Exam tle

• Ensuring Kitchen Safety


  Time and energy in food preparation can be minimized if one puts careful attention to follow safe practices in food preparation. The various ways of keeping food safe, clean, and nutritious promote good health for you and the whole family
• Safety in the Kitchen

  Care must be taken to avoid accidents or injury to any food handlers as well as any family members. The following measures for health, hygiene, and safety should be practiced all the time. Labels must be read carefully. Accident from poisons can be prevented. A special medicine and cleaning cabinet must be available with a first-aid kit. Poisonous medicine and cleaning fluids must be in a special place locked and inaccessible to children.
• Health and Hygiene


  • Maintain good overall health. Have regular physical and dental check-ups.
  • Keep hair clean and neat. Hair should be kept pinned and should not block one's vision.
  • Keep fingernails short and well-trimmed, without polish.
  • Cover your face when coughing and sneezing. Wash hands afterward.
  • Keep hands, away from hair and face when working with food
  • Wear clean and neat uniform. Avoid wearing long flowing scarves that may be caught in the equipment.
  • Avoid working barefoot in food preparation areas.
  • Do not handle food when ill.
  • Attend to cuts or burns immediately. For minor burns and bruises, ice or cold running water is the best first-aid treatment while for large burns, pain will be relieved by immersing in cold water or applying cold wet cloth.
  • Do not smoke or chew gum when working with food.
  • Do not wear Jewelry
• Appropriate Tools and Utensils

  • Equipment must be used only for intended purposes. For example knives should not be used to punch holes in cans to pry lids off jars and bottles. These makeshift tools can Cause many cuts and bruises.
  • Tools or utensils in meal preparation must be selected properly because of the following reasons: minimize the amount of time and energy used, ensure nutrient conservation, avoid wastage
  • Some tools are one-purpose or multi-purpose, while a few are for a special purpose. These tools differ in size, design, and material, and thereby vary in usefulness, efficiency, durability, and cost, Kitchen tools vary from very simple and manually-used to very complicated, multi- purpose, and are electrically and electronically-powered.
• Considerations for Kitchen Tool and Equipment Selection

  • Size of the Family
  • Kind and amount of Food preparation needed
  • Methods of cooking
  • Storage and working space available
  • Knowledge and the ability of the user
• Cleaning vs Sanitizing


  Cleaning means the removal of food and other dirt from all surfaces such as cutting boards, pots, and also including the walls, storage area while sanitizing decreases the level of microorganism present in that surface. The four easy steps in cleaning and sanitizing a surface are follows: cleaning, rinsing, sanitizing, and drying the surface. as It must be followed that all surfaces that has contact with food need to undergo cleaning and sanitizing such as before and after each use, anytime the food handler is interrupted during the preparation, and if in constant use after four hours.
• Types of Cleaners


  • Detergents - General-purpose detergents remove fresh dirt from floors and walls, Heavy-duty detergents remove wax, aged or dried dirt on ceilings, preparation surfaces, and most kitchen equipment's
  • Degreasers have ingredients for dissolving grease and used in cleaning grill backsplashes, oven doors, and range hoods.
  • Delimers - are acid cleaners used to remove dirt and mineral deposits (lime) and often used in cleaning table and dishwashers.
  • Abrasive cleaners contain coarse materials that form friction and scouring action when rubbed against a surface. They help remove stubborn stains on kitchen fixtures.
• Sanitizing


  • Heat Sanitizing - Items are soaked in hot water for 30 seconds, Use of heating device to keep the water hot enough for sanitizing, To run through high-temperature dishwasher.
  • Chemical Sanitizing - Utensils and equipment are soaked in sanitizing solution, Items are rinsed, swabbed, or sprayed with sanitizing solution
• Hors d'oeuvre


  Translates literally from French as "outside the work" since it is served separately from the meal, either before the meal or at a time when meal will not be served like in a cocktail reception
• Hors d'oeuvre


  • May be eaten with fingers like in canapés, crudités, and other "finger foods" or may require plates and forks in the case of sliced vegetable or food items served with sauce
  • May be served cold

  
• Selecting, preparing, and serving Hors D'oeuvre

  1. Cook food carefully and appropriately

  2. Season food well while keeping the original flavor

  3. Use food that are fresh and flavorful

  4. Cut in small size enough to eat in one or two bites

  5. Food should have pleasing natural colors

  6. Choose food that fit the theme of the occasion

  7. Cold hors d'oeuvre are typically eaten with fingers

  8. Hot hors d'óevre may require a plate and a fork

  
• Finger food


  Essentially self-contained that is, once the food is consumed, there should be no bones, or picks, or skewers, or other items for the guest to discard. Likewise the individual items must be cut into an appropriate size leaving fingers clean
• Crudités


