HMPEWECU

(WESTERN CUISINE)
BSHM 3

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⮚ Introduction to Western Cuisine
⮚ Regional Cuisine and Its History
⮚ Types of Cuisine
⮚ Cuisine Style
⮚ Ethnic Religious Cuisine
⮚ Hygiene and Sanitation
⮚ The Kitchen Brigade
⮚ The Knives and Knife Skills
⮚ Parts of knives and its functions

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Introduction to western cuisine

Western cuisine or European cuisine is a great

influence in the world. 
The sophistication, harmony, and elegance
have created its unique attractiveness that
characterizes the recipes and dishes.
 

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Despite its ever-evolving definition, western cuisine does have
certain rules that stay true to the classics.
• Plating, for example, hasn’t changed too drastically. It is still
common to see a plate of protein (either meat, fish or poultry) in
combination with a starchy side (potatoes, rice or pasta) and
some vegetables for a main course.
• Soups and salads are still served as starters, and the meal still
closes with a dessert at the end.

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These days, the focus has turned to Nordic countries such as
Denmark, Norway, Sweden and Finland, for their focus on region-
specific ingredients and cuisine. With people getting more involved
and interested in where their food comes from, this Nordic trend is
impacting western cuisine all around the world with its culinary
ideologies and cooking techniques.
 

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From fermenting and pickling produce to curing fish, the
definition of western cuisine is once more undergoing a makeover
and emerging with a wider range of ingredients, styles and
techniques than it had before

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 Western cuisine centers meals on a meat dish, tends to base sauces on
butter and other fats rather than spices and uses simple herb blends instead of
complex melanges and sweets are reserved for the end of the meal.
Steak and cutlet in particular are common dishes across the West. Western
cuisines also put substantial emphasis on grape wine and on sauces as
condiments, seasonings, or accompaniments

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Salt and other spices are used more heavily, but they are used in
simpler blends than the complex flavors of African or Asian
condiments. Alcohol is often used in Western cuisine as well,
particularly grape wines; this may be due to the difficulty of spices
penetrating those larger cuts of meat.
 

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 Many dairy products are utilized in the cooking process, except in nouvelle cuisine.

Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection.

Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries,
although the potato has become a major starch plant in the diet of Europeans

Maize is much less common in most European diets than it is in the Americas; however corn meal (polenta or mămăligă), is a
major part of the cuisine of Italy and the Balkans.

Although flatbread (especially with toppings such as pizza or tarteflambée), and rice are eaten in Europe, they do not constitute
an ever-present staple.

Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of European cuisine.

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Western European table service style:
• Formal European dinners are served in distinct courses.
• European presentation evolved from service à la française, or bringing multiple dishes to
the table at once, into service à la russe, where dishes are presented sequentially.
• Usually, cold, hot and savory, and sweet dishes are served strictly separately in this order,
as hors d’oeuvre (appetizer) or soup, as entrée and main course, and as dessert.
• Dishes that are both sweet and savory were common earlier in ancient Roman cuisine, but
are today uncommon, with sweet dishes being served only as dessert.
• A service where the guests are free to take food by themselves is termed a buffet, and is
usually restricted to parties or holidays.
• Nevertheless, guests are expected to follow the same pattern.

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 Western cuisine derives its base from French cuisine. Auguste Escoffier’s
modernization of classical French cooking techniques serves as the base of the
culinary world today, his popularization of the 5 Mother Sauces; sauce
béchamel, espagnole, velouté, hollandaise and tomate, are names that every
cook and chef should know by heart. In fact, most modern sauces are
variations of this fundamental sauce tree.

The 5 Mother Sauce /The Grand Mother Sauces

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Historically, European cuisine has been developed in
the European royal and noble courts. European
nobility was usually arms-bearing and lived in
separate manors in the countryside. The knife was the
primary eating implement (cutlery), and eating steaks
and other foods that require cutting followed.

The knife was supplanted by the spoon for soups,

while the fork was introduced later in the early modern
period, ca. 16th century. Today, eating dinner by hand
(without cutlery) is no longer considered acceptable.

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Regional cuisine
•  is cuisine based upon national, state or local regions and this varies based on its food
availability, tradition, culture , cooking pracitces, and cultural differences.  
• One considered it as a traditional cuisine: "A traditional cuisine is a coherent tradition of food
preparation that rises from the daily lives and kitchens of a people in a specific region of a
country, or a specific country, and which, when localized, has notable distinctions from the
cuisine of the country as a whole.
• "Regional food preparation traditions, customs and ingredients often combine to create dishes
unique to a particular region.
•  Regional cuisines are often named after the geographic areas or regions that they originate
from.

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 11

What are the different types of early cuisine?

1 Ancient Greek cuisine 
2 Ancient Roman cuisine 
3 Aztec cuisine
 4 Maya cuisine 
5 Medieval cuisine

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Ancient Greek cuisine
•  was characterized by its frugality for most,
reflecting agricultural hardship, but a great diversity of ingredients
was known, and wealthy Greeks were known to celebrate with
elaborate meals and feasts.
•  The cuisine was founded on the "Mediterranean triad"
of cereals, olives, and grapes, which had many uses and great
commercial value, to the average diet: most notably legumes.

