TLE – 10 COOKERY WEEK 4 make this simple

Eight Simple Ways to Present Food like a Chef meal look really
special!
1. Set the table
properly. Your day-
to-day meals might
be free-for- all, but if
you ‘ve got guests
coming over, it‘s
nice to have the Photo by Alma G. Almeyda
knives and forks in
the right places.
Photo by Alma G. Almeyda 7. Play with Height.
Chicken Cordon
2. Choose your Bleu with Buttered
plates wisely. Make Veggies looks more
sure your serving interesting because
plates are big of the high mound
enough to let each of rice sitting next to
food item stand out, it. Photo by Alma G. Almeyda
but small enough
that the portions
don‘t look tiny.
Photo by Alma G. Almeyda
8. Garnish
3. Read the clock! A appropriately. Don‘t
good proof way to lose sight of the
arrange food on the recipe you made in
plate follows this the first place! Any
placement; garnish on the plate
should be edible and
 carbohydrat should enhance the
e (rice, flavor of the main
pasta, dishes. Grilled
bread, etc.) salmon might be Photo by Joyryn M. Sasis
at 11 o‘clock served with a lemon
 vegetables wedge, for example.
at 2 o‘clock Garnishes, like the
 protein at 6 cut-up fruit with the
o‘clock fried, are also a
from the diner‘s great way to add
Photo by Alma G. color or texture.
point of view. This
Almeyda
will also help you
portion correctly, if
Occupational Health and Safety (OHS)
you remember that
Occupational Health and Safety (OHS) is a cross-
vegetables should
disciplinary area concerned with protecting the safety, health
cover about half of
and welfare of people engaged in work or employment.
the plate, starch one
Knowing OHS is essential to minimize the hazards and risks
fourth, and protein
not only to students, trainers and other people within the
one fourth.
training institution but also to others who will be affected.
4. Just like with
centerpieces, it‘s Good OHS Practice
good to have a little 1. Disaster Plan - there should be plan in place to deal with
bit of height, but any emergency.
don‘t overdo it or 2. Training and Providing Relevant Information
your guests won‘t 3. Work and storage areas should be designed, constructed,
know how to and equipped to ensure that there is minimum risk to
proceed! archive material or staff. It should be kept free of food and
drinks, harmful contaminants, pollutants or vermin
Photo by Alma G. Almeyda radiation.
4. Near Miss and Hazardous Incidents and Accident
Investigation
5. Be odd. Don‘t be 5. Report of Notifiable Accidents, Incidents and Dangerous
strange, but things Occurrences
generally look more 6. First Aid
interesting when 7. Personal Protective Equipment (PPE)
they‘re in sets of odd
numbers, rather Basic Food Microbiology
than even numbers.
Certain microscopic organisms, such as bacteria, are
Photo by Alma G. Almeyda able to invade the human body and cause illness and
sometimes death. Because contaminated foods are the major
6. Play with color sources of organisms transmitted to people, it is essential
and texture. Even if that food production must have a clear understanding of food
you‘re just serving microbiology and the conditions involve in it.
Tomato Soup and
Grilled Cheese What is food borne illness? Food borne infection? Food
Sandwiches, a green borne intoxication?
paper napkin or a
colored plate can
Food-borne illness is a disease that is carried and
transmitted to people by food.
Food-borne infection is a disease that results from eating
food containing harmful micro-organism.
Food-borne intoxication is a disease that results from
eating food containing toxins from bacteria, molds or certain
plants or animals.
The common causes of outbreaks of food borne illness
are:
1.Failure to properly refrigerate food
2.Failure to thoroughly heat or cook food
3.Infected employees/workers because of poor personal
hygiene practices
4.Foods prepared a day or more before they are served
5.Raw, contaminated ingredients incorporated into foods that
receive no further cooking
6.Cross-contamination of cooked food through improperly
cleaned equipment
7.Failure to reheat food to temperature that kills
bacteria
8.Prolonged exposure to temperatures favorable to bacterial
growth.
Aside from food safety we should also be aware of the
different hazards in our workplace such as kitchen hazards,
electrical hazards and others. To avoid or control these kinds
of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your
deep fryer.
3. Observe all safety procedures and wear all protective
equipment provided for your use while preparing hot
items.
4. Use gloves, scrapers, and other cleaning tools with
handles.
5. Use the correct grease level and cooking temperatures for
your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other
hot surfaces. Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or
falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often
with grease- cutting solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a
flare-up.
12. Do not overfill or pour excessive number of frozen fries
into deep fryer at one time.
13. Overfilling causes excessive splashing and bubbling over
of
hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers
recommended cooking temperatures.
16. Do not move or strain hot oil containers; wait until the oil
is cool!
17. Extinguish hot oil/grease fires by using a class K fire
extinguisher.
Here are some tips on how to handle eggs:
Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
Here’s More…
Store Egg Dishes
Kind of Storage
A. Cold Storage (refrigerated storage, deep chilling,
Egg Freshness
freezer storage)Test…
keeping potentially hazardous foods
cold enough to prevent bacteria from growing.
 Check date on the carton
Shell should
Thetemperature be rough
of the freezerand dull
compartment must be

at 0°F or less, and the eggs shouldcold
Fresh eggs sink in a dish of be stored in an
water
area of the freezer where there is the least amount of
temperature fluctuation.
B. Dry Storage should be dry, cool, well-ventilated, free
from insects and rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at
room temperature for about seven days. Left-over egg
yolks and egg whites should be kept in containers
that will prevent drying.
Tips for Storing Raw and Cooked Eggs:
 Put eggs in the refrigerator as soon as
possible after purchase.
 Keep them in their covered carton (large end
up) to preserve moisture and assure
darkness. Do not put them in the egg box at
the door of the refrigerator.
 Keep eggs away from strong odors. These can
be absorbed through the shells, which are
porous.
 Whole eggs can be beaten slightly and placed
in a container with a tight seal and stored in
the freezer for up to one year
 Egg whites also can be stored for up to a year
in a tightly sealed container in the freezer.
 When storing egg yolks in the freezer, a small
amount of sugar or salt should be added to
prevent the yolks from becoming too thick
and gelatinous over time.
 Add a pinch of salt per yolk if the yolks will
be used for savory dishes, or add about a ¼
teaspoon of sugar per yolk if the yolks will be
used for sweet dishes.
 Do not wash eggs before storing them. This
destroys the mineral-oil film that coats the
shells and helps keep them fresh.
 Dip the eggs in oil to cover the pores and to
delay its deteriorative changes, reduce mold
penetration and retard spoilage.
 Left-over raw yolks can be refrigerated for
several days when covered with water, milk,
or oil. Two yolks can be used in place of 1
whole egg in a recipe.
 Left-over raw whites can be stored in a tightly
covered plastic or glass container in the
refrigerator for several days or as long as
they do not have any odor. They can also be
frozen, although when thawed the white is
thinner. However, you can use them
successfully in recipes calling for egg whites.
 Store in the refrigerator for 4 to 5 weeks
  Store in the original carton with the blunt
side up
Fresh shell eggs Buy best before
date
Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months