FOOD PRODUCTION THEORY:

TOPIC ONE:

KITCHEN ORGANISATION

This course unit is intended to impact in trainees in cooking skills and attitudes required for professional
cookery

-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage
application.

GENERAL OBJECTIVES

At the end of this unit the trainee should be able to

● Have gained knowledge of raw food commonly used.

● Appreciate the importance of planned catering.

● Determine and control as production unit.

● Produce clean wholesome food.

● Operate the principal equipment of trade safely.

KITHCEN ORGANISATION

KITCHEN –it is a place where conversion of raw food materials into a finished product takes place.

KITCHEN LAYOUT: This means the positioning of work centers and the arrangement with respect to
equipment unnecessary service for the kitchen.

-The kitchen layout is important to the relationship between the manager and the employee.

-the amount and the type of work done by the employee affects then attitude towards work because they are
influenced by the layout design and the equipment available.

-design factors are influenced by coarse and other government requirements e.g. fire emergency exit.

-the relationship between other departments e.g. stores and service area must be emphasized.

-it is important that receiving and storage area are considered when planning the design.

-If production is poorly designed much time can be wasted in walking between the work stations.

GOALS TO BE ATTAINED WHEN DESIGNING A KITCHEN.

● There should be maximum return on investment i.e. you must make money with your design.

● There is efficient flow of people, product and equipment so that procedures of doing all tasks are
simple as possible.

● The design should be conducive for employees to work efficiently.

 ● It should provide a safe working space for employees.

● It should allow for easy supervision for employees and management activities

● It should allow for long maintenance cost.

EQUIPMENTS

-Equipment space must also be considered

-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work section.

-Floor plan can show the general arrangement of the equipment and relationship between one area to
another.

SPECIAL CONCEREN IN THE KITCHEN.

When planning for a kitchen layout the following concern must be considered:

1. Physical fatigue.

A lot of work is done in the kitchen therefore everything possible to reduce fatigue should be
considered e.g. reduce distance which employees must walk, work areas should be reasonable height
and provide rest room.

2. Lighting.

It is necessary to provide adequate light so that the employee can work safely and without strain.

3. Noise.

Excessive noise makes the employees uncomfortable and distracted therefore use sound proof
materials and less noise equipment.

4. Temperature.

This can be hot areas since cooking equipment’s produce heat, steam and humidity.

Ventilations and air conditioning must be provided.

5. Safety and sanitation

The planners are legally and morally responsible for safety and sanitation facilities.

KITCHEN SHAPES/ARRANGEMENT.

WORK

WORK SINK SURFACE

 SURFACE

COOKING FOOD

AREE STORAGE

WORK

WORK SURFACE
SURFACE

-The u-shaped work centers are of being easy reach for each other .the arranged has an efficient work triangle
and it is the most convenient arrangement.

-The floor space between two opposite walls should be enough to allow doors of equipment and cabinet to open
freely.

2. l-shaped

Working Sink Work Food

surface Surface Storage

Cooking

area

Work

surface

-this has a convenient work triangle introduces intruders.

3. STRAIGHT WALL.
 FOOD WORK SINK WORK COOKING WORK SURFACE
STORAGE SURFACE SURFACE AREA

-The workflow is in a straight line.

WORK SURFACE SINK WORK SURFACE

WORK COOKING AREA STORAGE AREA

SURFACE

-Here the distance to be walked is reduced therefore the work triangle is compact one.

-it becomes a disadvantage because of the two open ends which makes passage.

5. COMBINATION ARRAGEMENT.

-This is combining different arrangement depending on the type of functions and space available.

WORK TRIANGLE.

This is critical in kitchen layout it results from movement made by the workers in the kitchen from one work
center to another without retracing the steps or back tracking thus saving time.

KITCHEN SECTIONS

Main sections of a kitchen

● Receiving area

● Storage area.

● Preparation area

● Cooking area

● Serving area

● Washing area.

● Supervisor’s office.

RECEIVING SECTION.
This must be situated adjacent to the goods entrance and conveniently accessible to the location of the stores and
kitchen.

-There should be a receiving platform where vehicle can be packed up to unload easily.

Storage section.

-vegetables stores e.g. cabbages

-dry good stores e.g. Unga, rice, sugar etc.

-kitchen cardboard units e.g. maize, potatoes etc.

-Cold storage rooms /refrigerates e.g. meat.

-they should be sighted near the storage entrance so that the delivery can be easily and without having to pass
through other areas.

This reduces pilferage there should be a direct access from the stores to the preparation areas.

-small stores facilitates or a cupboard are sighted near preparation areas cold stores facilitates should be placed
near the heat of the kitchen does not affect the compressor or the condensing unit.

-Fuel and similar contaminating materials must be kept separate from any food areas or utensils stores.

Problems of dust, odors’ of smell or possible seepage must be considered in sighting a fuel stores.

Gas-cylinder should not be encouraged in the kitchen they should be outside.

PREPARATION SECTION

This area has areas such as

● Vegetable preparation area (entrementier section)

● Meat and fish preparation area (garde mongier section)

● Pastry section –partsier section

● Sauce section

● General preparation

-The division of preparation areas may be provided by separate rooms and joining the main kitchen.

-vegetable are usually washed pilled and trimmed in a separate area which may form part of vegetables stores in
order to confine dirt and debris

The basic equipment includes.

 -tables and benches

-double sink

-waste disposal units

-potatoes peelers.

-masher

-slicing machines

-Foods prepared here are starches and vegetables.

In the pastry area all sweet pastries and sweet sauces are prepared here.

The basic equipment’s includes:

=tables and benches.

=weighing scale

=mixing machine

=sinks

=rolling and dividing dough machine.

=trays

=racks

=pastry oven

Meat and fish preparation area is situated in cool areas stores and cooking area.

-Depending of benches into a number of separate areas for:

A.poultry and game.

B.raw meat

C.fish preparation

D.cold dishes.

-To avoid the risk of cross contamination separate tables should be provided for the four main areas.

Equipment used are:

-working benches, chopping boards, chopping blocks, storage racks for knives, meat hanging nails, mincing
machines ,meat tenderizes ,mobile storage bins for waste ,sinks,regrigerator for temporary storage of meat.
THE COOKING SECTION.

This is a very critical area being used by all the preparation areas.

TYPES OF COOKING AREAS.

1. Island cooking.

2. Central group.

Is generally practical in large kitchen when the 1st dimension of the kitchen is about 6.5m.

3. Wall sitting.

The positioning of cooking appliances against the wall is most suitable to small kitchen where the amount of
food prepared is reduced to a minimum.

4. Back bar units.

The back bar units are amounted immediately behind the serving area to provide visual cooking.

Usually used in first food cafeteria

Equipment’s used in back bar units

=deep fat fryers

=shallow fat fryers

SERVICE SECTION.

This section should be situated near the dining area or restaurant and the food service arrangement takes account
on the type of service for the food.

WASH UP AREA

When planning the wash up area the following must be considered

Where self-cleaning of the table is intended the receiving area for trays of dirty cutlery must be conveniently
near the exit.

if the waiter service is used the circulation route must be provided for deposit of used crockery at one point of
the service line before reaching the counter.

The wash up should be sighted near the service area so that the tableware, crockery cans be returned directly
into use after washing.

-the pot and pan wash up area should be sighted conveniently near the cooking and service area

Equipment needed.
 -deep double sink

-deep washing dish machine

-pan storage racks

-drainage bowls.

Supervisors’ office.

This is placed where everything going on in the kitchen is observed, collected and effectively
supervised.

The wall should have glass to achieve this goal.

LAYOUT IN THE KITCHEN.

CLOAK

ROOM

VEGETABL
E STORE

POT AND

PAN WASH
UP

WASH-UP
 TOPIC TWO

KITCHEN STAFF

ORGANISATION CHART OF LARGE HOTELS.

HEAD CHEF

Second chef

CHEF DE PARTIE

ASSISTANT COOKS

APPRENTICE

Organization chart of industrial catering kitchen.

CHEF

PASTRY CHEF LARDER MAIN DISHES SOUP VEGETABLES

APPRENTICE GENERAL ASSSISTANTS GENERAL

ASSISTANTS

Organization chart of schools /college

Senior cateress

Assistant cateress

Head cook

Assistant head cook

Assistant cooks

Kitchen cleaner.

Organization chart of a typical food production department

 Executive chef/head chef

Pastry chef banquet chef assistant chef

Pastry cooks banquet cooks cooks

stewards

QUALIFICATION /CHARECTERISTICS OF A SUPERVISOR /HEAD

CHEF OR CATERESS.

● He must be lively and ability to direct every employee in their jobs.

● They should pose a complete knowledge and experience in the job.

● Should have good health.

● Should be patient to cope with every situation.

● Should have a pleasant personality and ability to converse with or types

of people.

● Should have the capacity to meet the emergencies and to solve them
quickly.

● Should be strict regarding punctuality and keeping necessary rules.

● Should have adaptability and willingness to experiment the ideas.

● Should be able to initiate actions and take responsibility.

● Should be able to enforce discipline to the staff.

● Should be of good temper.

1. DUTIES OF A SUPERVISOR /CATERESS/HEADCHEF.

● Administrator of the department.

● Hire and firing of staff.

● Compiles the menu.

● Orders food stuff, receive and stores appropriately.

● Organize the kitchen to ensure good work always.

 ● To supervise the kitchen particularly during preparation, cooking
and service.

● To advice on purchase of equipment.

● To be responsible for the stores.

● To train and direct staff.

● Maintain good relationship with his or her staff.

Summary

A supervisor –plans the menu the no.of staffs required

-plans for training.

-she organizes the skills to be applied to food production and

Equipment needed.

-Organizes the staff –she ensures that whatever wanted are

Where they are required when it is wanted in the right time.

-directing =where she has commanding skills to give

Instructions to the staff on how, what, when and where.

-To coordinate –she has to have skills required to ensure

staff

Cooperate and work together.

-to control=to control the staff and production and ensure

there is no pilferage

2. DUTIES OF SECOND CHEF (LE SOUS CHEF)

-Relieves the head chef when he is off duty.

-supervises the work in the kitchen so that it runs smoothly.

-responsible for banquets.

 In large kitchen there can be several le sous chef

3. DUTIES OF CHEF DE PARTIE

-in charge of section of work in the kitchen

-organizes their sections.

-delegate work to the assistance.

4. DUTIES OF ASSISSTANT COOKS (LES COMMIS CHEF)

-To assist the chef de partie

The no.vary with the amount of work done by the party e.g. vegetable
party

Is large than the fish party.

5. APPERENTICE

He/she is learning the trade and is moved to each of the parties to gain
knowledge of all the section in the kitchen.

6. SAUCIER

● Cooks all the meat ,poultry and game dishes which are not roasted

Or sautéed.

● Prepare garnish

● Makes all sauces

7. ROATSIER

● Cooks all roasted meat, poultry and game

● Grill and deep fry fish and other deep fried foods e.g. potatoes

● Prepares garnishes for grills and roasts.

● Grills the mushrooms and tomatoes.

 ● Makes roasts and gravy.

8. KITCHEN LARDER

● Prepares foods cooked by other parties e.g. preparation of poultry

And game fish.

● Prepares cold soups, eggs, fish, meat, poultry, and game.

● Prepares cold sauces and sandwiches

9. KITCHEN STEWARDS

● He empties the bins from the kitchen

● Cleaning the bins

● Cleaning all the bins and pots,pans.

● Keeps the floor clean

INFLUENCE FACTORS ON KITCHEN DESIGN.

1. The size and extent of the menu.

Before a kitchen is planned the management must know its goals and
objectives in relation to market strategy.

The menu will determine the type of equipment you will require in order
to produce the products that you know from the market research the
customer is going to buy.

You need to know the target numbers you intend to service.

2. Services

The designer must know where the services are located and how efficient use
can be made of them.

3. Labor and skill level.

What kind of people does the company intend to employ .this will have an
effect on the technology and equipment to be installed .the more prepared food
used the more this will affect the overall kitchen design.
4. Amount of capital expenditure

Space is at a premium kitchens are generally becoming smaller where finance is

often determine the overall design and acceptability.

Equipment is therefore being designed to cater for this trend becoming more
modular and streamlined and generally able to fit into less space .which is seen
as cost –reduction exercise

Labour is a significant cost factor so equipment is being designed for ease of

operation, maintenance and cleaning.

5. Types of equipment available

When planning a kitchen standard symbols are used that can be produced on
squared paper to provide a scale design type amount and size of the equipment
will depend on the type of menu being produced.

6. Hygiene and the food safety act 1990/91/95

The basic layout and construction should enable adequate space to be provided
in all food handling and associated areas for equipment as well as working
practices and frequent cleaning to be carried out.

7. Government policy.

TOPIC THREE

HYGIENE.

There are three areas to consider

 1. Personal hygiene

2. Kitchen hygiene

3. Food hygiene

HYGIENE-IS the practice of deserving health &is one of the most subject or the person working in
the hotel catering industry to study.

PERSONAL HYGIENE

IMPORTANCE OF PERSONAL HYGIENE FOR A FOOD HANDLER

● To avoid contamination of food which can led to food poisoning

● To avoid close infection from staff to staff or food to food

● To avoid transfer of bacteria from service to food

● Food handlers are able to meet requirements for public health legislation

● Promote the health & good grooming of food handler.

● Take a bath or shower everyday

● Hands must be washed toughly and frequently particularly after visiting the toilets or
commencing work & during the handling of food

● Finger nails should be cut & kept clean

● No nail furnishing

● Rings except a plain wedding or a watches and many jewelry should not be worn

● Hair should be washed regularly and kept covered where food is being handled

● The nose should not be touched when food is handled if a handkerchiefs is used the hands
should be washed.

● Mouth & lips should not be touched by the hands &no cooking utensils or fingers should be
used for tasting food. A clean tea spoon should be used for tasting & washed well afterward

● Cuts, burns, scratches & similar opening of the skin should be kept covered with a water
proof dressing

● Cosmetics should be used in moderations

● Smoking must never take place where there is food

● Spitting should never occur in the kitchen

DRESSING MANNER IN THE KITCHEN

Kitchen Attire

Aprons

Chefs jacket /coat

Chefs hat

Scarfs

People working in the kitchen should wear suitable clothing and footwear

Suitable clothing must be

1. Protective

2. Washable

3. light in weight and comfortable

4. Strong

5. absorbent

PROTECTIVE

Cloth worn in the kitchen must protect the body from excessive heat

Chef’s jackets are a double breast that protects the chest &arms from the heat of the store &prevent
hot tools or liquids burning &scalding the body e.g. chefs, jackets, aprons.

APRONS

Are designed to protect the body from being burned &particularly to protect the legs from any liquid
which may be spilled there4 aprons should be of sufficient length to protect the legs.

CHEFS HUT

Should be designed to enable air to circulate on top of the head &that’s keeps the head cooler.

The main purpose of the hut is to protect loose hair dropping into the food & also to absorb aspiration
on the forehead.

FOOTWARE

Should be low and in good repair so as to protect &support the feet.

They should be closed and comfortable coz the kitchen staffs are mainly on their feet for many hours.

WASHABLE
The clothing should be of an easily washable material as many change of clothing is required

SUITABLE COLOUR

White clothing is easily seen to be soiled when it needs to change and there is a tendency to work
more cleanly when wearing white.

LIGHT IN WEIGHT &COMFORTABLE

Clothing must be light in weight &comfortable not tight heavy clothing would be uncomfortable.

STRONG

Cloths worn in the kitchen must be strong to withstand hand wear &frequent washing

ABSORBENT

Working over a hot stove causes people to perspire &so under cloth made from absorbent materials
such as cotton should be worn

2. KITCHEN HYGIENE

Neglect in the care &cleaning any part of the premises &equipment could lead to a risk of food
infection.

Kitchen hygiene is very great importance to

1. Those who work in the kitchen

2. The owner because customers should increase when the public know the kitchen is clean

3. The customers no one would want to eat food prepared in a dirty kitchen

CLEANING MATERIALS &EQUIPMENT

To maintain a hygiene working environment a wide range of equipment &materials is needed & to be
budgeted for ordered, stores &issued.

Examples; mob buckets, floor cloths, brushes, clothes for cleaning the working surfaces, dustbins,
mob head for wiping spillages squeezes.

Materials required; detergent ammonia disinfectant, scouring powder e.g. VIM

HOW TO KEEP THE KITCHEN CLEAN

(A)FLOOR

The floor must be kept clean and dry

Kitchen floor have to withstand wear and tear therefore there it must be
-easily cleaned

-smooth but not slippery.

-without cracks or open joints.

-non-absorbent.

-should be even.

(b)WALLS

● Should be strong, smooth, non-absorbent, washable and lighting colour.

● Suitable wall services include ceramic tiles, clean the wall with hot water and then dry.

(C)CEILINGS

-must be free from cracks and flacking and should not be able to harbor dirt and drop it in
food.

(D)DOORS AND WINDOW

-Should fit and be cleaned.

-glass should be clean inside and outside so as to admit maximum light.

(E)FOOD LIFTS

-They should be kept clean and no food particles should be allowed to accumulate as this can
make rats and mice to gain access into the kitchen.

(F)VENTILLATION

Adequate ventilation must be provided so that fumes of the stoves are taken out from the
kitchen and stale air is extracted.

-hoods over stoves and extractor fun are used and they should be kept clean because if that
accumulate it can drop in the food.

