Cooks Under the Supervision of Cateress

NUTRITION AND DIETICS DEPARTMENT

FOOD AND BEVERAGE PRODUCTION THEORY

LEVELS: DIPLOMA

COURSE PURPOSE

The purpose of this course is to equip the learner on:-

1. To fully understand the essential necessity for health, hygienic and safety procedures at all times in the storage ,preparation cooking and serving of food 2. To understand the principles of health eating and basic nutrition 3. With experience to develop recipe using original ideas 4. To understand recipe balance and be able to produce dishes of required quality,colour and consistency(smooth and roughness) 5. To develop and understand knowledge and understanding of all commodities regarding cost,qqualirt and use 6. To develop a professional altitude and experience, acquire skills and behave in a professional manner 7. Have gained knowledge of raw, prepare and partial prepared commodities 8. Appreciate the importance of planned catering 9. Determine and control the course of producing food 10. Demonstrate ability to organize and control a food production unit 11Produce clean wholesome and safe food 12Operate the equipment of the trade safely

EMPLOYMENT AREAS

a) Food preparation and production b) Food service c) Reception d) House keeping

HISTORY OF FOOD AND BEVERAGE PRODUCTION THEORY Since the world is getting small due to factors such as tourism, fast transport, modern cuisines (kitchen) use a wide variety of ingredients from all over the world. This has led to intermix of cuisines cultures e.g. fusion of western and eastern styles traditional European cuisines has bread with oriental cuisines etc. This is described as eclectic cuisines which are driven by:- a) Tastes b) Ideas c) Styles from different sources and which originated from Australia d) This development enables chefs to be creative and this has been demonstrated by many restaurants and food and service outlet taking this approprach.hovever skills and under appealing knowledge must be solved from the subject (body of knowledge)upon which every discipline relies as the source from which the concepts ,models and theories develop e) the chef in the traditional French cuisines were the first to produce fusion cuisines are ingredients were brought from different countries Together with different recipe and methods

The basic skills and recipes are the fundamental as this provides the essential frame work of all the appealing knowledge of a successfully cookery which will allow individual to gain employment across the continent

KITCHEN ORGANISATION

It involves the layout of the kitchen Introduction:-kitchen layout is the planned arrangement of a kitchen. It involves the spreading out or arranging of equipment and section of a kitchen The purpose of the kitchen organization is to produce the right quantity of food, of the highest standard, for the required number of the people on time by the most effective use of safety, equipment and material

REASONS FOR KITCHEN ORGANISATION a) To minimize the cost of space and materials b) To provide adequate work space to enable the procedure of work to flow smoothly thus saving time and energy c) For ease of supervision d) To create appropriate section which are adequate and at a convenient area and preserve storage e) For safety purposes f) To ensure access to other areas e.g. wash-up and service

FOOD AND BEVERAGE PRODUCTION LAYOUTS

This is design of service areas. It is determined by various factors such as:-

1. Type of institutions e.g. welfare and commercial 2. Type food and beverage outlets i.e. hospitals,hotels,airlines etc 3. Policy of management 4. Guest preference/taste 5. Space available 6. Service fabrics to be used

TYPES OF LAYOUTS They are many types of layouts. They include

1. U SHAPE:-it`s brought about by the shape and décor and atmosphere of a cuisine

2. T SHAPE:- the working benches are arranged according to the size of the kitchen. In most cases kitchen is rectangular in nature

3. RECTANGLE: - the working benches are arranged according to the size of the kitchen. In most cases kitchen is rectangular in nature

4. ISLAND LAYOUT:- working tables are joined together. It is used mainly in conference rooms, seminars; especially where high table is not required. And reflects that all members sited are equal; and having consultative meeting

5. FACE TO FACE LAYOUT: - working tables and oven as well as sinks are placed face to face with the wall. It is used mainly in conference rooms, seminars; especially where high table is not required. And reflects that all members sited are equal; and having consultative meeting

TYPES OF CATERING ESTABLISHMENT

1. COMMERCIAL

a) hotels b) restaurants c) cafes d) cafeterias e) take ways f) clubs etc. 2. WELFARE AND INDUSTRIAL

a) schools b) colleges c) hospitals d) nursing homes e) houses of residence f) hostels g) other people h) workers in industries etc

3. TRANSPORT CATERING

a) railways b) airlines c) ships etc d)

4. OTHER OUTLETS

a) Air force b) Police c) Outdoor services d) Contract e) G.S.U etc

In all the above, the emphasis is the need for food to be cooked and served well

KITCHEN SECTIONS

a) service area b) dry store c) receiving area d) wash-up e) vegetable section f) meat section g) cold area h) cooking area

EQUIPMENT

a) cookers b) refrigerators/freezers c) cupboards d) working tables e) slicers f) boilers g) trolley/pot racks h) sink

STORES

They are usually at the sides or at the ends of the kitchen, near the entrance or working areas

WASHUP

Directly placed to the service and cooking areas for conveniently receiving and washing dirty cutlery and linen of the kitchen

Trolley and pots are stationed in cooking areas, working areas and wash-up

WORKING TABLES Placed at strategic point, there is one near the sink another at the cooking area and another one at service areas. There are others with drawers and shelf for placing small equipment

SERVICE AREA

Placed near the entrance to the restaurant or near wash up area

CHEF AREA

Usually near receiving area and the store. This enables the chef to have a good sight of the cooking area for ease observation and for receiving goods

VEGETABLE AREA

This is near the sink for ease in preparing that is washing vegetables. The working tables is conveniently placed near the vegetables areas for slicing, dicing etc

COLD AREA

Near the service area and away from heat. This is because the cold area is for preparation for cold dishes which are not usually cooked

MEAT AREA

Near the cooking area for convenience in cooking

COOKING AREA

This is the area where all kind of cooking takes place. This area has been placed together at the centre of the kitchen due to:-

a) to congest the heat from cooking in one area to avoid distributing it through the whole kitchen b) save time while preparing dishes, all methods are done in one area this avoiding movement c) To make it easier to allow heat to escape through use of hood. a hood is a covering fitted on top of cooking areas or cookers to draw gasses out of the room d) convenience of electrical of electrical wiring and switches or gas pipes and tanks

REFRIGERATOR

Place in a cool place away from hot areas of the kitchen to ensure adequate cool air for it to function well

It is also close to the store, receiving area and a working table

Nb ample space is given around the various places for ease in working, walking to and from and when commodities of goods are being carried

PLANNED LAYOUT OF THE COOKING AREA

Layout is not just a question of equipment; sitting. It also depends on the policy of management on the use of prepared and the operating cycles.

Layouts should be so planned that raw materials (foodstuff) at one point, are processed in the cooking section and then taken to the server in a systematic manner. There should be a progression in one direction. The overall sequence of storing, preparing, cooking, serving and clearing is achieved by:-

a) minimum movement b) minimum backtracking c) minimum use of equipment with minimum expenditure and effort d) minimum use of space

Any cooking section should contain no through traffic used by other staff to travel from section to another.

STAFF STRUCTURE AND ROLE OF THE KITCHEN STAFF

Its arrangement or organization of a body of officers, workers or personnel, it involves the systematic arrangement of workers according to the chain of command. In most organization it is represented in an organization chart in the catering industry the arrangement of personnel and workers is based on:-

a) qualification of staff b) nature of work to be done c) experience d) type of establishment(menu and the system used to prepare and present the menu)

REASONS FOR STAFF STRUCTURE

a) To define definate duty to each staff b) To enable the staff to be effectively used c) To avoid under and overstaffing of employees d) For efficiency in work flow and production e) For effiency in supervision and management f) As a communication channel

g) Q UALITIES OF FOOD PRODUCTION AND SERVICE PERSONNEL

h) 1. ATTITUDE:- i) Willingness to take instructions and cristism j) 2. DEPENDABLE:- k) On the job every day without failure l) 3. CO-OPERATION WITH OTHERS:- m) Working at cross quarters, in most cases it is essential that one get a long with his fellow workers n) 4. INITIATIVE:- o) Doing the task without being told p) 5. WILLINGNESS TO WORK:- q) When directed to do tasks do it willingly and work hard r) 6. CLEANILINESS:- s) The key to good health t) 7. INTEREST:- u) One must have some interest in food production in order to be successful v) 8. ARTISTIC:- w) A very desirable trait x) 9. HEALTH:- y) Good physical health is necessary because of the long working, and standing long with your feet and in some cases lifting heavy items INSTITUTIONAL STAFF

CATERESS/CATERER

He/she is overall manager of the running of the kitchen of an institution eg colleges,schools etc.duties include :-

-Planning and costing of the institutional menu.

-Alternate the menu incase of any changes

-Order for goods and commodities to be used

-Cater for any special diet

-Undertake catering for any special occasions in the institutional speech days, open days board of government meetings etc

-Plan the duty roter for workers

-Receive and issue commodities and be in charge of store supervision

-In charge of supervision of the preparation working and service of food

-Organize for the cleanliness for the cleanliness and running of the dining hall

ASSISTANCE CATERESS/CATERER

S/he is the assistant of cateress. Work closely to cateress and assist her in her duties. He/she is in charge of the kitchen in absence of cateress

HEAD COOK

In charge of running of the kitchen and cooks under the supervision of cateress. Duties include:- a) Weighing and issuing of ingredients to the cooks b) Preparation and service of the protein dish c) Supervision of other cooks d) In charge of the store i.e. the storage of the commodities and preparing of the store. e) Alternate of the menu incase of any problems or changes

ASSISTANT HEAD COOK

Assist the cook in the running of the kitchen. Duties include:-

a) Take charge of the kitchen in the absence of the head cook e.g during his off-days b) Assist head cook in the preparation of protein dish in case where two types of protein is prepared in the dish the preparation one of the dish

VEGETABLE COOK

In charge of price of all staff dishes and vegetables in the kitchen menu. Duties include:-

a) Preparation and service of starch dish b) Preparation and service of starch dish c) Cleaning and maintaining vegetable equipment eg potato peeler

ASSISTANT COOK

In charge of pastry section of the kitchen. Duties include

a) Preparation and service of any sweet dish or pudding dish b) Preparation of any kind of pastry of that section or any other section in kitchen c) Preparation and serving any tea item

