Programme: Diploma in Clinical & Community Nutrition

Course code: DCN 2205

Course Name: Dietetic Cookery and Practice
Lecturer’s Name: Nahabwe Diaz
Contact: [email protected]
Tel No: 0753-927997
Course Description:
This course addresses issues that arise in dealing with preparation of dietetic
dishes in the field of nutrition. As an introduction to the field of nutrition, topics
covered deal with cooking techniques and the impact of dietetic dishes in the
field of nutrition at a variety of levels from personal skills to community
knowledge.
Course objectives:
 To understand and discuss the techniques and management skills
regarding the dietetic cooking and practices.
 To understand the role of kitchen and its equipment in the field of
nutrition.
Learning Outcomes
By the end of the course students are expected to:
 Understand and distinguish various types of dishes existing in the field of
nutrition.
 Understand different types of kitchen equipment and tools used in the
kitchen in preparation of dietetic dishes.
 Understand kitchen layout for different communities i.e. urban and rural
areas.
Teaching and Learning Approach:
 Face to face lectures
 Students’ research
 Class discussion.
Assessment:
End of Semester Examination - 75%
Course work - 15%
Tests - 10%
Course Contents
 Kitchen equipment and tools
 Class and types of kitchen equipment
 How to use the kitchen equipment
 How to clean maintenance of kitchen equipment and tools.
Fuels
 Definition of fuel
 Types of fuels and its advantages and disadvantages
 Safety regulations in the kitchen.
Food service
 Definition of food services
 Types of food service
 Definition of a menu in food service
 Types of menus
 Points to consider when compiling a menu
 Definition of order of dish courses
 Different types of dish courses
 Personal qualities in food service
 Techniques in food service.
Food hygiene
 Definition of food hygiene
 Different types of hygiene in the kitchen
 Food handling i.e. special dishes that require special attention in
preparation during and after preparation in hygienic ways.
The kitchen
 Lay out
 Kitchen safety
 Do’s and don’ts in the kitchen
 Kitchen linen
 Cooker and Oven management.

References
DIETETIC COOKERY
TOOLS, EQUIPMENT AND MATERIALS
1. Oven
2. Cooker
3. Display warmer
4. Cooking pans
5. Refrigerator
6. Juice maker
7. Mixing wire
8. Blending machine
9. Beef mincing machine
10. Chopping boards
11. Deeper freezer
12. Slicing machine
13. Sandwich machine
14. Sauce pans
15. Frying pans
16. Sieving bowls
17. Baking trays
18. Serving trays
19. Chopping knives
20. Vegetable cutter
21. Micro wave
22. Food warmers
23. Food tongue
24. Electrical kettle
25. Deep fryer
26. Dough mixer
27. Steamer
28. Rice maker
29. Charcoal stoves
30. Cake tins
31. Biscuit tins
32. Cutters
33. Ingredients
34. Seasonings
35. Herbs
36. Jerry cans
37. Buckets
38. Baking tins
39. Sand with maker
40. Food thermometer
41. Kitchen scissors
42. Kitchen brushes
43. Vegetable peeler
44. Fish knives
45. Soup bowls
46. Salad bowls
47. Bread toaster
48. Coffee maker
49. Slicer
50. Icing gun
51. Trolley
52. Glasses
53. Mingling sticks
54. Wooden spoons
55. Plates
56. Slide plates
57. Cups
58. Dinner plates
59. Flasks
60. Milk jars
61. Mixing bowls
62. Drying racks
63. Furniture
64. Mortar and pistol
65. Baskets
66. Cutlery
67. First aid box
68. Fuel
 BASIC UTENSILS & HOW TO CLEAN THEM

