FOOD SELECTION AND PREPARATION

Food selection and preparation are fundamental processes in the culinary world that involve carefully
choosing ingredients and transforming them into edible, enjoyable, and nutritious meals. These
processes are essential for creating delicious, visually appealing, and safe dishes.

FUNDAMENTAL ASPECTS OF FOOD SELECTION AND PREPARATION

FOOD SELECTION FOOD PREPARATION

• NUTRITIONAL CONSIDERATIONS • SANITATION AND FOOD SAFETY

• FRESH AND SEASONAL CHOICES • KNIFE SKILLS
• QUALITY AND SOURCE • COOKING TECHNIQUES
• DIETARY PREFERENCES AND • FLAVOR ENHANCEMENT
RESTRICTIONS • RECIPE ADAPTATION
• CULINARY VERSATILITY • TIMING AND COORDINATION

HERBS

Herbs are leaves of low-growing shrubs which can be used fresh or dried. These are essential
elements of cooking, adding distinct flavors, scents, and visual appeal to a wide range of dishes, from
salads and soups to main courses and desserts.

1. BASIL - Used in Italian cuisine, particularly in pasta dishes, pesto, salads, and tomato-based
sauces.
2. PARSLEY - Often used as a garnish, it adds a fresh flavor to salads, soups, stews, and sauces.
3. FLAT PARSLEY - Flat parsley has flat, broad, and serrated dark green leaves. It provides a mild,
slightly peppery flavor and is commonly used for salad, soups, and sauces.
4. CILANTRO LEAF - Cilantro leaves are flat, delicate, and finely cut with a distinctive bright green
color. It has a unique, pungent, citrusy, and slightly peppery flavor. A fundamental herb in various
cuisines, particularly in Mexican, Indian, Thai, and Middle Eastern cooking.
5. DILL - Dill leaves are feathery and delicate, resembling fine, soft needles. It has a unique flavor
profile, offering a combination of freshness, citrus-like notes, and a mild anise or licorice taste.
Commonly used to flavor and preserve pickles.
6. LEMON GRASS - Lemongrass consists of long, slender, grass-like stalks with a bulbous base. It has
a strong citrusy, lemon-like aroma and a slightly sweet, taste. Commonly used in stirfry, curries,
soups, marinades, beverages and infusions.
7. BAY LEAF - Bay leaves are elliptical, green leaves with a leathery texture. They are usually used in
their dried form. They have a strong, aromatic fragrance and a slightly bitter, pungent, and spicy
flavor, used to flavor soups, stews, rice, pilafs, braising, and roasting.
8. OREGANO - Oregano leaves are oval to lance-shaped, with a slightly fuzzy texture and a deep
green color. It has a robust, pungent flavor with a combination of earthy, peppery, and slightly
bitter notes. Used to flavor pizza, pasta, salads, marinades and rubs.
9. ROSEMARY LEAF - Rosemary leaves are narrow, needle-like, and have a dark green color on top
and a silvery underside. It has a robust, woody aroma with a slightly piney and citrusy flavor.
Used in roasts and grilled dishes, bread, baked goods, sauces, and marinades.
 10. SAGE LEAF - Sage leaves are oval-shaped with a soft, downy texture on the surface and a
grayishgreen color. It has a strong, aromatic scent with a slightly peppery, slightly sweet, and
earthy flavor. Poultry Dishes, Sauces, Soups, Sausages and Meatballs.
11. TARRAGON - Tarragon leaves are long, narrow, and lance-shaped, with a deep green color and a
glossy surface. It has a strong, licorice-like aroma and a slightly sweet, aniselike, and peppery
flavor. Used in Chicken and fish dishes, sauces, eggs and salads.
12. THYME - Thyme leaves are small, oval-shaped, and typically gray-green in color. It has a strong,
aromatic fragrance with a slightly sweet, minty, and earthy flavor.
13. MINT - Mint leaves are typically bright green, small, and come in a rounded or oval shape with a
serrated edge. It has a strong, fresh, and cool aroma with a sweet, slightly spicy, and peppery
flavor. Commonly used in mint tea, tabbouleh, mojitos, chutney and sauces.
14. MARJORAM - Marjoram leaves are small, oval-shaped, and green with a slightly fuzzy texture. It
has a mild, sweet, and slightly citrusy flavor with a delicate aroma. Used in Soups, Stews, pasta,
sauces, meat, poultry, and vegetable dishes.
15. SPRING ONION - Spring onions have small, white bulbs at the base, which gradually transition
into hollow, cylindrical green stalks. They have a mild, onion-like flavor that is less pungent than
mature onions, making them a popular choice for salads and garnishes, also used in salads, stir-
fry, soups or porridge, noodles, dips and sauces.

SPICES
1. ALLSPICE - Comes from its flavor, which is said to resemble a combination of cinnamon, cloves,
and nutmeg. Used as a flavor enhancer, baking ingredient, sauces, and marinades, pickling and
preserving.
2. CINAMMON - Cinnamon is a versatile spice derived from the bark of trees in the Cinnamomum
genus. It's known for its warm, sweet, and aromatic flavor and is widely used in both sweet and
savory dishes.
3. CORIANDER POWDER - A versatile herbs and spice widely used in various cuisines around the
world. Both the leaves and seeds of the coriander plant are edible and have distinct flavors with
a warm, nutty, citrusy flavor with a slightly spicy and earthy aroma. Commonly used as spice
blends, meat, vegetables, lentils, rice flavoring, pickling, and baking.
4. CARDAMON - Cardamom is a highly prized and versatile spice known for its intense, aromatic,
and slightly sweet flavor. Cardamom is widely used in both sweet and savory dishes, as well as in
beverages.
5. CUMIN - Cumin is a widely used spice that adds a distinctive and robust flavor to various dishes,
it has a warm, earthy, slightly nutty flavor with a hint of bitterness and a strong, aromatic aroma.
An essential ingredient in taco seasoning for Mexican cuisine.

