Dip Prod Trainee Manual

FOOD AND BEVERAGE PRODUCTION THEORY
Introduction
This unit is intended to impart in trainees cooking skills and attitudes required for professional
cookery. It gives the trainees a broad knowledge of raw food materials and their application in
food production.
General Objectives
At the end of this module unit, the trainee should be able to:
1. Operate a given kitchen equipment correctly and safely.
2. Observe hygiene rules in food and beverage production.
3. Demonstrate the ability to receive and store ingredients appropriately.
4. Select ingredients to produce a particular food item.
5. Prepare and produce a given food item correctly.
6. Portion, present and garnish food appropriately.
7. Handle challenges arising from emerging issues and trends in food production
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KITCHEN ORGANIZATION:
Specific objectives:
By the end of this sub-module unit, the trainee should be able to:
a. Explain terms in kitchen organization.
b. Explain the layout of a given production area in different establishments.
c. State the importance of motion economy in catering processes.
d. Explain the staff structure of a given catering outlet of different sectors of the industry.
e. Identify the qualities of kitchen personnel.
f. Highlight the duties of the kitchen personnel
Explaining terms in kitchen organization
Definitions of a kitchen:
a) A room equipped for preparing meals.
b) A kitchen is a room or part of a room used for cooking and food preparation.
c) Any room used for the storage and preparation of foods and containing the following
equipment: sink or other device for dishwashing, stove or other device for cooking,
refrigerator or other device for cold storage of food, cabinets or shelves for storage of
equipment and utensils, and counter .
Definitions of kitchen design;
Specialty or sub-set of interior design focusing on kitchens.
KITCHEN LAYOUTS:
The layout of a kitchen must be planned around an efficient and systematic flow of foods from
receipt of goods to the service of meal. Details concerning water, fuel, drainage, lighting and
ventilation are also important to any well-designed kitchen. When a kitchen is built, it is designed
to achieve maximum efficiency of time, labor and product. To achieve this number of factors are
taken into account:
a. Type of menu
b. Type of establishment
c. Type and method of food service

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d. Number of meals to be served and length of service time
e. The size, shape, and location of the food service
f. The position of the kitchen in the establishment.
TYPES OF KITCHEN LAYOUTS
1. L- Shaped layout
An L-shaped kitchen consists of work space on two adjoining walls perpendicular to each other.
This is the most popular kitchen design. It consists of a long leg and a shorter one and this type of
design can be used in small and large kitchens. The L-shaped kitchen gives you the possibility of
having a center island depending on the space available. In general, this design will have 2 or 3
appliances on one wall. The usual arrangement is to have the refrigerator at one end, the range or
cook top at the other end with the sink located in the middle. This shape of kitchen generally
provides good traffic flow.
2. Island grouping
In this arrangement equipment is placed back to back in the centre of the cooking area. There is
need for sufficient space to allow for this, including adequate gangways around the equipment
and space to place other items along the walls.
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3. U-shaped
A U-shaped kitchen consists of work space on three adjoining walls, two parallel walls
perpendicular to a third. There are no traffic lanes flowing through the work area. The base of the
U-shaped kitchen is best when it is 10-18 feet wide.
A U-shaped kitchen can have legs as long as you want. You will need to divide that elongated leg
into different work sites for efficient use.
This kitchen design shape has three walls instead of two, and the sink usually is located in the
middle wall section. The refrigerator and range or cook top are usually on the side walls opposite
each other. The U-shaped kitchen design gives room for ample countertop space, and you have
three walls for cabinets and appliances. This kitchen layout tends to create a working triangle that
is very efficient.
The only problem with this type of kitchen design is that sometimes the two U corners are not
used appropriately. Make sure you buy the appropriate storage items for the corner cabinets
created by the U shape design. The U shape design can also create dark kitchens because of the
shape and the amount of cabinets. Using skylights, large windows, lots of under-cabinet task
lighting and light colors will help keep the kitchen bright with sufficient light to see what you're
doing.
4. Wall sitting
In the wall sitting kitchen design, all major work zones of the kitchen are arrayed along one wall.
Major work zones include the refrigerator, sink, and stove/oven. Minor work zones would
include: microwave, trash compactor, dishwater, etc.
The counter typically is no less than 8 feet long (any less and you would not be able to fit in all
the appliances). The order of the work zones can be almost anything: sink, stove, then fridge...or
stove, sink, then fridge. And so on. Because the arrangement is so small, the order does not really
matter.
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Importance of motion economy in catering processes.
WORK FLOW- A work flow plan is an ergonomic, food safety orientated plan for efficient use
of the workspace. If you imagine a kitchen space to be a set of rooms, connected by doors, it
should go flow as follows
1. Dirty vegetable in
2. Vegetable preparation/cleaning
3. Vegetable cooking/raw vegetable storage
4. Vegetable serving/cooked vegetable storage
5. Disposal
That way the dirty new vegetable never comes into contact and cross contaminates the
cooked/cleaned vegetables.
A similar flow can be made for all aspects of the service of food, including the clean and dirty
pots and rubbish removal. Organizing the kitchen into separate areas for separate tasks lies at the
heart of hygienic kitchen design. The exact layout depends on the size of the kitchen as well as
what type of meals are to be prepared there. The objective is to facilitate a smooth work flow:
Delivery >> Storage>> Preparation>> Service >>Disposal
WORK TRIANGLE- The kitchen work triangle is probably the most researched and applied
ergonomic principle around. It is the centerpiece of most kitchen layouts.
The importance of a good kitchen work triangle is to place the three most common work sites the
most efficient distance apart and to minimize traffic through the work zone.
The kitchen work triangle consists of the distance between the sink, refrigerator and range or
cooktop. Each one of these areas becomes a focal point in the kitchen and forms the three points
of a triangle with different distances between them. Done correctly, the kitchen work triangle
provides the most efficient food preparation area layout in the kitchen.
Whether you're remodeling an existing kitchen or building a new one, an efficient design means
that your work triangle minimizes the number of steps the cook must take between the three areas
during meal preparation and cleanup. The total distance from the sink to the stove to the
refrigerator and back to the sink should be not less than 12 feet total nor more than 27 feet. Each
triangle leg should measure between 4 and 9 feet in length. The kitchen isles should be at least 42
to 48 inches wide to allow people to move around easily and for appliances to be opened with
ease.
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Staff structure of catering outlet of different sectors of the industry.
The number of staff employed in a kitchen can vary from very few to as many as over hundred.
They are referred to as the kitchen brigade. There have been many changes in the hospitality
industry in recent years; the clientele has changed, which has influenced the type of menu
offered, which in turn has affected the way an establishment organizes its kitchen and staff.
Examples of staff structures for different establishments:
1) Partie system- this is the most popular for large establishments. Its main personnel are as
follows;
Chef de cuisine (head chef)
Sous chef (second chef)
Chef de partie (section chef)
Commis chef (assistant chef)
Trainee chef
Kitchen porter
2) Staff structure for a fast food unit- the personnel here will be influenced by the menu and
equipment available. Its main personnel are as follows:
Area manager
Unit manager
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Assistant unit manager
Floor manager
Senior crew members
Crew members.
3) Staff structure for a staff restaurant
Catering manager
Chef supervisor
Leading cook
Assistant cook
General assistant
Qualities of kitchen personnel
a. Creativity
b. Passion for food and cooking
c. Dedicated
d. Knowledgeable
e. Team player
f. Ambitious- must always look forward to perfecting his or her flair
g. Multi task- must do many tasks at once
h. Commitment to eminence/ doing the best
i. Prompt decisions – able to think rapidly and make good decisions
j. Accepting criticisms
Duties and responsibilities of kitchen staff
a. Ensure that all food and associated products are prepared, cooked served and presented
well
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b. Ensure that highest standards of food quality are maintained
c. Observe stock control procedures
d. Proper use and maintenance of kitchen equipment
e. Ensure the kitchen is kept clean and hygienic
f. Proper use and maintenance of kitchen equipment
LEARNING RESOURCES
Kitchen
Equipment
Charts
Internet
KITCHEN EQUIPMENT
a. Classify kitchen equipment.
b. Outline factors to consider when selecting kitchen equipment.
c. Explain the use, care and maintenance of kitchen equipment.
Classification of kitchen equipment;
Small equipment and utensils:- pots, pans, bowls, saucepans, knives, strainers, whisks, trays,
measuring equipment and miscellaneous items.
Large equipment; refrigerators, cookers, deep fat- fryers , bratt pans, microwave oven, boiling
pans, bain marie, grills and salamanders griddle.
Mechanical equipment; blenders, mixers, food slicers, mincers, potato peelers, pastry rollers,
food processors, chipper, juicers, electric masher, dish washers.
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Factors to consider when selecting kitchen equipment:
a. Type of fuel.
b. Number to be catered for
c. Cost
d. Space available.
e. Drainage
f. Water supply
g. Capacity
h. Ease of handling.
i. Maintenance
j. Attachments
k. Noise level
l. Construction
m. Safety
n. Manufacturer’s reputability
o. The use, care and maintenance of kitchen equipment
Trainees should explain and practice the use care and maintenance of different kitchen
equipment in relation to type.
KEY LEARNING RESOURCES
Kitchen equipment
Pictures
Photographs
Internet
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HYGIENE
a. Explain personal hygiene requirements.
b. Explain food hygiene requirements.
c. Discuss the environmental hygiene requirement in a work place.
d. Explain the HACCP concept.
e. Identify types of waste and its disposal.
f. Explain legislation in food hygiene and safety.
Personal hygiene requirements:
1) Good grooming.
2) Bathe regularly.
3) Clean hands regularly.
4) Short fingernails and without varnish.
5) Hair clean and covered.
6) Avoid touching nose, mouth and ears during food preparation.
7) Clean teeth and regular visit to the dentist.
8) Clean feet with low closed shoes.
9) Cover all cuts burns and sores with a water proof dressing. Kitchen staff with septic
wounds and boils should not handle food.
10) Use cosmetics in moderation but ideally should be discouraged.
11) No jewellery should be worn in the kitchen.
12) No smoking tasting, of food using fingers or other activities which bring hands and mouth
directly in contact with food.
13) No spitting.
14) Illness sickness diarrhea sore throat fever or skin infections should be reported to
management.
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15) Clean appropriate kitchen uniform.
-double breast chefs jacket.
-chefs cap.
-apron long enough to protect the legs.
-checked cotton trousers/skirts.
-neck tie.
Chef Paper Hat
Note holes on the

