FUNDAMENTALS OF PROFESSIONAL COOKERY

This pre-requisite module will present you the knowledge and skills that you must possess inside the
kitchen before performing hands-on food preparation.

KNOWLEDGE AND SKILLS INSIDE THE KITCHEN BEFORE PERFORMING HANDDS ON FOOD
PREPARATION

THIS MODULE INCLUDES:

Kitchen Department

Responsibilities

Basic Knowledge

Unit and Measurement Conversion

Occupational Health and Food Safety Standards

Basic Knife Skills

Common and Foreign Culinary Terms

Unit I. Introduction to Professional cookery

It is very important for any kitchen

Lesson I The Kitchen Department

Topic 1. Organizational Structure

Lesson 2.THE KITCHEN STAFF

Topic 1. Duties and Responsibilities of a Kitchen Staff

As a kitchen staff it is your responsibility to complete the task that is being assigned to
you. One of your primary duties is to always keep the kitchen clean.  Every
kitchen maintains a hygiene and sanitation standard to ensure the health and
safety of the employees and customers.

Required Knowledge and skills of a kitchen staff:

 Knowledge on kitchen hygiene and sanitation

 Basic kitchen equipment knowledge
 Basic knife techniques

Working in the kitchen may require several skills and knowledge to perform
specific functions that is why starting with the most basics is the most important
thing to keep in mind. 
Take note that the kitchen staff reports to the sous chef and executive chef.

TOPIC 2: Professional Work Habits and Skills of a Kitchen

Staff
A place that does not serve good food and deliver exceptionally must probably
had staffs that do not follow good practices in the kitchen. As a kitchen staff, you
must be able to keep up with peers and superiors inside the kitchen—since the
process itself requires correct procedures and teamwork at most times.

To reach an exceptional level of work and in turn, a perfect meal, you

must follow certain rules that must be observed as a kitchen staff:
Professional Work habits in the kitchen:

1. Arrive early to work

2. Present yourself professionally and maintain appropriate hygiene.
3. Maintain work area in proper condition
4. Maintain a positive attitude in the workplace
5. Season food with the chef’s preference
6. Taste everything in your station
7. Always keep a sharp knife and use your own knife
8. If you are sick, be sure to tell it beforehand
 9. Be aware of the flows and language of the kitchen.
10. Help out co-workers in need. Be willing to assume responsibility.
11. Practice FIFO (First In First Out)
12. Measure your time along with the mise en place for your shift
13. Do not Throw products because of over preparation.
14. Stay focused iin the task.

hese are just some of the unwritten rules that are observed in the general kitchen
industry. Although there are kitchens which implement and provide formal
guidelines and orientations, it is best to keep a professional attitude and
following the standard ethics of good kitchen practice.

Quiz
Identify which of the two statements is/are true. 

I. The kitchen staff should observe practice of FIFO (Follow In, Follow Out) in the workplace. 
II. Mise-en-place should be performed after taking food products out of the pantry.
Select one:

a. Only statement I is correct. 

b. Only statement II is correct.

c. None of the statements are correct.

d. Both statements are correct.

dentify which of the two statements is/are true. 

 I. It is ideal to buy bulk products and store it in a freezer rather than preparing fresh products daily. 
 II. It is important to be familiar with the language and terms used inside the kitchen.
Select one:
a. None of the statements are correct.

b. Both statements are correct.

c. Only statement I is correct.

d. Only statement II is correct.