6. CLOVES These dried buds are popular spices known for their strong, pungent aroma and sweet,
warm flavor. Cloves are a common ingredient in various cuisines and have medicinal and
aromatic uses. It provides a warm, aromatic, and slightly spicy note that complements the savory
and salty flavors of ham.

7. FENNEL SEED - These seeds are known for their distinct anise or licorice-like flavor and are
commonly used as a spice in sausages, curries, tea, and marinades.
 8. GINGER - a flowering plant whose root is widely used as a spice and folk medicine. It is
celebrated for its distinctive flavor, medicinal properties, and culinary applications.

9. NUTMEG - Nutmeg is a spice derived from the seed of the Myristica fragrans tree, which is
native to the Banda Islands of Indonesia. The spice has a distinctive, warm, sweet, and aromatic
flavor.

10. PAPRIKA - a spice made from ground, dried sweet, or hot varieties of Capsicum annuum.
Commonly used as seasoning, garnish, spice blends, and colorant.

11. SAFFRON - Saffron is a highly prized and expensive spice derived from the flower of Crocus
sativus. It is known for its vibrant red threads, often referred to as "stigmas," which are
handpicked and dried to produce saffron. Saffron is widely regarded for its distinct flavor,
aromatic qualities, and bright golden-yellow color it imparts to dishes.

TOOLS, UTENSILS, EQUIPMENT FOR FOOD

Cutting and Chopping Tools:

1. Chef's Knife:
 Use: Versatile knife for chopping, slicing, and dicing various ingredients.
 Care: Keep sharp, hone regularly, hand wash, and dry immediately after use.
2. Paring Knife:
 Use: Precise cutting, peeling, and trimming fruits and vegetables.
 Care: Keep sharp, hand wash, and dry immediately after use.
3. Serrated Bread Knife:
 Use: Slicing bread, cakes, and delicate fruits or vegetables with tough skins.
 Care: Hand wash, sharpen when needed, and store safely to protect the blade.
4. Utility Knife:
 Use: Versatile for various cutting tasks, often too small for larger items but larger than a
paring knife.
 Care: Hand wash, sharpen when needed, and store safely.
5. Kitchen Shears:
 Use: Cutting herbs, trimming, and portioning meats and poultry.
 Care: Hand wash, dry thoroughly, and occasionally oil the pivot point for smooth
operation.
6. Cleaver:
 Use: Slicing through thick cuts of meat and bones.
 Care: Hand wash, sharpen when needed, and store safely.
7. Boning Knife:
 Use: Used to separate meat from bones, trim fat, and remove tendons.
 Care: Keep the blade sharp to ensure clean cuts and minimize the risk of accidents.
 8. Mandoline Slicer:
 Use: Slicing vegetables, fruits, and cheeses uniformly and quickly.
 Care: Follow manufacturer's instructions for use and cleaning, handle carefully due to
sharp blades.
9. Mezzaluna:
 Use: Chopping herbs, nuts, and vegetables with a rocking motion.
 Care: Hand wash, dry immediately, and store safely
10. Mallet:
 Use: used to pound raw meat to make it tender. The flat side is used to crack nuts.
11. Pastry Blender:
 Use: used to cut fat into dry ingredients when making biscuits or pastry.
 Care: Hand wash, dry immediately, and store safely

EQUIPMENT FOR CUTTING AND CHOPPING:

1. VEGETABLE PEELER:
 Use: Peels skin from fruits and vegetables.
 Care: Hand wash and dry thoroughly after use.
2. GRATER:
 Use: Grates cheese, vegetables, or zest from citrus fruits.
 Care: Hand wash and dry, clean grater teeth to remove stuck food particles.
3. FOOD PROCESSOR:
 Use: Efficiently chops, slices, shreds, and purees ingredients in larger quantities.
 Care: Follow manufacturer's instructions for use, cleaning, and maintenance.
4. CHOPPING BOARD:
 Use: A hard surfaced kitchen tool that is generally made of wood, wood laminate,
composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or
mincing food products.
 Care: Hand wash, dry, and store properly.
5. APPLE CORER:
 Use: a sturdy hand utensil that has a handle and a metal loop designed to be pressed
into apples to remove the core while retaining the whole apple.

