Sanitation

• Personal hygiene and sanitary food hygiene are very important in the kitchen

Introduction to Microbiology

• Microbiology is the study of tiny, usually single-celled organisms that can be seen only with a microscope.

• Affects the human body

• Five kinds of microorganisms that can contaminated food and cause illness:

  • Bacteria

  • Viruses

  • Parasites

  • Fungi/Fungus/Mold

  • Yeast

• Most food borne diseases are caused by bacteria

Kinds of Bacteria

• Bacteria are everywhere- in the air, the water, in the ground, on our food, on our skin, inside our bodies.

• Scientists have various ways of classifying and describing these bacterias:

1. Harmless Bacteria

• Most bacteria fall into this category

• Are neither helpful nor harmful

2. Beneficial Bacteria

• These bacteria are helpful to us

• Kany live in the intestinal tract where they fight harmful bacteria, aid the digestion of food and produce certain nutrients

• In food production including cheese, yogurt and sauerkraut

3. Undesirable Bacteria

• These are the bacteria that are responsible for food spoi;age

• They cause souring, putrefying (to rot with an offensive smell) and decomposition

• They announce their presence by means of sour odors, sticky or slimy services

4. Disease-causing bacteria/harmful microorganisms or pathogens

• These are bacteria that cause most food borne illness, the bacteria that we are not concerned with

• Only way to protect food from pathogenic bacteria is by proper hygiene and sanitary food handling and storage techniques.

Bacteria Growth

• Bacteria multiply by splitting in half

• In ideal conditions for growth, they can double in number every 15 to 30 minutes, therefore meaning that one single bacterium could multiply to a million in less than 6 hours

Condition for Growth

1. Food

• Bacteria needs some kind of food to grow (EX → proteins)

• Hazardous foods → foods that are high in protein and moist

• Meats, poultry, fish, dairy products and eggs, some grains and vegetables

2. Moisture

• Bacteria require water in order to absorb food

• Not acidic base

3. Temperature

• Grows best in warm temperatures

• Temperatures between (48*c-60*c) 40*F- 140*F is called the Temperature Danger Zone

• This will promote the growth of disease-causing bacteria

4. Acidity or Alkalinity (Basic)

• Pathogens like a neutral environment, neither too acidic nor too alkaline )basic)

• Indicated by a measurement called pH

• Scale ranges from 0 (strong acidic) to 14 (strongly alkaline or basic)

• Neutral is a pH of 7

• Pure water has a pH of 7

5. Air

• Most bacteria require oxygen to grow, these being called aerobic

• Some bacteria are anaerobic, which means they can grow only if there is no air present, such as metal cans.

6. Time

• When bacteria is introduced into a new environment, they need time to adjust to their surroundings before they start growing. This is called lag phase

Locomotion

• Bacteria do not have feed

• They can move from place to place in only one way: they must be carried, They are carried by:

  • Hands, Air, Water, Coughs and Sneezes, Other foods, Insects, Rats and Mice, Equipment and Utensils.

Three Basic principles of food protection against bacteria:

1. Keep bacteria from spreading

2. Stop bacteria from growing

3. Kill bacteria

• Sanitize means to kill disease-causing bacteria

Food Borne Diseases

- Caused by bacteria

Bacterial Diseases

• There are 2 kinds of diseases caused by bacteria:

1. Foodborne infection - caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract

2. Foodborne intoxication - caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.

Botulism: Intoxication

• Caused by toxins produced by the bacterium Clostridium Botulinum, botulism attacks the nervous system and is usually fatal

• Most outbreaks are caused by improper canning techniques, which are caused by anaerobic bacteria.

Staphylococcus Food Poisoning (Staph): Intoxication

• Caused by toxins produced in foods by the bacterium Staphylococcus Aureus

Escherichia coli: Intoxication or Infection

• Causes severe illness

• Intoxication is worse than the infection

Salmonella: Infection

• Most poultry and eggs carry this disease (chicken, turkey)

Other Food Infections

• Hepatitis A- Virus

• Norwalk Virus Gastroenteritis - Virus (affects stomach and intestinal tract)

• Trichinosis - Parasite

- Mistaken for flu at first, but can last for year or more

-Caused by a tiny worm that becomes embedded in the muscles

• Anisakiasis - Parasite

- Like trichinosis, this disease is caused by a tiny roundworm

-Symptoms are tingling sensation in the throat, vomiting up worms, abdominal pain and nausea

