors and sources.
□ Schedule deliveries for off-peak hours and make sure trained staff is available to receive, inspect,
and store food promptly.
□ Assure that no home-prepared foods are accepted or used from thirdparties.
□ Check Receiving Temperature Log to ensure proper procedures arebeing followed.
□ Follow-up with staff as necessary.
□ File with HACCP records.

HOLDING OF FOOD

All hot food will be held hot (above 57º Celsius) and cold food will be held cold (below 5º Celsius).
Temperatures of food will be taken routinely to ensurethat proper temperatures are maintained
through holding to ensure the safetyof the food served to customers. Any conflict between food
quality and food safety must always be decided in favour of food safety. When in doubt aboutthe
safety of food, throw it out. Employees involved in the production or service of food must

19
 □ Holding Hot Food:
o Prepare and cook only as much food as is needed. Batch cookingis ideal for
maintaining food temperature and quality.
o Use hot-holding equipment that can keep hot food at 57º Celsius or higher.
o Follow manufacturer’s instructions in using hot-holding equipment. [NOTE:
Customize your SOP by including instructions. For example, you may need to indicate that
the steam table wells need to be filled with hot water and at what level.]
o Keep foods covered to retain heat and to keep contaminants fromfalling into food.
o We recommend measuring internal food temperatures once an hour using a calibrated
thermometer. Record temperatures in theHolding Temperature Log. If
temperatures are below 57º Celsius,then reheat to 74º Celsius.
o Discard hot potentially hazardous food after four hours if they have not been properly held
at or above 57º Celsius.
o Do not mix freshly prepared food with food being held for service.
□ Holding Cold Food:
o Use cold-holding equipment that can keep cold foods below 5º Celsius.
o We recommend measuring internal food temperatures once an hour using a calibrated
thermometer. Record temperatures in theHolding Temperature Log. If
temperatures are above 5º Celsius, then refrigerate.
o Protect cold food from contaminants with covers or food shields.
o Discard cold potentially hazardous foods after four hours if they have not been
properly held below 5º Celsius.
o If there are no temperature controls, cold food held for longer thansix hours must
be discarded.
o Place cold food in pans or on plates first, never directly on ice. Theonly exceptions are
whole fruits and vegetables that will be washed after holding.
o Ice used on a display should be self-draining. Wash and sanitize drip pans after each use.
□ The kitchen manager will:
o Review logs daily to ensure the temperatures and corrective actionsare being met.
o Follow up as necessary.
o File temperature logs with HACCP records.

TASTING OF FOOD

All restaurant employees will use the correct and sanitary tasting methodto prevent
contamination and ensure food safety.
All restaurant employees must Use a Two Spoon Tasting Method:
o Remove a sample of a product from the container with one spoon.

20
 o Transfer the product sample onto a second spoon, away from the original food container or
preparation area.
o Sample the product by tasting.
o Never re-use used spoons. Use clean and sanitary spoons each tasting.Always use two spoons
to ensure sanitary practices are being followed and the product is not contaminated.

PREPARING OF COLD FOOD

Temperatures of all potentially hazardous cold food will be taken duringpreparation to ensure
safety of all food served to customers. All food will be prepared using appropriate practices and
procedures to ensure safety and sanitation. Employees preparing cold food should:
o Take temperatures
o Wash hands.
o Use a clean and sanitize calibrated thermometer to take the temperatures of potentially
hazardous food products.
o Wipe the clean and sanitize thermometer stem with alcohol wipes prior to taking the temperatures
of each food. Open the sanitizer package withclean hands.
o Record temperatures in the Service Temperature Record.

□ Prepare cold foods:

o Pre-chill ingredients for food served cold (sandwiches and salads) tobelow 5°C before
combining.
o Discard thawed potentially hazardous foods that have been above5°C for more than
four hours.
o Discard cold potentially hazardous food after four hours if they havenot been properly
held below 5° Celsius.
□ Maintain food contact surfaces:
o When possible use color-coded cutting boards for all products. Red for raw meat,
green for vegetables or fruits, and yellow for raw poultry.
o Food contact surfaces should be smooth, easily cleaned and sanitized, with
appropriate material.
o Clean and sanitize all food contact surfaces prior to and after use. Cleaning and
sanitizing steps need to be done separately in orderto be effective.

