Kitchen Essential

Management Muzaffar M. S | Nazrul Shazleen N. | Mohd Farid A.

For Student Semester 1

KITCHEN ESSENTIAL MANAGEMENT

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KITCHEN ESSENTIAL MANAGEMENT

About Us Kitchen Essential Management E-book started out as a virtual book in middle of 2021 between three lecturers who enjoyed the process of teaching.

Who We Are

Muzaffar bin Mohd Sidin Lecturer

Nazrul Shazleen binti Nazri

Mohd farid bin Alias

Lecturer

Lecturer

Preface One of the most important aspects of being successful in the food service industry is being able to manage the kitchen. Without kitchen managerial skills & knowledge, none of the business regarding restaurant might be work and our career would not remain open. In this e-book, we explore the fundamentals of kitchen essential management from perspective of historical foodservice industry, work ethics, sanitation, kitchen layout planning, choosing the tools and equipment, managing the restaurant, writing the menu and managing the procurement. This knowledge associated with operating the kitchen or any food service operation. Kitchen Essential Management is one of Culinary Arts books developed to support the training for the students and apprentices in food service and hospitality industry. This e-book have been designed to support a wide variety of programs that offer training in food service skills.

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Synopsis Kitchen Essential Management exposes student with the necessary knowledge that ensure guest and employee well-being in the workplace. This include basic kitchen management, proper food handling techniques, procedures in handling equipment, standard safety in workplace, menu planning and design and procedures process. This course introduces culinary management students to aspects of the kitchen that affect their daily duties while working within the industry.

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Content Topic 1

INTRODUCTION TO CULINARY HISTORY

Topic 2

KITCHEN ETHICS AND FOOD SANITATION

Topic 3

KITCHEN TOOLS AND EQUIPMENT

Topic 4

KITCHEN DESIGN AND LAYOUT

Topic 5

PRINCIPLES OF COOKING

Topic 6

Topic 7

MENU PLANNING AND DESIGN

FOOD STORING

Topic 1 A History of Modern Food Service The value of history is that it helps us understand the present and the future, In food service, knowledge of our professional heritage helps us see why we do things as we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead. An important lesson of history is that the way we cook now is the result of the work done by countless chefs over hundreds of yeras . Cooking is as much science as it is art.

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What is Culinary? Culinary means "related to cooking“. Culinary arts - are the arts of preparation, cooking and presentation of food, usually in the form of meals. What is foodservices? A system or an act on preparing the food and delivering the service outside the home. They can be found in hotels, cruise ships, schools, hospitals, airlines, trains, and even employee cafeterias. What is foodservice industry? An industry which dealing with food and services. Whereby there are someone who prepare the food and deliver the service. What is the goal and why? → making profit from it and → meeting customer satisfaction towards it

INTRODUCTION 1. It is an exciting time to be starting a career in food service. 2. Interest in food and cuisine is soaring. 3. The industry has many openings for talented creative people. 4. New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future. 5. The chef of today is respected as an artist and craftsperson. 6. Thousands of skilled food service people are needed every year. 7. The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years of hard work and being able to handle pressure to be successful. 8. High levels of job satisfaction, financial gain, and immediate feedback on your work are part of the fascination with the industry. Long work hours are also.

HISTORICAL PROGRESSION LEADING TO MODERN COOKERY Culinary Timeline - Past to the Present In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items. Each guild governed the production of a set of specific types of food. What is a Guild? • A guild /ɡɪld/ is an association of artisans or merchants who control the

practice of their craft in a particular town. • The earliest types of guild were formed as confraternities of tradesmen. • They were organized in a manner something between a professional

association, trade union, a cartel, and a secret society. • They often depended on grants of letters patent by a monarch or other

authority to enforce the flow of trade to their self-employed members, and to retain ownership of tools and the supply of materials. A lasting legacy of traditional guilds are the guildhalls constructed and used as meeting places.

Culinary Guilds The Guild

The Product

Rôtisseurs

Main cuts of meat

Pâtissiers

Poultry, pies, tarts

Tamisiers

Breads

Vinaigriers

Sauces and stews

Traiteurs

Ragouts

Porte-chapes

Caterers

The 18th Century Boulanger’s Restaurant 1. The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. 2. Boulanger sold soups, which he called restaurants, derived from the French word restaurer (to restore or fortify). 3. Since the 16th century, restorative described rich and highly flavored soups or stews capable of restoring lost strength. 4. Boulanger served a variety of foods prepared on premises to customers whose primary interest was dining. The French Revolution 1. Modern Food Service thought to have begun during late 1700's, around the time of French Revolution (1789-99) 2. Before the French Revolution (1873), great chefs worked for nobility, and food service was controlled by guilds. 3. The revolutionary government abolished the guilds, which left many chef without work. 4. Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs.

HISTORICAL FIGURES 1. Taillevent (1300's)

Taillevent was a chef during an era known as the medieval period. During medieval times many foods were pureed and pounded and were served with heavy sauces to disguise flavors. 2. Caterina de Medici (1519-1589)

Caterina de Medici was an Italian Princess from Florence, Italy who married Henry II of France. With the marriage of the Princess to Henry II, came the move to France. In the move the Princess brought her Italian cooks, regional foods, cuisine and the culture of Italy. Chefs of Italian nobility used combinations of fruits and vegetables and experimented with pastry making. The refinements of Italian cooking and dining became the basis for changes in the French kitchen. Examples of Refinement: Introduction of the FORK and NAPKIN during the dining experience. Introduction of SPINACH to French cuisine, an example of regional produce from Florence, Italy. Centuries later in menu writing and when describing dishes made with spinach, the menu item is described as "Florentine."

3. Anne of Austria (1601-1666)

Anne of Austria was a descendent of Spanish royalty when she married Louis XIII of France. Her chefs introduced SAUCE ESPAGNOLE and ROUX. 4. Francois-Pierre De La Varenne (1615-1678)

La Varenne was the author of first cookbook, published in 1651. He summarizing the cooking practices of French nobility. 5. Jean-Anthelme Brillat-Savarinne (1755-1826)

Savarinne was a French politician, a gourmet, a writer. His most notable writing was titled, The Physiology of Taste.

Haute Cuisine - Early 19th Century 1. Chef Marie-Antoine Carême (1784-1833)

A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons. He developed Grand Cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. His books contain the first real systematic account of cooking principles, recipes, and menu making. He was one of the primary reasons cooking of the Middle Ages was brought into the modern era. 2. Charles Ranhofen (1836-1899)

Ranhofen was the first internationally renowned chef of an American Restaurant, Delmonico's and author of The Epicurean.

