TLE - 1ST QUARTER

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.

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.

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

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

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.

OCCUPATIONAL SAFETY AND HEALTH (OSH)

Assists with basic food prep and keeps the

kitchen clean and organized.

recipe

is a written, drawn or oral

instruction of ingredients and actions

needed to make certain dish.

recipe title 

The name of the dish or food being

prepared.

ingredients list

A complete list of all the food items needed,

written with the exact amounts to be used.

yield 

The number of people the recipe can serve

or the quantity of food it produces.

preparation and cooking time

The total time needed to prepare and cook

the dish.

procedure/method 

The step-by-step instructions on how to

prepare and cook the dish.

notes or tips

Extra reminders or suggestions that make

the recipe easier, tastier, or more successful.

nutritional information 

Details about the nutrients in the food, such

as calories, carbohydrates, proteins, or fats.

recipe costing 

is the process of finding out how much it costs to prepare a dish by adding up

the prices of all ingredients used.

knife

is a hand tool with a sharp blade

used for cutting, and it is one of the oldest

tools made by humans.

chef’s knife 

all-purpose knife for chopping,

slicing, and dicing.

paring knife 

small knife for peeling and

cutting small fruits or vegetables.

bread knife 

long knife with serrated edge for

slicing bread.

carving knife

long, thin knife for slicing meat or poultry.

color coded cutting boards 

prevent cross-contamination by assigning a color to each food

stock 

is a flavored liquid made by simmering

bones, meat, fish, or vegetables with water,

herbs, and aromatics, used as a base for

soups, sauces, and stews.

mirepoix

is a mixture of chopped onions,

carrots, and celery used as a flavor base for

soups, stocks, sauces, and stews.

white/brown stock

For soups and sauces.

chicken stock

For soups, risottos, sauces.

broth and bouillon

clear soups

Purée, Bisque, Chowder

thick soups

stock

is the base

soup

is the meal