COOKERY NC II

1. Principles of Food Sanitation,Safety and Hygiene introduction Food sanitation is more than just cleanliness. It included all practices involved inprotecting food from risk of contamination, harmful bacteria, poisons and foreignbodies, preventing any bacteria from multiplying to an extent which would result in anillness of consumers; and destroying any harmful bacteria in the food by thoroughcooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It beginswith personal hygiene, the safe handling of foods during preparation, and clean utensils,equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on the preparation of fooditself, food handlers, facilities and equipment. The quality of food depends on thecondition when purchased and the time temperature control during storage, preparationand service. Personal hygiene and cleanliness of the facilities and equipment alsocontribute to food safety. Definition of terms
1.Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments
2. Safety – is overall quality of food fit for consumption.
3. Sanitation – is a health of being clean and conducive to health.
4. Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
5. Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium , protozoan).
7. Food Infection - microbial infection resulting from ingestion of contaminated foods.
8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
9. Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
10. Foodborne Illness – A disease carried or transmitted to people by food.
11. Foodborne Outbreak – An incident in which two or more people experience the same illness after eating the same food.
12. Contamination – The presence of harmful substances in the food
13. Time-Temperature Abuse – Food that has been exposed to temperature favorable to the growth of foodborne microorganisms.
14. Potentially Hazardous Foods – Food in which microorganisms can grow rapidly. It is often moist, high protein, slightly acidic.
15. Cross Contamination – Occurs when microorganisms are transferred from one surface or food to another
16. Personal Hygiene – Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.
17. Temperature Danger Zone – temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce

FOOD SAFETY
A Top Priority Food safety is the responsibility in every person who is involve in food service.Serving safe food is the top priority for every food service employee.

1. Dangers of food borne illness a. Indiviual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
☺Place shields on lights
☺Remove staple wire in the receiving area
☺Clean can openers regularly
☺Do not wear nail polish or artificial nails when working with foods
☺ Do not carry pencil or pen
☺ Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)
☺Wear hair restraint ,Control pests
Physical Contaminant – any foreign object that accidentally find its way into food Examples: Hair Staple wire Dust Preventing Physical Contaminant
☻ Maintain clean and sanitize facilities
☻ Clean and sanitize equipment
☻ Observe proper hand washing
☻good personal hygiene
☻Do not use wild mushrooms
☻Purchase foods only on reputable supplier
2. Types of Food Contaminants
a) Biological Contaminants
b) Physical Contaminants
c) Chemical Contaminant Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins Mushroom toxins Clostridium Botulinum Salmonella bacteria COOKING DOES NOT DETROY TOXINS Preventing Biological contaminant: 1. Monitor pest control operator and make sure chemicals do not contaminate foods Utensils and equipment containing potentially toxic metals: 1. Lead 2. Copper 3. Brass 4. Zinc 5. Antimony 6. Cadium Highly acidic foods such as tomatoes or lemons can react with metals3. (3) Main Causes of Food Borne
1. Cross- Contamination
2. Time-Temperature Abuse
3. Poor Personal Hygiene Wash foods in cold running water Wash hands thoroughly after working with chemicals Always test sanitizing solution Always chemical according to chemical recommendation Make sure labels are clearly identify chemical contents of chemical containers Store chemicals in original containers to prevent accidental misuse, as well as leakage into food Teach employees how to use chemicals
C. Chemical Contaminant – a chemical substance that can cause food borne illness. Substances normally found in restaurant Examples: Toxic metals Pesticides Cleaning product Sanitizers Preservatives Preventing Chemical Contaminants:
Cross Contamination - occurs when microorganisms are transferred from one surface or food to another.

The bacteria can transfer from: ☻ Hand to food Contamination - Occurs when contaminated hands handle cooked or ready to eat foods. How to prevent hand to food contamination? & Avoid wearing jewelry, except for plain ring When to wash hands?
Before: Beginning food preparation Putting on disposable gloves Serving customers After:
1) Arriving at work and after break
2) Using the restroom, washing sinks
3) Eating, drinking, smoking, chewing tobacco and gums
4) Using the telephone
5) Using handkerchief or tissue 6) Handling inventory
7) Handling raw foods
8) Touching or scratching a part of the body 9) Coughing, sneezing
10) Handling garbage
11) Touching dirty surfaces How to Wash Hands?
1) Use the hand washing sink with running at approximately 100°F and liquid soap
.2) Lather hands and exposed arms
3) Rub hands for at least 20 seconds
4) Wash hands thoroughly, paying attention to fingernails
5) Rinse in clean running water. Turn off the faucet with paper towel in your hands6) Dry hands using paper towel or air dryer. Not cloth or apron 2) Food to Food Contamination - When harmful organisms from one food contaminate other foods. (raw meats, thawing meat on top of the shelf where it can drip on the other foods)