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The Greeks have three or 4meals a day.
1. Breakfast
2. Quick Lunch – taken noon or early afternoon
3. Dinner – most important meal of the day generally taken at nightfall
4. Light dinner – was sometimes taken in the late afernoon
5. Lunch Dinner – was served in the late afternoon instead of dinner

Men and women took their meals separately. When the house was too small, the men ate
first, the women afterwards. Slaves waited at dinners. Aristotle notes that "the poor, having
no slaves, would ask their wives or children to serve food." Respect for the father who was
the breadwinner was obvious.

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Ancient Roman Cuisine
• Ancient Roman cuisine changed greatly over the duration of the
civilization's existence.
• Dietary habits were affected by the political changes
from kingdom to republic to empire, and the empire's enormous
expansion, which exposed Romans to many new provincial culinary
habits and cooking methods.
• In the beginning, dietary differences between Roman social classes
were not great, but disparities developed with the empire's growth.

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The Romans have the following meal pattern:
• Ientaculum Roman breakfast served at dawn.
• Cena – the main meal of the day served at mid-day to early
afternoon.
• Vesperna – served a nightfall , a light supper
• Prandium – the mid-day meal became a light meal to hold one over
until cena.

Roman meal could last until late in the night, especially if guest
were invited and would often be followed by Comissatio, a round of
alcoholic beverages ( usually wine)

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Aztec cuisine
•  was the cuisine of the Aztec Empire and the Nahua peoples of the
Valley of Mexico prior to European contact in 1519.
• The most important staple was corn, a crop that was so important
to Aztec society that it played a central part in their mythology.
• just like wheat in Europe or rice in most of East Asia, it was the food
without which a meal was not a meal.

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 The Maya and Mayan cuisine
• Maya, Mesoamerican Indians occupying a nearly
continuous territory in southern Mexico, Guatemala,
and northern Belize.
• With 30Mayan languages were spoken and most of the
people are bilingual in Spanish.

• They developed the science of astronomy,

calendar systems, and hieroglyphic writing,
known for creating elaborate ceremonial
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 architecture, such as pyramids, temples,
palaces, and observatories.
• These structures were all built without metal tools.
• The Maya were skilled weavers and potters.

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Mayan cuisine
• The origins of Mayan cuisine can be established by archaeological
evidence, dating as early as 1500 B.C. and extending through the
16th century A.D.
• With maize as a significant and sustainable food source, the Maya
expanded their palate and began to cultivate and incorporate many
other foods into their diet.
• The evolution of Maya food culture allowed for experimentation
with new staples and the development of new Maya cuisine .

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What is ancient Mayan cuisine?
• Ancient Maya cuisine was varied and extensive.
• Many different types of resources were consumed, including maritime,
flora, and faunal material, and food was obtained or produced through
a host of strategies, such as hunting, foraging, and large-scale
agricultural production.

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The Cuisine Styles
1. Fusion Cuisine
2. Haute Cuisine
3. Nouvelle Cuisine
4. Vegan Cuisine
5. Vegetarian Cuisine
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 Types of Modern/Todays Cuisines and their Significant Subregions
1. Cuisine of the Middle East 2. Greek Cuisine
Subregions: Subregions:
1. Persia/Iran 1. Northern Greek
2. Turkey 2. Western and Central Greece
3. Israel 3. The Peloponnese
4. The Fertile Crescent and 4. The Islands
Egypt

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3. Eastern European Cuisine
Subregions:
1. Poland
2. Romania
3. Hungary
4. Balkan Peninsula

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 4. Italian Cuisine
Subregions:
1. Val D’Aosta 10.Marche
2. Piemont(Piedmont) 11. Lazio-Rome
3. Lombardia 12.Abruzzi/Molise/
Puglia( Apulia)
4. Trentino /Alto Adige 13. Campania/Basilicata
5. Veneto 14. Calabria
6. Friuli-Venezia 15. Sardinia
7. Liguria 16.Sicilia

8. Emilia-Romagna
9. Tuscany/Umbria
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 5. French Cuisine
Subregions:
1. North and Northeast: Nord-Pas-|Calais, Picardie and
Champagne
2. The Northwestern Coast: Normandy and Brittany
3. Île de France : Paris
4. The Central Western Loire Valley: Pays de la Loire and
Poitou-Charentes
5. The central Eastern Region: Ardenne, Bourgonge and Lyon

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French Cuisine – Subregions ( continuation):
6. The Southeastern Alpine Region: Franche-Comte and Savory
7. The South Central Mountain Region: Auvergne and
Limousin
8.The Southeatern Mediterranean Region: Provence
andLanguedoc
9. Southwestern Region: Aguitaine, Midi-Pyrenees, and Pays
Basque

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6. Cuisines of the British Isles 7. German Cuisine
Subregions: Subregions:
1. Scotland 1. Northern Germany
2. England 2. Central Germany
3. Ireland 3. West and Southwestern
Germany: The Rhineland
4. Wales 4. Southeastern Germany:
Bavaria

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8. Scandinavian Cuisine 9. Russian Cuisine
Subregions: Subregions:
1. Finland 1. North Asian Russia: Siberia
2. Sweden 2.Central Asian Russia
3. Norway 3. Inland Northern European
Russia
4. Denmark 4. Georgia and Southern
European Russian Regions
5. Baltic Russia