REHEATING FOOD

All food will be reheated to an internal temperature of 74° Celsius andheld at least 15
seconds to assure the safety of food.
□ Employees reheating food should:
o Remove leftover food from the freezer/refrigerator.

21
 o Check the temperature of the food to make sure it is lower than5° Celsius using a
calibrated thermometer. Record on the Reheating Log.
o Reheat the food product to 74° Celsius for 15 seconds using anoven, stove, or
steamer. The goal is to take the food through thetemperature danger zone (5° Celsius
- 57° Celsius) as quickly as possible. Discard food that has not reach this temperature
within two hours.
o Serve the food immediately, or place the food in a steam tableor a pre-heated hot
cart and recheck temperature to make suretemperature is held at or above 57° Celsius.
o Check the temperature of the food before serving if the food has been held.
o Discard any potentially hazardous foods held in the temperature danger zone (5°
Celsius to 57° Celsius) for more than four hours.This should be noted on the Reheating
Log.

COOKING FOOD

All foods will be cooked using appropriate practices and procedures to ensure safety.
This includes cooking foods to required internal temperatures and taking and recording temperatures.

COOLING FOOD

When cooked food will not be served right away (or is left over and canbe saved), it must
be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken during the cooling
process to make sure that timeand temperature standards are met to ensure the safety of food served
to customers.
□ There are two acceptable methods of cooling food outlined below. Employees involved in the
cooling process of food must observe the following procedures:
o One-stage (four hour) method:
 Cool hot cooked food from 57º Celsius to 5º Celsius within fourhours using an
appropriate procedure.
 Take temperatures of product after four hours to make surethat food
temperature is below 5º Celsius.
 Record temperatures on Cooling Log.
 Reheat food to above 57º C if food has not cooled to 5ºCelsius in four
hours.
o Two-stage method
 Cool hot cooked food from 57º Celsius to 21º Celsius or lowerwithin two hours,
and then cool down to 5º Celsius or lowerwithin an additional four hours, for
a total cooling time of six hours, using an appropriate procedure.

22
  Take temperatures at the two and six hour intervals to make sure that the
appropriate temperatures were reached.
 Reheat food to above 74o Celsius if food has not cooled to 5º Celsius in four
hours.
NOTE: The reason that the two-stage method allows six hoursto cool is that
in the first two hours of cooling the food is passed through part of the
temperature danger zone wherethe growth of microorganisms is most likely
to occur.
□ Factors that affect how quickly foods will cool down:
o Size of the food item being cooled – the thickness of the food or distance to its center
plays the biggest part in how fast a food cools.
o Density of the food – the denser the food, the slower it will cool. Forexample, chili
will take longer than chicken noodle soup.
o Container in which a food is stored – stainless steel transfers heatfrom foods faster
than plastic. Initially loosely wrap food items.
o Size of container – Shallow pans with product depth less than twoinches allow the
heat from food to disperse faster than deep pans.

Food may not move through the temperature danger zone fast enough ifthe food is still hot
when placed in the cooler or freezer or kept in bulk. The hotfood may also raise the temperature
of the surrounding food items, placing them in the temperature danger zone (5º Celsius - 57º Celsius).
Listed below area few methods that can be used to cool foods more quickly. The methods canbe
used alone or in combination.
□ Methods for cooling foods:
o Reduce the quantity of the food being cooled. Cut large food items into smaller pieces
or divide large containers of food into smaller containers.
o Use blast chillers or tumble chillers to cool food before placing it intorefrigerated storage.
o Use ice-water baths. Divide cooked food into shallow pans or smaller pots then place
them in ice water and stir food items frequently.
o Add ice or water as an ingredient. This works for foods that contain water as an
ingredient, such as a soup or stew. The recipe can initially be prepared with less water
than is required. Cold water orice can then be added after cooking to cool the product
and to provide the remaining water required in the recipe.
o Stir food to cool faster and more evenly. Ice paddles (plastic paddles that
are filled with water and frozen) and chill sticks can be used to stir food through the
cooling process. Stirring food with thesecold paddles chills food quickly as this acts as
internal ice baths.

