NOTRE DAME

OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite

Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com

Senior High School

COOKERY NC II
SELF LEARNING MODULE
MOST
Essential
Learning
Competencies

MODULE 1
NAME:_________________________________

GRADE:______ STRAND/SECTION:_____________

Prepared by:
 Introduction

Good day, welcome to Cookery NC-II: Fundamentals of Professional Cookery. In

this module we will present you the knowledge and skills that you must possess inside
the kitchen before performing hands-on food preparations. We will be talking about the
kitchen department, your responsibilities as a kitchen staff, the basic knowledge of
kitchen tools and equipment, unit and measurements conversion, occupational health
and food safety standards, and basic knifes skills.

Unit Measurement
 Table of content:

Fundamentals of Professional Cookery

https://youtu.be/rB6lGpbn_Dg

UNIT 1: Introduction to Professional Cookery

LESSON 1: The Kitchen Department

 Introduction
 TOPIC 1: Organizational Structure in the Kitchen

o Kitchen Staff (1)

o Kitchen Staff (2)

o Kitchen Staff (3)

o Kitchen Staff (4)

o Example of a Kitchen Organization

 TOPIC 2: Knowing your Role as a Kitchen Staff

LESSON 2: The Kitchen Staff

 TOPIC 1: Duties and Responsibilities of a Kitchen Staff

 TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff

UNIT 2: Basics of Professional Cookery

LESSON 1: Common Kitchen Tools, Utensils, and Equipment

 Introduction
 TOPIC 1: Pots and Pans
 TOPIC 2: Measuring Devices
 TOPIC 3: Hand Tools
 TOPIC 4: Knives
 TOPIC 5: Cooking Equipment

LESSON 2: Measurements and Conversions

 Introduction
 TOPIC 1: Common Weights and Measurements Used in the Kitchen
 TOPIC 2: Measurement Conversion
 TOPIC 3: Weight, Volume, and Dry Measures Conversions
 TOPIC 4: Temperature Conversions

Unit 3: Food Safety

LESSON 1: Food Safety

 TOPIC 1: Cleaning the Stations

o Three-Compartment Sink

 TOPIC 2: Washing of Ingredients

 TOPIC 3: Food Temperature

LESSON 2: Occupational Health and Safety Procedure

 Introduction
 TOPIC 1: Personal Protective Equipment (PPEs)
 TOPIC 2: Handwashing
 TOPIC 3: Hygienic Practices
 TOPIC 4: Safety Measures in the Kitchen
 LESSON 3: Knife Skills

 Introduction
 TOPIC 1: Basic Cuts
 TOPIC 2: Cube Cuts
 TOPIC 3: Stick Cuts
 TOPIC 4: Strip Cuts
 TOPIC 5: Fancy Cuts
UNIT 1: Introduction to Professional Cookery

https://youtu.be/ANt2iyUdPt0

At the end of this unit, you should be able to:

 Identify the organizational structure inside the kitchen;

 Distinguish the importance of the roles of the kitchen staff;

 Enumerate several duties and responsibilities of the kitchen staff;

 Identify professional work habits observed in the kitchen.

LESSON 1: The Kitchen Department

Introduction
TOPIC 1: Organizational Structure in the Kitchen

The following are different roles and positions of the kitchen staff. Take note
that not all kitchen has a complete line-up of positions, depending on the
needs and capabilities of the kitchen.
Kitchen Staff (1)
Kitchen Staff (2)
Kitchen Staff (3)
Kitchen Staff (4)
TOPIC 1: Organizational Structure in the Kitchen

Example of a Kitchen Organization:

Here is an example of a standard five-star hotel kitchen operation :

 Note that the staff and positions depend on the type of hotel/restaurant.

TOPIC 2: Knowing your Role as a Kitchen Staff

To be able to perform your duties properly, you must understand your role in
the organization. Here are some ways to help you know your duties and
responsibilities as a kitchen staff.

Organizational Structure
This refers to how members are situated in an organization. Organizational
structures will not only help you find your place in an organization but will
also help you identify the chain of command and the flow of authority in an
establishment.
Contracts and Job Descriptions

A contract is a written document that states the description of your job, the
scope of your responsibilities, and the terms of your employment. This is
usually provided by your employer before you start working. Other than your
main responsibilities, there may be times when you are required to perform
other side duties as deemed necessary.

