INTRODUCTION TO THE CATERING INDUSTRY

PURPOSE OF LEARNING FOOD AND BEVERAGE PRODUCTION

1. To fully understand the essential necessities of health, hygiene and safety procedures
at all the time in the storage, preparation, cooking and serving.

2. To understand the principles of health eating and basic nutrition

3. With experience to develop recipes using the original ideas.

4. To understand the method of cooking and be able to produce variety dishes from
various type of establishment.

5. To understand recipe balance and be able to produce dishes of the quality colour and
consistence

6. To understand and develop knowledge of all commodities regarding

(a) Cost

(b) Quality

(c) Use

7. To develop professional altitude and appearance, acquire skills and behave in

professional manner.

PROFESSIONAL ETHICS

Ethics – is a science that deals with the morals

PROFESSIONAL ETHICS OF CATERER

1. Should be clean smart and in appropriate clothing

2. Should maintain cleanliness and hygiene

3. Should ensure he/she takes pride in work

4. Should have altitude to learning that indicates interests, willingness as a sign that
he/she cares

5. Should ensure kitchen complies with hygiene of food regulations.

PROFESSIONAL ETHICS OF CATERER TO COLLEAGUES

1. Should deal with polite manner at all times with members of staff

2. Should deal with request from other members of staff promptly and accurately.

3. Taking into account other staff’s priorities.

 4. Should reach agreement with colleagues regarding division of work and work
responsibilities

5. Should deal with any differences of opinion with other members of staff in a manner
to maintain good will and respect and avoid offences and conflicts.

6. Should support each other and lend them a hand, each member is depended on the
other.

PROFESSIONAL ETHICS TO MANAGEMENT

1. Should inform immediate line manager in appropriate level of details about activities
progress and results

2. Should see the difficulties affecting one’s ability to meet allocated responsibilities and
promptly bring to attention of line manager.

3. Should seek information and advice on matters within allocated area of responsibility
from immediate line manager where necessary.

4. Should treat line manager commends constructively and check one’s understanding of
points made by line manger.

5. The business needs to know he can relay on the caterer and part of work of caterer is
to delegate duties, so should follow the instructions well so as to complete task, and
should take criticism positively so as to help others grow.

PROFESSIONAL ETHICS OF CATERER TO CLIENTS

1. Caterer should know when to present the menu and to welcome.

2. Should know when to present the bill to the customer.

3. Should identify the host.

4. Should know when to serve the next course or to clear the table.

5. Should notice when a customer is unhappy or not pleased but reluctant to complain.

PROFESSIONAL ETHICS TO WORK

1. Should work as a team

2. Should finish the work in time

DESIRABLE ALTITUDES OF A FOOD HANDLER (GOOD QUALITIES)

1. Honesty – Always tell the truth do not steal or cheat.

2. Reliability - be dependent.
 3. Courtesy – be polite and show good manners

4. Punctuality – Do things as agreed time

5. Industrious – be hard working

6. Innovativeness – and creativity coming up with new ideas and implementing them.

VALUES

7. Professionalism

8. Morality

9. Team work

10. Religion and its influence in society

11. Accountability

12. Social responsibilities

13. Diligence

14. Fairness

INTRODUCTION TO THE KITCHEN

KITCHEN LAYOUT

1. Conventional kitchen layout (Highland kitchen)

2. Fast food kitchen (straight layout)

FACTORS TO CONSIDER IN LAYOUT OF DIFFERENT KITCHEN

1. The working methods

2. Kinds / types of menus

3. Number of customers

4. Size and space available

5. The number of staff to be employed.

1. Fast food kitchen (straight layout)

 2. Conventional kitchen (Highland kitchen)

(Assignment draw)

FACTORS DETERMINING THE KITCHEN LAYOUT

1. Flow of the work

Consider things such as

- Incoming supplies

- Storage materials

- Preparation of materials

- Cooking and assembly of materials

- Serving

- Clearing function related to production.

- Clearing function related to service

2. Internal travel, minimize distance to travel when carrying out duties

3. Comfort of working condition

- Enough space

- Good ventilation

- Staff changing facilities.

4. Vision – able to see all the activities in the kitchen from one space.

5. Standard equipment – e.g washing machines either decrease the amount of space
required accurately depending with the available equipment.

KITCHEN DESIGN AND PLANNING

- Size and space of kitchen should enable staff to be able to work safely, efficiently,
speedily and in comfort.

- The main aim of planning kitchen is for food to be prepared and served without waste
of both time and energy.

Therefore the layout design must consider working methods which improve productivity and
utilize equipment to reduce labour.
MAIN CONSIDERATION AS YOU PLAN KITCHEN

1. Efficient and linear work flow

2. Provide adequate work space

3. Create appropriate sections in kitchen

KITCHEN PLAN

11 Most kitchen work revolves around four major areas that is

- Cooking area

- Preparation area

- Food storage area

- Wash up areas

12 A well planned kitchen results to a cook moving from one work centre to another
without retracing the step.

13 This type of movement results in a work triangle.

14 It should also provide adequate ventilation e.g windows extractor fans e.tc and both
natural and artificial lighting.

a work triangle

Preparation and Wash Up Areas

Food storage Cooking area

There are four main kitchen plan

(a) One wall plan

(b) Corridor plan

(c) L Plan
 (d) U plan

ONE WALL PLAN

- It involves work flowing in a straight line.

- It is ideal for a small kitchen.

A D B D C

A- Cooking area

B- Wash up (sinks)

C- Storage

D- Working surfaces

CORRIDOR PLAN

- The plan consists of walls arranged in a corrida shape with both end of the corridor
open.

- This shape reduces the distance to be walked between the major work areas.

- The main disadvantages of this plan is that the open ways become a passage way

L PLAN

- It involves arranging equipment on two joining walls forming a L shapes

U – PLAN

- The U plan has an efficient work triangle and is generally considered the most
convenient arrangement. There should be enough flour space between the two opposite
walls to allow door of equipment and cabinets to open freely.

15 Ensure access to auxiliary areas. e.g toilets.

16 Determine the number, type and size of equipment

17 Consider case of supervision

18 Work flow – The overall sequence of work flow – receiving - storing -

preparing - holding - serving and clearing

All this should be achieved by minimum movement minimum back trucking, maximum
use of space and maximum use of equipment and minimum expenditure of time and
energy.

19 Work space – 4.2 M is space required per person.]

Little space can cause accident

1.37M from equipment is desirable

Aisle should be adequate to enable staff move safely.

Working area should be neat and ventilated with extractor fans to remove heat, fumes
and smalls.

110Working sections – size and styles of menu and ability of staff will determine number of
sections and layout necessary.

SECTIONS OF THE KITCHEN

(a) Storage

- Cold storage

- Equipment storage

- Vegetable storage

- Dry goods store

 - Cleaning store

(b) Food preparation section

Pastry – sweet items are made here, preparation of baking.

Lander – Preparation of pourty, game meat, fish, soups, eggs.

Saucer sauce – Preparation of all meats which are not grilled or roasted

Vegetable area – Preparation of all vegetables and potatoes

Fish area – Fish dishes, fish sauces and garnishes are cooked here apart from
grilling and frying.

Soup area – soup and garnishes are made

Still room – Preparation and service of beverage is made here.

(c) Cooking area

Frying area

Baking area

Boiling area

Steaming area

Roasting area

Grilling area

(d) Dishing up – purring in dishes

(e) Service

(f) Dining area

(g) Then return dirt items or take them to wash up

(h) Waste food is disposed well.

QUALITY OF A GOOD KITCHEN

- Must be well ventilated

 - Must have good lighting both natural and artificial to facilitate safe and health working.

- Should have a good strong flour for easy cleaning and safety

- It must be spacious to allow free movement

- Must have adequate water supply both cold and hot to facilitate cooking and cleaning

- It must have fire extinguishers in order to ensure safety.

- Should have an emergency exit

- It should be strong enough to withstand the weight of the equipment and people
working there.

- It should be durable that is made of good durable material for al long life span

- It should have good drainage both and consilled dispose water well.

- It should have sanitary area (washrooms) and wash hand basin.

KITCHEN EQUIPMENT

The kitchen equipment is classified in to 3 groups

1) Large kitchen equipment

2) Mechanical kitchen equipment (energy saving equipment)

3) Small kitchen equipment

large kitchen equipment

(a) cookers e.g electrical cookers

(b) Fridges

(c) Freezers

(d) Sinks

(e) Cupboards

(f) Boiling pans

(g) Baine marle

(h) Tables

(i) Hot cup boards

(j) Grills
 (k) Deep fat trayers

MECHANICAL EQUIPMENT (ENERGY SAVING EQUIP)

Most of them are operated by electricity

1. Food mixers e.g food chopper

2. Dish washing machine

3. Potato peeler

4. Blenders

5. Meat mincers e.t.c

Small equipment

- Sieve - Flan ring - Chooping board

- Balloon whisk - Rolling pin - Piping bag

- Grater - Flan ring - Bowels

- Pastry brush - Meat hamma - Squeezer

- Perverted spoon - Kitchen fork - Carrot peeler

- Conical strainer - Skewer - knives

- Coffer maker - Egg seperater -

- Weighing scale - Sire basket - Colander

- Bread holder - Gills - Baking sheet

- Egg slser - Meat chooper

OTHERS

PAPERS
 - Aluminum foil

- Grease proof paper

- Cling film or clear foil

KITCHEN CLOTH

- Tea cloth

- Kitchen cloth

- Oven cloth

- Gloves

Assignment

Draw various equipment i.e under 3 classifications

Kitchen brigade - then hygiene - safety kitchen equipment

THE KITCHEN EQUIPMENT

Factors to Consider When Buying / Purchasing Kitchen Equipment

1. Space available – in relation to size of equipment to be bought.

2. Type of fuel to be used – electricity gas

3. Weight of equipment – can the floor support the weight of equipment

4. Purpose of equipment – what is equipment used for and can it do more than one task

5. Funds available – is money enough to purchase

6. Man power ability – can it be operated easily by staff.

7. durability – how durable is equipment

8. Guarantee – does equipment has guarantee and for how long

9. Spare parts – are they easily available

10. Maintenance of equipment – can it be easily operated and cleaned by staff

11. Appearance – should be attractive

12. Transport.

TYPES OF KITCHEN EQUIPMENT

1. Equipment for food production

 2. Equipment for food production

3. Equipment for food service

4. Equipment for food storage

EQUIPMENT FOR FOOD PREPARATION

1. Knives

2. Vegetable peelers

3. Cutter

4. Chopping boards

5. Carrot peers

6. Sieves e.t.c

EQUIPMENT FOR FOOD PRODUCTION

1. Cookers

2. Grills

3. Fryers

4. Oven

5. Colanders

6. Peelers

7. Bowls

8. Whisks

EQUIPMENT FOR FOOD SERVICE

1. Plates

2. Spoons

3. Forks

4. knives

5. Cups

6. Ladles e.t.c

EQUIPMENT FOR FOOD STORAGE

 - Cupboards

- Fridges

- Freezers

- Vagrancies

CARE AND CLEANING OF KITCHEN EQUIPMENT

1. Iron Equipment

Frying pan, cooling wire, frying basket

CARE

- Wipe firmly with clean white cloth

- Apply oil and wipe again

- If an abbressive is necessary clean the pan with salt rubbing firm on dry clothes

- Then finally lightly grease the pan

- Always keep them greased

- For baking tins when new thoroughly wipe and lightly oil them while still warm clean
by scrapping with a dry cloth

- Incase of washing wash in not soapy water or soda.

2. Tinned steal

e.g conical strainer, vegetable colander sieves

CARE

- They should be washed thoroughly immediately after use and dry.

- The easiest way to wash a sieve is to hold it upside down under running water and tap
vigorously with the bristles of stiff scrubbing brush.

- Rinse and hang to dry.

- Moving sieve up is down quickly in H2O, looses clogged ford.

KITCHEN BRIGADE

It is the kitchen staff

 1. Head Chef (Chef Cuisine)

In the large organization the person undertake management rather than cooking role
supported by one or more chef who assist in administration.

Responsibilities

- To compile the menu

- He organizes the kitchen

- Orders for food staff

- Shows the required kitchen profit

- Engage the staff that is recruiting

- Supervision of the kitchen

- Control of material e.g portion, waste and security

- Partially or wholly is responsible for the stores, wash up and still room

- Communicating with other departments.

Qualities of a Good Chef

- Respective

- Good communications skills

- Hard Working

- Creative

- Honest

- Hygiene

- Patient

- Knowledgeable

- Punctual

2. Assistance Head Chef / Sous Chef

In very large kitchen it may have four sous chef designated namely 1 st 2nd 3rd and junior
sous chef
RESPONSIBILITIES

- To relief the head chef off duty

- He is the right hand of the head chef who main function is to supervise work in kitchen
and run smoothly according to the chef wishes.

- May allocate particular areas of responsibility e.g duties.

3. Section Chef (Chef Departee)

This means chef of a section as the kitchen is divided into various sections/ partie
each relating to a daily defined set of a specialized cooking task

The word simply describes a level of responsibility while the whole title relate to
the area of supervision.

Various Chef Depalties

(a) Chef saucer (sauce cook)

- This person is responsible in cooking all meals, poultry, offal’s, game including their
respective sauces and garnishes with exception of grills and roast which is work of
(chef rutisseor

- the saucler responsibilities include dishes in which cooking methods are braising put
roasting, boiling e.t.c

N.B: He is not responsible for fish sweet sauces to which are made by chef pulssoniers
and chef partisser

(b) chef garde manger (Larder chef)

The word larder refers to a cold area therefore cooking does not take place here

responsibilities

- Preparation and storage of perishables

- Preparation of meat and poultry prior to cooking

- Use fresh and cooked items to prepare sandwitches, is cold sauces.

- Hors and occurres and salad are made up by the hards d. occurrier in his own place
which is near the lardr.

- The fish is cleaned filtered and portioned by a fish manger

- All cold soups as fish, meat and poutry, egg are decorated and served by this party.
- In large establishment the section is subdivided with a chef in charge in to tour.

(i) Hors d oeurrier – (hors d. oeurres)

(j) Fish manger (poissonnier)

(k) Butcher (Boucher)

(l) Cold butter (Chef de froid)

4. Chef patissier (Pastry chef)

- He is responsible for preparing all cold and sweet sauce includes cake and all ice.

- Ice cream and water ice is done here but in other establishing a glacier is employed to
make ice cream.

- In large establishment a bakery is attached under a baulanger which there is an added

advantage of variety baking.

5. Chef Poissonnier (Fish Cook)

RESPONSIBILITIES

All fish dishes, sauces, ganishes except for grilled and deep fired. The preparation of
fish is done by fish manger in the larder.

6. Chef Rotisseor (Roast Cook)

- Is responsible for roasting, grilling and deep frying meat, pourty and game dishes.

- Other deep fried foods i.e potatoes are cooked by this party. They also prepare savocries
and hot sandwiches, appropriate garnishes and gravies.

7. Chef Entrementier (Vegetable Cook)

RESPONSIBILITIES

- For cooking all the vegetable dishes including potatoes with exception of deep fried
item.

- Although the basic preparation is done in this section.

- This parties supply other section.

- In some establishment this make egg and tarinaceous dishes instead of chef potager and
prepare pancakes.

8. Chef Potage (Soup Chef)

 In large establishment there will be separate parties to make soups eggs and
farinaceous dishes while in other establishment the chef entrementire is in charge.

9. Chef Tourmat (Relief Chef)

- He is normally chef the partie and takes over other of their day off.

10. The Apprentice (Trainee)

- This is the one learning / trained and is moved o each of the parties to gain knowledge
of all section in the kitchen.

- Some staff are sometimes employed as specialized.

(a) This chef is not in charge of parties but prepares breakfast. He will be in charge of
kitchen for proportion of time and he will do small duties until lunch time.

