TLE - 1ST QTR

kitchen zone

is a specific area for tasks

like food prep, cooking, or cleaning to keep

the kitchen organized, efficient, and safe.

hot kitchen

This area is where food is cooked

using heat through methods such as grilling,

baking, frying, and boiling. It contains major

cooking equipment like stoves, ovens, and

fryers, and is essential for preparing hot

meals.

20 - 25

Hot Kitchen must be ____°C–____°C for safe cooking

and staff comfort

cold kitchen

This zone is used for preparing

cold dishes such as salads, desserts, and

cold appetizers. It is kept at a lower

temperature to maintain freshness and food

safety, especially for items that do not

require cooking.

10 - 15

Cold Kitchen must be ___°C–___-°C to keep

ingredients fresh and safe

preparation zone

This is the area where

ingredients are chopped, sliced, mixed, and

assembled before cooking. It includes

worktables, cutting boards, and basic tools

to prepare raw materials efficiently and

hygienically.

cleaning zone

This zone is designated for

washing and sanitizing kitchen tools,

utensils, and equipment. It includes sinks,

dishwashers, and drying racks to ensure

cleanliness and prevent contamination.

storage zone

This area is used to store dry

goods, refrigerated items, and frozen food.

It includes shelves, refrigerators, and

freezers to keep ingredients organized, safe,

and within proper temperature guidelines.

kitchen brigade system

A structured hierarchy in restaurant and

hotel kitchens that clearly defines each staff

member’s role, ensuring smooth, efficient,

and well-organized kitchen operations.

executive chef (chef de cuisine)

The head of the kitchen responsible for

overall kitchen management, including

menu planning, supervising staff, ensuring

food quality, and maintaining kitchen

standards.

sous chef

The second-in-command in the kitchen who

assists the Executive Chef in managing daily

operations, supervising staff, and ensuring

smooth kitchen workflow.

chef de partie (station chef)

In charge of a specific section of the kitchen

(e.g., grill, pastry, or sauce), ensuring food is

prepared efficiently and up to standard in

their assigned area.

commis chef

An entry-level chef who works under the

Chef de Partie, assisting with basic tasks and

learning kitchen operations.

pastry chef

Specializes in creating pastries, desserts,

and baked goods, ensuring quality and

presentation of sweet dishes.

Garde Manger

Responsible for preparing and presenting

cold dishes such as salads, appetizers, and

cold meats, ensuring freshness and proper

storage.

saucier

Specializes in making sauces, soups, and

sautéed dishes, adding flavor and depth to

the menu.

poissonnier

Responsible for preparing, cooking, and

presenting fish and seafood dishes,

ensuring proper technique and freshness.

kitchen porter

Assists with basic food prep and keeps the

kitchen clean and organized.

kitchen station

is a specific area within a

professional kitchen set up to handle

particular tasks or types of food

preparation.

Occupational Safety and Health

(OSH)

refers to the policies, procedures, and

practices aimed at protecting the safety,

health, and welfare of workers in their

workplace.

sal (salt)

Salad comes from the Latin word ______-,

as early salads had salty dressings.

Romans

First enjoyed by the ____, salads became

popular in Europe and, by the 19th century,

included meats, eggs, and various

dressings—leading to the many types we

enjoy today.

green salad

Leafy greens like lettuce or

spinach

fruit salad

Mixed fresh fruits

vegetable salad

Raw or cooked veggies

pasta salad

Pasta with veggies or meat.

protein salad

With meat, eggs, or seafood

bound salad

Held together with thick dressing (e.g., potato salad)

grain salad

Made with rice, quinoa, or couscous

dessert salad

Sweet salads with fruits, cream, or gelatin