On-the-job Training

OJT or on the job training will let you familiarize yourself with the function of
each staff or each department and the processes inside the organization
through hands-on work experience. OJTs can be required for interns or new
staff and even to old staff members if a new policy or system is being
implemented.

Standard Operating Procedure (SOPs), Policies and Procedures

These are set of instructions that indicate the appropriate actions to be
undertaken for any possible workplace situation. SOPs may be set by the
establishment, the industry, and sometimes by a concerned government
agency.

Daily Task Sheets, Direct Requests and Observation

A daily task sheet is document detailing the activities that you have to
undertake throughout your shift. This is usually handed to the staff or posted
in bulletins before the service or the shift starts.
Meanwhile, direct requests and observations will show you tasks that need to
be addressed immediately, depending on the event or what you feel based on
any given situation.
LESSON 2: The Kitchen Staff

TOPIC 1: Duties and Responsibilities of a Kitchen Staff

As a kitchen staff, it is your responsibility to complete the task that is being

assigned to you. One of your primary duties is to always keep the kitchen
clean.  Every kitchen maintains a hygiene and sanitation standard to ensure
the health and safety of the employees and customers.

Working in the kitchen may require several skills and knowledge to

perform specific functions that is why starting with the most basics
is the most important thing to keep in mind. 

Take note that the kitchen staff reports to the sous chef and

executive chef.
TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff

A place that does not serve good food and deliver exceptionally must probably
had staffs that do not follow good practices in the kitchen. As a kitchen staff,
you must be able to keep up with peers and superiors inside the kitchen—since
the process itself requires correct procedures and teamwork at most times.

To reach an exceptional level of work and in turn, a perfect meal, you must
follow certain rules that must be observed as a kitchen staff:

These are just some of the unwritten rules that are observed in the general
kitchen industry. Although there are kitchens which implement and provide
formal guidelines and orientations, it is best to keep a professional attitude
and following the standard ethics of good kitchen practice.
UNIT 2: Basics of Professional Cookery

https://youtu.be/kJi6csdB2tA

At the end of this unit, you should be able to:

 Identify common kitchen tools, utensils, and equipment in the kitchen;

 Convert kitchen measurements;

 Practice food and occupational safety procedures;

 Demonstrate basic knife skills; and

 Define basic and foreign culinary terms commonly used in the kitchen.
LESSON 1: Common Kitchen Tools, Utensils, and Equipment

Introduction
TOPIC 1: Pots and Pans
TOPIC 2: Measuring Devices
TOPIC 3: Hand Tools
TOPIC 4: Knives
TOPIC 5: Cooking Equipment
LESSON 2: Measurements and Conversions

Introduction

Math is widely used in the kitchen. That is why culinary math requires you to
be knowledgeable on the basics of addition, subtraction, multiplication, and
division. You will also be using ratios and percentages from time to time.

As a chef, you will be responsible for many computations done at the

kitchen. 

These may include:

 Recipe yield

 Ratio for preparing stocks

 Calculating cost of a dish

 Budget of food and labor

 Counting portions

 Measurement of ingredients

TOPIC 1: Common Weights and Measurements Used in the Kitchen

The weights and measurements may be measured with the appropriate

equipment and tools. 

These are discussed in US measurements. Measuring devices usually used in

the kitchen are:
  Scales

 Volume measures

 Measuring cups

 Measuring spoons

 Ladles

 Scoops

 Thermometers (meat, instant-read,fat, or special thermometers).

Pinch 1/8 tsp

1 tbsp 3 tsp

2 tbsp 1 oz

4 tbsp ¼ cup

8 tbsp ½ cup

12 tbsp ¾ cup

16 tbsp 1 cup

1 cup of liquid ½ pint

2 cups of liquid 1 pint

4 cups of liquid 1 quart/ 1 liter

2 pints of liquid 1 quart

4 quarts 1 gallon

16 ounces 1 pound

1 pound 454 grams

TOPIC 2: Measurement Conversion

This is usually done when you need to increase or decrease the size of
recipes.

Converting to Smaller Units

1. Multiply Pounds (lb) by 16 to get total ounces (oz.)

Example:  3 Lb. X 16 oz. = 48 oz.

2. Multiply Quarts (Qt) by 32 to get total fluid ounces (oz.)

Example:  2 Qt. x 32 oz. = 64 oz.