(b) Chef De Nuit (Night Chef)

This chef parties staff and he is responsible for the whole kitchen through out the
night to deal with any order that might reach the kitchen through room service.

(c) Chef De Grade (Duty Cook)

- Chef is employed by a spirit duty.

- He is the grade in any order during the time staff are on and off the spitir between
2.30p.m – 5.30p.m.

(d) Chef Communard (Staff Cook)

- Responsibility for preparation of staff meal with exception of management with senior
staff.

(e) Aboyeour (Kitchen Announcet)

- He calls out orders

- At time he assists the chef and things to do with aspect of administration.

- Many other functions apart from direct cookeries are performed by specialized
described as ancillary staff. e.g

(i) Kitchen Porter

- As the name suggests he carries food.

- He is responsible for general porter.

- They do the preparation of bread crumb, chop parsley, peel the vegetables.
 (ii) Still Room Supervisor

- Still room is where we put hot drinks batter e.t.c and are prepared and served by the
staff.

- At times he washes the glass wares in the still room.

(iii) Plongeor (Pot Washer)

- He does the cleaning of dirty utensils.

- Washing and returning the pots and pans to appropriate place in the kitchen.

(iv) Store Room Keeper

- Responsible of the store and may be assisted by one or two staff.

- It is the responsibility of the store keeper to keep and change the dry goods while the
perishable gods are kept near the larder and checked by chef or source chef.

- The store keeper main duty is to record goods and receive them.

Assignment

Draw a chart showing the flow of kitchen brigade]

Duties of a Store Keeper

- Keep good standard of tidiness and cleanliness

- Arrange proper storage space for all incoming food stuff.

- To keep up-to-date price list of all commodities.

- To ensure continuous supply of important food is available.

- To keep a daily store issues sheet.

- Checking all stock are at trivalent intervals

- Obtain the best value at lowest buying prices.

COPPER

- e.g most lined with tin like sauce pan.

- Cooper its expensive but good for cooking as it is a good conductor of heat.
 - It burns food less easily compared to pans of other metals.

DISADVANTAGES

- It tarnishes’ easily and looks dirty.

- Also excessive dry heat can soften the tin and spoil the lining e.g stock pot, roasting tin.

CARE OF COPPER

(a) All dirty pans should be well soaked for a few minutes in boiling water to
which a little soda has ben added.

(b) Should be well scored using either a brush or a wire wool or similar agent with
a scouring powder (VIM)

(c) The pans are then rinsed with clean hot water and placed upside down to dry.

(d) The copper surfaces if tarnished may be cleaned with a paste made from equal
quantities of silver, sand salt and flour mixed with vinegar.

(e) The pans are then thoroughly rinsed and dried.

ALUMINUM

e.g sauce pans, stock pots, sauce pan, braising pan, fish kettles and dishes of all sizes.

They are expensive.

Do not tarnish before they strong heavy construction they are suitable for mani/ cooking
process.

DISADVANTAGES

- All being the soft metal, other metals are added to make pans stronger.

- As a result certain food can become discoloured e.g when mixing white sauce, white
soup, use a wooden spoon and not a metal spoon or whisk waster boiled for tea
especially for long time gives the tea an unpleasant colour.

- Red cabbages change to dark colour caused by chemical reaction.

care and cleaning

- All pans should be well soaked in hot detergent water, soda should not be used.

- After a good soaking pans should be scored with hard bristle brush or rough cloth with
an abrasive powder if necessary. Avoid harsh abrasive.

- After scoring the pans are rinsed in a ocean hot water and thoroughly dried.

STAINLESS STEEL
 - Specially manufactured stainless steel pots and pans are now being extensively used in
place of copper.

- Copper is considered in appropriate in terms of initial cost, retining colour cleanliness.

- Stainless steel is also used in may small items of equipment e.g trays cooks, fork,
mandolin, bowl, basin, stock, pot, sauce pans. e.t.c

CAFÉ

- For pans soak well in hot detergent water and clean appropriately.

- Wash the equipment after use and dry.

small equipment made from other metals

- Fry basket

- Frying pan

- Flan ring

- Spinder spoon

- Veg peeler

- Baking tray

- Grader

- Skimmer

- Iron spatula

- Egg slicer

- Cooling wire

- Landler

- Balloon whisk

- Trussing needle

Wood and Compound Materials

- Cutting board (Chopping board)

- These are important item in the kitchen.

- Should be kept in use on all table surfaces to protect the table from the edges of the
cutting knifes.
 - Wooden chopping board should not splinter or leak preservatives.

- They should be close grained hard wood either in a thick solid slab or separate pieces
with close furniture joints.

- Before using a new board, wash to remove wood dust. After use scrub with hot
detergent water.

- Rinse with clean water, dry as much as possible and stand on its longest side to
prevent warping.

- Do not use heavy chopping, use a chopping block instead.

Disadvantages of Wooden Cooping Board

1. They are porous and can retain taste, smell and bacteria grease and dirt.

2. May expand and contact when washed trapping small food particles.

3. Cut and scored surfaces may trap food particles and bacteria.

Choosing Cutting Board

- Purchase hard wood board since they are less water absorbent and bacterial not drawn
in easily.

- Hard wood board, if cleaned and sterilized all perfectly acceptable in catering
premises

- Resistant to stain, cleaning chemicals, heat and food acids.

- Ensure it shall not give off toxic substance.

- Cutting board must not split or warp.

Cutting Board of Compound Material

- It is essential to have a non-slip surface,

- Polythene would be obtained in the market in different colours along one edge, this
can be kept in a special rack after washing and when not in use. This system is
designed to cut down on cross – contamination by using one board exclusively for one
type of food.

- Red for raw meat

- Blue for raw fish

- Brown for cooked meat

- Yellow for sandwiches

 - Green for vegetables

- White for general purposes e.g dry products.

Rubber Cutting Board

- Are made of hard rubber and rubber compound they are hygienic because they are
solid in one place and do not warp, crack or absorb flavours.

- They are cleaned by scrubbing with hot water and then drying or passing through a
dish washer.

Cleaning of Wooden Chopping Board

(a) Wash in warm soapy water using a brush and the brush should follow the grain

(b) Rinse in warm water and dry

(c) Sprinkle salt to absorb some water.

(d) Leave to dry tilting it with flow of grain.

Rolling Pins Wooden Spoons, Spatulas

- Scrub in hot detergent water, rinse in clean water and dry.

- Rolling pins should not be scraped with a knife as this can cause the wood to splinter.

- Wooden spoons, spatulas should be washed in suitable sterilizing solution.

Wooden Sieves and Mandolins

- Care of the wooden flame should be considered into account regarding cleaning
remarks

- The blades of the mandolin should be kept lightly greased to prevent rust.

MATERIALS

(a) Muslin and Tammy Cloth

It is made from calico and used for straining soup and sauces.

(b) Jelly Bags

Are made from thick nylon for straining jellies.

(c) Piping Bag

Are made form linen, nylon plastic and are used for piping preparation of all kinds.

KITCHEN CLOTH, PAPER AND FOILS

General purpose – for washing up and cleaning surfaces

Tee cloth- for drying up and general purpose.

Bactericide wiping cloth – impregnated with bactericide to disinfect work surfaces.

The cloth have a coloured pattern which fades and disappear when bactericide is no longer
effective.

The cloth then should be discarded (throw away)

Oven cloths – thick cloth designed to protect the hands when removing hot items form oven.

Oven cloth must only be used when dry, never damp or wet otherwise the user is likely to
burnt.

CARE OF KITCHEN CLOTHS

(i) Use them only for the appropriate job.

(ii) Do no leave them dump/wet after use as they will become smelly and develop
mildew stains.

(iii) Wash them frequently with hot soapy water and rinse thoroughly boil them
regularly to sterilize.

(iv) Greasy cloth may be kept overnight in water containing soda to help remove
grease.

(v) Have at least 3 of each especially those which are used frequently.

PAPERS

- Grease proof – or silicone is for lining cake tins making piping bags and rapping
greasy items of food.

- Kitchen paper – white absorbent paper for absorbing greasing from deep fried food
and for lining trays on which cold food are kept.

- General purpose – thick absorbent paper – for wiping drying equipment surfaces,
food e.t.c

- Paper towels – these are disposable for drying of hands.

FOILS
 (i) Cling wrap – a thin transparent material for wrapping sandwiches, snacks, hot and
cold foods.

- it has the advantages of being very flexible and easy to handle and seal.

- Due to the risk of contamination, it is advisable to use a clean wrap, that does not
contain (PTC) Plasticiser free

(ii) Metal foil – thin pliable silver coloured material for wrapping and covering food
and for protecting oven roosted joints during cooking.

Plastic equipment

Assignment – list 5

CARE

- Do not leave plastic equipment very close to fire otherwise it will melt.

- Do not expose it to sunshine for long time it will spoil it.

- Do not poor and leave hot water to plastic equipment for a very long time

- Plastics are affected by strong chemicals so avoid them.

- Do not wash in course abrasive they will roughen the plastics.

Types of Knives and Their Usage

- Cooking knife – Shredding vegetables and slicing.

- Filleting knife – filleting fish

- Vegetable knife – shredding vegetables

- Chopping / cleaver – hacking through bones

- Butcher’s knife – chopping meat

- Bread knife – slicing bread / cutting cake

- Palette knife – spreading tanning items over and lifting

- Boning knife – for boning meat (For butchery)

- Carving knife – for cutting cooked meat.

CARE OF KNIVES

1. Keep knives clean to satisfy food hygiene regulations.

2. Keep knives sharp to satisfy health and safety regulations.

 3. Clean and sharpen knives in accordance with d\laid down procedure.

4. Handle and store knives in accordance with laid down procedures.

5. Take appropriate action to deal with unexpected individual reasonability.

SAFETY RULES

- Carry the knife while facing downwards.

- Knives on the table must be placed flat so that the blade inst exposed upwards.

- Don’t allow knives to protrude over the edge of the table.

- When using knives keep your eyes on the job in hand.

- Use the correct knife for the right purpose.

- Always keep knives sharp.

- After us, always wipe the knife with the bade away form the hand

- After use should be carefully washed with water and detergent thoroughly risen and
dry.

- To prevent cross contamination colour code the knives handle e.g

(a) Brown for cooked meal

(b) Red for raw fish

(c) Blue for raw meat

(d) Yellow for cooked fish

(e) Green for vegetables

SHARPENING

- File and steel which is grooved and a carbon cilium stone are used for sharpening

- Knife grinder is occasionally used.

- When using a stone always draw the knife being sharpened with a guard

- When using steel with no guard always draw the knife being sharpened away from
you.

- After sharpening, wipe the knife on a cloth before use.

LARGE EQUIPMENT

(a) Hot Plate

- They are used for heating plate and serving dishes and for keeping food hot.

- They are heated by steam, gas electricity.

- The door should slide easily and occasionally greasing may be necessary.

- The tops of must top cupboard are used as surface counters and should be heated to
higher temperature as inside.

Care and Cleaning

- Control the amount of heat fed in the hot cupboard. This is between the plate and food
will ether be hot or cold and this could obviously affect the efficiency of the service.

- Clean the hot cupboard after each service.

- Use warm detergent solution and rinse and dry using a cloth.

(b) Baine – Marie

- These are open wells of water used for keeping food hot and are available in many
designs.

- May be heated by steam, gas or electricity and sufficient heat to boil the water in bain
– marie should be available.

Care and Cleaning

- Care should be taken to see that the bain – marie is never allowed to burn dry when
the heat is turned on.

- After use the heat should be tanned off, the water drained and the bain marie cleaned
inside with hot detergent water rinsed and dried.

(c) Brat Pan (Tilting Pan or Skillet)

- A shallow square vessel which are used for a variety of cooking operation such as
boiling braising e.t.c

- Bratt pan can cook many items of food at one time because of its large surface area.

- It can be tilted so that the content can be quickly and efficiently poured out on
completion of the cooking process.

- They are heated by gas or electricity.

- Brat pan has got a large surface area for cooking various types of food.

- A balance tilting action device (facilitate the empting of content)

- Has a counter balance lid

 - Has a hard wheel mechanism.

(d) Boiling Pan

- Many well in milled detergent solution and rinse.

- The tilting operators should be greased occasionally and checked to see that it tilts
easily.

- If gas filled the gas jets and pilot should be inspected to ensure correct working.

(e) Deep Fat Fryers

- Fryers are heated by gas or electricity and incorporated a thermostatic control.

- In order to safe fuel and prevent overheating.

- There is a cool zone below the source of heat into which the food particle can sink
without burning. Thus preventing spoiling of other food being cooked.

- This for of cooking saves fat.

Care and Cleaning

- Turn off the heat and allow the fat or oil to cool.

- Drain off and strain the fat or oil.

- Feel the fryer with hot water containing detergent and boil for 10 – 15 minutes.

- Drain off the detergent water refill with clean water plus 1/8 litre of vinegar per 5
liters of water and re-boil for 1- - 15 minutes.

- Drain off the water, dry the fryer, close the stop cork and refill with clean fat or oil.

(f) Grills and Salamanders

- They are heated by gas or electricity. Heat may be from above or under fire gills.

Care and Cleaning

- Clean the bars and drain in trays regularly with hot water containing a grease solvent
e.g. soda. After rinsing they should be replaced and the salamander for a few minutes
to dry the bars.

(g) Fry Plate, Griddle Plates

- They are solid metal plates heated from below and are used for cooking individual
portions of meat, herbagous, eggs, bacon etc
 - They are heated quickly to a high temperature and are suitable for raping continuous
cooking.

Care and Cleaning

- Before cooking on griddle plates, a light film of oil should be applied to the good and
the griddle pate to prevent sticking.

- To clean griddle plate, warm them, scrape off loose food particles, rub the metal,
pumice store or griddle stone following the grain of the metal.

- Clean with hot detergent water, rinse with clean hot water and wipe dry.

- Finally prove (re-season) the surface by lightly oiling with vegetable oil.

(h) Sinks

Different materials are used for sinks according to purpose intended for e.g heavy
galvanized iron for heavy pot wash, stainless steel for general purpose e.t.c.

Care of the Kitchen sinks

- Take care while washing sharp implements e.g. knife so that they do not scratch the
sinks. Avoid using steel wool as it will cause scratches on the sink.

- Do not overload it with heavy dirty equipment as the weight will gradually force the
sink off the walls.

- Do not allow scraps of food, tea leaves, greased water, and small bones
-----------------grating as they can cause a blockage in the waste pipe.

- Never pour liquid fat into the sink it will solidify when cold and clog the sink.

(i) Steamers

They are basically three type of steaming oven:

1. Atmospheric

2. Pressure

3. Pressure less

Cleaning of a Steamer

 Clean the trays and runners in hot detergent water and rinse.

 Drain any water generating chamber, clean and refill.

 Clean the inside of the steamer

 Grease door controls occasionally and when the steamer is not in use.
  Leave the doors likely open to let air circulate inside the steamer.

(j) Ranges and Ovens

Operated by gas, electricity, solid fuel, oil, and microwave. Ovens should be handled
carefully in that the door should not be slammed as this is liable to cause damage.

Cleaning Ranges and Ovens

- Solid tops should be washed and wiped clean with a pad of sacking.

- When cool, the range tops can be more thoroughly cleaned by washing and using
abrasives.

- On the open type of range, all the bars and racks should be removed, immersed in hot
water with a detergent, scrubbed clean, dried and put back in place.

- Clean the oven and oven racks with warm detergent water rinse and dried.

(k) Barbecues

There are 3 types of barbecues

(i) Traditional charcoal

(ii) Gas

(iii) electricity

Gas and electricity takes immediate cooking while charcoal will take a while to heat up.
Traditional charcoal is popular because they are easy to cook and serve, quick toasting food
and the outdoor location smell and season develop an atmosphere which many customers
enjoy.

