[SA 4 - Introduction to Culinary Arts] Chef's Jacket

1. Traditional Chef's jacket is white which people

CHAPTER 1 associate with skilled professional such as doctors and
THE FOOD INDUSTRY scientists.
2. Typically double-breasted, long sleeved jacket can
- The hospitality industry is physically and mentally be re-buttoned to hide dirt. The double layer of fabric
demanding but highly rewarding. protects from scalds and burns.
- Satisfaction comes from cooking great meals and
ensuring customer satisfaction. Neckerchief
- The industry offers various work opportunities in
Large hotels, small à la carte restaurants, function 1. It is used to absorb facial perspiration.
centers, informal cafés and bistros.
- Gaining experience in different establishments is Apron
common for career growth. 1. It can be black or white; can be full-length or to the
- Employees must follow food safety, hygiene, knee, bib or half.
workplace safety, and anti-discrimination policies. 2. It protects the chef's jacket and insulates the body.
- Knowledge of industrial relations and ethical issues is
important. Toque/Chef Hat
- Learning and sharing knowledge is crucial in the
hospitality industry. 1. Standard six or nine-inch high white toque or
modern skullcap.
2. It keeps sweat and hair away from food.
UNIFORM 3. Historically, a toque has 101 pleats wherein each
pleat represents the 101 ways a chef can successfully
prepare eggs.

DEVELOPING YOUR KNOWLEDGE OF THE INDUSTRY

- Many industries, including tourism and
entertainment, are associated with the hospitality
industry.
- Collaboration within the hospitality industry
ensures the best service for customers.
- Various types of establishments serve different
customer needs and require different staff skills.
- Large hotels have different staff levels compared to
small establishments.
- Staff in large establishments must understand
departmental roles, such as front office and room
service.
- Kitchen brigades and career paths vary between
establishments.
- Understanding how each establishment operates is
crucial for career planning.
- Employees must abide by various laws, acts, and
regulations.

WHERE TO SOURCE INFORMATION

1. Media
 Newspapers: Updates on legislation, new food
products, restaurant reviews, travel influences,
seminars, food shows, and job advertisements.
Chefs wear their uniform with pride. There are many reasons  Magazines: Interviews with chefs, new food and
for wearing the uniform most importantly, for hygiene and equipment, travel destinations, and food events.
kitchen safety. The uniform must always be clean and  Television Shows: Chef demonstrations, food trends,
freshly pressed. A fully attired chef should wear: travel destinations, food events, and local specialty
produce.
Chef Shoes
2. Books
1. Clogs are one of the most popular styles of Chef's
 Recipe books by well-known chefs.
shoes.  Encyclopedias for product knowledge (local and
2. Must meet safety standards and provide comfort for international).
long hours.  Travel books focused on local food and culinary
3. Protect against slips, falling objects, and greasy floors. traditions.

Chef Trousers/Pants 3. Library

1. Traditionally black and white checked or black and  Access to books, magazines, and newspapers.
white striped pattern to disguise stains.  Internet access for research.
2. A bit baggy to protect chefs from hot food or liquid  Unions provide information on industrial relations,
spills. wages, working conditions, employee rights, and
workplace issues.
4. Industry Associations
  Provide details on products, availability, and new  Entertainment: Theaters and entertainment venues
food trends. serve quick meals before and after shows.
 Publish journals on food, equipment, events, and
industry standards. TYPES OF HOSPITALITY ESTABLISHMENTS
Associations include: Different establishments require distinct skills and kitchen
1. Market Authorities setups to ensure smooth service:
2. Fruit and Vegetable Growers Association
3. Dairy Corporation 1. Hotels – Ranging from budget to luxury, offering
4. Philippine Meat and Livestock Corporation accommodation, meals, and amenities like gyms,
5. Egg Board pools, and entertainment.
6. Pork Corporation 2. Resorts & Health/Sports Centers – Provide
7. Seafood Industries and Market accommodations with meals tailored to activities
(sports, wellness, meditation, etc.).
5. Internet
3. Restaurants – Include fine dining, casual, and
 Share useful websites and information gathered from specialty cuisine establishments requiring specific
online searches. culinary expertise.
Source information from:
4. Cafés & Bars – Offer casual dining with quick service
1. Hotel and restaurant websites – Menus, chef details, and high customer turnover.
upcoming events.
2. Industry association websites – Product details, 5. Bistros, Taverns & Clubs – Serve large numbers
tourism events, and information services. with simple, fast meals.
3. Additional sources: 6. Snack Bars, Retail Stores & Fast Food Outlets –
o Food shows and master classes – Details Provide quick meals, with a growing focus on healthier
on upcoming events. alternatives.
o Government websites – Information on
7. Off-site Catering – Serves large crowds at events like
industrial relations, legislation, and
races and festivals, requiring logistical efficiency and
regulations.
food safety.
o Union websites – Employee rights and
responsibilities in the hospitality industry. 8. Cruise Ships & Airlines – Require precise meal
. planning and portioning, with strict food storage and
6. Colleagues, Supervisors and Managers reheating constraints.

 The people around you who have been working in 9. Canteens (Factories & Schools) – Serve large
volumes of pre-portioned meals quickly in a self-
the hospitality industry longer than you have great
service setup.
source of information. Always ask when you don't
understand something. Ask where there is a good 10. Hospitals & Nursing Homes – Cater to diverse
source of information or the best place to start dietary needs, with nutritionists assisting in meal
looking. planning.

7. Industry Contacts, Mentors, and Advisers

 Networking is a great way to gain industry CHAPTER 2
knowledge. SECTORS WITHIN THE HOSPITALITY INDUSTRY
 Ask suppliers of food products (delicatessens, fruit
and vegetable suppliers, butchers, markets) for Every hospitality establishment consists of different sectors,
insights. each playing a vital role in smooth operations. Small
 Suppliers of specialty ingredients may visit your businesses may have only two sectors—front of house (food
workplace to discuss their products. and beverage staff) and back of house (kitchen staff). Larger
 Most cities and towns have specialty stores for hotels require multiple sectors, making communication and
unique products. teamwork essential.

