Fundamentals of Cooking For 9 TH
Fundamentals of Cooking For 9 TH
Fundamentals of Cooking For 9 TH
COOKING
IX
Fundamentals of Cooking
Grade – IX
i
Author: Ms. Mariyam Usman, Senior food Preparation and Culinary Arts - Patisserie
Principle Trainer and Owner of Business ANAYA’s PATISSERIE
Reviewers:
ISBN:
All rights are preserved with the National Vocational and Technical Training
Commission. No part of this book can be copied, translated, reproduced or used for guide
books, key notes, helping books etc. without permission of NAVTTC.
Note: Names of Curriculum Developers will be part of curriculum document. In the book
there will be names of reviewers only.
ii
PREFACE
This book has been written to meet the requirements of Matric Tech to train the students
in the Fundamentals of cooking. Matric Tech in fundamentals of cooking has been
introduced the first time in the history of Pakistan. The book covers 40% theoretical and
60% practical content. This book is designed to mirror the way that individuals cook in
the kitchen today, with the best of food sources and flavors from the world. This book
gathers information about food safety, workplace hygiene, and hazard analysis control
point rules which are most important to become a professional cook and are basics of
cooking. This book will guide how to store food at suitable temperatures. This book
gathers all cuisines around the world. The fundamental of cooking includes the
nutritional values of different cuisines. Complete with many plans and four-shading
photos all through, this is the fundamental reference for any trying gourmet specialist,
culinary student, or cooking expert. Food techniques and different cooking methods will
help students to be a professional cook and will be beneficial in learning fundamentals of
cooking. In this book everything is explained with details along with picture
demonstrations and different activities.
Executive Director
National Vocational & Technical Training Commission
(NAVTTC)
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Aims and Objectives
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Table of Contents
Chapter 1: Hygiene and Personal Safety..................................................................................1
1.1 Introduction to Hygiene ........................................................................................................ 2
1.1.1 Importance of hygiene in food preparation industry ..................................................... 2
1.1.2 Merits of different hygienic practices ............................................................................ 2
1.1.3 Relationship between hygiene and heath ...................................................................... 3
1.1.4 Hygiene safety at workplace .......................................................................................... 5
1.2 Personal hygiene ................................................................................................................... 6
1.2.1 Basic rules of hygiene ................................................................................................... 11
1.2.2 Hand washing procedure and rules.............................................................................. 12
1.2.3Personal Hygiene and Chef Uniform for Kitchen operations ........................................ 13
1.3 Personal Safety .................................................................................................................... 13
1.3.1 Basic principles and objectives of safety ...................................................................... 13
1.3.2 Workplace Safety procedures ...................................................................................... 14
1.4 Personal Protective Equipment (PPE)/Uniform .................................................................. 16
1.4.1 Parts of uniform and their role in kitchen .................................................................... 16
1.4.2Follow PPE ..................................................................................................................... 18
Chapter 2: Workplace Safety and Environment ..................................................................... 22
2.1 Workplace safety ................................................................................................................. 23
2.1.1 Importance of safety at workplace.............................................................................. 23
2.1.2 Recognized hazards in the workplace .......................................................................... 23
2.1.3 Types of hazards and threats ....................................................................................... 25
2.2 Equipment Handling ............................................................................................................ 28
2.2.1 Dangers posed by the equipment ................................................................................ 30
2.2.2Operating procedures of gas and electrical appliances ................................................ 30
2.2.3 Standard process for kitchen cleaning ......................................................................... 31
2.3 Fire Safety and Hazards ....................................................................................................... 32
2.3.1 Fire triangle and types of fire. ...................................................................................... 34
2.3.2Types of fire Extinguisher .............................................................................................. 35
2.3.3 Correct fire extinguisher methods ............................................................................... 37
2.3.4 Correct evacuation processes ...................................................................................... 37
2.3.5Identify fire hazards....................................................................................................... 37
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Chapter 3: Food Safety and Hygiene ..................................................................................... 43
3.1 Food Safety Procedure ........................................................................................................ 44
3.1.1 Food Safety Procedures and points ............................................................................ 44
3.1.2 Food hygiene .............................................................................................................. 46
3.1.3Food poisoning & contaminations ................................................................................ 47
3.2Food Storage conditions....................................................................................................... 49
3.2.1 Food Labeling.............................................................................................................. 51
3.2.2 Food storage instructions ........................................................................................... 52
3.2.3 Danger zone for food .................................................................................................. 53
3.2.4 Food Preservation Methods ....................................................................................... 53
3.2.5 Heat Treatment Processes.......................................................................................... 56
3.2.6 Factors of food contamination ................................................................................... 57
3.2.7 Standard procedures to avoid contaminations Food Contamination ....................... 58
3.2.8 Risks and Hazards associated with garbage and wastage .......................................... 60
3.2.9 Waste Management ................................................................................................... 60
3.2.10 Garbage handling and safe disposal .......................................................................... 60
Chapter 4: ............................................................................................................................ 66
Hazard Analysis Critical Control Point (HACCP)...................................................................... 66
4.1.1Food Safety System ........................................................................................................... 66
4.1.2 FATTOM ...................................................................................................................... 67
4.2 Introduction of HACCP ....................................................................................................... 68
4.2.1 Define HACCP ............................................................................................................... 68
4.2.2 Hazardous Foods ........................................................................................................ 69
4.2.3 Principles of HACCP .................................................................................................... 70
Chapter 5: Vegetables, greens and fruits .............................................................................. 76
5.1 Types and categories of Fruits, Vegetables and Greens .................................................... 77
5.1.1 Types and categories of Fruits, vegetables and greens .............................................. 77
5.1.2 Recognize various categories of vegetables and its uses ........................................... 82
5.1.3 Processing techniques of fruits................................................................................... 83
5.2 Processing, Cooking and Storing........................................................................................ 85
5.2.1 Requirement for cooking complex vegetable dishes ................................................. 85
5.2.2 Different methods for cooking vegetables and greens .............................................. 86
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5.2.3 Methods for cook vegetables and fruit dishes ........................................................... 92
5.2.4Tools and equipment to cook complex vegetables dishes correctly ............................ 93
5.3 Serving ............................................................................................................................... 95
5.3.1 Temperature for holding and serving ......................................................................... 95
Chapter 6: Dairy and eggs..................................................................................................... 99
6.1 Dairy .................................................................................................................................. 100
6.1.1 Understand the categories of Dairy products ............................................................ 100
6.1.2 Fermentation process and cheese making................................................................. 101
6.1.3 Attributes of dairy products and its specification ...................................................... 103
6.2 Eggs .................................................................................................................................... 104
6.2.1 Special attributes of eggs in cooking and baking ....................................................... 104
6.2.2 Use of eggs for making different dishes ..................................................................... 105
6.3 Processing and cooking ..................................................................................................... 106
6.3.1 Tools and Equipment to make dairy products correctly. ........................................... 111
6.3.2 Methods to prepare dairy products ........................................................................... 113
6.3.3 Different dishes from dairy products ......................................................................... 115
6.4 Special consideration for eggs and dairy ........................................................................... 121
6.4.1 Identify contaminated eggs and dairy ........................................................................ 121
6.4.2 Contaminants present in eggs and dairy dishes ......................................................... 122
6.4.3 Handling and storage of eggs and dairy based foods................................................. 123
6.4.4 Risks involved in ovo-lacto-allergens.......................................................................... 124
Chapter 7: Butchery ........................................................................................................... 128
7.1 Beef and Mutton ............................................................................................................... 129
7.1.1 Categories of meat and quality points ....................................................................... 129
7.1.2 Inspection and grading of meat.................................................................................. 131
7.1.3 Meat storage conditions............................................................................................. 131
7.1.4 Main cuts of meat....................................................................................................... 132
7.2 Poultry ............................................................................................................................... 138
7.2.1Types of Poultry (broilers, fryers, roaster, duckling etc.) ............................................ 138
7.2.2 Differentiate between light meat and dark meat ...................................................... 140
7.2.3 Procedure for cutting chicken .................................................................................... 141
7.2.4 Contamination risks associated with poultry ............................................................. 141
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7.3 Fish and seafood................................................................................................................ 142
7.3.1 Types of seafood......................................................................................................... 142
7.3.2 Categories of seafood ................................................................................................. 144
7.3.3 Storage and handling of seafood................................................................................ 145
7.3.4 Cutting of Fish............................................................................................................. 146
Chapter 8: Beverages ......................................................................................................... 150
8.1 Beverages .......................................................................................................................... 151
8.1.1 Types and categories of beverages ............................................................................ 151
8.1.2 Role of beverages in food industry ........................................................................... 155
8.2 Preparation of Beverages ................................................................................................ 156
8.2.1 Standard process to prepare hot & cold beverages ................................................... 157
8.2.2 Appropriate methods and temperatures to prepare hot & cold beverages.............. 165
8.3 Finishing and quality points ............................................................................................. 166
8.3.1 Prepare hot & cold beverage as per standard recipe ............................................... 166
8.3.2 Quality points for hot & cold beverages ................................................................... 168
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Unit 1: Hygiene and Personal Safety
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Unit 1: Hygiene and Personal Safety
Hygiene refers to the set of practices associated with a personal health and safe food to
avoid diseases like diarrhea & food poisoning.
