Transcript Session One - Metropolitan Community College

Becoming a Chef
A lost tourist asks a New Yorker, “how
do you get to Carnegie Hall?…”
Culinary Foundations
Session One-Professionalism and
Sanitation
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Agenda
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Introduction and Syllabus
Define Professionalism
Name key historical figures responsible for developing
food service professionalism.
Prevent food poisoning and food borne illness by
exercising hygienic standards and food handling and
storage techniques to industry standards.
Develop safe work habits to prevent injuries and
common hazards in the kitchen.
Have an understanding of the kitchen policies and
requirements for dish and cleanup duties.
Discuss Uniform and Knife kit ordering procedures
Culinary Foundations
Session One-Professionalism and
Sanitation
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Homework
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Chapter 5 in On Cooking
Select a Book for the Quarter
Watch a movie
Movie Summary to share
Worksheet one
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Session One-Professionalism and
Sanitation
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What does it mean to be a
foodservice professional?
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Respect for the craft
Respect for yourself
Respect for the products
Desire for excellence
Determination and follow-through
Transferable skills :
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Ability to work alone and as a team
Ability to motivate yourself and others
Ability to multi-task
Visualize - dream
Assist and serve
Manage and delegate
Work methodically-systematically
Integrity
Culinary Foundations
Session One-Professionalism and
Sanitation
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The Five Grande Cuisines
(euro-centric and outdated)
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Latin (Mexican)
Chinese
Indian
Italian/Mediterranean
French/Continental
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The greatest influence on the structure of the
modern restaurant
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Session One-Professionalism and
Sanitation
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How the French got us here
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Coined the term, literally
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“restaurer” to restore.
First modern restaurant
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1765 Parisian tavern keeper, a monsieur,
“Boulanger” Hung a sign advertising the sale of his
special restorative, a dish of sheep hocks in white
sauce.
Sued and Closed by a guild
claimed that Boulanger was infringing on their
exclusive right to sell dishes. Each guild had a
monopoly on certain foods prepared. He triumphed
in court and re-opened.
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Culinary Foundations
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Le Grande Cuisine
(Early 19th century)
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Marie-Antoine Carème
dozens of courses
elaborately and intricately
prepared, presented,
garnished and sauced foods
many complex courses over
several hours
Immersed in the Classical
Studies
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Cuisine Classique
(Late 19th Century)
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Auguste Escoffier
Wrote the definitive text
Compilation, Organization, and
Refinement
Culinary Foundations
Session One-Professionalism and
Sanitation
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Nouvelle Cuisine
(Early to mid twentieth century)
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Fernand Point
Lighter and naturally
flavored
Simply prepared
Focus on American Style
Service
Culinary Foundations
Session One-Professionalism and
Sanitation
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American Culinary Revolution
(circa 1960’s)
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Democratized “chefdom”
A few philosophical
visionaries
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Alice Waters, Daniel Boulud,
James Beard, MFK Fisker,
Julia Child, et al.
SIMPLE
Identified opposing food
communities: Fast and
Slow
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Session One-Professionalism and
Sanitation
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Worldwide Culinary Symposium
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No longer a simple
national issue
Demands involvement
What does Big Food
mean to Little People?
Culinary Foundations
Session One-Professionalism and
Sanitation
COMPLEX
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Safety and Sanitation
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“The U.S. Public Health
Service identifies more than
40 diseases that can be
transmitted through food.
Many can cause serious
illness; some are even
deadly. Therefore, providing
consumers with safe food is
the food handler’s most
important task.”
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Session One-Professionalism and
Sanitation
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Why Bacteria Grow
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Bacteria are everywhere
Poor sanitation standards
Poor personal hygiene
Lack of training
Cross contamination
Food can be a source of pathogenic
bacteria
Culinary Foundations
Session One-Professionalism and
Sanitation
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Six Conditions for Growth
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F.A.T. T.O.M.
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F.ood
A.cidity
T.ime
T.emperature
O.xygen (or lack of)
M.oisture
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Session One-Professionalism and
Sanitation
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Preventing Food Borne Illness
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Keep bacteria from
spreading
Stop it’s growth
Kill it
Food Storage
Proper Holding
Handling and
preparation
The food danger zone!