(G)LIGHTING

-good lighting is necessary so that people working in the kitchen do not strain their eyes.

-good lighting is also necessary to enable staff to see into corners so the kitchen can be
properly cleaned.

(H) PLUMBING.

-adequate supply of hot and cold water must be available for keeping the kitchen clean for
cleaning the equipment and for the staff to see into corners so the kitchen can be properly
cleaned.

-hand washing facilities like basins e.g. hand wash basin must also be available in the kitchen.
 HYGIENE OF KITCHEN EQIUPMENTS

-Cleaned easily

-readily inspected to see that it is clean.

Equipment’s and utensils should be maintained hygienically to prevent food poisoning.

-to achieve this material used in construction of equipment’s must be:

● Should be hard so that it does not absorb food particles.

● The material must be smooth so as to be easily cleaned.

● Resistant to rust to avoid food poisoning

● Resistant to chipping.

NORMAL CLEANING OF THE MATERIAL

Metal equipment should be cleaned immediately after use, dried and greased to avoid rusting if not
rust resistant.

-Portable items –should be removed free particles and greased, emerged in hot detergent water
thoroughly cleaned with clean brush or soaked unit the dirt is loose.

-Fixed items –should be removed free food particles using the brush or wet cloth with hot water and
detergent rinsed and dried with a dry cloth.

-marble items-usually used in working surfaces of floor should be scrubbed with a brush and hot
water and then dried.

-Wood-mainly unfinished used in chopping boards wooden spoon and rolling pin

-should be scrubbed with soft brush and warm water rinsed and dried.

-Plastics-should be cleaned with reasonably hot water and detergents rinsed and dried

-Copper-should be soaked after removing food ,wash in hot water rinsed and dried.

-Stainless steel-it is easy to clean in hot detergent water clean with a cloth rinse and dry. This includes
cutlery i.e. spoon, knife, fork.

-aluminum mainly the sauce pans should not be washed in hot water containing soda and acid as this
will damage the protective film.to clean aluminum remove food particle soak and wash in hot water
and detergent steel wool rinsed and dried.

Sieves conical strainers needs extra attention because food particles clog the holes of this equipment’s
cleaned by using force water from a tap or a brush or moving the particle up and down the water
passes though and dislodges the particles dried before storage.

-Chopper knives –should be cleaned in hot detergent water dried and grease them slightly.
-Muslin cloth, piping bag.-should be emptied off particles scrambled and boiled then rinsed and
allowed to dry.

CLEANING OF LARGE ELETRICAL EQUIPMENT

.E.g. - mincers -chippers -mixers -peelers.

-choppers.

1. Switch off the electricity.

2. Remove the move=able parts.

3. Remove food particles with a cloth, pallete knife or a brush.

4. Thoroughly clean in very detergent and hot water.

5. Rinse well dry and re-assemble the equipment

6. Specific manufactures instructions should be observed

7. Test that the machine is properly assembled by plugging in and switch it on.

FOOD HYGIENE

-food may look taste and smell good yet unsafe and even dangerous to eat because of dangerous
bacteria. Anybody who handles food or drink or work in food production phase should know that
food should be clean and save. Germs are everywhere particularly in our bodies and we can
transfer them to cause illness and some causes death. Food can look clean and does not smell and
yet it may be dangerous or harmful germs have contaminated it and multiplied. The duty of every
food handler is to prevent contamination of food by germs and to prevent germs or bacteria from
multiplying.

FOOD POISONING:

This is illness characterized by stomach pains and diarrhea and sometimes vomiting developing
within 36 hours after eating the affected food.

COMMON CAUSES OF FOOD POISONING:

● Food prepared too far in advance

● Stored at improper temperature’s

● In adequate cooling of the food.

● In adequate reheating

● Under cooking of the food

 ● In adequate thawing

● Infected food handler

● Cross contamination: is transfer of germs or bacteria from contaminated food to

uncontaminated one.

PREVENTION OF FOOD POISONING:

-Maintaining high standards of hygiene.

-Maintaining good working conditions.

-Maintaining equipment and knives for cooked and uncooked foods.

-Ample provision of cleaning facilities and equipment.

-Correct storage of food at the right temperatures

-Safe reheating of food

-Quick cooling of food prior to storage

-Protection of food from vermin and insects

-Hygienic washing up procedures.

Food handlers knowing how food poisoning is caused.

How food poisoning is caused;

-it is a result when harmful food is eaten this could be a result of.

(A) Chemical which either food accidently during the growth, preparation or cooking
of the food.

(b) Germs which have entered the food from human or animals or other causes and
have caused food to be harmful.

CHEMICAL FOOD POISONING;

Zinc poison-Certain chemicals may accidentally enter food and cause food poisoning.

Arsenic: spraying fruits during growth and occasionally fruits has been affected by these poisons.

Lead poisoning: using water that has been in contact with lead pipes for drinking or cooking.

g: from acid food stored or cooked in poor quality enameled or galvanized containers.

Copper pans: should be collectly tinned and never used for food as food could dissolve enough
harmful of copper.
Rat poison: this may accidently contaminate food.

Prevention of chemical food poisoning:

1. Obtaining food stuffs from reliable sources

2. Use of collectly maintained and suitable kitchen utensils.

3. Care in the use of kitchen poison.

Bacteria food poisoning

-bacteria are minute single cell organisms which can only be seen under a microscope.

-they are transferred by coming into direct contact by something.

-some bacteria are harmful while others are not e.g. those used in production of cheese and sour milk.

Conditions favorable for bacteria growth.

1. Suitable food

2. Suitable temperatures.

3. Enough moisture.

4. Time

Food poisoning organisms

1. Salmonella=Associated foods are meat poultry especially reheated food.

2. Staphylococcus aureus=Associated foods are cold meats, ham. Tongue, meat pies

3. Bacillus cerellis=cereals

4. Clostridium perfrigen=Associated food are meat dished prepared in advance.

5. Clostridium botulium=Associated food canned or bottled vegetables.

Prevention of rats

-keep the premises clean

-keeping the building in good condition

-do not accumulate rubbish outside building.

-dustbin must be covered with tight fitting lid

-food stocks should be removed and examined to see that mice and rats have not entered into the
store.

Prevention of cockroaches
Cats and dogs

They should not be allowed in the kitchen or food premises

They carry harmful bacteria on their body & are not clean in their habits

Cats are useful in controlling mice & rats but not into food production areas

BIRDS

Should not be allowed in the food production premises as food can be contaminated by their dropping

DUSTDust contain bacteria there4 it should not be allowed to settle on food or services of food
production

Kitchen should be kept clean and dust should not accumulate

Wash hands after handling dirty vegetables

Towel, Dish cloths, Piping bags, muslin clothes, and cleaning cloth

This should be kept clean and dry at all times

It is advisable to dry the utensils and racks after cleaning & sterilizing with very hot water

To keep other kitchen cloths free from bacteria do the following.

● Use the correct cloth 4 the correct purpose

● Wash different cloth separately

● Wash in hot soapy water

● Rinse and dry in the sun this disinfect them

● Boil them occasionally 2 sterilize them

● Keep them dry in dust free places

TOOLS e.g.; knife strainers chopping boards etc

TOPIC FOUR

SAFETY

Catering is the largest employers of labour

The catering industries are affected by accident at work. E.g. cuts, burns, fire, falls

The health and safety at work act was passed to;-to extend coverage & protection of the law to all
employees _increase awareness of safety among those at work both the employees &employers

The employer is responsible 4 providing &maintaining the safe working condition and training staff to
use save and hygienic method.
The employee should take responsible care 4 his/her health &safety of the others in the immediate
working areas.

The employee should co-operate with the employer to meet &comply with any requirement
concerning health &safety.

The employee should not interfere with or misuse anything provided in interest of health &safety.

ACCIDENT PREVENTION

Accident can be prevented by using the correct process 4 each job by sporting any hazard that may
cause dangerous and by behaving in a sensible and direct full manner.

Accident prevention :

● Avoid being overtired.

● Concentrate at all times.

● Dont rush or run.

● Do not make too much noise or distract the attention of others by shouting.

● Use equipment only when authorized and trained to do so.

● Use safety procedures at all times.

● Always use protective clothing & footwear &ensure that they are properly maintained.

HAZARDS EXAMPLES AND THEIR PREVENTION

● CUTTING BLADES HAZARDS

-This can be caused by using knifes which are blunt

-Handling knifes incorrectly.

-Putting knifes in the sinks.

-Using unguarded cutting blades on food e.g. slicers choppers & chippers

Prevention

-Use of sharp knifes

-The correct knife should be used for appropriate job.

-Knifes should not be put in the washing up sinks

-handle the knifes correctly the point must be held downwards

-place the knife flat on the board or table so that the blade is not placed upward

● ELECTRICITY HAZARD
-Cleaning electrical appliances & equipment with water while electric current is flowing

-using equipment with wet hands

-badly wired or damaged wires or plugs

-Exposed or faulty wiring

-Overloaded plugs

-Electrical cords near hot objects

PREVENTION

-switching off the equipment &disconnect plugs when cleaning

-avoid overloading plugs

-never use wet hands on electrical appliances to avoid shocks

-report any damage plugs

-do not run electrical cords near hot objects

● HEAT HAZARDS

-Incorrect handling of hot items being removed on the burners or ovens

-careless handling of hot pans or pots full of hot soup

-using damp clothes or inadequate oven cloths

-handles of hot pans protruding over the edges of the stoves

PREVENTION

-Carry pots or pans which are full of hot soup correctly

-correctly handling of hot items that are being removed from the burners or ovens

-always use dry clothes which must also be thick.ie ovengloves

-keep handles of the stoves away from the edges of the stove.

4) OBSTACLE HAZARDS

-This can be caused by mob bucket left lying on the main traffic routes

-working units doors left open

-unmaintained and chipped services

-uneven floor
PREVENTION

-Mark any areas where periodic or unusual work is being done e.g.; mopping in progress, cleaning in
progress

-ensure working units doors are closed

-put a sign or mark where there is a chipped service or uneven floor.

5) POOR HOUSEKEEPING /POOR HYGIENIC STANDARD

-These are caused by fresh spillages of food & liquid on the floor

-wet floors.

PREVENTION

-Cleaning the spillages immediately

- keep the floor dry.

6) HEAVY EQUIPMENTS HAZARDS

When lifting items that are too heavy

Moving fast while carrying heavy goods /items

PREVENTION

-Ask for assistance or use mechanical lifts where possible

-move slowly while carrying items /goods

7) FIRE HAZARDS

-Incorrect method of cooking e.g.; when shallow frying &deep frying

-over boiling /flowing foods e.g.; starches &soups

-lack of concentration leading to burning of food

PREVENTION

-Correct method of cooking and follow the rules

-when food have reached boiling simmer to avoid over boiling

-concentrate in whatever you are cooking

-display clear instruction or procedures to be taken in case of fire

-providing firefighting equipment.

COMMON ACCIDENTS CAUSES AND PREVENTION MEASURES

CUTS AND SRATCHES

1. KNIVES.

-Use sharp knife and clean

-store them flat on the table

-avoid putting knives in a wash up sink.

-handle then point facing downwards.

-do not put knife at the edge of the edge of the table

-have a knife with handle.

-using greasy handle can cause cutting.

-the correct knife should be used for the correct job.

2. Choppers

-should be kept sharp and clean and should not be exposed.

3. Cutting blades.

-Guards should be in place when the machine is use and should not be tampered with.

-Hands or fingers should not be inserted passed in the guard.

-before the guards are removed for cleaning ensures that the guards have stopped revolving.

-after the guards have been removed for cleaning the blades should not be left unattended.

Prevention.

-Frozen meat should not be boned out until it is completely thawed out.

4. Burns and scald.

-A burn is caused by dry heat

-scald is caused by moist wet heat.

Prevention.

-sleeves of jacket and overalls should be rolled down.

-an apron should worn at a sensible length to give adequate protection.

-A good thick and dry clothes or grooves should be used to handle hot utensils.

-They should never be wet thin torn or with holes.

-trays and pots containing hot liquid should be handled carefully.

-Handles of pans should not protrude over the edge of the working surface.
-certain foods requires extra care when heat is applied to them e.g. cold liquid being added to hot roux
for thickening of soups and sauces.

-Deep frying needs carefully attention e.g. put fish into the pan

Away from the person so that any splashes will do no harm.

-wet food should be drained and dried before placed in the fat.

-turn off steamers before opening the door, when steamer is opened one should be away of the
escaping team.

-the door of the steamer should not be opened immediately the steamer is turned off.

-when passing liquids through conical strainers it is wise to keep the face well back so as to avoid
getting splashed.

5. Falls.-falls accidents are also caused by water being spilled in the floor and don’t cleaned up peels
of fruits and vegetable and obstruction of equipment’s.

Prevention.

-keep floors clean and dry.

-proper disposal of vegetables and fruit .peels

-pots and pans should never be left on the floor.

-wearing proper footwear.

-oven doors or cardboard door should not be left open.

-heavy items should be lifted in care.

-save kitchen should be well lit.

6. Machinery.

-accidents can be caused by misuse of machines to prevent this following must be put into practice.

A.The machine should be in correct order.

B.the control of machine should be done by the person operating.

Machine attachments should be correctly assembled .when using the mixing machine the hands
should not be placed inside the bowl unit the blades have stopped revolving.

Plugs should be removed from the electric machines when they

Are cleaned.

Gas explosion.

-ensure the gas is properly lit.

-ensure the gas is turned off after use.

-ensure that the main gas has ignited from the pilot

SUMMARY

Staffs should take precautions to accidents happening &when happen it is necessary to know
something about first aid.

TOPIC

FIVE

FIRST AID

It is the skilled application of accepted principles of treatment on occurrence of an accident or in the case of
sudden illness using facilities or materials available at that time.

It is approved method of treating a casualty until placed if necessary in the care of a doctor or removed to
hospital.

First aid is given to a casualty to:

1) To prevent his/her condition from becoming worse

2) To promote recovery

3) To sustain life

THE SCOPE OF FIRST AID

It consists of four parts

1) Assessing the situation

2) Diagnosing what is wrong with the casualty

3) Giving immediate & appropriate treatment

4) Disposing of the casualty to the hospital doctor or home

Priorities of first aid

-To restore breathing

-Stop any bleeding

-Determine the unconsciousness

1. Asphyxia.

This is a condition where there is lack of oxygen in the blood.

-it could be caused by tissue not recovering enough supply because:

-there is insufficient amount of oxygen in the air to breathe in.

-the lungs and the heart have stopped to function effectively.

Common causes

● Suffocation by plastic bags and pillows.

● Fluids and water.

● Gas or smoke in the air passage.

● Poisoning.

● Compression of the chest caused by falls, crushing against the wall or

pressure in a crowd.

Common causes.

Breathing rate and depth becomes difficult at first.

-then becomes noisy with frithing at the mouth finally stopping.

-The head, neck and lips becomes congested.

-Consciousness is gradually lost.

Treatment

-open the airway to allow air to reach the lungs.

-there should be sufficient oxygen to enter the lungs and pass it into the blood
group liquid. There should be sufficient circulation blood to the tissues of the
body.

2. Choking.-this is a common incident at all ages although the following body

will be present the obstruction to spasm (short but intense experience of pain or
coughing).

Signs and symptom’s

-the casualty may have a bit of coughing his face and neck are congested
and may become bluish and greyish in colour.

Treatment
 Infant

-to remove the obstruction hold the infant by his legs smash him smartly
3 or 4 times between the shoulders.

Child.

-lay the child over your knees head downwards give 3 or 4 slaps between
the shoulders.

Adult:

-immediately strike 3 or 4 sharp blows between the shoulders.

NB. In all cases after clearing the obstruction from the throat give
artificial respiration if necessary.

Electrical injuries

This can irregular cause tremor of muscles of the heart or stop its actions burns
may also be present.

Actions:

-switch off the plug

-break the contact by switching off the current by removing the plugs.

-if not possible the casualty must be removed from the contact ensure that you
are properly insulated or you may also be affected

-this can be done by wearing grooves or standing on a rubber surface or thick

layer of dry clothes or newspaper.-withdraw casualty to hold a dry rope or
walking stick.

-Avoid dump items and metals.

-if no breathing commence artificial respiration can be given.

-treat the burns if present.

If it is a high voltage do not attempt to rescue keep all persons at least some
meters back and get somebody to call the police.

Slight bleeding:
The body has certain inbuilt mechanism that tends to stop bleeding

-should blood tend to clot thus blocking the damaged vessels.

-the cut alertly contracts thus loosening loss of blood .the blood pressure falls
consequently less blood is pushed out.

Prevention of slight bleeding.

This is easily controlled by local pressure applied firm pressure over a sterile
dressing and adhesive dressing may be sufficient.

Elevate the bleeding part and support in position unless a fracture is suspected.

Wash the would dirt with running water from outwards before dressing.

Dry the would with cotton wool swabs using each swab once.

Severe bleeding

-the aim is to stop bleeding immediately and to obtain medical aid immediately

-Apply direct pressure with fingers over a dressing 5-15 minutes.

-if they would is large press the sides of the would firmly but gently together.

-lay the casualty down with the head lower in a comfortable position.

-raise the injured part and support in position unless the fracture is suspected.

-carefully remove any foreign bodies physical from the would.

-keep them out or wipe off the dressing.

