Fundametals of Professional Cookery
Fundametals of Professional Cookery
Fundametals of Professional Cookery
MODULE 1
NAME:_________________________________
GRADE:______ STRAND/SECTION:_____________
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Introduction
Unit Measurement
Table of content:
Introduction
TOPIC 1: Organizational Structure in the Kitchen
Introduction
TOPIC 1: Pots and Pans
TOPIC 2: Measuring Devices
TOPIC 3: Hand Tools
TOPIC 4: Knives
TOPIC 5: Cooking Equipment
Introduction
TOPIC 1: Common Weights and Measurements Used in the Kitchen
TOPIC 2: Measurement Conversion
TOPIC 3: Weight, Volume, and Dry Measures Conversions
TOPIC 4: Temperature Conversions
Introduction
TOPIC 1: Personal Protective Equipment (PPEs)
TOPIC 2: Handwashing
TOPIC 3: Hygienic Practices
TOPIC 4: Safety Measures in the Kitchen
LESSON 3: Knife Skills
Introduction
TOPIC 1: Basic Cuts
TOPIC 2: Cube Cuts
TOPIC 3: Stick Cuts
TOPIC 4: Strip Cuts
TOPIC 5: Fancy Cuts
UNIT 1: Introduction to Professional Cookery
https://youtu.be/ANt2iyUdPt0
Introduction
TOPIC 1: Organizational Structure in the Kitchen
The following are different roles and positions of the kitchen staff. Take note
that not all kitchen has a complete line-up of positions, depending on the
needs and capabilities of the kitchen.
Kitchen Staff (1)
Kitchen Staff (2)
Kitchen Staff (3)
Kitchen Staff (4)
TOPIC 1: Organizational Structure in the Kitchen
To be able to perform your duties properly, you must understand your role in
the organization. Here are some ways to help you know your duties and
responsibilities as a kitchen staff.
Organizational Structure
This refers to how members are situated in an organization. Organizational
structures will not only help you find your place in an organization but will
also help you identify the chain of command and the flow of authority in an
establishment.
Contracts and Job Descriptions
A contract is a written document that states the description of your job, the
scope of your responsibilities, and the terms of your employment. This is
usually provided by your employer before you start working. Other than your
main responsibilities, there may be times when you are required to perform
other side duties as deemed necessary.
On-the-job Training
OJT or on the job training will let you familiarize yourself with the function of
each staff or each department and the processes inside the organization
through hands-on work experience. OJTs can be required for interns or new
staff and even to old staff members if a new policy or system is being
implemented.
A daily task sheet is document detailing the activities that you have to
undertake throughout your shift. This is usually handed to the staff or posted
in bulletins before the service or the shift starts.
Meanwhile, direct requests and observations will show you tasks that need to
be addressed immediately, depending on the event or what you feel based on
any given situation.
LESSON 2: The Kitchen Staff
perform specific functions that is why starting with the most basics
is the most important thing to keep in mind.
Take note that the kitchen staff reports to the sous chef and
executive chef.
TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff
A place that does not serve good food and deliver exceptionally must probably
had staffs that do not follow good practices in the kitchen. As a kitchen staff,
you must be able to keep up with peers and superiors inside the kitchen—since
the process itself requires correct procedures and teamwork at most times.
To reach an exceptional level of work and in turn, a perfect meal, you must
follow certain rules that must be observed as a kitchen staff:
These are just some of the unwritten rules that are observed in the general
kitchen industry. Although there are kitchens which implement and provide
formal guidelines and orientations, it is best to keep a professional attitude
and following the standard ethics of good kitchen practice.
UNIT 2: Basics of Professional Cookery
https://youtu.be/kJi6csdB2tA
Define basic and foreign culinary terms commonly used in the kitchen.
LESSON 1: Common Kitchen Tools, Utensils, and Equipment
Introduction
TOPIC 1: Pots and Pans
TOPIC 2: Measuring Devices
TOPIC 3: Hand Tools
TOPIC 4: Knives
TOPIC 5: Cooking Equipment
LESSON 2: Measurements and Conversions
Introduction
Math is widely used in the kitchen. That is why culinary math requires you to
be knowledgeable on the basics of addition, subtraction, multiplication, and
division. You will also be using ratios and percentages from time to time.