Good personal hygiene is one of the best ways to protect you from getting ill. For
Example,if someone eating unhygienic food, he/she can face serious illness like
vomiting.
Do you know!
Contamination means presence of
viruses and bacteria in food.
Following are the types of
contamination:
1. Physical Contamination
2. Chemical Contamination
3. Biological Contamination
4. Food Allergens
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Unit 1: Hygiene and Personal Safety
In personal hygiene practices some practices which are involved are as follows
Good personal hygiene involves that you have to keep all parts external body clean and
healthy. If the people who are working in the food industry have the poor personal
hygiene their bodies provide the suitable environment for germs to grow, which can
cause different types of infections and it will contaminated the food badly which can
cause serious diseases for you and for your customers as well.
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Unit 1: Hygiene and Personal Safety
customer, and he will do his job timely as well as hygienically. But if Ahmad is not
healthy and suffering from skin infection, he will not perform his job correctly and
cannot make healthy cake as well but he will also spread disease to others.
Hygiene is a practice of maintenance; maintain cleanliness for preserving health and the
prevention of the spread of different diseases. Diseases like diarrhea, vomiting, skin
infection, nausea etc. Food hygiene also increases the risk of spreading different diseases.
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Unit 1: Hygiene and Personal Safety
Serving of food
Maintain temperatures
Food hygiene is also a cause of increase the risk of spreading many diseases which all are
injurious to health. Unhealthy and dirty food may contain different type of
microorganisms like viruses and bacteria in it. The food which contains harmful
microorganisms can cause sickness and illness. Bad hygiene practices may allow germs
and harmful microorganisms to enter our bodies and make us sick. We could also
unknowingly spread the germs to the people, which can fall them ill. Some examples of
different diseases which can spread easily because of the poor hygiene practices are
diarrhea, influenza, hepatitis A, and even COVID-19.
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Unit 1: Hygiene and Personal Safety
Personal hygiene is actually defined as the cleanliness of internal and external body.
Personal hygiene is how you keep your body healthy. It includes taking shower,
cleanliness and sanitization of your hands, keep your teeth cleanetc. Personal hygiene is
very helpful and healthy practice for you and the environment around you.
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Unit 1: Hygiene and Personal Safety
Personal hygiene is how you care for your body at home, as well as at your workplace.
This practice includes bathing, washing your hands, brushing your teeth’s and many
more.
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Unit 1: Hygiene and Personal Safety
Every single day you come in to contact with millions of outside germs and viruses.
They can linger on your body, and in some cases they can make you sick badly.
Personal hygiene is very important practices which can help you at the people around
you prevent illness and spread of diseases in food. This can also help you feel good
about your presence and appearance of your organization.
Good personal hygiene can prevent food poisoning and make good food business sense.
Customers like to see food handlers who strictly follow hygiene as well as practice safe
food handling.
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Unit 1: Hygiene and Personal Safety
1. Set reminders:
If you cannot remember to do things like shower, wash your hairs, clip your
nails or brush your teeth, set a reminder on your phone.
2. Use signs:
Put a little sign by the plate or bowl in kitchen to remind yourself to wash
your hands before eating. These signs can help you and jog your memory and
improve your habits.
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Unit 1: Hygiene and Personal Safety
Hygiene is the practice related to health, medicine and cleanliness. It is as well related to
personal as well as professional care practices. Personal hygiene practices refer to
maintaining cleanliness of one's body and clothing.
Activity:
Arrange the class in small groups and assign them the task to search about the basic
concept of personal hygiene. Prepare a dish by using principles of personal hygiene.
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Unit 1: Hygiene and Personal Safety
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Unit 1: Hygiene and Personal Safety
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Unit 1: Hygiene and Personal Safety
For example Ali is working in kitchen without safety shoes, Hassan is cleaning the floor
of kitchen with water and detergent, he did not place wet floor safety sign, that’s why Ali
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Unit 1: Hygiene and Personal Safety
slipped because he didn’t wear safety shoes. He had serious backbone injury because he
neglects his personal safety.
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Unit 1: Hygiene and Personal Safety
Manual handling:
There are five common types of manual handling. Manual handling covers a wide range
of different activities including lifting, pushing, pulling, folding, restraining, throwing
and carrying. It includes repetitive tasks such as packing, typing, assembling, cleaning
and sorting using different hand/tools.
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Unit 1: Hygiene and Personal Safety
Chemical handling:
Whenever handling chemicals, it is important to know about correct lifting procedures?
Nature of chemical? How heavy is the chemical? How far does it need to be moved? Is it
solid, liquid or hot?
Whenever carry chemicals, always use a trolley to shorten the distance, use correct
equipment’s, use PPE where needed (gloves and aprons). Liquid can splash over so either
transfer into a close container.
Activity: Assign a task to the group of students to examine kitchen tools, equipment and
their proper utilization.
Do you know?
Contaminated surfaces cause almost 80 % spreading of infections.
I. Chef cap or Toque Blanche use for covering hairs. It also prevents
sweat and bacteria from damaging the food.
II. Chef coat must be in light color and ample to allow for air circulation. It
should not have external pockets and buttons. Use the protection of long
sleeve. It can prevent contamination from arms.
III. Pants also provide protection and must be kept clean.
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Unit 1: Hygiene and Personal Safety
IV. Aprons are also protective and should not be used to wipe your hands.
Use paper towel for this purpose.
V. Safety shoes need to be cleaned and polished to prevent food item from
sticking. They also need to have non slips soles. Leather uses without
laces are preferable.
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Unit 1: Hygiene and Personal Safety
Chef Uniform
1.4.2Follow PPE
Personal Protective Equipment (PPE) is an important component of the health and safety
plan.PPE includes disposable gloves, goggles, mashed gloves, disposable aprons, and
rubber boots. The Functions of PPE are varying from handling chemicals to contaminated
bed linens or syringes left behind by a hotel guest.
PPE is the equipment which can minimize exposure to hazards that can cause serious
workplace injuries and illnesses. If the PPE does not fit properly, it can make the
different between being safely covered or dangerously exposed.
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Unit 1: Hygiene and Personal Safety
Key Points
Personal hygiene is actually defined as the cleanliness of internal and external body.
The purpose of personal hygiene is to keep your body clean and healthy. It includes
taking shower, cleanliness and sanitization of hands, keep your teeth and uniform
clean.
Hygiene refers to the safe practices associated with personal health and food safety
to avoid the common diseases like diarrhea & food poisoning.
Poorpersonal hygiene isa practice of neglecting the cleanliness practices relatingto
your body. Inappropriate sanitization of your body causes poor personal hygiene.It
can cause serious illness and diseases.
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Unit 1: Hygiene and Personal Safety
Exercise
Mark to correct option.
1. Which one of the following is poor hygienic practice?
a. Cutting nails
b. Covering cuts and wounds
c. Apply perfume
d. Covering hairs with cap
2. In hand washing procedure, water should be
a. Luke warm
b. Cold
c. Hot
d. frozen
3. The proper time for washing hands with warm water is?
a. 20 sec
b. 10 sec
c. 1 min
d. 2 min
4. Which one of the following is not a part of PPE?
a. Touque blanche
b. Safety shoes
c. Chef coat with pockets
d. Gloves
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Unit 1: Hygiene and Personal Safety
1. Explain the procedure for shifting of materials from one place to another in a
kitchen?