-apply a sterile dressing to the would press it firmly down the would and cover
it with a firm bandage.

-if bleeding continues apply further dressing and pads and bandage firmly.

-mobilize the injured part by suitable method (sling).

-move the casualty to the hospital immediately.

Nose bleeding.

● Support the casualty in a sitting position with his head slightly forward.
 ● Loosen his clothes to breathe through the mouth.

● Pinch the soft part of the nose firmly for about 10 minutes.

● Loosen the clothing around the neck and the chest

● Inform him not to blow his nose. If bleeding.

Bruises.

-this is bleeding unbroken skin due to a fall or blow on the surface of the body.

-the injury may be accomplished by pain, swelling and discoloration.

Treatment

-put the part at least in the most comfortable position

-apply a cold application as quickly as possible to reduce swelling and to relieve

pain.

-a cold application consists of

A.cold compress.

This is a piece of cloth e.g. towel or handkerchiefs deeped in cold water

squeezed out and placed in a bruised area.

-it is kept cold by dripping additional water on it

b.ice bag

is a plastic bag of ice cubes mixed with common salt to help it melt so as to
increase the cooling action and wrapped in a clean towel and applied it in a
bruised area.

BURNS AND SCALDS

Burns are caused by dry heat e.g. fire hot object contact with electric current or
strong acids and alkali e.g. sulphuric acid etc.

Scalds are caused by moist heat e.g. boiling water, steam etc.

SIGNS &SYMPTOMS

● Severe pain
 ● Reddening of the skin and sometimes blistering

● Destruction of the skin or deeper tissues and shock which increase rapidly
because of loss of fluid or from escape of the blood.

General rules 4 treatments:

-place the part gently under slow running cold water or immerse the part in cold
water

-remove anything of a constructive nature e.g. rings bungles belt b4 the part
start swelling

-carefully remove wet clothing but not the burnt clothing

-cover the injured part with a dressing of fleshly rounder linen

-remobilize the badly burnt part

-give small cold drink at frequent intervals to a badly injured conscious casualty

-arrange for immediate removal 2 hospital

-do not break blisters has the infection will get to the burnt part

SHOCKS: is a condition arising from stress or injury causing insufficient

supply of blood 2 the brain and affect the vital function of the body.

CAUSES

-Severe bleeding either internal or external

-loss of plasma i.e. loss of liquid due to burn or clash injuries

-heart failure or acute heart attack

-acute abdominal emergencies e.g. appendix rapture

-loss of body fluid due to vomiting or diarrhea

SYMPTOMS

-Casualty will become extremely pale

-the skin will be cold and dammy with much sweating

-he may feel faint dizzy and may vomit

-he complains of thirst and feel anxious`

-breathing is shallow and rapid

TREATMENTS

-Lay the casualty down and deal with the cause of shock

-keep head low and turned to one side raise the legs if possible

-loosen the clothing at the neck chest and waist

-if he complains of thirst moisten lips with water

-protect if necessary with blanket or sheet

-keep frequent record of pulse and respiration rates if removal to hospital is

likely to be delayed .otherwise getting to the hospital quickly as possible.

NB

-Do not use hot water bottles

-do not give anything to drink

-do not move him unnecessarily

FAINTING

This is a feeling of dizziness which leads to a collapse

It is caused by temporary induction in blood supply to the brain

CAUSES

Fatigue-where we have a long period of sitting or standing in a hot stuffy

atmosphere

*bad news

*a frightened

*a horrifying site

*pain

*an injury to some part of the body

IMPENDING FAINT (just about to faint)

The person may yawn become dizzy his face become pale start sweating.

His face neck and hands may be crowded

If this occurs re-assure the casualty and urge him to breathe deeply

-loosen clothing at the neck, chest and waste

-lay him down in a fresh air or sit him down and lower his hands b2n his knees.

-on recovery ship of water will be given

SIGNS AND SYMPTOMS OF FAINT

The casualty is unconscious his face is pale with cold and sticky breathing is
shallow pulse is weak and slow at first but gradually increase in rate.

TREATMENTS.

-Lay the casualty down and deal with the cause

-raise the legs

-see that he has a lot of fresh air

-place him in the shade if necessary

-loosen the cloth at the chest and neck

-re-assure him as he re-gains consciousness

-gradually raise him into the sitting position and give chipped of water if
required.

STRAIN

Is overstretching of muscles it arises from lifting heavy items or carrying them.

SIGNS AND SYMPTOMS

Sudden sharp pain at the injury, the muscle may swell and from severe muscle
cramp.

Assignment
Draw different cuts of vegetables pg 365

12th edition practical cookery

Byj.campbell

d.fosket

n.rippington p.paskin

TOPIC SIX

PREPARATION AND COOKING METHODS.

Cooking:

It is application of heat to food to tender it digestible and palatable (pleasant to

taste) by con evection, radiation, conduction.

There are two broad classes

1. moist-heat method

2. dry-heat method.

Definition of terms

Peeling: removal of outering covering of fruits

Julienning:

is cutting of vegetables into strips (juliennes)

Method a.cut vegetables inch 2mm inch lengths

Cut the lengths into thin slices

Cut the slices into thin strips.

Jardinière:

cutting of vegetables into batons.

-cut the vegetables into 11/2cm (3/4inch).

-cut the length into 3mm (inch) lengths.

Paysanne:
 there are at least four accepted ways of cutting the paysanne in order to cut
economically the shape 0f the vegetables you should decide which method to
choose. All are cut thin 1cm sided (1/2inch) triangles, squares, rounds, rough
sided rounds.

Macedoine: 1/2 cm (1/4inch dice) cube.

-cut the vegetable into convenient lengths.

-cut the lengths into 1/2cm strips

-cut the slice into strips

-cut the strips into 1/2cm squares.

Brunoise

Small dices 2mm.

-cut the vegetables into convenient lengths.

-cut the lengths into 2mm slices

-cut the strips into 2mm squares

Grating: is cutting vegetables using a grater into convenient lengths.

Dicing: is to cut into small cubes of vegetable or meat.

Cubing: cubes but are larger than dices.

Chopping: is cutting vegetable’s roughly.

Carving: is cutting meat or poultry into slices.

CUTS OF VEGETABLES
Jardiniere Julienne Shred

Slice Mirepoix Paysanne

Macedoine Brunoise Chop

TECHNIQUES IN VEGETABLE PREPARATION

There are several methods of cutting vegetables. They include the following;

Julienne (matchstick)
Julienne is a cutting technique where food is cut into long thin 'matchstick' like
strips.
This style of cut is commonly used as a garnish or on vegetables for stir fries.
The more common vegetables seen julienned are carrots, zucchini (zucchini),
capsicum and celery but this cutting technique can be used on any firm vegetable
or fruit.
 Hollow vegetables, like capsicum, have the ends chopped off and are then opened
flat for slicing into julienne sticks.
Solid and/or round vegetables like carrots are cut with a knife, on four sides to
create a thick rectangular block. They are then sliced lengthwise, approximately
3mm (1/8 inch) thick. The slices are then stacked on top of each other, and are cut
lengthwise to form thin uniform square sticks.

Brunoise
It’s a cutting technique in which a fruit or vegetable is cut into a fine dice.
The food item is usually first julienned, then sliced across the 'sticks' to produce
small cubes no bigger 3mm (1/8 inch) on each side.
Common items to be brunoised are carrots, onions and turnips.
This technique is often used to finely dice vegetables for sautéing or as a garnish in
some dishes. When used as a garnish, the cut should be consistent in size and
shape, to ultimately help create a visual effect.

Chiffonade (shredding)
Chiffonade cutting technique is used on herbs or leafy vegetables.
Examples for vegetables you can chiffonade are lettuce, spinach or cabbage
and for herbs basil, mint.
They are cut into long, thin strips and can vary in thickness from 1mm up to 1
inch.
This is generally done by stacking the leaves on top of each other, rolling them
tightly to form a tube, and then cutting across the rolled leaves with a sharp knife
to produce fine ribbons

Macedoine (large dice)

Macedoine is a cutting technique in which a fruit or vegetable is cut into cubes.
Typically this cut would be used for vegetables that are used in soup or a stock
base.
Melons and other large fruits are also cut into macedoine cubes for fruit salad.
An important rule when using this cut is to have a steady flat surface to cut on. If
the food you’re cutting is round, cut one side to make it steady on the chopping
board.
This will make it easier to maintain control whilst cutting the fruit or vegetable.

Slicing
Slicing is the cutting of food into thin, relatively broad slices.
Sliced meats, vegetables and fruit are used in many dishes, from sandwiches
through to roast meats.
Sliced items may be used as they are or processed further to produce other cuts
like chiffonade, macedoine & julienne.

Roll-cutting
 This technique is used for long vegetables like carrots.
It makes attractive chunks and exposes more of the surface area of the vegetable.
Hold the blade perpendicular to the board and cut straight down on the diagonal.
Then roll the vegetable a quarter-turn, and cut straight down again at the same
diagonal angle. Continue rolling and cutting in this way all along the length of the
vegetable.

Parallel cutting
Used to cut broad, thin slices of vegetables.
Lay the food close to the edge of the board with the fingers of your free hand flat
on top of it. Angle the chef's knife so that it's almost parallel to the board, slanting
slightly downward. Move it slowly and carefully back and forth to slice the food,
paying close attention to avoid cutting your fingers.

Crushing
To crush ginger or garlic, place it near the edge of the cutting board, lay the knife blade
flat over it with the blade facing away from you, and with the heel of your free hand, give
the side of the blade a good whack, being careful to avoid the edge of the blade.

Reasons for cooking food.

● To make it digestible.

● To kill germs

● To improve flavor/taste

● To make it soft and tender

● To enable the caterer to combine different types of commodities thus giving

a wide range of dishes.

● To improve the texture.

● To make it palatable

● To improve the texture.

● To improve the appearance.

● To preserve food

● To add nutritive value.

 Factors influencing selection of cooking methods:

The selection of a cooking method can be determined by.

The number of customers you are going to serve.

Time available

Needs of individual-state of health.

Type of equipment available

The culture/taboo.

Type of food

The menu

The occasion

Personal taste and preferences.

The amount of preparation required.

MOIST HEAT METHODS.

Liquid or steam is used as the cooking media. Water is either present on its own
or as a major constituent of other liquids such as milk, stock, juice or wine.

The temperature at which cooking takes place does not exceed the boiling point
of water and this prolongs cooking time for some food. The final dish may use
of the liquid in which the food has been cooked.

Cooking methods under moist heat includes:

Boiling: is cooking of food immersed in liquid which is boiling point of water

and lowering temperature to simmering point until the food is cooked.

Poaching: is cooking food below simmering point with liquid covering the
food. (Below bp 75c-93c).
Stewing: is cooking food in small amount of liquid at simmering point.

Braising: is a method of cooking in the oven. It’s a combination of stewing, pot

roasting and steaming

Steaming: this is cooking food by use of steam from boiling liquid. Can be
done directly.

Effects of moist method of cooking on nutrient contact of food.

Water soluble nutrients are mostly affected i.e.

● Leaching: diffusion into cooking water especially in water nutrients diffuse

into the liquid.

● Oxidation: vitamin c is destroyed by heat in the process of oxygen.

● Prolonged cooking: when foods are cooked in a liquid for a long time
nutrients are destroyed vitamin c and thiamine.

● Oxidation by enzymes: the presence of oxygen in water encourages the

destruction of vitamin c this can be avoided by putting in boiling water
which inactivates the oxidase.

● Preparation before cooking:

-when vegetables are shredded sliced or chopped and then exposed for a long
time they lose water soluble vitamins are lost because their surface area is
increased.

-vegetable’s should be quickly chopped with a sharp knife or torn in pieces

just before cooking.

-a sharp knife avoids more damages of tissues and release of enzymes.

Dry heat methods

Direct dry heat is used air is the principle cooking media.

Terms

Baking: is cooking in dry heat in an enclosed placed oven.

Roasting: is cooking in dry heat with the aid of fats in an oven or a spit.
Cooking food at radiant heat in front or over a glowing source of heat.
Pot roasting: is cooking food on a bed of root vegetables in a covered pan.

Grilling: food is cooked direct by radiant heat over a fire or beneath well
glowing well lit.

Sautéing: is cooking quickly in a sauté pan .frying pan.

1.BOILING.

-Boiling is a moist method of cooking where prepared food is cooked in a liquid

which contain water (water, aromatic, liquor, stock, milk).

-the boiling action may be quick and rapid when cooking green vegetable or
slow method with a gentle surface movement as simmering used when boiling
moist food.

Reasons for boiling food.

● To make food tender by breaking down and softening starch, cellulose

protein, and fibrous material.

● To kill germs.

● To make food digestible and palatable.

● To produce a particular quality in food of colour flavor and taste and texture
e.g. boiled cabbage.

Methods of boiling.

● Start boiling in cold water.

● Start in hot water.

Start in cold water

Food is placed in cold liquid brought to the boil and cooked.

Reasons

-assisting clarity /clear liquids are most likely to be produced by this procedure.

-scum and impurities rise to the surface as the liquid comes to the boil.

-this is important when preparing stock and clafled liquids such as consommé
and jellies.

-for safety: is easy to cover food with cold liquid then bring to the boil.

Start in boiling liquid.

Reasons

● To keep cooking time as short as possible.

● To retain as much nutrition, value and colour as possible.

● To reduce vitamin loss i.e. when cooking vegetables by destroying oxidative

enzymes.

● To reduce the risk of burning cereals and starch.

Mixtures such as rice and pasta e.g. spaghetti, noodles, macaroni.

Effects of boiling:

=gentle boiling helps to breakdown the tough fibrous structure of certain foods
which will be less tender if cooked by other methods.

=while boiling meat for long periods the soluble meat extracts are dissolved in
the cooking liquids.

=cooking must be slow in order to give time for the connective tissue in tough
meats to be changed into soluble gelatin so realizing the fibrous and making the
meat tender.

Advantages of boiling food.

● Is a simple method of cooking.

● Economical
● Stock is produced

● Labour saving

● Makes food tender

● Appropriate for large scale cooking

● Stock is produced

● Good for cheap joints

● Helps to retain colour

● Avoids for damage of food

● Seals in natural juice.

Disadvantages of boiling food

● Foods break due to over boiling.

● Loosen of nutritive value

● The flavor is not improved much

● Is a slow method.

● The nutrients in the liquid unless the liquid is used with food

Rules when boiling food:

● Select the pans which are neither too small or too large

● When cooking in boiling liquid ensure there is sufficient liquid and that is
at boiling point before adding food

● Frequently skim

● Simmer whenever possible so as to minimize evaporation maintain

volume of liquid and minimize splinkage.

Terms associated with boiling.

Skimming: removing impurities (fats and scum) from the surface of a liquid.

Soaking: covering food in cold water to soften e.g. dry pulses prior to boiling to
reduce cooking time.

Refreshing: putting food that has been boiled in cold water to refresh e.g. rice.

2. STEWING AND BRAISING:

Stewing is a moist method of cooking where prepared food cut into pieces is
cooked in a minimum quantity of liquid.

Both the food and the liquid form the stew therefore served together stewing is
also a term used when slow cooking fruits to a pulp e.g. stewed apples.

Methods of stewing are grouped according to the following factors:

-types of commodity .e.g. fish, meat, vegetables stew.

-Colour of stews e.g. white and brown stews.

-method of preparation a.stews cooked in a prepared e.g. fricassee

B.stews where the liquid is thickened at the end

of the cooking process by blanquettes.

Types of stews:

A.coloured stews

B.white stews.

Coloured stews

● Brown stew (ragout)

-its brown well flavored made from beef, veal, lamb or game.

● Reddish brown in color

Well flavored made from lamb with a definite flavor of tomatoes.

● Goulash.

Made from veal or beef it’s flavored with tomatoes and paprika
 ● Carbonnade (brown)

Portion sizes slices of beef. Cooked in beer with an onion beer e.g. tusker,
Guinness.

● Jugged Hare.

Mad from jointed hare. The blood is used to thicken the sauce.

White stews

● Irish stew

It’s made from lamb and sliced white vegetables.

● Hot pot.

It’s made from slices of lamb with layers of potatoes and onions

● Fricassee /Blanquette

It’s a thick white stew made from lamb, veal or chicken with a veloute
sauce.

Effects of stewing.

In the slow process of cooking in gently heat the connective tissue in meat and
poultry is converted into gelatinous substances so that the fibres fall apart easily
and become digestible the protein is coagulated without being toughened.

Foods suitable for stewing:

Beef: thick flank, topside, brisket, shin, chuck, rib.

Poultry: broiler.

Game: mature game birds, cuts of venison, hare, wild rabbit

Vegetables: ratatouille

Fruits: apples, pears, rhubarb.

Veal: knuckle, thick flank, neck end, shoulder, breast.

Lamb: middle neck, shoulder, breast.

Advantages of stewing.

● Nutrients are retained

● Colour is retained

● Flavor is improved

● Tough food are tenderized.

● It’s economical in labour because food can be cooked in bulk

● Correct slow cooking results in very little evaporation

● The meat juices which escape from the meat during cooking are
retained in the liquid.

Disadvantages of stewing

It is a slow method of cooking thus time consuming

Breakage of food due to overcooking.