HAND HELPER

Helps in various section of the kitchen. They assist in the areas that need more in power a large work load or in the absence of a cook. Particular duties include:-

a) Preparation and serving 10.00 o’clock and 4.00oclock for institute b) Prepare c) And serve the cateress and staff tea

CLEANERS

DUTIES INCLUDE:-

a) Clean and maintain various services and kitchen equipment b) Clean and maintain the dining hall c) Report on any faulty equipment or service to the head cook

HOSPITAL STAFF

CATERING MANAGER

Overall in charge of the hospital kitchen. Duties include:-

a) Compile the menu of the kitchen and patient order

b) Orders commodities needed and receive them

c) Co-ordinate departmental training and promotion

d) Maintains professional standards in the food quality and hygiene

e) In charge of recruitment of staffs f) Prepares budgets

ASSISTANCE CATERING MANAGER

Deputizes the catering manager and works in position of catering manager in his absence

DIETICIAN

IN CHARGE OF SPECIAL DIET SECTION .DUTIES INCLUDE:-

a) Visiting patient in the word

b) Advising on patient diet

c) Compiling of the special diet

SUPERVISORS

DUTIES INCLUDE:-

a) In charge of kitchen in absence of catering manager and assistant manager

b) Compile menus with catering manager and make policies

c) Organize service as per patient order

d) Organizing and supervising kitchen staff

e) In charge of the other subsidiary kitchen

SOUS CHEF

Duties include:-In charge of general running of the kitchen

Organize work schedule eg duty rotter, assigning duties to cook etc CHEF DEPARTIE (SECTION HEADS)

They are responsible for different sections; there are specialist in their own section. They assist in preparation and serving of foods

SPECIAL DIET SECTION

Preparing and cooking all special diet in the kitchen

SAUCIER SECTION

Cooking dishes of meat, poulty and game and the sauces to accompany them

LARDER SECTION (GARDEMANGER)

Preparing meat, poultry, game and fish for cooking, the larder is mainly concerned with the preparation of food which is cooked by other section

PATTISIER (PASTRY) SECTION

Preparing all hot and cold sweets, cakes and pastry

ENTREMENTIER SECTION

Producing vegetables and starch dishes

COOKS

Cooks are answerable to the cook chef. Their duties include preparing and serving dishes in their own section

HEAD CLEANERS In charge of the cleaners and cleanliness of the kitchen.

Duties include

a) Order and issue cleaners with cleaning materials and equipment

b) Assigning cleaning duties to cleaners

c) Supervising the cleaners

d) Report on any faulty equipment or services

STRUCTURAL SUMMARY OF HOSPITAL STAFFS

Catering manager

Sous chef Dietacian Supervisor

Chef Departie

Special diet saucier ladder pattisiuer gardermonger

Cleaners cooks cooks cooks cooks

Cleaners cleaners cleaners cleaners cleaners

ROLES AND FUNCTIONS OF PERSONNEL IN A HOTEL KITCHEN

EXECUTIVE/HEAD CHEF (CHEF DE CUSINE)

In large stablishment, his duties are mainly administrative. In small establishment the chef may be involved in handling food.

His duties include:-

a) Organize the kitchen

b) Compile the menu

c) Order foodstuffs

d) Show the required profit

e) Engage staff in activities

f) Supervise kitchen(especially at service time)

g) Advise and purchase of equipment h) Be responsible in many cases for stores, stillroom and wash-up

SECOND CHEF (SOUS CHEF)

Because the head chef when he is off duty he is the chef’s right hand man. Its main duty is to:-

Supervise the work in the kitchen so that it runs smooth and according to the chefs wishes

CHEF DE PARTIE (SECTION CHEFS)

In charge of a section of the work in the kitchen as per specialism. Chef de partie organize their own section,.

Delegate the work to the assistance and they are the backbone of the kitchen

ASSISTANT COOKS (COMMIS CHEF)

The chef de partie are assisted by commis.the number of assistant will depend on the work on that section of the kitchen

APPRENTICE (LEARNERS)

The apprentice is learning the trade and is moved to each the parties/section to gain knowledge of all the section of the kitchen

SAUCE-SECTION (CHEF SAUCIER)

The sauce cooks prepares the entrees (all the meat, pourtly and game dishes which are not roasted or grilled).this includes all dishes such as stews, braised, boiled, poached dishes etc.

The sauce cook will prepare certain garnishes for these dishes etc The sauce cook will prepare certain garnishes for these dishes and make sauces

ROAST SECTION (CHEF ROTTISIEUR)

All roasted and grilled meat, pourtly and grain are cooked in this section .this section also cooks all grilled and deep-fried fish and other deep fried foods

The work of the roast chef includes the garnishing of the grills and roast

Fish section (chef poissoneur)

All the fish dishes, fish sauces and garnishes are cooked e.g. this section (except the grilled and deep-fried fish)

VEGETABLE SECTION (CHEF ENTREMENTIER)

The vegetable partie is responsible for all vegetables and potatoes (except the deep-fried one)the eggs and the farinaceous dishes. The partie also makes vegetable garnishes

SOUP SECTION (CHEF POTAGE)

There may be separate partie for reception to make soup and garnishes in large establishment

LARDER SECTION (CHEF ESTABLISHMENT)

The larder is mainly concerned with the preparation. Food which is cooked by other parties. This includes preparation of various dishes. The fish is prepared by a fish partie in the ladder by cleaning, filleting and portion All cold soups, eggs, fish, meat and poultry dishes as decorated and served by this partie.the sandwiches and cold sauces are also done here

PASTRY SECTION (CHIEF PATTISIEUR)

All the sweets and pastry are made by pastry chef.

They also make other items required by other section such as noodles

BARKER

Make all breads, bread rolls, croissants etc

KITCHEN CLERK (ABOYEUR)

Responsible for much of chef’s routine clerical work. He is the secretary to the chef. During services the chef will often call out order from the hot plate

STILLROOM

Used for the preparation and services of all beverages (coffee and chocolate3)as well as batter rolls and toas FIRST AID IN KITCHEN Globally, millions of people die each year as a result of accidents or serious injury. Unfortunately, many of those deaths could have been prevented had first aid been administered at the scene immediately, before the emergency services arrived.

1. First aid, or emergency first aid is the care that is given to an injured or sick person prior to treatment by medically trained personnel.

1. First aid is "Immediate assistance administered in the case of injury or sudden illness by a bystander or other layperson, before the arrival of trained medical personnel."

Some self-limiting illnesses or minor injuries may only require first aid intervention, and no further treatment. First aid generally consists of some simple, often life-saving techniques that most people can be trained to perform with minimal equipment. First aid usually refers to administration of care to a human, although it can also be done on animals. 2. The aim of first aid is to prevent a deterioration of the patient's situation, to aid recovery, and to preserve life. What are the aims of first aid?

 To preserve life - this is the main aim of first aid; to save lives. This includes the life of the first aider, the casualty (the victim, the injured/sick person), and bystanders.

 To prevent further harm - the patient must be kept stable and his/her condition must not worsen before medical services arrive. This may include moving the patient out of harm's way, applying first aid techniques, keeping him/her warm and dry, applying pressure to wounds to stop bleeding, etc.

 Promote recovery - this may include applying a plaster (bandage) to a small wound; anything that may help in the recovery process. What are the vital first aid skills? ABC (and sometimes D) the most common term referred to in first aid is ABC, which stands for Airway, Breathing, and Circulation. In fact, the term also is commonly used among emergency health professionals. The D stands for Deadly bleeding or Defibrillation.

 Airway - the first aider needs to make sure the casualty's airway is clear. Chocking, which results from the obstruction of airways, can be fatal.

 Breathing - when the first aider has determined that the airways are not obstructed, he/she must determine the casualty's adequacy of breathing, and if necessary provide rescue breathing.

 Circulation - if the casualty is not breathing the first aider should go straight for chest compressions and rescue breathing. The chest compressions will provide circulation. The reason is time - checking circulation to a non-breathing casualty consumes time that could be used with chest compressions and rescue breathing. With less serious casualties (those that are breathing), the first aider needs to check the casualty's pulse.

 Deadly bleeding or Defibrillation - some organizations have this fourth step, while others include this as part of circulation. What is the recovery position?

The recovery position

. The recovery position minimizes the risk to the patient. A first aider should do the following:

 Remove glasses if the casualty is wearing them.  Make sure his/her legs are straight.  Place the arm that is nearest to you at right angles to the casualty's body (you are kneeling next to him/her).  Bring the other arm across their chest; hold the back of his/her hand against his/her nearest cheek.  With you other hand, hold the casualty's thigh that is furthest from you and pull up the knee. Make sure his/her foot is flat on the ground.  Slowly pull down on the casualty's raised knee and roll him/her over towards you.  Move the upper leg slightly so that the casualty's hip and knee are bent at right-angles. This makes sure they do not roll back onto their face.  Gently tilt the head back so that the airway is kept open. Cardio-Pulmonary Resuscitation (CPR) If the casualty is not breathing the first aider will need to perform CPR (cardio-pulmonary resuscitation). 30 chest compressions - the first aider should be kneeling next to the casualty who should be lying on his/her back. Place the heel of one hand in the middle of the casualty's chest, and place your other hand on top of your first hand and interlace the fingers. Push the chest down (compress the chest) to about 1.5 to 2 inches (4 to 5 cm). If the casualty is a child aged 1 to 8 years compress to a maximum of 1.5 inches (4 cm). Then let go and wait till the chest recoils (comes back up) completely before repeating. Elbows need to be kept straight throughout. Push the breastbone up and down to a depth of about 5 cm - do this 30 times at a pulse rate of 100 per minute. If the casualty is a child aged from 1 to 8 years, use just one hand for the compressions.

 Give 2 breaths - Make sure airway is open and pinch the nose so it closes. Gently raise the chin upwards with the two fingers of your other hand. Take a deep breath and seal your mouth over the casualty's mouth and breathe out into the casualty's airway. You should see the casualty's chest rise and fall. To get another breath lift your head and breathe in deeply. Perform the whole procedure again. Repeat the 30 chest compressions followed by two breaths about five times and then check to see whether the casualty has started to breathe normally. If not, carry on performing CPR. If breathing starts normally, stay with the casualty until help arrives.