8. Registered Training Organization (RTOs) 1. Food Production & Kitchen

 Trainers with hospitality industry experience can  Prepares meals for restaurants, room service, and
help source knowledge. functions.
 TESDA offers short courses and seminars with  Plans menus and ensures timely food service.
guest chefs and industry experts.  Coordinates with suppliers for ingredients and kitchen
 Identify local sources of information. supplies.
 Subscribe to magazines, journals, and newsletters.
 Join mailing lists for seminars, industry training 2. Food & Beverage Service
days, and cooking schools.  Manages dining areas, table setups, and customer
service.
INDUSTRIES ASSOCIATED WITH HOSPITALITY  Works with the kitchen to ensure timely food and drink
service.
The hospitality industry collaborates with tourism,
entertainment, and visitor centers to provide accommodation,
 Handles functions and conferences.
food, and beverages. Each industry has unique requirements:
3. Room Service
 Tourism: Food and accommodation are essential in
 Takes and delivers guest food and beverage orders.
planes, ships, and trains, with meals scheduled to fit
 Ensures meals are served efficiently to hotel rooms.
tour plans.
 Visitor Centers: Convention centers and tourist
4. Front Office
attractions offer food services tailored to event
schedules.
  Acts as the reception, handling guest reservations and 4. Some staff training
check-ins.
 Manages billing, deposits, and guest accounts. Third-year Apprentice Cook

5. Housekeeping 1. Assisting in training the first-year apprentice cook and

kitchen hand
 Cleans rooms and replenishes supplies like toiletries 2. Assisting with menu and recipe ideas
and minibar items. 3. Preparation and cooking
 Provides fresh linens, towels, and laundry services.
4. Assisting in purchasing and receiving goods
6. Entertainment
First-year Apprentice Cook
 Organizes events, concerts, and cultural activities.
 Oversees gaming areas, ensuring legal operations. 1. Mise en place (putting in place) and food preparation
2. Some cooking
7. Sales & Marketing 3. Assisting the kitchen hand with cleaning
 Promotes the establishment through travel agencies, 4. Receiving and storing supplies
visitor centers, and advertisements.
 Manages sponsorships and international marketing Kitchen Hand
campaigns.
1. Cleaning the kitchen
8. Stores 2. Washing dishes
3. Reveiving and storing supplies
 Orders and stocks food supplies for kitchen and 4. Some basic food preparation
service areas.
 Maintains inventory and ensures timely delivery of
Medium Establishments
goods.

9. Maintenance & Security

 Ensures equipment, facilities, and safety systems

function properly.
 Provides security for guests, staff, and property.

Small Establishment

A medium-sized establishment can seat up to 100 people and

could employ up to six staff in the kitchen. The head chef
and/or partners may own it.

Head Chef
1. Menu planning and standard recipes
2. Hiring and firing of staff
A small establishmerit may seat up brigade and apprentices 3. Costing and budgets
depending on the style of service. 4. Staff training
5. Promotions and advertising (if the chef is the owner)
6. Some preparation and cooking
Head Chef may also be the owner.
1. Menu planning and standard recipes Second Chef
2. Hiring and Firing of staff ( kitchen and front of house) 1. Assisting the head chef with menus and standard
3. Staff members recipes
4. Food ordering 2. Staff rosters
5. Costing and budgets 3. Food ordering
6. Staff training 4. Some preparation and cooking
7. Promotions and advertising ( if the chef is the owner) 5. Staff training
8. Some preparation and cooking 6. Head chef's duties when he is not around

Second Chef First Cook

1. Assisting the head chef with ordering and purchasing 1. Assisting with menu planning
2. Assisting the head chef with menus and standard 2. Some food ordering
recipes 3. Staff training
3. Preparation and cooking 4. Assisting with staff rosters
 5. Preparation and cooking 4. Trains and supervises junior cooks and commis chefs.
6. Second chef's duties on his or her day off
Tournant (Relief or Roving Chef)
Second Cook 1. Fills in for absent chefs at different stations.
1. Preparation and cooking 2. Assists in various kitchen tasks as needed.
2. Some staff training 3. Must be skilled in multiple cooking techniques and
3. Assisting with roasters stations.
4. First cook's duties on his or her day off
Commis (Junior Cook)
Third-year Apprentice Cook
1. Assists senior chefs with food preparation and
1. Preparation cooking and cool cooking.
2. Assisting purchasing and receiving goods 2. Learns techniques and kitchen operations.
3. Prepares ingredients, sauces, and garnishes.
First-year Apprentice Cook 4. Follows instructions and maintains hygiene standards.
1. Mise en place and food preparation
2. Some cooking Kitchen Hand (Dishwasher/Assistant)
3. Receiving and storing supplies 1. Cleans dishes, utensils, and kitchen equipment.
4. Cleaning the kitchen 2. Assists in basic food prep like peeling and chopping.
3. Maintains cleanliness and organization in the kitchen.
Kitchen Hand: 4. Ensures proper waste disposal and sanitation.
1. Washing the dishes
SPECIFIC CHEF DE PARTIE ROLES AND THEIR DUTIES
2. Receiving and storing supplies
1. Saucier (Sauté Station Chef) is responsible for all
sautéed items and most sauces.
Large Establishments
2. Poissonier (Fish Station Chef) is responsible for fish
and shellfish items and their sauces.
3. Grillardin (Grill Station Chef) is responsible for all
grilled items.
4. Friturier (Fry Station Chef) is responsible for all fried
items.
5. Rotisseur (Roast Station Chef) is responsible for all
roasted items and other related sauces.
6. Potager (Soup Station Chef) is responsible for soups
and stocks.
7. Legumier (Vegetable Station Chef) is responsible for
all vegetable and starch items.
8. Garde-Manger Chef (Pantry Chef) is responsible for
all cold food preparations including salads and salad
dressings, cold appetizers, charcuterie items, pates,
A large establishment services a number of food outlets such terrines and similar dishes.
as fine dining staff room and functions. It will employ a large
number of staff headed by an Exe(PAKI HULAAN AND 9. Boucher (Butcher Chef) is under the supervision of
SUNOD) the Pantry Chef. He is responsible for butchering
meats and poultry as well as the Chefs responsible for
Executive Chef (Head Chef) hors d' oeuvre and breakfast items.

