Kitchen Essentials Module 1 & 2 PDF

HPC 1 MODULE 1 KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION By: Ma’am Chona Villanueva INTRODUCTION Culinary arts, in which culinary means related to cooking, are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. P...

HPC 1 MODULE 1 KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION By: Ma’am Chona Villanueva INTRODUCTION Culinary arts, in which culinary means related to cooking, are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working inthis field especially in establishments such as restaurants are commonly called chefs or cooks, although at its most general the terms culinary artist and culinarian are also used. Learning to cook is not dissimilar to learning to drive a car. The more you do it the better you get but you cannot get better unless you do it. Thať s why before everything else you must study first the fundamentals of culinary arts, this will be your basic foundation as you go along with your chosen career in life. Kitchen is like a battle ground, so you must have your gear to fight to live your life 2 4 What is Kitchen? 5 ⬩ A kitchen is a space where food is prepared and cooked, typically containing appliances and utensils for this purpose. A kitchen is a functional area in a home where food is prepared and cooked. ⬩ It is equipped with appliances such as a stove, refrigerator, and microwave, as well as utensils and cookware. The kitchen serves as the heart of a home, providing a place for families and friends to gather and enjoy meals together. ⬩ It is an essential part of any living space, facilitating not only cooking but also socializing and bonding over food. With the evolution of modern kitchens, it has become a space for creativity and experimentation, allowing individuals to showcase their culinary skills and express their personal taste. Overall, a kitchen is a vital and versatile area that plays a significant 6 role in the daily life of  The Importance of Kitchen ⬩ The importance of the kitchen lies in its role as the heart of the home, serving as a central hub for cooking, dining, and socializing. A well-designed and functional kitchen enhances the overall quality of life by promoting healthy eating habits, fostering family connections, and providing a space for creativity and self-expression. ⬩ It not only supports the preparation and enjoyment of delicious meals but also encourages bonding and relaxation. Moreover, a well-maintained kitchen adds value to a property, making it a vital aspect of any home. So, investing in a kitchen that meets the needs and preferences of the household is crucial for both practicality and enhancing the overall living experience. 7 History of Kitchen 8  ORIGIN OF KITCHEN In ancient times, people cooked on open fires that were built outside on the ground. Later on, simple masonry constructions were used to hold the wood and food. In the Middle Ages the food was often placed in metal cauldrons that were hanging above the fire. These cooking areas naturally caused people to gather as they were the primary source of heat, light, safety and, of course, food. 9 10  THE DEVELOPMENT OF OVEN Economic trends and politics had a major influence on the design and function of the kitchen. Technological advancements were constant, most of which aimed to reduce labor and time. In the 18th Century, the stoves were fueled by wood. One of the earliest wood-burning kitchen stoves was the Stew Stove or Castrol Stove, developed in 1735 by the French designer Francois Cuvilliés. 12 13 14 15 KITCHEN TOOLS AND EQUIPMENT 16  KITCHEN LABORATORY RULESUNIFORM WEAR PROPER Clean chef’s uniform (Chef’s jacket, pants and apron) Hairnet and toque/ bull cap (for girls, please tie your hair) APRON WHITE COLOR Black socks and clog shoes 17 CLEAN SHORT NAILS No manicure WEAR LIGHT MAKE-UP OR NO MAKE-UP 18 SEGREGATE FOOD AND NON- FOOD WASTE  WASTE SEGREGATION FACILITATES THE PROCESS OF REUSE, RECYCLING, AND RECOVERY OF WASTE. 19 THINGS TO BRING TOWEL 5 PCS  3 WHITE TOWELS  2 COLORED TOWELS  SPONGE  LIQUIZ DETERGENT 20  STRICTLY OBSERVE THE USAGE OF COLOR-CODED CHOPPING BOARDS  THIS WILL PREVENT CROSS CONTAMINATION. 21 COLOR CODED TRASH BINS GREEN COLOR TRASH BIN USED IN FOOD WASTE 22 COLOR CODED TRASH BINS BLUE COLORED TRASH BIN  USED IN PAPER/ CARDBOARD COLOR CODED TRASH BINS GRAY COLORED TRASH BIN  USED IN GLASS/PLASTIC / METAL WASTES 24  COLOR CODED CHOPPING BOARDS  GREEN CHOPPING BOARD USED FOR SALAD PREPARATIONS, FRUITS AND OTHER VEGETABLES 25 YELLOW CHOPPING BOARD USED FOR RAW POULTRY BLUE CHOPPING BOARD FISH AND SEAFOODS 27  WHITE CHOPPING BOARD BREADS AND DAIRY PRODUCTS BROWN OR TAN CHOPPING BOARD COOKED MEAT RED CHOPPING BOARD RAW MEAT 30 SAFE FOOD HANDLING WEARING A CLEAN SANITIZED FOOD GRADE GLOVES IS VERY PROPER UNIFORM  PPE PERSONAL PROTECTIVE EQUIPMENT 33  TOQUE A TOQUE IS THE TALL HAT THAT MANY PROFESSIONAL CHEFS WEAR. 34 TOQUE THE TOQUE BECAME KNOWN AS THE TOQUE BLANCHE, OR "WHITE HAT", IN 1800S FRANCE.35  TOQUE THE WHITE COLOR WAS CHOSEN TO SYMBOLIZE CLEANLINESS AND HYGIENE. 