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THAWING FOOD

All foods will be thawed using appropriate practices to ensure food safety.
□ Steps for thawing food include:
o Use one of the three acceptable methods for thawing food:
 Thaw food in the refrigerator at 5° Celsius or below. NEVERthaw food at
room temperature.
 Thaw food needed for immediate service under potable running water at
21° Celsius or lower. Prepare the product within 4 hours of thawing.
 Thaw the product in the microwave if product will be cookedimmediately.
 Use the lowest shelf in the cooler for thawing raw meat to prevent cross
contamination and separate raw products from cooked and ready-to-eat
products.
 Do not refreeze thawed food, unless they are first cooked orprocessed.

SERVICE TEMPERATURES

Temperatures of all hot and cold foods are taken during service to assure that foods are maintained
at appropriate temperatures, and to ensure the safety of food served to customers.
□ Employees who will be setting up the plates and serving food must follow these procedures:
o Use a calibrated thermometer to take temperatures of foodproducts at the beginning
of service.
o Wipe the thermometer stem with a new alcohol wipe prior to taking the temperature of
any food item.
o Take temperatures of all hot potentially hazardous foods as soon asthey are ready for
service. Take temperature of all cold potentiallyhazardous foods as soon as they are ready
for service.
o Record all temperatures on the Service Temperature Log and initial.
□ Make sure that all temperatures are within the critical limits:
o Hot foods are above 57o Celsius
o Cold foods are below 5o Celsius
o Take corrective action, if needed. If hot foods are below 57o Celsius, they must be
heated to above 74o Celsius before service.
o Take corrective action, if needed. If cold foods are above 5o Celsius, they must
be chilled to below 5o Celsius. If more than four hours have elapsed since lat
documentation of cold food item temperatures discard the item.

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USE OF THERMOMETERS

Temperatures will be taken at all steps in the food flow– receiving, storing,preparing, cooking,
transporting, and serving – with calibrated thermometers to ensure the safety of food served to customers.
□ Employees involved in the production or service of food must take temperatures at
critical steps throughout the flow of food using the following procedures:
o How to Measure the Temperature of Food:
 Use a calibrated thermometer. Calibrate thermometers on amonthly basis, or
whenever they are dropped or suffer a shock.
 Sanitize stem of clean thermometer with an alcohol wipe orinsert stem
into sanitizing solution for at least 5 seconds, thenair dry.
 Insert the end of the sanitized thermometer into one of the following
locations, depending on the type of food:
 the thickest part of the product for meat, poultry, or fish.
 the center of the item.
 between two packages of refrigerated or frozen
packaged foods.
 until at least 2 inches are submersed in milk and otherliquids.
 by folding the bag over the stem of the thermometer orprobe for bulk
milk or liquids.
o Make sure the tip of the thermometer does not poke through the food.
o Measure the temperature for at least 15 seconds.
o Read thermometer and record temperature.
o Clean and sanitize stem of thermometer and store it in anaccessible location.
□ General thermometer guidelines
o Keep thermometers and their storage cases clean, stored safely, and easily accessible.
o Use bi-metallic stemmed thermometers or digital thermometers. Do not use glass
thermometers filled with mercury or spirits.
o Wait at least 15 seconds for the thermometer reading to steady before recording
the temperature (bi-metallic).
o Take two temperatures in different locations, because product temperatures can vary
throughout the food item.
o Insert the thermometer into liquids and hold. Do not allow the thermometer’s
sensing area or probe to touch the sides or bottomof the container.