3. Multiply Cups by 8 to get total fluid ounces in a cup

Example:  3 cups X 8 oz. = 24 fl. oz.

4. Multiply Cups by 16 to get total tablespoons dry weight (Tb.)

Example:  2 cups X 16 Tb. = 32 Tb.

5. Multiply Gallons (G) by 4 quarts (Qt)

Example:  5 G X 4 Qt. = 20 Qt.

Converting to Larger Units

1. Divide ounces (oz.) by 16 to get total pounds (Lb)

Example:  56 oz./ 16 ounces = 3 Lb. 8 oz.

2 Divide fluid ounces by 32 to get fluid quarts

Example:  16 Qt./4 = 4 quarts

3. Divided dry tablespoons by 16 to get total cups

Example:  20 Tb./16 = 1 ¼ C
TOPIC 3: Weight, Volume, and Dry Measures Conversions

There is a difference between weight ounces and volume ounces.  Weight

ounces (net wt oz) are used in measuring dry food while  volume ounces (net
fl oz) are used in measuring fluid substances and food products.

WEIGHT CONVERSION

To convert ounces to grams, multiply the number of ounces by 28.35

¼ oz 7g

½ oz 14g

1 oz 28g

4 oz (1/4 lb) 113g

8 oz (1/2 lb) 227g

16 oz (1 lb) 454g

24 oz (1 ½ lb) 680g

32 oz (2 lbs) 907g

40 oz (2 ½ lbs) 1.13kg

48 oz (3 lbs) 1.36kg
VOLUME CONVERSION

To convert fluid ounces to milliliters, multiply the number (fl oz) by 30

1 tsp (1/6 fl oz) 5 ml

1 tbsp ( ½ fl oz) 15 ml

2 tbsp (1 fl oz) 30 ml

1 cup (8 fl oz) 240 ml

1 pint (16 fl oz) 480 ml

1 qt (32 fl oz) 960 ml

1 gal (128 fl oz) 3.84 L

 

DRY MEASURES

cup tbsp tsp ml

1 cup 16 tbsp 48 tsp 250 ml

¾ cup 12 tbsp 36 tsp 175 ml

2/3 cup 10 2/3 tbsp 32 tsp 150 ml

½ cup 8 tbsp 24 tsp 125 ml

1/3 cup 5 1/3 tbsp 16 tsp 75 ml

¼ cup 4 tbsp 12 tsp 50 ml

1/8 cup 2 tbsp 6 tsp 30 ml

  1 tbsp 3 tsp 15 ml

Dash or pinch = less than 1/8 tsp

Tablespoon Teaspoon Ounces Cups Pints Quarts Gallons Milliliter Liters
s (Tbsp) s (tsp) (oz) s (mL) (L)

1 3 ½ 1/16       15 0.015

4 12 2 ¼       60 0.06

8 24 4 ½       125 0.125

16 48 8 1 ½ ¼ 1/16 250 0.25

    16 2 1 ½ 1/8 500 0.5

    32 4 2 1 ¼ 950 0.95

    128 16 8 4 1 3800 3.8

US-CANADA WEIGHT AND MEASURES CONVERSION

US CANADIAN

¼ tsp 1.25 ml

½ tsp 2.50 ml

1 tsp 5.00 ml

1 tbsp 15 ml

¼ cup 50 ml

1/3 cup 75 ml

½ cup 125 ml

2/3 cup 150 ml

¾ cup 175 ml

1 cup 250 ml

1 quart 1 liter
TOPIC 4: Temperature Conversions

To convert Celsius into Fahrenheit:

(°C x 1.8) + 32 =   ______ °F

For example,

(30°C x 1.8) + 32 =86°F

***************************************************************************
*************

To convert Fahrenheit into Celsius:

(°F - 32) x .5556 = ______°C

For example,

(50°F - 32) x .5556 = 10°C

Unit 3: Food Safety

TOPIC 1: Cleaning the Stations

Three-Compartment Sink

The same principles of washing and rinsing apply when washing dishes by
hand in a three-compartment sink. Before starting you must clean each sink
compartment and drain board. Then pre-scrape the dishes to remove the
excess food. You can begin the three-step process:  

 After this process, it is a must to dry the dishes on the drain board/rack.
Once done, store the tools and equipment in a clean place free from
contamination.
TOPIC 2: Washing of Ingredients
TOPIC 3: Food Temperature
LESSON 4: Occupational Health and Safety Procedure

Introduction

To avoid accidents and problems in the workstation and in food preparation,

you must practice occupational safety and proper health procedure. The
lesson includes the use of PPEs, proper handwashing techniques, good
hygienic practices, and kitchen safety measures.