Rodent/Pest control
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Session One-Professionalism and
Sanitation
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Clean vs. Sanitize
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Clean
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Sanitize
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To remove unwanted food particles, dirt, and
other non-bacterial matter
To reduce bacteria to a safe level
Sterilize
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To eliminate all bacteria (Improbable in a
kitchen environment)
Culinary Foundations
Session One-Professionalism and
Sanitation
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Culinary Foundations
Session One-Professionalism and
Sanitation
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Session One-Professionalism and
Sanitation
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HACCP Systems
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Assessing Hazards
Identifying Critical Control Points
Setting up procedures for critical control
points
Monitoring critical control points
Taking corrective actions
Setting up a record-keeping system
Verifying that the system is working
Culinary Foundations
Session One-Professionalism and
Sanitation
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Temperature
Danger Zone
41 to 135
Culinary Foundations
Session One-Professionalism and
Sanitation
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Behavior modification is key
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Become aware of
unconscious habits
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Hair
Scratch
Pick
Chewing pen, etc
Culinary Foundations
Session One-Professionalism and
Sanitation
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Food storage rules specifically
for our labs
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Chill down quickly in blast chiller
Bag and tag Wrap and lable
Put away in the correct area-learn the
kitchen
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Session One-Professionalism and
Sanitation
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Safe food handling techniques
specifically for our labs
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Dry pot holders
Let knives drop, don’t try to catch them
Stay close to your machine while running,
do not walk away or get destracted.
Learn how to take apart, and put back
together equipment
Leave the equipment and the kitchen
cleaner than you found it.
Culinary Foundations
Session One-Professionalism and
Sanitation
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Cleaning and dish room
procedures specific to our labs
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Courtesy
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dish person most important in kitchen
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Session One-Professionalism and
Sanitation
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GOOD HYGIENE
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No dangling jewelery - watches, rings, earrings,
piercings
Bathe or shower daily-use deodorant, no heavy
cologne, wash hair
Keep nails short, if you have long nails, loose
them
Clean uniforms and shoes and hair restraintwhite hat, white cap or hairnet
Brush teeth and wash hands often, especially
after the use of the bathroom
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Session One-Professionalism and
Sanitation
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PERSONAL SAFETY
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Working with knives:
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keep eye on the work -# 1 important rule carry
away from body, pointed down at floor
Right knife for right job
use color coded cutting boards for the correct job
Keep knives sharp and clean. Store properly after use.
Never put knife in dish station.
Cut away from body
Hold and cut away from fingers, never towards the
hands
Let falling knife fall
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Session One-Professionalism and
Sanitation
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Working with machines
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pay attention to your work
unplug while assembly or cleaning
report defective equipment
dry floor and hands while working with
equipment
use only if trained on equipment and
authorized, If not, ask for help
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Session One-Professionalism and
Sanitation
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Preventing burns
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wear uniform correctly
use dry pot holders or towels, never wet-avoid steam burns
assume all metal surfaces are hot
handles on pots should be turned away from front of stove to
avoid catching a sleeve or shirt on them
be careful around steamer, always open slowly with face and
hands away from the door to avoid a facial steam burn.
avoid spilling hot liquids from heavy pots~ use a buddy
system
protect eyes and skin from harsh chemicals and odors
alert dishwasher to hot pans or pots
communicate to others when walking through kitchen with
hot pans or pots
Culinary Foundations
Session One-Professionalism and
Sanitation
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FIRES
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Preventing fires
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Handling minor cooking fires
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Keep water away from hot grease
Keep grease or fat below fire temp, use equipment correctly
Cover with pan lid to smother
Use baking soda to smother, never water with grease
If necessary, use fire extinguisher
Handling oven fires
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Keep equipment clean to avoid fires
If a fire starts, close door-fire is contained. Smother it.
Culinary Foundations
Session One-Professionalism and
Sanitation
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Lifting
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Examine object
Hold close to body
Ask for help
Bend at the knees, not straight back and
use legs
Culinary Foundations
Session One-Professionalism and
Sanitation
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Keeping floors safe
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clean up spills and grease-wash properlydo not salt the floor
keep floors clean and dry-post signs when
mopping and warn others of wet floors.
Culinary Foundations
Session One-Professionalism and
Sanitation
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Walking safely
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do not run
wear non skid shoes, close toed
know where your co-workers are at all
times, look where you are going!
carry tools correctly, knives pointed
straight down.
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Session One-Professionalism and
Sanitation
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What should be done if there is
an accident or emergency
situation?
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Cuts
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Burns
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avoid, if you fall, check first to see if anything broken, then have
someone help you up. Check for bruises and breaks. If serious, public
safety needs to be called.
Fires
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cold water, towel, indirect icing-never grease or butter. If serious
go to nearest hospital. Public safety called.
Falls
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If minor, clean bandage and finger cot and glove. If serious, public
safety is called and trip to ER.
smother, pull alarm, get out of building
Weather warnings
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follow public safety to shelter, or escape from building.
Culinary Foundations
Session One-Professionalism and
Sanitation
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