1. Oversees the entire kitchen operation. 10. Patissier (Pastry Chef) is responsible for all baked
2. Plans menus and creates recipes. items including breads, pastries and desserts. Unlike
3. Manages food costs, inventory, and supplier relations. the other Station Chefs, the Pastry Chef is not
4. Ensures quality control and food safety compliance. necessarily under the Sous Chef's supervision.
5. Supervises kitchen staff and assigns duties.
SUB-STATIONS OF PATISSERIE:
Sous Chef (Second-in-Command) 1. Boulanger (Bread Baker), under the supervision of
1. Assists the Executive Chef in daily operations. the Pastry Chef, is responsible in making breads, rolls
2. Supervises kitchen staff and ensures smooth and baked dough for other menu items.
workflow. 2. Confiseur, under the supervision of the Pastry Chef,
3. Oversees food preparation and presentation. is responsible in making candies and petits fours.
4. Handles kitchen operations when the Executive Chef
is absent. 3. Glacier, under the supervision of the Pastry Chef, is
responsible in making chilled and frozen desserts
Chef de Partie (Station Chef)
1. Manages a specific section (e.g., grill, pastry, sauces).
2. Prepares and cooks dishes according to restaurant
standards.
3. Ensures efficient workflow in their assigned station.
  Don’t purée 10L of soup with a
small hand blender—inefficient
and risks burnout.
 Use a paddle, not a whisk, to
cream butter and sugar—whisks
can bend or break.
 Avoid overloading machines, as this is a common
cause of equipment failure.
 Use color-coded cutting boards to prevent cross-
contamination:
o Red – Raw meat
o Green – Vegetables
o Blue – Seafood
o (Additional colors may be used for other food
types)
The purpose of this system is to reduce the risk of cross-
contamination of foods.

WHO CARES WHICH TOOL I USED

 Safety: Using tools correctly helps prevent workplace
injuries and time off.
WRITING A PREPARATION LIST  Teamwork: Colleagues rely on shared tools being
 The menu dictates the required preparation, so used properly and kept in good condition.
planning begins there.  Quality: Diners expect food to be safely and properly
 You must identify all dishes assigned to your prepared, which depends on using the right tools.
section and handle their preparation.  Responsibility: Your choices affect not just your
 Duties may vary by kitchen section, but generally, work, but your employer, team, and customers.
you're responsible for preparing the items from your
assigned menu. SAFE AND HYGIENIC USE OF SELECTED EQUIPMENT
 Sometimes, you'll assist other sections, especially  Learn equipment operation: Before using unfamiliar
when multiple areas need the same mise-en-place equipment, ensure you understand its assembly and
(preparation work). operation to guarantee safety.
 Efficiency is key—shared prep tasks are usually  Inspect equipment visually: Always check that
handled by one person to avoid duplication. equipment is clean and ready for use.
 Assemble and test: Carefully assemble the
equipment and perform a test to ensure it functions
IDENTIFYING COMPONENTS CORRECTLY correctly before processing food. Improper assembly
 Labeling is essential: Stocks, sauces, and dressings will lead to malfunctions.
must be properly labeled to avoid confusion.
 Ingredient accuracy matters: Always use ingredients
suited to the task (e.g., don’t use baby carrots for SAFETY WITH POWERED EQUIPMENT
stock or sea salt flakes for blanching water).  Electrical safety:
 Be cost-conscious: Using incorrect or expensive o Inspect electrical cords to ensure they are
ingredients unnecessarily can upset both the chef and
safe for use.
employer.
o Keep cords away from water (wet surfaces
 Know your ingredients: Learn about all available
are dangerous).
ingredients—not just those in your current task.
o Ensure power points are in good repair and
 Ask when unsure: Consult workmates or supervisors
properly rated for the equipment.
if uncertain.
o Never use a 15-ampere device in a 10-
 Stay updated: Make an effort to learn about new and
ampere outlet.
existing products in the workplace.
 Use safety guards:
o Always keep safety guards in place and
TOOLS AND EQUIPMENT SELECTION ensure they are functioning before operating
 Choose the right tool for the job to ensure efficiency electrical appliances.
and product quality.  General safety precautions:
 Using inappropriate or wrongly sized equipment o Proper use is crucial: Even well-maintained
slows down work and risks poor results or equipment equipment can be dangerous if misused.
damage. o Be cautious of splashes when using
o Examples: blenders or puréeing hot items (e.g., Vita-Mix
 Don’t use a Vita-Mix for with hot soup).
breadcrumbs—ineffective and o Never place foreign objects in running
messy. machines—this can damage equipment and
compromise food safety.
 o Common risks: Graters and mincers are hidden from view by soapsuds. Anyone reaching into
particularly prone to misuse and damage. the sink could be injured or the knife could be dented
by pots or other utensils.

SAFETY WITH FOOD: WASHING BEFORE CUTTING 8. If your knife falls off the bench, never attempt to catch
Almost without exception, it is recommended that you it.
wash vegetables and fruits as the first process in their 9. Wash your knives between tasks. Cross-
preparation.
contamination can occur through using unclean tools.
Exceptions include:
10. Always wash and dry your knives with your hand
 Mushrooms
 Leeks towards the back of the knife away from the cutting
 Possibly celery edge.
 Some lettuces 11. When you are not using your tools, they should be
 Some Asian-style vegetables
stored in a suitable toolbox
The reason for this is to remove foreign materials such as: 12. When you are transporting your knives, they should be
 Dirt, sand, grit
 Sprays in a toolbox or a knife
 Anything that may have fallen on the product
before or after harvest KNIVES AND TOOLS OF THE TRADE
 Insects, slugs, snails, and their waste Neither a borrower nor a lender be. Chefs should look after
Not only is it easier to remove foreign materials at this stage, their knives and tools, as no one else will care for them as a
but also the cut surface will remain clean. chef would. You would not want to lend your knife to

CONTROLLED CUTTING, SLICING AND CHOPPING someone only to see them cut directly into a stainless-steel
 Efficiency and quality: Cutting, slicing, and chopping bench without using a chopping board.
take up much of food prep time, so mastering these
skills is key to working efficiently and minimizing  Keep your knives clean and sharp.
waste.  Store them in a lockable toolbox when transporting
 Sharp tools are best: Sharp knives and tools make
them from work to home or school.
the job easier and produce better results, but they also
come with the risk of injury.  Good-quality knives are very expensive; it is
 Prevent cuts by: recommended to engrave your name on them to
o Developing and using correct cutting identify them as yours.
techniques.
o Choosing the right tool for the task.
o Taking care and attention when cutting.