Cuisine Classique - Late 19th Century 1.Chef Georges-Auguste Escoffier (1847-1935) Escoffier brought French Cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis. He called for order and diversity and a careful selection of one or two items per course. His dishes had to be harmoniously, and delight the taste with their delicacy and simplicity. Escoffier’s recipes and books are still quality references for chefs of today. Escoffier’s second major accomplishment was reorganizing the kitchen, creating a streamlined workplace.He called this system “the brigade system” and is still used today around the world. Escoffier was considered to be the greatest chef of modern history. Escoffier was a renowned chef, teacher and author. Le Guide Culinaire is one of his most famous writings. Escoffier had a profound influence on professionalism within the industry, introducing uniforms as a requirement for his cooks and chefs. Escoffier also had a commitment to education

and he insisted

on a level of

professionalism through education. .Escoffier worked throughout his life to make the profession of a chef that of a noble profession.

20th Century – Lighter Foods, Simplification of Techniques 1. Fernand Point (1897-1955)

Refined and modernized classic cuisine and laid the groundwork for nouvelle cuisine. He was Chef-owner of La Pyramide restaurant, Vienne, France. He had gone further in changing and modernizing cooking styles than anyone in history. He also responsible for laying the foundation for Nouvelle Cuisine. He inspired and trained influential chefs such as Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel. 2. Gaston Lenôtre (1920-2008)

Father of modern French pastry. Began a culinary school, L’École Lenôtre. .Developed innovations in Bavarians, charlottes

and

mousses. He also mastered techniques of freezing baked products. 3. Paul Bocuse and Jean & Pierre Troigros (20th century)

Bocuse and Troigos were the innovators and popularizes of Nouvelle Cuisine. Theyleading to what we know today as "Contemporary Cuisine"

Types of Foodservice Operation 1. COMMERCIAL Based on profit oriented operation. Owned by private company whether as independent operations, chains or franchises. For example Quick Restaurants, full service restaurant, theme restaurant, snack bars, cafe and coffee house. 2. INSTITUTIONAL OR ON SITE Known as non profit oriented f/service. The operation based on welfare. Sometimes get the subsidies from the government. May be owned and operated by their affiliate organizations. Type of catering Operations: Offices Factories Hospitals Educational/Colleges Correctional 3. MILITARY Food are prepare for army. It's Non profit oriented. Owned by the government.

The Organization of the Classical kitchen and the Modern Kitchen The purpose of kitchen organization is to assign or allocate tasks so that they will be done efficiently and properly and so that all workers will know their responsibilities. 1. Skill Levels Skills can be grouped into three categories i. Supervisory ii. Skilled and technical iii.Entry level Starting at the entry level has been the traditional method of advancing ones food service career.

Organization of the Modern Kitchen The way a kitchen is organized depends several factors: The Menu – the kinds of dishes to be produced obviously determine the jobs that must be done. The size of the operation. The physical facilities. The type of establishment – the major types of foodservice establishment are as follow: Hotels. Institutional kitchen such as for schools, hospitals, nursing home, airline catering, military food service. Private clubs. Catering and banquet services. Fast food restaurant. Full service restaurant.

The Kitchen Brigade Positions The basic hierarchy of the classical kitchen brigade system is as follows: 1. Chef de Cusine - the head honcho, or executive chef, in charge of the entire kitchen (basically the general). 2. Sous Chef - the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cusuine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) 3. Chefs de Partie - various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs(assistant station chefs) and commis (attendants) working under them. 4. Demi-Chef - assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef de partie). In charge of the station if the station chef is absent. 5. Commis - attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become a demi-chef. 6. Apprentice - lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there. Works through all the various stations in order to become prepared to move up.

The Classical Kitchen Brigade Executive Chef

Executive Sous Chef

Demi Chef

Chef De Partie

Commis

Kitchen Helper

Steward

Not all kitchens necessarily would have all the positions, but some of the following stations would be included: 1)

Saucier (so-see-ay) - The Sauté or Saucier is responsible for all

sautéed items and sauces. The Saucier position is one of the most demanding positions. 2)

Poissonier (pwah-so-nyay) - The Fish Chef or Poissonier is

responsible for all fish item. Those responsibilities include butchery and related sauces. There are times within a classic brigade that this position is combined with that of the Saucier. 3)

Friturier - The Fry Chef or Friturier is responsible for all fried foods. This

position may be combined with the duties of the Rotisseur.

4)

Grillardin (gree-ar-dan) - The Grill Chef or Grillardin is responsible

for all grilled and broiled foods. This position may be combined with the duties of the Rotisseur. 5)

Rotisseur (ro-tee-sur) - The Roast Chef or Rotisseur is responsible

for all roasted foods and related jus or sauces 6)

Potager - stocks and soups, assistant to the saucier. Considered a

lower-skilled position.

7) 8)

Legumier - vegetable dishes Entremetier (awn-truh-met-yay)- The Vegetable Chef or

Entremetier is responsible for hot appetizers, soups, vegetables, pastas, and other starches and egg dishes 9)

Garde Manger (gard-mawn-zhay) - The Cold-Food Chef or

Garde Manger is also known as the Pantry Chef. The Garde manger is responsible for preparation of all cold foods, salads, dressings, appetizers, pates, etc. 10)

Boucher - The Butcher or Boucher is responsible for butchering

meats, poultry, and fish. The Butcher may also be responsible for breading fish and meats as well. 11) Charcutier - prepares pork products such as pâté, pâté en croûte, rillettes, hams, sausages, or any cured meats. May coordinate with the garde manger and deliver cured meats. 12) Roundsman or Tournant (toor-nawn) - The Roundsman or Tournant is considered a swing cook in the brigade and works as needed throughout the kitchen.

13)

Patissier (pa-tee-syay) - The Pastry Chef is responsible for baked

items, pastries and desserts. The Pastry Chef is also responsible for overall supervision of the baking and pastry department. Confiseur - makes petits fours and candies Glacier - makes cold or frozen desserts (today this would be someone who makes ice cream and other frozen desserts, and perhaps also makes ice sculptures. Decorateur - decorates cakes or other items Boulanger - baker, makes breads, rolls, and cakes 14) Expediter or Announcer or Aboyeur - The Expeditor or Announcer or Abouyeur accepts the orders from dining room and relays them to the various station chefs. The Expeditor is the last person to see plate before leaving the kitchen. In many operations the Expeditor is actually the Chef. 15) Communard - The Communard prepares the daily meal which is served to the staff. Other positions besides the ones listed here were also possible. Modern restaurant kitchens rarely use the classic brigade system. However, due to the large volume, you might find the classic system in use on large cruise liners or any place where a huge volume of food is prepared. Due to the many changes in equipment, and the advent of modern electrical appliances, there is no longer a need for so many positions. Instead, most kitchens use an updated modern kitchen brigade system, which is very streamlined, in comparison.