Cooking utensils are an important resource without them we would be confined

to very basic cooking. These are:
i) a) Glasses: e.g. mixing bowls
 General pudding basins
 Pie dishes (oval or round)
b) Care & cleaning
 soak it necessary
 wash in hot soapy water
 rinse and dry

ii)a) Plastic e.g. Bowls, measuring jugs

Chopping boards, food processors
Mixer bowls, measuring spoons
Spatula, lemon squeezer
Pastry brushes.
b) Care & Cleaning
 wash in hot soapy water
 rinse in warm water and dry
Note: pastry brushes it needs to be rinsed in cold water then wash in warm
soapy water, then rinse and dry.

iii)a) Wood e.g. rolling pin, wooden spoons, chopping or pastry boards
Brushes e.g. pastry, scrubbing.
b) Care and Cleaning
 Wipe down, wash in warm soapy water using brush to scrub with the
grains.
 Rinse and dry, thoroughly before storing
 Nylon chopping boards are more hygienic
iv)a) Metals
 Knives are most important tool in the kitchen. It should be sharp, blunt
knives are inefficient and cause e.g. larger knives for cutting and
chopping
 Medium knives for filleting & slicing
 Small knives for peeling
 Pellet knives for king, scrubbing bowls
 Whisks, hand rotary or elastic
 Fish slicer.
b) Care & Cleaning
 Wash all metal in hot soapy water
 Rinse well in hot water
 Dry well with tea towel, then leave in warm place e.g. near oven to dry
off.
 If stored when damp many metals go rusty.
v) Greater Box-has several different sizes grating surface.
vi) Pastry cutter- Plain or fancy.
vii) Wire trays- for cooling baked cakes, biscuits.
viii) Sieve- to create flour and drain food.
ix) Flour dredge- available also in plastic.
x) Colonder- for draining pesta & vegetables.

Care & cleaning

Wash well in hot soapy water using a brush, rinse dry well to prevent rusting.

xi) Cake & tins- Come in many sizes e.g. round, saware, deep, shallow.

Types of tins
 Loaf tins
 Baking trays
 Patty tins for buns
 Roasting tins
 Pie plates
  Sponge flour tins

Care & cleaning

Most kitchen tins are made from tins, a metal which rusts easily.
 Wash well in hot soapy water using a brush
 Rinse in hot water, dry thoroughly e.g. in warm oven before storing in a
dry place.
 Avoid using sharp utensils e.g. knives to cut or loosen food.

xii) Sauce Pans: Usually made from stainless steel and aluminium.
At least one each of larger medium and small sauce pan is received in the
kitchen e.g. frying pan, omelette pan.
 Steamer for steaming food
 Deep fat frying pan for chips
 Double sauce pans- one fits inside the other
 Non-stick pan.

Care & Cleaning

 Wash in very hot soapy water
 Rinse & dry
 Store without lids.

Note: Non-stick pans never use abrasives.

DOS AND DON’TS IN THE KITCHEN

 Always wash hands and scrub nails before handling food.
  Wash hand after handling row meat using lavatory.
 Bacteria are present on the skin, nose, and mouth so don’t handle face or
hair while cooking.
 Handle food as little as possible, use tongs.
 Never deep finger into food, never lick fingers during cooking
 Use a clean spoon each time you taste the food
 Don’t cough or sneeze over food wash hands after using tissue in blow
nose.
 Prepare food on clean work surface using clean and cutting equipment.
 Never sit on kitchen work surfaces.
 Keep all food covered, store at correct temperature.
 Cook meat particularly chicken to kill bacteria.
 Always wash utensils, dropping boards, et cater preparing raw meat.
 Never lace cooked meat on a surface you have used for raw meat, floors
 All kitchen equipment, surface, floors should be kept spotlessly clean
 Waste should be wrapped and placed in covered kitchen bin.
 Empty kitchen bins daily and wash and disinfect bins regularly.
 Keep pets out of the kitchen, keep pet feeding dishes and food separate
from food preparation area.