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KITCHEN: HYGIENE RULES FOR HOTEL KITCHEN AND FOOD PRODUCTION STAFF

□ Kitchen staff and Chefs should wear clean uniforms, aprons and hats when handling food.
□ Uniforms and hats must not be worn outside the premises as this mightcause contamination.
□ Kitchen staff must always wear the issued closed shoes and socks and atany case, no slippers
or bare feet are allowed while working in the kitchen.
□ Kitchen staff must be showered and shaved daily when reporting to work.
□ Chef's hair must be clean and short and for females, if hair too long to shoulder, it must be tied
back off the face. Hair nets to be used by all kitchen staff.
□ Nails are to be clean and short to avoid any food contamination.
□ Staff must not wear watches or jewellery, except for a plain wedding ringand small earrings.
□ Staff must not wear strong perfume or aftershave while working in thekitchen.
□ No food and drink consumption in the food preparation areas should beallowed.
□ Smoking in the kitchen or preparation area is strictly prohibited.
□ Hands must be washed thoroughly with soap and water and dried with apaper towel.
□ Avoid touching food with your bare hands when preparing or serving it.
□ Always wear plastic gloves or use clean serving utensils when handlingfoods.
□ Do not lick your fingers while handling or tasting food use a spoon instead.
□ Do not blow your nose, cough or sneeze over food.
□ If any kitchen staff is suffering from vomiting, diarrhoea or other stomachupsets, skin complaints
or cuts inform your supervisor immediately.
□ Cuts and abrasions must be covered by an easily detectable waterproofmedical strip e.g.
bright yellow colour.
□ Any raw food like chicken, meat, pork etc. must never come into contactwith cooked / ready
to eat food.
□ Chefs should never use raw eggs in cooked preparations.
□ Never use the same equipment or working surfaces for raw and cookedready to eat foods
without thoroughly cleaning and disinfecting them first.
□ Use cutting boards according to their colour code; Green Cutting Board = Vegetables Only,
Red Cutting Board = Meat Only, Yellow Cutting Board = Chicken Only, White Cutting Board
= Fish Only to avoid cross contamination
□ Always put food into appropriate clean containers and cover them.
□ Never place or store any food containers on the floor.
□ Thoroughly wash all fruits and vegetables before using them.
□ Never reuse any of the food coming back from the guest.
□ Never mix old food with new.

26
□ Reheat cooked food preparations in small portions and at least at 80°Celsius.
□ Hot food must be kept at above 63ºC during display or the holding area.
□ Always use a clean, calibrated and sanitized probe thermometer tomeasure temperatures.
□ Cooked food preparations must be chilled rapidly under cold runningwater or by
spreading on a clean tray to avoid bacteria.
□ Label raw and cooked food preparations before putting them into thefridge or freezer.
□ Never freeze defrosted food again as it might cause contamination andbacteria build-up.
□ Regularly monitor the temperature of fridges (0°-5°) and freezers (-18°) atleast once a day.
□ Always use the FIFO [First in - First out] method in fridges, freezers and storerooms.
□ Ensure proper labelling procedure is followed to adhere to the FIFO method.
□ The Executive chef should monitor the daily and monthly cleaningschedule report.
□ Always handle cleaning chemicals with care and store all chemicalsaway from food.
□ Remove garbage frequently but in any case after the night shift.
□ The kitchen stewarding area should be kept clean and tidy at all times.
□ Fridge shelves and compartments should be taken out at least once a month and
thoroughly washed it with warm water and soap. The inside of the fridge should be wiped
with a mixture of water and sodium bicarbonate
□ Use a good kitchen bin and empty it out regularly
□ Segregate waste as per protocols issued by the local municipal corporation or local authority

