KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

COURSE CONTENTS

CONTENTS CHAPTER LEARNING OUTCOMES PERSON RESPONSIBLE

(note: Intended Learning Outcomes for each
Lesson will be prepared by the authors)

CHAPTER 1. Chelyn G. Estillore

BASIC TECHNIQUES OF COMMERCIAL
COOKERY
LESSON 1: Cooking Equipment
Types of Cooking Equipment
Safety Principles in Handling
Equipment
Equipment Care
LESSON 2: Wet Cooking Methods
Different Ways of Cooking Food
with Liquid
Sample Recipes
LESSON 3: Dry Cooking Methods
Different Ways of Cooking Food
with Fat/Hot Air
Sample Recipes
Select appropriate cooking equipment to prepare
standard recipes Visayas State University
Main Campus (Baybay City,
Use equipment in a safe manner according to Leyte)
manufacturer’s and enterprise procedures
Select appropriate wet cooking method for email:
preparation of the dish/s
chelynestillore@vsu.edu.ph
Apply appropriate wet cooking method for
preparation of the dish/s mobile no. 09771565235
Select appropriate dry cooking method for
preparation of the dish/s
Apply appropriate dry cooking method for
preparation of the dish/s
CHAPTER 2.
STANDARD SAFETY PROCEDURES
FOR HANDLING FOODSTUFFS
LESSON 1: Hazards and risks
associated with the individual work
role
Identifying hazards and risks in the
work area
Control measures of hazards a
risks
LESSON 2: Enterprise hygiene
standards, procedures and
practices
Personal Hygiene Practices
LESSON 3: Handling and storing
foodstuffs
Steps in Handling Food Safely
Food Safety Practices
CHAPTER 3.
KITCHEN CLEANING AND
MAINTAINIANCE
LESSON 1: Areas requiring cleaning
Surfaces
LESSON 2: Cleaning Utensils and
Chemicals
Nancy V. Dumaguing
Visayas State University
Main Campus (Baybay
Identify key hazards and risks associated with the City, Leyte)
individual work role
Control hazards and risks email:
nvdumaguing@vsu.edu.ph
Implement required personal hygiene practices
Maintain clothing to meet work area standards mobile no. 09268014558
landline: (053)-5638911
Follow hygiene procedures in accordance with
enterprise requirements
Handle and store foodstuffs according to enterprise
guidelines
Handle and store foodstuffs in a manner that
avoids damage and contamination, meets hygiene
standards, and maintains quality
Store foodstuffs at the correct temperature
Nancy V. Dumaguing
Identify the areas that may require cleaning in a Visayas State University
kitchen premises environment and the frequency of Main Campus (Baybay
cleaning for each identified area City, Leyte)
Select appropriate cleaning utensils and chemicals
 Cleaning tools and equipment
Cleaning agents and chemicals
LESSON 3. Cleaning procedures
Cleaning Principles
Cleaning Schedule
General Cleaning Procedures
Storing Cleaning Items and
Chemicals
Emergency first-aid Procedures for
cleaning-related incident
CHAPTER 4
FOOD PREPARATION ORGANIZATION
LESSON 1. Basic Cooking
Terminologies
LESSON 2. Mise-en-place tasks
and assembly
 Equipment and utensils to
be used in cooking
 Standard Recipes
 Checklist in Preparing the
Recipe
Implement cleaning procedures in accordance with
enterprise and legislated requirements Chelyn G. Estillore
Identify and address cleaning and sanitizing needs Visayas State University
that arise in addition to scheduled cleaning Main Campus (Baybay
requirements City, Leyte)
Store cleaning items and chemicals, and clean
where applicable, after cleaning has been
completed
Follow emergency first aid procedures in the event
of a cleaning-related incident or accident
Chelyn G. Estillore
Visayas State University
Main Campus (Baybay
Organize and prepare equipment and utensils for
use City, Leyte)
Organize and prepare ingredients for mise-en-place
tasks
CHAPTER 5
FOOD STORAGE
LESSON 1. Supplies and Food Stock
Inspecting and Verifying
Deliveries
Documentation and Record-
keeping
LESSON 2. Storage Areas
Storage Requirements
Maintaining Storage Areas
Storing Food Products
Stock Rotation Protocols
CHAPTER 6
QUALITY CONTROL IN FOOD
PRODUCTION
LESSON 1. Quality standards and
procedures in food production
Products
Taste
Temperature
Raw Materials
Standard Recipes
Nutrition
Identify kitchen supplies and food stock to be Uv Sir Angie T. Fernandez
delivered into the premises University of the Visayas,
Cebu
Inspect and verify deliveries received 0906-237-2750
Record variations and deficiencies in deliveries
received
Complete documentation and record-keeping
requirements relating to deliveries received
Maintain the security of items delivered to protect
against theft and deterioration
Identify and describe storage requirements and
conditions for deliveries of food and non-food items
received
Identify appropriate quality standards in food
production
Develop appropriate quality procedures are to
maintain quality
Implement and monitor quality control procedures in
food production
Verify products produced are in-line with established
quality standards
 Quantity of Food
Price
Portion Control
Plating and Presentation
Temperature
Menu
Processes
Selecting Appropriate
Ingredients
Selecting Suppliers
Storage Area
Skills and Knowledge of Kitchen
Staff
Equipment Maintenance
Speed of Service
Food Handling and Food Safety