KITCHEN LINEN
Kitchen cloths are often a cause of illness.
They should be washed, rinsed and dried daily, disinfect clothes frequently.
Never leave wet clothes lying about due to small particles of food they pick up.
They are ideal breeding ground for bacteria.
Disposable cloths are a good idea as they are discarded frequently.
Permanent dish cloths should be boiled frequently.
Keep separate cloths for washing up, cleaning the bath room and cleaning the
floor: use kitchen paper for mopping up small spills and get into the habit of
using disinfectants or bleach regularly.

KITCHEN SAFETY
Most accidents in homes take place in the kitchen. It is important to be aware of
the possible dangers in the kitchen and to take steps to avoid accidents.
 Before working tie back long hair, roll up sleeves, use an apron.
 Never rush about the kitchen and never walk about carrying hot pans.
 Keep sauce pan handles away from the edges of cookers and work
surfaces.
 Use thick oven gloves to remove hot dishes from the oven or cooker.
 Never use a wet cloth on heat resistant glasses, the contrast in the
temperature will shatter it.
 Deep trying is particularly dangerous, never over fill or leave a deep fryer
unattended.
 Have a lid nearby in case of fire.
 Never touch pugs or electrical equipment with wet hands, follow
manufacturer’s instructions.
 Always unplug before cleaning.
 Keep dangerous objects such as knives and bleaches out of children’s.
 Never have curtains in windows near cooker.

COOKER MANAGEMENT
The cooker is one of the most important resources for preparing food. It is
necessary to understand how it works and to use it correctly, if you are to get
good results when cooking.
The cooker creates energy in the form of heat which cooks the food.
Cookers may be heated by gas, jets electric elements or solid fuels.
 It is useful to have variations in heat levels with different dishes requiring
different heat levels.
 Most recipes must have the cooker at the correct heat level before you put
on the dish
 The cooker heat level must be correct if the recipe is to be a success.
 Always check the recommended heat level before switching on the
cooker.
 Too hot or too low heat level will give disappointing results.
 The length of cooking time also varies according to the type and size of
food.
Dietetic cookery and practices
Course code DCN 2205
Points to consider when buying equipment
 Packaging
 Storage space
 Duality of the equipment
 Quality of the asset
 Expiring date
 Specification of the asset
 The manual user/ instructions
 Efficiency, cost and size
Safety regulations in the kitchen
 Staff orientation
 Protective attires
 Personal hygiene
 Equipment bindings
 The capacity to use fuel
 Ethical observation
Precautions for handling kitchen equipment
 Store well in right place
 Check well before operating
 Read the instructions well before use
 Use for the right purpose
 Re-service when due to avoid break down
 Repairing should be done by the qualified person
 Never leave in power when not in use
 Re-pack it necessary after use
Classification of equipment
Mechanical equipment
 Chopping
 Grinding tools
 Beating e.g. wire whisky
 Peeling e.g. knives
 Serving utensils

Electrical equipment
 Oven
 Refrigerators, kettles, mixer toaster, hot plates, heaters, hot food cabinet.
Gas equipment
  Gas stove
 Gas oven
 Refrigerator
 Pressure cookers
Essential and luxury equipment
 Pots of various size
 Pan of various size
 Sets of jug
 Sets of basin
 Trays such as cake tray
 Tins for storage
 Boards e.g. chopping boards
 Rolling pins
 Knives e.g. vegetable, dough, cutter, egg slicer and poster cutter.

DIETETIC COOKERY AND PRACTICES

Course code: DCN 2205
Essential types of Equipment:
Knives:
 Chef’s knives
 Fish knives
 Chopping knives
 Paring knives
 Bread knives
 Utility knives
 Butter knives
 Meat knives
o Carving
o Slicing
o Cleaver
 Cheese knives.
Pans
 Frying pan
 Sauce pans
 Vegetable
 Fish pans
 Casserole pan
 Boiling pans
 Steam pans
Cookers
 Gas cookers
 Pressure cookers
 Rice cookers
 Solar cookers
Ovens
It is thermally insulated chamber used for heating, baking or drying of
substances:
 Baking oven
 Bottle shape open
 Dutch oven
 Industrial oven