(l) Tables

- Wooden tables should be scrubbed clean, with hot soda water, rinsed and wiped dry to
avoid warping.

- Formica or stainless steel topped tables are ideal for a table is ideal for tables finish
and so is the marble water, rinsed with hot water containing a sterilizing agent and all
accessed moisture removed with a clean dry cloth.

- Avoid wooden tables in a kitchen as they clog in dirt.

- Do not cut or chop on table tops, use a chopping board.

- Do not place hot pans on table instead use triangles, to protect the table surface.

- Legs and racks should be cleaned with hot detergent water and dried, wooden ones
scrubbed.
(m) Butchers or Chopping Block

A scrapper should be used to keep a block clean. After scrubbing, the block should be
sprinkled with a few hands full of common salt in order to absorb any moisture which
may have penetrated during the day.

Do not use water or liquid for cleaning unless absolutely necessary, as water will be
absorbed into the wood casing selling.

(n) Micro –Wave Oven

- This is a method of cooking and reheating food using electromagnetic waves (high
frequency power) in a microwave oven powered by electricity. The micro waves are
similar to those which carry television signals from the transmitters to the receiver but
are at a higher frequency.

The waves disturb the molecular or particles of food and agitate them, causing friction
which cooks or reheat the food.

Food being cooked by micro-wave needs no fat or water and is pieced in a glass,
earthenware, plastic or paper container before being put in the oven.

Metal is not used as the microwave is reflected on it.

A microwave has featured condition such as; automatic defrosting, browning

elements, stay hot controls and revolving turn table. The oven cavity (inside) has
metallic walls, ceiling and floor which reflect the micro-waves. The oven doors is
fitted with special seals to ensure there is minimum micro-wave leakage.

A cutout device automatically switches it off the micro-wave energy when the door is
open.

PURPOSE OF MICRO-WAVE

(i) Raw, pre-prepared or precooked food are cooked quickly and made palatable and
digestible.

(ii) Foods are safer to eat particularly reheated food because the total food is heated at
the same time

DISADVANTAGES

(i) A saving of bit 50 – 70 % over conventional cooking times on certain

food.

(ii) A quick way to cook and reheat food.

(iii) A fast method of defrosting food.

 (iv) Economical on electricity, less energy required, less energy required, less
washing up as food can be cooked in serving dishes.

(v) Hot meals can be available 24 hors a day.

(vi) It is operated on self – service therefore increasing customer satisfaction

and reducing cost.

(vii) Food is cooked in its own juice so flavor is retained.

(viii) Minimizes food shrinkage and dry out.

(ix) When used with conventional cooking method production can be more
flexible.

DISADVANTAGES

(i) Not suitable for all foods.

(ii) Limited oven space restricted use to small quantities

(iii) They do not brown food either although browning elements are available within
certain models.

(iv) Not all containers are suitable for use.

(v) They can only penetrate 5cm into food form all sides.

Care and Cleaning

When cleaning, do not allow the cleaning agent to foil or accumulate around the door
seal.

It would prevent a tight seal when door is closed

- Never use abrasive cleaner to clean interior, as it can scratch the metallic walls.

- Do not use aerosol either as they may penetrate the internal parts of the oven.

- Should the door be damaged do not use the oven. This should be reported to the
employers immediately.

- Do not operate the oven when it is empty as this lead to damage of magnetron

- Remember to pierce food and cover food that is likely to burn, this will reduce burn of
the food handler.

- Regular inspection is essential and manufacturer instruction must be followed.

MECHANICAL EQUIPMENTS
 Power Driven or Manpower

e.g.

 Mincing machine

 Chopping mixer

 Dough mixer

 Food mixing

 Pie and tart making

 Vegetable slicing machines

 Potato chipping

- Before purchasing mechanical equipment one can be sure that it can safe time and
physical effort and still produce good end results.

- The mechanical performance most be carefully accessed and all the manufactures
claims as to the machines efficiently and thoroughly checked.

- The design should be easy to clean and operated with minimum effort.

- Whenever a new item / equipment is in stored it should be tested by qualified fitter

before being used by catering staff.

- The manufacturer’s instruction must be displayed in a prominent place near the

machine.

- Before cleaning, the machine should be switched off and the plug removed from the
socket.

1. POTATO PEELER

Care

- Potatoes should be free from earth and stones before loading into the machine.

- Before loading potatoes the water spray should be turned on and the abrasive pate set
in motion before potatoes are loaded.

- The interior should be cleaned out daily and the abrasive plate removed to ensure that
small particles are not lodged below.

- The peel trap should be empted as frequently as required.

- The waste outlet should be kept free from abstraction.

2. FOOD MIXER

This is labour saving equipment which is electrically operated. its used for many
purposes e.g. mixing pastries, mixing cakes, mashing potatoes, beating egg white,
mincing / chopping meat and vegetable etc

- Should be lubricated frequently in accordance with manufacturer’s instructions.

- The motor should not be over loaded as this would damage the machine.

- All components as well as the baine machine should be thoroughly washed and dried.

- Care should be taken to see that no rust occur on any part e.g the mincer attachment
knifes and plate.

3. FOOD SLICER

They are obtained both manually and electrically operated.

They are labour saving devices but can be dangerous if not used with care so working
instruction should be placed in a prominent position near the machine.

Care

- Care should be taken that no material likely to damage the blades as included in the
food to be sliced e.g bones.

- Each section in contact with food should be cleaned and carefully dried after use.

- The blades should be sharpened regularly

- Moving part should be lubricated but oil must not come in contact with the food.

- Extra care must be taken when blades are exposed.

4. BLENDER / LIQUIDIZER

- This is a labour saving piece of kitchen machinery which carries out many different
things.

- It uses a high speed motor to drive especially designed stainless steel blades to chop,
puree or blend food efficiently and very quickly.

- They are also useful in making bread crumbs.

Care

- Doo not overload the bleeder.

- Cool food fast before liquidizing

- Ensure that the electrical parts do not come in contact with water.
 5. REFRIGERATOR

- Refrigeration or cold is an absence of hat.

- Its function of refrigerator is to remove heat that items absorb.

- The purpose is to keep food fresh, safe time, and energy spent shopping daily for
food.

- The food is sued at a later date

- The food is kept fresh between the temperature in it is too low to allow the
multiplication of bacteria and other micro organism which spoil food.

- The organisms are not killed they are simply dormant.

- Cooling of food may be done in different areas, cold room, chill room, deep freezer.

- The cold room may be into separate rooms.

(i) At a chill temperature for storing salads, fruits and certain cheese.

(ii) One for meat, poultry, fame, tinned foods which have to be refrigerated.

(iii) Can be for deep frozen foods

Deep freezer requires defrosting twice a year.

Hygiene Precautions

- Refrigeration cannot improve the quality of food staff and can only retard the natural
process of the deteoration.

- For maximum storage of food and minimum health risks observe the following:-

(i) Select the appropriate refrigerator equipment the temperature and humidity
requirement of the food.

(ii) Always ensure refrigerators maintain, collect temperature of food stored.

(iii) Keep unwrapped foods in separate refrigerator or in air – tight containers and
away from products such as cream, other daily product and partly cooked
pastry e.t.c Do not store food for long period in a good general purpose
refrigerator because a single temperature is not suitable for keeping all types
of food safety at pick conditions.

(iv) Never freeze food that has been thawed our from frozen

(v) Always locate store in refrigerator space.

 (vi) Clean regularly and thoroughly inside and out.

(vii) Never keep uncooked meat, poultry or fish in the same refrigerator or any
other food which is not in its own time, air tight container.

LOCATION

- Locate refrigeration equipment in a wll ventilated room away form sources of intense
heat e.g cookers, ovens, boilers e.t.c

- Direct sunlight from the window or sky light.

- No barriers for adequate all circulation.

LOADING

- Ensure there is adequate capacity for maximum stock.

- Check that perishable goods are delivered in a refrigerated vehicle.

- Only fill frozen food storage cabinet with pre-frozen food.

- Never put hot or warm food in a refrigerator unless it is specially designed for rapid
chilling between it raises the temperature.

- Ensure no damage is caused to inner lining and insulations by staples or nails in

packaging.

- Air must be allowed to circulate within a refrigerator to maintain a cooling effect do

not abstract any air ways.

CLEANING

Should be done every two months to avoid breakdown.

1. Switch off power.

2. Remove all food and containers from refrigerator but do not force frozen food out and
if possible transfer stock t available in alternative storage.

3. Clean interior surface in loke warm water and milled detergent.

Do not use abrasives or strongly scented cleaning agents.

4. Clean exterior and dry all surfaces in and out

5. Clear away any external dirty, rubbish which might restrict the circulation of air
around the condenser.

6. Switch on power check when the connection working temperature and reached, refill
with stalk.
 7. Spilt food such as milk should be wiped off daily or immediately sot ht may not dry
up in the refrigerator also defrost regularly.

DEFROSTING

- This is important as it helps equipment perform efficiently and prevent a potential

damaging build up ice.

- Presence of ice on the evaporator or an internal surface.

- Indicate the need of urgent; if the equipment is designed to defrost automatically this
also indicate a fault.

- Never use a hammer or any sharp instruments which could perforate cabinet lining.

- Plastic spatula can be used to remove stubborn ice.

KITCHEN ORGANIZATION

It is the management of a department on how worker’s flow of work follows.

It is also how people work within the kitchen food flow.

PURPOSE OF KITCHEN ORGANIZATION

1. To ensure efficiency flow or work

2. To save time and energy

3. to avoid accident

4. To avoid cross contamination

5. For quality products

6. To maintain cleanliness and high standard of hygiene

7. To avoid food wastage

8. To reduce equipment failure

9. To ensure smooth flow of work

10. To ensure proper utilization of available lavour

For Kitchen Organization to be Success there should be:-

 1. Ensure enough space and ventilation and light

2. There should be kitchen layout. (Well)

3. Adequate skills of the staff

4. Equipment i.e different equipment are used differently

5. What customers are to be served i.e type of menu

Assignment

Draw kitchen organization chart

THE INTERDEPARTMENTAL RELATIONSHIP

1. Maintenance Department

Here equipment are repaired incase they are broken and servicing is done in this
department.

2. Purchasing Department

- Ordering kitchen items

- Re-stocking the kitchen items

3. Accounting / Accounts Department

For financial purpose to know how much is department spending per week, month or
year.

4. House Keeping Department

- For maintaining rooms, beds, sheets and also receives guests in absence of staff.

5. Personnel / Management Department

It is responsible for staffing of all departments and werefare e.g salaries, wages e.t.c

6. Security Department

It ensures safety in the organization/ institution

7. Front Office Department

- Receives the guests – It knows what guest needs and where.

- It does the booking of the guests.

 8. Food Service Department

- It does the service of the food

- Knows how many guests they are expecting and informs the kitchen staff.

COOKING METHODS

COOKING

- Is preparation of food using various methods to make it palatable and not necessarily
by heating the food.

There are tow main methods of cooking

(1) Dry Cooking

This is a method where no form of moisture liquid is used e.g baking, roasting,
grilling e.t.c

(2) Moist Method Of Cooking

This is where some amount of liquid is used to facilitate cooking e.g steaming
boiling, braising e.t.c

DRY METHODS OF COOKING

(1) Baking

This is a method of cooking where prepared food and food products are coked by
convicted heat in a preheated oven.

Reasons for Baking Food

- To make food tender by breaking down and softening protein, fat, starch, cellulose
and fiber.

- To Make food more palatable and digestible

- To make food safer to eat that is by destroying bacteria which can cause food
poisoning.

- To produce a particular quality in food, colour, flavour and texture.

- To add variety of menu.

 Rules of Baking

- Always preheat ovens to attain required temperature.

- Always prepare trays and moulds for tins correctly in advance.

- Minimize the opening of the oven doors as draughts may affect the quality of the
product. The oven temperature is also reduced

- Always utilize oven space efficiently.

Commodities Suitable For Baking In An Oven Includes:

- Fruits

- Potatoes

- Milk pudding and egg clustered products

- Flour products, cakes, biscuits, bread

- Vegetables

- Meat

Equipment Used When Baking

- General purpose ovens

- Pastry ovens

- Baking oven with steam injection especially for bread

- Specialist oven such as pizza oven

Methods of baking

(a) Baking fruits, vegetables, and potatoes – Ths is a form of simple oven cooking where
the commodities are cooked in an oven until tender.

(b) Baking within bain marie (water bath) – This involves placing the item to be baked in
a water bah so that low temperature may be maintained during cooking e.g in egg
castered mixture.

TECHNIQUES ASSOCIATED WITH BAKING

(a) Preparing Baking Trays

 Certain categories of food require baking tray to be prepared in a particular way. e.g
lightly greasing with white fat, lining the tin with paper e.g grease proof or foil.

(b) Marking Food

Some products such as pastries will usually have their top surface or edges neatly
marked to produce an attractive finish.

It is also refereed to as notching and it can be done with finger, tweezers, fork.

(c) Gilding Or Coating Will Egg Wash

This is where items to be baked are lightly brushed with egg wash (well beaten egg)
just before baking so that a good colour will develop on the surface of the item.

(d) Proving

This is allowing a mixture to gain air until it doubles from its original size.

(e) Cooling

Many baked items are very delicate when hot e.g cakes and pastries.

They should be cooled before used usually on a wire rack

ADVANTAGES OF BAKING

- A wide variety of sweet and savory foods can be produced.

- To bake products yields appetizing goods with eye appeal and mouth watery aroma.

- Bulk cooking can be achieved with uniformity of colour and degree of cooking.

- Baking ovens have effective manual / automatic temperature control.

assignment (disadvantages of baking)

(2) ROASTING

- Is cooking in dry heat with the aid of fat or oil in an oven or on a spit.

- Radiant heat is the means of cooking when using a spit; oven roasting is a
combination of convection and radiation.

REASON FOR ROASTING

(a) To make food tender by breaking down and softening protein, fat, starch, cellulose
and fiber
 (b) To make food more palatable and digestible

(c) To make food safer to eat that is by destroying bacteria which can cause food
poisoning.

(d) To produce a particular quality of food colour flavour and texture.

(e) It also gives variety to the menu and the diet.

1. Oven roasting

This is the cooking of food in an oven mainly by converted heat or forced air
converted to heat.

2. spit roasting

- It involves cooking food by dry heat which is slowly turned over a heat source such as
charcoal fire, electric elements or gas flames.

Commodities Suitable for Roasting Include:

- Butchers meat and game (meat form wild animals)

- Poultry e.g chicken, duck

- Potatoes and some vegetable such as coungettes

equipment used for roasting

- Ovens

- Spit

- Rutisserle racks

BASIC TECHNIQUES IN ROASTING

1. Barding

This involves covering the surface of the food to be roasted with slices of bacon fat or
pork.

This is to prevent the flesh dry out during cooking. it is normally done in meats and
poultry.

2. Basting i.e Brushing With Oil

- Food is brushed with oil before cooking

- Basing is where the food surface is brushed with or poured on ot oil from the roasting
tray.

- This is done to prevent the surface from drying out and becoming hard.

3. Larding

This process consists of inserting strips of bacon or pork fat through flesh with special
needle this is to ensure that the inside of the meat remain moist.

4. Marinading

This process consists of soaking meat, poetry or game in a liquid containing herbs or
vegetables. This is o add flavour and increase tenderness, it can be done between 2 to
18 hours depending with the flesh (flesh)

5. Serving (Seared)

- This involves starting the cooking of the roast in a hot oven or shallow frying the item
before roasting. This is done to develop colour and flavour especially with meat.

6. Placing in the Roasting Tray

- Poultry should be placed on the sides of the breast downward then turned during
roasting.

