Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: PROVIDE EFFECTIVE COSTUMER SERVICE
Module No.: 1
Module Title: Providing Effective Customer Service Nominal Duration: 100 Hrs.
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TABLE OF CONTENTS TITLE MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE Lesson 1.Greeting customers Lesson 2. Identifying customer needs Lesson 3. Delivering service to customers Lesson 4. Handling queries through telephone, fax machine, internet, e-mail Lesson 5. Handling complaints, evaluation, and recommendations Module Title : CLEANING AND MAINTAINING Lesson 1. Cleaning, sanitizing, and storing equipment Lesson 2. Cleaning and sanitizing premises Lesson 3. Handling waste and linen Module Title : Performing Safety Practices in the Workplace Lesson 1. Following workplace procedures for health, safety, and security practices Lesson 2. Dealing with emergency situations Lesson 3. Maintaining safety personal presentation standards
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6-9 10 - 13 14 - 17 18 - 20 21 - 23
28 - 33 34 - 37 38 - 40
45 - 49 50 - 52 53 - 55
Module Title : OBSERVING WORKPLACE HYGIENE AND SANITATION PROCEDURE Lesson 1. Observing hygiene and sanitizing procedure Lesson 2. Identifying and preventing hygiene risk.
61 - 64 65 - 69
Module Title : PLATING, PRESENTING ANS SERVING FOOD Lesson 1. Preparing food for service Lesson 2. Portioning and plate food Lesson 3. Working in a team
74 - 78 79 - 82 83 - 85
Module Title : PREPARING, COOKING AND SERVING FOOD FOR MENU Lesson 1. Coordinating, organizing and preparing for food service Lesson 2. Cooking and serving menu items for food service Lesson 3. Coordinating and completing end of service requirements
91 - 94 95 - 108 109 - 111
MODULE TITLE: RECEIVING AND STORING KITCHEN SUPPLIES Lesson1. Taking delivery of supplies Lesson 2. Storing supplies Lesson 3. Rotating and maintaining supplies
116 - 125 126 - 132 133 - 135
MODULE Lesson 1. Lesson 2. Lesson 3. Lesson 4.
139 151 158 166
TITLE: ORGANIZING AND PREPARING FOOD Preparing tools and equipment for specific uses Assembling and preparing ingredients for menu items Preparing dairy, dry goods, fruits and vegetables Preparing meat, seafoods and poultry
- 150 -157 - 165 - 181
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PROVIDE EFFECTIVE COSTUMER SERVICE Module Title: PROVIDING EFFECTIVE COSTUMER SERVICE Module Introduction The module deals with the knowledge, skills, and attitudes in providing effective customer service. It includes greeting customers; identifying customer needs; delivering customer service; handling queries through telephone, fax machine, internet, and e-mail; handling complaints, evaluation, and recommendation.
Expected Outcome After completing the module, you should be able to: 1. greet customer; 2. identify customer needs; 3. deliver service to customer; handle queries through telephone, fax machine, Internet, and e-mail; and 4. handle complaints, evaluation, and recommendation.
PRE-TEST Direction: Read carefully the following questions and choose the best answer from the choices given. Write only the LETTER on your test booklet. 1. Who among the following personnel in an industry is considered the life and blood of the food and beverage industry? a. customer b. employee c. manager d. worker 2. What is the best characteristic of an employee that motivates the customer to stay longer in the industry? a. assist the customer to the vacant table b. be calm and relax all the time c. always put a smile on your face and be friendly d. all of the above 3. If your a. b. c. d.
guest arrives, but there is no vacant table, what will you do? assist him to the waiting lounge, but don’t forget him there. propose a menu which he would like or choose any and give his order prepare the table for the guest try your best to make him patient
4. Which of the standard operating procedure of greeting the guest is the best in dealing with the customer? a. be calm in dealing with the problem b. first impression is lasting in an industry c. never neglect the first contact with a client d. welcoming is a first impression that the customer will remember to come back
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5. Which art of communication is shown when a person is speaking in a group and many are showing their responses a. facial expression c. body gesture b. body language d. body posture 6. Which of the symbolic messages is transformed by means of intonation, vocally-produced noise, body posture and body gesture? a. body language c. oral communication b. non-verbal communication d. verbal communication 7.
Which art of communication is not included in the verbal and non-verbal communication? a. body language b. paralanguage c. waving of hands d. winking and slight movement of the eyebrow
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Which of the following is not included in the modes of farewell? a. kissing and hugging c. smiling b. sending letter d. waving of hands 9. Which is not included in the symbolic message of an oral communication? a. body gesture c. fare welling b. facial expression d. intonation 10.
Which of the following needs of the customer does not belong to the group? a. need to be understood c. need to feel important b. need to feel welcomed d. need to be somebody
11. Which is not included in the standard requirements for the urgency needs of the customer? a. manner of preparation c. personal hygiene b. preparation time d. special qualities of the dish 12.
Which of the following does not belong to the body language checklist? a. do you hold your head high and steady? b. do you find it easy to maintain natural smile? c. do your arms move in a natural unaffected manner? d. do you use the two levels of communication?
13. Which of the good working attitudes and pleasant approaches does not belong to the group? a. good communication b. body language c. sound intonation of your voice d. your appearance 14. Which is not included in maintaining high quality service to the customer? a. customer satisfaction c. keeping clear item b. some emblem d. setting strategies
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15. Which is not an example of EMBLEM which means a verbal accompaniment? a. hand signal c. hugging b. high file d. victory sign
LESSON 1 GREETING CUSTOMERS INTRODUCTION The lesson deals with the proper greetings of the customer in line with enterprise procedure, the verbal and non-verbal communications, and the sensitivity to cultural and social differences.
ASSESSMENT CRITERIA 1. Guests are greeted in line with enterprise procedure. 2. Verbal and non – verbal communications are appropriately used on the given situation. 3. Non – verbal communication of customer is observed. 4. Sensitivity to cultural and social differences is demonstrated.
DEFINITION OF TERMS gesture
- a motion of the limbs or body made to express thought or to emphasize speech. - the act or remarks made as a formality or as a sign of intentions or attitudes. communication - the exchange of thoughts, messages or information. customer - one who buys goods or services farewell - used to express an acknowledgement of parting comportment - bring together exigencies - urgent requirement tiddling - tamper averted - to ward off; prevent gaze - to look steadily and with fixed attention. deceit - trick disbelief - to refuse to believe embellish - to make beautiful as by ornamentation Verbal and Non-verbal Communication Two Levels of Spoken Message 1. Verbal 2. Non-Verbal Verbal Communication - communicating our message verbally to whomever is receiving the message. These symbolic messages are transferred by means of: Intonation
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Tone of voice Vocally produced noise Body posture Body gesture Facial expressions, a pause
Non-Verbal Communication - Consists of all messages other than words that are used in communication. Body language – a term for communication using body movement or gesture instead of, or in addition to, sounds, verbal language or other communication. Paralanguage – describe all forms of human communication that are not verbal language. This includes the most subtle of movements that many people are not aware of, including : a. Winking and slight movement of the eyebrows. b. Use of social expressions. How potential is non-verbal behavior Some researches show the level of non-verbal communication as high at 80 % of all communications, more reasonably it could be at around 50 – 55 %. Mehrabian discovered in his communication study that 7 % of communication comes from spoken words, 38 % from the tone of the voice, and 55 % comes from body language. Most Basic and Powerful Body Language Signal 1. Crossing his/her arms across the chest. 2. Consistent eye contact can indicate that a person is thinking positively of what the speaker is saying. 3. An averted gaze that often indicates disbelief. 4. Touching the ear or scratching the chin. 5. Boredom is indicated by the head tilting to one side, or by the eyes looking straight at the speaker but becoming slightly unfocused. 6. Posture or extended eye contact, to indicate interest 7. Touching the face during conversation can sometimes indicate deceit on the act of withholding information. 8. Dusting oneself off. 9. Brush oneself as an act of “cleaning” him/herself. Modes of Bidding Farewell
Waving of hands Smiling Kissing/Hugging
SELF-CHECK Direction: On a sheet of paper, answer the following questions. 1. What are the ways of communicating with the client? 2. How prevalent is non-verbal behavior?
REFERENCES Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES, SERVICE
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OPERATION, Copyright 2007, pp. 118 – 130 http: //en. wikipedia. org/wiki/body language ww.wikispace.com Standard Operating Procedures of Greeting the Guest Customers are the life and blood of the food and beverage business. To ensure continuous patronage, their satisfaction must be sustained. They always deserve preferential, prompt and consistent attention. Greeting the Guest WITH A SMILE ON YOUR FACE AND IN A FRIENDLY MANNER (Good morning/ Good afternoon/ good evening…Sir/ Ma’am) (Welcome to ______________ (name of restaurant/ bar/Industry) A. Welcoming a client a. Be very polite, always smile “Good __________ sir/ ma’am, welcome to our place. I’m ____________ (name) at your service” b. Never let a client wait all alone at the restaurant door, he might get the impression that he is not welcomed. Come in, have a nice day ( assist to the place ) c. Attend to the customer right away. Do not assume an attitude which means he is bothering you. d. Be always warm in your welcome, but natural. He is your host but do not let him sit on the table where the remains of the previous client are still on. e. If there is no available table, do not drop him. Try your best to make him comfortable, give the delays he shall have to wait and eventually send him to the bar but do not forget him there. Go and see him, propose the menu and maybe, he would like to choose and give his order. f. Apply a little psychology From this contact, try to get or guess what type he is. The knowledge of knowing him more will keep you to serve him better. g. Always remember to show him the way to his table and never forget to pull the chair out and help him sit down.
SELF-CHECK: Direction: Choose your partner among your classmates. Perform the standard procedure of greeting the guest. The rest of the class will be the evaluators or the observer. RESOURCES: tables chairs
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REFERENCES: Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES, SERVICE OPERATION, Copyright 2007, pp. 118 – 130 http: //en. wikipedia. org/wiki/body language ww.wikispace.com
LESSON 2 IDENTIFYING CUSTOMER’S NEEDS INTRODUCTION The lesson deals with the needs of the customers, the proper information and details provided the customer, and the recognition and identification of the limitation in addressing needs.
ASSESSMENT CRITERIA 1. Interpersonal skills are used to identify the needs of the customer. 2. Urgency of needs should be assessed and identified. 3. Proper information and details are provided to the customer. 4. Limitation in addressing needs is recognized and identified. DEFINITION OF TERMS culture – behavior pattern; belief; art self-esteem – confidence; self-respect comfort – a condition of pleasurable case or well being appropriate – suited to a particular condition; fitting facial – of the face; cosmetic treatment of the face beverage- any one of various liquids for drinking; excluding water queries – question; inquiry, a doubt in the mind vintage –a very high quality of wine Information sheet 1.2 Identify Needs of the Customer A. Understanding the basic needs of the client 1. Need to be understood - the message they send should be interpreted correctly 2. Need to feel welcomed - anyone doing business with you who feels like an outsider will not come back - people need to feel you are happy to see them and that their business is important to you 3. Need to feel important - ego and self-esteem are powerful human needs - we all like to feel important. Anything you can do to make a guest feel special is a step in the right direction
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4. Need for comfort - customers need physical comfort, a place to wait, rest, or do business. They also need physiological comfort, the assurance that they will be taken care of properly and the confidence that you will meet their needs. Standard Requirements for the Urgency Needs of the Customer Effective menu and beverage merchandizing require product knowledge, good customer relations, and the ability to persuade a guest to buy what you offer. 1. Manner of preparation/ basic ingredients ex: broiled, simmered, grilled etc. the basic ingredients, the customers get to imagine how the food tastes and looks, describe the items as a flavorful combination of the food. 2. Special qualities of the dish Example “Pork adobo” a dish simmered in vinegar, soy sauce and spices. It is the famous Filipino delicacy, “I’m sure you’ll like it.” Note: When describing the quality of a dish/ beverage, study guest’s preference as to taste, size, smell, color, texture, etc. and describe the item in relation to them. 3. Preparation time A guest may be already hungry, that he wants his order to be served immediately, but unknowingly ordered a dish that takes time to prepare. He must be informed beforehand that his order needs time to prepare so he can change his order to an easily prepared one. You can say “Our chef will take about _________ minutes to prepare your order Sir/ Ma’am. Do you mind waiting? If he/she decides to wait, offer beverage. “Shall I get you a better of ___________ while you wait? Then mention, your order will be ready in 15 minutes from now, shall I get you another cold bottle of ___________? 4. Standard Portioning Some guests are inclined to ask the exact portion for each serving. 5. Standard Accompaniments 6. Right Pronunciation Menu items should be pronounced properly or will sound ridiculous to your customer. You should likewise be ready to answer queries pertinent to the meaning or translation of some foreign terms used. 7. Entries that best compliments the order 8. Out of stock items and their proper substitute Some items offered in the menu are not available on certain occasions. It is advisable for you to inform the guest outright if his order is out of stock. Do not simply say “out of stock sir”. This will likely close the door to merchandizing. Offer an appropriate substitute, the right approach may be “I am sorry sir/ ma’am, but we run short of (mention the title of recipe) at the moment, but we have something for you to choose from”.
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Good Working Attitude and Pleasant Approach An attitude is a state of mind that influences feelings, thoughts and action tendencies. The attitude you send is usually the attitude you get back. Most service employees fall because of attitude. If you don’t get customers first the game is over before it begins. The attitude you project to others depends primarily on the way you look at your job. A. Your Appearance Create a positive first impression. First impressions are critical because there may be no opportunity for a second impression. Like an act or actress, interacting with others requires you to be on stage at all times. It is also important to understand that there is a direct correlation between how you look at yourself and attitudes. The more positive you are when you encounter costumers, the better. B. Body Language (Body Language Checklist)
Do you hold your head high and steady? Do your arms move in a natural unaffected manner? Are your facial muscles relaxed and under control? Do you find it easy to maintain a natural smile? Is your body movement controlled, neither hurried nor too casual? Do you find it easy to maintain eye contact with people you are talking to?
C. SOUND OF YOUR VOICE The tone of your voice, or how you say something, is more important than the words you use. The tone of your voice you use may mean the difference between 1. Acceptable job success and great job success. 2. Adequate customer service and quality customer service. Customer Relations and Interpersonal Skills In the food and hospitality industry, working with colleagues and customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about. Customer Relations Techniques 1. Number of skills Effective verbal and non-verbal communication Ability to ask relative questions Attentiveness Knowledge of different people and cultures Knowledge of where services and products are available from
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Problems solving and decision-making skills
2. Understanding the local and international visitor’s needs Providing appropriate service Handling complaints and feedback Different cultures, backgrounds and upbringings Customer’s needs and expectations can be identified accurately through: 1. effective observing 2. effective listening 3. effective questioning
SELF-CHECK Direction: Prepare a sheet of pad paper and answer the following questions. 1. What are the needs of a client that need to be addressed in order for him/her to be satisfied with your service? 2. What are some positive attitudes that are to be shown to the guests so that they may love your place?
REFERENCES: Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service Operation. Pp. 118 – 130 www.wikispace.com
LESSON 3 DELIVERING SERVICE TO CUSTOMER INTRODUCTION The lesson deals with customer needs that are promptly attended to in line with workplace procedures and regulations and the appropriate relations that will be maintained with the customer to meet high quality services.
ASSESSMENT CRITERIA 1. Customer needs are promptly attended to in line with workplace procedures and regulations. 2. Appropriate relation with the customer is maintained to meet high quality services. 3. Opportunity enhancement of quality service is taken whenever possible. DEFINITION OF TERMS devoid - completely lacking conformance - emotional shock that causes lasting psychological damage enhance - to make greater, on in value; reputation usefulness
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benchmark - a surveyor mark made on a stationary objective used as reference point. escalate - to increase an intensity proforma - done as formality
INFORMATION SHEET 1.3 Maintaining High Quality Service to the Customer 1. Keeping item clear You and your buyer must have the same understanding of what is expected from the entire transaction and all its conclusions, our buyer needs to feel his/ her expectations have been met. 2. Setting Strategies Both technical quality and customer’s satisfaction have a favorable impact on the cost of care. 3. Leadership Strategies for Satisfying Customers All employees have a part in customer relations and ensuring the best quality service and best product. The emphasis is “Customer First”. 4. Lessons Learned Effective senior management uses customer feedback for planning and communications with employees. 5. Know how to say no. Being professional and considerate of customers enhances their views of the organization even when the customer may be disappointed with the outcome. 6. Customers Satisfaction Respond to complaints quickly and courteously with common sense and you will improve customer loyalty. A. “EMBLEM” – is a verbal accompaniment Examples: 1. hand signal Waving good bye “V” – for victory sign High file – signaling victory Some emblems A clenched fist has universal meaning. There are others that are idiosyncrasies in carefully condition The use of the zero shape made by the fingers. This stands for “Ok” in the U.K Providing Quality Service How satisfied with himself one can be. Helps the client he served leave happily. See that the person shall not forget you and the place you work in. He will come back and if he does not, he will endorse the place to his friends.
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The goal of the industry is to take care of their client they want him to come back because they all need him. In this case, they consider good quality Good quality is not easy. It is the result of constant effort and attention and the observance of numerous rules like: I. General Outlook a. Personal Hygiene b. The way you dress c. The way you work your department your station your sideboard II. Your Personal Attitudes Towards a. The client b. Your work c. Your colleagues III. Your Contacts with the client a. Welcome the client b. The order taking c. How to treat complaints from a client IV. Details Serving a. Before the service b. During the service c. After the service Customer Relations in the Industry Efforts exerted to sustain patronage and attraction of clients can only be achieved once they have satisfied customer’s need and expectations. Restaurants do not only sell food and beverages but most importantly service. Customers judge a food, tableware or decoration by the kind of people who serve them. A favorable impression may induce them to invite their friends and relatives to patronize the industry. If service is to be considered a product itself, what qualities should the industry bear in mind to ensure guest satisfaction? 1. Quality Service Quality is measured in terms of our ability to conform to acceptable standard expected by the customers. 2. Efficiency of Service Staff. When the needs/requirements of the customer have not been adequately or promptly attended to, much that he has to make a request each time he needs an item, your service will be judged as very insufficient. An appetizing dish served according to standard may still not satisfy a customer if it is served quite late.
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3. Warmth and Courtesy of the Service Staff. A fast and efficient service performed according to acceptable standards is likely to lose its meaning to a customer who may have been served by an attendant with a frown and sarcasm. What is worst is when the customer has been shouted at by the service staff. Note: Always bear in mind, that customers are human beings who treasure their feelings and sentiments. Impolite gesture and indicatives of loss of respect for a person by these actions is likely to hurt their ego and sentiments. Unpleasant experience when not properly compensated nor handled by supervisors will likely push the clients to say goodbye to the industry and never come back.
SELF-CHECK Direction: Answer the following questions in a separate sheet of paper. 1. How do you keep client satisfaction? 2. What must the industry always remember about their client satisfaction? Direction: Film viewing about delivering service to the customer.
Guide questions: 1. What are the good qualities of the employees that satisfy the client? 2. How do you evaluate the industry? (Physically) 3. What can you say about the employees when dealing with their guests?
REFERENCES: Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service Operations, pp. 118 – 145 Degullado, Dante B., Food and Beverage Service Manual, pp.14–28 http://en.wikipedia.Org./wiki/ body language. LESSON 4 HANDLING QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET, AND E-MAIL INTRODUCTION mail.
The lesson deals with handling queries through telephone, internet, and e-
ASSESSMENT CRITERIA 1. (IT) Telephone, computer, fax machine, internet are properly handled or used.
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2. Queries / information are recorded in line with workplace procedure. 3. Queries are acted upon promptly and efficiently. DEFINITION OF TERMS browsing- to look for information from the World Wide Web. efficiently - exhibiting the high ratio of output to input. prompt - on time, punctual, done without delay monogram - design composed of one or more initials of names auto attendant - a series of tired recordings leading an inquirer top a recorded answer or the appropriate staff person interactive voice response systems -information retrieval from a main computer using telephone or terminals e-mail staff person - responses to computer queries
INFORMATION SHEET 1.4 Telephone Techniques The telephone offers a unique, two-way medium for public involvement It can be used to obtain information and to give opinion. Its use has entered a new era of potential application to community participation going beyond question and answer techniques towards involving new multimedia connection with television and computer. Telephones have long been used for community involvement. Innovations are available for expanding telephone use. Importance of Telephone Telephone techniques are basically interactive. The telephone is used to initiate a conversation or a query, and a response of some kind is made to advance the action. Responses can vary from pre-recorded messages to staff responses on specific topics. Telephone techniques which are out to a broad variety of people who might not otherwise participate in the transportation process, including people with these abilities. Special Telephone Techniques 1. Agency use of telephone can cover many topics An audio text service can be programmed to give answers to many pieces of information including times and dates of community meetings. 2. Agency use of telephone covers a large geographic area. Shows a desire to communicate with the general public. 3. Telephone techniques are easily understood. Special training for participants to get involved and express ideas is not required. 4. Telephone techniques can combine several applications. An aggressive telecommunication project enhancing public communication and reducing vehicle trips by combining an electronic bulletin board, optical imaging technology, geographic information system, electronic and voice mail and fax system.
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Uses of Internet 1. It makes easier for people to communicate 2. It could create a text file and deliver it to designated ”mail box” 3. It is able to send messages to remote mail box on the network 4. Mailing lists connect a group of people who are interested in the same topic 5. It collects messages above different topics forming thematic newsgroups in which anyone can participate 6. The most immediate ways to communicate with others 7. Internet telephone is used as the traditional telephone To Open 1. 2. 3.
the MSN Mail Program Go to http.//www.msn.com. The welcome page will open While on MSHHOME’ click on the “HOTMAIL” link When the please sign page opens, enter your hotline E-mail address and your password 4. Click on “sign in” for the In box to open 5. Set the cursor in the E-mail item you wish to open and double left click for your mail message to open 6. To open the next E-mail, click on “Previous” or “next” links at either the top or the bottom of the E-mail message E-Mail E-MAIL- is an electronic message sent from one device to another. Most messages go from computer to computer E-mail can also be sent and received by mobile phone. To send an E-mail, you need a connection to the internet and access to a mail server that forwards your mail SMTP- The standard protocol used for sending internet E-mail meaning Simple Mail Transfer Protocol MIME- “Multipurpose Internet Mail Extension”- it is used to send messages without attachment via internet Importance of E-Mail 1. It can take days to send a letter across the country and weeks to go around the world. To save time and money, more and more people rely on electronic mail. It’s fast easy and much cheaper than using the postal service. 2. Electronic communication, because of its speed and broadcasting ability is faster. 3. It is fundamentally different from paper –based communication. 4. E-mail is more conversational than traditional paper based-media.
FAX MACHINE is a modern electronic instrument composed of a scanner and a printer. It transmits data in the form of pulses via a telephone line to a recipient usually another fax machine which then transforms these impulses into image and print them in a paper. The traditional method requires a phone line and only one fax can be connected to send or receive at a time. Inter fax achieves a dramatic deduction in communication cost especially when long faxes are frequently exchanged with overseas or distant offices.
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SELF - CHECK A. Direction: Answer in a separate sheet of pad paper. 1. What are the proper ways of responding to queries and information? 2. How do you record queries and information rapidly? B. Direction: Role play on the different responses to queries/information.
