Kitchen Tools and Utensils

Kitchen Tools

• Channel Knife is a small hand tool used for decorative work.
• Colander is a perforated bowl.
• Offset spatula is a broad-bladed tool to keep hands off hot surfaces.
• Pastry Brush is used to brush unbaked pastries.
• Rubber spatula or scraper is a flexible plastic or rubber tool with a curved side and rectangular shape.
• Sieve is a screen-type mesh with a round metal frame, used for sifting dry ingredients.
• Spoons can be solid, slotted, or perforated; they are large stainless spoons holding about 3 ounces, used for mixing, stirring, and serving.
• Wire whip or Whisk has loops of stainless steel wire fastened to a handle.

Kitchen Utensils

• Egg Poacher is a miniature Bain Marie with an upper dish containing indentations.
• Omelet Pan is a heavy-based frying pan (cast iron or copper) with rounded, sloping sides.
• Measuring cup is a kitchen utensil for measuring liquid or bulk solid cooking ingredients.
• Measuring spoon measures liquid or dry ingredients when cooking.
• Saucepan is a deep cooking pan with a handle, primarily for cooking sauce.
• Mixing bowl has smooth, rounded interior surfaces.

Kitchen Equipment

• Oven is used for baking, heating, or drying.
• Electric mixer is a hand-held mixer, which usually comes with various attachments.
• Refrigerator is a kitchen appliance for storing food at a cool temperature.

Cleaning and Sanitizing Tools and Equipment

• A cleaning program is an overall system prepared to organize cleaning and sanitizing tasks.
• Cleaning programs help identify cleaning needs, set up a master schedule, select supplies, and train staff.
• Cleaning removes visible soil.
• Sanitizing reduces harmful microorganisms.

Physical Structure and Composition of Eggs

• Eggs have 3 parts: the shell, the egg white, and the egg yolk.

Physical Structure and Composition of Eggs

• Shell is the outer covering (9-12% of egg weight) that protects against bacteria.
• Air Cell is the small space between the shell and egg white, growing as the egg ages.
• Albumen (Egg White) - Consists of 67% of egg weight, has four layers, both thick and thin.
• Chalaza are rope-like strands that keep the yolk centered.
• Germinal Disc is the entrance for sperm in fertilized eggs, barely visible.
• Membranes include the Shell membrane (protects the egg, holds air cell) and Vitelline membrane (covers yolk).
• Yolk is 33% of egg weight, containing fat, protein, and nutrients for embryo development.

Nutritive Value of Eggs

• High-quality protein containing all essential amino acids.
• Eggs contain vitamins (except vitamin C) and minerals.
• Used to fortify low-protein foods.
• Egg protein is a standard for measuring protein quality.

Egg Quality Factors

• Shell Quality impacts microbial safety.
• Interior Quality determines functional properties.

Egg Grading (Philippines)

• Grades are A, B, C, and D and based on shell and interior quality.

Egg Size Factors

• Influences include breed, age, weight, diet, and environment.
• Sizes range from Jumbo to Peewee (Medium to Extra Large are common).

Egg Appearance & Freshness

• Judged by cleanliness, shape, texture, and soundness.
• Haugh Unit (HU) measures egg freshness based on albumen thickness.

Ways to Cook Eggs

• Eggs in Shell: Hard or soft-cooked by simmering (20-25 minutes), avoid boiling.
• Eggs Out of Shell: Includes poaching, frying, scrambling, and making omelets.

Eggs in Cooking

• Thickener & Binder – Proteins turn into gel at high temperatures.
• Leavening Agent creates a light texture in cakes and soufflés by trapping air.

Why Eat Eggs?

• Functional Foods contain lutein and zeaxanthin, which protect eyesight.
• Designer Foods are enhanced with omega-3 and vitamin E for health benefits.

