Chapter 1 $2.pptx food and beverage preparation

Chapter 1 $2.pptx food and beverage preparation

1. Food preparation/production is the activity of making the food ready for eating includes pre-preparation, preparation and post- preparation activities. It Includes cooking and preparing raw foods like salad &seasoning. Food preparation is both science and an art. As science it uses it uses scientifically proofed equipment's and procedures . As an art it is linked with dietary habits and cultural patterns of people. Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combination of ingredients to alter the flavor or digestibility of food. It is the process of selecting, measuring and combining of ingredients in order to produce in an effort to achieve the desired result. Cooked food under goes both physical and chemical change such as flavor, texture, consistency, appearance and nutritional properties. Cookery means cooking, style of cooking, or the place for cooking Cuisine means style of cooking, especially one that is notable for high quality. 1 Introduction

2. 2 History of cooking The art of Preparation/ cooking is ancient. Food preparation in ancient times involved a variety of cooking methods including broiling, boiling and roasting . Though people lacked metal utensils or ceramic containers, they used wooden and gourd bowls, stones and the drying power of the sun to great effect. There is archaeological evidence of roasted food stuff both animals and vegetables inhuman camp sites dating from the earliest known use of fire some years ago. Moist method of cooking such as boiling have been practiced at least 10th millennium B.C with introduction of pottery.

3. 3 Factors affecting the growth/ development of cookery/cuisine Culture or tradition Religious food laws and Ingredients those are available locally or through trade affecting the growth/ development of cookery/cuisine

4. 4 IMPORTANCE OF COOKING Cooking splits complex foods into simpler substances. It breaks down the cellulose in the plants and softens the connective tissue in the meat and animal foods. So it makes the food easy to chew more acceptable and digestive . Cooking adds more nutritive value of food Cooking kills harmful bacteria Cooking preserves foods for long time. Higher temperature destroys bacteria and limits spoilage of foods. Cooking develops the color, increases palatability/ enhances the flavor taste and aroma of food) Cooking makes food more appetizing It increases variety by using different methods of cooking

5. Handling of the entire kitchen and foods hygienically safely includes: Observe workplace hygiene procedures Cooking the food properly cleaning of Equipment properly Proper use of cleaning equipments Proper use of cleaning detergents Using standard restroom Staff grooming and hygiene Health and medical examination personal appearance& cleanliness ( Bathing, hand cleanliness, fingernails, jewelries, hair, teeth and mouth, eye and clothing/uniform conduct (habits) 5 Kitchen Safety and Hygiene

6. 6 I. Observe workplace hygiene procedures Observing Personal Hygiene Practices Follow Hygiene Procedures Identify and Prevent Hygiene Risks

7. we prepare the food for different purposes: Cooking makes the food easy to chew Cooking makes food more acceptable and digestive Cooking adds more nutritive value of food Cooking increases palatability/ enhances the flavor Cooking makes food more appetizing It increases variety by using different methods of cooking Cooking develops the color, flavor and aroma of food Cooking splits complex foods into simpler substances. It breaks down the cellulose in the plants and softens the connective tissue in the meat and makes the animal foods more digestive 7 II . Cook the food properly

8. washing methods Manual : Soiled ware washed by hand or brush machine Automatic : Soiled ware loaded in baskets, mounted on a conveyor by operators for automatic transportation through using washing machine. 8 III . cleaning of Equipment properly

9. equipment cleaning by manual method requires three compartments sinks which should be made from stainless steel (non toxic non corrosive). with a hot and cold water supply are. scrap and pre rinse - Very small pieces of food remnants should be removed in basket and rinsed before washing. washing –the first sink contains a hot detergent solution at 43.5°c to 52°c brushes and scourers should be cleaned sanitized and dried. Grease is removed at 52c. rinsing – second sink contains water at 40°c to rinse dishes till washing solution is removed. sanitizing – this step removes any soil and micro organisms that remains after rinsing. Sanitizers used may be chemical or hot water with specific pressure at temperature varying between 74°c to 82°c. drying – all items should be air dried to retain the effect of sanitation. Glasses should be inverted on the well ventilated drain board; towel or cloth drying is not recommended. 9 Manual washing methods

10. 10 IV . Proper Use of Cleaning Equipments Cover garbage with lids that fit well and remove garbage often. Take out out garbage or trash carefully

11. Follow Cleaning And Sanitizing Procedures A. use polishing equipments carefully 11 V . use cleaning , , or sanitizing agents/ chemicals carefully

12. 12 B. Use pesticides carefully If food workers have to use pesticides , be very careful with them Before using pesticides, put away all food , and cover the work surfaces. If pests become a problem , a licensed pest control service must be contacted to control the problem Pesticides

13. 13 C. Use detergents and sanitizers carefully Detergents Sanitizers Know what the directions say for using chemicals. Keep all chemicals away from food. Keep all chemicals in the bottles or boxes they come in.

