the topic is about the essentials of culinary arts

1. ESSENTIALS OF CULINARY
ARTS

2. PROFESSIONALISM
 An attitude that reflects pride in the quality of your
work.
 One of the most important ways of demonstrating
professionalism pride is in the area of sanitation
and safety.
 Pride in one quality is reflected in your appearance
and work habits.
 Poor hygiene, grooming, personal care and sloopy
work habits are unacceptable.
 Poor sanitation and safety can cost a lot of money

3. BASIC KITCHEN SAFETY AND HYGIENE
IMPORTANCE OF SAFE FOOD
 Safe food
 Looks good
 Tastes good
 People will not get sick
 Gives energy
 Make us happy

4. TYPES OF HAZARD IN KITCHEN
1. BIOLOGICAL
2. CHEMICAL
3. PHYSICAL
4. ALLERGENS

5. BIOLOGICAL HAZARD
PATHOGENS
Microorganism: a tiny, usually single-celled organism
that can be seen only through a microscope.
Pathogen: a microorganism that can cause disease.
1. Bacteria
2. Viruses
3. Fungi
4. Parasites

6. CHEMICAL HAZARD
 Exposure of food to chemicals
 Cleaning compounds
 Polishing compounds
 Insecticides
 Chemical poisoning
 Lead – lead water pipes or utensils containing lead

7. PHYSICAL HAZARD
 Proper food handling
 Contamination of food with objects that may not be
toxic but may cause injury or discomfort
 Proper food handling is necessary to avoid physical
contamination
 Physical hazard
1. Insects
2. Nails
3. Broken glass

8. ALLERGEN HAZARD
 Substances that causes an allergic reaction.
Reactions to food may occur as soon as the food is
eaten or touch
FOOD ALLERGENS
 Wheat products
 Soy products
 Peanuts and tree nuts
 Egg, milk, and dairy products
 Fish and shellfish
 Chicken and other poultry
 Monosodium glutamate

9. CONTAMINATION
 Most food- borne illness is the result of eating food
that has been contaminated.
 Contaminated means the food contains harmful
substances not originally present in it.
 Contaminated food is food that is not pure

10. CROSS CONTAMINATION
 Transferring of hazardous substances, mainly
microorganisms, to a food from another food or
another surface such as equipment, worktables or
hands.
 Mixing contaminated left over with a freshly cooked
batch of food
 Handling ready to eat foods with unclean hands
 Using the same chopping board for raw meats and
ready to eat foods.

11. PERSONAL HYGIENE
 Shower daily before cooking
 No long manicured nails
 Always have short and clean nails
 Always groom and tie hair
 Be a clean chef!

12. PROPER WASHING HAND
 Before, during and after cooking
 Dirty, using bathroom
 Proper ways to wash hands

13. CONDITIONS FOR BACTERIAL GROWTH
( FATTOM)
FOOD- perishable
 Bacteria require some kind of food in order to grow.
Food with sufficient amount of proteins are best for
bacterial growth.

14. ACIDITY- most potentially hazardous food have PH
level of 4.6 and 7

15.  TEMPERATURE- Temperature between 40F and
140F.
 Temperature danger zone
TDZ 5C- 57C or 40F- 140F

16.  TIME- Perishable items shouldn’t be inside the
temperature danger zone for more than 4 hours.
 Not more than 4hours

17.  OXYGEN AND MOISTURE
 Bacteria require water and oxygen in order to grow
and absorb food
 Protecting against bacteria
 Keep bacteria from spreading

18. FLOW OF FOOD
 Prevent cross contamination
 Prevent time- temperature abuse

19. CULINARY TERMS
MISE EN PLACE
 To put into place
 To prepare ingredients prior to cooking

20. MIREPOIX
 Onion, carrots and celery
 Basic flavouring used in all areas of cooking
Onion - 2 part
Carrot – 1 part
Celery – 1 part

21. ROUX
 Cooked mixture of equal parts by weight of fat and
flour used to thicken liquid.
 Sauce and soup

22. DEGLAZE
 Adding liquid to a pan to dissolve cooked particles
of food remaining on the bottom

23. REDUCE
 To cook by simmering until the quantity of liquid is
decreased

24. SEARING
 To brown the surface of a food quickly at high
temperature

25. SWEAT
 To cook slowly in fat without browning

26. CARRY OVER COOKING
 Internal temperature continues to rise even after the
meat is removed from heat source.

27. MOIST COOKING METHOD
 BRAISING- to cook meat in liquid, halfway of the
meat
 Mechado
 Bulalo
 Morcon

28.  STEWING- cooking meat in liquid, fully submerged
 Menudo
 Sinigang na baboy
 Kare- kare

29.  POACHING- cooking meat in liquid between 165F
to 185F.
 Poached salmon
 Sinigang na sugpo

30.  BLANCHING- cooking in boiling water and putting
in ice cold water.

31. BOILING- boiling temperature is 100C

32.  STEAMING
 Steamed fish
 Steamed dumplings

33. DRY COOKING METHOD
 SAUTEING- cooking in little oil over high heat.

34. PAN FRYING- cooking with half oil in over high heat.
 Fried fish
 Fried porkchop
 Fried chicken

35. CONFIT- SUBMERGE IN OIL AT LOW HEAT
DEEP FRYING- cooking meat submerged in oil at
high heat
 French fries
 Calamares
 Chicken nuggets

36.  STIR FRYING- cooking small meat in high heat or
very high heat with little oil.
 Chopsuey
 Pancit

37.  ROASTING- cooking meat in oven
 Roasted chicken
 Roasted beef

38.  GRILLING- cooking meat over charcoal on high
heat
 Barbecue
 Grilled steak

39. VEGETABLE CUTS
 Brunoise
 Small, medium and large dice
 Paysanne
 Julienne
 Batonnet

40. MEAT CUTS