The Modern Kitchen Brigade Modern restaurant kitchens, as mentioned, rarely use the classic brigade system. However, due to the large volume, you might find the classic system in use on large cruise liners or any place where a huge volume of food is prepared. 1.

Executive Chef The top chef who manages everything to do with the kitchen, creates the menu, orders supplies, oversees the staff, communicates and reports to the owners and/or managers. Executive chefs may oversee more than one restaurant kitchen, as when there are several restaurants in a hotel or resort. Not all restaurants have a separate executive chef and chef de cuisine, defined below and an executive chef may spend much of his or her time cooking, instead of involved in administrative duties.

2. Chef de cuisine The kitchen chef who is the head chef of the kitchen. May report to the executive chef, or directly to the owner, if the owner maintains control of the kitchen. In some cases the executive chef and the chef de cuisine may be one and the same.

3.

Sous chef

Next in line under the chef de cuisine, same as the under chef in the classic system, and in command when the head chef (or executive chef, if applicable) is not present. Oversees the preparation, portioning, and presentation for the menu items according to the standards of the executive chef or chef de cuisine. 4. Area chefs (Chef De Partie) These are basically the chefs de partie or station chefs, responsible for a particular area in the kitchen. Depending on how closely the kitchen follows the classic brigade, the station chefs may have line cooks under them, or line cooks and station chefs may be basically the same position. Any of the positions of the classic system are possible, such as saucier, poissonier, rotisseur, or grillardin, etc. and in modern kitchens, duties may rotate. 1. Line cooks - works for the area chef and assigned a particular position in the assigned kitchen area. 2. Expeditor (aboyeur) Takes orders from servers in dining room and announces them to the kitchen and facilitates the efficient coordination of each dish. May make a final check on the finished plate and apply finishing touches. Makes sure the servers deliver the plates promptly and correctly, and may deliver orders themselves, in some cases.

Professionalism 1. Positive Attitude Towards The Job

Really love your job. Enjoyment comes from satisfaction of doing the job well. Any difficulties will face smoothly. Works become more efficient, neatly and should be proud of the outcome. 2. Staying Power

Willingness to work hard. Able to handle pressure. Long working hours. Several shifts. 3. Ability To Work With People

Work in teamwork and cooperation. Have empathy. Can’t effort to have ego problems, jealousy and rivalries feelings. 4. Eagerness To Learn

Continuous learning process. Full with new ideas. 5. Full Range Of Skills

Able to manage food cost, inventory process, dealing with suppliers.

Short Question 1. Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century. 2. Identify seven major stations in a classical kitchen. 3. Explain how the size and type of an operation influence the organization of the modern kitchen. 4. Identify and describe three skill levels of food production personnel. 5. Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism.

Topic 2

Kitchen Ethics and Food Sanitation Professionalism is an attitude that reflects pride in the quality of work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud of. Poor sanitation and safety can cost a lot of money. Poor-food handling procedures and unclean kitchens cause illness, unhappy customers, and even fines, summonses and lawsuits. To understand about food hazard, You need to understand the characteristics of microorganism that cause food spoilage and food borne illness. Microorganisms are found anywhere you cannot seen, touch or smell them BUT they exist in your body, kitchens, equipment's, foods and EVERYWHERE. You will study the cause of food-borne diseases and kitchen injuries, and you will learn ways of preventing them.

Foodborne Illness FOODBORNE ILLNESS - Happens when PEOPLE EAT harmful microorganism or their toxins along with the foods. FOOD SPOILAGE - Happens when M/O SPOIL the color, flavor or texture of foods. Foodborne illness - a disease carried or transmitted to people via food. Incidence of foodborne illness - Outbreak: An incidence of foodborne illness that involves two or more people who ate a common food, which has been confirmed through laboratory analysis as the source of the outbreak.

Chemical Hazards Chemical causes of foodborne illness: Cleaning and sanitizing compounds Excessive use of additives and preservatives Contamination of food with toxic metals Minimum precautions include proper labeling and storage, and training of employees Physical causes of foodborne illness: Material or foreign contaminants that are accidentally introduced into foods

Types of Biological Hazard The main microorganisms are ; 1. Bacteria 2. Virus 3. Fungi 4. parasites Microorganism or microbe is an organism that is SO SMALL which is MICROSCOPIC (invisible to the naked eyes) include bacteria, virus & fungi. They only can be seen through the microscopes.

Bacteria Bacteria are one of the most important biological foodborne hazards for any food establishments. They can GROW anywhere & REPRODUCE by on their own They are reported in more cases of foodborne illness than any other micro-organism. Bacteria needs HIGH HUMIDITY, FOODS, SUITABLE TEMP. & LOW pH to reproduce.

Bacteria Classification 1. AEROBIC BACTERIA - This type of bacteria require oxygen to reproduce. 2. ANAEROBIC BACTERIA - This type of bacteria can live and reproduce with little or without oxygen 3. FACULTATIVE BACTERIA - This type of bacteria can reproduce with or without oxygen.

FATTOM F = FOOD A = ACIDITY T = TEMPERATURE T = TIME O = OXYGEN M = MOISTURE “F” is for FOOD A suitable food supply is the most important condition needed for bacterial growth. Most bacteria PREFER foods that are ; HIGH IN PROTEIN HIGH IN CARBOHYDRATES such as meats, poultry, cooked rice, beans, seafood, dairy & potatoes product. “A” is for Acidity The pH symbol is used to designate the acidity or alkalinity of a food Bacteria GROW BEST when the food,it lives on has a pH of 4.6 to 7.0 (neutral) such as milk, meat and fish. Acidic foods (pH > 7.0) will not support the growth of harmful bacteria for example lemon,limes, tomatoes.