2. What are the causes of slip, trip and fall in kitchen?
Activities
1. Divide the class into small groups; give them a task to observe any 5 hazards in
workplace.
2. Perform manual handling procedure under the supervision of teacher.
3. Arrange the class into small groups. Assign them a task to prepare chart on
importance of Personal Protective Equipment (PPE).
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Unit 2: Workplace Safety and Environment
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Unit 2: Workplace Safety and Environment
Preventing injuries is a key objective of a safe workplace. Managing staff effectively also
means to look after their welfare and as the saying goes.
Workplace safety is basically the safety of your workstation and premises of workstation.
Cleaning and sanitization both are two major aspects of workplace safety.
Workplace safety refers to the limitation of elements that can cause harm, accidents and
other negative outcomes in a workplace. It represents a culmination of policies behaviors
and precautions that work to limit hazards, accidents and other kinds of harm in a
working environment.
A safe and healthy workplace not only protects workers from injury and illness, it can
also lower the chances of injuries or illnesses. It also reduce the absenteeism and
turnover, it increase the productivity and quality. It also increases the self-confident of
the employees. In simple words, safety is good for any business. Plus, protective workers
are the right thing to do.
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Unit 2: Workplace Safety and Environment
1. Conduct regular work site inspections. Walkthrough the worksite and visually
assess the type of equipment’s, work practices and any potential hazards that could
be harmful for workplace.
2. Interview workers and managers
3. Create a hazard map
4. Monitor, measuring and testing the working environment such as noise monitoring,
electrical testing and atmospheric testing.
5. Analyzing proposed new or modified plants, materials, process of structure which is
conducting hazards or risks.
6. Survey reviewing product information for example safety data sheets, operating
manuals etc.
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Unit 2: Workplace Safety and Environment
Activity: Arrange the class into 3 groups and look at the above picture and
recognize any 5 hazards in kitchen?
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Unit 2: Workplace Safety and Environment
Electrical hazards
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Unit 2: Workplace Safety and Environment
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Unit 2: Workplace Safety and Environment
Ergonomic hazard
1. Transport of equipment
2. Positioning of equipment
3. Assessment of Unit load formation for equipment
4. Storage of equipment
Material handling equipment is used for the moment, storage, and control, protection of
materials, goods and products throughout the process of manufacturing distribution,
consumption and disposal.
In any kitchen or workplace always use microwaves, pans and pots, toasters and other
cooking appliances only with food inside and stay in the kitchen while operating with
these appliances. Always keep gas and electric stoves and other appliances in the top
working condition to avoid gas leaks and electrical shocks.
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Unit 2: Workplace Safety and Environment
Store your knife safely in a butcher’s blocks or drawers putting them away right after
washing. Keep knife sharp for safe, smooth cutting and slice or cut food only on a cutting
board, angling the blade away from yourself. Keep your cutlery clean but never toss a
blade into a sink or wash basin.
Interesting information!
Prevention of cuts& burns
Do’s Don’ts
Keep your knife sharp Don’t use blunt knife
Use color coded cutting board for cutting Don’t use the same cutting board for
cutting vegetables and meat.
Know the exact location of fire Don’t use expired fire extinguisher
extinguisher
Perform careful cleaning of knife after Don’t put knife in a sink, under water
completion of each task.
Always keep hot fat at safe place Don’t left hot fat in the kitchen
Activity:
Plan an industrial visit to observe handling of different tools, utensils and equipment.
Do you know?
• Approximately more than 320,000people, worldwide, had to visit hospital due to
knife wound at one point.
• Infrastructure is a key risk factor which produces hazards.
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Unit 2: Workplace Safety and Environment
Different type of serious injuries can take place due to the negligence while using kitchen
equipment such as Cuts, Bruises, fractures, Burns etc. Dangers posed by equipment and
stock items are listed below
Improper storage:
Always keep in mind that heavy items are stored on the top shelf and
liquid items are stored above eye height in a specific deep shaped bowl.
Contact:
Some equipment’s and stock items can cause injury by slipping and
squashing body parts. Hot equipment and stock items such as hot coffee
pan can lead to burns.
Ejection:
Some equipment can have some parts that can eject e.g. draws of cabinets
doors can open when carrying items, liquids that slops over the top.
Entanglement:
Equipment can cause injury ifthese equipment have cords or wires with it.
Activity
Students should go to their workplace areas and examine different types of kitchens
equipment and enlist 5 hazards which may take place due to kitchen equipment.
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Unit 2: Workplace Safety and Environment
Important tips for gas and electrical appliances for kitchen safety:
Don’t leave electrical appliances running unattended e.g. dishwashers or washing
machines.
Don’t wrap warm flexible wires around the equipment.
Use appliances which are in a good condition such as kettles and toasters.
Don’t try to clean or repair any plugged in appliance.
Clean your oven and grills after every usage because fat and grease is a major
cause of fire.
Don’t overload your electrical appliances and check plug sockets regularly.
Don’t store any object on the top of any electrical appliance which can block
ventilation.
Clean and defrost your fridge and freezer at least after 2-3 months to ensure it
does continue proper working.
Use smoke detectors and fire alarms in the workplace to avoid any unpleasant
accident.
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Unit 2: Workplace Safety and Environment
work to ensure that surfaces, equipment, wastes, and the premises of your workstation
and kitchen are clean, hygienic and clutter free. Remove outer packaging of the food and
throw it properly in a correct way in the bins before it is bought into the kitchen or store
room. Packaging may have been in contact with the dirty surfaces and it can cause
serious and dangerous contaminations.
The general cleaning procedure for a kitchen is then 6 stage cleaning method. The steps
include:
1) Pre-clean- remove all the food debris, rubbish or dirt from the area.
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Unit 2: Workplace Safety and Environment
Contents
Identify the source of ignition
Identify sources of fuel
Identify sources of oxygen
Look for possible sources of heat that could get hot enough to create a fire
such as: Cigarettes, Match box, lighters etc.
Cooking
Arson
Open flame (candle/incense).
Improper handling and storage of flammable liquids
Residential furnishing
Electrical (wires, appliances and equipment’s)
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Unit 2: Workplace Safety and Environment
Sources of fire
• Oxygen
• Heat
• Fuel
Types of Fire
Types/Classes of Fire are as following
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Unit 2: Workplace Safety and Environment
CO2 × ×
Wet × × × ×
chemical
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Unit 2: Workplace Safety and Environment
Smothering is a process in which oxygen can exclude from the surrounding atmosphere.
The fire will be extinguished by this method. Smothering can be achieved by using sand,
blanketing, and form application or by the use of any chemical extinguishers.
Important Note!
Smoother is used to extinguish fire B class.
Class B fire, when a class B fire sparks, extinguish it by smoothing the flames. We can
extinguish the fire by eliminate the oxygen feeding the flames. Dry chemicals like
ammonium phosphate or pressurized carbon di oxide are effective means to extinguish a
class B fire.
Important Note!
Do you know that which type of fire do you cool to
extinguish it?
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Unit 2: Workplace Safety and Environment
Important Note!
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Unit 2: Workplace Safety and Environment
____________________________________________________________________
_______
____________________________________________________________________
_______
____________________________________________________________________
_______ What needs to be done?
____________________________________________________________________
_______
____________________________________________________________________
_______
____________________________________________________________________
_______
____________________________________________________________________
_______
____________________________________________________________________
_______
____________________________________________________________________
_______ Signatures: _____________________________ Dated:
_________________________ Copy Given to: Executive Chef:
___________________________________________ (Signature) General Manager:
______________________________________(Signature)
Identify any fire hazard is an actual aim of the fire risk assessment. Eliminate or
reduce the risk of fire hazards that is reasonable. If a fire starts, it is very important to
make sure that the safety of people in the workplace is assured. Steps of identify the
fire hazards are
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Unit 2: Workplace Safety and Environment
Fire hazards
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Unit 2: Workplace Safety and Environment
Key Points
Workplace safety is basically the safety of your premises of workstation.
Cleaning and sanitization both are two major aspects of workplace safety.
Hazards is anything which having potential to cause harm. It includes physical,
chemical, ergonomic, biological and psychological hazards.
Moving parts of different kitchen equipment, blades, exposed wires, nip points
are some major hazards of working in the kitchen with different kitchen
equipment. Different type of serious injuries can take place due to the
negligence while using kitchen equipment such as Cuts, Bruises, fractures,
Burns etc.