14. 14 VI. Using Standard Restroom

15. Staff grooming and hygiene Grooming is taking care in personal appearance . Appearance is the way some body looks to other people. Good grooming is how you look and how you present yourself . How you look of good impression. unclean and Untidy appearance in the service industry makes a person poor grooming . Personal hygiene is clean and tidy personal appearance and following sanitary practices while handling the food. 15 Kitchen Safety and Hygiene

16. People are the greatest threat to the safety of food , because people are involved in food preparation at every stage which has great chance for contamination of food borne diseases People carry micro organisms on their body whether they are carrier or not even when we are healthy we have bacteria all over our skin in our nose, mouth, throat and gastro intestinal tract. Only personal hygiene practices can prevent contamination of food so conscious effort should be made by all food handlers to break this chain of infection. 16 Kitchen Safety And Hygiene Cont…

17. Personal hygiene is necessary for everybody but most important for the food handlers , because the health and well being of hundreds of people is in his or her hands. personal hygiene should be habit for all food handlers. It is also the moral obligation of every caterer to ensure that food is prepared and served hygienically. 17 Responsibility of personal hygiene

18. A good personal appearance helps both the employee and the organization it increases one self confidence It helps in promoting business by improving performance at work. It reflects on the standards set by the organization and customers know what to expect. 18 Importance of personal appearance

19. It includes: Health medical examination personal appearance& cleanliness ( Bathing, hand cleanliness, fingernails, jewelries, hair, teeth and mouth, eye and clothing/uniform conduct (habits) 19 Personal G rooming

20. 1. Health Staff employed in food preparation and service areas should be in a state of good health. So, good health is not only the absence of diseases but, it is: free from illness , tension both the body and mind are in excellent condition physically fitness and mentally alert He or she should be able to carry out routine work without any signs of undue fatigue and still have ample service energy for recreation or to meat an emergency if required. 20 H ealth

21. Preventing employees working with food who have the following ill symptoms : 21 2. medical examination FEVER DIARRHEA VOMITING SORE THROAT sneezing coughing JAUNDICE

22. It is compulsory to have a detailed medical checkup at the time of recruitment recent history of any illness should be known before employing a worker. All food service workers should be free from any infection that is likely to be transmitted regular Medical checkups/ examination (as Ethiopian health office rules and regulation) should be ensured. C heckup following a service illness, especially transmitive diseases Such as gastro- intestinal tract diseases, typhoid etc. All illness should be reported to the management and ill workers should be kept away from food during that period. All medical certificates of employee should be attached to individual employees file. 22

23. Personal appearance& cleanliness includes: Bathing Hand cleanliness Fingernails Jewelries Hair Teeth and mouth Face Eye Clothing/uniform 23 3. Personal Appearance& Cleanliness

24. Smoking during preparing the food Unguarded coughs and sneezers on to the food Nose picking or fingering Shaking a dirty hand kerchief near the food Wipe hands after using the water closet (WC) Chewing gum should be avoided Leaving food uncovered for long time should be avoided Do not touch food contact surfaces of crockery and cutlery. Do not touch food, you should use disposable tongs and gloves to pick breads, butter pat, ice cubes. Avoid bare hands. 24 The following personal habits should be avoided

25. 25 THANK YOU ! FOR YOUR ATTENTION !

26. Chapter Two Kitchen Structure And Type Kitchen structure is design or system of interrelated parts/ sections of the kitchen how it functions. It is the way in which the different parts of kitchen work together such as hot kitchen, cold kitchen, bakery, butchery, steward, canteen& so on. Kitchen design is the way in which the kitchen is planned and made. It is picture (drawing) or other graphical representation of the kitchen that shows how it is functioning or made. Lay out is the way component parts or individual equipments and supplies/ items are arranged.

27. It is design or plan showing the way things are arranged. The layout of equipment and facilities will have been designed by architects of a firm, who are very well qualified to design buildings but have little experience of operating them. Every professional food and beverage manager should know the kitchen design and its structure. EQUIPMENT AND LAYOUT Part of the design of your operation areas is the provision of adequate equipment it is necessary to familiarize yourself with the economical or feasible cost, type and standard quantity of equipment.

28. Hot kitchen Cold kitchen butchery steward bakery canteen Mini store Shef’s office Supplies receiving area

29. The role of design Impression and appearance : Good design and layout create smooth surface and guest satisfaction. Safe traffic flow : the first consideration to be taken in to account is the safety of your staff and customers electrical shock, chemical hazards, hygiene problems cause to safety problems. 3. Security: it is also part of the manager’s responsibility to see that all foods and supplies are secured from burglary, theft and vandalism. The effects of poor design on these. 4. it helps for efficient and effective operation: generally people will do a given job in the most sensible and convenient way available to them. 5. Minimizes the cost and maximizes the profit.

30. Therefore, it is the manager’s job to look at and understand whole systems. So, You have a moral, legal and financial duty to minimize the risk/ dangerous in all parts of food and beverage.

31. FLOW PATTERNS It is in your interest to understand how whole systems work in the hotel and restaurant industry. The design of hotel industry should consider: goods flow the staff flow and customer flow. A. THE GOODS FLOW Well designed place in the kitchen is required for: Kitchen staff trafficking/ movement checking supplies transporting supplies, transporting prepared foods to be served for guests dry disposal of returned foods and wastes. With this pattern in mind, we can examine the hotel and plan to see if the physical design suits our requirement.

32. B. THE STAFF FLOW When designing how kitchen, restaurant, bar or banqueting space will be laid out and operated, it is important to remember all the people who will be working in it and how they can move. There is high possibility that bottlenecks will occur and how they could be prevented. You can spend plenty of time in the restaurant and kitchen during service to see how your design works. C. THE GUEST FLOW It is sensible design to have just one entry and exit for guests although you are expected to have other emergency fire exits, so that your casher, receptionist, or maîtred ’ can keep an eye on who is entering and leaving the restaurant.

33. Chapter two is completed ! Thank you for your attention !

34. Chapter Three Kitchen Staff Positions and Responsibilities 3.1 kitchen staff hierarchy What is the hierarchy of kitchen staff? In terms of the hierarchy, if there's an executive chef then the head chef would report to them, and if there's no executive then they would report directly to the restaurant owner or manager. Reporting into the head chef role will be the sous chef and chef de partie ,

35. 3.2 kitchen staff duties and responsibilities