Egg Dishes

• Poached Eggs are cooked in simmering water, fresher eggs hold shape better.
• Fried Eggs require fresh eggs, correct heat, and proper fat.
  • Sunny Side Up is cooked without flipping.
  • Basted eggs are steamed with water, no flipping.
  • Over Easy is flipped, yolk remains runny.
  • Over Medium eggs is flipped, yolk partially set.
  • Over Hard eggs are flipped, yolk fully set.
• Omelets contain cooked eggs folded or rolled with fillings.
  • French Style omelets is rolled while cooking.
  • American Style omelets is folded in half.

Two Factors for Good Omelets

• High Heat cooks fast without overheating the inside.
• Well-Seasoned Pan is non-stick, with sloped sides for shaping.

Presentation of Egg Dishes

• Good plating makes food more appealing to taste, smell, and sight.

Occupational Health & Safety (OHS)

• OHS protects workers from workplace hazards and accidents.
• OHS protects plants/animals.

Causes of Foodborne Illness

• Poor refrigeration
• Undercooking
• Poor hygiene
• Preparing food too early
• Contaminated raw ingredients
• Cross-contamination
• Inadequate reheating
• Unsafe storage temperatures

Workplace Safety in the Kitchen

• Avoid burns, slips, and fire hazards in the kitchen.
• Use proper tools and protective gear.
• Keep floors clean and dry.
• Follow deep fryer safety measures.
• Use correct temperatures and equipment.

Storing Egg Dishes

• Store properly to maintain quality and prevent contamination.
• Refrigerate eggs to slow bacterial growth.
• Proper storage delays deterioration but does not improve quality.

Sources of Starch

• Main Sources are Seeds, roots, tubers.
• Common Starches are Corn, wheat, rice, sorghum, oats, legumes, potato, sweet potato, arrowroot, and cassava (tapioca).
• Manufactured Starches come from Corn, potato, tapioca.
• Naming is based on the source (e.g., cornstarch from corn).

Types of Starch

• Native Starch is natural, from plants.
• Modified Starch is chemically or physically changed.
• Purified Starch is extracted using wet milling.

Starch Structure

• Amylose is linear and form gels.
• Amylopectin is branched and thickens but does not gel.
• Most Starches is a mix of amylose and amylopectin.
• Starch Granules are organized layers of starch molecules and are seen under a microscope.

Starch Properties & Reactions

• Gelatinization is when starch absorbs water, swells, and thickens.
• Viscosity is the resistance to flow, increases when starch is heated.
• Retrogradation is when starch molecules realign after cooling, forming a firm structure.
• Syneresis is when liquid leaks from a gel (e.g., jellies, puddings).
• Dextrinization is when starch breaks into dextrins by dry heat (e.g., toasted flour in polvoron).
• Hydrolysis is when starch breaks down in acidic foods (e.g., pineapple pie).

Uses of Starch

• In Processed Meats, it acts as a binder, filler, moisture retainer, and fat substitute.

Cereals

• Definition: Edible grains rich in nutrients.

Types of Cereals

• Whole Grain contains bran, germ, and endosperm.
• Enriched Cereals have added vitamins and minerals.
• Restored Cereals have nutrients added to match whole grain levels.

Nutrients in Cereals

• Carbohydrates, protein, fat, vitamins, minerals, fiber, and water.

Common Problems in Starch Cookery

• Thinning Gel is caused by acids like lemon or vinegar.
• Weak Gel is too much liquid in the mixture.
• Skin Formation is due to water loss, and can be prevented by covering.
• Scorching can be prevented by stirring and temperature control.
• Raw Starch Flavor is caused by undercooked starch.

Cooking Pasta

• Cook pasta al dente which means firm to the bite, not mushy.
• Overcooking ruins texture, so test by breaking and tasting.
• Cooking time varies depending on shape, size, flour type, and moisture.
• Fresh egg pasta cooks quickly, in only 1-1.5 minutes.
• Toss with sauce immediately to coat pasta evenly and melt cheese.