MIXING AND PREPARATION TOOLS AND EQUIPMENT

1. Whisk:
 Use: Incorporates air into liquids, mixes ingredients, and emulsifies.
 Care: Hand wash and dry; check for any rust or damage.
2. Mixing Bowls:
 Use: Used for mixing, tossing, marinating, and storing ingredients.
 Care: Dishwasher safe; choose appropriate size for the task.
3. Rubber Spatula:
 Use: Scrapes bowls and containers, folds in ingredients, and smooths batter.
 Care: Hand wash and dry; avoid exposing to high heat.
4. Wooden Spoon:
 Use: Mixes, stirs, and scrapes food while cooking.
 Care: Hand wash, avoid soaking, and occasionally treat with mineral oil to maintain
quality.
5. Silicone Spatula:
 Use: Ideal for scraping bowls, folding in ingredients, and flipping food.
 Care: Hand wash, heat resistant for stovetop use, and dishwasher safe
6. Sifter:
 Use: used to eliminate lumps from powdered ingredients
 Care: Use a brush or sponge to gently scrub away any residue or particles. Rinse
thoroughly with clean water. Dry immediately
7. Slotted spoon:
 Use: Lifting the food from stocks or broth and used for quick draining.
 Care: Clean immediately after use, rinse and dry.
8. Strainer:
 Use: use to separate liquids from fine solids in cooking
 Care: Clean immediately after use, rinse and dry.
9. Molds:
 Use: used to give specific shapes to foods such as candies, chocolate, mints, breads,
cakes, and gelatin desserts or salads
 Care: Clean immediately after use, rinse and dry.
10. Pastry Brush:
 Use: use to brush sauces, oils or glazes on food items that can be sweet or savory.
 Care: soak in hot soapy water, rinse and dry
11. Tongs:
 Use: grab onto foods to lift, flip, toss, or serve them without hand contact.
 Care: Wash your food tong in warm, soapy water, rinse and dry
12. Rolling Pin:
 Use: used to evenly flatten everything from pie and pastry doughs to cookie and pasta
doughs.
 Care: Hand wash, avoid soaking, and occasionally treat with mineral oil to maintain
quality.
13. Electric Stand Mixer:
 Use: Efficiently mixes ingredients, kneads dough, and whips creams and eggs.
 Care: Clean the attachments and bowl after each use, follow manufacturer's
instructions.
14. Hand Mixer:
 Use: Portable and versatile for mixing, beating, and whipping ingredients.
 Ideal for: Whipping eggs, cream, or light cake batters.
 Care: Clean the attachments, handle, and cord after each use.
15. Blender:
 Use: Purees, blends, and emulsifies liquids and solids.
 Ideal for: Smoothies, soups, sauces, and purees.
 Care: Clean removable parts and blades, ensure the base is dry.
 16. Food Processor:
 Use: Chops, slices, shreds, and mixes ingredients quickly and in larger quantities.
 Ideal for: Chopping vegetables, making dough, and preparing sauces.
 Care: Clean the components, including blades, bowls, and lids.
17. Immersion Blender (Hand Blender):
 Use: Blends and purees directly in the pot or container.
 Ideal for: Soups, sauces, and smoothies.
 Care: Detach the blending shaft for easy cleaning.
18. Grinding and Milling Machines:
 Use: Reduce solid particles into smaller sizes or powders.
 Examples: Grinders, mills, pulverizers.
19. Cooking and Heating Equipment:
 Use: Cook, heat, or pasteurize food to specific temperatures.
 Examples: Ovens, kettles, steamers.
20. Frying Equipment:
 Use: Fry food products to achieve desired textures and flavors.
 Examples: Deep fryers, frying pans.
21. Baking and Confectionery Equipment:
 Use: Bake various products like bread, cakes, cookies, and pastries.
 Examples: Ovens, dough mixers, pastry sheeters.
22. Slicer Machine
 Use: The main function of slicers is to provide portion-controlled slicing. By allowing
users to set slice thicknesses, these machines can yield uniform portions.
23. Salamander
 Use: A kitchen device used for broiling, browning, caramelizing, glazing, grilling and
toasting. They are generally used to put finishing touches on food, rather than cook
them
24. Fish Poacher
 Use: Poach whole fish in one piece while retaining flavor and keeping calorie count low
25. Double boiler
 Use: used for applying gentle heat on the stovetop. It's useful for delicate tasks like
making hollandaise sauce, melting chocolate, and preparing custards

Pots and Pans

1. STOCKPOT: a large, deep pot used to cook liquid foods that do not need to be extremely close to
the heat source. Stockpots let you sauté or brown, and then add liquids when making stocks,
soups, or stews. Their tall profiles are great for keeping pasta submerged during boiling.
2. FRY PAN OR SKILLET is an essential kitchen workhorse and one of the most versatile tool used in
various cooking method such as flipping omelets, stir-frying, and even searing meat. These pans
are designed with a flat bottom and curved sides, making them a perfect choice for turning
foods over or simmering with oils.
3. SAUTÉ PANS are similar to fry pans when it comes to the design, they too have a flat bottom,
however the main difference between fry and sauté pans is that instead of having rounded sides,
sauté pans have straight sides.
 4. SAUCE Pan has a rounded bottom and tall, straight sides, another versatile cookware choice,
used when making all kinds of sauces and soups.
5. WOKS have high, sloping sides, and are a popular all-purpose Asian pan. They are traditionally
14 inches in diameter and made of carbon steel. These pans have a hot cooking surface on the
bottom, while being cooler up the sides.
6. PRESSURE COOKER, hermetically sealed pot which produces steam heat to cook food quickly.
7. ROASTING PAN is a large oven-safe pan with a rack that fits inside. Often made of thick stainless
steel or aluminum, it can hold the weight of whole poultry and large roasts.
8. DUTCH OVEN is a casserole dish with thick, high walls and a tight-fitting lid, often used to cook
such dishes as roasts, stews, and casseroles, but the sky really is the limit.

CULINARY TERMS
The following are just some of the basic terms of techniques, dishes, and kitchen jargons widely used in
the kitchen. It is important to at least familiarize yourself with some of the terms.

