culinary foundations session one-professionalism and sanitation 1 becoming a chef a lost tourist...

Culinary FoundationsCulinary Foundations Session One-Professionalism and Session One-Professionalism and SanitationSanitation

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Becoming a ChefBecoming a ChefA lost tourist asks a New Yorker, A lost tourist asks a New Yorker,

“how do you get to Carnegie Hall?“how do you get to Carnegie Hall?…”…”


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AgendaAgenda

1.1. Introduction and SyllabusIntroduction and Syllabus2.2. Define ProfessionalismDefine Professionalism3.3. Name key historical figures responsible for Name key historical figures responsible for

developing food service professionalism.developing food service professionalism.4.4. Prevent food poisoning and food borne illness by Prevent food poisoning and food borne illness by

exercising hygienic standards and food handling exercising hygienic standards and food handling and storage techniques to industry standards.and storage techniques to industry standards.

5.5. Develop safe work habits to prevent injuries and Develop safe work habits to prevent injuries and common hazards in the kitchen.common hazards in the kitchen.

6.6. Have an understanding of the kitchen policies Have an understanding of the kitchen policies and requirements for dish and cleanup duties.and requirements for dish and cleanup duties.

7.7. Discuss Uniform and Knife kit ordering Discuss Uniform and Knife kit ordering proceduresprocedures


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HomeworkHomework

Chapter 5 in Chapter 5 in On CookingOn Cooking Select a Book for the QuarterSelect a Book for the Quarter Watch a movieWatch a movie Movie Summary to shareMovie Summary to share Worksheet oneWorksheet one


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What does it mean to be a What does it mean to be a foodservice professional?foodservice professional?

Respect for the craftRespect for the craft Respect for yourselfRespect for yourself Respect for the productsRespect for the products Desire for excellenceDesire for excellence Determination and follow-throughDetermination and follow-through Transferable skills :Transferable skills :

Ability to work alone and as a teamAbility to work alone and as a team Ability to motivate yourself and othersAbility to motivate yourself and others Ability to multi-taskAbility to multi-task Visualize - dreamVisualize - dream Assist and serveAssist and serve Manage and delegateManage and delegate Work methodically-systematicallyWork methodically-systematically IntegrityIntegrity


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The Five Grande CuisinesThe Five Grande Cuisines(euro-centric and outdated)(euro-centric and outdated)

Latin (Mexican)Latin (Mexican) ChineseChinese IndianIndian Italian/MediterraneanItalian/Mediterranean French/ContinentalFrench/Continental

The greatest influence on the structure The greatest influence on the structure of the modern restaurantof the modern restaurant


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How the French got us hereHow the French got us here

Coined the term, literallyCoined the term, literally ““restaurer” to restore.restaurer” to restore.

First modern restaurant First modern restaurant 1765 Parisian tavern keeper, a monsieur, 1765 Parisian tavern keeper, a monsieur,

“Boulanger” Hung a sign advertising the sale of “Boulanger” Hung a sign advertising the sale of his special restorative, a dish of sheep hocks in his special restorative, a dish of sheep hocks in white saucewhite sauce. .

Sued and Closed by a guild Sued and Closed by a guild claimed that Boulanger was infringing on their claimed that Boulanger was infringing on their

exclusive right to sell dishes. Each guild had a exclusive right to sell dishes. Each guild had a monopoly on certain foods prepared. He monopoly on certain foods prepared. He triumphed in court and re-opened. triumphed in court and re-opened.


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Le Grande Cuisine Le Grande Cuisine (Early 19(Early 19thth century) century)

Marie-Antoine CarMarie-Antoine Carème ème dozens of courses dozens of courses elaborately and intricately elaborately and intricately

prepared, presented, prepared, presented, garnished and sauced foodsgarnished and sauced foods

many complex courses over many complex courses over several hours several hours

Immersed in the Classical Immersed in the Classical StudiesStudies


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Cuisine ClassiqueCuisine Classique(Late 19(Late 19thth Century) Century)

Auguste EscoffierAuguste Escoffier Wrote the definitive textWrote the definitive text Compilation, Organization, Compilation, Organization,

and Refinementand Refinement


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Nouvelle CuisineNouvelle Cuisine((Early to mid twentieth century)Early to mid twentieth century)

Fernand Point Fernand Point Lighter and naturally Lighter and naturally

flavored flavored Simply prepared Simply prepared Focus on American Focus on American

Style ServiceStyle Service


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American Culinary American Culinary Revolution Revolution (circa 1960’s)(circa 1960’s) Democratized “chefdom”Democratized “chefdom” A few philosophical A few philosophical

visionariesvisionaries Alice Waters, Daniel Alice Waters, Daniel

Boulud, James Beard, MFK Boulud, James Beard, MFK Fisker, Julia Child, et al.Fisker, Julia Child, et al.

