1 Lecture; Kitchen Organisation/ Kitchen Basics

1.1 Front of House and Back of House

There are two key elements to any restaurant. These

are known as front of house and back of house, and
hey must work together to create a positive
experience for guests.

Front of house

The front of house covers all areas that guests are

exposed to during their visit. It consists of:

The entrance

the entrance is the first impression guests have of the

restaurant. It should help to attract customers and
increase visits. It should also reflect the feel and theme
fthe restaurant and flow naturally into other areas. A
sign at the front of the restaurant can also help attract
customers and increase traffic.

Waiting area

It is important to provide guests with somewhere they can be greeted and feel comfortable
while they wait to be seated. Comfortable chairs or benches should be provided. Extra
menus can also provide guests with the chance to make food or drinks choices while they
wait.

Restrooms

Restrooms are critical and must be functional and kept extremely clean and hygienic.

Host station
There should be a host station which serves as a central command centre, from which the
manager has an overview of the seating area and can manage arriving guests. The menus
and the reservation book or online reservation portal should be available here

Bar area

The bar area should feel welcoming for guests and be functional for staff, The bar can
dispense alcoholic and non-alcoholic drinks directly to guests and also to
waiting staff who are picking drinks up for table service in the restaurant. In some
restaurants service bars will exist away from direct contact with guests for staff to use.

Dining room

This is the main part of the restaurant where guests will spend the majority of their time. It
should suit the restaurant's concept, as well as allow staff and guests alike to move freely
and feel comfortable.

Waiting stations

Waiting stations are coordination points from which guest amenities, such as condiments,
toothpicks and serviettes are kept. And from where waiting staff can coordinate their
activities.

Outdoor seating

Outside the restaurant there may be additional seating that can act as an overflow from the
main dining room, as well as provide a different atmosphere for guests to enjoy.

Back of house

The back of the house consists of all the areas that customers will not see during their visit.
It is the main control centre for the restaurant, as all food preparation is done here before
being taken to guests' tables. It also provides areas for staff to do administrative work.

Back of house consists of:

The kitchen

the kitchen is usually the largest part of the back of the house and can be divided into
several smaller sections, including areas for food storage, food preparation, cooking lines,
holding areas,dishwashing and sanitation areas.

Storage

Larger restaurants may have separate areas for storing dry goods, bulk refrigeration, and
freezing. A goods receiving manager and storeroom manager look after these areas.
Ingredients are issued on a daily basis or
as needed.

Employee area

Break rooms and employee changing rooms give staff somewhere private to change into
and out of their uniforms, to store personal belongings, and to provide a place to take breaks
during shifts. This is where staff
meals are served and notice boards with company news, personnel schedules and other
important information are shared with employees

Office

Management should have a small area in which to do administrative work away from the
busy kitchen and dining room.

Lecture 1.2 ; What is a cook?

In any kitchen staff, there are a variety of personnel and management, which include cooks
and chefs.

A cook is someone who prepares food in a kitchen on a daily basis. Line cooks work at
different stations along the kitchen service line where they put up or present dishes to the
wait staff for service to the customer.
They can be divided up by cooking type or food type, for example fry cook, grill cook, pastry
chef etc.
cooks have the following responsibilities:

● Answer, report to and follow executive or sous chef instructions

● Perform kitchen duties, as needed and directed by the senior chefs
● To stock inventory appropriately Set up and stock stations with all necessary
supplies.
● Prepare food for service on a daily basis, for example chopping vegetables,
butchering meat, or preparing sauces
● Cook menu items in cooperation with the rest of the kitchen staff
● Ensure that food comes out simultaneously is of a high quality and is delivered in a
timely fashion
● Clean up stations and take care of leftover food
● Clean and sanitise the kitchen
● Comply with nutrition and sanitation regulations and safety standards
● Maintain a positive and professional approach with co-workers and customers

The cook is below the chef in terms of prestige, pay and career development.

Cooks can also become chefs but are still learning at this stage of their career.

A chef is somebody who has received formal training.known as a culinary apprenticeship,

under a professional chef and acquired further knowledge of culinary management, skills
and expertise in culinary arts.

Certification at all levels are available through World Association of Chefs Societies at
https://www.worldchefs.org/Certification In addition to the responsibilities of a cook,
the chef has the responsibilities of:
● Supervising areas in the kitchen
● Creating and implementing menus in a restaurant
● Managing roles in the kitchen
● Managing food costs and finances
● Managing hygiene and sanitation
● Managing staff

A team of chefs working together in a kitchen are often called a brigade. The brigade
system was developed 'by Auguste Escoffier, a famous chef and is based on
the military hierarchy, In the brigade everyone has job to do, the general hierarchy is as
follows, however it can vary from one country to the next:

Executive chef
the ultimate head of the kitchen or kitchens in a hotel or business. It takes years of training
and hard work to progress to the level of executive chef.

Chef de cuisine
In charge of the kitchen, they prepare menus,
purchase food and direct everything that goes on in the kitchen.

Sous chef de cuisine

Sous means 'under' in French. The sous chef is the head chef's deputy, they take orders
directly from the chef de cuisine and act in their place if they are unavailable.

Chef de partie
The chef de partie is in charge of one particular station in the kitchen. There are several chef
de partie in most kitchens and they might have one or more cuisiniers,
commis or apprentices working directly under them.

Cuisinier
The cuisiniers are the cooks. They are responsible for preparing specific dishes at their
station.

Commis
Commis, or junior cooks are generally responsible for taking care of the tools on their
stations. They report to the chef de partie.

Pre-commis
re-commis are entry level kitchen helpers. They take instruction from more senior members
of the kitchen team and help out with clearly defined tasks like chopping, cooking: and
cleaning.

Alongside the normal levels of roles and

responsibilities there are also chefs in training through normalised industry or government
approved programmes. These are called apprentices and are gaining valuable work
experience and skills towards
completing their culinary apprenticeship
requirements. They may perform a variety of duties and roles throughout the duration of their
apprenticeship.

Lecture 1.3; The Chef's Uniform

It is vital for sanitation and hygiene purposes that all chefs wear proper attire while working.
The chef's uniform is also designed to bring everyone to the same platform. There is always
a sense of equality amongst those wearing the culinary uniform. The
traditional chef's uniform consists of the following elements:

Safety shoes
Standard safety shoes are non-slip, closed shoes that should prevent slipping on wet or oily
floors. They have steel reinforced toe-caps to protect against any falling objects, and they
must not be worn outside of
the kitchen.

Necktie
A necktie is worn to catch perspiration in a hot kitchen.

Chef's jacket
A chef's jacket is made from heat resistant material for protection against heat and spillages.
It should have interchangeable buttons so that the clean side can be
worn during service. A chef's jacket must be washed after every service to remain hygienic.
It is traditionally white, for sanitation reasons.

Apron
An apron is worn at all times to provide a hygienic barrier while handling foods, while it also
serves as further protection against spills of hot liquids etc. It must be easy to remove and
replace, and must be
washed daily.

Chef's hat
The main purpose of a chef's hat is to prevent hair falling into food. Traditionally, the taller
the chef's hat, the more seniority they had, but this is no longer the case.

Lecture 1.4; Kitchen Equipment

commercial kitchen equipment is built to produce food for a lot of people. t needs to be
robust and durable, as well as easy to operate, clean and maintain, Most kitchen equipment
is now electronic
nowever, some can be gas operated, such as range tops and ovens.
Ovens
Ovens are used for cooking, baking, roasting and browning, There are various types of
ovens. Rack ovens contain a set of stacked racks, one above the other,in a tall stainless
steel frame. These are good for cooking large volumes of food such as bread.
cookies and croissants. Deck ovens contain racks or rotisseries that can evenly cook various
meats such a: chicken, duck or lamb simultaneously. Pastry ovens also fall under the
category of deck ovens,

Range tops
Cooking ranges are the most versatile pieces of equipment in the kitchen. They include
burners, under counter ovens, and deep fryers, and can perform a variety of cooking tasks
including: frying, boiling, grilling and baking. Range tops come in two basic versions:
restaurant and heavy duty ranges. Restaurant ranges are less expensive and stand alone,
and are capable of producing a reasonable amount of food. Heavy duty
ranges are far larger and can produce much higher volumes of food and can be combined
with other ranges.

Burners
Cooking ranges usually come with 4 to 8 burner: depending on the volume of food being
handled. These are used for cooking, boiling and steaming and while many are gas, you can
now get electronic induction burners or hot plates. They come in three
varieties: electric, gas and induction.

Fryers
There are 2 main types of fryers: electric and gas.These consist of a frying basket, a heating
element and a thermostat to control the temperature. The frying times and oil temperatures
vary based on the food
type and the size of the fryer. Among other things, they are used to cook french fries,
doughnuts, onion rings and shrimp.

Grills
Grills are flat plates made of iron, stainless steel or aluminium that transfer heat to the food
from the bottom. They are commonly used to prepare breakfast items such as omelettes,
sandwiches, pancakes and
burgers.

Broilers (salamanders)
Broilers, also known as Salamanders, are usually open in the front and have racks that
easily slide in and out, they heat food from the top and are used to crisp UP the top of
dishes, toast sandwiches and melt cheese.
They can also be used to keep dishes warm.
Refrigerators
here are several types of refrigerators, from largest to smallest there are, walk-in fridges,
stand up fridges and under counter fridges. Commercial refrigerators are used to store all
fresh foods at the correct temperatures, and should be between the temperatures of
0'Celsius to 4' Celsius or 32"Fahrenheit to 39.2" Fahrenheit. In large kitchens separate
refrigerators are used for meat, dairy, fruit,
vegetables and prepared foods.

Freezers
Similarly, to fridges, freezers come in 3 sizes, walk in freezers, stand-up freezers and under
counter freezers They do a similar job as fridges, however, they keep food at much colder
temperatures. They should be
kept between -24" Celsius and-18" Celsius or-11.2 "Fahrenheit and -0.4' Fahrenheit.
Freezers are used to store frozen foods such as ice cream, seafood and meat.

Ice machines
Ice machines make ice in large quantities and can be found in bars and restaurants that
serve chilled drinks. Ice can be used in kitchens to chill food, or as display surfaces for cold
buffets.

