Classical Cuisine Unit 1-2 PDF

HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management UNIT 1 INTRODUCTION TO WESTERN/CLASSICAL CUISINE Learning outcomes: Upon studying this unit you should...

HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management UNIT 1 INTRODUCTION TO WESTERN/CLASSICAL CUISINE Learning outcomes: Upon studying this unit you should be able to: Ø understand how the culinary industry evolved over the years. Ø be aware of the influential people who have contributed in the culinary industry. Ø Familiarization of common classical and French terminologies. I. HISTORY OF MODERN FOOD SERVICE- Culinary Timeline Past to the Present TIME PERIOD SIGNIFICANT EVENTS Hunting, Gathering and Early human were hunter-gatherers and followed nomadic Stone Age Cooking lifestyle to sustain their physiological needs. (Approximately 12,000 Human started to eat meat from small animals (lizards, years ago) tortoise, insects) and scavenged leftover carcasses Gathered fruits, nuts, berries and grasses Accidental discovery of fire because of lightning (according to historians/scientists) Roasting over open fire, pit-roasting and spit roasting were the first cooking methods used. Agricultural Revolution People shifted from nomadic lifestyle completely to farming (circa 10,000 BC) Hunting and gathering was not efficient and sustainable, thus people started to domesticate wild plants and animals. Fertile Crescent – the region where Agricultural Revolution first took place located at the parts of Iraq, Syria, eastern Turkey, Lebanon, and Israel Barley and wheat were the first crops to be cultivated First leavened bread was born in Egypt Wine making started The Incas, Mayans And Aztecs from the Mesoamerican Region contributed in the formulation of efficient farming ( three crop system: maize, beans & squash) and irrigation channel systems that are still used at present Medieval Period/ Middle a time of violence, misery, poverty and squalor Ages (1400-1450’s) Class ranks (poor and nobles) was highly evident, where food intake depended on social status; the poor ate less and the rich had bountiful feasts Bread became a staple ( white breads are for the upper-class, and dark breads are for the lower class) Pigs, young goats and lambs were sure sources of fresh meat fit for consumption Spices were widely used both for condiments and medicinal purposes. Master Cooks were called a Squire and this title held prestige. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management The Renaissance (14th – Italian Cuisine flourished as they experimented in reigniting 17th Century elite and quality food. It has served as the benchmark of food culture as they introduced the use of table utensils, table manners and cooking styles. Significant disparity in between the wealthy and the poor was still observed (cucina povera – pheasant food) Pasta was first introduced in Sicily which was inspired by the noodle making process in China. Catherine de Medici – an Italian noblewoman who married King Henry II of France. She brought with her chefs, products, recipes and Italian style of cooking from Florence, Italy to the court of France. In 1500’s Culinary Guilds were developed to dictate and monopolize the preparation of certain food items. Culinary Guilds The Guild The Products Rotisseurs- Main cuts of meat Patissiers- Poultry, pies, tarts Tamisiers- Breads Vinaigriers- Sauces and stews Traiteurs- Ragouts( beef stew) Porte-chapes - Caterers French Revolution to Demolition of culinary guilds thus the emergence of the first 19th Century free-standing restaurant in history opened by a tavern keeper, Monsieur Boulanger in 1765. Marie-Antoine Carême – developed the Haute Cuisine or Grande Cuisine which is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Codified the the key sauces ( Veloute, Allemande, Bechamel and Espagnole) He designed kitchen tools, equipment and uniforms Developed pastry techniques such as using choux pastry and pastillage for sugar decorations Auguste Escoffier – developed the Cuisine Classique/ Classical Cuisine which is a simplified approach of food preparation and dining. He developed the Kitchen Brigade System which serves as a hierarchy chart to ensure every cook has a clear purpose in the kitchen He standardized Careme’s sauces and named it as the Five Mother Sauces that we use at present Industrial Revolution to Fernand Point - refined and modernized classical cuisine and the 20th Century laid the groundwork for nouvelle cuisine that stressed freshness, lightness, and clarity of flavour and inspired new movements in world cuisine. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Increase of food production with the advancements in farm and manufacturing equipment and processes. Coal-fired steam engines had been adapted for use with railways and ships, the international trade of goods and resources expanded tremendously. Invention of the modern kitchen range and ovens Canning has been practiced as a way of preservation. Gaston Lenôtre (1920) - Father of modern French pastry; Developed innovations in bavarians, charlottes and mousses, mastered techniques of freezing baked products Charles Ranhofer - He is the first internationally renowned chef of American Restaurant. 21st Century Ferran Adrià – popularized Molecular Gastronomy and the famous owner of El Bulli restaurant that focuses on exploration of new possibilities in gels, foams, powders ,infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas. Molecular Gastronomy were also taken by famous chefs namely Heston Blumenthal in England, Wylie Dufresne, and Homaro Cantu in North America, and other chefs who continue to experiment and to explore what science and technology can contribute to food and food presentation. Fusion Cooking - a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Farm-to-Table - can be defined as a social movement where restaurants source their ingredients from local farms, usually through direct acquisition from a farmer. Micro regional cooking/ Micro Cuisine - a distinct, specialised culinary tradition, specific to smaller regions within a country or larger culinary culture. Paul Bocuse - created the Bocuse d'Or in Lyon, clearly one of the most prestigious cooking contests in the world, and was named President of the Meilleur Ouvrier de France competition (in the cooking and restaurant management category) in 1989. He was also named Chef of the Century and the Pope of Gastronomy. Joël Robuchon - holds the number one spot amongst the world's top 10 chefs, making him the best chef in the world according to Michelin star rating with 31 stars. Alain Ducasse - one of the world's most decorated chefs (with 21 Michelin Stars). Known not only for his incomparable cuisine, Ducasse has created innovative dining concepts reflecting international influences Gordon Ramsay – (17 Michelin Starts) is a Scottish chef and restaurateur known for his highly acclaimed restaurants and cookbooks but perhaps best known in the early 21st century for the profanity and fiery temper that he freely displayed on television cooking programs. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management II. CLASSICAL CUISINE TERMINOLOGIES A la carte/ A menu having individual dishes with separate prices where the Guest Menu card can choose from to select his own Menu. Al dente "To the tooth" - food such as pasta or vegetables, cooked until tender but still with a bite, not completely soft. A la mode 1.Dessert served With Ice Cream 2.Braised Beef with veal shank julienne, sliced carrots and small onions 3.It is also used to describe dishes that are a specialty of a particular town or region, such as Tripe a la mode de Caen. Alsacienne A region in France. Any dish with sauerkraut, sometimes also with goose liver. Amuse gueule Also called "amuse bouche", a tiny bite-size morsel served before the first course. Announcing The chef calls out an order Antipasto An Italian term for appetizer. Plural: Antipasti. Argenteuil City close to Paris, was famous for the Asparagus production, Synonym for Vegetable Sidings and Soups with Asparagus. Barding To cover Game Birds or small Poultry with thin slices of pork back fat or bacon, to prevent it from drying out during the cooking process. Basting To pour or brush liquid over a roast or grill item for flavor and to keep it moist. Batter A mixture usually based on flour combined with liquids such as water, milk or beer. Egg is also a common component. Bechamel/white Court Marshall of Louis the XIV, Name for one of the white based sauce sauces, made of roux plus milk. Beurre blanc A butter based sauce made with a reduction white wine, vinegar, shallots and Butter. Beurre manie A thickening agent made of equal parts of butter and all-purpose flour, uncooked. Beurre noir Butter that has-been cooked to a very brown color. Binding To thicken dishes with the help of thickening agents