- Joints of meat should be placed on the roasting tray with the fat side upward

- After roasting especially meat should be left in a warm place for about 5 to 15
minutes o rest before cutting.

7. Tieing

This is securing of the food with a string to keep shape it is called trussing.

ADVANTAGES OF ROASTING

(a) Good quality meat and poultry is tender is tender and succulent when roasted.

(b) mea juices issuing from the joint are used for gravy and enhance flavour

(c) Both energy and oven temperature can be controlled.

(d) Ovens with transparent doors enable cooking to be observed.

(e) Access, adjustment and removal of items is straightforward.

(f) Minimal fire risk.

 3. POT ROASTING

Is cooking on a bed of root vegetables in a covered pan

This method retains maximum flavour of all ingredients.

METHODS

- Place the food on a bed of roots and herbs. Coat generously with butter or oil, cover
with a lid and cook in an oven.

GENERAL RULES

- Select pans neither too large nor too small

- Use the vegetables and herbs with a good stock as base for the sauce.

4. TANDORI COOKING

- Is by dry heat in a clay oven called a tandoor

- Although the heat source is at base of the oven the oven heat is evenly distributed
because of the clay which radiates heat evenly.

- Meat, poultry and fish such as prawns are usually placed vertically in the oven.

- No fat or oil is used. The food is cooked quickly and the flavour is similar to that of
barbecued food.

ADVANTAGES OF TANDOORI COOKING

(a) The distinctive flavour of tandoori – cooked food comes from both the marinade and
the cooking process.

(b) Marinading tenderizes and also adds flavour to foods.

(c) Colour change may occur depending on the spices used.

(See picture in page 34 – Practical cookery)

5. GRILLING (BROILING)
 - It is a dry heat method where prepared food is cooked manly with radiated heat in the
form of infrared waves.

- It is cooking food uncovered by direct heat.

- The rack containing food is placed under a source of heat.

REASONS FOR GRILLING

- To make food tender

- To make food digestible and palatable

- To make food safer to eat by destroying bacteria

- To produce a particular colour and flavour

- To bring variety to the menu and to introduce into diet simple, uncomplicated dishes.

METHODS OF GRILLING

1. Grilling food over heat which may be fired by charcoal, electricity or gas e.g barbecue
type of grill

2. Grilling food under heat source fired by gas or electricity e.g salamander grill

3. Grilling food between electricity heated grill bars.

commodities suitable for grilling incude

- Steak

- Chops

- Cutlets

- Offals and bacon

- Poultry and small birds

- Fish and other made up items such as burgers

TECHNIQUES OF GRILLING

(a) Brushing with oil as for roasting but not basting

(b) Searing as for roasting

(c) Flouring items to be grilled – coating food with flour before grilling it is only done to
items which do not develop a good colour when cooking e.g fish fillets

(d) Turning an item – food being grilled should be turned with tongs or a pallet knife
oftenly to cook all sides and avoid piecing with a fork.
N.B: Grilling is a fast method of cooking and so ensure that food is cooked inside.

Cut the food into smaller thin portions that can cook quickly.

ADVANTAGES OF GRILLING

- Speed of grilling enables food to be quickly cooked to order.

- Charring foods gives a distinctive appearance and improves flavour

- Control of cooking is aided because food is visible whilst being grilled.

- Variety is given to a menu and diet

- Grills may be situated in view of the customer.

SAFETY WHILE GRILLING

- Take extra care when moving hot salamander and grill bars

- Trays used for grilling must have raised edges and not be overloaded.

- Take care when removing foods from grills and salamanders.

6. FRYING

Frying – is a method where rapid cooking is done at high temperature using fat as the
medium.

Fat is used because of its high boiling point.

(a) Shallow Frying

- Is the cooking of food in a small quantity of preheated fat or oil in a shallow pan or on
a flat surface. (griddle plate)

- It is a fast method of cooking because heat is conducted from hot surface of the
cooking pan directly to the food.

REASONS FOR SHALLOW FRYING

1. To make the food tender

2. To make food more palatable and easy to direst

3. To kill the bacteria found in food

 4. To add flavour and colour

Methods of Shallow Frying Food

1. Meuniere

2. Saute

3. Griddle

4. Stir fry

5. Sweat

6. Clarified butter

(1) MEIUNIERE

- This is a method of shallow frying fish and shell fish

- The fish is lightly coated with flour before frying and reserved with lemon brown
butter or margarine is poured over the fish when serving.

(2) SAUTE

- The term has three meanings

(i) The term is often used when referring to the shallow frying of small cut of meats,
poultry or game.

(ii) To shallow fry by using a tossing action when turning the food e.g when cooking
slices of potatoes or mushrooms

(iii) It can also mean slightly cooking the food on a pan before adding the liquid or
transferring to roast or bake. This procedure is also refereed to as diglacer.

(3) GRIDDLE

- It involves cooking items on a lightly oiled metal plate (griddle plate)

(4) STIR FRY

- This is the quick frying of small pieces of fish, lean meat, poultry and vegetables with
fat or oil in a wok – it is round bottomed pan ( Chinese cooking)

(5) SWEAT

- It involves slow frying item in a little fat without allowing colour to develop

- It is usually the first steps in preparation of most soups

- The pan used can be covered while sweating

 (6) CLARIFIED BUTTER

Butter is melted and the fat is then carefully strained off leaving behind the liquid

Clarified butter is used if the shallow fried food is required to be cooked in butter.

COMMODITIES SUITABLE FOR SHALLOW FRYING

- Steaks

- Chops

- Cutlets

- Escalope’s

- Offal’s and bacon e.g liver, kidney, heart e.t.c

- Poultry

- Fish especially fillets or small whole fish.

- Made up items such as burgers, sausages eggs e.t.c

- Vegetables such as mushrooms onions, tomatoes caugettes, sliced potatoes

- Fruits such as bananas, pineapples e.t.c

- Battlers and dough such as pancakes, scones.

Equipment Used For Shallow Frying

- Frying pans

- Omlette pans

- Bratt pan

- Saute use pans

- Griddle plates and woks

1. BROWNING

(a) This involves frying the food to give it an appealing brown colour
 (b) This can only be achieved by selecting a sutable pan and choosing the correct fat
or oil

(c) Add control of the cooking temperature.

2. SEARING

3. TURNING

4. TOSSING

It is frequent turning over of the contents in the pan by means of wrist and hand
manipulation

RULES OF SHALLOW FRYING

1. Food should not be more than 1 inch thick.

2. Enough fat should be put to cover the food half way except for stir fry, pancakes and
chapattis

3. Coat the food where appropriate with the starchy substance to prevent loss of
moisture or soluble vitamin

4. Fat must be at correct temperature

5. Lower the food gently to prevent splashing the oil

6. Always preheat the frying utensils to reduce both fat absorption into the food and the
risk of the food sticking to the pan

7. Lower one piece at a time and wait a bit so as to lower the other one especially when
frying pieces of food

8. Always drain fry food with a grease proof paper.

DEEP FRYING

- This is a dry heat method of cooking where prepared food is cooked in preheated fat
or oil

- It is a fast method of cooking between all the surface of the food being fried are
cooked at same time with temperature up to 195oC /383oF

REASONS FOR DEEP FRYING

1. To make food tender

2. To make food palatable

3. To kill the bacteria

 4. To produce flavour and colour

METHODS OF DEEP FRYING FOOD

1. Partial Cooking or Blanching

- This is deep frying food until tender but without developing colour

- The food is then finished / fried quickly in hot fat until crisp and golden brown.

2. Complete Cooking

- This is deep frying food until fully cooked that is where service takes place
immediately

3. Pressure Frying

- This is frying of food under pressure in special fryer

- They are usually automated and work on a timed cooking cycle.

COMMODITIES SUITABLE FOR FRYING

- Whole or filleted fish

- Portions of poultry, scotch eggs, croquettes vegetables such as cougettees and

abagines fruits and batters and dough’s.

N.B: Some food are less suitable for deep frying because they contain fats and oils
which may contaminate the frying and oils which may contaminate the frying medium
e.g oily fish, fatty meats, bacon e.t.c

BASIC TECHNIQUES FOR DEEP FRYING

1. Draining food to be fried – Wet foods should be thoroughly drained and dried as much
as possible before being cooked.

2. Coating food to be dried – This is covering of the food surface with better or bread
crumbs before frying. This is done to produce crisp food, coloured surface and helps
in retaining the juices of the food.

3. Battered food – This is passing the food to be friend through a prepared batter

N.B: A basket should never be used when frying battered food.

4. Breaded – This is passing the food to be fried through a prepared batter.

N.B: A basket should never be used when frying battered food

 5. Draining – This is placing the food on a grease proof paper after removing it from the
hot oil.

POINTS TO NOTE

- Always wear long sleeves to avoid burns from splashes of fat or oil.

- Never fry too much food at one time or this will increase fat absorption and increase
cooking time

MOIST METHODS OF COOKING

- These are methods where some amount of liquids is used to facilitate cooking

- The food is usually served together with the cooking liquid where applicable.

(7) BOILING

- Is the cooking of prepared foods in a liquid at boiling point. This could be water, milk
court (It is a well flavoured cooking liquor for fish) boiling or stock.

- The boiling action may be quick and rapid or slow with a gentle surface movement
known as simmering.

REASONS FOR BOILING FOOD

1. To make food tender

2. To make food more palatable and easy to digest

3. To produce or attain texture, colour and flavour.

4. To kill the bacteria and make the food safer to eat without any contamination.

METHODS OF BOILING

1. Food is placed into cold liquid then boiled to cook because

(a) This assist in clarity that is clear liquids are more likely to be produced by this
procedure scom and importees rise to the surface on the liquid and comes to boil
e.g when preparing stock consommé and jellies.

(b) For safety reasons that is, it is safe and easy to cover food with cold water then
bring to boil.

2. Food is placed in to boiling liquid and cooked because

(a) To keep cooking time as short as possible

 (b) To retain as much nutritional value and colour as possible especially when
cooking vegetables

(c) To reduce loss of vitamin when cooking vegetables

(d) To reduce the risk of burning cereals and starch mixture such as rice and pasta

COMMODITIES SUITABLE FOR BOILING

1. Meat and poultry especially with tough joints

2. Fish and shell fish, e.g robstards

3. Eggs and pastas

4. Fresh and frozen vegetables e.g cauliflower, turnips, peas, beans, potatoes, dried
cereals. e.t.c

EQUIPMENT APPROPRIATE FOR BOILING

- Sauce pan

- Stock pot

- Bratt pan

- Boilers

N.B: Always remove fat and scom from the surface of stock and sauces as it forms

Always ensure you give enough time for dishes that require long cooking

Soak out pulses and cereals before boiling.

Assignment Advantages of boiling

(8) STEWING

Stewing – is the slow cooking of food cut into pieces and cooked in the minimum
amount of liquid (water, stock, or sauce) the food and liquid are served together.

Stewing is an ideal method of cooking tougher cuts of meat, poultry and game

Stewing can also apply when cooking fruits to a pulp.

REASONS FOR STEWING

1. To make food tender

 2. To make food palatable and digestible

3. To destroy certain bacteria and germs

4. To produce a certain colour and flavour

METHODS OF STEWING

The methods of stewing are grouped according to the following

1. Type of commodity e.g fish, meat, vegetable, fruits

2. Colour of the stew e.g white and brown stews

3. Method of preparation i.e

(a) Stews cooked in a prepared sauce e.g fricassee (white stew in which the meat,
poultry or fish is cooked in the stock)

(b) Stews where the liquid is thicken at the end of the cooking process e.g banquettes

COMMODITIES SUITABLE FOR STEWING

1. Fish and shell fish

2. Red and white meat – such as chicken

3. Vegetable e.g onion, garlic, courgettes, aubergines

Tomatoes, vegetable are cooked together to form stew

Fruits – are usually cooked to form a course pulp

THE BASIC EQUIPMENT USED IN STEWING

1. Sauce pans

2. Bratt pans

3. Boilers

TECHNIQUES OF STEWING

1. BLANCHING

- This is done to remove impurities from meat when preparing blanquettes

- It is done as follows

(a) Cover the prepared meat wih cold water and bring to boil
 (b) Remove from the stove and place under cold running water to risne off all the
slum which has formed

(c) Drain and prepare the stew.

2. LIAISING

- This is a method of finishing a white stew using a mixture of egg yolk and crème
(liaison)

- This increases it fat content

3. SEARCHING

This is the initial shallow frying of flesh when preparing brown stews

It is carried out to develop colour and flavour

4. SETUNG

This is the method of lightly cooking or stiffening flesh in fat without development
colour

It is used when preparing

5. BLENDING

Is the gradual mixing of cold liquid together with a starch into other ingredients of
stew.

POINTS TO NOTE

1. Most stews have long cooking times therefore ensure you allow enough time for this.

2. Arrange sauce pans on the stove so that the food is only simmering

3. Stir the stew regularly to prevent burning and skim off surface fat and impurities

4. Check liquid cont of stews during cooking cooing and top up with additional stock as
required.

5. Stews may be cooked in the oven under cover until ready.

6. Always pay special attention to portion control, use ladles, spoons of standard sizes so
as to obtain correct portion size and number expected.

7. Trim off as much as visible fat from meat, poultry and game as possible before
cooking
 8. Avoid re-heating stews. However if they have to be reheated bring to boil and simmer
for 15 – 2- minutes to avoid food poisoning

9. Where possible reduce the red meat content of stews and increase the quantity of
foods which provides fiber such as vegetables.

ADVANTAGES OF STEWING

1. The meat juice which escape from the meat during cooking are retained in the
liquid which is part of stew.

2. Correct slow cooking results in very little evaporation

3. Nutrients are conserved

4. Tough goods are tenderized

5. It is economical in labour between foods can be cooked in bulk.

(9) BRAISING

- Is a method of cooking in the oven unlike roasting or baking the food is cooked in
liquid in a covered pan, casserole or cocotte.

- The food to be braised is usually placed on a vegetable base (mire – pox) and the
liquid or sauce added to approximately 2 1/3 the height of the commodity

- When the food is cooked it is portioned and served with the finished sauce or cooking
liquor.

REASONS FOR BRAISING

(As for stewing)

METHODS OF BRAISING

- The methods are grouped according to the colour of the finished dish and the food to
be braised.

1. Brown braising usually of meat, poultry, game offal’s and vegetables

2. White braising especially for some offal’s

3. Braising rice.

COMMODITIES SUITABLE FOR BRAISING

- Meat such as lean meat

 - Veal

- Venison

- Offal’s such as liver, kidney

- Pickled meats such as ham and tongue

- Poultry such as duck, chicken

- Vegetables such as cabbage, celery, onions, spinach

- Rice

THE BASIC EQUIPMENT USED FOR BRAISING

- Braising pans

- Casseroles

- Bratt pans

- Saute pan with lids

TECHNIQUES ASSOCIATED WITH BRAISING

1. Blanching

2. Sealing

3. Sweating

4. Browning

5. Marinading

6. Basting

1. BLANCHING

This normally applies when braising prickled meat, oax liver, vegetables and may
mean something different in each case

Blanching Vegetables

Place the prepared vegetables into boiling water; simmer for a short time than refresh
in cold running water.

REASONS FOR BLANCHING VEGETABLES

(a) So that crisp vegetables become limp and easy to shape

 (b) The process helps to retain vegetables e.g celery, spinach, red cabbage.

(c) The process reduces cooking time

Blanching Meat
This is done to remove
a) Cover with cold water
excess salt from the
b) Bring to boil sprinkled meat

c) Simmer for approximately 20 minutes

2. Sealing / Searing

This is slightly shallow frying

3. Sweating

This is cooking of food in a little oil without forming colour .

4. Browning

- This is forming colour to food

5. Marinading

- This is soaking food in a liquid containing herbs in order to obtain flavour and
tenderness

6. Basting

- This is covering of food with fat in order to keep it tender

7. Larding

- This is application of fat in food in order to make the food moist.