À blanc- To keep white

À brun- To make brown

À la- In the style of

A la carte- separately priced items not part of a set

Al dente- Cooked that is still tough when bitten (usually, pasta)

Amuse bouche- Means “gratify the mouth”, this is usually a smaller version of a dish served after the
order was taken. Also known as Amuse gueule (ah-mooz-gœl)

Antipasto- Italian term for hors d’oeuvres which can be any dish including canapes, bruschette and a
plate or a platter

Appetizer- The first dish in a multi-course, sit-down meal traditionally prepared by the garde
manger(gard-mahn-zhey) or the pantry chef

Au beurre- with butter

Au bleu- beef steaks cooked ‘blue’ or very underdone

Au four- oven baked

Au jus- served with natural cooking juices

Au- gratin- Food sprinkled with grated cheese or breadcrumbs and browned under salamander or in a
hot oven

Bain- Marie- A way of cooking or warming food by placing a container in a pot of very hot water. Used
for preparations that must not cook over direct heat, for keeping delicate sauces hot, and for melting
chocolate
Ballotine- a large piece of meat or a whole bird that is boned and stuffed

Baste- pour or brush with juices or melted fat

Béchamel- White sauce made from milk and white roux

Beurre Blanc- Sauce made by reducing white wine with vinegar and shallots, then whisking in cold
butter, emulsifying into a thick, buttery sauce

Beurre manie- Butter and flour mixed together in equal parts and used to thicken liquids

Beurre noisette- browned butter

Bisque- a thickened shellfish soup

Bouillon- A clear, flavorful broth made by simmering beef, chicken, vegetable, or other ingredients

Bouquet garni- A small bunch of herbs; classically a bay leaf, few parsley sprigs, and few sprigs of thyme
—wrapped in a leek leaf or bunched with a piece of celery and tied with string

Brunoise- Vegetables cut into very small diced pieces

Canapé- An appetizer consisting of a small bread or biscuit base covered with a flavored topping

Chateaubriand- a thick tenderloin of beef

Charcuterie- cold cooked or preserved meat

Chiffonade- Finely shredded leafy vegetables used to garnish and flavor soups

Chinois- Fine/coarse conical strainer

Chowder- A thick chunky seafood soup; comes from the French Chaudière which is a heavy, three-legged
iron cauldron used to make stews by fishermen

Compote- stewed fruit

Concasse- roughly chopped

Confit- meat cooked slowly in its own fat, usually duck

Consommé- broth that has been made clear

Cordon- Ribbon, indicates a thread or ribbon of sauce used to flavor and garnish culinary products

Coulis- Smooth, thick fruit or vegetable sauce made by pureeing or sieving the fruit

Court- bouillon- a French culinary term that means “briefly boiled broth”. It is a flavorful, aromatic liquid
used for poaching with a light color.

Crepes- very thin pancake

Croquettes- Cooked forcemeats of meat, fish, or cooked vegetables, shaped and prepared for frying

Crouton- a small piece of fried or toasted bread served with soup or used as a garnish.
Crudité- Raw vegetables usually arranged creatively on trays and served with a dip. Also known as relish

Darne- A steak of round fish on the bone

Devilled- to highly season with hot flavorings

Duxelle- a basic preparation of cooked finely chopped mushrooms, flavored with shallots and seasonings

En papillote- cooking and serving foods in a paper bag

Farce- a stuffing

Fillet- A boneless piece of meat, poultry, or fish; the French version ‘filet’ refers to a cut of beef that is
boneless

Flambé- a technique by which alcohol is added to a dish and ignited, both for effect and to burn off the
alcohol

Fonds- French word for stock – the flavored liquid base for making sauce, stew, or braised dishes

Fondue- From the French word “fondre” meaning to melt; a dish of warm, melted cheese flavored with
wine in which bits of bread are dipped

Fumet- Essence of fish stock

Garde manger- the pantry chef

Gastric- A mixture of sugar and vinegar used to sharpen the flavor of tomato sauce or soup

Gravy- Traditionally mean naturally concentrated juices that come from meat as they roast; these juices
can be combined with liquids such as white or brown stock, milk, wine, then thickened with flour,
cornstarch, or other agents to make it thicker and sauce-like.

Hollandaise- A mother sauce made from emulsified egg yolks and clarified butter and flavored with
lemon juice.

Hors d’ Oeuvre- Small food items served on passed-around trays or on attractively-arranged platters
during receptions and cocktail events.

Jardinière- A term used to denote vegetables cut into bâtonette

Julienne- A term used to denote foods cut into thin strips

Jus- with juice or gravy

Jus lie- thickened gravy

Jus roti- Roast gravy, unthickened

Jus rotilie- Roast gravy, thickened

Lard- Solid fat from pork. Lard gras contains fat only, while lard maigre (bacon) contains meat as well.

Lentils- edible bean that grow in pods

Liaison- Mixture of egg yolks and cream used to thicken and enrich culinary products

Macerate- to soak in liquor in order to soften and add flavor; often applied to fresh fruits

Mandolin- A special vegetable slicer

Marinade- A preparation used to flavor meat, poultry, fish and vegetable

Medallion- A round shaped portion of meat or fish

Meringue- Mixture of beaten egg whites and sugar

Meuniere- A cooking technique where an item (especially fish) is dipped in flour and shallow-fried in
butter

Mirepoix- A vegetable flavoring, roughly cut to various sizes according to requirements

Mise en place- Put in place, in culinary jargon refers to advanced preparation

Mousse- Any number of frothy, airy dishes, both sweet and savory usually lightened with whipped egg
whites or cream

Parfait- specialty single flavored ice cream set in a mold

Paupiette- a stuffed portion of meat/ fish rolled into a cylindrical shape

Paysanne- Peasant style, also indicates the use of particular shapes, i.e. circles, squares, and triangles

Petits fours- selection of after dinner sweet items

Prosciutto- Dry-cured Italian ham usually sliced thin

Provençale- regional or provincial style

Pulse- edible seed of various crops

Puree- pulped foods

Quenelles- Various shapes of fine forcemeats produced from veal, chicken, fish, and game

Ratatouille- Dish made from red bell peppers, onions, tomatoes, zucchini, eggplant and often, olives.