Chemical Poisoning and other Problems of Food Safety

• To prevent diseases, do not use the materials that cause them:

1. Antimony

2. Cadmium

3. Cyanide

4. Lead

5. Cooper

6. Zinc

Contamination

• Chemical contamination can result from exposure to food to various chemicals used in commercial food service establishments (Bleach, Tide, Mr. Clean, Dawn Soap, Windex, Fantastik) (liquids or powders accidentally added into food)

• Physical contamination is food with objects that may not be toxic but that may cause injury or discomfort (pieces if broken glass, metal shavings, stones, soil, insects or insect parts, hair)

Safety

Examples of potential safety hazards

1. Sharp knives sitting in the bottom of a sink full of soapy water

2. Hot stoves

3. Boiling water

4. All equipment (sharp and electrical)

5. Wet floors

• Electrical equipment has its dangers: sharp blades, moving pieces, the possibility of getting shocked if you touch the equipment with wet hands.

Burns and Fires

• In kitchen: surrounded by anything hot (range tops and grills, fat in the fryer, pans, foods, steam under pressure, whole kettles of fat, pot of stew)

• i.e → hot fat (oil) is hotter than boiling water (100 degrees) oil is 650 degrees.

Precautions

• Handle hot pans with dry towels, potholders or oven mitts (a wet towel will give you a steam burn), always assume the pot and pan handle is hot

• Keep pan handles inside

• Remove covers from pots by tipping them away from you and sending the steam in the other direction.

• Don’t carry a large pot across a room by yourself (teamwork or a cart)

• Equipment must be cooled before washing

• Learn where there are fire extinguishers

THINGS ABOUT FIRE

3 common types of kitchen fires:

1. Class A (ordinary fire), such as burning wood, paper, or cloth

2. Class B, a grease or oil fire

3. Class C an electrical fire

• All types need oxygen to burn

• Water will put out a Class A fire but will make a Class B and Class C fire worse

Cuts

• The worse type of kitchen accident comes from careless handling of equipment

PRECAUTIONS

1. Never touch food in a machine, even with a utensil, when the machine is in motion

2. Do not use equipment when wearing loose sleeves, ties or dangling jewelry that may be pulled into a machine

PRECAUTIONS WITH KNIVES

• Don't gesture or turn around suddenly with a knife in your hand

• Point down when walking

• Don't put in the bottom of the sink full of water

Falls

• The most common of kitchen accidents

• Most falls come from spills of food or grease

6 PROPER WAYS TO HANDWASHING

The HACCP system

• The purpose of HACCP is to identify, monitor, and control dangers of food contamination

• HACCP stands for Hazard Analysis Critical Control Points

What happens to bacteria at different temperatures?

The Tourism Industry

• The tourism industry is a dynamic business, and it is the largest and fastest growing industry in the world

• The global tourism industry is now the world’s largest employer, with 1 out of 15 workers across the planet

A Definition of Tourism

Traveller- is any person on a trip anywhere

• A trip may be for the purpose of pleasure, visiting friends or relatives, business and professional activities, health, religion or other

There are two types of tourists:

1. Domestic tourist- travel and stay with their own country (Ontario to PEI)

2. International tourists- cross national boundaries and travel in forgein countries (Ontario to Rome, Italy)

Tourism- is the set of activities of a person traveling to a place outside their usual environment for at least one night and for less than 12 months

• Tourism has both a supply side (supplier of products and services for tourism) and a demand side (overnight visitors and same-day visitors)

The Growth of Travel

• Canada is a nation of travellers

⭐️⭐️Reasons for the Growth of the Tourism Industry⭐️⭐️

There are four reasons for the growth of the tourism industry during the 1950s and 1960s:

• A relatively peaceful political climate encouraged travel

• Stronger economies in the industrialized nations meant that people had more money to spend on travel

• The introduction of the passenger jet service made travelling faster, less expensive and more comfortable.

• Television documentaries on subjects such as the wildlife in Africa, the mountains in Nepal and the dancers of Balu inspired viewers to visit faraway peoples and lands.

There are five reasons for the growth of the tourism industry during the 1970s:

• In both Canada and the U.S., increased ownership of automobiles and improvements in the highway system have enabled more people, especially families to travel.