- Special care is required when removing braising pans from the oven

- The pan should be lifted carefully using thick dry oven gloves or cloth so as to avoid
burns.

ADVANTAGES OF BRAISING

1. Tougher, less expensive mea and poultry can be used.

2. maximum flavour and nutritional value are retained

3. Variety of presentation and flavour is given to the menu

 (10) STEAMING

This is the cooking of prepared food by seam (moist heat) under varying degrees of
pressure.

REASONS

(a) As for boiling – to make food tender

(b) To made food palatable and digestible

(c) To make food safer to eat by destroying bacteria

(d) To produce a certain colour texture and flavour

(e) To keep the loss of soluble nutrients to a minimum e.g vegetables

N.B: There should be no direct contact between food and water.

COMMODITIES SUITABLE FOR STEAMING

(a) Eggs

(b) Fish

(c) Vegetables including fresh potatoes

(d) Savory and sweet pudding e.g steamed sponge pudding

POINTS TO NOTE

1. Switch on the steamer in good time to give it time to preheat

2. Always be careful when opening the door of a steamer, stand behind the door to
shield against the hot escaping steam

3. Always turn off the steam before opening the door unless using a low pressure
stemming cabinet which is not switched off during cooking.

ADVANTAGES OF STEAMING

1. Retention of goodness (nutritional value)

2. Makes some foods lighter and easy to direst e..g suitable for invalids

3. Low pressure steaming reduces risks of over coking protein

4. High pressure steaming enables food to be cooked or re-heated quickly because steam
is forced through the food thus cooking it rapidly.
 5. Labour – saving and suitable for large – scale cookery

6. Steaming is economical on fuel as a low heat is needed and a multifaceted steamer

can be used.

(11) POACHING

It is moist method of cooking where prepared food is cooked in a liquid (water, milk,
stock, wine or coat bouillon) and the food is cooked at temperature below boiling point
with little or no liquid movement.

REASONS FOR POACHING FOOD

1. To make food tender

2. To make food palatable and digestible

3. To make food safe to eat by destroying bacteria

4. For minimum loss of soluble nutrients

5. Poaching is a gentle method of cooking which is used to cook commodities which

would break up or loose shape if boiled.

6. To produce a certain colour and flavour

Commodities Suitable Poaching

- Whole or portioned fish, chicken, eggs

- Dried fruits e.t.c

Suitable Equipment for Poaching

- Sauce pan

- Fish kettles

- Frying pans

POINTS TO NOTE

1. Always prepare the food before poaching according to its type

2. Check regularly to see that the food is being poached and not boiled so as to maintain
good quality

3. Always keep liquid content to a minimum.

 (12) PAPER BAG COOKING

It is also known as papillotte. This is a method of cookery in which food is tightly

sealed in oiled grease proof paper or foil so that no steam escapes during cooking and
maximum natural flavour and nutritive value is retained.

- Thick items of food, such as veal chops or red mullet, may be partly and quickly pre-
cooked, usually by grilling or shallow frying, then finely cut vegetables, herbs, and
spices can be added.

- The bags are tightly sealed, placed on a lightly greased tray cooked in a hot oven

- When cooked, the food is served in the bag and opened by or in front of the customer

(13) MICROWAVE COOKING

- This is a method of cooking and reheating food using electromagnetic waves in a

microwave oven powered by electricity.

- The microwaves are similar to those which carry television signals from the
transmitter to the receiver but one at a higher frequency.

- The microwaves activate the water molecules or particles of food and agitate them,
causing heat by friction which cooks or reheats the food.

REASONS FOR MICROWAVE COOKING

1. Raw, prepared or precooked foods are cooked quickly and made palatable and
digestible.

2. Foods are safer to eat, particularly reheated foods, because the total food is heated at
the same time.

N.B: Microwave cooking can be used for cooking raw food, reheating cooked food
and defrosting foods.

ADVANTAGES

1. A saving of between 50 and 70 per cent over conventional cooking times on

certain foods

2. A quick way to cook and reheat food

3. A fast method of defrosting foods

 4. Economical on

Electricity – less energy required

Labour – Less washing up as foods can be cooked in serving dishes

5. Hot meals can be available 24hours a day and completely operated on a self-
service basis, thereby increasing consumer satisfaction and reducing costs.

6. Food is cooked in its own juices so flavour and goodness are retained.

7. Minimizes food shrinkage and drying out

8. When used with convention cooking methods production can be more flexible.

DISADVANTAGES

1. Not suitable for all foods

2. Limited oven space restricts use to small quantities

3. Not all containers are suitable for use.

4. Many microwaves ovens do not brown food although browning elements are
available within certain models

5. Microwaves can only penetrate 5cm (1 ½ inches) into food (from all sides)

SPECIAL POINTS FOR ATTENTION

- Correct selection of cooking and time controls according to the manufactures

instructions is essential.

- Certain foods must be removed when underdone to finish cooking, so standing time is
important during this time for example fish turns from opaque to flaky, scramble eggs
turn creamy.

- Baked potatoes and whole unpeeled apples must have the skin pierced in order to
release pressure and prevent them form bursting.

- Eggs must not be cooked in their shells or they will burst

- Cover foods when possible to reduce condensation and spluttering.

FACTORS WHICH AFFECT EFFICIENT COOKING

- Only use suitable containers: glass, china, plastic

- Even – shaped items cook uniformly, arrange uneven shaped items with the thickest
part to the outside of the dish

- Keep food as level as possible, do not pile into mounds.

 - Allow sufficient space to stir or mix

- Turn items, such as corn on the cub, during cooking because dense items take longer
to cook than porous item

- Foods with a high water content cook faster than those which are drier

- Most foods should be covered when cooked in a microwave oven. Microwave cling
film is available to cover food.

SAFETY

1. Should the door seal be damaged, do not use the oven. This should be reported to the
employer immediately

2. Do not operate the oven when it is empty

3. Remember to pierce foods and cover foods that are likely to burst

4. Regularly inspection is essential and manufacturer’s instructions must be followed.

MENU

- It is means of communication used by caerer to show what they offer

- It is bill of fare

FACTORS TO CONSIDER WHEN SELECTION A MENU

1. Types of establishment

2. Courses offered

3. Supply – whether they are available

4. Number of guests offering

5. Skill of labourers

6. Cooking methods

7. Spending power of guests

8. Occasion / season

9. Religion factors

10. Age / occupation

11. Health status – vegetarian, lactating mothers

12. Styles of service

 13. Colour of meals

14. The texture

15. Type of garnish

16. Sex

FUNCTIONS OF MENU

1. Used as sales tool

2. It is informative

3. Helps in prizing i.e give prizes

4. It is image building

5. It gives image of kind of establishment

6. It helps the chef to plan

STOCK, SAUCES AND GRAVIES

Stock – It is a liquid containing some of soluble nutrients and flavours of food extracted from
prolonged gentle simmering

The liquid extract is foundation of most sauces, soups, gravies and other kitchen preparation

SAUCES

- It is well flavoured thickened liquid

- The thickening can be done using

(a) Egg yolk

(b) Beurre manie (kneeded butter)

(c) Arrow root

(d) Cream

(e) Butter added to reduce stock, roux and flour

ROUX

- It is combination of fat and flour in equal quantities which are cooked together
WHITE ROUX

- Equal amount of fat and flour cooked together without colouring for few minutes to a
sandy texture before adding liquid

BLOND ROUX

- Equal amount of fat and flour cooked a little longer than white roux to a sandy texture
before adding the liquid

BROWN ROUX

- Equal amount of fat and flour which are browned gentle without adding the liquid

N.B: Over cooking the roux makes it loose and have thickening property, hence fat rises to
the surface of dish being made or much roux to be used can achieve desired thickness giving
unpleasant flavours

TYPES OF STOCK

1. white stock

2. Brown stock

WHITE STOCK

- It is made by boiling the ingredients and allowing them to simmer for some time

- White stock is made from beef, mutton, or chicken and can be used in white soups,
sauces or stews.

N.B: Stock can also b classified according to the ingredients used that is

(a) Meat stock

- Made from beef bones and trimmings and also chicken bones

(b) Vegetable stock

- This is made from mixed vegetables only

(c) Fish stock

- Made from fish bones trimmings skin or heads

The general proportion of ingredients and methods for all stocks (except fish stock) is to use
2kg of bones for 4 ½ litres
INGREDIENTS QUANTITY PAX

Raw bones 1kg

Water 5 litres

Onions, carrot, celery, leek 400g

Bouquet garni

12 pepper corns

METHOD

1. Chop the bones into small pieces, remove any fat or marrow

2. Place the bones in the stock pot, cover with cold water, bring to the boil

3. Wash off the bones under cold water, clean the pot

4. Return the bones to the cleaned pot. Add the water and re-boil

5. Skim as and when required, wipe round inside the pot and simmer gently

6. After two hours, add washed, peeled whole vegetable, bouquets gerni and
peppercorns

7. Simmer 6 – 8 hours. Skim, strain and if to be kept, cool quickly and refrigerate

N.B: For brown stocks a few squashed tomatoes and washed mushroom trimmings can also
be added to improve the flavour as can a calf’s foot and or knuckle of bacon

FISH STOCK

METHOD OF PREPARATION

1. Melt the margarine or butter in a thick - bottomed pan

2. Add the sliced onions, the well washed fish bones and remainder of the ingredients
except the water

3. Cover with grease proof paper and a lid and sweat (cook gently without couring) for 5
minutes

4. Add the water, bring to the boil, skim and simmer for 20 minutes then strain. Longer
cooking time will spoil the flavour

WHITE VEGETABLE STOCK

METHOD
 1. Rough chop all the vegetables

2. Place all the ingredients into sauce pan, add the water, bring to the boil

3. Allow to simmer for approximately 1 hour

4. Skim if necessary strain and use

RULES OF PREPARING STOCK

1. Use fresh ingredients always

2. Chop bones into smaller pieces in order to extract as much flavour as possible

3. Never add salt to the stock

4. Always add cold water to start with especially when preparing meat stock

5. Scom should be removed otherwise it will boil into the stock and spoil its colour and
flavour

6. Fat should be skimmed otherwise the stock will taste greasy

7. The stock should always simmer gently because if it is left to boil quickly it will
evaporate and go cloudy

8. Never undercook stock as it will taste flat

9. If the stock is to be kept. It should be strained, re-boiled and cooled quickly before
placing it in the refrigerator. It should be stored for only 2 days 48 hours

10. Never use leafy part or potatoes in the stock

FOOD STUFF SUITABLE FOR STOCK

1. All cooked or uncooked meat and bones

2. Liquids form fresh meat (hot liquor)

3. Bacon rinds, skin and other trimmings

4. Vegetables such as rinds celery, carrot, onions

- If vegetable has a very strong flavour e.g turnips only a small quantity should be used

UNSUITABLE FOOD STUFF FOR STOCK

1. Pot liquor from green vegetables

2. Pot liquor from salty meat

3. green leafy vegetables such as spinach, kales parsley leaves

 4. Starch food such as potatoes, bread, thickened gravy and sauces

This would make stock sour and thick

USES OF STOCK

1. For making stews

2. For making sauces

3. For making gravies

4. For accompaniment to meal

5. They are coating agent to dishes e.g fish cocktail

6. They add flavour to blant meal and also colour

7. they act as base for poultry and fish dishes e.g fish veloute, veloute chicken

8. Stock can be used as cooking liquid for other dishes.

BOUQUET GARNI

- These are aromatic vegetables with herbs tied together into a little bundle

- The proportion of these vegetable are adjusted depending on the nature of the dish

- When adding the herbs to the vegetable bouquet uses them sparingly to make sure that
its flovour is not dominating the dish being prepared.

- The bouquet garni is tied together and has to be removed always before serving

Ingredients for Bouquet Garni Are:

1. Leek

2. Onion

3. Celery

4. Parsley

5. Carrot

6. Bay leaf

7. Clova of pepper
 8. Pepper corns

MIRE POIX

- This is a mixture of vegetables cut into rough cubes with the addition of various herbs
and spices

- This is done to enhance flavour of stock and sauces

- The composition of mire poix is carrots, onion, celery, parsley stem and herbs

N.B: The kind of herbs used will depend on the dish being prepared

More poix is never served

SAUCES

- A sauce is a well flavoured thickened liquid usually used to accompany a meal

- Sauces add pleasant contrast to the texture of more solid food hence should be
seasoned and flavoured with great care.

- Sauce can be thickened by

(a) Roux

(b) Cornflour / arrow root flour

(c) Egg yolks

(d) Cream and butter added to reduce stock

(e) Burre manie (kneaded butter)

USES OF SAUCE

1. Can be part of a dish e.g in stews and fricassee (white stew)

2. Can be used to coat food

3. It gives food a balanced taste

4. Enhances the flavour of food

5. Can be served as an accompaniment to be poured from a source boat

6. Used as a moisturizing agent (improve texture)

7. Can be used to improve colour or garnish

8. To improve the nutritional value of the food

 9. Helps in digestion

QUALITIES OF A GOOD SAUCE

1. It should be smooth with no lumps

2. Should have a glossy appearance that is shiny appearance

3. It should be light in texture and consistency

4. It should have a good colour

5. It should be definite in taste that is a distinctive taste

TYPES OF SAUCES

- Sauces are often categorized according to their method of preparation or thickening

agents that is:-

1. Roux based sauce

2. Starch thickened sauce

3. Egg based sauces

4. Meat poultry and vegetable gravies

5. Beurre manie (kneaded butter) used mainly in fish dishes

- Sauces can also be classified as sweet or savourty and hot or cold sauces

1. roux sauces

A roux is a combination of fat and flour which are cooked together

(a) White roux

(b) Blond roux

(c) Brown roux

POINTS TO NOTE WHEN PREPARING SAUCE

1. Always stir the roux when cooking so that it cooks evenly and do not allow it to catch
in the corners of the pan where it might burn

2. Never add hot liquid to a hot roux as it will form lumps that is the four will thicken
immediately forming lumps
 3. A smooth sauce is achieved by gradually adding the liquid stirring thoroughly and
continuously as the liquid comes to boil it you add liquid very fast the sauce will
become lumpy

4. Avoid using aluminum whist for stirring sauces on this may discolour the sauce.

5. Cook the sauce for the correct period of time under cooking will make the sauce have
a low flavour giving texture and in correct consistency

6. Remember that the sauce will only begin to thicken as the flour grain begin to sweet
up with moisture and eventually burst releasing starch therefore a sauce needs to
simmer for some time to avoid a raw starchy flavour

7. When cooking sauces simmer gently and stir frequently to prevent the sauces settling
on the bottom of the pan thus developing a burnt taste

8. When the sauce is cooked it needs to be passed through a conical strainer or chiniose
and kept at a temperature above 750C

- As basic sauces are used for different uses

- It s best to keep the seasoning to a minimum

STARCH THICKENED SAUCES

- The sauces are thickened by the addition of starch such as rice flour, cornflour, potato
flour or arrow or arrow root flour

- The process of thickening a sauce involves the following

1. Dissolve the starch in cold water

2. Take liquid to be thickened or the boil and poor in the dissolved starch striving all
the time.

3. Return to boil and simmer for 10 – 15 minutes

Example of sauce

(a) Custard sauce

(b) Pineapple sauce

(c) Orange sauce

(d) Lemon sauce

(e) Chocolate sauce

(f) Jam sauce

EGG BASED SAUCES

- They are divided in to two

1. Egg sauces served hot – made from emulsion of egg yolk and butter e.g
hollandaise sauce, jerman egg sauce, custard sauce.