Roux- a mixture of butter and flour cooked together; used as a thickener

Sorbet- Frozen ices lightened by the addition of Italian meringue

Soufflé- A very light sweet or savory product

Spatchcock- A poultry or game bird split into two, usually, for grilling

Supreme- Denotes use of delicate cuts taken from the breast of poultry or game. Also, a cut of fish on
the slant, free from bone

Truss- a procedure to secure items using a string

Veloute- a thickened sauce made from white stock and a roux

Vin (au)- in wine

Vinaigrette- Also known as French dressing, literally means “little vinegar” in French; fairly thick salad
dressing from a mixture of olive oil, wine vinegar, and salt and pepper and flavored accordingly.

FOOD SAFETY AND SANITATION

Sanitation- refers to the creation and maintenance of condition that will prevent food contamination or
food- borne illness.

Contamination- refers to the presence, generally unintended, of harmful organisms or substances.

Contaminants can be (1) biological, (2) chemical, or (3) physical. Contaminations occurs in two ways
direct contamination and cross-contamination.

Direct Contamination- is the contamination of raw foods or the plants or animals from which they come,
in their natural settings or habitat. Chemical and biological contaminants such as bacteria and fungi are
present in the air, soil and water. So, foods can be easily contaminated by their general exposure to the
environment.

Cross- contamination- the major cause of cross-contamination is people. Food handlers can transfer
biological, physical and chemical contaminants to food while processing, cooking and serving it.

DIRECT CONTAMINATION

Intoxications and Infections

Botulism is a well- known example of an intoxication. Certain bacteria produce toxins, by- products of
their life processes. You can smell, see or taste toxins. Ingesting these toxin- producing bacteria by
themselves does not cause illness. But toxins that are ingested can poison the consumer.

The second type of bacterial illness is an infection. Salmonella is a well- known example. An infection
occurs when live pathogenic bacteria are ingested.

The third type of bacterial illness has characteristics of both an intoxication and an infection, and is
referred to as a toxin-mediated infection. Examples are Clostridium perfringens and Escherichia coli.
When these living organisms are ingested, they establish colonies in human or animal intestinal tracts,
where they then produce toxins.

Preventing Bacterial Intoxications and Infections

The best way to prevent bacterial intoxications and infections is to attack the factors bacteria need to
survive and multiply.

Certain conditions enhance the growth of bacteria.

 Food

 Temperature
  Time

 Moisture

 Acid/ alkali balance

 Atmosphere

1. Food, bacteria need food for energy and growth. The foods on which bacteria thrive are referred
to as potentially hazardous foods (PHF) or time/ temperature controlled for safety (TCS) foods.
They are generally high in protein and include animal- based products, cooked grains and some
raw and cooked vegetables.

2. Temperature. To control the growth of any bacteria that may be present, it is important to
maintain the internal temperature of food at 135°F or above or 41°F or below. Simply stated:
Keep hot foods hot and cold foods cold.

3. Time when bacteria are moved from one place to another, they require to adjust to new
conditions. This resting period, during which very little growth occurs, is known as the lag phase
and may last from 1- 4hours.

4. Moisture bacteria require water as a nutrient, for metabolic processes, enzyme activity, and
maintaining osmotic balance. The growth rate of bacteria is directly influenced by water
availability. While optimal moisture fosters bacterial growth, excessive or insufficient moisture
can pose challenges. It's essential to balance moisture levels to control bacterial proliferation
effectively.

5. Acid/ Alkali Balance bacteria are affected by the pH of their environment. Although they can
survive in a wider range, they prefer a neutral environment with a pH of 6.6 to 7.5. Growth is
usually halted if the pH is 4.6 or less. So acidic foods such as lemon juice, tomatoes and vinegar
create an unfavorable environment for bacteria. The amount of acidity appropriate for flavoring
is not sufficient to ensure the destruction of bacteria.

6. Atmosphere bacteria need an appropriate atmosphere. Some bacteria, known as aerobic, thrive
on oxygen, whereas others, known as anaerobic, cannot survive in its presence. Still others,
known as facultative, can adapt and will survive with or without oxygen. Unfortunately, most
pathogenic bacteria are facultative.

Reducing Cross- Contamination

1. Personal Cleanliness

 Wash your hands frequently and thoroughly. Gloves are not a substitute for proper
handwashing.

 Keep your fingernails short, clean and neat. Do not bite your nails or wear polish or
artificial nails

 Keep any cut or wound antiseptically bandaged. An injured hand should also be covered
with a disposable glove.
  Bath daily

 Keep your hair clean and restrained

 Wear work clothes that are clean and neat. Avoid wearing jewelry or watches

 Do not eat, drink, smoke or chew gum in food preparation areas

2. Dish and equipment cleanliness

Clean means that the item has no visible soil on it. Sanitary means that harmful substances are reduced
to safe levels. Thus, something may be clean without being sanitary, the visible dirt can be removed, but
disease-causing microorganisms can remain.

The following points are important to the safety and cleanliness of any food service facility:

 Equipment should be disassembled for cleaning; any immersible pieces should be

cleaned and sanitized like other items

 All workable or other food contact surfaces should be cleaned with detergent, then
sanitized with a clean cloth dipped in sanitizing solution.

 Surfaces, especially work surfaces with which food may come in contact, should be
smooth and free of cracks, crevices or seams in which soil and microorganisms can hide.

 Floors should be non-absorbent and should not become slippery when wet.