If you feel uncomfortable about giving rescue breaths remember that chest compressions alone are life savers - do not just stand there doing nothing. It is important not to let your hands bounce when you have performing the chest compressions - make sure the heel of your hand is touching the casualty's chest all the time during the chest compressions. You may hear some pops and snaps during chest compressions; this is normal, so do not stop

10 Principles of First Aid 1. Don’t panic. Panic clouds thinking and causes mistakes. You can let yourself feel whatever you need to feel later when you’re no longer needed. 2. First, do no harm. This doesn’t mean do nothing. It means make sure that if you’re going to do something you’re confident it won’t make matters worse. If you’re not sure about the risk of harm of a particular intervention, don’t do it. 3. Time counts. . The risk of dying from a heart attack, for example, is greatest in the first 30 minutes after symptoms begin. By the time most people even admit to themselves the chest pain they’re feeling could be related to their heart, they’ve usually passed that critical juncture. 4. Don’t use hydrogen peroxide on cuts or open wounds. It’s more irritating to tissue than it is helpful. Soap and water and some kind of bandage are best. 5. When someone passes out but continues breathing and has a good pulse, the two most useful pieces of information to help doctors figure out what happened are: 1) the pulse rate, and 2) the length of time it takes for consciousness to return. 6. High blood pressure is rarely acutely dangerous. First, high blood pressure is a normal and appropriate response to exercise, stress, fear, and pain. Many patients I follow for high blood pressure begin panicking when their readings start to come in higher. But the damage high blood pressure does to the human body takes place over years to decades. There is such a thing as a hypertensive emergency, when the blood pressure is higher than around 200/120, but it’s quite rare to see readings that high, and even then, in the absence of symptoms (headache, visual disturbances, nausea, confusion) it’s considered a hypertensive urgency, meaning you have 24 hours to get the pressure down before you get into trouble. 7. If a person can talk or cough, their airway is open. Meaning they’re not choking. 8. Most seizures are not emergencies. The greatest danger posed to someone having a seizure is injury from unrestrained forceful muscular contractions. Don’t attempt to move a seizing person’s tongue. Don’t worry—they won’t swallow it. Move any objects on which they may hurt themselves away from the area (including glasses from their head) and time the seizure. A true seizure is often followed by a period of confusion called “post-ictal confusion.” Your reassurance during this period that they’re okay is the appropriate therapy. 9. Drowning doesn’t look like what you think it does. For one thing, drowning people are physiologically incapable of crying out for help. In fact, someone actually drowning is usually barely moving at all. General Principles of First-Aid The general principles of first aid are: 10. i. Rescue and removal of the casualty in the shortest possible time without aggravating existing health situation. 11. ii. First aid should be confined to essentials only. 12. iii. Immediate arrest of hemorrhage. 13. iv. Restoration of respiration and circulation. 14. v. Prevention of impending shock and treatment of shock if the victim is already in such a state. 15. vi. Immobilization of simple and compound fractures and dislocations. 16. vii. Alleviation of pain by simple procedures and medication. viii. Assurance of getting well quickly to the victim and moral boosting.

HYGIENE By the end the lesson the learner should be able to understand A. Personal health requirement B. Food hygiene requirements C. Explain a given environmental hygiene in the work place

It is the study of health and prevention of diseases as which is brought a brought about by mainly multiplication of microbial activities Its study is categorized into four main groups namely a) Personal hygiene b) Food hygiene c) Kitchen hygiene d) Environmental hygiene

PERSONAL HYGIENE

Personal hygiene Personal hygiene involves those practices performed by an individual to care for one's bodily health and well being, through cleanliness Other practices that are generally considered proper hygiene include bathing regularly, washing hands regularly and especially before handling food, washing scalp hair, keeping hair short or removing hair, wearing clean clothing, brushing one's teeth, cutting finger nails, besides other practices. Other personal hygienic practices would include covering one's mouth when coughing, disposal of soiled tissues appropriately, making sure toilets are clean, and making sure food handling areas are clean, besides other practices. Some cultures do not kiss or shake hands to reduce transmission of bacteria by contact. Personal grooming extends personal hygiene as it pertains to the maintenance of a good personal and public appearance, which need not necessarily be hygienic. It may involve, for example, using deodorants or perfume, shaving, or combing, besides other practices. Excessive body hygiene Excessive body hygiene and It is hygiene of the body It is achieved by observing clean habits and good health; which is done to prevent multiplication of pathogens

REQUIREMENTS OF PERSONAL HYGIENE 1. MEDICAL EXAMINATION-where doctors check blood test, eye sight, heartbeat, weight, urine and stool test 2. VACCINATION-it is introduction of vaccine to the body. Sometimes it can be done early or late stage 3. PERSONAL CLEANLINESS Personal habits a) Bathing daily-germs can be on clothes or on the body b) Hands-frequently washing with hot soapy water after starting to work, after break, after handling raw materials, whenever hands are dirty, frequently when working and after visiting toilets c) Rings-jewelery,waist watches and vanish should never be worn. Hands should be free from abrasion d) Fingers-should not be leaked to avoid transfer of germs to food.dont finger or touch part of your body part e.g. nose,ears,eyes etc e) Smoking-should never be taken in food areas. It is against national and international standards f) Cosmetics-they should be discouraged or used moderately. g) Clothing and clothes-wear protective clothes always. Clothes for hot pots should be kept clean as they can contaminate foods

SUMMARY OF PERSONNAL HYGIENE a) Only health people should handle foods b) Tables should never be sat on c) Always use clean clothes d) Cuts/burns should be covered well e) Smoking, spitting and snacking must be discouraged f) Jewelers should never be worn g) Hair must be well covered and kept short h) Food should be handled as little as possible i) Wash hands frequently j) GENERAL HEALTH AND FITNESS This keeps the body physically fit; adequate exercise, rest, fresh air and wholesome diet are essentials 1. SLEEP/RELAXATION Persons working in kitchen move all the time; often working in an atmosphere where work is fast. Working long hours even at night; make them more tired .therefore rest and relaxation can be arrived by sleeping enough and offdays, leaves and dayoffs well utilized 2. EXERCISE AND FRESH AIR Persons working in kitchen work under condition of tension, odd hours and too much work. Therefore they are advised to take swimming, walking, game etc 3. WHOLESOME FOOD AND PURE WATER Water is vital and helps to keep kitchen personnel fit. It is achieved by eating a well balanced diet correct cooked and drink pure water. Meals should be taken regularly and the habit of picking i.e. eating small pieces should be discouraged. This is because it spoils one`s appetite. Long periods without food is bad, pure water and soft drinks are ideal for replacing lost liquid by perspiration

KITCHEN CLOTHING Those in kitchen should wear suitable clothing and foot wear, which must be protective, washable, suitable color and size, light in weight They include:-  Chef`s jacket  Apron  Chef`s hat  Footwear  Scar

FOOD HYGIENE

Culinary hygiene pertains to the practices related to food management and cooking to prevent food contamination, prevent food poisoning and minimize the transmission of disease to other foods, humans or animals. Culinary hygiene practices specify safe ways to handle, store, prepare, serve and eat food. Culinary practices include:

 Cleaning and disinfection of food-preparation areas and equipment (for example using designated cutting boards for preparing raw meats and vegetables). Cleaning may involve use of chlorine bleach, ethanol, ultraviolet light, etc. for disinfection.  Careful avoidance of meats contaminated by trichina worms, salmonella, and other pathogens; or thorough cooking of questionable meats.  Institutional dish sanitizing by washing with soap and clean water.  Washing of hands thoroughly before touching any food.  Washing of hands after touching uncooked food when preparing meals.  Not using the same utensils to prepare different foods.  Not sharing cutlery when eating.  Not licking fingers or hands while or after eating.  Not reusing serving utensils that have been licked.  Proper storage of food so as to prevent contamination by vermin.  Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not feasible).  Labeling food to indicate when it was produced (or, as food manufacturers prefer, to indicate its "best before" date).  Proper disposal of uneaten food and packaging. Medical hygiene The main sources of infection in the kitchen: -people (who are carriers or are infected), -foods (particularly raw foods) and water, - stagnant water—such as sinks, toilets, waste pipes, cleaning tools, face cloths—readily support microbial growth, and can become secondary reservoirs of infection, The main "highways" for spread of germz in the kitchen are the hands, hand and food contact surfaces, and cleaning cloths and utensils Hygienic cleaning can be done by:

 Mechanical removal (i.e. cleaning) using a soap or detergent. To be effective as a hygiene measure, this process must be followed by thorough rinsing under running water to remove germs from the surface.  Germ kill is achieved using a "micro-biocidalor by application of heat.  In some cases combined germ removal with kill is used, e.g. laundering of clothing and household linens such as towels and bedlinen. Hand hygiene is central to preventing spread of infectious diseases in kitchen and everyday life settings. much less water and are cheap to make. In low income communities, mud or ash is sometimes used as an alternative to soap.

 Carry tissues and use them to catch coughs and sneezes  Dispose of tissues as soon as possible  Clean your hands by hand washing or using an alcohol hand sanitizer. Methods for treatment of drinking water, include: 1. Chemical disinfection using chlorine or iodine 2. Boiling 3. Filtration using ceramic filters Solar disinfection - Solar disinfection is an effective method, especially when no chemical disinfectants are available. 4. UV irradiation - community or household UV systems may be batch or flow-though. The lamps can be suspended above the water channel or submerged in the water flow. 5. disinfection systems – available as sachets of powder that act by coagulating and flocculating sediments in water followed by release of chlorine.