2. Egg sauces served cold – made from an emulsion of egg yolks and oil e.g
mayonnaise sauce, chaudfroid sauce

POINTS TO NOTE WHEN PREPARING HOT EGG BASED EMULSION

SAUCES

1. Always use good quality ingredients

2. Do not over cook the egg will scramble

3. ensure the butter is not too hot

4. If the sauce separates (curdling) gradually add a table spoon of hot water and
whisk vigorously curdling occurs when the albumen hardens and shrinks. It then
separates from the liquid resembling cords or whey

5. These sauces thicken upon cooling so should be heated until the mixture will coat
the bark of a spoon thinly

6. Over heating will result in curdling, insufficient heating will result in the egg
separating from the liquid on standing as it will not have thickened sufficiently

points to note in preparing cold egg based emulsion sauces

e.g mayonnaise

1. In order to avoid or reduce the danger of salmonella infection from raw eggs use
pasteurized eggs

2. To avoid curdling keep everything cool

3. Use the egg yolk but not the white

4. Add the oil slowly and fast that is in small drops until the egg yolk have had time to
absorb the oil

The oil can be added more quickly on the sauce as it starts to thicken

5. If the oil is added too quickly or if the recipe balance is not correct the sauce will
curdle

6. If the sauce curdles the following can be done:

 - Put a table spoon of hot water into a clean bowl and gradually add the curdled sauce
to it whisking vigorously

- Should this fail, in a separate bowl whisk up a fresh egg yolk with a little water then
proceed as before gradually adding the curdled sauce

- There are some cold sauces that are used as simple salad dressing e.g mint sauce

FAULTS / MISTAKES IN SAUCE MAKING

1. LUMPY SAUCE

- For roux type sauce fat was too hot when the flour was added

- Roux was not cooked sufficiently

- Liquid was added too quickly without sufficient stirring

- Insufficient stirring during cooking

- Too much heat during cooking

2. SOUR FLAVOUR

- Roux not well cooked

- Over cooing which breaks down starch into dextrin

- Sauce being in adequately cooked

- Proportions of ingredients into correct

- Under cooking of the sauce

3. RAW FLAVOUR

- In sufficient cooking

4. LACK OF GLOSSY

- Insufficient cooking

- Use of poor quality ingredients

- Use of low quantities

5. THING SAUCE

- Too much liquid used

- Low proportion of ingredients

 - Over cooking causing breakdown of starch to dextrin which is soluble

- Under cooking

6. THICK SAUCE

- Wrong proportion used

- Boiling rapidly

7. GREASY SAUCE

Too much fat used

Over cooking roux which makes fat to separate from flour

Failure to skim

Using greasy stock

Over – sautéing in vegetables which separate fat form vegetables

8. POOR FLAVOUR

- Caused by inadequate seasoning

9. POOR COLOUR

- Wrong proportion of ingredients

- Over heating especially when preparing white sauces

- Browning the roux for white sauce gives a poor colour

- Burning of roux which makes it have black brown specks

HYGIENE

Hygiene – Is a science and practice of preserving health and preventing diseases in everyday
working

There are 3 types of hygiene

(i) Personal hygiene

(ii) Kitchen hygiene

(iii) Food hygiene

1. Personal hygiene

- This is the hygiene of the body and can be achieved by observing clean habits and
maintaining good health
 - This is done to prevent germs from multiplying and causing food poisoning

REQUIREMENTS

Bathing – It should be done at least once a day

Hands - Wash with hot water soap

- This is because the hands are in contact with many substances hence should be
washed frequently when working

Nails – They should be cut short to avoid food from logging in

- No rings or any decoration allowed in the kitchen and nail polishes

Fingers – Should not be put in the nose mount, hair to avoid germs transferred to food

- If any of his parts have to be touched hands should be washed before handling food

Ears – The ear hole should not be touched while cooking unless you use ear buds if need be.

Teeth – Brush before coming on duty and be clean always, visit a dentist if there is need.

Feet – To avoid discomfort one should be in closed and flat shoes

Nose – Don’t use your finger to touch your not. Use clean disposables for coughing and
sneezing. An individual with cold should not prepare food.

Cuts, burns and sores – They should be covered with a water proof since there are some
harmful bacteria which may get into food

- People suffering from this should not handle food.

Cosmetics e.g eye pencil, lip stick, if used by the cook should be moderation

- They should be used on ocean skin but not to cover dirt

Spitting – This should never occur as it spreads germs to food

Smoking – Never smoke in the kitchen where there is food because when cigarette taken
from month can be transferred to food.

Medical examination – This is an examination of the body by the doctor to check one is
fit and healthy

Kitchen clothing

This should be

- Protective

- Washable
 - light in weight

- Comfortable

- Suitable colour

- Absorbent

- Strong / durable

PROTECTIVE CLOTHS

(i) CHEF JACKET

Clothes worn in the kitchen most protect the chef for this reason the clothes
should be durable, breasted, and congsliffed which protect the check and arm
from heat.

(ii) APRON

These are designed from protecting the body from being scaled or burned.
They should be of sufficient length

(iii) CHEF’S HUT

- This is designed to enable air to circulate on top of the head and keep it cooler.

- It also prevents loose hair from dropping into the food

- Holds perspiration on the fore head

- Use of light disposable hut is acceptable

(iv) FOOD WEAR

- This should be stout and kept in good repair so as to protect and support the feet

- The modern industrial shoes with flat heels are encouraged. No sandals are allowed

WASHABLE

- Clothing should be of light in weight

- Should be strong with span frequent washing

ABSORBENT

- The clothing should have a good absorbent of seat

SUMMARY OF PERSONAL HYGIENE

- One should at least bath once a day

 - After visiting the toilet or before taking meals one should clean his/her hand with
warm water and soap

- Nails should always be kept short to avoid dirt form sticking

- Fingers should not be linked in either nose or touch the hair while handling food

- The ear hole should always be kept clean

- Teeth should be kept clean by brushing at least twice a day

- Cover of external cuts is important

- Taste food using a spoon rather than using your hands

- Cover your hair while preparing food

- Should not seat on working benches

- No smoking in kitchen

- Wearing of rings should be prohibited since food partials may be caught under the
ring and germ could multiply until they are transferred into food

- The kitchen should be examined by doctor to check whether the kitchen and facilities
are work for cooking.

KITCHEN HYGIENE

- It is the care and cleaning of the parts of the kitchen premises and equipment to avoid
food infection

- Kitchen hygiene is of very great important to:

(a) To those who are working in kitchen

(b) To the owner

(c) To the customers

CLEANING MATERIALS AND EQUIPMENT

- Dusters

- Steal wool

- Washing machine

- Broom

- Mop

- Brush
 - Dust bin

- Detergent e.g (Omo, Bar soap.e.t.c)

- Scouring powder

- Sprays

Kitchen premises

Ceiling

- Should be free from crack / flakes and should not Huber dust

Ventilation

- Should be adequate. To allow fumes and steams to move out of kitchen thorough
chimney funs

Proper lighting

- To prevent insects from harboring in corners

- People may not strain as they work

- Natural light is proffered

Plumbing

- Hot and cold water must be available for keeping kitchen clean and for staff use

- Cleaning toilets – toilets should never cleaned by food handlers

- Sinks and hand basins should be cleaned and thoroughly dried

The Flour

- It has to withstand a considerable amount of wear and tear

- Should be capable of being easily cleaned

- Should not be slippery

- Should be smooth with no cracks

- Should be non absorber

Procedures for Cleaning the Flour

- Seep the flour

- Wash with warm soapy water

 - Rinse and dry

- It can be done by a machine or hand and should be carried out at least once or when
need be.

THE WALLS

- Should be strong smooth washable and light in colour

- The joint between the floor and wall should be rounded for easy cleaning

- The suitable walls for the kitchen should be ceramic tile

- Should be cleaned with hot detergent water probably once per month

THE DOORS AND WINDOWS

- They should fit correctly and be kept clean

THE FOOD -------

- Should be kept clean with no particles of food because it can encourage rats, mouse
and insets in kitchen

EQUIPMENT

- The kitchen equipment should be designed to enable easy cleaning and ready
inspection to maintain equipment and utensils may caused food poisoning

- The material used for construction of equipment must be

(a) Resistant to rust

(b) Hard so that they don’t absorb food particles’

(c) Easy to clean

(d) Resistant to chipping

NORMAL CLEANING OF SOME MATERIAL

1. WOODEN MATERIALS

- Scraps with a belittle brush and hot detergent water, rinse then dry e.g rolling pin,
chopping board; stirring spoon

2. TIN e.g SIEVES

- It is used to line or coat pans

- Should be first soaked and washed with detergent water. Rinse and dry
- The tin utensils with thin sheet steel must be thoroughly dried to avoid rust .eg sieves,
conical strainers, colanders .e.tc.

3. CHINAS / EARTHEN WARE

- Do not clean with an abrasive wash and rinse with water and avoid extreme heat

4. COPPER

- Remove food particles and soak

- Wash with hot detergent water with an aid of paste made of sand vinegar and flour

- Wash well and rinse and dry e.g sauce pan

5. ALUMINUM

- Should not wash with water containing soda

- Remove all the remaining food particles

- Use detergent water

- Clean with steel wool rinse and dry e.g sufurias, kettle e.t.c

6. THE STAINLESS STEEL

- They are easy to clean

- Soak in detergent water

- Clean with abrasive detergent

- Rinse and dry e.g spoons

7. PLASTIC

- Use warm detergent water and a sponge rinse and dry

8. PORTABLE ITEMS

- Vegetable peelers, cheese cutter, fish slice

- Clean with hard bristle or soak until it is possible to clean, rinse with water and put on
wire rack

9. MARBLES

- scrap with a brittle brush and hot water rinse and then dry
 10. METALS

- Frying buckets cooling wire, greater should be cleaned immediately after use with hot
detergent, rinse and dry

11. FIXED ITEMS

- Remove all the food and grease with a stiff brush or soak

- With a wet cloth using a hot detergent water clean thoroughly and rinse then dry with
a cloth

FOOD HYGIENE

- It is the proper hygiene / hygiene while handling of food during storage, preparation,
cooking and service

FOOD POISONING

- Is an illness or interference with normal function of the body caused by eating

harmful or contaminated food

Sign of Food Poisoning

- Stomach pain

- Vomiting

- Diarrhoea

- Headache

- Fever

- Swelling lips and tongue

- Itching

CAUSES

Three Types of Food Poisoning

1. The chemical food poisoning

2. Biological food poisoning

3. Bacteria food poisoning

THE CHEMICAL FOOD POISONING

 - This is caused by presence of toxic chemical used.

- Chemical used in agriculture and industries may occasionally get into the food by a
mistake

- Agricultural / pesticides and herbs and a chemical such as disinfectors can

contaminate food during growth and storage. Preparation and cooking also heavy
metals such as lead pipes.

- When drunk or used for cooking it may cause the food poisoning

- Zinc – If acidic foods are stored in galvanned containers may cause food poisoning

- Copper – Tanks should be cleaned and should not be stored with food and food
dissolves harmful amount of copper

- Arsenic – is a spray used on fruits during growth and it occasionally causes the food
poisoning

- Rat poison or insecticides may accidentally contaminate food.

PREVENTION OF FOOD POISONING

- Avoid storing food in copper containers instead use plastic containers

- Wash ingredients before cooking

- Proper handling of insecticides and pesticides and take care when handling them

- Obtained reliable suppliers of the food staff

BIOLOGICAL FOOD POISONING

- It occurs naturally in food as it grow

- It is caused by eating food that naturally contains poison e.g poisonous mushroom,
green potatoes

- To prevent this poisoning we avoid preparing these food

BACTERIAL FOOD POISONING

- Bacteria cause the most harmful food poisoning

- This id the common cause of poison and hygiene precaution must be taken in order to
prevent it form occurring

- Since most of food poisoning incidence occurs as the result of unhygienic practices it
means that they can be preventable
- This is caused by entrance of pathogenic micro – organisms in to the body though
metabolism, they produce toxic substance which are harmful tour bodies thus causing
the illness.

- For the micro-organisms to service their condition must be favourable with

(a) Food nutrients

(b) Moisture

(c) Temperature

(d) Time

1. FOOD NUTRIENTS

- Most foods are easily contaminated

- The following are easily attached by bacteria because of their composition therefore
extra care must be taken

(a) Soups

(b) Sauces

(c) Gravies

(d) Stock e.t.c

(e) Meat and meat products

(f) Sausages

(g) Samosas

(h) Milk and milk products

(i) Yogurt

(j) All food that are handled e.g Chapatti samosa

(k) All food that is re-heated

2. TEMPERATURE

- food poisoning bacteria multiply rapidly at body temperature

- If foods have been contaminated before being made i.e cold dishes can be harmful

- The bacteria multiply in a favourable temperature.

 - These are 3 groups of bacteria survival temperature

(a) Phychrophiles – They live in very cold environment of (100C – 200C)

(b) Mesophiles – They survive in moderate temperature (200C – 450C)

(c) Termophiles – (500C – 600C)

3. MOISTURE

- Bacterial requires moisture for growth

- They cant multiply on dry food

- Ideal foods for their growth are the wet food such as meat, soups, sauces e.t.c

4. TIME

- Under ideal conditions one bacterial divides into two after every 20minutes through
binary fission in 5 hours millions of bacterial will have been produced therefore foods
stored over night should be stored refrigerated and where not available special care
and attention should be taken.

TYPES OF FOOD POISONING BACTERIA

(a) Salmonella (aerobic)

These can be present in the intestine of both animals and human beings

They are excreted and anything coming into contact either directly or indirectly may
be contaminated

-e.g The raw meat at the infected hands

- Infected fleeces from human or animal may contaminate the river water for drinking

When flies land on the execrate and go on to the food which is left uncovered may
cause the food poisoning

The foods which commonly are affected by salmonella are poultry, meats, egg.

These spread through insects, food it self through cross contamination and food
handler

PREVENTION

1. Wash hands after visiting the toilets

2. Avoid disposing feces near the water source

3. Treat and oil water before drinking

 4. Wash the meat thoroughly and cook until well cooked

5. The meat should be checked by the health officer before selling

6. Should cover the food to avoid contamination by flies

7. Dishes containing lightly cooked eggs should be avoided especially for the youth and
elderly.

8. Foods likely to cause salmonella should be stored in the refrigerators

9. Separate knives, slicers, chopping board should be used for raw and cooked food

10. Raw meat and cooked meat should be stored separately

STAPHYLOCOCCUS AUROUS

- Can survive in both place where there is presence or because of absence of oxygen

- These are easily destroyed by heat. Through the bacteria and boiling for 30 minutes at
1000C destroys or kills the toxin.

- These bacteria are found in the nasopharyng region that is nose, through, where are
easily transferred.

- These bacterial also hide in wounds and in open sores.

- Foods affected cow meat, goat meat, raw meat together with those handled with hands
which have been infected from the nose throat, cut. e.t.c

HOW TO PREVENT STAPHYLOCOCCUS AUROUS

1. Food should be boiled at a maximum of 1000C to destroy or kill toxin

2. When coughing you should cover your nose with handkerchief to avoid spread of
staphylococcus aurous

3. When blowing or sneezing you should cover nose and mouth to avoid spread of
bacteria

4. Always cover the wounds and any other open sure to avoid spread of bacteria

5. Food should be handled as clean as possible

6. Foods likely to cause staphylococcus poisoning should be stored in a refrigerated.

CLOSTRIDIUM PERTRIGEN
 - These bacterial are distributed form intestines of both animals and human beings and
are found in the soil and dirt

- Flies and blue bottles are often infected with the bacteria

- The foods infected are mainly raw meat which is the main sources the spores survive
in light cooking

- Those that survive germinate and multiply in the food is kept warm or cooled slowly
and not refrigerated.