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10. Iberian Cuisine
Subregions:
1. Northern Atlantic and Basque 6. Valencia and the Levante
Country
2.Northern Spain: Catalona and 7. Southern Portugal
Aragon
3. Balearic Islands 8. Southern Spain : Andalusia
4. Northern Portugal
5. Central Spain: Madrid and
Extremadura

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11. North African Cuisine
Subregions:
1. Tunisia 3. Morocco
2. Algeria

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Cuisines of the Americans
1. Caribbean Cuisine
Subregions: 5. Puerto Rica
1. Bahamas 6. Jamaica
2. Cuba
3. Hispanila: Haiti and
theDominican Republic
4. Dominican Republic

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2. Mexican Cuisine
Subregions:
1. Baja California 6. The Southern Pacific Coast
2. The North 7. The Yucatan Peninsula
3. The Central Pacific Coast
4. The Central Highlands
5. The Gulf Coast

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3. South American Cuisine
Subregions:
1, North and Northwest: Colombia, Venezuela, Guyana,Suriname,
French Guiana, Ecuador, and Peru
2. Brazil
3. Chile
4. South: Argentina, Bolivia, Uruguay and Paraguay

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Fusion cuisine -
▪ is cuisine that combines elements of different culinary traditions. 
▪ Cuisines of this type are not categorized according to any one particular cuisine style and have
played a part in innovations of many contemporary restaurant cuisines since the 1970s.

Haute de cuisine
▪ ’Haute cuisine (French: ; lit. 'high cooking') or
grande cuisine is the cuisine of "high-level"
establishments, gourmet restaurants and luxury hotels.
▪  Haute cuisine is characterized by the meticulous
preparation and careful presentation of food at a high
price.

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Food and religion. 
• Many religions have a particular 'cuisine' or tradition of cookery, associated with their
culture 
• Consequently, the ways in which food is related to religious ideas and practices are
extremely complex and varied—as in the following examples.
1. The rejection of particular foods. Such taboos frequently operate on a social level also,
defining the boundaries around the particular religious group.
2. The association of abstinence with spiritual practices: asecticism frequently extends to
diet.
3. The structuring of food according to religious categories: these can be categories of
people, as in the Hindu caste rules or monastic observance; or they can be categories of
time, as in yearly patterns of FESTIVALS AND FASTS such as Lent or Ramadan.

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4. The use of food in religious ceremonies: food is one of the commonest forms of religious offering
.5. A vital means through which women have secured their own identity, and also degrees of control,
in a male-dominated world.

Hinduism
• Hindu food rites are embedded within a larger hierarchy of caste and purity.
• Vegetarianism in India both relates to concepts of purity and to the wider development of the
ideal of AHIṂSĀ.
• Among meats, beef is the lowest regarded, and is consumed only by Untouchables and non-
Hindus like Muslims, who often act as butchers

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• Vegetarianism in India both relates to concepts of purity and to the wider development of
the ideal of ahiṃsā. Among meats, beef is the lowest regarded, and is consumed only
by Untouchables and non-Hindus like Muslims, who often act as butchers

Sikhism
• The diet of most Sikhs is Pañjābī, i.e. spiced vegetables, pulses, and the
staple wheat chapātīs, plus dairy produce.
• Beef is avoided because of Hindu influence. Gurū Gobind
Siṅgh forbade amritdhārī Sikhs to eat halal (see AL-HALAL) meat.

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Huddhism
• The Buddha's advice concerning dietary habits is addressed primarily to those who have embraced the monastic life
rather than to lay society.
• An important principle underlying Buddhist monasticism is that monks should be dependent upon the laity for alms
and should go out daily into the local community to beg for food.

In Theravāda Buddhism there is no prohibition on eating meat, providing that the monk has not seen, heard, or
suspected that the animal was slaughtered specifically on his behalf.

Under the influence of Mahāyāna Buddhism, which stressed the virtue of compassionate concern for all sentient
beings, vegetarianism came to be regarded as the most appropriate diet.

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JUDAISIM
▪ In Judaism the fundamental division is between food that is kasher (see DIETARY
LAWS), fit, and that which is terefah, unfit.
▪ The categories are defined in Torah, though they receive greater elaboration and
definition in Talmudic writings.

There are rules concerning slaughter (sheḥitah).

❖ For meat to be kasher it must be slaughtered according to the prescribed ritual
rules of sheḥitah.
❖ Performed by a ritual slaughterman (shoḥet) it involves complex regulations, part
of which at least aim at the removal of blood from the carcass.

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Islam
▪ Quranic food rules express a simplified form of Judaic rules.
▪ The Qurʾān defines which foods are lawful, halal, and which unlawful, haram.
▪ The unlawful include blood, pig meat, carrion, and the meat of sacrifices. The rules
around Islamic slaughter (see AL-HALAL) broadly follow the Jewish form.

Christianity
▪ The central rite of Christianity is a food rite (eucharist), although one whose meal-like
aspects are varyingly stressed.
▪ Dominant Christianity contains no explicit food taboos, though monastic observance—in
general the avoidance of meat, particularly red meat—and the patterning of fast and feast
days, extended to the laity in Friday fasting, draws on a more pervasive structure of
meanings

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 Nouvelle cuisine
▪ Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French
cuisine.
▪ In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by
lighter, more delicate dishes and an increased emphasis on presentation

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 Vegan Cuisine

Plant-based diets are healthier, environment-friendly, and really

yummy. Our collection has over 1,940 real-people-tested vegan
recipes for cooking and baking. Don't forget dessert!