Safety in the kitchen (Kitchen Safety Tips)

A part of good kitchen organization is planning and preparing for kitchen safety. BASIC KITCHEN SAFETY TIPS 1. Make sure all wires, cords and plugs on your appliances are not frayed and that the plugs have 3-prong grounded connections. This would include coffee makers, toasters, blenders, microwaves, mixers, etc. 2. Don’t use extension cords. You can obtain a junction box that has built-in GFI (ground fault interrupters). This will allow you extra plug in space and the GFI will kick in if there is a power shortage. Helps avoid water/electrical shock accidents. 3. Get rid of any appliance that is broken or damaged. 4. Don’t leave the kitchen with pots & pans cooking on the stove. Make sure to turn off burners as soon as you take the pot off. 5. Avoid wearing inappropriate clothing while cooking. That means loose sleeves and sweaters. 6. Keep dish towels, pot holders and oven mitts away from the stove. 7. If using candles in the kitchen, don’t leave the room (or home) while they’re burning. Make sure they are in a safe place and are in flame proof containers. 8. Check furniture, curtains, dish towels, etc. to be sure they are not blocking heaters or vents. 9. Keep a fire extinguisher in or near the kitchen, but not near the stove or the heater. 10. In case of a grease fire, salt and/or baking soda will help if you do not have a fire extinguisher. 11. Keep emergency numbers handy – 911 is easy to remember, but phone numbers to Poison Control might take longer. 12. Scalding is one of the most common injuries in the kitchen. Make sure to turn pot handles away from the front of the stove and away from little curious hands. 13. Scalding can occur from hot steam as well. Be careful when lifting lids from hot food (including opening that hot bag of microwave popcorn)! 14. Handling Knives: 15. (a) Always cut away from your body when using a knife. It can slip and cut you, (b) Always use a cutting board, (c) Protect your counter tops, (d) Keep blades sharp, (e) Keep knives clean (including handle) – slippery handles can cause injuries, (f) Don’t put knives in a sink of soapy water – they may not be seen and accidents can occur, (g) Wash and dry carefully keeping sharp edge away from your hands, (h) Always lay them flat, never on the back or edge, (i) Don’t attempt to catch a knife as it falls – better it hits the floor than cut your hand, (j) Wash knives with warm soapy water after each use. 16. Be sure appliances are unplugged before touching sharp edges (blenders, can openers, mixers, etc.). 17. Never stick a fork in a toaster to retrieve trapped toast – you may get shocking results. 18. Always be sure the blender is unplugged before touching the blades. 19. Be careful about sharp edges: scissors, broken glass, potato peeler, etc. 20. Never ever, ever leave cooking foods unattended – not even for a minute. 21. Casualness causes casualties – don’t answer or talk on the phone while cooking – you can be distracted and injuries can result. 22. Clean up spills immediately – wet floors are slippery when wet. 23. Keep the kitchen floor clear or toys and other items. 24. Be certain that walking areas are always clear of toys and other items. 25. Keep young children out of the kitchen while cooking. 26. Always use a step-stool to reach high places. 27. Store cleaning supplies and all chemicals in a safe place. Use safety latches.

It is vital to ensure that food handled is safe and clean to eat to prevent food contamination. Food should be transported at the shortest time possible Non-perishable foods should be kept on ladders. The principle of LIFO and FIFO should apply .hot food should never be kept in cupboards as it will make environment moist and fringes; its hydrant will be liquid will be affected Food must be cooled quickly to avoid contamination Floors, walls, cellings etc should be free from cracks as it harbors vermin and dust

ENVIRONMENTAL HYGIENE It is concern of the surrounding areas 1. LIGHTING:-kitchen should have enough lighting to see all corners when cleaning and also to see the quality of ingredients being used Both artificial and natural lighting should be available 2. VENTILATION:-adequate ventilation must be provided to extract fumes and stale air and to cool the body. This is arrived by providing fans, hods,island setting of jikos etc.cookers should be kept free from grease and dust 3. SANITATION There should be provision of toilets, washing facilities etc Hands should washing facilities should be place in a strategic points with clothing for drying hands and should be changed frequently Toilets must be clean, well lighted and ventilated with a notice `wash hands’. refuse should be disposed according to its types which include;-  Solids  Liquids  Papers  Gaseous They should never be allowed to accumulate in food rooms. Dustbins should be lined with small bags kept indoor. They should be replaced daily and dust bin cleaned and disinfected NOISE LEVEL CONTROL TYPES  Within the room  Outside the room Noise in the kitchen is brought about by machines and equipment. This kind of noise cant be controlled Refrain in the kitchen is brought

D.Pests and pest control E. Keep the cabinets clean. Begin by emptying the pantry and all of the cabinets and drawers where you store dry grain foods such as cereal, oatmeal, flour, cornmeal, sugar, beans, pasta, rice, pet food, and the like. Also empty cabinets anywhere you have seen evidence of pests, such as dead carcasses or pest droppings. F. Remove any shelf paper that will come out. Wash the shelves and sides of the cabinets with warm, soapy water. Add a small amount of disinfectant to the water. Let dry. G. Before you do anything else, remove all children and pets from the area. In fact, have someone take them out to the park or to grandma's house for a few hours. Open the windows and turn on the ventilation fan above the stove. H. Spray the shelves with an insecticide. Wear a mask that covers your nose and mouth. Be sure to spray in the cracks between the walls and the shelves and the sides of the cabinets. Let the insecticide dry completely. Go outside and get some fresh air. I. When the insecticide has dried completely, cover all of the shelves and drawers with fresh shelf paper before you put your food and dishes away. J. To head off meal worms and bugs that love to feed on dry goods, freeze all of your dry goods for 2 to 3 days as soon as you bring it home. This will kill any eggs that are already in your food that you bring home from the grocery store. K. Store new food items in closed, sealed containers such as Tupperware or Rubbermaid. The small upfront investment will safe you money in the long run by keeping your food safe and bug free. L. Tips & Warnings Use this opportunity to organize your cabinets. Throw away old food that has expired or that you won't use. Add bay leaves to sealed containers to repel bugs. If there is any chance that the insecticide will get near dishes or pans, remove them as well before sprayin If you also have a mouse problem, check for holes where they are getting in and seal the holes. Consider buying traps but put them in safe places.

STAFF STRUCTURE AND THE ROLE OF THE KITCHEN STAFF it is the arrangement or organization of a body of officers, workers or personnel. It involves the systematic arrangement of workers according to the chain of command (scalar chain). In most organizations it is represented in an organization chart. In catering industries it is based on:- 1. Qualification of staff 2. Nature of work to be done 3. Experience 4. Type of establishment(menu and the system used to prepare and present the menu)

QUALITIES OF FOOD AND BEVERAGE PRODUCTION AND SERVICE PERSONNEL 1. ATTITUDE:-willingness to take instructions and criticism 2. DEPENDABLE:-on the job every day without failure 3. CO-OPERATION WITH OTHERS:-working at cross quarters, in most cases it essential that one get along with his fellow 4. WILLINGNESS TO WORK:-when directed to do a task do it willingly work very hard 5. INITIATIVE:-doing a task without being told 6. CLEANLINESS:-The key to good health 7. INTEREST:-one must have some interest in food production in order to be successful 8. ARTISTIC ABILITY:-a very desirable trait 9. HEALTH:-good physical health is necessary because of the long hours working,straining feet and in some cases heavy lifting REASONS FOR STAFF STRUCTURE  To define definite duty to each staff  To enable the staff to be effectively used  To avoid under or overstaffing of employees  For efficiency in work flow and production  For efficiency in supervision and management  As a communication channel HOSPITAL STAFF 1. CATERING MANAGER He is overall in charge of the hospital kitchen DUTIES:- 1. Compile the menus and patient orders 2. Order commodities required and receive them 3. In charge of departmental training and promotion 4. Maintenance of professional standard s in food quality and hygiene. 5. Recruitment of staff 6. Budgeting and budgetary control 7. 2. ASSISTANT CATERING MANAGER S/he deputizes the catering manager and works in position of catering manager in his absence

3. DIETICIAN He is in charge of special diet section DUTIES:- -Visiting patient in the ward -Advising patients -compiling of the special diet

3. SUPERVISORS DUTIES:- -In charge of kitchen in absence of catering and ass. Manager --compile menus with catering manager and make policies. Organize service as per patient`s order -organizing and supervising kitchen staff -in charge of the other subsidiary kitchen

4. SOUS CHEF DUTIES:- 1. In charge of general running of the kitchen 2. Organize work schedule e.g. duty rotas,assigning duties to cooks etc 3. 5. CHEF DE PARTIE (SECTION HEAD) They are responsible of different sections. They are specialist in their own section. They will assist in preparation and serving of foods

6. SAUCIER SECTION They are in charge of preparing dishes of meat, pourtly and game and the sauces to accompany them

7. LARDER SECTION (GARDE MANGER) Preparing meat, pourlty, game and fish for cooking. The larder is mainly concerned with the preparation of food which is cooked by other section

8. PATTISIER (PASTRY) SECTION Preparing all hot and cold sweets, cakes and pastry

9. ENTRIMENTIER He produces vegetables and starch dishes

10. COOKS They are answerable to the cook chef. Their duties include preparing and serving dishes in their own section

11. HEAD CLEANERS They are in charge of cleaners which of the kitchen DUTIES:- 1. Order and issue cleaners with cleaning materials and equipment 2. Assigning cleaning duties to cleaners 3. Supervising cleaners 4. Report on any faulty equipment or service

STRUCTURAL SUMMARY OF HOSPITAL STAFFS Catering manager

Assistance

Dietician

Supervisor sous chef

Chef Departie

Special diet saucier ladder pattisieur entrementier

Cooks cook Cooks Cooks Cooks

Cleaners Cleaners Cleaners Cleaners Cleaners

INSTITUTIONAL STAFF 1. CATERESS/CATERER S/he is the overall manager of the running of the kitchen of an institution e.g. colleges, schools etc DUTIES:- 1. Planning and costing of the institutional menu 2. To cater for special diets 3. Plan duty rotas for workers 4. Undertake catering for any special occasions in the institutional speech days, open days, board of governors meetings etc 5. Organize for cleanliness and running of the dining hall 6. Order goods and commodities and be in charge of store supervision 2. ASSISTANCE CATERESS/CATERER -S/he is the assistance of cateress. -Work closely with cateress and assist her in duties. -In charge of kitchen in the absence of cateress. 3. HEAD COOK In charge of running of the kitchen and cooks under the supervision of cateress DUTIES:- 1. Measuring and weighing and issuing of ingredients to the cooks 2. Preparation and service of the protein dish 3. Supervision of other cooks 4. In charge of stores 5. Alternate menu in case of any problem 4. ASSISTANT HEAD COOK DUTIES:- 1. Assist the head cook in running of the kitchen 2. In charge of kitchen in absence of head cook e.g. during his off days 3. Assist head cook in preparation of protein dish in case where two types of proteins are prepared in the dish VEGETABLE COOK In charge of all staff dishes and vegetables in the kitchen DUTIES:- 1. Preparation and service of starch dishes 2. Preparation and service of vegetable dishes 3. Cleaning and maintenance of vegetable dishes 5. ASSISTANT COOK He is in charge of pastry section of kitchen DUTIES:- 1. Preparation and service of sweet dishes or pudding 2. Preparation of any kind of pastry of that section or any other section in kitchen 3. Preparation and serving any tea item 6. HAND HELPER Assist in various sections in the kitchen. They assist in the areas that need more help CLEANERS DUTIES:- Preparation and serving 10 o’clock and 4 o’clock tea for institution Prepare and serve the cateress and staff tea CLEANERS Duties include:- 1. Clean and maintain various service and equipment of the kitchen 2. Clean and maintain the dining hall 3. Report any faulty equipment or service equipment to the head cook