“T” is for Temperature TIME and TEMPERATURE are the MOST critical factors affecting the growth of bacteria in foods MOST harmful bacteria can grow within a temp. range of 5°C to 57°C. This is referred to as the FOOD TEMP. DANGER ZONE. Different bacteria have different temp. requirement for growth. “T” is for Time Under ideal conditions, bacterial cells can double in no every 15 – 30 min. Bacteria need about 4 hours to grow to cause illness. Proper storage and handling of food helps to prevent bacteria from multiplying. “O”is for Oxygen “Aerobic” bacteria

require

oxygen to

reproduce meanwhile

“Anaerobic” bacteria do not require oxygen to reproduce. “M” is for Moisture Microbes require moist foods in which to grow. If less H20 available, microbial growth is slower. Aw (water activity) is the amount of H20 that is available to grow the micro organism. Most bacteria can only grow in foods that have a Aw HIGHER than 0.85. Preservation method such as Freezing, Drying or Adding Salt/Sugar can reduces the amount of available water.

SHORT QUESTION True/False 1. Food containing disease-causing bacteria is likely to smell or taste spoiled. 2. Keeping a supply of insecticides is a good way to avoid cockroach infestation. 3. Removable, immersible parts of large equipment should be cleaned and sanitized like pots and pans. 4. Large stationary equipment such as table tops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized. 5. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves. 6. To prevent trichinosis, pork products should be cooked to an internal temperature of 140°F (60°C) or higher. 7. Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long. 8. Most bacteria that cause food‐borne disease are spread by food workers. 9. Cooked foods usually do not carry disease‐causing bacteria because bacteria have been killed by the high cooking temperatures. 10. Silverware should be towel-dried to avoid water spots.

Topic 3

Kitchen Tools and Equipment Thorough knowledge of equipment is essential for success in the kitchen. Few food-service operations depend on nothing more than a range and an oven, an assortment of pots and pans, and knives and other hand tools. Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor. This topic introduces you to the most commonly used equipment in food-service kitchens.

Introduction Before we look at specific items, we must first consider some points relating to the use equipment in general: 1. FOOD EQUIPMENT CAN BE DANGEROUS Modern cooking & food processing equipment has extraordinary capacity to burn, cut, smash, mangle and amputate various part of tender human body. Never use equip. until you familiar with its operation & all its features. 2. NOT ALL MODELS ARE ALIKE Each manufacturer introduce slightly variations on the basic equip. It is important to study the operating manual. 3. CLEANING IS PART OF THE OPERATING PROCEDURE Regular cleaning of all equipment is essential. Most large equipment can partially disassembled for cleaning. So, must read operating manuals. 4. CONSERVE ENERGY Modern equipment takes less time to heat 5. YOUR HANDS ARE YOUR BEST TOOLS The useful of processing equipment depends on volume of food handles.

Types of metal for the Kitchen tools and equipment. 1. Copper – heat transfer 73% 2. Stainless Steel-heat transfer 11% 3. Aluminium- heat transfer 31% 4. Iron – heat transfer 11% Types of Energy 1. Electricity 2. Gas Category Kitchen Equipment & Utensils: 1. Cooking Equipment

Types of Cooktops: • Open elements(burner) • Flattop or hot top(lightweight) • Heavy Duty Flattop • Induction Cooktops

Convection Oven - contain fans that circulate the air and distribute the heat rapidly throughout the interior Combi Oven - the combination steamer oven. It can be operated in 3 modes: as a convection oven , convection steamer and both function.

Conventional Oven - Operate simply by heating air in an enclosed space. Microwave Oven - mostly used for heating and thawing raw material Tilting Skillet / Bratt Pan - Use when deal with volumes or banquet cooking. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer or bain marie. Steam Jacket Kettle - As a stockpot that are heated not just on the bottom but on the sides as well. Convection Steamer - This steamer do not operate under pressure.

SHORT QUESTION For each of the following operations, name the tool or equipment you would use. 1. Turning pancakes on a griddle. 2. Holding Swiss steaks in a steam table. 3. Portioning gravy. 4. Draining and serving portions of canned corn from a steam table. 5. Carving roast beef. 6. Simmering stock. 7. Trimming small vegetables. 8. Filleting fish. 9. Cutting salami into thin, even slices. 10. Measuring portions of sliced ham for sandwiches. 11. Grating cheddar cheese. 12. Straining stocks. 13. Removing thin strips of peel from a lemon. 14. Measuring out equal portions of potato salad onto salad plates. 15. Testing the temperature of a boiling sugar syrup. 16. Removing the froth floating on a simmering stock. 17. Cutting a boneless beef strip loin into steaks.

Topic 4 Kitchen Design and Layout

Commercial Kitchen The aim of planning a kitchen is to achieve a work area which creates maximum efficiency and safety and keeps wastage of labour, energy and material to a minimum. 1. Delivery Ensure delivery vehicles have good access to your premises and where possible direct access to the catering area. Allow adequate space for dry, chilled and frozen goods to eliminate the need for delivery personnel to enter the food prep area. 2. Food Prep Consideration should be given to segregating raw food from prepared food although this may not be possible when space is limited. Position prep area between bulk storage and main cook line. Ensure adequate prep sinks, hand wash sinks and pot wash sinks.

Cooking Equipment 1. When choosing cooking equipment always consider your type of menu. 2. Where possible, the installation of energy efficient cooking equipment should be considered. 3. When designing the layout of a professional kitchen safety and workflow should be thought about carefully. 4. Make sure that the flow through the kitchen suits your style of service. Fast cook equipment such as fryers, griddles and salamanders should be positioned nearest to the service point and bulk cooking equipment such as convection ovens, combi ovens, bratt and boiling pans furthest away. Mechanical And Electrical Installations Always check the incoming electrical supply is able to cope with equipment specified, a 3 phase electrical supply may also need to be installed. Ventilation Systems 1. Commercial kitchen ventilation is a key part to your catering kitchen and where gas cooking equipment is specified there are stringent rules and regulations and gas safety interlock systems need to be installed. 2. An alternative and cheaper ventilation system solution, which does not require expensive gas safety interlocks, is an all-electric kitchen including induction hobs and commercial induction ranges which Target manufacture to order.