Advantages and disadvantages of equipment

 i) Mechanical
Advantages
 They are cheap
 They don’t require skills
 They are easy to maintain
 Easy to transport
 Don’t use power for usage i.e easy to operate
 They are easily stored
 They can be locally made
 They are easily maintained

Disadvantages
 Require a lot of energy
 They are not economical on a large scale
 They require a lot of time
 They can easily injury
 Hard to maintain hygienically i.e mortals
 They can easily break
 They can be agents of food poisoning

ii) Electrical equipment

Advantages
 There are equipment in their work
 They save time
 Too much labour is not required
 They are usually automatic
 At times they are durable
 Transportation is easy
 Economic on large scale
 They are multipurpose
 Have got manuals which eases operation
 Injuries are minimized
 They produce large output

Disadvantages
 Require skilled labour to operate
  At times they are expensive
 Require electricity to operate which is expensive
 Industrially they require a lot of space
 They can cause pollution e.g. refrigerators
 Their safety is delicate
 Professions are required
 They have negative effect on humanity i.e. they can cause unemployment

iii) Gas equipment

Advantages
 It is fast
 Saves time
 Less labour is required
 It is environmental friendly
 Can be used even in rural areas
 Portable
 It is durable
 They are effective

Disadvantages
 Gas is highly inflammable
 Gas is expensive in some areas
 Skills are required
 Sometimes gas used is poisonous
 It can be slow when cooking hard foods
 Specific foods are prepared using gas

Points to consider in selection of kitchen equipment

 Quality in terms of construction and materials
 Durability
 Easy to clean
 Safety in use
 Cost worthy in terms of money
  Guarantee/ warranting guarantee
 Suitability for intended use
 Colour should be fitting with the colour of the kitchen
 Available form of fuel
 Size in relation to the work load/ purpose
 Efficiency

Common materials used to make kitchen equipment

Materials are categorized as their basic or finishing materials. As an
equipment maybe made with one or two of above materials each with
unique properties
The form in which equipment appears determines the purpose
The forms include:
 Cast iron: it is first melted and poured into moulded shape and given
tie to harden
 Sheet form: in this form, materials are formed in large sheet. It is cut
in sizes for each equipment needed e.g. counter covers
 Foam: in this type, gas is incorporated in material to make it lighter
in weight e.g. knods of cooker, handles on sauce pans
 Bat form: this type of material is composed of many fibres held
together to trap large amount of air with in the space e.g flasks.
 Aluminium: it is widely used in construction of surface cooking
equipment. It considered to be a good conductor of heat
 Stainless steel: This is considered to be a poor conductor of heat.
They are best used at low or medium heat settings
 Copper: It is a metal that heats fairly slowly but evenly. It is strong
with hard wiring.
 Enamel on iron: enamel is normally a thin layer with material
applied on surface like iron or steel. It can be made into light of
heavy cooking pan.

KITCHEN LAYOUT
Qualities of a good kitchen:
  Enough light
 Chimney pipe
 Ventilation
 Drainage channels
 Enough space
 Water supply
 Power supply
 Storage facilities
 Kitchen equipment.

Architects of the kitchen

13
 2 14
10
3

1
7
11
4

12
5

8 9
1. Cooking power area
2. Water sink
3. Working table
4. Working table
5. Dishing table
6. Dishing table
7. Kitchen staff entrance
8. Serving entrance door
9. Serving exit door
10.Storage facilities
11.Washing sink and ruckers
12.Hand wash sink
13.Emergency doors
14.Shelves
Kitchen safety measures
 First aid box
 Orientation
 Emergency doors
 Danger- Alarm
 Fire fighters e.g. fire extinguishers