METHODS OF COOKING Objectives By the end of the lesson, the students should be able to:  Describe the main differences between dry and moist heat cooking methods  List the different cooking methods under dry and moist heat cooking methods  Compile the list of foods that can be cooked using the dry and moist heat cooking methods

REASONS FOR COOKING FOOD 1. To kill microorganisms such as bacterial, moulds, yeast etc. 2. To make it soft for digestion 3. To make it palatable(appreciated) 4. To increase the nutritive value e.g. shallow and deep frying 5. To improve flavor 6. To increase the bulkiness 7. To increase /improve the color of food

FACTORS WHICH MAKE ONE CHOOSE THE METHOD OF COOKING a) Customer preference b) To be able to plan the menu properly c) To be utilize the ingredients fully d) To utilize the resourceful available 1. Create eye appealing through colour 2. Produce enjoyable eating quality 3. To have variety in the menu and to make food digestible and palatable  Introduction In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups. The groups are: Dry heat cookery methods and Moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used. Let us have a look at the Dry Heat cookery methods.

 Dry heat Cookery Methods In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking are: baking, steaming, grilling, and roasting. When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food. Heat is applied directly to the food by way of convection thus making the food to get cooked. The action or movement of air around the food, cooks it. Let us now have a look at each of these cooking methods

 Baking

In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.

 Steaming To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.

 Grilling Definition:This is a fast method of cooking by radiant heat and is also sometimes known as broiling. Methods Grilled foods can be cooked in several ways:

 Over heat e.g. charcoal, barbecues, gas or electric heated grills  Under heat e.g. gas or electric grills, gas or electric salamanders (over fired grills)  Between heat e.g. electrically heated grill bars or plates Advantages

 Speed of grilling enables food to be quickly cooked to order  Charring foods gives a distinctive appearance and improves flavour  Control of cooking is aided because food is visible during grilling  Grills may be situated in view of customers Disadvantages

 More suitable for expensive cuts of meat  Requires skill Examples of foods which you might choose to cook by grilling:

Fish, e.g. cod, herring, mackeral, plaice Meat, e.g. brochette, mixed grill, chops, steak Vegetables, e.g. mushrooms, tomatoes Savouries, e.g. Welsh rarebit Toasted items e.g. bread, tea cakes, muffins

  Grilling is a form of cooking that involves dry heat applied to the surface of food, Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).[1] Heat transfer to the food when using a grill is primarily via thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F) There are two methods of grilling that are used these days. * This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. *The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly. TANDOOR COOKING tandoori is a marinated meat cooked over an intense fire in a tandoor. A tandoor is a clay oven in which a hot fire is build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done. tandoor is a clay oven, it fact it is basically little more than a very large Clay pot, large enough to hold a good sized fire and then all the food that gets placed in it. Typically a tandoor is dug into the ground or built into an enclosure. The real secret is that heat can only escape it through to top. The direct heat of the fire is reflected by the ceramic sides intensifying the heat and creating a cooking environment that easily reaches 500 degrees F. It is buried or enclosed to hold in the heat and to keep anyone from coming in contact with the outside surface. The marinade used in most any tandoori dish starts with yogurt. While this might sound a little strange this is actually perfect for marinating meats because it has a natural acidity and it is thick so it holds to the meat well and keeps the herbs and spices in place. The flavor of the yogurt (always plain) is so mild you typically don't even taste it. Microwave oven

A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by bombarding it with electromagnetic radiation in the microwave spectrum causing polarized molecules in the food to rotate and build up thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item; food is more evenly heated throughout (except in thick, dense objects) than generally occurs in other cooking techniques. How Microwave Ovens Work Microwaves have a frequency that can penetrated water, fat, and sugar molecules and excite them. For a molecule to be excited the electrons "orbiting" the nucleus have to jump up energy levels. When this occurs the atom starts to vibrate faster than normal. When this happens in a glass of water for example, all the atoms that make up water start to move and run into each other and create friction. When friction is created energy is given off in the form of heat. So if microwaves can excite the molecules in a substance and create heat, why not use them to cook food?! And that, is how a microwave works. There is a devise inside the oven that is the source of the microwave radiation call a magnetron. The waves than travel to the oven cavity through the wave guide and mode stirrer. The waves penetrate the food and excite the molecules. This is why the food heats from the inside out! Because the waves are literally creating heat on the atomic level of the food which in turns cooks the item inside out. But if a microwave cooks from the inside out, how come sometimes your food is cold in the middle? This is because, depending on the quantity of food you want to heat up, the microwaves cannot penetrate completely to the center. For example a bowl of corn. Lets say you heat the corn up for 3 minutes but it's still could in the center. If you take it out and stir it, allowing the cold corn to get on the top, the microwaves will be able to penetrate the atoms and excite them and creat heat

 Roasting With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly. Spit roasting Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting. Pot Roasting Definition Pot roasting is cooking on a bed of root vegetables in a covered pan. Known also as poele, this method retains maximum flavour of all ingredients. Method When pot roasting, place the food on a bed of root vegetables and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.

Advantages

 Maximum flavour retained  Retains nutrients  Cheaper cuts of meat can be used  Vegetables used in pot roating can be served as an accompaniment Disadvantages

 Slow method of cooking Examples of foods which you might choose to cook by roasting:

Meat, e.g. cheaper cuts of meat Advantages of roasting food There advantages of roasting food are mainly retention of nutrients. There are limited foods that you can roast. roasting leaves the food with a stronger flavor t.

Moist Heat Cookery Methods In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil. These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbequing and basting. All these moist heat cooking methods use liquid to cook the food in.

 Boiling This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.

 Stewing In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts. With this cooking method, every food is cooked together at the same time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used, makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables might be overcooked and thus the nutrient content becomes much less. It is therefore important that the vegetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.

 Frying When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat. Simple rules to follow when frying: 1.Make sure there is enough oil or fat put in the frying pan or a deep frying pan. 2.The food to be cooked must not have water dripping from it. This is because when water comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which could burn your skin if you are not careful. 3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin. 4.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it. There is the shallow frying and the deep frying methods.

 Shallow Frying In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

 Barbequing The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.

 Basting This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce. over a minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

 Deep Frying This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.  Barbequing The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.

 Basting This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce. few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

TYPES OF BAKING DRY BAKING When baking steam rises from water content of the food .this steam combines with dry heat in a in an oven to cook the food e.g. cakes, baked potatoes, jacket potatoes etc.

BAKING WITH INCREASED HUMIDITY When baking some foods eg bread eg bread the humidity of an oven is increase by putting in oven thus increasing water content of food and so improving eating quality of food.

BAKING WITH INCREASED HUMIDITY When baking some food eg bread in oven humidity is increased by placing a water or injection of steam to oven (oven) BAKING WITH HEAT MODIFICATION its placing food in a container of water (bain-marie).such foods are baked eggs custards e.g. Bain Marie modify food so that its caked more slowly so it does not overheat hence lessens possibility of eggs curding

ADVANTAGES OF BAKING a) There is wide variety of sweet and sour foods that can be produced using baking methods b) Bulky cooking can be achieved with uniformity of color and degree of cooking c) Machines for baking have effective manual or automatic temperature control d) It gives products eye appealing and mouth watery aroma -There is straight forward access of loading of loading removal of items in the oven -In general oven for baking must always be heated to required temperature before the food is added -Oven shelves must be placed according to food being because the part of oven it’s at the top which conventional oven, the heat is evenly distributed -Accurate timing and temperature control are essential in cooking -This is known as recovery time -Minize opening of the oven doors as it may affect the quality

SAFETY -Jacket sleeves should be rolled down to prevent burn from tray and oven -trays and oven should not be loaded -extra care is needed to balance and handle tray in and out of oven

ROASTING - It’s cooking in dry heat with aid of fat in an oven or in a spit -radiant heat that means cooking when using a spit oven is a combination of convection and radiation

REASONS FOR ROASTING FOOD -to make it safe to eat -to make the food palatable -to make it easy to digest -to make it tender -it also gives a variety of menu and diet during roasting the service and protection of the food cooked by the initial heat of the oven, this prevent escape of too much natural juices -once the food is brown the oven temperature is reduced to cook the inside of the food without hardening meat and quality meat and poultry become tender and succulent when roasted

A) SPIT ROASTING -In spit roasting the skill and techniques of can be displayed to the customer -continue basting with meat juices over the joint or carcass in revolving spit gives a distinctive flavor depending on the fuel used e.g charcoal, wood etc. -always handle hot roasting tray carefully at all times using a thick dry cloth -ensure food is well held before removing from tray -roasting tray should be of suitable size of too small basin becomes difficult and dangerous

B) POT RASTING -It is roasting on a bed of vegetables in covered pan. -Some reasons for doing it is to cook food that is appetizing and various kind this giving variety to the diet and the menu -it also make the food golden brown in color crispy, paratable and safe to eat -Incovection methods of deep frying food with exception with potatoes food of various kinds are coated with:- i. Milk and flour ii. Eggs and crumbs iii. Butter or pastry

REASONS FOR COATING FOODS:- i. To prevent access escape of moisture and nutrients ii. To prevent the surface from intense heat iii. To improve the nutritive value of food iv. Partial deep frying(blanching)is applied to partly cook in advance of surface and to complete the cooking by order

