COOKING METHODS

1. Broiling- heat source located above

the food. CROSS CONTAMINATION
2. Grilling- heat source is located below • when bacteria or other
the food. microorganisms are unintentionally
3. Roasting- may be done in a closed or transferred from one object to another.
open environment
4. Baking- cooking in an oven Different types of hazards
5.Poeleing- butter roasting
6.Sauteing- cooking naturally tender PHYSICAL HAZARDS
food (little amount oil) • Brought by unhealthy working
7.Pan frying- is like sauteing but with conditions, and improper work
more oil practices.
8.Deep frying- foods are cooked by
submerging them in a hot pot BIOLOGICAL HAZARD
9.Poaching- cooking food submerged in Brought by workers infected with
a well flavored liquid at low temperature. diseases that can transmit bacteria other
10.Boiling- to cook in liquid that has workers and food, & equipment.
reached the boiling point. ERGONOMIC HAZARDS
11.Steaming- food placed above boiling • Brought by poor posture when
food working long periods of standing.
12.Simmering- to maintain the PSYCHOLOGICAL HAZARDS
temperature of a liquid just below boiling. • too much stress from work may
cause losing focus on one's work and
DIFFERENT TYPES OF KITCHENS others
Single-wall kitchen -cabinets and CHEMICAL HAZARDS
appliances are fixed along one wall. • Brought by use of chemicals such as
Galley kitchen -two parallel walls with a disinfectants for cleaning equipment
walk-through between them. PERSONAL HYGIENE
L-shaped kitchen - two adjoining walls • Wearing clean clothes.
that are perpendicular to each other. • Tying hair back or wearing a hat or
U-shaped kitchen -have three hair net.
connected walls of cabinets and counter • Not smoking or eating in food
space. preparation and washing areas.
Island kitchen -Islands are often an • Not wearing jewelry.
addition to a single-wall or an L-shaped • Proper handwashing.
kitchen to maximize functionality.
Peninsula kitchen (G-shaped, P- KITCHEN TOOLS & EQUIPMENT
shaped) -kitchen island attached to a wall Can Opener - It is used to open cans.
or countertop. Chopping Board - It is where meat,
fruits and vegetables can be cut.
CONTAMINATION
foods that are spoiled or tainted because Graters - Are used to grate, shred, slice
they either contain microorganisms.. and separate foods such as carrots,
cabbage and cheese.
Rubber Scraper - It is used for scraping
left over foods.
Spatula - It is used to level off • Chips & DIps
ingredients. • Hors d’ oeuvres
Vegetable Peeler - It is used to remove
CANAPE
the outer skin of vegetables and fruits.
Canape is a bite-sized or two bite-sized
Mixing Bowl - It is a deep shallow dish finger food consisting of three parts: a
where ingredients are mixed together. base, a spread or topping and garnish or
garniture.
Mixing Spoon - It is used to combine
A combination of several different
ingredients.
coloured items are used on the small
Measuring Spoon - It is used to measure fancifully cut pieces of bread, toasted or
small quantities of ingredients. fried, biscuits, etc.
Measuring Glass - It is used for HORS D’ OEUVRES
measuring liquids. small portions of highly seasoned foods
-OUTSIDE THE WORK (back in the day)
Individual Cups - It is used to measure TYPES OF COLD HORS D'OEUVRES
solid or dry ingredients. • Canapés – bitsized or 2 bitesized
Refrigerator / Freezer - Are necessary (openfaced)
in preventing bacterial infections from • Crudités – raw/slightly blanched
foods. • Dips – accompanied by chips
• Caviar – salted roe of surgeon fish
Oven - A chamber or compartment used
• Sushi & Sashimi – raw/cooked fish
for cooking, baking, heating or drying.
with rice (sushi)
Microwave Oven - It is used for cooking - without rice
or heating food. (sashimi)
Blender - It is used to chop, blend, mix, TYPES OF HOT HORS D'OEUVRES
whip, puree, grate and liquefy all kinds of
• Small Skewers (brochettes) – bbq
food.
type
Bread Toaster - A small electric kitchen • Meatballs – ground beef
appliance designed to toast bread. • Wrapped Hors d'oeuvres – savory
meat/roasted veggies
Range - A kitchen appliance used for
• Filled Dough – phyllo dough
cooking food.
APPETIZER MIREPOIX
An appetizer can stimulate our appetite. mirepoix is a combination of onion,
Small portions or bite-sized delicacies carrot and celery.
are usually served before a meal or as a ROUX
first- course meal. is a mixture of fat and flour. (white,
Appetizers may also be called hors brown, blonde)
d’oeuvres, antipasti, or starters.
CLASSIFICATION OF APPETIZERS FIVE MOTHER SAUCES
• Cocktails BÉCHAMEL SAUCE –Made out of a roux
• Canape of flour, boiled milk and butter, the
• Relishes/Crudite creamy white sauce.
• Salads
• Soup & Consommé VELOUTE SAUCE – Veloute sauce is
 often called the “fat white sauce” or “rich Vinaigrettes Dressing – tempo emulsion
white sauce.” of oil and vinegar
• BlondeRoe Creamy style/Fatty Dressing- permanent
BROWN OR ESPAGNOLE SAUCE emulsion
- dark brown roux, veal stock, beef, Simple salad dressing – simple liquids
bones, vegetables and seasonings. that contribute moisture and flavor to
salads.