Rules when stewing

-cut meat into even pieces to allow cooking

-remove all excess fat from the meat

-season the meat before leaving to improve flavor

-do not brown meat for a white stew

-do not use more stock than is necessary to cook meat

-do not allow liquid / stew to boil rapidly on this may make meat hard

-cover the stew while it’s cooking to stop the liquid from evaporating

NB
 You should not over thicken stews the sauce should be light and
consistency.

Terms used in stewing

Searing : is initial shallow frying fresh while preparing brown stews is carried
out to flavor, and develop color is often stated that this procedure seals in juices
and therefore retains goodness and shape.

Setting: is a method of lightly coking or stiffening foods in fats without

developing colour.

It’s used when preparing fricassee

Liaising: is a method of finishing of the white stew using a mixture of egg yolk
and cream (liaison)

Blanching: is done to remove impurities for meat when preparing banquets.

● Cover the prepared meat with cold water and bring to the boil

● Remove from the stove and place under cold running water to rinse off the
scam which has formed.

● Drain and prepare the stew

3. BRAISING

It’s a moist method of cooking where prepared food is cooked in a covered

container with a quantity of liquid in an oven. The food to be braised is placed
in a vegetables base (mirepoix) and the liquid added to approximately 2/3 the
height of the commodity when the food is cooked its portioned and served with
the finished sauce liquid.

Methods of braising.

Methods of braising are grouped according to the colour of the finished dish and
the food to be braised

-brown braising: of meat, poultry, game, offal (matumbo) and vegetables.

-white braising: sweetbread’s, celery, cabbage. Food is blanched and refreshed

cooking on a bed of root vegetables with white stock in a covered oven.
Foods suitable for braising.

Rice

Beef: top side, thick flank, rump, fore rib, middle rib.

Vegetables: cabbage, celery, leek, onion.

Poultry: duck, duckling, guinea fowl, pheasant, partridge, venison.

Offal: beef, tongue,liver,heart,kidney,oxtail

Lamb:tongue,heart,sweatbreads

Veal: sweetbread.

Advantages of braising.

● Flavour is improved

● Food becomes tender

● Nutritional value is retained

● Tougher less expensive meat and poultry can be braised

● Adds variety to the menu.

Disadvantages of braising.

● is a slow method of cooking.

● Causes breakdown of fibre in some foods.

● A lot of care is needed.

● Requires a lot of energy.

● Not suitable for many types of meat.

Rules observed when braising.

● Marinade meat before cooking.

● For brown braising the meat is seared and coloured before braising to enrich
the sauce.

● Sweetbreads and offal’s are washed and blanched before braising.

● The container should have a tight lid to prevent the evaporating and food
drying up.

● Meat that is leaned is likely to dry up during cooking.it should be larded with
strips of pork fat before marinading.

● Many vegetables are blanched before braising.

Vegetables are blanched for the following reasons.

● Crisp vegetables becomes thin and easy to shape.

● The process helps to retain colour in vegetables.

● Bitterness is reduced for some vegetables

● Process reduces cooking time.

Terms used in braising.

Basting: is process of coating the cooking item with the cooking liquor or sauce
.is done to assist even cooking and keep the surface moist during cooking.

-a glazed shiny appearance on the surface of meat, poultry or game can be

produced by basting occasionally near the end of the cooking time.

Larding: process consist of inserting strips of pork fat through flesh with
special larding needle to increase moist rich eating quality and fat content.

Marinading: This process consist of soaking meat, poultry or game in wine

with herbs and vegetables.

Reason: to add flavour and increase tenderness.

Searing: Initial shallow frying of the flesh to seal in juices.

4.STEAMING

Steaming is a moist method of cooking where prepared food is cooked in steam

(water vapour) at varying degrees of pressure.

Methods of steaming.(3)

1. Atmospheric low pressure steaming. Food is cooked at atmospheric pressure

or under low pressure moist steam. This is tradition method of steaming food it
is divided into
 A.direct steaming.

B.indirect steaming.

Direct steaming:

Is done in a steamer or a pan of boiling water where food gets into contact with
steam.

Indirect steaming.

Is done between two plates of a pan of boiling water food does not come in
contact with water.

2.High pressure steaming.

Food is cooked at high pressure in special equipment which does not allow the
steam to escape thus enabling steam pressure to build up this increases
temperature and reduces cooking time.

3. Vacuum cooking in a pouch. (Sous vide)

It’s a method of cooking in which food contain in vacuum sealed plastic

pouches is cooked by steam.

Effects of steaming food:

When food is steamed the structure and texture is changed by chemical action
and becomes edible.

The texture will vary according to the type of food type of steamer and degree
of heat.

Sponges and puddings are lighter in texture when streamed rather than baked.

Types of food steamed using low pressure:

Eggs

Root vegetables

Shell fish

White fish

Tongue
Puddings.

Using high pressure:

Vegetables

Potatoes

Advantages of steaming:

● Its economical –different foods can be cooked at the same time.

● Nutrients are not destroyed.

● Labour saving

● Food becomes tender and digestible.

● It’s a simple method to use.

● Food does not break up.

● Food does not overcook ie low pressure.

● It makes some food lighter e.g. sponges and puddings

● Food cooked by steaming are suitable for invalid(sick)

Convalescents
(recovering)

Disadvantages of steaming

● Its time consuming.

● A lot of fuel is used to keep liquid boiling.

● It’s limited to few types of food.

● Nutrients are lost indirect steaming.

● Steamed food lacks crispness (its soft)

● The food is not improved in colour.

Rules when steaming.

 ● Select the appropriate type and size of cooking equipment

● Cover all the pudding with pleated grease prove paper of oil.

5. Poaching.

Is a moist method of cooking where prepared food is cooked in the required

amount of liquid at just below boiling point.

Methods of poaching.

A.Shallow poaching.

Food is partly covered with poaching liquid (2/3 the height of the
commodity)

And then cooked gently under cover in an oven.

B.Deep poaching.

Food is covered with minimum quantity of food then gently cooked in

most cases the food is cooked in very hot liquid.

Effects of poaching

-helps to tenderize the fibrous structure of the food and the raw texture of
the food becomes edible by chemical action.

Suitable foods for poaching.

Shallow poaching:

-cuts of fish.

- Fish steak.

-fish fillets

-whole fish e.g. trout, sole. Plaice

-chicken Supremes.

Deep poaching:

-eggs.

-whole fish e.g. salmon.

 -slices of fish on the bone e.g. turbot, grilled cod, salmon.

-whole chicken.

-shell fish.

-dried fruit.

Advantages of poaching:

● Makes food digestible.

● It’s economical.

● It adds variety to the menu.

Disadvantages of poaching :

● It’s a slow method of cooking.

● Limited to few types of food.

● Nutrients are lost if liquid not used again i.e. deep poaching.

● Flavour is not improved.

● The food is not appetizing.

Rules for poaching

● The liquid for cooking must never be allowed to boil

● Eggs are poached at a higher temperature than other item

● Where the poaching liquid is used to improve the flavour of the

finished sauce the cooking liquid must be kept to a minimum.

● Poached items that are served with sauce should be well drained
before dressing to prevent the formation of water line at the edge of
a serving dish.

● A little of the finished sauce rest into the warmed dish before the
food item placed in it prevents the food from sticking to the dish.

● Very large or tough food items are not suitable for poaching.
 DRY HEAT METHODS

1. SHALLOW FRYING

It’s a dry heat method of cooking where prepared food is cooked in pre-heated
pan or pan or metal surface with a quantity of fat or oil.

Methods of shallow frying.

● Shallow fry:

Food is cooked in small amount of fat or oil in a frying pan or sauté

pan.

The presentation side should be fried first as this will have a better
appearance as the fat is clear then turned so that both sides are cooked.
The Meniere refers to shallow fried fish which is passed through
seasoned flour shallow fried and finished with lemon juice nut –brown
butter and chopped parsley.

Suitable food for shallow frying:

● Cuts of fish.

● Meat.

● Poultry.

● Small whole fish.

● Eggs.

● -pancakes.

● vegetables

● sauté.

Tender cuts of meat, poultry are cooked in a sauté or frying pan after
the food is cooked on both foods sides it is removed from the pan the
fat is discarded and the pan deglazed with stock or wine this then form
an important part of the finished sauce. Sauté is used when food is cut
into slices or pieces and tossed.
 Sauté means to jump or toss in hot shallow fat in a frying pan until
golden brown and cooked.

● Griddle.

This involves cooking food on a lightly oiled metal plate ,griddle

plate and they are turned frequently during cooking .a rigid surface is
used for cooking small cuts of meat to allow the fat to drain from the
meat while a flat plate is used for bakery item such as scones.

Foods suitable:

-Cuts of meat.

-game and poultry.

-hamburger’s

-sausages.

-sliced onions.

-pancakes.

● Stir fry.

Is the quick fry of food in a wok or frying pan in a little fat or oil.

Foods suitable:

Pieces of fish, meat.pourtly, vegetables.

Suitable foods for shallow frying.

Goods quality cuts must be used when shallow frying meat poultry and
game

● Butcher meats and furred game; e.g. various types of steak, chops
cutlets, escalope, and medallions.

● Offal and bacon e.g. sliced liver, kidney and gammon steaks

● Poultry and feathered game

● Fish and cuts of fish e.g. fillets

 ● Made-up dishes and convenience food e.g. sausages sliced meat
pudding burgers

● Eggs –mainly scrambled and omelets

● Vegetables-sliced potatoes, mushrooms, onions, tomatoes, courgettes

● Fruits e.g. bananas, apples and pineapples

● Batters and dough e.g. scones and pancakes

Advantages of shallow frying

Is a quick method of cooking.

Disadvantages

-is dangerous method to use for untrained staff

-when food is overheated it gets cooked outside and inside is left raw.

2. DEEP FRYING.

It’s a dry heat method of cooking where prepared food is fully immersed in
pre-heated

Fat or oil.

Methods of deep frying.

1. Partial cooking or blanching. This is deep frying of food until tender but
without developing colour.

The reason for blanching food is that they can be stored in trays until required
for services then fried quickly on hot fat until crisp and golden brown. Chips are
usually blanched in this manner float fritters and buttered vegetables may also
be blanched prior to service.

● Complete cooking.
 This is deep frying of foods until fully cooked where services takes place
immediately to maintain crisp dry product.

3. Pressure frying.

This is frying of food under pressure in special fryers pressure fryers are
usually automated and works on a timed cooking cycle. These are fast at
producing high quality fried foods and save to use.

Foods suitable for deep frying.

● White fish e.g. small dish (haddock) and fillet of fish.

● Chicken or turkey.

● Made up dishes and convenience food e.g. scotch eggs, savory, cutlets,
croquets etc.

● Vegetables: can be deep fried e.g. courgets, aurbergines, celery and

cauliflower, eggplant.

● Potatoes.

● Fruits, apples. Pineapples, bananas.

● Batters and dough’s e.g. pastry, choux, bun dough, scones.

Nb.

Some foods are less suitable for deep frying because they contain fats or oils
which will contaminate the frying media e.g. oily fish fatty meats products
e.g. bacon,sausages,ham and meat puddings.
Advantages of deep frying.

● It’s a quick method of cooking.

 ● Blanching or partial cooking enables certain foods to be cooked later
which helps during busy services and saves time.

● Coating foods enables a wide variety of foods to be cooked by this

method.

● Deep fried food is easy to handle during services.

● Coated foods are quickly sealed thus preventing enclosed food becoming
greasy.

Disadvantages deep frying.

● Can be dangerous if used by untrained staff.

● If oil is heated beyond 195c/383f the food can cook on top and remain
uncooked inside.

● Fat soluble vitamins will dissolve in fat if the food is not coated e.g.
Vitamin a,d,e,k

Rules when frying.

● Never overfill the fryers with fat or oil or food to be cooked.

● When using a free standing fryer without a thermometer never allow

smoke to rise from the fats because this will give a disagreeable taste and
smell to food being fried.

● The normal frying temperature is 175c-195c .this is indicated by a slight

heat haze rising from the fat.

● Do not attempt to fry a lot of food at one time.

● Allow fat to recover its heat before adding another bunch of food.

● Ensure a correct fat/oil ratio to food.

-if too much food is cooked in too little fat even if the initial temperature
of fat is correct the effect of a large amount of food will reduce the
temperature drastically and spoil; the food.
 ● Restrict holding time to a minimum because fried foods loose their
crispness.

● Oil or used fat should be strained after use otherwise the remaining
particles will burn when the fat is next heated thus spoiling the
appearance of the food.

● Always cover the fat when not in use to prevent oxidation.

● Dry foods such as potatoes thoroughly before frying otherwise they will
splatter and cause burns.

● BAKING.

Baking is a dry heat method of cooking when prepared food is cooked by

convicted heat in a pre-heated oven (enclosed place)

Methods of baking

● Dry baking- when baking steam arises from the water content of the
food. This steam combines with dry heat of the oven to cook the food.

Food suitable for dry baking: pastry, cakes, baked jacket potatoes (cooked with
skin)

● Baking with increased humidity- when cooking certain food such as bread
the oven humidity is increased by placing a bowl of water/injection steam
into the oven thus increasing the water content of the food so improving
eating quality.

● Baking with heat modification- its baking within a bain-marie/water bath.

This involves plating item to be baked in a water bath so that the low
temperature may be maintained during cooking.

A gentle oven heat is maintained by a bain-marie reducing the lively hood of

the mixture curdling.

Foods suitable for baking

● Fruits e.g. apples peas

● Potatoes
 ● Milk pudding and eggs custard

● Flour products –sponges, yeast products

● Vegetables

● Meat and vegetables hotplates

● Eggs

Advantages for baking

-variety can be cooked

-food is eye appealing

-bulk cooking can be achieved with uniformity of colour and degree of cooking

-it is a fast method

-needs no much attention

-nutrients are retained

-ovens have temperature control

-it is economical due its fastness

-there is straight forward for loading and removal of items

Disadvantages

It is expensive- costly

It needs skills ie when mixing ingredients

Needs special equipment e.g. oven, Jiko

Most baked food items are dry and needs a sauce

Rules in baking

1. Always pre-heat ovens so that the required cooking temperature is

immediately applied to the product otherwise the product will spoil.
2. Accuracy in essential in weighing, measuring and controlling ingredients

3. Minimize the opening of oven door as draught may affect the quality of a
product and oven temperature reduced.

4. Utilize oven space efficiently

5. Do not try to cook items that need cooking different temperature at the same
time in the same oven.

6. Do not lower the oven temperature to dry the items out before they have risen
and formed a crust.

7. Yeast products requires a high temperature

8. Do not overload trays and ovens

Techniques of baking/terms in baking

● Cooling- many baked items are delicate when hot eg cakes, pastries and
should be allowed to cool slightly prior use.

is done on cooking rack wire designed for this purpose which allows the air to
circulate under the food and prevents condensation and softening of the
products.

● Proving- is the final fermentation of the yeast goods after they have been
shaped and placed on the baking tray.it is usually carried out at 25c-30c in
a moist atmosphere to (prevents the surface of the goods forming a skin)

● Gliding/coating with egg wash- many items to bake especially yeast

product and pastry are slightly brushed with egg wash just before baking
so that a good colour will develop on the surface of an item.

● Notching: some products such as short pastry items (flans, pies, tarts)
have their top edges neatly marked to produce an attractive finish.

Notching may be done with thumb or fore fingers or special tweezers.

● GRILLING

It’s a dry method of cooking where prepared food is cooked mainly with radiant
heat in the form of infra-red wave.
-grilling is sometimes known as broiling.

Methods of grilling

● Over heat.

Grilling foods over a heat source which be fired by charcoal, electricity or

gas.

● Under heat.

Grilling food under a heat source fired by gas or electricity e.g.

salamander type grills.

● Between heat.

Grilling food between electricity heated grill bars.

Nb.

In method one and two above most of the cooking is done by radiant heat
although some cooking occurs by convection from hot air currents and
conduction when the food is touching hot grill bars.

-in method three most items of equipment cook the food between very hot
ridged metal plates with conduction being the main method of cooking
the food.

Foods suitable for grilling:

● Poultry.

● Fish

● Game.

Good quality cuts of must be used while grilling fish, game,

poultry.

● Butcher and flurred game e.g. various types of steaks, hops,

cutlets.

● Offal and bacons e.g. sliced liver, kidney and game. Steaks
 ● Poultry and feathered game.

● Fish and shellfish.

● Vegetable mainly mushrooms, tomatoes.

Iv.made up items and convenience foods e.g. burgers.

Degrees for grilling meat.

Many customers have preferences for some grilled foods to be cooked to a

particular degree.

The items for the various of cooking are as follows.

1. Very rare: the meat is just cooked enough to brown and sear on the
outside.

When pressed the meat will feel soft and spongy inside the meat will appear red,
raw and bloody.

2. Under done (rare): the meat is cooked until drops of bloods appear on
the s surface .is spongy and offers resistance
when pressed the meat is deep r reddish pink inside.

3. Just done (medium): The meat is cooked when drops of clear juices are
visible on

The surface;

-it is firm and offers resistance when pressed.

-The meat inside rosy pink colour.

4. Well done: the meat is cooked completely to the center.

Is very firm and inside the meat has an even brown colour,
the juices are clear.

Advantages of grilling.

-nutritional value is retained.

-improves the colour.

-is a fast method of cooking.

-a control of cooking is added because food is visible while being grilled.

-variety is given to menu and variety.

Disadvantages of grilling.