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Unit 2: Workplace Safety and Environment
Exercise
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Unit 2: Workplace Safety and Environment
Activity:
Arrange the class into 5 groups, plan an industrial visit, each group observe and
identify different hazards in the workplace
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
Food hygiene is most important in food industry. Good food safety procedures help to
maintain minimum waste. For example, if tomato is stored correctly in refrigerator, it will
last longer and less will be wasted.
1. Clean
2. Separate
3. Cook
4. Chill
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
Food hygiene is also defined as food safety. It includes handling, preparation and storing
food that best reduce the risk of food borne diseases. The principle of food hygiene is to
prevent food from contaminated and cause food poisoning.
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
Contaminating agents
1. Dry storage:
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Unit 3: Food Safety and Hygiene
2. Wet storage:
Wet storage is a type of storage in which we can store food for less than 60 days. Wet
storage is a temporary storage. It takes place in blast chillers and freezers. It is a storage
of shell stock from growing areas in the approved classification in containers or floats in
natural bodies of seawater (near shore sights) or intense containing natural or synthetic
seawater (on shore system).
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
4. Automated labeling system is used e.g. barcodes which can be read quickly with the
help of scanner.
Food label
Interesting Information!
Food labeling reflects product manufacturing date,
expiry date, ingredient list, nutrition facts, storage
conditions and daily value are all mentioned.
• Check and observe the use by dates on every food product in chillers
• Practice safe selection of food items
• Store fresh products in chillers at 1 ̊ C to 4 ̊ C
• Avoid cross contamination in chillers
• Minimize danger zone in chillers and deep freezers
• Store, cook and serve food at their specific temperatures
• Keep hot, cold cooked, uncooked, wrap and unwrap food separately.
• Keep dairy and meat separately in different stations.
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Unit 3: Food Safety and Hygiene
Activity: Arrange the students into 4 groups, each group has to categorize and
arrange wet and dry storage items separately by using rule of FIFO.
Do you know?
FIFO means First in First out.
LIFO means Last in First out.
GIGO means Garbage in Garbage out.
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Unit 3: Food Safety and Hygiene
1. Blanching
2. Dehydrating
3. Canning
4. Freezing
5. Pickling
Blanching:
In blanching cream washed vegetables heat in hot water at 88C for 2-5 minutes. It
inactivates enzymes that cause discoloration, off-flavors and aromas. After blanching,
vegetables must dip in cold water. Examples includes blanching to tomatoes, asparagus
etc.
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Unit 3: Food Safety and Hygiene
Dehydrating:
Dehydrating of food is the process through which food can be preserved for indefinite
period by extracting the moisture.
Canning:
Canning is the process in which fruits and vegetables are sealed in airtight tin and then
can sterilize the tin. Examples includes pineapple tin, strawberry tins and tomato puree
etc.
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Unit 3: Food Safety and Hygiene
Freezing:
Freezing is the shortest, easy and less time-consuming method. Freezing delay spoilage
and reduce the activity of microorganisms. Examples includes freezing of strawberry,
berries and corns.
Pickling:
Activity!
Arrange the class into small groups; each group will be assigned the task to
preserve vegetables and fruits by using any of the food preservation methods.
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
Do you know!
Storage temperatures of different foods
• Frozen meat below -18 ̊ C
• Fresh seafood 0C to 2 ̊ C
• Frozen seafood 0C to -2 ̊ C
• Fruits and vegetables 1 ̊ C to 7 ̊ C
All kitchen gathers garbage during the preparation of food. Garbage should be place in
designated bins, covered from top, foot operated and easy to clean.
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Unit 3: Food Safety and Hygiene
Toxic waste and garbage’s are all poisons even in very small or trace amounts. Direct
handling of solid waste can be very dangerous, infectious and chronic diseases.
• Put on gloves
• Seal the bin linen
• Remove garbage
• Wash and scrub bin
• Wash surrounding area- floor and walls
• Rinse out bin with hot water
• Sanitize bin
• Perform Air drying
• Reline bin with plastic cover
• Remove gloves and wash hands thoroughly
Some kind of environmental contaminants can also spread serious illness and diseases if
not disposed of in the right way. Proper waste management and disposal removes all
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Unit 3: Food Safety and Hygiene
these hazardous materials from the environment it is saved for both. It is safe for both
human beings and animals.
Common types of kitchen wastage that we can handle in kitchen are as follows
Keep every type of garbage separate for example paper and plastic can be recycled or
reuse. Some food items like bread can be used in any other dish and as bread crumbs.
Organic waste can be disposed safely into the sandy area because it works as the nutrients
rich fertilizers for the plants.
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Unit 3: Food Safety and Hygiene
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Unit 3: Food Safety and Hygiene
Key Points
Food safety system is a system to safe the food and control of different food hazards
at every stage of food preparation, production and storage of food that prevent food
borne illness. Food safety is also known as Food Hygiene.
Dry storage is a type of storage in which dry ingredients are stored at ambient
temperatures. In dry storage, we store dry ingredients such as cereals, flours, rice,
dry pastas, fruits, vegetables, tined products and canned products.
All microorganisms need 37C temperate, oxygen, food, 6.8 pH for growth. By
altering the conditions, microorganisms are unable to grow well.
Heat treatment food preservation methods include pasteurization, boiling, UHT and
canning.
All kitchen gathers garbage during the preparation of food. Garbage should be place
in designated bins, covered from top, foot operated and easy to clean.
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Exercise
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Unit 3: Food Safety and Hygiene
Activities
1. Arrange the class into small groups; assign the task of storing food according to
requirements mentioned below.
• Temperature
• Humidity
• Date of production (FIFO)
2. Perform cleaning of garbage bins and changing garbage liners.
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Unit 4: HACCP
Chapter 4:
Hazard Analysis Critical Control Point (HACCP)
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Unit 4: HACCP
Food Safety is a method which describes how to handle, prepare and store food in
different ways to prevent food borne illness.
For example:
Uncooked food can transfer bacteria to cooked food. Hence, we use color coded
chopping boards to prevent food borne illness.
4.1.2 FATTOM
FATTOM is an acronym for Food, Acidity, Time, Temperature, Oxygen and Moisture.
FATTOM is a term used to describe the conditions which are necessary for the bacterial
growth.
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Unit 4: HACCP
favorable conditions for bacterial growth. In kitchen, we can only control Time and
Temperature to avoid bacterial growth.
HACCP stands for Hazard Analysis Critical Control Points. Hazard Analysis Critical
Control Point (HACCP) is a system that originated in the USA to prevent food poisoning
of astronauts whilst in space.
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Unit 4: HACCP
Abbreviation of HACCP
Hazardous food are the foods that provide favorable conditions for bacterial growth.
Microorganisms need moisture, temperature, acidity, time and oxygen to grow.
Hazardous foods need to be handled and stored correctly.
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Unit 4: HACCP
Interesting Information!
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Unit 4: HACCP
Principle 1: Conducting a hazard analysis. During this phase, plants determine the
hazards tampering food safety; identify the preventive measures to control these hazards.
Principle 2: Identifying critical control points. A critical control point (CCP) is a point in
a food production process in which control is applied to prevent, eliminate, or reduce
food safety hazard to an acceptable level.
Principle 3: Establish critical limits for each critical control point. A critical limit is a
specific value to which a physical, biological, or chemical hazard must be controlled.
CCP separates safe food from unsafe food and also prevent, eliminate, or reduce hazard
to an acceptable level. Notably, critical limits are usually numerical values based on
scientific finding.
Principle 6: Establish record keeping procedures. As per the HACCP regulations, all
plants are required to keep documents including hazard analysis, monitoring of CCP,
critical limits and the checking process deviations.
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Unit 4: HACCP
On one hand, verification evaluates whether the facility's HACCP system is functioning
according to the HACCP plan and on the other, it validates the HACCP plan to determine
that the plan is scientifically and technically sound. Also the initial validation of the
process ensure that all hazards have been recognized and assures that if the HACCP plan
is correctly applied these hazards will be successfully restricted.
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Unit 4: HACCP
Key points
Food Safety is a method which describes that how to handle, prepare and storage of
food in different ways which prevent food borne illness.
FATTOM stands for food, acidity, time, temperature, oxygen and moisture. These
factors provide favorable conditions for pathogens to produce food borne illnesses.