Recipe yield
Counting portions
Measurement of ingredients
Volume measures
Measuring cups
Measuring spoons
Ladles
Scoops
1 tbsp 3 tsp
2 tbsp 1 oz
4 tbsp ¼ cup
8 tbsp ½ cup
12 tbsp ¾ cup
16 tbsp 1 cup
4 quarts 1 gallon
16 ounces 1 pound
This is usually done when you need to increase or decrease the size of
recipes.
5. Multiply Gallons (G) by 4 quarts (Qt)
Example: 20 Tb./16 = 1 ¼ C
TOPIC 3: Weight, Volume, and Dry Measures Conversions
WEIGHT CONVERSION
¼ oz 7g
½ oz 14g
1 oz 28g
16 oz (1 lb) 454g
24 oz (1 ½ lb) 680g
32 oz (2 lbs) 907g
40 oz (2 ½ lbs) 1.13kg
48 oz (3 lbs) 1.36kg
VOLUME CONVERSION
1 tbsp ( ½ fl oz) 15 ml
2 tbsp (1 fl oz) 30 ml
DRY MEASURES
1 tbsp 3 tsp 15 ml
1 3 ½ 1/16 15 0.015
4 12 2 ¼ 60 0.06
8 24 4 ½ 125 0.125
32 4 2 1 ¼ 950 0.95
US CANADIAN
¼ tsp 1.25 ml
½ tsp 2.50 ml
1 tsp 5.00 ml
1 tbsp 15 ml
¼ cup 50 ml
1/3 cup 75 ml
½ cup 125 ml
¾ cup 175 ml
1 cup 250 ml
1 quart 1 liter
TOPIC 4: Temperature Conversions
For example,
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For example,
The same principles of washing and rinsing apply when washing dishes by
hand in a three-compartment sink. Before starting you must clean each sink
compartment and drain board. Then pre-scrape the dishes to remove the
excess food. You can begin the three-step process:
After this process, it is a must to dry the dishes on the drain board/rack.
Once done, store the tools and equipment in a clean place free from
contamination.
TOPIC 2: Washing of Ingredients
TOPIC 3: Food Temperature
LESSON 4: Occupational Health and Safety Procedure
Introduction
https://youtu.be/IpDxlpfUttM
Among all hygienic practices in providing safe food to customers, the most
important is hand washing.
If you work with food, you must always be clean and in good health. How?
TOPIC 4: Safety Measures in the Kitchen
https://youtu.be/4bNml0n9mQk
LESSON 5: Knife Skills
Introduction
The chef's knife, also called the French knife, is one of the most essential
tools of the chef. Many other kinds of tolls are also used for cutting,
chopping, and slicing.
Knife skills are one of the basic requirements in performing mise en place. It
is also important to learn how to properly hold the chef's knife. A good grip
will give you control over the knife to prevent accidents and improve your
efficiency and accuracy. Holding the blade with the thumb and forefinger is the
best position for handling the knife.
Hold firmly to the item you are cutting so it will not slip.
Guide the knife so that the knife blade slides along the fingers since the
position of your hand will control the cut.
In the following lesson, the most basic and common knife skills and
techniques will be demonstrated.
TOPIC 1: Basic Cuts
-COARSE - Coarse cut refers to rough cuts used for many vegetables and
irregularly-shaped food items such as mushrooms and rhubarbs.
https://youtu.be/m0eciCxhp2g
-SLICING - Slicing refers to cutting food into broad or flat thin pieces.
https://youtu.be/SFtXco65ogk
https://youtu.be/8p_NB79qP4A
-DICING
Dicing refers to cutting food items into small uniform, cube-shaped pieces of
1/8 – ¼ inches in sizes.
https://youtu.be/BQ9OUgFh2Yg
https://youtu.be/_Ntnb7HOhrw
-BRUNOISE - Brunoise cut refers to very small diced cube cuts; usually by 1/8
x 1/8 x1/8 inches.
https://youtu.be/byd7los2zjM
https://youtu.be/VjDJp-_Mxh4
TOPIC 3: Stick Cuts
-JARDINIERE - Jardinière cut refers to the “soup cut”, short thin batons 2.5
cm long x 3 mm wide and thick.
https://youtu.be/gq63YsnRvSM
https://youtu.be/M7ay5-bmALY
https://youtu.be/UOQrxWRVtRw
https://youtu.be/mapcluWRqWw
https://youtu.be/Wl8AjwlGnWw
https://youtu.be/KS76VCTuwvU