DIETETIC COOKERY AND PRACTICES

COURSE CODE: DCN 2205

COURSE LEVEL: YEAR 2 SEMESTER II
FUELS’
A fuel is a substance which can be conveniently used as a source of energy. The
process by which heat and light are given off in the presence of oxygen is called
combustion.
A perfect fuel should
 Be capable of releasing large amount of energy.
 Not pollute the environment
 Be cheap and available in large quantities
 Be safe to store and transport
The commonly used household fuels are:-
a) Wood
b) Charcoal
c) Gas
d) Oil or paraffin
e) Bio gas
f) Electricity
g) Solar energy

i) Wood:
It is obtained from cutting down trees, the logs are left to dry and sometimes the
bark is removed and quicken drying. The big logs of wood are chopped into
small pieces for convenience while using it. It can be collected from shrubs.
Advantages
 It burns faster than producing heat which cooks the food faster.
 It is useful during cold weather as it emits heat.
 It is available in most parts of the country
 It is cheap to buy and at times, it may be obtained at no cost mostly from
shrubs.
 The ash produced after combustion; can be used as both abrasives and
fertilizer.
 It also doesn’t require expensive cooking equipment.

Disadvantages of wood
 It is tire some to light.
 It’s bulky and requires big storage space.
 It’s smoky and the smoke is irritative to the eyes.
  Its use encourages deforestation.
 Burning wood dirtens the kitchen wall and the sauce pans.
 It requires a lot of attention during use as it tends to burn with time.
 It is more appropriate in rural areas than urban areas.

ii) Gas
There two types of fuel gas
a) Natural gas
It is found in reservoirs deep in the earth’s surface and is used as fuel after
purification, transported through pipes from the reservoir to homes and
industries.
b) Manufactured gas
This is a by-product of petroleum extracts. It is manufactured from oil refineries
and supplied in cylinder of various sizes for sale. The cylinders should be
placed in a lockable place, and checked regularly. Any smell indicates leakage
of the gas. The match should be stroke first before turning on the cooker.
Advantages
 It is easy and quick to use
 It does not produce smoke therefore clean to use.
 The gas cookers are easy to clean
 The cylinders are portable
 Its reasonably cheap if use economically.
 The heat can be easily regulated
Disadvantages
 Gas is fatal and poisonous, therefore a lot of care must be observed.
 The cookers are expensive to buy
 It can hardly be afforded in rural settings.]little quantities of food are
prepared
 It also requires technical know-how.

iii) Bio gas

A bio-gas generator is a unit constructed from a drum, PVCs pipe and scrap
metals, cow dung and water are mixed and added into the drum which will
ferment in the drum, in the period with over eleven days. The rising gas
(methane is captured in a metal gas collector at the top and is fed out through
the rubber hose. It’s this methane from rubber hose that is used in the gas
cooker.
Advantages of bio gas.
 Bio-gas methane costs nothing to produce it.
 The units are simple in design and require only a minimum amount of
money for maintenance and cleaning.
 It is cleaner than wood fuel.
Disadvantages of using bio-gas
 It is expensive to put up because the initial investment may be high
 It can explode if the gas leaks.

iv) Electricity
The electricity used in homes is either way generated or thermal. It is used for
lighting, heating and running household electricity equipment.
Advantages
 It is clean and quick to use
 The heat it produces is easily regulated by the means of switches of knobs
on the cooker.
 Several dishes can be prepared silmutaneously if the cooker is used
 There is wide range of cooking appliances available for use
 It is efficient and effective in time management
 It doesn’t pollute the environment because it doesn’t produce smoke
Disadvantages
 The electricity charges are too high for most people
 Power cuts can disrupt supply therefore, it is advisable to have alternative
source of energy.
 It is not available in most rural areas and small towns
 It is expensive to install
 It can cause accidents especially when faults.

v) Charcoal
It obtained by combusting logs of wood in absence of oxygen. It should be used
in well ventilated areas and kept dry.
Advantages of using charcoal.
  It is relatively clean as it does not produce a lot of smoke and soot.
 It does not require a lot of attention during use.
 It produces more heat than equal volume of wood.
 It does not require a big space for storage.
 It is readily available in most parts of the country.
 Its use is quick and easy to manage.
Disadvantage of using charcoal.
 It is relatively tiresome to light.
 The use of charcoal encourages deforestation.
 It produces carbon monoxide gas which is poisonous.
 It can hardly cook very large volumes of food as compared to wood.