Hazard Analysis Critical Control Point (HACCP) is a system that originated in the
USA to prevent food poisoning of astronauts whilst in space.
The food which is dangerous for health is called hazardous food. In short dangerous
food is known as hazardous food.
Seven principles of HACCP include Hazard analysis, critical control point, critical
limits, monitoring and sampling, corrective action, record keeping and verification.
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Unit 4: HACCP
Exercise
Mark the correct option
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Unit 4: HACCP
Activity
1. Arrange the class into small groups; make flow charts on HACCP.
2. Visit any nearest commercial kitchen and identify food safety hazards.
Teacher guide
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Unit 5: Vegetables, greens and fruits
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Unit 5: Vegetables, greens and fruits
Vegetables are the plant or a part of plant which is consumed as food in many dishes such
as cabbage, potato and turnip. Greens are leafy vegetables, salad greens and herbs used as
food. Greens are the excellent sources of vitamin A, vitamin C, vitamin K, iron,
magnesium and calcium.
Fruit is a fresh sweet product of any tree and plant that contains seed and consume as
food such as apples, tomatoes, mango, peaches etc.
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Unit 5: Vegetables, greens and fruits
Leafy greens are an important part of well-balanced diet. These are enriched with
vitamins and minerals that give multiple health benefits to our bodies. The following
types of greens are:
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Kale Arugula
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Unit 5: Vegetables, greens and fruits
1. Berries
Berries such as blackberries,
Cranberries, blueberries, red
&black raspberries, strawberries
and grapes etc.
2. Pits
These types of fruits contain a
hard, single stone which contains
a seed. The examples include
cherries, apricots, nectarines,
peaches, and plums.
3. Core
These types of fruit contain central
seed surroundings by a thick layer
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Unit 5: Vegetables, greens and fruits
5. Melons
These types of fruits contain a large,
Juicy fruit with thick skin and many
seeds such as honeydew and watermelon.
6. Tropical fruits
These types of fruits grow in a warm
climate and available throughout the
world. Examples include coconuts,
avocados, bananas, figs, dates,
mangoes and pineapples.
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------------------ --------------------
------------------ ---------------------
Do you know!
People, who eat 5 vegetables servings in a day, they have minimum risk of cancer
and heart diseases.
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Unit 5: Vegetables, greens and fruits
• Blanching
• Dehydrating
• Canning
• Freezing
• Pickling
• Sugar preservation
Blanching:
In blanching cream washed vegetables heat in hot water at 88C for 2-5 minutes. It
inactivates enzymes that cause discoloration, off-flavors and aromas. After blanching,
vegetables must dip in cold water. Examples includes blanching to tomatoes, asparagus
etc.
Dehydrating:
Dehydrating of food is the process through which food can be preserved for indefinite
period by extracting the moisture.
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Unit 5: Vegetables, greens and fruits
Canning:
Canning is the process in which fruits and vegetables are sealed in airtight tin and then
can sterilize the tin. Examples includes pineapple tin, strawberry tins and tomato puree
etc.
Freezing:
Freezing is the shortest, easy and less time-consuming method. Freezing delay spoilage
and reduce the activity of microorganisms. Examples includes freezing of strawberry,
berries and corns.
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Unit 5: Vegetables, greens and fruits
Pickling:
Pickling is the process in which vegetables and fruits stored by adding preservatives like
salt, sugar, vinegar and other products.
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Unit 5: Vegetables, greens and fruits
• Use the utensils and correct tool to cook and finish the cooking procedure
of vegetables
• Use the equipment and tools correctly
• Mix the vegetables with other ingredients
• Now cook the vegetables and all the ingredients to meet the requirements
of the dish
• Ensure that the dish has the correct flavor, quantity, color and consistency
• Garnish the dish according to the nature of dish
• Ensure that the dish is on its correct temperature for holding and serving.
4) Sautéing vegetables
5) Stir fry Important note!
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Unit 5: Vegetables, greens and fruits
Commodities:
Method
1. Clean and cut the thick stems of spinach
2. Soak in water to loss any dust
3. Drain the Spanish and repeat this process
4. Add oil in sauce pan and sauté garlic in it, until it turns brown
5. Add salt &Spanish and cook well for 5 mins
6. Remove from heat and serve
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Sautéed Spanish
Broccoli 50 gm.
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Unit 5: Vegetables, greens and fruits
Method:
1. Wash all the vegetables
2. Cut the cauliflower, broccoli into cubes
3. Steam these vegetables until soft
4. Cut the carrot, apple, beat root into cubes
5. Combine all the fruits and vegetables
6. Add olive oil in it
7. Add salt and mix all the ingredients together.
Salt As required
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Unit 5: Vegetables, greens and fruits
Method:
1. Wash and peel the potatoes
2. Cut potatoes in sticks and pour them into cold water for 30 mins
3. Remove from water and dry them
4. Dry with towel
5. Blanch them into oil for 3 mins on medium flame
6. Dry them with paper towel
7. Deep fry them again on medium heat.
French fries
Peas 50 gm.
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Unit 5: Vegetables, greens and fruits
Ginger 5 gm.
Onion 1 large
Method:
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Unit 5: Vegetables, greens and fruits
The examples of fruits which are used in these methods are pears, apples,
peaches, plums, apricots, figs, grapes and bananas.
Strawberry compote
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Unit 5: Vegetables, greens and fruits
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Unit 5: Vegetables, greens and fruits
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Unit 5: Vegetables, greens and fruits
• Strainers
• Cutting boards • Bowls
• Tongs • Ladles
• Cooking pots • Soup spoons
• Pans • Food processors
• Woks • Steamers
• Pressure cooker
5.3 Serving
Activity: Arrange the class into 5 groups, each group made different vegetables
and fruit dishes to meet recipe standards and serve them according to standard
portion size.
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Unit 5: Vegetables, greens and fruits
Key points
Vegetables are the plant or a part of plant which is consumed as food in many
dishes such as cabbage, potato and turnip. Greens are leafy vegetables, salad
greens and herbs used as food.
Greens are the excellent sources of vitamin A, vitamin C, vitamin K, iron,
magnesium and calcium.
Fruit is a fresh sweet product of any tree and plant that contains seed and
consume as food such as apples, tomatoes, mango, peaches etc.
The processing technique of fruits and vegetable includes blanching,
dehydrating, canning, freezing, pickling and sugar preservation.
The tools & equipment used in cooking of complex vegetable dishes include
wok, pan, spatula, pressure cooker, tongs, cutting boards, strainers and knifes
etc.
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Unit 5: Vegetables, greens and fruits
Exercise
Mark the correct option
1. Corn is a vegetable
a. Seed vegetable
b. Root vegetable
c. Tuberous vegetable
d. None of these
2. Tomato is categorized in
a. Vegetable
b. Fruit
c. Greens
d. None of these
3. Which is the best method of cooking the vegetables to keep them more
healthy
a. Boiling
b. Sautéing
c. Steaming
d. Stewing
4. The serving temperature of fruit trifle pudding is
a. 5˚C
b. 8 ˚C
c. 15 ˚C
d. 35 ˚C
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Unit 5: Vegetables, greens and fruits
Activities
1. Arrange the class into 5 groups, give them a task to prepare, cook and finish
complex vegetable dishes and present to teacher.
2. Prepare, cook and finish two types of puddings and decorate and serve
according to modern culinary techniques.
Teacher guide
1. The teacher is required to teach and recognize the students about different
types of fruits, vegetable and greens. Also guide them how to produce
different dishes by using different cooking methods.
2. The teacher is required to teach them how to decorate, garnish and serve
different vegetable and fruit dishes. He /she also guides them about the
portion sizes for serving.
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Chapter 6: Dairy and eggs
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Chapter 6: Dairy and eggs
6.1 Dairy
What do you know about dairy products?
Dairy products are the type of foods which are produced from the milk of mammals such
as buffalo, goat, sheep and camels. Dairy products are also known as milk products. It
includes food items such as yogurt, cheese, butter etc. It does not include food made from
milk but have little calcium and a high fat content such as sour cream, cream cheese etc.
Milk Yogurt
Cream Butter
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Chapter 6: Dairy and eggs
Cheese Curd
Microorganisms like yeast and bacteria usually are two components which play basic role
in the process of fermentation.
• Bread
• Yogurt
• Cheese
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The process of fermentation can finish many harmful microorganisms and harmful
chemicals from food and adds beneficial bacteria in food. These bacteria produce new
enzymes into the food which is beneficial in digestion.