PREVENTION

- We should avoid eating un cleaned foods from soil to avoid the spread of bacteria

- While cooking or storing foods you should always cover to prevent dust and flies
infection

- Meat should be cooked thoroughly to kill the bacteria

- When storing food you should cool it well and avoid keeping it warm in refrigerate to
avoid the spread of bacteria

- Re-heating of food especially meat should be avoided and if necessary heat

thoroughly quickly and serve

- The raw and cooked meat should be stored separately

- Joints of meat should be cut in to small pieces for cooking

- Separate working areas and separate equipment should be used for raw and cooked
food.

OTHER INCLUDE

Clostridium botulium - varely causes food poisoning

Camplobacter – This mainly cause diahorrea

Bacillus aurous – Found in soil especial affected elderly and bables

The bacteria are found on soil vegetables and animal feed. They are killed by correct cooking
but grow on refrigeration temperature found in cheese.

SOURCES OF INFECTION

- Soil

- Human
 - Animals, insects, birds e.t.c

HUMAN SOURCES

- People feeling ill, suffering from diahorrea sore throat, should avoid handling food

- As soon as person become aware of suffering such diseases like typhoid, salmonella
infection, like dysentery which may cause food poisoning, the person in charge of the
premises must be informed and then taken to a medical centre or officer.

the animals

- Rats and mice are dangerous source of food poisoning

- They are found in sewage and drainage system hence possible touch of any surface is
contaminated

- They frequently visit the dark corner, meter box, shelves, and they enter the premise
through and hole.

Signs to look for

- Droppings

- Run ways

- Damage of sucks

They spoil food more than they eat

They are very fertile

PREVENTION OF RATS AND MICE

Can be through

1. Use of pesticides to kill them

2. introduce a cat in the sore to eat and scare away the rats

3. Any dustbin should be covered to avoid rats entrance

4. The stored food should be stored well and frequent exchange of the stock area

5. The stocking area should always be kept clean to prevent the encouragement of rats
and mice

6. One should avoid any cracks and seal any openings to prevent the entrance of rats and
mice.

INSECT INFECTION
 - Flies

- Cockroaches

- Ants

- Weevils

- Beather

- Silver fish

The house flies

- These are common insects which spreads infection

- They a light in contaminating their legs, wings body with harmful bacteria

CONTROL OF FLIES

1. Use of spray to kill the flies

2. Elimination of bleeding areas of the flies by keeping the kitchen clean dust bin should
be kept covered by tight lids

3. Dustbin should be clean and sprayed with insecticides

4. Use of window screen to keep away flies form the kitchen

5. Installing ultra – violet electrical fly killer

6. Employ a pest control contractor

COCKROACHES

- They like dark moist places

- They leave their dropping and liquid have bed odor

- They carry harmful bacteria on their body and deposit them on anything which comes
into contact.

CONTROL OF COCKROACHES

- By use of insecticides

- Making sure there is enough lighting in the premises

- Keep our premises in good repair no cracks

- Keeping kitchen clean

SILVER FISH
 - These are silver coloured insects which feeds on starchy foods among others and are
found on moist surface

- They like in dumb ventilated areas and improved ventilation will help control solver
fish.

BEETLES

- They are found in warm places and can also carry harmful bacteria from one place to
another.

CATS AND DOGS

- Domestic pets should not be permitted in kitchen or in food premises as they carry
harmful bacteria on their cot.

- The cats also introduce fliers and also introduce flies and should also not go t where
food is being prepared.

BIRDS

Entry of birds through windows should be prevented by use of screen as food and working
surface can be dirtified / contaminated with dropping

Contain bacteria and therefore should not be allowed to settle on food preparation

The kitchen premises should be kept clean so that no dust accumulate

Both the dusty ingredients and hands should be cleaned after handling dirty vegetables

THE WASHING UP

- Correct cleaning of all equipments used for cooking and serving food is important so
as to prevent the multiplication of bacteria.

- Cleaning is divided into two:-

(a) The pot wash scullery

(b) Chine

THE POT WASH

- The pan should be scrapped off all food particals placed in dustbin

- Hot pan should be allowed to cool before being run into water

- Pans which have food stock on them should be allowed to soak

- The frying pans should be thoroughly wiped with clean cloth

 - Trays and tins and other equipment used from metal work should be thoroughly
cleaned with a clean cloth.

The pots and pans and other equipment should be washed and cleaned with stiff brush
steel wool or similar articles in detergent water.

The washing up water must be changed frequently and be kept but clean and hot

- The clean item should be rinsed in very hot clean water to sterilize

- Pans which have been sterilized if it has not been possible to rinse in very hot water
they should be wiped with clean cloth

CHINAS

- Are either cleaned using hands or machines

USING HANDS

- Remove scraps from plates with hand or using crapers

- Place in the wire baskets and immerse them into hot water of 770C – 820C for at least
2 minutes

- The hot utensils will air dry without the use of drying cloth

- Both washing and sterilizing water must be kept clean

MACHINE WASHING

- There are several types of machines which wash and sterilize

(a) Spray type

(b) Agitators

(c) Brush type

THE HYGIENIC STORAGE OF FOODS

- The food stuff of all kind should be kept covered as much as possible to prevent
contamination from flies and dust

- Hot food which has to go into a refrigerator must be cooled quickly and this can be
done in different ways.

(a) Divide into small portion

(b) Place the container of foods in large quantities

- Special attention is required for the following foods

 EGGS.

- Should be stored in coal places in the refrigerator

- Stock should be rotated first in first out (FIFO)

- Hands should be washed before and after handling food

- Egg dishes should be consumed as soon as possible

MEAT

- Re-heated meat dishes must be done thoroughly

- Meat should be handled as little as possible

- Bones and rolled joints require extra care when cooking

- Pork must be well cooked because it spreads worms

- Poultry draw in the kitchen should be cleaned carefully and cleaned afterwards

- Sausages should be cooked until well done

- Tinned hams are lightly cooked therefore must be stored in refrigerator

- All meat made dishes e.g pies need extra care and most be thoroughly cooked.

FISH

- It is usually washed cooked and eaten fresh

- Care must be taken to the fish

- Do not bleed in polluted or sewage water

MILK

- Milk should be treated with care

- when used in some dishes such as custard, pudding e.t.c should be eaten soon after
preparation

And if required for the following day it must be refrigerated

VEGETABLES

- These must be thoroughly washed and if eaten raw should be well cleaned e.g salads

CRESS
 - Water cress must be thoroughly washed as it grows in water which might be
contaminated by animals

RE-HEATED FOOD (RECHAUFFE) (LEFT OVER)

- In the interest of economy, a sound knowledge of handling left over food is necessary

- Many tasty dishes can be prepared but care must always be taken to see that the food
is thoroughly and carefully re-heated. If in doubt through it away

- After each meal service all un served food should be cleared away in clean dishes,
cooled quickly in the larder and placed in a cold room or refrigerator

- A good nors – doeurrier can make interesting dishes out of left over .e.g

(a) Trimmings of meat and bones game and poultry should be used for stock

(b) Trimming of meat fat cooked / uncooked should be minced and rendered down for
drippings.

(c) Vegetables – cold left – over cooked vegetable e.g peas, cauliflowers, haricut
beans, potatoes, cold boiled potatoes can be used for potato salad or sauté potatoes

Cold mashed potatoes may be used for fish cake / potato cake

FISH

- Cooked hud lock, and kippers may be turned into savouries if skin and bones are
removed and finally is minced

- Cold fish

i.e croned fish

Fish pie

Fish cake

Fish salad

MEAT

- Cooked item e.g bacon, ham, tongue, kidneys or liver may be mixed with minced of
any meat and used to give extra flour to croquettes and vissorvers

Cold meat for (i.e)

(a) Salad

(b) mutton of beef

 (c) Cornish pastries

(d) Minced lamb or mutton

(e) Minced for cottage pie

RICE, SPAGHETTI, MACARONI

- Turned into mixtures for hors – doerkers with items such as chopped onion, tomatoes,
beet root cooked meat, haricot or French beans and addressing of vinaigrette or
mayonnaise

BREAD

- Trimming of crusts e.t.c should be kept until dry, lightly browned in the oven then
passed through mincer to make browned bread crumbs used for crumbling cutlets fish

- Stale bread can be used for bread pudding stale sponge can be used for queen of
pudding, cabinet pudding e.t.c

CHEESE

- Left over of cheddar cheese can be grated or chopped and used for wash rare bit

FOOD HYGIENE REGULATION

- food hygiene regulations should be known and regulated by people handling food

EQUIPMENT

- All the equipment must be repaired and kept clean and dry

PERSONAL REQUIREMENT

- All parts of the person likely to come into contact with food must be kept as cleans as
possible

- all clothing must be kept as clean as possible

- All cuts wounds most be covered with water proof dressing

- No spitting

- Smoking is forbidden in cooking room or where there is food

- As soon as a person is aware is a carrier of an infection such as typhoid, dysentery,

e.t.c must notify the employer whom should notify the medical office of health

REQUIREMENT OF FOOD PREMISES

TOILETS

- must be clean, well lit, and well ventilated

- No food room should contain or directly fact the toilet

- A notice regarding people to wash hands after visiting the toilet must be displayed in a
open place

- The water supply to a food room and toilet is only permitted through a sufficient
flashing system

WASHING FACILITIES

- They should be both hot and cold water taps together with hand basin and should also
supply the soap and towels and warm air machine

HEALTH AND SAFETY

HASAWA – Health And Safety At Work

ACT 1974

SAFETY – This is protection and precaution given to a person or a premise against the injury
or damages

HEALTH – This is the general condition of a person in all aspect

Every year more than a thousand people suffer at work in injury hence must working days are
lost annually therefore the health and safety work was past with two aims.

Aims

- To protect every one at work

- To increase safety awareness

HASAWA IN EMPLOYER

(a) EMPLOYER

- This states that the employer must maintain equipment and must provide a safe
working environment
 - Articles and substance must be handled and transported with maximum safety

- Information, instruction, training and supervision must be provided to ensure health

and safety to the employee.

- The place of employment must have the safe exit and access

- The working environment must be without risk and have adequate facilities

(b) EMPLOYEE

- Should take reasonable care to avoid injuries to themselves and others at working
places

- Should co-operate with the employer and others so as to compile to the rule

- Should not misuse anything provided for safety.

(c) ENVIRONMENTAL HEALTH OFFICERS

- They enforce the role

- Act as educators and advices in the catering and food hygiene

ACCIDENTS

- These are specific and un expected, unusual action which may occur

- It is important for people working in the kitchen be capable of using tools and
equipment in manner in which they neither harm themselves or others

- They should be aware of the causes of accidents and should be able to deal with that
occurs

CAUSES OF ACCIDENT

- Excessive haste

- Destruction

- failure to apply safety rules

- Lack of concentration

- All accidents must be recorded in an accident record book

- Apart from recording the relevant details it help provide detail information for
insurance cases

- Accident causing death or major injuries must be reported to the health officer
 - The accident involving dangerous equipment must also be reported even if they have
not caused accident.

Common Accidents Are:-

1. Fire

2. Shock

3. Cuts and bruises

4. Burns and scalds

5. Falls and knocks

HOW TO PREVENT ACCIDENT

- handle the knives without grease on hands

- knives should be sharp

- They should have handles well fixed and firm

- Knives should be wiped clean and away from the edge hands

- Guard should always be in place when the machine is used

- No hands or fingers should be inserted in the machine when in use

- The machine should not be left un attended unless switched off

- The machines should be in correct learning order when in use

- Make sure that the meat should be thowed before working on is as the hands become
cold and knife can slide easily.

BURNS AND SCALDS

- Burns are caused by dry heat while scalds are caused by wet heat

- Both can be very painful and have serious effect therefore certain precaution should
be taken to prevent them

- The sleeves of jacket and overflows should be rolled down and apron warn at a
sensible length to give maximum protection

- A good thick dry cloth or gloves is important for handling hot utensils. Never use
when wet and should be folded to give proper protection and should not be used when
torn.

- The trays containing hot liquid should be carried carefully

 - Hot pans form oven should have something white e.g flour placed at the handle as a
warning that it is hot.

- Handles of pans should not protrude over the edge of the stoves. this may knock the
stove

- Large full pans should be carried carefully and correctly

- When adding cold water to the boiling sugar for caramel care should always be taken

- When shallow or deep frying food put into pan away form yourself to avoid splashes
being on you

- Wet food should be drained and dried before placing on the pan.

- Do not over fill the pan with fat when shallow frying or deep frying

- If fat pours on stove turn off immediately

- Use fire guards incase of open fire

- Open steamer causes scalds therefore one should open the lid away from himself or
herself for the steam to escape

- Turn off the power or gas cylinder after use

- Ensure cigarettes are fully distinguished before disposal

- Avoid over heating fat when cooking

KNOCKS AND FALLS

- Falls is a quick movement to the ground without support. While knock is hitting the
object thus causing pain.

SHOCK AND FAINTING

- Shock is a condition arising on injuries or stress causing insufficient supply of the

blood in the brain avoiding normal functions.

CAUSES OF SHOCK

- Too much pain

- Overwhelming / over excitement

- Severe bleeding
 - Electro circuit

- Fear

PREVENTION OF SHOCK

- Proper insulation of electric wire

- Tactful communication skills should be used when passing sensitive information

- Give painkillers to reduce pain

- Prevent excessive loss of blood by inserting pressure

- Avoid use of faulty appliances

- Use correct dosage according to the given instruction

- Turn off the switch when the power is not in use

- Avoid touching the switch with wet hands

FAINTING

Lack of enough blood circulation in the brains

CAUSES

- Poor ventilation

- Standing for a long period

- Emotional stress

- Lack of food

- Illness of anemia

- Physical weakness

PREVENTION OF FAINTING

- Avoid starvation by taking a well balanced diet

- Encourage split shift to avoid standing for long

- Avoid overcrowded area where there is no proper ventilation

- Tactful communication when giving news

FIRST AID
 - It is the provision of immediate care or treatment given to an injured or ill person
before receiving treatment forms the doctor or any appropriate qualified person.

REASONS FOR GIVING FIRST AID

- To minimize the worsening of a condition

- To safe life / sustain life

- To promote recovery

QUALITIES OF FIRST AIDER

- Should use common sense

- Should be observant

- Should be resourceful – one should be polite ot the person treating / attending

- Should be sympathetic – One should comfort the casualty

- Should be confident

RESPONSIBILITIES OF A FIRST AIDER

- To approach a situation quickly saving and summon for help

- To protect casualty and others from possible danger

- To identify the injury or nature of illness affecting a casualty

- Give appropriate treatment treating the most serious condition first

- Arrange for the casualty to be taken to the hospital or home

- To remain with the casualty until the proper care is available

- To report to those taking over the care of the casualty, observation, and give further
assistant if required.

THE FIRST AID KIT AND THE SUPPLIES

- The first aid kit should be easily identified

- Basically the following materials are used for general first aid.

(a) 6 triangular bandages

(b) 20 adhesive dressing in assorted sizes

(c) 6 sterile medium dressing

(d) 2 large sterile dressing

 (e) 6 safety pins

(f) Disposable gloves

(g) Two roller bandages

(h) Scissors

(i) Tweezers

(j) Alcohol free wound cleaning wipes

(k) Adhesive tape

(l) A plastic free shield or pocket mask

(m)Note pads and penals

(n) Alcohol gel

(o) Pocket mask – prevent infection from being spread.