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 Vegetarian Cuisine

Vegetarian Cuisine is based on food that needs vegetarian

standards by not including meant and animal issue products.

For Lacto-ovo vegetarianism – the most common type of

vegetarianism in the world eggs, dairy products such as milk
and cheese are permitted.

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B.2. FOOD SANITATION
Sanitation and Safety
There are factors assumed to be on and the
same but they have significant difference
such:
1. Sanitation
2. Safety.
Sanitation-reduces the number of microorganism
to safe levels on surfaces that come in contact
with foods such as tableware, kitchen equipment
and utensils and related working surfaces and area.

Sanitation and Safety minimize the risk of

food-borne illnesses. Knowledge
and understanding of one’s personal hygiene
are vital in minimizing food contamination and
preventing food-borne illnesses in the
hospitality Industry.
Cleaning which is the removal of visible dirt is
not enough.
•Sanitizing is necessary to kill the
disease-causing bacteria.
There are two ways of killing bacteria:
•By Heat
•By Chemicals
 Food Borne Illness is a disease carried or transmitted to people
through food. An outbreak of food-borne illness is caused by two or
more people acquiring the same illness after eating the same food

Causes of Food Borne-Illnesses are:

•Failure to properly cool foods
•Failure to cook and hold foods at the proper
temperature
•Poor personal hygiene
The benefits of a food Safety System
•A well designed food safety program protects
an establishment and is vital to its success.
•Handling food safety ensures higher
productivity because repeat sales from the
customers lead to greater profits
•Creates job satisfaction
•It eliminates the cost of food-borne illness.
Food Hazard Analysis Critical Control Point
(HACCP) is an effective system of food service
that can ensure food safety. This practical
program identifies possible danger points and
sets up procedure for corrective action.
Food hazards/Hazards- is a substance found in
food that can cause harm or illness to a
customer.
Three Categories of Food Safety Hazards
1. Physical hazards are contamination brought
about by foreign objects into food .
2. Chemical hazards as contaminations caused
by pesticides etc.
3. Biological hazards are contamination brought
by pathogens which are microorganisms
invisible without microscope and maybe
acquired through people, equipment and
raw foods that causes diseases.
FOUR KINDS OF MICROORGANISMS that
contaminate food and cause illness:
1. Bacteria –
▪ are small living organisms that
maybe carried through food, water, humans,
animals and insects.
▪ They survive in a wide
range of conditions their growth rate can
multiply from a single cell to over 1 million
cells within 5 hours.
▪ Time in temperature danger zone is a
cumulative of 4 hours.
 2. Viruses – are the tiniest organisms and some of them cannot
be seen under a regular microscope. Viruses do not multiply in
food like bacteria
3. Parasites – are organisms that survive by living on or inside
another organism. They can be destroyed by cooking or
freezing.

4. Fungi – are organisms that are associated

primarily with food spoilage rather than
food-borne disease. Molds and Yeasts
are examples of fungi. They produce toxins that
cause allergic reactions.
Risk Factors for Food Borne Illness
•Purchase food from unsafe sources
•Holding food at incorrect temperatures
•Using contaminated equipment
•Cross – contamination
•Poor personal hygiene
•Food staying too long at temperature good for
pathogen growth.

How Cross- contamination Occurs

•Pathogens are transferred from one food to another
•Failure to wash hands after using the restroom
•Failure to wash hands when they get dirty.
•Reporting to duty while sick
•Coughing or sneezing on food and into hand
•Touching or scratching wounds while preparing foods
•Wearing a dirty uniform
•Spitting in the working station
•Scratching the scalp
•Rubbing an ear
•Wiping or touching the nose.
Important Preventive Measures to focus with:
•Purchase from reputable suppliers
•Control time and temperature
•Practice personal hygiene
•Prevent cross- contamination
•Clean as you go