REFERENCES: http.//www.fhwa.dot.goo/reports/pitted/telephone.htm. LESSON 5 HANDLING COMPLAINTS, EVALUATION, AND RECOMMENDATION INTRODUCTION The lesson deals with proper handling of complaints and the evaluation and recommendation about the industry.
ASSESSMENT CRITERIA 1. 2. 3. 4.
Guests are politely greeted. Complaint is resolved with responsibility. Nature and details of complaint are established. Action is taken appropriately to resolve the complaint to meet customer satisfaction. 5. Evaluation and recommendations are acted upon with sincerity to ensure high quality standards.
DEFINITION OF TERMS traumatic – sad experience devoid – completely lacking sarcasm – tear flesh; speak bitterly
INFORMATION SHEET 1.5 Steps in Handling Complaints Listen carefully to the complaint. Repeat the complaint back and get acknowledgement if you hear it correctly. Apologize. Acknowledgement of the guest’s feelings (anger, frustration, disappointment, etc.). Explain what action you will take to correct the problem. Thank the customer for bringing the problem to your attention. Common Reasons why customers may be difficult to deal with They are tired or frustrated. They are confused or overwhelmed.
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They They They They They
are defending their ego on self-esteem. have never been in a similar situation before. don’t speak or understand the language very well. are in bad mood and take it not on you. are in a hurry or have waited on extended period of time for service.
Steps in Getting Customers to your Side STEP 1
Don’t take it personally. This is one of the hardest customer service skills to learn. Remember they are not attacking you personally. (Even though it may seem that they are)
STEP 2
Remain calm. Listen carefully. This is easy to say but difficult to do. Take a deep breath and plan your words carefully. Paraphrase what they have said and make sure you have heard them correctly.
STEP 3
Focus on the problem, not the person. Be a problem solver, try to figure out what this person needs in someway if you can. Let them know what you can do.
STEP 4
Reward yourself for turning difficult customers into happy one.
Always give your guest a gracious smile as you welcome him or in bidding goodbye. For regular customers, recognize their continuous patronage of the industry, know their preferences, rooms, tables, drinks, etc. Be generous in expressing gracious remarks like “Have you enjoyed your stay in our industry. Please don’t hesitate to come if you need anything.” Handling Complaints 1. 2. 3. 4. 5.
Apologize to customer. Never argue or disagree. Handle the problem yourself if possible. Offer alternatives. Try to turn the complainant back into a satisfied customer.
When for some reason or another a client disagrees with you, never answer back. Keep cool, try to solve peacefully the problem and if the difficulty is too big for you, call your supervisor at once. Customers are the important assets of the industry, so employees must be trained to remain calm and ready to solve several critical cases, to the satisfaction of the customer. In the first part, you have to select the best possible answer you could give the guest. By maintaining eye contact remain relaxed, listen to the facts and emotion, emphasize and accept responsibility for the guest. Solve the problem instead of blaming others, lying and creating stories; Explore solutions to reach a decision agreeable to the guest and act on the decision.
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SELF - CHECK A. Direction: Prepare ½ sheet of pad paper for your answer. 1. What are the steps in handling complaints? 2. How do you handle complaints of the guest? B. Direction: Field Trip to the Venue (Probable situations to be dealt with and reported to the class). 1. Arrival at the venue 2. Serving services 3. Handle complaints (a member of the group may give a situation wherein a problem arises)
REFERENCES: Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES SERVICE OPERATION, pp.113 – 130
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES Module No.: 2
Module Title: Cleaning and Maintaining Kitchen Premises Nominal Duration: 50 Hrs. 20
CLEAN AND MAINTAIN KITCHEN PREMISES Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES Module Introduction The module covers the skills, knowledge, and attitudes on cleaning and maintaining kitchen, food preparation and storage areas in commercial cookery or catering operations.
Expected Outcome At 1. 2. 3.
the end of this module, you should be able to: clean, sanitize and store equipment; clean and sanitize premises; and handle waste and linens.
PRE-TEST Direction: Read and understand the following questions below. Choose the letter of the correct answer and write it in your notebook. 1. What must be done first to facilitate ease in washing pans used in cooking foods with fats, syrup and sugar? a. soak them in hot water. b. immerse them in ice cold water. c. scrub with a piece of sandpaper. d. scrape the food residue with a piece of paper. 2. What should be the proper order in washing the dishes? a. utensils, chinaware, silverware, glassware b. silverware, utensils, glassware, chinaware c. chinaware, glassware, utensils, silverware d. glassware, silverware, chinaware, utensils 3. In which of the following situations is good housekeeping practice best shown? a. emptying the garbage can every other day. b. using imported sanitizing and disinfecting materials c. spraying air freshener before and after leaving the room. d. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances 4. Which of the following equipment and utensils should be sanitized? a. working table c. floors b. food containers d. all of the above 5. Why do we need to put pieces of charcoal inside the refrigerator? a. maintain temperature b save energy consumption c absorb objectionable odor d enhance the keeping quality of stored foods
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6. Which of the following does NOT belong to the group? a. alcohol c. soap b. boric acid d. steam 7. Mr. Garcia gathered kitchen wastes and combined them with soil, then allowed the mixture to decompose into a humus-like product. What waste management and disposal procedure is used? a. composting c. waste avoidance b. reuse d. waste reduction 8. Rommel made decorative vases from old newspapers. What management technique did he used? a. recycling c. waste disposal b. reusing d. waste reduction 9. Which of the following linens is not used in the dining area? a. cleaning cloth c. table runners b. serving cloth d. tea towels 10. Your younger sister accidentally swallowed poison. What first aid treatment should you do? a. read the label of the poisonous material. b. remove anything remaining in the mouth c. give her a glass of water or any fruit juice d. give her a spoonful sugar or any kind of sweets.
LESSON 1 CLEANING, SANITIZING AND STORING EQUIPMENT INTRODUCTION The lesson focuses on how to clean and sanitize kitchen equipment and utensils using prescribed chemicals for sanitizing. It also discusses the proper use and storage of equipment according to instructions.
ASSESSMENT CRITERIA 1. Chemicals used for cleaning are selected. 2. Equipment and utensils are cleaned and sanitized in accordance with manufacturer’s instructions. 3. Cleaning equipment and utensils are stored and stacked safely in designated places. 4. Cleaning equipment are used safely in accordance with manufacturer’s instructions. 5. Cleaning equipment are assembled and disassembled safely.
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DEFINITION OF TERMS cleaning sanitizing stack exterminate
infestation grates filth pedestal disinfectant kitchen sanitizer linen
– a physical removal of visible soil and food. – process of reducing number of harmful organisms to safe level on food contact services. – a case composed of several rows of shelves. – to destroy totally. – the state of being infested as with parasites or vermin – frames of iron bars for holding fuel while it burns – anything that is dirty – a base or support – a substance used to destroy germs and diseases – a room especially set apart and containing the necessary utensils for cooking food. – a chemical agent used for cleansing and sanitizing surfaces and equipment. – household articles made from linen or other cloth.
INFORMATION SHEET 2.1 Good Housekeeping Practices Cleanliness plays a vital role especially in the kitchen where foods are prepared and cooked. In order to avoid contamination, you must practice sanitation especially on the equipment and utensils to be used. 1. Have a clean kitchen. Plan and implement a program of regular cleaning of the refrigerator and range, the light fixture, windows, cupboards, doors, counters, work spaces, the walls and floors. Clean the drains, sink, range, cooking surfaces, and the floor on a daily basis. Remove all the spilled foods, grease and dirt from the range after used. Clean refrigerator at regular intervals as recommended by the manufacturer. 2. Eliminate the possible breeding places of flies. Screen the house and use effective insecticides and fly swatters whenever necessary. 3. Exterminate rodents. Do not leave food and dirty dishes on the table and sink to prevent them from multiplying. Keep all foods likely to be eaten by rats in rodent-proof containers. 4. Prevent and control insect infestation. They will create filth and bacteria. Always keep sink and areas around including floor clean. Dry after the evening meals. 5. Store garbage in a can with a tight fitting lid until it is collected. Keep a gallon can or plastic container lined with plastic bag for daily kitchen waste. Dispose garbage after evening meal to a regular garbage can outside the kitchen.
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Detergent Detergents are cleaning agents, solvents or any substances that will remove foreign or soiling materials from surface. Solvent cleaners – referred to as degreasers use to clean equipment and surface areas that that get solid with grease. Acid cleaner – used to remove tough cleaning problems such as lime build up in dish washing machine. Abrasives – used for tough soils that does not respond to solvents or acids. Principles of Sanitation 1. Heat Sanitizing - exposing the clean surface to high heat for a long time to kill harmful organism. Minimum temperature to kill organism is 162%F to 165%F. 2. Chemical Sanitizing - is achieved in two ways: - immersing clean object in sanitizing solution - rinsing, swabbing, or organizing or organizing the object with sanitizing solution Equipment to be sanitized 1. eating utensils (plates, spoons, fork, glasses, cups and saucers) 2. cooking utensils (pots, pans, kettle, casserole) 3. cutting tools (cutlery, knives) 4. preparing tools (chopping board, containers) 5. garbage bins 6. exhaust fan 7. refrigerator 8. sink and drains Proper Storage of Cleaning Equipment Storage of Washed Utensils 1. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination 2. Cups, bowls, and glasses shall be inverted for storage. 3. When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever practicable. Utensils shall be stored on the bottom shelves of open cabinets below the working top level. 4. Racks, trays and shelves shall be made of materials that are imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping. 5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable.
SELF – CHECK Direction: Answer the following questions: 1. Why is it important to clean, sanitize and store equipment properly?
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2. Enumerate good housekeeping practices to be observed to maintain cleanliness and sanitation.
REFERENCES: Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC FOODS FOR FILIPINOS, 95-100 June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130 ACTIVITY 2.1 CLEANING EQUIPMENT PROCEDURE Equipment Sanitation Procedures 1. Range a. Remove all burnt sediments and wipe grease from the top of the range after each use. b. Scrape grease from curbs and openings and hinges. c. When cool, wash top of range. d. Run oiled cloth over the top of range. e. Clean the oven by removing grates then, scraping off food deposits. f. Soaked and washed the grates by scrubbing with stiff brush. Electric burners should be cleaned with a brush or with a damp cloth. g. Before returning, rub with oil-damped cloth. 2. Dishwashing machine a. Remove strainer pans, wash and stock them outside machine. b. Scrub inside frequently with stiff brush. c. Wash tables and top of machine. d. Clean the nozzles. e. Do a special periodic cleaning in hard water area. 3. Slicers a. Clean slicers immediately after using, especially after vegetables and nuts. b. Disassemble all parts to clean. c. Dry and cover knives after cleaning with oil-damped cloth. d. Wash carriage slides thoroughly. e. Wipe outside with cloth. f. Clean the table and the pedestal of slicers. g. Replace the guard after cleaning.
slicing
4. Refrigerator a. Wipe spilled foods inside the refrigerator. b. Wash the shelves and trays at least twice a week with baking soda. c. Rinse and dry thoroughly. d. Flush the drains weekly.
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ACTIVITY 2.2 Proper Dishwashing Techniques 1. Remove large scraps of foods with a rubber scraper. 2. Rinse or soak the pans and other utensils used. 3. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils. Stack them to the right of the sink so that work progresses from right to left. 5. Wash the glassware. Soap each piece individually and rinse in hot water. 6. Wash the silverware. Soak them in water and remove the dirt with a plastic scourer before soaping. Soap each piece individually and rinse in hot water. 7. Wash the chinaware. Scrape and rinse each dish. Soap and rinse dishes in hot water at 66oC (150oF) above. 8. Wash the utensils. Scour all pans until completely clean. Use ammonia to remove fat. Soap each piece and rinse in hot water at 66oC (150oF) or above. Manual Dishwashing Procedures: 1. Scrape and pre-rinse – The purpose is to keep the wash water cleaner 2. Wash – use warm water at 110F - 120F and a good detergent. Scrub well with a brush to remove all traces of left over and grease. 3. Rinse – use clean warm water to rinse off detergent. Change the water frequently or use running water. 4. Sanitize - Place utensils in a rack and immerse in hot water at 170F for 30 scrubs. (a gas or electric heating element is needed to hold water at this temperature). 5. Drain and air-dry – Do not towel dry the dishes. This may contaminate utensils. Mechanical Dishwashing Procedures: 1. Scrape and pre-rinse. 2. Rack dishes so that the dishwasher spray will strike all surfaces. 3. Run machine for a full cycle. 4. Set the sanitizing temperature at 180F for machine that sanitize by heat and 140F for machine that sanitize by chemical disinfectant. 5. Air-dry and inspect dishes. Do not touch surfaces that come in contact with food.
SELF-CHECK Direction: Plan for laboratory activities. Evaluate the performance using the score sheet below. 1. Demonstrate cleaning and sanitizing of kitchen equipment and utensils. 2. Demonstrate manual and mechanical dishwashing. Standard Score Sheet for Sanitation CHARACTERISTICS GOOD (6) Cleaned and maintained the equipment used in the kitchen.
FAIR (4)
POOR (2)
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Washed, sanitized and stored the kitchen tools and utensils.
REFERENCES: Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC FOODS FOR FILIPINOS, 95-100 June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
LESSON 2 CLEANING AND SANITIZING PREMISES INTRODUCTION The lesson deals with the various types of chemicals and equipment for cleaning and sanitizing premises and the first aid procedure for accidents caused by chemicals.
ASSESSMENT CRITERIA 1. Cleaning schedule is followed based on enterprise procedures. 2. Chemicals and equipment for cleaning and sanitizing are safely used. 3. Walls, floors, shelves and working surfaces are cleaned and sanitized observing all precautionary measures. 4. First aid procedures are followed if accident caused by chemicals happens.
DEFINITION OF TERMS chemical sanitize
-
a substance with a distinct molecular composition that is produced by or used in a chemical process. to take action needed to clean the environment by removing or reducing pathogenic micro-organisms.
INFORMATION SHEET 2.2 Types of Sanitizers and Disinfectants There are various types of chemicals to be used for sanitizing and disinfecting equipment, and a first aid procedure for accident caused by chemicals. 1. Chemical a. chlorine b. carbolic acid c. ammonia d. detergents
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e. f. g. h. i.
dishwashing liquid timsen soap alcohol boric acid
2. Heat Sanitizer a. hot water b. steam c. dry heat d. UV light (ultraviolet light) e. filtration First aid procedure caused by chemical poisoning A.
What to do If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh air immediately. If the person swallowed the poison, remove anything remaining in the mouth. If the suspected poison is a household cleaner or other chemical, read the label and follow instructions for accident poisoning. If the product is toxic, the label will likely advise you to call the hospital/doctor. Follow treatment directions given by poison centers. If the poison is spilled on the person’s clothing, remove the clothing.
Typical Cleaning Schedule Monday Filter grease in snack bar Clean left side of cafeteria hot-food pass-through Clean all kitchen windows Clean all kitchen table legs Vacuum air conditioner filters; wipe exterior of air conditioner Wash all walls around garbage cans Complete high dusting around cooking areas Clean outside of steam kettles Wash kitchen carts Clean cart-washing area Tuesday Snack bar:
Wash inside of hood exhaust Clean all corners, walls and behind refrigerator Empty and clean grease can Wash garbage cans
Main range area:
Clean sides of ovens, deep–fat fryers, grills, drip pans, and hood over oven
Wednesday Clean Clean Clean Clean
two refrigerators in cook areas right sides of cafeteria hot-food pass through kettles, backs of steamer, and behind steamer walls around assembly line and pot room
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Thursday
Friday
Clean all ovens in cook area, bottoms of ovens, and between ovens and stoves Clean long table in cook areas, including legs and underneath Clean and mop storage area Clean Clean Clean Clean Clean
stainless steel behind kettles and steamer main range and tops of oven legs of assembly line table vents in all refrigerators equipment cart – washing area
SELF – CHECK Direction: Answer the following question. Write your answer in a sheet of paper. 1. What are the types of chemicals used for sanitizing equipment? 2. Enumerate the different kinds of disinfectants. 3. Give the procedure in disinfecting kitchen premises.
REFERENCES: Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and Matilde P. Guzman, et al, BASIC FOODS FOR FILIPINO, 495-500 June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,139 ACTIVITY 2.3 Procedure for Disinfecting Premises a. Preliminary cleaning is required. b. Apply solution to non-porous surface thoroughly wetting it with cloth, mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth. c. Sponge on mop or allow to air dry. d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or cloth. Avoid inhaling sprays. e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top with potable water before rinse.
SELF – CHECK Direction: Divide the class into different groups. Let each group present skills on cleaning and disinfecting equipment, tools, and utensils by following the correct procedure.
RESOURCES:
chemicals disinfectants mop
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sponge sprayer cloth
REFERENCES: Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and Matilde P. Guzman, et al, BASIC FOODS FOR FILIPINO, 495-500 June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,139
LESSON 3 HANDLING WASTE AND LINENS INTRODUCTION The lesson deals with the proper waste management procedure and techniques, and sorting of linens according to workplace procedure.
ASSESSMENT CRITERIA 1. Waste are sorted and disposed according to hygiene regulations, enterprise practices and standard procedures. 2. Cleaning chemicals are disposed safely in accordance with standard procedures. 3. Linens are sorted and safely removed according to enterprise procedures.
DEFINITION OF TERMS waste techniques -
are substances or objects which are disposed a systematic procedure, formula, or routine by which a task is accomplished. linens is a textile made from the fibers of the flax plant. Use as table coverings, bed clothes. waste management – is the collection, transport, processing or disposal, managing and monitoring of waste materials. The term usually relates to materials produced by human activity and the process is generally undertaken to reduce their effect on health. tablecloth – is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food. table napkin – is a rectangle of cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded.
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INFORMATION SHEET 2.3 Proper waste management Proper waste management plays a very important role especially in the kitchen where foods are being prepared and cooked. A. Waste Management and Disposal Procedure and Techniques 1. Waste avoidance – refers to engaging into an activity that prevent generation of waste. 2. Waste reduction – the process of minimizing wasteful consumption of goods. 3. Re-use – the process of recovering materials intended for some purpose without changing their physical and chemical characteristics. 4. Recycling – the treatment of used or waste materials through a process of making them suitable for beneficial use and for other purposes. 5. Composting – the controlled decomposition of organic matter by microorganisms, mainly bacteria and fungi into humus-like product. 6. Waste disposal – refers to the proper discharge of any solid waste into or in any land. B. Waste Disposal 1. Liquid waste other sanitizing agents should be disposed. 2. Floor drain should be functional and properly covered with a trap. 3. Waste should be controlled and disposed off frequently in properly covered container. C. Kinds of Linens 1. Table napkins 2. Table cloth 3. Serving cloth 4. Tea towels 5. Clothing 6. Cleaning cloth 7. Table runners D. Sorting of linen according to work place 1. Kitchen Cleaning cloth Clothing 2. Dining Area Napkins Tea towels Table cloth Serving cloth E. Cleaning Linens 1. Machine - wash linens with like colors according to their care instructions. Use the delicate cycle for fine linens with lace. 2. Iron linen while it is still very damp. Starch can help prevent excess creasing.
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3. For particularly soiled or stained linen, wash frequently with plenty of detergent and bleach. 4. Brighten yellowed linen by dissolving a few denture-cleaning tablets in a tub of warm water. Soak the linen in this mixture for at least 20 minutes. 5. Tumble dry and iron again if necessary
SELF – CHECK Direction: Read the question carefully. Write the answer on your test notebook. 1. How do you differentiate waste management from disposal procedures and techniques?
RESOURCES: Environment Management Bureau National Solid Waste Management Commission Libia L. Chavez, Food Safety and Sanitation, pp. 9-12 http://www.ehow.com/how_2733_clean-fine linen.html#ixzz1XF4LEbfA
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MODULE 3 QUALIFICATION TITLE
Republic of the Philippines
:
COMMERCIAL COOKING NC II
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL UNIT OF COMPETENCY : PERFORM SAFETY PRACTICES HIGH SCHOOLS IN THE WORKPLACE
Unit of Competency: PERFORM SAFETY PRACTICES IN THE WORKPLACE Module No.: 3
Module Title: Performing Safety Practices in the Workplace Nominal Duration: 50 Hrs.
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PERFORM SAFETY PRACTICES IN THE WORKPLACE Module Title: PERFORMING SAFETY PRACTICES IN THE WORKPLACE Module Introduction The module covers the knowledge, skills, and attitudes in health, safety, and security practices. It includes dealing with emergency situations and maintaining safety personal presentation standards. Expected Outcome After completing the modules, you should be able to: 1. follow workplace procedures for health, safety and security practices; 2. deal with emergency situations; and 3. maintain safety personal presentation standards.
PRE-TEST Directions: Read each of the following questions carefully and choose the letter of the correct answer. Write it in your test notebook. 1. Which of the following items is not a standard quality of sanitation? a. free of insects and rodents b. well-lighted and ventilated c. young and gorgeous personnel d. sufficient supply of potable cold and hot water 2. Which does NOT show safe practice on the use of knives? a. keep edges sharp b. cut away from the body c. always use a cutting board d. use for pounding ingredients 3. Which of the following shows sanitary practice in the working area? a. combing one’s hair b. applying facial make-up c. sitting and leaning on counters d. wearing disposable plastic gloves 4. Mylene is assigned to prepare the day’s menu but she has a cold, what should she do? a. perform the assigned duty for the day. b. go to the school clinic and get some medicines. c. sleep and have enough rest inside the working area. d. inform the supervisor so that she can give her a non-food handling task. 5. How can you control the bleeding of a wound? a. pressing it with gauze pad b. washing it under running water
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c. applying grease, oil, and ointment d. putting some antiseptics and antibiotics 6. What will you do if you accidentally spill a glass of water on the floor? a. turn on the electric fan and air-dry. b. leave the place and ignore what happened. c. get a mop or a piece of rag and dry the surface. d. cover the surface with a piece of any absorbent material. 7. How can you avoid accidents in the kitchen? a. working alone b. hiring a good cook c. keeping a medicine cabinet d. concentrating on your work. 8. Susan was injured while working in the school food laboratory, to whom will she report the incident first? a. assigned teacher b. classmates c. guidance counselor d. school nurse 9. Which must NOT be done with aprons? a. use as hand towels b. wash and sanitize them c. change them when soiled d. remove them before leaving the preparation area 10. Which of the following does not contribute safe environment in the kitchen? a. well-screened windows and doors b. complete set of first aid kit materials c. expensive flooring materials and accessories d. properly arranged tools, utensils and equipment
LESSON 1 FOLLOWING WORKPLACE PROCEDURE FOR HEALTH, SAFETY AND SECURITY PRACTICES INTRODUCTION The lesson deals with workplace procedures for health, safety and security practices. It includes identifying breaches of health, safety and security and responding to suspicious behavior or unusual occurrence in line with enterprise procedure.
ASSESSMENT CRITERIA 1. Correct health, safety and security procedure is followed in line with industry requirements.
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2. Faults and problems are identified and the necessary corrective action is taken in line with enterprise procedures. 3. Suspicious behavior or unusual occurrence is reported in line with enterprise procedure.
DEFINITION OF TERMS breaches – law or obligation health – overall condition of our body safety – freedom from danger, risk on injury personal hygiene – keeping yourself clean scraps – discarded waste materials stock – store rubbish – garbage
INFORMATION SHEET 3.1
Food Safety Food safety is one of the most important concerns of any food services operation that could, if left uncontrolled, lead us an outbreak of food borne illness. Hazard Analysis and Critical Control Point (HACCP) is the best system for assurance of food safety.