27
KITCHEN: FOOD PRODUCTION KEY TERMS / KITCHEN TERMS / CULINARY TERMS
/ KITCHEN JARGONS

□ Ageing / Aging - The process of allowing the natural tenderization ofmeats over time in a
controlled environment.
□ A la - A French phrase used in menu writing to indicate the style ofpreparation - eg;
Chicken Ala King etc.
□ A la Carte - Items prepared to order as per the guest choice from the menu.
□ Albumen - The principal protein found in egg whites.
□ Allemande (ah-leh-mahnd)- German style, a sauce made by adding lemon juice and a
liaison to a veloute made from veal or chicken stock; used to make several small sauces of
the veloute family.
□ Al Dente - A French phrase meaning firm to the tooth, not soft or mushy.
□ A. P Weight - As purchased; which indicated the weight of an item before trimming
or processing.
□ Acidic / Acid - foods such as citrus juice, vinegar and wine that have a sour or sharp
flavour (most foods are slightly acidic); acids have a pH of less than 7.
□ Almond Paste - Finely ground almonds mixed with sugar.
□ Alkali - Known as a base, any substance with a pH higher than 7 eg: baking soda is one of the
few alkaline foods.
□ Allumette (al-yoo-meht) - French term for matchstick cut of 1/8 inch x 1/8inch X 2 inches (3
millimetres x 3 millimetres x 5 centimetres) usually usedfor potatoes or carrots.
□ Amandine - A French term meaning served or garnished with almonds.
□ Appetizers - Are known as first courses, usually small portions of hot or coldfoods intended to whet
the appetite in anticipation of the more substantial courses to follow.
□ Au gratin (oh-grah—tan) - Foods with a browned or crusted top; often made by browning
at food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander.
□ Aus Jus - A French phrase meaning served with natural juices or gravy without a
thickening agent.
□ Aus Sec - A French phrase meaning to cook until dry.
□ Bacteria - Single-celled micro-organisms, some of which can cause diseases, including food
borne diseases.
□ Bake / Baking - To cook food by surrounding it with hot dry air. Similar to roasting, the term
baking is usually applied to bread, pastries, vegetables and fish.
□ Bain-marie - Hot water bath used to gently cook food or keep cooked food hot. An example is
a container for holding food in a water bath.
□ Baking Soda - Sodium bicarbonate, an alkaline compound that releasescarbon dioxide gas
when combined with an acid and moisture; used to leaven baked goods.
□ Baking Powder- A mixture of sodium bicarbonate and one or more acids,generally the cream
of tartar or sodium aluminium sulphate, used to

28
 leaven baked goods; it releases carbon dioxide gas if moisture is presentin a formula.
□ Barbecue - To cook food on a grill or spit over hot coals or burning of
hardwood/hardwood charcoals or in an enclosed pit and depending upon the type of
barbecue the item may be seasoned or marinated before cooking.
□ Bard / Barding - To cover a piece of meat with salt pork or slices of bacon prior to
cooking. Example tying thin slices of fat, such as bacon or porkfetlock, over meats or poultry
that have little to no natural fat covering in order to protect and moisten them during roasting. This
method then addsadditional moisture and flavour to the cooked food.
□ Baste - To pour dripping or other fat over a food before or during cookingin order to prevent
drying or to glaze the item. Basting shouldn't be done with stock for meats because this will
then wash away the fats which protect it from drying.
□ Batter - Semiliquid mixture or flour and other starchy ingredients and liquids, which has a
pouring consistency. Example semi-liquid mixture containing flour or other starch used
to make cakes and bread or to coatfoods for deep-frying.
□ Beat / Beating - To move a whip or spoon rapidly back and forth to blendproducts together to
achieve a smooth texture.
□ Béchamel (bay-shah-mell) - A mother sauce which is made by thickening milk with a white roux
and adding seasonings.
□ Beurre manié (burr-man-yay) - The method of combining equal amounts by weight of flour and
soft, whole.
□ Beurre noir (burr-nwar) - The French term for 'black butter', whole butter cooked until dark brown
(not black) sometimes flavoured with vinegar orlemon juice used for savoury foods such
as vegetables, fish, pasta or chicken etc
□ Beurre noisette (burr-nwah-zeht) - The French term for 'brown butter', whole butter heated until it
turns light brown, giving off a nutty aroma.
□ Beurre rouge (burr-rooge) - French for 'red butter', an emulsified buttersauce made from
shallots, red wine and butter.
□ Bind - To cause two or more items to cohere, unite or hold together. Anexample is to bind
a croquette mixture.
□ Bisque (bisk) - Is a soup made from crustaceans especially shellfish, theclassic version of bisque
is thickened with rice.
□ Bivalves - Molluscs such as clams, oysters and mussels that have twobilateral shells attached
at a central hinge.
□ Blanch - To cook a food item partially and very briefly in boilingwater/liquid or hot
oil. Example blanching vegetables in boiling water.
□ Blanc - French term for white. Example, Beurre Blanc (burr-blanhk) which isFrench for
"white butter".
□ Blanch / Blanching - To cook a food item partially and very briefly in boiling liquid or hot oil.
Usually, this is a technique for the pre-preparation of a food item for finishing later.