Good Personal Hygiene

•Wearing proper and clean work attire
•Removing jewelry before prepping food or when
working around prep areas
Following hygiene hand practices
Avoiding unsanitary habits and actions
Removing aprons when leaving food-preparation areas
Maintaining good health
Good Personal Hygiene
1.Wearing proper and clean work attire
2.Removing jewelry before preparing
food or when working around prep areas
3.Following hygiene hand practices
4. Avoiding unsanitary habits and actions
5. Removing aprons when leaving
food-preparation areas
6. Maintaining good health
Conditions that Foster the Growth of
Food –Borne Pathogens:
FATTOM is a mnemonic device that is used in the
food service industry to describe the six
favorable conditions required for the growth of
food-borne pathogens.
1. Foods – sufficient nutrients available that
promote the growth of microorganisms.
Protein-rich foods such as meat, milk, eggs
and fish are most susceptible.
2. Acidity – Food borne pathogens require a
slightly acidic pH level of 4.6-7.5, and they
thrive in conditions with a pH of 6.6-7.5.
FDA regulations for acid/acidified foods
require that the food be brought to pH 4.5 or
below.
3.Temperature -Food –borne pathogens grow best in
temperatures between 40°F (5°C) to 135°F ( 57°C), a range
referred to as the temperature danger zone (TDZ). They thrive
in temperatures that are between 70°F (21°C) to 120°F ( 49°C)
4.Time - Food should be removed from the “temperature
danger zone” within two hours, either by cooling or heating.
While most guidelines state two hours, a few indicates that four
hours is still safe.
5. Oxygen – almost all food-borne pathogens are aerobic, they
need oxygen to grow such as clostridium botulinum, while
Botulism are anaerobic and do not require oxygen to grow.
6. Moisture – Water is essential for the growth of food borne
pathogens. Water activity is a measure of the water available
for use and is measured on a scale of 0 to 1.0. Food borne
pathogens grow best in foods that have water between 1.0 and
0.86. FDA regulations for canned foods require water of 0.86 or
below
TEN RULES FOR SAFE FOOD HANDLING:
1. Practice and require excellent personal
hygiene.
2. Identify potentially hazardous foods on the
menu.
3. Monitor the time and temperature of all
potentially hazardous foods.
4. Prevent cross – contamination during
receiving, storage, preparation, holding
and service.
5. Properly clean and sanitize all work surfaces
that come in contact with foods, including
equipment and utensils.
6. Cook foods to safe internal temperature at
minimum or higher.
7. Hold Hot foods above 135°F (57°C)
8. Hold Cold foods at or below 41°F ( 5°c)
9. Cool hot foods using the two stage
method:
• Cooled from 135° to 70°F ( 57° to 21°C)
within two hours
• From 70° to 41°F ( 21° to 5°C) within four
(4) hours or the one-stage method (
cooled from 135° to 41°F (°57 to 5°C)
within 4hours)
10. Reheat potentially hazardous foods to be held hot to an
internal temperature of 165°F ( 74°C) within two hours.

KITCHEN STAFF GUIDELINES FOR SERVING FOOD TO

PREVENT CONTAMINATION:
•Handle ready-to-eat food with tongs, deli sheets or gloves
•Use clean and sanitized utensils for serving.
•Use separate utensils for each food.
•Clean and sanitize utensils after each task.
•Store serving utensils correctly between uses.
•Serve food on a clean and sanitized food
contact surface.
•Never re-serve the following:
a) Food returned by one customer
b) Uneaten bread
c) Plate garnishes
Rodent and Insect Control
There are four basic methods of pest control:
•Block them out
•Eliminate harborage and breeding places.
•Protect food supplies
•Exterminate by hiring a licensed pest
exterminator.
 7 PRINCIPLES OF HACCP
1. Conduct hazard analysis –The occurrence of
these hazards namely biological, chemical or
physical property that may cause food to be
unsafe for human consumption must be
prevented during the preparation of food.

2. Identify critical control points.

• A critical control point (CCP) is defined as a
procedure to control the identified hazards in food
manufacturing process that can be applied so that
food can be safe.
3. Established Critical Limits – is the standard
that must be met to which a physical,
biological or chemical hazard must be
controlled at a critical control point to ensure
safety of the food.
4. Set up procedures for monitoring critical
control points. Accurate recording of
activities are necessary to ensure that the
process is under control at each critical points.
5. Established corrective actions.
A well managed food manufacturing has an
HACCP plan to identify the corrective actions
to be taken if a critical limit is not met.
6. Establishing verification procedures for
ensuring that the HACCP system is working
as intended.

• Verification is defined as the application

of methods, procedures, test and audits
to validate and determine compliance
with the HACCP.

7. Set-up a record keeping system. Record

keeping of the hazards of each CCP,
HACCP Plan, records documenting the
critical control points, critical limits,
verification records, corrective actions taken
and the handling of processing deviations are
required by the HACCLP regulation.
•Set-up a record keeping system. Record keeping
of the hazards of each CCP, HACCP Plan, records
documenting the critical control points, critical
limits, verification records,
corrective actions taken and the handling of
processing deviations are required by the HACCP
regulation.
STANDARDS – the seven HACCP Principles
are included in the international
standard ISO22000 FMS2005.This standard is
a complete food safety and quality management
system that incorporate the elements of
prerequisite programs. HACCP and
the Quality Management system.
Together they form an organization’s
Total Quality Management system.
END OF SLIDE
PERSONAL HYGIENE
 Personal Hygiene
Some said that most food-borne disease is caused by bacteria and that most food-
borne disease is caused by bacteria spread by food workers.

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Some contamination occurs before we receive the food, which means
proper purchasing and receiving procedures are important parts of a
sanitation program. But most food contamination occurs as a result
of cross-contamination, defined as the transference of hazardous
substances, mainly microorganisms, to a food from another food or
another surface, such as equipment, worktables, or hands.

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Examples of situations in which cross-contamination can
occur include the following:

1. Mixing contaminated leftovers with a freshly cooked batch of

food.
2. Handling ready-to-eat foods with unclean hands.
3. Handling several types of food without washing hands in
between.

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Cutting raw chicken, and then using the same cutting board,
unsanitized, to cut vegetables.
Placing ready-to-eat foods on a lower refrigerator shelf and
allowing juices from raw fish or meat to drip onto them from
an upper shelf.
Wiping down work surfaces with a soiled cloth.

5
• For the food worker, the first step in preventing food-borne disease is good
personal hygiene.. Here are some reminders for the food worker to avoid
contamination:

1. Do not work with food if you have any

1

communicable disease or infection

2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean. Always wear a hat or
hairnet. Hair longer than shoulder length must first be
tied back and then secured under a net or hat.