GENERAL SAFETY
Care must always be taken when handling sharp tools.
Safety must never be jeopardized for the sake of improved
speed. As a general rule, the only place where you need your
knives is at your workbench. Although there are exceptions to
this, they are minimal.
1. Use the correct knife for the task at hand.
CARING FOR YOUR KNIFE
2. Always cut away from yourself.
A whetstone is a sharpening stone used to put an edge on a
3. Always cut on a cutting board. Do not cut on glass,
dull knife blade. To use a whetstone:
marble or metal.
4. Keep knives sharp. A dull knife is more dangerous  Place the heel of the blade against the whetstone at

than a sharp one. a 20-degree angle.

5. If it is necessary to carry a knife to another place in the  Keeping that angle, press down on the blade while
kitchen, you should hold it by the handle with the point pushing it away from you in one long curve.
downwards.  The full length of the blade should come in contact
6. Place only the knives that you intend to use to perform with the stone during each sweep.
the preparation tasks on the bench. The remainder  Repeat the procedure on both sides of the blade
should be stored away in your toolbox until sharp.
7. Never leave your tools unattended next to the  Any whetstone can be moistened with water or
washing-up area. They may slide to the sink and be mineral oil, but not both.
  Do not use vegetable oil on a whetstone, as it will  The grip may vary slightly depending on the cutting
become rancid. technique used.

A steel does not sharpen a knife; instead, it is used to hone

Turning Food
or straighten the blade immediately after and between
 The grip for turning food is different from standard
sharpening.
grips.
To use a steel:
 The index finger and thumb of the hand holding the
 Place the blade against the steel at a 20-degree food are the only parts used, with one on each end of
angle. the food.
 Draw the blade along the full length of the steel.
 Repeat several times on each side of the blade.

KNIFE SELECTION
The correct tool for the job makes the task safer and easier.
 Do not use a knife that is too big or too small.
o A knife that is too big will be harder to
control.
o A knife that is too small will require too
much effort.
 Boning and filleting are best carried out with a large-
bladed cook’s knife.
 Paring and turning knives are usually used for
peeling, turning, and trimming fruits and
vegetables.
 As a rule, if the job feels uncomfortable, then you are
probably using the wrong tool or the wrong
technique.

GRIPPING YOUR KNIFE

The safe use of kitchen knives depends largely on the grips
used—both for holding the food and holding the knife. By
practicing proper grips and using the appropriate cutting
action, minor cuts can be eliminated.
Holding the Food
 Use your non-dominant hand to hold the food
steady and guide the thickness of the cut.
 The back of the first knuckle of the middle finger
acts as the guide and is the most forward, making
contact with the knife.
 The index and third fingers hold the food towards
the top for stability.
 The thumb and smallest finger grip the food lower
and towards the back to prevent it from sliding away.

Holding the Knife

 Grip the knife comfortably, with all fingers wrapped
around the handle.
 The thumb should press on the inner side of the
handle.
  The turning knife is held with only one finger, while
the thumb rests on the end of the food to act as a
guide.

THE IMPORTANCE OF TOOLS IN THE KITCHEN

Having the right tools for a particular task is a hallmark of a
professional chef. From simple hand tools to large
machines, tools enable chefs to perform their job efficiently.
Equally important is handling and caring for each tool,
whether it is a cutting board, knife, pan, or stockpot.

CUTTING TOOLS
Knives are among the most essential tools in the kitchen. A
sharp knife allows a skilled chef to work faster and more
efficiently. Over time, a chef will collect many specialized
knives. Below are the most basic knives and sharpening
tools used in a professional kitchen.

HAND TOOLS

Hand tools are designed to aid in cutting, shaping, moving,

or combining foods. Many hand tools are designed for
specific tasks. Toughness, durability, and safety are the top
considerations when selecting hand tools. Choose tools
that can resist the heavy use of a professional kitchen and
those that are easy to clean.
MEASURING AND PORTIONING TOOLS

Measurements may be based on weight measures, volume

measures, or temperature. Therefore, it is necessary to have
measuring tools and devices available.
COOKWARE

It includes sauté pans and stockpots used on the stove as well

as the roasting pans, hotel pans and specialty molds used
inside the oven. It should be selected for its size, shape and the
ability to conduct heat evenly.
STRAINERS AND SIEVES

These are used primarily to aerate and remove impurities from PROCESSING EQUIPMENT
dry ingredients and drain or puree foods.
It includes both electrical and non-electrical mechanical devices
used to chop puree, slice, grind or mix foods. Before using any
of this equipment, be sure to review its operating procedures
and ask for assistance, if necessary.
 BUFFET EQUIPMENT

It is commonly used for banquets such as buffets and catering

events.

HEAVY EQUIPMENT

It includes stoves, dishwashers and refrigerators. This item is

usually installed in a fixed location determined by the kitchen
flow and space limitations.

.
SAFETY EQUIPMENT

Safety devices are critical to the well-being of a food service

operation. Although they are not used in food preparation,
failing to include safety equipment in a kitchen endangers
workers and customers.