OTHER USEFUL ITEMS NOT IN BOX

- Blanket

- Survival bag

- Torch

- Whistle

- Warning triangle

- High visibility jacket

COMMON ILLNESS AND FIRST AID GIVEN

BURNS

SIGNS AND SYMPTOMS

- Severe paid

- The skin may have some part becoming red

Treatment

- To remove the casualty from the cause

- Place the part gently under the running water

- Remove promptly anything of constrictive danger

 - incase of the burn of the cloth do not remove

- Cover the burn with a sterilized clean dressing

- Give a sip of cold water to an injured casualty

- Monitor and record any observation

SCALDS

- This is caused by wet heat

- Remove the casualty from the cause

- Place the part gently under the running water

- Remove promptly anything of constrictive danger

- Send casualty immediately to the hospital

- Give the casualty some painkillers

THE CUTS

- Clean the wound under a running water or use alcohol free wine

- Dry the wound using gauze then cover with a sterilized dressing

- Raise and support the injured part avoid touching the wound and avoid surrounding it
with first dressing

- If there is possible risk of infection advise the casualty to visit a docter

THE BRUISES

- Raise and support the injured part in a comfortable place

- Apply firm pressure to the bruise

- Keep the compressor for 10 minutes then dress the bruise using sterilized dressing

THE NOT BLEEDING

- This may be internal or external

- Tell the casualty to seat down and tilt the head down to allow the blood flow without
blocking the casualty e.g encourage the casualty to hold the nose

- After 10 minutes tell the casualty to release pressure if bleeding has not stopped tell
the casualty to apply the pleasure again

- The casualty should clean the nose with luke warm water
 - If the bleeding continues for so long advise the casualty to see the doctor.

THE EAR BLEEDING

- Help the casualty to seat upright the head tilted to allow blood to flow

- Hold a sterile dressing or non – fluty turding folding and lightly pad on the ear

- If it continues send the casualty to the hospital

MOUTH BLEEDING

- The casualty is asked to seat down with head tilted forward then slightly place a
sterilized gauze pad on the wound placing it with the fingers

- If bleeding persist replace the pad

- Do not allow the casualty to take anything hot for 12 hours in order to control the
bleeding

EXTERNAL BLEEDING

- Apply pressure on the wound using bandage or fingers

- Raise and support the injured part above the casualty

- Lay the casualty down keeping the injured part high to minimize shock

- Bandage the dressing in place making sure that the circulation is sufficient

- If it is severe arrange for the removal to the hospital and also call for emergency help

VIRGINAL BLEEDING

- allow the women to have privacy and give sanitary towels to make them comfortable

- If a lady has pain, you may give pain killers

HOW TO TREAT A SHOCK

SIGNS AND SYMPTOMS

- Thirst

- Weakness

- Nausea

- Shallow breathing

- Weak pause

TREATMENT
 - Lay the casualty down

- Raise the legs of the casualty above the heart

- Treat any cause of shock e.g above the heart

- Treat any cause of shock e.g bleeding or born

- Loosen tight clothing

- keep the casualty warm, advising him/her not to move

- Call for emergency help giving details of the casue of shock

- Monitor the vital signs e.g airway, breathing circulation(ABC)

HOW TO TREAT FAINTS

SIGNS OF FAINTING

- Pale face

- Cold skin

- Shallow breathing

- Weak pulse

treatment

- Lay the casualty down

- If the face is dark raise the head of over shoulder and if pale keep the casualty flat

- Raise the legs slightly above the level of the body

- Ensure fresh air is circulating around the casualty

- Loosen any tight clothing

- Re assure the casualty

- Gradually set the casualty and give him a sip of water

FOREIGN MATTERS

- If an insect or something gets to your ears poor some water inside and then bend for
sometimes

- If the beans or maize get into the nose do not squeeze but take the casualty to the
hospital

FRACTURE
Open Fracture

- It is a break or crack of the bone

TREATMENT

- Cover the wound with a sterilize cloth

- Apply pressure on the injury to control bleeding

- Carefully place a sterilize dressing on the wound secure the dressing and padding with
a bandage

- Bandage slightly not too tight that it may not allow circulation beyond the bandage

- Immobilize the limb with a bandage and arrange for the casualty to be transported to
the hospital

- Treat the casualty

CLOSED FRACTURE

- Advice the casualty to keep still / not to move

- Support the joint below and above the injured with your hands

- Place the padding around the injured area to support

- Use folded triangular bandages and tie them at interval along the limb avoiding the
injured part

- Secure with a reef knot

- Treat for shock

- monitor and record the vital sign

STRAIN AND SPRAIN

- Strain is over stretching while sprain is tearing of a muscle

SIGN

- - Suffer from sudden sharp pain

- Tern clearness of he area

- Muscles may swell

GRAVIES

Gravy – These are sauces but a distinction (difference) in made because they must posses the
same flavour as the meat they accompany when served
 - They must posses all the characteristics of a sauce but still maintain their
independence in flavour.

- Gravies of good quality are usually prepared from the drippings of roasting meats

However the flavour and volume of drippings can be increased by supplementing it

with a brown sauce, prepare by first browning them boiling of the same type of
animal that is being roasted e.g when preparing a pork roast, pork bones are used.

- This step of using the stock / bones is sometimes necessary in order to prepare enough
gravy for the amount of meat to be served because drippings will evaporate during the
roasting period and also some meat pork and veal are very delicate in flavour.

EXAMPLE OF GRAVIES

1. Roast beef gravy – It is a brown gravy with the flavour of roast beef the flavour is
acquired by using the drippings left in the roast pan after the beef is ready

2. Roast veal gravy – It is a brown gravy with the flavour of roast veal

3. Country gravy – It is also known as pan gravy

- It is made with milk and is light brown in colour

- It is mostly served with fried chicken and pork chops .

OTHER INCLUDE

- Roast chicken gravy

- Roast lamb/ mutton gravy

FIRST AID AND HOME NURSING

FIRST AID

The immediate care or treatment given to an injured or ill person before receiving treatment
from a doctor or any qualified person

AIMS OF FIRST AID

(i) Sustain life

(ii) To minimize worsening of a condition

(iii) Promote / improve recovery

STAGES OF FIRST AID PRACTICE

(a) ASSESS A SITUATION

 - Assessment must be done quickly and calmly

- Assessment has A B C principals

A - Air way

B - Breathing

C – Circulation

A- Air way - If the air - way is blocked C P R occurs i.e Cardiopulmonary Resuscitation

B- Breathing – Note the rate of breathing, depth and ease when assessing breathing

C- Circulation – Sustain blood circulation by lifting the legs and checking the veins

VITAL STATUS

The most important while assessing is breathing

Breathing of an adult will rate from 12 – 16 per minutes

A baby or young children will rate form 20

Deep or shallow breathing should be checked

The breathing should not be painful or difficult

VITAL SIGNS (PULSE)

- Each heart beat create a wave of pressure as blood is pumped along the artery
especially at the wrist or neck

- And so during the assessment should check pulse rate

- When checking the breathing, note the

(a) Rate

(b) Strength

(c) Rhythm

- Children have higher pulse rate

- for the wrist (radial pulse)

- for the neck (carotid pulse)

Brachial pulse – Is used for the babies under the arm

Body temperature – checked using the thermometer

THREE TYPES OF THERMOMETERS

(i) Digital thermometer – Record after 30 seconds

(ii) Fore heat thermometer – very sensitive to temperature

(iii) Ear sensor thermometer – is recorded after one second and tip should be placed
inside the ear.

It is mostly used to sick children and unconscious people

(b) PROTECT YOURSELF AND OTHERS

- wash your hands and wear the disposable gloves

- Cover any wound with water proof dressing

- Wear plastic apron when dealing with large quanities of blood flow

- War plastic glasses to protect your eyes

- Dispose all waste carefully

- Do not touch a wound using bare hands

- Do not sneeze, breath or cough over a wound when treating a casualty

(c) COMFORT AND REASSURE CASUALTY AT ALL TIMES

- Remain calm and don’t do anything without explanation

- Try to answer any question the casualty may ask honestly

When Speaking to the Casualty

- Make eye contact but don’t store

- Use a clam confident voice i.e loud enough but don’t shout

- Do not speak too quickly

- Keep instructions simple by using simple language and short sentences

- use affirming nod and ‘mmmm’ to show you are listening when casualty speaks

- Check that casualty understands what you mean by asking to make sure

- Use hand gestures and movements

 - Don’t interrupt the casualty but always acknowledge what you are told

(d) ASSESSING THE CASUALTY

- Identify as far as you can the injury nature affecting the casualty

(e) GIVE EARLY TREATMENT

- Treating the most serious conditions first

- Keep a record of :-

1. Casualty’s details including full name, age and contact

2. History and incident

3. Brief description on any injury e.g scald

4. Record any un usually behavior

5. Treatment given must be recorded

6. Vital sign

7. Medication taken in details of amounts

8. Next of kin contacts

9. Your contact details as well as date

(f) ARRANGE FOR APPROPRIATE HELP ACCORDING TO THE

SERIOUSNESS OF THE CONDITION

- When talking to the emergencies services some details must be stated

(i) Say your name clearly and say you are acting as a first aider

(ii) The exact location of the incident

(iii) the type and the gravity of the emergency e.g traffic accident of 2 cars 3
injured 1 died

(iv) The number, gender, of the casualty, e.g one man, early twenties suspected
heart attach

(v) Details of any hazards e.g gas, electricity

QUALITIES OF A GOOD FIRST AIDER

1. Gentle:- Should not cause more pain by rough handling

2. Should have common sense

 3. Should be observant – be able to notice the signs and other clues at the scene of the
accident

4. Resourceful – make the best use of things at hand

5. Tactful – Don’t alarm the casualty by saying how ill he is

6. Should be sympathetic and comforting

7. Confident – able to assure the patient

RESPONSIBILITIES OF A FIST AIDER

1. Approach a situation quickly, safety and sermon appropriate help

2. Protect casualties and others at the scene form possible danger

3. To indentify as far as possible the injuries or nature of illness affecting casualty

4. To give appropriate treatment, treating the most serious condition first

5. To arrange for the casualty removal to the hospital in the care of a doctor depending
on the seriousness of the condition

6. To remain with the casualty until the appropriate care is available

7. To report to those taking over the care of the casualty, your observation and give
further assistance if required

8. To prevent close infection between yourself and the casualty

CAUSES OF ACCIDENTS

1. Unguarded fir

2. Slippery flours

3. Poor lighting

4. Sharp objects (cut)

5. Poor maintenance of machine, buildings

6. Improper disposing

7. Poor ventilation

8. Licking gas

9. Ignorance
 10. Lack of knowledge

11. Bad altitude

12. Poor storage of drugs (poisoning)

TYPES OF COMMON ACCIDENTS IN THE INSTITUTIONS AND THEIR

PREVENTION

1. Cut and Wounds

- A cut is a broken skin caused by sharp or rough object

- A wound is an opening broken skin with an infection

PREVENTION OF CUTS

(a) Proper handling of sharp objects

(b) Proper disposal of broken items e.gg burying

(c) Paying attention when working

(d) Proper storage of sharp objects i.e should be placed flat so that the blend is not
placed out

(e) use correct knife for the appropriate purpose

(f) Keep the knives sharp and clean

(g) The handles should be well fixed.

(h) The machine should not be left unattended (disconnect)

(i) Switch the machines completely off when not in use

(j) The frozen meat should not be cut until it completely thawed, for knife can slide

(k) Wash knives separately from other utensils

2. Burns and scalds

- Burns are caused by dry heat while a scald is caused by moist heat

- They are very painful accidents

PREVENTION OF BURNS SCALDS

(a) The sleeves of a chef’s jacket and overall should be rolled down and aprons won at a
sensible length to give adequate protection

(b) A good thick dry cloth or gloves is important for handling hot utensils
 (c) Trays containing hot liquids should be handled carefully

(d) Hot pans from ovens should have something white life flour placed on the handle or
lid as a warning that it it hot. This is done as soon as pan is taken out of the oven.

(e) Handles of pans should not protrude over the edge of stoves

(f) The large full pans should be carried carefully and correctly to avoid spillage

(g) When adding cold water to boiling sugar and caramel extra care should be taken

(h) When shallow or deep frying should put food items slowly and don’t throw them into
the pan

(i) Wet food should be drained and dried before placing into the fat.

(j) If fat pours on the gas stove then the gas taps should be turned off immediately

(k) Steam causes scalds just as hot liquids therefore when passing liquids through conical
strainer keep face well back to avoid being splased

(l) Open the lid away from yourself when boiling or cooking

(m)Don’t overfill the pan with fat when deep frying

(n) Avoid overheating fat when cooking

(o) Turn off the gas cylinder after use

(p) Safe guard the fire incase of open fire

MANAGEMENT OF BURNS AND SCALDS (TREATMENT)

1. Dip the injured place in cold water or place it under a tap or running cold water. This
eases the paid it also damages the skin

2. Do not break the blisters as hey protect the inured part

3. If the person’s clothing is on fire, wrap the patient in a blanket to put out the flame

4. Apply some petroleum jelly on small burns

5. Avoid exposure to air which causes more pain

6. Bandage loosely

7. Severe burns should be attended to by a doctor

3. BRUISES

They are swellings caused by bleeding inside the skin or muscle

CAUSES

They occur when one is hit by blunt object that does not cut through the skin, e.g hitting head
against wall.

PREVENTION

- Ensure that all doors and drawers are properly closed

- if doors are to be left open, place a wedge to prevent them from banging or slumming

Management Of Bruises

1. Cool the bruised part with very cold water. You can also dab the bruise with a cloth
that has been soaked in cold water

2. Keep the injured part slightly raised to cut down the amount of blood flowing so as to
reduce the swelling

3. After 24 hours alternate hot and cold water massage

4. fractures

Causes

- fractures refer to broken bones

- They may be caused by a fall, a road accident or heavy blow.

Prevention

- flour should be well maintained

- Ensure tidiness in the rooms

- Repair flour coverings immediately it tears

- Wipe spills immediately they occur

- Ensure that the house is well lit

MANAGEMENT OF FRACTURES

(i) Never try to push a broken bone

(ii) Don’t massage the broken limb

(iii) Avoid moving the injured person unless necessary

 (iv) Put a splint on the broken part

(v) Use a stretcher to move the patient

(vi) Obtain medical help as quickly as possible

SPRAINS

A sprain is a tearing or stretching of ligaments of a joint, especially the wrist or the ankle.

CAUSE

Sprains happen when you twist a joint, accidentally by e.g stepping in uneven ground

PREVENTION

- Sprains may be prevented by ensuring that one walks carefully

MANAGEMENT OF SPRAINS

- Dip the injured part in very cold water immediately to reduce the pain and swelling

- Keep the limb raised as much as possible for the next 24 hours to slow down the
blood flow into the joint, hence reduce bleeding in to it.

- After 24 hours dip the sprained joint in moderately hot water several times a day

- Serious sprains should be attended to by qualified doctor.

5. suffocation

A person suffocates when the supply of fresh air is limited

causes

A person suffocates when the supply of resh air is limited

1. Breathing in a poisonous gas such as carbon monoxide from a charcoal store in a

poorly ventilated room

2. Leaking cooking gas and petrol fumes in a poorly ventilated area

3. Objects such as polythene bags when put over the head cut off the supply of fresh
air.

PREVENTION

- Turn off the main gas tap completely after use

- Check the tubes pipes and burners frequently for possible leaks

- Exercise caution when lighting gas burners to ensure that gas doesn’t flow before
lighting
 - To avoid accidents, plastic bags should be disposed off appropriately

- To prevent suffocation caused by inhaling carbon monoxide use a charcoal store in a

well ventilated room

MANAGEMENT OF SUFFOCATION

- It the cause of suffocation is due to lack of fresh air, take the person outside to an
airily place

- It is due to polythene paper bag getting stock in the head remove it

- If the person is unconscious seek medical attention

- If it is due to gas linkage switch off the gas.

6. choking

Choking is caused by an object e.g food getting stock in the throat or air pass.

This makes breathing difficult

PREVENTION

Children should be taught not swallow foreign object

MANAGEMENT OF CHOCKING

- If the patient is an adult stand behind him/her hold the patient by the waist, your fitst
against the abdomen, just above the navel but below the rib

7.

8.

9.