The Seven Principles of HACCP 1. Identify hazards and asses their severity and risk – defined in the Food Code, as a biological, chemical, or physical property that may cause an unacceptable consumer health risk. 2. Identify the Critical Control Points (CCP) in Food preparation – a critical control point for raw chicken would be the final cooking step because this is the last opportunity to eliminate or reduce the Salmonella to a safe level. 3. Establish critical limit for prevented measure associated with each identified CCP – for example, time and end-point cooking temperatures should be established for cooking procedures. 4. Establish procedures to monitor CCPs – example of these procedures may include visual evaluation and time temperature measurements. 5. Establish the corrective action to be taken when monitoring shows that a critical limit has been exceeded – for example, the receiving procedures should indicate that the frozen products with evidence of thawing be rejected. 6. Establish effective record-keeping system that document the HACCP system – traditional record such as receiving records, temperature charts, and recipes can serve as the basis for documentation. 7. Establish procedures to verify that the system is working - this maybe a simple as reviewing records on timely, routine basis or as complex as conducting microbiological test.
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Personal Hygiene Practices The food handler in the home kitchen is capable of spreading infections. It is important then for each person handling foods to practice personal hygiene. 1. Clean hands and nails before handling foods. 2. Wear clean clothes. Use laboratory uniforms so as to avoid the infection that can come from street clothes. It should also be noted that laboratory uniforms should not be worn outside the food preparation area to prevent contamination. 3. Use hairnets to avoid hair falling into the food. 4. Avoid handling food when you have a cold or an infectious wound or disease. 5. When handling food, remove rings or bracelets that can be possible sources of contamination in food. 6. Plastic gloves should only be used when hands are already thoroughly cleaned. It should not be treated as a substitute for hand washing. 7. Smoking, eating and drinking should not be allowed while preparing food, as this practice may lead to bacterial contamination. 8. Above all, personal habits should be practiced wherever you are. This means: Bathe daily Never sneeze nor cough near food Never touch your hair or any part of your body while handling food
Practices and Conditions for Maintaining Sanitation Standards Regardless of the type of food service establishment, there are certain practices and conditions necessary for maintaining sanitation standards. Look around the place where you work, see how many of “The Big 12” you can find. If you can find all 12, the establishment is definitely in the top bracket of sanitation standards. 1. Workers are free of disease. No unprotected boils or sores in the hands and bodies of those engaged in preparing and handling food. 2. Practice of good personal hygiene. Conveniently locate lavatories with plenty of warm water, soap and individual towels. 3. Safe water and ample supply of hot water. 4. Establishment is free of insects and rodents. 5. Premises are clean and free of rubbish. Garbage are kept in covered metal containers. 6. Plumbing installations made such that there is no chance of back siphonage or contamination from overhead sewer lines; flush type toilets connected to an approved sewerage system or toilets of a type approved by health officials. 7. Restrooms are well-lighted and ventilated. 8. Food supplies from approved sources and delivered in an approved manner. 9. Perishable foods are refrigerated. 10. All foods are protected from contamination by handling, coughing, sneezing, sweeping, sewage, insects, and rodents. Poisons are labeled and stored away from foods. 11. Necessary equipment for cleaning up and for cleansing and sanitizing of utensils and equipment are available.
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12. Trained workers who are familiar with their duties and who practice sanitary methods.
Safety Measures in a Work place Most of the section is concerned with ways workers can prevent certain kinds of accidents, such as cuts, burns, and falls. However, it is much easier to develop and practice habits that prevent accidents if safety is built into the workplace. The management of a food service operation must see to it that the structure and equipment have necessary safety features. 1. 2. 3. 4. 5. 6.
Structure, equipment, and electric wiring in good repair Adequate lighting on work surfaces and in corridors Non-slip floors Clearly marked exits Equipment supplied with necessary safety devices Heat-activated fire extinguisher over cooking equipment, especially deep fryers 7. Conveniently located emergency equipment, such as fire extinguisher, fire blankets, and first – aid kits 8. Clearly posted emergency telephone numbers 9. Clearly posted emergency procedures 10. Smooth traffic patterns to avoid collisions between workers
Preventing Cuts 1. Cut away from yourself and other workers.
2. Don’t try to catch falling knife. Step back and let it fall. 3. Use knives only for cutting, not for such jobs as opening bottles. 4. Don’t put knives in a sink, under water, or any other place where they can’t be seen. 5. Pay attention to your work when using a knife or cutting equipment.
Preventing Burns 1. Always assume a pot handle is hot. Don’t just grab it with your bare hand. 2. Use dry pads or towels to handle hot pans. Wet ones will create steam, which can burn you. 3. Don’t fill pans so full that they are likely to spill hot foods. 4. Get help when moving heavy containers of hot food. 5. Warn service people about hot plates.
Preventing Fires 1. 2. 3. 4. 5.
Know where fire extinguishers are located and how to use them. Keep a supply of salt or baking soda handy to put out fires on range tops. Don’t leave hot pot unattended on the range. Keep fire door closed. Keep exit free from obstacles.
Preventing Falls 1. Clean up spills immediately. 2. Keep aisles and stairs clear and unobstructed. 3. Don’t carry objects too big to see over.
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4. Use a safe ladder; not a chairs or piles of boxes, to reach high shelves or to clean high equipment. 5. Walk, don’t run.
Preventing Injuries from Machines and Equipment 1. 2. 3. 4. 5.
Do not use any equipment unless you understand its operation. Unplug electric equipment before disassembling or cleaning. Make sure the switch is off before plugging in equipment. Use equipment only for the purpose intended. Stack pots and other equipments properly on pot racks so they are stable and not likely to fall.
Preventing Strains and Injuries from Lifting 1. Lift with leg muscles, not the back. 2. Don’t turn or twist your back while lifting, and make sure your footing is secure. 3. Use a cart to move heavy objects long distances, or get help.
SELF-CHECK Direction: On a separate sheet of paper, explain the following. 1. How can you maintain a conducive, safe, and secured workplace? 2. To whom should you report a suspicious behavior or unusual occurrence beyond your control? 3. What are the techniques and practices in the workplace to be followed in line with enterprise procedure? Direction : Something to do: Simulated Activity (group demonstration) Demonstrate safety and security procedure in the workplace. a. manual handling b. manual lifting and transferring.
REFERENCES: Cruz, Rosario Claridad, Ph. D., T. H. E. in the 21st CENTURY SANITATION, STANDARD 2003, pp. 106-115 De Lima-Chavez, Libia et al., BASIC FOODS FOR FILIPINOS PERSONAL HYGIENE,2006,p. 53 Wayne Gisslen, PROFESSIONAL COOKING 6TH EDITION, pp. 35-38
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LESSON 2 DEALING WITH EMERGENCY SITUATION INTRODUCTION The lesson deals with emergency situations, safety measures, and alternative steps in line with enterprise guidelines.
ASSESSMENT CRITERIA 1. Potential emergency situations are recognized and appropriate action is taken within individual scope of responsibility. 2. Emergency procedure is complied with; 3. Emergency situations are responded to in line with enterprise guidelines; and 4. Emergency situations are reported in line with enterprise procedures.
DEFINITION OF TERMS emergency - situation that poses an immediate risk to health, life, property or environment. first aid - is the provision of initial care for an illness or injury.
INFORMATION SHEET 3.2 Preventing Accidents Accident prevention and safety education are standard procedures that must be observed in food service to minimize occupational hazards. A safe working environment and a safety-conscious group of employees working in contribute to: 1. 2. 3. 4. 5.
low rates of accidents good employee morale efficiency and satisfaction of workers reduction of insurance and other operating costs reduction of losses to employees due to disabling
The best way to learn what and how to avoid hazards is to study and understand carefully the safety precautions on the proper use of equipment in the work place.
Fall Prevention Practices The following are some reminders to help prevent falls: 1. If you spill anything, wipe it up. 2. If you drop anything, pick it up. 3. Keep the floor clean and dry. 4. Mop and mop-dry small areas at a time.
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5. 6. 7. 8. 9.
Always watch your step. Walk, do not run. Remove or report all aisle obstructions. Report defective equipment immediately. Use knives only for cutting food, not for opening cans or pounding ingredients.
Use of Kitchen Machinery 1. 2. 3. 4.
Know the hazards of the machine when using it. Always switch off or unplug before cleaning or adjusting a machine. Machines should be switched off before being plugged in. Do not start mixing machines until the bowl is properly placed and the beater is securely fastened. 5. Always use meat choppers and grinders when grinding meat. 6. Never reach into a vegetable chopper, meat grinder or ice grinder when these machines are switched on.
Heat, Electricity, and Gas 1. 2. 3. 4. 5.
Never handle any electric switch with wet towels. Do not stand on a wet floor when turning on electricity. Always report electrical cords and grounded electrical plugs. Never turn on a gas burner without lighting it. When handling the dishwashing machine, learn to distinguish between the steam and hot water valves. 6. Use dry potholders when handling hot utensils. 7. Keep stove top and hood grease free.
First Aid Rules The following first aid instructions are intended for emergencies involving accidents or illness. These precautions are not to be used as a substitute for medical attention, but only as emergency measures until a physician can get to the scene. 1. Keep seriously injured person lying down. 2. Never try to give liquid to an unconscious person. 3. Control bleeding by pressing on the wound with a gauze pad. 4. Restart breathing with mouth-to-mouth artificial respiration. 5. Immobilize broken bones with splints. 6. Cover burns with thick layers of cloth. 7. Keep heart attack patients quiet. 8. In case of fainting, keep the head lower than the heart. 9. Cover injured eyes with gauze pad. 10. Call a doctor immediately. Burns. Cool the burn area with cold water. Do not put grease, ointment or oil on the area because these can make it worse. Do not try to clean a burn or break blisters. Call a physician. Electric shock. Unplug the appliance or turn off the electric power if possible before you touch a person still in contact with electricity.
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Falls. Stop severe bleeding by covering the wounds with sterile dressing. Keep the person comfortable and warm. If you think a bone is broken, do not move the person unless necessary, as in the event of fire. Call a physician. Poisoning. Call a physician. If the container is available, use the antidote recommended on the label. If none is given, call the emergency station of the hospital, the nearest clinic, or your rural health center.
SELF-CHECK Direction: Discuss briefly the safety practices on the use of the following: a. knives b. kitchen machinery c. heat, electricity and gas Direction: Group activity: Role play on the following situations and demonstrate the proper first aid treatment to be given 1. Electric shock 2. Burns 3. Falls
REFERENCES Llagas, Auelina T. et al., HOME TECHNOLOGY (FOOD SERVICE I) 3RD YEAR SANITATION AND SAFETY, pp.57-58
LESSON 3 MAINTAINING SAFETY PERSONAL PREVENTION STANDARDS INTRODUCTION The lesson deals with identifying causes and effects of faults and problems and corrective actions on security practices in the workplace.
ASSESSMENT CRITERIA 1. Safety personal standards are identified and followed in line with workplace procedure/ enterprise procedure
DEFINITION OF TERMS
sneeze
– an involuntary action that force the breath out suddenly and violently jaundice – yellowish discoloration of skin grooming - caring for personal appearance habit -an action or behavior pattern that is regular prevention - an action or actions taken to stop from doing
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INFORMATION SHEET 3.3 Clothing, Grooming and Personal Habits Clean Clothes and Uniforms: Bathe daily and wear clean clothes to work. Hair is a breeding ground for lice. Always wear a clean uniform and change daily or more often if necessary. Soiled clothing carries enormous numbers of germs. Underwear should be changed daily. Put your uniform in the locker room if you have to wear your uniform to work. Wear clean and appropriate shoes in the kitchen, preferably leather. Aprons: Do not use aprons as hand towels. Be sure to wash your hands after touching your apron. Change your apron when soiled and remove them before leaving the food preparation area. Jewelry: Do not wear jewelry. It can collect dirt or fall off. It can also cause injury if caught on hot or sharp objects or in equipment, such as slicer. Hair Restraints: Do not touch your hair while handling food. Wear a hair restraint, net, or anything to keep your hair out of food. Smoking, Eating, and Drinking: Do not smoke, eat, drink, or chew gum while working. When you bring a cigarette to your lips, your hands touch saliva. Saliva carries bacteria. Ashes or cigarette butts may also fall onto food and preparation areas. Smoke, eat, or drink only in assigned break areas on the employee dining area.
Sanitary Practices 1. Do not sneeze or cough near food. Cover your mouth and nose with a clean handkerchief when you sneeze or cough. Then wash your hands well. 2. Never apply make-up or perfume in food preparation areas. 3. Do not lean on equipment or sit on counters. 4. Wash hands thoroughly, a. before starting to work b. after going to the rest room c. after touching anything that may contaminate hands 5. Keep finger nails trimmed and cleaned.
Desirable Working Attitude 1. 2. 3. 4. 5. 6.
Prompt and personalize response to render service beyond the call of duty. Pleasant facial expressions. Positive disposition and avoiding any display of irritation. Avoid any statement that could hurt feelings. Tactful and diplomatic in handling objections and complains. Open to comments and feedbacks no matter how negative the comments are.
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Personal Cleanliness
Always wash hands thoroughly - after using the toilet - before and after eating - before preparing food - after holding unsanitary objects Take a bath everyday Wear clean clothes everyday Brush teeth at least three times a day, or after each meal Keep fingernails and toenails clean and trimmed Keep the ears clean and dry Wear slippers or shoes
Hygiene Procedure may include:
Safe and hygienic handling of food and beverage Regular hand washing Correct food storage Appropriate and clean clothing Avoidance of cross – contamination Safe handling and disposal of linen and laundry Appropriate handling and disposal of garbage Cleaning and sanitizing procedures Personal hygiene
The following are personal hygiene practices in the kitchen. 1. Scrub your hands with soap and warm water before you handle any food, especially when you have just come from the toilet, after touching your hair or other parts of your body and after using your hands to cover your mouth or nose when you cough or sneeze. Be sure to clean under your fingernails where dirt and bacteria tend to accumulate. 2. Use a separate towel or cloth for drying dishes, wiping, counter tops, and wiping hands. 3. Avoid working with food, when you have an open cut, sore, boil or infected wound in you hands. Pus and other liquids secreted by the wound contain millions of harmful bacteria that can cause food poisoning. 4. Keep hands out of food as much as possible, otherwise, wear disposable gloves. 5. Avoid smoking while preparing or handling food as ashes may drop into the food. 6. Wear suitable clothes at work. Do not wear clothes with long sleeves that may drag into the food 7. Always wear clean clothes and aprons. 8. Use clean utensils in preparing, cooking and serving food. 9. Use a clean spoon each time for tasting food. Observing Workplace Hygiene and Sanitation Procedure Observing hygiene and sanitizing procedure Second year
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Personal Protective Clothing (Cooking Outfit) Used in the Kitchen 1. Hair Covering/hairnets – prevent hair from falling into food product. 2. Facial Masks – serve as barriers to airborne contamination during sneezing, coughing and talking. 3. Aprons – reduce risk of contamination and help maintain cleanliness. 4. Gloves – reduce risk of contamination. 5. Footwear – helps avoid slippage and reduce risk of contamination. Personnel reflect the image of the company. They must carry themselves in a professional manner to make good impression. It must be projected it terms of: 1. physical projection- appearance, poise posture and body language 2. verbal projection- quality of speech, diplomacy and tact in words and expression used, including tone, volume non-verbals. 3. conduct and behavior- practice of basic courtesy, compliance to service standards.
SELF-CHECK Direction: On a sheet of paper, explain the following: 1. How would you identify good grooming and personal habits in maintaining safety personal prevention standard of the enterprise? 2. How does desirable working attitude of the personnel affect establishment standard?
REFERENCES: MANAGING A FOOD-SAFE KITCHEN, THE MAYA KITCHEN CULINARY ARTS CENTER, 2007 Subida, Rory C., CLOTHING, GROOMING AND PERSONAL HABITS,pp.26-27 Edica, Benito T., FOOD SERVICE AND BAR TENDING, pp. 210-214
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURE
Module No.: 4
Module Title: Observing Workplace Hygiene Procedure Nominal Duration: 20 Hrs.
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OBSERVE WORKPLACE HYGIENE PROCEDURE Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURE Module Introduction The module covers the knowledge, skills, and attitudes required in observing workplace hygienic procedure. It includes following hygiene procedures, identifying and preventing hygiene risks.
Expected Outcome After completing the module, you should be able to: a. follow hygienic procedures; and b. identify and prevent hygiene risks.
PRE-TEST Directions: Read the following items carefully and choose the letter of the correct answer. Write it in your test notebook. 1. Which of the following is a personal cleanliness practice? a. Combing the hair in the working area. b. Washing the hands before and after work. c. Keeping fingernails long and well-polished. d. Wearing apron outside the food preparation area. 2. Which among the statements below shows proper way of keeping the utensils, tools, and equipment clean? a. wiping them with clean aprons. b. touching the rims of glasses and cups. c. drying them using pieces of old newspapers. d. keeping hands off the tines of forks and bowls of spoons. 3. What must be done before cleaning, assembling or adjusting a machine? a. turn on the switch. b. turn off the switch. c. wipe its surface with a damp cloth. d. wipe its surface with an oil-damped cloth. 4. What will you do if you saw younger sister washing the petfeeding dishes in kitchen sink? a. ignore what she’s doing. b. help her wash the dishes. c. there’s no need to wash the dishes. d. wash them outside to prevent contamination of surfaces. 5. After hand washing, food handlers must thoroughly dry their hands using a _________. a. durable bathroom tissue b. freshly-laundered apron
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c. soiled table napkin d. clean towel 6. Which does NOT belong to the group? a. apron c. hand towel b. hair net d. disposable plastic gloves 7. Why it is not advisable to let food stand at room temperature for a long period of time? a. bacteria multiply rapidly, making the food contaminated. b. it tends to lower the nutritive value of foods. c. it reduces food palatability. d. none of the above. 8. How should you thaw frozen foods? a. put them under running water. b. put them in a basin with lukewarm water. c. thaw frozen foods in the kitchen sink. d. thaw frozen foods inside the refrigerator. 9. Which must be practiced in handling broken china and glassware? a. deposit glass discards in waste baskets. b. discard chipped or broken wares immediately. c. store them together with metal pots and pans. d. put pins and tacks inside china and glassware. 10. What step follows the wetting and applying soap during hand washing? a. wash right palm over left then left over right. b. wash palm to palm with fingers inserted. c. wash back fingers to opposing fingers interlocked. d. wash them and rotate the right thumb in the left palm.
LESSON I OBSERVING WORKPLACE HYGIENE AND SANITATION PROCEDURES INTRODUCTION The lesson deals with the knowledge, skills, and attitudes required towards proper hygiene and sanitation. It includes hygiene procedure in accordance with the enterprise standards, application of knowledge in hygiene and sanitation while working and the safety precautions in handling tools and equipment and storage of food items.
ASSESSMENT CRITERIA 1. Workplace hygiene procedure and personal grooming are implemented based on standard operating procedure. 2. Handling and storage of items are undertaken in line with workplace procedure.
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DEFINITION OF TERMS personal Hygiene - health practices and habits which enable one to stay physically healthy. This means keeping oneself clean to avoid transfer of harmful bacteria to the food. safe – out of danger or risk contamination – to infect with a contagious disease. hygiene – the science of health, its preservation and the prevention of disease. rodents –small growing mammals like rats dispose – to place away / to get rid of/ to give away storage – space for storing stuffed – to fill discard – to reject sanitation - means keeping the food, equipment, utensils and work area clean
INFORMATION SHEET 4.1 Tips in Maintaining Cleanliness of Tools and Equipment 1. Wash pots, pans and other utensils immediately after use. 2. Whenever possible, air dry kitchen equipment, tools and utensils or wipe them dry with a clean absorbent cloth before storing them in the cabinet or drawer. 3. Keep storage areas for equipment, tools and utensils clean and dry. Humidity promotes mold growth and breeding ground of insects which can infect stored items. Rules to follow in Maintaining Cleanliness in the Kitchen 1. Keep the kitchen area free of insects, rodents and other pests. They leave harmful bacteria on surfaces they walk on. 2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings in the kitchen near any food work area. Do not wash the pet feeding dishes along with the other dishes. 3. Dispose waste materials or garbage properly. Always have a garbage container within reach in the work area. 4. Wipe spills and spots immediately. They attract bacteria. 5. Keep dirty pots, pans, and dishes away from the area where food is prepared.
Guidelines to follow in Preventing Food Spoilage Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 °C. They grow faster between 15.5 to 48.8°C. This includes normal room temperature. For this reason, food must not be placed on a counter or table at longer time. Follow these guidelines for keeping food at proper temperature:
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1. 2. 3. 4.
Use the proper storage method for purchased food. Keep hot food above 60°C until served. Keep cold food below 4.4°C until served. After serving, refrigerate food immediately. Do not allow food to stand at room temperature. Keep food covered to prevent contamination with bacteria. 5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator. 6. Custard, cream, meringue, pies, and cakes with rich fillings should be refrigerated as soon as they cool. Do not allow them to stand below 44.4°C once they have cooled. Thaw food in the refrigerator. Observing Workplace Hygiene and Sanitation Procedure Observing hygiene and sanitizing procedure Second year
SELF-CHECK A. Direction: On a sheet of paper, answer the following: 1. What are the hygiene procedures to be followed in the workplace? 2. Why is hygiene and sanitation strictly implemented in the workplace? 3. What are the safety handling tools and equipment for storage of food items? B. Direction: Something to do. Observe people in a food establishment. How do they work? Do they practice cleanliness and sanitation in their work? Why did you say so? Do you also practice cleanliness and sanitation in your daily task? How would you like to rate yourself on this aspect? The following are statements about sanitation and cleanliness to be practiced when working in the kitchen. 1. Copy the table in your notebook and check the column that expresses your feelings about each statement. Statements 1. 2. 3. 4. 5.
6.
Strongly Agree
Agree
Uncertain
Disagree
Strongly Disagree
Food handlers must keep their fingernails short and clean. A hand towel must be used for wiping tools and drying utensils. The kitchen staff must wear aprons at work. A headband is worn to keep the hair in place. When a worker in the kitchen has colds, he or she is required to take medicine before handling any food. Utensils are cleaned after used.
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7.
Spoons and forks are handled anyway you want. 8. The work area should be kept free from flies. 9. Used pot and pans must be cleaned altogether at the same time to save water. 10. Spilled flour on the worktable must be scooped back and used to economize. 2. 3.
Get your total score and divide it by 10 to get your average score. If your average score is: 4- 5 you have a positive attitude towards sanitation in the kitchen 3 you are uncertain about your attitude towards sanitation 1- 2 you have a negative attitude toward sanitation.
RESOURCES: Avelina T. Llagas et al., TECHNOLOGY AND HOME ECONOMICS III – CULINARY ARTS I, SANITATION IN THE KITCHEN, Copyrighted Notice, Section 9 Presidential Decree No. 49, pp. 5-8 Avelina T. Llagas et al., FOOD MANAGEMENT AND SERVICE I, EXPERIMENTAL EDITION 1994, Sanitation and Safety, pp. 64 – 71 Senator Teresa Aquino – Oreta, HEALTH GUIDE FOR SCHOOL CHILDREN AND FAMILY, BEST PRACTICES IN HEALTH, pp. 1- 3 Internet - Training Package HOSPITALITY AND TOURISM Follow Workplace Hygiene Procedures Observing Workplace Hygiene and Sanitation Procedure Observing hygiene and sanitizing procedure Second year
LESSON 2 IDENTIFYING AND PREVENTING HYGIENE RISKS INTRODUCTION The lesson deals with the identification and prevention of hygiene risks to ensure food safety by using correct methods to prevent transmission of disease – causing organisms from one person to another.