top that allows air
flow
Won once and

disposed
Chef clothe Hat
Durable and is
washed to allow
continuous use
Food hygiene requirements:
1) Direct handling of food should be avoided particularly cooked food
2) Food should be covered to prevent contamination
3) Equipment and utensils should be clean
4) Cook food thoroughly
5) Hot food should be eaten while still hot
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6) If the food is to be eaten cold cool rapidly and refrigerate within 90 minutes. Cold food
should be kept below 50 c in a refrigerator.
7) Cooked food should not be stored too long.
8) Take particular care in thorough reheating of made up dishes
9) Have boards and knives colored for particular foods (color coding)
10) Wash raw fruit and vegetables thoroughly
11) Pay particular attention when handling raw poultry meat and fish
12) Ensure food is obtained from reliable sources.
Color coded
chopping Red for Red Meat
White for dairy products
Yellow for fruits
Green for vegetables
White for dairy products
Environmental hygiene requirements
1) All equipment and utensils should be kept clean.
2) Work surfaces should be washed and disinfected thoroughly:
3) Floor should be kept clean and dry.
4) Kitchen cloths should be washed with a bactericide or by boiling.
5) Bins kept indoors should be emptied cleaned with detergent and dried, disinfecting is
recommended regularly and bins should be lined before use.
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The HACCP concept
HACCP (hazard analysis critical control point) enables evaluation of the operation.
It locates possible points of contamination, determines the severity of the hazard and takes
preventive measures to protect against food borne illness outbreak
‘The HACCP is an assessment of all the hazards associated with each step of a catering
organization. Staff needs to know the hazard, the degree of risk involved and that they apply the
controls which have been introduced to reduce and eliminate the risk.
Types of waste and its disposal
Organic
Derived from animal and plants foods which include:
Vegetable and meat trimmings
Bones
Inedible plant parts
Food leftovers
Old cooking oils
From flower beds and hedges
Inorganic (solid waters) which include
Packaging materials, cans both plastic and metals
Glass which include crockery
Glass bottles mostly from the bar and kitchen
Office wastes which include papers cardboards, cartridges
Garage wastes which include old engine oils
Linen wastes, towels and rags
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Liquid wastes
This include grey water from the kitchen and cooking oils
Disposing wastes
Burying
It is suitable for organic wastes which cannot (degrade) once in the soil thus add nutrients to the
soils.
It is not suitable for solid wastes
It is not suitable where large amount of wastes are produced
It is ideal for picnic where amount of wastes are produced
Burning
Mainly used for flammable waste like paper
Suitable for small amount of wasted as this method may pollute the air
Draining into main sewer
Suitable for disposing liquid wastes like grey water from dish washing
Water from the kitchen is normally channeled to the main sewer.
Recycling
This is one of the best way of disposing wastes
Materials are separated and taken for recycling.
Wastes that can be recycled include
Glass
Metals
Plastic cans and heavy duty plastic sheets and paper
Rubber
Paper (made from wood)
Cooking oil into bio diesel
Compositing
Organic matter is composted to produce organic manure to grow organic foods and for adding
nutrients to flower beds
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Feeding animals
Leftover foods are used to feed pigs, cows, dogs and other domestic animals.
Compactors
Compacting reduces the wastes sizes (bulkiness)
The compacted wastes are then discarded into dumping sites.
Disposal into sea/rivers
This is a bad method of waste disposal because it pollutes the river environments
However water from sewage lagoons is usually safe to dispose into the rivers once they are
certified clean.
Legislation in food hygiene and safety
The preparation and sale of food is controlled by the food hygiene regulation (general) 1970. The
regulations are applicable to any staff involved in handling food and cleaners of equipment in
food rooms. The responsibility for implementing this regulation is carried by environmental
health officers who regularly visit food businesses to monitor standards and offer advice. Failure
to comply with the regulations may lead to fines or imprisonment but legal action is used only if
advice has persistently been ignored.
The general food hygiene regulations (1970) include:
Premises
Premises should be clean, well lit, suitably ventilated, sanitary conveniences provided for
Food production areas should not be used for sleeping
Adequate provision should be made for refuse
Facilities
The following must be provided for:
First aid materials
Clean wholesome water
Accommodation for outdoor clothes and shoes
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Separate facilities for washing hands, raw food and equipment
Equipment should be:
Clean
Kept in good repair
Constructed of non absorbent materials
Food handlers:
Must not smoke
Must cover abrasions with water proof dressings
Wear clean, washable over-clothing
Inform management of diarrhea, vomiting, septic cuts, boils, throat/nose infections
Food handling:
Food handlers must protect food from risk of contamination:
Food should not be placed where it can be contaminated
Food kept for animals must be kept away from other food
Food for sale must be covered or screened
Catering practice
High-risk foods for immediate consumption should be kept at above 630C or below 100C; e.g.
gravy, meat, poultry, cream, milk, fish.
LEARNING RESOURCES
Text books
Public Health Act Cap 242
Food Safety Act Cap 129
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Field visits
Sample solid wastes
Internet
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SAFETY
1) Define the term safety
2) State the safety requirements in a catering premises
3) outline safety precautions necessary when operating a kitchen equipment
4) explain fire safety practices.
Definition of the term safety
a. the state of being certain that adverse effects will not be caused by some agent under
defined conditions
b. freedom from danger; quality of not causing injury or loss.
Safety requirements in catering premises
a) All areas in the kitchen should be kept tidy,
b) Walkways, stairs, entrances and exits should be kept clear
c) Avoid a build up of rubbish particularly flammable paper and boxes as these can
become fire hazard
d) Waste product should be stored in covered bins which should be emptied regularly
e) Immediately clean up liquid and powder spillages as they can cause slippery floor
f) Damaged or unsafe surfaces, fixtures and fittings should be reported to the
responsible person
g) If you are uncertain in the safe use of equipment or products consult the
Manufacturers’ guidelines or ask your supervisor for guidance
h) Make sure you are aware of your kitchen fire and evacuation procedure
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Safety precautions necessary when operating kitchen equipment
Fire safety practices.
Identification of fire fighting equipment and causes of fire
CAUSES OF FIRE FIRE FIGHTING EQUIPMENT
Flammable substances like wood, papers, Extinguishers labeled Class A fires

grass ( Class A fires)
Flammable substances like petrol, paraffin, Fire Extinguisher labeled Class B fires
chemical (Class B fires
Electrical fault e.g. faulty sockets, faulty Fire Extinguisher labeled Class C fires
tools/ equipment (Class C fires)
Flammable metals (Class D fires) Fire Extinguisher labeled Class D fires
A fire extinguisher
showing different parts
Hose Reels
Uses water at high pressure for class A
fires
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Used to put out fire by cutting out
oxygen supply
Suitable for fighting fire on human

clothes
Water bucket/ Sand bucket
Water bucket used for class

A fires
Sand used for class B fires
Fighting fire in a workshop
Fire is fought depending on the size and source of fire
Small fire resulting from flammable substance is fought by covering the source of
fire with a fire blanket or spraying carbon dioxide from a fire extinguisher
Big fire resulting from an explosion is fought using hose reels
Small fire resulting from flammable materials is fought by covering the source of fire with a fire
blanket or pouring with fire blanket water on the source of fire
Fire resulting from electrical fault is fought by spraying halogen from a fire
extinguisher or using fire hose
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LEARNING RESOURCES
Text books
Fire extinguishers
Fire blanket
Fire hose
Guest speaker from fire brigade
Poster and charts on fire fighting
Internet
EVALUATION
Identify 3 types of accidents in a given establishment, their cause and advise on a control
measure or safety precaution that can be taken
Identify at least 3 fire fighting equipment and explain when and how you would use then in a
given establishment
State at least 4 safe working practices in a given establishment
State safety precautions to observe when operating electrical and mechanical equipment.
FUEL AND OTHER SOURCES OF ENERGY
Specific Objectives
a. identify sources of fuel and energy used in catering establishments
b. state factors to consider when selecting fuel and energy for catering establishments
c. describe methods of heat transfer
d. explain ways of fuel and energy conservation.
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Sources of fuel and energy used in catering establishments
1. Kerosene
2. Gas
3. Charcoal
4. Electricity
5. Wood
6. Biogas
7. Solar
8. Coal
Factors to consider when selecting fuel and energy for catering establishments
1. Storage requirements
2. Availability – consistency of supply
3. Cost
4. Efficiency
5. Safety
6. Installation and maintenance
Methods of heat transfer
Conduction: Involves transfer of heat in solid materials. Some materials are better conductors of
heat than others and some materials can retain heat better than others. Most conduction of heat
occurs on top of the range(stove). Heat is conducted from its source to the container holding food
and the food is heated.
Convection: Involves the transfer of heat in liquids and gases. In heating liquids or gases,
convection currents are produced which distribute the heat
Radiation: Involves the transfer of heat by electromagnetic waves such as infra-red waves and
microwaves. The waves pass from their source and are absorbed into the food e.g. the flat grill,
salamander or open barbecue.
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Ways of fuel and energy conservation
1. Use of energy saving stoves and burners
2. Use of natural lights
3. Energy saving bulbs
4. Use of enough fuel for intended purpose
5. Planning household chores
6. Correct size of pans for burners
7. Cover cooking pots and pans while cooking
LEARNING RESOURCES
Text books
Kitchen
Different types of fuel
EVALUATION
Explain how methods of heat transfer are applied in a given establishment
Identify the strategies a given establishment uses to conserve fuel and energy
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RECIPES
Specific Objectives
1. Define the term recipe
2. explain the importance of a recipe
3. write recipes for dishes
4. cost and price recipes.
Define the term recipe
1. This is a precise written formula for preparation and cooking of a menu item
2. A recipe is a set of instructions that show how to prepare or make something, especially a
culinary dish.
3. A set of directions with a list of ingredients for making or preparing something, especially
food.
4. A list of materials and directions for preparing a dish or drink; any procedure for
accomplishing something.
Importance of a recipe
1. Helps predetermine portion yields thus more efficient cost control
2. Helps standardize purchase specifications
3. Menu planning is assisted particularly where nutritional data is included
4. Helps to simplify staff induction/training
5. Enhance better quality control
6. Ensures that the customer always gets a standard product
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Writing recipes for dishes
A recipe should contain the following:
 Name of the dish
 Yield/ number of portions
 A sequential list of Ingredients
 Quantity of each ingredient
 Method/procedure of preparing the dish
 Cooking time
 Cooking temperature
 Any special equipment needed
 Garnish
 The pan size
 Service methods/accompaniments (optional)
Sample recipe
Name: Roast Chicken
Pan size: Sheet Pan
Temperature: 3500F
Yield: 25 portions
Portion Size: 6 oz
Portion Utensil: Spatula
Cooking Time: 30 minutes
Ingredients Quantity Method
Capons 71/2 Kg Coat chicken with bread crumbs and

cheese
Cooking oil 1/2 litre
Place on baking sheet
Bread crumbs 24 oz
Sprinkle a little salt and pepper
Parmesan cheese (grated) 24 oz
25
Salt 1 oz Roast in a hot oven at 3500F for 30
minutes
Pepper 1 oz
Serve with sauté potatoes and garnish
with parsley
Note:
Usually a standard recipe is established for 25 portions
Some standard recipe forms list ingredients’ quantities for two or three levels of production e.g. 4
portions; 10 portions and 25 portions
A standard recipe can be modified by dividing or multiplying the quantities present
Some progressive food operations/establishments have the capacity to print a standard recipe for
any forecasted number through the use of an in-house computer.
Costing and pricing recipes
The cost price of any individual dish may be established by adding together the cost of all
ingredients and dividing by the number of portion.
Example Dish: Steak and Kidney Pie (10 Portions)
Commodity Quantity Unit Cost Unit of purchase Recipe Cost (Kshs)
Topside beef 800g 200 Kg: 160.00
Ox kidney 400g 240 Kg: 96.00
Onion 200g 100 Kg: 20.00
Parsley 1 tspn 10 Bunch: 10.00
Soy sauce 7 ml 65 Litre 0.50
Demi-glace 1 lt 120 Litre 120.00
Tomato paste 750g 100 Kg 75.00
481.50
Price per portion: - Kshs.481.50 ÷ 10 = Kshs.48.15