ADVANTAGES OF DEEP FRYING -coating food enables a wide variety to be cooked by this method -foods are cooked quickly and easily handled during service -coated foods are quickly cooked hence becoming it becoming greasy -branching or partial cooking later which help during busy and safe time -When quanties of food are being continuously after the removal of one batch the temperature of the fat must be allowed to remove before the next batch is cooked. -If not done the food will be pale and in appearance and texture and soggy to eat -If thicker pieces of foods are being cooked the temperature must be lowered to allow for sufficient cooking time otherwise the food are being the temperature to allow temperature of the fat must be allowed to recover before the next batch is cooked -if not done the food will be pale and in appearance and soggy to eat -if thicker pieces of food are being cooked the temperature must be lowed to allow cooking time otherwise the food will be over color and cooked -the reserve is also true the smaller the pieces of food the hotter the frying temperature and shorter cooking period

GENERAL RULES WHEN DEEP FRYING FOOD -never overfill fryers with oil or fat of food to the cooked -never let smoke rise from this will give a disagreeable taste and small to food being fried -don’t attempt to fry too much food at one time -Allow fat to recover heat before adding the next raw portion of food -Ensure correct ratios rate of oil and fat is used in food -if too much food is cooked in too little fat even if the initial temperatures correct the large amount of two will reduce drastically and spoil the food -reduce frying temperature during slack period to conserve fuel -strain fat or oil after use otherwise removing food particles when fat is next heated thus spoiling the appearance and flavor of the food -ensure that the fat is not oxidized by covering it after use

FACTORS TO CONSIDER WHEN DEEPFRYING Allow fat to cool before straining -use clean thick solid when holding fryers -keep sleeves rolled down at all times when handling fryers -ensure correct fire prevention equipment is at hand and those uses are familiar with fire prevention equipment -always have fryer baskets -Never overload fryers with food -place food carefully away from you as it can splash and burn -always have half fill fryers with fat or oil

GRILLING (BROILING) -it is cooking by radiant heat. It’s also known as broiling -some main purpose of grilling is to make food palatable digestible and safe to eat -bring variety for the menu Introduce to menu simple and complicated Utilize speed of cooking process to produce distinctive flavor color and eating quality

METHODS OF GRILLING A) Bar baking grilling Preheat greased bar over a fused heat gas charcoal or wood .the frame and smoke must be allowed to die to prevent it painting and spring food. some food like chicken are maintained are maintained before cooking e.g. pork spare ribs are blanched righty with a barbecue sauce before cooking

B) BETWEEN HEAT This is grilling electricity and heated grilled bars or plates and applied into small`clifs`of meat c) OVER HEAT Grilled bar must pre-heated and blanched with oil otherwise meat will stick. The thickness of the food and heat of the heat of the grill determined by cooking type which is learned through experience

D) Salamander (under-heat) They should be pre-heated bar greased bar greased for cooking to on the bars steak chops and items are lucky to skip between the grilled bar may be cooked under the salamander, tomatoes, mushrooms. Bacon sausages, kidney may be grilled under salamander on a flat tray, salamander are also browning gratin ting and grazing, millet of sole bone tome and for toasting bread

EFFECTS OF GRILLING -due to speed of cooking there is maximum of nutrients and flavor -meat juices are retained by fused heat that make meat coagulate hence sealing the surface -piercing food (meat with a fork) should happen as it is going to release juices

ADVANTAGES OF GRILLING a) Control of food is aided to aided to food is visible when being grilled b) Speed of grilling enables food to be quickly cooked to order c) Grilling food gives a distinctive appearance and improves flavor d) grills are situated in view of customer hence variety given to menu and diet N/B Trays used by grilling must have raised edges paper bag cooking (en-papillotes).the food is still sealed in oil grease proof paper or fat so that no steam escapes during cooking and maximum natural flavor and nutritive value is maintained .thick items of food e.g. food eg chops of red mullet may be partly and quickly pre-cooked usually by grilling or shallow frying then finely herbs, spices can be added. The bags are fully sealed placed on a lightly greased tray and cooked in hot oven. When cooked the food is served in the bag and opened by or in front of the customers

TANDOOR COOKING -this is cooking by dry heat in a bib G oven called a tandoor -the source of heat is at the base of the oven in the oven heat is evenly distributed because of the day which radiate heat evenly.meatly and poultry e.g. small cuts ,joints, whole chicken ,fish,eg prawn tray are placed vertically on the oven.no fat or oil is used during cooking.food is cooked quickly and flavor is like that of bar cooked..oven temperature reached 375 degreesfarenheight.and depending on the type of food .it can be mainained 20-22hr before being cooked in case it can be balanced with marinate during cooking If a traditional tandoor is not available then even oven grill barbecue be used provided the basic role and principle can apply

ADVANTAGES OF TANDOOR COOKING -Marinating tenderizes and also add flavor to food. The distinctive flavor of tandooring cooked full come from the marinate and cooking process -color change may occur depending with spices available.colouring agent is used in some marinate also

MICROWAVE COOKING This is pre-heating food using magnetic wave in a oven powered by an electricity. The micro water molecules of food particles by friction which cook or reheat through micro-wave which are similar to those that carry TV from transmitted to recipient Micro-wave cooking can be in cooking raw food reheating cooked the food the food and destroying frozen food -prepared raw and pre-cooked foods are cooked quickly and made palatable and digestable are the food is being reheated at the same time

ADVANTAGES OF MICRO-WAVE It is fast method of destroy food It’s a quick way two cook and reheat foods Food is cooked in its own juice so flavor and good smell are retained It minimizes food shrinkage and drying out It increases consumer satisfaction

DISADVANTAGES OF MICROWAVE a) It is not suitable for all foods eg eggs ie limited oven space restricts use to small quantities b) Many microwave never brown foods unless it has browning element in some models c) Not all containers are suitable ;the best being plastic and ceramics but not all metals d) Waves can only penetrate some food from all sides

SUPLIMENTARY INFORMATION The denser the food the longer it takes to heat The weight or quantity of item of item influence the overall of heating type The shape of the food is an influential factor The lower the starting temperature the longer it takes to heat

STEWING This is a slow cooking food out into pieces and cook in the required amount of food and liquid is served together REASONS/PURPOSE OF STEWING a) Tenderizes meat b) Makes food palatable c) Food is cooked in its own juice so flavor and good smell are retained d) It minimizes food shrinkage and drying out e) It increases consumer satisfaction

GENERAL RULES WHEN STEWING a) Stew should be over thickened b) Adjustment to the consistency should be made as require during cooking c) Avoid overcooking because it causes evaporation or liquid breaking up or the food discoloration and spoilage of flavor

SAFETY RULES OF STEWING a) Select the best suitable pans b) Take care when moving pans from the oven c) Sprinkle flour on hot pans as a warning that it is hot d) Move pans and food with great care e) Ensure pan handles are firmly fixed ASSIGNMENT 1. Discuss on how the technology (science) has affected hospitality industries 10mks 2. Food industries have been blamed for the short life span in human being .explain citing examples how this has been brought by food industries 10mks

MEAL PLAN PRODUCTION ORGANISATION It is an activity of organizing (man power) ,equipment and machines in the production of food materials in meals. -it varies mainly due to the size of establishment -the main purpose of production eg is to ensure that the production is of the highest quality, light quality, light quantity for the required no of people on time with effective staff, equipment and materials

FACTORS WHICH HAVE GREATEST EFFECT ON ORGANISATION 1. The menu offered-this can be table de hote, alarcarte and special menus e.g. wedding, seminars, birthday parties etc 2. The system used to prepare ingredients, methods of cooking various food commodities 3. The system of presenting items i.e. methods of service

FACTORS TO CONSIDER IN PRODUCTION ORGANIZATION 1. Adequate mise-en-place .these are the activies done before the actual activity 2. Sound knowledge of:fresh,part-prepared foods and ready prepared foods is required 3. Understanding of adequate use of kitchen equipment 4. Proper planned layout of equipment, tools and materials and ensure that work proceeds smoothly in proper sequence without back-tracking or criss-crossing A skilled craftsmen is the one who completes skills in minimal time to the highest quality and with the least efforts

PRODUCTION ORGANISATION BECOMES INNEFFICIENT WHEN:- 1. When delay occurs 2. When equipment lie idle 3. Work schedule becomes unsatisfactory 4. Workers not fully occupied 5. High rate of absenteeism 6. High rate of accidents 7. Guest complain of delays

PRODUCTION COMTROL TECHNIQUES TIME ALLOCATION FOR JOBS -jobs should be allocated enough time to produce the meal without strain -a job involving a lot skill should be allocated (much time) a longer -the time a particular job is to be started should be well planned and started on time to ensure that the meal is going to be produced on time and served on time.

WEIGHING AND MEASURING -enough time should be allocated for weighing and measuring good results -the jobs that begin early, the ingredients should be weighed the day before for the items to be used during production time can be done that time

ADJUSTMENT IN THE JOB ALLOCATION A job should be allocated enough time for the workers to work without strain and for them to be able to cope up with any kind of emergencies or prompt orders A skilled worker should be able to carry 2-3 kinds of jobs so as to adjust when emergency occurs

MEAL PLANNING AND PRODUCTION A meal is a balanced food that is eaten at a particular type e.g. breakfast tea, lunch etc.meal planning is a sensitive process

RESOANS FOR MEAL PLANNING a) The food should have all the nutrients i.e. should diet. a balanced diet is a meal containing all nutrients in proper portion b) We plan meal containing all nutrients in proper proportions c) We plan meal to save time and energy d) We plan meals to economize fuel e) We must make sure that we have catered for all the family in relation in relation to:- i. Age ii. State of health iii. Sex iv. Occupation v. Climate MISE-EN-PLACE It is previous preparation done prior to cooking and serving It involves careful preparation of e.g. weighing, selecting of rice, pilling items and equipment. It is important if a busy service is to follow and its to be operated efficiently so that orders move out methodically without confusion

FACTORS TO CONSIDER WHEN PLANNING FOR MEALS AND MENU 1. Time –the time for any meal must be fixed to enable most of the family members and customers to arrive at set time The cook must ensure that the meal must be on time and at the right temperature. To serve food on time one must bare in mind that the following:- i. Equipment available ii. Skills needed iii. Cooking method iv. Speed of work

2. Number of courses:-a dish with number of courses will need more time to be prepared or even more staff’s meal with just enough courses will take just enough time and skills 3. Choice of dishes in courses:-a menu with wide variety of courses is quite more expensive in terms of time for preparation .a complex type of menu will take more time than a normal menu. It requires a number of workers with more skills and more type will be needed for a meal to be produced. 4. Capacity and efficiency of equipment:-the above affects the materials in terms of how much skills can be used, the variety of dishes to be included and the amount time needed to have the meal on the table. 5. Age:-growing babies, children and adolescent need a high or a lot of carbohydrates ie giving foods unlike old people whose activities old ppl whose activities have decreased 6. Sex and work:-the more active the worker the more calories will be the worker need for their foods. Women as a rule being smaller and doing less active work need less total food than men 7.climate:-common sense shows that in hot weather there is a for a little less energy giving food and for of the cooling refreshment foods such as salad and fruits .sometimes customers also determine s that certain foods are eaten at a particular time

PRE-PRODUCTION TASKS AND POST PRODUCTION TASKS 1. Acquisition of ingredients Ingredients should be collected in time for ease in weighing and measuring 2. Collection and checking of equipment All equipment should be collected a bit earlier a bit early to be able to be checked on time .equipment should be checked the day before, very early in the morning or immediately after using equipment. If the equipment is faulty it should be replaced as soon as possible POST PRODUCTION ACTIVITY TASKS 1. Clearing-It is clearing of all equipment used .remains or leftovers foods and working surfaces remains of left over foods and working surfaces and kitchen are used.

