COOKER

Y
 IMPORTANCE
The practice that involves proper cooking and
understanding the skills to create delicious food
professionally is known as cookery. Modern food
preparation helps students have more career
opportunities in this field. Several students are
interested in cooking and playing with ingredients to
make fusion food. The Cookery course helps them get
practical and hands-on theoretical knowledge in this
field.
 3 KINDS OF MEAL

MAIN COURSE APPETIZE DESSERT

R
 MAIN COURSE

the largest or most important

part of a meal in which there
are different parts served
separately

APPETIZER DESSERT

a small dish of food or a drink taken

the sweet course eaten at the
before a meal or the main course of a
end of a meal.
meal to stimulate one's appetite
Food Safety
& Food Technology
 Fact or Fiction

• On average, each day, over 200,000 people in the United

States fall ill with foodborne illness.
Of those, 14 die.

• FACT
• Estimate of foodborne 76 million people
illness in the U.S become ill
each year 5,000 people die
 Foodborne microorganisms can
cause illness for the body
• Definition
– Foodborne illness: illness transmitted to human
beings through food and water; caused by an
infectious agent or poisonous substance arising
from microbial toxins, poisonous chemicals or
other harmful substances.
– Foodborne illness = Food poisoning
 People with a higher risk of
foodborne illness

Infants Young children and

older adults Pregnant
women
People with weakened immune
systems and individuals with
certain chronic diseases
 Symptoms of Foodborne illness
• Diarrhea and/or vomiting, typically lasting 1 to 7
days.
• Abdominal cramps, nausea, fever, joint/back aches,
and fatigue.
• “Stomach flu” may actually be a foodborne illness
caused by a pathogen (i.e., virus, bacteria, or
parasite) in contaminated food or drink.
• The incubation period (the time between exposure
to the pathogen and onset of symptoms) can range
from several hours to 1 week.
Foodborne microorganisms
can cause illness for the
body (cont)
• Microorganism can cause foodborne illness either
by infection or intoxication
• Food infection
– Bacteria are consumed
– Body reacts by raising temperature- fever
– Longer incubation

• Food intoxication
– Toxin contaminated food is eaten
– Shorter incubation
 Safe Food Handling

• Food can provide ideal conditions

for bacteria to multiply and to
produce toxins.
• Disease causing bacteria require
these three conditions to thrive
– Nutrients
– Moisture
– Warmth (40oF – 140oF)
Be Food Safe
Keep your hands and surface clean
 Wash your hand

• Use freshly water

• Wash hand properly at least
15 seconds, not just rinsing
them.
• Clean under fingernails
• Wash hand before, after
handling raw food
• Hand-washing is the most
effective way to prevent
spread of foodborne illness.
Clean during food preparation

•Wash
– Cutting boards
– Knives
– Utensils
– Counter tops
•Using hot, soapy water
after preparing each food
and before going on to
the next.
Keep Raw Food Separate
 Use different Cutting Board

• Separate raw, cooked and ready-

to-eat foods while shopping,
preparing or storing food.

• Use one Cutting Board for raw

meat, poultry and seafood.

• Separate another one for fresh

produce
Cook food to a safe temperature to kill
microorganisms.
 Safe cooking Tips

• After cooking, food must be held at 140oF or

higher.
• Use thermometers to test the temperature of
cooked food.
• Cook thoroughly
• Keep Hot food Hot, Cold food Cold
 For more information about using
food thermometers, visit this Web site …
 Which ground beef patty is cooked to
a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
 This is NOT a safely
This IS a safely
cooked hamburger.
cooked hamburger,
Though brown inside, it’s
cooked to an internal
undercooked. Research
temperature of
shows some ground beef
160°F, even though
patties look done at
it's pink inside.
internal temperatures as
low as 135°F.
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Chill
 Safe Chilling Tips

• Shop cold food last, keep cold food cold.

• Chill (refrigerate) perishable food promptly and
defrost properly.
• Cooked food must be refrigerated immediately or
within 2 hours
(1 hour if room temperature
approaches 90oF)
• “When in doubt, toss it out.”
 How to be cool

• Cool food in shallow containers. Limit depth of food to 2

inches or less.
• Avoid putting hot food in refrigerator because heat can
affect the other’s food safety.
• Place very hot
foods on a rack at
room temperature
for about 20
minutes before
refrigeration.
Recommended refrigerator
& freezer temperatures

• Set refrigerator at 40°F or

below.