CHAPTER 6 PRINCIPLES OF HACCP SYSTEM (HAZARD ANALYSIS CRITICAL CONTROL POINT) Concepts HACCP (Hazard Analysis Critical Control Point)

– A food safety system designedto keep food safe throughout it’s flow in an establishment.Hazard Analysis – The process of identifying and evaluating potential hazardsassociated with food in order to determine what must be done .Control Point (CP)- Any step in a food’s flow where physical, chemical or biologicalhazard can be controlled.Critical Control Point (CCP) – The last step where you can intervene to prevent,eliminate, or reduce the growth of microorganism before food is served.Critical Limit – A set range (minimum and maximum) limit a CCP must meet in orderto prevent, eliminate, or reduce the hazard to an acceptable limit.Monitoring – The process of analyzing whether your critical limit are being met.Corrective Action – a pre determined step taken when food doesn’t meet a critical limit.Verification – The last step where you verify or double check that the CCP and CL youselected are appropriate.What is HACCP? The HACCP system is based on the idea that if significant biological, chemical,or physical hazard are identified at specific points within the flow of food, they can beprevented, eliminated, or reduced to safe level. A HACCP plan for a product prepared in one facility will be different from theHACCP plan for the same product prepared in another facility.Pre-requisite Programs Pre-requisite programs, also called Standard Operating Procedures (SOP) 1. Proper personal hygiene practices. 2. Proper facility design practices 3. A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.[1] This is in contrast to a condiment which is primarily a prepared sauce product of a specific flavor added to another food item. A food item which is served with garnish may be described as being garni, the French term for 'garnished.' Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.
A garnish makes food or drink items more visually appealing.[2] They may, for example, enhance their color, such as when paprika is sprinkled on asalmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.
A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana splitsundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.
Classic French garnishes include[3]
For soups: * Brunoise - one to three mm diced vegetables * Chiffonade - finely shredded lettuce or sorrel stewed in butter * Croutes - small pieces of halved French bread buttered and oven dried * Coulis - (a thicker soup) drizzled decoratively * Croutons - small pieces of bread (typically cubes) fried in butter or other oil * Julienne - thinly sliced vegetables * Pasta (tapioa, sago, salep) etc. * Pluches -a whole leaf spray of herbs, without the central stalk (traditionally chervil) * Profiterolles - puff pastry stuffed with purée * Royale - a small decoratively shaped piece of egg custard (in German this is called an Eierstich) * Threaded eggs and for relevés and entrées: * Croquettes * Potatoes (pommes dauphine, Duchess potatoes or Marquis) * Duxelles - fried onion, mushrooms and herbs * Matignon - minced carrots, onions, and celeries with ham stewed in butter and Madeira * Mirepoix - similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham) * Salpicon - a variety of other diced meats or vegetables * Fritters Different Types of Knife Cuts there are many different types of cuts and while you may not use all of them, it's important that you know and understand them. Having the knife skills and know-how to cut a brunoise, matchstick, or batonnet will not only help you improve your knife skills, but also improve the visual appeal and professionalism of the food you cook.If you're like most people, you will likely chop your items as fast as possible without knowing or understanding why it's important to cut properly. The first reason is uniformity. Take a carrot, for instance. It goes from very fat to very thin and most people will use a coin cut to slice it. This leaves very large and very small pieces in relation to itself. Why is this important? Well, large pieces take longer to cook (Especially when it comes to carrots). Uniformity in cutting ensures that you have even, predictable cooking times. Nobody wants carrots that are mushy and hard at the same time!
The second reason is aesthetics. Properly cut items look professional and have that visual appeal. Much of your appetite and the appetite of others stems from the visual appeal of your dish. The presentation is of the utmost important and a large percent of the satisfaction that people get from food comes from their eyes. People eat with their eyes, and it's important to never forget that! Squaring Off Your Items

Squared-Off Carrot Segments
Before cutting an item, we're going to learn how to square off the item you're about to cook. The idea is to get the item to a stage that allows your cuts to be done uniformly. We will use the carrot as an example, as it is the most common abnormally shaped item you will be using. A lot of the skills you will learn will leave you with a bunch of waste. This is not as bad as you think! Once you get into the routine of making your own stocks you will learn that much of the waste will be transformed into delicious stocks. These techniques put form and perfection first. Many chefs and cooks will tell you this method produces TOO much waste. While it is true, remember that cutting and chopping has its own "Pick two of three" catch 22. This is:
Speed, Waste, Uniformity
If you want speed and low waste, you'll lose uniformity.
If you want low waste and uniformity, you'll lose speed.
If you want speed and uniformity, you'll have more waste.
Understanding these conditions, you will come to settle on a spot that is comfortable to you. Many industry professionals will settle somewhere in the middle.
Notice this: Interesting in learning more about stand mixers? Head over here to learn what the pros use! And if you're more interested in learning how to make delicious sauces, check out our classical sauces section!

