Tle lesson 1

• Cooking techniques


  • Baking
  • Braising
  • Enhancing
  • Grilling
  • Broiling
  • Poaching
  • Roasting
  • Sautéing
  • Steaming
  • Stir-frying
• Baking


  Cooking breads and desserts, can also be used to cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or dish surrounded by the hot, dry air of an oven, does not add fat to a dish
• Braising


  Slowly cooks small pieces of food with a small quantity of liquid in an open or covered pan on top of the stove or in the oven, the cooking liquid is often reduced after the initial cooking to form a flavorful, nutrient-rich sauce
• Enhancing


  Using herbs and spices to contribute bright color, great taste, and wonderful aroma, one way of enhancing food's flavor without adding fat, salt, or sugar, can also use a dash of flavorful vinegar, a sprinkling of toasted nuts, or a garnish of bell peppers
• Grilling and broiling


  Methods of cooking thin pieces of food to direct heat, in grilling food is placed on a grill rack above a bed of charcoal, in broiling food is placed on a broiler rack below a heat element which removes the fat from the food
• Poaching


  Gently simmering ingredients in water or a flavorful liquid such as broth, vinegar, or juice until they are cooked through and tender
• Roasting


  Uses the dry heat of an oven to slowly cook larger pieces of food, for poultry, seafood, and meat, use a rack inside the roasting pan to catch fat drippings
• Sautéing


  Rapidly cooks relatively small or thin pieces of food, can be done with little or no fat if using a good-quality nonstick pan
• Steaming


  One of the simplest cooking techniques, food is usually cooked suspended above simmering liquid, using a flavorful liquid or adding enhancement to the water adds flavor to the food as it cooks
• Stir-frying


  Rapid cooking of food in a wok or frying pan, usually cooking small, uniform-sized pieces of food
• Food safety hazards


  • Biological hazards (viruses, fungi, parasites, bacteria, harmful toxins or poisons)
  • Chemical hazards (cleaning and sanitizing agents, toxic metals, other chemical products)
  • Physical hazards (foreign objects like hair, staples, rubber bands, plastic, broken glass)
• Cross-contamination


  The transfer of bacteria from one surface or food to another, can result in foodborne illnesses in various ways such as adding contaminated ingredients to food without further cooking, eating ready-to-eat food that touches contaminated surface or container, touching of food surface by contaminated cleaning towels
• Poor personal hygiene of food handlers


  • Reporting to work while sick
  • Failure to wash hands after using the washroom or after touching dirty items
  • Coughing or sneezing on food
  • Touching or scratching wounds while handling food
• Food handling guidelines


  • Clean hands before and after handling ingredients, particularly raw poultry, seafood, and meat and before emptying the dishwasher, setting the table, and eating
  • Clean tools thoroughly with warm soapy water, put them through a dishwasher or use a commercial antibacterial treatment, wash tools or platters that have touched raw poultry or meat before using them again
  • Rinse or peel fruits and vegetables before cooking, rinse pieces of poultry, meats and seafood in running water
  • Use separate cutting boards for different food items to avoid cross-contamination, wash cutting boards thoroughly with warm soapy water and sterilize, sterilize kitchen counters and other work surfaces
  • Change kitchen towels everyday, boil sponges and scrubbers to keep bacteria away
  • Clean up spills quickly
  • Marinate raw food at room temperature for no longer than 30 minutes, when marinating food in the refrigerator keep them covered and marinate for no longer than 1 hour
  • Check expiration dates on packaged items, refrigerate leftovers or freeze in a tightly covered container immediately or within 2 hours of serving