Food Service Area Adequate space for holding hot and cold food prior to service should be allocated. The provision of heated gantries will help food to stay hot and a correctly designed food service area will enable the smooth transition of dishes from the kitchen to the dining area. Dishwasher Area The dishwashing area is of paramount importance to the successful running of a catering business. Consideration should be taken to providing enough space for the storage of clean items as well as disposal of rubbish and waste food. Back-of-the-house space required will vary depending on the type of service offered: table service restaurant = 8 to 12 square feet per seat counter service = 4 to 6 square feet booth service = 6 to 10 square feet cafeteria service = 8 to 12 square feet Once space required has been determined, then the amount for each of functional area must be calculated for example; Workplace = is where people perform their jobs. Amount of space available and the way it is laid out can aid employees productivity. There is certain approach can be use to design proper workspace for employee productivity

Systematic Approach This workplace design begins with an analysis of the menu, portion size, estimated total number of portions per meal period, utensils used and process required to prepare the item. 1. WORK AISLE SPACE The terms used for the floor space needed by an employee to perform a task A single person work aisles requires a space between 24 and 36 inches To allow for employee bending or oven door opening, the larger space is needed For two employees working back to back minimum of 42 inches is required

2. TRAFFIC AISLES Refer to areas where there is foot traffic, used to move people and materials. It should be separate from work aisles. An aisle width of 30 inches will allow one person to walk without a problem. If a work aisle is combined with traffic aisle, a minimum of 42 inches is required to allow one person to pass someone who is working. When two people are working back to back, 48 inches is needed to allow someone else to pass between them. The less movement within the operation, the less aisle space is required. 3. WORK SURFACE SPACE Space required depends on material to be used and the hand and arm movement required to perform the task. The normal work area for work such as cutting, slicing, mixing surface is 14 to 16 inches.

4. STORAGE Tools and utensils should be close to where they will be used and readily accessible to employees. 5. EQUIPMENT Can be mounted or freestanding. Freestanding equipment can be moved from one location to another. It's easier to clean and changes in layout can be made more efficient layout when changes occurs in the menu. 6. WORKPLACE ENVIROMENT Productivity is affected by the physical conditions of the working area. Humidity in the working area is very important to make the employees feels comfortable doing their task. The amount of lighting required depends on the job to be done. Lighting levels in a kitchen range from 15 to 20 foot-candles in non-work area, 30-40 footcandles for most kitchen task. Aspect of color are important in the workplace: contrast, actual color and color coding. Ventilation is important to remove odors, moisture and the smell of grease 7. SAFETY IN THE WORKPLACE Unsafe workplace will increase costs such as increasing insurance coverage and reducing productivity. Cause of accident in the kitchen due to falling, cuts, burns and electrical shocks.

Layout There are 5 (five) basic layout patterns : i. The Single Straight-line. Consists of pieces of equipment laid out

next to each other in a straight line. It may be laid out along a wall or in an island. It is very simple but very limited. ii.

An L-Shaped. Arrangements places equipment on two legs that

are perpendicular to each other. It is useful arrangement where linear space is restricted. iii.

U-Shaped. It is useful for confined areas where only one

employee is working. But, the only problem, it does not allow for straight-line movement through the area. iv.

Parallel back to back. It is consists of two parallel lines of

equipment placed next to each other back-to-back. This way the utility line for each line can be centralized between them. v. Parallel face to face. It's will help to utilize two lines of equipment

with a work aisle between them.

SHORT QUESTION 1. Comfort level in both guest and employees areas are situations that must be addressed properly. Environment factor concerns both the guest and the employee from many perspectives. Discuss the topics listed below with special emphasis on its application to Restaurant environment: a) Ergonomics b) Noise and Sound Control c) Air Conditioning and Ventilation d) Lighting e) Fire Protection 2. An effective kitchen must have a good designed layout in order to accommodate activities that are involved in it. These activities involves the cooking process, food preparation and storage. There are FOUR (4) main kitchen design layout that are commonly used in the kitchen, please describe and elaborate them.

Topic 5 Principles of Cooking No written recipe can be 100 percent accurate. No matter how carefully a recipe is written, the judgment of the cook is still the most important factor in a preparation turning out well. A cook's judgment is based on experience, on an understanding of the raw materials available, and on knowledge of basic cooking principles and food science. This topic deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavoring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen.

Mise En Place A good Chef takes pride in thoroughness and quality of their preparation, or Mise en place. This French term means “everything put in place” has become almost a professional password in America kitchens. Food service professionals understand its importance to the success of its establishment THE SOLUTION 1. Break each menu items down into its stages of production. 2. Determine which stages should be done in advance. 3. Determine the best way to hold the item at its final stage of preparation. 4. Determine how long it takes to prepare each stage of each recipe. Plan a production schedule beginning with the preparations that is the longest. Using the knife To get best use out of your knife, you must learn to keep it sharp and handle it properly. The knife is more precise than a machine. The grip A proper grip gives you maximum control over the knife. The proper grip increases your cutting accuracy and speed. It prevents slipping. The type of grip you use depends on the job you are doing and the size of the knife. Many chefs feel grasping the blade with the thumb and fore finger gives them good control.

The Guiding Hand While one hand controls the knife, the other hand controls the food that is being cut.Proper positioning of the hand will do three things: a. hold the item being cut. b. guide the knife. c. protect the hand from cuts BASIC CUTS AND SHAPES Cutting food products into uniform shapes and sizes is important for two reasons: a. It ensures even cooking. b. It enhances the appearance of the CUTTING TECHNIQUES 1. Slicing 2. Dicing 3. Dicing on onion 4. Peeling grape fruit 5. Chopping 6. Chiffonade 7. Cutting citrus zest

product.

PRELIMINARY COOKING AND FLAVOURING Advanced preparation often requires certain precooking and flavoring of ingredients to make them ready for use in the recipe. a. Blanching means partial cooking is a significant part of advanced preparation. There are four reasons for blanching and par cooking such as to increase holding qualities, to save time, to remove undesirable flavors and to enable the food to be processed further. b. Marinating means to soak food in a seasoned liquid in order to flavor and tenderize it. Marinate can also serve as the cooking medium and become part of the sauce.

Marinades Ingredients: 1. Oil Oil helps to preserve the moisture of the meat. It is omitted specially for long marinating. Tasteless vegetable oils are used when a neutral flavor is required. Olive oil is used to add flavor to the marinated item. 2. Acid from vinegar, lemon juice and wine. Acid helps tenderize protein foods .It carries flavor from spices and herbs. 3. Flavorings –spices, herbs, vegetable A wide choice is available, depending on the purpose. Whole spices release flavors more slowly, so they are more suitable for long marination. Types of marinates 1. Cooked Used when long keeping quality is important. Modern refrigerator has made cooked marinates less widely used. An advantage of cooked marinates is that spices release more flavor when it is cooked. 2. Raw Most widely used for long marination in refrigeration. 3. Instant There is a wide variety of flavor and purpose. Used for marinating a few minutes up to several hours or overnight. 4. Dry A dry marinate, also called a dry rub or a spice rub, is a mixture of salt, spices, and herbs that is rubbed or patted onto the surface of a meat, poultry, or fish item. Dry marinates are effective way to flavor food.