Perform preparing the milk for cheese making. (Fresh and warm milk)
Add culture (lemon juice/vinegar) to the milk
Add a coagulant (Curdling the milk)
Separate the solids from the solids
Processing the Curd
DrainWhey
Mould the cheese
Add salt into the cheese according to the type of cheese
Aging the process
Activity : Prepare, cook and finish cottage cheese.
Do you know?
How does a bucket of milk become cheese?
There are two types of proteins, which are present in the milk in huge amount.
These proteins are Casein and Whey. Splitting of milk happens because of
presence of bacteria in the milk and the more the milk grow older, the chances of
its splitting increases.
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Chapter 6: Dairy and eggs
Milk is a nutrient/rich liquid food processed by mammals. Protein and lactose are 2
major nutrients which are present in milk. Milk is a key ingredient in most kitchens,
whether it is serves as a beverage or used as a component in many dishes on national and
international levels. The type milk includes:
Cream: The pale yellow or thick white fatty liquid which arise to the top when milk is left
to stand and which can be eaten as an accompaniment to desserts or used as a cooking
ingredient. Cream contains 35% of fat content.
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6.2 Eggs
An oval or round object laid by female animals like hens, ducks, and fishes etc. Egg
consists of 2 edible different parts; one is egg white and other is egg yolk.
Eggs play an important role in cooking and baking both. They create structure and
stability to a batter in baking and it emulsify sauces, give a new texture to different dishes
in cooking. The attributes of fresh eggs include:
• The water content of eggs will help to bind the dry ingredients together.
• When eggs beat and produce air bubbles which will aerate the product.
• The protein content in eggs provide structure in product
• Eggs improve crust color of biscuits and cakes.
• Emulsification of eggs enhances quality and stability of bakery products.
• Eggs keep baked items more delicate and softer.
• Eggs add texture and fluffiness in baking items.
• When eggs are whisked, they add air into the product.
• In baking the most important role of eggs is that they improve the crust
color.
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Chapter 6: Dairy and eggs
In cooking, eggs have five functions such as binding agent, thickening agent, coating
agent, leavening agent and emulsifying agent.
Nutrients in egg
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Chapter 6: Dairy and eggs
When egg white is beaten bubbles are formed and act as leavening agents of such
products as omelet’s, soufflés, cakes and meringues.
Eggs are used to create stable emulsions in mayonnaise, ice creams and cream puffs. Raw
eggs can also add in different drinks. It functions as thickening agents in custards and
puddings.
The different eggs dishes are described below with all the processing and cooking
methods:
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Method:
1. Place the egg in saucepan
2. Fill the pan with cold water, 1 inch above egg
3. Bring it to boil
4. Boil the egg on 100̊C for 6 to 8 mins
5. Fill the large bowl with ice and water
6. Dip the boiled egg in it
7. Cool it for 10 mins
8. Remove the shell and serve hot.
Boiled egg
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Method:
1. Beat egg in a bowl
2. Add milk, salt and pepper in it
3. Heat oil slightly in frying pan
4. Pour the mixture in it
5. Cook slowly and lift the omelet
6. Serve hot with a slice of toast bread
Plain omelet
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Chapter 6: Dairy and eggs
Method:
1. Beat egg and add seasoning in it
2. Add milk into it
3. Pour butter in frying pan
4. Heat it until melt
5. Pour the egg into heated pan
6. As the mixture cook, stir it continuously with spatula
7. Remove from heat when fully tender and serve
Scrambled egg
Commodities:
Egg 1
potato 2 medium
Salt As required
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Chapter 6: Dairy and eggs
Method:
1. Wash and peel potatoes
2. Boil them in water
3. Take out of water when tender
4. Mash the potato with fork
5. Add salt, pepper and lemon juice in it
6. Hard boil the egg
7. Remove the shell of egg
8. Cover it with mashed potato
9. Apply egg coat and crumbs
10. Deep fry in hot oil and serve
Scotch egg
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Pans Ladles
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Chapter 6: Dairy and eggs
Refrigerator Graters
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Chapter 6: Dairy and eggs
1. Cream:
Method A:
You need raw milk and a heat resource. Leaving the milk to stand for about 24 hours at
the temperature of 4C to 12C, cream can be skimmed off using a spoon. Cream rises and
then stays on top of milk. It contains most of milk fat in the foam of cream. Only cow
milk produces cream by this method, other kind of milk need a hand creamer to separate
milk and cream.
Method B:
Heat the milk slightly at 40C and pour it into upper bowl of separator. It is important to
turn the handle at a constant speed during separation. After separating the milk from
cream, pasteurized them. The use of separate produces more cream and less milk with
less fat.
A disadvantage is that separator has to be clean properly, including the disks, this takes
much time and efforts.
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2. Butter:
Ingredients and utensils:
Method:
Butter is made by churning of cream and sour milk. The milk can be soured and churned
as a whole. Heat the milk or cream to temperature of 85C, cool down to 18C as quickly
as possible. Add 2 tbsp of fresh fermented sour milk and stir. After about 24 hours,
mixture will become thick and sour enough to be churned.
During churning the cream and sour milk will be mixed intensively with air. This process
produces butter and butter milk.
3. Ghee:
Heat the butter until water and fat separates, fat will float on top. There are 2 ways to
remove water from butter. It can be removed by heating as water present will evaporate.
Another method is to remove layer of fat with spoon. The fat should be heated again. The
color of ghee can vary from white to dark brown.
4. Yogurt:
Heat the milk at more than 85C and keep at this temperature for 3 minutes. Cool the
milk to 45C. Add 2 tbsp of fresh yogurt to each liter of milk. The time required for
milk to turn sour depends on temperature.
5. Cheese:
Cheese is produced with acid and rennet. It can store for some weeks to some months.
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I. Kheer
Name of dish Kheer Preparation time: 10 mins
Commodities:
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Chapter 6: Dairy and eggs
(crushed) hour
Milk 1 liter
Method:
• In a pot add milk and bring it to boil, add rice and cooked for 10 minutes.
• Keep stirring, add sugar and cardamom powder mix well and cook on low
flame for 10 mins.
• Add almonds. Rice kheer is ready to serve.
Traditional kheer
Muffins:
Name of dish Muffins Preparation time: 15 mins
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Chapter 6: Dairy and eggs
Egg 1
Yogurt 125 gm.
Oil 125 ml.
Baking soda 5 gm.
Vanilla essence 3-4 drops
Method:
Mix and sift baking soda and flour
Beat milk, and then add yogurt, oil, egg and vanilla essence.
Add sugar and mix well.
Lastly fold flour mixture in it.
Bake at 180C for 25 mins.
Nan Khtai:
Name of dish Nan khtai Preparation time: 15 mins
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Chapter 6: Dairy and eggs
Method:
Melt ghee and freeze for 10 mins
Then add sugar and beat well
Combine and sift flour, cardamom powder, fold well in mixture
Add roasted and chopped almonds into mixture
Make small balls
Bake at 160C for 20-25 minutes.
Nan khtai
Gajar ka halwa:
Name of dish Gajar ha halwa Preparation time: 30 mins
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Chapter 6: Dairy and eggs
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Chapter 6: Dairy and eggs
Suji ka halwa
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Chapter 6: Dairy and eggs
Dairy products are used in different food industries in all over the world. We can use
dairy products in the production of different food items and other products (like
cosmetics, medicines). Dairy products are used in cooking and baking. Dairy products
such as milk, butter, cream, eggs are the major ingredients of the banking industry of
worldwide.
Activity: Arrange class into small groups. Assign them a task to make fried eggs and
onion omelet.
which are mentioned on the package of the Pakistan is the fifth largest milk
product. The lower and middle shelf of your producer in the world. Milk
refrigerator should be reserved for dairy food production is 28 million tons from
items like milk, cheese and yogurt. Dairy products 125 million heads
should be covered and other food items which
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have strong odor should be kept away from dairy products because milk and other dairy
products can catch the odour of other food items.
Salmonella contaminates the eggs from live poultry droppings from the area where the
eggs are laid.
Do you know?