• Set freezer at
0°F.
The THAW LAW

• Plan ahead to defrost foods.

• The best way to thaw perishable foods is

in the refrigerator.
Fact or Fiction

• Food is safe once it's cooked, no matter how long you

leave it out.

FICTION

• Food - raw food and cooked food - may not be safe after
sitting out at room temperature for more than two hours.
Bacteria grow rapidly in the "danger zone" between 40° F
and 140° F.
• Advice: Follow the "two hour rule": toss perishable foods left
out for more than 2 hours. And if left out in a room or
outdoors where the temperature is 90° F or hotter, food
should be discarded after just 1 hour.
 Which food are most likely to make people sick?

• Meats and poultry

• Animal Diseases
• Eggs
• Seafood
• Raw Produce
• Honey
• Picnics and Lunch Bags
• Take-out foods and Leftovers
 Safety Tips

• Read Labels to determine if it is ready-to-eat

• Cook to safe temperature.
• Consume food by the “used-by” date
• Store raw meat, poultry and seafood on the
bottom shelf of the refrigerator
• Avoid washing raw meat and poultry
– Increase the danger of cross-contamination,
spreading bacteria from raw meat to other foods,
cooking surface and utensils.
• Remember, when traveling
“Boil it, cook it, peel it or forget it.”
 Fact or Fiction

• Scrambled, poached, fried and hard-cooked eggs are safe

when cooked so both yolks and whites are firm, not runny.

• FACT
• Avoid raw or partially cooked eggs
or foods containing raw eggs
and raw/undercooked
meat and poultry.
Video: Basic Food
Safety

http://www.youtube.com/watch?v=DXmgTeu74bY
Recent advances aimed at reducing
microbial food contamination
• Irradiation
• Improved Testing
• Modified Atmospheric Packaging
• Bacteria-Killing Wraps and Films
• Bacteria-Killing Virus
Irradiation

• Definition: the application of ionizing radiation to foods to

reduce insect infestation or microbial contamination or to
slow the ripening or sprouting process
• Irradiation = cold pasteurization
• During irradiation, foods are exposed briefly to a radiant
energy source such as gamma rays or electron beams
within a shielded facility.
• Irradiation is not a substitute for proper food
manufacturing and handling procedures.
• The process, especially when used to treat meat and
poultry products, can kill harmful bacteria, greatly
reducing potential hazards.
 How Irradiation works?
• Low-dose of irradiation protects consumers from
foodborne illness by
– Controlling mold in grains
– Sterilizing spices and teas for storage at room temperature
– Controlling insects and extending shelf life in fresh fruits
and vegetables.
– Destroying disease-causing bacteria in fresh and frozen
food.
• Does not noticeably change the taste, texture or
appearance of FDA approved foods, nor does it
make food radioactive.
 Labels

• Treated irradiation food must say so on its

labels.
• The “radura” logos is the international
symbol for foods treated with irradiation.
• However, foods include irradiation
ingredients, such as spices, does not need
to provide this information.
 Other technologies
• Improved Testing
– Testing foods before they reach consumers
– Microbial Testing
• Modified Atmospheric Packaging
– Certain packaging methods used to improve the
safety and shelf life of many fresh and prepared food.
– Modified Atmospheric Packaging = Vacuum
Packaging
• Bacteria-Killing Wraps and Films
• Bacteria-Killing Virus
 Toxins, Residues
and Contaminants in Food

• Natural Toxins in Foods

• Pesticides
• Animal Drugs
• Environmental Contaminants
 Fact or Fiction

• Natural foods contain natural toxins that can be hazardous

if consumed in excess.

• FACT
• To avoid poising by toxins:
– Eat all foods in moderation
– Treat chemicals from all sources
with respect
– Choose variety of food.
 Pesticides
• Chemicals used to control insects, disease, weeds,
fungi, and other pests on crops and around animals
• Used broadly, the term include:
– Herbicides – to kill weeds
– Insecticides – to kill insects
– Fungicides – to kill fungi
• Pesticides residues on agricultural products can
survive processing.
• It can be hazardous if mishandled
• The FDA tests for pesticides residues in both
domestic and imported food
Ways to Reduce Pesticide Residue Intake