-it requires knowledge and skills

-is an expensive method.

-is limited to some food.

-needs much attention.

Rules for grilling.

● Smaller thinner items require cooking quickly.

● Seal and colour foods on the hot parts of the grill then move food to a
cooler part for a complete cooking.

● Basting of foods and oiling of bars prevents dryness.

● Tongs are used for turning and lifting the steaks.

● Pallete knife and fish slices are used for turning and lifting tomatoes, fish,
and mushrooms from trays.

● Cut away excess fat before grilling otherwise the fat will render during
cooking the grill to flare and smoke excessively.

● Cook the presentation side first.

● Avoid piercing meat with a curving fork or the top of the knife during
grilling as this encourages juices to escape.

● Never grill foods a long time before serving .are best served straight from
the grill.

● ROASTING:
Is a dry heat method of cooking where prepared food is cooked with the
presence of fat in an often in an oven or in a spit radiant heat is the media.

While an oven roasting is a combination of convention and radiation.

Methods of cookery:

● Oven roasting:

is cooking food in an oven mainly by convection heat are forced air

convected heat however other forms of heat application may play an
important function e.g. conducted heat from a roasting tray. Radiated heat
from sides of an oven both of which to develop colour on the surface of
the food in addition combination waves which combine microwave
energy or steam with forced air convected heat are also used when
roasting.

● Spit roasting:

Is original form of roasting which involved cooking the food by dry heat
on a spit which is slowly turned over a heat source such as charcoal fire,
electrical elements or gas flames. The form of heat application in direct
radiant heat but convected heat is also present. Conducted heat from
metal spit bars also aid cooking in some instances.

Foods suitable roasting:

● Good quality joints must be used of poultry, meat or game.

● Butchers meat e.g. stock, flured game.

● Poultry and feathered game e.g. chicken,turkey,goose

Advantages for roasting:

● Good quality meat and poultry is tender and succulent.

● Meat juices from joints are used for gravy sauce and enhance
flavor.
 ● Both energy and the oven temperature can be controlled.

● An oven with transparent doors enables food to be observed.

● Access adjustment and removal of items is straight forward.

● Food is eye appearing and appetizing.

● If roasting is done in an oven other foods can be prepared and

cooked at the same time to save on time and fuel.

Disadvantages of roasting:

● Only good quality meat can be roasted hence expensive.

● There is shrinkage and loss of weight when roasted.

● Much fuel is needed to heat the oven to get the intense heat prior to
roasting.

● POT ROASTING:

Is cooking food on a bed of root vegetables in a covered pan.

Is not strictly roasting but a form of casserole cooking

The food is cooked under cover in an oven with butter being used as a
traditional fat.

An important procedure with this method of cooking is the removal of lid

during cooking to allow the food to develop colour after cooking the
vegetable base together with the cooking juices provides the bases of
accompaniments sauce.

Rules while roasting:

● Remember roasts are served at a particular degree of cooking ie very rare

under ware ,just done, well done
● Always keep your hand well protected and sleeves long to avoid burns made
by spurting hot fat. Take care while removing roasts from oven.

● Roasting tray should be of suitable size.

If too large fat in the tray will burn spoiling the flavor of meat and gravy.

● Handle hot roasting trays carefully at all times using a thick dry cloth.

● Ensure food is securely held before removing the roasting tray.

 TOPIC SEVEN

FUEL

DEFININATION:

FUEL: Is any material used for producing or providing energy.

Sources of energy in the kitchen.

● Solid fuel wood and charcoal.

● Gas

● Electricity

● Solar

● Biogas

● Paraffin.

Solid fuel.

1.Wood:

Is used for cooking, warming. The house and heating.

Points to note when using wood.

A.use when dry to avoid too much smoke and soot.

B.cut it into reasonable sizes for convenience and to avoid accident.

Advantages of wood

-relatively cheap.

-it is easy to use.

Disadvantages of wood.
 -difficult to collect especially during the rainy season.

-takes a lot of space especially during storage.

-dirty to use because it produces soot and smoke which blackens cooking
utensils and ceiling.

-smoke irritates the eyes and the respiratory system.

2. Charcoal.

It is the black porous residue of burnt wood

Charcoal is obtained by burning in the absence of oxygen

Charcoal does not produce as much smoke as wood

Charcoal is very produce for grilling meat

Disadvantages

● A lot of labour required for lighting, refueling and cleaning charcoal grill

● Lack of flexibility in use of charcoal hard to control

● Restriction in cutting wood (trees) for burning charcoal.

● Charcoal is not clean in use or storage

● It is not readily available in some areas

● The kitchen has to be well ventilated, because carbon-dioxide produced

by burning charcoal can cause death.

Points to note when using charcoal.

-the kitchen has to be well ventilated.

-charcoal should be stored in a dry place.

3. GAS

-Gas is a by-product of petroleum.

 -it burns in air to give off carbon-dioxide and water.

-Gas is stored and sold in cylinders of various sizes.

Advantages of gas.

-gas is clean (not dirty) free from smoke.

-easily controlled convenient and labour saving.

-it is portable.

-special utensils are not required.

Disadvantages of gas.

-some heat is lost in the kitchen.

-regular cleaning required for efficient working.

-gas burns produce carbons-dioxide and water therefore adequate

ventilation must be provided as carbon-dioxide would affect the staff.

-leaking gas is poisonous and can explode when ignited

-it is expensive. In Kenya is not available to everybody

-Special utensils are required

-Initial cost of equipment and maintenance is high

Points to consider when using gas

-equipment must be serviced regularly to avoid leakage

-the gas should be used in well ventilated rooms

-the gas should be turned off when not in use to avoid wastage

-cylinder should be stored in a lockable place for safety

 -the smell indicating that gas is leaking therefore it shouldn’t be lit
immediately.

Check and rectify the fault and all the leaked gas to escape before lighting
the

Cooker.

Points to note when using electricity

● electricity wires should be properly insulated to avoid accidents

● sockets should not be overloaded

● equipment should be repaired regularly

● never poke the sockets with any objects

● put off when not in use

● avoid handling switches with wet hand to avoid electric shock

4. Solar

Energy is directly trapped from the sun

Solar cooker works only on solar energy

Advantages

1. Solar cooker gives no smoke and no soot clean to use

2. Keeps our environment clean

3. It conserves the precious energy resources of the country eg cutting down

trees for wood and charcoal

4. preserves the nutrition value of the food because the cooking is done at a low
temperature

5. Does not require constant attention

6. Keep food hot for a long time

Disadvantages

Energy cannot be trapped when it is cloudy when it rains

Paraffin

Paraffin is a byproduct of crude oil

Advantages

● it is fairly cheap

● readily available

● it is quick to light and easy to use

● it is easily stored

Disadvantages

It can cause fire if carelessly used and stored

It gradually soot which makes cleaning efficient

It has unpleasant smell

Needs large storage tanks

Points to note when using paraffin

The lid of the storage containers should fit tightly

Store away safely from food stuff

Keep away from open fires

HEAT TRANSFER

Transference of heat is carried out by one of the three methods

1. Conduction

2. Radiation

3. Convection

CONDUCTION
The transfer of heat is by contact. It is the travelling of heat through a solid.
Food is in contact with a hot vessel and water or heat is from one solid to
another provided they are in contact.eg sauce pan full of water in a hotplate

RADIATION

This is the way heat is transferred through space from its source to a cold object

This type of heat travels in straight rays and only warms the solid, it gets (i.e.
the rays gets) into contact with

The straight line heat rays gets absorbed by the solid object and becomes heat
energy e.g. is the salamander heat and the sun

CONVECTION

It is the passage of heat through liquids and gases.

E.g. water in a saucepan being heated the water at the bottom becomes lighter
.hence rises to the top through convection currents and the heavier cold water
takes its place at the bottom.eg in the oven, heated air is convected around the
oven that is the lighter air tends to move upwards and the cold air moves
downwards.

ENERGY CONSERVATION.

-it is saving energy by using it economically.

-moderate improvement in efficiency and rationalization in use of equipment

could save a lot of energy.

- Control of fuel use requires careful planning.

Energy conservation methods /points to observe when using energy.

1. Jiko: use fuel saving jiko’s or stoves which use (consume) less fuel to perform
various cooking and heating tasks

2. Gas: when using a gas cooker do not allow the flame to escape the outside of
a pan and always turn off the gas removing the pan from the burners.

3. When lighting a gas burner strike the match first and then turn on the gas.

4. Electricity: when using electricity cookers ensure that only the switch control
for unit being used is on.
5. Switch off the heat a few minutes before cooking is complete so as to use the
heat present.

6. The sauce pans, sufuria’s or frying pans used should be flat at the bottom so
that the whole sufuria covers into contact with the heating surface.

7. Put the utensils on the heating unit before switching on the heat.

8. Use the light size of sufuria for the right heating sufuria covers the heating
unit well to avoid wastage of the heat from side.

9. When boiling food reduce the heat to simmering position.

10. Pots and pans should be covered as far as possible to reduce the amount of
heat loss and shorten the cooking time.

11. Avoid reducing opening of oven as you are baking as this reduces
temperature.

12. Cheap methods of supplying energy should be employed e.g. pressure

cooking cooks in a few minutes.

Safety precautions when using fuel.

Certain cooking devices are safer to use than others and vice-verse.

1. The economy Jiko which have insulated walls offer better protection from
burns.

2. Burning charcoal is dangerous if used in a confined place or space without

good ventilation as poisonous carbon-dioxide produced cause death.

3. When using an oil stove, never use water to extinguish an oil fire.

4. Keep the supply of gas (e.g. cylinder) out of reach either by locking up
cylinders when not in use carelessness may lead to an explosion.

5. Watch out for leaking gas as it can be poisonous and also dangerous in case
the gas is ignited.

6. Wet hands or utensils may cause electric shock in case there is a short circuit
in the power system.
Hands should be used thoroughly dry before to switch on electricity and electric
unit avoid using hands to test the temperature cooker before.

7. Never open a pressure cooker before release and cool all the pressure is
released.

TOPIC EIGHT

WATER

Definition:

Water is a chemical compound containing two volume of hydrogen to one

volume of oxygen.

Water is pure in its nutrition state but is rarely found so because.

1. It dissolves oases and collects particles of dust as it falls through the air.

2. It dissolves some mineral e.g. calcium carbonate, magnesium carbonate,

calcium sulphate, iodine etc.

SOURCES OF WATER.

1. Rainfall. Collected in the following ways.

-natural lakes.

-rivers and springs.

-artificial reservoirs.
 -underground lakes and wells.

Relative fitness of water.

Water could be

a.wholesome

b.suspicious

c.dangerous.

Wholesome: from springs, deep well, and upland surfaces.

Suspicious water: stored, rainfall water, and surface water from

cultivated land.

Dangerous water: rainfall water, to which sewerage has got access and
shallow wells.

Classification/types of water

A. soft water.

B.hard water.

Soft water:

Generally water is soft.

-soft water is mildly acidic .a practical test is that it will produce lather easily
when soap is dissolved in the water.

Hard water:

This is the water containing dissolved salts (sulphate bicarbonate and

chlorides) of calcium and magnesium.

There are two types of hardness of water:

1. Temporarily hardness

2. Permanent hardness.
Temporarily hardness.

Is caused by calcium bicarbonate or magnesium bicarbonate in solution.

Softening temporarily hardness.

-by boiling

-adding sodium bicarbonate (lime).

-adding sodium carbonate.

Permanent hardness.

Is caused by calcium or magnesium salts in solution present a sulphate or

chlorides.

Removal is by:

-use soda.

-ammonia solution or borax.

-lime and soda or sodium hexametaphosphate for large scale.

Advantages of soft water.

-soap lathers easily.

-no formation of scum. Which cause colour discoloration

Disadvantages of hard water.

-wasteful during laundry i.e. more soap is required to form lather

therefore wastes soap time and energy.

-scale forms on pipes and cause blockage that would lead to burst.

-scale (fur) forms in boilers and it settles and it is expensive to

de-scale.

- using too much fuel to heat water as the fur that forms in kettles and
boilers reduce the efficiency.

-wastage of time because of fur in boilers.

 -forms scum with soap when rinsing and therefore can discolor white
garments.

WATER CONTAMINATION.

Water may be contaminated by-

-Micro-organism.

-chemical

-soil.

Water treatment.

Water treatment is the process which is undertaken to make

undesirable water more desirable.

This includes removal of pathogens, suspended matter unpleasant taste

and odour certain dissolved minerals and variety of unpleasant or
potentially harmful chemical.

Ground water is usually clear requires softening and removal of iron

taste and odour following by chlorination to avoid contamination.

Treatment methods of water

● Aeration

Oxidation will remove reduce heat taste and odours and precipitate
iron and magnesium.

● Softening

Removal of divalent cations of calcium and magnesium, removal

of water hardness caused by salts (carbonate sulphate)

● Sedimentation.

Removal of suspended and colloidal matters.

● Stabilization:
 To prevent collision and deposition in distribution process system.

● Disinfection:

To kill or remove the pathogens.

The character and degree of treatment will depend upon the nature
of water which in term depends upon the source and quality
required.

Uses of chlorine:

-killing of microorganisms.

-used as an oxidizing agent/oxidizes iron, manganese and

hydrogen sulphide.

-destroy some taste and odours producing substances control of

algae and slime organisms.

Reasons for storing water;

1. To emphasize pumping rate over the day

2. To equalize supply and demand over a long period.

3. To store water for emergencies as firefighting or accidental

breakdown.

TOPIC NINE

MENU PLANNING.

-Is a list of food to be served at any one meal.

-A course is food served at any one time during meal.

Types of menus

1. A ’la carte

2. Table ‘dhote.
Table ‘dhote

it is defined by the following points

-the menu has a no.of fixed courses.

-there is limited choice within the course.

MENU PLANNING.

-a menu is a list of food to be served at any one meal.

-a course is food served at any one time during a meal.

Types of menu.-al’carte menu

-table dhote menu

Table dhote menu.

The definition is covered by the following points.

-the menu is limited choice within each course.

-the selling price is fixed.

-the dishes provided will be ready to serve. .

Al’carte menu.

May be translated as’ from the card ‘the type of menu may be defined by the
following points.

-it gives a full list of all the dishes that may be prepared by establishment.

-each dish is priced separately

-a certain waiting time has to be allowed for many dishes.

-some dishes are cooked to order.

Importance of menu planning.

Menu should be planned in advance because

-it provides opportunity to take advantage of best values and buys.

-it allows time to cook up new ideas in magazines and newspapers.

-it gives a variety of menus.

-it reduces the number of shopping trips, saves time, energy and money.

-it ensures nutritional meals.

MENU PLANNING.

-The menu authorizes production and when it is sent to the kitchen it must state
what to be produced when and what recipe is to be used.

-usually more than one person should participate in the planning of the
menu.one of them should be experienced in food production and a good
merchandiser (one who understands good quality when they see it) e.g. head
cook, chef etc.

The following should be helpful in menu planning:

-list of popular menus.

-ideas from magazines.

-cook books.

-advertisements.

-competitors menu.

FACTORS TO CONSIDER WHEN MENU PLANNING.

● The meal must be balanced.

● The money available

● The skills of the people.

● The number of people being catered for.

● The occupation.
 ● Their age whether young teens or old

● The type of meal, breakfast, lunch or dinner.

● The type of service.

● Expected profit in relation to cost of materials.

● Food in season because of cost and availability.

● Time available for preparation.

● The weather, cold or hot food.

● Type of menu being offered a la carte or table dhote because of variety.

● The no. of production staff.

● The space available for cooking and serving.

● The type of equipment available.

● Avoid repetition of ingredients e.g. potato soup and chips.

● Produce a variety of colors.

● Avoid repeating of terms.

● Take religious customers into considerations.

● The sex males eat more than women.

● The health e.g. expectant mothers ,invalids,convalenscents

● The foods in stock avoid ordering unnecessary.

● Make use of left overs.

MENU COMPILATION

You need to know the following before you design a menu.

-type of menu a la carte or table dhote.

-number of courses .how many needed?

-stationery available.

-special requirements i.e. children and adult menus are different.

FACTORS TO CONSIDER WHEN DESIGNING A MENU, MENU

COMPILATION.

● Menu format or arrangement varies in different institutions

● A hospitals format may be printed on slips of paper so that patients can

select items within specified dietary regimes. The master menu consists
of all types of menus i.e. soft light pediatric, diabetic, ulcers fat or salt
free etc.

● A cafeteria may need to list items on aboard near the point of service.

● A child’s menu may be in a comic form or a book.

● A menu may be a place mat or sales slip.

Menu layout for writing a menu.

● List foods in order in which they are to be eaten or served i.e. systematically.

● In symmetric form i.e. equal all margins articles e.g. ‘a’ ‘the’ or prepositions
or descriptive materials.

● Plan the spacing and arrangement of items so that they are symmetrical

● Allow spacing between courses.

● Give the main course of meal items the most prominent placement usually
the left side, accompaniments are written in small print and should follow or
be placed immediately below.

● Do not list condiments i.e. butter cream salad dressings unless they are
special or meant to remind those in production or service that they are to be
served.

● Use accurate descriptions and develop keywords to identify items.

● Unless customers know the meaning of words or purchases do not use them.

● Do not arrange items in order of price.

● The manager may find glossary in catering text books helpful in establishing
menus terms. He should also consult a wide range of reverences on means
writing.