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LEARNING RESOURCES
Text books
Recipe files
Internet
Magazines
COOKING METHODS
Specific Objectives
1. explain factors to consider when selecting cooking methods
2. explain the preparation methods for food commodities
3. discuss the cooking methods of food items
4. describe how to present various dishes
5. Explain factors to consider when holding and storing different dishes.
Factors to consider when selecting cooking methods
 The type of food
 Time available
 Type of fuel
 Equipment available
 Personal taste and preference
 Number of people to be catered for
 Cost
 Skill of personnel
 Culture and religion
 Desired effect
 Dietary needs
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The preparation methods for food commodities
 Straining
 Sieving
 Chopping
 Slicing
 Shredding
 Dicing
 Blanching
 Grating
 Freezing
 Chilling/cooling
 Chopping
 Cutting
Cooking methods of food items
Cooking methods fall under 2 main categories
Moist heat
They include boiling, steaming, stewing, frying and poaching
Dry heat methods
They include baking and roasting, microwave cooking, grilling etc
Moist heating
Boiling
This is cooking food completely covered with water, heated to boiling point (100°c) and then left
to simmer in a cooking pot with a well fitting lid. The method is suitable for foods like meats,
arrow roots, yams, potatoes, maize and beans.
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Stewing
This is cooking food in a small measured amount of liquid that is allowed to simmer.
It is a long slow method of cooking tough hard foods e.g. beef, poultry, vegetables. It is also used
for soft foods such as fruits. The aim is to give food enough time to soften and to retain nutrients
and flavour.
Steaming
This is cooking food using steam for steam from boiling water. The steam does not come into
direct contact with the food, it comes into contact with the container holding the food. It is a
suitable method for cooking fish fillet and cake mixture pudding, spinach.
The methods of steaming include:-
Plate method
Bowl steaming method
Using steamer
Using colander
Plate Method procedure
Food in the covered plate is placed over a boiling cooking pan root tubers like yams, arrow roots,
potatoes can be cooked in the pan at the same time to economize fuel.
Poaching
It is similar to boiling but the temperature is kept below 100°c
Frying
Frying is cooking food in hot fat or oil in a pan
There are three methods of frying
Shallow fat frying
Deep fat frying This is cooking food to a frying pan

into which some fat has been
Dry fat frying
added.
It is a suitable method for cooking

Shallow-fat frying eggs, sausages, thin slices of meat,
fish and pancakes
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Deep-fat frying
Food is cooked in hot oil which completely covers the food. A deep fat fryer or a strong deep
pan, a frying basket and a draining spoon are required for the process. It is a suitable method for
cooking potato chips, mandazi and samosas
Dry-fat frying
This is cooking food in its own fat in a shallow pan or cooking in a lightly greased pan. The fat or
oil used to cook comes from the food being cooked. It is used for cooking bacon and cuts of
pork.
DRY HEAT METHOD OF COOKING
Baking
In this method of cooking hot dry air is used. It is usually done in an oven.
It is suitable for foods that have enough moisture such as potatoes and flour mixture for cakes,
scones and bread.
Electric Baking
oven
Used to bake
Cakes
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Roasting
It is a process of cooking food over a fire such as glowing charcoal. It is suitable for cooking
maize, sweet potatoes, yams, arrow roots and fish.
Another way of roasting is cooking food in a heated oven or while it is rotating on a spit. In both
cases fat is used to boost the food. It is a suitable method for cooking meat
Grilling
Foods cooked by grilling are placed over or under the direct heat source and re cooked by
radiation. If the food is fairly thick, then only the surface is cooked by radiation and further
cooking takes place by condition.
Charcoal Grill
Microwave cooking
Food cooked by convectional methods use heat transfer by convection, conduction and radiation
but microwave ovens operate by a different mechanism
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How to present various dishes
Consider the following factors:-
 The type of food
 Style of service
 Temperature of food
 Service equipment
 Garnishing
 Recommended portions
 Number of courses
 Occasion
 Type of establishment
 Skill of personnel
Factors to consider when holding and storing different dishes.
 Quantity
 Packing material and equipment
 Temperature
 Shelf life
 Storage area
LEARNING RESOURCES
Kitchen equipment
Food ingredient
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EVALUATION
State reasons for cooking foods
Suggest a suitable method of cooking the following foods:-
Tough cuts of meat
Bread rolls
Tomatoes
Chicken
Pancakes
Doughnuts
Chapati
HERBS, SPICES AND CONDIMENTS
Specific Objectives
1. define terms
2. Name types of herbs, spices and condiments
3. explain uses of herbs, spices and condiments
4. explain appropriate storage of herbs, spices and condiments
Definition of terms
Herbs: comes from a Latin word “herba” which means grass or herbage. Herbs are green plants
which include roots, stems, leaves, flowers and seeds. They owe their distinctive aromas and
flavours to volatile oils.
Spices: are dried aromatic parts of plants which include roots, bark, leaves, flowers and seeds.
They are purchased whole or powdered.
Condiments: comes from the Latin word “condimentum.” They are generally salty, spicy,
piquant or stimulating. They include salt, pepper, mustard and vinegar.
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Types of herbs, spices and condiments
Fresh herbs
Dried herbs
Frozen herbs
Herb butters
Herb vinegars
Herb mixtures
Examples of commonly used herbs, spices and condiments
Herbs
Basil Rosemary
Bay leaves Sage
Coriander Tarragon
Chive Thyme
Lemon grass Mixed herbs
Mint Garlic
Oregano Horse radish
Parsley
Spices
Cardamon Garam masala
Chilli Ginger
Cinnamon Tumeric
Cloves Sesame seeds
Coriander seeds Vanilla
Cumin seeds Saffron
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Condiments
Salt
Pepper
Cayenne pepper
Paprika
Vinegar
Mustard
Uses of herbs, spices and condiments
1. To enhance flavour of foods
2. Enhance colour of food
3. Therapeutic purposes
4. For preservation purposes
5. To distinguish the origin of cuisine
Appropriate storage of herbs, spices and condiments
Dried ones should be stored in containers with tight fitting lids
Liquid ones should be stored in sealed containers
Fresh ones should be used as fresh as possible
Store in a cool dry place
LEARNING RESOURCES
Text books
EVALUATION
Distinguish between herbs and spices
35
Give three examples of herbs frequently used in food production
Write notes on the following
Bouquet garni
Parsley
Ginger
STOCKS, SOUPS AND SAUCES
Specific Objectives
1. define terms
2. state types of stocks, soups and sauces
3. describe the methods of producing and presenting stocks, soups and sauces
4. explain the uses of stock, soups and sauces
5. prepare, produce and present stocks soups and sauces
6. state qualities of well made stocks, soups and sauces.
Definition of terms
Stocks: is a liquid containing the flavour, nourishment and colour extracted from raw meat and
bones, vegetables such as carrots, celery and onion and seasonings such as bay leaf, parsley
stocks and pepper cones by long gentle simmering. It is used as a basis for cooking many dishes
such as soups, sauces and gravies.
Sauces: a well-flavoured thickened liquid used as an accompaniment for other dishes.
Soups: is a well flavoured liquid served as a first course to stimulate appetite
Types of stocks, soups and sauces
Stocks
White (vegetable or bones )
Brown (vegetable or bones )
Fish
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Convenience
Sauces
Brown sauce (Èspagnol)
White sauce (Béchamel)
Cold sauces (Mayonnaise, mint)
Sweet sauces (custard, chocolate, jam, vanilla, orange, )
Savory sauces (tomato, curry, gravy, barbeque, )
Veloute
Hollandaise
Soups
Clear (consomme)
Broth
Veloute
Puree
Cream
Pottage
Chowder
Bisques
Methods of producing and presenting stocks, soups and sauces
Stocks
Guidelines for preparing stocks
 Use fresh meat or bones and vegetables
 Scum should be removed
 Fat should be skimmed
 Simmer stock gently
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 It should not be allowed to go off the boil otherwise in hot water there is the danger of it
going sour
 Salt should not be added
 If stock is to be kept, strain, reboil, cool quickly and place in the refrigerator
Sauces
A white sauce is prepared from white roux with milk and clove-studded onion
Veloute is made from a blond roux
Brown sauce is based on a brown roux
Hollandaise is made by reducing vinegar with herbs and adding egg yolk with a little water,
cooking gently over heat while being aerated with a whisk and slowly incorporating melted
butter
Mayonnaise is an emulsification of egg yolk and oil with salt, pepper, mustard and vinegar
Ways of Thickening Sauces
It is important to select the thickening agent that will suit the type of sauce being made:
A roux
A starch e.g. corn starch, arrowroot
Protein like egg yolk and cream
A beurre manie
A puree of fruits or vegetables ( also known as coullis)
Blood (used traditionally for recipes such as jugged hare but not normally used today)
Cooking liquor from certain dishes and/or stock can be reduced to give a light sauce
Soups
Un thickened soups
Consommés are clear soups prepared from strong stocks which are flavoured with various meats
(poultry, game, and fish), vegetables, hers and seasoning and are then clarified with egg whites.
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Serve alone or with a simple garnish e.g. julienne or strips of root vegetables or pasta among
others
Broths are strained soups made from stock and garnished with a cereal, mild herbs, diced
vegetables, meat or fish
Thickened soups
Purees are made from fresh diced vegetables cooked in stocks. The ingredients in the soup are
passed through a sieve or blender to make a thick soup
Veloutes are prepared from a blond roux and flavoured stock with the additions of blanched
vegetables, meat, fish poultry and game. They are passed through a sieve and thickened with a
liaison of egg yolks and cream.
Cream are velvety in consistency and are thickened with cream
Bisques are made with shellfish, fish stock, vegetables, wines, herbs and seasoning. They are
thickened with rice, passed through a sieve and thickened with wine and cream
Uses of stock, soups and sauces
Stocks
Used as a basis for cooking many dishes such as soups, sauces and gravies
Sauces
 To enhance flavour and appearance of the food it accompanies
 To provide a contrast in texture to food
 To provide a contrasting flavour to food that may be mild
 To add colour to the dish
 To contribute to the nutritional value of the food
 To counteract the richness of a food
 White sauce is used as a part of some cream soups and as binding agent
Soups
 To stimulate appetite
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 For therapeutic purposes
Task 5 prepare, produce and present stocks soups and sauces
Suggested recipes
Sauces (Mayonnaise, mint, tomato, curry, gravy, barbeque, custard, chocolate, jam, vanilla,
orange)
Soups (tomato, minestrone, consommé, leek and potato, pumpkin, green pea, brown onion)
Qualities of well made stocks, soups and sauces
Stocks
 Should not be greasy
 Should have its distinctive flavour
 Should not have an unpleasant flavour
 Should not be cloudy
 Sauces
 Should have the right consistency
 Should be lump free
 Should have a distinctive flavour
Soups
 A soup’s quality is determined by its flavour, appearance and texture
 Should be full flavoured with no off or sour taste – soup’s ingredients should blend and
complement with no one flavour over powering another
 The vegetables in vegetable soup should be brightly coloured not grey
 Garnishes should be attractive and uniform in size and shape
 The soup’s texture should be very precise e.g. smooth, lump free
 Consommes must be crystal clear when cooked
 Cream soups should be velvety in consistency
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LEARNING RESOURCES
Text books
Internet
magazines
EVALUATION
1 Define the terms sauce and soups
2 explain two qualities of a good sauce
3 differentiate between a broth and a puree
4 explain five uses of sauce in a meal
5 discuss points to observe when making sauces
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7.1.10 HORS D’OEUVRES AND OTHER STARTER DISHES
7.1.10 T Specific Objectives
1. define terms
2. identify types of hors d’oeuvres and starter dishes
3. describe the preparation and production procedures of hors d’oeuvres and other starter
dishes
4. prepare, produce and present hors d’oeuvres and starter dishes
5. outline the qualities of hors d’oeuvres and other starter dishes
6. describe the presentation of hors d’oeuvres and starter dishes.
Unit Tasks:
Task 1: Definition of the term
Hors d’oeuvres: are well seasoned foods for stimulating appetite and are served as a first course
Foods used include meat, poultry, fish, eggs, vegetables, salads and fruits
Salads
These are hors d’oeuvres of a spicy nature that stimulate the appetite e.g. anchovies, beetroot,
red cabbage, potato salad, tomato salad, fish mayonnaisse,egg mayonnaissse,mixed vegetable
salad, cauliflower in cooking liquor.
Other starter dishes
Caviar, shelfish cocktail, melon frappe, salmon fume, fruit fume, pate maison, huitres, escargots,
moules mariniere, Florida cocktail
Savouries: they are small delecate served in a variety of situations e.g fingerbuffets,savoury
course at a dinner and high tea.
Task 2: Types of hors d’oeuvres and starter dishes
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Hors d’oeuvres
Can be classified as hot or cold and in both instances could be simple or compound
Hot simple hors d’oeuvres include: bouchees, asparagus, soufflé, assorted, ratatouille,
quichelorraine.
Cold simple hors d’oeuvres include: oysters, grapefruit, fruitjuice, assorted, salads, ratatouille.
Task 3: Preparation and production procedures of hors d’oeuvres and other starter dishes.
Well planned organisation is essential to ensure adequate preparation (mise-en-place), so that