• Trim the fat, skin from the meat,

• Discard fats and oils in broths and pan dripping
• Select fruits and vegetables with intact skins
• Wash fresh produce in warm running water, use scrub
brush and rinse thoroughly
• Consider buying certified organic foods
• Discard the outer leaves
• Peel waxed fruits, vegetables
 Animal Drugs
• Growth Hormone in Meat and Milk
– A hormones that promotes growth and that is produced
naturally in the pituitary gland of the brain
– Animals often develop more meat and less fat
– Increase milk production while reducing feed
requirements
• Antibiotics in Livestock
– Antibiotics overuse foresters antibiotic resistance in
bacteria, threatening human health
• Arsenic in Food Animals
– Arsenic drugs are used to promote are used to promote
growth in chickens and other livestock.
 Environmental
Contaminants
• Definition: any substance occurring in food by
accident, any food constituent that is not normally
present.
• Harmfulness of Contaminants
– Persistent environment contaminants pose a
significant, but generally small, threat to safety of
food.
• Mercury in Seafood
– Mercury and other contaminants are of greatest
concern during pregnancy, lactation and childhood.
 Food Additives

• Additives are substances added to foods, but are not

normally consumed by themselves as foods.
• Give foods desirable characteristic: color, flavor,
texture, stability, enhanced nutrient composition and
resistance to spoilage.
 Are Food Additives Safe?

• Under conditions of its use, additives may or may not be

safe.
• Additives are called hazardous only if they are toxic in the
amounts ordinarily consumed.
• Margin of safety : a zone between the concentration
normally used and that at which a hazard exists.

• The FDA regulates the use of intentional additives: safe,

effective and measurable in the final product.
• Additives on the GRAs – generally recognized as safe- list
are assumed to be safe because they have long been used.
• Approved additives have wide margins of safety.
 Additives Concerns

• Microbial food spoilage can be prevented by antimicrobial

additives.
• Sugar and salt have longest history of used to preserved food
by withdrawing water from the food – moisture and add
flavoring agents.
• Nitrites added and preserved the colors and prevent the
growth of deadly botulinum bacteria.
• Sulfites prevent oxidation in many
processed foods, alcohol beverage
and drugs.
• Monosodium Glutamate (MSG)
used to enhance others flavors
and added taste. It can cause reaction
in people with sensitivities.
 Organic Food
and Genetically Modified Food
• Genetic modification: intentional changes to the genetic
material of living things brought about through a range of
methods, including rDNA technology, natural cross-
breeding, and agricultural selective breeding.

• Organic farming practices are

designed to encourage soil,
water conservation,
with respect to animal
and reduce pollution.
 Fact or Fiction

• Organic candy bar, frozen soy desserts and fried

organic snack chips are more nutritious or less fattening than
ordinary treats.

• FICTION
• The different of nutrient
composition between
organic foods and
conventional produced
foods are so small.
 Pros and Cons
Organic Genetically
Pro Pro
• Low level of pesticides • Fewer pesticides so protect
• Improve soil conditions waterways
• Highly protective waterways and • No effect on soil
wildlife • Greater food production at low cost
• Use sustainable agricultural • High availability
techniques • Increasing nutrient and
• Distinctive flavors photochemical content.
• Slightly increased content of trace • Ease food hunger
mineral, vitamin C
• Ethical comfort
Cons
Cons • Harmful to wildlife by altered genes
• High Price • Create “genetic pollution”
• Same potential health risks
• Less perfect appearances
 Credits

• http://lancaster.unl.edu/food/mypyramid-foodsafety.sht
ml
APPETIZER
What is
Appetizer?
A small dish of food or a drink taken before a meal or the
main course of a meal to stimulate one's appetite.
Why appetizers is the word to
be used ?... Look back from the
History .. Who introduced - The ATHENIANS
appetizers in early 3rd Century What kind of appetizers they served?
B.C. ? - Sea urchins , Cockles , Sturgeon ,
Garlic What to learn with APPETIZERs
1. History of Appetizer
2. Tools and Equipment in preparing
appetizers
3. Classification of Appetizers
4. EXAMPLES OF APPETIZERS ( with
materials/ ingredients)
a. Canapes
b. Cocktails
c. Relishes
d. Miscellaneous hors d ‘oeuvres
CLASSIFICATION OF
APPETIZER
• Cocktails
Usually, Juices of Orange, Pineapple, grapefruit, or tomatoes
are served with Salad dressings. It may be in the form of a
FRUIT or VEGETABLE juice mixed with Alcoholic beverages Or
Seafood like shrimps, crabs, or lobsters served with lightly
seasoned sauce.
Cold Salad Dressings : Juices of Fruits or
Vegetables + Alcoholic Drinks
Seasoned Sauce : Sea foods
2. Hors D’ Oeuvres “OR Derv”
Hors D’ Oeuvres is a small portion of
highly SEASONED FOOD, it is a
combination of CANAPE’s, OLIVES,
STUFFED CELERY, PICKLED RADISHES,
and fish. They are either passed or
stationary but are supposed to be eaten
in one to two bites. Hors D’ Oeuves are
served HOT or COLD.
 They could be served HOT or COLD
3. Canape’ There are no set recipes for making of
They are made of SLICES OF BREAD in CANAPE’s .
different shapes. The bread may be You may create your own COMBINATION
toasted, sautéed in butter, or dipped in of several different colored items on the
well –a seasoned mixture of egg, cut pieces of bread , toasted or fried
cheese, fish, or meat then deep-fat fried biscuits etc. The larger canapes are
It is a finger food consisting of three Termed ZAKUSKIS after the chef Zasuski
parts :