MEAL PRODUCTION PLANNING

● Planning is the meaning out of all the activities involved the meal production
.the manager should sort out answers to the following.

What menu menu.

What quantity food order.

At what cost...costing

What and how to buy and from whom...food order.

Who does what, when and how...order of work.

WHAT QUANTITIES? FOOD ORDER.

There are four stages in controlling food which together

reduce over production or possibly waste, also loss from
inefficient purchasing and loss from excessive portion sizes.

The operation of four stages in a food control system should

aid management in controlling cost efficiency and
maximizing the profitability of the institution. They are

A.volume forecasting from past events and known season e.g. Christmas.

b. standard recipe as discussed above.

C.standard yield.

D.standard portions depend on who is being catered for.

 FACTORS TO CONSIDER IN PLANNING FOR MEAL
PRODUCTION.

● Time available to prepare the meal.

● The money available.

● The meal must be cooked.

● The labor skills and knowledge available.

● The type of meal, breakfast lunch or dinner.

● The capacity and efficiency of the equipment available i.e. cookers ovens
steamers, grills, mixers, chippers etc.

● Use fresh foods as much as possible because tinned food has already lost its
nutritional value.

● Consider the sex men eat more than women because of their high rate of
metabolism.

● Do not make food of the same colour texture or flavoring.

● Consider no.of courses to be prepared

● Consider the type of services e.g. lunch or special occasions.

● Consider the type of fuel used .use pressure cooker where applicable.

MAKING A FOOD ORDER.

After compiling a menu or menus deciding on the recipes to use and even
costing the whole menu you need now order your food stuff.to do this you need
to compile food order this answers the question what to buy and from who.

Food order consists of the different persons we buy our food from namely green
grocer, dry grocer, butcher, dairy products.

● From the recipes or ingredients in the costing add up all the similar food
e.g. sugar, carrots, salt, fat etc. from all the dishes in the menu.

● List the ingredients under the appropriate columns headings with the total
amount to be ordered eg under dry grocer list 3.8kg sugar, under butcher
5kg topside etc.
 ● Go through the costing or recipes carefully so as not to miss anything.

● After you have the complete list you can go ahead and order the food
using the method used by the institutions e.g. lpo or departmental
requisition or just order to an outside farm on contract etc.

ORDER OF WORK.

Now that we have the menu food order and have done the costing all the
relevant recipes we need to plan how we shall produce the meal. This
answers the last question: who does what, when and how.

It involves planning in three parts.

-pre-production.

-actual production.

-post production.

Pre-production.

This involves

-acquisition of ingredients i.e. buying the food or delivery through food orders.

-collection, measuring and weighing of food stuff.

-collecting and assembling of equipment and tools.

Actual production.

This involves:

-Preparation of foods from dicing, shredding, mixing etc. of foods using

the correct methods while retaining as many nutrients as possible handle foods
to be eaten as little as possible.

-actual cooking of foods e.g. roasting,, stewing, baking, frying etc. Using
correct methods while retaining most nutrients i.e. cook at the correct time and
right temperature .foods that take long to cook and that do not need re-heating
e.g. cold food salads are made first while those taking shorter time and if
reheated will lose nutrients are cooked last e.g. sweet sauces and vegetables.

-presentation of food in their correct dishes, dry foods in flat dishes stews
in deep dishes and vegetables in shallow dishes etc. Foods should be served in
garnished appropriately with the correct accompaniments e.g. sauces gravies
salad dressing.

-serve hot foods hot and cold foods cold.

-wash as you work do not let equipment pile up in the sink until the last
minute.

-wipe any spills on the floor and wash hands as necessary.

-always arrange the working surface neatly arrange and label foods as per
recipe pull close to you the ingredients that you are preparing to save time.

Post production.

This involves

-cleaning of all the utensils and placing them in their respective places.

-Storing all the left-over’s correctly or uncooked.

-cleaning all the surfaces i.e. floor table tops cookers etc. emptying the dust bins
etc.

- Production evaluation finds out where you went wrong and look for ways to
rectify the problem or improve. There is always room for improvement.

WRITING THE ORDER OF WORK.

● This consists of all the above tasks when they are done and how long.

● You should decide what to start with write a brief method on how to produce
it. Do not re-copy the recipe and estimate how much time you will spend
doing each task.

● Divide the time within the tasks appropriately do not give little time to big
tasks and a lot of time to little tasks.

● Avoid rushing towards the end i.e. food service time.

● Plan the time allocated to prepare the meal from pre-production tasks to post
production tasks.

● Do not state why you will but explain briefly the method of the task
performed.

● Foods that take long to cook or salads that are served chilled or molded
desserts mousses or jellies should be made first.

● Foods that take short time to cook and reheated will lose nutrients e.g.
vegetables, starches, sauces etc. should be made later on towards service
time

TOPIC TEN

RECIPES

-Is a basic aid to achievement of consistent high quality food or beverage.

-it is a formula for producing food or beverage.

Standard recipes: a set recipe is standard in only one situation it must be tested
in which it is to be used before being adopted as a standard recipe.

Many basic recipes can be adopted as standard with only a slight adjustment.

The factors which will vary from one establishment to another are portion size
yield and the form of presentation e.g. whether it is for bulky service or
individual item preparation.

-a recipe in general provides a summary of ingredients the required quantity and

quality of ingredients together with the sequence to be adopted for preparation
and service.

In addition the collect garnish should be identified and the manner in which the
dish should be displayed prior to service portion size and portioning
equipment’s.

Basic recipes: this can be used to make many different items with a few
changes e.g. a recipe for a sweet sauce like lemon and pineapple sauce has the
same basic recipe but you only alter the type of fruit to use.

-this basic recipe contains part of ingredient yield (no of portion) and method of
preparation.
Recipe balance:

The list of ingredients for a given recipe must be measured to ensure that not
only the correct yield will be obtained but also the correct rations between
ingredients are achieved.

-a balanced recipe is one in which the product is of the consistent quality.

-how exact one must be in measuring depend on the ingredient being used.

Importance of recipes in food production:

● In costing and planning.

-it assists in costing and planning of an item because it shows the precise
quantities of the ingredients to be used together with the sequence of
preparation and service of the item and the best accompaniments.

● In standardization of products or items.

-while the menu authorizes production the recipe controls the menu the
standardized recipe produces a known quantity of food to desired quality

-in the standardized recipe there is little waste the recipe will also control
the cost of food as the cost of food will depend on the initial cost of the
ingredients in the recipes.

-the standard recipe will be the agreed common and popular recipe in an
individual establishment

-the standard recipe controls the management by reducing human failure

by standardized production.

Formula for increasing and decreasing recipes.

The factor method is suitable for increasing and decreasing recipes it is

calculated in the following way

1. Divide the desired yield by the known yield

2. Whenever possible convert the ingredients into weights

3. Multiply weight by the factor this will give you the adjusted weight.

Example: convert 200gm of sugar from yield of 15 to yield of 50.

a.50/15=3.33

B.nothing to be converted

c.200gm *3.33=667 approximately 650gm.

Essential points to be recorded in a standard recipe.

● Name the item

● The quality and quantity of each ingredient required.

● The total cost and cost per portion

● The full details of the method of preparation.

● The yield and the unit of preparation.

Beef olive

4 portions 10 portions
Lean beef 400gm 1250gm
Stuffing’s 50 gm. 125g
Dripping or oil 35gm 100gm
Carrot 100gm 250gm
Onion 100gm 250gm
Flour 25gm 60gm
Brown stock 500ml 1250ml
bouquet garni

Standard yield

-it is the usable part of a product after the initial preparation.

-it is the net weight or volume of food item after it has been processed and made
ready.

-the weight of the edible portion is less than the weight of the raw material in
certain cases this loss is termed as production loss.

Standard portion size

 -it presents the number of grams of food item to be served to customers in
relation to food cost and the selling price of the item.

-it is determined by management and the chef.

Standard portion cost

-is the cost of preparing and serving one portion of food or one drink item
according to standard recipe.

-a standard recipe cost is determined by dividing the sum of ingredient cost by

the number of portions which the standard recipe yields.

E.g.

If a recipe costs 150ksh to prepare and yields 5 portions then the standard
portion cost will be.

Total ingredients cost/no of portions

150/5=30

Therefore portion cost

Pricing a recipe

Name and Ingredient used Quantity Unit of Cost/unit Cost/quantity

yield of used purchase of used
dish purchase
Sauté Free range chickens
chicken Butter/margarine 1 no 200 200
4portions Salt 50gm Kg 100 5
Pepper 10g Kg 15 0.5
Parsley 5gm 50gm 40 4
Carrots 1 bunch Bunch 5 5
Leek 100gm Kg 30 3
Tomato paste 100gm Kg 30 3
chicken stock 50gm 390gm 100 14.70
flour
onions 120gm Kg 40 4
 fat 100gm Kg 40 4
60g Kg 100 6
Material cost=249.55/4=62.40

If we say that our food cost is 35%, what is the selling price?

Food cost is 35%-62.40

100%-?

62.40*100/35=178.285 =178.3

Food cost – material cost =gross profit.

Advantages of using standard recipes

● Helps in accurate costing.

● Helps in standard buying.

● Gives a consistent yield. The product prepared will always look

tasty and cost the same regardless of who prepares them, when it
was prepared.

● There is uniformity of size and quality of products it ensures that

not too many items are prepared.

● Results in quick production

● Quick programming is easier since each recipe indicates both the

equipment and amount of time that each procedure requires.

● Standard recipes yield standard portion and sizes.

Disadvantages of using standard recipes

● Its time consuming .in terms of developing training the staff to use them.

● It’s boring by referring to them

● Someone loses interest.

● Lack of involvement in some cooks / production

● Do not encourage people to use their initiatives.

● Reduces creativity to cooks.

Setting the menu selling price/pricing

The selling prices are determined on the profit required of the

establishment and the perceived value by the customer.

Methods used in pricing

● Mark up method

This method considers a markup from cost goods sold it is desired to

cover all expenses and to yield the desired profit.

There are four steps involved in the markup method.

Step 1.

Determine the ingredient cost.

Step 2.

Determine the multiple to use in marking up the ingredients cost.

Step 3

Multiply the ingredients cost by the multiple to get the desired

(referred as BASE PRICE).

STEP 4.

Considers whether the price appears reasonable based on the market.

Determining the multiple.

The multiple is determined by the desired food cost % (potential food

cost) or the standard of the ingredients as follows.

The multiple =100%/desired food cost percentage.

Supposing 40% is the desired food cost percentage then the multiple is

Multiple=100/40=2.5

Example
Suppose the ingredients cost for a chicken dinner is ksh 100, and that 40% is
desired food cost percentage .calculate.

A.the markup multiple.

B.the required selling price.

The mark up multiple.

Food cost/potential food cost

100/40=2.5

The required selling price.

Ingredient cost *multiple mark up.

Sp=100*2.5-250 based selling price

-if the price appears reasonable for the chicken dinner the result is quoted as
selling price if not it is adjusted accordingly.

-different menu items may be marked differently depending on the outlet and
the popularity of the item.

● -the prime ingredient approach may be used in which case only the prime
ingredient cost will be marked up (e.g. chicken in the chicken dinner
above)in this case the multiple used when considering the total cost of the
ingredients used.

● The reasonable price method

This is set by the food and beverage manager based on what he

thinks is fair to the guest in terms of the perceived value.

● Highest price method

Is set by the manager based on the highest price that he thinks the guest is
willing to pay.

● The loss leader method

With this plan, an usually low priced is set for items its assumed that guest will
be attracted to the establishment to purchase the low priced items and in the
process select other highly priced items.
 TOPIC ELEVEN

STOCK, SOUPS AND SAUCES.

STOCKS: is a liquid used in making stews, sauces, soups and gravies.

-is a liquid base that used in preparation of many dishes.

Are two types of stock.

1. Brown stock=brown bones and vegetables is used to make brown stews,

stocks, soups.

2. White stock=: no browning used to make white sauces which are not brown.

NB when correctly made from fresh ingredients good stock will enhance the
quality of the dish it is to be used for.

Rules for making stock.

● Use a clean stock pot.

● Use fresh ingredients of good quality in correct amount. Unsound meat or

bones and delaying vegetables will give stock an unpleasant flavor and cause
it to deteriorate quickly.

● Break the bones small so that the maximum amount of flavour can be
extracted and imparted to the stock.

● Remove fat and scum as it rises to the service if not skimmed regularly the
stock will become cloudy and dirty fat made stock tastes greasy.

● After it has come to the boil it should be allowed to simmer gently, when
boiled to quickly it becomes cloudy and excess evaporation takes place.

● Keep stock simmering continuously especially in a hot season as otherwise it

may turn sour.

● Salt must not be added when making stock because it will unbalance the
seasoning of the dish with which it will be used.
 ● Make stock for recommended time, strain and cool the stock and quickly as
possible and store it in a cool place if not needed immediately for use.

● Do not store the stock for more than three days in a refrigerator as stock is
one of the medium for the growth of bacteria.

Nb the fat skimmed may be clarified for use as dripping.

Types of stock.

A. white stock (fonds Blanc).

B.brown stock (fonds brun).

White stock:Are made from beef, mutton, veal, chicken can be used in
white soups, sauces, stews.

Methods of white stock except for fish stock:

● Chop the bones remove any fat or marrow.

● Place in a stock pot add the cold water and bring to the boil

● If the scum is dirty then blanch and wash of the bones cover again with cold
water and reboil.

● Skim wipe around sides of the pot and simmer gently.

● Add the washed peeled whole vegetables bouquet garni and pepper corns.

● Simmer 6-8hrs skim and strain.

Method of brown stock (estouffade, fonds brun)

● Chop the bones and brown them by either .roasting tin in an oven or in a
little fat in a frying pan.

● Drain off any fat and place the bones in a stock pot.

● Brown and sediment that may be in the tray and deglaze with ½ litter of boiling
water, simmer for few minutes and add to the bones.
● Add the cold water bring to the boil and skim

● Fry roughly cut vegetables in a little fat until browned strain and add to the
bones

● Add the bouquet garni and peppercorns.

● Simmer 6-8 hrs.

● Skim and strain

SAUCES.

Is a liquid accompaniment which goes with the dish and has been thickened by
one or a combination of thickening agents.

Consistency of sauces:

1. A coating sauce.at boiling point it must coat back of a wooden spoon and
only just settle to its own level in the sauce pan.

2. Pouring sauce.at boiling point it must coat the back of a spoon easily and
must be kept covered with wet grease proof paper to prevent skin forming.

General consideration in sauce making:

A.blend ingredients quickly .mix ingredients well.

B.season well.

C.the sauce should suit the intended dish.

D.the distinctive flavour of food should be preserved.

The role of a sauce (uses of a sauce in cookery)

● To enhance flavour :it adds flavour to a dull or flat dish or new flavors to a
dish e.g. boiled potatoes in groundnut sauce

● Gives colour: adds colour to a dish that look dull e.g. macaroni in cheese
sauce.

● Improve texture and appearance of certain food: i.e. moisten dry foods e.g.
pieces of sweet potatoes served in soya sauce.
● Help in digestion :i.e. aid digestion e.g. apple sauce

● Counteract the strong smell and flavors of some dish e.g. fish and parsley
sauce.

● Gives a balanced diet.

● Lend a name to dish e.g. fish Mornay, fish Portuguese.

● Bid food together.

Classification of sauces (categories).

● Basic sauces

These are sauces from which many other sauces are derived and as the
quality of derived sauce depend on great extent of the quality on the basic
sauces strict extent should be paid to their preparation.

● Sauce based on demi glaze and juslie (thickened gravy).

This sections includes all the small brown sauces which have either
demi-glace or juslie as a base and are finished with additional flavorings and
garnishes.

● Sauces based on béchamel and veloutes.

This section includes all the white and blond sauces which have either
béchamel or veloute as a base and are finished with additional flavorings and
garnishes.

● Egg and butter sauce.

This section includes all the sauces made by a process of emulsifying yolks
of eggs and butter.

● Fish sauces.

This section comprises of those sauces which are specificifically served with
fish.

● Cold sauces.

Comprises of sauce mayonnaise and its derivatives and other cold sauces
mainly in English in origin.
 Miscellaneous sauces (clarified sauces)

Includes all the sauces which do not come under the previous classification
mainly because of individuality of their colour and flavour e.g. all sweet
sauces like apple sauces and jam sauce.

Nb.

Basic recipes for sweet sauces pouring sauce thickened with corn flour,
arrow roots, custard powered etc.

Basic sauces from which derivatives are made:

● Béchamel(white sauce)

● Espagnole(BROWN STOCK)

● Veloutes

● Tomatoes

● Mayonnaise

● Hollandaise.

SOUPS.

Are wholesome and nutritious food made from meat, sea food, vegetables,
cereals.

-soup is the second course in a French classical menu though in many meals it’s
the first course.

Function of soups.

-soups should be of a delicate flavour.

-soups should be of a clean natural colour.

-thick soups should not be too heavy in texture.

Classification of soups.

Soups can be classified into two categories.

A.clear soups.
B.thick soups.

They can be cold or hot.

Nb two soups are normally offered on a table dhote dinner one clear soup
(consommé) and one thick (cream, veloute, puree) only one is served with each
meal.

