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Afafafaf Cor Jesu College, Inc.

College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Module Overview Module 1

Kitchen Essentials and Basic Food

Preparations
This Photo by

In this Module
• Kitchen Operations – The Basic
o Equipment
o Terminologies
o Measurement

Introduction
Food standards are difficult to define and are not measurable by mechanical
means. However, it is possible to evaluate food products in terms of nutritive value,
flavor, and appearance. In a dining facility, the acceptance of a food item by the
persons consuming it is used as a "standard" more often than any other means of
measurement. Even then several factors tend to influence individual opinion about the
quality of food: age, cultural and socio-economic background, past experiences
relating to foods, education and scientific knowledge, and emotions. Each person
considers himself an expert, based on his own likes and dislikes. Also, maintenance
of quality in quantity food preparation is difficult. There are several mechanical controls
such as accuracy in weights and measures of ingredients, standard recipes, and
standardized equipment and tools that are necessary to obtain quality products. Food
service personnel must incorporate these control features at strategic points in the
processing and serving of food to preserve the quality of the finished product.
At the completion of this module, you should be able to:
• Identify kitchen essentials basic like equipment, terminologies,
measurement and etc.

Are you ready? Then the lesson starts now!

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
2
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Lesson 1
The Kitchen Operations -
the Basic

Learning Outcomes:

1. Know the importance of kitchen operations

2. Define different equipment, terminologies, measurement used
in the kitchen

Understanding the basics of food preparation means acquiring some important

skills in the kitchen. Spending time in the kitchen requires a mix of practical skills for
cooks and bakers, from weighing and measuring liquids and solids to properly using
equipment such as a microwave, oven or food processor.

Activity
1. What is your favorite food?
____________________________
2. Do you know how to cook your favorite food?
____________________________
3. Do you know the basic ingredients, tools and
Who prepare food in terminologies you are using in the preparation of
your home? your food?
____________________________

1. Why people need to eat?

_______________________________________
_______________________________________
_______________________________________
______________________.
2. Why we have a kitchen in our home?
_______________________________________
_______________________________________

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
3
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
_______________________________________
______________________.

Abstraction

Utilizing tools and equipment

Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when
buying them. The job of cooking requires specific tools, utensils, and equipment for
proper and efficient preparation of food. Each piece has been designed to accomplish
a specific job in the kitchen. The tools, utensils and equipment are made of different
materials, each having certain advantages and disadvantages. The following lists are
materials of kitchen utensils and equipment commonly found in the kitchen.

Tools/Equipment Description
Blenders are used to chop, blend, mix,
whip, puree, grate, and liquefy all kinds of
food.

Microwave Ovens- have greatly

increased their use in the food industry.
Foods can be prepared ahead of time,
frozen or refrigerated during the slack
periods, and cooked or
heated quickly in microwave ovens
Refrigerators/Freezers are necessary in
preventing bacterial infections from foods.
Most refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture content of
each type of food.

Wooden spoons- continue to be kitchen

essentials because of their usefulness for
used for creaming, stirring, and mixing.
They should be made of hard wood.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
4
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Wire Whisks - used for whipping eggs or
batter, and for blending gravies, sauces,
and soups.

Vegetable peeler- used to scrape

vegetables, such as carrots and potatoes
and to peel fruits.

Two-tine fork - used to hold meats while

slicing, and to turn solid pieces of meat
while browning or cooking Made of
stainless steel and with heat-proof
handle.

Temperature Scales -used to measure

heat
intensity. Different thermometers are used
for different purposes in food preparation
– for meat, candy or deep-fat frying.

Spoons- solid, slotted, or perforated.

Made of stainless steel or plastic, the
solid ones are used to spoon liquids over
foods and to lift foods, including the liquid
out of the pot

Paring knife – used to core, peel, and

section fruits and vegetables. Blades are
short, concave with hollow ground.

Citrus knife – used to section citrus

fruits. The blade has a two-sided,
serrated edge

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
5
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Spatula – used to level off ingredients
when measuring and to spread frostings
and
sandwich fillings

Fruit and salad knife - used to prepare

salad greens, vegetables, and fruits

Boning knife – used to fillet fish and to

remove raw meat from the bone

Roast beef slicer – used to slice roasts,

ham, and thick, solid cuts of meats

Butcher knife – used to section raw

meat, poultry, and fish. It can be used as
a
cleaver to separate small joints or to cut
bones. Butcher knives are made with
heavy
blade with a saber or flat grind
Soup Ladle is used for serving soup or
stews, but can also be used for gravy,
dessert sauces or other foods. A soup
ladle also works well to remove or skim
off fat from soups and stews.

