HPC KITCHEN ESSENTIALS

Chapter 4 - The Different Types of Cuts

1. Bâtonnet
Is a French vegetable cut with a precise meaning. It means a vegetable cut into batons or sticks.
The purpose of this is to allow rapid and easy cooking, or for a vegetable which can be eaten raw (such
as a carrot, zucchini or cucumber) to be presented as small, delicate bite-sized pieces as a hors
d’oeuvre, etc.

2. Allumette
A vegetable means to cut it into small, thin pieces the size of matchsticks. If the vegetable is to be
cooked, an allumette cut allows for a vegetable to cook rapidly and evenly, and integrate well into a mix
of other ingredients, for instance in a sauce.

3. Julienne
allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar
to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris
remoulade, or potatoes for Julienne Fries.

4. Rough or fine julienne

The shape and technique of cutting is the same Julienne, but thicker. The length of slice is up to 4 cm,
thickness - from 7 to 10 mm. Applied for cooking first dishes and stewing.

5. Macedoine or large dice

The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most
often used for vegetables like potatoes, and sometimes fruits such as watermelon.

6. Medium dice
The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice.
This is generally a good choice when recipes don't specify the size of the dice and the ingredient list
just says "diced tomatoes."
7. Small dice
To dice means to cut into small cubes, the size is often specified in the recipe and in classical French
cooking are of four sizes: Brunoise – ⅛ x ⅛ x ⅛ inch (3x3x3 mm) cubes. Small dice – ¼ x ¼ x ¼ inch
(6x6x6 mm) cubes.

8. Paysanne
Is a French term that is used to describe the way vegetables are cut. They are usually cut very thin and
cut in the form of the vegetable being cut.

9. Chiffonade
Is a cutting technique that you can use to cut up any flat leafy food. It works great on things that you
are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and
elegantly.

10. Roundelle
Is a main cut done by knives. A chef's knife can be used to perform the specific cut needed. The
definition of the word Rondelle means round, or circular. For example, when cutting a banana into
Rondelle cuts, peel off the unused banana peel.

11. Diagonal or oval

Diagonal cutting, the knife enters at a 45 ° angle. ... Tender, fleshy vegetables (cabbage) or cylindrical
or vegetables with stalks (celery) are sliced diagonally-or French cut-to avoid a stringy texture.

12. Brunoise
Is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced
again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise"
cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

13. Rolling
The roll cut (also known as the oblique cut) is a specific type of knife cut used to create pieces of food
with two angled sides. These cuts are often performed on long, round pieces of food (i.e. carrots and
parsnips) and add visual appeal to a dish.

14. Tourne
The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-
like shapes. Aside from its aesthetic element, the classic French technique helps vegetables like
carrots, turnips, and potatoes to cook evenly.

15. Slit or Split

A long, narrow cut or opening in something slit.

16. Wedges
A wedge cut consists of pairs of holes, usually drilled horizontally, that meet or finish close together at
the back of the cut so that a wedge-shaped section of the rock face will be removed on blasting.

17. Crush
Crush or score cutting uses brute force to penetrate a knife blade through materials. Usually this force
is applied via a pneumatic powered knife blade holder against a hardened anvil roll.

18. Mire poix

A mirepoix (/mɪərˈpwɑː/ meer-PWAH; French pronunciation: [miʁˈpwa]) is a flavor base made from
cooked, diced vegetables, usually with butter, oil, or other fat, for a long time on a low heat without
coloring or browning.

Activity:
In pairs, bring some vegetables and perform the different kinds of cuts with PPE
(Apron, Hairnet, Towel)

Chapter 5 - Personal Hygiene in the Kitchen

To prevent food poisoning using good personal hygiene, follow these tips: wash and dry your hands
thoroughly before handling food, and wash and dry them again frequently during work. Never cough or
sneeze over food, or where food is being prepared or stored. Wear clean protective clothing, such as
an apron.

Personal Hygiene and Its Importance in the Kitchen

As a food handler, one must ensure that the food provided to the customer is free of all contaminants.
Food handlers should remember that customers place great trust in them, and that carelessness on
their part could make customers ill, or at times even lead to death.

The food handler has a moral and legal responsibility of having good standards of personal hygiene.
The bacteria on the human body are usually found on hands, ears, nose, mouth, throat, hair, and groin.
One must wash hands after touching these areas, otherwise the pathogen will enter into the food and
then with favorable conditions the bacteria will grow and multiply and will cause the risk of
contamination.