CUTTING ACTIONS
 It is al so known as horizontal slicing or cutting a pocket into
SLICING meat, poultry or fish. It is done by opening your hand and your
fingers arched upward, hold the item to be cut firmly in the
Shang may be done using either of two different actions, center of your palm. Holding the knife parallel to the table, slice
depending on the food being cut. When slicing meats or a pocket to the desired depth or cut through the item
shredding larger leafy vegetables, the knife is drawn back completely.
and down through the food, then lifted forward again to
repeat the action. The slicing of most vegetables is done by
keeping the tip of the knife on the board and pushing
forward and down, then lifting the heel of the knife while CHOPPING
drawing it back for the action to be repeated. In this action, the
knife is raised only enough to clear the top of whatever is It is done using a large-bladed cook's knife with the point of
being cut. To slice is to cut a food item into relatively broad, the blade remaining on the cutting board while the handle
thin pieces. Slicing is typically used to create particular cuts end is raised and lowered to chop the food. The hand not
such as chiffonade, rondelle, diagonal, oblique, roll cuts, holding the knife handle is held on the back of the knife
and lozenges. towards the point end. Because one end of the knife stays
in contact with the board, it assists with control. This action
1. Chiffonade is used to chop herbs or any food that is to be cut so small
It is a preparation to finely slice or that the shape is not easily seen. To chop is to cut a food
shred leafy vegetables or herbs used item into small pieces where uniformity of size and shape
as a garnish. It is done by stacking is neither necessary nor feasible.
several leaves on top of each other and
rolling them tightly like a cigar. Using a
sharp knife, make fine slice across the 1. Hache
leaves while holding the leaf roll tightly. It is a Fre nch term that describes
foods that have been chopped with a
2. Rondelle lifting and chopping action as would be
It is also known as round cut. It is a employed with a cleaver. The hand not
disk-shaped slice of cylindrical vegeta holding the tool is kept well clear.
bles or fruits. It is done by placing the
item on a cutting board and making
even slices vertically to the item being 2. Coarse chopping
cut. The proced ure is identical to that used for slicing but without
the emphasis on uniformity. Coarsely chopped pieces should
measure approximately ½ inch x ½
3. Diagonal inch x ½ inch. It is done by gripping
It is an elong ated or oval-shaped slice the knife as for slicing. Hold the item
of cylindric vegetables or fruits. It is being chopped with your other hand. It
produced with a cut similar to rondelle may not be necessary to use your
except that the knife is held at an angle finger as a guide because uniformity is
to the item being cut. It is done by not important.
placing the item on a cutting board and
positioning the knife at the desired
angle to the item being cut and sliced it
evenly.

4. Oblique cut CLEANING, PEELING AND TRIMMING

It is also kn own as roll-cut. Items are
small pieces with two angle-cut sides. Before cutting food items into the required shape or
It is done by placing the item on a size, you first need to prepare the food. As discussed,
cutting board. Hold the knife at a 45- vegetables and fruits should be washed before cutting.
degree angle and make the first cut.
Roll the item half a turn keeping the Many vegetables and fruits may be peeled with a
knife at the same angle and make vegetable peeler to remove a thin layer of peel; examples
another cut. The cut must be a wedge- include carrots, potatoes, apples, and pears. Some foods
shaped piece with two angled sides. need to be peeled with a knife, such as pumpkins, onions,
ginger, celery, pineapples, mangoes, citrus fruits, and
5. Lozenges avocados. Another group needs to be blanched or cooked
These are diamond -shaped cuts before peeling, such as peaches, tomatoes, and capsicums.
prepared from firm vegetables. It is
done by slicing the item into long slices To peel a tomato, remove the core and make a cross in
of desired thickness then cutting the the skin where the flower grew. Plunge it into boiling water
slices into thin strips of the desired for 10 seconds until the skin opens, then refresh
width then cut the strips at an angle to immediately. The peel can be removed easily.
produce diamond shapes.
6. Butterfly
 To peel a capsicum, rub it with oil and place it in a hot
oven (200°C) for 10 minutes. When it is puffed and softened,
place it in a sealed freezer bag to cool. The peel can now be
removed easily. 3. Macedoine
It is a 10 mm x 10 mm x 10 mm dice.
Peelings from all fruits and vegetables are waste and This is generally used when a
not used for any other purpose. combination of fruits is being prepared.

Trimming is the process of removing tough outer leaves

from vegetables like globe artichokes and Brussels sprouts.
The term "trimming" also refers to shaping vegetables after
peeling and before precision cutting. Topping and tailing
French beans, snow peas, or sugar snap peas may also be 4. Jardiere
called trimming. It is small batons usually of
vegetables. The size is 4 mm x 4
Some vegetables are podded, which involves removing mm x 20 mm.
peas or beans from the pod. This is time-consuming, so
these products are often purchased pre-prepared. Broad
beans may be double podded if they are to be eaten raw.

PRECISION CUTS 5. Paysaynne

It is generally pre pared as a garnish
When you are required to cut commodities in readiness for soups. It is about the size of a ten-
for further preparation or cooking, it is necessary to achieve cent piece and its shape depends on
a uniform result. This ensures that the food will cook which vegetable it is cut from. When
uniformly. It is particularly important if the food is to be used as cut from celery it would be a crescent,
a garnish, where consistency in appearance is essential. while from carrot it could be a round, a
semicircle or a quadrant depending on
The most common cuts used in Western kitchens are the size of the carrot being used.
julienne, brunoise, macedoine, jardinière, paysanne, and
mirepoix. Though the names are French, they are widely
understood in kitchen terminology and are used to
accurately describe specific cuts. MINCING
To mince is to cut into very small pieces. The term "finely
Turning, to achieve a barrel-shaped product, will be chopped' and minced are garlic, onion and other food have the
discussed further here. standard sire in shape.

1. Mincing
CUTTING STICKS AND DICING It is done by placing the item on a
cutting board. Diced the item and with
To dice is to cut into cubes. Before an item can be diced, a flat hand. hold the knife's tip on the
it must be cut into sticks such as julienne and batonnets. cutting board. Using a rocking motion,
These sticks are reduced through dicing into cuts such as mince the item with the heel of the
brunoise, small dice, medium dice, large dice, macedoine, knife.
jardinière, and paysanne.