• More women in the workforce and lower interest rates (and hence lower mortgage rates), more families can afford to travel.

• Longer paid vacations from work have given more time to travel.

• Increase in the number of senior citizens, meaning they are retired from their jobs and freed from mortgage payments, they have the time and money to travel in any season.

• The operations of domestic and multinational businesses throughout North America and the world have much to promote travel.

The Impact of the Growth of Tourism

ECONOMIC IMPACT

• The tourism industry has sometimes helped revive economically depressed areas.

EXAMPLES→ waterfront restoration at Lakeshore in Toronto, featuring shops, restaurants and entertainment complexes

CULTURAL IMPACT

• Through travel, people of different cultures get to know each other and this increases the possibility of peaceful coexistence among nations

• The Helsinki Accord, signed by 35 nations in 1975, acknowledged the contribution of international travel to the development of mutual understanding.

• In 1985, the U.S. and the then Soviet Union agreed to expand programs fostering greater travel and people-to-people contact between the two nations. This was the only formal agreement signed at the Geneva Summit. A formal agreement is written and signed by the PM or president, it is also said verbally.

• In 1989, the two nations met again in Vancouver and agreed to greatly expand air service between them. Most of these flights use Canadian airspace.

Bonus questions:

1. Helsinki is the capital city of what country- Finland (that's where it was signed)

2. Geneva is a city located in what country (not capital)- Switzerland (formal agreement)

Tourism Growth and Employment

DIRECT EMPLOYMENT

The following list indicates some of the employment areas in the tourism industry: ⭐️⭐️⭐️

• Managerial (hotel managers, historic sites supervisors, museum director)

• Technical (air traffic controller, safety inspector, motor coach dispatcher)

• Marketing and Sales (shop clerk, travel concealer, airline reservation agent)

• Clerical (motel desk clerk, clear typist in a provincial tourist, department

• Food and Beverage preparation and service (chef, bartender, server)

• Cleaning service (housekeeper, room cleaner, aircraft cleaner)

• Personal service (flight attendant, bell staff, social director of a resort)

• Mechanical (airplane mechanic, automobile mechanic, general maintenance worker)

• Transportation (airplane pilot, ship captain, bus driver)

If you want a job in the tourism industry, you can probably find one because:

• Long provided employment for women and minorities

• It provides many jobs for the ages between 16 and 24

• Many are part-time or seasonal and this enables young people to earn money for education and to explore possible future careers

• The possibility of free or reduced-rate travel (manu sectors including airline, car rental, companies, cruise lines, travel agencies, tour companies and hotels offer privileges to their employees.

INDIRECT EMPLOYMENT

• These are people who provide support services for workers who deal directly with the traveling public

• EXAMPLE → writers and editors for travel publications, researchers for marketing firms, and managers of contract laundry services for hotels.

Tourism Growth and the Tourism Professional

• To be a successful tourism professional, you must understand and practice the basics of business (accounting, financial management, personnel administration, communications and marketing and sales)

• An understanding of the relationship between government and the tourism business is also necessary

• You must have a sincere desire to help other people

• Finally, you need to be creative and flexible in keeping up with an industry that is constantly growing and changing.

Tourism as an Industry

Industry: is a group of businesses or corporations that produce products and services for a profit.

• The Canadian Tourism Commission (CTC) and Statistics Canada together are issuing the National Tourism Indicators (NTI). This helps gather data on the tourism industry.

• Both the tourism demand (domestic and export) and supply of goods and services are monitored as well as employment

• The new data system provides regular updates and makes it easier to monitor the state of evolution of tourism in Canada

The 8 Sectors of the Canadian Industry

1st Sector: Transportation: There are 3 types of transportation: air, water, ground

AIR

1. Scheduled Carriers are airline companies that provide service on a regular basis (regularly scheduled flights), such as Air Canada

- Both long-distance international and domestic routes

- Some Canadian airlines are Air Canada, WestJet, Canjet, Air Transat, Porter, Canadian North, Sunwing ⭐️⭐️⭐️

1. Supplemental Carriers or Charter companies, provide air travel for groups at net rates that can be lower than regular fares on scheduled airlines.