foods are assembled with a good work flow and ready on time.
Before, during and after assembling, and before final garnishing foods must be kept in a cool
place, cold room or refrigerator so as to minimize the risk of food contamination.
Personal, food and equipment hygiene of the highest order must be observed with all cold
preparations
Garnishing and final decoration should take place as close to service time as possible.
General rules when making cold dishes
Be aware of the texture and flavour of many raw foods that can be mixed together or combined
with cooked foods
Understand what combination of foods is best suited to be served with other foods
Develop simple artistic skills that require the minimum time for preparation and assembly
Provide an attractive presentation of food at all times
Individual portions should be removed from refrigeration and allowed to stand at room
temperature for 5-10 minutes before being served.
Task 4: prepare, produce and present hors d’oeuvres and starter dishes
Suggested dishes (chutneys and relishes, cold meats, cold salmon, egg mayonnaise, cucumber
salad, French bean salad, green salad, potato salad horseradish,)
Task 5: Qualities of hors d’oeuvres and other starter dishes
They should be:

43
Attractive
Compliment the meal
Well flavoured
Served at the correct temperature
Task 6: Presentation of hors d’oeuvres and starter dishes
Portions should be small as they are only meant to stimulate the appetite and not to appease
hunger
They should be attractively presented as they are the first contact a guest has with the
establishment
Present appropriately according to type e.g. if to be hot make sure it is hot
Use appropriate equipment
LEARNING RESOURCES
Text books
Internet
Magazines
EVALUATION
1 expain the following terms
Starter.
hors d’oeuvres
2 explain five qualities to observe when preparing cold starters
3 discuss the presentation of hors d’ oeuvres
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7.1.11 PROTEINS
Theory
state the classification of proteins
list sources of protein
state factors to consider when selecting protein food
explain the preparation of protein foods
outline the production method of protein dishes
prepare, produce and present protein dishes
describe the presentation methods of protein dishes
explain the qualities of a finished protein dish.
Unit Tasks:
Task 1: Classification of proteins
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Animal (High biological value) proteins
Plant (Low biological value) proteins
Task 2: Sources of protein
Animal proteins
Red meats
Beef
Veal
Mutton
Lamb
Pork
Goat meat
Offal – liver, kidney, sweet breads
Game meat
White meat
Poultry – chicken, duck, goose, turkey, quails
Fish – fresh water, salt water, sea fish, shell fish
Plant proteins
Pulses
Beans
Soya beans (high biological value)
Peas
Lentils
Greengrams
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Cowpeas
Black beans e.t.c
Nuts
Ground nuts
Peanuts
Almonds
Walnuts
Chest nuts
Hazel nuts
Task 3: Factors to consider when selecting protein food
Animal proteins
Freshness – without unpleasant odour and the fluid should be watery not sticky
Colour (dictated by the source of meat e.g. beef should be bright red)
Buy from a clean well ventilated shop
It should not have excessive fat and bone
Texture should be firm and elastic
The dish to be prepared
The method of cooking
Plant proteins
Clean and free from soil and stones
Free from signs of pests and diseases
Well shaped, firm and not damaged by harvesting equipment, and weather
Time available for preparation
Availability
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Season
Task 4: Preparation of protein foods
The following preparation methods can be used however, it depends on the type of dish to be
prepared
Trimming Sealing
Cutting Barding
Deboning Carving
Marinating Tenderising
Larding Sorting (applies to pulses)
Trussing Soaking (applies to pulses)
Singeing
Task 5: Production method of protein dishes
The following cooking methods can be used however; it depends on the type of dish to be
prepared
Boiling Frying
Stewing Braising
Roasting Poaching (particularly for fish)
Grilling Steaming (particularly for fish)
Task 6: prepare, produce and present protein dishes
Suggested protein dishes
Plant proteins (curries, stews, goulash)
Animal proteins (curries, stews, goulash roasts and grills)