PREPARATION FOR FRYING Most foods to be deep-fried with the major exception of potatoes are first given a protective coating of breading or batter. This coating serves four purposes: 1. It helps retain moisture and flavor in the food. 2. It protects the fat against moisture and salt 3. It protects the food from absorbing too much fat. 4. It gives crispiness, flavor and good appearance to the food. Breading means coating a product with breadcrumbs or other crumbs or meal before deep frying, pan frying or sautéing. The most widely used method of applying these coatings is called standard breading procedures (SBP). The three stages of the standard breading procedure. The procedures need to be carried out in sequences. 1. Flour 2. Egg wash 3. Crumbs Procedures for proper breading 1. Dry the food before coating with flour. Drying will ensure that the food is evenly coated. 2. Season the food with salt or any other seasonings. 3. Brush some egg white on the food. 4. Roll the food over the breadcrumbs. 5. Cover the coated food until it is time to fry.

1. CARBOHYDRATE - Important source of energy it's divided into starches and sugars. EFFECT OF HEAT : Starches - heat causes the starch to gelatinize. GELATINIZATION occurs when starches absorb water and swell, reducing the amount of liquid. SUGARS - heat causes the sugar to caramelize. CARAMELIZATION is the browning of sugars. The heat will turn the sugars present in food into golden brown. 2. FATS - most concentrated form of energy EFFECT OF HEAT : When fats are heated ,they begin to breakdown. If heat become more hot, fats melts faster and begin to smoke, which call SMOKING POINT.

3. PROTEIN - known as building block of the body. It helps in growth building body tissues. Very useful for energy. EFFECT OF HEAT : It becomes coagulate or firm when temperature rises. Protein will shrink & lose more moisture and become tough, it calls COAGULATION. 4. VITAMINS There 2 classes of vitamins such fat soluble (A, D, E, K) and Water soluble (B complex, C). EFFECT OF HEAT : Fat soluble – will leach or dissolve over too high temperature. water soluble – washing make them dissolve and cook using too much water make them leach into the liquid. 5. MINERALS - consumed in small quantities but still necessary to body system . Proper functioning most body parts. It's important for muscle fiber, nerve cell EFFECT OF HEAT : It will dissolve throughout the food when cooked.

Heat and Food To apply heat to the food for the following purposes: 1.make food safe to eat 2. make food more digestible 3. to change its appearance(color, texture and flavor)

Heat is transferred to food by 3 ways: 1.Conduction 2.Convection 3.Radiation CONDUCTION It occurs in 2 ways: 1. When heat move directly from one item to something touching it.

For example from the top of stove to a soup pot placed directly over it. Form the soup pot to the liquid in it. From the liquid to a ladle left in the pot. 2. When heat moves from one part of something to other on same

item. For example from exterior of a roast chicken to the interior of the chicken and from a sauté pan to its handle.

Different material conduct heat at different speed: Cooper and aluminum - very rapidly Stainless steel - much slower Porcelain - even slower 1. CONVECTION It occurs when : heat is spread by the movement of air, steam and hot fat. 2 types of convection: Natural - from cool to hot, natural circulation distributes heat. Mechanical - this is where artificial distribution occur for example the fan in ovens helps distribute heat to the food item. Others is stirring redistribute heat in the pot. 2. RADIATION This is when energy is transferred by waves. The heat energy change into heat when they strike the food. Radiation will penetrate into the food and starts to agitate (stir up) the molecules of water. This agitation produce friction which causes the heat to cook the food. Microwave penetrate food no more than 2 inches, after that heat is transferred through conduction.

The factors affecting the time that is desired to cook fall in 3 categories : 1. COOKING TEMPERATURE Which include: temperature of the air in the oven temperature of the fat in the fryer temperature of the liquid temperature of the griller/griddle 2. SPEED AT HEAT TRANSFER Different cooking methods transfer heat at different rates for example steaming cooks food faster than baking. 3. SIZE AND INDIVIDUAL CHARACTERISTIC OF THE FOOD ITEM A small roast beef cooks faster than large one. A chill steak cooks longer than one at room temperature fish cooks faster than meat.

SHORT QUESTION Name the cooking procedures described. 1. To cook quickly in a small amount of fat. 2. To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire. 3. To cook with radiant heat from above. 4. To cook submerged in hot fat. 5. To cook partially and very briefly in boiling water or in hot fat. 6. To cook by simmering or boiling until the quantity of liquid is decreased. 7. To cook uncovered in a skillet or sauté pan without fat. 8. To cook on an open grid over a heat source. 9. To cook in a moderate amount of hot fat in a pan. 10. To cook in water or other liquid that is bubbling gently, about 185205°F (85-96°C). 11. To cook covered in a small amount of liquid, usually after preliminary browning. 12. To cook in a liquid, usually a small amount, that is hot but not actually bubbling. 13. To cook in hot fat. 14. To cook by direct contact with steam. 15. To cook in water or other liquid that is bubbling rapidly.

Topic 6 Menu Planning and Design

IMPORTANT OF THE MENU Menu lists the various product offerings of a restaurant. An indication that what is described on the menu is what will be delivered to the customer. Menu should identify the name of each dish, the major ingredients, and how the dish is prepared. It is an essential part of the marketing effort. As a management tool, the menu influences resource acquisition and utilization of: 1. Food and ingredients 2. Labor 3. Equipment 4. Facilities As merchandising tool ® properly priced, designed. Menu can increase the average check, boosting sales of specialty items. ROLE OF THE MENU 1. To the customer: the menu provide information on food available for sale 2. To the foodservice manager: the menu outlines the activities required for production 3. To the kitchen staff: the menu describe the work to be done 4. To the serving staff: the menu list the item to be offered to the customer

CONSIDERATION IN MENU PLANNING In planning a menu, there are many factors to consider. These factors tend to fall into (3) three categories of influence including organizational goals, customer considerations, Operational and managerial function. 1. Organizational Goals

The menu must reflect the organization’s stated purpose as defined in the mission statement. 2. Customer Consideration

i. Demographics Trends in the statistics of populations, such as age, gender, and ethnicity are important to the menu planner because they vary among population groups and change frequently. ii. Sociocultural influences Factors such as marital status, lifestyle, ethnic background, values, and religion of the customer greatly impact menu planning. iii. Nutritional Requirements Nutritional requirements vary depending on the type of foodservice and population served. iv. Food consumption, trends, habits, and preferences Food habits are mostly based on ethnic and cultural background, but in today’s society, people are becoming more knowledgeable about ethnic and regional foods. Globalization has made it possible to include menus from other countries.