Mixers
lixers are used for mixing and blending, There are 2 different types, table mounted and floor
mounted

Dishwashing machines
Dishwashers clean and sanitise dirty plates,dishes and cutlery using either high
temperatures, chemicals or a mix of both. There are 2 types of dishwashers: door
types and under-the-counter dishwashers
Door types are large machines that can clean between 50 and 125 dish racks dependent on
the size of the machine.
The under-the-counter dishwasher is much
smaller and can easily fit into a small commercial kitchen.

Glass washers
Glass washers are similar to dishwashers, they are predominantly used in bars for
glasses of various shapes and sizes.

Lecture 2; Professionalism
Lecture 2.1; What is Professionalism?

Professionalism means having the skills, competence, good judgement and polite behaviour
expected in the hospitality industry.

There are 12 aspects to professionalism:

1. Appearance
Maintain good personal hygiene, be well
groomed and wear a clean, neat uniform.

2. Accountability
Be accountable for your actions at all times.
If you make a mistake, own up to it and try
to fix it where possible. Do not try to place
the blame on a colleague. lf your company
made the mistake, take responsibility and
work to resolve the issue.

3.Atitude
Be confident but not arrogant. Be polite
and well spoken when interacting with
guests. Attitude is a settled way of thinking
or feeling about something

4. Attention to detail
Pay attention to detail and be alert
Memorise instructions and requests from
guests, managers and colleagues.

5. Competence
Competence is the ability to do something
successfully or efficiently. Take an interest
in the ingredients and dishes you prepare.
You must develop the necessary technical
skills. Ask questions and learn. Be informed
about your local area and be prepared to
share this knowledge with guests

6. Communication
Speak in a clear and concise manner. Be
exact and accurate with facts. Identily
yourself by your full name and job title
when you take a call, and listen intently to
the other party.

7.Ethics
Know your restaurant's rules and ethics and
adhere to them at all times, Be honest with
guests and colleagues

8. Manners
Be diplomatic and tactful. Show empathy
and care while engaging with others

9. Be organised
Your work area should be neat and well
organised. Know where things. are so that
you can quickly and easily find what is
needed.

10. Reliability
Respond to people promptly and follow up
on promises in a timely manner.

11.Stay calm
Keep calm, even during tense situations.
Never lose your temper or resort to
aggression.

12. Service attitude

Show a desire to be of service to others.
This includes visitors, guests and
colleagues. Think of their needs and make
every effort to meet them.

Lecture 2.2; Urgency and Commitment to Tasks

Working as part of a professional kitchen team is like being part of a machine. All parts need
to work together for the whole machine to move forwards. In the kitchen everyone works
together to achieve the common goal of customer satisfaction. This can only
be achieved if everyone has the same level of commitment to their tasks.

Commitment to tasks means:

 ● Clear communication on tasks progress and status, when you say Yes Chef you must
deliver against it
● Following instructions or procedures exactly as they are issued, do not deviate from
the task. Assume responsibility for what you are doing and doing it to the best of your
ability. Even when something is an accident or taken out of your control, it remains
your responsibility
● Working efficiently, never settle, always push yourself to be working harder than the
person next to you
● Doing your best. Always do your best and strive for perfection, never settle for
anything less
● Time is important in any kitchen, all kitchens will have a clock on the wall and it is
vital that it is there because time is a measure of quality, efficiency and of
course,money. It is therefore important to have a sense of urgency at all times.
Having a sense of urgency means:

● Knowing what is going on at all times,attending staff meetings, reading notice boards
and asking questions. lf you know what's coming, then you can plan accordingly
● Prioritising effectively and know what is most critical and what is not
● Plan your time, know how long tasks take and how to plan around them.

Setting an example to others, be prompt, efficient and responsive and do not become
rushed or panicked.

Lecture 3; Basic Hygiene and Sanitation

Lecture 3.1; Proper Hand Washing

Hand washing is the single most important action to prevent the spread of disease in the
kitchen and to avoid cross contamination.

It is important to remember that everyday hand actions and subconscious habits, like
scratching your nose can spread bacteria from one place to another. It is therefore vital to
clean your hands properly before and after handling food, as well as after any activity
That might be unhygienic. This includes smoking,handling money and visiting the toilet.

To properly wash your hands, first rinse them with them. Always remember to use a proper
hand basin and not a food sink.

Next, wash your hands with antibacterial soap from a soap dispenser. It is important to wash
them extremely thoroughly at this stage, ensuring that the soap covers your hands and also
up your forearms. If necessary, use a scrubbing brush to clean your fingernails. A good way
to tell how long you should carry this stage out for is to sing the song 'Happy Birthday'
through, twice or
slowly count to 60

Once you have finished this stage, rinse the soap off using warm water and then shake off
any excess water.

Dry your hands thoroughly using either paper towels or an air dryer.

Lastly, sanitise your hands using a disinfectant.

Cuts, grazes, burns, sores and other wounds are breeding grounds for bacteria, and must be
washed,treated with disinfectant, and covered with a waterproof dressing.

Lecture 3.2; Temperature Controls and Danger Zone

When dealing with food it is vital to have a thorough knowledge of temperature controls and
danger zones to prevent bacterial growth.

The Temperature Danger Zone is the temperature range from 40 Celsius up to 60 Celsius-
that's 39 Fahrenheit up to 140 Fahrenheit. Food stored between these temperatures is the
breeding ground for harmful bacteria to grow and multiply, making it extremely dangerous to
eat. Below 4 Celsius, food is too cold for bacteria to effectively multiply. Above 60 Celsius, it
is
too warm.

Refrigerators should be kept at a temperature between 0 Celsius and 59 Celsius, 32

Fahrenheit and 39 Fahrenheit. Most fridge items are highly perishable
and have a short shelf life. The types of foods that should be kept in a fridge are uncooked
meat, dairy products, poultry, eggs, cooked or prepared foods and most vegetables and
fruits. Raw fish and seafood
should be kept at 0 Celsius.

Many highly perishable foods can have their shelf life extended by being frozen. A freezer
should be kept below -18 Celsius or -0.49 Fahrenheit. Foods such as meat, poultry, seafood
and cooked or prepared foods
can be frozen.

Cooking isn't just important for the flavour and texture of foods, it also reduces the risk of
food poisoning. Harmful bacteria that is found on foods can be destroyed by heating or
cooking food above 75 Celsius, 167 Fahrenheit. A thermometer is recommended to check
that food is definitely above this temperature

Once food is cooked, it is important to serve it as quickly as possible at a temperature of

over 63 Celsius. If food is being held in a hotbox or bain-marie. then make sure that the
temperature is at least 75 Celsius. If it is to be served later, then cool rapidly and
place it in a refrigerator, ready to be reheated and used. One of the most common ways to
do this is by using an ice bath or, if available, a blast chiller.

When storing food, consider not only the temperature it should be kept at, but also its shelf
life and the place in which it should be stored. Frozen food, while defrosting, should be kept
in the bottom of the refrigerator and cooked meat must be stored above raw meat. All
products stored in a refrigerator must be labelled with a name, description, date when added
to the fridge and best before date.

All freezers and refrigerators should have a

thermometer that is checked daily. The temperatures should be recorded and it is
recommended that an alarm should sound when temperatures increase above maximum
levels

Where food is stored is also vitally important to avoiding cross-contamination. Food should
be covered and never kept at floor level to avoid pests that can harbour deadly diseases.

Similarly, the containers which food are delivered in can be the cause of physical
contamination. You should remove food from cardboard boxes and paper and instead place
them in clear plastic tubs or
containers.

Lecture 3.3; Personal Hygiene

Personal hygiene is about maintaining a clean and healthy body and when working in a
kitchen this is essential. You could be carrying potentially harmful bacteria, and this bacteria,
can easily be transferred to food and cooking equipment through your skin or
bodily fluids.

It is also important to convey the image that you are clean and tidy, particularly to the guests
in the restaurant but also to those you work with.

To maintain a good level of personal hygiene you must:

 ● Bathe daily and use deodorant
● Always wear a clean work uniform
● Clean your teeth everyday
● Have neat and clean fingernails
● Wash your hands regularly with soap and warm water.
● Keep your hair tidy. Ifit is long you must tie it back from your face and wear a hairnet
to avoid it falling into food. Facial hair should be kept neat and tidy and a beard net
should be worn, if applicable.
● Avoid wearing strong perfumes and colognes
● Avoid wearing excessive make-up
● Do not wear any jewellery, other than a simple wedding band, if desired.

It is especially important when you have wounds, rashes or open sores to ensure that they
are properly cleaned and covered, and never come into contact with food.

Lecture 3.4; Hygienic Workstation & Cleaning Procedure

Maintaining a clean and hygienic preparation and cooking area is necessary to prevent the
spread of harmful bacteria through cross-contamination. Cross-contamination occurs when
bacteria is transferred from one surface, food product or piece of cooking
equipment to another. For example, when food comes into contact with unclean knives, dirty
cutting boards or used bowls. Therefore, it is vital that all surfaces are properly and regularly
cleaned.

Work surfaces should be cleaned in the following way:

● First, wipe any food debris and loose dirt away from the surface.
● Remove any equipment on top of the work surface.
● Wash the worktop using detergent and warm water at a temperature between 50" to
60" Celsius, 122* Fahrenheit to 140 Fahrenheit. Use disposable cloths, which should
be replaced daily, to ensure that bacteria is not simply being spread from one surface
to another. Then, dry your worktop with a clean cloth.
● Next, spray the worktop with sanitiser.Ensure that the worktop is well covered and
leave the solution for the amount of time specified by the manufacturer to make sure
all the bacteria are killed.
● Finally, wipe the surface again with a clean cloth and leave it to air dry.

Equipment must also be cleaned. Ensure that there is a thorough cleaning schedule in place
for all large pieces of equipment. This schedule should outline which items must be cleaned;
how often, how they should be cleaned and who should be doing the cleaning.
Any equipment that is exposed to food should be taken apart and cleaned after every use.

Cutting boards are especially prone to cross

contamination and should be colour coordinated to minimise risk. You should always use
plastic or nylon boards, as wood can harbour bacteria and absorb food
flavours and odours. - You must wash boards after every use.