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ASSESSMENT CRITERIA 1. 2. 3.
Potential hygiene risks are identified in line with workplace procedure Actions to minimize/ eliminate risks are taken within the scope of individual responsibility Hygiene risks beyond the control of individual and staff members are reported to appropriate persons for follow – up
DEFINITION OF TERMS airborne – carried by air contamination – to stain or to infect vermin – insects like rats and mice minimize – to reduce the risk food poisoning – acute inflammation of the mucus membrane of the stomach and intestine cause by eating food contaminated by toxic substances.
Observing Workplace Hygiene and Sanitation Procedure Identifying and prevent hygiene risk. Second year
INFORMATION SHEET 4.2
Hygiene Risks Potential hygiene risks may include
Bacteria and other contamination arising from poor handling of food Inappropriate storage of food, including: - storage at incorrect temperatures - foods left uncovered Poor personal hygiene practices Poor work practices, relating to: - cleaning - housekeeping - food handling Vermin Airborne dust Cross-contamination through inappropriate cleaning practices Inappropriate handling of potentially infectious linen Contaminated wastes such as blood and body secretions Garbage disposal of potentially contaminated wastes.
Learning Experience for the Hygiene and Sanitation must address: Personal Hygiene risks Poor personal grooming Poor personal and oral Hygiene Uncovered open cuts and wounds Not washing hands after eating, smoking, handling garbage or using bathroom and visiting comfort room.
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Environmental Hygiene risks Unsafe garbage storage and disposal Inappropriate and irregular cleaning practices Poor handling and storage of foods Inappropriate handling of potentially infectious linen Poor work practices Food Poisoning Definition Causes including - Toxin formation when bacterial growth is at high rate - Accidentally eating contaminated and toxic foods - Incorrect storage and food handling procedures Types - Staphylococcus Aureus - Clostridium Perfringens - Salmonella - Listeria - Clostridium Botulinum - Camphylobacteria Observing Workplace Hygiene and Sanitation Procedure Identifying and prevent hygiene risk. Second year
Symptoms - Nausea - Vomiting - Stomach cramps - Diarrhea - Gastro-enteritis - Dehydration A. Report hygiene risks beyond the control of individual staff members immediately to the appropriate person for follow-up. Vermin control include pest control procedure for dealing with: Rats and mice Flies Cockroaches Linen control include: Handling of potentially infectious linen Laundering of items B. Take action to minimize or remove the risk within the scope of individual responsibility and in accordance with enterprise and legal requirements. Minimizing or removing risks may include: Auditing staff’s skills and providing training Ensuring policies and following procedures strictly Auditing incidents and taking follow-up actions Personal Hygiene standards and procedures include:
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Food
Following good personal hygiene rules Using of disposable gloves when handling foods Washing hands before and after using the bathroom, starting work and touching food or equipment Using brightly colored bandages for open wounds and sores handling practices and schedules include: storage preparation disposal
Correct storage of the following food items : meat, poultry, and seafood dry goods fruits & vegetables dairy foods Role of Food handlers: cleaning schedules maintenance of kitchen utensils, equipments, and food service items storage of kitchen utensils, equipment and food service items Observing Workplace Hygiene and Sanitation Procedure Identifying and prevent hygiene risk. Second year
Cleaning practices including regular cleaning of the following areas: accommodation food preparation storage laundry public
Food Handler A food handler is anyone who works in a food business and who handles food and surfaces that are likely to be in contact with foods such as cutlery, plates and bowls. He/She may do many different things for a food business which include cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing and preserving food. Food handlers’ personal hygiene practices and cleanliness can minimize the risk of food contamination. The most important things they need to know are the following: Do whatever is reasonable to prevent their bodies and anything they wear to come in contact with the food surfaces. Wear clean, appropriate and suitable outer clothing for the job. Make sure bandages or dressings on any exposed parts of the body are covered with a waterproof covering Avoid sneezing and coughing over unprotected food and surfaces.
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Do not spit, smoke or use tobacco and similar preparations where food is handled. Do not urinate or defecate except in toilet.
Hand Washing To avoid contamination, food handlers are expected to wash their hands :
before and after working and handling ready-to-eat and raw foods. after using the toilet, smoking, coughing and sneezing. after touching their hair, scalp and body openings.
Observing Workplace Hygiene and Sanitation Procedure Identifying and prevent hygiene risk. Second year
Proper Techniques in Hand Washing
5. Rotational rubbing of right thumb in left palm and vice versa
6. Rotational rubbing backwards with tops of fingers and thumb of right hand in left and vice versa
SELF-CHECK Direction: On a separate sheet of paper, answer each of the following questions: 1. 2. 3. 4. 5.
What are the potential and personal hygiene risks? How would you minimize or eliminate hygiene risks? What are the steps in hand washing? What are the personal hygiene practices to be followed by food handlers? To whom should we report hygiene risks?
Direction: Prepare the laboratory activity for hand washing procedure and perform proper techniques in hand washing.
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Resources: soap basin water towel
REFERENCES: Hospitality Curriculum Framework (November 2002), Follow Workplace Procedure from the Internet Food Industry Fact Sheet (Internet) Personal Hygiene for Food Handlers Observing Workplace Hygiene and Sanitation Procedure Identifying and prevent hygiene risk. Second year
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: PLATE, PRESENT, AND SERVE FOOD FOR MENU
Module No.: 5
Module Title: Plating, Presenting, and Serving Food For Menu Nominal Duration: 40 Hrs.
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PLATE, PRESENT AND SERVE FOOD FOR MENU Module Title:
PLATING, PRESENTING AND SERVING FOOD FOR MENU
Module Introduction The module covers the skills, knowledge, and attitudes required to efficiently and professionally present, plate, and serve food in commercial kitchen or catering operation.
Expected Outcome After completing the module, you should be able to: 1. prepare food for service; 2. portion and plate food; and 3. work in a team. PRE-TEST Directions: Read and understand the questions below. Choose the letter of the correct answer and write it in your notebook. 1. Which of the following is an example of light breakfast? a. slice of Avocado, Fried Tinapa, Rice, Coffee with Cream b. fried Egg (Sunny Side-up), 3 pcs. Pandesal, Hot Milk c. apple, Longganisa, Fried Bangus, Rice, Chocolate d. slice of Mango, Tocino, Fried Danggit, Rice, Coffee 2. In garnishing food, balance is achieved by a. using simple and low-cost food items b. putting the foods in an elegant-looking platter c. combining foods with temperatures and flavors d. varying and arranging sizes, shapes, colors, textures carefully 3. Which of the following is NOT a grand sauce? a. bechamel b. demi-glace c. savory d. tomato Sauce 4. All of the following are importance of sauces, EXCEPT a. add moisture and succulence to dry-cooked foods b. enhance the appearance and texture c. bring out flavor in food d. minimize food cost 5. Marites prepared the following foods for her breakfast; Banana, Beef Tapa, Scrambled Egg, Rice and Hot Chocolate. What type of breakfast did she prepare? a. light c. heavy b. moderate d. regular 6. Why is portioning plate important? a. to develop healthy eating habits
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b. to achieve the desired body weight c. to become aware of proper portion sizes d. to save time and energy in food preparation 7. Professionalism means a. application of service procedures b. enforce code of professional ethics c. standard grooming and hygiene d. all of the above 8. What must be remembered and observed before presenting foods? a. garnish the food neatly and attractively. b. pour extra sauce and spices over foods. c. use similar size of plates and platters. d. put foods outside of the rim of plates. 9. A correctly portioned plate is composed of a. ½ portion - fruits and vegetables; ¼ portion- whole grain; and ¼ portion-lean protein b. ½ portion – whole grain; ¼ portion- fruits and vegetables; and ¼ portion-lean protein c. 1/3 portion - fruits and vegetables; 1/3 portion- whole grain; and 1/3 portion-lean protein d. 1/3 portion - fruits and vegetables; ¼ portion- whole grain; and ½ portion-lean protein 10. Which does NOT belong to the group? a. special cold c. butter sauce b. tomato sauce d. oil sauce
Lesson 1 PREPARING FOOD FOR SERVICE INTRODUCTION The lesson deals with the proper identification of foods for menu items, the sauce and garnishes that are arranged based on the requirements for specific dishes.
ASSESSMENT CRITERIA 1. Foods are correctly identified for menu items 2. Sauces and garnishes are arranged to enterprise requirements for specific dishes
DEFINITION OF TERMS ambience savy lump
– the special atmosphere of a particular environment – well- informed and perceptive, practical understanding. – an irregular shaped, mass on piece
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vibrant – full of energy velvety _ the soft furry covering on the developing anther of desert. tedious – boring sate – to satisfy an appetite fully gaudy – showy in a tasteless on vulgar way. splash – to scatter fluid upon. garnish – a way of decorating food using additional food items. mise en place – basic preparation procedure prior to operation. Plating, Presenting and Serving Food Preparing food for service Second year
INFORMATION SHEET 5.1 Major Challenges for Restaurant Operations Four major challenges for restaurant operations 1. 2. 3. 4.
Providing better food presentation Offering healthier food options Satisfying the customers’ needs Creating extraordinary flavors
Sample Menu for Breakfast 1. Light Breakfast Soft Boiled Egg 2 Slices of Toasted Bread Milk 2. Moderate Breakfast A Slice of Ripe Mango Dried Fish (Tuyo, Danggit, and Dilis) with Tomatoes Rice Coffee with Milk 3. Heavy Breakfast Papaya with Calamansi Longganisa or Tocino Scrambled Egg Rice Chocolate Characteristics of food used for menu items. 1. Market forms freshness frozen preserved pre-prepared standard cuts a variety of food and food types o Dairy products Ex: milk, cheese and alternatives o Dry foods such as flour, sugar, pastas, rice o Standard fruits and vegetables
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General food items, such as sauces, condiments, flavorings, garnishes, coatings and batters 2. Texture - basic structure and compositions 3. Flavor and Aroma – distinctive taste of food 4. Color o
Plating, Presenting and Serving Food Preparing food for service Second year
Garnishing – a way of decorating food using additional food items. Rules to Follow in Garnishing Food 1. Balance is achieved through careful arrangement of colors, shapes, texture, flavors, and portion size. Use garnishes that give variety and contrast to the food 2. Avoid using very strong flavors on food. 3. Use plain dinnerware for colorful foods. 4. Observe proportion. Use bigger plates for bulky foods. 5. Always display the best side of the food forward and less attractive part face away from the guest. 6. Observe temperature. Always serve hot foods hot and cold foods cold. 7. Only edible ingredients should be presented. 8. Always use fresh foods like fruits and vegetables in garnishing foods. Practical Tips in Meals Preparation 1. Strain lumpy sauces for a velvety texture 2. Refresh green vegetables in ice water 3. Cut vegetables in different shapes and sizes for contrast. 4. Accentuate the foods with appropriate garnishes 5. Always observe cleanliness and proper sanitation Sauce – a flavored liquid blend of ingredients that adds and enhances the flavor and appearance of foods. Uses of Sauce 1. Enhances the taste of the food to be served. 2. Adds moisture or succulence to foods that are cooked dry. 3. Enhances the appearance of a dish by adding luster and sheen. 4. Brings out the flavor of the food. 5. Deepens and enriches the over all taste and texture of foods. Grand Sauce (French Sauce 1.Demi-glaze – term used to describe a mixture of half brown stock and half brown sauce reduced by half. 2. Veloute – made by thickening a veal sauce; chicken stock or fish with a white or golden roux; also known as a bland sauce 3. Béchamel –made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce. 4. Tomato Sauce – sauce made by sautéing mirepoix and tomatoes; white stock is added a then thickened with a roux
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5. Hollandaise – made from an emulsification of butter, egg yolks and flavorings (esp. lemon juice); also known as Dutch sauce Main Group of Sauce 1. Savory – includes white, brown, egg –based cold sauces and salad dressing and dessert sauce. 2. Basic savory sauce – created by French chef, while dessert sauces originated in England and America Plating, Presenting and Serving Food Preparing food for service Second year
Other Types of Sauce 1. Brown Sauces Sauce bigarade – a French compound sauce made with beef stock, duck drippings, orange and lemon juice, blanched orange peel, and sometimes curacaos. It is traditionally made with bitter oranges but now made with sweet oranges, and is usually served with roast ducks. This is also known as orange sauce. Sauce a la cavaliere – made from a demi-glaze flavored with tomatoes, seasoned with mustard and tarragon vinegar, and garnished with capers and diced sour gherkins. Sauce diable – compound sauce made from a demi-glaze flavored with shallots, white wine, vinegar, herbs, dry mustard, black pepper and cayenne garnished with parsley. 2. Tomatoe Sauce Sauce Portugaise – compound sauce made from a demi-glaze flavored with tomato puree, onion and garlic. Sauce Provencale- compound sauce made from a demi-glaze flavored with tomato puree, onion and garlic, olive oil, olives, anchovies, and eggplant. 3. White Sauce Béchamel – (refer to the definition above) o Sauce Cream o Sauce Aurora - made from veloute with tomato puree o Sauce Allemande - made from veloute thickened with egg yolks and heavy cream and flavored with lemon juice; also known a German sauce o Sauce Curie – one type of sauce o Sauce Poulette – made from an allemande flavored with mushroom essence and lemon juice and garnished with parsley
Sauce Supreme – made by adding cream to veloute made from chicken stock; it is used to make several compound sauces of the veloute family
4. Butter Sauce Batarde – a French white roux made with water and bound with egg yolks and flavored with butter and lemon juice. Beurre blanc – French term for white butter and used to describe an emulsified butter sauce made from shallots, white wine and butter.
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5. Oil Sauce 6. Special cold sauce 7. Compound or hard butter sauces Plating, Presenting and Serving Food Preparing food for service Second year
SELF-CHECK A. Direction: On a separate answer sheet, discuss the questions below. 1. Why are texture, color and shape important in preparing food for service? 2. What are the common problems encountered in garnishing food? 3. What are the challenges for restaurant operators? How can they meet and respond to these challenges? B. Direction: Make fruits and vegetable garnishing Resources: knife chopping board fruits and vegetables
REFERENCES: Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. BASIC FOODS FOR FILIPINO 4TH EDITION pp. 108 – 110 Claridad, Rosario, T.H.E. IN THE 4TH CENTURY III p. 108-109 Nem Singh, Rosario, COOKBOOK RECIPE AND NUTRITION TIPS, 2005 p. 155 Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, FAMILY MEALS AND HOSPITALITY p. 139-145 www.us foodservices.com
Plating, Presenting and Serving Food Preparing food for service Second year
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LESSON 2 PORTIONING AND PLATING FOOD
INTRODUCTION The lesson deals with the proper ways of portioning, plating and serving of foods. According to standard recipes, the food plates are presented and served neatly and attractively without drips or spills.
ASSESSMENT CRITERIA 1. Sufficient supplies of clean, undamaged crockery are arranged and made available at temperatures appropriate to food being served 2. Foods are correctly portioned according to enterprise policies and/ or standard recipes 3. Food is plated and presented neatly and attractively without drips or spills according to enterprise requirements for the specified dish and according to; Appeal Color and contrast Temperature of food. Equipment Classical and innovative arrangement styles 4. Food served should be displayed in the correct temperature, in an attractive manner, without drips or spills and giving attention to color.
DEFINITION OF TERMS crook – a curve or bent spill – to course or allow to run, flow drips _ liquid that falls in drops detract – to take away portion – a part allotted to a person or group complement – something that fills up or complete flavoring – a substance as an extract spice flavor – distinctive taste Portion-plate –interactive tool for teaching consumers appropriate food portioning Plating, Presenting and Serving Food Portioning and plate food Second year
INFORMATION SHEET 5.2
Portioning of Foods Correct portioning of foods based on standard:
a. ½ of your plate should be fruit and vegetables b. ¼ of your plate whole grains c. ¼ of your plate lean protein
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Healthy Tips for the Portion Plate Filling your plate with the correct portion sizes is impressive during weight lose or weight management programs.
Healthy eating tips to consider in portioning plate 1. Eat 5-9 daily servings of fruits and vegetables 2. Use whole grains instead of refined (white) bread, rice, cereals and pasta. 3. Cut back on sweetened drinks and soda. A 12 oz can of soda contains 10 tsp. of sugar or high fructose corn syrup. 4. Limit fats to less than 20% of daily intake. Avoid saturated or trans fat and replace with plant-based oil like olive, canola and peanut. 5. Use low fat dairy products. 6. Walk and exercise every day. 7. If you get a supersized meal, share it with a friend or take half home. 8. Avoid buffets. 9. Ask for heart-healthy menu items or for baked, broiled and steamed foods. 10. Skip the bread, rolls and tortilla chips. 11. Ask for salad dressing on the side. Use it sparingly if high in fat. 12. Put your fork down between bites. It takes 20 minutes for your stomach to signal your brain that it’s full.
Importance of Portioning Plate 1. Aids in consumers decision making. It is a strategy that someone can start using right away with their next meal. 2. Visual cues help re-train the mind and help increase awareness of proper portion sizes. 3. The divisions of the plate help us to understand the proper proportion and components of a healthy diet. (1/4 lean protein, ¼ whole grains, ½ fruits and vegetables.) 4. The colors, forms, and plate designs offer opportunities to incorporate teaching principles of the new food guide pyramid. 5. Luncheon-sized plate helps people serve themselves smaller portions and control unintentional over-eating. 6. Helps children develop better and healthy eating habits.
Ingredients for harmonious presentation 1. Use flavors in the food and colors on the plate. 2. Use variety of ingredients for a more interesting appearance.
Ways of presenting foods neatly and attractively 1. 2. 3. 4. 5. 6.
Be sure that the dishes are neat and clean before serving. Plate rims should be cleared of any extra sauce and spice. Food should be put within the plate’s rim. Mix up shapes on the plates. Choose many different-sized plates. China and serving dishes need to complement the food.
Suggestions to obtain balance and contrast in arranging food 1. Texture Foods can be grainy, shiny smooth, velvety, coarse, rough or smooth. Combine hard and soft texture, smooth and rough. (similar texture are boring) 2. Shape Combine foods with different shapes.
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3. Ready to arrange When plating up, don’t leave too much space between items, but don’t over crowd. Don’t leave everything huddled in the center; don’t go over the rim either. 4. Focus Select the point of focus. It doesn’t have to be in the center of the plate. 5. Flow How should the eye travel? Think about scanning a beautiful sunset. That’s how customers should look at a plate. Be sure that the items are arranged in a way that allows the eye to travel in a pleasant, appetizing manner. 6. Decorating plates Here are some options for decorating rims and plates. a. Herbs, nuts and spices can be finely chopped and ground. Apply a very light coating of oil on the rim and sprinkle with herbs, nuts and spices. Tip off excess before adding food. b. Use the same sauce served on the rest of the plate. c. For dessert plates, you can create a paper template and sprinkle with cocoa or powdered sugar.
SELF-CHECK A. Direction: Answer the questions correctly. Use ½ sheet of pad paper for your answer.
1. Why is portion plating important? 2. How can you obtain contrast in arranging foods? 3. How should you present and serve food?
B. Direction: Prepare and present a dish using correct ways of portioning, plating and serving.
Resources: tools and equipment tray plates REFERENCES: Lewis, Dora, Peckham, Gladys Cetik, Hovey, Helen Stone, Family Meals and Hospitability pp. 19-144 Cruz, Rosario Caridad, THE IN THE 4TH CENTURY II pp 108-109 www.us foodservices.com Plating, Presenting and Serving Food Portioning and plate food Second year
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LESSON 3 WORKING IN A TEAM
INTRODUCTION The lesson deals with the ways and importance of developing good working relationship among staff. It also discusses ways of minimizing delays and maximizing food quality and high standard of personal and work-related hygiene practices.
ASSESSMENT CRITERIA 1. Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service 2. Kitchen routine for food service is followed to minimize delays and maximize food quality 3. A high standard of personal and work-related hygiene practices are maintained
DEFINITION OF TERMS teamwork – a cooperative effort by a group. decision making – regarded as the mental processes resulting in the selection of a course of action among several alternatives. task – piece of work or assignment that is important. Plating, Presenting and Serving Food Working in a team Second year
INFORMATION SHEET 5.3 Operating as a Team When setting up a team, consider the following: 1. Time A team needs enough time to meet, discuss and resolve issues. 2. Procedure A team should make a set of rules which guide how a team works. 3. Location A team should be able to meet in a place that provides the opportunity to work without distraction or interruptions. 4. Comfort The comfort of individuals should be considered when finding a place or location where to meet. 5. Temperature Personal space and appropriate seat should be considered. Team a. b. c.
in the workplace should do the following: share ideas develop options solve problems
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d. e. f. g.
make decision coordinate work tasks encourage team spirit communicate information
Measures that help improve good working relationship among kitchen and food service staff 1. Division of labor and proper delegation of responsibilities among staff. 2. Circulation of event order to ensure proper coordination and communication. 3. Daily briefing to include : daily reminders special serving instructions information about new products out of stock items 4. Use of bulletin boards for announcement 5. Reminders about policies 6. Operations meeting (at least once a month or weekly) among supervisors or heads to discuss operational problems 7. Meeting of supervisors with their staff to discuss and resolve problems concerning operation Professionalism is one of the most important factors that contribute to the achievement of goal in a food service industry. A professional service can be achieved by: Plating, Presenting and Serving Food Working in a team Second year
1. Enforcing standards of grooming and hygiene 2. Establishing and enforcing code of professional ethics with corresponding sanctions for non compliance 3. Strictly implementing service standard 4. Training of personnel on the application of service procedures and standard SELF-CHECK Directions: Explain your answer to the following questions. 1. Why is teamwork important in carrying out a task in a workplace? 2. What are the manifestations of a group with teamwork spirit? 3. How does it help in achieving desired goals and promoting success? REFERENCES: Florida, Leuterio C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT IV, Page: 142 – 158 Roldan, Amelia S., Edica, Benito T., FOOD SERVICE AND pp. 207-210 www.wikispace.com
BARTENDING,
Plating, Presenting and Serving Food Working in a team Second year
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: PREPARE, COOK, AND SERVE FOOD MENU
Module No.: 6
Module Title: Preparing, Cooking, and Serving Menu Nominal Duration: 40 Hrs.
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PREPARE, COOK, AND SERVE FOOD MENU Module Title:
PREPARING, COOKING, AND SERVING MENU
Module Introduction This module deals with the processes and activities required to organize, produce, and serve food for menu.
Expected Outcome At 1. 2. 3.
the end of the module, you should be able to: coordinate, organize, and prepare for food service; cook and serve menu items for food service; and coordinate and complete food service requirements.