• An organization might be charter, or hire, an airplane to take its members on a vacation trip

• The planes are the same size as a scheduled carrier

1. Air Taxi companies provide transportation on a charter or contract basis.

• Function the same ways as taxis, using smaller planes and they fly passengers or supplies to destinations that may not be accessible to scheduled carriers

• EXAMPLE → Business travellers

WATER

1. Passenger lines which carry passengers between major ports flourished in the decade after World War II

• Several ships including Queen Elizabeth II and the Royal Princess (Princess Cruise Lines), offers passengers service between Western Europe and North America,

1. Passenger freighters are cargo ships with some first-class cabins aboard.

• Passengers can travel anywhere in the world because their ports of call can change and have more flexible itineraries than cruise ships.

GROUND

1. Motor coach or bus industry provides transportation between cities,provinces, states and countries

• Buses are popular because the destinations are plentiful and inexpensive, great for sightseeing and perfect for someone who doesn't want to drive themselves.

1. Car Rental companies such as Avis, Budget, Hertz, Thrifty and National provide important, on-demand transportation for tourists who fly or take the train to their destinations and who then want to drive.

2. The Passenger Railway is vital to the transportation network in Europe and less important in Canada and the U.S.

• VIA Rail was established as a Crown corporation (public sector organizations established and funded by the provincial and federal government to provide specialized goods and services to citizens) in 1977 to run trains under contract to Transport Canada

• It took over the passenger operations of Canadian National and Canadian Pacific in 1978.

1. Limousines are large luxury automobiles used to transport guests to and from their destination (proms, weddings, airports, hotels, restaurants)

2nd Sector: Accommodation

• Some examples of lodging are hotels, motels, hostels, campgrounds and bed and breakfasts (B&B)

• The Delta Chelsea Inn (the largest hotel in Canada with 1600 rooms- Toronto) and the Sheraton Center Hotel and Towers (the largest Sheraton in the world- New York) ⭐️

• The Royal York Hotel, the tallest building in the British Empire when it opened in 1929, now has 1500 rooms

• Most hotels are privately owned, but usually part of a chain.

• Holiday Inn is the largest chain in the world by the number of rooms ⭐️⭐️

• Best Western is the largest by the number of properties. ⭐️⭐️

3rd Sector: Food and Beverage

• The food and beverage (F&B) sector is the largest tourism-related employer and the second largest tourism employer of the eight sectors- fast food franchises to white linen tablecloth service, from the local bar or tavern to expensive nightclubs.

4th Sector: Adventure Tourism and Recreation

• Example → A person fishing locally may see it as recreation but a fishing trip to Labrador may be seen as adventure tourism

• Canada has various seasonal activities such as skiing, hunting, sailing and swimming and fishing.

• Activities in adventure tourism include water rafting, scuba diving, tourist travelling to Northern Canada to see the Northern LIghts (Aurora Borealis⭐️)

• Eco-tourism (ecology plus tourism). EXAMPLE→ Some tourists have always traveled to exotic locales, such as Africa to see jungle animals, many tourists today are interested in nature activities

5th Sector: Attractions

• Attractions can be natural or built by humans

• Examples of man-made attractions include: historical buildings, art galleries, theme parks, zoos, shopping malls

• Examples of natural attractions: Amazon River/Rainforest, Niagara Falls, The Sahara Desert

6th Sector: Events and Conferences

• The main difference between attractions and events is that attractions are usually permanent and events are usually limited duration

• Examples include Wonderlands halloween haunt, festivals, concerts, plays

• Conference refers to one type of meeting but in the event and conference sector, means a spectrum of meetings, from small clinics to large conventions Ex→ Toronto Convention Centre

7th Sector: Tourism Services

• Examples → national and provincial education, training councils, gas stations and business services, government ($$$)

• The Canadian Tourism Human Resources Council (CTHRC⭐️**)** is a national organization that facilitates education and training across the eight tourism sectors.

• It works closely with training communities and the government

• Since 1955, The Canadian Tourism Commission has been Canada’s national tourism body.

• The CTC has eight committees directing the following programs: (Know at least 4 ⭐️)

  • U.S. Leisure and Marketing

  • Business Travel

  • Canada Marketing

  • Europe Marketing

  • Asia-Pacific Marketing

  • Aborginal Tourism

  • Industry Enhancement

  • Research

• Retail sales establishments are another category in the tourism services sector. They are establishments that tourists draw upon while traveling.

