Foods Basics

• Guidelines to Kitchen Cleanliness

  • Red cutting board = meat
  • White cutting board = vegetables
  • Clean in order of cleanliness to dirtiest = glasses, cutlery, dishes, pots and pans
• Chef’s Knife


  • Primary cutting tool
  • Versatile equipment in the kitchen
• Mise En Place


  French term for “everything put in place” or “setting up”. Good Mise en Place is about timing and being ready and prepared
• Knife safety in the Kitchen

  1. Use a cutting board and a mat or wet kitchen towel underneath to prevent it from moving

  2. Cut away from yourself

  3. Never catch a falling knife

  4. DO NOT put knives in the sink -- immediately wash them after use

  5. When washing knives, ensure that the blade is away from you and holding the towel on the opposite side

  6. Use a sharp knife -- sliding motion

  7. Store knives separately from cutlery

  8. Use ‘the claw’ technique when cutting to prevent chopping off your fingers and against your knuckles to know where it is at all times

  9. Pinch the knife

  10. Keep the edge guard on when not in use

  11. When walking, hold the knife pointing down and let the people know

  12. “Behind you, sharp” or “Coming through, sharp”
• Japanese Santuko

  • Has a flatter cutting edge than the French knife
  • Blade is often “scalloped”
• Slip & Fall safety in the Kitchen

  1. Clean up spills immediately

  2. Use a sturdy step stool (not a chair), when you need to reach something up high

  3. Wear slip-resistant shoes

  4. Keep kitchen drawers and cabinets closed

  5. Avoid carrying large items as it might block your view

  6. Inform others that a spill has occurred (stay away)

  7. Sprinkle a generous amount of salt on the puddle of oil

  8. Wait a few minutes for the salt to soak up the oil

  9. Sweep up the salt

  10. Use a damp towel and a few drops of dishwashing liquid to clean up any leftover residue
• Response to fire: Pots/Pans & the Oven

  1. Cover the pot with a lid

  2. Sprinkle baking soda on a grease fire

  3. Use a fire extinguisher -- aim at the base

  4. NEVER put water on ANY pot/pan fire

  5. During an oven fire, turn off the oven and leave the door closed

  6. Use a fire blanket to smother a flaming pan
• Different Types of Knife

  • The Chef’s Knife
  • Japanese Santuko
  • Paring
• Fire safety in the Kitchen

  1. Keep towels, oven mitts and other flammable materials away from the stove/oven

  2. Wear tight fitted clothing or short sleeves

  3. Tie long hair back

  4. Do NOT leave the kitchen while cooking

  5. Have a working smoke detector and fire extinguisher near the kitchen
• French Style Chef’s Knife


  • Has a flatter cutting edge than the French knife
  • Blade is often scalloped
• Honing Steel


  • Does not sharpen the knife
  • Hones blade -- helps maintain its cutting edge
  • Use precise angle
  • Minimum of 15 passes on the steel
• Basic Knife Cuts

  • Large Dice (Chop)
  • Medium Dice (Dice)
  • Small Dice (Mince)
  • Brunoise (Fine Mince)
  • Batonnet (Strip)
  • Rondelle (Slice)
  • Julienne (Matchstick)
  • Chiffonade
• Basic Cooking Methods

  • Simmer: uses moderate heat to gently soften foods while slowly combining seasonings and ingredients
  • Braise: fry food lightly and then stew it slowly in a closed container
  • Sautee: dry-heat cooking method; cooking a small amount of fat in a hot pan while tossing ingredients around
• Good Mise en Place


  • Timing and being ready and prepared
• Boning Knife


  • Used for separating meat from bone
  • Somewhat flexible to slide around bone
• Paring Knife


  • Peeling or cutting smaller items
  • Used for detailed or delicate knife work
• Significant cooking temperatures

  • Water boils = 100 degrees Celsius
  • Sautee at medium-high heat (350 degrees Fahrenheit or 177 degrees Celsius)
  • Simmer at medium-low heat
• Chef’s Knife


  • Primary cutting tool
  • Versatile equipment in the kitchen
• Serrated Knife


  • Has teeth like a saw
  • May be straight or offset
  • For cutting bread and items with hard-to-cut skin
• Danger zone is where bacteria multiply the fastest
• Danger zone is 4-60 degrees celsius, 41 - 135 degrees Fahrenheit
• Different Types of Knife

  • Chef’s Knife
  • French Style Chef’s Knife
  • Japanese Santuko
  • Paring Knife
  • Boning Knife
  • Serrated Knife
  • Honing Steel
• Japanese Santuko

  • Has a flatter cutting edge than the French knife
  • Blade is often scalloped