PRE-TEST Directions: Read the following items below and choose the letter of the correct answer. Write it in your answer sheet. 1. The list of food to be served in a meal. a. recipe c. snack b. menu d. viand 2. Which of the following does NOT belong to the quality food standard? a. appearance c. palatability b. flavor d. preparation 3. What food system is used when food carried in bulk to another location servings? a. bulk satellite system c. b. cold – pack – system d.
is prepared at one location and to be portioned into individual cup – con system hinged tray system
4. Who is the head of the kitchen or “chef de cuisine”? a. assistant manager c. head chef b. cooks d. manager 5. Who among of the food service personnel is responsible for all the operations of the establishment? a. assistant manager c. head chef b. dietician d. manager 6. What kind of food service is used when the food is served in private rather than in a public dining room? a. buffet c. take – out b. counter d. tray or table service 7. Food is set out on a counter, either for self – service or to be served by an attendant. a. buffet c. cafeteria b. counter d. tray or table service
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8. Which of the following food services is compared to that service at home? a. cafeteria c. table d’ hote b. counter d. tray 9. This table service is used informally for daily family meals. a. buffet service c. english b. compromise d. russian service 10. This table service is used for tea or cocktail parties. a. buffet c. english b. continental d. russian service 11. What do you call the utensils used for dining? a. equipment c. table service b. table appointment d. utensils 12. Which part of the refrigerator is for storing fruits and vegetables? a. coldest part c. center b. crisper area d. shelves 13. Which of the following table appointment is washed first? a. chinaware c. glassware b. flatware d. linen 14. Which of the following foods is stored in the coldest part of the refrigerator? a. dairy foods c. protein foods b. fruit and vegetables d. starch 15. Which of the following does NOT belong to the group? a. cooking ware c. glassware b. flatware d. silverware LESSON I COORDINATING, ORGANIZING, AND PREPARING FOOD FOR SERVICE
INTRODUCTION The lesson deals with coordinating, organizing, and preparing food for service.
ASSESSMENT CRITERIA 1. Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications; 2. Clear, complete and appropriate jobs checklist for food is prepared; 3. Menu requirements and job roles are linked with other team members based on enterprise procedures; 4. Work schedules are developed and followed to maximize efficiency;
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5. Food items are organized and prepared in correct quantities as required; and 6. Ready to serve foods are stored appropriately.
DEFINITION OF TERMS menu – list of food to be served checklist – a list by which something may be confirmed or verified quality service - service given to ensure customer satisfaction.
Preparing, Cooking and Serving Food for Menu Coordinating, organize and prepare for food service Second year
INFORMATION SHEET 1.1 Preparing Food for Service A food service system has been defined as “an integrated program” in which the procurement, storage, preparation, service of foods and beverages, equipment and methods required to accomplish these objectives are fully coordinated for minimum labor and optimum customer satisfaction, quality and cost control. In designing a food service system it is essential to set forth the system requirements relating to costs, menu, and quality.
Menu Requirements Menu requirements are set according to food preferences and nutritional needs of the clientele to be served, and are consequently affected by a variety of factors including age, dietary needs, regional and ethnic food habits, and economic status.
Quality Measurements The most reliable judgment of quality is rendered by the ultimate consumer. This can also be quantified through measurements of meal attendance or plate waste in commercial or semi – commercial operations or sales analysis in commercial establishment. Quality Food Standards The wise food service manager is aware of the several factors that tend to influence individual opinion about food quality: age, cultural and socio – economic backgrounds, past experiences relating to foods, education and scientific knowledge and emotions. The food service manager must be prepared to satisfy the people who make up the clientele when planning menus. However, the desired result of food production is palatability, the factors of which are: 1. Flavor. Flavor of the food is determined by the methods of preparation and cooking, suitable seasonings to supplement natural flavors, and proper temperature when served. All of these greatly influence the acceptability of all food items.
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2. Appearance. Appearance of the food when served also influences its acceptability to the consumer and his enjoyment. Eye appeal is gained through contrasting and interesting combinations of foods differing in type, color, and form, as well as the arrangement of the plate. Properly prepared and attractively served meals are stimulating to even the most jaded appetites. 3. Palatability. Palatability must be the wholesomeness of the product, and the assurance that foods are safe for human consumption. Preparing, Cooking and Serving Food for Menu Coordinating, organize and prepare for food service Second year
Job Checklist or List of Menus The following is a list of sample menus from which customers may select. These menus are grouped according to price based on market trends. Breakfast Menus at P 50.00/cover I Mango Fried Egg Boneless Bangus Rice Coffee with Milk
II Papaya Scrambled Egg Fried Beef Rice Hot Chocolate
III Banana Boiled Egg Tapa, Corned Beef Pandesal with Cheese Coffee with Milk
Breakfast Menus at P 75/cover I Buko Pandan Meat Omelet Bacon and Eggs Sausages Bread and Butter
II Fruit Cocktail Ham and Egg Boneless Bangus Puto and Cheese Coffee with Milk
Dinner Menus at P 100.00/cover I II Corn Soup Cream Soup Fried Chicken Baked Spareribs with Coleslaw with Vegetable Fish Fillet Fish Escabeche Rice Rice Fruit Salad Gulaman Tempter
III Pineapple Banana Salad Morcon Fried Rice Hot Chocolate III Bulalo Soup Broiled Bangus Salad Chopsuey Rice Buko Salad
Dinner Menus at P 150.00/cover I Bouillabaise Soup Pork Pot Roast Rebosado
II Chicken Lechon w/ Liver Sauce Crab Relleno
III Ho To Tay Sweet and Sour Pork Shrimp Chicken Kebabs
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Eggplant Salad Rice Leche Flan Ice Cream
Medley Salad Rice Cake Black Coffee
FreshUbod Lumpia Rice Cake Ice Cream
The customers can select from the above list of menu. Preparing, Cooking and Serving Food for Menu Coordinating, organize and prepare for food service Second year
Advantages of Work Schedules The class maybe divided to perform related activities in the food preparation as follows: 1. Marketers 2. Cooks 3. Dishwashers 4. Tool keepers 5. Housekeepers The group assigned to be the cooks and marketers are in charge of marketing, preparation and cooking of the meal. It is generally better that only one group will do these two functions since the cooks know best the ingredients they will need. After marketing, they will then proceed to the preparation of the recipes. The dishwashers are in charge of washing the utensils and tools used in food preparation. Dishwashers also wash the eating utensils used after serving. The tool keepers on the other hand, are in charge of keeping the utensils and tools used in food preparation and their proper storage places. The housekeepers are in charge of keeping the food laboratory room clean. They are also in charge in preparing and setting the table for eating. Personnel in Food Service Organization 1. Manager is responsible for the overall operations of the establishment. Guided by the objectives of meeting the needs and desires of the customers, the manager oversees all the tasks and activities in the organization. 2. Assistant Manager – shares important duties with the manager. He/She usually performs major managerial and supervisory functions over the rest of the personnel. It is important that the manager trains his/her assistant for the top position in case of any eventuality. 3. Head Chef and Cooks – the chef is the head of the kitchen or “chef de cuisine.” The chef’s job is very critical to the life of the organization being principally responsible for food preparation and cooking. The immediate supervisor of the chef is the assistant manager who is in charge of menu
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planning, assisted by cooks, butchers, bakers, kitchen – preparation crew, porters and cleaners. 4. Dietician – the major responsibility of the dietician is to keep the menu balanced, attractive and varied. He/She is responsible for maintaining food quality and developing new dishes. Preparing, Cooking and Serving Food for Menu Coordinating, organize and prepare for food service Second year
Storage of Ready to Serve Foods Ready to serve foods are stored appropriately depending on the food service system. Food system can be classified as follows: 1. On site preparation system. self–contained unit prepares and serves. 2. Bulk satellite system. food is prepared at one location and carried in bulk to another location to be portioned into individual servings. 3. Hinged tray system. hot and cold food is transported ready to serve. The food is prepared, portioned, and transported in insulated containers to be served at another location. 4. Cold – pack system. a complete cold lunch is packaged in a box or on tray covered with plastic film, in one location, to be served at another location. 5. Cup – cone system. the hot portion of lunch is in individual cone servings to be heated and served in the cone. 6. Pre-plated hot and cold-pack system. lunch is made up of two parts: the hot portion which is packed in ovenware or aluminum foil trays for reheating and the cold portion which is packed in trays covered with plastic film. These hot and cold trays may be prepared by local food service unit or purchased ready – prepared. SELF-CHECK A. Direction: Answer the following questions on a separate sheet of paper. 1. Why is the chef’s job considered very critical to the life of the food service organization? 2. How does storage of ready-to-serve foods differ from ready to cook foods? 3. Why is it advantageous to assigned marketers and cook as one group? B. Direction: Prepare a list of complete menus from which customersmay select. Breakfast, Lunch; Supper Resources: commercial equipment food items
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REFERENCES Principe, June B..et.sl, TECHNOLOGY AND HOME ECONOMICS IV. copyright 2000, pp. 58 – 64 Leuterio, Florida C. Dr., TECHNOLOGY AND HOME ECONOMICS III, copyright 1995, pp. 116 – 127 Preparing, Cooking and Serving Food for Menu Coordinating, organize and prepare for food service Second year
LESSON 2 COOKING AND SERVING MENU ITEMS FOR FOOD SERVICE INTRODUCTION The lesson deals with the appropriate commercial equipment for menu preparation and cookery methods. It also discusses the styles of table service to meet the needs and expectations of customers and workplace safety and hygienic procedures.
ASSESSMENT CRITERIA 1. Appropriate commercial ingredients / materials, tools and equipment are identified and used to prepare menu items. 2. Menu items are cooked and served according to menu and service style using appropriate cookery methods. 3. Menu items and ingredients are adjusted to meet special request of customers. 4. Menu items are cooked and served to meet customer’s expectations on quality, presentation and timeliness of delivery. 5. Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements.
DEFINITION OF TERMS grill – to cook on a gridiron, broil griddles – shallow pans for frying hygiene – the preservation of health. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
INFORMATION SHEET 2.1 Cookery Methods There are two types of cooking methods which are commonly used. In dry cooking methods, the heating medium is dry heat. No water is added. Moist cooking methods on the other hand, require the use of water, broth, milk or other liquids.
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Dry heat method includes the following: 1. Broiling and Grilling – these two methods are differentiated by the source of heat for cooking. In grilling, the heat source is below the food; while in broiling the heat is above the food. 2. Barbecuing – similar to grilling but the food is basted while cooking 3. Pan-broiling – a top-of-stove cooking; using a heavy-bottom cast iron or wrap-resistant stainless steel pan over intense heat. No fat or oil is added to the pan as fat and juices are released from the meat being cooked. 4. Roasting – traditionally, this term meant spit-roasting where it was done on a turning spit over an open fire. Nowadays, most roasting is done in an oven or rotisserie, a motor-driven metal spit that constantly turns the meat as it cooks. 5. Baking – is cooking in a pre-heated oven just like oven roasting. 6. Frying – is a cooking method that requires the use of oil in an open pan. There are several variations of frying depending on the amount of fat used in cooking, such as: a)deep-fat frying b) sautéing c) stir-fry d) pan-frying e) dry-fry and griddle Moist cooking method includes the following: 1. Boiling – this cooking method is done by immersing food in boiling water/liquid. 2. Simmering – involves the use of temperature below the boiling point usually 85 to 96 C. 3. Poaching – uses an even lower temperature (71 to 81C) than simmering. It is used to cook very delicate foods such as eggs-out-of-shell and fish. 4. Blanching – is another variation of boiling. It involves brief cooking in boiling liquid after which the food, usually a fruit or vegetable is quickly immersed in cold water to stop further heating. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
5. Parboiling – is a preliminary cooking method applied to meat and vegetables. The Tagalog term “sankutsa” is parboiling. 6. Steaming – a method where water is allowed to vaporize and the food is placed on a rack over a vaporizing steam.
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Commercial Equipment for Menu Preparation Commercial equipment for menu preparation includes ovens, electric and gas stoves and microwave ovens. It also includes grills and griddles, blenders, slicers and mixers. Other equipment that shall be considered includes saucepan, frying pan, casseroles, baking sheet, cake tins, tart tins and plates.
Standard Recipes A standard recipe is one which is tested and tried a number of times for a specific operation and has consistently yielded satisfactory results. It is based on portion, size and yield requirement. To prepare a standard recipe, one should consider the following:
Select and evaluate a basic family-sized recipe as to its adaptability to the operation. Prepare the family-sized recipe in its original amount. Convert measurements. Check tools and equipment to be used to obtain accuracy. Double the recipe and evaluate the results with the original recipe. Increase the quantity gradually, following the same procedure. The doubled recipe must preserve the original flavor, appearance, and texture of the product.
SELF CHECK Direction: Answer the following questions on you answer sheet. 1. How does moist heat method differ from dry heat cooking method? 2. What commercial equipment are used for menu preparations? REFERENCES: Principe, June B. et al, TECHNOLOGY AND HOME ECONOMICS IV. Copyright 2001, pages 65-80. SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III pages 64-66. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.1 CHICKEN ASPARAGUS SOUP TOOLS AND EQUIPMENT casserole gas or electric stove
INGREDIENTS QUANTITY DESCRIPTION 8 asparagus spears 2 large chicken breasts, diced
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knife chopping board measuring cup measuring spoon wooden spoon
3 3c 2 1tbsp ½c 1 large
stalks leeks chicken stock Egg-batter mixture raw eggs wine flour onion, minced salt, pepper to taste
Procedure: 1. Place the chicken in a deep pan. Simmer for 10 minutes. 2. Beat the eggs into the flour, adding the white wine to blend well. 3. Into this batter mix the diced raw chicken meat. Stir. Drop by spoonful into simmering soup. 4. Add salt, pepper and asparagus spears. 5. Thicken with the remaining batter. Remove from fire. Serve hot. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.2 BREADED CHICKEN TOOLS AND EQUIPMENT frying pan gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION 1 whole chicken, cut into serving pieces 2 tbsp salt ½ tsp. pepper 1/3 c calamansi juice 1 egg, beaten 2tsp. water ¼c flour for coating 2/4 c all-purpose flour 2 tsp. melted shortening 1/3 c milk cooking oil for deep frying
Procedure: 1. Wash the chicken. Cut into serving pieces and set aside. 2. Make a marinade by combining salt, soy sauce, pepper and calamansi juice. Marinate the chicken overnight. 3. Wrap the chicken in aluminum foil and steam for 30 minutes.
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4. Remove from the steamer and cool. Beat the egg. Add milk, water, flour, salt and melted shortening. Beat well. If the batter thickens, thin out with 1 – 2 tablespoons of water. 5. Dip each piece of steamed chicken into the batter, allowing to drip slightly. 6. Roll in flour and fry in medium hot oil until golden brown. Serve hot. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.3 LENGUA ESTOFADA Scald and clean one ox tongue thoroughly. Cut into slices across but not through to give it the appearance of a whole tongue. Rub with salt and pepper and place in a deep clay pot. Cover with the following: TOOLS AND EQUIPMENT pot gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION 4 onions, halved 2 heads garlic whole 1 cup native vinegar 1 piece bay leaf 6 tomatoes 1 cup white wine ½ cup salt ½ cup fat 1 cup whole water chestnuts ox tongue
Procedure: 1. Cover the earthen pot tightly and cook the whole mixture over low heat, turning occasionally to prevent the tongue from burning. 2. When the tomatoes are cooked, remove them, mash and strain back into the pot. 3. Add water to cover and continue cooking until the tongue becomes very tender. Serve hot. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.4 ESCABECHENG MACAO TOOLS AND EQUIPMENT casserole gas or electric stove
INGREDIENTS QUANTITY DESCRIPTION 1 average- (*preferably Lapu-lapu) 1 tsp soy sauce sized fish onions, sliced
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knife chopping board measuring cup measuring spoon wooden spoon
2 head 1 piece 2 2 2 tsp. ½ cup ½ cup 1 tsp.
ginger, in strips red pepper, in strips potatoes, cut into strips and fried cornstarch sugar vinegar, diluted in 1 cup water garlic, minced a few stalks of kintsay minced cooking oil for frying salt to taste
Peocedure: 1. Clean and wash the fish. Slit diagonally on each side and sprinkle with salt. Let stand for 15 minutes. 2. Drain and wipe dry. Fry in hot oil until the fish is brown. Set aside. 3. Mix the cornstarch, sugar, soy sauce and salt with vinegar and water in a sauce pan. Add the garlic, onion, ginger, and red pepper and bring to boil. Cook until thick. 4. Add the fried fish and cook for 5 minutes more. 5. Transfer to a platter and garnish with fried potatoes, fresh kintsay and leeks. Serve. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.5 CHILLY CUCUMBER SALAD TOOLS AND EQUIPMENT casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION 5 pcs. cucumbers, pared 2 tbsp. lime juice 2 ½ tsp. salt ½ tsp. cayenne 3 cloves garlic, finely chopped ½ tsp. ground black pepper
Procedure: 1. Cut the cucumber into halves (lengthwise) and scrape out the seeds with a spoon.
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2. Cut crosswise into ¼ inch thick slices. Sprinkle with salt and let stand for 30 minutes. Rinse and drain. 3. Add the remaining ingredients and chill at least one hour before serving – or overnight if desired. 4. Serve cold and chilled. Serve cold. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
ACTIVITY SHEET 1.6 GULAMAN MOLD TOOLS AND EQUIPMENT casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION 1 bar gulaman 1 cup water 1 tall can evaporated milk ¾ cup sugar ½ cup caramelized sugar
Procedure: 1. Boil the gulaman in 1 cup water. When dissolved, add sugar. 2. Continue to boil until well dissolve. Pour in the caramelized sugar. Cool, mix in the evaporated milk. 3. Pour into a mold and chill.
SELF CHECK Direction: Prepare a menu and use appropriate cookery methods on menu items. RESOURCES: tools and equipment ingredients for menu
REFERENCES: Principe, June B. et al, TECHNOLOGY AND HOME ECONOMICS IV. Copyright 2001, pages 65-80. SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III pages 64-66.
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Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
INFORMATION SHEET 2.2 Classification of Food Service Establishments Food service units are usually classified according to the type of service they render. Services other than the following are marked modifications of some successful food service operations such as smorgasbord in exclusive hotels or restaurants, cocktail lounges, in some cafeterias, sing-along in fast food units, and the like. Service Units These units are known for formal dining and serve elaborate meals. 1. Table de Hote. A manner of service is comparable to those of a good home. Examples of table service units are hotel dining rooms, distinctiveatmosphere restaurants, executive dining rooms, super clubs, tea rooms, specialty restaurants, coffee shops, and drive-in-dining. 2. Counter Service. Counter gives rapid service with minimum number of table appointments necessary for adequate service. Examples of counter service units are general-atmosphere restaurants, coffee shops, soda fountain, grills or snack bars. 3. Table-and-Counter. Similar to any table service unit but less formal, with extensive menu. Examples of table-and-counter service units are tearooms, general-atmosphere restaurants, hotel dining rooms, coffee shops, drive-in dining rooms, soda fountains, grills, or snack bars. 4. Tray service. It is unique because the patron is served in the privacy of his room or car rather than in a public dining room. Examples of tray or table service are the hotel room service, hospital patient tray service, and drive-in service. Self-Service Units This type of service is for those in a hurry. They offer a limited menu. 1. Cafeteria. Customers make their selection from food displayed at a service counter and assemble the food on a tray to be carried to the tables. 2. Buffet. Food is set out on a counter, either for self-service or to be served by an attendant. Sometimes a grill or broiler is located behind a serving counter. With this type of service, the menu is usually limited and service is informal. 3. Take-out service. Individual items or complete meals are packaged and taken from the take-out counter by the customers or ordered by phone and delivered to them. Almost all food service operations, offer take-out service. Table Service The style of table service depends on what the clientele chose and on the space available for serving food. There are three methods of table service namely: sit down, tray and buffet. Sit down can be a (a) Continental or Russian, (b) English,
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(c) Apartment or Blue Plate, (d) American or Country, and (e) Family or Compromise. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
Continental or Russian Service Continental or Russian is a dignified and elaborate style which is used only with well-trained waiters. Service of the food is from the side rather than from the table. This kind of service is used for serving formal dinners for a small group of people. Thus, for formal dinners, the menu consists traditionally of 5 to 7 courses with wines served for each course.
English Service English service is used informally for daily family meals. In this style, the food is served from the table by the mother or any member of the family. It is also used for formal occasion, such as entertaining small groups of guests even without competent waiters.
The Buffet Service In this type of service, the food is offered from the table where the diners help themselves to the food and then go some place to eat. Only the foods and table appointments are found in the buffet table. Buffet service is used for tea or cocktail parties. It is practical for entertaining a large number of people since it requires little help in serving.
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Buffet service is practical when the menu consists of several dishes and the number of diners is more than what can be accommodated at the table.
One-way Buffet
Two-way Buffet
SELF-CHECK Direction: Answer the following questions on you answer sheet. 1. 2.
Enumerate the styles of table service and explain each. How does the style of table service affect the diner’s satisfaction?
REFERENCES: Principe, June B. et al, TECHNOLOGY AND HOME ECONOMICS IV. Copyright 2001, pages 65-80. SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III pages 64-66. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
INFORMATION SHEET 2.3 Workplace Safety and Hygienic Procedures The food service industry has established sanitation procedures in handling food. Food-borne diseases can be prevented by observing personal hygiene, cleanliness in the kitchen, and keeping food at proper temperature. Cleanliness in the Kitchen. Here are some rules to follow to maintain cleanliness in the kitchen. 1. Keep the kitchen area free of insects, rodents, and other pests. They leave harmful bacteria on surfaces they walk on. 2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings in the kitchen near any food work area. Do not wash the pet’s feeding dishes along with other dishes. 3. Dispose of waste materials or garbage properly. Always have a garbage container within reach in the work area. 4. Wipe spills and spots immediately. They attract bacteria.
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5. Keep dirty pots, pans, and dishes away from the area where food is prepared. Keeping Food at Proper Temperatures. Bacteria multiply rapidly at temperatures ranging from 7.22 to 60ºC. They grow faster between 15.5 to 48.8ºC which includes normal room temperature. Follow these guidelines for keeping food at proper temperatures: 1. Use the proper storage method for purchased food. 2. Keep hot food above 60ºC until served. 3. Keep cold food below 4.4ºC until served. 4. After serving, refrigerate food immediately. Do not allow food to stand at room temperature. Keep food covered to prevent contamination with bacteria. 5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator. If you make stuffing in advance, store it separately in the refrigerator. 6. Custard, cream, meringue, pies and cakes with rich fillings should be refrigerated as soon as they cool. Do not allow them to stand below 44.4ºC once they have cooled. 7. Thaw food in the refrigerator. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
SELF-CHECK Direction: Let students prepare the laboratory area applying workplace safety and hygiene procedures (group activity).
REFERENCES: Principe, June B. et al, TECHNOLOGY AND HOME ECONOMICS IV. Copyright 2001, pages 65-80. SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III pages 64-66. Preparing, Cooking and Serving Food for Menu Cooking and serving menu items for food service Second year
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LESSON 3 COORDINATING AND COMPLETING END OF SERVICE REQUIREMENT INTRODUCTION The lesson focuses on how to end service procedures, proper storing of food items and conducting post service de-briefing.
ASSESSMENT CRITERIA 1. End of service procedure is coordinated according to enterprise practices; 2. Food items are stored appropriately to minimize food spoilage and wastage; 3. Post service de-briefing are conducted according to enterprise policy and procedures.
DEFINITION OF TERMS storage – space for storing goods wrung – to squeeze or press out Preparing, Cooking and Serving Food for Menu Coordinating and completing end of service requirements Second year
INFORMATION SHEET 3.1 Food Storage Take time to store food items. Store new purchases behind old ones and always use the old stock first. It is easy to put new purchases at the front. However, older stocks are overlooked and thus cause spoilage. These may include cereal and cereal products, sweeteners, oil, seasonings, and unopened can and jars. Do not use kitchen cabinets above the refrigerator, stove or oven for food storage.