Biscuit Sponge cake. Bisque A soup made from crustacean shells or pureed vegetables and is finished with cream. Blanquette A thick, creamy white stew made from white meat (eai, or poultry) cooked in white stock, from which the sauce is made. Blind baking To partially or completely bake a pastry shell without filling. Blinis Yeast raised mini buckwheat pancakes, which is generally served with caviar Bordelaise style Red wine sauce refined with Bone Marrow named after a Wine Region in France. Bouillabaisse Traditional served as a main course fish and shellfish soup flavored with saffron, which is served as a main course Bouquet garni A small vegetable bundle with herbs, which is tied with a string. Brine Salt and water solution, seasoned with spices and herbs, sugar can be added Cake A combination of ingredients, whereas the base is a sponge cake Canape Bite size hors-d' oeuvre consisting of a small piece of bread or toast with a topping Caramel Sugar that was cooked until golden brown Carcass Is the whole animal after it was slaughtered and skinned, intestines, head, and hooves are removed. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Casing Synthetic or natural membrane (if natural it is usually pig or sheep intestines) Cassoulet A stew of beans with pork or other meats Charcuterie/ Processed pork and other meat items, such as ham, terrines, sausages assorted cold pates and other forcemeats cuts Chateaubriand/ Double Beef Fillet, also from the Head of the Fillet, usually grilled, double cut named after the writer Francoise- Rene Chateaubriand. Clam chowder A traditional soup from Boston or Manhattan, made from clams and Potatoes A city close to Paris famous for pea production. Clamart A synonym for a dish garnished with green peas. Clarifying To liquefy butter by poaching in a water bath, to separate butter fat from the buttermilk and butter solids. The process of transforming a broth or Bouillon into a clear consommé. by trapping impurities with the help of an clarification mixture consisting of lean flesh, egg white, ice, matignon, and other ingredients used for consommés and aspics. Coating To cover a dish with a sauce, chocolate, fondant etc. Colbert Deep-fried beer-battered whole sole. Named after Jean-Baptiste Colbert, a French Stateman Compound Soft butter whisked foamy and combined with herbs and or spices butter Concasse Blanched, peeled and deseeded tomatoes, cut in to cubes or quarters Confit Meat (goose, duck or pork) poached and preserved in it's own fat. Coulis Pureed sauces made from fruits or vegetables without using a nickening agent Court bouillon Quick poaching stock for fish and seafood items, made from white wine, vinegar, water. matignon and spices Croutons Toast bread cut into small cubes or other shapes and then browned in butter Cumberland A cold specialty sauce made with red currants named after Ernst August, Earl of Cumberland. De-bone To remove bones from meat, poultry and fish Deglazing To add liquid to soften the drippings at the bottom of the pan. Dipping To immerse briefly in a thick liquid, batter or chocolate in order to wet, coat or saturate. Drain To draw off surface or excess water from an ingredient Dredge To coat food with dry ingredients such as flour or bread crumbs. Dressed Seafood / meat / poultry prepared for cooking. Dusting 1.Sprinkling flour into a dish during cooking for thicken. 2.Distributing a thin layer of flour on baking sheets, pans or work surface. Dubarry Sidings and soups with cauliflower named after the mistress of Louis XV Duxelles Finely chopped mushrooms and shallots sautéed in butter. May also be mixed with herbs, forcemeat and bread crumbs Emincer To thinly slice or shred meat, poultry or fish flesh Emulsion A mixture of 2 unmixable liquids of different densities. (il & water, oil & vinegar, egg yolk & oil, fruit juices & oil) Escalope A small piece of boneless meat or fish with a uniform thickness Essence 1.A concentrated aromatic liquid extracted from plants, or reduced stocks and fumets, used either to enhance or add flavor to a dish. 2.It can also be another term for soup. Fleuron Puff pasty shaped into crescents or fish shape, baked and served with fish. Garnish for soup. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Florentine A city in Italy. A dish or soup with spinach. Foaming To whisk one or more ingredients until frothy Folding To blend a light ingredient or mixture in to a heavier mixture with a series of gentle turns to maintain air and/or air volume Forcemeat Pureed flesh mixture with heavy cream ice, seasoning and at times egg white. Fumet A strongly flavored fish stock Garnish To add one or more ingredients to a dish to improve its appearance Glaze To give the food items a shiny surface by brushing it with sauce, aspic or icing. The glaze can also be poured over the item. Genoise A sponge cake made from whole eggs Gratin To brown food in the oven or under the salamander Gravlax Raw salmon cured with salt, sugar and fresh dill Grind To cut meat finely using a meat grinder or pulverize nuts and other grains till fine or powdery Infusion The process of steeping an aromatic substance in a "boiling liquid until the liquid has absorbed the flavor. The resulting flavored liquid is also called an infusion Julliene Master Chef Jean Julien. Fine vegetable cut of 1mm X 1mm x 2.5cm. Jus Usually unthicken sauce made from pan drippings, roasted matignon and stock. Larding To incorporate small strips of pork back fat or back bacon into lean meat. Liason A thickening agent of egg yolk and cream. Lucullus A Roman general and gourmet. A dish made of veal fillet, goose liver and truffle sauce. Lyonnaise A city and region in France famous for onions. Potato dishes, soups and sauces with onions. Marinating To flavor meat, poultry, fish, vegetable or fruits by steeping in a flavored liquid for a certain length of time Melba A dish created by Escoffier for Nellie Melba made of vanilla ice cream on poached peaches topped with raspberry coulis and toasted almond slivers. Mie de pain Bread crumbs made from white bread without the crust Mince To thinly blend flesh in a heavy duty blender; to cut or chop into very small pieces Mise-en-place A French term meaning "everything in its place". This means the ingredients equipment and tools needed for preparation, cooking and serving the food are ready ahead of time. Mixing To quickly combine two or more ingredients, to form a sauce, dough, batter etc. Monter To incorporate cold butter nuggets into a hot sauce. Murat A French marshal under Napoleon Bonaparte and king of Naples. A dish made with Sole with white button mushrooms and artichoke bottoms. Nappe To coat with sauce Orly A suburb of Paris. A dish fried in batter with tomato sauce. Paillard Thin escalope of meat, traditionally cut from veal Perigord A region in France famous for black truffles. A dish with French truffles. Peel To strip or cut away the skin or rind of vegetables or fruits with a peeler, paring knife or by hand Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Pesto A sauce consisting usually of fresh basil, garlic, pine nuts, olive oil, grated parmesan cheese and seasoning Petits four Small bite sized pastries, served at the end of a meal with the coffee and tea Pie A baked shell usually made of pastry dough that covers or contains a filling made of sweet or savoury ingredients Proof The process by which a yeast-leavened dough rise Provencale Dishes prepared in the style of Provence, (France) often with garlic, mie de pain and olive oil or butter. Puree To blend ingredients to a pulp like mixture Reduce To simmer or boil a liquid to evaporate its water content until it reaches the right flavor and consistency Rillete Meat that is slowly cooked in seasoned fat then shredded and mixed with some of the fat Rossini Grilled tournedos on a buttered crouton topped with pan-fried slices of foie gras. served with Madeira sauce named after the composer Gioacchino Rossini. Roux A thickening agent made with 40 gms butter and 50 gms flour then cooked to the desired color (white, blonde, brown). Saint-germain A suburb of Paris. Soups and purees with green peas. Saint honore Patron saint of bakers and patissiers. Famous pastry made from choux paste and Bavarian cream. Sandwich Filled bread slices named from the Earl of Sandwich. Savarin Yeast dough soaked in syrup named after Brillat-Savarin, a famous gastronome. Savory tart An open-face baked tart seasoned with salt and spices, and filled with a combination of ingredients (quiche). Skimming To remove fat and dirt particles from stock and sauce surfaces Smoking A method of preserving fresh food, such as meat and fish, using prolonged exposure to smoke from a wood fire. This is now done in a controlled smoking chamber Soaking To submerge ingredients in cold water to clean or reconstitute them. Souffle A pureed food item which was puffed with whipped