EXAMPLES: gas stations, duty-free shop, a sales desk and various retail outlets

8th Sector: Travel Trade

• There are 3 main types of wholesale operations in the travel industry:

  • 1. Charter Operators: buy airplane seats, hotel rooms, car rentals and other travel products and sell them to tour operators to the public

  • 2. Tour Operators: assemble transportation, lodging and sightseeing packages for various groups of travelers. They usually provide an escort or guide.

  • 3. Inbound Operators: are tour operators who provide specialized travel packages for foreign visitors to Canada.

The Food Service Industry

• The chef, once considered a domestic servant, has become respected as an artist and skilled craftsperson.

The Origins of Classical and Modern Cuisine

Boulanger

• Modern food service began in 1765 when a Parisian named Boulanger began selling dishes that referred to as “restoratives”

• Boulanger means baker

• Restaurant comes from the French verb restaurer, meaning ‘to restore’

• Food production was held in France by ⭐️⭐️guilds⭐⭐️, which were and are associations of artisans or merchants who control the practice of their craft in a particular town. The earliest types were formed as tradesmen, meaning that caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items.

• The Innkeeper (a person who owns or manages an inn or, sometimes, a hotel provided the customers with the menu)

• Guests had little or no choice and what was cooked that day

• Boulanger’s establishment changed the rules, by providing customers with choices, changing the food history.

Careme

• The great chef of the French Revolution time in 1793 was Marie-Antoine Careme (1783-1833)

• Credited as the founder of the classical cuisine

• Became famous for elegant display pieces, wedding cakes, sugar sculptures and ice carvings

Escoffier

• Georges-Auguste Escoffer (1847-1935) was the greatest chef of this time.

• Two main contributions were simplifying of classical cuisine, the classical menu and the reorganization of the kitchen

• Escoffier’s elaborate multicourse banquets consisted of 20 separate dishes

Modern Developments

Development of New Equipment

• Controlled heat of modern cooking equipment (used to use fire to cook)

• Motorized equipment (everything was done by hand before)

• Possible to prepare foods ahead of time and in large quantities because of advanced cooling and freezing equipment ⭐️⭐️(used to dig a hold in the ground to refrigerate foods so they don't spoil)⭐️⭐️

Development and Availability of New Food Products

• Fresh food are available all year round

• Exotic delicacies are now shipped from anywhere in the world all year round

• Development of preservation techniques:

→ freezing

→ canning

→ freeze-drying

→ vacuum-packing

→ irradiation (the process of exposing foods to a controlled amount of energy called “ionizing radiation” which penetrates food and kills microorganisms

→ smoking

→ curing (with vinegar or salt)

• Convenience foods are foods, typically a complete meal, that has been prepared commercially at a factory and requires little or no cooking by the consumer i.e packaged cold cuts, canned corn, pre-cooked chicken, IQF peeled and deveined shrimp

• IQF stands for ⭐️Individually Quick Frozen⭐️

• Professional cooks think convenience food products are a threat. They fear these products will eliminate the need for skilled chefs because everything will be prepared and done by machines

Modern Cooking Styles

• French chefs in the late 1970s became famous for a style called nouvelle cuisine (‘new cooking’) meaning they rejected many traditional principles, such as a dependence on flour to thicken sauces and instead urged simpler, more natural flavours, and preparations with lighter sauces and seasonings and shorter cooking times.

The Organization of Modern Kitchens

The way a kitchen is organized depends on several factors:

1. The Menu: the menu is a basis for the entire operation

2. The Type of Establishment

✨Hotels

✨Institutional Kitchens

-Schools, Hospitals, Employee lunchrooms

✨Catering and banquet services

✨Fast-food restaurants

✨Carry-out or take-out food facilities

✨Full-service restaurants

3. The size of the operation (the number of customers and the volume of food served)

4. The physical facilities, including the equipment in use

The Classical Brigade

• Escoffer divided the kitchen into departments, or stations, based on the kinds of food they produce

• A station chef was placed in charge of each department

The Major Positions are:

1. The chef is the person in charge of the kitchen (i.e. restaurant)

2. The executive chef, which is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing and planning work schedules (i.e. hotels/banquet halls)

3. The sous chef is directly in charge of production. The sous chef takes command of all staff and food productivity when the chef or executive chef is not around or busy with other duties.