Precautions:
The centers for disease control
o Keep eggs refrigerated at 4°c.
estimate that 1 in every 20,000 eggs
o Cook eggs until both yolk and
are contaminated with Salmonella.
white are firm.
o Egg dishes should be cooked on
approx. 73°
Contaminants in Dairy
The common chemical contaminants in milk and dairy products are Antibiotics,
anthelmintic drugs, hormones, pesticides, heavy metals, my cotoxins, nitrites etc.
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Chapter 6: Dairy and eggs
The principal components of milk are water, fat, protein, lactose (milk sugar), and
different types of salts and minerals.
Milk contains some amount of many other substances such as enzymes, vitamins,
pigments, and gases etc.
Storage of eggs
Eggs should store in the coldest part of the refrigerator at 4C.
Eggs in the shell should be consumed within three to five weeks when stored in the
refrigerator and hard-boiled eggs can be stored for a week but always check the use by
date displayed on the carton.
Handling of eggs is very delicate procedure because it can be break easily. Eggs packing
for storage and handling should be unbreakable plastic packing. Packing should be
hygienic.
For ice-cream if you want to keep its quality, texture and flavor good put it into the dairy
chiller and make sure that the temperature you are storing it in -18C or below.
Keep milk containers closed, and stored them away from the other food items because it
can cause contamination as well as the milk can pick up the odors of the other food items.
Milk should be stored on the refrigerator shelves but in the doors of the refrigerator.
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Gajar halwa
Custard
Puddings
Yogurt Creamy Greek yogurt 4˚C
Cream cheese
Mozzarella
Cheddar
For example, if Ali eats biscuits in which eggs are present, than his skin produces rashes
as well as itching.
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Chapter 6: Dairy and eggs
Milk is a nutrient/rich liquid food processed by mammals. Protein and lactose are 2
major nutrients which are present in milk.
Eggs act as binding agents in making of different dishes. Protein part of eggs helps
in binding of ingredients together and giving strength and stability to different
dishes. Eggs are also used in coating of snacks with flour and crumbs.
The processing of food is the basic preparation of food, packing, storing and
preservation. A number of innovations are the result of food processing such as fruit
juices, frozen and instant foods.
Ovo- lacto allergens are the allergies made from milk and egg products and their
byproducts. Milk allergies are usually developed in infants. Eggs allergies are often
associated with skin allergies.
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Exercise
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Chapter 6: Dairy and eggs
Activities
1. Arrange the class in small groups, give them a task to prepare, cook and finish
any 3 egg products.
2. Prepare, cook and finish any 3 sweets by using dairy products and present with
recipe card.
1. Explain and demonstrate the students about the production of different milk based
recipes.
2. Make sure that everyone is wearing PPE in kitchen lab, help them to learn about
the use of egg in different cooking and baking dishes.
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Chapter 7: Butchery
Chapter 7: Butchery
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Chapter 7: Butchery
Beef is important part to the food service industry, worldwide. Beef is significant source
of protein. This expensive product demand special care and training cattle used for the
beef industry.
Mutton is the tender meat produced by young, healthy and domesticated goats. Its texture
is a direct result of what it consumes and the age at which it is slaughtered.
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Quality points:
Quality of meat is affected by the genetic nature of the animal, how the animal is bred
and the nutritional status during the production. The following factors are very important
to understand the quality points of meat.
III. Firmness meat should appear beef that has lass marbling than prime.
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The inspection and grading of meat and poultry are to separate programs. Any animal is
inspected by a specific team. They people check however animal is ready to slaughtered
and animal is healthy or not. Than after slaughtering, meat is checked and different
grades are decided for meat according to be quality and visibility of meat.
Different kind of meats should store differently. For example, poultry should not come
into the contact with beef and other products into contact with each other. They will
prevent cross contamination.
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All meat items which have short shelf lives should be cooked as soon as possible after
they are received. Meat should be stored at proper temperature and under suitable
conditions can be held for several days without loss the quality. The frozen temperature
of meat is listed below
Do you know!
Refrigerated 28F to 32F/ -2 C to 0C
Raw meat should be stored at bottom
Frozen 0F to 20F/ -18C to -24C shelf of refrigerator at the time of
thawing to prevent cross contamination.
7.1.4 Main cuts of meat
There are basic 8 primary cuts of beef:
1. Chuck
2. Rib
3. Loin
4. Round flank
5. Short plate
6. Brisket
7. Shank
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Chapter 7: Butchery
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Chapter 7: Butchery
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Chapter 7: Butchery
Loin Steaks
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Chapter 7: Butchery
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Chapter 7: Butchery
Activity: Divide the class into 5 groups then go to butcher’s shop and examine different
cuts of a goat and tell that which body part is used in which Pakistani cuisine.
7.2 Poultry
Poultry are domestic birds which are kept by humans for different purposes. For example,
their eggs, meat and feathers are used for food and other purposes.
Poultry are great source of protein. They also provide lots of nutritional factors like
iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. The poultry meat is
a basic part of human diet as part of their balance diet.
Broilers have milk white feathers and yellowish skin. Its slaughter weight between four
and seven weeks of age, although slower growing bred reach 7 weeks of age.
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Fryer chickens are young and smaller in size (3-4 lb.) as compare to broiler. They are
perfect for frying. You can purchase fryer chicken whole or already cut up into 8 pieces.
There is such a small price difference that it’s often more convenient to purchase a cut up
fryer then a whole fryer.
A Duckling is a baby duck. They usually learn to swim from their mother. It is found in
fresh and salt water. Duck or ducklings are eaten in so many cuisines all over the world.
It is high-fat, high-protein meat which is rich in iron.
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Activity!
Prepare poultry cuts according to specifications.
Made up of fast-twitch muscles fibres Muscles with fibres that are slow-twitch
Pale in color before and after cooking Dark in color before and after cooking
Light meat has more nutritional value Dark meat has less nutritional value
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because it has less fat and calories because it has twice fat and calories.
Light meat contains less fat Dark meat contains twice as much healthy
unsaturated fat as light meat.
I.Turn your chicken breast side up your chickens’ breast meat and legs are on
the same side of your chicken.
II.Cut away the thighs and legs at the joint
III.Remove the wings
IV.Remove the back from the breast meat
V.Separate the breast meat
Activity: Divide students in 5 groups, take the whole chicken and cut it into
according to proper procedure (step by step)
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take place.
Risk management practices among the followers are enterprise diversification, marketing
and production statistics.
Some very serious diseases which are transmitted from poultry to humans are
salmonellosis, camphlobacteriosis, chlamytiocis, tuberculosis, Newcastle. Poultry
workers are at the greater risk of being affected by these diseases.
The fishes are classified according to their structures and sizes. The main eatable
fishes are:
1. Alaskan salmon
2. Cod
3. Herring
4. Mahi mahi
5. Macherel
6. Perch
7. Trout
8. Sardines
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Types of Crabs:
1. Blue crab
2. Dungeness crab
3. Horseshoe crab
4. King crab
5. Peekyteo crab
6. Rock crab
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Types of prawns:
1. Pink shrimps
2. Brown shrimps
3. White shrimps
4. Rock shrimp
5. Tiger shrimp
6. Spot shrimp
7. Red cherry shrimp
I. Fish
II. Shellfish
III. Invertebrates
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Hint: there are three major types of seafood are their fish, shellfish and invertebrates.
Activity 2: Differentiate between salt water fishes and fresh water fishes?
contamination
• Keep it clean
• Keep it cool with correct temperature
• Keep it covered
• Keep it moist
• Keep it moving
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Key Points
Beef is essential to the food service industry, worldwide. Beef is significant source
of protein. This expensive product demand special care and training cattle used for
the beef industry.
Mutton is the tender meat produced by young, healthy and domesticated goats. It’s
classified into 5 basic categories.
The perfect storage temperature of fresh meat is 0C to -2C, and for frozen meat is -
18C to -24C.
Poultry are great source of protein. They also provide lots of nutritional factors like
iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. The poultry
meat is a basic part of human diet as part of their balance diet.
A broiler is any chicken that is bred and raised for fulfill different needs regarding
to our nutrition. We can use their eggs and meat on daily basis at commercial level.
Roaster chicken is a type of chicken which are slaughtered at the age of 14 weeks
which means they are usually larger in size then broiler and fryer chicken.
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Exercise
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Activities
1. Arrange the students into 4 groups, each group make a chart on lamb,
mutton, beef and poultry cuts.
2. Plan industrial visit in any butchery shop, observe and learn about different
cuts of meat, poultry and seafood.
