LESSON 1.

1 The following are some techniques that can be used

when cleaning and sanitizing kitchen tools and
(Please also review the book for the tools!)
equipment:
Kitchen tools
- it refers to the tools in kitchen which are
1. Application of heat is usually done through air
handheld.
drying, boiling, or scalding tableware particularly
Kitchen equipment
forks and spoons, or steam in some cases. To
- these are the things used in the kitchen that
be more effective, apply hot air with a
needs electricity. These are bigger compared to
temperature of 180°F for 20 minutes. Steam can
kitchen tools.
be used for 15 minutes ar 170°F or for 5 minutes
Kitchen utensils
only if the temperature reaches 200°F.
- a tool that you can hold in your hand and use
Foodservice establishments usually use hot
around the house. In the kitchen, common
water at 180°F or even higher for 30 seconds.
utensils are knives, forks, and spoons that we
hold in our hands and use to eat.
2. Exposing to radiant energy or radiation is
seldom used because of high cost or being
(Everything else is in the book!!) expensive.
Types of Chemicals For Cleaning and Sanitizing
Kitchen Tools and Equipment 3. Using chemical sanitizers are good
1. Detergents like soap and dishwashing liquid or disinfectant not only for kitchen tools, utensils,
paste are cleaning substances used to wash the and equipment but also for kitchen premises.
tableware as well as kitchen tools and utensils. These include chlorine, iodine, and quaternary
They are also be used to regularly clean the ammonium compounds. For effectiveness,
work surfaces and cooktops. They contain concentration, contact time, and temperature
surfactants that can penetrate quickly and soften must be taken into consideration. For best
the dirt. results, follow the manufacturer's direction.

2. Solvent cleaners work best to clean utensils 4. Cleaning with natural materials can also be
with burned food and greasy surfaces. They are used as disinfectants. According to experts,
alkaline-based and contain grease-dissolving vinegar can destroy 99% of bacteria, 82% of
agent, and commonly called degreasers. molds, and 80% of viruses. Lemon juice also
contains disinfectant power in killing most
3. Acid cleaners are used to remove stubborn dirt bacteria. Borax is another natural cleaner with a
and stains that cannot be removed by ph level of 9.5, and can disinfect working
detergents. surfaces, sinks, and even toilet bowl. It is
chemically known as sodium borate.
4. Abrasive cleaners are good in removing
accumulated dirt that detergents cannot remove.
This kind of cleaners must be used occasionally
because most of them are strong and can cause LESSON 1.2
food hazards. - Occupational Health & Safety

For kitchen tools, utensils, and equipment to be free of Occupational Health & Safety
disease-causing microorganisms, they need to undergo - Refers to the practices and systems that ensure
sterilizing procedures. the health, safety, and welfare of individuals in
the workplace, especially in high-risk
- Sterilization kills all harmful bacteria. environments like the kitchen.

WHY IS OHS IMPORTANT IN THE KITCHEN?

- The kitchen is full of potential hazards that can
cause injuries or harm.
- Understanding OHS helps prevent accidents
and ensures a safe working environment.
 - Maintain a clean workspace:
HAZARD Clean up spills immediately and
- A hazard is anything that has the potential to keep floors free from
cause harm, injury, or adverse effects. obstructions.
- Example: A sharp knife left on the edge of a
counter. 2. CHEMICAL HAZARDS
- Definition: Exposure to harmful
RISK chemicals that can cause injury or
- Risk is the likelihood that the hazard will cause illness.
harm. - Examples: Cleaning agents, food
- Example: The probability of someone additives, or chemical fumes.
accidentally cutting themselves with the knife. - Preventing Chemical Hazards
- Store chemicals properly: Keep
RISK ASSESSMENT cleaning agents in their original
- It is a process of identifying hazards, evaluating containers and away from food.
the associated risks, and taking steps to - Read labels: Follow safety
eliminate or control them. instructions on cleaning products
and food additives.
STEPS IN RISK ASSESSMENT - Rinse produce: Wash fruits and
1. Identify Hazards: Determine potential hazards vegetables thoroughly to remove
in the kitchen environment. pesticide residues.
2. Assess Risks: Evaluate the severity and
likelihood of each hazard causing harm. 3. BIOLOGICAL HAZARDS
3. Implement Controls: Decide on measures to - Definition: Microorganisms that can lead
control or eliminate the risks. to foodborne illnesses.
4. Review and Monitor: Regularly review risk - Examples: Bacteria, viruses, molds, and
assessments and update them as needed. parasites.
- Preventing Biological Hazards
EXAMPLE RISK ASSESSMENT - Practice good hygiene: Wash
hands frequently and before
handling food.
- Cook food thoroughly: Ensure
that meats are cooked to the
appropriate internal temperature.
- Avoid cross-contamination: Use
separate cutting boards for raw
meats and other food items.