4. The station chefs or ✨chefs de partie✨, are in charge of particular productions. The following are the most important station chef

• sauce chef or saucier prepares sauces, stews, and hot hors d'oeuvres and sautes food to order (this is the highest position of all the stations)

• fish cook or poissonier prepares fish dishes

• vegetable cook or entremetier prepares vegetables, soups, starches and eggs

• roast cook or rotisseur prepares roasted and braised meats and their gravies and broils meats and other items to order

• broiler cook or grillardian prepares the broiled items, deep fried meats and fish

• pantry chef or garde manger is responsible for cold foods, including salads, and dressings, pates, cold hors d’oeuvres and buffet items

• pastry chef or patisserie prepares pastries and desserts

• relief cook/swing cook or tournant replace other station heads when they are not available to work.

1. Cooks and assistants help with the particular duties that are assigned to them.

EX→ the assistant vegetable cook may wash, peel, and trim vegetables. With experience, assistants may be promoted to station cooks and then to station chefs.

1. The working chef is in charge of operations that are not large enough to have an executive chef. Also handles one of the production stations.

2. The short-order or line cook is the backbone of the kitchen during service time. The cook may handle the broiler, deep fryer, griddle, sandwich production and some sauteed items.

Skills Levels

• The name chef is for one who is in charge of a kitchen or a part of a kitchen OR once you become certified (write your cooking exam or get your Red Seal)

• The word chef is French for “chief” or “head”

Three general categories for group skill:

1. Supervisory - the head of the kitchen, whether called executive chef, head chef, working chef, or kitchen director

2. Skilled and Technical - the cooks are the backbone because they carry out the actual food production to be served to the customer

3. Entry Level - workers that require no particular skills or experience; are assigned work as washing vegetables and preparing salad greens.

Standards of Professionalism

• Attitudes are most important than skills

• Successful food service worker follows an unwritten code of behaviour and set of attitudes called professionalism.

• To be a professional cook, you have to like cooking and want to do it well.

• Must have the ability to work well with your colleagues because food service is teamwork

• Most people become professional cooks because they like to cook

Dedication to Quality

• People think gourmet food is a special category of food

• The only thing gourmet food has in common is high price

• Distinction worth making is between well-prepared food and poorly prepared food.

EXAMPLE → good hamburger/ bad hamburger

The Menu

• Menus must be planned for the people eating food

• Each kind of operation has a different menus because each serves the needs of a different clientele

A menu is a list of dishes offered for service at a meal.

Types of Menus

1. Static Menu - a menu that is the same every day

EXAMPLES→ McDonalds, Tim Hortons, Subway

1. Cycle Menu- a menu planned for a set period of time, such as 4 weeks. At the end of the 4-week cycle, the menu repeats itself, going back to the first day.

EXAMPLES→ schools, hospitals

1. Market Menu- a menu based on product availability, meaning for example, seasonal fruits and vegetables, meats and fish

EXAMPLES→ Lobsters

1. Du Jour Menu- a menu that changes daily.

2. A la carte Menu- a menu on which each item is offered separately, princes separately and selected separately by the diner.

3. Table d’hote Menu- a menu on which a price is given for a whole dinner. Also, a fixed menu with no choices.

EXAMPLES→ Big Mac Meal, meal at a banquet hall

1. Prix Fixe Menu- meaning “fixed price,” only one price is given. Along with this is the tasting menu. A tasting menu is offered in addition to the regular menu and gives patrons a chance to taste the chef’s creation.

Menu Vocabulary:

• Appetizer: a food that is usually eaten before the main dish

• Beverage: a drink

• Delivery: foods and/or drinks that are taken to a customer’s home or other place

• Dessert: a sweet dish that is usually eaten at the end of a meal

• Dine in: to eat food at the place where it was ordered

• Dish: a serving of food

• Entree: a main dish

• Gratuity: money customers leave for the waiter/ waitress as a tip

• Seasonal: food that is only available during certain times of the year

• Side order: food ordered to eat with the main dish; it usually costs extra

• Special: food that a restaurant is very proud of; this is not always on the menu

• Takeout: Foods and or drinks that are taken out of the place where they were ordered and eaten somewhere else

• Vegetarian Dish: food that is prepared without using any meat.

The Recipe

• A recipe is a set of instructions for producing a certain dish

Standardized Recipe

• A standardized recipe is a set of instructions describing the way a particular establishment prepares a certain dish. (It is a customized recipe developed by an operation for the use of its own cooks, using its own equipment, to be served to its own patrons)

What is included in a standardized recipe?