2.cleaning:-this include general cleaning that is daily and weekly of all equipment used .kitchen surfaces and all things used in preparation of that meal packing and storing .foods to be packed either for storage or transport should be wrapped with suitable wrapping papers

SPECIAL DIETS 1. CHILDREN”S MEALS Meals for children are important for building strong health bodies and help them acquire:- 1. GOOD FOOD HABITS AND TABLE MANNERS:-Certain foods must be observed in planning for children meals to make their meals particularly attractive and avoid any difficulties in persuading the child to eat 2. .MEAL MUST BE WELL BALANCED ;-it is wise to make sure that all the building and protective foods are provided and eaten fast and that extra energy food are only added 3. FOOD SHOULD INCLUDE PLENTY OF CHEWING:-this is important for the formation of strong teeth and firm well shaped jaw bones and the child to learn to chew as soon as possible. This can be achieved by providing some crisps, carrots etc to exercise the jaw bone 4. FOOD SHOULD BE SERVED IN SMALL QUANTITIES:- Helpings (portion)should be small or in individual dishes because they are attractive to a child which will make the child eat willingly hence making the child to be able to finish an entire meal 5. FOOD SHOULD BE SERVED AS ATRACTIVELY AS POSSIBLE:- to make food attractive to a child it if you do when you have a clue who must have some bright colours e.g. to mix carrots and other bright colours.well cooked vegetables may be served in fancy individual moulds and should be free from uneatable skins,bones,and surplus fat 6. FOOD SHOULD NEVER BE OVER COOKED OR OVER SPICED:-this is because children enjoy the natural flavor of foods and avoid spoiling their taste with too much added flavorings 7. UTENSILS AND CULTRIES SHOULD BE SUITABLE FOR CHILD`S USE:-to make food easy to eat the right tools should be provided for the child`s age i.e. thick enough for energetic handling without breaking .but decorated with attractive plates, small sized forks and spoons should be used. INVALIDS AND CONVALESCENTS MEALS In any illness correct feeding although not the cure is an important part of the treatment and helps in recovery. The above diet often involves those which an exact diet is prescribed Liquid or light diet is given or certain foods are commended and other forbidden LIGHT DIET It usually involves the need for protein foods to repair tissues and protective foods to lower carrolies.the total amount of food given is a small amount of carbohydrates and fats and a greater proportion of proteins and protective foods DIET IN FEVER Any food served in paste or in liquid form. This is because the patient is always very thirsty or the liquid food is easy to digest or has a high temperature. In fever the body uses up food and produces energy or has a high temperature. In fever the body uses up food and produces energy at a greatly increased rate due to the toxins produced by the bacterial which causes the disease .as few patients would drink more than 3 pints to be persuaded to take this amount of liquid during the day

POINTS FOR THE DIET 1) Glucose being less sweet than ordinary sugar maybe added to foods without making it palatable 2) Giving cream mixed with milky cereals 3) The flavor of milk mixtures may be varied for some feeds. 4) At night, if the patient wakes up or just before time an extra feed or a sweetened fruit drink is given. GENERAL POINTS TO BE CONSIDERED FOR INVALID AND CONVALESCENTS 1) Doctors orders must be followed 2) Meals must be served punctually 3) Meals must be prepared or cooked with high standard of cleanliness 4) Meals should be served as attractively as possible because there is a lot of attractiveness 5) Food should be cooked using easily digestible method because digestion was prepared during the illness 6) Avoid foods with very strong flavors and smell 7) Ensure that the patient is comfortable for serving meals 8) Remove the remains of the meal immediately During convalescents the principle of preparing invalid meals should be concerned but with the following measures:- 1) More substantial meal must be obtained 2) Slightly larger portions may be served 3) More energy giving foods will be required as activities increase 4) Greater variety of methods of cooking may be used 5) Meals may be served on the table

VEGETARIAN MEALS These are people who depend on the vegetable proteins TYPES OF VEGETARIANISM A vegetarian diet encompasses a wide range of dietary practices. They include:- I. LACT-OVO-VEGETARIAN:-exclude meat and poultry but fish ,milk, milk products and eggs are eaten II. LACTO-VEGETARIAN:-exclude meat,pourtly,fish, and eggs but milk and milk products are eaten III. PESCO-VEGETARIANS:-they exclude meat and poultry but fish,milk,milk products are eaten IV. VEGANS:-exclude all foods of animal origin V. FRUTARIANS:-exclude all foods of animal origin and some plants namely pulses and cereals REASONS FOR BECOMING VEGETARIAN:- I. RELIGIOUS BELIEFS:-that eating the flesh of animal which has lost its life because of you is a sin II. IMPROVED HEALTH PRACTICES:-e.g. bacterial are not killed completely when cooking it. In the short time and fat found in meat III. ALLERGIES:-some people cannot digest animal proteins and medically advised to observe a vegetarian diet IV. PERSONAL TASTE:-SOME people dislike meat. Therefore a vegetarian diet is the best to ensure nourishment V. ECONOMIC REASONS:-MEAT is very expensive and is often a luxury to many people NUTRITIONAL CHARACTERISTICS OF A VEGETARIAN DIET I. They fail getting a high amount of amino acid II. Diet is bulk and full of vegetables and is made more bulky by cooking because most vegetables products absorb water and smell during cooking III. Vitamin B12deficiency because it is found in animal proteins IV. Vitamin D deficiency is slight POINTS TO CONSIDER WHEN PLANNING FOR VEGETABLES:- I. If possible most of their foods should be made of eggs, milk and cheese to compensate for the deficiency of the robust sources of complete patients like meat and fish II. In a vegetarian diet, distinctive flavorings which stimulate the flow of digestive juices are sadly. Missing foods with less pronounced flavors must be carefully blended with herbs,seasonings,essences and strong flavored vegetables to make them tasty and attractive e.g. onions with cheese ,scrambled eggs cooked with cheese and boiled eggs in curry sauce III. Enough portions of vegetables should be served to vegetarian in order that vegetable proteins may supplement the restricted animal proteins IV. A vegetable diet should be cooked by a different and served in as many different methods and as in many combination as possible with the importance of colour blending and texture mixing V. Various foods should be coated with eggs and breadcrumbs and baked or fried to give them a crisp crust VI. Vegetable fats and oils especially prepared for vegetarian cooking should be used in pastry and cake making frying etc VII. Butter and margarine can be used for lacto-vegetarians ADOLESCENTS Need food for growing and activity Appetite is large but a balanced diet is very important Food rich in iron is important, especially for girls Still need plenty of milk Should have fresh fruit and vegetables daily

EXPECTANT AND NURSING MOTHER Should take advice of doctor or clinic regarding diet. Usually need extra protein, vitamins, iron and calcium. Need about one litre of milk a day as well as daily fresh fruit and vegetables. OLD PEOPLE Still need a well balanced mixed diet Difficulties:-  Money may be limited  Digestion is poor  Cooking may be difficult  Too miserable to bother Need help to get necessary nutrients and shopping and preparation PACKED MEALS  Main meals should be well balanced, especially if the person only has a skimpy breakfast and evening snack  Always include a drink(could be a hot soup in cold weather)  Choose foods which are easy to pack and to carry  Useful foods include fresh fruits,salad,hard boiled eggs,cheeses,cold meats, meat and fruit pastries, fruit cake  If taken daily packed meals should be varied as much as possible  Sedentary workers should not have a large amount of carbohydrates in the meal  Food should be appetizing and well packed to prevent staleness and crushing. Plastic bags,boxes,foil,cling film, vacuum flasks are all useful  Picnic meals can include almost any type of food. Picnic hampers, large wide-mouthed vacuum flasks and insulated boxes and bags are all useful, especially when travelling by car