Cooking Time by Pasta Shape

• Larger pasta takes longer to cook.
• Follow recipe instructions for best results.

Techniques Before Plating

• Cook and serve pasta immediately.
• Avoid rinsing unless using for a cold dish.
• Toss with oil if storing to prevent sticking.
• Portion into mounds, cover, and refrigerate.
• Reheat by immersing in simmering water before serving.

Storing Starch & Cereal Dishes

• Proper storage prevents bacterial growth and spoilage.
• FIFO (First In, First Out) means use older food first.
• Label with expiry and storage dates.

How to Store Pasta

• Dry Pasta
• Cooked Pasta
• Fresh Pasta
• Frozen Pasta

Tips & Warnings for Pasta

• Store sauce separately to avoid mushy pasta.
• Use frozen pasta in baked dishes to hide soft texture.

Classification of Vegetables

• Stem Vegetables have edible parts above ground (e.g., artichoke, celery).
• Leaf Vegetables are leafy varieties (e.g., spinach, lettuce).
• Flower Vegetables are vegetables grown for their flower buds (e.g., broccoli, cauliflower).
• Stalk/Bulb Vegetables have edible portions just below ground (e.g., onions, garlic).
• Seed Vegetables are legumes consumed as fruit (e.g., kidney beans).
• Root Vegetables are edible roots (e.g., carrots, radishes).
• Tuber Vegetables are modified root structures rich in nutrients (e.g., potatoes).
• Fruit Vegetables are vegetables that bear fruits (e.g., tomatoes, eggplants).
• Fungi Vegetables include mushrooms, some edible and some poisonous.

Preparing Vegetables

• Proper hand hygiene is crucial before food preparation.
• Wash vegetables with cool water and scrub firm produce.
• Avoid using soaps when washing vegetables.
• Prevent cross-contamination by using separate boards for meats and vegetables.
• Wash surfaces often.
• Cutting boards and countertops can be sanitized with a solution of one.
• Refrigerate cut produce promptly.

Market Forms of Vegetables

• Fresh vegetables has minimal processing after harvest.
• Frozen vegetables are quickly frozen post-harvest to preserve quality.
• Frozen vegetables are washed to remove dirt, debris, and chemicals.
• Often blanched or cooked quickly in boiling water, then shocked in ice water.
• Vegetables are sorted and inspected to discard unfit vegetables.
• They are packaged and shipped to wholesalers, distributors, supermarkets, and grocery stores
• Dried vegetables are preserved through moisture removal.
• Canned vegetables are preserved in sealed containers for longer shelf life.

Effects of Cooking Vegetables

• Texture can soften or toughen fibers depending on cooking methods.
• Water can be lost or absorbed during cooking.
• Color is best maintained with short cooking times.
• Nutrients: Cooking destroys vitamins and alters minerals.

Rules of Vegetable Cookery

• Don't overcook.
• Prepare vegetables close to service time and in small quantities.
• Undercook slightly and chill rapidly if vegetables must be cooked ahead, reheat at service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong-flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

• Color should be bright and natural.
• Appearance should be neatly cut and attractively arranged.
• Texture should be cooked to the correct doneness.
• Flavor should be natural and pleasant without overpowering seasonings.
• Seasonings should complement, not mask, flavors.

Ways of Cooking Vegetables

• Boiling/Steaming is quick cooking to avoid residual heat.
• Sautéing for finishing cooked or raw vegetables.
• Braising is cooking slowly with liquid.
• Baking is dry heat for starchy vegetables.
• Deep-frying is coating and frying vegetables for texture.

Plating Guidelines

• Keep Clean: Maintain plate edges free from food.
• Arrangement: Lay food attractively for diners.
• Space: Ensure items are identifiable.
• Unity: Create a focal point on the plate.
• Component Importance: Garnishes enhance, not just decorate.
• Sauce Application: Apply sauce thoughtfully, considering aesthetics.
• Simplicity: Avoid overcomplicating the presentation.