Serving Tongs enables you to more

easily grab and transfer larger food items,
poultry or meat portions to a serving
platter, to a hot skillet or deep fryer, or to
a plate.

Serving spoons- a utensil consisting of a

small, shallow bowl on a handle, used in
preparing, serving, or eating food.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
6
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Scraper- a rubber or silicone tools to
blend or scrape the food from the bowl;
metal, silicone or plastic egg turners
or flippers

Rotary eggbeater- used for beating small

amount of eggs or batter. The beaters
should be made up of stainless steel, and
gear driven for ease in rotating

Potato Masher- used for mashing

cooked potatoes, turnips, carrots or other
soft cooked vegetables.

Pasta Spoon or Server- is use to

transfer a little or much cooked pasta to a
waiting plate, without mess.

Measuring Cup for Dry Ingredients – is

used to measure solids and dry
ingredients, such as flour, fat and sugar. It
is commonly made of aluminum or
stainless material.
Measuring Cup for Liquid Ingredients -
commonly made up of heat-proof glass
and transparent so that liquid can be
seen. Quantity of measure of liquid
ingredient is different in a dry measuring
cup.

Portion scales - used to weigh serving

portions from one ounce to one pound

Scoops or dippers – used to measure

serving of soft foods, such as fillings, ice
cream, and mashed potato.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
7
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Measuring Cups, Spoons- Measuring
tools are among the most important items
found in any kitchen, since
consistently good cooking depends upon
accurate measurements.

Kitchen Shears- They are practical for

opening food packages, cutting tape or
string to package foods or
simply to remove labels or tags from
items.

Kitchen Knives- often referred to as

cook's or chef's tools, knives are a must
for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a
roast or turkey

Graters- used to grate, shred, slice and

separate foods such as carrots, cabbage
and cheese.

Garlic Press- is a kitchen tool which is

specifically designed for the purpose of
pulping garlic for cooking.

Funnels- used to fill jars, made of various

sizes of stainless steel, aluminum, or of
plastic

Flipper- use for turning hamburgers and

other food items

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
8
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Emery boards/sharpening steel- used
to sharpen long knives.

Double boiler- used when temperatures

must be kept below boiling, such as for
egg sauces, puddings, and to keep foods
warm without overcooking.

Dredgers- used to shake flour, salt, and

pepper on meat, poultry, and fish.

Cutting Boards- a wooden or plastic

board where meats and vegetables can
be cut.

Colanders- also called a vegetable

strainer are essential for various tasks
from cleaning vegetables to straining
pasta or tin contents.

Cans, bottles, cartoons opener- use to

open a food tin, preferably with a smooth
operation, and comfortable grip and
turning knob.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
9
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021
Baster- is handy for returning some of the
meat or poultry juices from the pan, back
to the food. Basting brushes can be used
for the same purpose, but they are also
convenient for buttering the tops of
breads and baked goods after they come
out of the oven.

Cooking Terminologies

Culinary terms aren't just a chef's game. The vocabulary that's thrown around the
kitchen has a purpose, and that's to speed things up and make sure everyone stays
safe.

A la carte (adj.) - separately priced items from a menu, not as part of a set meal.
Al dente (adj.) - cooked so it's still tough when bitten, often referring to pasta
Aspic (n.) - a dish in which ingredients are set into a gelatine made from a meat
stock or consommé
Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and browned
Au jus (adj.) - with its own juices from cooking, often referring to steak or other meat
Bain Marie (n.) - a container holding hot water into which a pan is placed for slow
cooking, otherwise known as a "water bath" or "double boiler"
Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking,
effectively maintaining the moisture of the meat while it cooks to avoid overcooking
Baste (v.) - to pour juices or melted fat over meat or other food while cooking to
keep it moist
Beurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served
with seafood dishes
Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of
shellfish or game
Blanching (v.) - to plunge into boiling water, remove after moment, and then plunge
into iced water to halt the cooking process, usually referring to vegetable or fruit
Braising (v.) - a combination-cooking method that first sears the food at high
temperature, then finished it in a covered pot at low temperature while sitting in some
amount of liquid
Brining (v.) - the process of soaking meat in a brine, or heavily salted water, before
cooking, similar to margination
Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used as a
garnish for soup
Concasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and
chopping to make it ready to be served or combined with other ingredients, usually
referring to tomatoes

