NOTRE DAME OF TACURONG COLLEGE

City of Tacurong

Name: Shenn Benard Glenn R. Laguda Week 1: August 24-28, 2020

Subject: HPE 312 Time: 1:00-2:00PM M (LEC)

Course Description: Kitchen Essentials & Basic 2:00-3:30PM M (LAB)

Food Preparation (Lecture/Lab) 1:00-3:30PM W (LAB)

LESSON GUIDE – WEEK 1

I. Objectives
At the end of this week, students should be able to:
 Analyze the kitchen brigade of the past;
 Identify the parts of the chef’s uniform
 Discuss the purpose of each part of the chef’s uniform
 Identify the sanitary procedures before entering the kitchen
 Identify the sanitary practices that are being observed during kitchen operations
 Analyze the significance of sanitary procedures in kitchen operations
 Identify the different safety procedures in the kitchen
 Discuss ways on how to prevent accidents during kitchen operations
 Identify the various kitchen equipment
 Discuss the use(s) of each identified kitchen equipment.

II. Topics
A. Orientation
B. Lesson Proper
a. Lesson 3: The Kitchen Staff
i. Parts of the Chef’s Uniform
ii. Sanitary Procedures Before Entering the Kitchen
iii. Safety Procedures in the Kitchen
b. Lesson 4: Kitchen Equipment
i. Food Preparation Equipment
ii. Cooking Equipment
iii. Serving Equipment
iv. Storage Equipment
v. Miscellaneous Equipment

References:
 [Link]
 [Link]
 [Link]
kitchen-safety/
 [Link]
[Link]
 [Link]
 [Link]
 [Link]
gclid=CjwKCAjwps75BRAcEiwAEiACMeGry6IdLuwq3SJrCZ-
viBS6kPMeYNDauKD6Z6yal8Q1cEcUUSJfJRoCpfEQAvD_BwE#argument=hAQ
vRcMB&ai=ad048
 [Link]
 [Link]
nerware/[Link]
 [Link]
%[Link]
III. Procedure

A. Preliminaries
 Opening Prayer
o The Lord’s Prayer
 Our Father in heaven, hallowed
be your name. Your kingdom come, your will be done, on
earth as it is in heaven. Give us this day our daily bread, and
forgive us our debts, as we also have forgiven our debtors.
And lead us not into temptation, but deliver us from evil.
Amen.

 Checking of Attendance

B. Motivation
a. Lesson 1
 Over Zoom, ask students if they have seen films related to chefs or
cooking. Ask them if what they noticed in them or what they have in
common.

C. Presentation of the Lessons

a. Lesson 1: The Kitchen Staff (Power Point presentation)
 The Kitchen Staff
o Parts of the Chef’s Uniform

 Chef’s hat/ toque

 Height – historically, the height signifies the rank. The
taller the hat, the more senior the chef.
 No. of pleats – indicates the number of techniques
mastered
 Chef’s jacket
 Material:
 Heavy cotton for airflow, insulation and protection from
flames and hot liquids
 Sleeves
 Long sleeves – to protect the arms
 Short sleeves – to keep the uniform out of the way
 Knotted buttons
 Plastic and metal buttons are dangerous and may
contaminate food if they fall off. Also, it would be
much easier for the user to take off his uniform in
case of an accident
 Double-breasted and reversible
 Protects the user from heat and burns. The clean side
is to cover over the stained side; useful if the chef is
required to present himself at the dining and talk to
patrons
 Chef’s apron
 Added protection from flames and stains. Useful for
carrying tools used in the kitchen
 Chef’s shoes
 Features:
o Have good traction for moving through the
kitchen
o Easy to clean
o Shoe lace-free
Why do chefs wear white?

 Cleanliness
 Heat-reflective
 Bleaching

o Sanitary Procedures Before Entering the Kitchen

 Ensure personal cleanliness before entering the kitchen

 Make sure nails are cut and free of nail polish
 Make sure uniform is clean, appropriate and complete
 Hair must be covered with hair net. An average person loses
50 strands of hair everyday
 Throw away gum before entering the kitchen
 Wash and sanitize hands before entering the kitchen
 Make sure you are not sick when entering the kitchen
 Remove unnecessary accessories such as bracelets,
watches and other dangling jewelry

o Sanitary Procedures During Kitchen Operations

 Wash hands after handling items that may contaminate food

such as garbage, dirt or after going to the toilet
 Wash hands before performing any job function
 Report any sign of sickness or infection in the workplace
 Cover any cuts
 Turn away from people when coughing and sneezing
 Remove apron when going to the toilet
 Make sure equipment is clean before use
 Use a clean spoon everytime you sample food
 Do not use aprons to dry hands
 Do not smoke in preparation areas
 Maintain general cleanliness by:
 Disposing food scraps properly
 Wiping counters clean
 Sweeping and mopping the floor
 Cleaning other surfaces clean such as refrigerator,
ovens and other appliances
 Place garbage in a cold area to prevent pathogen growth
 Check area for any growth of mold, slime and fungi. Clean
immediately
 Launder dishcloths, rags, aprons, mops and other cleaning
materials regularly
 Clean storage areas regularly