-clear soups are listed on the menu first

Soup

Cold hot

Thin thick thin thick

-cold jellied cream soup -Consommé

1. Clear soups (thin soup)

-consommé and bouillons.

These soups are prepared from stock flavored with various meats; poultry, game
or fish with vegetables (finely diced or chopped carrots. Onion or celery).herbs
seasoning and egg whites

-consommé are clarified and should be crystal clear when finished they may be
served plain or with garnish.

-bouillons are carefully cooked without being clarified and can be served plain
or with garnish.

Nb the protein in the egg white and meat coagulated and bind most of the
cloudy material. The soup is strained through a muslin cloth.

-chilled consommés included those are jellied by the natural gelatin in the meat
stock e.g. consommé madrilène.

Special points of consommé.

The clarification process is caused by the albumen of egg white and meat
coagulating, rising to the top liquid and carrying other solid ingredients. The
remaining liquid beneath the coagulated surface should be gently simmering.
-it is important that the egg whites are well broken down with the water so that
they can be broken down with the water so that they can be completely
dispersed through the mixture failure to do this may result in imperfect
clarification.

-the stock used may be added either hot or cold.

-the use of hot stock serve to speed up the clarification process and there is less
risk of the egg whites and blood setting to the bottom of the pot and
discolouring.this will spoil the flavour of the consommé.

Causes of cloudiness in consommé.

● Poor quality stock.

● Greasy stock

● unstrained stock

● Imperfect coagulation of the clearing agents (stale egg i.e. clearing agent).

● Any traces of grease or starch.

● Lack of cleanliness of the pan or cloth.

● Not allowing soup to settle before straining.

● Whisking after boiling point is reached where by the impurities mix with the
liquids.

2. Thick soups.

-Unpassed soups –includes potage, broth, soups.

These soups are prepared from vegetables cut in varying shapes cooked in
stocks. Sometimes with the addition of cereals and pieces of meat or poultry or
cereals.

-passed soups.

A.puree based: puree pulps of vegetables like carrots, peas, tomatoes, potatoes
etc.

Puree based soups are made from fresh or dried vegetables cooked with stock
and sometimes with the addition of meat poultry or cereals.
-the ingredients acts as the sore thickening agents. Starch vegetables like
potatoes as self-thickening agents while others need an additional thickening
agents e.g. are tomato puree etc.

Ungarnished soups of this type should be served with croutons as an

accompaniment.

-puree based soups are better designate potage (when included in the menu).

-when finished with cream it is in order to designate them as cream.

B.Veloutes.

These soups are prepared from a base of roux diluted with appropriate stock and
cooked with the addition of blanched vegetables, meat, poultry, game and fish.
They are passed finished with a reaction of egg yolks and creams as it enhances
the taste texture e.g. are chicken veloute celery veloute.

C.Cream (crème)

These soups must be of a smooth consistency and it is essential that they are
finished with cream.

d.bisques.

Are made specifically from raw shellfish vegetables fish stock wine herbs for
flavour and seasonings.

Thickened with rice passed and finished with wine and cream e.g. lobster soups,
Cray fish bisques.

e.chowders.

These are heavy thick soups their bases are tomatoes milk with sea food
potatoes onions pieces of bacon and various seasonings for flavour.

E.g. is clam chowder, oyster chowder.

F.brown soups.

Are mainly of English origin and are prepared from a roux diluted with stock
and cooked with additional vegetables and meat.

Are garnished eg.kidney soup, mulligatawny soup, mock turtle soup, thick
oxtail soup, Are the above soups are light reddish brown.
 Soups garnishes.

Garnishes are important aspect of soup preparation.

A garnish enhances flavour color and wholesomeness it is put a soup just before
service.

Garnishes.

-cereals

Boiled rices e.g. with mulligatawny soup.

-croutons

Dices or other even shaped breads or toast e.g. with cream of tomatoes soup.

-cheese

Grated paysanny cheese grilled on croutons e.g. French onion soup cottage
cheese diced e.g. consommé cream unsweetened whipped cream or sour cream
e.g. cream of mushrooms cream of tomato soup meat poultry sea food. Diced
into small pieces of juliennes e.g. cream of chicken soup lobsters soup.

-pasta.

Noodles, spaghetti eg with minestrone soup.

-vegetables

Cut in various shapes and sizes such as juliennes round dices etc.

Tips for service of soups.

● Garnish must be small light and easily eatable.

● Light soups should precede heavy dishes

● Heavy soups must come in small portions.

● Hot soups must be served very hot and cold soups chilled.

● Clear soups must enable you to see the bottom of soup bowl.
● Soup accompaniments are toast, bread steaks cheese croutons etc. these must
be hot and crisp.

TOPIC TWELVE

HERBS SPICES AND CONDIMENTS

CONDIMENTS: are particular food seasonings which can be added to already

cooked food at a table or can be added to already cooked food at a table or can
be used to season food while cooking.eg salt,pepper,mustard and vinegar.

Condiments are generally salty spicy piquant or stimulating. The four basic ones
are salt, pepper, mustard and vinegar.

● Salt

The word salt comes from the Latin salatium which means salt money.

-salt or sodium chloride as if it is known chemically is made up of sodium and

chlorine.

-it is made up in many different parts of the world and comes from three main
sources

-underground

-underground lakes.

-the sea.

This is the only condiment used in the kitchen which is not a vegetable
substance.

It is essential for stabilizing body fluid and protecting muscular cramps.

Types / consumer choice of salt.

● Rock salt: has crystal which are large and coarse

● Sea salt: is in form of small flakes e.g. maldon salt.

● Table salt: comes as small crystals and is obtained by evaporating a salt
solution that has been purified.

● Iodized salt: is a table salt that has sodium or potassium.

● Celery salt: is table salt that has been mixed with blend of crushed celery
seeds.

● Garlic salt: is table salt that has crushed dried garlic mixed with it.

● Salt substance: such as low sodium high potassium salts are widely available
and may be used as a substitute for salt.

Storing of salt

-should be stored in a dry atmosphere.

-should be kept in air tight packets, drums of bins.

Uses of salt.

-used for curing fish e.g. herrings and haddocks

-used for making cheese and butter making.

-used for pickling of foods in the cooking of many dishes.

- as a condiment on the table.

2.Vinegar

Comes from the French vino-agre which means “wine that has soured”

-it is formed by an oxidation process whereby alcoholic to form acetic acid, thus
creating the characteristic aromatic taste.

Type’s /consumer choice of vinegar

● Malt vinegar:
 Is traditional English vinegar made from beer.it is dark brown and is strongly
flavoured.it is useful in the preparation of pickles and chutneys.

● Wine vine agar:

Is a byproduct of the wine industry it is particularly useful in dressing salads

and sauces because it tastes milder than malt vinegar.

The colour depends on whether red or white wine is used to make it.

3. Cider vinegar:

Made from cider and tastes like cider.

4. distilled vinegar:

Containing much more acetic acid than other vinegars. The high acidity
makes it particularly useful for pickling this type of vinegar is colorless and has
a strong flavour.

● Other vinegars:

Are available with flavorings e.g. herbs e.g. tarragon, spices and
fruits.

Storing vinegar

-vinegar should be kept in sealed containers

-dry place.

Uses of vinegar

-is used as a preservative for pickles.

-used as a condiment on its own or with oil as a salad dressing.

-used for flavorings sauce e.g. mayonnaise and in reductions for sharp sauces
e.g. sauces piquant etc.

3. Mustard

Various spices of mustard plant are all related to the cabbage family.

Mustard is obtained from the seed of the mustard plant. It is sold in powder
form and is diluted with water,milk or vinegar for table use.
 -a large variety of continental mustards are sold as a paste in jars and wine
vinegars.

Types./ Consumer choice of mustard.

● English mustard: is made from brown and white mustard seeds. It is

available in powder form as ready made into a powder called ‘mustard flour’.
Mustard flour is mixed with other ingredients e.g. wheat flour turmeric sugar
and salt.

● French mustard.

Has a mild flavour but is dark in colour the whole mustard seed and its seed
coat go into this mustard other ingredients include vinegar sugar tarragon
and other herbs and spices. Is also available made up mustard.

● Dijon mustard

Is paler in colour than French mustard because the seed is removed and is more
pungent.

● American mustard.

Looks like French mustard but it has a sweet and is much milder it is made
mainly from ground white mustard and turmeric.

● German mustard.

Is very similar to French mustard.

Storage of mustard.

Dry mustard should be stored in containers which have tight fitting lids.

-if it is purchased ready-made keep the lid on during storage otherwise it will
dry out.

Uses of mustard

-it adds flavour to sauces and goes well in cheese dishes e.g. welsh rarebit.

-French mustard make appetizing marinades for barbecued meats.

-it is added to salad dressings because it helps to stabilize the emulsion as well
as adding to the final flavour of the dressing.
 4. pepper

Type’s/ consumer choice of pepper.

● Black pepper: is available as ground or whole pepper is much stronger

than white pepper.

● White pepper: made from mature berries and the other outer husk are
removed is available and is useful for white sauces.

● Green peppercorns: The flavors of peppercorns are pungent but not

hot they go well with meat and fish dishes.

● Cayenne pepper: is fiery red pepper is good with fish cayenne is made
from the dried ripe berries of the plant.

● Paprika: is red but hot as cayenne pepper comes from the seeds of
sweet peppers used in Hungarian goulash.

Storing pepper.

In order to retain flavour and colour buy pepper regularly and keep it in
container with a tight fitting lid.

Pepper preparation in food.

Pepper is useful as a flavoring and in the case of red pepper a coloring in many
foods.

Assignment

Make notes on spices.

Reference books practical cookery, theory of catering .cooking explained

TOPIC THIRTEEN

BEVERAGES

Flavored drinks are a popular way of meeting the body’s needs for water some
are stimulants an certain drinks contribute to the energy value of the diet other
nutrients may also be provided e.g. tea contains useful amounts of fluorides and
fruit juices contain useful amounts of vitamin c.

Tea
Tea comes from a plant camellia family the plants are evergreen and grow well
in tropical and subtropical regions.

Processing of tea.

● Withering

● Rolling

● Fermentation

● Firing

● Grading

● Selection

● Blending

● Packing

Types of tea

A.green tea

After the tea leaves have been picked they are crushed and dried the drying is
carried out at a high temperature to in activate the oxidizing enzymes.

B.scented tea.

Flavorings such as mint leaves rose petals orange zest and cloves may be added
to tea at the firing stage these additions are usually sifted out these teas are
available as loose tea and as tea bags.

C.instant tea.

Is made from an infusion of tea that has been either freeze dried or spray dried
the dried product is then packed in air tight containers.

Constituents in tea:

A good cup of tea has the following qualities

-subtle aroma.
 -clear and bright appearance

-deep amber liquor

-briskness

Nutrients content of tea.

Contributes fluoride to the diet

Consumer choice of tea

1. The consumer choice of tea will depend on personal.

2. Loose tea; tea bags or instant tea are available.

3. Tea should be purchased from retailers with a fast turn over, stale tea is lacks
in flavour.

Storing tea.

-Tea becomes stale and loses its flavour during storage particularly in a damp
atmosphere during storage volatile compounds is lost and flavour.

-Storage temperatures should be below 30 o c and kept in air tight closed

containers.

-Storage should be less than one month.

Tea making

Tea is made by steeping the leaves in hot water but other factors are important

● Quality of tea

If the tea has been stored in the wrong conditions or kept for too much the
flavour will be lost.

2. Type of water

If hard water is used this trends to produce a scum and a distinctive flavour.

3. Boiling water.

To avoid flattish taste bring the water to a rolling boil.

4. Temperature of the water during steeping.

If the steeping temperature is too low extraction from the leaves will be poor.

5. Steeping, infusion or brewing.

Is best done for 3 to 6 minutes .if the infusion is less the tea will be weak and
lacking in colour. If infused for too long much of the flavour will be lost
because of the loss of volatile compounds and the tea will became more
astringents due to the flavour of tannins.

6. Addition of lemon juice.

When tea is served with a slice of lemon it has ionization of the thearubigins.

Coffee

Coffee first became popular in the Middle East and berries were eaten or they
were crushed and fat was added to them.

Production of coffee

Growing of coffee: coffee comes from an evergreen plant that grows well in
tropical and sub-tropical regions when ripe they are deep red in colour and are
are called cherries.

Purchasing coffee.

The different means of purchasing coffee are

● Bulk:either as beans or in vacuum packs of pre-ground beans.

● Coffee bags:these are heat sealed and come in one cup,two cup,pot for
one to several litres.

● Instant: instant coffee granules available in sizes from one cup to pot
size.

● Individual filters: vacuum packed and containing one portion.

● Pods: these are typically designed individual portions of pre-ground

coffee that are used in the proprietary Coffee and tea makers.

The common degrees of roasting coffee are:

 -light or pale roastings:

- Suitable for mild beans to preserve their delicate aroma.

-medium roastings:

- give a stronger flavour and are often flavored for coffee

with well-defined characters.

-full roastings:

-they have a bitter flavour.

-high roasted coffee:

-accentuates the stronger bitter aspects of coffee although much of the original
flavour is lost.

Rules to be observed when making coffee in bulk.

● Use freshly roasted and ground coffee.

● Buy the correct grind for the type of machine in use.

● Ensure all equipment is clean before use.

● Use a set of measure of coffee to water.

● Add boiling water to the coffee and allow to infuse.

● Infusion time must be controlled according to the type of coffee being used
and the method of making

● Offer milk (hot or cold) or cream separately and sugar and alternatives.

● The best serving temperatures are 82 o c for coffee and 68 o c for milk.

Characteristics of good coffee:

Coffee should have:

-good flavour

-good aroma

-good colour when milk or cream are added.

-good body.

Reasons for:

Bad coffee.

-water has not reached boiling point.

-insufficient coffee used.

-infusion time too short.

-stale or old coffee used

-in correct grind of coffee used for equipment in operation

Flat coffee:

-all points for weak coffee listed above.

-dirty equipment

-coffee kept too long before use or kept at wrong temperature

-water not fresh.

-coffee reheated.

Bitter coffee

-too much coffee used.

-infusion time too long.

-coffee not roasted correctly.

-sediment remaining in storage or serving compartment

-infusion at too high temperature.

-coffee may have been left too long before use.

A good cup of coffee has the following qualities.

-high aroma

-deep amber to reach brown liquor.

-silky feel on the tongue

-mellow as opposed to bitter.

-slightly astringent and not flat.

Storing of coffee.

-should be stored at a low temperature.

-in an air tight container preventing direct contact with air.

Cocoa.

Cocoa comes from cocoa tree.

Processing of cocoa:

1. fermentation

2.dry

3.sorting and cleaning

4.roasting

5.kibbling and winnowing

6.grinding

7.pressing

8.additions

9.packing

Constituents in cocoa

Contains traces of tannins and caffeine in suitable as a bed time drink.

Storing cocoa:
Cocoa loses its flavour during prolonged storage the storage time is 3 months in
a clear dry well ventilated storage area keep cocoa in its original container
sealed until required.

Making cocoa:

To make cocoa it is usual to blend the cocoa powder with a little of the
measured cold milk. The rest of the milk is boiled and then blended with the
dissolved cocoa.

Assignment

Write notes on other beverages reference. Cooking explained

End of 1st term.entry to 2nd term work.

TOPIC FOURTEEN

DESSERTS

Dessert: dessert or pudding is a course that typically comes at the end of the
meal.it can either be hot or cold.

There are many types of dessert:

-Egg-based desserts: baked egg custard, crème caramel

-steamed puddings: Christmas pudding, treacle sponge.

-meringue based pudding: parlor baked Alaska

-milk puddings: rice pudding, semolina

-pastry desserts: profiteroles, lemon meringue pie.

-frozen dessert: ice cream, sorbet.

-fruit based: fruit salad, baked apples.

Others are. Different types of desserts there is banana pudding, banana split
strawberry, cream pie, banana muffins banana pie, apple pie.
Dessert can either be hot or cold.

Dessert is a meal a complement the courses that precedes it is served after the
main meal is made from quality ingredients and it is attractively decorated and
presented.

Desserts can be produced and presented at a minimal cost and therefore allow a
high margin profit. Are usually the last course and leaves one with a memorable
impression of the establishment for lunch or dinner when planning the dessert
the basic principles of menu planning must be remembered. Ie

-Ingredient used.

-vary the method of cooking e.g. bake, steam, and chill

-balance the texture, flavour and colour.

-have a rich and plain cake.

Classification of desserts.

1. ices

Includes ice creams, gelatine, sorbets.

2starch thickened desserts.

Includes rice pudding, commercial based custards sago puddings are prepared
from cereals products e.g. rice corn starch arrow root, sago, tapioca, semolina
etc.

3. Egg based dessert.

Includes meringue, mousses custard and snows. Eggs have important physical
properties that make them useful ingredients in dessert making.

4.Gelatine based dessert.

E.g. jellies cheese cakes.

Gelatine is a powder that is obtained from bones of animals gelatine is

mixed with hot water to dissolve the granules before it is added to dessert
mixture.
 Special points when you are making gelatine:

● The normal ratio is 4g of gelatine from every 100ml of liquid.

● Extra gelatine should be allowed when sugar or acid are added.

● Too much gelatine will give a tough rubbery product if fridge added
25% extra gelatine.

● To turn out gelatine desserts wet the moulds always.

● Acid fruits e.g. pineapple, orange should be pre-cooked before added

into gelatine mixture.