egg whites. Stock Liquids flavored with animal or fish bones, vegetables and used to prepare sauces, soups and vegetable dishes. Straining To pass a liquid through a strainer with or without cheesecloth. Stuffing To fill forcemeat, mushroom, vegetable or fruits into an ingredient; it may also refer to the actual ingredient mixture (eg. the forcemeat) to be stuffed into the Supreme Poached chicken breast, served with a chicken cream sauce Sweating To cook vegetables in butter until they turn translucent. At times we also apply the term glazing Sweet tart An open-faced baked or unbaked fruit or berry tart Tartlet A small tart either sweet or a savory tart Tasting To distinguish the quality, flavor or proper seasoning of an ingredient or dish by eating a sample Trimming To remove hard tissues from meat, poultry, fish or vegetables; it also refers to the parts which are removed Trussing To tie a piece of meat or poultry to give it a more even shape to ensure even cooking Tuile Thin waffle- like cookies, used for decorating pastries that are shaped while warm Turning To shape vegetables and potatoes into a barrel shape Unmold To take a dish out of its mold Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Vichy A region in France famous for fresh carbonated water. A glazed dish made with carrot slices and carbonated water.) Victoria A soup and puree made with yellow peas named after Queen Victoria. Wellington A dish created by Charles Herfman Senn made of beef fillet and duxelle baked in puff pastry and served with truffle sauce.) Whisking To beat a liquid or mixture with a wire whisk. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management UNIT 2 KITCHEN SANITATION AND SAFETY Learning outcomes: Upon studying this unit you should be able to: Ø determine the hazards and risks in the industry Ø discuss the principles, processes and hazards of workplace sanitation Ø describe how to conduct and preserve food products Ø explain how to implement the plan on food safety Ø understand ways of storing the food safety FOOD BORNE ILLNESS/ DISEASE v Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing. v Foodborne diseases encompass a wide range of illnesses from diarrhea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynecological and immunological symptoms. Diseases causing diarrhea are a major problem in all countries of the world, though the burden is carried disproportionately by low- and middle-income countries and by children under 5 years of age (World Health Organization) FOOD BORNE DISEASE OUTBREAK v Foodborne disease outbreaks are recognized by the occurrence of illnesses within a short, but variable, period of time. Illness usually occurs within a few hours to a few weeks among individuals who have eaten the same food.. (Occupational Safety and Health Administration) HAZARD RECOGNITION v Biological Hazard - caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi v Chemical Hazard - caused by chemical substances, especially cleaning agents, pesticides and toxic metals v Physical Hazard- caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS FOOD) v refers to a category of perishable food items that require specific time and temperature controls to ensure they are safe to eat. TCS foods are also sometimes known as Potentially Hazardous Foods or PHF because they are more susceptible to bacterial growth and foodborne illnesses if not handled and stored correctly. FOOD SAFETY CONTROL POINTS v A critical control point is an essential step in the food production process. During critical control points, food undergoes preventative control measures to reduce, prevent, or eliminate food safety hazards such as contamination or bacterial growth. The following control points are as follows: 1. PURCHASING Checking suppliers – look at their food production, sourcing and traceability, particularly for raw meats, poultry, etc. Also look at their ability to maintain acceptable HACCP practices. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Menu creation – go right back down the chain to the original food producers and suppliers, Packaged and frozen foods – put processes in place for properly managing labelling, storage and temperature control 2. DELIVERY AND RECEIVING Temperature control – for TCS foods: o if it is chilled – at a temperature of 45 ° F/ 5 ° C or below; o if it is hot – at a temperature of 135 ° F / 60 ° C or above; o if it is frozen – frozen and not partly thawed; or o it can be at another temperature – provided the business delivering the food can demonstrate that safe time limits have not been exceeded. o If potentially hazardous food delivered to your business does not meet these requirements you must reject that food 3. STORAGE Temperature Control o Store COLD FOOD at of 40 ° F/ 5 ° C or below o Store FROZEN FOOD at 0° F/ -18 ° C or below o Store Dry Goods at 50 ° to 70 ° F / 10 ° to 21 ° C with relative humidity away from sunlight. FI-FO ( First – In / First Out) - This means that food has to be used in the order in which it is received STOCK ROTATION- Food stock rotation consists in using products with an earlier use-by-date first and moving products with a later sell-by date to the back of the shelf. LABELLING - Food labels convey information about the product's identity and contents, and on how to handle, prepare and consume it safely. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management CHILLER/FREEZER STORAGE CHART - Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management 4. FOOD PREPARATION o Avoid Cross Contamination CROSS-CONTAMINATION The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another Reducing Cross-Contamination ü Personal cleanliness ü Dish and equipment cleanliness ü Pest management ü Personal cleanliness ü Dish and equipment cleanliness ü Pest management o Follow internal cooking temperature chart Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management o THAWING / DEFROSTING 1) Take food from freezer and place it in the lower part of refrigerator 2) Leave food in a clean and sanitized sink under cold running water (2 hour maximum time for this method) 3) Use microwave only if food is going to be cooked right away 4) Place food in a clean container of cold water, only if you are planning to change the water every one to two hours. 5) Defrost during a conventional cooking method, i.e. frying, boiling, broiling, etc o ALLERGY MANAGEMENT FOOD ALLERGENS The body’s negative reactions to a particular food/foods. Allergic reactions may be caused, however, by toxins which are present or have been created due to mishandling of food. Symptoms/effects of Food Allergens: ü Itching in and around the mouth ü Tightening of the throat ü Wheezing or shortness of breath ü Hives ü Swelling of the face and eyes ü Loss of consciousness ü Death THE “BIG EIGTH” FOOD ALLERGENS o 5. HOLDING FOOD FOR SERVICE Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management 2 HOUR – 4 HOUR RULE 6. SERVICE OF FOOD When handling tableware and utensils, all items must be handled in a careful and sanitary way, before, during and after serving food To avoid possible contamination by hands: ü Do not touch eating surfaces of tableware. ü Hold plates and glasses by the bottom. ü Wash and store glasses upside down. 7. COOLING DOWN OF FOOD COOLING OF FOOD – 2 HOUR / 4 HOR RULE Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025  HMELC106 – CLASSICAL CUISINE School of International Hospitality and Tourism Management 8. RE-HEATING OF FOOD 9. CLEANING AND MAINTENANCE Proper Hand Washing: ü Use hot water ü Apply antibacterial soap ü Rub hands and forearms briskly with lather for at least 20 seconds ü Scrub between fingers and clean nails with a clean nail brush ü Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another 5-10 seconds; rinse again ü Dry hands with a single-use towel using the towel to turn off the water; discard the towel in a trash receptacle When to wash your hands? Ø When coming on duty or entering the kitchen. Ø After changing into uniform. Ø After going to the toilet. Ø Between one task and another. Ø After leaving the kitchen. Ø After meal and rest/break when you have been eating, drinking, or smoking. Ø After handling money. Ø After handling waste or putting waste in the waste/trash can. Ø After handling cleaning materials. Three-Compartment Sink Procedure: 1. Scrape and spray the item to remove soil. 2. Wash the item in the first sink compartment using 43’C water and detergent with a brush or cloth to remove any remaining soil. 3. Rinse the item in the second sink compartment using clear 43’C water. 4. Sanitize the item in the third sink compartment by immersing it in 77’V water for 30 sec. or immersing it in an approved chemical sanitizing solution. 5. Empty, clean, and refill each sink compartment as necessary, and check the water temperature regularly. Prepared by: Ailene C. Manecla MBA 1st Semester, A.Y 2024-2025