29
□ Blanquette (blahn-keht) - A white stew made of a white sauce and meator poultry that is simmered
without first browning.
□ Blend - To mix two or more ingredients so completely that they lose their separate identities.
□ Béarnaise (bare-nayz) - A sauce made of butter and egg yolks and flavoured with a reduction
of vinegar, shallots, tarragon and peppercorns.
□ Bloom - A measure of the strength of gelatine additionally refers to a whitish layer that forms
on chocolate due to the separation of the cocoabutter.
□ Boil - To cook the food item in a boiling liquid. Very few items are boileddue to the fact that
which this process the food might dry.
□ Boiling - A moist heat cooking method that uses convection to transfer heat from a hot
(approximately 212°F/ 100 C) liquid to the food submerged in it. The turbulent waters
and higher temperatures cook foodsmore quickly than do poaching or simmering.
□ Bouchées (Boo-shay) - A kind of small puff pastry shells that can be filled and served as bite-size
hors-d'oeuvre or petit fours.
□ Bouquet Garni - Fresh herbs of various types, tied together and used as a flavouring agent. Used
for flavouring stocks, sauces, soups and stews
□ Bouquetiere (boo-kuh-ty-ehr) - The French term meaning to serve with a bouquet of vegetables.
□ Braising - A combination of cooking method that uses both wet and dryheats typically salted
foods in which foods are first browned in hot fat, then covered and slowly cooked in a
small amount of liquid over low heat.
□ Bran - Is the tough outer layer of a cereal grain and the part highest infibre.
□ Breaded / Breading - Coating a food item with bread or crumbs. Such food items are then
usually fried, baked or broiled.
□ Break (curdling) - When liquid such as milk. or a mixture such as a sauceloses its ability to
hold particles or oils it contains in suspension. This isnormally caused by exposure to a
rapid temperature change or excess heat. The term break is also known as 'Curdling / Curdle'.
□ Broil / Broiling - The cooking of a food item with radiant heat.
□ Broth - Is a flavourful liquid obtained from the long simmering of meatsand/ or vegetables.
□ Brown stew - A kind of stew in which the meat is first browned in hot fat.
□ Brown stock - Is a richly coloured stock made of chicken, veal, beef or game bones along with
vegetables. All of these items are caramelized before they are simmered in water with seasonings.
□ Brigade - A system of staffing a kitchen so that each worker is assigned a set of specific tasks, such
tasks are often related by cooking method, equipment or the types of foods being produced.
□ Brioche (bree-ohsh) - Is rich yeast bread containing large amounts of eggsand butter.

30
□ Butter Cream Icing - A combination of powdered sugar and /or sugar syrup with butter
and/or shortening and possibly other ingredients to forman icing.
□ Cake - Refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux.
Cake can also refer to almost anything that isbaked, tender, sweet and sometimes frosted.
□ Calorie - The amount of heat needed to raise one kilogram of water by10-degree Celsius. Term
calorie is also used as a measure of food energy.
□ Caramelization - The process of browning of sugars when exposed to 300 degrees F heat.
□ Carbohydrates - Any of various neutral compounds of carbon, hydrogenand oxygen
which combine in the form of sugar, starches and cellulose.
□ Casserole - A heavy dish suitable for food to be baked in and food bakedin a casserole dish.
□ Celsius - The thermometric scale on which 0° Celsius is the freezing point and 100° Celsius is the
boiling point of the water.
□ Clarify - To clear a liquid, such as consomme, by adding slightly beatenegg white.
□ Coagulation - The process of becoming thick or solidifying. In kitchen, itusually refers to the
firming of protein as food is exposed to some type of heat.
□ Coat - To cover with a layer, usually thin, of some substance, such as flour,aspic or oil.
□ Consistency - The degree of density, firmness or solidity of a mixture.
□ Convenience food - Any food which has been partially or fully preparedby the manufacturer
or producer.
□ Course - A food or group of foods server at one time or intended to beeaten together.
□ Contamination - The transfer of bacteria from one food to another.
□ Compound Butter - Are mixtures of butter and supplementary ingredients.Primarily, they are used
to enhance flavour in various dishes, in a fashion similar to a sauce.
□ Danger Zone - 45° F to 140° F or 7° Celsius to 60° F is the range of temperature in which the
bacteria multiply the most rapidly.
□ Deep Fry - To cook food by submerging it in hot fat or oil.
□ Deglaze - The removal of caramelized sugars and other food particlesfrom a pan by
swirling with liquid or water.
□ Degrease - To skim the fat from the top of a liquid such as a sauce or astock. Example using
a bread to decrease the oil from the sauce.
□ Dredging - Process of coating food with flour or other substance withoutthe use of a batter or
binding agent.
□ Elastin - A type of connective tissue in meat which does not dissolve incooking.
□ Emulsion - The combination of two incompatible liquids, such as oil andwater.
□ E.P Weight - Edible Portion (E.P)- It is referred to the weight of the fooditem after trimming
and preparation is done.