Identified opposing food Identified opposing food communities: Fast and communities: Fast and SlowSlow

SIMPLE


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Worldwide Culinary Worldwide Culinary SymposiumSymposium

No longer a simple No longer a simple national issuenational issue

Demands Demands involvementinvolvement

What does Big What does Big Food mean to Little Food mean to Little People?People?

COMPLEX


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““The U.S. Public Health The U.S. Public Health Service identifies more than Service identifies more than 40 diseases that can be 40 diseases that can be transmitted through food. transmitted through food. Many can cause serious Many can cause serious illness; some are even illness; some are even deadly. Therefore, providing deadly. Therefore, providing consumers with safe food is consumers with safe food is the food handler’s most the food handler’s most important task.”important task.”

Safety and SanitationSafety and Sanitation

http://images.google.com/imgres?imgurl=http://www.gorenlaw.com/slip-and-fall-lawyers/images/bonebroken.jpg&imgrefurl=http://www.gorenlaw.com/slip-and-fall-lawyers/&h=373&w=200&sz=5&tbnid=hq-CDT-R1YkJ:&tbnh=118&tbnw=63&hl=en&start=16&prev=/images%3Fq%3Dslip%2Band%2Bfall%2B%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN

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Why Bacteria GrowWhy Bacteria Grow

Bacteria are everywhereBacteria are everywhere Poor sanitation standardsPoor sanitation standards Poor personal hygienePoor personal hygiene Lack of training Lack of training Cross contaminationCross contamination Food can be a source of pathogenic Food can be a source of pathogenic

bacteriabacteria


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F.A.T. T.O.M.F.A.T. T.O.M. F.oodF.ood A.cidityA.cidity T.imeT.ime

T.emperatureT.emperature O.xygen (or lack of)O.xygen (or lack of) M.oistureM.oisture

Six Conditions for GrowthSix Conditions for Growth


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Preventing Food Borne Preventing Food Borne IllnessIllness

Keep bacteria from Keep bacteria from spreadingspreading

Stop it’s growthStop it’s growth Kill itKill it Food StorageFood Storage Proper HoldingProper Holding Handling and Handling and

preparationpreparation The food danger zone!The food danger zone! Rodent/Pest controlRodent/Pest control


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Clean vs. SanitizeClean vs. Sanitize CleanClean

To remove unwanted food particles, dirt, To remove unwanted food particles, dirt, and other non-bacterial matterand other non-bacterial matter

SanitizeSanitize To reduce bacteria to a safe levelTo reduce bacteria to a safe level

SterilizeSterilize To eliminate all bacteria (Improbable in To eliminate all bacteria (Improbable in

a kitchen environment)a kitchen environment)


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HACCP SystemsHACCP Systems1.1. Assessing HazardsAssessing Hazards2.2. Identifying Critical Control PointsIdentifying Critical Control Points3.3. Setting up procedures for critical Setting up procedures for critical

control pointscontrol points4.4. Monitoring critical control pointsMonitoring critical control points5.5. Taking corrective actionsTaking corrective actions6.6. Setting up a record-keeping systemSetting up a record-keeping system7.7. Verifying that the system is workingVerifying that the system is working


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Temperature Temperature Danger ZoneDanger Zone

41 to 135


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Behavior modification is keyBehavior modification is key

Become aware of Become aware of unconscious habitsunconscious habits HairHair ScratchScratch PickPick Chewing pen, etcChewing pen, etc


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Food storage rules Food storage rules specifically for our labsspecifically for our labs

Chill down quickly in blast chillerChill down quickly in blast chiller Bag and tag Wrap and lableBag and tag Wrap and lable Put away in the correct area-learn Put away in the correct area-learn

the kitchenthe kitchen


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Safe food handling Safe food handling techniques specifically for techniques specifically for

our labsour labs Dry pot holdersDry pot holders Let knives drop, don’t try to catch themLet knives drop, don’t try to catch them Stay close to your machine while Stay close to your machine while

running, do not walk away or get running, do not walk away or get destracted.destracted.

Learn how to take apart, and put back Learn how to take apart, and put back together equipment together equipment

Leave the equipment and the kitchen Leave the equipment and the kitchen cleaner than you found it.cleaner than you found it.