1. Julienne TOURNER
Describes match-like sticks of It is a French term for "To Turn", a cutting technique that
vegetables or fruits, The correct size is results in a football shaped product with seven equal sides and
2 mm x 2 mm x 10 mm; however, a flat ends. The most common size is 2 inches long and 1 to 15
finer julienne is very common. This is inches in diameter. This procedure is very complicated than any
usually longer and thinner than the other cuts and it takes practice to produce good result.
traditional product.
1. Tourne Knife
It is used to c ut curved surfaces or
tourne vegetables.

2. To tourne
vegetable is to cut the
2. Brunoise item being turned into
It is the finest of dice. It is 2 mm x 2 mm x 2 mm and is used as 2 inches pieces.
a garnish. Sometimes diced onion is required to be as fine as Each piece should have
this. flat ends. Peeling is
optional because in
 most cases the item's entire surface area is trimmed  Carrot and onion peelings are not recommended
away. Holding the item between the thumb and for stocks:
forefinger, use a tourne knife to cut seven curved o Onion skins impart a bitter flavor.
sides on the item, creating a flat-ended, football- o Carrot peelings make stock cloudy.
shaped product.  Off-cuts should be used instead of cutting mirepoix
for stocks.

PARISIENNES You should also be aware of cost savings through careful use
It is to cut fruits and vegetables into uniform spheres of off-cuts and trimmings and efficient energy use:
using a melon ball cutter or parisienne scoop. Melon ball cutters
are available in different sizes.  Turn down or switch off unused gas flames.
 Combi-ovens need only five minutes to reach the
To make a uniform sphere using a parisienne scoop is desired temperature.
to cut each scoop with a pressing and twisting motion. Make o Do not preheat longer than necessary.
the cuts as close as possible in order to minimize trim loss.
o Turn off if not in use for 15 minutes or
more.
FUNDAMENTAL PREPARATIONS
 Keep fridge and cool room doors closed to prevent
During the time spent organizing and preparing
cold loss.
food, you will be required to attend to a diverse range of
o Lost cold increases energy use.
preparations. Some of these will be precision cuts of
ingredients that are required for the service period, while
o Higher temperatures reduce food shelf life
others may be combinations that become part of a finished and increase risk.
dish. Some items may be sweet, others savoury, some
cooked, others raw; some may be sauces and other ORGANIZED EFFICIENCY
garnishes. As you can see, the range of tasks you perform is
diverse. Because of this, you need to structure your
Here is a list of some preparations that you may be workload. You must develop organizational skills to
required to produce. It is not prescriptive, nor is it complete all required tasks within the available time and to
exhaustive: an acceptable standard.
 batters, pesto, flavoured oils, whipped cream, crème
fraiche, juicing, spice mixes, clotted cream, dips, diced MULTI-TASKING
onion, chopped or picked herbs, croutons, dressings, It is essential to develop the ability to do several tasks
blanched and refreshed foods such as pastas or simultaneously. Everyone in the food service industry must
vegetable portions, peeled fruits to be used for do this. You should also be thinking ahead about what needs
garnishes, salad components made with a meat slicer to be done next while working on each task. Employers
such as shaved parmesan, bacon lardoons, cleaned expect efficiency and seek employees who can multi-task
prawns, crumbed foods, crepes and general vegetable effectively.
preparations. For example, when preparing a Caesar Salad:
 Lettuce could be draining.
When you begin, the basic preparations that you will be  Garlic flavor infusing into oil (which is heating for
required to make may include such simple tasks as picked croutons).
and chopped herbs, lemon wedges or slices, segments of  Egg coddling while you cut croutons.
citrus fruits, croutons or clarified butter.
Multi-tasking can also mean preparing similar ingredients
As you become more experienced and develop greater for multiple recipes at once, such as:
knowledge and skills, the preparation list will appear very
different. The list may then include more complex work such  Finely diced onion for rice pilaf.
as flavoured oils, dressings, and a range of batters,  Diced onion for soup.
gravlax, pastes, mousses and dips.  Sliced onions for salad.

USING OFF-CUTS, TRIMMINGS, AND OTHER PRIORITIZING TASKS

COMMODITIES Part of your responsibility to the employer and
The utilization of off-cuts and trimmings contributes to the workmates is to work efficiently with both time and
profitability of any food service business. When you use commodities.
trimmings or off-cuts, you not only provide more variety but
also reduce the cost of the primary product. You achieve this When preparing food, it is necessary to sequence the steps to
cost reduction by using trimmings or off-cuts in another complete the task efficiently.
product.
 Herb stalks should be used to flavor stocks and For example, when making filled pasta (ravioli):
sauces.
 Meat trimmings should be cut into slivers or  The filling should be prepared first so the dough
can be rolled and filled without delays.
minced to form another product.
 Trimmings not suited for mince can be added to
Other items requiring careful sequencing include:
stock to impart additional flavor.

 Pastry products.
  Foods that must cool or set before the service  Store food that do not require refrigeration in
period. containers that are sealed or wrapped with plastic
film to prevent contamination from airborne
SEQUENCING WORK TO SAVE WORK contaminants.
When you are preparing vegetable cuts it is not always
necessary to wash the cutting board between vegetable  You should label all foodstuffs with the product
varieties. If consideration is given to the order that the name and the production date, so that anyone can
vegetables are prepared, then a lot of unnecessary washing clearly identify it.
up may be avoided. This does not mean that good food
handling or hygiene practices should be ignored, but rather All products that you store in the freezer should be well
that, if thought is given to the order of preparation, the wrapped to avoid freezer-burn and be labelled and dated.
process is more efficient.