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Task 7: Presentation methods of protein dishes
The following are guidelines for presentation of protein dishes
Clean serving equipment
Appropriate serving equipment
Food should not overflow
Use appropriate garnishes
Serve food at the correct temperatures
Portion sizes should be correct
Serve with suitable accompaniments
Task 8: Qualities of a finished protein dish.
The following are guidelines for assessing the quality of finished protein dishes
Doneness
Colour
Texture
Flavour
Temperature
Accompaniment
Presentation
LEARNING RESOURCES
Text books
Magazines
Internet
Food charts
Food commodities
49
Kitchen equipment
EVALUATION
1 describe the procedure of trussing poultry
2 discuss the cuts of beef available to a chef
3 explain five points to observe when buying plant proteins.
4 discuss points on storage of protein
7.1.12 STARCHES
Theory
a) define terms
b) state sources of starch used in food production
c) state factors to consider in selecting a starch food
d) explain preparation, production and presentation of a starch dish
e) prepare, produce and present hors d’oeuvres and starter dishes
f) explain the qualities of a finished starch dish.
Unit Tasks:
Task 1: Definition of terms
Starch is a type of carbohydrate. It is used as a staple food in the diet of most people and it makes
the bulk of a meal.
Task 2: Sources of starch used in food production
Tubers
Roots
Cereals
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Farinaceous (rice and pasta)
Plantains
Task 3: Factors to consider in selecting a starch food
Free from signs of pests and diseases
Well shaped, firm and not damaged by harvesting equipment, and weather
Time available for preparation
Availability
Season
Personal preferences
Task 4: Preparation, production and presentation of a starch dish
Preparation
Sorting Dicing
Peeling Chipping
Grating Stalking
Slicing
Production
The following cooking methods can be used however it depends on the type of dish to be
prepared
Boiling Baking
Stewing Braising
Roasting Baking
Grilling Steaming
Frying
Methods of presenting starch dishes
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The following are guidelines for presentation of starch dishes
Serve food at their correct temperatures
Task 5: prepare, produce and present starch dishes
Suggested starch recipes.
Rice (pilaf, braised, steamed, fried, risibisi, buttered)
Potatoes (mashed, sauté, croquette, maxim, chipped, parsley,irio)
Ugali balls
Chapati, pasta
Task 6: Qualities of a finished starch dish
Doneness Temperature
Colour Accompaniment
Texture Presentation
Flavour
LEARNING RESOURCES
Text books
Magazines
52
Food charts
Internet
Food commodities
Kitchen equipment
EVALUATION
1 giving examples explain any three sources of starch in a diet
2 discuss the following processes used in preparation of starch dishes
Chipping
Peeling
Shredding
Stalking
Dicing
3 explain three qualities to look for in the evaluation of a finished starch dish
7.1.13 VEGETABLES
Theory
define terms
classify vegetables
state factors to consider in selecting vegetables
53
explain methods of preparing vegetables
explain methods of producing vegetables
f) prepare, produce and present vegetable dishes
describe methods of presenting vegetables
explain the qualities of finished vegetable dishes
Unit Tasks:
The term vegetable includes any edible part of any plant.
Task 2: Classification of vegetables
Roots Carrots
Beetroots
Onions
Radishes
Garlic
Ginger
Tubers Arrow roots
Cassava
Sweet potatoes
Yams
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Pods and seeds Green peas
French beans
Fruit vegetables Tomatoes
Cucumber
Green pepper (Hoho)
Hot paper
Courghettes
Pumpkins
Flower fruits Cauliflower
Broccoli
Leafy vegetables Kales
Spinach
Cabbages
Lettuce
Amaranthus (Terere)
Nightshade (Managu)
Stems and shoots Leeks
Celery
Asparagus
Bean sprouts
Fungi Mushrooms
55
Task 3: Factors to consider in selecting vegetables
Well shaped, firm and not damaged by harvesting equipment.
Free from signs of damage, frost pests and disease
Green vegetables should have crisp fresh leaves with a bright colour.
Root vegetables should have unblemished skins free from spongy discolored patches
Legumes should be firm crisp and not too big, pods should not be too full or the vegetable may
be coarse textured.
Task 4: Methods of preparing vegetables
Cutting Blanching
Chopping Refreshing
Shredding Dicing
Slicing Grating
Task 5: Methods of producing vegetables
Steaming Frying
Braising Sautéing
Stewing Stir-frying
Baking Boiling
Task 6: prepare, produce and present vegetable dishes
Suggested dishes
Braised red cabbage, sauté spinach, mixed vegetables, ratatouille, buttered baby marrow, stir
fried cabbage and carrots, Vichy carrots, steamed okra in cream.)
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Task 7: Methods of presenting vegetables
The following are guidelines for presentation of protein dishes
Task 8: Qualities of finished vegetable dishes
Doneness
Colour
Texture
Flavour
Temperature
Accompaniment
Presentation
LEARNING RESOURCES
Text books
Magazines
Internet
Food charts
Food commodities
57
Kitchen equipment
EVALUATION
1 Discuss the use and versatility of vegetables in the diet
2 describe the method of storing vegetables in order to maintain their freshness
3 giving examples in each case explain the classes of vegetables
4 illustrate various cuts of vegetables
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7.1.14 SALAD AND SALAD DRESSING
Theory
define terms
identify types of salads and salad dressing
describe the preparation and production of salads and salad dressings
describe the presentation of salads.
e) prepare, produce and present salads and salad dressing
f) outline the qualities of salads and salad dressing
Unit Tasks:
A salad is any cold dish consisting of meat, poultry, fish, fruits, vegetables and grains or grain
products served singly or as a combination.
Salad dressings are used with most salads to add flavour improve palatability and sometimes bind
ingredients together
59
Task 2: Types of salads and salad dressing
Salads may appear on the menu in the following ways
an appetizer
accompaniment
main course
dessert
for a buffet
Salad dressings
French dressing
Mayonnaise
Vinaigrette
Task 3: Preparation and production of salads and salad dressings
Select fruits and vegetables that are crisp fresh free from bruises or blemishes
To maintain crispness stand fruits in ice cold water
Ingredients washed or stood in water should be dried thoroughly to reduce the risk of the salad
being watered down.
Select ingredients which compliment each other in flavour texture and colour.
Use a dressing to enhance the flavour of a salad, do not dress the salad until just before serving
time
Keep the arrangement of the salad simple.
Ensure that the fruits are not overcooked
Garnish should be designed to give contrast and eye appeal to the dish without being too
elaborate.
Task 4: Presentation of salads
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Salads should not overflow
Serve salads at their correct temperatures
Task 5: Prepare, produce and present salads and salad dressing
Beetroot salad, cucumber, coleslaw, mustard and cress, potato, pineapple and carrot, tomato and
cucumber.
Task 6: Qualities of salads and salad dressing
Should appear fresh
Should be neatly arranged
Should not be over garnished
Should be eye appealing
Should be appetizing
Should be well chilled
LEARNING RESOURCES
Text books
food commodities
kitchen equipment
magazines
food charts
EVALUATION
61
1 Discuss the guidelines for making salads
2 explain the value of salads and salad dressings
3 prepare produce and present various salads and salad dressings
7.1.15 FRUITS
Theory
define terms
classify fruits
factors to consider in selecting fruits
explain methods of preparing fruits
explain methods of producing fruit dishes
describe methods of presenting fruit dishes
Prepare, produce and present fruit dishes
explain qualities of fruit dishes
Unit Tasks:
Fruit is the edible seed bearing portion of some cultivated or wild shrub, trees and plants. Fruits
can be eaten raw and served at the beginning and the end of a meal.
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Task 2: Classification of fruits
CLASS EXAMPLE
Stone fruits Avocado
Have a hard un edible kennel inside Plums

the fruit
Peaches
Cherrie
Apricots
Mangoes
Grapes
Soft fruits fleshy Strawberries
Blackberries
Paw paw
Ripe bananas
Water melons
Sweet melons
Citrus fruits Oranges
Lemons
Lime
Tangerine
Tropical Passion fruits
Yellow passion
Guavas
Tree tomato fruit
Bananas
pawpaw
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Hard fruits Apples
Pears
Task 3: Factors to consider in selecting fruits
Buy fruits in season
Choose good quality fruit
They should appear fresh and firm to the touch
Should be clean free from disease or pest damage and un-bruised.
They should be free from moulds, shriveling or wilting
Task 4: Methods of preparing fruits
Cutting
Slicing
Dicing
Peeling
Coring
Task 5: Methods of producing fruit dishes
Fruits can be eaten:-
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Raw-salads, juices, snacks, garnishes, cocktails, platters.
Cooked – jams, jellies, fritters, puddings, pastries, pies, cakes, syrups.
Task 6: Methods of presenting fruit dishes
Fruit should not overflow
Serve fruit dishes at their correct temperatures
Task 7: Prepare, produce and present fruit dishes
Suggested recipes
Fruit fools, glazed, salads, compote, cocktail, juices.
Task 8: Qualities of fruit dishes
Good flavour
Appropriate temperature
Good texture
Have appropriate colour
LEARNING RESOURCES
Text books
Magazines
Internet
65
Food charts
Food commodities
Kitchen equipment
EVALUATION
1 explain the points to consider when buying fruits
2 discuss fault that often occur in preparation of fruits
3 explain measures taken to prevent loss of nutrients during preparation of fruits
7.1.16 PASTRY AND PASTRY PRODUCTS
Theory
define terms
identify types of pastry and pastry products
describe the preparation and production of pastries and pastry products
describe the presentation of pastry products
Prepare, produce and present pastries and pastry products
outline qualities of pastries and pastry products
describe storage of pastry and pastry products.
Unit Tasks:
Pastry
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A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules
coated with flour and the whole brought together with liquid prior to shaping and baking. There
are many types of pastry.
Pastry board
A square or oblong board preferably marble but usually wood on which pastry is rolled out.
Pastry brake
Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and
reduced in thickness for commercial production. A very small version is used domestically for
pasta production.
Pastry case
An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream
Confectioner’s custard. An egg and flour thickened custard made with sweetened milk flavored
with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from
curdling.
Pastry cutters
Various metal or plastic outlines of shapes, e.g. circles fluted circles, diamonds, ginger bread
men, etc. Sharpened on one edge and used to cut out corresponding shapes from biscuit, scone,
pastry, or cakes mixtures.
Task 2: Types of pastry and pastry products
Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French
crullers, beignets. It contains only butter, water, flour, and eggs. Its raising agent is the high
moisture content, which creates steam during cooking, puffing out the pastry.
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Phyllo (filo) pastry
Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out
layers and are wrapped around a filling and brushed with butter. These pastries are very delicate
and can break easily.
Phyllo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries like
samosa bags
In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are
blended thoroughly before liquid is added - this ensures that the flour granules are adequately
coated with fat and are less likely to develop gluten. Overworking the dough is also a hazard.
Overworking elongates the gluten strands, creating a product that is chewy, as opposed to 'short',
or light and crumbly.
Flaky (or rough puff) pastry
The flaky pastry is a simple pastry that expands when cooked due to amount of layers. These are
perfect if you are looking for a crisp, buttery pastry. The “puff” is obtained by beginning the
baking process with a high temperature and lowering the temperature to finish.
Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening are
mixed into the dough, which is then rolled and folded in a similar manner.
The chunks of fat keep the rolled particles of dough separate from each other so that when the
dough is baked, they become flakes. This creates a different texture from puff pastry where
rectangles of dough and fat are rolled and folded in such a way that sheets of pastry in uniform
layers result.
Puff pastry
The puff pastry has many layers that cause it to expand or “puff” when being baked. Pastries are
made using flour, butter, salt, and water. It rises up due to the combination and reaction of the
four ingredients and also from the good amount of air that gets between the layers. Puff pastries
come out of the oven light, flaky, and tender.
Puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid
state at 20°C (68°F).
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Puff pastry can also be leavened with baker's yeast to create croissants or Danish pastry, though
such doughs are not universally known as puff pastries.
In addition, since the process of making puff pastry is generally somewhat laborious and quite
time-intensive, faster recipes (known as "blitz" or "rough puff") are fairly common. Many of
these recipes combine the butter into the détrempe(mixture of flour and water) rather than adding
it in the folding process and are thus similar to a folded short crust.
Choux pastry
The choux pastry is a very light pastry that is filled with cream. The pastry is filled with various
flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things
like cheese, tuna, or chicken to be used as appetizers.
Shortcrust pastry
The shortcrust, or short pastry is the simplest and most common pastry made. It is made with the
ingredients of flour, fat, salt, and water. The process of making pastry includes mixing of the fat
and flour, adding water, and rolling out the paste. It is cooked at 180°C and the result is a soft,
tender pastry. A related type is the sweetened sweet crust pastry.
It is based on a "half-fat-to-flour" ratio. Fat (lard, butter or full-fat margarine) is rubbed into plain
flour to create a loose mixture that is then bound using a small amount of ice water, rolled out,
then shaped and placed to create the top or bottom of a flan or pie.
Sweet crust pastry (sugar paste) is made with the addition of sugar, which sweetens the mix and
impedes the gluten strands, creating a pastry that breaks up easily in the mouth.
Task 3: Preparation and production of pastries and pastry products
Short crust
This pastry is crispy, light and crumby
Basic recipe of short crust pastry
½ fat to flour (i.e. ratio of 0.5:1 fat to flour)
½ teaspoon of salt to each 200 gms of flour