o Safety Procedures in the Kitchen

Knife handling
 Use a sharp knife
o Dull knives tend to slip and cause injury
o Sharp knife’s cut will give a clean cut which is easier to care
for and will heal faster
 Don’t catch a falling knife
o Always place knife on the cutting board if unused
o Make sure knives don’t stick out the edge of tables to avoid
being bumped into
o If a knife falls out of the table or from your hand, just let it be
 Use the right knife
o Chef’s knife – chopping, mincing, cutting large cuts of meat
 o Serrated knife – slicing bread, tomatoes, pineapple
o Paring knife – peeling fruit, slicing small fruits and vegetables
o Cleaver – cutting through bone or large cuts of meat
o Boning knife – filleting fish or deboning chicken
 Watch what you are doing
o Keep your eyes on the blade when cutting
o Beware of other who are using knives
o Never gesture or point with a knife
 Carry knives properly
o Point knives down when carrying them around
o Inform people you are carrying a knife
o Offer the handle when handing a knife to someone
 Cut away from you
 Do not rush
 Stabilize boards with a damp towel underneath
 Don’t crowd board when cutting
 Wash knives immediately after use
o Never place knives in a sink full of soap and bubbles
 Cut on a board
o Do not cut on metal, glass or marble as they can damage the
knife’s blade and are more prone to slipping
o Never cut on your hand
o Use color coded boards
 Red – meats
 Blue – seafood
 Green – fruits and vegetable
 Store knives properly

Others
 Never cook in loose clothing
 Keep long hair tied back
 Never cook wearing dangling jewelry
 Keep potholders nearby.
 Do not use wet pot holders
 Turn pot handles away from the front of the stove
 Wipe spills immediately
 Secure a fire extinguisher in the kitchen
b. Lesson 1: The Kitchen Staff (Power Point presentation)
 Kitchen Equipment
o Food Preparation Equipment
 Knives
o Chef’s knife
o Serrated knife
o Boning knife
o Paring peeling knife
o Cleaver
o Sushi knife
 Cutting board
 Can opener
 Measuring cups
o Liquid
o Dry
 Measuring spoons
 Mixing bowls
 Colanders
 Peeler
 Potato masher
 Wire whisk
  Salad spinner
 Grater
 Kitchen shears
 Citrus juicer
 Garlic press
 Honing/sharpening rod
 Kitchen scales
 Sieve
 Rolling pin
 Blender
 Meat tenderizer
 Ice cream scooper
 Bottle opener
 Corkscrew
 Mortar and pestle
 Pastry brush

o Cooking Equipment
 Frying pan/skillet
 Sauté pan
 Saucepans
 Grill pan
 Wok
 Stock pot
 Baking dish
 Roasting bin
 Baking sheet
 Muffin pan
 Stirring spoon
 Pasta ladle
 Slotted spoon
 Frying ladle
 Frying spatula
 Tongs
 Food thermometer
 Splatter guard
 Microwave oven
 Industrial ovens
 Stoves

o Serving Equipment
 Soup ladle
 Gravy ladle
 Service spoon
 Pasta Fork
 Pizza
 Rectangular tray
 Round tray

o Storage Equipment
 Plastic containers
 Plastic zipper bags
 Bread bin/box
 Refrigerator
 Ice tray
 Trash bins

 Miscellaneous/Dining Equipment
 o Chinaware
 Plates
 Showplate/ underliner/ under plate
 Dinner plate
 Fish plate
 Salad plate
 Dessert plate
 Appetizer plate
 Bread and butter plate
 Bowls
 Soup plate
 Soup bowl
 Ramekins
 Bouillon cup and saucer
 Coffee cup and saucer
 Bread and butter
 Tea pot
 Tea cup and saucer
o Silverware
 Soup spoon
 Dinner spoon
 Dessert spoon
 Sorbet spoon
 Dinner fork
 Fish fork
 Escargot fork
 Appetizer fork
 Dessert fork
 Dinner knife
 Fish knife
 Bread and butter knife
o Glassware
 Water goblet
 Red wine glass
 White wine glass
 Champagne flute
 The saucer
 Cocktail glass
 Martini glass
 Brandy balloon
 High ball glass
 Rock glass
 Sour glass
 Beer mug
 Beer glass
 Lager/pilsner glass

D. Synthesis
 Ask students to create a brief (ungraded) essay about the importance of
sanitary and safety procedures before and during kitchen operations.

IV. Evaluation:
 The students will answer a quiz regarding the lesson on the Learning
Management System within a certain amount of time.

V. Assignment:
 Format:
o Use Microsoft Word
 Font style: Arial
 Font size: 12
o First line: name, section and date
 o Second line: input: “Assignment #”
o Third line: course number and title (HPC311 –Kitchen
Essentials and Basic Food Preparation)
 Research:
o What is a recipe?
o What is the importance of a recipe in a kitchen?
 Send to zennglynx@[Link]
o Subject: [COMPLETE NAME] [SECTION] [ASSIGNMENT
NUMBER] [COURSE NO. & COURSE DESCRIPTION]

VI. Closing Prayer

 The Hail Mary
o Hail, Mary, full of grace, the Lord is with thee. Blessed art thou
amongst women and blessed is the fruit of thy womb, Jesus.
Holy Mary, Mother of God, pray for us sinners, now and at the
hour of our death. Amen.