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
10
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Consommé (n.) - a type of clear soup made from richly flavored stock that has been
clarified, a process of using egg whites to remove fat
Confit (n.) - meat cooked slowly in its own fat, usually referring to duck
Coring (v.) - to remove the central section of some fruits, which contain seeds and
tougher material that is not usually eaten
Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or
garnish
Croquette (n.) - a small round roll of minced meat, fish, or vegetable coated with
egg and breadcrumbs
Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from a
pan to flavor sauces, soups, and gravies
Degrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce,
soup, or stew, also known as defatting or fat trimming
Dredging (v.) - to coat wet or moist foods with a dry ingredient before cooking to
provide an even coating
Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food.
Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version, spelled as
"filet," is also used when referencing a cut of beef that is boneless, such as filet
mignon
Flambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot
pan to create a burst of flames
Marinate (v.) - the process of soaking foods in seasoned and acidic liquid before
cooking for hours or days, adding flavor to the food
Mince (v.) - to finely divide food into uniform pieces smaller than diced or chopped
foods, prepared using a chef's knife or food processor
Mise en place (v.) -the preparation of ingredients, such as dicing onions or
measuring spices, before starting cooking
Mother (n.) - the base sauce used to make other variations of the original sauce;
there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and
emulsions
Parboiling (v.) - the process of adding foods to boiling waters, cooking until they are
softened, then removing before they are fully cooked, usually to partially cook an
item which will then be cooked another way
Parcooking (v.) - the process of not fully cooking food, so that it can be finished or
reheated later
Sautéing (v.) - to cook food quickly over relatively high heat, literally meaning "to
jump" as the food does when placed in a hot pan
Scald (v.) - to heat a liquid so it's right about to reach the boiling point, where
bubbles start to appear around the edges
Sear (v.) - a technique used in grilling, baking, or sautéing in which the surface of the
food is cooked at high temperature until a crust forms
Staling (v.) - a chemical and physical process in which foods such as bread become
hard, musty, or dry, also known as "going stale"

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
11
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes on its
flavor, often referring to coffee, tea, or spices
Sweat (v.) - gently heating vegetables in a little oil, with frequent stirring and turning
to ensure emitted liquid will evaporate; usually results in tender, or in some cases
such as onions', translucent pieces
Tempering (v.) - raising the temperature of a cold or room-temperature ingredient by
slowly adding hot or boiling liquid, often referring to eggs
Tourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like shape
that form six or seven sides on the length of the item being cut, using a Tourner knife
or a paring knife
Trussing (v.) - to tie meat or poultry, such as turkey with a string, woven through the
bird parts by using a needle, in order to create a more compact shape before
cooking
Velouté (n.) - a type of sauce in which a light stock, such as chicken of fish, is
thickened with a flour that is cooked and then allowed to turn light brown
Whip (v.) - to beat food with a mixer to incorporate air and produce volume, often
used to create heavy or whipping cream, salad dressings, or sauces
Whisk (n.) - a cooking utensil used to blend ingredients in a process such as
whipping
Zest (v.) - to cut the zest, or the colorful part of the skin that contains oils and
provide aroma and flavor, away from the fruit

Measurement and Conversion

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
12
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Application

A. In a clean short bond paper, draw 10 cooking tool/equipment that was not
mentioned above. Write a short usage or description of each tool/equipment.
B. Identify what cooking terms used in the recipe. Give each a description.
C. Identify what cooking measurement used in the recipe.

Sourdough Blueberry Muffins

INGREDIENTS

• 1 cup fresh blueberries

• 2 teaspoons all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sourdough starter, at room temperature

• 1 egg
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Topping:
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper
liners.
2. Combine blueberries and 2 teaspoons flour and toss to coat.
3. Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough
starter, sugar, egg, melted butter, and vanilla extract together in a second bowl.
Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and
stir well. The batter will be quite thick. Fold blueberries into the batter.
4. Spoon batter evenly into the prepared muffin cups.
5. Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a
fork until crumbly. Sprinkle topping over the muffins.
6. Bake in the preheated oven until tops spring back when lightly pressed and a
toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer
to a wire rack to cool completely.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT
13
Afafafaf Cor Jesu College, Inc.
College of Accountancy, Business and Entrepreneurship
Bachelor of Science in Hospitality Management S.Y.2020-2021

Congratulations! You are just finished lesson 1 in your module. Should there be some
parts of the lesson which need clarification, please ask your instructor during your
session.

Now if you are ready, please proceed to next module which will discuss about
the Personnel and Its Personnel.

Congratulations! You are done in your MODULE 1.

Note:
Assessment will be given online by your instructor.

PC101 – Kitchen Essentials and Basic Food Preparation

Regular: MWF 9:00 to 12:00 AM CSP: Saturday 1:00 to 6:00 PM
Instructor: Dr. Rona Vic O. Gutierrez, LPT