HOLLANDAISE SAUCE – Hollandaise STARCH – polysaccharide

sauce is a rich sauce featuring egg - alpha linkages
yolks and butter. • Stechen means to stiffen (mid east)
TOMATO SAUCE – Tomato sauces are Potato starch – potato (baked goods and
based on tomatoes. sauces)
Cassava Starch – eaten as a whole root
TYPES OF COLD SANDWICH Cornstarch – gluten free starch (sauces and
PBJ Sandwich- A peanut butter and soup)
jelly sandwich Rice starch – baby foods, cereals, cereal
BLT Sandwich - bacon, lettuce, tomato bars.
Multidecker – 3 slices of bread ALIMENTARY PASTE – PASTA (sizez and
Clubhouse Sandwich – 3 toast slice shapes)
bread Pasta – unleavened dough of wheat flour
Tea Sandwich – light sandwich mixed with liquid (egg or water)
Smorrebrod – openfaced sandwiches Italian-Style Pasta – semolina flour, rich
yellow color, gray or streaked dough.
TYPES OF HOT SANDWICH Ribbons Pasta – rolled very thin and cut
Grilled Sandwich – three toast of slice into strips/ribbons
bread Tubes pasta – cylindrical forms made by
Deep Fried Sandwich – dipping in an extrusion.
egg, bread crumbs, and deep frying. Shape pasta – extrusion process can also
Fried Rolled sandwich – rolled n cut be used to shape pasta dough.
into rounds
Hamburger – round patty and ground EGG and PARTS
beef

SALAD - dish raw leafy vegetables

serve with dressing
- serve after main course
Simple Salad - single kind of vegetable
(one or two ings.)
Compound – more elaborate salad with
more than one ingredient.

Dressing – served with all salad Egg shell – outer covering (white/brown),
- used to flavor salad provides gives shape and holds inner content.
food value Yolk – center of an egg
- liquid and semi-liquid - contain high cholesterol
Albumen – egg white, nutritive and
protective gelatinous substance
Chalazae – twisted strands of egg white Secondary Package – carton box that
- do not interfere with cooking contains several primary packs
Air Cell – large end of the egg - outside of primary
- pocket of air package
Germinal Disc – small white spot
- blastoderm (blastoderm) Tertiary Package – shipping package
- several units of
TYPES OF FISH secondary package
Round Fish – have backbone on upped
edge and have an eye on each side of head
Flat Fish – backbone running horizontally
- eyes on top of head
Boneless Fish – have cartilage instead of
bones

TYPES OF SHELLFISH
Mollusks – no internal skeletal structure
- has sheel that covers soft body
Crustaceans – hard outer shell
- expensive
STEP IN DRESSING POULTRY
1. Slaughtering and bleeding by
slitting the jugular vein and
draining the blood
2. Scalding – removal of feather
3. Defeathering – removed by rubbing
feather
4. Evisceration – slitting abdominal
parts.
MARKET FORMS OF A POULTRY
• Live Poultry – still alive
• Whole Poultry – no longer alive
• Dressed Poultry –birds blood and feathers
are removed
• Drawn Poultry – chilled and frozen
• Ready to cook – packed separately

FOOD PACKAGING
- necessary aid to protect processed and
preserved food frpm deterioration.
- Protective function

Primary Package – direct contact with

product itself
- consumer unit