KEEPING YOUR WORKPLACE ORGANIZED

 Space Management: Commercial kitchens have limited
space; organization is crucial.
 Bench Space:

 Work in an organized manner, cleaning and tidying CHAPTER 3

as you go.
 Avoid unnecessary food items on the bench to prevent FOOD PRESENTATION AND APPROPRIATE GARNISHING
cross-contamination.
PREPARING FOR SERVICE
 Be mindful of highly perishable and potentially
hazardous food. People in the food industry recognize 'service' as the busiest
and most stressful time of the day. This applies whether
 Avoid Clutter: working in an á la carte restaurant, a work canteen, a café,
or on a buffet.
 Limit the number of knives and equipment on the If preparation time is not used wisely, and there are
bench. shortages of foodstuffs or service equipment, difficulties
 Send used items to the dishwashing area or put them arise with service flow. Stressful moments, like frustrations,
away. can lead to temper flaring. The prevention of such situations is
 Develop good workspace habits for busy times. simple with some basic planning at the beginning of the
session.
 Storage Organization:  Start of workday is the time to establish what must
be achieved before service. It’s too late to address
 Maintain an established layout in the cool room and shortages during a hectic service period.
dry store.
 Label shelves for uniformity to help staff find and ESTABLISHING DEMAND
store products efficiently. A good starting point is to establish the expected demand for
 Store similar products together in suitable the service period. You can do this by:
environments.  Checking the number of bookings in the
 Store cooked food above raw food in the cool room. reservations book or database.
 Liquids should not be stored above eye level to  Checking the function sheet for the number of
reduce spillage risks. guests expected.
However, remember to make allowances for
STORING FOODS APPROXIMATELY variations such as increases in bookings. Historic
All food that has been prepared should be stored in the information is generally your best guide.
appropriate storage space as soon as possible after
preparation. Immediate storage will help to maintain the ESTABLISHING QUALITIES OF CROCKERY
quality of products and maximize their expected shelf life. Once the number of guests is established, estimate how much
of each type of crockery is needed.
Food that is not stored in a sealed container should be  Historic information should guide you to determine
sealed with plastic wrap so they do not taint or are tainted the popularity of each dish.
by other food stored in the fridge.  Allow extras of each type of crockery, as gathering
more plates during service reduces efficiency,
 A blast-chiller, if available, should be used to reduce especially when hot plates are required.
the temperature of hot food before they are placed  Consider verifying your opinion with the
in a cool room. chef/supervisor or team-mates.

This will help to maintain the operating temperature of the GATHERING AND STORING
cool room, and put other food already stored in it at risk.  Suitable crockery should be gathered and stored in
If a blast-chiller is not available, cool hot food on a trivet plate warmers or chilled, depending on the required
before storing them in fridges or cool rooms. temperature.
  It is important to do this early enough to allow TOOLS FOR CONTROLLING PORTION SIZES
crockery to reach appropriate temperatures before There are several tools available for portion control:
service begins.  Moulds for single-serve sizes.
 Plates should be heated to approximately 60°C. This  Ladles and spoons.
allows for some cooling during plating, while  Accurate scales.
maintaining the temperature of the food.  Using these tools allows for precise control over food
 Temperatures above 60°C are too hot for service portions.
staff to handle comfortably, risking dishes being
dropped. PORTIONING TRAYS AND PREPARED FOOD
 Some crockery should be stored at room  When portioning food on a tray, carefully mark out the
temperature, while others (such as those for ice- tray before making cuts. Incorrect first cuts can reduce
cream or frozen sweets) need to be chilled. the total number of portions.
 During busy service, it’s more efficient to use pre-
PLANNING YOUR WORK: PREPARING A CHECKLIST portioned food, rather than measuring each portion
In order to be well prepared, it is a good idea to plan how you individually at the time of service.
will ensure the everything is ready by service time.
Unless you are very familiar with the section of the kitchen in EXAMPLES OF PRE-PORTIONED FOODS
which you working, you will probably need to get a copy of the  Rice: Can be pre-portioned using moulds and stored.
menu and the recipes for ead dish.  Pasta: Can be portioned and stored as individual
Carefully work your way through the menu and refer to the serves (e.g., spaghetti or fettuccine wound into
recipe sheets for ead dish that you are responsible for. List all portions).
of the foods that are needed to prepare thos dishes, including  Gnocchi: Can be pre-counted or weighed.
sauces and garnishes.  Meats: Slivers, slices, or medallions should be
weighed or counted to ensure they meet the
Follow this up by estimating how much of each you will need. standard recipe weight.
 Meat patties in fast food outlets are made to a
predetermined size.
ARRANGING FOOD ITEMS TO AVOID DELAYS IN SERVICE
 The layout of preparation items is crucial for a smooth, DEALING WITH SHORTAGES OF INGREDIENTS
delay-free service.  In cases of shortages, contingency plans must be
 Items likely to be popular should be placed front and made:
center, while less frequently needed items should be o Divide remaining ingredients across portions
towards the sides and corners. (e.g., slightly smaller portions).
 These foods are generally kept in a cool well without lids o Balance with extra servings of another item
for speed of service. (e.g., more garnish).
 Once a workable layout is found, it should remain the o If this isn’t possible, consider removing the
same for consistency. This helps in: dish from the menu for that service period
and communicate with service staff to
 Finding items quickly (even blindfolded). minimize customer dissatisfaction.
 Noticing if something is missing.
 Improving efficiency during service. PRESENTING FOOD ATTRACTIVELY
 Expensive ingredients, though well-prepared and
PORTIONING FOOD ACCURATELY perfectly cooked, can be unimpressive if not
 Portioning is necessary to ensure every diner receives presented well.
the same quantity of food, particularly for items  Consider:
beyond basic garnish cuts. o Eye appeal
 Control of portion sizes is critical in any food o Colour contrast
business. Customers do not appreciate variation in o Service temperature of food
portion sizes, as: o Appropriateness of crockery.
o Those receiving smaller portions feel  Use classical and innovative presentation
cheated. techniques, but ensure they are suited to the type of
o Those receiving larger portions may feel service being conducted.
guilty.
o The owner wants satisfied customers and PRESENTATION PRINCIPLES
consistent dish costs. Key principles to enhance the appearance and appeal of food:
 Variety of colour
COST IMPACT OF INACCURATE PORTIONS  Variety of shape
 If portions are 10% larger than they should be, only 9  Contrasting textures
portions can be served instead of 10, leading to a  Clarity
10% reduction in potential profits. This could harm  Height
the business, potentially leading to bankruptcy in a  Gloss
competitive industry.  Balance
 1. COLORS Now imagine the same soup garnished with some crispy fried
Contrasts in colors are crucial for eye appeal. Bright, vibrant noodles or vegetable chips resting on top, adding height,
splashes of color catch the eye and add interest. The colors texture, and color.
of presented food should be distinct to help the diner identify
the ingredients. 7. GLOSS
 Soy sauce in stir-fry can dull the bright colors, Gloss is a very important feature of presentation. Foods that
causing them to merge. shine have the appearance of being fresh or recently served.
 Garnishing with contrasting colors can improve the Gloss may be added by tossing food in oil or butter, brushing
appearance of dishes. it with oil or a dressing, or using a coulis for sweets.
 For example, roasted red peppers, grilled stuffed
chicken breast on herb-flecked orzo, and a drizzle 8. BALANCE
of green pesto create a dazzling visual. Balance in a presented dish is important. This doesn't mean
 Many hot foods, especially meats, poultry, and fish, symmetry, but that the dish is attractive to the eye. There
have little color, usually brown, gold, or white. This is should never be too much of any component, either in size or
why adding colorful vegetables is essential. number. Placement of items can be strategic or scattered. A
 Green vegetables are popular because they add clean presentation is vital for the finished product to appear as
color contrast. intended.
 Garnishing may not always be necessary, but it can
be important, as in the classic combination of broiled 9. PORTION SIZE
steak (brown) and baked potato (brown and white) Portion size affects food presentation and is important for
made livelier with a sprig of rosemary or parsley.. costing.
 Match portion sizes and plates: A too-small plate
2. SHAPE makes the food look overcrowded, while a too-large
Variety in shapes and forms of ingredients or components plate makes the portion less desirable.
adds interest to the presentation. Harmony of flavors is  Balance the portion sizes of the various items on the
essential, but variety in shapes makes the food visually plate, with meat, poultry, or fish as the main item,
appealing. usually larger than the accompaniments.