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Cleaning and dish room Cleaning and dish room procedures specific to our procedures specific to our

labslabs CourtesyCourtesy

dish person most important in kitchendish person most important in kitchen


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GOOD HYGIENEGOOD HYGIENE

No dangling jewelery - watches, rings, No dangling jewelery - watches, rings, earrings, piercings earrings, piercings

Bathe or shower daily-use deodorant, no Bathe or shower daily-use deodorant, no heavy cologne, wash hairheavy cologne, wash hair

Keep nails short, if you have long nails, Keep nails short, if you have long nails, loose themloose them

Clean uniforms and shoes and hair Clean uniforms and shoes and hair restraint-white hat, white cap or hairnetrestraint-white hat, white cap or hairnet

Brush teeth and wash hands often, Brush teeth and wash hands often, especially after the use of the bathroomespecially after the use of the bathroom


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PERSONAL SAFETYPERSONAL SAFETY

Working with knives:Working with knives: keep eye on the work -# 1 important rule keep eye on the work -# 1 important rule

carry away from body, pointed down at carry away from body, pointed down at floorfloor

Right knife for right jobRight knife for right job use color coded cutting boards for the correct jobuse color coded cutting boards for the correct job Keep knives sharp and clean. Store properly after Keep knives sharp and clean. Store properly after

use. Never put knife in dish station.use. Never put knife in dish station. Cut away from bodyCut away from body Hold and cut away from fingers, never towards Hold and cut away from fingers, never towards

the handsthe hands Let falling knife fallLet falling knife fall


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Working with machinesWorking with machines

pay attention to your workpay attention to your work unplug while assembly or cleaningunplug while assembly or cleaning report defective equipmentreport defective equipment dry floor and hands while working dry floor and hands while working

with equipmentwith equipment use only if trained on equipment and use only if trained on equipment and

authorized, If not, ask for helpauthorized, If not, ask for help


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Preventing burnsPreventing burns

wear uniform correctlywear uniform correctly use dry pot holders or towels, never wet-avoid steam burnsuse dry pot holders or towels, never wet-avoid steam burns assume all metal surfaces are hotassume all metal surfaces are hot handles on pots should be turned away from front of stove handles on pots should be turned away from front of stove

to avoid catching a sleeve or shirt on themto avoid catching a sleeve or shirt on them be careful around steamer, always open slowly with face be careful around steamer, always open slowly with face

and hands away from the door to avoid a facial steam burn.and hands away from the door to avoid a facial steam burn. avoid spilling hot liquids from heavy pots~ use a buddy avoid spilling hot liquids from heavy pots~ use a buddy

systemsystem protect eyes and skin from harsh chemicals and odorsprotect eyes and skin from harsh chemicals and odors alert dishwasher to hot pans or potsalert dishwasher to hot pans or pots communicate to others when walking through kitchen with communicate to others when walking through kitchen with

hot pans or potshot pans or pots


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FIRESFIRES

Preventing firesPreventing fires Keep water away from hot greaseKeep water away from hot grease Keep grease or fat below fire temp, use equipment Keep grease or fat below fire temp, use equipment

correctlycorrectly Handling minor cooking firesHandling minor cooking fires

Cover with pan lid to smotherCover with pan lid to smother Use baking soda to smother, never water with greaseUse baking soda to smother, never water with grease If necessary, use fire extinguisherIf necessary, use fire extinguisher

Handling oven firesHandling oven fires Keep equipment clean to avoid firesKeep equipment clean to avoid fires If a fire starts, close door-fire is contained. Smother it.If a fire starts, close door-fire is contained. Smother it.


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LiftingLifting

Examine objectExamine object Hold close to bodyHold close to body Ask for helpAsk for help Bend at the knees, not straight back Bend at the knees, not straight back

and use legs and use legs


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Keeping floors safeKeeping floors safe

clean up spills and grease-wash clean up spills and grease-wash properly-do not salt the floorproperly-do not salt the floor

keep floors clean and dry-post signs keep floors clean and dry-post signs when mopping and warn others of when mopping and warn others of wet floors.wet floors.


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Walking safelyWalking safely

do not rundo not run wear non skid shoes, close toedwear non skid shoes, close toed know where your co-workers are at know where your co-workers are at

all times, look where you are going!all times, look where you are going! carry tools correctly, knives pointed carry tools correctly, knives pointed

straight down.straight down.


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What should be done if What should be done if there is an accident or there is an accident or emergency situation?emergency situation?

CutsCuts If minor, clean bandage and finger cot and glove. If serious, If minor, clean bandage and finger cot and glove. If serious,

public public safety is called and trip to ER.safety is called and trip to ER. BurnsBurns

cold water, towel, indirect icing-never grease or butter. If seriouscold water, towel, indirect icing-never grease or butter. If serious go to nearest hospital. Public safety called.go to nearest hospital. Public safety called. FallsFalls

avoid, if you fall, check first to see if anything broken, then avoid, if you fall, check first to see if anything broken, then have someone help you up. Check for bruises and breaks. If have someone help you up. Check for bruises and breaks. If serious, public safety needs to be called.serious, public safety needs to be called.

FiresFires smother, pull alarm, get out of buildingsmother, pull alarm, get out of building

Weather warningsWeather warnings follow public safety to shelter, or escape from building.follow public safety to shelter, or escape from building.

culinary foundations session one-professionalism and sanitation 1 becoming a chef a lost tourist...

Documents

food service professionalism

safe food

food handling

food poisoning

big food mean

opposing food communities

prepared focus

safe work habits