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2-5 tablespoons of water to each 400 gms of flour.
Method
Sieve the flour and salt together
Add the fat into lumps
Cover the fat with flour before beginning to rub in
Rub until there is no lump using finger tips to avoid melting fat and allowing aeration.
Add water by sprinkling over the surface of the flour with a round ended knife until large lumps
are formed,
Draw together with the fingertips
Knead on a board until the dough is smooth using fingertips
Form into the required shape
Roll out round the pastry so as to maintain the shape
Place in the refrigerator or cool place
Rough puff pastry
Ingredients
flour
teaspoon salt
(butter/ margarine)
fresh lemon juice
Cold water (ice water will make good pastry)
fat
Method
Soft the flour and salt into a mixing bowl
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Chop butter/margarine into small pieces
Add fat into the flour and add lemon juice
Add a little cold water
Use pastry knife to mix lightly until dough becomes stiff
Press the pastry gently but do not kneed it
On the floured board roll the dough lengthwise longer that width.
Fold into 3 layers
Wrap the pastry in greaseproof paper and cool in the fridge for 45 minutes
Remove from fridge and prepare pastry like croissants
Puff pastry
Ingredients
Sifted flour Sugar
Salt Salt
Butter Baking powder
Iced water
Lemon juice
Method
Put sifted flour and salt in the mixing bowl and add small pieces of butter
Use the rubbed in method of making pastry mixture
Add iced water and lemon juice to make dough using pallet knife
Knead the dough gently on a floured work surface (table, wooden kneading board)
Make “flap” and roll then cut with a rolling pin
Add more butter/ margarine and roll out again
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Cover in a cloth and leave in cool place for about 20 minutes
Roll out 5 more times and fold
Leave 30 minutes of chilling
Shape and bake at 22°c
Flaky pastry
Sample recipe
Ingredients
plain flour
teaspoon salt
butter
fat
teaspoon lemon juice
Cold water (ice cold water will give better results)
Method
Place butter and fat onto a plate and mix until soft
Sift flour and salt into a large mixing bowl
Using rubbed in method mix the fat (butter fat) until the mixture form crumbs
Add lemon juice and cold water
Roll the pastry out to form a shape longer in length than width
Fold the 1/3 of the dough and apply the remaining dots of fat
Fold the other ½ cup of the dough without fat
Finely fold the remaining dough part
Gently press with the rolling pin down on the sides of the pastry
Repeat folding and doting with fat and rolling
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Wrap with grease proof paper and cool in the fridge of 45 minutes
Choux pastry
Method
Melt butter/margarine milk and water in a saucepan
Heat rapidly so that in bubbles
Remove from the heat add flour and salt and stir to combine
Cool pastry and add beaten eggs gradually (step by step)
Transfer the mixture using piping bag with nozzle onto a greased baking tray oven
Task 4: Presentation of pastry products
In a hotel setting pastry products are presented in different meal times
For breakfast
As puddings
As snack
As accompaniment
Breakfast pastry
Butter croissant – mandazi
Filled croissant
Muffins
Samosa
Pudding pastry
Jam pancake
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Jam filled pastry
Honey/sweet fillet
Accompaniment Pastry
Chapati
Meat pie
Task 5: Prepare, produce and present pastry and pastry products
Suggested recipes
Meat pie, Sausage roll, Palmers, Cream buns, Éclairs, Cream horns, Jam turnovers.
Task 6: Qualities of pastries and pastry products
They should be light golden brown
They should cut easily with a fork and break readily when bitten
The flakes should be thin and the blisters plentiful
It should be crisp and not soggy
Should have an acceptable flavour
Task 7 Storage of pastry and pastry products
Pastry products should be eaten same day it is cooked unless stored in the freezer.
LEARNING RESOURCES
Text books
Food charts
Internet magazines
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Food commodities
Kitchen equipment
EVALUATION
1differentaiate the following types of pastry
Puff and rough puff
Short and choux
2 explain rules to observe when preparing pastry
3 explain the role of the following ingredients in pastries
Fat
Flour
Liquid
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7.1.17 CAKES AND CAKE DECORATION
define terms
explain the role of ingredients in cake making
describe the preparation and production methods of cakes
Prepare, produce and present cakes using different methods
outline the qualities of a well made cake
explain the importance of cake decoration
describe the types of cake decorations
identify equipment and tools used in cake decoration
decorate cakes using different methods
describe the methods of decorating cakes
describe the storage of cakes.
Unit Tasks:
Task 2: The role of ingredients in cake making
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INGREDIENTS PHYSICAL PROPERTIES USAGE
FOR USE
Eggs Fresh at room temperature Makes the texture light
Promotes leavening
Binds the mixture
Retains air
Breaks down fats and oils
Add food value
Shorten cakes
Flour Well sieved and whole Add food value
Provide the base of the cake
Sugar Granulated Sweetens the cake
Fine crystals Provide the base of the cake
brown
Fat Solid Makes cake “short” and rich
Liquid Give cake good flavour
Liquid Water-at room temperature Helps in raising the mixture
Helps in raising the cake during

baking
Dried fruits Whole Keep the cake moist
Sultanas Chopped Add flavour
Raisin
Red Cherries
Currents
Essence Liquid Add flavour
Solid Some like lemon rind, orange rind or

others keep the cake moist
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Dry powder Flavouring Solid Add flavour
Cocoa Add colour
Spices
Coffee
Task 3: Preparation and production methods of cakes
Creaming
Ingredients
Fat/butter
Sugar which make the major component.
Eggs enrich the cake, Improves colour, Moistens and tenderizes.
Procedure
Weigh equal portions i.e.
200 gms of fat and 200 gms of sugar
Place in a mixing bowl and vigorously beating it against the wall of the bowl
Use hands to mix large quantities
Beat until the mixture turns white and fluffy.
Beat the eggs a little at a time in the mixture of fat and sugar.
Sift the flour directly in the creamed mixture until it is evenly mixed.
Add other ingredients to the mixture such as fruits to complete the creamed mixture.
Rubbing in involves rubbing fat with flour to add air using fingertips. Use a metal spoon or
palette knife for the rest of the procedure.
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Rubbing in Procedure
Weigh fat and flour e.g. 450 gms flour and 110 gms fat
Using fingertips lift the mixture above the mixing bowl to allow adding of air.
Once the fat and flour is mixed add the sugar,then the eggs together with flavouring and milk.
Suggested items which can be prepared using rubbing
1 Rock cakes
2 Tea scones
Melting used to mix fat and flour using melted fat or oil.
Procedure:
Ingredients
Fat and flour in the ratio of 1:3 of fat and flour.
⅓ of sugar to flour.
⅓ : ⅔ syrup to flour.
Raising agent bicarbonate of soda alone
Using a metal spoon mix the ingredients to produce a cake mixture.
Whisking
Ingredients
Eggs
Plain flour
Essence
Hot water
Procedure
Prepare two 15cm sand witch tins
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Heat the oven 190 0 c
Sieve the floor
Warm the floor
Put the sugar into a large mixing bowl
Break the egg separately and add to the sugar
Stand the bowl in a basin of hot water
With an egg beater whisk the eggs and sugar together until the mixture is white fluffy and leaves
a trail behind the whisk
Remove the bowl from the saucepan and continue whisking until the trail left lasts for three
seconds
Sieve the floor onto the surface of the mixture and fold the floor lightly onto the mixture using s
palette knife
Add vanilla essence and hot water and continue folding in lightly
Divide the mixture equally into the two tins and bake it until set and golden brown
Remove from the oven stand it for a second on damp cloth and turn it out and cool
Task 4: Prepare, produce and present cakes using different methods
Suggested recipes
Fruit scones Cheese scones, Coconut scones, Rock buns, Victoria sandwich, Queen cakes,
Marble cakes, Madeline, Chocolate cakes, Ginger bread, Ginger biscuits, Swiss roll, Genoese
fancies.
Task 5: Qualities of a well made cake
Be well risen and brown
Slightly shrunken from the sides of the tin
Firm to touch
Produce no bubbling sound
Smell cooked
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Task 6: Importance of cake decoration
Improve appearance
Add flavour
Task 7: Types of cake decorations
Glace icing
Ingredients
sifted icing sugar
water
lemon juice
Flavouring and colouring essences as desired
Method:
Sieve the icing sugar in a dry clean mixing bowl
Make a well in the centre
Add half of the water and mix with a wooden spoon from the centre outward into a smooth
consistency. Add the remaining water.
Add flavoring and colouring essences.
Cover with a damp cloth for a few minutes to let air bubbles bust before use
Use immediately as it dries quickly and forms a brittle crust.
Butter icing
Ingredients
butter or margarine.
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sifted icing sugar.
Few drops of vanilla essence.
Colouring as desired.
Method:
Sieve the icing sugar preferably twice into a mixing bowl.
Add soft butter or margarine and beat the two together using a wooden spoon until a soft whitish
consistency is obtained as desired.
Add vanilla essence and colouring as desired
Application
Place the cake on the cake board
Put icing on top and spread evenly on top and sides of the cake as required. Smoothen out with a
pastry knife dipped in hot water.
Pipe or decorate as required
NB: An interesting effect can be produced by simply running a fork dipped in hot water across
the cake to produce lines or work basket type of design on top. Pipe rosettes at the edge
Royal icing:
Ingredients
sifted icing sugar
egg whites
lemon juice and few drops of glycerin
Method:
Sift twice the icing sugar.
Separate egg whites from egg yolk.
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Make a well in the centre of icing sugar and add egg whites.
Mix with a wooden spoon from the centre outward into a smooth constituency.
Add 1-3 teaspoon lemon juice to whiten.
Add flavouring and colouring essence as desired
Leave covered with a damp cloth for at least 30 minutes for air bubbles to bust.
Apply e.g. coating, piping design, trells work.
For making leaves and rosettes etc. The consistency will depend on the end use e.g. for roses one
needs a fairly stiff consistency.
Task 8: Equipment and tools used in cake decoration
Mixing equipment used for mixing ingredients.
Examples of mixing equipments
Automated mixer.
Improvised equipment (Bowl and wooden spoon)
Piping and accessories – used for decorating the cake.
Fine sieve - used for sieving icing sugar to remove any lumps and impurities.
Small bowls for dividing a mixer when different colours are required.
A jug.
A set of knives e.g. palette and pastry knife.
Spatula for scrapping or a serrated scraper.
A cake king ruler – used for leveling.
Cake rack – used for cooling of cakes after baking.
Table spoon and wooden spoon - used for mixing, scooping.
Cake icing syringe or bag and a set of nozzles (can be bought or improvised) - used for
decorating the cake.
A cake stand or turntable – used for holding the cake during decoration.
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Cake board, stand – used for display of the cake.
Task 9: Methods of decorating cakes
Icing
Piping using icings or whipped cream
Dusting/dredging
Glacing
Decorating with items such as grated chocolate, jelly, coloured sugar, nuts, dessicated coconut,
sweets, fruits, glaced cherries, moulded flowers,
Task 10: Decorate cakes using various methods
Task 11: Storage of cakes
Cakes once produced can be kept for different periods. Depending on the ingredients some go
bad quickly others will stay longer as they age.
Methods of storing include
Room temperature storage for storage 3 to 4 days
Fridge at a temperature of between 00 C and 80 C
Freezer for longer period up to three months
Alcohol baked cakes stores up to 3 months at room temperature
LEARNING RESOURCES
Text books
Food commodities
Kitchen equipment
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Internet
Food charts
Magazines
EVALUATION
1. Explain three methods of making cakes
2. Discuss qualities of a well made cake
3. Differentiate the following
Glace and butter
Royal and fondant
7.1.18 YEAST PRODUCTS
Theory
define terms
identify types of yeast products
explain the role of ingredients in yeast mixtures
describe the preparation and production of yeast mixtures
Prepare, produce and present yeast products
outline the qualities of yeast products
describe storage of yeast products.
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Unit Tasks:
A commercial leavening agent containing yeast cells; used to raise the dough in making bread
and for fermenting beer or whiskey
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in
baking bread and related products, where it converts the fermentable sugars present in the dough
into carbon dioxide and ethanol.
Task 2: Types of yeast products
Lean dough products