 Walls and ceilings should be smooth and light-colored so that the soil is easier to see.

 Light should be ample and well- located throughout food preparation and storage areas.
All lightbulbs should be covered with a sleeve or globe to protect surroundings from
shattered glass.

THE SAFE WORKER

Personal Safety

The following list should alert you to conditions and activities aimed at preventing accidents and injuries

 Clean up spills as soon as they occur

 Learn to operate equipment properly

 Wear appropriate clothing

 Use knives and other equipment for their intended purpose only

 Keep exits, aisles and stairs clear and unobstructed

 Always assume pots and pans are hot, handle them with dry towel

 Position pots and pan handles out of the aisles so that they do not get bumped
  Get help or use a cart when lifting or moving heavy objects

 Avoid back injury by lifting with your leg muscles; stoop, don’t bend when lifting

 Use an appropriate placed ladder or stool for climbing

 Keep breakable items away from food storage or production areas

 Never leave a pan of oil unattended; hot fat can ignite when heated

 Warn people when you must walk behind them, especially when carrying a hot pan.

Fire safety

 Fire Prevention Measures:

a. Regular Inspections: Conduct routine inspections of electrical systems, equipment, and cooking
appliances to identify potential fire hazards.

b. Maintenance and Repairs: Ensure all equipment and systems are properly maintained and promptly
repaired to prevent electrical malfunctions or gas leaks that could lead to fires.

 Kitchen Safety:

a. Proper Ventilation: Maintain adequate ventilation to prevent the buildup of grease, which is highly
flammable.

b. Cleanliness: Regularly clean cooking appliances, exhaust hoods, and ducts to minimize the risk of
grease fires.

 Employee Training:

a. Fire Safety Training: Train staff on fire safety procedures, the correct use of fire extinguishers,
evacuation routes, and how to respond in case of a fire.

b. Emergency Drills: Conduct regular fire drills to ensure employees are familiar with evacuation
procedures and assembly points.

 Fire Extinguishers:

a. Proper Type and Placement: Install the appropriate types of fire extinguishers (e.g., Class K for kitchen
fires) at easily accessible locations. Know the locations and proper use of each extinguisher.

b. Regular Maintenance: Inspect, service, and recharge fire extinguishers as required to ensure they are
in working order.
  Emergency Exit Routes:

a. Clear and Well-Marked Exits: Maintain clear pathways to emergency exits and ensure they are well-lit
and clearly marked.

b. Emergency Lighting: Install emergency lighting to provide illumination during power outages.

 Fire Alarms and Detection:

a. Working Smoke Alarms: Install and regularly test smoke alarms to provide early warning of a potential
fire.

b. Monitoring Systems: Consider fire alarm monitoring systems that alert authorities in case of a fire.

 Electrical Safety:

a. Overload Prevention: Avoid overloading electrical outlets and circuits by using power strips and surge
protectors appropriately.

b. Regular Electrical Checks: Inspect electrical wiring and outlets regularly for signs of wear, damage, or
overheating.

 Fire Emergency Procedures:

a. Evacuation Plan: Develop a clear evacuation plan and communicate it to all employees. Practice the
plan regularly to ensure everyone is familiar with the procedures.

b. Assembly Point: Designate a safe assembly point outside the building for employees to gather after
evacuating.

First Aid

Applying first aid in the food industry is essential to address any injuries or medical emergencies that
may occur in the workplace. Here are important notes to remember when providing first aid in the food
industry:

1. Knowledge and Training:

  Ensure all employees are trained in basic first aid, including CPR, choking relief, wound
care, and recognizing signs of common medical conditions.

2. Access to First Aid Supplies:

 Maintain well-stocked first aid kits in easily accessible locations throughout the facility.
Regularly check and restock supplies to ensure readiness.

3. Emergency Response Plan:

 Have a well-defined emergency response plan that outlines the steps to follow in case of
injuries, burns, allergic reactions, or other medical emergencies.

4. Personal Protective Equipment (PPE):

 Use appropriate PPE such as gloves and masks when administering first aid to prevent
the spread of infections.

5. Injury Assessment:

 Assess the injured person's condition and determine the severity of the injury or illness.
Call for professional medical help if needed.

6. Basic First Aid Techniques:

Learn and apply basic first aid techniques, including:

a. CPR (Cardiopulmonary Resuscitation): Administer CPR if a person is unresponsive and not breathing.
Provide chest compressions and rescue breaths as needed.

b. Choking Relief: Perform the Heimlich maneuver for choking victims to dislodge obstructions from the
airway.

c. Wound Care: Clean and dress wounds to prevent infection. Apply pressure to stop bleeding.

d. Burn Care: Apply cool running water to burns to alleviate pain and reduce damage. Do not use ice.

e. Allergic Reactions: Administer epinephrine if a person is experiencing a severe allergic reaction

(anaphylaxis).

7. Communication:

 Clearly communicate with the injured person, reassess their condition regularly, and
keep them informed of the steps being taken.

8. Record Keeping:

 Document all incidents, injuries, and first aid administered. Maintain accurate records
for future reference and improvement of safety protocols.

9. Allergen Awareness:

 Be aware of common allergens present in the food environment and know how to
identify and respond to allergic reactions promptly.
 10. Follow Up:

 After providing first aid, ensure the individual receives appropriate follow-up care and
medical attention if necessary.

11. Compliance with Regulations:

 Comply with local health and safety regulations regarding first aid requirements in the
workplace.