To deep clean a cutting board, firstly remove any large pieces of loose debris from the
surface using a clean cloth, preparing it for washing, Then place it in the sink
and rinse it with hot water to remove any remaining food debris,

Sprinkle the surface with a cleaning solution, or bleach if It is particularly stained in order to
kill the bacteria.Scrub the solution into the board, making sure that both sides are well
covered. Place the board to one side and leave it - allowing the detergent to soak in
and a chemical reaction to take place.
Once enough time has passed, scrub the surface with a stiff bristle brush until all visible dirt
has been removed. Rinse once again with hot water to remove any remaining dirt and wash
away all of the detergent. Once the board is clean, shake away any excess water
and place it in an appropriate rack to air dry.

Cutting boards should always be placed in a proper rack and must never be stored behind
taps or on the floor. It is equally important to make sure that the floors are cleaned
thoroughly. Floors in the kitchen should be
smooth and without cracks, but not slippery. Spilled liquids should not be able to penetrate
the floor, and any liquids or grease that gets spilled onto the floor should be cleaned
immediately. If food is left on the
floor harmful bacteria can begin to grow and multiply.

Before beginning the floor cleaning process, make sure appropriate warning signs are in
place.

The first step is to sweep the floor using a broom or brush, being sure to remove all food
particles and debris before mopping, lf possible, move equipment out of the way beforehand.

Fill a bucket three quarters with hot, soapy water thas is between 50* Celsius and 60"
Celsius or 122* Fahrenheit to 140" Fahrenheit in Temperatur.

Submerge your mop into the water before wringing it out, removing most of the water from
the mop head. Never wring the mop head with your hands as there may be bits of broken
glass or other sharp items
caught in the mop head.
Begin mopping, cleaning a small area of no more than 2 to 3 metres squared at a time.
Repeat the mopping action until the area is clean and all removable marks and stains are
gone.

Using a smooth, sweeping 'S"-shaped motion, push and pull the mop across the floor. Be
sure not to stretch too far as this can put strain on your back.

Regularly rinse the mop head in the soapy water and wring out excess solution mop head
to avoid flooding the floor.

lf the water in your bucket becomes dirty and opaque, then replace it with fresh water.

Pay special attention to the area in front of and around cooking equipment, under tables,
under racks and also in corners.

Once you have finished mopping, carefully empty the contents of the mop bucket into a
drain. Rinse and clean the mop bucket and mop.

Lecture 4; Your Workstation

Lecture 4.1; THE Meaning of "MISE EN PLACE"

Mise en place is a French term meaning "put in place",which refers to preparing all the
ingredients necessary for a dish up to the point of cooking.

Mise en place covers the pre-preparation of raw materials and equipment and the
organisation of your workplace. Proper mise en place plays a critical role and will reduce the
pressures of cooking by having everything ready before you start.

There are 7 stages to mise en place:

1. Obtain the recipe,

Standard recipes can be developed to
ensure that a meal has the same taste and
quality every time it is prepared. Standard
recipes also help to assist with cost control.

2. Identify the dishes,

Pick which recipes you are going to make and read them thoroughly before starting
preparation. Plan ahead and combine similar tasks across different recipes to save
time.

3. Station set-up and preparation,

Place a sanitary cutting board on a damp towel or rubber mat to stop it from slipping when
cutting. Get knives and other equipment from where they are stored and ensure that these
are all sanitary and in good working order.

4. Collect necessary utensils and check

equipment,
Ensure that you have all of the smallwares
you need to have, including utensils, bowls
and trays. Check that larger equipment,like
ovens and stoves are available and clean.
Preheat the oven if necessary.

5. Order or collect raw materials,

Determine all the ingredients you are going
to need to prepare all recipes for that day

6. Pre-prepare raw materials,

Wash, clean, peel and cut materials ready
for cooking.

7. Process raw materials

This means preparing everything up to the
furthest point you can before cooking
and/or service. For example, blanch
vegetables, have stocks prepared, and pre-
cook meat.

Lecture 4.2; Workstation Safety - Knife Skills

Kitchens can be extremely dangerous places to work and therefore extra care must be taken
to keep yourself and others safe.

There are 3 main factors that should be addressed to improve workstation safety.

Firstly, it is important to know how to handle kitchen equipment and tools safely. Many pieces
of equipment are dangerous, so it's vital to make sure they are all in good condition, that you
are wearing the necessary
protective clothing and that you are cautious when working with them.
The second is organisation. A proper maintenance schedule should be in place to ensure
that equipment is regularly checked and in full working order. Food preparation equipment
should be serviced every 2 to 3
months.

Lastly, cleanliness with regards to food safety is essential. Make sure that all the equipment
you need is clean before you use it and that it is thoroughly cleaned after you use it. Make
sure that floors and workstations are appropriately cleaned.

A knife is one of the most useful but also most dangerous tools that you will use in a
kitchen.Therefore, it is imperative that you understand how to properly handle a knife.

The 10 golden rules to knife safety:

l. Knives on the table must be placed flat so the blade is not exposed upwards. Do not allow
knives to project over the edge of the table

2. Never try to grab a falling knife. Step back and let it fall to the floor.
3. Never pass a knife from person to person. Place it down and allow the other person to
pick it up.

4. When carrying a knife, the point must be held downwards, with the blade facing
backwards.

5. Pay attention when using a knife. Focus on what you are doing and don't be distracted.

6. Do not misuse your knives. Use the correct knife or the correct purpose- and always cut
away from your body.

7. Always keep your knives sharp

8. Never leave knives lying in the sink
9. Wipe the knife with the blade away from your hand.
10. Keep the handle of your knife clean when in use.

There are a number of different knives, each with its own purpose, and you should know
each knife and its job in order to work efficiently.
● The chef's knife is for chopping, slicing dicing and cutting, The blade can also be
used flat for crushing
● A utility knife is a general-purpose knife for chopping, slicing, trimming and dicing
most vegetables and meat.
● Paring knives are used for fine work such as segmenting oranges, removing eyes
from potatoes, trimming and peeling foods.
● Carving knives have a long thin blade, used to carve roast meat and poultry
● A boning knife is used for removing meat from the bone or carcass.
● The meat cleaver is for tougher cuts and joints of meat. It chops through cartilage,
sinew and bone
 ● Bread knives are for slicing bread, cakes and fruits such as tomatoes.
● Palette knives are used to apply fillings, icing and finishing baked items.
● The sharpening steel is used for sharpening knives.

In order to hold a knife safely, you need to be able to grip it in the correct way. This grip
should be firm and secure and allow you to manoeuvre the knife easily.

Wrap your fingers around the handle of the knife with your index finger placed on the side of
the blade,guiding it forward. Place your thumb on the top blunt side of the knife and squeeze
the handle firmly.

When cutting, the proper position of the hand holding the food, known as the guiding hand,
is pivotal in making sure you don't cut yourself. Your hand should be placed firmly on top of
the food, holding it securely against the board. Keep your thumb tucked out of the
way and your fingers bent away from the knife so that the blade can only make contact with
the back of your hand. Slowly slide the guiding hand backwards as the knife cuts through the
food, being sure not to let the
food moves around too much.

By holding the food in this way: you ensure the item being cut cannot move, while: you
control the: size of the cut.

The sharper the knife you are using, the easier it is to work with. When using a dull knife, it
requires more pressure, you have less control and it takes longer to prepare food.

To sharpen a knife, hold the steel firmly at a 45-degree angle and keep your thumb tucked
safely out of the way. Holding the knife by the handle, place the bottom
of the blade against the top of the steel, slice the knife along the full length of the steel,
working from the bottom of the blade to the tip. Keep the knife at an angle of around 10
degrees against the steel. Do the same with the other side of the knife. Two or three
strokes per side are all a good knife should require to become sharp.

It is important to clean knives thoroughly to remove the threat of cross contamination when
using them. It is the responsibility of the chef or cook who owns the knives to keep them
clean and well maintained
Begin by rinsing the blade thoroughly with warm water to wash away any food debris that
might still be on the knife, then place the knife carefully into a container. Fill the container
with hot water and general purpose detergent. Using a cloth, wipe the blade carefully, being
sure to keep your fingers clear of the sharp edge of the knife.

Once the knife is clean, dry it using disposable paper towels whilst holding the handle. Never
leave a knife lying in the bottom of a sink full of water as either you,
or one of your colleagues may cut themselves when they place their hands in the water.
Once it has been thoroughly dried, place the knife carefully into an
appropriate stand.

Lecture 4.3; Common Vegetable Preparation

Vegetables are cut in different ways for a number of reasons, for example, to ensure fast and
even cooking,to improve the look of the meal, to help release the flavour the vegetable orto
better meet the needs
of the recipe: and compliment the dish being prepared.

Before being used in the kitchen, all vegetables must be appropriately cleaned. Root
vegetables, such as potatoes, should be properly scrubbed to remove dirt, however, bell
peppers, for example, only need to be rinsed.

Once vegetables have been properly cleaned they are ready for preparation. Peeling is often
the first stage of preparation and should be used for roots, tubers,bulbs, vegetables, fruits,
seeds and pods. If their skin is not too thick, peeling can be done using a rotary
peeler. For example, the skins of carrots and potatoes are easily removed with a peeler.
Paring knives can also be used to remove thicker outer skins or shells.

Basic vegetable cuts

Slicing is suitable for roots, tubers, bulbs, leaves or leafy vegetables, stems of stalk
vegetables, fungi,vegetable fruits and certain seeds and pods. To slice vegetables, hold the
vegetable firmly with the guiding hand and cut slices, all of equal sizes.

Roll cutting is used for long cylindrical vegetables like aubergines, parsnips and carrots.
Remember to always keep your fingers angled away from the knife to keep them safe. Start
by diagonally slicing off the end of the vegetable. Then either roll the vegetable forward or
backwards, cutting chunks of the vegetable before rolling it again, or, angle the knife
diagonally one way, slice the vegetable and then angle the knife the other way. This should
leave you with evenly sized, diamond shaped chunks of vegetables.

