COOK 001 REVIEWER

COOKING METHODS:

Moist Heat Method

- The heat is conducted to the food product by water or water based liquids.
- Can be used to make healthy dishes without any added fats or oil.
- Great way to tenderize the though fibers from meats

Dry Heat Method

- Heat is conducted without moisture

Combination Cooking
- Utilizes both Moist and Dry heat methods.
- This technique works with toughest cuts of meat.

POACHING - A gentle method of cooking in which foods are submerged in hot liquid
between 140 degrees and 180 degrees Fahrenheit.

EX: Fish, Egg, Poultry, Foods

SIMMERING - A gentle method of cooking foods but uses higher temperatures than
poaching, usually between 180 degrees and 205 degrees Fahrenheit. To achieve a
simmer, first bring water to the boiling point and then lower the temperature.

EX: Rice, Meats, Soup and stocks, Vegetables, Grains, Legumes

BOILING - Submerging food in water that has been heated to the boiling point of 212
degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in
motion while they cook.

EX: Pasta, Eggs, Vegetables

STEAMING - Water is boiled continuously to produce a steady amount of steam. The

steam surrounds foods and cooks evenly while retaining moisture.

EX: Vegetable Fish and Shellfish, Deserts, Tamales

DRY HEAT METHOD

BROILING - Works by transferring extremely high heat onto food, usually directed
from a radiant located above the food. Browning can occur very quickly with this
method.

EX: Meats, Poultry, Vegetables, Fish, Fruits

GRILLING - Uses radiant heat to cook foods quickly. Most commonly, grilling
equipment will feature an open grate with a heat source located beneath the food.

EX: Burgers, Meat, Poultry, Fish

ROASTING - Performed inside an oven and uses indirect heat that cooks from all
sides for even browning. This method of cooking works more slowly, coaxing flavors
out of meats and vegetables.

EX: Meats, Poultry, Fruits, Veggie

BAKING - Baking and roasting both use indirect heat to surround foods and cook
from all sides. Baking is used when making bread, rolls, and cakes.

EX: Baked Goods, Pizza

SAUTIENG
- performed over a burner in a hot, shallow pan and uses a small amount of oil or
fat to coat food for even browning.
- This method cooks foods very quickly so it's best to keep the food moving by
tossing or flipping.
- Saute is a French word that translates to "jump".

EX: Meats, Poultry, Vegetables

COMBINATION COOKING

BRAISING - First seared in a hot oiled pan then transferred to a larger pot to cook in
hot liquid. The foods are only partially submerged in simmering water, broth, or
stock.

EX: Meats, Vegetables, Legumes

STEWING - Instead of being partially submerged. Smaller cuts of meat are used in a
stew, but the method of slow cooking at low heat is the same.

OSH IN THE KITCHEN

Occupational Health and Safety Procedures:

- Help prevent harm to workers, property and the environment.
- It is concerned with protecting the safety, health and welfare of people engaged in
work or employment.
- aims to promote and maintain the physical, mental, and social well-being or
workers.
GOOD OHS PRACTICE
 Disaster Plan
 Training and providing relevant information
 Work and Storage area should be clean
 Near Miss and Hazardous Incidents and Accident Investigation
 Report of Notifiable Accidents, Incidents and Dangerous Occurrences
 Personal Protective Equipment ( PPE)
 First Aid

HAZARD
- A condition where there is a threat to life, health, property and environment.
- Any potential damage, harm or adverse health effects on something or someone
under certain conditions at work

BASIC FOOD MICROBIOLOGY

 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 microorganisms.
 Food borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.

COMMON CAUSES
 Failure to properly refrigerate food.
 Failure to thoroughly heat or cook food.
 Infected employees/workers because of poor personal hygiene practices.
 Foods prepared a day or more before they are served.
 Raw, contaminated ingredients incorporated into foods that receive no further
cooking.
 Cross-contamination of cooked food through improperly cleaned equipment.
 Failure to reheat food to a temperature that kills bacteria.
 Prolonged exposure to temperatures favorable to bacterial growth.

TYPES OF HAZARDS

Physical Hazard – This hazard often has human and natural elements. Its includes
earthquake, floods and typhoons.

Biochemical Hazard – This hazard originates from foreign organism identified with
food.

Chemical hazard – Chemical are used in agricultural and commercial industry and
also in housekeeping like disinfectants, air freshener, etc.

Mechanical Hazard – This hazard involves machines or mechanical processes.

Ergonomic Hazard - This hazard harms the musculoskeletal system of workers.

This involves uncomfortable or poor body positioning.
SAFETY REGULATIONS

The Philippine Clean Air Act

It is constitutional law designed to make sure that all Filipinos have air that is safe to
breath in.

Waste Management
It involves the collection, transport, processing, recycling or disposal or waste
materials. Waste is found in every area of a workplace.

TYPES OF WASTE

Solid Waste – These are dry wastes that are considered useless and are dumped or
thrown away.

Liquid Waste – Include Human waste, industrial waste water, flood water and other
waste water from different sources.

CLASSIFICATIONS OF WASTE

Biodegradable – Wastes that decomposes.

Non Biodegradable – Wastes that do not decompose.

Hazardous Waste – Waste from commercial, industrial, and agricultural activities.

Ex: Paint, motor oil, insecticides.

Non Hazardous Waste – These are safe substance like paper, cardboard, wrappings,
paper and packaging materials and other.

FLOW PROCESS OF WASTE

PERSONAL PROTECTIVE EQUIPMENT

 It is important to keep ourselves safe in the kitchen because that will save you
from spending money seeking treatment. Because safety in the kitchen is vital, a
number of protective tools have been invented. Below we look at examples of
personal protective equipment in the kitchen

Apron - A kitchen apron keeps your uniform or clothes clean while cooking.
It acts as an extra barrier between your skin from different materials and ingredients
used in cooking that might cause you injuries.

Gloves - You can protect your hands by using gloves, specifically cut – resistant
gloves that are made with various materials.
Though you might still need to exercise caution when cooking, it is important to
wear gloves to avoid contaminating the raw ingredients when preparing food.

Hairnet - A hair net will keep away the stray hair strands that you have to prevent
contaminating the food with hair.

Closed Shoes - Always wear closed shoes when cooking to protect your feet from
any spoilage that may occur when cooking.
It acts as a barrier between your feet from the different materials used in cooking.