6
5. Keep mustaches and beards trimmed and clean. Better yet, be
clean-shaven.
6. Remove all jewelry: rings, low-hanging earrings, watches,
bracelets. Avoid facial piercings; if you have them, don’t touch
them.
7. Wash hands and exposed parts of arms before work and as often
as necessary during work, including:
• After eating, drinking, or smoking.
• After using the toilet.
• After touching or handling anything that may be contaminated with
bacteria.

7
8. Cover coughs and sneezes then wash your hands.
9. Keep your hands away from your face, eyes, hair, and arms.
10. Keep fingernails clean and short. Do not wear nail polish.
11. Do not smoke or chew gum while on duty.
12. Cover cuts or sores with clean bandages. If the sore is on the hands, you must
wear gloves.
13. Do not sit on worktables.
• Proper Handwashing is considered as one of the possible way to avoid cross
contamination. Each and every one should know how to properly wash
hands. Such procedure should be followed for proper handwashing.
 LABORATORY UNIFORM

It’s all about pride. If you have it in your profession, you will have it in
your uniform, no matter what your walk of life. With the Chef’s
uniform, there is more at stake than just keeping the uniform clean and
white. A dignified look helps generate a feeling of professionalism.
When you don the toque, jacket, checkered pants (black), necktie,
apron and side towel, you are continuing centuries old traditions.
 
The Chef’s Uniform
Gloves can help you protect foods against
cross-contamination
Use of Gloves

In some places their Health Department require the use of gloves

that serves as a barrier between hands and any food that are ready
to eat, or foods that will be served without cooking. Gloves can
help protect foods against cross-contamination.
Correct usage lessens the spread of microbes or contamination
unlike bare hands that spread and contaminate foods quickly. Like
gloves, tongs and other serving utensils and food tissue can also
serve as barriers. To be sure gloves are used correctly, observe the
following guidelines:

Guideline for Using Disposable Gloves

1. Wash hands before putting on gloves or when changing to another pair. Gloves are not a substitute for
proper handwashing.
2.Remove and discard gloves, wash hands, and change to a clean pair of gloves
after handling one food item and before starting work on another.
3. In particular, never to fail to change gloves after handling raw meat, poultry,
or seafood.
4. Gloves are for single use only.
5. Remember the purpose of using gloves is to avoid cross-contamination.
6. Change to a clean pair of gloves whenever gloves become torn, soiled, or
contaminated by contact with an unsanitary surface.
General Rules before Preparing Oneself to start:
1. Always wash your hands with soap before working
2. Wear Clean and pressed chef uniform
3. Wear hairnet to cover the hair and prevent hair strands from falling.
4. Always keep fingernails short
and clean , no nail polish
5. No use of jewelries while
FOOD SANITATION
and
SANITATION
 LESSON 2.3

The Chef’s Uniform

A Chef’s Uniform

▪ It is a common occupational uniform in the

Western world.
▪ The chef buttons also have a meaning; while
qualified chefs wear black buttons, students
wear white buttons.
▪ Kitchen brigades used to be massive, although
today, chefs must be occupied in various areas
of the kitchen, thus, being in charge for only
one section is hardly possible anymore
1.The white Jacket is double- breasted for
the reason that the chef can always
rebutton it to hide dirt when it becomes
soiled during service. Another reason is that
the double layer of fabric provides
additional protection from burns and scalds.
It also reflects equality in gender.
2. The Chef’s checkered trousers
serves to cover dirt and spots that
develop during operation in the
kitchen area

3. The neckerchief is worn

originally to absorb perspiration of
the face. It is usually tied cravat
(necktie) style.
4. The Apron serves to protect the
uniform from spillages and also to
protect the body from burns and scalds.

5. The Chef’s hat or the toque is the

most recognizable part of the uniform.
It gives the finished look and is a
symbol of professionalism.
6. Shoes –should have closed toes
preferably with non-skid soles. Chef’s
clogs are ideal and raised soles help you
walked through puddles on the floor and
are easy to slip off and dry when feet get
wet. Socks must be worn at all times.
7. Side towels – refers to clean kitchen
towels for wiping and for handling hot
spot and pans.

8. FACE MASK
Types of face mask nd its functions:
❖ Respirators,
❖ Disposable Facemasks, and
❖ Cloth Face Coverings
1. Respirators
• Respirators protect wearers from
breathing in hazardous contaminants in
the air.
• Respirators are required equipment for N95 Respirator
workers performing some jobs in the
Food and Agriculture Sector.
• If you are required to use a respirator
for your job, you should continue to do
so. Elastomeric
Respirator
2. Disposable Facemasks
• Disposable facemasks act as a protective barrier
to prevent splashes, sprays, large droplets, or
splatter from entering the wearer’s mouth and
nose. The protective quality of disposable
facemasks varies depending on type of material
used to make the facemask.
• Disposable facemasks also help prevent the
wearer from spreading respiratory droplets.
• Wearing them may help people who unknowingly
have the virus from spreading it to others.
3. Cloth Face Coverings
• Cloth face coverings are not respirators or
disposable facemasks and do not protect
the worker wearing them from exposures.
• Cloth face coverings are only intended to
help contain the wearer’s respiratory
droplets from being spread.
• if they become wet, soiled, or otherwise
visibly contaminated, a clean cloth face
covering (or disposable facemask option)
should be used and changed out as needed.
How to wear and care for cloth face coverings.
1. Cover the nose and below the chin.