4 or Toppings

1
4. Relishes / Crudites
These are pickled items which are RAW ,
CRISP VEGETABLES such as julienne
carrots or celery sticks. Relishes are
placed before the guest in a slightly ,
deep, boat shape dish.
5. Petite Salad
It is just a small portion and usually
display the characteristics found in most
salad.
6. Chips and Dips
Chips and dips are the most popular
accompaniments to potato chips,
crackers and raw vegetables . Proper
consistency in the preparation is
important for many dips. It must not be
so thick that it cannot be scooped up
without breaking the chips or crackers ,
but it must be thick enough to stick to
the items used as dippers.
7. Fresh Fruits and Vegetables
 Classification/
types of
desserts and their
characteristics
 What is Dessert?

Dessert is usually sweet course or dish

(as exemplified by pastry or ice
cream) usually served at the end of a
meal.
Classification/Types of dessert

A. Fruits
B. Cheese
C. Gelatin Dessert
D. Custard
E. Puddings
F. Fruit Cobblers
G. Frozen Desserts
 A. FRUITS

The simplest dessert and one of the

best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics of good
fruit desserts:

• appetizing aroma
• simple
• slightly chilled
 B. Cheese

Cheese is another excellent dessert

that is ready to serve. It is made in all parts
of the world from a variety of milks from
cow, goat and sheep. Cheese differs
depending on the kind of milk used, the
kinds of cheese-making procedures, the
seasonings and the ripening processes also
distinguish its variety.
The three general types of cheese
based on consistency are:

1. Soft

2. Semi – hard

3. Hard
 C. Gelatin Dessert
•These are easily prepared, economical and
vary in many ways. Gelatin is marketed in two forms.
First, the unsweetened, granular type that must be
softened in water before use, and the fruit gelatin to
which flavor, color, and sugar have already been
added.
 D. Custard
•Baked and soft custards vary in
so many ways. Creamy, delicate,
baked custards may be served in their
baking cups or may be unmolded and
served with fruit garnishes or with
dessert sauces.
Characteristics of baked custard
• firmness of shape
• smooth, tender texture
• rich and creamy consistency
• excellent flavor

Characteristics of soft custard

• velvety smooth texture
• rich flavor
• has pouring consistency of heavy
cream
E. Puddings

Puddings are relatively

simple to prepare and vary
with sauces. These are
classified as:

1.Cornstarch pudding,
sometimes called
blancmange
2. Rice pudding
3. Bread pudding
 F. Fruit Cobblers
These are not fruit pies. They
have a depth of two or three inches
and are topped with biscuit dough
rather than being made with pie
crust. They may be served either hot
or cold.
 G.
FROZENDESSERT

1. Ice cream- smooth frozen mixture of milk,

cream, sugar, flavorings and sometimes eggs.
2. Sherbet and Ices – made from fruit
juices, water and sugar. American
sherbet contains milk and cream and
sometimes egg white. The egg whites
increase smoothness and volume. Ice
contains only fruit juice water, sugar
and sometimes egg white.
3. Frozen Soufflés and Frozen
Mousses

Made like chilled mousses and

Bavarians, whipped cream, beaten egg
whites or both are folded to give
lightness and allow to be still frozen in
an ordinary freezer.
Le t‘s try
Lets have a quiz
Give one example of each type of
dessert

1. Fruit
2. Gelatin
3. Frozen Dessert
4. Cheese
5. Custard