One must ensure washing hands:

1. When first entering the kitchen,
2. When coming back from a break,
3. After going to the toilet,
4. After handling raw meat,
5. before handling cooked meat,
6. after handling raw vegetables and other dirty foods,
7. after handling garbage,
8. After handling cleaning equipment—mop, buckets, clothes,
9. After touching or blowing one’s nose,
10. After touching one’s hair,
11. After licking one’s fingers,
12. at regular intervals throughout the day.

Personal Protective Equipment

Personal protective equipment is protective clothing, helmets, goggles, or other garments or equipment
designed to protect the wearer's body from injury or infection. The hazards addressed by protective
equipment include physical, electrical, heat, chemicals, biohazards, and airborne particulate matter.

PPE stands for personal protective equipment. PPE means any device or appliance designed to be
worn or held by an individual for protection against one or more health and safety hazards.

The Importance of Personal Protective Equipment

PPE is equipment that will protect workers against health or safety risks on the job. The purpose is to
reduce employee exposure to hazards when engineering and administrative controls are not feasible
or effective to reduce these risks to acceptable levels.

PPE Policy
Employers have duties concerning the provision and use of personal protective equipment (PPE) at
work. PPE is equipment that will protect the user against health or safety risks at work. It can include
items such as safety helmets, gloves, eye protection, high-visibility clothing, safety footwear and safety
harnesses.

Sanitation
Sanitation refers to public health conditions related to clean drinking water and adequate treatment and
disposal of human excreta and sewage. Preventing human contact with feces is part of sanitation, as
is hand washing with soap.

Sanitation is important for all, helping to maintain health and increase life-spans. However, it is
especially important for children. Around the world, over 800 children under age five die every day from
preventable diarrhea-related diseases caused by lack of access to water, sanitation and hygiene.

Sanitation generally refers to the provision of facilities and services for the safe disposal of human urine
and feces. The word 'sanitation' also refers to the maintenance of hygienic conditions, through services
such as garbage collection and wastewater disposal.

Mise-en-scène
Is an expression used to describe the design aspect of a theatre or film production, which essentially
means "visual theme" or "telling a story"—both in visually artful ways through storyboarding,
cinematography and stage design, and in poetically artful ways through direction

Mise en place
(French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or
"everything in its place". It refers to the setup required before cooking, and is often used in professional
kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-
cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for
the menu items that are expected to be prepared during a shift.

Chapter 6 List of Herbs and Spices

Herbs are used for two main purposes: to add flavor to all different kinds of foods and in natural
medicines. For example, when consumed on a daily basis, basil is said to reduce inflammation and
prevent signs of aging. Holy Basil, an herb extract made from basil, is also good for reducing stress
when taken regularly over a few months.

Spices are usually smaller than herbs because they’re made from smaller parts of the plant, unlike
herbs, which come from the leaves of the plant. Like herbs, spices add flavor to food and have health
benefits. Examples of common spices include paprika, nutmeg and turmeric. When using a spice, keep
in mind that a little goes a long way since spices have a stronger flavor than herbs.

Condiment is a spice, sauce or other food preparation that is added to food to impart a particular flavor,
to enhance its flavor.

Condiments
Aioli: is sauce made of garlic, olive oil, usually egg yolks, and seasonings. There are many
variations, such as the addition of mustard. Aioli is, like mayonnaise, an emulsion.

Barbecue sauce: is a flavoring sauce used as a marinade, basting or topping for meat cooked in the
barbecue cooking style, including pork or beef ribs and chicken.

Chili sauce: is a condiment prepared with chili peppers and red tomato as primary ingredients. Chili
sauce may be hot, sweet.

Chutney: is a family of condiments associated with South Asian cuisine made from a highly variable
mixture of spices, vegetables, or fruit. They can range from a wet to dry, or coarse to fine.

Cocktail sauce: originally known as Marie Rose sauce is one of several types of cold or room
temperature sauces often served as part of the dish referred to as seafood

Fish sauce: is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used
as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast
Asia.

Fruit preserves: are preparations of fruits, vegetables and sugar, often canned or sealed for long-
term storage. The preparation of fruit preserves today often involves adding commercial or natural
pectin as a gelling agent.

Guacamole: is an avocado- based dip or salad. It is traditionally made by mashing ripe avocados
and sea salt with a molcajete.

Horseradish: is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi,
broccoli, and cabbage).

Mayonnaise: is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg
yolks

Mustard is a condiment made from the seeds of a mustard plant The whole, ground, cracked, or
bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other
flavorings and spices, to create a paste or sauce. Aioli Horseradish Cocktail Sauce
Guacamole Mustard sauce Chutney Barbecue Sauce

Herbs
Basil: It is used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and
herb vinegars.