• Name of recipe

• Yield, number of portions and exact portion size

• Ingredients and exact amounts, listed in order of use

• Equipment needed

• Directions for preparing the dish

• Preparation and cooking times

• Directions for portioning, plating and garnishing

• Directions for breaking down the station, clean up and storing leftover

Instructional Recipe

• An instructional recipe is a book to teach basic cooking techniques.

Measurements

• Measurements is one of the most important parts of food production because it is important of cost controls

• There are 2 kinds of measurements in the kitchen:

1. Ingredient Measurement

2. Portion Measurement, or portion control

Ingredient Measurement

• Weighting is the most accurate method of measuring solid ingredients

• ⭐️AP weight is the weight of the item as purchased, before any trimming is done (AP→ as purchased) (EXAMPLE→ buying a whole cow or a whole watermelon)

• ⭐️EP weight is the weight after all inedible or non severable parts are trimmed off (EP→ edible portion) (EXAMPLE→ buying cuts of beef, and pre-cut watermelon)

• Volume measures are used for liquids

• Measuring ingredients by count (EXAMPLE → 1 baked apple per portion)

Portion Measurement OR Portion Control

• Is the measurement of portions to ensure that the correct amount of an item is served.

• Portion control in plating and service includes count, weight, volume, even division (EXAMPLE → cutting a pie into 8 equal pieces) and standard fill (same-size dishes, cups, etc.)

The Metric System

• The gram is the basic unit of weight

• The litre is the basic unit of volume

• The meter is the basic unit of length

• The degree Celsius is the basic unit of temperature

Converting Recipes

• Used to convert different recipes to different quantities

• For example, you have a recipe for 75 portions of chicken fried rice but only need 25 portions

¼= 0.25

½= 0.50

¾= 0.75

Answers: 2 numbers after the decimal

Procedure for Converting Total Yield

1. Divide the desired yield by the recipe yield:

NEW YIELD = conversion factor

OLD YIELD

1. Multiply each ingredient quantity by the conversion factor:

old quantity x conversion factor = new quantity

Example: You have a recipe for 20 portions of Pasta with Tomato Sauce requiring 2000 grams of pasta and 900mL of tomato sauce. Convert to 35 portions.

NEW YIELD = 35 = 1.75

OLD YIELD 20

Pasta: 2000g x 1.75 = 2500g

Sauce: 900mL x 1.75 = 1575mL

Changing Portion Sizes

• If a recipe yields 20 portions, 4 ounces each and you need 30 portions, 5 ounces each, you must add a few extra steps to the conversion process

Procedure for Changing Portion Sizes

1. Determine total yield of the recipe by multiplying the number of portions by the portion sizes:

portion x portion size = old yield

1. Determine the total yield you desire by multiplying the desired number of portions by the desired portion size:

desired portions x desired portion size= new yield

1. Divide desired yield by recipe yield to get the conversion factor:

NEW YIELD = conversion factor

OLD YIELD

1. Multiply each ingredient by the conversion factor:

old quantity x conversion factor = new quantity

Example: The sweet and sour chicken recipe yields 40 portions, 3 ounces each and you need 65 portions, 4 punches each. Change the portion sizes.

(20lbs Chicken and 500mL Sauce)

1. portion x portion size = old yield

40x3= 120

1. desired portions x desired portion size = new yield

65x4= 270

1. NEW YIELD = conversion factor

OLD YIELD

260/120= 2.17

1. old quantity x conversion factor = new quantity

20lbs x 2.17 = 43.4lbs chicken

500mL x 2.17 = 1085 mL sauce

Understanding Meats and Game

• Water is about 75% of muscle tissue (meat of the animal), therefore causing meat to shrink

• Protein is about 20% of muscle tissue

• Fat accounts for up to 5% of muscle tissue

• A beef carcass has as much as 30% fat

A certain amount of fat is desirable for three reasons:

1. Juiciness: marbling is fat that is deposited within the muscle tissue.

2. Tenderness: marbling separates muscle fibers, making them easier to chem

3. Flavour: Fat is the main flavour in meat

Inspection and Grading ‘

Inspection

1. Inspection is a guarantee of wholesomeness, not of quality or tenderness. It means that the animal was not diseased and the meat is clean and fit for human consumption.