TYPES OF HAZARDS IN THE KITCHEN

1. PHYSICAL HAZARDS
- Definition: Objects or environmental
4. ERGONOMIC HAZARDS
conditions that can cause physical harm.
- Definition: Conditions that strain the
- Examples: Hot surfaces, sharp knives,
body or cause discomfort over time.
wet floors.
- Examples: Poor posture while cooking,
- Preventing Physical Hazards:
lifting heavy pots, repetitive movements.
- Use knives properly: Always cut
- Preventing Ergonomic Hazards
away from your body and use a
- Use proper posture: Stand up
cutting board
straight and avoid slouching.
- Handle hot items with care: Use
- Take breaks: Avoid repetitive
oven mitts and avoid direct
motions by taking short breaks to
contact with hot surfaces.
stretch.
 - Organize your workspace: Appetizers are foods which stimulate the appetite,
Arrange tools and equipment through their attractive appearance, fragrance or
within easy reach to minimize appealing flavor. It is a small pieces or portions of highly
unnecessary bending or seasoned food, usually served before a meal to induce
stretching. and stimulate one’s appetite. It gives appreciation to the
food we eat.
5. PSYCHOLOGICAL HAZARDS
- • Definition: Mental or emotional factors 4 Types of Appetizers:
that may impact a person’s well-being. 1. Canapé
- Examples: Stress, long working hours, - are made out of thin slices of bread in different
or high-pressure environments. shapes. The bread may be toasted, sautéed in
- Preventing Psychological Hazards butter or dipped in a well- seasoned mixture of
- Manage Stress: Break tasks into egg, cheese, fish, or meat then deep-fat fried. It
manageable steps, and take short is a finger food consisting of three parts: a base,
breaks during busy periods. a spread or topping and garnish. They could be
- Ensure Adequate Rest: Avoid served hot or cold.
working long hours without
breaks, and ensure sufficient rest A canapé typically has three main parts:
between shifts.
- Promote a Positive Work ● Base: holds the spread and garnish.
Environment: Encourage Crackers and toasts are firmer and give a
teamwork, open communication, pleasing texture and crispness to the
and provide support when canapé.
conflicts arise. - Suggestions for canape bases:
1. Bread cutouts
WHAT IS PPE? 2. Toast cutouts
- PPE refers to the equipment worn to minimize 3. Crackers
exposure to hazards that can cause serious 4. Melba toast
injuries. 5. Tiny unsweetened pastry
shells
Types of PPE in the Kitchen: 6. Tortilla chips or cups
1. Aprons: Protect against hot splashes, spills, 7. Tiny biscuits
and stains. 8. Polenta cutouts
2. Gloves: Prevent contamination and protect 9. Miniature pancakes
hands from cuts or burns.
3. Hairnets/ Caps: Ensure hygiene and prevent ● Spread: placed on top of the base so the
hair from falling into food. garnish sticks to it without falling off.
4. Non-slip Shoes: Prevent slips and falls on wet
or greasy floors. ● Topping: any food item or combination of
5. Goggles: Protect eyes from hot oil splashes and items placed on top of the spread which
chemicals. usually gives color, design, and texture or
flavor accent to the canapé.
10 Kitchen Hygiene Golden Rules
1. Hand-washing 6. Keep cutting boards clean 2. Cocktail
2. Cook foods completely 7. Keep the fridge clean - are usually juices of orange, pineapple,
3. Safe Food Storage 8. Scrub your basins daily grapefruit or tomatoes served with cold salad
4. Clean as you go 9. Stop grease build-up dressings. It may be in the form of a fruit or
5. Don’t cross-contaminate 10. Keep bins clean vegetable juice mixed with little alcoholic
beverage or seafood like shrimps, crabs, or
LESSON 1.3 lobsters served with slightly seasoned sauce.
- Appetizers
 - KINDS of COCKTAIL APPETIZERS
1. Oysters and clams on the half ● Color and Texture
shell Use a variety of textures, such as crunchy,
2. Shrimps smooth, and creamy, to make the dish more
3. Crab Meat interesting. Bright, contrasting colors can make
4. Lobster the presentation more appealing.
5. Fruits
6. Firm flaked white fish ● Garnishing
Use garnishes that complement the flavor and
3. Chip and Dip appearance of the dish. Fresh herbs, edible
- are popular accompaniments to potato chips, flowers, and citrus zest are common garnishing
crackers, and raw vegetables. Proper options.
consistency in the preparation is important for
many dip. It must not be so thick that it cannot
be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to
the items used as dippers.

4. Petite Salads
- It's usually composed of small portions of fresh
vegetables, fruits, and other light ingredients,
often with a dressing or vinaigrette.

PRESENT A RANGE OF APPETIZERS

- Appetizers can be more appreciated if presented
attractively like the saying goes “the eyes eats
first”. Plate presentation is the process of
offering the appetizer to guests in a stylish and
pleasing manner.

FUNDAMENTALS OF PLATING
● Visual Appeal
Use vibrant colors, textures, and shapes to
make the dish look appetizing. Consider the
color contrast between the food and the plate.

● Balance
Distribute food elements evenly on the plate.
Ensure a balance between protein, vegetables,
and starch.

● Portion Size
Ensure portions are appropriate for the type of
appetizer being served. Smaller, bite-sized
portions are ideal for appetizers.

● Height and Structure

Add height by stacking or layering components
for a dynamic look. Use elements like crispy
garnishes or tall structures to add interest.