  A type of finger food made from raw vegetable sticks and served with dipping sauce

  
• Canapés


  A small, open-faced sandwiches. A traditional canapé is bread-based cut into desired shapes with a spread, a filling, and a garnish. Nowadays, there are a lot of bases used other than bread like crackers, vegetables, pastry dough, and tortillas
• Appetizers


  Food primarily intended as an introduction to a meal
• Hors d'oeuvre


  Served separately from the main meal
• Appetizers


  Traditionally the first course of a meal
• Hors d'oeuvre (variety)


  Served separately in a grazing table
• Appetizers (ex. Prawns with dip)

  Served directly in the banquet/dining table
• Guidelines in preparing appetizers

  1. Keep the portion size appropriate

  2. Be cautious in using seasoning

  3. Special attention to presentation must be given

  4. Choose appropriate and edible garnishes

  5. Select garnishes to heighten the appeal of the dish (flavor and texture)

  6. Serve hot food hot, and cold food cold

  
• Salads are commonly featured in the entire menu-from breakfast to lunch to dinner

  
• Salad is sometimes used as accompaniment to another dish, an appetizer or a main course

  
• The value of salad in our diet cannot be underestimated

  
• Valuable nutrients such as vitamins (e.g. A, B-complex, C) and minerals (eg potassium, calcium,iron), are mostly provided by salads
• Salads add variety and interest to the diet

  
• Green salads


  Made with a variety of greens and may be served on their own or used as garnish or bed for other ingredients

  
• Methods of preparing green salads

  1. Wash the greens thoroughly

  2. Dry the greens completely

  3. Store cleaned greens in clean, dry containers

  4. Cut or tear the lettuce into bite-size pieces

  5. Dress the salad

  6. Garnish the salad

  
• Composed salads


  Include a base or bed, a main item, a dressing, and a garnish. They are usually arranged on the plate rather than tossing them together and often topped with croutons

  
• Guidelines in preparing a composed salad

  1. Arrange the ingredients carefully

  2. Prepare each ingredient of the dish well so it can stand on its own

  3. Repeat colors and flavors to add depth

  
• Vegetable salad


  • Some vegetables are simply rinsed and trimmed
  • Some vegetables need to be peeled, seeded, and cut to its appropriate shapes
  • Some vegetables require an initial blanching while others must be fully cooked by boiling, steaming, grilling, or roasting

  
• Guidelines in preparing a vegetable salad

  1. Avoid combining some vegetables like broccoli or green beans with acid for the acid may discolor the greens

  2. Root vegetables like carrot and beets can be combined with a dressing while these vegetables are warm for better flavor absorption

  
• Potato salad


  Creamy salad, dressed with mayonnaise. Potatoes must be cooked completely but not overcooked

  
• Guidelines in preparing a fruit salad

  1. Handle fresh fruits carefully to keep them safe as you work and store in the refrigerator

  2. Treat fruits that turn brown like apples, bananas, and pears with citrus juice

  3. Prepare the base from the least perishable fruits in mixed fruit salads. Highly perishable fruits can be combined at the last moment or added as a garnish

  4. Use fresh herbs as flavoring and as garnish

  
• Take advantage of the fresh salad greens that come prewashed and in unsealed plastic bags in supermarket produce sections

  
• Washing salad greens


  1. Rinse most leaves with cold water

  2. For leaves such as spinach or kale, it may take several changes of water to rid them of all the grit

  3. Make sure all greens are dry before using so that the dressing will not get watered down

  
• Handling and storing salads

  1. Avoid washing any vegetables before storing. Just pat it dry before storing, if damp

  2. To keep the crispiness of greens, roll up the salad greens in a damp cloth and refrigerate for 1 hour or until ready to serve

  3. Store salad greens in the vegetable compartment of the refrigerator. If there is no more space in the vegetable Compartment, put it in a plastic bag or container and place it in the lower shelves

  4. Place all root vegetables in a well-ventilated dark place on a rack. If it is time for cooking, scrub them to remove all dirt under running water

  5. Wash all fruits and vegetables before peeling and cutting

  
• Salad dressings


  Vinaigrettes, mayonnaise-based, and dairy-based are the three types of dressings

  
• Vinaigrettes


  Made with oil and vinegar; use this versatile dressing as a marinade for chicken, dressing for salad, or glaze brushed on vegetables before grilling
• Mayonnaise-based dressings


  Made by blending oil into egg yolks to make a thick sauce
• Dairy-based dressings


  Can either be thin (with cream or buttermilk) or heavy (with sour cream or yogurt)