2. Inspection is required by law

• Canadian Food Inspection Agency (CFIA) is responsible for carrying out the meat inspections

Grading

1. Grading is a quality designation

2. Grading is not required by law

Beef Grades

• Canadian Beef Grading Agency is responsible for grading Canadian beef

• There are 4 beef grades

  • Canada Prime ⭐️⭐️⭐️⭐️ top grade

  • Canada AAA ⭐️⭐️⭐️ (most common)

  • Canada AA ⭐️⭐️

  • Canada A ⭐️

Veal (younger cow) Grades

• A1 (Provimi Veal- only milk fed) ⭐️⭐️⭐️⭐️ top grade

Pork Grades

• Graded on the ratio of fat to lean

• Top grade is ratio is 1:1 ⭐️⭐️⭐️⭐️ (equal amount if fat to lean meat)

Lamb Grades

• Most produced in Canada are ungraded

• Top grade is Canada AAA ⭐️⭐️⭐️⭐️

Aging

• After slaughtering the animal’s muscles stiffen due to chemical changes in the flesh called rigor mortis.

• Green Meat is meat that had not have enough time to soften

Aged Meat

• Holding meats in coolers under controlled conditions to provide time for this natural tenderizing is called aging.

Two primary methods for aging:

1. Wet aging- vacuum- packed meats, air and moisture proof

2. Dry Aging- storing large cuts of meat under controlled conditions

Carcass- is the whole dead animal, minus entrail (innards), head, feet, and hide (the skin) (expect pork, from which only the entails and head are removed)

Game and Specialty Meats

• Game refers to poultry and meat animals normally found in the wild and hunted legally.

Game Meats

• Venison (Caribou)✅

• Red Deer ✅

• Boar ✅

• Rabbit ✅

• Hare ✅

• Black Bear ✅

Understanding Poultry and Game Birds

• Free range chickens are chickens that are allowed to move freely and eat outdoors in a more natural environment

Light Meat and Dark Meat

‘Light Meat’ - Breast and Wings

• Less Fat

• Less Connective Tissue

• Cooks faster

Dark Meat - Legs (drumstick and thighs)

• More Fat

• More Connective Tissue

• Takes longer to cook

Inspection and Grading

Inspection

1. A guarantee of wholesomeness (fit for human consumption and not diseased)

2. Required by Canadian Law

Grading

1. Based on quality

2. Not required by law but widely practiced in North America

• Poultry grades are:

  • Canada A (top grade) (eggs HAVE to be Canada A graded) (Chicken at the grocery stores are usually Canada A)

  • Canada B

  • Canada Utility

  • Canada C

TYPES OF POULTRY

• Turkey

• Cornish Hen - very young chicken

• Broiler or fryer - young chicken

• Roaster - young chicken of any sex, larger

• Capon - castrated male chicken, larger

• Hen - mature female chicken

• Rooster - mature male chicken

• Ducks

• Geese

• Guinea - domestically raised pheasant

• Squab - young, domestically raised pigeon

GAME BIRDS AND SPECIALITY PRODUCTS

TYPES

• Quail

• Partridge

• Pheasant

• Wild Duck - mostly the mallard (male ducks)

• Ostrich

• Emu - same family as ostrich

• Wild Turkey

Understanding Fish and Shellfish

• Fish has very little connective tissue, cooks very quickly, naturally tender must be handling carefully or it will fall apart

Cutting Fish - Market Forms (how to buy it)

Whole or round: completely intact, as caught

Drawn: viscera removed (guts - all the insides)

Dressed: viscera, scales, head, tail and fins removed

Steaks or darnes: cross-section slices, each containing a section of the backbone

Fillets: boneless sides of fish, with skin on or off

Sticks or goujons: cross-section slices of fillets

Butterflied fillets: both sides of a fish still joined

Checklist for Fish Freshness

Shellfish

• Shellfish have hard outer shells and their lack of backbones or internal skeletons

THERE ARE 2 CLASSIFICATIONS OF SHELLFISH

1. Mollusks are soft sea animals that fall into three main categories

• Univalves, which have a single shell (abalone, conch)

• Bivalves, which have a pair of hinged shells (clams, oysters, mussels, scallops)

• Cephalopods (octopus, squid, and cuttlefish)

1. Crustaceans are animals with segmented shelled and joined legs (lobsters, rock lobsters, shrimps, crabs, crayfish, crawfish, prawn, scampi