TOPIC 1: Personal Protective Equipment (PPEs)

Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while
working.
These are important in ensuring safe food handling to avoid food

contamination or any accidents that may happen in the kitchen.

TOPIC 2: Handwashing

https://youtu.be/IpDxlpfUttM

Among all hygienic practices in providing safe food to customers, the most
important is hand washing.

Note: Always consider the faucet, sink and its surrounding contaminated

when starting the hand washing procedure. You must avoid touching the sink.
Use the hand-washing sink, not the food preparation sink.

TOPIC 3: Hygienic Practices

If you work with food, you must always be clean and in good health.  How?
TOPIC 4: Safety Measures in the Kitchen

Always ensure safety in the kitchen!  

Take note of these extra measures:

https://youtu.be/4bNml0n9mQk
LESSON 5: Knife Skills

Introduction

The chef's knife, also called the French knife, is one of the most essential
tools of the chef. Many other kinds of tolls are also used for cutting,
chopping, and slicing.

Knife skills are one of the basic requirements in performing mise en place.   It
is also important to learn how to properly hold the chef's knife. A good grip
will give you control over the knife to prevent accidents and improve your
efficiency and accuracy. Holding the blade with the thumb and forefinger is the
best position for handling the knife.

Remember that in holding the knife, 

Hold firmly to the item you are cutting so it will not slip.

Guide the knife so that the knife blade slides along the fingers since the
position of your hand will control the cut.

Curl your fingertips to avoid accidents.

In the following lesson, the most basic and common knife skills and
techniques will be demonstrated.
TOPIC 1: Basic Cuts

-COARSE - Coarse cut refers to rough cuts used for many vegetables and
irregularly-shaped food items such as mushrooms and rhubarbs.

https://youtu.be/m0eciCxhp2g

-SLICING - Slicing refers to cutting food into broad or flat thin pieces.

https://youtu.be/SFtXco65ogk

-MIREPOIX - Mirepoix cut refers to roughly cutting vegetables equally

usually done to mirepoix vegetables such as the carrot, onion, and celery.

https://youtu.be/8p_NB79qP4A

TOPIC 2: Cube Cuts

-DICING

Dicing refers to cutting food items into small uniform, cube-shaped pieces of
1/8 – ¼ inches in sizes.

https://youtu.be/BQ9OUgFh2Yg

-MACEDOINE - Macédoine cut refers to a diced cut of fruit or vegetable,

usually small dice measuring ¼ inch on sides; 5mm diced cube.

https://youtu.be/_Ntnb7HOhrw
-BRUNOISE - Brunoise cut refers to very small diced cube cuts; usually by 1/8
x 1/8 x1/8 inches.

https://youtu.be/byd7los2zjM

-MATIGNON - Matignon cut is used to evenly cut root vegetables.

https://youtu.be/VjDJp-_Mxh4
TOPIC 3: Stick Cuts

-JARDINIERE - Jardinière cut refers to the “soup cut”, short thin batons 2.5
cm long x 3 mm wide and thick.

https://youtu.be/gq63YsnRvSM

-BATONNET - Batonnet cut refers to cutting vegetables into strips. Technical

measurement is ¼” by ¼” by 2.5 – 3” long. It is the base of julienne and
brunoise.

https://youtu.be/M7ay5-bmALY

TOPIC 4: Strip Cuts

-JULIENNE - Julienne cut refers to progressively cutting thinner and thinner

lengthwise strips of food.

https://youtu.be/UOQrxWRVtRw

-CHIFFONADE - Chiffonade cut refers to cuts on leafy vegetables; usually at

1/8” wide into thin strips and ribbons.

https://youtu.be/mapcluWRqWw

TOPIC 5: Fancy Cuts

-PAYSANNE - Paysanne refers to a cut ½ x ½ x 1/8 inch either round square
or rectangular.

https://youtu.be/Wl8AjwlGnWw

-TOURNEE - Tournee cut refers to cutting vegetables into a football shape

with seven equal sides and ends left flat.

https://youtu.be/KS76VCTuwvU