Caraway: Roots of caraway can be boiled and used like parsnips or carrot. Fresh leaves can be
harvested as needed and used in salads, soups, and stews or eaten like spinach. Seeds are used in
baking, slaws, cheese, and potato dishes.
 Chervil: Leaves are used much the same way parsley is used in soups, salads, sauces and cheese
and egg dishes. It is also used as a garnish.

Parsley: Parsley is often seen used as a garnish. It also has the unique ability to blend with the
flavors of other herbs. It is used to flavor stews, soups and other vegetables.

Dill: Used to flavor fish, lamb, egg dishes, soups and potato salad. Seeds are used in pickling recipes
and vinegar.

Cilantro: Cilantro is most often associated with Mexican or Asian foods. It is used in salsa, fish and
chicken dishes.

Fennel: Herb fennel is used in fish dishes, soup and stews and fennel seed is used in sausage.
Fennel bulbs are used raw in salads or steamed.

Lemon Grass: Leaves are used to flavor fish, soups, curries, sauces, and teas. The stems and leaves
are used in Vietnamese and Thai dishes. Larger parts of the stalk can be added to stews or soup and
removed

Marjoram: Marjoram is used in soups, egg dishes, beef, and chicken dishes, sausages, cheese and
tomato dishes.

Mint: Mint is often used with veal, lamb and pork dishes as well as beverages and jellies.

Oregano: Oregano is used in sauces, tomato dishes, pizza, Mexican dishes salads and soups.

Rosemary: Use rosemary sparingly as an accent to food as the flavor can be somewhat pungent and
resinous. Use with

Sage: Leaves are used in fish, pork and poultry dishes. Also with vegetables and in sausages.

Sorrel: Used in mixed salads, sauces, soups, cheese dishes and pork and fish dishes.

Tarragon: Use in vinegars, oils, marinades and salads.

Thyme: Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing
and poultry dishes. Its flavor and fragrance is not adversely affected by long, slow cooking.

Spices
Cardamom: The seeds of a plant used for giving a particular flavor to food.

Cinnamon: a brown powder or small stick made from the bark of a tree and used for giving a special
taste to food, especially sweet food. Clove: a brown dried flower bud used as a spice for adding flavor
to food.

Cumin: seeds used for adding a special flavor to food, or the plant that produces them.

Mace: the crushed shell of nutmeg, used for adding flavor to food.

Nutmeg: a brown powder used as a spice to give flavor to food. It comes from the hard seed of a
tropical tree.

Allspice: is ground from the immature berry of a tropical tree native to Jamaica. Historically, it was
named “allspice” because it contained the flavor nuances of several other popular spices, including
cinnamon, cloves, and nutmeg. Due to its full and slightly sweet flavor, allspice is found in many baking
recipes though also used in savory dishes.

Annatto seeds: are collected from a small tropical tree native to South America. Typically heated in
oil, which retains the flavor, the taste is rather earthy and peppery. Annatto is used primarily in Latin
and Caribbean cooking and as a natural coloring agent for cheese, rice, and vegetable dishes.

Bay Leaf: bay tree leaves add a tangy, earthy flavor to a recipe. Bay leaves are wonderful in soups,
sauces, or cooked with meats and fish. They are usually added whole during cooking and then removed
before serving.

Black Peppercorn: Left on the vine until about half ripe and just before they turn red, the peppercorns
are then picked and allowed to dry. It is at this stage that they turn black in color and develop a deep
robust flavor with hints of fruit and spiciness. Grind fresh on top of grilled meats, vegetables, salsas,
etc.

Cardamom - Brown Pod: It’s strong, smoky (with a hint of mint) flavor and aroma are derived from
the open-flamed traditional drying procedure. Typically associated with Indo-Asian and African cooking,
brown cardamom adds a wonderfully unusual flavor to hearty dishes such as stews, soups, and
Cinnamon Stick: Cinnamon is a spice consisting of dried, cured tree bark. Korintje cinnamon (a
cassia) comes primarily from Indonesia and is known for its slightly sweet flavor. It is notably fresh and
the “sticks” are great for beverages; mulled wine, coffee, tea, cocoa, or ground for baking.

Star Anise: is a spice that closely resembles anise in flavor, obtained from, a medium-sized native
evergreen tree of northeast Vietnam and southwest China. The star-shaped fruits are harvested just
before ripening. Star anise oil is a highly