STOCKS, SOUPS AND SAUCES Stock is the liquid in which meat bones, vegetables or fish bones and trimmings have been simmered for a long time. It contains little food value but extractives stimulate the appetite. Important in making well-flavored sauces, soups and gravies NOTES ON MAKING STOCK 1. All the ingredients must be fresh and clean(sound ingredients) 2. Stock should simmer gently but not boiling as it affects colour and flavour 3. Strong deep pan with a well fitting lid is necessary 4. Fat should be skimmed otherwise it will taste greasy 5. Balanced proportion of ingredients is necessary. No vegetable flavor should stand out. 6. Bones can be soaked in water especially chicken bones to remove blod from their cavity 7. Foods suitable:- a) Cooked and raw meat and bones. Gristle and skin. Giblets eg bacon rinds b) Bones and trimmings of white fish-fish stock c) Liquid in which meat or fowl has been cooked(or liquid fish cooked in, for fish stock) d) Vegetables, vegetable scraps and vegetable water 7. Food not suitable:- a) Starchy foods e.g. bread,potatoes,barley(make stock sour) b) Green vegetables or their water (gives stock bitter flavor) c) Turnips d) Salty liquor,e.g from salty meat 7B. Scum must be removed as it comes to the top 8. Stock should not be left in pan overnight 9. Stock cubes are convenient and better than water 10. If stock is kept more than 24 hours reheat daily by bringing to boil quickly and keep boiling for at least 15 minutes SOUPS a) Not much food value except meat soups b) Chief value:-  Stimulate digestive juices  Warming in cold weather  Useful for invalids CLASSES  Broths: they are soups with traces of food particles eg chicken,scotch,mutton  Purees:-it is food which has been crushed or beaten so that a thick, smooth liquid e.g. potato,pea,lentil,celery,tomato  Clear soups i.e. it free from any trace of food particles e.g.(consommés)  Cream soups. These are soups that are thickened  Fish soups(bisques) POINTS TO NOTE WHEN MAKING SOUPS 1. BROTH:-In most cases it is made from meat, vegetables added, eg pearl barley 2. Purees:-vegetables are sieved before serving -they can be thickened with flour or corn flour flour (potato and lentil may not need thickening) - Milk and cream is sometimes added before serving 3. Soups:-it should be free from grease -should have the right colour -should be of the right consistency 4. Accompaniments;-e.g. for puree-croutons and cheddar cheese for Minestrone N.b. a portion can be usually 200 and 250ml depending on type of soup and number of courses GUIDE TO SOUPS, THEIR PREPARATION AND PRESENTATION SOUP TYPE BASE PASSED FINISH EXAMPLES OR UNPASS ED clear stocks strained Usually Consommé garnish recipe82 ed cooking explained 12 edition Broth Stock cut unpasse Choppe Scotch vegetabl d d herbs broth,minestro es ne Puree Stock passed crouton Lentil soup- fresh s recipe 79 vegetabl Potato soup es pulses recipe 71 Veloute Blond passed Liaison Pea veloute roux of yolk recipe 80 vegetabl and e stock cream Cream Stock passed Cream, Cream of and milk or vegetable vegetabl yoghurt recipe 61 e stock Cream of fresh pea recipe 62 Cream of tomato recipe 63 Bisque Shellfish, passed cream Prawn bisque fish recipe 84 stock miscellaneo Clam chowder us recipe 83

SAUCES They are well flavored liquids and is usually thickened. It is thickened using:-  Egg yolks  Beurrne manie`  Roux  Cornflour,arrowroots or starch  Cream and/or butter added to reduced stocks  Rice(in the case of some shellfish bisques0  Reducing cooking liquor or stock THEIR USES  To add flavor to dull dishes and to add new flavor  Add colour to dishes  Improve appearance and texture bind food together  Add nutritive value  Counteract the richness of some foods eg apple sauce with pork POINTS TO NOTE WHEN MAKING SAUCES  It should be well flavored  Suitable for the dishes  Made od ingredients that blend well  Have a distinctive flavor  Smooth,glossy,cooked,good colour and correct consistency all sauces should be smooth, glossy in appearance, definite in taste and light in texture; the thickening medium should be used in moderation BEURRE MANIE` This is a paste made of equal portions of soft butter and flour, which is then added to a simmering liquid while whisking continuously to prevent lumps foaming EGG YOLK It is used as basis for liaison and one should keep stirring to prevent curding. Once thickening has been reached, it must be removed from fire and served immediately. It is advisable to use pasteurized eggs for safety reasons SABAYON It is a mixture of egg yolk and a little water whisked to a ribbon stage over a gentle heat. The mixture be the right consistency of thick cream. It is added to sauce to assist in glazing ROUX:- it is combination of fat and flour which are cooked together. The three degree to which roux may be are cooked (white, blond and brown) CLASSES OF SAUCES  roux based-brown sauce and white sauce can be made  blended-can be sweet or savoury at a stage of pouring or coating  cooked egg sauces-should be heated till mixture coats the back of spoon(overheating causes curding)  unclassified

EGGS Eggs usually refer to hens` eggs although duck, goose and turkey eggs are quite often eaten, as well as the eggs of some lesser known birds IT’S COMPOSITION Average eggs weigh 60gms. Of the whole egg: shell=10%, yolk=30%, white=60% Shell  consist of chalk  is porous(air and bacteria enter, water escapes) Yolk  food store for chicken  richer than white and easily digested White  good food value  no fat  easily digested NUTRIENTS OF WHOLE EGG 1. animal protein 2. fat in yolk-emulsified-easily digested 3. mineral element-iron, useful amount of calcium, some sulphur,phosphorus 4. vitamins-A, some b group ,d 5. water-about 75% of whole egg TEST OF FRESHNESS 1. Shell should be slightly rough 2. When light is passed through, should be slightly transparent(bad eggs opaque).candling test can be used 3. Should feel heavy-stale eggs light because moisture has evaporated from egg. Brine test can be used(50g salt to1/2litre of water) 4. When broken on a saucer the yolk of a fresh egg is`dome`shaped and firm and the white is thick and not watery USES 1. As main dish-where meat or fish is not required and it is useful for some vegetarians, children and invalids 2. For thickening eg soups and sauces 3. Binding e.g. fish cakes,croquettes,rissoles 4. Coating e.g. scotch egg and fish 5. Enriching e.g. milk pudding,soups,potatoes 6. Lightening e.g. cakes 7. Emulsifier e.g. mayonnaise making(one yolk holds 150 olive oil in emulsion 8. Glaze-gives shiny golden look 9. Garnish-sieved or sliced eg dressed crab EFFECTS OF COOKING 1. Egg protein coagulate; yolk at 70 degree centigrade and white at 60 degree centigrade 2. Overheating causes toughness 3. When they are added too quickly to hot foods, it curds 4. If boiled, sauces contain eggs will curd To prevent curdling use a double saucepan or water bath. Remove a saucepan from the heat before adding eggs METHODS OF COOKING 1. Boiling 2. Poaching 3. Frying 4. Scrambling 5. Baking 6. Steaming NB:-

 Foam stability and volume are lessened by the addition of milk,fat,oil,water,egg yolk and salt

 Acid increases the rate of protein coagulation

 It takes longer to whisk eggs which have come from refrigerator

 Too much heating causes stability and volume becomes less

SANDWICHES Definition of term used 1. SANDWICH:-this is to or more slices of food with a filling between them e.g. ham, eggs etc 2. FILLING:-this is food that is put between the slices of bread e.g. ham, eggs and it gives the character name of the sandwich 3. SPREAD:-is what is applied on the slices of bread e.g. margarine,honey,butter,etc and it prevents the percolation of liquids of liquids from filling which can make the sandwich to be soggy(wet) 4. CANOPIES/CANAPÉ:-this is a cushion on various foods are served hot or cold on it TYPES OF BREADS 1. white bread 2. brown bread (only husk is removed)caraway bread 3. granary bread 4. rye bread 5. whole meal bread-nothing has been from the grain TYPES OF FILLINGS ANIMAL ORIGIN Tongue chicken ham Beef smoked fish fish and meat pastes Chicken tinned fish VEGETABLE FILLINGS Cucumber watercress Tomatoes lettuce EXAMPLES OF COMBINATION OF FILLINGS Fish and lettuce apple and chutney Cheese and tomatoesroast beef and coleslaw Cucumber Chopped ham /eggs tuna fish SEASONINGS TO FLAVOR SANDWICHES -Chutney for cheese and tinned meat -French mustard for cheese and tongue -English mustard with ham and beef -Vinaigrette with lobster, crabs and fish and eggs -Mayonnaise with eggs and salmon TYPES OF SANDWICHES 1. TOASTED SANDWICH:-they are made by inserting variety of savory filling between two slices of hot toasts or by inserting the filling between two slices of buttered bread into toaster. The filling should be scrambled egg, bacon and fried eggs 2. CLUB SANDWICH:-made by placing between two slices of hot buttered toast filling of lettuce grilled bacon, slices of hard boiled eggs, mayonnaise etc 3. BOOKMAKER:-this is underdone minute between slices of hot buttered bread 4. DECKER SANDWICH:-toasted and untoasted bread can be made in tremble, quadruple Decker sandwiched(more than 3).sandwiches are prepared with 3 slices of bread with separate filliings.quadrule Decker sandwich are prepared with 3 slices of bread with separate fillings 5. CLOSED SANDWICH:-sandwiches whose fillings are placed and the cover with another slice of bread. 6. OPEN SANDWICH:-prepare from a buttered slice of any bread ,garnished with any type of garnish considering the filling e.g. cold, sliced beef, slice tomatoes fans of ggerkins,cold curry dish,mayonnaise,cucumber etc.they are usually finished using chopped parsley, sliced horseradish,gherkins,capers etc to give a neat clean finish to the food 7. ROLLED PIN WHEEL SANDWICH:-these sandwiches; their fillings is placed on a slice of bread and then rolled. It can be pinned for fastening and ease in picking.

FACTORS TO CONSIDER WHEN SELECTING SANDWICH INGREDIENTS BREAD:-

 The bread must be fresh ,firm and firm

 Should be fresh

 Whether the sandwich is to toasted or not toasted or not the bread must be toasted

 The bread should be in slices(standardization) FILLING:-  should be fresh and have a pleasant smell

 Any meat filling should be well cooked to type i.e. well done,underdone,rare and well seasoned. Vegetables to be used as a filling should fresh and crispy to prevent production of soggy sandwiches.

 If any sauce is to be used ,it should be fresh and to its correct consistency.

 if eaten as part of the main meal it should be fairy smelling and tasty

 color of the spread must be appealing SPREAD:-

 it should be of good quality

 colour of the spread must be appealing to the eye GARNISH:-

 Used to give a neat appearance e.g. lettuce. They should be used with skills

 the garnishes often is edible and therefore they should be fresh and firm

 the colour of garnish should be well selected according to the type of sandwich to give it an appealing look QUALITIES OF A GOOD SANDWICH 1. FRESHNESS OF INGREDIENTS USED:-all ingredients to be used must be fresh ,.this enables the sandwich e.g. bread,spread,garnish and filling should be fresh 2. SIZE:-they come in different sizes depending on type and size of sandwich being made 3. SHAPE:-when making sandwich different shapes on type used to portray makers or chef`s creativity to the guest 4. FILLING AND SPREAD:-the filling and spread should never protrude(ooze out)