Dicing is a simple technique used to cut food into small cubes, or dice. Start by slicing the
vegetable as previously shown. Once it has been cut into evenly sized slices, stack these
slices on top of one another.Hold them together firmly and carefully slice across
the vegetable at 90 degrees to the initial cut. For thicker vegetables, turn the food 90
degrees and cut across the previous cuts, You should be left with even sized cubes of
vegetable.

Seeding refers to the removal of seeds from vegetables. A good example of this is removing
the seeds from the inside of a bell pepper, a pumpkin, or from tomatoes. This can be done,
either by cutting the
vegetable, or by scooping the seeds out. The method shown here is just one of many ways
to remove the seeds from a bell pepper.

Julienne, or match sticks, are long, rectangular cuts of vegetable, usually a few millimetres
thick and a few centimetres in length - 2 x 2 x 25-50mm or ¥. x x 1-2 inches. Start by slicing
your vegetable into long, flat slices of the desired thickness, then turn the vegetable around
and carefully cut thin slices along its length. This should leave you with long,thin,
matchstick-sized slices of vegetable.

Shredded or grated vegetables can be coarse or fine,depending on their intended use.

Foods can be shredded using a chef's knife, a slicer, a mandolin or a box grater. When using
a knife, first cut the food into
slices, then, similar to dicing, stack the slices on top of one another. Hold them firmly in place
and cut the slices lengthways into strips of the desired width.

Chopping is often used to cut food very finely. Coarse chopping is generally used for
mirepoix, which is a combination of onion, carrot, leeks and celery stalks used as the base
for a number of recipes and for other
foods which are usually strained out of the dish and subsequently discarded. Chopping
involves running the knife through vegetables or leaves several times until you are left with
even sized pieces.

Lecture 4.4; Basic Measures and Measuring Techniques

Knowing how to measure ingredients correctly is vitally important for delivering a successful
recipe, and is essential for being able to recreate it consistently.There are three reasons
correct measuring is important.

Firstly. to accurately create a recipe it is vital to use the same amount of each ingredient as it
instructs you to.If you don't, no matter how many times you attempt the recipe, it will never
succeed.

Secondly, ingredient control and waste. It is important to measure correctly to ensure the
recipe is produced as desired. If the recipe fails, then you will likely have to discard it and
this will result in wasting all of theingredients you initially used,

Lastly, food costs. All recipes are calculated to make revenue based on the cost of the dish.
lf you use too much of various ingredients,then the profits that dish
could generate will no longer be possible
There are two types of measurements with regards to food: volume and weight.

Volume refers to the amount of space an object takes up. It is a measure of the size of the
object. Volumes of liquids are measured in millilitres, litres and fluid ounces. The volume of
dry goods is measured in millilitres, cups, teaspoons, tablespoons and fractions of these
measures.
Weight is a measure of how heavy an ingredient is using a scale is the easiest way to
measure weight. Weight is measured in grams and ounces. It is important to note that
ounces can refer to both volume and capacity. There are ounces which measure
weight and fluid ounces which measure volume; these are very different things. You can
have 4 ounces of flour and 4 fluid ounces of milk, which are both very different things. Also
note that the weight of ingredients varies, therefore one cup of sugar will not
weigh the same as one cup of flour in the same way 1 cup of feathers will not weigh the
same amount as one cup of stones.

For accuracy, a scale must be set up properly before measuring ingredients.

Firstly, place the scale on a flat surface and ensure that it is level. Switch it on and place a
bowl on the weigh scale. Then press the "tare", or zero button, the display should read zero,
the scale is tared and you are now ready to begin measuring.

Measuring dry goods. When measuring dry goods,such as flour, sugar, spices or baking
powder, ensure that the measuring cup or spoon is full, but not heaped with the ingredient.
To do so, tap the spoon, or
level it off gently, making sure the ingredient fills the measuring utensil to the top. Add the
ingredients to the bow and check the reading on the scale.

Continue to add ingredients until the desired weight has been reached. If you wish to
measure more than one ingredient within the same bowl, simply tare the scale once you
have finished measuring the first ingredient out, so the scale once again reads zero
then begin adding the second ingredient. This can be done for as many ingredients as the
recipe requires.

Liquid measures. To measure liquid ingredients, use a clear measuring cup with the
appropriate measurements marked along the side. Slowly pour the liquid into the measuring
cup, filling it until the desired measurement is met.

Meniscus error.
Meniscus is the name for the slight
upward or downward curve in the liquid's surface and is caused by surface tension.
Meniscus can lead to misreading of measurement. To avoid this issue, get
eye level with the top of the liquid to check that it is definitely at the desired marking on the
measuring jug. Bend down till your eye is level with the top of the liquid, but do not bring the
jug up to your eye as your hand is unlikely to be steady enough to give an
accurate reading.

Lecture 5; Basic of Food Tasting and Cooking

Lecture 5.1; Basic Tastes and Source of Flavours

Your tongue is covered in small taste buds capable of picking up on a whole variety of
tastes. Different areas of the tongue are more astute at picking up certain tastes than others.

The combination of tastes picked up by the tongue, the aroma of the food we're eating and
the texture, or consistency of the food, all add together to generate what we know as flavour.

There are a number of elements that contribute to the flavour of food. This includes taste,
aroma and the sensation of the food in your mouth

There are 5 basic tastes:

● Saltiness, which is most commonly produced by salt and brine
● Acidity, provided by vinegar, pickles and lemons
● Sweetness, found in sugar, syrup and honey.
● Bitterness, found in coffee, caffeine and grapefruits.
● Umami, which is naturally occurring in foods such as parmesan, mushrooms,
anchovies and soy.
The sensations that certain foods create in your mouth also contribute to flavour, something
might be hot heat is provided in foods such as chilli, paprika and cinnamon. Or it might be
cooling, coolness can come
from foods like cucumber, mint or rosemary.

Finally, the aroma, or smell of the food helps to form the final flavour. Food might smell
smokey and bitter, it could smell vinegary and acidic or it could smell sugary and sweet. The
aroma, when combined with the way the food feels in your mouth and the taste that
it creates all work together to create its overall flavour and all of these elements should be
considered when cooking
Lecture 5.2; What is Sensory Evaluation?

Sensory evaluation is the process of using all 5 senses: sight, hearing, smell, taste and
touch, in order to evaluate a food product and ensure that it is of the required quality for
serving to customers.

It is important to get more than one person to evaluate food as taste can be subjective and
what might seem salty to one, may not be for another. People also have varying levels of
sensory limitations, so it is important to consider the average taste when possible.

When evaluating food, it's important to go through each of the following steps in order to
evaluate it thoroughly, and try to recreate the experience that your guests will have. You
should always do this in a well lit space, and you must always use clean tasting
spoons to avoid cross-contamination. Never put your fingers into pots or pans to taste food.

Smell or Aroma

How does the food smell? Bring the product close to your nose and take 3 strong breaths,
how does it smell? How would you describe this? When we get used to a smell and can no
longer smell it, this is called aroma fatigue. lf this happens itis important to smell
something else in order to re-calibrate your sense, then smell the previous food again.

Sight

Check the product's appearance, what do you see? What colour is the product? ls it too light
or too dark? What is the surface texture like? Can you see the various ingredients?

Touch

Check the product's texture, Is the product firm or soft? Is it sticky or slimy? How would you
describe the texture? Is the product warm enough?
Taste
Next, taste the product. Using a clean spoon, scoop a spoonful of the food into your mouth,
allowing it to distribute all over your mouth. What is happening inside of your mouth? What
do you taste? Is it pleasant? Consider the basic tastes, is there anything off or unpleasant
about the dish?

If food is in anyway unsatisfactory then remove it and do not serve to guests.

Hearing

How does the food sound? Certain foods should make certain sounds when you eat them,
apples are crunchy and cheeses can be squeaky. What are you hearing when you eat the
food?

When preparing food, we often need to taste the dish to check the seasoning is correct or if
it requires adjustment. Taste the food as stated before, does anything need adjusting? Are
any of the flavours too strong? What is not strong enough?

It is impossible to reduce something that there is too much of in a dish, however, we can try
to rebalance flavours or adjust them by adding other ingredients.

Add small quantities of the ingredients you think the dish requires, salt,for example. Then,
using a clean spoon, re-taste the dish. Is this better? if it still requires more, then repeat
these steps until you are happy with
the taste of the dish.

Lecture 5.3; Different Types of Heat Transfer

Heat naturally moves from hot surfaces to cooler ones.This is called heat transfer.

There are 3 typical types of heat transfer:

● Conduction
● Convection
● Radiation
Conduction is contact heat. Conduction transfers heat using direct contact. Food is heated
directly in a metal pan surrounded by either aira or a liquid. Cooking an egg in boiling water,
for example, the heat from the
water is transferred to the egg, and as the outside of the egg becomes warm the heat moves
toward the centre until the entire egg has reached the desired temperature. Stoves and
ranges are also examples of contact heat.

Convection is circulation heat. It occurs when air,liquid or steam move around the food. For
example,when a fan circulates the hot air in an oven around a cake in order for it to bake.
Ovens and grills may use
convection heat transfer, or they may also use"conventional" heat transfer, without the use of
circulation fans.

Radiation , or penetration heat, occurs when

microwave, light waves, or infrared energy, heat waves, are spread into food. As the
microwaves penetrate the food they bump into molecules of water and fat, causing them to
vibrate rapidly. This vibration causes friction which creates the heat required to cook the
food.

Lecture 5.4; Cooking: Heat Applied to Food

Why do we need to cook?

Fundamentally cooking is vital for removing harmful bacteria in foods however it can also
help to improve the texture, consistency and of course the taste of food.

When heat is added to food it causes changes to a number of things, here you can see the
process of an egg being poached in water, witness the changes as they take place.

The colour of the food, the egg white goes from transparent to white.

Colour factors in foods, such as carotenoids and chlorophyll, are affected by heat. Also, the
acidity of the cooking medium and the presence or lack of metals can affect colour. In some
cases, changes in colour are desirable, for example in baking In other
cases, they are not, like when overcooking cabbage.
It is important to ensure that while cooking you strive to achieve the desired colour in your
food.

Texture
The texture that you achieve in your dishes is strongly dependent upon the cooking method
that you use, Moist cooking methods, like steaming and stewing, generally result in a soft
and tender food. Baking,roasting and other similar methods may result in crispier foods.