CLASSIFICATION OF SEAFOODS

• Fish products are divided into two categories: Fin fish and Shell fish

Fin Fish

• Fish with fins and internal skeletons
• Saltwater fish
• Freshwater fish

Shell fish

• Fish with external shells but no internal bone structure.
• They have hard outer shells.

Two classifications of Shellfish

• Mollusks are soft sea animals
• Crustaceans are animals with segmented shells and jointed legs (shrimps, crabs)

Composition and Structure of Fish

• Fish consists of water, protein, fats and small amount of minerals and vitamins.
• Fish cooks very quickly, even at low heat.
• Fish is naturally tender. High heat will result to toughening of protein.
• Moist-heat to preserve moistness and provide variety.
• Cooked fish must be handled very carefully.

Types of Fish

• Fat Fish - High in fat, examples are salmon, tuna, trout, and mackerel
• Lean Fish - Low in fat, examples are sole, cod, red snapper, and bass

CHECKING FRESHNESS OF FISH

Fin Fish

• Fresh and mild odor
• Eyes are clear, shiny and bulging
• Red or pink gills
• Texture of flesh is firm or elastic
• Shiny scales, and tightly cling, on skin

SHELLFISH

• Oysters, clams, mussels in the shell must be alive
• Live or shucked oysters must have a very mild, sweet smell
• Discard any mussels that are very light in weight or seem to be hollow
• Strong fishy odor or a brownish color indicates old or spoiled
• Live lobster must be alive when cooked
• Frozen shrimp should be solidly frozen when received
• Glazed shrimp should be shiny with no freezer burn
• All shrimps should smell fresh and sweet
• Live crabs should be kept alive until cooked
• Frozen crabmeat should be treated like any other frozen fish

HANDLING AND STORAGE OF FISH

• Fresh Fish must be stored on ice to maintain freshness
• Frozen Fish must be stored correctly and thawed properly
• Thawing and Handling of frozen fish should be live and refrigerated to ensure freshness

BASIC COOKING TECHNIQUES

• Testing for Doneness: Look for flakiness and color change
• Lean Fish: Cooked with moisture to retain flavor
• More Fat Fish: Is more resistant to drying out during cooking

Preparation Techniques for Fish

• Scaling: Remove scales from fish accurately
• Filleting: Carefully separate flesh from the skeleton
• Deboning: Remove fine bones to prepare fillets for cooking
• Opening Oysters/Clams: Techniques focused on efficiency and reducing wasteR

Stocks

• A flavorful liquid made by simmering bones, meat, seafood, or vegetables.
• Chicken Stock is made from chicken bones.
• White Stock is made from beef/veal bones.
• Brown Stock is made from browned beef/veal bones.
• Fish Stock is made from fish bones.

Soups

• Stock-based dishes with added ingredients for flavor and texture.
• Clear Soups are unthickened broth.
• Broth and bouillon is a simple clear soup without solid ingredients.
• Broth and bouillon are similar to stock in technique and time
• Vegetable Soup is clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.
• Consommé is rich, flavorful stock or broth, clarified to make it clear and transparent.
• Thick Soups are soups thickened to provide a heavier consistency.
• Another thick vegetable soup is the chowder made with broth, milk, or water as base, then thickened with roux.
• Cold, thick soups such as vichyssoise are simply cream soups 3 served cold.
• Cream Soups are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.
• Purees are vegetable soups thickened with starch
• Bisques are thickened soups made from shellfish.
• Chowders are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.
• Veloutes are soup thickened with egg, butter and cream

Dessert Soups

• Sweet soups served hot or cold.
• Ginataan is a Filipino coconut milk soup with fruit and tapioca.
• Osheriku is a Japanese red bean soup.
• Tonge Sui is a Chinese sweet soup.
• Fruit Soup is hot or cold, made with dried fruits, milk, dumplings, spices, or alcohol.
• Cold Soup is served chilled, unlike traditional hot soups.
• Asian Soup are traditional broths, clear soups, or starch-thickened soups.