vi) Oil or paraffin

Paraffin (kerosene) is a bi –product of crude oil. It can be used in oil stoves for
cooking and as fuel for lamps, refrigerators and ironing. It fits both the urban
and rural settings.
Advantages of paraffin.
 It is relatively cheaper than gas or electricity.
 It is available country wide.
 It is quite clean and quick to use.
 The flame can be regulated to the required heat.
 If carefully used, it does not pollute the environment.
Disadvantages of using paraffin.
 It is highly flammable, so care must be taken when using it.
 It affects the small of food due to its smell.
 It can be used to prepare large quantities of food.
 Its smell is uncomfortable to some people.

vii) Solar energy.

This method uses sun’s energy absorbed into a black painted collector plate.it is
used for cooking, lighting, ironing.
The amount of energy depends on the size of the solar panel.
Advantages of solar energy.
 It is cheaper to use than electricity.
 It does not produce smoke hence does not pollute the environment.
 It is clean and quicker to use.
 It is suitable to use in both rural and urban areas.
Disadvantages of using the solar energy
 The solar panels are expensive to buy.
 It can cause electric shock therefore dangerous to use.
  In situations of prolonged rainy seasons, solar radiations become a
problem therefore difficult to produce current.
Based on the above lists of fuel and its disadvantages and advantages, paraffin
is largely used for lighting and rarely for cooking. Wood is widely used in rural
areas while electricity is widely used in the urban areas.

FOOD SERVICE
Menu: It is French word meaning the bill or faires. The menu should be well
listed and balanced with appetizing dishes.
Points to consider when compiling a menu.
 Occasions
 Number of people to be served
 Equipment available
 Time available
 Funds available
 Ability to cook
 Balance diet
 Variation in colour
 Seasoning and flavours.
Types of menu
1. Tabled hot menu. It has the following features
o Fixed courses
o Limited choices
o Selling price is fixed
o Already onset
2. Ala’carte menu. It has the following features:
 It’s on card
 List of dishes
 Each dish charged separately
 Waiting time has to be allowed
 It is cooked to order.
Order of Courses
1. Horsdewres: it means a variety of pickled and well-seasoned food stuff.
They are special in nature to stimulate the appetite.
Example: Potato salads, tomato salads, avocado vinaigrette,
Chef’s salads.
2. Soup: Appetizer
Use clean soup e.g. chicken soup.
3. Fish dishes: it is always included on dinner banquet menu.
The method and the type of cooking varies,
4. Entries: These are small well garnished dishes always accompanied by a
very rich gravy sauce.
Relieves: These are in form of joints which have to be curved. They are
either to be (roasted) or poached. Source or roast gravy potatoes, greens
vegetables are served with this course.
5. Vegetables (legumes). At this stage of the metal the balance of this course
is returning from heavy to light.
Vegetable dishes are served with its accompaniment e.g. sauce.
 6. Sweet course: it may be hot or cold e.g. crepes, caupes. Pechmelber.
7. Savouries: these are dishes in form of well spiced with salt and pepper.
8. Sorbet courses: it is in form of ice cream mixed with liquor and
Champaign.
9. Cheese: all types of cheese may be offered together with accompaniment.
10.Desserts: all forms of fresh fruits and nuts may be served with caster
sugar and salt.
11.Coffee: It is also served with small ice cakes and biscuits and liavours are
offered.
Personal qualities
 Cleanliness
 Clean fingers and hands
 Body cleanliness
 Clean mouth and teeth
 Posture (appearance)
 Pleasant speech
 Courtesy.
Serving techniques
 Laying
 Napkin fold
 Laying a cover
 Hand positioning
 Removing joint plates e.g. side plate
 Crumbling down
 Cleaning glasses
 Changing dirty ash trays.
Pantry (service room)
This is an area between the kitchen and the restaurant or dinning. It contains:
 Shelves-2 tables
 Cups-silver bins
 Glasses
Dirty table
Dirty table

