Cookery
"Future Chef! Safety and technique in the kitchen. Ready ka na bang magluto? Let's master the basics of professional cooking!"
1. Food Safety & Sanitation 🧼
Food safety is the first priority in any kitchen. Improper handling can cause foodborne illnesses.
HACCP - Hazard Analysis Critical Control Points
A systematic approach to food safety that identifies and controls hazards.
- Conduct hazard analysis
- Identify Critical Control Points (CCPs)
- Establish critical limits
- Monitor CCPs
- Establish corrective actions
- Verify procedures
- Establish documentation
Personal Hygiene
- Wash hands: 20 seconds with soap
- Clean uniform: Chef coat, apron, toque
- Hair restraint: Hair net or toque
- No jewelry: Can harbor bacteria
- Cover wounds: Bandage + gloves
- No work when sick: Especially GI illness
Cross-Contamination Prevention
- Separate cutting boards: Color-coded
- Red: Raw meat
- Yellow: Poultry
- Blue: Seafood
- Green: Vegetables
- White: Dairy/cooked food
Temperature Danger Zone:
5°C to 60°C (41°F to 140°F) - Bacteria multiply rapidly in this range. Keep hot food HOT (above 60°C) and cold food COLD (below 5°C).
2. Kitchen Tools & Equipment 🔪
A professional cook must know their tools. Proper use extends equipment life and ensures safety.
| Knife Type | Size | Primary Use |
|---|---|---|
| Chef's Knife | 8-12 inches | All-purpose chopping, slicing |
| Paring Knife | 2-4 inches | Peeling, trimming, detail work |
| Boning Knife | 5-7 inches | Removing bones from meat |
| Bread Knife | 8-10 inches | Serrated, for bread and cakes |
| Cleaver | 6-8 inches | Cutting through bones |
Knife Safety Rules:
- A sharp knife is safer than a dull one (less force needed)
- Cut away from your body
- Use the claw grip to protect fingers
- Never catch a falling knife
- Store knives properly in knife block or magnetic strip
3. Knife Cuts (Coupes) 🥕
Standard cuts ensure uniform cooking and professional presentation.
| Cut Name | Dimensions | Description |
|---|---|---|
| Brunoise | 3mm x 3mm x 3mm | Fine dice (from julienne) |
| Julienne | 3mm x 3mm x 5cm | Matchstick cut |
| Batonnet | 6mm x 6mm x 5cm | Larger stick cut |
| Small Dice | 6mm x 6mm x 6mm | From batonnet |
| Medium Dice | 12mm x 12mm x 12mm | Common dice size |
| Large Dice | 20mm x 20mm x 20mm | For stews, soups |
| Chiffonade | Thin ribbons | For leafy herbs/greens |
| Mince | Very fine, irregular | For garlic, onions |
Memory Tip:
Julienne → Brunoise (cut julienne crosswise). Batonnet → Small Dice (cut batonnet crosswise).
4. Cooking Methods 🍳
Cooking methods are categorized by the medium of heat transfer.
🔥 Dry Heat Methods
Heat transfers through air, fat, or radiation.
- Roasting/Baking: Oven, indirect heat
- Grilling: Direct heat from below
- Broiling: Direct heat from above
- Sautéing: High heat, small amount of fat
- Pan-frying: Moderate fat, medium heat
- Deep-frying: Submerged in hot oil
💧 Moist Heat Methods
Heat transfers through water or steam.
- Boiling: 100°C, rolling bubbles
- Simmering: 85-95°C, gentle bubbles
- Poaching: 71-82°C, no bubbles
- Steaming: Indirect water vapor
- Blanching: Quick boil, then ice bath
🔥💧 Combination Methods
- Braising: Sear (dry) + cook in liquid (moist)
- Stewing: Similar to braising, smaller pieces
5. Mother Sauces & Stocks 🥣
The 5 French Mother Sauces are the foundation of Western cuisine. All other sauces derive from these.
| Mother Sauce | Base | Thickener | Derivative Examples |
|---|---|---|---|
| Béchamel | Milk | White roux | Mornay, Cream sauce |
| Velouté | White stock | Blonde roux | Allemande, Suprême |
| Espagnole | Brown stock | Brown roux | Demi-glace, Bordelaise |
| Tomato | Tomatoes + stock | Tomato puree | Marinara, Creole |
| Hollandaise | Butter + egg yolks | Emulsification | Béarnaise, Maltaise |
Roux: Fat + Flour (equal parts)
- White Roux: Cooked briefly, no color
- Blonde Roux: Slightly golden
- Brown Roux: Nutty aroma, dark color
6. Mise en Place & Kitchen Organization 📋
Mise en place (French for "everything in its place") is essential for efficient cooking.
Mise en Place Steps
- Read the entire recipe first
- Gather all ingredients
- Measure and prepare ingredients
- Organize by use order
- Pre-heat equipment
- Clean as you go
Kitchen Brigade System
- Executive Chef: Overall manager
- Sous Chef: Second in command
- Chef de Partie: Station chef
- Commis: Junior cook, assistant
- Saucier: Sauce station
- Garde Manger: Cold food station
Kitchen Flow:
Work flows from receiving → storage → prep → cooking → service. Keep raw and cooked foods separate!
7. Practice Questions & Exam Tips 📝
Test Your Knowledge:
1. What is the Temperature Danger Zone for food?
Show Answer
5°C to 60°C (41°F to 140°F) - Bacteria multiply rapidly in this range.
2. What is a julienne cut?
Show Answer
Matchstick cut - 3mm x 3mm x 5cm. When cut crosswise, becomes brunoise.
3. What are the 5 French Mother Sauces?
Show Answer
Béchamel (milk), Velouté (white stock), Espagnole (brown stock), Tomato, Hollandaise (butter + eggs)
4. What does "mise en place" mean?
Show Answer
"Everything in its place" - Having all ingredients measured, cut, and organized before cooking.
5. What color cutting board is used for raw poultry?
Show Answer
Yellow - Red is for raw meat, Blue for seafood, Green for vegetables, White for dairy/cooked food.
Exam Tips!
- ✓ Danger Zone: 5°C - 60°C (bacteria multiply)
- ✓ HACCP: 7 principles for food safety
- ✓ Knife Cuts: Brunoise (3mm), Julienne (matchstick), Batonnet (larger stick)
- ✓ 5 Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, Hollandaise
- ✓ Mise en place: Prepare everything before you start cooking
Test Your Knowledge! 🧠
Ready ka na ba? Take the practice quiz for Cookery to reinforce what you just learned.
Start Practice Quiz 📝