Flavour
While flavour is often as much about texture as taste, cooking foods does dramatically affect
the final product. The spices and flavouring agents that you choose to use, when combined
with the natural flavour of the food you are cooking, will create a distinct flavour. Pleasantly
flavoured foods encourage the creation of saliva in the mouth which is helpful in digesting
food

Nutritional value, different nutrients become available

Through the cooking process, some valuable

nutrients, vitamins and minerals can be lost. It is therefore important to try and minimise this
loss.There are a number of ways to do this.

For example, use as little water as possible when poaching or boiling to reduce the loss of
vitamins B and C.

When cooking vegetables or meat, try to consume or re-use the juices or broth produced
When cooking meat, poultry, fish or vegetables use the shortest cooking time possible for
safe consumption,
which may vary based on the cut or type.

If possible, cut food after, rather than before cooking and do not peel vegetables until after
they have been cooked to maximise fibre content.

Do not use baking soda when cooking vegetables as the alkaline from the baking soda will
decrease vitamin C levels.

By cooking wisely, nutritional value can be maximised and also improve the quality of the
final food product.
Lecture 6; Kitchen Utensils

Solid, Slotted and Perforated Spoons

Large solid spoons are used for serving and for basting meats, poultry and other foods.
Slotted spoons are used for lifting and draining foods cooked in liquid,and perforated spoons
are used for skimming or
removing fat from cooking liquids, soups, and sauces. All spoons should be washed with
detergent and warm water, and are suitable for industrial dishwashing. They should be kept
hanging, or in a container, in the smallwares storage area.

Ladles

Ladles are made from stainless steel and used to portion soup, stews and other pourable
dishes. All ladles should be washed with detergent and warm water, and are suitable for
industrial dishwashing.

Scoops

Scoops of various sizes are used to portion mouldable creams, mousses, mash, starches
and vegetables.Scoops are normally calibrated to different volume measures. All scoops
should be washed with detergent and warm water, and are suitable for industrial
dishwashing.

Parisienne Scoop or Melon Scoop

The parisienne scoop, also known as a melon baller, is used to scoop out small balls of
cheese, butter, potatoes and melons.

Skimmers and Spiders

A skimmer, with its flat, perforated surface, is designed for removing solids from stocks and
soups and for skimming surface impurities from liquids. A spider is a long-handled skimmer
used for the same purpose
Skimmers and spiders should be washed with detergent and warm water, and are suitable
for industrial dishwashing.
Colander

Colanders are used to drain cooking liquids from pasta or vegetables. They can also be
used to rinse beans and rice before cooking, or to wash and rinse fruit vegetables or salad
greens. Perforations, or circular holes, in the bottom of the colander allow water or other
cooking liquid to drain away. They often have a raised base, allowing them to be set in a sink
without contaminating the food. Colanders should be washed with detergent and warm
water, and are suitable for
industrial dishwashing.

Strainers, Sieves and Chinoises

Made from a fine or a coarse mesh, strainers can be used for a variety of purposes, such as
draining pastas, vegetables or stocks. They can also be used to smooth cream soups or to
decorate cakes by dusting them
with powdered sugar.

Strainers should be washed with detergent and warm water and are suitable for industrial
dishwashing

Funnel

Funnels are used to transfer liquids from larger containers to smaller ones with narrower
openings. They are open-ended and wider at the top, narrowing to a small opening at their
tip. Funnels should be washed with detergent and warm water and are suitable for industrial
dishwashing.

Meat Mallet or Tenderizer

Meat mallets are used to tenderise meat, which is done by breaking up and bruising the
muscle fibre. A meat mallet has a long handle which is topped with a hammer-like head,
each side of which has a different surface. The different surfaces can create various types of
impact on meat.

Meat mallets should be washed thoroughly to remove all traces of meat from the head. If the
handle is wood,it can not be washed in an industrial dishwasher. they should be kept in a
utensil tray or smallwares storage
area.
Cutting Boards

Cutting boards are made from solid, hard plastic and coded in specific colours for specific
foods. Chopping boards are used to cut, chop or slice fruit, vegetables,. meat and pastry
dough. They must be stored in racks.

Tongs

Tongs are made from stainless steel and have long handles and a spring action. Some tongs
lock to secure the hold on large items. Scalloped edges help to grasp and lift steaks, chicken
breasts, or other sliced meats and vegetables. Tongs should be washed with detergent and
warm water, and are suitable for industrial dishwashing.

Graters
Graters are stainless steel devices with different sized rough edges on each side. They are
used to finely grate cheese and vegetables, to zest citrus, or mince garlic
or nutmeg Graters should be washed by hand with warm water and detergent, and care
should be taken to prevent injury.

Peeler

Peelers are handheld utensils with a sharp blade used to remove thin layers of vegetable or
fruit skin without removing too much of the edible flesh. Chocolate curls
and carrot curls, for garnishing desserts and other dishes, can also be made with a
vegetable peeler.

Whisk

Whisks are used to beat eggs, delicately mix sauces, or whip dressings. They should be
washed with detergent and warm water and are suitable for industrial dishwashing. Whisks
are kept hanging, or in a
container.

Bowls
Stainless steel mixing bowls are used for combining,mixing, and whipping ingredients. The
bowls come in a variety of sizes to accommodate the needs of a commercial kitchen. Copper
bowls are used for sugar
confectionery only. Bowls should be washed with detergent and warm water and are suitable
for industrial dishwashing.

Rolling Pin

Rolling pins are made from a durable non-stick roller with 2 handles, on either side. They are
typically made from hard, tightly grained wood which does not absorb fats and flavours. They
are used to roll and stretch dough used in baking, as well as pasta.
Rolling pins are washed with warm water only, no detergent, and are not suitable for the
dishwasher.

Disposable Pastry Bags

Disposable pastry bags and tips are made from plastic canvas, and nylon. Interchangeable
tips can be used to
create different styles for piping creams, meringues, icings, puréed foods. They should be
washed by hand and care should be taken to remove all residue in the tips.

Rubber Spatulas and Metal Spatulas

Rubber spatulas have a wide flexible rubber, or plastic tip, useful for scraping food from
bowls, pots, and pans or for folding whipped cream and egg whites into batters. A straight
spatula, also called a palette knife, has a long, flexible metal blade with a rounded end
which is useful for spreading icing, soft cheese, butter and mayonnaise.

An offset spatula, also called a turner, has a wide, bent stainless steel blade and is designed
to lift and turn food that must be cooked on both sides.

Scales

A scale is an electronic device used to weigh specific quantities of foods accurately. Some
scales require plugging in, whilst others are battery operated and mobile. Scales should
never be submerged in water and only wiped down with a moist cloth. It is important that
nothing is ever placed on top of a scale
during storage as this can affect their accuracy.

Thermometers
Thermometers are devices used to measure the temperature of a food product. They consist
of a probe, the thin needle part, which is stuck into the food, and a dial that displays the
temperature. Specific thermometers for meat, sugar and frying indicate the specific
temperature points for these foods. Generic
thermometers are multi-purpose.
Thermometers should never be submerged in water, and only wiped down with a moist cloth.

Lecture 7; Basic Food Groups

Basic food groups

Starches

Starches form the basis for many types of cuisine around the world as they are readily
available and relatively inexpensive. Starch is plant based and can be found in the roots and
stems of some plants, as well as seeds of corn, wheat and rice. This means that
Pasta, bread, rice and potatoes are all good sources of starch. Starch can also be used in
brewing and as a thickening agent, for example, corn flour. During the preparing process,
before cooking, it is sometimes desirable to remove excess starch from
foods. For example, washing rice, which will also remove any impurities. Starchy foods can
be combined with a wide variety of other ingredients and can be cooked in a number of
ways.

Basic Legumes or Pulses

Commonly referred to as beans or pulses, legumes are the dried seeds of pod bearing
plants which are considered a staple food of many cuisines around the world. Legumes and
pulses are low in fat and a good source of fibre, vitamin B and minerals, Pulses are also very
high in protein, making them a good replacement for meat in a vegetarian or vegan diet.

Vegetables

Vegetables are broadly described as herbaceous plants that are eaten completely or in part,
raw or cooked. This includes roots, for example carrots, tubers, such as potatoes, seeds like
peas, fruit such as tomatoes, stems like celery and leaves, such as lettuce.
 Vegetables usually have very high nutritional values.They consist of very high amounts of
water and contain a number of different minerals, vitamins, volatile oils and enzymes. They
may contain a minimal
amount of fats, carbohydrates or protein, but they are high in fibre. It is therefore important to
cook vegetables in a way that best preserves their nutrient content.

Fruits

Fresh, canned or dried fruit can be put to a variety of uses in the kitchen, Fruit can be eaten
raw as a dessert,in salads, with cheese, or even cooked to accompany
meat dish. It is important to understand the seasons of fruits as this will affect their cost and
availability. Extra fruit can be preserved and used outside of their regular seasons.

There are 4 different types of fruit: Stone fruits, such as cheries, peaches and dates. Hard
fruits, including apples and pears. Soft fruits, such as berries, mangoes, pineapples and
bananas. And citrus fruits such as lemons, limes, grapefruits and oranges.

While most fruits don't require cooking they can be used in the form of pies, stews, jams,
sauces, chutneys and preserves. When cutting fruits, use stainless steel blades as the
acidity from the fruit will not corrode the
steel. To prevent it from fermenting, be sure to refrigerate fruit that has been prepared. You
can prevent some fruits from oxidising, such as apples, pears and bananas by squeezing
lemon juice over them, the acid reacts with enzymes in the fruits to stop
them from going brown.

Dairy and Dairy Alternatives

Dairy products include butter, cream, cheese, milk and any other milk based products such
as low fat milk, lactose free milks, flavoured milks and ice creams. They are important
sources of calcium, vitamins A,D and B12, protein and fat. Calcium is important to build
strong bones and for nerve and muscle function, while vitamin D helps to absorb the
calcium.

Yoghurt also falls into the dairy category; it is made by adding live bacterial cultures to milk in
order to ferment it. The good bacteria help to promote a healthy stomach.