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Chapter 8: Beverages
Chapter 8: Beverages
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Chapter 8: Beverages
8.1 Beverages
Do you know about the term beverages?
For commercial purpose a beverage is a portable liquid consisting of water and some
other ingredients.
This may include any drink which we can take with our meals throughout the day.
A beverage is form of liquid used for energy and hydration. Types of beverages have
been increasing over time with more variety of flavors and tastes. There are basically two
types of beverages
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1. Alcoholic Beverages
2. Non-alcoholic Beverages
Alcoholic beverages are liquid with 1 % and 75% of ethyl alcohol or ethanol. These
beverages are fermented with sugars in fruits, berries and other ingredients like honey
and milk.
Non-alcoholic beverages are drinks without alcohol, or with alcohol lessened too almost
none. Examples of non-alcoholic products are
• Water • Juices
• Milk • Energy drinks
• Tea • Mock tails
• Coffee • Milk shakes
• Sparkling tea • Smoothies
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Chapter 8: Beverages
Fruit nectars – mixture of juice and Punch- flavored water and sugar
water
Ice tea- tea that is cold Lemonade – drink made of lemon, salt
and sugar
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Chapter 8: Beverages
The quality of the food in hospitality industry is very important for the good sales and
business point of view. The menu of all restaurants contains a specific portion for
beverages in which all types of beverages are included according to the nature of hotel or
restaurants.
All food items which are served as appetizers, main course, side course, snacks and
desserts, beverages play a specific role now a days. For example, soft drinks and juices
are served with main course and tea or coffees are served as appetizers. In hitea and
buffet setups are special trends these days where different types of beverages are served
according to need and requirement of customers.
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Chapter 8: Beverages
I. Shaking
II. Straining
III. Stirring
IV. Blending
V. Layering
VI. Flaming
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Chapter 8: Beverages
Cold beverages:
Method
Mix all the ingredients and blend it.
Mint margarita
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Chapter 8: Beverages
Punch
Name of dish Punch Preparation time: 20 mins
Punch
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Chapter 8: Beverages
Method
Mango squash
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Chapter 8: Beverages
Method
1. Mix instant coffee in water.
2. Combine all ingredients in blender and blend well.
3. Decorate glass with chocolate sauce.
4. Pour in glass and serve nicely.
Cold coffee
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Chapter 8: Beverages
Method
Mix all ingredients and blend them.
Strawberry fizz
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Chapter 8: Beverages
Method
• Heat the milk at medium flame.
• Add granulated sugar into it.
• When it becomes boil, then add coco powder and semi-sweet chocolate in
it.
• Pours in cups, serve as hot.
Hot chocolate
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Chapter 8: Beverages
Method
• Heat the milk at medium flame.
• Dissolve coffee into water, add sugar and blend well.
• When it becomes boiling, then pours milk in cups and adds coffee mixture
on top.
Hot coffee
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Chapter 8: Beverages
Method
• Pour water in bowl and add leaves, cardamom and salt.
• Allow it to boil
• Boil the water until 1 cup left
• When pink foam is visible, stain it.
• Add milk in it and cook well.
• Boil it and garnish with pistachios
• Pour in cup and serve.
Kashmiri tea
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Lemonade 4˚C
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Chapter 8: Beverages
Preparation methods:
• Slicing
• Pouring
• Blending
Finishing methods:
• Garnishing
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Chapter 8: Beverages
Hot beverages
Preparation methods:
• Mixing
• Pouring
• Boiling
Finishing methods:
• Garnishing
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Chapter 8: Beverages
Key points
Beverage means any liquid to consume (portable liquid), including water. For
commercial purpose a beverage is a portable liquid consisting of water and some
other ingredients.
A beverage is foam of liquid used for energy and hydration. Types of beverages
have been increasing over time with more variety of flavors and tastes. There are
basically two types of beverages alcoholic and non-alcoholic.
The preparation of beverages consists of 3 phase’s water preparation, simple syrup
preparation and final syrup preparation.
The basic methods for the preparation of hot & cold desserts include shaking,
straining, stirring, blending, layering etc.
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Chapter 8: Beverages
Exercise
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Chapter 8: Beverages
Activities
1. Divide the class into 4 groups, each group make one recipe for hot desserts.
2. Divide the class into 4 groups, each group make one recipe for cold desserts.
3. Prepare and present standard recipe card individually.
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Chapter 8: Beverages
References
1. https://www.yumpu.com/en/document/view/65446252/read-pdf-the-
professional-chef
2. https://chersyokinwebstieapp.blogspot.com/0470404345
3. https://www.finecooking.com/article/chef-vs-cook
4. https://www.finecooking.com/article/top-10-ways-to-improve-your-
cooking
5. https://www.webstaurantstore.com/article/454/types-of-cooking-
methods.html
6. https://www.nytimes.com/1983/02/23/garden/what-makes-a-great-
cook-great.html
7. https://www.ecpi.edu/blog/why-is-it-important-to-be-a-chef-in-
todays-world
8. https://www.goodreads.com/book/show/306235.The_Professional_C
hef
9. https://www.finecooking.com/article/chef-vs-cook
10. https://www.myplan.com/careers/chefs-and-head-cooks/articles-35-
1011.00.html?art=5
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GLOSSARY
173
Degreasing - removing the fat Garlic Butter - a compound butter
from stock and sauces. with the addition of garlic.
Egg wash - beaten eggs used for Gratinate - to place food item
crumbling. under a salamander to brown on
the top.
Elastin - yellow connective tissue
that has to be minced or chopped HACCP - (Hazard analysis and
for eating. critical control points) a system to
minimizing the food poisoning.
Farinaceous dishes - menu items
containing starch, such as rice, Hache finely chopped e.g. parsley,
pasta and gnocchi. mince or corriender.
174
Ice slurry mixture of crushed ice Kinilaw Cuisine- a true Philippine
and water. cuisine.
175
Napolitaine - garnish style Quiche - German word means
referring to the Italian town of cake.
Naples.
Quick bread - quick bread can be
Navarin - a brown stew made with made quickly and easily.
diced lamb.
Quinoa - a type of grain.
Oats - a cereal grass cultivated for
Ragout - a stew, as in beef ragout
its edible seed.
or ragout fin.
Offal - edible parts of animal
Raita - a mixture of yogurt,
excluding the muscle meat, such as
cumin, vegetables and fruits.
liver and kidney.
Ratio - the relationship on one
Okra - A vegetable shaped like a
ingredient to another such as 1:2 in
cylinder.
pastry mean 1 part butter and 2
Open Sandwich - a sandwich that parts flour.
is not covered by a slice of bread
Ravioli - a variety of pasta that
and the filling is exposed.
encases food in pastry.
Oregano -Strong herb used in
Raw sugar - unrefined sugar
Italian cooking.
appear much like sugar.
Paring - trimming, as of meat or
Sabayon - egg yolks and liquid
vegetables.
whipped and cooked over a Bain –
Paring knife - a knife used for Marie.
turning, trimming and peeling.
Saccharometer - an instrument
Palatable - having appealing used to measure sugar density.
flavors and taste.
Saffron - the stamen of a crocus
Pathogens - Bacteria which cause flower used for flavor and
diseases. coloration.
176
Table d'hote - a meal with no or Wrapping sheet - a thin plastic
limited choice, at a fixed price. sheet in which food is wrapped.
177
About the author
Mariyam Usman is a Senior food Preparation and Culinary Arts –Patisserie Principle
Trainer and Owner of Business ANAYA’s PATISSERIE with an extensive background
as a Food and Nutritionist, Food Safety in Catering in well-renowned Conglomerate
Companies such as Hashoo Foundation, Kitchen Cuisine, Pearl Continental, Hashoo
Hunar and TDCP- ITHM. She is currently working as senior food Preparation and
culinary arts-patisserie principle trainer at Tourism Development Corporation Punjab
College Institute Of tourism & Hotel Management Lahore. She also owned her own
Business and Member of Curriculum Development Community in NAVTTC. She holds
a degree of Food and nutritionist and also International Diploma in Food safety in
catering principles from United Kingdom. Her passions include travel and mentoring
young people to develop their own professional paths.
178
National Vocational & Technical Training Commission (NAVTTC)
Plot No.38, Sector H-9/4, Kirthar Road, Islamabad.
Tel: +92-51-9207518
Website: www.navttc.gov.pk