3. Operational and Managerial

i. Budget guidelines In retail operations, the amount to be budgeted is based on projected income from the sale of food. This income must generate adequate revenue to cover raw food cost, labor, operating expenses, and allow for desired profit. ii. Equipment and physical facilities The menu planned for any given day must be one that can be produced in the available work space and with the available equipment. iii. Personnel Understanding the relationship between the menu and the availability and the skill of employees are factors to consider in determining the complexity of the menu. iv. Availability of food The location of the foodservice operation to the source of food and the dynamics of the market can affect what foods are available on the menu. v. Style of service Some foods are more adaptable to seated service, some to cafeteria style. The distance between the point of preparation and point of service needs to be considered.

TYPES OF MENUS 1. Static or fix menu - menu items that remain the same everyday. 2. Cycle or cyclical menu - a carefully planned set of menu that is rotated at fixed intervals. 3. Single-use menu - menu that is used only once, for a special function or catered event. 4. Table d’hote - set menu, a complete meal at a fixed price 5.A la carte menu - menu that has items priced individually. MENU PATTERNS/CONTENTS

These are item categories listed on the printed menu. They include: 1. Appetizer 6. Sandwiches 2. Soup 7. Side dishes 3. Entrée 8. Dessert 4. Salad 9. Hot & cold beverage 5. Starches The number of menu items vary according to the goals of the foodservice operation

MENU DESIGN Helps achieve the objectives of increasing the average check & promoting the sale of specialty items. This is done by presenting an attractive manner, describing them in an attractive picture and pricing them to give impression of value. 1. COVER

Should be designed to complement the overall theme of the restaurant. Name of the restaurant is the only required on the cover. Additional information is best left inside or at the back of the menu cover. 2. SIZE

Vary depending on the number of items being featured and the amount of copy used to describe them. 3. MATERIALS

The weight and quality of the paper on which the menu is printed adds to the impact. Heavier paper gives a feeling of quality. Menus that torn or dirty give poor impression to the operation. The life of the menu can be increased through the use of water-resistant paper or lamination.

4.

PLACEMENT (where to put each dishes)

i. Menu

Sequence It should follow the progression of a meal , from appetizers, soups, main course and dessert. Focal Points Customers’ eyes are naturally drawn to specific points called focal point. On a single-sheet menu, the eye initially focuses on the area just above the centerline. Two fold menu the upper right part of the menu is the focal point. Three fold menu, the eye moves from the center to the upper right-hand corner, then to the upper lefthand corner, bottom left-hand corner, through the center to the upper right-hand corner, bottom right-hand corner, and back to the center. ii.

5. SPECIAL

Various ways to draw attention to particular menu items. Can be listed in larger and bolder type than used on the rest of the menu. Can also be given a longer description. In addition, color, illustration, and/or pictures can be used to draw attention to the restaurant’s signature items. 6. MENU DESCRIPTION

An objective in describing menu items is to present them in a way that will give customers an accurate picture of the dish. Menu items should be described in such way so that they can see them in their mind, think in pictures, not in words.

7. TYPE FACE

Must be large enough and legible enough to allow customers to read the descriptions. A type size of 12 or larger is recommended for menus. 8. VERBAL PICTURES

Words used to describe items on the menu should be chosen carefully to add sales appeal of the dish. People think in pictures. Consider the image given by: " New moist crisp succulent". The words do not excite the senses, overused and lost their effectiveness: excellent classic special the best Example: Beef Tenderloin or Succulent Slices of Beef Tenderloin "Generous moist slices of tenderloin, sautéed in butter and served with creamy black pepper sauce and aromatic butter rice". MENU PRICING Menu pricing is one of the marketing tools in foodservice industry. Referring menu pricing in terms of profitability. Placement of the prices in the menu - many customers read a menu from right to left. They look at the price first before considering the description. 9.

10. PACKAGING

one way to increase the sale of items not usually ordered Include them with main course and charge more for the package.

Issue To Be Considered When Preparing a Menu Card 1. Paper - Strength, texture, color and opacity 2. Print - Should be large and in print that is easy to read 3. Color - Color selected for the paper and type should compliment each other. 4. Balance - When the number of offering in each of the categories is proportionately balanced based on the restaurants concept. 5. Variety - The diversity of food offering within each category including product, food temperature and cooking techniques. 6. Composition - How well certain accoutrements go with particular entree. 7. Descriptive copy - Explanation of how an item is prepared and served. 8. Truth-in-menu - Each and every time described on the menu must be accurately describe. 9. Menu Labelling - Is listing nutritional info on menus 10. Listing of Items - Item should be presented on the menu in the order which they are consumed. 11. Size of the Menu - Should be large enough to merchandise the food items without appearing crowded on the page. 12. Cover design - Should reflect the décor and the theme of the operation.

MENU ENGINEERING Menu engineering is a method to rate the menu by measuring each dish item in the menu according to its profitability (gross profit) and its sales. It then combines this measurement and places each dish item into one four classifications: 1. STAR 2. PLOW HORSES 3. PUZZLES 4. DOGS Contribution Margin Defined as selling price minus variable cost, is a measure of the ability of a company to cover variable costs with revenue. The amount leftover, the contribution, covers fixed costs or is profit. Variable Cost Variable cost is a corporate expense that changes in proportion to production output. Variable costs increase or decrease depending on a company's production volume; they rise as production increases and fall as production decreases. Examples of variable costs include the costs of raw materials and packaging.

1. STAR

Menu items high in both popularity and contribution margin.Stars are the most popular items on the menu. They may be signature items. 2. PLOW HORSES

Menu items high in popularity but low in contribution margin . Plow horses are demand generators. They are being a lead item on the menu or a signature item. They often significant to the restaurant’s popularity with price-conscious buyer. 3. PUZZLES

Menu items low in popularity but high in contribution margin. In other words, puzzles yield a high profit per item sold, but they hard to sell. 4. DOGS

Menu items low in popularity and low in contribution margin. These are losers. They unpopular and they generate little profit.