There are dairy alternatives which are made from legumes, such as soy, cereals like oats
and rice, nuts such as almond and coconuts, seeds, including flax and hemp or other grains,
as well as quinoa and teff. Alternatives for yoghurts can be found made from coconut milk or
almond milk and soft cheese and butter alternatives made from nuts are readily available.
Fats and Oils

Fats are a natural part of many foods and are a necessary part of a healthy, balanced diet.
Fats in our diet keep our hair shiny and our skin clean and healthy. Different fats have
different effects on our bodies. Healthy fats are unsaturated fats, found in most vegetable
oils, nuts, avocados and fatty fish, like
salmon. These fats protect our heart and should be eaten more often. Unhealthy fats are
saturated fats, and are found in animal products like ground beef and whole milk. Trans fats
are found in snack foods, baked
goods and fried foods.

Fats and oils contain nutrients, vitamin E and essential fatty acids. The most common oils
are extra virgin olive oil, peanut oil, palm oil and vegetable oil. You can also get oils derived
from coconut, grapeseed, avocado, sesame seeds, hemp seed and flaxseed.

Protein
Allfood made from meat, poultry, seafood, beans, peas, egg5, processed soy products, nuts
and seeds are all considered part of the protein food groups

Poultry includes all domestic birds which are raised for food, while game refers to any wild
animals or birds which are hunted and are suitable for human consumption.

Meat, poultry and game are all expensive menu items,so it is important that they are
prepared carefully to avoid any waste. The most common meats are beef,pork, lamb, veal
and chicken. However, duck and
The game also features on many menus. It is vitally important to keep meat at the
appropriate temperatures either within a fridge or freezer in order to maintain its freshness,

Fish and seafood

Fish is one of the healthiest foods in our modern diet. It is packed with protein, is low in fat,
and is full of essential vitamins. White fish should have a pearly appearance, with moist, firm
flesh, They should be bright eyed with red gills and a glossy skin - this is a
clear indicator of freshness. Shellfish, such as mussels, clams and oysters should be tightly
closed when fresh.

There are 3 types of fish, White fish which has a white flesh, oily fish which has darker
coloured flesh, for example tuna, salmon, sardines and herring. And lastly there is another
category known as cephalopods which includes squid, calamari and octopus.
There are also 2 major types of shellfish, the first of which are crustaceans. These are found
mainly in deep water and have a tough external shell. They include prawns, crabs and
lobsters.

The second group are molluscs, These have a soft body protected by a tough outer shell,
and include mussels, oysters, scallops, cockles and clams. If the shell of a mollusc is found
open, then discard it, as the organism is dead and may pose a health risk. Shellfish
are highly perishable and must be used within 2 or 3 days of purchase.

Lecture 8; Cooking Methods

Lecture 8.1; Types of cookware

Stock Pot

The stockpot, or marmite, is a deep, straight pot with looped handles. It is deeper than it is
wide, making it useful for simmering or boiling large amounts of liquids, such as stocks and
soups. Some stock pots have a small tap called a spigot on the bottom of them to allow
liquids to be drained off without limiting the pot.

Sauce Pot

Sauce pots are similar to a stock pot, but not as deep.They come in a range of different
sizes and it is important to select the right size for the quantity of food and type of dish being
prepared. The pot should never be filled more than two-thirds to ensure proper
heat distribution and cooking. Like the stock pot, the sauce pot is meant for range cooking
and is well suited to braising, stewing, blanching, poaching or boiling.

Saucepan

Saucepans have a long handle and straight sides. They come in a variety of sizes, and in
both shallow and high-sided versions. They are normally used for dishes that require a lot of
stirring - the handle is used to keep the pan stable. Saucepans are used for stewing
blanching, poaching and boiling foods including sauces.
Roasting Pan

A roasting pan, or rotisserie, is a rectangular pan with rounded corners that is used for
roasting meat and poultry. The roasting pan may have a lift-out rack that fits in the bottom of
the pan, allowing fat and juices to drain away from the food while cooking.

Sauté Pan

The sauté pan, or sautoir, is a straight sided, shallow pan with a long handle, used to sauté
foods such as onion, or shallow fry foods,like breaded cutlets.

Braising Pan

The braising pan, or braisière, is a shallow, heavy-duty pan with loop handles and a
tight-fitting lid. Itis suited to browning, braising, and stewing meat and poultry.

Wok

The sides of the wok pan slope, giving height to the pan. The wok's curved bottom requires
only a small amount of oil when cooking. Food cooked in a wok is generally cut into small
pieces, this, combined with the continuous tossing of the ingredients allows the food to cook
quickly. The wok is used for fast, Asian-style range top cooking.

Cast-Iron Skillet

The cast-iron skillet is a heavy frying pan that can sustain very high heat t is appropriate for
frying foods that require steady even heat, like cuts of meat or sausages.

Gastronorm Pans

Gastronorm pans are square or rectangular pans that come in a variety of sizes and in both
shallow and deep-sided versions that can stack or fit into each other. They are used for
holding cooked foods in steam tables and for storing foods under refrigeration.Perforated
pans can also be used in steamers, or in food preparation.

Sheet Pans
Sheet pans are rectangular, shallow pans suitable for baking a variety of foods, such as
chicken breasts, meatloaf and rolls. Sheet pans are available in full and half sizes.

Lecture 8.2; Cooking Methods in a Commercial Kitchen

There are three different types of cooking methods:

Water or Liquid based cooking methods involve food being fully or partially submerged in
water, broth or
surrounded by steam.

Fat or Oil based cooking

methods are when food is fully or partially submerged in fat or oil.

Lastly dry heat cooking methods involve

cooking food by surrounding it with hot air or direct heat.

1. Water and liquid based cooking methods

● Boiling
Boiling is cooking at the boiling point of liquid.which is 100" Celsius, or 212"
Fahrenheit.A Practical example of when you would boil foods is when cooking pasta
or potatoes.

● Simmering
Simmering is cooking foods in a gentle bubbling liquid, This is normally at a
temperature between 85 to 93" Celsius, or 185* Fahrenheit to 200* Fahrenheit. For
example, simmering is used when making a velouté sauce.

● Blanching
Blanching is to briefly cook the outside of a food,then to place it into a cold water
bath. This can loosen peel, sanitise the foods surface and even remove undesirable
 tastes or aromas, It is mainly used to pre-prepare vegetables ready to be finished at
service, for example, peeling tomatoes.

● Steaming
Steaming is a gentle cooking process that uses dry or wet steam to slowly cook food.
Foods that react well to steaming include fish such as cod, and also vegetables.

● Poaching
Poaching involves cooking foods in small amounts of flavorful liquids or water. It is an
extremely gentle cooking process that uses very carefully monitored temperatures,
usually between 65" Celsius and 80" Celsius, or 150" Fahrenheit and 175*
Fahrenheit. For example,eggs for Egg Benedict are poached.

● Stewing
Stewing is a combination cooking method used for cooking small pieces of food in
liquid after they have been browned or blanched. The cooking liquid should just cover
all of the food being stewed and should be left to slow cook the flood. Stewing is
often used to cook meat, like chicken in a chicken curry.

● Braising
Braising is slow cooking food, usually meat, in liquid or humid air in a closed vessel.
Braised foods are one- quarter covered with stock and cooked, covered, in the oven.
The lid can be removed for the last few minutes of cooking to encourage browning,
Meats that require cooking for long periods of time are commonly braised.

2. Fat or Oil Based Cooking Methods

● Sautéing
Sautéing is a quick cooking process that uses a small amount of very hot fat, without
liquid, The food is added to the pan, cooked on one side, and then flipped, or turned,
cooked on the other side and removed before any liquid is added to the pan. When
sautéing large amounts of food, it should be cooked in batches to ensure that the pan
is not over filled and the food is properly cooked. Onions and carrots are often
sautéed.
● Deep-frying
Deep-frying food is the process of submerging it into boiling oil. Only oils that have a
high smoke point should be used for deep-frying. This method is mainly used to give
food a golden colour and to make it crispy. French fries are a good example of food
that is usually deep-fried.

● Shallow Frying
Shallow frying is similar to sautéing, however, it uses significantly more fat, usually
oil,to transfer heat into the food. The oil should go between half way and
three-quarters of the way up the food when it is in the pan. Shallow frying is a quick
way to cook foods and provides good colour and rich flavour. Here we can. see
breaded chicken being shallow fried.

3. Dry heat cooking methods

● Broiling
Broiling means to cook food using a heat source placed above the food. Grill racks
can be powered electrically, with gas or charcoal. This method gives food good
colour and intense flavour.

● Searing
Searing is usually used in combination with other cooking methods such as roasting.
stewing and braising. Food is seared by placing it in a hot pan in order to brown the
outside, this affects the flavour and texture of the food. Tuna, 6salmon and other fish
are often seared, as well as meat, to deliver good colour.

● Roasting
Roasting is a method where an item is placed in an oven, or on a spit over a fire, and
left to cook. Roasting is one of the easiest methods for cooking meats and
vegetables. vegetables will cause them to become caramelised and browned
producing added flavour. Chicken is often roasted surrounded by vegetables.

● Baking
 Baking only uses dry heat without the addition of any fat or liquids. Food is simply
placed in an oven and left to bake. Chicken pot pie is a good
example of baking, Baking can also be used for whole vegetables, such as butternut
squash, which once baked can have the pulp extracted to make purée.

Lecture 8.3; Preparing a Stock from Scratch

A stock is a thin, clear liquid flavoured by extraction. Stocks are used as a base for many
other preparations, including soups, stews and sauces. They therefore need to be properly
prepared in order to add the necessary complexity and flavour to dishes.

Characteristics of a good stock should have a good body to it. In order to achieve
this, the protein must be properly dissolved into the liquid, turning into gelatin, allowing the
stock to become jellied.

Flavour
The stock should have good flavour derived from the use of mirepoix, herbs and the chosen
meat, poultry, fish, seafood or vegetables.

Clarity
A good stock should be clear, and this is achieved by taking care to not allow the stock to
boil while it is being made, as well as skimming regularly.

Colour
The colour of the stock is determined by a few factors,including the ingredients being used,
but also whether or not the ingredients have been browned before the liquid is added.

Steps to making a basic chicken stock

Mirepoix consists of carrot, leeks and onion.