Counter
Glass table
sink
Clean area
 Entrance to
Solid linen the kitchen

Ala’carter cover
This place setting consists of the following:
Side plate (1) Soup spoon (6)
Fish Fork (2) Ash tray (7)
Side knife (3) Wine glass (8)
Fish plate (4) Cruets (9)
Serviettes (5) Joint Knife (10)

9 7
8
4

2 6
3 5
1 10

Cleaning techniques
1. Using service silver
 Glasses upside down
 Cutlery one side
2. Napkin folds
 Simple fold (daily)
 Complex fold (occasionally)
3. Types of folding
 Bishop’s metre
 Prince of Wales earth
 Coat’s comb
 Cone
 Triple Wales
General points to consider when serving a meal:
  Time factor.
 Handling equipment.
 Type of catering.
 Number of people to be starved.
Types of Food service
1. Guerdon service: this is a meal served to the customer by the waiter from
a trolley or side table.
2. Full silver service: this is a form of table service where the waiter brings
the food to the guest who is seated at the table.
3. Plate or silver service: this is form of service where the dish is plated by
the kitchen staffs that is main sauce (dish) the accompaniments are served
separately.
4. Plate service: this is another form of table service where there is rapid
turnover of customers and speedy service is necessary. It is from the hot
plate to the side board plated.
5. Family service: it is form of service where all accompaniments are on one
plate, sauce for each member on the table. The guests help themselves.
6. Counter or cafeteria: this is form of service whereby the customer collects
the tray at the beginning of the service, moves on and collects the
appropriate table wares for the food.
Sides of service.
 Place the plate on the centre.
 Place the cup with the saucer on the right side.
 Serve the food from guests left overs.
 Drinks e.g. wine from right side of the guest.
 Clear used items from the gust right.
Types of Breakfast
1. Continental breakfast: includes room rates.
2. Full English breakfast in ala’cartel form.
Types of wines
1. White wines:
 White mateus.
 Champaign.
 Anyour rose.
 King George.
2. Red wine.
  Chambries.
 Dram brew.
 Red mateus.
 King Fisher.
Wine glasses
 Sherrs-glasses.
 Champaign glasses.
 Cleret glasses.
 Globlet glasses.
 Cock tail glasses.
 Brandy glasses

FOOD HYGIENE
Many diseases are caused by tiny organisms called bacteria sometimes
called germs. Bacteria are found everywhere in the air, in soil, in animals,
and humans. They contaminate our food and water and it can cause serious
food poisoning and even death. Bacteria are extremely small.

Thousands could fit on this ‘full’ stop they multiply very quickly. A single
one could become a million over night.
In order to multiply, bacteria’s need certain conditions.
1. Warms.
2. Moisture.
3. Food.
1. Warmth: The temperature they like is best around 370c the
temperature of our bodies. Cold temperature such as refrigerators
slows down their growth, freezing temperatures stop growth but
don’t kill them.
2. Moisture: Most foods contain moisture. Bacterial are very
preferential to moisture food such as diary food, fish and meat
particularly poultry, sausages and minced meat, unless these are well
cooked they may cause food poisoning.
3. Food: Can become infected by;
 Humans who are careless about personal hygiene
 Dirty kitchens work tops, utensils, clothes etc.
 By flies, pests and vermin such as rats and mice.
The kitchen: Provides an ideal breeding ground for bacteria and if we
are not careful about hygiene, they will multiply and cause food
poisoning. You will not know, they have done so as they cause little
change in the food.

The first sign you will have that they contaminated, your food is when
you feel the symptoms of food poisoning i.e. vomiting, diarrhoea and
cramps in the stomach or abdomen.

