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PIMSAT Colleges: Kitchen Essentials Guide

This document discusses the professional kitchen brigade and roles within it such as chef, sous chef, station chefs for various cooking methods, and commis. It also covers safety, sanitation, pathogens, and food hazards. Proper mise-en-place, hand washing, clean uniforms, and sanitizing tools and equipment are emphasized. A variety of microorganisms that can affect foods including bacteria, viruses, fungi and parasites are listed along with how moisture, pH, and temperature impact pathogens.

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Ismael Han
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17 views2 pages

PIMSAT Colleges: Kitchen Essentials Guide

This document discusses the professional kitchen brigade and roles within it such as chef, sous chef, station chefs for various cooking methods, and commis. It also covers safety, sanitation, pathogens, and food hazards. Proper mise-en-place, hand washing, clean uniforms, and sanitizing tools and equipment are emphasized. A variety of microorganisms that can affect foods including bacteria, viruses, fungi and parasites are listed along with how moisture, pH, and temperature impact pathogens.

Uploaded by

Ismael Han
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

PIMSAT COLLEGES

D A G U P A N C A M P U S
MC ARTHUR HIGHWAY, BOLOSAN DISTRICT, DAGUPAN CITY
COLLEGE OF international hospitality MANAGEMENT
EXC ELLENCE HOSPITALITY PROFESSIONALISM
KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
PRELIMS

Professional Kitchen Brigade


Mise-en-place – to put everything on its’ place.
Chefs are part of a vulnerable profession, one with roots that go back to the beginning of recorded
history.

 Chef (Chef de Cuisine or Executive Chef)


 Sous Chef
 Station Chefs
a) Sautè Chef (saucier) f) Vegetable Chef (entremetrier)
b) Fish Chef (poissonier) g) Roundsinan (tournant)
c) Roast Chef (rôtisseur) h) Expediter or Announcer (aboyeur)
d) Grill Chef (grillardin) i) Communard
e) Fry Chef (friturier) j) Commis (apprentice or stager)

 Garde-Manger Chef and Butcher


 Pastry Chef (patissier)

Safety and Sanitation


Safeties and Sanitizing in a kitchen is the most prominent activity that anyone should do.
Food-Borne Illness
Pathogens – foods naturally contain a wide array of microorganism. Some may be beneficial; others may
have no effect on humans. Still others change the food itself, causing it to spoil.
Variety of Microorganisms
a) Bacteria c) Fungi
b) Virus d) Parasites
Pathogens Food Source
a) Moisture
b) Acids and Alkalis: PH Scale
c) Temperature
Hygiene and Sanitation
a) Hand Washing
b) Clean Uniform
c) Tools and Equipment proper sanitizing
Food Hazards
a) Biological Hazards
b) Physical Hazards

JOHN ISMAEL TORIO-LAMSEN, BSHRM KITCHEN ESSENTIALS AND BASIC FOOD


PREPARATION 2018-2019
c) Chemical Hazards

JOHN ISMAEL TORIO-LAMSEN, BSHRM KITCHEN ESSENTIALS AND BASIC FOOD


PREPARATION 2018-2019

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