A lean dough is one that is low in fat and sugar
Examples: breads, rolls, buns, doughnuts
Rich dough products
Rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs.
Examples; croissants, Danish
Task 3: The role of ingredients in yeast mixtures
Flour – has high gluten content that softens and stretches during fermentation
Salt – flavours yeast products and prevents yeast from working too fast thus producing a coarse
texture
Sugar – essential for the fermentation process
Liquid – used to bind ingredients. Liquid used can be luke warm water, milk
Fat – used to improve keeping qualities, flavour and to add nutritive value
Task 4: Preparation and production of yeast mixtures
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A sample recipe for bread
Ingredients
Flour
Salt
Water
Dry yeast
Sugar
Margarine
Procedure
Mix the warm liquid and sugar, then add the yeast. Leave the mixture in a warm place for yeast
to grow
Sieve dry ingredients into a bowl.
Rub in fat
Using the yeast and the flour mixture, make a soft dough
Knead the dough well to distribute the yeast cells evenly
Place the dough in a greased bowl. Stand the bowl in a basin or sufuria of warm water
Cover the bowl with a damp cloth and leave the dough to rise until it has doubled its size
Turn the risen dough on a floured board and give it a thorough kneading to distribute carbon
dioxide and the yeast cells evenly.
Cut and shape the dough to the required shapes
Place on a greased loaf tin or baking sheet and leave it in a warm place to rise evenly(to prove)
Brush with milk or beaten egg to add sheen when baked
Bake in a very hot oven (2300C; Gas No. 8) for the first five minutes to kill the yeast. Reduce the
temperature to 2000C; Gas No. 6 and continue baking until the loaf is cooked.
Remove from oven, test for readiness and turn on a cooling tray
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Task 5: Prepare, produce and present yeast products
Suggested recipes
Danish pastry, Croissants, Bread, Dinner rolls, Doughnuts, Chelsea buns, Fruit buns, hot cross
buns.
Task 6: Qualities of yeast products
A symmetrical shape
A uniform golden brown to brown crust which is both thin and smooth
Well risen but not over inflated
A light texture with a moist and resilient crumb
A good flavour without a taste of yeast or a sour taste
A well rounded top especially for breads
Task 7: Storage of cooked yeast products
Best eaten on the day of baking because they have a low keeping quality due to low shortening
and sugar content
Store in suitable containers (sealed plastic bags or containers), at room temperature.
For longer storage put in a freezer.
Yeast products are softened by a damp environment and humid conditions.
Task 8: Presentation of yeast products
In a hotel setting yeast products are presented at different meal times
For breakfast
As a snack
As an accompaniment
Breakfast
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Bread
Buns
Doughnuts
Accompaniment
Bread rolls
Croutons
LEARNING RESOURCES
Text books
Food charts
Food commodities
Internet
Kitchen equipment
EVALUATION
1. Explain the conditions necessary for the growth of yeast
2. Identify common faults and their remedies in yeast products
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7.1.19 DESSERTS
Theory
define terms
classify desserts
explain preparation methods of desserts
explain the production method of desserts
describe methods of presenting desserts
Prepare, produce and present desserts
describe the qualities of desserts
Unit Tasks:
Desserts are sweet dishes that can be served hot or cold depending on the type. They are served
after the main meal.
Task 2: Classification of desserts
Suet mixtures e.g. Christmas pudding
Rubbed-in mixtures e.g. pineapple crumble, cake
Creamed mixtures e.g. banana upside down, cakes
Milk puddings e.g. rice pudding
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Batters e.g. pancakes, fritters
Pastry dishes e.g. fruit flans, pies and tarts
Apple dishes e.g. baked apples
Hot soufflés e.g lemon soufflés
Sponges e.g. triffle
Cold sweets e.g. jellies, creams, ice creams, yoghurt, fruit mixtures like fruit fool, fruit salad,
mousse
Task 3: Preparation methods of dessert
Whisking
Creaming
Rubbing in
Dicing
Slicing
Task 4: Production method of desserts
Baking
Frying
Steaming
Chilling
Task 5: Methods of presenting desserts
In coupes
On dessert plates
In salad bowls
Multi-portion salad bowls
On trays/ platters
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Task 6: Prepare, produce and present desserts
Suggested recipes
Pineapple crumble, cake, banana upside down, cakes, rice pudding
Jellies, creams, ice creams, yoghurt, fruit mixtures like fruit fool, fruit salad, mousse, fruit flans,
pies and tarts, baked apples, lemon soufflés, trifle, pancakes, fritters
Task 7: Qualities of desserts
They should have eye appeal
They should conform to the requirements of their basic recipes
Well garnished/decorated
Served in appropriate dishes
Presented at the right time and temperature
The portions should be appropriate
LEARNING RESOURCES
Text books
Food commodities
Kitchen equipment
Food charts
Magazines
Internet
EVALUATION
1. List different types of desserts
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2. Discuss the role of desserts in a meal
3. Explain the factors to consider when choosing a suitable dessert for a given meal
7.1.20 SANDWICHES
Theory
define terms
identify types of sandwiches
describe the preparation and production of sandwiches
describe the presentation of sandwiches
Prepare, produce and present sandwiches
outline the qualities of sandwiches
describe the storage of sandwiches
Unit Tasks:
Sandwiches may be made from every kind of bread , fresh or toasted , in a variety of shapes
and with an almost endless assortment of fillings. They may be garnished with potato or
vegetable crisps and a little salad
Task 2: Types of sandwiches
Toasted sandwiches
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Club sandwich
Bookmaker sandwich
Double-decker/ Treble-decker sandwiches
Open sandwiches/Scandinavian smorrebord
Croque monsieur
Task 3: Preparation and production of sandwiches
Toasted sandwiches: made by inserting a variety of savoury fillings between two slices of hot,
freshly buttered toast e.g. scrambled egg, bacon, fried egg, scrambled egg with chopped ham, or
by inserting two slices of buttered bread with the required filling into a sandwich toaster
Club sandwich: made by placing between two slices of hot buttered toast, a filling of lettuce,
grilled bacon, slices of hard boiled egg, mayonnaise and slices of chicken. The sandwiches are
usually held together with decorated cocktail sticks
Bookmaker sandwich: this is a toasted sandwich with a cooked seasoned minute steak (which is
thinly cut from the sirloin) spread with mustard, cut into triangles and served with parsley
Double-decker/ Treble-decker sandwiches: toasted and untoasted bread can be made into double-
decker sandwiches, using three slices of bread with two separate fillings. Trebble and quadro-
decker sandwiches may also be prepared. They may be served hot or cold.
Open sandwiches/ Scandinavian smorrebord: are prepared from buttered slice of any bread
garnished with any type of meat, fish, eggs, vegetables, salads e.t.c. The varieties of open
sandwiches can include some of the following:
-Smoked salmon, lettuce, potted shrimps, slices of lemon
-Cold sliced beef, sliced tomato, fans of gherkins
-Sredded lettuce, sliced hard-boiled egg, mayonnaise, cucumber
-Pickled herring , chopped gherkin, capers sieved, hard-boiled egg
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Croque monsieur: the filling for this sandwich is Gruyere cheese and ham enclosed with two
slices of bread and it is gently fried in clarified butter unti the cheese melts, then garnished with
parsley. This is sometimes cooked in a sandwich toaster.
Task 4: Presentation of sandwiches
All spreads and fillings should be prepared and placed on plates ready for assembling
All equipment and utensils including chopping boards must be ready/accessible
Bread should be cut and buttered ready for passing along for the various fillings, finishing with
cutting and dressing onto dishes or platters
Sandwiches may be cut into small cubes and a variety placed on a cocktail stick to represent a
mini kebab.
When filled the crusts are removed and the sandwiches cut to fingers
Task 5; Prepare, produce and present sandwiches
Suggested recipes
Smoked salmon, lettuce, sliced beef, sliced tomato, sliced hard boiled eggs, cucumber, pickled
herrings.
Task 6: Qualities of sandwiches
Should always be fresh
Made to order for best results
Task 7: Storage of sandwiches
Should be served fresh
If made in advance they should be well covered with film and refrigerated
LEARNING RESOURCES
Text books
95
Food commodities
Kitchen equipment
Magazines
Internet
EVALUATION
1. List different types of sandwiches
2. Discuss the qualities of sandwiches
3. Explain the factors to consider when choosing a suitable sandwich for a given function
7.1.21 GARNISHES
Theory
define terms
identify types of garnishes
explain the role of garnishes in food presentation
outline the qualities of garnishes
describe the preparation and production of garnishes
garnish food appropriately
96
Unit Tasks:
Garnishes are used for savoury dishes to make food look attractive and colourful
Task 2: Types of garnishes
Raw garnishes; presented in their fresh raw form e.g. carrots, tomatoes, pepper, parsley, lemons.
Cooked garnishes: used on hot dishes e.g. grilled meat with grilled tomatoes
Cold garnishes: used on cold dishes e.g. cherries on ice-cream, trifles
Task 3: The role of garnishes in food presentation
To enhance eye appeal
Give colour and flavour
Add nutritional value e.g. tomatoes, pepper, carrots, parsley provide vitamins
Task 4: Qualities of garnishes
The colour and design must harmonize with the food
They must be edible
Raw garnishes should be fresh and firm
Task 5: Preparation and production of garnishes
Slicing Cutting
Chopping Dicing
Shredding Blanching
Grating Grilling
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Task 6: garnish food appropriately
LEARNING RESOURCES
Text books
Food commodities
Food charts
Magazines
Internet
Kitchen equipment
EVALUATION
1. List different types of garnishes
2. Discuss the role of garnishes in a meal
3. Explain the factors to consider when choosing a suitable garnish for a given meal
7.1.23 MENU PLANNING
Theory
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define terms used in menu planning
state the importance of menu planning
identify types of menu
explain factors to consider when planning menus
explain factors to consider when compiling menus
explain how to cost and price menus
prepare a time plan for production of a menu.
Unit Tasks:
Task 1: Definition of terms used in menu planning
Menu is a list of dishes to be served in a given meal.
Task 2: Importance of menu planning
Customer satisfaction
Facilitating costing
Facilitating pricing
Reference by customer and management
Guide production
Facilitate evaluation and improvements
Facilitate ordering
Plan storage
Guides the catering staff on how to prepare dishes
Help the catering staff to prepare in terms of attitudes, skills ordering etc.
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Some menu requires special preparation like decorations and equipments therefore menu will
help in availing the necessary.
Task 3: Types of menu
Table d’hôte
A set menu forming a complete meal at a set price A choice of dishes may be offered at all
courses. Choice and number of courses is limited to two, three or four.
A La Carte
Menu with all the dishes individually priced.
Customers compile their own menu from the list.
The meal is cooked to order.
The customer should be prepared to wait for this service.
Party/function Menus
Menu for banquets or functions of all kinds.
All guests start the meal at the same time.
Seasonable foods must be available if the menus are printed well in advance to avoid
embarrassments.
4. Ethnic/Specialty menus
Can be al carte or table d’hôte specializing in the food or religion of the country or in a
specialized food itself e.g.
a) Ethnic: - Chinese, Indian, Kosher, Kenyan, African etc
b) Specialty: - steak, fish, pasta, vegetarian etc
Kitchen staff must know how to obtain and use the ingredients.
The ambience (mood) of the restaurant must reflect the menu.