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□ Fermentation - The interaction of yeast and carbohydrates which
develops into alcohol or organic acids.
□ Fiber - Indigestible carbohydrates found in fruits and vegetables.
□ Florentine - Garnishing a dish with spinach.
□ Fold / Folding - The process of gently mixing of one ingredient withanother.
□ Fondant - Finely Crystallized sugar syrup worked into a smooth, creamyfrosting or candy.
□ Food Cost - The cost of the ingredients used in the preparation of thefood.
□ Fry / Frying - To cook in hot oil or fat.
□ Garni - To add a garnish or decoration to a finished food.
□ Garnish - Athe artistic complementing of a food item with other food oredible item.
□ Gelatinization - The process of converting into a jelly.
□ Gluten - The protein-based substance in wheat flour which builds thestructure in baked
items or goods.
□ Gram - The basic unit of weight in the metric measurement system.
□ Griddle - The process of cooking food on a flat, solid surface.
□ Grill / Grilling - The cooking of food item over an open heat source on ascreen or grid.
□ Grosse Piece - The centrepiece of a buffet platter.
□ Herb - A wide variety of aromatic plants used for seasoning andgarnishing foods.
Many of these plants also have medicinal values.
□ Kosher Style - Foods which have been blessed by a rabbi or thoseprepared in
accordance with the Jewish dietary laws.
□ Jardiniere - The French term meaning the serving of a food item garnishedwith vegetables.
□ Jus Lie - A French term referring to meat juice that has been lightly thickened with
either arrowroot or cornstarch.
□ Kilo - The prefix used in the metric measurement system meaning 1000.1000 gram is called as 1
Kilogram.
□ Lard - The soft, white, solid or semi-solid fat rendered from the fatty tissueof the hog.
□ Larding - To insert a strip of fat into a piece of meat prior to cooking.
□ Liaison - A binding and enriching agent used in the finishing of sauces,usually composed of
egg and cream, or raw butter.
□ Litre - Tha basic unit of volume measurement in the metric system. It isequal to slightly
more than one quart.
□ Marinate / Marination - To soak food is a flavourful liquid to add flavourand to tenderize.
□ Mask - To cover a food item completely with a sauce.
□ Mise en Place - A French meaning everything in place. The key to efficientkitchen preparation.
□ Mirepoix (meer-pwah) - Mixture of cooked vegetables, herbs, and spicesused to enhance
the flavour of soup, meat, fish and shellfish dishes.