CHAPTER 7 Identify the primary, secondary, and commercial

establishment specifications
VARIOUS MEATS meat cuts

LESSON 1: Meat cuts Identify varieties of meats used commercially

Primary Cuts
Secondary Cuts Prepare and portion meat cuts, including offal and
Commercial Cuts fancy meats, to enterprise requirements
Offal and Fancy Meats
LESSON 2: Varieties of Meats
Beef
Lamb
Pork
Buffalo
Goat
 Poultry
CHAPTER 8.
APPETIZERS AND SALADS
LESSON 1: Hot and Cold Salads
Concepts of Salad
Characteristics of a Good Salad
Garnishes, Accompaniments and
Presentation
LESSON 2: Hot and Cold
Appetizers
Types of appetizers
Nutritional Value and Eating
Quality of Appetizers
Garnishes, Accompaniments and
Presentation
CHAPTER 9
SOUPS, STOCKS AND SAUCES
LESSON 1:Soup
Classification of Soup
Preparing Soup
Cooling Procedures
Select ingredients to meet requirements of hot and Merason B. Empeynado
cold salad menu items Jose Rizal Mem State
College
Prepare salads to enterprise standards including 0912-260-8001
nutritional and eating qualities
Prepare garnishes and accompaniments
Present salads including garnishes and
accompaniments according to enterprise standards
Select ingredients to meet requirements of hot and
cold appetizers menu items
Prepare appetizers to enterprise standards including
nutritional and eating qualities
Prepare garnishes, and accompaniments
Present hot and cold appetizers including garnishes
and accompaniments according to enterprise
standards
Identify ingredients required to make stock type
from standard recipes
Prepare ingredients appropriate to stock type
Identify and prepare ingredients required to make
 Storing Soups Appropriately sauces from standard recipes
Thawing Frozen Soups
Produce hot and cold sauces
LESSON 3: Stocks
Types of Stocks
Preparing Stocks
Producing and Straining Stocks
Preparing glazes and essences

LESSON 4: Sauces
Five Mother Sauces
Preparing Sauces
Storing Sauces

CHAPTER 10 Select vegetables and fruits according to availability

VEGETABLES, EGGS AND
FARINACEOUS DISHES
LESSON 1: Vegetables and Fruits
Selecting fruits and vegetables
Cooking Methods
Sauces, Garnishes and
Accompaniments
Presenting fruits and vegetables
Prepare and/or cook a variety of vegetable and fruit
menu items
Identify and prepare appropriate sauces, garnish
and accompaniments as per the menu item
Present vegetable and fruit menu items
Prepare, use and/or cook a variety of egg menu
items

LESSON 2: Eggs Identify and prepare appropriate sauces, garnishes

and accompaniments as per the menu item
Selecting eggs
Cooking Methods Present egg menu items
Sauces, Garnishes and Select farinaceous items according to availability
Accompaniments
Presenting egg dishes Prepare and/or cook a variety of farinaceous menu
 items
LESSON 3: Farinaceous Items
Types of Farinaceous Items Identify and prepare appropriate sauces, garnish
Cooking Methods and accompaniments as per the menu item
Sauces, Garnishes and
Accompaniments
Storing Farinaceous Items
CHAPTER 11 Identify menu items that require garnishes and/or Nikki Corales
accompaniments Visayas State
FOOD PRODUCTS DISPLAY
Prepare various garnish and/or accompaniments University
LESSON 1: Food Presentation Main Campus
Importance of Food Plate and present foods (Baybay City, Leyte)
Presentation
Garnishes Portion food items to enterprise standards
Preparing Garnishes
Accompaniments Provide sufficient and appropriate service
equipment and service platforms
Preparing Accompaniments
Storing Garnishes and Plate and display food items to menu style
Accompaniments
Present food neatly and attractively
LESSON 2: Plating and Service
Portioning
Plating Considerations
Service Equipment and
Platforms