Let's get started on squaring off your carrot:
Start by peeling the carrot, removing the ends. Then, slice the carrot into segmented lengths of 4cm (2in.). Taking one of the segments, you will slice one end to produce a flat surface. This surface will then be laid flat, and you will continue the process for remaining sides. Your carrot segment will come out looking like a 3-dimensional rectangle. Now that you've squared off your carrot, you're ready to start producing the type of cut you're after.

The Julienne Cut
The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared off item, you will then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply the same technique. You will end up with Julienne (Or matchstick) cuts!
Dimensions: 2mm X 2mm X 4cm (1/16in X 1/16in X 2in)
The Brunoise Dice

The Brunoise Dice
The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension, this method refers to the smallest uniform size available for dicing. This method is simple and only adds an additional step to the Julienne method. Take your julienne cuts and bunch them up with your hand. Then cut the julienne into equally shaped dice. That's it! While simple, it does take a long time to master. Get crackin'! Great for Soups
Dimensions: 2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in)
The Small Dice
The small dice are similar to the brunoise, but it is slightly larger. Start by following the steps to Julienne your item. You want to slice your squared-off item at a thickness of 3mm. Now it's only a matter of finishing off the dice as you would the Brunoise!
Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)
The Batonnet

The Batonnet Cut
You're probably starting to notice a pattern here. We start with squaring off our item, slicing it to the thickness desires, and then going from there. The batonnet is no different, but what the purpose of knowing these cuts are they are standard sizes that you'll see in most professional recipes as well as recipes posted on TheCulinaryCook. Let's continue. The Batonnet is no different, and we are aiming for a larger stick-cut. The batonnet is used when serving a larger potion of an item such as a vegetable side, to gain height in your dish, or to provide imposing linear appeal to an otherwise linear-absent dish.
Dimensions: 6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in) The Medium Dice
The medium dice type of cuts are derived from the Batonnet and the only added step is slicing the batonnet to produce cubes. This size is called a Medium Dice.
Dimensions: 6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in)
The Baton
The baton type of cuts are the largest stick-cut you can cut. It is used for crudites and for presentation purposes. While not used as much as the rest, it is the foundation for the more common Large Dice.
Dimensions: 12mm X 12mm X 6cm (1/2 in X 1/2 in X 2-1/2 in)

A Large Dice Cut
The Large Dice
The large dice types of cuts are primarily used for stews, long-cooking dishes and for mirepoix in stocks. The large dice is important, because it is relatively quick, has a great imposing nature and looks professional. When cutting a large dice, you will tend to have a higher waste when trying to get nicely cut pieces using the method describing how to square off your item. Remember when doing any cutting or dicing to use the method best suited for your dish.
Dimensions: 12mm X 12mm X 12mm (1/2 in X 1/2 in X 1/2 in).
The Paysanne Cut

A Paysanne Cut
The paysanne types of cuts are included here to show you that while cubed items are common, sometimes you would prefer a slimmer, flat, square item. This is called the Paysanne. This is achieved by creating your desired stick-cut size, then slicing thinly to produce a thin square. Typically used for larger cuts, this method can be applied to smaller cuts and dices as well.
Dimensions: 12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in)
There are different types of cuts that you can use as well.
The Chiffonade
The chiffonade types of cuts are used when slicing very thin items such as herbs or leaf vegetables such as spinach. Cutting en chiffonade is a really simple process. Start by stacking the items you are looking to slice. Then roll up the items, producing a cigar-shaped roll. Once it's rolled, start slicing to produce a nice chiffonade suitable for garnishing and other purposes.
Additional Resources

The Chiffonade Method, photo by Flickr user Lifeflix
Once you are ready to put your new-found knowledge to the test, head over to some of our other articles!
Cooking Methods
Baking and Bakeshop Basics
Learn to Make Pasta
These are the knife skills you can practice with and get an good understanding of. Once masted, you can move onto more advanced methods of cutting, slicing and dicing including butterflying, deboning, carving, and working with difficult objects.
Results come from practice, so get out there and start practicing your knife skills!