The size the vegetables are chopped to is dependent upon how long the stock will cook for.
Add chicken to the pot, for a dark chicken stock the bones can first be roasted then added to
the stock, for a lighter stock simply use raw chicken carcasses. Any that are too large can be
carefully cut apart using a meat cleaver. The bones are the most important
element of any meat based stock, they are the main source of flavour and provide it with
richness. The proteins that dissolve from the meat become gelatin and give the stock a good
body. Non-oily fish bones can be used to make fish stock and beef or ox bones can be used
to make beef stock.

Add cold water to the pot until all of the contents are covered. It's important to use cold water
as it helps promote clarity in the final product. In cold water the fat and impurities solidify and
become easier to skim
from the top of the stock.

The stock should be deglazed using either water or wine, this removes sediment from the
bottom of the pot and aids the colour and flavour of the final product.

The bouquet garni, which is a tied bundle of parsley. Rosemary and thyme is added to the
stock to impart flavour, along with peppercorns. Salt should not be added at this stage as
when the stock is reduced down the salt taste would become too strong.

Bring the stock to the boil and then turn it down to a gentle simmer, boiling will cause the
stock to become cloudy.

Once the stock has been simmering for a little while, the fats and impurities will begin to form
and rise to the top. It is important to skim these imperfections from the surface of the stock to
promote clarity. Leave the stock to cook for several hours, skimming it regularly throughout
the cooking process.

Different stocks require cooking for different amounts of time dependent on the main
ingredient used. Once the necessary amount of time has passed and there is no more
visible fat or impurities, remove the chicken,
as well as all of the vegetables that you can collect, using tongs and a spider. The healthy
and flavourful nutrients that the chicken and vegetables once had will now be in the stock.

Strain the stock through a sieve into a clean container to remove any remaining chunks of
chicken or vegetables. Once this has been completed, strain the stock a second time, this
time through a muslin cloth,leaving a clear liquid stock.
Finally, if the stock is to be stored, it must be chilled quickly. If you have access to a blast
chiller, then use this. If not a tray full of ice, called an ice bath, will suffice. Place the
container of stock in the middle of the ice and pour cold water around it. This should drop the
temperature of the stock quickly. Leave it in the ice bath until cold and then store it in a
covered container in the fridge. Stock should be simmered for 20 minutes before use.

Lecture 8.4; Mother sauces

Definition of a sauce
A sauce is an aromatic liquid that can be thickened either by reduction or by using a
thickening agent. It Is often used to add flavour or to compliment a dish.

Purpose of a good sauce.

There are six main purposes for using sauces:

1. They restore lost flavour in food
2. They complement the dish being served
3. They can be used as a cooking liquid
4. They add richness to a dish
5. They add moisture to a dish
6. They can aid in the appearance of a dish

There are a number of different thickening methods that can be used to create a rich,
smooth sauce.

The thickening agent most commonly used in the mother sauces are called roux.

To make a roux, you should use equal parts butter and flour. Start by melting the butter in a
pan on medium heat. Once it has all melted, begin to slowly add the flour. Whisk the mixture
constantly as you add the flour ensuring that it is properly combined with the
butter and lump free. Once all of the flour is in the pan,you should have a smooth paste. It is
important to leave this to cook sufficiently to allow the flour to properly cook. A finished roux
should be stiff and not runny.
There are three different types of roux used for different sauces. The main difference in each
is in their colour and taste impact. A white roux is cooked for a short amount of time and is
used in pure white sauces.
A blonde roux is cooked for slightly longer until it is a light brown, nutty colour. Blonde roux
should be used in darker, white stock based sauces. Lastly is brown roux, which is cooked
until it is a dark brown colour and is used in sauces such as Espagnole. To achieve a good
dark brown colour, the flour can be browned off in the oven prior to being used in the roux.

Classical mother sauces

1. Brown sauces
There are two types of brown sauce, Espagnole and demi-glace. These are both stock
based sauces, Espagnole is thickened by using an agent, such as a roux, because of their
dark brown colour, brown roux is the best choice.A demi-glace is reduced down over time to
create a thick, richer sauce.
Brown sauces have a deep and full flavour which is a result of the bitter, aromatic roasting
particles in the stock, and from the sugars contained in the vegetables and tomato puree
added at the beginning of the cooking process.

2. White sauces
There are two common white sauces, the first of these is Béchamel, Béchamel sauce is a
simple white roux that has milk added to it and is then seasoned with salt and pepper, It is
important to note that whenever adding liquids to a roux, the pan should be removed from
the heat and should not be cold. This prevents the sauce from going lumpy. Remember to
whisk vigorously while adding the milk and, once it has been added; return the pan to the
heat and allow to cook.

The second type of white sauce is a velouté.

Velouté is very similar to béchamel, however,
Instead of adding milk to the roux, a white stoch is used. The quality of the stock is essential
in creating a good tasting and quality sauce. The stock should be chosen based on the dish
the velouté is being made to serve with as it will give the velouté has most of its flavour.

3. Tomato sauces
Tomato sauces, with their fruity, acidic flavour
and an enticing appearance stimulates the appetite. They go well with pasta dishes and they
act as the base for tomato soups. The core elements in a tomato sauce are quality ripe
tomatoes and good quality stock. These two elements mixed with vegetables, herbs and
wine, if desired, make a rich and flavourful tomato sauce.
4. Butter sauces
Hollandaise is a butter sauce and one of the five mother sauces. Butter sauces often use a
combination of warm, beaten egg yolks and
liquid clarified butter. Because of the high fat
and cholesterol values in those two ingredients, they should be served with low fat dishes,
such as steamed vegetables, poached fish or grilled meat. To see if a hollandaise has been
made successfully you can put it under a salamander or kitchen torch to test for browning to
ensure that the butter stays emulsified during heating.

It is important to ensure that the sauces you

make and serve are of a good quality. The main characteristics of a quality sauce are:

● It should have a good colour and shine to it.

● There should be no visible fat.
● It should have a light consistency.
● You should be able to taste the distinct flavours of the ingredients.
● The sauce should not be starchy or pasty.
● The sauce should complement the dish that it is being served with
● The consistency of the sauce should be thin enough that it lightly coats the food.

Lecture 8.5; Preparing basic soups

What is a soup?

Soups are liquid foods which can be thick or thin depending on their contents. they are
classified according to their thickness or the principal ingredients that they are made from.

Why do we eat soup?

We eat soups for a number of reasons, but particularly because they increase our
consumption of vegetables as these tend to be the main ingredient in most soups.
They are therefore rich in nutrients, are very healthy and aid digestion. Lastly, soups can
usually be prepared well in advance and heated up as and when they are required.
There are several classifications of soup which can be made with a number of ingredients.
Here we show the five common classifications of soup, allmade using
the same key ingredients.

Broths

Broths are one of the simplest soups to prepare. It is made by simmering a number of
ingredients for a long time. The ingredients should be added at various stages of the process
so that they all finish cooking at the same time. Once they have been cooked, the
ingredients can be strained out, leaving just a smooth liquid broth

well known broths include Poulet au pot and Scotch broth.

Clear soups or consommé

A consommé is a perfectly clear broth which should be exceptionally rich in flavour. This is
achieved by using high quality stock and a clarification mixture. In this example a mixture is
made by blending tomatoes, eggs and herbs. This mixture is then placed on top of a simple
stock-based soup which is then left to simmer. The mixture sits on top of the soup creating a
raft which draws the imperfections out of the liquid.

The soup must be left simmering for a long time, the more the soup is reduced, the stronger
its flavour. Once enough time has passed, the raft and the soup must be separated and the
soup strained through a
filter. The liquid that you are left with is a clear and flavorful soup.

Cream soups

Also known as velouté soups, cream soups are stock based and sometimes use a roux as a
thickening agent. The main ingredients, tomatoes in this instance, are cooked in the stock
and then liquidised or strained. Some cream soups use béchamel or velouté
sauces rather than stock. Cream soups are similar to purée soups, however, they are often
richer and have a finer texture than purées. Once the ingredients have cooked for the
desired amount of time, they are
strained or liquidised, leaving a fine smooth liquid Cream is added to the soup to finish it
off,ready to be served.

Purée soups

A purée soup is often made from starchy vegetables and therefore does not require a
thickening agent. If the soup is being made from non-starchy vegetables then a starch
should be added, Similar to a cream soup, the vegetables are cooked over a long period in
liquids. In this example, a combination of wine, stock and tomato sauce is used. Once the
soup has been left for an appropriate amount of time it is then either passed through a food
mill, or blended with a food
processor, a hand blender for example, leaving a rich flavourful purée.

Cold soups

In warmer climates, or in summer, many cultures make traditional cold soups. These soups
tend to be lighter and contain less fat than warm soups. They can be made purely with
vegetables or using light meat or fish stocks. Alternatively, cold soups can be made with
fruits and are popular as either starters or dessert. The soup being made here is Gazpacho,
a traditional Spanish soup. Gazpacho consists of fresh tomatoes,
peppers, onion, celery, cucumber, garlic, oil,vinegar and sometimes lemon juice. The
ingredients are added to a food processor and blended into a chunky purée.

Lecture 9. Basic Food Safety

Lecture 9.1; The Importance of Sanitation - Introduction to HACCP

It is vitally important to not just know how to clean,but to understand when, where and why
we clean.There are a number of principles to understand surrounding hygiene and
cleanliness.

Cleaning and sanitation

Clean as you go

It is important to maintain cleanliness throughout any kind of food preparation or service;

ensuring that equipment is cleaned as it is used and as it becomes dirty. Tables should be
washed after every use and all
equipment must be sanitised before and after it is used. Spillages must be cleaned and
sanitised immediately. Some cleaning processes cannot take place while guests are in the
restaurant, or while the kitchen is busy. Degreasing floors, wals and equipment, for example,
must happen during quieter
periods and steam cleaning fridge freezers,
storerooms and shelving should take place during stock taking.

Maintain hygiene in food preparation areas

Cross contamination is the main cause of all food poisoning incidents in a kitchen.
Cross-contamination is when food is spoiled by coming into contact with other foods, pests,
chemicals, humans or surfaces that
might be contaminated with harmful bacteria. It is, therefore, vital to remove the risk of
cross-contamination at every available opportunity.