2. Fit snuggly but comfortably against the

side of the face

3. Be secured with ties or ear loops

4. Include multiple layers of fabric

5. Allow for breathing without restriction

6. Be able to be laundered and machine dried without damage

or change in shape.

IMPORTANT: Hand hygiene is an important infection prevention and control

measure. Wash your hands with soap and water for at least 20 seconds after putting
on, touching, or removing respirators, masks, or cloth face coverings.
End of the slides
 LESSON 1.4
THE KITCHEN BRIGADE
 THE KITCHEN BRIGADE

The kitchen brigade or also known as

‘‘Brigade de cuisine’’. A system of hierarchy
found in restaurants and hotels employing
extensive staff, commonly referred to as
"kitchen staff" in English-speaking countries.
The concept was developed by Georges
Auguste Escoffier.
EXECUTIVE CHEF The Executive chef
sits at the top of the kitchen hierarchy; their role
is primarily managerial. Executive chefs tend to
manage kitchens at multiple outlets and are not
usually directly responsible for cooking.

CHEF DE CUISINE(Head Chef)

‘Head Chef’ is the translation for the French term
‘Chef de Cuisine’. The Head Chef will typically
focus on managerial duties relating to the whole
kitchen.

1-43
SOUS CHEF (Deputy Chef)
The sous chef shares a lot of the same responsibilities as the
head chef; however they are much more involved in the day-
to-day operations in the kitchen.
The sous chef also fills in for the head chef when they are
not present.

CHEF DE PARTIE (Station Chef)

This role is a vital part of the brigade system, but it’s split
into many different roles. There is more than one chef de
partie and each one is responsible for a different section of
the kitchen. This makes kitchen operations much more
productive and helps to coordinate large quantities of meals
at busy times.
Specific chef de partie roles include the following:

SAUTE CHEF/ SAUCIER (Sauce chef) – This chef is

responsible for sautéing foods and creating sauces and
gravies that accompany other dishes. They report directly
to the head chef or sous chef.

POISSONNIER (Fish Chef) – They prepare fish and

seafood. In smaller kitchens, the Boucher often takes on
the role of the poisonnier.

FRITURIER (Fry Chef) – This member of staff prepares,

and specializes in, fried food items.
GARDE MANGER (Pantry Chef) – This person is in
charge of the preparation of cold dishes, such as salads.

GRILLARDIN (Grill Chef) – They are the king or

queen of all things grilled

BOUCHER (Butcher Chef) – They prepare meat and

poultry before they are delivered to their respective
stations.

ROTISSEUR (Roast Chef) – They are responsible for

roast meats and appropriate sauces

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PATISSIER (Pastry Chef) – The master of all thing’s pastry, baked goods,
and desserts and also pasta dish.

Other staff in the Pastry station

• Confiseurin - in large restaurants , he/she preparies candies and petits

fours.
• Glacier – he /she prepares frozen and cold desserts instead of the
pastissier.
• Decorateur – he/she prepares show pieces and specialty cakes instead of
the pâtissier.
• Boulanger (baker) – he/she prepares bread,cakes and breakfast pastries
together or inbehalf of the pâtissier.
CHEF DE TOURNANT (Roundsman/Swing Cook/Relief
Cook) – This person does not have a specific job, but rather
fills in as and when needed at different stations.

ENTREMETIER (entrée preparer) – They prepare soup s and

other dishes not involving meat or fish but including
vegetables dishes and egg dishes.

In larger kitchens, this role may split into two, both reports to
entremetier.
Potager, who is in charge of making soups, and
Legumier, (vegetable cook) who is in charge of preparing
COMMIS CHEF (Junior Chef)
The commis chef works under the chef de partie to learn the ins and outs of a specific
station. The junior chef has usually recently completed, or is still partaking in, formal
training.

KITCHEN PORTER (kitchen Helper)

Kitchen porters assist with basic tasks in the kitchen, and are less likely to have had formal
training. Their role typically involves introductory food preparation, such as peeling
potatoes, and some cleaning duties.

ESCUELERIE (Dishwasher)
This person is responsible for washing anything that was used in the food preparation and
cooking process. ALSO known as “PLONGUER , he /she is trusted with basic preparatory
jobs.

ABOYEUR(Waiter/Waitress)
Waiters and waitresses work at the front of house and are customer-facing.
They serve customers their dishes and anything else they order. If a customer has a problem
with their food, it is the role of the waiter or waitress to report this to the kitchen.
Garcon de cuisine ( literally “kitchen boy) – in large restaurant
performs preparatory and auxullary work for support.

Marmiton (pot and Pan washer) – In large restaurants , he/she

takes care of all the pots and pans instead of the plonguer.

Communard – he /she prepares the meal served to the

restaurant staff.
The knives and Knife
Skills
Chef Knife
Sometimes called a chef’s or cook’s knife has a long, broad
blade with a straight edge.
It is widest across the heel, tapering up to a finely pointed tip.

Utility Knife
Is a similar shape to a chef knife, but smaller and slimmer.
Some utility knives also have a sharp tip which tapers up
towards the spine, to allow for more intricate work.