KNIFE SKILLS

1. Brunoise (Fine Dice)

 Cutting vegetables into small cubes of precise and uniform measurement. The food
should be first julienned and turned a quarter and dice again to create 1.5 mm cubes.
2. Chiffonade
 Chiffonade is a French term that means little ribbons. It is a slicing technique used on
leafy green vegetables and herbs such as spinach, sorrel, and flat-leaved herb like basil,
mint. This technique is accomplished by stacking leaves, rolling them tightly, then slicing
the leaves perpendicular to the roll. Now gently separate the shreds using your
fingertips, and you will have chiffonade.
 Use: Sautee, Stuffing, Garnish
 Size: About 1 mm wide.
 Use: Garnishes, Stuffings
 Size: A regular brunoise is 3 mm (1/8th inch) and a fine brunoise 1.5 mm
(1/16th inch)
3. Julienne/Allumette
 Julienne is a French culinary knife cut technique in which food items are cut into long
thin strips similar to a match stick. this technique is often used for salad ingredients and
green veggies. The food that is julienned includes carrot, celery, potatoes, and cucumber
4. Macedoine
 Macedoine is a French cooking term for a mixture of vegetables, in this technique
vegetables should be cut into 1/4 inch dice. This technique is ideal for soup, salad, and
large fruit. Macedoine could be served raw or cooked, cold or hot. A typical fruit
macédoine may consist of several varieties of fruit that are marinated in a sweet syrup
or liqueur and then served cold or flamed from the alcohol in the liqueur.
 Use: Salads, sautee preparation, soups
 Size: 5 mm x 5 mm x 5 mm or (1/4 inches on each side)
5. Parmentier
 a medium-size cube cut, it is the same dice style as to make doing just slightly larger
around 1.5 cm. Prepare the vegetables as above and then cut into 1/2″ slices, turn and
slice again into 1/2″ slices, now from the top slice 1/2″ cubes.
  Use: Salads, sautee preparation
 Size of Parmentier cut: approximately 1/2 inches (13 mm)
6. Carre
 Carre is a large-size cube cut, “Carré” means “square” in French. This cut features cubes
with 6 even sides measuring approximately 3/4 inches (2 cm).
 Use: Salads, sautee preparation, vegetables like potatoes, and sometimes fruits such
as watermelon.
 Size: 3/4 inches x 3/4 inches x 3/4 inches square (20 mm)
7. Slicing
 In this cutting technique, foods are cut into thin and relatively broad slices, this is
accomplished by hand or machine. It can be used on meat, vegetables, fruit, cheese, and
bread.
 Use: Salads, Baked, Rosts, Grills.
8. Mincing
 The mincing technique is used where food ingredients are finely divided into uniform pieces.
Minced food is normally smaller than dice or chopped. Mincing is the ideal technique for
aromatics, such as onion, garlic, and ginger, it is used when a paste texture is required.
 Use: As herbs, Stuffing, Garnish
9. Tourne/Chateau
 This technique is used to turn vegetables into a barrel shape. It is used on carrot, potatoes,
or squash that provide a distinctive and consistent to the food items being served. this is
used to enhance the appearance of the food when they are served as part of the main
course. The cut always needs seven sides.
 Use: Sauteed, Poached, Boiled, Baked
 Size: 2 inches by 7 sides
10. Rondelle/Washer
 The term rondel means round or circular, this technique is used to cut vegetables or fruits
into a round shape. foods like cucumber, zucchini, carrots, cucumber, pineapples, strawberry
are used.
11. Paysanne
 Paysanne is a French term that means “country-style”, indicating that this is a rougher, more
informal cut than other more precise cuts that exist in French cooking. Paysanne cut consists
of slices of vegetables about 1mm thick. It is ideal for soup and trims
 Uses: Sautee preparation, Garnish
 Size of paysanne cut: 1/2 by 1/2 by 1/8 inches (10 mm × 10 mm × 3 mm)
12. Wedges
 Round vegetables cut equally lengthwise, this technique is used on tomato, potato, lemon,
cut into four or six pieces.
 Use: Stew, Fried, Grilled, Roasted, Boil, Poached
13. Batonnet
 a French word that means “little sticks”. A basic knife cut measuring ½ inch × ½ inch × 2½-3
inches.
 Use: Sautee preparation
14. Oblique
  The roll cut (also known as the oblique cut) is a specific type of knife cut used to create
pieces of food with two angled sides.
15. Diamond
 basically a diamond shaped vegetable cut. It is largely used for decorative purposes in
cooking. The cut is 1⁄2 * 1⁄2 * 1⁄8 inch (10 mm × 10 mm × 3 mm) in dimensions.
16. Diagonal Cut
 This cut is similar to the rondelle, except that the ingredient at a 45-degree angle rather than
hold it perpendicular to your knife. This method gives you oblong-shaped pieces and can
also be expanded into a technique known as the oblique cut, or roll cut, which is used for
items that are thin on one end and thick on the other

STOCK
A stock is a clear, thin, and unthickened liquid flavored by soluble substances extracted from meat,
poultry, fish, and their bones, and from vegetables and seasonings. The stock is the basic liquid used in
cooking dishes in the culinary world. The quality of the stock is dependent on the quality of ingredients
used to produce the stock, as well as the appropriate skill of the cook/chef in making the stock.

