KITCHEN ESSENTIALS REVIEWER Cold Kitchen (Garde Manger)
History of Cooking ● Makes salads, sandwiches, cold appetizers,
● Early Humans and dressings.
● Ate raw food. Bakery
● Discovered fire, making food safer and ● Produces breads, rolls, and dough products.
tastier. Pastry Section
Ancient Civilizations ● Makes cakes, pastries, desserts, cookies,
● Egyptians developed bread making. and sweets.
● Greeks and Romans improved cooking Butchery
methods. ● Cuts and prepares meat, poultry, and
● Asians introduced steaming and stir-frying. seafood.
Middle Ages Stewarding
● Spices became valuable. ● Washes dishes and utensils.
● Cooking became more advanced. ● Cleans equipment.
Modern Period ● Handles waste disposal and sanitation.
● New technology introduced:
● Gas stove Qualities of a Professional Cook
● Electric oven A professional cook should have:
● Refrigerator Discipline
● Modern kitchen equipment ● Follows rules and recipes.
Punctuality
Auguste Escoffier ● Comes to work on time.
● Famous French chef. Honesty
● Known as the Father of Modern Cuisine. ● Admits mistakes.
● Contributions ● Uses ingredients properly.
● Created the Kitchen Brigade System. Responsibility
● Standardized recipes. ● Finishes assigned tasks carefully.
● Improved kitchen sanitation. Respect
● Promoted teamwork and professionalism. ● Respects coworkers, customers, and
equipment.
Kitchen Brigade System Teamwork
● Cooperates with others.
Executive Chef Cleanliness
● Highest-ranking chef ● Practice good hygiene.
● Manages the entire kitchen. ● Keeps the kitchen clean.
Sous Chef Patience
● Second-in-command. ● Remains calm under pressure.
● Supervises daily operations. Creativity
Chef de Partie ● Creates attractive and delicious dishes.
● In charge of one kitchen station. Willingness to Learn
Commis Chef ● Accepts corrections and improves skills.
● Assistant cook.
● Learns from senior chefs. Kitchen Communication
Steward Good communication prevents accidents and
● Washes dishes. improves teamwork.
● Cleans the kitchen.
● Maintains sanitation. Common Kitchen Terms
"Yes, Chef!" - Means instruction is understood.
Modern Kitchen Stations "Behind!" - Walking behind someone.
Hot Kitchen "Corner!" - Approaching a blind corner.
● Prepare hot dishes. "Hot!" - Carrying hot food or equipment.
● Uses grills, ovens, fryers, and stoves.
"Sharp!" - Carrying a knife. ● Report accidents immediately.
"Coming Through!" - -Passing through a crowded ● Keep workstations clean.
area.
Food Safety and Sanitation
Kitchen Hazards Food Safety
1. Slippery Floors ● The proper handling, preparing, cooking, and
Danger: storing of food to prevent foodborne
● Slips and falls. illnesses.
Prevention: Sanitation
● Clean spills immediately. ● Keeping the kitchen, utensils, and equipment
● Wear non-slip shoes. clean to prevent contamination.
2. Sharp Knives
Danger: Four Types of Food Hazards
● Cuts. Biological
Prevention: Examples:
● Keep knives sharp. ● Bacteria
● Cut away from your body. ● Viruses
3. Hot Surfaces ● Parasites
Danger: ● Mold
● Burns. Chemical
Prevention: Examples:
● Use oven mitts. ● Cleaning chemicals
● Warn others by saying "Hot!" ● Pesticides
4. Electrical Equipment Physical
Danger: Examples:
● Electric shock. ● Hair
Prevention: ● Glass
● Keep hands dry. ● Metal
● Check cords before use. ● Plastic
5. Chemical Hazards Allergens
Danger: Examples:
● Poisoning. ● Milk
● Skin irritation. ● Eggs
Prevention: ● Fish
● Label chemicals. ● Shellfish
● Store away from food. ● Peanuts
6. Fire Hazards ● Tree nuts
Danger: ● Soy
● Kitchen fires. ● Wheat
Prevention:
● Never leave cooking unattended. Cross-Contamination
● Know how to use a fire extinguisher.
● Transfer of harmful bacteria from one food to
Basic Kitchen Rules another.
● Wash hands before cooking. Example:
● Wear clean uniform. ● Using the same knife for raw chicken and
● Tie long hair. vegetables.
● Keep fingernails short.
● No jewelry while cooking. Prevention:
● Walk, don't run. ● Separate raw and cooked foods.
● Keep knives sharp. ● Wash hands.
● Clean spills immediately. ● Use color-coded chopping boards.
● Store food properly. ● Sanitize equipment.
● Turn off equipment after use.
Temperature Danger Zone ● Mixing bowls
● Measuring cups and spoons
5°C–60°C
4. Workstation Organization
● Bacteria grow rapidly. ● Arrange ingredients and tools neatly before
● Safe temperatures: cooking.
Cold food: Below 5°C 5. Personal Preparation
● Wash hands.
Hot food: Above 60°C ● Wear clean uniform.
● Wear apron and hairnet.
Handwashing ● Remove jewelry.
Wash hands:
● Before preparing food. Five Ps of Mise en Place
● After using the restroom.
● After touching raw meat. Proper Preparation Prevents Poor Performance
● After coughing or sneezing.
● After touching garbage. Meaning: Preparing everything ahead of time leads to
faster, safer, and better cooking.
Mise en Place
⭐ MUST MEMORIZE
Meaning
● French term meaning "Everything in its
place."
● Everything needed should be prepared Father of Modern Cuisine: Auguste Escoffier
before cooking starts.
Developer of the Kitchen Brigade System: Auguste
Importance of Mise en Place Escoffier
● Saves time.
● Keeps work organized. Highest-ranking chef: Executive Chef
● Prevents mistakes.
● Improves food quality. Second-in-command: Sous Chef
● Increases efficiency.
● Reduces stress. Station chef: Chef de Partie
● Promotes food safety.
Cold Kitchen: Garde Manger
Components of Mise en Place
French term: Mise en Place = "Everything in its place"
1. Recipe Review
● Read recipe carefully. Five Ps: Proper Preparation Prevents Poor
● Understand procedures. Performance
2. Ingredient Preparation Temperature Danger Zone: 5°C–60°C
● Wash.
● Peel. 4 Food Hazards: Biological, Chemical, Physical,
● Chop. Allergen
● Slice.
● Measure. Common kitchen calls: "Behind!", "Corner!", "Hot!",
"Sharp!", "Yes, Chef!”
3. Equipment Preparation
Prepare:
● Knives
● Cutting board
● Pots
● Pans