Sauces

• Enhance taste, moisture, and texture.
• They improve food appearance with luster and sheen.
• A good sauce complements and enriches flavors.
• Sauces are used for poultry, meat, fish, and desserts.
• Sauces add:
  • Moistness, keeping food from drying.
  • Flavor, enhancing taste.
  • Richness, adding depth.
  • Appearance, improving color and shine.
  • Appeal, making food more appetizing.

Basic Sauces for Meat, Vegetables, and Fish

• White Sauce is milk thickened with flour and butter.
• Veloute Sauce is veal, chicken, or fish broth with roux.
• Hollandaise is butter, egg yolks, and lemon juice.
• Espagnole (Brown Sauce) is brown roux with stock.
• Tomato Sauce is stock with tomatoes and herbs.

Variations of Sauces

• Hot Sauces are Made fresh before serving.
• Cold Sauces are Cooked and then chilled before use.

Thickening Agents

• Purpose: Makes sauce cling to food.
• Starches are the main thickener like flour, cornstarch, or arrowroot.
• Gelatinization means Starch absorbs water and swells.
• Prevent Lumps by Mixing starch with fat (roux) or cold liquid (slurry).

Roux (Fat + Flour)

• use Clarified Butter for the best flavor
• Margarine is a cheaper option
• Animal Fat such as Chicken fat, lard.
• Vegetable Oil has no flavor.
• Flour Types - Bread flour thickens well, browned flour thickens less.

Roux Types

• White – Light, used for béchamel
• Blond is Slightly darker, for velouté
• Brown is Nutty, used in brown sauces

Selecting & Purchasing Poultry

• Poultry is domesticated birds like chicken, duck, turkey, or quail.
• Game is wild birds hunted for food.

Types of Chicken

• Broiler/Fryer are young (9-12 weeks) and tender.
• Roaster are older (5-6 months).
• Capon are neutered male, under 8 months.
• Stag are males, under 10 months, with tougher meat.
• Hen are mature females, over 10 months.
• Cock/Rooster are tough with dark meat
• Jumbo Broiler is large (4 kg), sold at Christmas

Other Poultry

• Peking Duck are tender Chinese breed.
• Itik is fried duck, popular in Rizal
• Squab is young pigeon, very tender

Selecting Good Poultry

• Live Poultry features clear eyes, soft feet when young and a firm breastbone.
• Whole Poultry should be clean, with no missing skin and moderate fat.
• Dressed Poultry should have no feathers, smooth yellow skin, and a plump breast.
• Ready-to-Cook poultry is pre-cut, marinated, or seasoned.

Poultry Parts

• Dark Meat is from drumsticks, thighs, wings, neck, and back.
• White Meat is breasts.
• Giblets include gizzard and heart.

Poultry Preparation

• Slaughter & Bleeding ensures proper meat quality.
• Scalding loosens feathers.
• Defeathering removes feathers.
• Evisceration removes internal organs.
• Deboning removes bones for easier cooking.

Market Forms of Poultry

• Live Poultry are healthy, alert, and well-feathered and avoid bruises or broken bones.
• Whole Poultry has the same selection criteria as live poultry.
• Dressed Poultry is Slaughtered, de-feathered, with organs removed and should be clean and odor-free.
• Drawn Poultry is dressed poultry that is chilled or frozen.
• Ready-to-Cookis pre-cut parts like wings, breasts, or thighs, frozen or chilled

Causes of Food Spoilage & Contamination

• Contamination can cause foodborne diseases.
• Common Causes: Improper refrigeration, incomplete cooking, poor hygiene of food handlers, preparing food too early, using contaminated raw ingredients, cross-contamination from unclean tools, inadequate reheating, exposure to unsafe temperatures.