Washing your hands after handling all raw or

uncooked foods, cutting food on the correct coloured boards, cleaning all equipment properly
and keeping food at the correct temperatures are all vital steps towards ensuring that
bacteria cannot multiply and
spread amongst food. It is also important to check that food being delivered to the kitchen is
properly packaged and delivered. Any food that you suspect of being in an unhygienic
condition should be returned to the supplier and the proper management should be
notified. Always use reliable suppliers which have hygiene standards you are familiar with.
Itis of course important to check that all proper hygiene procedures are being followed, not
only by yourself, but also by
your fellow staff members.

Proper stock rotation must take place to avoid food spoilage and waste. The FIFO - first in,
first out- policy should be followed, meaning that the stock that is bought in should be put
behind and used after stock
that is already in storage. Par stock levels should be maintained at all times so that there's
no chance of running out of any products. Storage areas should be kept well ventilated and
away from direct sunlight.
Any foods with strong smells or aromas should be stored away from foods which absorb
flavour. Foods that might go stale should be stored in airtight containers. All foods must be
labelled and dated correctly. No food should ever be stored on the floor.

HACCP - Hazard analysis critical control point:

HACCP is a food safety programme that was originally created for astronauts in the USA.
This system is now the industry standard throughout the world.

HACCP can be summarised by seven core principles.

1. Assess the hazard

Start with an analysis of the menu and recipes,and what must be done at every step of the
process.
2. Identify the critical control points

A critical control point is any point in the process where you have the ability to prevent,
eliminate, or reduce an existing hazard or a potential one.

3. Establish critical limits and control measures

Critical limits are general standards that you set to measure for each control point.

4. Establish procedures for monitoring control points

You must establish how the control points will

be monitored and who will do so.

5. Establish corrective action plans

If a deviation in standards occur, a plan of action to rectify this must be put in place.

6. Set up a record keeping system

Keep documentation on hand to see whether or not the system is working; these usually
take the form of temperature logs or checklists.

7. Develop a verification system

This step is to establish procedures to ensure

that the HACCP plan is working.

Lecture 9.2; Basic food spoilage and foodborne diseases

Microorganisms

Microorganisms can be classified into 3 different groups according to their activity. Beneficial,
spoilage and pathogenic microorganisms.

Beneficial microorganisms may be used in the process of making new foods. Cheese, for
example,is made using microorganisms that convert milk sugar into an acid.

Spoilage microorganisms cause food to spoil and are not harmful to humans. For example,
spoilage microorganisms are responsible for souring milk.

There are two types of spoilage, decomposing and physical.

Decomposing generally refers to the changes that happen to foods when stored ,i.e.
ripening, although if left for long periods food begins to rot. This happens as a result of
enzyme activity.

Physical spoilage is caused by humans, rodents and insects. Pests in your kitchen will
transfer germs and bacteria to the surfaces and food. Incorrect storage and dropping food on
the floor are examples of physically spoiling food.

Pathogenic microorganisms are disease causing microorganisms that when consumed

cause illness.Because microorganisms are so small, they cannot be
seen with the eye, it is therefore impossible to determine whether or not food is
contaminated just by looking at it. These organisms can only be detected through proper,
micro-bacterial testing, Itis very
important to control and eliminate these
microorganisms where possible.

For microorganisms to grow, they require suitable conditions.

The following are factors that affect their growth:

1 Moisture

Microorganisms consist of 80%% water, it is essential for them to grow. Salt and sugar tie up
the water in foods.When enough salt or sugar is added, the water activity will be lowered
enough that microorganisms can no
longer grow.

2 Food

Microorganisms require nutrients to grow and

multiply.
3 Time

Microorganisms require time to multiply, the time it takes a microbial cell to double is called
the generation time.

4 Temperature
Microorganisms grow best within a certain
temperature range, so it is important that
temperatures are properly controlled. The term germ actually refers to any microorganism,
especially those which cause disease.

The term germ actually refers to any microorganism, especially those which cause disease.

Included in this category are certain viruses, bacteria and fungi.

Viruses are tiny, simple organisms that can only be seen with very powerful microscopes.
Viruses can infect almost any kind of host that has living cells: animals, plants and bacteria
are all subject to viral infections.

Bacteria are much larger than viruses, but are still microscopic and not visible to the naked
eye. They can reproduce very quickly, with the entire population capable of doubling in just
twenty minutes. Bacteria can be found living on almost any surface on earth regardless of
temperature. They are often thought of as a bad thing, however, most bacteria are not
pathogenic and in fact many bacteria are extremely helpful to us.

Fungi plural for fungus, are much larger than both bacteria and viruses, they are plant like
organisms that absorb food from whatever they are growing on. Fungi can be useful for
making bread rise and brewing beer, They can also be harmful as they steal nutrients from
other living organisms. The most commonly known form of fungi is mushrooms, however,
there are other forms such as mould and yeast.

Foodborne intoxication is caused by ingesting food containing toxins, formed as a result of

bacterial growth within the food item. The live microorganisms do not have to be digested in
order for the toxins to be
ingested.

Alongside microbial poisoning, you should also be aware of the threat of chemical poisoning,
This is caused by chemicals such as arsenic,lead, zinc, copper, pesticides and rodent
poison, as well as natural poisons that can be found inside plants such as rhubarb leaves,
some types of mushrooms and green potatoes.
Lecture 10, Nutrition and Health

Lecture 10.1; Basic macronutrients

Macronutrients are the bulk components of food and provide energy to the body. There are 4
main types of macronutrients: Fats, Carbohydrates, Protein and Water.

Fats
Fats come from fat, cream, butter, oils and nuts.a limited amount should be eaten to
maintain a healthy diet. Fat has several useful functions, it provides a source of energy, it
helps with absorbing vitamins and
It helps to insulate the body, maintaining internal temperature.

Carbohydrates
Carbohydrates consist of fibres, such as whole grain cereals and pulses, starches, such as
rice, grains and potatoes, and sugars found in fruits and root vegetables. Carbohydrates
should make up the bulk of
diet and are useful for providing energy to the body.

Protein
Protein can come from meat, poultry, fish or pulses. Proteins provide structure to the body,
helping to strengthen muscles, skin and nails. They also help with digestion, they increase
antibody numbers, help with hormone levels and help produce enzymes that aid digestion
and reproduction. Lastly they help to transport oxygen around the body through
haemoglobin.

Water
Water hydrates and moisturises the body; over one litre must be consumed daily. It can
come from water juices, fruits and vegetable sources. Water is essential for the
transportation of nutrients and waste products throughout the body, it helps us to regulate
our temperature, maintain a healthy metabolism lubricate joints and absorb shock

Lecture 10.2; Basic Micronutrients - Vitamins and Minerals

Vitamins are organic compounds that are essential for maintaining health.

1.Water soluble vitamins dissolve in water and as they are secreted from the body regularly,
they need to be consumed on a daily basis. The two water soluble vitamins are vitamin B
and vitamin C.

Vitamin B is found in meat, leafy vegetables and nuts; they help to support a good
metabolism and strong mental health.

Vitamin C is found in citrus, peppers and broccoli; it helps with recovering from injuries and
builds a stronger immune system.

2.Fat soluble vitamins dissolve in fat and oils and reserves are stored in the body; they
include vitamins A,D,E and K.

Vitamin A is found in liver, cheese, oily fish, milk, butter and eggs. It helps to maintain good
eyesight and encourages healthy growth.

Vitamin D is found in oily fish, liver, eggs, cereals and bread. It helps to support strong
bones and teeth.

Vitamin E comes from oils, nuts, seeds, wheat germ and some green leafy vegetables. It
works as a powerful antioxidant.

Vitamin K is found in green vegetables such as broccoli and spinach, and also in vegetable
oils. It helps to ensure that blood clots properly and maintains good bone metabolism.

Minerals are inorganic substances that humans need to maintain their health. They are
used in only small quantities in the diet and they include:

Calcium, CA, calcium comes from green vegetables, cheese, milk and cereals. It helps to
build strong bones and teeth.

Chlorine, Cl, Chlorine mainly comes from salt in foods.It helps to balance blood and
chemical reactions.

Magnesium, Mg, the main sources of magnesium are milk, bread, potatoes and other
vegetables. It is present in bones, inside cells and in body fluids.

Phosphorous, P, which comes from meat products,meat, cheese, breads, milk, cereals and
nuts and is present in bones and teeth.
Potassium, K, which comes from vegetables, meat,milk, fruit and fruit juices. It is essential
for conduction of nerve impulses.

Sodium, Na, also essential for conduction of nerve impulses, the main source of sodium is
salt.

Lecture 11, Customer Service

Lecture 11.1; Hospitality and customer care

What is hospitality?

Hospitality is the friendly, generous reception, and entertainment of guests. It involves

showing respect for one's guests and catering to their needs.

In the hospitality industry, guests pay for the hospitality service and they expect to be treated
in a professional, friendly manner. Ifthey do not receive this type of treatment or service then
they will leave, resulting in a loss of income for the business. What is customer service?

When customers are satisfied, they are likely to return to your business and tell their friends
and families to visit. Alternatively, if they have a bad experience they are unlikely to tell you
directly, but they will tell their friends and families. With social media, it only takes one
unhappy guest to tell hundreds of people about their bad experience. It is vital to deal with
issues in
the restaurant as professionally and quickly as possible.

There are 7 key points to dealing with complaints.

1. Listen

Pay attention to the details of the complaint and show sincere willingness to solve the
problem. Do not interrupt the customer while they are speaking, and if you need to, take
notes to help solve the problem

2. Repeat
Repeating the main points of the complaint
shows the customer that you fully understand it

3. Show compassion

Apologise to the customer for the problem and thank them for bringing it to your attention.
Do not disagree, contradict or give any excuses.

4. What are you going to do?

Explain to the customer exactly what you are

going to do to rectify the problem and assure
them that it will receive attention immediately.

5. Act fast

Go and do exactly what you told the customer you would do as quickly as you can.

6. Check satisfaction

Check that the customer is happy with the

actions you have taken.

7. Inform your supervisor

Immediately tell the supervisor about the
customer's complaint and document it
according to your policies and procedures.