100
5. Hospital menus/Institutional menus.
It’s a form of a menu given to the patient. The day before service the patient ticks his/her
preferences.
A dietician is usually involved with menu compilation to ensure nothing is given to the patients
that would be detrimental to their health.
The patient’s meals are usually 2-3 courses.
6. Menu for people at work
Menus served to people at the work place.
They vary in standard and extent from one employer to another depending on the company
policy.
They are usually served in staff canteens or cafeteria.
Some companies charge for the meals and some ask for a token sum and offer meals at a
subsidized price/rate.
The menu offers 2 or 3 course meal with a selection of items.
7. Traditional menus/Ethnic menus
Traditional recipes form a sound foundation of knowledge for the chef/caterer.
However fashions in food change and customers look for new dishes, different combinations of
food, fresh ideas on menu etc
Some of the most successful menus contain a sensible balance of traditional and contemporary
dishes.
8. Menu for children
They emphasize on healthy eating and a balanced diet in schools.
Schools with children from different cultural and religious backgrounds should have appropriate
items available o the menu.
Most establishments provide special children’s menus which concentrate on favorite foods.
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Task 4: Factors to consider when planning menus
Several factors direct what kind of menu to make
1. Nutrition requirements
Proteins
Starches
Vitamins
Fats
Mineral salts
2. Health consideration
Sickness
Deficiencies like scurvy, diabetes, kwashiorkor
3. Availability of foodstuffs
Seasonal foods like
Fruits
Vegetables
4. Number of courses
Appetizer
Main dish
Dessert
5. Sequence of courses
6. Nutritional balance
Proteins
Vitamins
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Minerals
Water
Roughage – acts as a “broom” along the digestive system.
Fats and oils
7. Occasions
Funerals Festivities like
Wedding Christmas
Birthday Ramadhan
Graduation Ceremony Easter holiday
National holiday celebration
Task 5: Factors to consider when compiling menus
Pricing policy based on cost
Clientele
Staff capability
Facilities for cooking and service
Balance
Business promotion and marketing
Availability and season of supplies
Task 6: Costing and pricing menus
When costing include the following
Cost of individual ingredients in a recipe
Cost of each recipe
Total cost of each dish
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Total cost of the whole meal
Profit margin and price per portion
Task 7: Preparation of a time plan for production of a menu
A production time plan should include the following
Menu
Food order list
Costing
Timed order of work
Presentation and garnishing
LEARNING RESOURCES
Text books
Internet
Price lists
Recipes
EVALUATION
1 explain the factors to consider when planning menus for different function
2 plan and cost a meal for a given function.
3 discuss the different types of menu
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7.1.24 MEAL PRODUCTION PROCEDURE
Theory
explain factors to consider when selecting ingredients for different dishes
describe preparation of ingredients for different dishes
describe the production of different dishes
explain the presentation of different dishes
outline the quality of a given dish
explain the post production tasks in meal production procedure.
Unit Tasks:
Task 1: Factors to consider when selecting ingredients for different dishes
balance -the ingredients should contain all the food nutrients in correct amounts
Individual requirements - the nutritional needs of individual members depending on the body
size, occupation, age, state of health, sex.
Foods in season-they are cheaper and fresh.
Money available-the food budget should be within financial means
time available for cooking
individual preferences- personal likes and dislikes
cooking facilities and equipment available
Task 2: Preparation of ingredients for different dishes
105
Sorting
Peeling
Grating
Slicing
Dicing
Chipping
Stalking
Task 3: Production of different dishes
The following cooking methods can be used however it depends on the type of dish to be
prepared
106
Boiling
Stewing
Roasting
Grilling
Frying
Baking
Braising
Baking
Steaming
Task 4: Presentation of different dishes
general presentation
the meal should look attractive
well garnished
the correct temperature
food should be served on clean dishes
edges of the dishes should be free from smudges
Task 5: Quality of a given dish
Attractive
Well flavoured
Served at the correct temperature
Balanced
variety of texture, colour, cooking methods

correct portion sizes
Task 6: Post production tasks in meal production procedure
This includes the following task
cleaning pots ,pans, and other equipment
cleaning the worktops, sinks, cookers, fridges and floor
arranging equipment in the store
emptying washing and disinfecting dustbins
washing and disinfecting kitchen cloths
LEARNING RESOURCES
Text books
Internet
Price lists
Recipes
Food commodities
Kitchen equipment
EVALUATION
1. plan prepare and produce a three course menu for ten delegates attending a syllabus workshop
at the special institute.
7.1.25 FUNCTION MENUS
Theory
define terms
identify types of function menus
explain factors to consider when planning for a function menu
plan menu for different functions.
Unit Tasks:
Function menu is simply a menu in which is served at a occasion e.g. Wedding in which
alternate meals may be served between people.
Task 2: Types of function menus
birthday parties
wedding parties
Christmas
family get together
Task 3: Factors to consider when planning for a function menu
number of guests
the menu to be prepared
the venue
method and style of service
type of foods
serving equipment
Task 4: Menu for different functions
rice pilau
stewed meats
vegetable salads
fruit salads or whole fruits
irio\ mukimo
cold drinks
roast meats and chicken
Task 5: Prepare and present meals for different functions
LEARNING RESOURCES
Text books
Internet
Price lists
Recipes
Food commodities
Kitchen equipment
EVALUATION
1.explain the steps to follow when running a catering function

2. plan prepare produce and present a meal for fifty birthday celebrants
7.1.26 LOCAL DISHES
Theory
identify different types of local dishes
explain the methods of preparation and production of local dishes
describe the presentation of local dishes.
Unit Tasks:
Task 1: Types of local dishes
western-chicken stew, omusenye, brown ugali
central-irio,njahi
riftvalley-roast meat, murusik
coast-biriani, pilau, chicken curry
eastern-mukimo, muthokoi, nzuu
nyanza- omena, whole fish, ugali
Task 2: Methods of preparation and production of local dishes
Sorting
Peeling
Grating
Slicing
Dicing
Chipping
Stalking
Production methods
Boiling
Stewing
Roasting
Grilling
Frying
Baking
Braising
Baking
Steaming
Task 3: Presentation of local dishes.
general presentation
Should reflect the theme of the meal

LEARNING RESOURCES
Internet
Price lists
Recipes
Food commodities
Kitchen equipment
EVALUATION
1. Plan prepare produce and present a three course menu for twenty luo elders negotiating dowry
for your sister.
7.1.27 INTERNATIONAL DISHES
Theory
identify international dishes
describe the preparation and production of international dishes
describe the presentation of international dishes.
Unit Tasks:
Task 1: international dishes

Caribbean
-avocado soup, baked bananas in tamarin, fish fritters, ham in coconut milk
Asia and the Far East
-stir-frys and curries
France and other European countries
- fish ,noodles,ratatouille,
Japanese
-sushi, deep fried dishes, barbecued chicken skewers
North American countries
- salmon, corned beef, marple baked beans, pizza, pies hotdogs
Task 2: preparation and production of international dishes
Sorting
Peeling
Grating
Slicing
Dicing
Chipping
Stalking
Production methods
Boiling
Stewing
Roasting
Grilling
Frying
Baking
Braising
Baking
Steaming
Task 3: presentation of international dishes.
General presentation
Should reflect the theme of the meal
LEARNING RESOURCES
Text books
Internet
Price lists
Recipes
Food commodities
Kitchen equipment
Food Style: the Art of Presenting Food Beautifully,
Molly Siple and Irene Sax
EVALUATION
Plan prepare produce and present a three course menu for thirty Asians students visiting your
institution on an exchange programme

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FOOD AND BEVERAGE PRODUCTION THEORY

1. Operate a given kitchen equipment correctly and safely.

2. Observe hygiene rules in food and beverage production.

3. Demonstrate the ability to receive and store ingredients appropriately.

4. Select ingredients to produce a particular food item.

5. Prepare and produce a given food item correctly.

6. Portion, present and garnish food appropriately.

a. Explain terms in kitchen organization.

b. Explain the layout of a given production area in different establishments.

c. State the importance of motion economy in catering processes.

e. Identify the qualities of kitchen personnel.

f. Highlight the duties of the kitchen personnel

Explaining terms in kitchen organization

a) A room equipped for preparing meals.

Definitions of kitchen design;

Specialty or sub-set of interior design focusing on kitchens.

c. Type and method of food service

e. The size, shape, and location of the food service

f. The position of the kitchen in the establishment.

TYPES OF KITCHEN LAYOUTS

Delivery >> Storage>> Preparation>> Service >>Disposal

Examples of staff structures for different establishments:

Chef de cuisine (head chef)

Sous chef (second chef)

Chef de partie (section chef)

Commis chef (assistant chef)

Senior crew members

3) Staff structure for a staff restaurant

Qualities of kitchen personnel

b. Passion for food and cooking

f. Ambitious- must always look forward to perfecting his or her flair

g. Multi task- must do many tasks at once

h. Commitment to eminence/ doing the best

i. Prompt decisions – able to think rapidly and make good decisions

Duties and responsibilities of kitchen staff

c. Observe stock control procedures

d. Proper use and maintenance of kitchen equipment

e. Ensure the kitchen is kept clean and hygienic

f. Proper use and maintenance of kitchen equipment

a. Classify kitchen equipment.

b. Outline factors to consider when selecting kitchen equipment.

c. Explain the use, care and maintenance of kitchen equipment.

Classification of kitchen equipment;

b. Number to be catered for

o. The use, care and maintenance of kitchen equipment

KEY LEARNING RESOURCES

a. Explain personal hygiene requirements.

b. Explain food hygiene requirements.

c. Discuss the environmental hygiene requirement in a work place.

d. Explain the HACCP concept.

e. Identify types of waste and its disposal.

f. Explain legislation in food hygiene and safety.

Personal hygiene requirements:

3) Clean hands regularly.

4) Short fingernails and without varnish.

5) Hair clean and covered.

6) Avoid touching nose, mouth and ears during food preparation.

7) Clean teeth and regular visit to the dentist.

8) Clean feet with low closed shoes.

10) Use cosmetics in moderation but ideally should be discouraged.

11) No jewellery should be worn in the kitchen.

-double breast chefs jacket.

-apron long enough to protect the legs.

-checked cotton trousers/skirts.