5. Fruit dessert

E.g. fruit salad, fruit compote, poached fruits in pies or fritters fresh and
cooked fruits make a lighter refreshing meal.

Always remove cores, pips, stones or any bruised fresh before stewing or
poaching fruits.

Fruits suitable for stewing includes peas and apples, apricots,

peaches,cherries,rhubarbs,pineapples etc.

● Cheese platter.

Either one or two types of cheese can be served for individual platter
cheese should be served on plate garnished with vegetables salad e.g.
celery, radishes, carrots, onions, etc. And of selection of sliced fruits to
create colour. The cheese platter can be wooden, glass, ceramic and
can be lined with lettuce leaves.

TOPIC FIFTEEN

FRUITS

Fruits can be divided into the following groups

Stone fruits Hard Soft fruits Citrus fruits Tropical fruits Other
fruits fruits
 Apricots Apples Black berries Grape fruits Bananas Cream
Cherries Pears Blue berries Lemons Date berries
Peaches Black currants Lime Figs Grapes
Plums Goose berries Oranges Guavas Melons
Green gages Rasp berries tangerines Mangoes rhubarb
Straw berries Passion fruits
Red currants Pawpaw
Papaya
pineapple

Food value

The nutritive value depends on its vitamin content especially vitamin c therefore
they are valuable as protective food. The cellulose of fruit is useful as roughage.

Quality and purchasing points:

● Soft fruits deteriorate quickly if not good care must be taken to ensure that
they are not damaged or too ripe when bought

● Soft fruits should appear ripe when bought .The colour of some fruits is an
indication of ripeness e.g. strawberry and gooseberry.

Storage

a) Hard fruits .e.g. apples are left in boxes and kept in a cool store.

b) Soft fruits such as raspberries and strawberries should be left in their

baskets in a cold room.

c) Stone fruits are best placed in trays so that any damaged fruit can be
seen and be discarded.

d) Peaches and citrus fruits are left in their delivery boxes and kept in a
dry cool room.
 e) Bananas should be left on racks and should not be put in a cold place
because skins turn black.

Preservation of fruits.

1. Drying: apples, pears, apricots, peaches, bananas and figs are dried. Plums
when dried are called prunes currants, sultanas and raisins are dried grapes.

2. Canning: almost all fruits may be canned apples are packed in water and
known as solid packed apples others are canned in syrup e.g. pineapple.

3. Bottling: this is done automatically very few fruits are bottled commercially.

4. Candied: orange and lemon peels are candied other fruits with strong flavor
e.g. pineapple can be preserved in the same way. The fruit is covered in hot
syrup which is increased in sugar content from day to day until fruit is
saturated in very heavy syrup this is then allowed to dry slowly until it is no
longer strictly.

5. Glace: the fruit is first candied and then dipped in fresh syrup to give a clear
finish this method is used for cherries.

6. Crystallized. After fruit has been candied it is left in fresh syrup for 24hrs
and then allowed to dry very slowly until from on the surface of the fruit.

Jam: some stone fruits and all soft fruits can be used the fruit is minced or
pureed and then boiled in syrup until set.

Jelly: jellies are produced from fruit juices.

7. Quick freezing: some fruits are frozen and they must be kept below o c
e.g. strawberries, plums, apples, grape fruits etc.

8: cold storage: apples are stored between 1-4 0c depending on the variety of
the apple.

Fruit juices: syrups and drinks e.g. orange, lemon etc are canned syrups eg
pineapples are bottled so are fruit drinks e.g. lime and lemon.

Use of fruit

With exception of lemon, rhubarbs and crumb berries fruits are eaten as
desserts or in its own like a slice of pineapple, orange slice etc cocktail.
Some fruits can be cooked in various ways e.g. apples, pears, goose berry,
cherries, pineapples etc.

-stone fruits: plums, green gages, apricot, cherries are used as desserts,
stewed for to make jam. Pies and pudding and various sweet dishes.

Soft fruits: most are used for desserts e.g. raspberries, straw and goose
berries. Others are stewed e.g. goose berries ,black and red currants which
are used in puddings and pear.-used for jam and as flavorings e.g. goose
berry triffle ,cutlets, black currant tart.

Hard fruits: apples and pears are used in many dishes. Apples are used for
garnishing meat dishes and apple sauce for serving roast apple pie or
apple friture, pear flan and salad.

Citrus fruit: oranges, lemons and grape fruit are not cooked but makes
marmalade.-lemon and lime are used for flavoring and garnishing
particularly for fish dishes –oranges are mainly for flavoring, fruit salad,
and cocktail and to garnish certain poultry dishes.-grape fruit is usually
served of first course and for luncheon.

Tropical fruits: bananas as well are being used as desserts grilled for fish
garnishes fried for fritters and served as garnish in poultry.-are used in fruit
salad and also in fruit sweet e.g. banana flan and a garnish for chicken
Maryland.

-mangoes have some pinkish golden flesh with appealing color are served in
halves served with lemon juice, sugar and ginger.

More use of fruits.

❖ Fruit juices and drinks

❖ Syrups

❖ Jam and jellies

❖ Whole fruit

❖ Garnishing/flavoring e.g. in fish dishes

❖ Accompaniments

❖ Ingredients in foods such as pies, puddings, tarts.

Pawpaw eaten when ripe with lemon or lime juice.

Pineapple: served as dessert and used in many dishes e.g. upside down and as
garnish to serve many e.g. pineapple fritters.

Other fruits.

Rhubarb: used for pies fools and pudding.

Grape: black and white grapes are used in fruit salad and as fish garnish.

Melon: care must be taken when buying melon because they must not be
over-ripe or under ripe this can be assessed by carefully by pressing the top of
the stalk should be attached otherwise the melon deteriotes quickly.

Cooking fruits

1. Wash gently and quickly and never soak them.

2. Avoid crashing them before cooking.

3. Stew for the minimum time possible and cover

4. If fruit is required whole dissolve sugar in the cooking water and it will
prevent the breaking up of fruit and the syrup.

5. Serve all the juice in the juice of the fruit.

Quality and purchasing points of fruit.-soft fruits deteriorates quickly

especially if not sound .care must be taken to see that

They are not damaged or too ripe when bought.

-soft fruits should appear fresh; there should be no shrinking, wilting or

signs of mould.

-the color of certain soft fruits is an indication of ripeness e.g.

strawberries, goose

Berries.

-hard fruits should not be bruised pear should not be over-ripe.

Buying guide for fruits.

Look for the fruits that are

 ❖ Plump and firm

❖ Right colour

❖ Well shaped

❖ Aromatic

❖ Heavy for their size,heavyniness means the fruits are juicy.

TOPIC SIXTEEN

SALAD AND SALAD DRESSING

Salad

Certain foods plants are known as salad vegetables but in addition to these a
salad may be made of almost any mixture of raw or cooked vegetables, fruits
and nuts.

The most important thing to remember about any salad is that it must be
refreshing. This is achieved by having all the ingredients fresh and crisps by
arranging the salads attractively making the most of the colours of the
ingredients’.

Salads may serve as:

-part of the hors-d’oeurves varies.

-a single or individual hors-d’oerves.

-a main course dish

-an accompaniment to a meat or vegetarian dish.

A salad should be served with a salad dressing, partly to increase its refreshing
taste.

Types of salad.

May be divided into two groups

1. Simple or single salads.

These consist of one main dish.

2. Compound or mixed salads.

These consist of several items.

Example of single salads

-beetroot

-potatoes salad

-cucumber salad

-bean salad

-rice salad

-tomato salad

Examples of fruit based simple salad.

Apple salad

Grape fruit salad

Orange salad

Example of compound or mixed salads.

-coleslaw

-mixed salad =all types of salad vegetables.

-Russian salad =carrots, turnips, frenchbeans, peas etc.

Examples of fruit based compound salads

-salad mimosa =orange segments, grapes, slices of bananas bound together with
cream.

Examples of eggs, fish, meat and poultry salad

-Eggs-egg mayonnaise.

-Meat-meat salad.

-Poultry-chicken salad

Technique associated with salad preparation (same as for cold preparation)

Rules to observe when making salads.

I. All the vegetables must be perfectly fresh.

II. Vegetables must be washed and drained off water before cutting.

III. Salads should be prepared just before service to conserve the nutrients.

IV. Dressing should be added to green salads at the last moments before
serving as the acid and oil makes the leaves lump

V. Avoid a very wide mixture of ingredients three or four contrasting

textures and colour are usually more attractive than a very wide variety.

VI. Keep some of the bright coloured ingredients separate for garnishing.

Points to consider when handling cold dishes.

❖ Always maintain a very high standard of hygiene.

❖ Keep the equipment and serving dishes spotlessly clean.

❖ Use any foods that are fresh.

❖ Make the items in small items and frequently.

❖ Provide the most appropriate storage conditions for each item.

❖ If food is on display it should be stored under cool conditions.

❖ Cool hot foods quikly, refrigerate roast meats and salad for later
use.

Quality for salads

I. Freshness

II. Firmness

III. Colour

IV. Flavour

V. Texture

Salad dressing
 1. Vinagrette

A variation of vinaigrette includes:

English mustard

French mustard

Chopped herbs (parsley, tarragon)

Chopped hard boiled eggs

Other good quality oils e.g. walnut

Different flavoured vinegar or lemon juice.

2.leek and mushroom vinagrete

3.thousand island dressing

4.mayonnaise

5.yoghurt

Cold sauces

Mayonnaise

Tartar sauce,hosre radish sauce,mint sauce,tomatoe chutney.

Reasons for curdling of mayonnaise

-if the oil is added too quikly

-if the oil is too cold

-if sauce is insufficiently whisked

-if the yolk is stale and therefore weak.

TOPIC SEVENTEEN

STARCHES
 TOPIC

EIGHTEEN

SANDWICHES AND CANAPÉS

These are two thin slices of bread with a sweet of savoury filling modern
sandwiches may be within hot toast or of three or more layers of bread.they can
be made of cakes eg victoria sandwich or sponge sandwich.

they are one of the most types of food produced they may be made from every
kind of bread ,fresh or toasted and in a variety of shapes with an endless melt of
filling.

Types of filling.

Ham,tongue,beef,chicken,smoked fish,tinned fish,tomatoes

,cucumber,lettuce,eggs.

Seasonings or condiment to flavour sandwiches.

Mayonnaise eg egg,cream

Vinagratte eg crab,robster,fish,egg.

English mustard eg ham,egg.

French mustard eg cheese tongue

Chutney eg cheese tinned meat,apple.

Butter margarine is used in all sandwiches for binding and as a base.

Where they are required large quantities the earliest method is to use a large
sandwich loaf.

The slices are buttered and the filling are added neatly and then the flour side
are trimmed with a sharp knife.
If they are not to be used then they are wrapped in a clean cloth or grease proof
paper.

When needed they are cut into the required sizes and shapes arranged on a doily
placed on a salver platter and sprinkled with mustard.

Types of sandwiches.

1. Toasted sandwich

They are made by inserting a variety of filling between two slices of freshly
buttered toast e.g. scrambled egg, bacon, fried egg or chopped ham.

2. Club sandwich

This is done by placing between two slices of hot buttered toast a filling of
lettuces, griiled bacon and slices of hardboiled egg, slices of chicken and
mayonnaise.

3. Double –Decker, treble Decker, sandwiches.

Both toasted and untoasted bread may be used with two separate filling .treble
and quoro-deckersanndwiches can be made that way.they can be served hot or
cold.

4.open sandwich or scandinavian smorgasbord.

This is made from a buttered slice of any bread hot or cold and garnished with
any type of meat ,fish,egg,vegetable and mixed salad eg cruet and canapes.

Examples:

-smoked salmon,lettuce,potted shrimps,slices of lemon.

-grilled bacon,cold fried eggs,tomatoe sauce,and mushroom s

Oup.

-srambled egg ,asparagus tips,chopped pimento.

-cold sliced beef, sliced tomatoe.

-shredded lettuce sliced hard boiled egg mayonnaise and cucumber minced
beef,anchovy fillet,raw egg yolk,chopped horseradish and parsley,pickled
,herring chopped gherkins ,capers sieved ,hard boiled eggs,mayonnaise.

*one should offer a good cherries when serving open sandwiches care should be
taken with finishing touches to give a neat clean look at the dish presentation is
very important

5. Bookmaker sandwiches

This is an underdone minute steak between two slices of bloomer toast

Canapés

Refer to practical cookery edition 7th edition pg 668.

TOPIC

TWENTY

INTERNATIONAL DISHES

Topic

Twenty one

Vegetables

Are herbaceous plants that can be eaten partially or wholly has little or
no woody tissues.are found inform of leaves,roots,tubers,seeds and
flowers.

Vegetable uses

They provide vitamins –for protecting of diseases.

As accompaniments to the main dish entrée.

Source of roughage

As starters eg mixed vegetable soup.

As fillings in spring rolls ie cold herbs.

Have medical value.

 Making of juices.

To add variety to the meal.

To colour food eg white rice with tomatoes.

Types of vegetables

Roots:beetroots,carrots,horseradish,turnips,radishes etc

Tumber:jerusalem,artichoke,potatoes,sweetpeppercorns,yams etc

Bulb :garlic,leek,onion,shallots,spring,onion etc

Leafy:spinach,swisschard,sukumawiki,kales etc

Brassicass:brocolli,cabbage,cauliflower, and curry kales.

Pods and seeds:broad beans,butter beans,runner beans,okra,peas,sweet

peppercorns.

Fruitings:aubergines,
avocadoes,courgets,cucumber,marrows,peppers,pumpkins,tomatoes etc.

Stems and shoots:asparagus,bean sprouts,celery,artichoke.

Fungi:mushrooms.

Fresh vegetables and fruit are living organisms and will loose quantity quikly if
not properly stored and handled.transport and storage facilities can help loss of
quantity.

Food value.

1.Root vegetables (below the ground).

These are useful because they contain starch or sugar for energy a small but
valuable amount of protein some mineral salts and vitamins. They are also
useful sources of cellulose and water.

2. Green vegetables (above the ground).

The food value is not the same as for root vegetables because no food is stored
in the leaves but only produced there. Very little protein and carbohydrates and
are found in green vegetables.
They are rich in mineral salts and vitamin particularly vit c and carotene the
greener the leaf, the larger the amount of vitamin is present.

The mineral salts are calcium and iron.

Quantity and purchasing points.

Root vegetables

-they must be clean,unblemished.

-even size and shape.

Green vegetables

-they must be fresh.

-bright in colour.

-cabbage should have bright growing leaves and be compact.

-cauliflower must have closely grown flowers.

-peas and beans should be of medium size and be full of beans.

-they should be strong

-blached stem must be firm and free from soil.

Storage.

-root vegetables should be emptied from sacks and stored in sacks and stored in
tins.

-green vegetables can be stored on well ventilated racks and stored in a cool
place.

Preservation of vegetables.

❖ Canning:certain vegetables are preserved in tins eg

asparagus,carrots,beans,tomatoes,mushrooms etc.

❖ Dehydration:onoins,carrots,potatoes and cabbage are shredded and quikly

dried until they are 5 % of water.

❖ Drying:the seed of legume have the moisture reduced to 10%.

❖ Pickling:onions and red cabbage are example of vegetables preserved in
special vinegar.

❖ Salting:french beans may be sliced and preserved in dry salt.

❖ Freezing:many vegetables eg peas,spinach and cauliflower are deep frozen.

Uses of vegetables

Roots:-beetroots:they are used for soups ,salads and as vegetables

-horseradish:they are long ,right brown and narrow root when grated it is
used for

Horse radish sauce.

-parsips:they are long white tappering to apoint they are like flavours.

-radishes : they are round or oval and red in colour they are served in
salad or

As a vegetable in white or cheese sauce.

ADVANTAGES OF A PRESSURE COOKER

● It saves time and energy

● A complete meal can be made using separators

● Cooking smells and condensation are reduced

● Flavor and colour are retained

● A pressure-cooked vegetable retains more vitamin c than boiled ones due

to less cooking time water.

DISADVANTAGES

● It takes up storage space because of its many parts

● Its only suitable for moist methods of cooking

● Controlling is difficult if overcooking is to be prevented

 ● Expensive to maintain i.e. replacing the sealing gasket

● Cooking is very dangerous if an error is made

BUYING POINTS OF A FISH

● The flesh should be translucent

● There should be no areas of discolourization

● The fish should be directly purchased from the market or the supplier

● It should be purchased daily

● It should be well iced so that it arrives in good condition

1.Canadian bacon is gotten from the loin cut that runs along the back of the pig
whereas ham is gotten from the primal cut that includes the leg, butt, and shank.
2.Ham is generally eaten during lunch or dinner whereas Canadian bacon is
eaten during breakfast.
3.Canadian bacon contains slightly more saturated fat than ham.
4.Ham is gotten in diced chunks, slices, and whole form. On the other hand,
Canadian bacon is gotten in sliced form only.
5.Canadian bacon is not served hard but only served when soft and juicy.
6.When ham contains honey or sugar, Canadian bacon does not contain any of
these.
7.Canadian bacon contains fewer calories than ham.
8.Canadian bacon is lower in carbohydrates and cholesterol than ham. Canadian
bacon also has more protein content than ham.
9.Ham contains more sodium than Canadian bacon. Unlike Canadian bacon,
ham contains more Vitamin C and calcium.