Handling food.
Always wash hands and scrub nails before handling food, wash hands
after handling raw meat, pets or using the lavatory (bacteria can pass
through toilet paper onto the hands.
Bacteria are present on the skin, nose, mouth, hair and clothes.
Before cooking coves clothes with clean apron and tie back hair. Don’t
handle face or hair while cooking.
Handle food as little as possible, use food tong etc
Never dip finger into food, never lick finger during cooking, use clean
spoon each time you taste.
Cover cuts with clean water proof dressing, don cough or sneeze over
food, wash hands after using a tissue to blow nose to those who are
with colds, vomiting or diarrhoea should not handle food.
Prepare food on a clean work surface using clean cutlery and
equipment, never sit on work surfaces.
Keep all food covered, store at correct temperature.
Cook meat particularly chicken thoroughly to kill germs.
Always wash utensils, chopping boards etc. after preparing raw meat.
Never place cooked meat on clean worked surface you have used for
raw meat, this is highly dangerous as the meat will not have further
cooking to kill bacteria.
Left overs: cooked food should be cooled quickly and stored in a
refrigerator.
Use up the left over within one or two days.
All kitchen equipment, surfaces, floors, should be kept spontaneously
clean, wash all equipment and utensils with hot soapy water, rinse and
dry thoroughly.
Pay particular attention to kitchen clothes, sweep floors daily, wash and
disinfect frequently.
Kitchen bins, should be emptied daily, wash and disinfects bins daily.
Wastes should be wrapped and placed in covered kitchen bins
regularly.
Keep pests out of the kitchen, keep pests feeding dishes and food
separate from food preparation areas
Flies often cause food poisoning, they feed in the dust bins, rubbish
dumps and animal dropping and pick up deadly bacteria on their hairy
legs.
They may then fly in your kitchen windows and land on uncovered
food they deposit saliva on the food in order to soften it and often
 excrete while feeding. Having contaminated your food, they fly off to
deposit the germs elsewhere.
MOTTO: Keep food cool, clean and covered.
Kitchen clothes are often the cause of illness, they should be washed,
rinsed and dried daily. Disinfect clothes frequently never leave wet
clothes lying about due to small particles of food they pick up, they are
an ideal breeding grounds for bacteria.
Disposable clothes are good ideas as they are discarded frequently,
permanent dish clothes should be boiled frequently.
Keep separate clothes for Washing up, cleaning the bath room and
cleaning the floor.
Use kitchen paper for mopping up small spills and for cleaning animal
feeding dishes.
Get into the habit of using disinfectants and or bleach regularly.

Food storage
The length of time food takes to decay depends to a large extent on how
it is stored. Food spoilage can be delayed or prevented by storing food
properly.
Badly stored food can lead to multiplication of organisms, food
spoilage and waste.
Good storage keeps free from dirt and dust and keeps food out of sight
until required.
Today, most households do their main food shopping once a week or
less often. This means that lots of storage space is required.
Shelf life
The shelf life of food depends on the type of food and the conditions in
which it is kept. Food may be:-
1. Perishable: e.g. raw meat, fish, eggs, bread, milk cream have a
short shelf life, opened or thawed preserved food e.g. canned,
frozen food should be treated as perishable.
2. Semi perishables: Fruits and vegetables.
3. Dry: e.g. Flour, sugar, tea, cereals and preserved foods have long
shelf life but may deteriorate sooner if badly stored.

Kitchen storage
A. Refrigerator
Fridges work by slowing down bacteria action due to the cold
temperature i.e. 10C-60C.
B. Food cup Boards
Wall units rather than floor units should be used for food storage
to avoid attack by insects etc. they should be tidied and cleaned
regularly.
Freezer
Bacteria cannot multiply at the low temperatures used in the
freezer i.e. 180C. The freezer is used to store frozen foods and to
freeze foods e.g. bread and fruits.
C. Vegetable Rack:
This is an open rack used to store vegetables. It allows
circulations of air around the vegetables which prevent moulds
growth. Keep it in a cool corner of the kitchen or in a cold utility
room or garage.