SHORT QUESTION True/False 1. Measuring solid ingredients by weight is more accurate than by volume. 2. Measurement by count should not be used in a food service kitchen because it is not as accurate as measurement by weight or by volume. 3. The best way to be sure that a broiled steak is cooked to the right doneness is to use the exact cooking time given in the recipe. 4. Portion cost calculations must be based on EP (edible portion) amounts, because this is the quantity actually served. 5. To determine portion cost, you divide the cost of all ingredients by the number of portions served. 6. Standardized recipes list the most important ingredients first. 7. Cooking large volumes of food means that you have less difficulty with food spoilage, because of the way large volumes of food hold their heat. 8. "Edible portion" (EP) is another way of saying "as served" (AS). 9. One good way to avoid food waste and leftovers is to use your major ingredients in as many dishes as possible. 10. A meat item accompanied by one vegetable and one starch item is an example of a three-course meal. 11. A static menu is one that offers the same dishes every day. 12. Serving tart foods with fatty meats violates one of the rules of good menu balance.

Topic 7 Food Storing

Storing PRINCIPLES OF STORAGE Storage means placing the products in the proper storage area. There are several principles to be followed. 1. Store items using FIFO (First In, First Out). To do this, store new supplies behind old supplies so that the old supplies are used first. 2. Store food and chemicals in separate areas. 3. Date foods and place new foods behind current stock. 4. Keep food in clean, sturdy containers to prevent pest and rodent infestation. 5. Keep food off the floor and away from the walls. 6. Keep the shelving and floor clean. TYPES OF STORAGE Food commodities that are purchased from the market must be stored well if they must keep their quality. As soon as you return from the market you need to group your item into the following categories. 1. Dry Storage Practices Store dry foods in a well-ventilated room, at least six(6) inches off the floor and away from the walls. The temperature of the dry storage area should be maintained between 50 °F(10⁰C) and 70 °F(21⁰C). Use FIFO (First In, First Out). Avoid storing food under exposed waste or sewer lines. Store opened packages in closed, sturdy, labeled containers. Store chemicals, cleaners, and pesticides away from food products. Keep the shelving and floor clean

2. Refrigerated Storage Practices Store foods at 41 °F(5⁰C) or below. Store raw meat on the bottom shelf in a leak-proof dish away from other foods. Store dairy products away from strong odor foods, if possible. Use FIFO (First In, First Out). Store foods to allow cool air circulation on all surfaces. Prevent condensation from dripping on food. Check and record temperatures frequently. Keep refrigerator and freezer doors closed. Keep the shelving and floor clean. 3. Frozen Storage Practices Store foods between 0 °F and -10 °F(-23⁰C) Use FIFO (First In, First Out). Properly wrap food to prevent freezer burn. Defrost the freezer as needed. Keep the shelving and floor clean.

Receiving Receiving is the point at which food service operation inspects and take legal ownership of items ordered. Its purpose is to ensure the food and supplies delivered match the establishment quantity and quality specification. TYPES OF RECEIVING 1. Invoice Method Delivery is accompanied by an invoice prepared by the supplier and listing the quantities, prices and specifications for the order. Order is compared against the invoice by someone who received the goods 2. Blind Receiving Method Invoice accompanying the order is blank or most, lists only the items being delivered. Receiving clerk is physically count the number of items being delivered and judges their quality to complete the invoice. 3. Partially Blind Receiving Method Delivery comes with an invoice that contains all relevant information about the order except the quantities delivered. Receiving clerk is forced to physically count the number of items received and input those data on the invoice that comes with the order.

STEPS IN RECEIVING PROCESS 1. Plan for delivery and have tools for receiving ready. 2. Visually inspect all items and look for signs of container damage. 3. Check and record temperatures of frozen and refrigerated items. 4. Check off items on invoice. 5. Check for substituted products. 6. Reject unacceptable goods and note this rejection on the invoice. 7. Sign the invoice (meaning you agree to pay the bill). 8. Date the food packages. ISSUING Food assets must be issued into production in order to earn a profit for the business. There are three methods used in issuing: 1. Informal Issuing

Storeroom is open to the kitchen staff. It's free to enter when supplies are needed. Store room is subject to theft if not properly controlled. Others control problem is no ability to separate costs if multiple retail outlets use same storeroom. 2. Formal Issuing

Buyer purchases goods on behalf of all outlets and issues them at cost to each individual outlet. The process of releasing items controlled by requisition form. This method will help in immediate information on daily food cost by revenue center where all the record is available in the record.

3. Direct Issues Products issued immediately into production from the receiving dock. Requisition should be recorded in storeroom’s inventory for recordkeeping purposes. Expenditure must be charged to the cost center to which it is issued. Product requisitions are forms used to identify foods needed by the chef. Special equipment also needed in store room to help in managing the operation. SANITATION IN STORING A three-word definition of Food Sanitation is protection from contamination. All functions and operations must be included in a sanitation program. All food products must be protected from contamination from receiving (and before) through distribution. SIX FACTORS THAT AFFECT BACTERIAL GROWTH 1. FOOD 2. ACID 3. TEMPERATURE 4. TIME 5. OXYGEN 6. MOISTURE

TYPES OF STORING 1. DRY FOODS The area should be dry and cool to prevent spoilage and the swelling of canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F). The storeroom should be easy to keep clean and free from rodents and vermin. Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the floor. 2. REFRIGERATED PRODUCTS Store raw products below cooked or ready-to-eat products. Develop and follow a FIFO system for refrigerated food. Never put hot foods in the refrigerator unless necessary. Never leave the refrigerator door open longer than needed. 3. DAIRY PRODUCTS The fat in dairy products tends to absorb strong odors from the storage surroundings. Do not store dairy products in a vegetable cooler. Dairy products should not be ordered too far in advance of when they will be used.

PRODUCE Soft fruits should not be stored too long. Before storing and when rotating stock, it is important to remove rotting fruit from cases as one piece can affect others. FRESH MEATS, POULTRY, AND SEAFOOD Fresh meat must not be kept too long. Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be kept covered on plastic or stainless steel trays at 2°C to 4°C. Fresh seafood should be packed in ice, stored at −1°C to 2°C and used as soon as possible. FROZEN FOODS Frozen foods should be stored at –18°C or lower. If the temperature rises above –18°C, food can become discolored and lose vitamin content. Fruit and vegetables that are received frozen will keep for months if they are properly wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life. All freezer products not properly wrapped will develop freezer burn. Rotating stock is extremely important with frozen foods.

SHORT QUESTION 1. At what temperature should the following foods be stored? 2. Which of the following food items would you store first after

marketing, egg, meat and pepper? 3. Under what conditions would you buy food in bulk? 4. Suggest ways to maintain the internal temperature of a chiller or

freezer. 5. List THREE (3) types of storage. 6. State FIVE (5) receiving process. 7. List THREE (3) types of receiving. 8. Differentiate between formal and informal store issuing.

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