36 TOQUE IN FRANCE, THE PLEATS IN THE HAT WERE SAID TO REPRESENT THE NUMBER OF EGG RECIPES A CHEF MASTERED. 37 CHEF’S JACKET CHEF 38 39 A CHEF JACKET IS A FUNDAMENTAL PART OF A DESIGNED TO WITHSTAND THE HEAT, SPILLS, AND RIGOROUS DEMANDS OF A CULINARY ENVIRONMENT WHILE MAINTAINING A PROFESSIONAL LOOK. CHEF’S APRON 42 CHEF’S PANTS CLOG SHOES CLOG SHOES GIVES A BETTER BACK POSTURE, AND MAKE YOU STAND UP STRAIGHTER, AND THEY ARE REALLY COMFORTABLE. CLOG SHOES THIS WILL ALSO SERVE AS A PROTECTION FROM FALLING AND HOT OBJECTS IN THE KITCHEN.  MODULE 2 Food Industry 1.INTRODUCTION 49  “ PROCESSING PRESERVING DISTRIBUTING PREPARING DEFINITION OF FOOD INDUSTRY SERVING OF FOOD AND BEVERGAES 50  The place of food industry in the global economy Moulay Hafid Elalamy, industry, investment and digital  food industry is one of the economy minister biggest industries in the world.  food industry is a key component of the country’s industrial fabric employing 156000 people and generating 115 billion dollars. 51  THE IMPORTANCE OF FOOD INDUSTRY IN OUR LIFE THE MAIN OBJECTVE OF FOOD INDUSTRY 1. customer satisfaction 2. safety 3. providing product information 4. the maintenance of commercial viability 52  THE SYSTEM THAT MUST BE APPLICATED IN EVERY FOOD INDUSTRY THE SYSTEM IS HACCP (HAZARD ANNALYSIS AND CRITICAL CONTROL POINTS) It’s a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the final product. 53  What is the the rules to be respected in a agri-food Staff hygiene Hygiene related to transport Cleaning and and storage. desinfection. Hygiene rules that should be food products must be transported in a Cleaning and disinfection respected and it must do a manner that prevents a physical, must be carried out using the medical examination at least chemical and microbiological TACT technique once a year. contamination. Hygiene of the promises Pest control Waste management chemical sunstances Food waste must be stored. Storage rooms should be isolated which may present a outside the food storage and from production rooms and must certain toxicity must be handling rooms. be cleaned regularly stored in closed rooms. 54 Food industry and chemistry 55  Food industry and chemistry Food chemistry enables manufacturers to understand an array of chemical reaction that could help them form new or improve food products. Food additives help in the preservation of food quality, improving the taste and also modifying its appearance. Involves studying of chemical processes and how the chemicals interact in both biological and nonbiological food components Explains the changes in the cooking process , including how ingredients interact to make food and how our body uses food. Food chemistry is important when designing and developing new products for the food industries 56  Food industry and chemistry Preservatives extend the shelf life of foods and shorten human life. Revolutionized the world of the food industry, as it is an essential element in maintaining the high level of productivity of various foods. 57 The most important health risks of industrial preservatives Hyperactivity problems in Increased risk of cancer. children Lower heart health Diabetes 58  Objectives of the food safety Law  Establish the general principales for food safety.  Determines the conditions under which food and feed must be developed, produced and marketed to be qualified as a safe product.  Provides the general requirements to ensure that only safe products can be placed on the market.  Indicates the mandatory consumer information rules, through labeling of food and feed products and the determination of accompanying documents. 59  WHAT IS THE PURPOSE OF KITCHEN ORGANIZATION? The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are. BRIGADA DE CUISINE (Kitchen Brigade System) -Is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff“ -The point of the kitchen brigade was to ensure that every chef had a clear role that they would focus on fulfilling BRIGADA DE CUISINE (Kitchen Brigade System) was introduced by the legendary French chef, George Auguste Escoffier. influenced by Escoffier's experience in the French army military-style operation 64 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85