Poultry Cookery

• Moist Heat Cooking is use for all poultry, used in dishes like tinola and relyeno.
• Dry Heat Cooking is the Best for young, tender poultry like broilers and roasters.
• Older Birds need moist cooking before using dry heat.
• Key Rule: All poultry can be cooked with moist heat, but dry heat is only for tender poultry.

Creative Food Presentation

• Food Appearance Matters which is why people prefer fresh-looking food.
• Chefs Arrange Plates like designers arranging furniture, each ingredient should be placed carefully.

Plating the Food

• Balance Portions by Avoiding overcrowding so leave one-third of the plate empty.
• Control Temperature by making hot food should be hot and cold food should be cold.
• Keep Plates Clean by wiping spills and edges before serving.

FOURTH QUARTER

• Meat is the flesh of cattle (beef and veal), sheep (lamb), and pigs (pork) that contains water, protein, fat, vitamins, and minerals.
• Beef comes from cattle and is divided into primal cuts, which are broken down into steaks and retail cuts.
• A side of beef is one-half of a carcass, split into forequarter and hindquarter sections.
• Pork comes from pigs and is divided into primal cuts, which are processed into retail cuts. It is considered red meat but is less fatty than beef.
• Sheep Meat includes mutton (from mature sheep) and lamb(from young sheep). It is a staple food in many regions and is classified as red meat.

Composition of Meat

• Water (70%) is the Major component of muscle tissue.
• Protein (20%) Coagulates when heated, making the meat firmer.
• Fat (5%) Adds juiciness, tenderness, and flavor.
• Carbohydrates are Important for the Maillard reaction, which gives browned meat its flavor.

Structure of Meat

• Muscle Fibers which determines the meat's texture, fine-grained and coarse-textured.
• Fine-grained meat is composed of small fibers.
• Course – textured meat has large fibers.

Connective Tissue

• Binds muscle fibers and includes:
  • Collagen – Breaks down with slow, moist cooking.
• Elastin –Is Tough and doesn't break down during cooking.

Basic Meat Preparation Methods

• Washing to only wash meat when contaminated with blood.
• Skinning is typically done by suppliers.
• Dicing is cutting into cubes for casseroles and stews.
• Trimming improves appearance and removes excess fat.
• Slicing is cutting against the grain for tenderness.
• Seasoning enhances flavor with salt and pepper.
• Coating uses flour or breadcrumbs before cooking.

Types of Meat & Their Sources

• Pork is Meat from pigs and is high in fat.
• Beef is Meat from cattle.
• Lamb is Meat from young sheep.
• Carabeef is Meat from carabao.
• Chevon is Meat from goat.
• Veal is Meat from young calves (4-5 months old), tender.

Meat Dishes and Entrees

• Entrée refers to a course served after the Grosse pièce (large main dish).
• • It is now typically served as a main dish with vegetables and salad garnishes.
• Types of Entrées are divided into cold entrées and hot entrées and often appear on menus as simple dishes or garnishes for main dishes and daily specials.
• Difference from Grosse Pièce is that Entrées are cut into smaller pieces before cooking, unlike grosse pièce, which is cooked as a whole as well as require different preparation methods, making it incorrect to classify them together.

Four Doneness Levels in Meat

• Rare has a Very soft, jelly-like texture.
• Medium Rare is Slightly firmer, springy
• Medium is Firm with noticeable resistance
• Well Done has a Very firm, rough texture.

Nutrient Content of Meat

• Protein is High-quality and provides essential amino acids.
• Fat Varies based on cut and grade.
• Carbohydrates Minimal, mainly in glycogen form.
• Vitamins are Rich in B-complex vitamins like B1, B2, B6, B12, and niacin.
• Minerals like Good source of iron, zinc, copper, phosphorus.

Market Forms of Meat

• Fresh Meat is Recently slaughtered, not preserved.
• Frozen/Chilled Meat is Stored at low temperatures.
• Cured Meat is Preserved by salting, smoking, or aging.
• Processed Meat is Preserved using chemical methods.