 Avoid using too many similar shapes in one 10. LIGHTING

presentation. For example, a dish with medallions of Lighting is particularly important for food in display windows
flame-grilled beef, round risotto cakes, oven- and food courts. Heat lamps not only keep food hot but also
roasted mushrooms, and a confit of baby beets improve its appearance. For public display (e.g., buffet
might look monotonous. service), ensure that adequate lighting is directed on the foods
 Cutting vegetables into different shapes (e.g., dice, to enhance their appearance while keeping them at the
rondelles, sticks) gives flexibility and helps avoid a appropriate temperatures.
dull presentation.
11. DUSTING AND DRIZZLING
 Dusting: Used often in presenting sweets, such as
3. TEXTURE
dusting plates or food with sifted icing sugar, cocoa
Contrasts of textures are essential contributors to mouth-feel
powder, or ground spices.
when eating a dish. They are also important in presentation as
 Drizzling: Artistic drips and splashes of sauces and
they prompt memories of eating them in the past and increase
dressings on the plate can enhance the presentation if
attraction to the food. Crunchy croutons, crisp lettuce,
done attractively. This technique requires practice for
creamy avocado, and juicy, vine-ripened tomatoes are all
consistent results.
very different in texture but combine beautifully in one salad.
Textures are as important in plating as in menu planning. The
most common error is serving too many soft or pureed foods. CHOOSING SUITABLE CROCKERY
 Availability of sufficient crockery is crucial. If there
4. FLAVORS aren’t enough plates, delays in service can occur,
You can't see flavors, but you must consider them when leading to complaints.
balancing colors, shapes, and textures on the plate.  The size of the crockery should match the portion
size. Too small a plate can make a dish appear
5. CLARITY
overcrowded, while a large plate with a small portion
Clarity of presentation should be aimed at, as it increases the may seem insufficient to diners.
contrast of colors, shapes, and textures. Bright colors o Small portions of rich dishes on large plates
contrasting strongly when placed beside each other enhance a can mislead diners into thinking the dish is
strategically placed presentation. A stir-fry combination of insufficient or poor value.
broccoli florets, baby corn, sliced corn, and bean shoots
will have contrasts in shapes as well as in color. DISH DESIGN
 When designing a dish, consider how suitable the
6. HEIGHT design is for the service type.
Height in the finished product adds interest to the appearance. o Function-style service (quick service)
It is more noticeable from a longer distance and may influence requires dishes that are simple, stable, and
a spontaneous purchase. Two-dimensional dishes hold less easy to serve.
appeal.
Imagine a purèe soup with no garnish—flat and uninteresting.
 o Dishes with too many components or
precariously placed items are not suitable
for quick service.
 Heat loss: While designing, remember that food loses
heat during plating, which could affect its temperature
by the time it reaches the diner.
 Service time: Efficiency in plating is important. If
time spent on plating reduces the service speed, it’s
essential to discuss ways to improve with your
chef/supervisor or team.

HYGIENE AND FOOD HANDLING

 Personal hygiene: Essential for workers in the food
industry. This includes:
o Showering daily, using deodorant,
grooming well, washing hands after using
the toilet, and keeping a clean appearance.
 Professional hygiene:
o Washing hands after smoking, using a
handkerchief, or before entering the kitchen
to begin work.
o Wearing a clean, well-maintained uniform.
o Demonstrating hygiene awareness through
work practices.
 Food handling:
o Prevention of cross-contamination is key.
o Maintain hygienic preparation, handling,
and storage of foods.
o Clean cutting boards between handling
different products.
o Hold food at appropriate temperatures.
o Taste with spoons, not fingers.
 Importance of hygiene:
o Good food handling practices help prevent
illness and ensure the food served is safe.
o Bad hygiene or handling can lead to
foodborne illness, damaging your reputation
and business.
o Customers’ confidence is influenced by
workers’ habits.

Reminder: You only get one chance to make a good first

impression, so always review and adhere to hygiene and
handling procedures to protect both your reputation and your
customers’ health.