Components of a Stock

1. Main Ingredients:
 Bones: These are usually the primary ingredient and provide the base flavor of the stock.
For chicken stock, you'd use chicken bones, and for beef stock, you'd use beef bones.
 Meat: While the bones are essential, some recipes may also include meat attached to
the bones for added flavor.
 Vegetables: Onions, carrots, and celery are commonly used to provide additional depth
and aroma to the stock.
2. Aromatics:
 Onions: These are typically used to add sweetness and flavor.
 Carrots: Carrots can add a touch of sweetness and a pleasant earthy flavor.
 Celery: It contributes a mild, herbaceous note.
 Garlic: Garlic cloves can be used to add a subtle, savory note.
 Leeks: They provide a mild onion flavor and are common in vegetable stocks.
3. Herbs and Spices:
 Bay leaves: They add a subtle earthy flavor.
 Peppercorns: These provide a touch of heat.
 Thyme: Fresh or dried thyme can be used to add an herby note.
 Parsley: Parsley stems and leaves are often included.
 Rosemary: Rosemary can be added for a hint of piney, aromatic flavor.
 Other herbs: Depending on the type of stock you're making, you may add other herbs
like sage, tarragon, or dill.
4. Water:
 Clean, cold water is used to cover the ingredients and create the liquid base of the stock.
5. Seasoning:
  Salt is often added to enhance the flavor, but it's important not to over-salt the stock, as
it can be reduced later in the final dishes that use the stock.
6. Additional Flavorings:
 Wine, both red and white, can be added to deglaze the pot and provide additional
complexity.
 Tomato paste can be used for a richer flavor in some stocks.
 For vegetable stock, you can include additional vegetables like mushrooms, bell peppers,
and tomatoes.
7. Cooking Equipment:
 Stockpot: A large, heavy-bottomed pot is essential for simmering the ingredients.
 Cheesecloth or fine mesh strainer: Used to strain the stock and remove solid particles.

Preparing Mirepoix
 In cutting mirepoix,
 The vegetables are cut coarsely into pieces of relatively uniform size. There is no need to cut it
neatly because it is rarely served.
 For brown stocks, the vegetables are cut into large pieces since they are usually cooked for a
long time.
 For fish fumet, the vegetables are cut into small pieces to release the flavors since they are
usually cooked in a shorter time.
Seasoning and Spices
 Herbs and spices should be used lightly. These are usually placed in a cheesecloth bag (also
called a sachet or a katsa in Filipino) tied by the handle of stockpot using a string.
 The most common seasoning and spices used for preparing stocks are:
 Spice Sachet (Sachet d’ Epices);
 Bouquet Garni; and
 Onion Brulee
A sachet d'épices (pronounced "sa-SHAY DAY-pees"), or spice sachet, is a small sack containing herbs and
spices that is used to add flavor to stocks, soups, casseroles, and sauces. It literally means "bag of spices"
in French.
Common ingredients included in a sachet d'épices are:
 Dried thyme
 Parsley stems
 Bay leaf
 Whole peppercorns
 Whole cloves
Bouquet garni, French for "garnished bouquet," is a classic herb mixture used for preparing stocks,
soups, casseroles, meats, and vegetables. The traditional combination is parsley, thyme, and bay leaf, but
you may also find recipes that include other herbs such as rosemary, basil, chervil, peppercorns,
and tarragon.

Onion Brulee
Literally translates to “burnt onion”. These charred onions are used as natural colorants to darken soups,
stocks, and sauces. This is similar to the practice of roasting bones for deeper flavor and darker color to
stocks.
In producing good quality stocks:
 All meat and fish stocks should be gelatinous – full-flavored and free of impurities. The flavor of
the stock is determined by the freshness and quality of ingredients.
 Vegetables stocks should be clear; not bitter and must have a fresh herb flavor.
 Stock syrups should be clear and free of any impurities. Flavors such as lemon, vanilla,
cinnamon, or white wine should be subtle.

A CLOUDY STOCK MAY BE FORMED WHEN;

 Stock is boiled to rapidly
 Starchy ingredients are used
 Lid has been placed on the stockpot
 Stock has been strained or skimmed properly
 Inferior ingredients are used
 The stock has been cooked too long

In producing different types of stocks, some instructions may say 'bring to the boil' because usually the
time is counted from when it comes to the boil. In stocks, when it comes to a boil, the fire is lowered to
bring it to a simmer to the required time.
It is also important there is always movement so that impurities can rise to the surface. These impurities
are later skimmed off. After the required cooking time, the stocks are drained off: reserving the liquid
and discarding bones and aromatics.

It is then covered with water and place on stove top and bring to the boil. Turn down to simmer for 2-3
hours on average. It is important to keep it at a gentle simmer, rather than a boil. Avoid stirring as well. If
the liquid level drops too low, add more water.
When the stock has come to the boil, a grey scum will form on the surface. This is the blood coagulating
and rising to the top. This grey scum should be skimmed off to prevent it from going back to the liquid
and make the stock cloud.

WHITE STOCK
White stock is made from chicken bones. In producing this, compared to brown stock that is roasted
beforehand, the bones are blanched instead. This is to get rid of the impurities in the bones that can
cloud the stock.
The usual ingredients in preparing white stock are:
Chicken carcass
Mirepoix equal parts onion + carrots + celery + some leek (chopped roughly)
Herbs, usually thyme
Bay leaves
Peppercorns, black

BROWN STOCK
Brown stock is made from beef or veal bones. In producing this, the bones are usually roasted before
simmering. This will render out some of the fats still attached to the bones. Adding acid is usually
practiced. With these added practices, a darker brown stock is produced.
The best bones to use are ones with lots of cartilage - the "knuckle bones" in various leg joints, especially
with animals that are not yet one year old.

Fish fumet or fish stock is made from fish bones. Preferably, these fish bones are from non-oily fish. The
fish bones are washed in cold water to remove surface blood. Everything is then placed into a pot
covered with water. Some chefs will add lemon juice, dry white wine, or parsley stalks to the usual
ingredients.