End of Service Procedures End of service procedures include the care and maintenance of table appointments.
Dinnerware Chinaware should be rinsed immediately after use. A soft sponge is used to soap and wash them. Dishes are then dried on a drain rack or towel-lined drain board.
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In storing, dinnerware should not be stacked too high. Shelves should not be overloaded. Scratching can be avoided when similar sizes of dinnerware are stacked together with proper or fabric material in between. Platters are stored vertically.
Flatware Flatware should be rinsed immediately after use. Never mix silver with stainless steel when they are washed because stainless steel leaves mark on sterling. Silverware should be washed separately. Never store flatware when they are still wet. Dry them at once to prevent spotting. After being wiped with a dishtowel, they should be air – dried and stored.
Linens Cloths are washed according to directions for the fabric. Stains should be removed first before the tablecloths are washed. Cloths are not wrung tightly after washing. They are preferably hung while dripping so that efforts in ironing will be minimized. Plastic cloths and native materials are not washed daily. They are just wiped with a clean damp sponge and air dried before they are stored.
Beverage ware Glassware should be washed first. A soft brush is used for decorated glassware. Washing should be done one by one. After being washed, glassware is drained on a rubber – covered rack or thick towel and must be air – dried. Glassware is best stored upside down in single layer. They should not be stacked inside another glass. Pieces should not touch each other. Preparing, Cooking and Serving Food for Menu Coordinating and completing end of service requirements Second year
Never use the area under the sink for storing food because openings around water and drain pipes are impossible to seal. Pipes may leak and damage the food. If you reuse glass jars, wash them thoroughly, wipe, and air dry before using. This helps remove any traces of odor that may remain. 1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables can be stored in less cold sections or in a special compartment such as the crisper. If refrigerated foods are not properly wrapped, they will dry out and loss nutrients and flavor. Food should be well-covered with plastic, foil or wax paper or should be put in tightly covered containers. 2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be 18oC or lower. Store frozen foods in their original packages. Foods to be frozen should be put in moisture – vapor – proof wrapping. If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when it freezes.
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Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this point, micro-organisms will begin to grow.
Post Service De-Briefing Equipment, tools and utensils, table appointments are cleaned, washed and wiped properly ready for use. Food items are properly stored to prevent spoilage.
SELF-CHECK A. Direction: Answer the following questions in a sheet of paper. 1. How would you keep the cleaned tools and utensils used? 2. What do you mean by end of service procedure?
B. Direction: Demonstrate the proper techniques and procedures in washing table appointments.
Materials: tools and Utensils table appointments
REFERENCES: SEDP Series, TECHNOLOGY AND HOME ECONOMICS III, pp 112 – 113 Principe, June B, et.al., TECHNOLOGY AND HOME ECONOMICS IV copyright 2000, pp. 76 – 77 Preparing, Cooking and Serving Food for Menu Coordinating requirements Second year
and
completing
end
of
service
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: RECEIVE AND STORE KITCHEN SUPPLIES Module No.:7
Module Title: Receiving and Storing Kitchen Supplies Nominal Duration: 20 Hrs.
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RECEIVE AND STORE KITCHEN SUPPLIES Module Title: RECEIVING AND STORING KITCHEN SUPPLIES
Module Introduction This module covers the skills, knowledge, and attitudes required for receiving and storing supplies in a commercial cookery or catering operations. It focuses on the general stock handling procedure required for food and kitchen related goods.
Expected Outcome After completing this module you should be able to: a. take and manage delivery supplies; b. store supplies; and c. rotate and maintain supplies.
PRE TEST Direction: Read each question carefully. Encircle the letter of the correct answer. 1. These are the vital information found in the delivery stock. Which does not belong to the group? a. quantity c. weight b. size d. all of the above 2. Poor storage on handling will result in _________ a. breakages c. freshness b. documentation d. use by dates 3. This is a document which provides detailed account during delivery. a. delivery docket c. request form b. invoice d. none of the above 4. Where are perishable goods kept properly? a. basket c. refrigeration b. pantry d. store room 5. Where are bread crumbs kept? a. cool room c. freezer b. dry store d. refrigeration 6. Where are cleaning materials stored? a. freezer c. refrigeration b. pantry d. store room/ dry store 7. This is a record which contains information of use by dates. a. filing c. stacking b. labeling d. storing 8. Which is the purpose of wrapping and sealing the foods? a. to avoid cooling c. to avoid spoilage
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b. to avoid moisture
d. to avoid stacking
9. What supplies should be kept in specific areas usually under lock and key? a. beverages c. liquors b. disinfectants /sanitizers d. utensils 10. What does denting or bulging indicate? a. presence of air c. presence of insects b. presence of bacteria d. presence of water 11. What should delivery dockets contain? a. date of delivery c. picture of the food item b. sticker d. none of the above 12. What mode of payment is used when the payment is made upon delivery? a. COD c. on-line b. cheques d. hang anywhere 13. Where should biscuits, breads, pavlova shell be stored? a. open cabinet fully – covered container b. freezer c. basement d. none of the above 14. Where dairy products should be kept? a. basement c. store room b. freezer d. refrigeration 15. Which one of these specifications must foods be especially checked and graded? a. quantity c. size b. quality d. weight
LESSON 1 TAKING DELIVERY SUPPLIES INTRODUCTION The lesson focuses on how to take delivery supplies.
ASSESSMENT CRITERIA 1. Documented deliveries of incoming supplies are checked accurately as to quantity, size, weight and quality as per enterprise procedure. 2. Any variation and discrepancy are identified, recorded accurately and reported to the person-in-charge. 3. Supplied items are inspected for damage quality, expiry/ use by dates, breakages or discrepancies and record details in accordance with enterprise policy. 4. Documents are prepared (i.e. receiving report, credit memo, discrepancy reports that reflect received) in accordance with enterprise procedure.
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5. Excess stocks are managed appropriately according to enterprise policy.
DEFINITION OF TERMS shelf life
- the length of time a product may be stored before it begins to lose its freshness or effectiveness enterprise - organized business activities aimed specifically at growth and profit establishments - something that is established as a business, institution, organization, or undertaking spoilage - the state of decaying or becoming damaged, or the condition of being decayed or damaged hazard - something that is potentially dangerous infestation - to live as a parasite on or in something docket - a summary of a document Receiving and storing kitchen supplies Taking delivery of supplies Second year
INFORMATION SHEET 1.1 Checking Delivery Supplies All incoming supplies need to be checked against the order form or book and the delivery documentation, both of which contain vital information about the stock being delivered. The delivery documents then need to be checked against the invoice from the supplier (the company or individual providing the goods) before payment is finalized. The following specifications should always be checked upon delivery of an order: quantity, size, weight, quality and freshness. Quantity It is important to check that the amount delivered is the amount that appears on the order form, otherwise you may receive too many goods for your storage abilities or your budget range, or you may receive insufficient goods for your needs. Checking quantity may be a simple matter of counting items, or it may mean weighing them if necessary, where bulk quantities are delivered. Size Your enterprise may require large, whole fruits for presentation purposes; in this case, smaller fruit items, or fruit that has already been cut, may not meet your specific needs. It is important that you ensure the fruit that is delivered is the right size and portioned (in this case, left whole) as you requested. Generally, where size of an item is critical, you should check this aspect carefully to ensure that no substitution has been made. Weight Your enterprise may need 250g steaks to meet the menu requirements. If you accept, and serve, steaks which are considerably larger or smaller, the service
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of your product will not be economical or consistent. As a result, your business’s reputation could even be put on the line. A regular general check of the weight of foods delivered should ensure that suppliers are continually delivering the correct weight of product and not undersupplying goods. Scales for this purpose are generally located in or near the delivery of large establishments. Quality Foods and other supplies may be graded according to quality. Poorer quality of fruits and vegetables can be obtained cheaply if quality is not such an issue. This is often the case in an enterprise that aims at serving economical meals, as at a university or school. Other operations may insist on only the highest quality for food and other supplies, as this is a significant selling point for their business. In this case, inferior quality goods should be identified at the point of delivery and sent back to the supplier. Ordering from a reliable supplier can help ensure consistent quality from one order to the next so that closely checking of each item for quality, for every order received, will not be necessary. Receiving and storing kitchen supplies Taking delivery of supplies Second year
CRUSTACEANS
SHELLFISH
PRODUCT
ACCEPT CRITERIA Shellfish: clams, Odor; mussels oysters- Mild ocean or --receive at 45°F sea-weeds smell or lower Shell: Closed and unbroken (indicates shellfish are alive)
Crustaceans: Lobster, shrimps, crabs receive at 45°F (7°C) or lower
Odor: Mild ocean or sea-weed smell Shells: Hard and heavy for lobster and crabs Conditions: If fresh, they are received alive packed with seaweed, and kept moist
REJECT CRITERIA Condition: If fresh, they are received alive Odor: strong fishy smell Shells: Open and broken (indicates shellfish are dead) Condition: Dead on delivery Texture: Slimy, sticky, or dry
OTHER CRITERIA Must be purchased from certified shellfish suppliers listed on lists of approved suppliers Operation must write the date of delivery on the tags Different batches must not be mixed
Odor: Strong fishy smell Shells: Soft Condition: Dead on delivery, tails fails to curl when lobster is picked up
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MI-AI
DAIRY
Dairy: Milk, butter cheese --receive at 40°F or lower
Milk: Sweetish flavor Butter: Sweet flavor, uniform color, form, texture Cheese: Typical flavor and texture and uniform color.
Delivered refrigerated, shells clean and unbroken, no cracks or dirt Receive at 40°F Beef Color: lower Bright cherry red Lamb Color: Light red Pork Color: Pink lean meat, white fat Texture: Firm and springs back when touched
Milk: Sour, bitter, or moldy taste; uneven color Cheese: Unnatural mold, uneven color, abnormal flavor or texture
Purchase pasteurized dairy products only.
Color: Brown or greenish; brown, green, or purple blotches; white or green spots Texture: Slimy, sticky, or dry Packaging: Broken cartons, dirty wrappers, or torn Color: Sour odor
Meat must display mandatory inspection stamps indicating that it has been inspected for sanitary standards by the Department of Agriculture
Dairy products with a grade and label are made with pasteurized milk.
Grading stamps on the product indicate the level of quality and are not mandatory.
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FISH
POULTRY
Receive at 40°F Color: or lower No discoloration Texture: Firm and springs back when touched Odor: None
Receive at 40°F Color: or lower Bright red gills bright shiny skin Odor: Mild ocean or sea-weed smell Eyes: Bright, clear, and full Texture: Firm and springs back when touched
Color: Purple or green dis-coloration around the neck; dark wing tips (red tips are acceptable) Texture: Stickiness under the wings or around joints Odor: Abnormal, unpleas-ant odor
Fresh poultry should be received packed on crushed ice or in chill packs. Poultry must display mandatory inspection stamps indicating that it has been inspected by the Apartment of Agriculture
Grading stamps on product indicate level of quality and are not mandatory. Color: Fresh fish Dull gray gills; should be dulls dry skin received packed Odor: on crushed or Strong fishy or flaked selfammonia smell draining ice Eyes: Cloudy, redrimmed, sunken Texture: Soft, leaves an imprint when touched
Receiving and storing kitchen supplies Taking delivery of supplies Second year
Freshness It is vital that when the goods are received they are as fresh as possible, otherwise their shelf life will be reduced. In other words, the chances of the goods spoiling before the enterprise has the opportunity to use them are much greater. Boxes of fresh food items should be opened upon delivery and examined for freshness. It is important not to check just the top layer; the goods underneath should also be checked, as sometimes fresh food may be placed on top of older supplies. For fresh fruit and vegetables, check for discoloration, blemishes or bruises. There should be no signs of insect infestation (contamination with insects and insect eggs), as this could indicate that the produce is beginning to rot. The produce should smell fresh, not over-ripe. Frozen goods should be received frozen— not slightly thawed. Frozen goods that have thawed cannot be refrozen and therefore cannot be safely stored or used by the establishment. If there is any sign that thawing has occurred at any stage, these goods should be rejected.
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To reduce the amount of time fresh goods are in storage and also to ensure they are using the freshest possible produce in food preparation, most establishments receive smaller deliveries of fruits and vegetables on a daily basis. They also purchase fruit and vegetables while they are still firm to ensure they are in the best possible condition upon delivery. Any goods that are not at the peak of freshness should be returned to the suppliers. Repeated occurrences may lead to closure of business dealings with that supplier. Damage Supplies may be damaged at some point during the delivery process. If this occurs before the supplies are delivered, and you refuse to accept them on this basis, then it is the supplier’s problem. If you fail to check that the supplies are not damaged before accepting them and signing the delivery docket, then you have agreed that the goods are not damaged, and it then becomes your problem. For this reason, and because damaged goods are usually unusable, it is essential to check all deliveries for damage. For example, cans containing food may be dented during delivery, often because they were not packed properly or because the box they were packed in has been dropped. Any dented cans should be rejected. This is because the dent may create a small air hole through which oxygen may enter the can and lead to food spoilage, and even to food poisoning. Swollen or warped cans should also be rejected, even if you cannot see an actual dent, as they may indicate the presence of bacteria in the contents. Other kinds of airtight packages should be checked for damage for the same reasons. This is especially the case where food packages have been vacuum-sealed. Foods packed in this way include perishables such as meat, fish and poultry as well as non-perishable dry foods such as dried nuts or crackers. Vacuum-sealed packaging greatly extends the shelf life of such foods so that they retain their quality and are safe to eat for much longer time. If this seal is broken, however, the food spoils very quickly, so it is important to return even slightly damaged packages to the supplier. Other kinds of supplies apart from food need to be returned immediately to the supplier if they arrive damaged or not to optimum standard. For example, linen that has not been washed to the appropriate standard should not be accepted by the establishment. Not only would it be unpleasant to use, but it could also present a serious health hazard. Damaged equipment and utensils should also be returned. Receiving and storing kitchen supplies Taking delivery of supplies Second year
Breakages Supplies that arrive broken must be identified before the goods are accepted. Such supplies may include expensive items such as tableware, glassware and other service ware. Poor handling during the delivery process, or even poor storage and handling at the suppliers may result in breakages. Once again, you must check the entire contents of the supplies before accepting and signing for the delivery. Use-by dates Dried, canned and frozen goods should be checked for ‘use-by’ dates. A useby date specifies the point beyond which the food, even in optimum conditions, may start to deteriorate in quality. It may also become unsafe to eat. Clearly, it is
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undesirable to accept food from a supplier which has reached its use-by date or very close to it. Such food should be rejected upon delivery. Delivery documentation Delivery documentation from the supplier should be provided with the supplies at the point at which they are delivered. Delivery notes, provide a detailed account of those supplies and a means of checking that the order has been fulfilled correctly. The invoice, which may be supplied at the time of delivery or some time afterwards, should reflect much the same information that is in the delivery dockets, except that it may include more detailed information about the unit, subtotal and total charges for the order. RECEIVER’S DAILY REPORT
Receiving and storing kitchen supplies Taking delivery of supplies Second year
Delivery Dockets Delivery dockets should contain information similar to that the original order form, including: • name and contact details for the establishment receiving the delivery (including the contact person) • name and contact details for the supplier (including the contact person) • date of delivery• list of items ordered • unit price and specifications for each item • order number from the original order form. The delivery docket should also include a serial number, provided by the supplier, for later reference and easy identification. In addition, it should include information about items that have been ordered but that have not been delivered
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due unavailability. Before accepting goods being delivered, it is vital to check the delivery docket closely. Ensure that the name on the delivery docket is your company’s name. Match the delivery docket to the relevant order form by comparing the order number on both forms. Most importantly, check that the items listed on the delivery docket are exactly the same as those listed on the order form, that the specifications have been met and that the correct quantities have been received. You may also need to double-check that the unit price for each of the goods is that which has been agreed upon.
Invoices An invoice should include all of the details that are part of a delivery docket. In addition, it should show the individual prices for items (e.g. the cost per bag of washed potatoes) as well as the subtotals for those items (e.g. the cost for the total number of bags of washed potatoes). The invoice should then show the total charge for the order, and when payment is due (e.g. 7 days, 28 days). An invoice may either be supplied with the delivery docket. Receiving and storing kitchen supplies Taking delivery of supplies Second year
Where a company has an account with a supplier, the payment for supplies delivered may be processed automatically. Often cheques are sent to a supplier on a regular basis. Alternatively, it is possible to send payments online. A computerized system can be set up so that money is transferred from the purchaser’s account to the supplier’s account automatically, once the goods have been received and checked. Cash on delivery (COD) is another payment system. In this case, payment must be made directly to the person delivering the supplies An invoice is sent by the supplier for the payment of the supplied goods/services. Invoices are similar to delivery dockets but also list unit prices and totals. Invoices should be serially numbered for security purposes. Duplicate copies are to be distributed as follows:
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1. copy to the customer 2. two copies to be held by supplier for reference when compiling statements and as spare copy.
Purchasing Purchasing involves obtaining foods in the quantity, of the best quality, at the right time, in the right place, and for the economical price. A quality-control program in a food establishment should ensure that only foods which meet written specification are purchased from reputable vendors. The best purchaser considers price, supply and demand, transportation, and storage cost before placing an order. Food can easily become contaminated during the various stages of the food flow from purchasing, receiving, storing, preparation, holding, and serving. Time and correct temperatures need to be monitored closely. Receiving and storing kitchen supplies Taking delivery of supplies Second year
Purchase specifications The specifications for a particular order can include quite a lot of information, so you need to be careful when checking each item against your order form and/or delivery docket that your establishment has received exactly what it ordered. For example, if you ordered one hundred fish fillets, 200g each, and you received one hundred whole fish, 200g each, the specifications have not been met. If you accept such an order, it’s possible your establishment may not be able to use the goods. Clearly, this could lead to wastage of goods and money. It might also mean that a particular dish, or service, might not be available for a period of time in your establishment, which could then lead to a significant loss of profits. Identifying and recording problems Once identified, variations or discrepancies between the order and the goods supplied, or issues with the general condition of the goods, must be reported. A number of steps may be required to ensure any problem is communicated to the right people and that the appropriate response is made. As a general rule, defects
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or variations against what was ordered are normally stated directly on the delivery docket. Any packaging or goods that have been broken or tampered with should be reported here. Such goods should not be accepted by the enterprise. It is also important not to sign for any goods that have not actually been delivered. The next step is to notify the supplier, your supervisor or manager, and also the finance or accounts department of any discrepancies between the order and the supplies that were received (or accepted). These notifications may be completed either verbally or in writing. Initially, most communications with the supplier are completed over the telephone, or face-to-face, as the goods are received. However, verbal reports should be backed up by written notification. Oversupply Oversupply of goods ordered is dealt with in the same manner. Again, relevant information should be recorded on the delivery docket, and verbal and possible written reports should be made to the supplier, your supervisor and the accounts department. Oversupply of supplies can be just as big a problem as undersupply, due to potential difficulties with storage as well as budget consideration. Receiving and storing kitchen supplies Taking delivery of supplies Second year
SELF-CHECK Direction: Answer the following question in a sheet of paper. 1. 2. 3. 4.
What is the ideal or appropriate maintenance storage area? How is periodic inventory conducted? What are the problems you encounter? What should you do with the items which are near compromising dates?
REFERENCES: A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A FOOD-SAFE KITCHEN FOOD SERVICE PROFESSIONALS Gaye G. Ingram, Sarah R. Labensky THE PRENTICE ESSENTIALS DICTIONARY OF CULINARY ARTS BY STEVEN LABENSKY , Receiving and storing kitchen supplies Taking delivery of supplies Second year
LESSON 2 STORING SUPPLIES
INTRODUCTION The lesson deals with the proper storage of supplies in accordance with enterprise standard.
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ASSESSMENT CRITERIA 1. Supplies are transported to the appropriate storage promptly, safely and without damage. 2. Supplies are stored in the appropriate area, taking into consideration requirements for temperature, ventilation and sanitation 3. Supply levels are recorded accurately and promptly in accordance with enterprise procedure 4. Supplies are labeled in accordance with enterprise procedures
DEFINITION OF TERMS pavlova shells - dessert consisting of a crisp meringue shell filled with cream and fruit optimum – the point at which the condition, degree, or amount of something is the most favorable possible options or outcomes perishable foods and beverage that can spoil rapidly: Receiving and storing kitchen supplies Storing supplies Second year
INFORMATION SHEET 2.1 Receiving and Storing Safe Foods Food hygiene means storing food safely and keeping premises, equipment, and staff clean. A proper food-hygiene program followed in each flow of food will lead to the prevention of food poisoning. Checking Deliveries Strict procedure should be followed when foods are received. When a delivery is made, it should be checked for both quality and quantity. Here are some general rules: 1. Check the color, texture, and smell of the delivered foods. 2. Be sure that the food is properly and securely packed. Be sure also that its packaging is not broken or tampered. 3. Chilled, frozen, and fresh foods, should be at safe temperature at the time of delivery. 4. Check the date indicating the maximum period for which the food can be stored-foods which have to be stored at low temperatures and have a relatively short shelf life carry use-by dates. Frozen, canned, vacuumpacked goods and processed foods carry best-before dates (before which date the food will retain its optimum conditions. Storing supplies Once supplies are delivered, checked and accepted, they need to be moved as quickly as possible to the appropriate storage area. This ensures not only that the delivery area remains clear, but that the stock remains in optimum condition and that it will be readily available for use. At the same time, supply levels of stock
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in storage need to be constantly monitored, so that stock may be rotated and discarded as appropriate. Easy storing guide 1. Perishable foods must be kept out of the temperature danger zone, which is 40 - 140°F, as much as possible became cheese temperature support bacterial growth. 2. Practice first in-first out or FIFO method of stock rotation. For example, if a can is labeled June 4, 2006 and another can is labeled July 6, 2006 you will put the July 6 can behind or below the June 4 can. This is so the older can is used first. Label and date all incoming walls. 3. Do not overload shelves or store foods on floors or against walls. 4. Throw away any food beyond its expiration date. 5. Keep food in clean wrappers or containers. Do not store opened cans in their containers, especially food that are acid types like tomatoes and fruits juices. This can cause lead poisoning 6. Keep storage areas and food-transporting carts and trays dry and clean Receiving and storing kitchen supplies Storing supplies Second year
7. Keep ground meat and poultry in the refrigerator or freezer and use it within one or two days. To prevent ground beef from premature browning, it should be tightly wrapped and frozen. The purple-brown color that sometimes develops in ground beef is due to oxidation, which does not affect the safety of the meat. For best quality, frozen raw meat should be used within three to four months. Transporting supplies Supplies are usually transported to food and beverage establishments in delivery trucks or vans. Food stock that is to be stored in cool rooms, refrigerators or freezers should be transported in refrigerated delivery trucks. This ensures that the food is kept at the correct temperature during transportation and delivery. In the delivery area, trolleys and lifting equipment are usually available to facilitate the transportation of supplies to the correct storage area. Thermometers are also usually located in the delivery area for use during delivery. Once goods have been checked and accepted by the enterprise, they are then transported immediately from the delivery area to the appropriate storage area. This needs to be done in the safest manner possible and without damage to the goods. The following table highlights particular handling issues. Item
How to Handle
Perishable
Wrap, seal and label if required, and keep temperature constant. Place as soon as possible into a freezer or cold storage. Vacuum-sealed Heavy Handle carefully to avoid damaging the seal. Delicate (biscuits, breads, Stack Stack carefully, with light, breakable items on carefully, lighter items on top, top and heavy items beneath and on lower or place in a single layer on the shelves. Use trolleys and lifting equipment to meringue, shelf move items between and within areas. pavlova shells, completed
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desserts) Sharp
If a sharp object penetrates its packaging, it should be removed immediately to avoid an unsuspecting staff member being injured.
