INTRODUTION TO COMMERCIAL COOKERY 2019

Kitchen Essentials & Basic Food Preparation

By A, Roldan & Chef Ben Casabon

This book is designed for beginners in culinary operations – and provides learning materials and guidelines
in 1) Setting up the kitchen, 2) Kitchen tools and equipment and their proper usage, proper cleaning and
storage 3) HACCP & Food Safety 4) Basic Cooking Methods 5) Cold Dishes – Appetizers, salads and
sandwiches 6) Stocks, Soup and Sauces 7) Vegetable Dishes 8) Seafoods 9) Poultry & Game 10) Meat
Dishes 11) Pasta & Cereals 12) Dessert and 13) Meal Planning, Recipe Preparation & Packaging. Chapters
5-12 provides guidelines and procedures in mise en-place preparation, cooking methods, presentation and
storage of the dish, along with sample recipes. The book is rich in graphics and illustrations and covers all
the core competencies outlined in TESDA”s Commercial Cookery and Ched curriculum on Kitchen
Essentials and Food Preparation. It is output based, with specific learning objectives and tools for
assessment of competencies, together with performance criteria.

TABLE OF CONTENTS
INTRODUCTION TO COMMERCIAL COOKERY
Chapter Topics Page

1 SETTING UP A KITCHEN & ORGANIZING THE KITCHEN CREW

Kitchen Organization & Organizational Chart 1
Lay out of a Commercial Kitchen and Operating Units 2
Job description of kitchen staff 3

2 PREPARING, CLEANING & MAINTAINING KITCHEN EQUIPMENT

AND TOOLS
Kitchen Equipment for commercial kitchen 16
Essential Kitchen Tools and Their Uses `17
Kitchen knives 19
How to Operate and Clean Kitchen Equipment 24
Machine Handling and Safety 34
Dishwashing Procedures 35
3 HACCP, FOOD SAFETY, & ACCIDENT PREVENTION IN THE
KITCHEN
HACCP Analysis and, Basic Principles 41
Definition and Importance of Sanitation and Food Safety 42
Types of food safety hazards – sources and prevention 43
Bacteria and the Conditions that contribute o their growth 44
Control and Prevention of Food borne Diseases 46
Cooling and Reheating Foods 48
Food Safety Standards in Purchasing, Receiving and Storage 49
Food Safety in Receiving and Storing Food Items 50
Food Safety Standards in Cooking 52
Maintenance of Sanitary Facilities and Equipment 54
Protection Against Chemical and Physical Hazards 55
Preventing Cross Contamination, Washing Hands 57
Safety Hazards and Accident Prevention in the Kitchen 58

4 BASIC COOKING METHODS

Dry Heat Methods- Roasting, Grilling, Frying, Baking, Sautéing 65
Definition, advantages, disadvantages and cooking guidelines
Part Dry Heat Methods-Browning, sizzling, Flambéing, Planking 77
Combination of Heat Methods-Stewing, Braising, Pot Roasting, 77
Fricasseeing, Wrap Cookery 79
Moist Heat Methods -Boiling, Simmering, Poaching & Stewing 83
Part Moist Heat Methods, Combination of Heat & Moist Method 83

5 COLD DISHES –APPETIZERS, SALADS AND SANDWICHES

PREPARATION, PRESENTATION AND STORAGE
APPETIZERS – Classification 86
Choice and Presentation of Appetizers 92
Presentation of Cold/Fruit Platters 94
Fruit Carving Procedures 96

SALADS & DRESSING –Parts and Types of Salads 121

Mise-en-place Preparation 124
Preparing Varieties of Salads & Dressing, with Recipes 127
136
SANDWICHES – Classification, and Shapes
Preparing Varieties of Sandwiches 138
Presentation and Storage of Sandwiches 142

6 STOCKS, SOUPS & SAUCES- PREPARATION, PRESENTATION & 146

STORAGE
STOCKS – Classification, Mise-en-Place Preparation 148
Preparing Varieties of Stocks, with Recipes 154
Thickening Agents 155
 SOUPS –Classification, Preparing varieties of soup 160
SAUCES – categories, preparation, recipes 161
Presentation and Storage of Soups and Sauces 169

7 VEGETABLE DISHES – PREPARATION, PRESENTATION &

STORAGE
Types of vegetables and their Nutritive Value 174
Preserving Quality and Nutrients During Preparation 175
Mise-en-Place Preparation 175
Various Ways of Preparing Vegetables 176
Types of Vegetable Cuts 177
Peeling, Trimming, Chopping, Cutting Vegetables 179
Cooking Varieties of Vegetable Dishes and Recipes 186
Storage of Vegetables 194

8 SEAFOOD DISHES – PREPARATION, PRESENTATION & STORAGE

Types of Seafoods and Their Nutritive Value 201
Market Forms, and Quality Standards 203
Mise-place Preparations; Cutting, Slicing, Deboning Fish 205
and Shell foods
Preparing Varieties of Seafoods, Cooking Methods & Recipes 213
Presentation of Seafood dishes 221
Handling and Storage of seafoods 222
9 POULTRY & GAME- PREPARATION, PRESENTATION & STORAGE Page
Mise-place Preparations 174
Cutting, Slicing, Deboning Chicken
Preparing Varieties of Chicken Dishes 176
Presentation of Chicken Dishes 177
Storage for Chicken Dishes 248
Eggs and their Nutritive Value 249
Preparations, Cooking Methods and Recipes for Egg Dishes 250
Storing Eggs and Egg Products 254

10 PREPARATION, PRESENTATION & STORAGE OF MEAT DISHES

Types of Meat, Grading System & Nutritive Value 259
Preparing Meat for Cooking -Cutting, Trimming, Chopping, 263
Preparing Meat, Cooking Methods, Preparing Marinades 266
Determining the Doneness of Cooked Meat 271
Preparing Varieties of Meat Dishes, Recipes 272
Presentation of Meat dishes 283
Storage of meat dishes 286
11 PASTA & CEREALS - PREPARATION, PRESENTATION & STORAGE
PASTA – Types and Shapes of Pasta, Nutritive Value 290
Preparations for Pasta, Mise-en-Place 292
Various Ways of Cooking Pasta and Sauces, Pasta Recipes 293
Presentation and Storage of Pasta 302
Types of Rice and Cereals and Their Nutritive Value 303
Various Ways of Preparing Rice and Cereals 304

12 PREPARATION, PRESENTATION & STORAGE OF DESSERT

Types of Dessert, Major Ingredients in Dessert Preparation 311
Preparing Varieties of Dessert, Dessert Recipes 313
Presentation of Dessert 325
Storage of Dessert 328

13 RECIPE PREPARATION, PORTIONING & PACKAGING FOODS

Standard Recipe-Components, Importance 332
Procedures in Preparing, Costing & Pricing Recipes 334
Adjusting Yield and Serving Size in Recipes 339
Tools in Recipe Costing, Kitchen Tests, Butcher’s Test 340
Recipe Test, Test of Yield and Quality 344
Portioning and Packaging of Raw Materials 347
Making Requisition for Pre packed, Pre-portioned foods 348
Packaging and Storage of Packaged Foods 352