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 Common ingredients are onion, celery, carrot leek, garlic, peppercorns,bay leaf, clove, thyme
and rosemary.
□ Mix - Method of combining ingredients in such a way that the parts of each ingredient are
evenly dispersed in the total product.
□ Nouvelle Cuisine - A modern style of cooking that emphasizes freshness ofthe ingredients and
presentation of the dishes and shortened cooking time.
□ Nutrient - Anything having food value. It is that which is in food that supports the life system.
□ Pan-Fry - To cook a food item in a moderate amount of fat or oil.
□ Papillote - French term denoting the cooking of an item wrapped inpaper or possible
foil.
□ Par-boil - To partially cook in simmering or boiling the liquid.
□ Par-cook - To cook partially by any method.
□ Pasteurized - Partial sterilization of a substance, particularly a liquid, at a temperature and for
a length of time sufficient to kill harmful bacteria.
□ Pathogen - Is an infectious microorganism such as a virus, bacterium, protozoa, prion, or
fungus.
□ Portion Control - The measurement of a food item to ensure that the standard amount is served
to the customer. This action is primary to have control over the food cost.
□ Protein - Are extremely complex combinations of amino acids which occur naturally in
different food items. Proteins are essential constituents ofall living cells.
□ Puree - Making a puree into mash product to a fine pulp, usually by forcing it through a sieve
or putting it into a blender.
□ Recipe - A list of ingredients and set of instructions for the preparation of adish.
□ Reduce - To boil or simmer a liquid to a small volume. Usually, this is doneto concentrate flavours.
□ Roast - To cook food by surrounding it with dry heat.
□ Rough Prep. - It is the preliminary preparation of ingredients to the point ofbeing ready to cook.
□ Roux - Roux is flour and fat cooked together and used to thicken sauces.Roux is typically
made from equal parts of flour and fat by weight.
□ Royal Icing - The combination of egg white, powdered sugar and cream of tartar used as
a decorative frosting for used in cakes.
□ Sachet Bag- Herbs and spices tied in a cheesecloth/muslin bag, used forthe flavouring of
stocks, sauces and soups.
□ Sauce - A Flavourful liquid usually thickened which is used to enhance theflavour and give
moisture to food.
□ Sauté - To brown a food item quickly in a very little fat or oil.
□ Scald - To bring a liquid to a temperature just below the boiling point.
□ Scaling - The weighing of ingredients or prepared food mixtures for use,such as scaling of
cake batter. Scaling of all items is more frequently doneat the bakery.

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□ Score - To cut narrow gashes in a crossbar or straight patterns across the outersurface of a
food item. Example scoring the turkey before roasting.
□ Sear - To brown the surface of a food item by a short application of high heat.This process is
used to develop the flavour or colour.
□ Season / Seasoning - 1) To enhance flavour by the addition of salt or other ingredients. 2) To
mature and bring to a proper condition by ageing or specialpreparation, this usually applies to the
processing of meat.
□ Simmer - To cook food in a liquid which is just below the boiling point. The temperature of
the liquid will be 200°F / 93°C at sea level and normal pressureand the bubbles will break gently
below the surface of the liquid.
□ Short - Used to describe a product which is very crumbly and tender due to ahigh fat
content.
□ Sift - To put flour, sugar or other similar substance through a sieve to ensure a finegrain.
□ Smother - To cook in a covered kettle until tender.
□ Spice - 1) Any number of aromatic vegetable products used to season or flavour food (eg:
Cardamom, Clove, nutmeg, black pepper etc.). 2) The addition of zest or flavour to a dish is also
referred to as a spice.
□ Straight Flour - Flour milled from all parts of the wheat kernel except the bran.
□ Strong flour - Flour with high gluten content such as winter patent flour.
□ Sauerkraut (sau-erkraut) - It's a 'sour cabbage' dish which is finely cut raw cabbage that
has been fermented by various lactic acid bacteria. It has a longshelf life and a distinctive
sour flavour, both of which result from the lactic acidformed when the bacteria ferment the
sugars in the cabbage leaves.
□ Sweat - To cook in a small amount of fat or oil over low heat.
□ Syneresis - The release of liquid from a gel.
□ Temper - The gradual raising of the temperature of a cold liquid by the additionof a hot liquid.
Normally done to avoid the breaking or the cold food item.
□ Turntable - 1) A rotating platform which is on a pedestal, used for holding cakes which are
being iced and decorated. 2) A glass turntable which is inside the microwave oven, rotating
the food in the turntable helps the even out the exposure to microwaves the food evenly during
the process.
□ Variety Meat - The non-skeletal meats of the dressed carcass. These include liver,tongue, kidneys,
heart etc.
□ Vitamin - Any of a variety of groups of compounds present in foods in small quantities which
are necessary for regulating body functions.
□ Wash - 1) Brushing or coating a food item with a liquid such as egg white, milk oregg wash. 2) The
liquid used to coat a food item. 3) The applying of the coat toa food item is also called as wash.
□ Whip - To beat with a rapid lifting motion to incorporate air into a product.
□ Weak Flour - Flour which has low gluten content, such as cake flour or all-purposeflour.
□ Whitewash - A thin mixture of starch, such as flour or cornstarch and cold liquidused to
thicken sauces or other liquid items.
□ Zest - The coloured portion of the peel of citrus fruit. Example: Orange Zest,Lemon zest
etc.

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