Storing supplies appropriately Different types of supplies require different types of storage. For example, some supplies are very expensive and need to be stored safely and securely. Liquor supplies, electrical equipment, specialist serving equipment and linen are all types of stock that need to be stored in specific areas, usually under lock and key. Access is then limited to specific people who are responsible for managing these supplies. Whenever a staff member has access to these items, they usually need to sign for them and record what, as well as how much, has been removed from the store. Receiving and storing kitchen supplies Storing supplies Second year
Cleaning materials are also generally locked away so that they cannot be accessed without permission—particularly by children, who may be unaware of potential hazards. Storage areas need to be organized so that items remain in optimum condition and are easy to access. For example, stationery would have its own storage area, somewhere well away from moisture and food preparation and service areas, but still easily accessible by employees. Different kinds of food items also have their particular storage requirements. The main storage areas for food items are refrigerators, cool rooms, freezers and dry stores. Refrigeration is for the short-term storage of perishable goods. Perishable foods are those which require either refrigeration or freezing to ensure that they do not spoil. They include fish, seafood, meat, poultry, dairy products, eggs, some fruits and vegetables, and some pre-prepared foods. The temperature in a refrigerator should be kept below 5°C to maintain food at the optimum level for safety and quality. The foods need to be wrapped and sealed to avoid loss of moisture. They should also be clearly labeled and rotated to ensure that foods placed in the refrigerator first are those that will be used first, as per the FIFO rule. Receiving and storing kitchen supplies Storing supplies Second year
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Cool Room
Dry Store
Freezer
Fresh Cream
Onions
Calamari Rings
Oranges
Sugar
Frozen Mini Quiches
Eggs
Bananas
Crumbed Green Prawn Cutlets
Cheddar Cheese
Olive Oil
Lamb week)
Fresh Whole Snapper
Soy Sauce
Frozen Turkey Buffet
Vacuum-packed Tenderloin Fresh Fillets
Chicken
Racks
(for
next
Beef Prepared Breadcrumbs Breast
Spaghetti
2 litre Milk
Canned Tomatoes
Sliced Leg Ham
Potatoes
Pumpkin
Rice
Bacon Rashers
Walnut Halves
Labeling This may not sound too important, but it is. You need a good system of labeling for many of your stock items, particularly frozen items as many of these look the same. You should also label the shelves. Labels not only allow you to identify what the commodity is but they also allow you to record information such as use by dates and supplier details. Fortunately, most commodities can be classified into one of three categories, making it easy to sort them ready for proper storage. The three categories are:
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perishable
non-perishable
semi-perishable
Receiving and storing kitchen supplies Storing supplies Second year
SELF-CHECK A. Direction: Answer the following questions; write the answer in a sheet of paper. 1. Why is it important to record supplies promptly? 2. How are foods supplies labeled and stored? 3. Why are supplies rotated and maintained? 4. What are the proper ways of disposing and reporting damaged supplies? B. Direction: Prepare a chart on how to store the following items. Store room/dry store Dry goods Meat, seafood and poultry Electrical equipment
Refrigerator Cleaning Beverages specialist equipment Frozen goods
Freezer materials Dairy products Fruit and vegetable serving
Materials: Food supplies Utensil and Equipment Cleaning materials Linen
REFERENCES: http://.www..hi com.au THHBKA03B
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Receiving and storing kitchen supplies Storing supplies Second year
LESSON 3 ROTATING AND MAINTAINING SUPPLIES INTRODUCTION The lesson deals with the rotation and maintenance of supplies in accordance with safety and hygiene requirements.
ASSESSMENT CRITERIA 1. Supplies are rotated in accordance with enterprise policy. 2. Supplies are moved in accordance with safety and hygiene requirements. 3. Quality of supplies is checked and reports are completed as required. 4. Damaged or spoiled supplies are reported. 5. Storage areas are maintained in optimum condition ensuring that they are clean, well lit, at required temperature, free from vermin or infestation and free from defects. 6. Periodic inventories are conducted based on physical and perpetual inventory needs. 7. Problems are identified and reported promptly. 8. Products are checked according to inventory and reported to the head or chief, specially for items which are near compromising dates.
DEFINITION OF TERMS crucial – extremely significant or important leakage – amount that escapes by leaking discard – throw away Receiving and storing kitchen supplies Rotating and maintaining supplies Second year
INFORMATION SHEET 3.1 Food rotation procedure Food rotation is a primary obligation for anyone in the food service industry, from food service operators to distributors. By establishing proper food rotation procedures you help control food costs, prevent product spoilage, and increase your facility's effectiveness. To ensure that all food products are properly rotated, with the oldest products being used first, all businesses should institute a First In, First Out (FIFO) method of rotation. The following should be used for the FIFO method, as well as other storage procedures:
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• Older items should be stored in the front of the storage facility • In any part of the restaurant, the first item to be used should always be the oldest • Date and mark everything • Discard food past the expiration date • Establish a purchasing schedule based on inventory count • Keep storage areas clean and dry In addition to properly rotating stock, temperature control is an important safety procedure that is a crucial element of any rotation program. It's important that all kitchen staff know the correct temperature ranges for perishable items so that spoiled food products aren't used during food preparation. Four basic elements to keep food safe: 1. All utensils and working areas should be cleaned and the persons involved in the food preparation should be neat and clean at all time. 2. Separate raw from cooked foods, wet from dry materials, soiled from clean, food from non-food, food contact surfaces from surfaces that do not come in contact with food. 3. Foods require adequate cooking and heating to defray pathogen. 4. Proper packaging and storing should be practiced Checking supplies 1. Check the color, texture and smell of the delivered goods 2. Be sure that the food is properly and securely packed, and that its packaging is not broken or tampered. 3. Chilled, frozen and fresh foods, should be at safe temperature at the time of delivery. 4. Check the date indicating the maximum period for which the food can be stored – foods which have to be stored at low temperature and have a relatively short shelf life carry use by dates. Receiving and storing kitchen supplies Rotating and maintaining supplies Second year
Food establishment should ensure that only foods that meet written specifications are purchased. Foods, especially meat and poultry should be purchased from reputable vendors where these were processed in a storing in a sanitary manner. They should meet temperature humidity requirements and show no evidence of being refrozen. Suspect cans (dented, bloated or showing signs of leakage) and foods in unmarked containers should be discarded. All foods should be in their original containers or clearly labeled.
SELF-CHECK A. Direction: Answer the following questions. Write the answer in a sheet of paper. 1. What should you do to ensure that are foods are properly rotated? 2. What are other safety procedures in rotating the stock?
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B. Direction: Do the following activity. 1. Go to the kitchen and check all kitchen supplies and make a summary report on these. See if the supplies are properly stocked Check quality of supplies Arrange supplies applying the FIFO method RESOURCES: kitchen supplies food items
REFERENCE: A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A FOOD-SAFE KITCHEN FOR FOOD SERVICE PROFESSIONALS THHBKA03B http://www.hi.com.au Receiving and storing kitchen supplies Rotating and maintaining supplies Second year
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Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Unit of Competency: ORGANIZE AND PREPARE FOOD Module No.: 8
Module Title: Organizing and Preparing Food Nominal Duration: 80 Hrs.
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ORGANIZE AND PREPARE FOOD Module Title: ORGANIZING AND PREPARING FOOD Module Introduction This module covers the knowledge, skills, and desirable attitudes required in organizing and preparing a variety of foods for the kitchen of restaurants, hotels, and catering operations. It focuses on general food preparation techniques.
Expected Outcome After completing this module, you should be able to: a. prepare tools and appropriate equipment for use in cooking; b. assemble and prepare ingredients for menu items; c. prepare dairy , dry goods, fruits and vegetables; and d. prepare meat, seafood and poultry.
PRE-TEST Direction: Read carefully. Choose the letter of the correct answer and write it on the blanks provided for. ______ 1. Which one is essential in preparing foods and drinks? a. manufacturer’s operating manual b. recipes c. time and money d. tools and equipment ______ 2. Which one does not belong to the group? a. broilers b. oven c. pots and pans d. range tops ______ 3. What should you do before operating unfamiliar equipment? a. clean the equipment c. list down the characteristics b. read and study operating manual d. repair the equipment ______ 4. How are tools and equipment classified? a. brand name b. size c. uses and function d. weight ______ 5. What kind of tool is a spatula? a. cleaning and sanitation equipment b. food holding c. hand tools d. processing equipment ______ 6. What should you do after knowing that the equipment is malfunctioning? a. call the attention of your teacher c. continue your work b. sell it to a junk shop d. shut it down ______ 7. Which one does not belong to the group? a. measuring cups b. mixers c. thermometers d. weighing scale ______ 8. Which of the equipment is used for cooking with charcoal? a. broiler b. oven c. griller d. refrigerator ______ 9. What equipment is used for processing food? a. bench scrapers b. knives c. mixers d. steam tables ______ 10. Which tool is used for holding and serving food? a. scraper b. spatula c. food tong d. knives ______ 11. What does mise en place means? a. everything in its place b. cook the food in the right way c. style in cooking d. food holding
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______ 12. Which of the following instructions suggests preparation of ingredients. a. clean the area b. prepare the ingredients c. prepare the workplace d. read the entire recipe _______ 13. Which of the following does not belong to the group? a. cheese b. milk c. coffee d. yoghurt _______ 14. Which of the following is not dry good? a. cereals b. flour c. ham d. sugar _______ 15. How are sausages, ham, salami, and bacon classified? a. Dairy products b. Deli meat products c. General food items d. Meat, seafood and poultry LESSON 1 PREPARING TOOLS AND EQUIPMENT
INTRODUCTION The lesson deals with the preparation of kitchen tools and equipment.
ASSESSMENT CRITERIA 1. Tools and equipment are identified and prepared based on required task. 2. Tools and equipment are checked for defects, damages and/ conditions in accordance with manufacturer’s manual. 3. Equipment are cleaned based on correct type and size, safely assembled and readied for use in accordance with workplace procedures.
DEFINITION OF TERMS cutlery – knives and other instruments with blades defective - not functioning properly efficient – able to function without waste Organizing and Preparing Food Preparing tools and equipment for specific uses Second year
INFORMATION SHEET 1.1
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Kitchen tools and equipment Cooking tools and equipment are essential for preparing extraordinary foods and drinks—the kinds of meals that keep people coming back for more. When these are used and maintained properly, your cooking equipment will serve you well. This same equipment however can also be very dangerous. When cooking equipment are used or maintained improperly they become very expensive, adding unnecessary costs of time and money for repair and use of electricity.
Organizing and Preparing Food Preparing tools and equipment for specific uses Second year
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Organizing and Preparing Food Preparing tools and equipment for specific uses Second year
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Organizing and Preparing Food Preparing tools and equipment for specific uses Second year
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Maintenance of Tools and Equipment Preventive maintenance is conducted to keep equipment working and/or extend the life of the equipment. Specifically it aims to detect in advance, conditions that could lead to failure even before such as breakdown can occur. The advantage of preventive maintenance is longer equipment life, reduction of waste or spoilage, lower maintenance cost and safety. Preparing equipment for use - clean tools and equipment before using - use tools in correct type and size, and - assemble safely. How to check the tools and equipment before using: Study the manufacturer’s operating manual, or consult with someone who is familiar with the piece of equipment and has operated it already before operating an unfamiliar piece of equipment. Learn how to determine when a piece of equipment is not operating correctly. When equipment malfunctions, shut it down immediately, identify the equipment as being defective, and report the malfunction to a supervisor. Keep the equipment clean. If you need to disassemble the equipment consult the manufacturer’s operating manual. If an operating manual is not available, consult with someone who has already cleaned the equipment. Conserve energy by knowing the preheating time required by the cooking equipment and by planning the production of food. Know when it is more efficient to use the manual than to use the equipment. Note: As a general rule, never use a piece of equipment until you are thoroughly familiar with its operation and features.
SELF-CHECK Direction: Write the classification of tools by filling in the table below. List Tools spatula hand Mixer baking Pan weighing Scale measuring Spoon
Classification
Resources kitchen tools and equipment
REFERENCE: http://search .www.yahoo.com Organizing and Preparing Food Preparing tools and equipment for specific uses Second year
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LESSON 2 ASSEMBLING AND PREPARING INGREDIENTS FOR MENU ITEMS INTRODUCTION The lesson deals with the preparation of ingredients for menu items, which includes identifying quality ingredients and correct measurement according to the standard recipe.
ASSESSMENT CRITERIA 1. Ingredients are identified correctly according to standard recipes, recipe cards, and enterprise requirements. 2. Ingredients are assembled according to correct quantity, type and quality required. 3. Ingredients are prepared based on the required form and time frame.
DEFINITION OF TERMS mise en place – putting in place, and assembly of all necessary ingredients and equipment for cooking fragrant – having a pleasant sweet smell flaky – easily separated into small pieces
Organizing and Preparing Food Assembling and prepare ingredients for menu items Second year
INFORMATION SHEET 2.1 Preparing Ingredients for Cooking Have you ever jumped right into a recipe, only to find out you are missing one or more of the key ingredients? Perhaps you decide to chop the garlic while the onions are being sautéd. Further you discover another step in the recipe which needs to be done before the onions and garlic overcook. The result - frustration, stress, and wasted time. What makes the cooking process on those television cooking shows and restaurant kitchens seem so effortless? Successful cooks and chefs all over the world apply a concept known as Mise en Place (MEEZ-ahn-plahs). The French definition means “everything in its place,” and it is a culinary term that refers to preparing and pre-measuring ingredients ahead of time. However, Mise en Place is more than just a term; it is a concept or a state-of-mind that when applied to any food preparation, it will result in a smooth-flowing, time saving cooking process. This is especially beneficial when preparing more than one recipe.
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There are several steps which will ensure that the necessary ingredients and tools are at your fingertips. The actual cooking process will be much quicker, smoother and more enjoyable. 1. Read the entire recipe. Determine which ingredients and equipment you will need and have them placed conveniently or accessibly. Any missing ingredients must be checked before it's too late for a quick trip to the store or to your neighbor next door. You can group ingredients or place them in order to ensure all recipe steps are included. 2. Prepare the workspace. • Clean the kitchen and working area. • Empty the dishwasher and remove unnecessary items from the counter tops. 3. Do the work. • Preheat the oven, prepare pans, etc. • Chop, dice, grate, and sift; pre-measure ingredients and put into small bowls. Set the bowls on a tray to easily transport them to the cooking area. 4. Clean as you go. This is the most important step. Next, you have to identify the different types of food. Foods are according to different types:
Dairy products milk yogurt cheese alternatives (soy products)
Dry
Fruits and vegetables based on color pigments green, yellow, red and white based on market form fresh, processed - frozen dried, canned, bottled
General food items sauces condiments and flavorings garnishes
classified
goods flour sugar pasta rice cereals
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coatings
Meat, seafood and poultry based on market form fresh frozen preserved pre-prepared standard cuts primal and sub primal cuts portioned sizes internal organs
Processed Meat Products sausages ham salami bacon
Beverages alcoholic non-alcoholic
Guidelines in Preparing Ingredients 1. Set Quality Standards for Food Set standards not only for taste, but also for appearance, texture, and temperature. 2. Serve Quality Food The items you serve to children are only as good as the quality of ingredients put into each recipe. To ensure first-rate results: a. purchase the finest quality possible; b. store and handle carefully; c. check your cooking techniques. 3. Choose Healthy Preparation Techniques There is no right way to cook a particular food. However, certain techniques can help you achieve a desired result, such as minimizing nutrient loss or enhancing flavor without adding a lot of fat. 4. Protect the Nutrients in Food No matter how careful you are, food preparation of any kind destroys some nutrients. Excessive losses, however, can be reduced through proper preparation techniques. Tips on Preparing Ingredients It is important to retain the nutrients of food during preparation and cooking. Consider the merits of various cooking techniques and select them carefully. Baking meat is a great low fat cooking method. Baking on a rack or draining the fat after baking helps make meat, poultry, and fish even lower in fat.
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Steam cooking is another no-fat method and is versatile and quick. It produces a high quality product without extra fat. It also minimizes nutrient loss. For example, steamed vegetables generally retain more vitamin C than boiled vegetables.
Different ingredients need different cooking time, it is according to standard recipes and work procedures. There are different methods in cooking food. Some foods are cooked using dry heat, some use moist heat. Ingredients should be identified, assembled correctly in order to achieve the type and quality required in the recipe.
SELF–CHECK Direction: Answer the following questions. Write your answer in a sheet of paper. 1. What are the guidelines in preparing ingredients? Explain. 2. Identify the different types of foods
REFERENCE: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999 Organizing and Preparing Food Assembling and prepare ingredients for menu items Second year
ACTIVITY SHEET 2.1 SWEET AND SOUR PORK TOOLS AND INGREDIENTS EQUIPMENT QUANTITY DESCRIPTION casserole 1 kg pork belly (1 inch cubes) gas or electric stove 1 tsp salt knife 1 1/2 tbsp brandy (optional) chopping board 1 large egg (beaten) measuring cup 1 tbsp cornflour measuring spoon 600 ml vegetable oil wooden spoon 1 spring onion (cut in to 1inch) ladle 1oo g canned bamboo shoot 1 green pepper (diced) Sauce
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3 tbsp 3 tbsp 1/2 tsp 2 tbsp 2 tbsp 1 tbsp 1 tbsp 1 tbsp
wine vinegar sugar salt tomato puree or sauce orange juice soy sauce sesame oil corn flour
Procedure: 1. Mix the pork cubes with salt and brandy and leave it to marinade for 15 minutes. 2. Blend the beaten egg, corn flour & add the pork cubes and turn until each cube is well coated. 3. Mix the sauce ingredients together in a bowl. 4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry them for 3 minutes, then remove and drain on paper towels. Heat the oil again until very hot and return the pork. Organizing and Preparing Food Assembling and prepare ingredients for menu items Second year
ACTIVITY SHEET 2.2 SAUTEED VEGETABLES TOOLS AND EQUIPMENT casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION 2 tsp. extra-virgin olive oil, divided 1 pound green beans, trimmed 1/2 cup water 2 cloves garlic, minced 1 1/2 cups halved cherry tomatoes 1 tbsp. balsamic vinegar Salt and freshly ground pepper to taste
Procedure: 1. Heat 1 teaspoon oil in a large skillet over medium-high heat. 2. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. 3. Add water, cover, and reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. 4. Push the beans to the side.
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5. Add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. 6. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. 7. Remove from heat; stir in vinegar, salt and pepper. Organizing and Preparing Food Assembling and prepare ingredients for menu items Second year
ACTIVITY SHEET 2.3 BAKED FISH TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY
1½ -2pound 1 can 1/4 cup ¼ to ½ cup 1 ½ cups
DESCRIPTION
fish fillets (orange roughy, catfish, haddock, etc.) cream of mushroom soup or cream of celery soup milk grated cheese soft bread crumbs tossed with 3 tablespoons melted butter
Procedure: 1. Heat oven to 400°. Butter a shallow baking dish. 2. Arrange fish in prepared baking dish. 3. Combine soup with milk in a saucepan over medium low heat and heat through. 4. Pour soup mixture over fish. 5. Sprinkle with grated cheese and buttered bread crumbs. 6. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.
SELF-CHECK Direction: Prepare and assemble the ingredients needed for cooking in the recipe. Resources: tools and equipment ingredients for the recipe
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REFERENCE: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999 http://search .www.yahoo.com Organizing and Preparing Food Assembling and prepare ingredients for menu items Second year
LESSON 3 PREPARING DAIRY PRODUCTS, DRY GOODS, FRUITS AND VEGETABLES INTRODUCTION The lesson deals with the preparation of dairy, dry goods, fruits and vegetables, including the cleaning of fruits and vegetables and the measuring and sifting of dry goods as required for menu items.
ASSESSMENT CRITERIA 1. Foods are prepared according to correct weight, amount and number of portions. 2. Vegetables and fruits are cleaned, prepared and handled safely as required for menu items. 3. Dairy products are prepared and handled safely as required for menu items. 4. Ingredients are measured and prepared as required for menu items. 5. Products are hygienically stored and placed in proper storage facilities.
DEFINITION OF TERMS heap/heaping - to supply something in large quantities or amounts contamination - impure, unclean, or polluted, especially because of contact with harmful substances sanitize - to clean something thoroughly by disinfecting or sterilizing it dash - to alter, improve, or flavor something with a small amount of another substance ziploc – plastic bag with lock or zipper sauté – to cook food quickly and lightly in a little butter, oil or fat
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Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
INFORMATION SHEET 3.1 Measuring Ingredients The three basic tools used to measure ingredients in cooking are: measuring spoons dry measuring cups liquid measuring glass A basic set of measuring spoons come with five different sizes of spoons: 1/8 teaspoon ¼ teaspoon ½ teaspoon 1 teaspoon 1 Tablespoon In recipes, measuring spoons are always written with the small t for teaspoon and the capital T for tablespoon. Measuring Tips 1. Avoid measuring ingredients over your mixing bowl. If you are adding a teaspoon of salt, for example, and you are measuring it over a cup of flour, you could ruin your creation if the box of salt slips. 2. If a recipe calls for a pinch of something, it is literally what fits between your thumb and forefinger, or about 1/16 teaspoon. 3. A pinch is smaller than a dash. So a dash is bigger than 1/16 of a teaspoon but...less than 1/8 teaspoon of dry ingredients. Pinch and a dash usually refer to salt, and that is according to your own taste. 4. A scant means “slightly less than….For example a scant ½ cup would mean slightly less than ½ cup. 5. Heaping is slightly more or overflowing. Preparing Fruits and Vegetables Store fresh vegetables in the crisper drawer of refrigerator. Do not put onions, potatoes, or tomatoes in the refrigerator. They can be kept in a paper bag or on the floor of the pantry. Once you have sliced a tomato you can put the rest of it in a Ziploc bag and in the refrigerator. Be sure to keep your fresh vegetables in separate bags in the crisper drawer so they stay apart from each other. Because fruits and vegetables are often consumed raw or slightly cooked, it is important to follow basic food safety procedures when preparing them. Keep fresh fruits and vegetables away from surfaces that have been in contact with raw meat. Thoroughly wash and sanitize any kitchen utensils or cutting boards that have touched raw meat. Wash fresh produce under running water before preparing. Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
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Proper Storage of Dairy Products
Refrigerate all dairy products within two hours of purchase and put ice creams and other frozen dairy products in your freezer as soon as possible. Pasteurization — heating milk or milk products to a certain temperature for a specific amount of time — destroys harmful bacteria. But other bacteria that are still naturally present in dairy products can grow quickly without proper cooling, affecting the quality of the product. Keep these foods refrigerated or frozen until served.
Wrap cheese tightly after using a portion to prevent mold from growing. If you find mold on hard cheese, cut off and discard about one-half to one inch on all sides of the mold. Then, enclose the cheese in a new wrapper or bag. If there is an extensive amount of mold, throw the whole block of cheese away. If soft cheeses such as brie, cream cheese or cottage cheese become moldy, discard the entire container.