Paring Knife
has a short, slim, evenly sized blade with a pointed tip. It tends
to be light, to allow for easy handling during delicate work.
Bread Knife
has a long, evenly sized blade, with a sharp serrated edge
like a saw. This sort of knife is designed for use on softer
items.

Carving Knife
Is a long, slim knife, tapering to a sharp point. Sometimes
called a slicing knife, a carving knife is one of the longest
kitchen knives in the kitchen. Its narrow width means that
it produces less drag as it cuts through food, allowing it to
create cleaner, more uniform slices.
Cleavers
also called butcher knives — have a flat, rectangular-shaped blade.
They come in a variety of sizes, depending on their intended use.
They’re one of the broadest, heaviest knives, and sometimes feature a
hole near the spine of the blade so they can be hung up when not in use.

Boning Knife
Is a slim blade with a very sharp edge, usually tapering upwards to a
fine pointed tip. It’s fairly short (usually only around six inches) and is
usually rigidly constructed, although more flexible blades are available
for delicate meat.

Filleting knife
is a long, slim knife with a flexible blade. It has a very sharp edge and a
finely pointed tip for piercing through skin, and to allow for intricate
bone-removal work. It has a similar appearance to a boning knife, but
the blade is thinner and more flexible.
1-43
KNIFE SKILLS AND BASIC HANDLING
OF KNIFE
HOW TO GRIP THE KNIFE PROPERLY
Before you start chopping anything, you want to make sure you’re
holding the knife correctly. This means putting your finger and
your thumb at the very back of the knife and wrapping your
fingers around the handle. It gives you a firm grip and more
control when you’re chopping:

HOW TO CUT PROPERLY

A common mistake is using the slicing motion and chopping down
aggressively on the cutting board. To get an even cut, you want to
use a rocking motion, going back and forth with the knife
HOW TO DICE
Dicing is one of the most common cuts you’ll see in
recipes, especially when you’re working with onions. To
dice an onion, start by cutting it in half through the root
end

HOW TO MINCE
Another common cut is mincing. The most common thing
you’re going to mince is garlic. To do so, remove the root
end. Then, place the garlic under the knife blade and smash
down on it. That will make it easy to peel the papery skin
off

1-43
CHIFFONADE
If you need to garnish a dish, you’ll probably use
this cut. The most common things you’ll
chiffonade are herbs, like basil.

JULIENNE
This cut is most commonly used with carrots.
Start by cutting the carrot into 2-inch segments
Parts of knives and
it’s Function
Parts of kitchen knife and it's function
We should start by making sure you know what the parts of a knife
are, and the importance of each part.

POINT
The sharp end of the blade that tapers to a point, hence the name.
The point can be a Trail Point, Clip Point, Drop Point, Spear Point,
Hawksbill Point, or Tanto Point, depending on whether it is above,
even with, or below the blades spine. The point is important
because it may be needed to start a hole, score something, or hold
something in place, or maybe even stab something. If the point is
dropped, the top part leading to the point is called the swedge, and
if sharpened, is called a false edge.
EDGE
The edge is the actual working part of a knife. Edges can be
ground to different profiles, depending on what the knife is
intended to be used for. An edge can be Chisel, Hollow-Ground, V,
or Flat-Ground, Convex, Compound, or Serrated.

Some edges can even have multiple bevels, such as half

Hollow-Ground and half Serrated. The edge can be critical,
depending on what the knife is used for. Hollow-Ground will give
you a very fine, super-sharp edge, but it will be somewhat delicate,
and will not stand up to heavy chopping, and batoning (batoning is
hammering the blade through something with another object, such
as a large stick, or polymer hammer very hard on edges, and spine
Hollow-Grinds are found on many fine chefs knives, slicing and
boning knives, fillet knives and pocket knives.
TIP
The tip is used for delicate cutting.

HEEL
The lower part of the blade, close to the bolster.

SPINE
The back of the blade, or, if it is a double-edged knife, the middle. The
spine is the thickest part of the blade, and provides strength to the edge. As
a rule, the thicker the spine, the stronger the blade. Spine thickness is also
important because it effects the balance of the knife. Blade-heavy knives
are great for chopping, but are somewhat unwieldy for delicate slicing.
Handle-heavy knives are weak for chopping, but are great for delicate and
intricate slicing..
BOLSTER
This is a crosspiece that protects the fingers from opposing
blades sliding down your blade on a parry, during a knife-
fight, or, in the case of kitchen knives, keeps your hand from
sliding down onto the blade if your hand gets slippery.

SCALES (handle)
The handle of the knife. Scales can be made from many
materials, such as micarta, abalone, turquoise, various kinds
of wood, plastic, rubber, leather, and polymers. The design
of a handle can effect the ease with which a knife can be
used for a specific purpose. A handle can be straight, or have
finger grooves.
HANDLE FASTENERS
These are what hold the scales to the tang. They can be rivets, or
screws. Rivets are commonly used because they are cheap and
low-maintenance. Screws make it easy to remove the scales for
complete cleaning, or replacement, but you must take care to
check them and tighten them regularly, because they can loosen up
during use.

TANG
The tang is the unsharpened metal at the end of the blade that the
handle attaches to. The tang can be a full-tang, meaning the metal
extends all the way to the end of the scales, or a partial tang,
meaning the metal only extends part of the way into the scales.

BUTT
The back end of the knife.
Thank you.