Store dairy products for only the recommended amount of time. How long you can safely keep your dairy products varies. For example, cottage cheese, cream cheese, milk, sour cream and yogurt can be kept well for several weeks. Other dairy products, such as butter and margarine, can be kept for months. Use the date on the package as a guide.
Dairy products are prime targets of contamination because of their high protein and water content. Proper selection, handling, preparation and storage are important techniques for milk, yogurt, cheese, and other dairy products. Learn which dairy products in the refrigerator are safe if the power goes out. Proper storage of food To retain quality and nutritive value, stock only the kinds and amounts of food you can store properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items so that cold air can circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezerquality plastic bags, or aluminum foil over commercial wrap on meat and poultry that will be stored in the freezer for more than two months. Keep your meat in the refrigerator until you're ready to cook them. Keep an eye on the expiration dates on eggs. Never refreeze meat once they have been thawed the first time Self-Check Direction: On a separate sheet of paper, answer each of the following questions. 1. Why is it important to consider correct amount of proportion of foods? 2. What is the right way of cleaning, peeling and / or preparing fruits and vegetables? 3. How are dairy products handled safely? 4. Why should we require sifting flour before measuring? 5. What is the correct and hygienic way of storing products? 6. Name some facilities used for proper storage of food. Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
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SELF-CHECK Direction: On a separate sheet of paper, answer the following questions. 1. Why should you consider the correct amount of proportion of food? 2. How are dairy products handled safely? 3. Why should we require sifting before measuring? 4. What is the correct and hygienic storage of products?
REFERENCE: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 http://search .www.yahoo.com Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
ACTIVITY SHEET 3.1 PICKLED VEGETABLES TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY
1/3 cup 2 tsp. 1 tsp. 2 cups 250g 1 2 medium 1
DESCRIPTION
rice vinegar salt sugar boiling water cabbage small Lebanese cucumber medium carrots white onion
Procedure: 1. Put the rice vinegar, salt and sugar into a large non-metallic bowl. 2. Pour over the boiling water, mix well and allow to cool until lukewarm. 3. Cut the cabbage in 4cm strips, the cucumber and carrots into matchsticks sizes and white onion into thick rings and add to the warm pickling mixture. 4. Put a flat plate on top of the vegetables. 5. Place a small bowl filled with water on top of the plate to weigh it down and submerge the vegetables. 6. Leave for 3 days. 7. Place into sterilized jars, seal and store in the refrigerator for 1 month Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
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ACTIVITY SHEET 3.2 SISIG TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION
2 ½ kilos ½ kilo 1cup ½ tsp. 1 tbsp. 1 tsp. 5 large 5 pcs. ¼ tsp.
pig's head chicken liver calamansi juice pepper salt msg onions, grilled red chili, finely sliced margarine
Procedure: 1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness. 2. Grill chicken liver on top of an aluminum foil placed over live coals. 3. Sliced thinly and set aside. 4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside. 5. Grease sizzling plate with margarine and place on a burner with low fire. 6. Add the mixture and cook for 15 seconds, stirring constantly. 7. Serve hot with calamansi, soy sauce and hot sauce. Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
ACTIVITY SHEET 3.3 FANCY DIP CRAB TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
INGREDIENTS QUANTITY DESCRIPTION
1 (8-ounce) 1/4 cup 1 cup (7½oz. can) ¼ tsp 1 tsp 1tbsp. 1tbsp.
package cream cheese, room temperature undiluted Carnation Evaporated Milk flaked crab meat garlic salt Worcestershire sauce lemon juice grated onion crispy crackers (for serving) minced garlic
Procedure: 1. Gradually add undiluted evaporated milk to softened cheese until smooth and creamy.
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2. Add crab meat, garlic salt, Worcestershire sauce, lemon juice and grated onion. 3. Mix well. 4. Chill thoroughly. 5. Serve with crispy crackers. Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
EASY LASAGNA TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven
INGREDIENTS QUANTITY
DESCRIPTION
1 pound 1 pc. 1 (4.5 ounce) can 1 (28 ounce)pack 1 (16 ounce)pack 1 pint ¼ cup 2 large 1 (16 ounce)pack 8 ounce
lean ground beef onion, chopped mushrooms, drained spaghetti sauce cottage cheese pint part-skim ricotta cheese grated Parmesan cheese eggs lasagna noodles shredded mozzarella cheese
Procedure: 1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; sauté until onions are transparent. Stir in pasta sauce, and heat through. 2. In a medium sized bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. 3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with pre-cooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients is used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. 4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand for 10 to 15 minutes before serving.
SELF–CHECK Direction: Prepare a menu and use appropriate cookery methods on menu items. Resources: tools and Equipment ingredients
REFERENCE: http://search .www.yahoo.com
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Organizing and Preparing Food Preparing dairy, dry goods, fruits and vegetables Second year
LESSON 4 PREPARING MEAT, SEAFOOD, AND POULTRY INTRODUCTION The lesson deals with the preparation of meat, seafood, and poultry which includes trimming, mincing and slicing meat according to standards procedure and cleaning fish and seafood according to required procedures.
ASSESSMENT CRITERIA 1. Foods are prepared and portioned according to size and weight as required by menu items. 2. Meat are prepared, trimmed, minced or sliced in accordance with standard enterprise procedure. 3. Fish and seafoods are prepared, cleaned and deboned according to required procedures. 4. Poultry is trimmed and prepared as required. 5. Meat, seafoods and poultry are stored hygienically in accordance with enterprise standards and procedure.
DEFINITION OF TERMS collagen
– a fibrous protein found in skin, bone, and other connective tissues leak/leaking – an unintentional hole or crack that permits something such as liquid, gas, or light to escape or enter aroma _ a smell, especially a pleasant one Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
INFORMATION SHEET 4.1 Meat Meat takes on different properties when it’s heated. First of all, cooked meat has a different flavor and is sometimes more tender. It is also safer, as heat kills bacteria that can cause food borne illnesses. When it comes to tenderness, two things happen when meat is heated: Muscle fibers become tougher, and connective tissue becomes less tough. This is because of moisture and fat loss in the muscle fibers and conversion of collagen to gelatin in the connective tissue. For this reason, different meat cuts react differently after cooking. Those with increased amounts of connective tissue, such as cuts from the chuck and round, will become more tender after long, moist heating,
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It’s more important to soften the muscle by turning the collagen to gelatin than it is to avoid muscle fiber toughening in those cuts that have less connective tissue, such as cuts from the rib and loin. The strategy for cooking these cuts is to avoid toughening the muscle fibers by shortening the preparation time, cooking at a higher heat, usually using dry-heat cooking methods. Flavor is also dependent on cooking, especially the kind of heat applied. Flavor developed during moist heat cookery is fairly delicate, with water-soluble flavor components leaking into the cooking medium (usually water). Aroma has an impact on flavor, and often the two are so closely related that they are hard to separate. Some of the aroma is a result of the breakdown of protein and fat caused by heating. There are other conditions that can influence flavor and aroma as the meat cooks, including the age and sex of the animal, the type of feed it received and the storage conditions of the meat before it was cooked. While the nutrient content can be reduced depending on the cooking time and temperature, studies show that there is no significant reduction in protein content as a result of cooking. The fat and caloric content can be significantly changed, though, as fat can be dripped away or removed through certain cooking methods, such as broiling on a rack or grilling. Of course, meat that is cooked in fat or allowed to sit in its own fat will retain more fat and caloric content. Wash your hands well with hot water and soap. Wash all utensils, containers, surfaces, etc., after preparing meat. Make sure to thaw meat in the refrigerator or microwave. Immediately cook meat that has been defrosted in a microwave. Marinate meat in the refrigerator and discard leftover marinades (never reuse them). Do not use the same surface for cutting meat and vegetables. Understand the basic cuts of meat Meat cuts are based of two factors 1. The muscle and bone structure of the meat. 2. Use and appropriate cooking method of various parts of the animal Available forms: 1. Carcass is the whole animal, minus entrails, head, feet and hide (except pork, from which only the entrails and head are removed). Whole carcass is rarely purchased by food service operators because of the skills and labor required in cutting and because of the problem of total utilization. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
2. Sides, quarters, foresaddles, hindsaddles are represent the first step in breaking down a carcass. These larger cuts are no longer frequently used in food service. Fewer establishments cut their own meats. Beef is split first through the backbone into sides. Sides are devided between the 12th and 13th ribs into forequarter and the hindquarter. Veal and lamb are not split into sides but are divided in half into foresaddle and hindsaddle. For veal, the cut is made between 11th and 12th ribs. Lamb, on the other hand, is split either between the 12th and 13th rib or after the 13th rib, depending on the cutting style. Pork carcasses are not divided in this way. They are cut directly into primal cuts.
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3. Primal or wholesale cuts are the primary divisions of quarters, foresaddles, hindsaddles, and carcasses. These cuts, called primal cuts, are still used, to some extent, in food service, because they Are small enough to be manageable in many food service kitchens. Are still large enough to allow a variety of cuts for different uses or needs. Are easier to utilize completely than quarters or halves. 4. Primal cuts are fabricated into smaller cuts for roast, steaks, chops, cutlets, stewing meat, ground meat, and so forth, according to individual customer requirements and if applicable, IMPS/NAMPS specifications. Bone Structure Knowing the bone structure of meat animals is essential for: 1. Identifying meat cuts The distinctive shapes of the bones are often the best clues to the identification of a cut. 2. Boning and cutting meats Bones are often surrounded by flesh. You will need to know where they are even if you can’t see them. 3. Curving cooked meats Same reason as number 2. Storage of Meats The quality of the finished product depends not only on proper selection and cooking of meats but also on proper storage. Fresh meat is highly perishable. The high cost of meat makes it essential to avoid spoilage. Fresh Meats 1. Check purchases on arrival to ensure that purchased meat is of good quality. 2. Do not wrap tightly. Bacteria and mold thrive in moist, stagnant places. Air circulation inhibits their growth. Store loosely arranged on pans or racks to allow air circulation between pieces, but cover cut surfaces to prevent excessive drying. 3. Do not open vacuum-packed meats until ready to use. 4. Store at 32º to 36ºF (0º to 2ºC). Meat does not freeze until about 28ºF (-2ºC). Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
5. Keep meats separated in color (or, even better, in separate coolers) and in work table to avoid cross-contamination. 6. Use as soon as possible. Fresh meats can keep well for two to four days. Ground meats keep even less well because so much surface area is exposed to bacteria. Cured and smoke product may keep up to 1 week. Frequent deliveries are better than long storage. 7. Do not try to rescue meats that are going bad by freezing them. Freezing may not improve the quality of spoiling meat. 8. Keep coolers clean.
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Frozen Meats 1. Wrap frozen meats well to prevent freezer burn. 2. Store at 0ºF (-18ºC) or colder. 3. Rotate stock, first in first out. Frozen meat, do not keep indefinitely. Recommended shelf life at 0ºF (-18ºC)for beef, veal, and lamb: 6months; for pork: 4 months (pork fat turns rancid easily in the freezer). 4. Defrost carefully. Tempering in the refrigerator is best. Defrosting at room temperature encourage bacteria growth. 5. Do not refreeze thawed meats. Refreezing increases loss of quality. 6. Keep freezers clean. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
Market forms of fish
(a) Whole or round: completely intact, as caught
(b) Drawn: viscera removed
(c) Dressed: viscera, scales, head, tail, and fins removed
(d) Steaks: cross-section slices, each containing a section of backbone
(e) Fillets: boneless sides of fish, with skin on or off
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(f) Butterflied fillets: both sides of a fish still joined, but with bones removed
(g) Sticks or tranches: crosssection slices of fillets
Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
Guidelines in Dressing a Fish (a) Scale the fish. Lay the fish flat on work surface. Rub a scaling tool or the back of a knife against the scales from tail to head. Repeat until all scales are removed. Rinse. (Exceptions: Trout, with very tiny scales, and scaleless fish, like catfish, are not scaled.)
(b) Eviscerate. Slit the belly and pull out viscera. Rinse cavity.
(c) Cut off tail and fins. Scissors are easiest to use.
(d) Remove head. Cut through flesh just behind gills. Cut or break backbone at the cut and pull off head.
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(e) The fish is dressed.
Guidelines in Filleting Fish
1. Start a cut from the tail and work up the fish following the backbone. Depending on the size of the fish, you can cut through the rib bones or cut above them with a larger size fish. Knives with Serrated edge near the handle are great for
2. Slice the knife diagonally across the fish behind the Pectoral fin and your fillet should come away. If you didn’t cut through the Rib bones, carefully cut away the flesh above the Ribs, leaving the stomach cavity intact.
Turnover and repeat for the other side...
3. With the fish fillet flat on cutting board, skin down, cut out rib bones if left.
4. To skin your fish fillet, once again a very sharp knife is needed. With the knife at a 45 degree angle start at the tail and work your way along the fillet removing the flesh from the skin until all removed.
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5. With a nice fillet, now feel the pin bones that are left and remove, leaving a great fillet free from bones. If an extra large fillet, slice into more manageable pieces at an angle of thickness 1 -2 cm. 6. Depending on the fish, a large coral trout say, don’t forget the wings, Cut these out, scale and clean away any blood, etc. Some of the best chewing you’ll come across, Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
Storing Fresh Fish Objectives 3. To maintain temperature 4. To keep the fish moist. 5. To prevent fish odors and flavors for being transferred to other foods. 6. To protect the delicate flesh from being crushed or crushed. Methods 1. On crushed ice 2. On refrigerated box Storage Time Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may (1)wrap and freeze it immediately, or (2)cook and then refrigerate it for later use. Frozen Fish Frozen seafood products account for more of the fish served today than does fresh. If it were not for the wide availability of frozen seafood products, commercial kitchens would serve much less fish than they do. Checking Quality 1. Frozen products should be frozen, not thawed, when received. 2. Look for fresh, sweet odor or none at all. Strong, fishy odor means poor handling. 3. Items should be well wrapped, with no freezer burn. 4. Some frozen fish is glazed with a thin layer of ice to prevent drying. Check for shiny surface to make sure glaze has not melted off or evaporated. Storage 1. Store at 0ºF (-18ºC) or colder 2. Keep well wrapped to prevent freezer burn 3. Maximum storage time Fat fish : 2 months Lean fish : 6 months. 4. Rotate stock – first in first out.
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Thawing and Handling 1. Frozen raw fish Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours, depending on size. Use the alternative method, if pressed for time. Keep in original moisture-proof wrapper and thaw under cold running water. 2. Breaded and buttered fish, fully-prepared entrees, and other frozen, prepared fish item. Read and follow package directions. Most of these items are cooled from the frozen state, usually in the deep fryer, oven, microwave, or steamer. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
Handling and Storage Fresh Poultry 1. Fresh poultry is extremely perishable. It should arrive packed in ice and be kept in ice until used. 2. Ideally, use poultry within 24 hours of receiving. Never hold it for more than 4 days. 3. Poultry often carries salmonella bacteria. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods. Frozen Poultry 1. Store frozen poultry at 0ºF (-18ºC) or lower until ready to thaw. 2. Thaw in original wrapper in refrigerator, allowing 1 to 2 days for chickens, 2 to 4 days for larger birds. If pressed for time for time, thaw in cold running water in original wrapper. 3. Do not refreeze thawed poultry. Preparation of Poultry for Cooking Before cooking, prepare the poultry for slaughter and bleeding. Here are the steps on slaughtering a chicken. 1. Killing and Bleeding. Remove the feathers under the ears to make a tiny incision. Bleed the chicken. Soak it in water. 2. Scalding or pouring boiling water and removing feathers. Dip chicken in boiling water, remove at once and pluck the feathers. 3. Singeing and salting the chicken. Burn the body superficially to remove the tiny feathers. Rub salt on the chicken. Wash the body thoroughly. 4. Evisceration or removing the entrails. Cut the breast and the entrails. Get the intestine, waste bag, oil bag, nails and lungs. 5. Cutting. Cut the drumstick, wings, breast according to the recipe to be cooked. 6. Cleaning. Wash and clean the chicken. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
Cutting up Chicken
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Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
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SELF-CHECK Direction: On a separate sheet of paper, answer the following questions. 1. Why are foods prepared in accordance with size, portion and weight? 2. How are meats prepared, trimmed and cut? 3. How are fish cleaned and made into fillet?
REFERENCES: http://search .www.yahoo.com http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken http://search .www.google.com Gisslen Wayne, PROFESSIONAL COOKING pp. 263, 284-285,429431,358361 Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
ACTIVITY SHEET 4.1 PAELLA TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven skillet
INGREDIENTS QUANTITY DESCRIPTION
1½ pounds 2 cups
skinless, boneless chicken breast halves cut into bite-size pieces all-purpose flour 1/3 cup salt and pepper to taste 1 pound olive oil 1 pc. chorizo sausage, chopped 4 cloves onion, chopped 2 cups crushed garlic 2 cups chopped tomatoes 1 (6.5 white rice ounce) can minced clams 2 cups 1 pinch frozen green peas 5 cups saffron 1 pound boiling chicken broth small shrimp - peeled and deveined
Procedure: 1. Preheat oven to 400 degrees F (200 degrees C).
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2. Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside. 3. In a large skillet, brown chorizo sausage. Set aside. 4. Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice. 5. Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish. 6. Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done. 7. Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
ACTIVITY SHEET 4.2 THAI CHICKEN WINGS TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet
INGREDIENTS QUANTITY DESCRIPTION
5 pounds 1 cup ½ cup ¼ cup ¼ cup ¼ cup 2 tbsp. 2 tsp. 2 tbsp.
frozen chicken wings chicken broth white sugar fish sauce crushed garlic finely chopped jalapeno chili peppers cornstarch paprika olive oil
Procedure: 1. Preheat oven to 400 degrees F (200 degrees C). 2. Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter. 3. In a medium skillet, sauté garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
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ACTIVITY SHEET 4.3 RELLENONG BANGUS TOOLS EQUIPMENT
AND
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan mixing bowl
INGREDIENTS QUANTITY DESCRIPTION
1 1 4 1 1 2 1 1 1 1 1 2
large pc. cloves small box pcs. raw tsp. tsp. tsp. pc. tbsp.
sized bangus ( milkfish ) onion, chopped finely garlic, minced carrot, small cubes raisins ( optional ) tomatoes, chopped egg, large vetsin ( monosodium glutamate ) salt Worcestershire sauce green bell pepper, chopped finely flour cooking oil for frying
Procedure: 1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. 2. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. 3. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. 4. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 5. Marinate skin and head of fish with soy sauce and calamansi (lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 6. Sauté garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. 7. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing. 8. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
SELF-CHECK Direction: Perform the following 1. Perform the recipe in accordance with standard enterprise procedure in cleaning and cutting meat, fish and poultry. 2. Chicken deboning.
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Resources: tools and Equipment ingredients
REFERENCES: http://search .www.yahoo.com http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken http://search .www.google.com Gisslen Wayne, PROFESSIONAL COOKING pp. 263, 284-285,429431,358361 Organizing and Preparing Food Preparing meat, seafoods and poultry Second year
RERENCES
Ditan, Joseph Linford A., Fundamentals of food and beverages, Service Operation, Copyright 2007 Degullado, Dante B., Food and Beverage Service Manual Environment Management Bureau June Payne, Palacio, Monica Theis, Introduction to Food Service Libia L. Chavez, Food Safety and Sanitation National Solid Waste Management Commission Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., Basic Foods for Filipinos Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and Matilde P. Guzman, et al, Basic FOODS for Filipino Cruz, Rosario Claridad, Ph. D., T. H. E. in the 21st Century Sanitation Standard, 2003 De Lima-Chavez, Libia et al., Basic Foods for Filipinos Personal Hygiene, 2006 Edica, Benito T., Food Service and Bartending Llagas, Auelina T. et al., Home Technology (Food Service I) 3rd year Sanitation and Safety Managing a Food-Safe Kitchen, The Maya Kitchen Culinary Arts Center, 2007
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Subida, Rory C., Clothing, Grooming and Personal Habits Wayne Gisslen, Professional Cooking 6th Edition Avelina T. Llagas et al., Technology and Home Economics III – Culinary Arts I, Sanitation in the Kitchen, Copyrighted Notice, Section 9 Presidential Decree No. 49 Avelina T. Llagas et al., Food Management and Service I, Experimental Edition 1994, Sanitation and Safety, Senator Teresa Aquino – Oreta, Health guide for School Children and Family, Best Practices in Health Internet - Training Package (Hospitality and Tourism) Follow Workplace Hygiene Procedures Hospitality Curriculum Framework (November 2002), Personal Hygiene for Food Handlers Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. Basic Foods for Filipino 4th Edition Claridad, Rosario, T.H.E. in the 4th Century III Nem Singh, Rosario, Cookbook Recipe and Nutrition Tips, Copyright 2005 Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, Family meals and Hospitality Lewis, Dora, Peckham, Gladys Cetik, Hovey, Helen Stone, Family Meals and Hospitability Cruz, Rosario Caridad, THE in the 4th Century II Florida, Leuterio C., Technology and Livelihood Education for Sustainable Development IV Roldan, Amelia S., Edica, Benito T., Food Service and
Bartending
SEDP Series, Technology and Home Economics III, Principe, June B, et.al., Technology and Home Economics IV copyright 2000 Principe, June B. et al, Technology and Home Economics IV. Copyright 2001 SEDP Series, Home Technology, Food Management and Service I and III Principe, June B..et.sl, Technology and Home Economics IV. copyright 2000
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Leuterio, Florida C. Dr., Technology and Home Economics III, Copyright 1995 Managing a Food-Safe Kitchen Food Service Professionals A guide on Sanitation for the Maya Kitchen Culinary Arts Center The Prentice Essentials Dictionary of Culinary Arts by Steven Labensky , Gaye G. Ingram , Sarah R. Labensky Managing a Food Safe kitchen The Maya Kitchen Culinary Arts Center http://www.us foodservices.com http://search .www.yahoo.com http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken http://search .www.google.com Gisslen Wayne, Professional Cooking www.us foodservices.com http://www.ehow.com/how_2733_clean-fine-linen.html#ixzz1XF4LEbfA http://en.wikipedia.Org./wiki/ body language http.//www.fhwa.dot.goo/reports/pitted/telephone.htm. http://www.hi.com.au http: //www.wikispace.com
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Key to Corrections – Pre Test Module 1 1. a 2. d 3. a 4. d 5. a 6. c 7. b 8. b 9. c 10. d 11. c 12. d 13. c 14. c 15. c
Module 2 1. a 2. d 3. d 4. d 5. c 6. d 7. a 8. a 9. a 10. b
Module 3 1. c 2. d 3. d 4. d 5. c 6. c 7. d 8. a 9. a 10. c
Module 6
Module 7 1. d 2. a 3. a 4. c 5. b 6. d 7. a 8. c 9. b 10 b 11. a 12. a 13. a 14. d 15. b
Module 8 1. a 2. c 3. b 4. c 5. c 6. a 7. c 8. c 9. c 10. c 11. a 12. d 13. c 14. c 15. b
1. b 2. d 3. a 4. c 5. d 6. d 7. b 8. c 9. a 10. b 11. b 12. b 13. c 14. c 15. a
Module 4 1. b 2. d 3. b 4. d 5. d 6. d 7. a 8. d 9. a 10. a
Module 5 1. b 2. d 3. c 4. d 5. c 6. a 7. d 8. a 9. a 10. b
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